From c1ea3b2789ee090f0023ec0c8a3e66aaf48e8a07 Mon Sep 17 00:00:00 2001 From: Kyle Slattery Date: Sun, 3 Oct 2010 18:32:07 -0700 Subject: [PATCH] Fix sauce formatting --- Dinner/Sauce.md | 78 ++++++++++++++++++++++++------------------------- 1 file changed, 38 insertions(+), 40 deletions(-) diff --git a/Dinner/Sauce.md b/Dinner/Sauce.md index b8d93c5..a261373 100644 --- a/Dinner/Sauce.md +++ b/Dinner/Sauce.md @@ -4,31 +4,29 @@ Sauce notes: -1) the measurements for parsley on down is very loose. I never measure these. -2) I generally make multiple batches (2 or 3) and freeze the extra. -3) Plain sauce for chicken parm etc. is the same recipe without the bay leaf. - -1) Large can (15 or so oz.) whole peeled tomatoes. (if less cooking time required, use crushed and less water) -2) Small can tomato paste (prefer with italian seasoning) -3) parsley - 1/4 cup or less, chopped -4) garlic - 5 cloves (I cheat on the high side sometimes) crushed/diced. I use a garlic press -5) basil - fresh is best, 5 or so leaves cut with scissors. Dried, tablespoon or so -6) bay leaf - one large -7) sugar - not really sure, 1/8 cup. This can be adjusted to taste later -8) salt - tablespoon or so -9) pepper - fairly small amount - -1) In sauce pot, add tomatoes and one can of water. I break the tomatoes to help them break down better. I don't know if this is useful or not. -2) Add basil, garlic, bay leaf, sugar, salt, pepper. -3) Bring to boil and simmer - -4) In fry pan add olive oil, parsley and garlic. saute until just before the garlic turns brown (maybe 5 minutes.). -5) Add in paste and 1 can of paste water. Stir while heat in on until all ingredients are mixed and mixture starts to boil. -6) Add to sauce pot. It doesn't matter how far along the sauce is. I usually get the sauce heating, do this and add them when this if complete. - -7) Prepare meatballs/sausage and add them in. I sometimes hold off on putting the meatballs in until an hour before completion because they can break down. -8) Depending on how much fat the meat has retained, I will skim off what collects at the top of the pot in the last 30 minutes of cooking. -9) Remove bay leaf before serving +# the measurements for parsley on down is very loose. I never measure these. +# I generally make multiple batches (2 or 3) and freeze the extra. +# Plain sauce for chicken parm etc. is the same recipe without the bay leaf. + +# Large can (15 or so oz.) whole peeled tomatoes. (if less cooking time required, use crushed and less water) +# Small can tomato paste (prefer with italian seasoning) +# parsley - 1/4 cup or less, chopped +# garlic - 5 cloves (I cheat on the high side sometimes) crushed/diced. I use a garlic press +# basil - fresh is best, 5 or so leaves cut with scissors. Dried, tablespoon or so +# bay leaf - one large +# sugar - not really sure, 1/8 cup. This can be adjusted to taste later +# salt - tablespoon or so +# pepper - fairly small amount + +# In sauce pot, add tomatoes and one can of water. I break the tomatoes to help them break down better. I don't know if this is useful or not. +# Add basil, garlic, bay leaf, sugar, salt, pepper. +# Bring to boil and simmer +# In fry pan add olive oil, parsley and garlic. saute until just before the garlic turns brown (maybe 5 minutes.). +# Add in paste and 1 can of paste water. Stir while heat in on until all ingredients are mixed and mixture starts to boil. +# Add to sauce pot. It doesn't matter how far along the sauce is. I usually get the sauce heating, do this and add them when this if complete. +# Prepare meatballs/sausage and add them in. I sometimes hold off on putting the meatballs in until an hour before completion because they can break down. +# Depending on how much fat the meat has retained, I will skim off what collects at the top of the pot in the last 30 minutes of cooking. +# Remove bay leaf before serving Meat @@ -37,21 +35,21 @@ Meat Sausage: -1) Italian sausage. -2) Boil in water 10 - 15 minutes (this is to reduce the time for the next step. Not required). -3) Brown sausage in fry pan until cooked through. -4) Cut (if desired) to serving size and put in sauce pot. +# Italian sausage. +# Boil in water 10 - 15 minutes (this is to reduce the time for the next step. Not required). +# Brown sausage in fry pan until cooked through. +# Cut (if desired) to serving size and put in sauce pot. Meatballs: I don't think this recipe in anything special but it is what I use. -1) Ground beef or a mix of Ground beef, pork and veal (available in some stores). -2) Parmesan cheese - 1/4 cup or so -3) Italian bread crumbs - more later -4) Parsley - 1/8 cup -5) 1 egg is good for about 1.5 lbs. - -1) mix all ingredients. Start with about 1/4 cup of bread crumbs. -2) Add in bread crumbs until the correct consistency -3) Saute in fry pan until brown on all sides (some people bake). -4) Remove to plate with paper towel to remove some fat -5) Put in sauce immediately or wait until later (if worried about extended cooking time). +# Ground beef or a mix of Ground beef, pork and veal (available in some stores). +# Parmesan cheese - 1/4 cup or so +# Italian bread crumbs - more later +# Parsley - 1/8 cup +# 1 egg is good for about 1.5 lbs. + +# mix all ingredients. Start with about 1/4 cup of bread crumbs. +# Add in bread crumbs until the correct consistency +# Saute in fry pan until brown on all sides (some people bake). +# Remove to plate with paper towel to remove some fat +# Put in sauce immediately or wait until later (if worried about extended cooking time).