Sally Profile - Allrecipes.com (16053376)

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Sally


Sally
 
Home Town: New York, USA
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Member Since: Aug. 2010
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Bow Ties with Sausage, Tomatoes and Cream
This is a great dish, but I only use a couple sausage links and non-fat 1/2 & 1/2. No need to drain tomatoes and simmer a little longer to blend flavors.

0 users found this review helpful
Reviewed On: Dec. 22, 2012
Tomato and Basil Pasta Sauce
I've always made a tomato basil sauce similar. I used to add onion until the owner of a great Italian said not to. I always sieve my tomatoes for a smooth sauce. I don't normally add the vinegar. I add the fresh basil on each dish separately. For a meat sauce, I would add the onion, sauté some ground sirloin (or make meatballs) and a couple links of Italian sausage cut into pieces in the beginning and cook longer. I usually cook my tomato longer, too. Sometimes, add a pinch of baking soda to reduce the acidity.

3 users found this review helpful
Reviewed On: Dec. 11, 2011
Roast Pork with Maple and Mustard Glaze
Don't baste often to let sauce thicken. Made hot sandwiches the next day with sauce.

1 user found this review helpful
Reviewed On: Dec. 8, 2011
 
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