Or if you're looking for potatoes in the meal instead of pasta you have several options. You could simmer it down a bit to increase thickness and make a variant on chili-cheese fries, going with Italian cheese fries instead. You'd use mozzarella instead of cheddar in that case. A more interesting and different variation on that would be to use tater tots instead of fries. Or you could mix in a can of Ro-Tel, cube and boil some potatoes, and mix them in with an equal amount of cooked macaroni. That'd get you a type of Cajun Goulash, though you could make it more authentic by adding a diced up onion, a seeded and diced bell pepper, and a stalk or two of celery, again diced.
-----Original Message----- From: Brink-Chaney, Marcie A via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, April 09, 2019 9:55 AM To: '[email protected]' <[email protected]> Cc: Brink-Chaney, Marcie A <[email protected]> Subject: Re: [CnD] Advice please! For a shepherd's pie? I don't think that would be so great. I'd consider thawing the sauce out the way you suggested, but, just add some spices (Italian seasonings, oregano, basil, a few crushed in your hand fennel seeds, a bay leaf garlic powder or fresh garlic) and simmer it for a half hour to get the seasonings incorporated and then serve it over your favorit pasta. Marcie Brink-Chaney CVRT CATIS Visually Impaired Services University Health Center Detroit Receiving Hospital Detroit Medical Center Address: 4201 St. Antoine Detroit MI 48201 Phone: (313)745-4131 Email: [email protected] -----Original Message----- From: Kerryann Ifill via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, April 09, 2019 10:28 AM To: [email protected] Cc: Kerryann Ifill Subject: [CnD] Advice please! Hi list: A few weeks ago, I did a spaghetti sauce with ground beef in the crock pot, but the flavour was underwhelming. I froze most of it and I’m thinking of thawing it to use as the base for a shepherd’s pie. I wanted to ask though if it would be ok to thaw it over a low heat on the stove top. I’ll try to adjust the seasonings, but I didn’t want to ruin the whole dish. Am I going in the right direction with this? Thanks loads. Kerry _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark This message (including any attachments) is confidential and intended solely for the use of the individual or entity to whom it is addressed, and is protected by law. If you are not the intended recipient, please delete the message (including any attachments) and notify the originator that you received the message in error. Any disclosure, copying, or distribution of this message, or the taking of any action based on it, is strictly prohibited. Any views expressed in this message are those of the individual sender, except where the sender specifies and with authority, states them to be the views of Tenet Healthcare Corporation. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
