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  2. italian cuisine - How to thicken marinara sauce? - Seasoned...

    cooking.stackexchange.com/questions/30405

    The best way to thicken marinara sauce for me, without losing any taste is to cook it a little longer. Cooking it longer is just keeping the sauce on simmer, uncovered and stirring it occasionally so its cooking consistently and taking it off the heat when you think it has reached desired thickness.

  3. What is the difference between marinara and spaghetti sauce?

    cooking.stackexchange.com/questions/58087

    Marinara sauce is not started with any meat or meat flavoring or onions like a thick tomato sauce for pasta is. Spaghetti sauce starts with sauteing onions and meat such as neck bones, garlic and olive oil in the bottom of a pan before adding the tomato sauce and paste or adding meat balls to flavor the sauce besides the oregano, garlic, basil ...

  4. Even if you could take all of the extra crap that is in Prego out it would still be Prego, (any canned or bottled sauce will never equal a freshly homemade marinara sauce). Get a can of quality whole tomatoes (no extra ingredients, I like Cento brand) empty them into a bowl and then crush them to a fine pulp with your hands.

  5. Can I turn my marinara sauce recipe into "pizza sauce"?

    cooking.stackexchange.com/questions/16249

    I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for pasta. The base of my sauces (without any extra veggies or meat for the bolognese) is a can of tomatoes, some tomato paste, white wine, onion, garlic, chili pepper, and herbs.

  6. What is the difference between enchilada and marinara sauce?

    cooking.stackexchange.com/questions/66677/what-is-the-difference-between...

    Marinara is primarily tomatoes reduced and flavored with onion and Italian herbs like basil and oregano. Enchilada sauce (which means 'in chili') is primarily pureed, rehydrated, toasted, dried peppers, flavored with a little tomato, onion, and Mexican spices such as cumin.

  7. is it ok to eat spaghetti sauce that had mold on rim of jar?

    cooking.stackexchange.com/questions/117868

    I agree with the picture - it is difficult to tell if that is just dried sauce crust or mold. Also important to note that the jar was new, so if there is mold, it indicates that the jar was not properly processed, so other bugs (e.g. C. botulinum) might be present even if invisible

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