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wiccanmalenurse · Site Moderator Joined: 30 Oct 2005 Posts: 4876

Anne, hope you like it as it is a staple for me when I am craving something filling. I use it a lot on eggplant and also on the squash. I haven't tried the new julliene machine but that is a good idea. I may need to check it out when things get a little better here. Still laid off from work but should be going back full ime and then some in April or early may. Take care and let me know what you thought of it if you cook it,
David Wink

PS- I LOVE those wings and cook them all the time. Nothing like some spicy dry rub and then cook them on the Ronco rotisserie!
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Dingie_Dinah · Posted: Jan Wed 20, 2010 2:05 pm Post subject:

I must say this is one of my all time favorite recipes. I make it at least one saturday a month. I love cooking it for hours and making the house smell all cozy! I usually use Spag Squish, but sometimes I just eat the sauce! Makes wonderful leftovers. I can't believe I USED to think my Spag Sauce made from HUNTS was good! Gag!!! LOL

Anne have you tried it yet?
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

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Dingie_Dinah · Posted: Mar Sun 21, 2010 11:34 am Post subject:

bubbling on my stove as we speak. my house smells soooooo good!!!!
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

Guest · Posted: Mar Tue 30, 2010 9:36 pm Post subject:

I can't believe I totally forgot about this recipe. I'm going to the store tomorrow, and it's number one on my shopping list. Maybe with a little eggplant Parmesan?

Hmmmmmmmmm. Guess I'm going to have to buy a load of plastic containers too. Good thing the freezer is empty.

Dingie_Dinah · Posted: Mar Tue 30, 2010 9:45 pm Post subject:

anne, you might want to divide this in half, cause it makes a BUNCH! if you make the whole recipe, make sure you are ready to eat some sketti! it is sooooooooooo good. i refuse to make sketti sauce any other way.

and it's funny, you start with ground beef, onions and peppers. and after that, it depends on how you season it as to will it be chili or sketti sauce.

love this stuff sooooo much! can't wait to hear how you like it. and yeah, even with 1/2 a recipe, buy some containers. it does make a bunch! let me know, ok?

hugzzzzzz
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

Guest · Posted: Mar Tue 30, 2010 11:01 pm Post subject:

Thanks Dinah,

I had the same thought myself, and was going to email you to ask you about how much it makes. I think 1/2 the recipe should be plenty for me, and still leave plenty for the freezer.

Does anyone have any idea how many net carbs there are in a serving of this stuff?

Guest · Posted: Apr Thu 01, 2010 4:40 pm Post subject:

OMG.. David, I generally don't care for red sauces, but this is sooooo good.

And don't scream when you see the photos please. I am experimenting with the Dreamfields low carb pasta. I know there's been some controversy about it, but thankfully, I'm not diabetic, so am not so worried about blood sugar spikes. I am concerned about the scale though, so what I did was to only make one portion (2 ounces dry). I cooked it exactly as directed (actually, a little less, because it was al-dente and I didn't want to overcook it). Those toast points you see are low carb tortillas which come in at 3 net carbs each, and to which I added some softened garlic butter. Next time I'll toast the tortillas a little more, and I'll use less of the butter, so they get crisp in the oven, but they were okay anyhow, just a bit soggy in the center.

This was so good. I'm going to have to be super careful and just make it a once in awhile treat, but if the pasta claims hold true, I am so thrilled to be able to indulge once again in real pasta!!

David, thank you so much for the sauce recipe. I made 1/2 the recipe and will have enough in the freezer to hold me for a long time.

crazywoman · Posted: Apr Thu 01, 2010 9:12 pm Post subject:

It is funny how different people's tastes are. Red sauce is almost the only type sauce I ever use on pasta. (I did say almost.) That's all I even knew most of my life. (with the exception of cheese sauce for mac)
David's recipe is VERY similar to my recipe that I make. But I don't ever use the green peppers or the Parmesan cheese. N o won't do! Razz

Not enough difference otherwise to change. I do only use beef also, no sausage.
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Dingie_Dinah · Posted: Apr Sun 04, 2010 1:00 pm Post subject:

i told you that you'ld love it! and don't forget my idea about making a "pizza" with it. When I make it, I usually eat it without any "pasta" at all. I just love that stuff!!!
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

crazywoman · Posted: Apr Mon 05, 2010 3:01 am Post subject:

Dinah, have you ever tried NancyElle's thin & crispy pizza crust. (It's from LCF, but I'm pretty sure it is posted on here.) I fixed pizza with it just yesterday. Yum! (I add oat fiber & flax meal to my crust, and it helps it be crisper and even more bread crust like. I have made it without either tho, or just w/flax meal added, and it is still really good.)
I looked for it here. Here is the post about it: http://stellastyle.com/community2/forum/viewtopic.php?t=9311&highlight=thin+crispy+pizza
posted by Angie. She had found it on LindaSue's site, and linked to it.

(I started this post yesterday (Sunday, and got interrupted --- think that's when my family got here -- and just now managed to get back to it.) Now I need to get myself ta bed!!!
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

wiccanmalenurse · Site Moderator Joined: 30 Oct 2005 Posts: 4876

Anne, glad you liked it and the pictures looked great! It is a fave of mine too. It is almost a comfort food for me and I told you I was a big eater with family that loves this stuff so the recipe does make a lot. This is also good on egg plant. I have used the low carb pasta and it causes a small spike in my BS but nothing the doctor said was detrimental. I use the elbow when i make macaroni salad which over my way is a much requested and well received dish and by using the Dreamfields, i can also partake of it. Glad you liked the sauce and it freezes well with no change in the sauce at all, actually I think it gets better! Take care and talk with ya soon,
David

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Praise loudly, blame softly and treat each person you meet as a brother or sister!
"Stella Styler for "Life"!"

countrylady43 · Joined: 15 May 2006 Posts: 69

This sounds good.
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countrylady43 · Joined: 15 May 2006 Posts: 69

hi
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Dingie_Dinah · Posted: Jan Sat 14, 2012 5:36 pm Post subject:

hi back atcha country lady. I have to say, this is the ONLY red sauce I make any more. Ever since I tried it the first time, it's been my go-to. I use it to make pizza's too. Love this stuff, and it makes a LOT. if you are only wanting one batch with a bit of leftovers, cut the recipe in half. I usually make it and either freeze half, or send it home with my kids.
_________________
Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'