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White wine sauce

This may be a stupid question, but how does one know when the wine has been reduced enough to remove the alcohol? It may sound silly, but I've always stuck my nose over the pan and if the wine hits me like a blast of alcohol, I know it's not yet reduced. If not, and it has a very mild smell, I figure it's ready.

Jan 30, 2007
janlel in Home Cooking

White wine sauce

Adding pasta cooking water is always a great tip that I think of after it's too late and I've drained the pasta. :( Great ideas in here - thanks to all who responded!

Jan 27, 2007
janlel in Home Cooking

White wine sauce

My thoughts exactly - mine always seems to be missing something! I did not try this last night because I had planned on something else for dinner, but did make a white wine type of sauce that I thickened a bit with corn starch and water. Something was missing...even the minced garlic didn't seem to help. I shredded fresh Parm over the dish and even that didn't cut it. My son thought the sauce tasted a little bitter, and I believe it was because I didn't let the wine reduce enough, even though I thought I had.

I'm going to try Hotoy's sauce next week for sure.

Jan 25, 2007
janlel in Home Cooking

Having a Kraft Foods potluck party, What are your favorite Kraft recipes.

The Crabbies recipe is one of my Mom's favorites from WAY back when. I have fond memories of having them during the holidays as an appetizer.

Jan 24, 2007
janlel in Home Cooking

What to do with huge amount of flaked coconut?

Use it in a homemade trail mix with unsalted peanuts, walnuts, almonds, raisins, and dried cranberries. We always have some at my house - it's a great nutritious snack.

Jan 24, 2007
janlel in Home Cooking

White wine sauce

Sorry if this has been posted elsewhere, but I can't find anything. I'm looking for a light and not too creamy white wine sauce to pair up with a pasta, cubed chicken and vegetables. A little cream in it is fine to add thickness, but anything I've tried in the past comes out too watery and is absorbed by the pasta. Thanks!

Jan 24, 2007
janlel in Home Cooking

What are your weeknight standbys?

Believe it or not, I make a Shrimp Scampi that is quick and takes less than 30 minutes. I buy a good frozen shrimp (at Costco) to have readily available that I can start thawing right when I get home. Cooking the pasta simultaneously while the shrimp is cooking in the garlic, butter, olive oil and fresh lemon juice takes no time at all. Serve with a tomato, cuke and mozarella salad topped with balsamic vinegar, olive oil, S&P and voila!

Jan 11, 2007
janlel in Home Cooking

Do you remember the first dish you ever cooked?

Ah, hot dogs sliced in mac & cheese - what a great comfort food that brings back memories!

My first REAL meal that I tried to cook was when I was dating my husband and was 18 - he received a turkey from where he was working. My mother told me what to do, I did it, and when the turkey came out (I didn't use a thermometer - told Mom the weight of the turkey and she told me for how long) I cut into it and it was pretty raw....my husband's friend started cracking jokes and I started to cry. My husband found out a few days later upon having the oven looked at that it was off by 50 degrees!

Jan 11, 2007
janlel in Home Cooking

How to take the "sweetness" out of chili

Thanks for the tips on ready made chili mix.

Adding cocoa powder to chili fascinates me - and I've had a few people tell me I should. I think I may try it next time!

Jan 04, 2007
janlel in Home Cooking

Has anyone bought "Barefoot Contessa At Home"?

Someone gave me her brownie mix as a gift - I'm anxious to try it.

Jan 03, 2007
janlel in Home Cooking

How to take the "sweetness" out of chili

Good idea on trying diced tomatoes.

I wonder how good this stuff is for a quick chili(even though I prefer to use my own fresh spices):

http://www.cinchili.com/products.html

The home page gives all the info. about her - I've seen her on the Food Network and she's won a countless number of awards for her chili.

Jan 03, 2007
janlel in Home Cooking

How to take the "sweetness" out of chili

I used kidney beans...I prefer no beans at all, as I'm not a fan of them, but my husband likes them.

The eye round beef was 2.65 lbs, thus the 2 cans of tomatoes. It was a large batch. I've now seen so many different ways of making chili that my head is spinning! :) The only kind of chili I really know is that which is sauce-based (not in a tomato sauce sense, just thickness); I've never had any other kind and I know it's made differently world-wide.

Jan 03, 2007
janlel in Home Cooking

Need help making tasty (semi) vegetarian meals!

A nice filling side salad is cucumber diced, plum roma tomatoes diced, cubed mozzarella (a little cheese is good in a diet!) and splashes of Balsamic Vinegar, EVOO, salt, pepper and Oregano. This is a favorite in my house and is much more filling and tasty than a regular house salad.

Jan 02, 2007
janlel in Home Cooking

Suggestions please: interesting salad to serve with lasagna

This may be too late, since it's New Years Eve! But here goes! Our favorite salad that I serve with meals at least 2-3 times a week contains 1 cucumber (sliced and quartered), 1/4 of a block of fresh mozzarella cut into small chunks, about 4 plum roma tomatoes chopped. I add EVOO, Balsamic vinegar, salt, pepper and a few dashes of Oregano. I then let it sit and we eat it at room temp - delish and a fave of everyone who comes to dinner!

Dec 31, 2006
janlel in Home Cooking

How to take the "sweetness" out of chili

Candy - you are correct - chili is indeed different in different parts of the country. I, for one, have had it only in which the way I indicated what I put in the recipe. And have never had it any other way, so I guess it's all I know. I think it is definitely a personal preference.

Dec 31, 2006
janlel in Home Cooking

How to take the "sweetness" out of chili

Sara, you are correct! I learned when searching for a good chili recipe that there were SO many out there, my head was spinning. And each one often called for something totally different than the next!

Happy NY to you too!

Dec 31, 2006
janlel in Home Cooking

How to take the "sweetness" out of chili

I'm glad I found this board - wonderful suggestions and opinions from everyone. Next time I make it I'll definitely take a little bit from every post and experiment a bit - although who knows how it'll come out! :)

Dec 31, 2006
janlel in Home Cooking

How to take the "sweetness" out of chili

It made a huge batch, which is what I wanted for a gathering of people. The onions weren't carmelized, I only sauteed them very briefly with garlic and green pepper.

Dumb question - if you only use tomato paste, how do you get any "sauce" out of it? I added 2 tblsp of tomato paste as well. I guess chili is the kind of thing that everyone likes made a different way. It really was delicious, just a little sweet is all (according to hubby, not me!), and the roast and beans made the consistency nice and thick.

The recipe did have Cumin in it....funny you mention cocoa powder, I have seen a few recipes with that ingredient and wondered what it would do and how it would taste...interesting.

Dec 31, 2006
janlel in Home Cooking

How to take the "sweetness" out of chili

I thought perhaps it could be the tomatoes. I used Pastene Kitchen Ready ground peeled (label says 4g sugars). Thanks for the tip, I'll try Rotel next time.

Dec 31, 2006
janlel in Home Cooking

How to take the "sweetness" out of chili

I made my first batch of chili yesterday. Don't ask me why I had never done so before, I guess my husband and I always ate it elsewhere so I didn't bother. The recipe was given to me by my cousin who uses a roast that you flake, rather than using ground beef. The chili was delicious, but my husband thought the sauce was "rather sweet" as he put it. Does anyone know how to take the sweetness out, without making it so hot that it burns your mouth? We were pleased with the amount of spicyness. I used 2 cans of crushed tomatoes - perhaps the tomatoes are the sweetening agent? Any tips would be helpful!

Dec 31, 2006
janlel in Home Cooking