Sauces and Gravies

About 2 years.

Look on the jar or can, there should be an expiration date. Many people don't realize that canned/jarred foods have an expiration date on them. Even foods such as canned vegetables, evaporated milk, etc. have expiration dates on them.

Also, always check the can for signs of bulging, especially on tomato products. If there is even the slightest sign of bulging, THROW IT OUT! Botulism is the most dangerous form of food poisoning there is, and is more common with tomato products.

Here at Jadeacres farm I use this one

Amount Measure Ingredient -- Prep.

-------- ------------ --------------------------------

1 Pound Ground beef.

1/2 cup Red wine

1/2 Pound Italian sausage.

1 Cup Onion -- chopped.

2 Cloves Garlic clove -- minced.

2 Cans Tomatoes Diced; 16 oz -- cut-up.

2 Cans Tomato sauce -- 8 oz.

1 package Mushrooms. 4 oz -- chopped.

1 Cup Green pepper -- chopped.

2 Bay leaves.

2 Teaspoons Fresh Basil -- chopped.

1 Teaspoon Dry or fresh Oregano --

1/4 Teaspoon Pepper

In a skillet cook ground beef, sausage,

onion, and garlic until meat is brown and onion is translucent. Drain off fat. Add wine and cook for 5 more minutes.

Meanwhile in crock pot or slow cooker on low, combine un-drained tomatoes, tomato sauce,

mushrooms, green pepper, bay leaves, oregano, basil, pepper, and

salt. Stir in browned meat mixture.

Cover; cook on lowest-heat setting for 10-12 hours or high heat setting for

5 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10

servings. Great for making while you are at work.

To successfully freeze any dairy product, a special additive is required. This may be an enzyme or stabilizer, but at any rate, you can probably find the name of one on the ingredients list from a frozen food (alfredo or similar) .

If you want them to stay whole and intact you really cannot cook them at all. If you put cranberries on the heat with some water and sugar, they will cook fairly fast. If you want a chunky sauce that has plenty of texture, cook them with the lid on until you hear them popping in the pot (yes, they do tend to burst when they are heated so make sure the lid is on or you will have a heck of a mess). If you cook them longer, they will get softer. A cooked cranberry is going to soften so if you don't them to, do not cook them.

brown mustard sauce

It depends on the kind of pasta and the kind of sauce that you are talking about. White pasta will usually has a lot of calories, whole wheat pasta is a lot more healthier though. Alfredo sauces usually have a lot of calories, so marinara would be healthier, of course there's always the all original tomato sauce you can try too.

yes you can put it in the fridge and it will get cold again and you can reheat it.

Vodka sauce is traditionally used over pasta.

Maybe it's Wasabi?

Its the little dish used to serve gravy. It looks like a boat so its called that. If you go to Google Images and search gravy boat and you will get a whole bunch of pictures!! hope this helped!

You can substitute red pepper flakes for hot sauce. You can also use cayenne pepper. How much you use will depend on how hot you like your dishes. 1/4 teaspoon red pepper flakes or cayenne equals approximately eight drops of red pepper sauce.

No, reason being mostly the seasoning, and secondly the procedure. 1. Pasta sauce contains a lot of italian seasonings, rosemary, oregano, thyme and basil, salsa would contain, cilantro, jalapenos, and green onions. 2. Pasta sauce is usually a cooked reduction of wine, tomatoes and the seasonings whereas salsa is served raw.

According to McDonalds nutrition chart.

A plain Filet-O-Fish sandwhich is 270 calories.

A filet-o-fish with cheese is 290 calories.

Try adding some sugar or honey to balance out the acidity of the vinegar. Also try to add some citrus juices or rind and then taste. If the taste is still there, add more. Since once the juices are added, they will cancel out some of the taste.

It is a pretty common item, so any run of the mill grocery store should carry it.

Well, white sauces are by their very definition milk or milk product based sauces, rather than broth, stock, or say tomato based sauces. Brown gravy or au jus are by definition based on beef broth, beef stock or beef demiglace, whereas country gravy is a milk based gravy, generally served with pork chops or chicken fried steak. If you're asking why milk versus half and half versus light or heavy cream, my guess is the recipe you are looking at wants less fat than half and half or cream provide.

As best I can tell, a "coney sauce" for hot dogs compares to a "chili sauce" for hot dogs in these ways:

The coney sauce is sweeter.

The coney sauce may omit garlic entirely. If used, garlic appears in smaller proportions in coney sauce than in chili sauce.

The coney sauce may omit chili powder entirely. If used, the chili powder appears in smaller proportions in coney sauce than in chili sauce, and additional cumin is virtually never added.

The coney sauce may include sweet pickle relish.

Tomato ketchup is almost always the tomato component of coney sauce; it is sometimes the tomato component of chili sauce.

It's worth noting that "Coney Sauce" seems to be a term with Michigan, not New York origins - making it a weird pair with "Michigan sauce", which seems to be a term with upstate New York, not Michigan origins. I have a sneaking suspicion that the two are closely related though the relation is at least for now lost in the mists of time and hoppy beverages.

All i know is one's pasta sauce

Roux is made by combining equal parts of butter and flour, and cooking it. The butter should be melted in a skillet, and then the flour stirred in. You should constantly stir, so it doesn't stick and start to scorch. Depending on the type of soup, you cook the Roux different lengths of time. For instance, if it is a lighter color soup, you will want a Blonde Roux, which means you cook it over the heat until is is blended well, but not brown. A Medium Roux would be for a medium-colored soup, and is cooked in the skillet until a light brown color is achieved. For a Dark Roux, you will cook it until it is pretty dark--but not burned. They key to adding Roux to a soup is, if the soup is COLD, the Roux should be HOT when whisked in. If the soup is HOT, then the Roux should be added COLD (after cooking the Roux, place in the refrigerator until completely chilled). If you add HOT Roux to a HOT soup, it will NOT thicken it, and vice versa. If you are wanting to add it to the actual soup base, before other ingredients are added, you will get your soup stock hot, then whisk in the cold Roux, then add your other ingredients. Not only will the Roux thicken the dish, but it will also add a lot of flavor.

sweet-sour is translated by "aigre-douce", and wine reduction sauce is "une réduction de sauce au vin". personnal comment: I do not recall having seen "sauce aigre-douce" being associated with wine.

Fermenting agents

The wheat-soy mixture is exposed to specific strains of mold called Aspergillus oryzae or Aspergillus soyae, which break down the proteins in the mash. Further fermentation occurs through addition of specific

bacteria(lactobaccillus) and yeasts which enzymatically react with the protein residues to produce a number of amino acids and peptides, including glutamic and aspartic acid, lysine, alanine, glycine, and tryptophane. These protein derivatives all contribute flavor to the end product.

(Shame on da person i deleted message!) Sweet and sour sauce orginiate from china, some say it orginaited specifically from the Hunan province. Your Welcome = )