dark sauce for slow-cooked liver and onions
Kraft tangy Italian spaghetti herb mix
Jean-Georges Vongerichten's gratin dauphinois
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From: martin >
Subject: dark sauce for slow-cooked liver and onions?
Can someone help me on this? I'm trying to wean myself off ready-meals
because of all the dubious stuff that's supposed to be in them, so
I've just bought a slow-cooker, and was going to start off by cooking
liver and onions.
The ready-meal version I always got had a really dark, rick sauce, and
I was wondering how to reproduce this. I've got some beef stock cubes,
but I don't think they'll do it.
I'd be grateful if anyone can recommend a *simple* recipe - bearing
in mind that I'm a clueless male who can't boil water without it
sticking to the bottom of the pan :-)
Thanks in advance
Martin
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From: lb63640 >
Subject: ISO: Copycat recipe for Kraft tangy Italian spaghetti herb mix
Does anyone have a recipe that produces something similar to the
incredible Kraft tangy Italian spaghetti herb mix? My family loves
the sauce from those boxed spaghetti dinners, but detests the low-
quality pasta packaged with it. As a result, I am always throwing out
the pasta and using just the herb packet to make the sauce.
Any help is greatly appreciated!
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From: BobABowie >
Subject: Request Jean-Georges Vongerichten's gratin dauphinois recipe
Request: Jean-Georges Vongerichten gratin dauphinois recipe from Prime
at Bellagio in Las Vegas
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