Text 255, 60 rader
Skriven 2010-08-16 20:32:52 av Carol Shenkenberger (15313.cooks)
    Kommentar till text 206 av Dave Drum (43880.cooking)
Ärende: Sugar in recipes
========================
    
 > -=> Carol Shenkenberger wrote to Dave Drum <=-
 > 
 >  >       Title: Husband’s Delight
 >  >  Categories: Beef, Cheese, Casseroles, Pasta
 >  >       Yield: 4 servings
 >  >
 >  >   1 1/2 lb Ground beef
 >  >       2 ts Salt and pepper
 >  >       1 tb Sugar - or sugar substitute
 >  CS>               ^^^^^
 > 
 >  >      24 oz Tomato sauce w/onions
 >  >       4 oz Cream cheese; softened
 >  >     1/2 pt Sour cream
 >  >       8 oz Thin egg noodles; cooked,
 >  >            - drained
 >  >            Parmesan cheese
 >  >            Grated sharp cheddar
 >  >
 >  >   Brown meat; add salt, pepper and sugar. Mix cream cheese
 >  >   with sour cream; set aside. Put half of the cooked noodles
 >  >   in bottom of 7" x 12" baking dish. Top with meat. Spread
 >  >   with sour cream mixture. Top with other half of noodles
 >  >   (some noodles will be left over, too many noodles make the
 >  >   dish too dry). Sprinkle with Parmesan and sharp cheese.
 >  >
 >  >   Bake at 350øF for 30 minutes.
 >  >
 > 
 >  CS> Actually this sounds fairly good except I don't get it with the sugar
 >  CS> added? Seems wrong.  Feels like paprika belongs there instead.  Or
 >  CS> maybe, a bit of paprika and some curry blend of a mild sort.
 > 
 > The recipe as given seems like it may have Italian origins. Guineas are know
 > for adding sugar to their sauces and gravies. In fact, there is an Italian
 > place in a nearby town where I will *NOT* order pasta with red gravy lest I
 > upset my blood sugar.

Yup. Your know me and sweets.  blurgh!

 > 
 > OTOH, I edited the diabetic category out of this recipe because with all the
 > carbs in the cheese, cream, pasta, tomato sauce, etc. it would spike the blo
 > sugar quite nicely even if one used Sugar Twin. I also left off the last lin
 > of the directions where the poster says "Sorry folks - I don't know where th
 > one came from."
 > 
 > So, it really ain't my recipe. But, looking it over again - if one added som
 > sliced mushrooms it could be a cheesy sort of hamburger Stroganoff.  Bv)=

What might jazz this up nicely is some black olives!  Aint claiming it would
be haute quizine or anything, but a nice little dish to serve in the center
of a honking big pile of blanched fresh green beans.

Get wild.  Little olives as eyes, and cut watermelon ears!
           xxcarol

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