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Anyone here with fantabulous cooking skills?
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<blockquote data-quote="Scent of Cedar *" data-source="post: 643948" data-attributes="member: 17461"><p>When we used to make cabbage rolls, we used the sauce from Sunday's spaghetti. (husband is Italian, remember.) I will post that recipe for you here, but I am thinking you could just use a jar of Ragu with meat. We topped the rolls with mozzerella.</p><p></p><p>Yum.</p><p></p><p>Our meatball recipe is similar to those mentioned here, except that we use an egg and parmesan cheese and sliced fresh basil in ours.</p><p></p><p>That would be what we would use for the cabbage rolls, too. </p><p></p><p>I should make those, again.</p><p></p><p>****</p><p></p><p>1 package bone-in Country style pork ribs (six or seven ribs)</p><p></p><p>1 pound stew meat</p><p></p><p>1/2 pound ground pork</p><p></p><p>1/2 pound ground beef</p><p></p><p>1/4 pound salt pork</p><p></p><p>1 onion, chopped</p><p></p><p>parsley</p><p></p><p>5 leaves fresh basil</p><p></p><p>3 cloves garlic</p><p></p><p>olive oil</p><p></p><p>Lawry's Garlic Salt</p><p></p><p>Sauce ratio: For every 16 oz can Contadina tomato sauce with nothing else in it ~ no onions, no Italian seasoning, just straight tomato sauce (it must be Contadina at our house), use one 6 ounce can of Contadina tomato paste and one and one half sauce cans of water.</p><p></p><p>***</p><p></p><p>Mince the salt pork. Crisp fry it in the olive oil. Remove the salt pork.</p><p></p><p>Brown the onions and garlic in olive oil just til transparent. Be careful not to burn the garlic. Garlic should be broken into two or three pieces with the fingers before cooking. This is how husband's mom does it <em>and so that is exactly how we do it, too</em>.</p><p></p><p>Exactly.</p><p></p><p>:O)</p><p></p><p>Remove the onions and garlic to a platter or bowl.</p><p></p><p>Season the meats (not the ground meats ~ those are for the meatballs) with salt, black pepper, and Lawry's Garlic Salt.</p><p></p><p>Nicely brown the meats in the same oil. This is where the flavor is developed, so brown everything evenly to a rich, pretty color over medium heat. </p><p></p><p>The secret to Italians and their cooking is that they love food. Both husband and his mom have infinite patience for this business of browning the meat to crisp-edged perfection. I am always trying to sneak the temperature up to high.</p><p></p><p>Don't do that.</p><p></p><p>:O)</p><p></p><p>This is where husband Italian mom stops what she's doing. (Generally, that would be leaning over the sauce pot, relishing the scent of the cooking meat and poking it, prodding it, encouraging it to brown in Italian.) She looks me straight in the eye if the heat is too high or when I have committed some other cooking sin and says: "What you doing."</p><p></p><p>Just like that. That's all she says, and I know I've done something wrong. There are two things I usually do wrong, whenever husband' mom watches me cook: I brown the meat on too high a heat, and (gasp) I take the oil out of things. This sauce will look very, very oily. That is where the flavor is.</p><p></p><p>In the fat.</p><p></p><p>So says husband' mom.</p><p></p><p>And her sauce is definitely better than mine.</p><p></p><p>I think they love it into perfection.</p><p></p><p>:O)</p><p></p><p>Anyway, once the meat is nicely browned, add your sauce. No water and no paste yet. Just the sauce. Now you add parsley and fresh basil. Use dried basil if you do not have fresh. Bring the sauce to a boil and then reduce heat to simmer, cover the pan, and cook the sauce and meat together over such low heat that it barely simmers for twenty minutes. Then, add paste and water. (Half of which can be wine, unless husband mom is in the kitchen.)</p><p></p><p>:O)</p><p></p><p>If husband mom is in the kitchen?</p><p></p><p>Drink the wine yourself.</p><p></p><p>Actually, I love husband mom. She tolerates no insurrection in the kitchen, though. </p><p></p><p>Where was I?</p><p></p><p>Once the sauce and meat are simmering away, make the meatballs. Generous portions. Gently set the balls onto the simmering meat. Partially cover and simmer without stirring until the meatballs have cooked enough to firm up. Then, you can gently stir them into the sauce. Stir the simmering sauce every time you think of it for the next hour and a half to two hours.</p><p></p><p>The household will be revolving around the sauce at this time. Nothing else can be done. No one can go anywhere.</p><p></p><p>The sauce is cooking.</p><p></p><p>When you cook the pasta, add some of the fat from the sauce to the water so your pasta will stay separate. After the pasta is drained, add a ladle of sauce, stirring it in gently to cover the pasta. I have often committed the cardinal sin of adding black pepper and parmesan at this point.</p><p></p><p>:O)</p><p></p><p>Rebel.</p><p></p><p>Serve each plate of pasta from the stove, adding sauce and a sprinkling of parmesan and handing the steaming plate to one of the kids to bring to the table.</p><p></p><p>That is how it's done.</p><p></p><p>Serve the meat in a separate bowl, already on the table.</p><p></p><p>I love Sunday spaghetti!</p><p></p><p>It's nowhere near as much fun without a houseful of people to anticipate it, though.</p><p></p><p>Cedar</p><p></p><p>husband aunt, from a different part of Italy, adds the smallest pinch of cinnamon to her sauce. This deepens the flavors and is really very good. It is easy to add too much, so be careful.</p></blockquote><p></p>
[QUOTE="Scent of Cedar *, post: 643948, member: 17461"] When we used to make cabbage rolls, we used the sauce from Sunday's spaghetti. (husband is Italian, remember.) I will post that recipe for you here, but I am thinking you could just use a jar of Ragu with meat. We topped the rolls with mozzerella. Yum. Our meatball recipe is similar to those mentioned here, except that we use an egg and parmesan cheese and sliced fresh basil in ours. That would be what we would use for the cabbage rolls, too. I should make those, again. **** 1 package bone-in Country style pork ribs (six or seven ribs) 1 pound stew meat 1/2 pound ground pork 1/2 pound ground beef 1/4 pound salt pork 1 onion, chopped parsley 5 leaves fresh basil 3 cloves garlic olive oil Lawry's Garlic Salt Sauce ratio: For every 16 oz can Contadina tomato sauce with nothing else in it ~ no onions, no Italian seasoning, just straight tomato sauce (it must be Contadina at our house), use one 6 ounce can of Contadina tomato paste and one and one half sauce cans of water. *** Mince the salt pork. Crisp fry it in the olive oil. Remove the salt pork. Brown the onions and garlic in olive oil just til transparent. Be careful not to burn the garlic. Garlic should be broken into two or three pieces with the fingers before cooking. This is how husband's mom does it [I]and so that is exactly how we do it, too[/I]. Exactly. :O) Remove the onions and garlic to a platter or bowl. Season the meats (not the ground meats ~ those are for the meatballs) with salt, black pepper, and Lawry's Garlic Salt. Nicely brown the meats in the same oil. This is where the flavor is developed, so brown everything evenly to a rich, pretty color over medium heat. The secret to Italians and their cooking is that they love food. Both husband and his mom have infinite patience for this business of browning the meat to crisp-edged perfection. I am always trying to sneak the temperature up to high. Don't do that. :O) This is where husband Italian mom stops what she's doing. (Generally, that would be leaning over the sauce pot, relishing the scent of the cooking meat and poking it, prodding it, encouraging it to brown in Italian.) She looks me straight in the eye if the heat is too high or when I have committed some other cooking sin and says: "What you doing." Just like that. That's all she says, and I know I've done something wrong. There are two things I usually do wrong, whenever husband' mom watches me cook: I brown the meat on too high a heat, and (gasp) I take the oil out of things. This sauce will look very, very oily. That is where the flavor is. In the fat. So says husband' mom. And her sauce is definitely better than mine. I think they love it into perfection. :O) Anyway, once the meat is nicely browned, add your sauce. No water and no paste yet. Just the sauce. Now you add parsley and fresh basil. Use dried basil if you do not have fresh. Bring the sauce to a boil and then reduce heat to simmer, cover the pan, and cook the sauce and meat together over such low heat that it barely simmers for twenty minutes. Then, add paste and water. (Half of which can be wine, unless husband mom is in the kitchen.) :O) If husband mom is in the kitchen? Drink the wine yourself. Actually, I love husband mom. She tolerates no insurrection in the kitchen, though. Where was I? Once the sauce and meat are simmering away, make the meatballs. Generous portions. Gently set the balls onto the simmering meat. Partially cover and simmer without stirring until the meatballs have cooked enough to firm up. Then, you can gently stir them into the sauce. Stir the simmering sauce every time you think of it for the next hour and a half to two hours. The household will be revolving around the sauce at this time. Nothing else can be done. No one can go anywhere. The sauce is cooking. When you cook the pasta, add some of the fat from the sauce to the water so your pasta will stay separate. After the pasta is drained, add a ladle of sauce, stirring it in gently to cover the pasta. I have often committed the cardinal sin of adding black pepper and parmesan at this point. :O) Rebel. Serve each plate of pasta from the stove, adding sauce and a sprinkling of parmesan and handing the steaming plate to one of the kids to bring to the table. That is how it's done. Serve the meat in a separate bowl, already on the table. I love Sunday spaghetti! It's nowhere near as much fun without a houseful of people to anticipate it, though. Cedar husband aunt, from a different part of Italy, adds the smallest pinch of cinnamon to her sauce. This deepens the flavors and is really very good. It is easy to add too much, so be careful. [/QUOTE]
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