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Sauce..


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#1 Team_Green OFFLINE  

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Posted July 14, 2013 - 06:13 PM

Any of you folks make a cheese pasta sauce? 

 

I keep going back to sharp cheese, milk, course ground pepper, chilli pepper to warm it up,  I'm not a big fan of store bought sauce..

 

I am looking for ideas....


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#2 JDBrian OFFLINE  

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Posted July 14, 2013 - 07:38 PM

Don't make a cheese sauce but Home made tomato sauce is the best. I like lots of green peppers and mushrooms in mine. 



#3 LilysDad OFFLINE  

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Posted July 14, 2013 - 07:43 PM

Be sure to cook the tomatoes down thick. Juicy sauce is a turn off!



#4 oldedeeres ONLINE  

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Posted July 14, 2013 - 11:19 PM

   I mentioned this to my Olde Deere #2, and she said she starts hers with a light sauce of milk, butter and flour, blends in the sharp cheese, and seasons to taste with black pepper and crushed garlic, simmer 'til it's thick enough but do not boil, pour over pasta and sprinkle with parsley. That's yummy in my book!  P.S. LOTS of cheese.


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#5 Team_Green OFFLINE  

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Posted July 14, 2013 - 11:30 PM

Don't make a cheese sauce but Home made tomato sauce is the best. I like lots of green peppers and mushrooms in mine. 

To much acid in tomatoes for me to use very often... 



#6 Team_Green OFFLINE  

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Posted July 14, 2013 - 11:31 PM

   I mentioned this to my Olde Deere #2, and she said she starts hers with a light sauce of milk, butter and flour, blends in the sharp cheese, and seasons to taste with black pepper and crushed garlic, simmer 'til it's thick enough but do not boil, pour over pasta and sprinkle with parsley. That's yummy in my book!  P.S. LOTS of cheese.

flour you say... Just a tad of a cup full.. if your making for four people??



#7 oldedeeres ONLINE  

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Posted July 14, 2013 - 11:58 PM


She laughed! One cup milk, 2tbsp. flour, 2-3 tbsp. butter or marg. Melt the butter in a sauce pan, whisk in the flour until it's smooth, blend in the heated milk, stirring all the while so it doesn't get lumpy, add the grated cheese and stir until blended. Add seasoning and taste--- don't burn your tongue. Gad, women and their recipes!!
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#8 Team_Green OFFLINE  

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Posted July 15, 2013 - 11:20 AM

Other then the flour thats pretty much what i have been doing.. Glad i asked about the flour.. i would have done something stupid i am sure....



#9 WNYTractorTinkerer ONLINE  

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Posted July 15, 2013 - 11:37 AM

Hitting the SAUCE again huh G?


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#10 Team_Green OFFLINE  

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Posted July 16, 2013 - 12:42 PM

Hitting the SAUCE again huh G?

In that regard buddy.. I have been cutting back.. but with that my pain's come back.. Not sure what way to go.. 


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#11 WNYTractorTinkerer ONLINE  

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Posted July 16, 2013 - 03:19 PM

Took you a while to find that dude! :D

 

A coworker has been getting tests and may have something similar to your 'pain-maker'..  Time will tell..

 

One day @ a time buddy..  



#12 Team_Green OFFLINE  

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Posted July 16, 2013 - 06:30 PM

Took you a while to find that dude! :D

 

A coworker has been getting tests and may have something similar to your 'pain-maker'..  Time will tell..

 

One day @ a time buddy..  

 

Not much focus any more buddy.. 

 

I hope like heck he does well.. This sucks more then i ever imagined.. I have chairs and stools to sit on everywhere now.. 


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#13 John@Reliable OFFLINE  

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Posted July 16, 2013 - 07:11 PM

Hey, G you need to get back to basics :D

 

Cooking 101

1.How to make a Roux

2. Picking a good scotch

 

Your welcome >> :bigrofl:


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#14 Team_Green OFFLINE  

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Posted July 18, 2013 - 12:07 AM

Hey, G you need to get back to basics :D

 

Cooking 101

1.How to make a Roux

2. Picking a good scotch

 

Your welcome >> :bigrofl:

You fine sir (i use that term loosely with you  :poke:  :D ) can have all the scotch in the world.. its nasty crap.. I'm a rye guy..

 

I tried something different today.. seared the outside of a steak (1 1/2 inch thick tbone steak) tossed it in the crock pot with bbq sauce...






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