SBIGFIVE Profile - (1981907)

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Home Town: Southeast Corner, Wisconsin, USA
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Member Since: Oct. 2002
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Slow Cooker Turkey Breast
I put a couple of cut up carrots, a couple of potatoes a stalk of celery on the bottom of the slow cooker. when it was done I took the turkey out and put it under the broiler for 4/5 minutes to crisp the skin. To make gravy, I take the liquid and defat it, put it in a small casserole, add the cut potatoes, carrots and the celery, bring it to a gentle boil and then I use the immersion stick blender and puree it. do not have to use thickener at all. after you use if any left over can be frozen

2 users found this review helpful
Reviewed On: Jul. 15, 2012
Homemade Tomato Sauce I
I do have a large crop of tomatoes and I make a Pomarola, which is same as the recipe, I scald the tomatoes, peel, cut up in chunks and put them in a large container with the juice then I remove the chunky tomatoes with a slotted spoon, drain the liquid in a colander ( Save the juice )and remove the seeds. Do this two or three times. chop the celery, green peppers, carrots and onions, since I make about 16 quarfs at the time I saute the veggies in batches, while I saute the veggies the tomatoes are on the fire to a boil and I add the sauted veggies as they cook. Bring to a boil and cook for about one- two hours, then I take an immersion blender and puree the whole batch Add spices such as basel Italian seasoning salt pepper sugar red wine and pepper flakes and I also add a couple of 15 OZ Pastorelli pizza sauce. The pizza sauce will add same zest and brighten up the sauce. I freeze it in Freezer bags 2, 1/2 cups is enough for one pound of pasta. When ready to use I cook some Italian sausage and 93% lean ground beef for sauce with meat.

4 users found this review helpful
Reviewed On: Aug. 30, 2011

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