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Old 08-13-2009, 04:06 PM
 
Location: planet octupulous is nearing earths atmosphere
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Quote:
Originally Posted by VBmom View Post
My husbands very Italian uncle told me to put Vodka in my "gravy" aka spaghetti sauce. It cuts the acid from the tomato.
so do you like the results just wondering
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Old 08-14-2009, 06:39 AM
 
Location: mid-Illinois
1,176 posts, read 1,583,656 times
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My ex-husband's mother taught me a lot of things about cooking. Two handy things are:

To make the broth on a chuck or shoulder beef roast browner and more flavorful, flour the roast well, then wait a few minutes and flour it again.... put a 1.5 teaspoons of sugar in the oil and stir. Make sure the oil is hot and put in the roast and brown it well. Then put your water in and a tight lid and put in the oven. Apparently the sugar helps brown it better.

When making a cream soup, and to prevent the soup base from having lumps, slightly soften the butter then mix the flour into the butter. Stir the butter/flour mixture a little at a time into the hot milk/cream.

This ex-mother-in-law also told me to use a few mashed potato flakes to thicken potato soup if the soup appears too thin after mashing some of the potatoes.
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Old 08-14-2009, 09:39 AM
 
Location: In a house
21,956 posts, read 21,442,891 times
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As weird as it sounds to some I use evaporated milk in my mashed potatoes. I can't stand the flavor of evaporated milk on it's own but in the potatoes it makes it so rich and good. I've always been told I make great mashed potatoes.
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Old 08-14-2009, 10:13 AM
 
Location: In The Outland
6,023 posts, read 11,869,550 times
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Wink OK I give !

I give, I give, UNCLE ! Stop twisting my arm and let me up and I'll tell you.

My secret recipe;

1- Open Can.
2- Pour contents of can into bowl.
3- Heat in microwave until hot.
4- season to taste.

The only thing secret about it is -----------
WHAT THE HECK IS IN THE CAN ?!
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Old 08-14-2009, 02:57 PM
 
Location: USA
9,718 posts, read 5,756,168 times
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Quote:
Originally Posted by cruxan View Post
so do you like the results just wondering
I've put a peeled raw potato in my gravy/sauce while cooking. It reduces the acid and it works
Just be sure to take it out or someone might think it's some kind of meatball
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Old 08-14-2009, 03:06 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,582,826 times
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I put either 2 whole carrots or grate them into my gravy-natural sweetner. Also the rind of parm cheese.

Again with the rind I'll put some into chicken soup.

Potato flakes also thicken pea soup, brown gravy.

Love Wondra flour for making gravy and bechamel sauces.
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Old 08-14-2009, 03:14 PM
 
Location: South GA
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I put cream cheese in my mashed potatoes, also I put cream cheese in when I am making Beef Stroganoff (an easy version of it.)
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Old 08-14-2009, 03:27 PM
 
Location: Looking East and hoping!
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Love cream ch in mashed, also sour cream.

Never used jarred chopped garlic-fresh is so much better. Remove garlic smell from fingers by rubbing fingers over steel knife blade.

Panko in meatballs, meatloaf instead of breadcrumbs.

Crushed saltines or leftover crackers for breading chops.
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Old 08-14-2009, 03:32 PM
 
Location: South Carolina
13,780 posts, read 18,685,586 times
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I have an awesome recipe for a coca -cola cake and it is wonderfull and very sweet . my hubby loves it . also hash brown casserole is groovy too . I have so many recipes from family and friends it would blow your mind . just hit me up if you guys want to know some of them .
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Old 08-14-2009, 03:40 PM
 
3,491 posts, read 5,154,767 times
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OK, I'll give up my meatball recipe. I worked on it over the years to get it just the way I want. They're almost perfect now1 So often in restaurants the meatballs are just big balls of unseasoned beef. Mine have all kinds of flavors in them. Enjoy!

Almost Perfect Meatballs
Makes about 28 medium meatballs


1 ½ lbs. ground beef, finely ground
½ lb. sweet Italian sausage, finely ground
1/1/2 – 2 cups bread crumbs from white loaf bread, the smaller the better,
soaked in whole milk, and squeezed out.
2 eggs
¼ cup minced fresh parsley
3 cloves garlic, minced
1 TB. dried basil
1 TB. dried oregano
1 tsp. salt
½ tsp. fresh ground pepper
¾ cup grated Parmesan cheese

Mix all ingredients together. By hand is best for thorough mixing.
Wet hands and roll mixture into golf ball size balls.
Roast at 375 degrees for 35-45 minutes. Turn once.
Test for doneness by inserting a meat thermometer. Temperature
Should be 160 degrees in the center of the ball.
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