Spaghetti and Salsa?!
Please can someone give me an authentic spaghetti reciepe one like mama use to make also a good hot salsa reciepe as well I hate the store bought watery ones!. Thanks so muchWww@FoodAQ@Com
Answers:
i am giving u my salsa recipe friend hopw u ll like it
5 tbsps Clear Jel, that will not break down in high heat during processing!. don't substitute (Clear Jel is a modified food starch (powdered form) !.
1 tbsp garlic powder !.
1 tbsp chili powder !.
5 garlic, buds minced (optional) !.
3 tbsps salt !.
1 1/2 tsps cumin !.
14 c sliced roma tomatoes (you can substitute 'standard' tomatoes, but they will be juicier) !.
1/2 c jalapeno peppers, sliced or minced !.
1 c green peppers, sliced !.
1/2 c tomato sauce !.
1/2 c vinegar !.
3 c onions, sliced
Directions
Step #1 After all veggies are sliced, place them into a saucepan!.
Step #2 Add remaining ingredients, mixing clear jell with water before adding slowly to veggies!.
Step #3 Bring to a boil!.
Step #4 Cold pack for 10 mins!.
Step #5 Yields approximately 10 pints!.
Enjoy the Delicious Tomato Salsa (Recipe for Canning) recipeWww@FoodAQ@Com
5 tbsps Clear Jel, that will not break down in high heat during processing!. don't substitute (Clear Jel is a modified food starch (powdered form) !.
1 tbsp garlic powder !.
1 tbsp chili powder !.
5 garlic, buds minced (optional) !.
3 tbsps salt !.
1 1/2 tsps cumin !.
14 c sliced roma tomatoes (you can substitute 'standard' tomatoes, but they will be juicier) !.
1/2 c jalapeno peppers, sliced or minced !.
1 c green peppers, sliced !.
1/2 c tomato sauce !.
1/2 c vinegar !.
3 c onions, sliced
Directions
Step #1 After all veggies are sliced, place them into a saucepan!.
Step #2 Add remaining ingredients, mixing clear jell with water before adding slowly to veggies!.
Step #3 Bring to a boil!.
Step #4 Cold pack for 10 mins!.
Step #5 Yields approximately 10 pints!.
Enjoy the Delicious Tomato Salsa (Recipe for Canning) recipeWww@FoodAQ@Com
I had Spaghetti with a hot chick last night!
I do salsa when thing's getting hot!.Www@FoodAQ@Com
I do salsa when thing's getting hot!.Www@FoodAQ@Com
I don't have a recipe on me but you can go to allrecipes!.com and find one!. It's easy to use, tons of great recipes and is free!. I know that they will probably have something for sure!. Well good luck! :)Www@FoodAQ@Com
I make my spaghetti sauce in my crockpot-it comes out great!.
2 cans tomato sauce (the large ones)
2 cans diced tomatoes
1 lb ground beef
1 small can (or jar) mushroom pieces and stems
1 onion diced
2 bell peppers diced (any color)
3 cloves of garlic minced
1!.5 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp parsley
mix everything together in crockpot and cook on low 5-7 hours or high 3-4 hours (or big pot on stove-let it cook for about 45 mins or until hot and meat is done)Www@FoodAQ@Com
2 cans tomato sauce (the large ones)
2 cans diced tomatoes
1 lb ground beef
1 small can (or jar) mushroom pieces and stems
1 onion diced
2 bell peppers diced (any color)
3 cloves of garlic minced
1!.5 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp parsley
mix everything together in crockpot and cook on low 5-7 hours or high 3-4 hours (or big pot on stove-let it cook for about 45 mins or until hot and meat is done)Www@FoodAQ@Com
visit allrecipes!.comWww@FoodAQ@Com
Here is a great Salsa recipe from Chef Rick Baylis
12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really hot), stemmed
A dozen or so large sprigs of fresh cilantro
1 large garlic clove, peeled and very finely chopped (optional)
1 small (4-ounce) white onion
1 1/2 teaspoons fresh lime juice
Salt, about 3/4 teaspoon
Preparation: Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance)!. Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice!. Scoop into a bowl!.
Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less spicy)!. Chop the chiles as finely as you can, then add them to the tomatoes!. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves!. Scoop the chopped cilantro into the tomato mixture along with the optional garlic!. Next, finely dice the onion with a knife scoop it into a small strainer, then rinse it under cold water!. Shake to remove the excess water and add to the tomato mixture!. Taste and season with lime juice and salt, and let stand at room temperature if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving
Marinara sauce like my mom makes:
ingredients:
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled & crushed
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
2 basil sprigs, chopped
1 Tbs chopped italian parsley
1 med!. onion, chopped finely
Salt and freshly ground pepper
1/2 cup red wine/chianti
directions
In a large saucepan, heat the oil!. Add the garlic & onion and cook over moderate heat, stirring occasionally, until golden, about 5 minutes, add chopped fresh basil and Italian Parsley Add the tomato paste and cook, stirring, for 1 minute!. Add the canned tomatoes with their juices, season with salt and pepper and bring to a boil!. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes!.Add 1/2 cup of chianti or red wine Season again with salt and pepper!.
Bon Appetit!Www@FoodAQ@Com
12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really hot), stemmed
A dozen or so large sprigs of fresh cilantro
1 large garlic clove, peeled and very finely chopped (optional)
1 small (4-ounce) white onion
1 1/2 teaspoons fresh lime juice
Salt, about 3/4 teaspoon
Preparation: Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance)!. Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice!. Scoop into a bowl!.
Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less spicy)!. Chop the chiles as finely as you can, then add them to the tomatoes!. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves!. Scoop the chopped cilantro into the tomato mixture along with the optional garlic!. Next, finely dice the onion with a knife scoop it into a small strainer, then rinse it under cold water!. Shake to remove the excess water and add to the tomato mixture!. Taste and season with lime juice and salt, and let stand at room temperature if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving
Marinara sauce like my mom makes:
ingredients:
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled & crushed
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
2 basil sprigs, chopped
1 Tbs chopped italian parsley
1 med!. onion, chopped finely
Salt and freshly ground pepper
1/2 cup red wine/chianti
directions
In a large saucepan, heat the oil!. Add the garlic & onion and cook over moderate heat, stirring occasionally, until golden, about 5 minutes, add chopped fresh basil and Italian Parsley Add the tomato paste and cook, stirring, for 1 minute!. Add the canned tomatoes with their juices, season with salt and pepper and bring to a boil!. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes!.Add 1/2 cup of chianti or red wine Season again with salt and pepper!.
Bon Appetit!Www@FoodAQ@Com
CHICKEN SPAGHETTI WITH VELVEETA
4 boneless chicken breast
8oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic
Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead)!. Drain broth into a bowl and reserve!.
Boil spaghetti according to package directions!.
Cut chicken into bite-sized pieces!.
Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not the whole can), salt, pepper, garlic!.
Melt Velveeta in microwave!. Stir in milk, just enough to make it as creamy as desired!.
Combine Velveeta with remaining ingredients, season to taste and serve!.
*********************
HOT SALSA
1 yellow sweet pepper diced
1 red sweet pepper diced
1 orange sweet pepper diced
4-8 habanero or scotch bonnet peppers
4-8 jalapeno peppers
1 chipotle pepper diced
4 banana peppers chopped fine
4 cups sweet onion
4 cups peeled diced tomatoes
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 to 1 cup lime juice
2 tbsp!. minced garlic
4 small cans tomato paste
4 cups vinegar
1 bunch cilantro
salt
Dice the sweet peppers, chipotle pepper and onion!. Peel and dice fresh tomatoes!. Chop the banana peppers very fine!. Chop cilantro very fine!. Puree the habanero and jalapeno peppers in 1/2 cup vinegar!.
Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil!. Boil for 20 minutes and reduce heat to simmer!. Add white sugar and salt!. Simmer for 10 more minutes!.
Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe!. Taste as you go along and adjust accordingly!.Www@FoodAQ@Com
4 boneless chicken breast
8oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic
Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead)!. Drain broth into a bowl and reserve!.
Boil spaghetti according to package directions!.
Cut chicken into bite-sized pieces!.
Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not the whole can), salt, pepper, garlic!.
Melt Velveeta in microwave!. Stir in milk, just enough to make it as creamy as desired!.
Combine Velveeta with remaining ingredients, season to taste and serve!.
*********************
HOT SALSA
1 yellow sweet pepper diced
1 red sweet pepper diced
1 orange sweet pepper diced
4-8 habanero or scotch bonnet peppers
4-8 jalapeno peppers
1 chipotle pepper diced
4 banana peppers chopped fine
4 cups sweet onion
4 cups peeled diced tomatoes
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 to 1 cup lime juice
2 tbsp!. minced garlic
4 small cans tomato paste
4 cups vinegar
1 bunch cilantro
salt
Dice the sweet peppers, chipotle pepper and onion!. Peel and dice fresh tomatoes!. Chop the banana peppers very fine!. Chop cilantro very fine!. Puree the habanero and jalapeno peppers in 1/2 cup vinegar!.
Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil!. Boil for 20 minutes and reduce heat to simmer!. Add white sugar and salt!. Simmer for 10 more minutes!.
Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe!. Taste as you go along and adjust accordingly!.Www@FoodAQ@Com
Because I am Italian and live in Italy I could give you a lot of good authentic recipes, but I saw all the answers that you had so maybe next time!.
ciaoWww@FoodAQ@Com
ciaoWww@FoodAQ@Com