Text 32567, 58 rader
Skriven 2015-11-01 10:34:14 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: tomaten 404
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>  ML> > I've yet to find a jarred sauce that tastes as good as the sauce
>  ML> from > the recipe my MIL gave me.
>  ML> These tend to be too sweet, too dried-herbal tasting, too
>  ML> tomato paste-y.
> Just not good at all. Most of the time I start with a can of tomato
> paste but add herbs and spices to make a pretty decent sauce, haven't
> had any complaints from Steve about it. (G)

One remedy for those sauces is the addition of fat -
blanched bacon, a strong-flavored olive oil, or the
like. One problem that occurs with the cheaper premade
sauces, though, is a flavor of cheap cheese, which is
hard to undo - the only way I've found to fix this is
to counteract it with too much garlic, which adds
problems of its own.

>  ML> Sounds it, but I'd of course use 75/25 or 80/20.
> Had to work with what I had on hand. I don't like to use a ground beef
> that has too much fat in it--don't want to pay for fat that will cook
> out and be discarded. 

There's a difference between us - I won't likely be
discarding the fat.

>  ML>       Title: Polenta with Tomatoes & Olives
> Can't do the polenta here because of Steve's problems with corn, sigh.

Ah, right. One often sees similar rice and pasta
dishes, though.

Stuffed peppers - punjene paprike
categories: Slovenian, main
servings: 8

8 md green peppers
2 Tb butter
4 sm onions, finely chopped
2 sm green peppers, finely chopped
1 clove garlic, minced
1/2 c chopped ham
1 can tomato puree [I dunno, 15 oz? 28 oz?]
salt and pepper
4 c fine bread crumbs
2 eggs

Cut a thin slice from stem end of each pepper. Remove seeds and wash.
Drop peppers into boiling, salted water and parboil 5 min. Drain
thoroughly. Melt butter in skillet. Add onions, garlic and chopped
pepper and saute until limp. Add tomato puree, ham, salt, and pepper
to taste. Simmer for 15 min. Remove from heat, stir in bread
crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with
cracker crumbs. Bake in oven of 350 for about 25 min. or until
stuffing is firm and delicately browned on top.


http://www.umiacs.umd.edu/users/lpv/YU/HTML/food_meatshtm
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