Carsten Schafer

• 1 cup [or 225 0.00] stolen red wine (dry)
• 1 shot of rum (cook drinks)
• 4 tbl [or 59.1472 0.00] Red Wine Vinegar
• 1/2 cup [or 112.5 0.00] molasses
• 1 cup [or 225 0.00] ketchup
• 2 tbl [or 29.5736 0.00] Dijon Mustard
• 1 tsp [or 4.92892 0.00] Chili Powder
• 2 tbl [or 29.5736 0.00] Worcestershire Sauce
• 1 tsp [or 4.92892 0.00] Celery Seeds
• 1 tsp [or 4.92892 0.00] Kosher Salt
• 1/2 tsp [or 2.46446 0.00] Curry Powder
• 1 tsp [or 4.92892 0.00] Ground Cumin
• 1 tbl [or 14.7868 0.00] Cayenne Pepper
• optional:
  • 1 tbl [or 14.7868 0.00] cooks own blood
  • 1 diced habanero

Simmer til thick, spread on the meat of something that died, that you then cooked over an open flame. Eat, receive praise.

Sauce

http://robert-from-ap.livejournal.com/632615.html

• 2 cloves garlic
• 1 lg. shallot
• 1/4 yellow onion
• 2 tbl [or 29.5736 0.00] olive oil
• 14.5 oz [or 411.075 0.00] can whole tomatoes, drained
• 3 fresh tomatoes, chopped
• 1 tsp [or 4.92892 0.00] crushed red pepper flakes
• 1/2 cup [or 112.5 0.00] heavy cream
• 1/4 cup [or 56.25 0.00] vodka
• 1 tbl [or 14.7868 0.00] all purpose flour (if necessary for thickening)

In a saucepan, brown garlic, shallots and onion in olive oil, about 5 minutes. Add canned tomatoes, fresh tomatoes and crushed red pepper. Mix, breaking up tomatoes, and let cook on medium to high heat for 5-10 minutes. Add heavy cream and vodka and stir. Let cook for 5-10 minutes. If the mixture doesn’t thicken, quickly stir in 1 Tbs. flour. Keep heated until serving.
Serve over cooked penne or rigatoni or pasta of your choice.

Sauce

Unkown

• 2 Medium onions diced
• 1 stalk celery diced
• 6 cloves garlic minced
• 2 tsp [or 9.85784 0.00] parsley
• 2 tsp [or 9.85784 0.00] butter
• 2 lb [or 907.2 0.00] white mushrooms
• 4 cup [or 900 0.00] cream
• 3 tbl [or 44.3604 0.00] flour
• 1 cup [or 225 0.00] water

In a saucepan
Fry onions, and celery until soft.
Add garlic for 5 minutes.
Add mushrooms and mix well with the above ingredients and cover.
Fry mushrooms until liquid is gone.
Add cream and cook until it comes to a boil.
Add parsley and simmer for about 10 minutes.
Disolve flour in water until there are no lumps (a plastic container with a lid lets you shake until
no lumps)
Add flour/water mixture to mushrooms and simmer for 10 minutes to thicken.

Sauce

Carole

2014-11-01

• 3 tbl [or 44.3604 0.00] butter
• 1 1/2 lb [or 680.4 0.00] sliced mushrooms
• 1/2 cup [or 112.5 0.00] chicken stock
• 1 tsp [or 4.92892 0.00] paprika
• 3 tbl [or 44.3604 0.00] fresh parsley
• 2 med. onions, chopped
• 1 tbl [or 14.7868 0.00] flour
• 1 tsp [or 4.92892 0.00] salt (optional)
• 1/2 tsp [or 2.46446 0.00] pepper
• 1 cup [or 225 0.00] sour cream

Saute mushroom and onions in butter until lightly browned. Add flour, cook and stir about 3 minutes to make roux. Add chicken stock, salt, pepper and paprika. Bring to boil, stirring. Stir in parsley and sour cream; simmer 5 minutes. Serve over steak, rice, chicken, etc.

Sauce

Unknown

• [Optional] 1.5 lbs Italian sausage
• 28 oz [or 793.8 0.00] can whole tomatoes
• 28 oz [or 793.8 0.00] can crushed tomoatoes
• 18 oz [or 510.3 0.00] (3 cans) tomato paste
• 1 lb [or 453.6 0.00] chopped mushrooms
• 2.5 large white onions
• 1 bulb garlic
• 1 red bellpepper
• 4 tbl [or 59.1472 0.00] fresh oregano
• 2 tbl [or 29.5736 0.00] fresh basil
• 1 bottle of red wine (preferably chianti)

Chop up whole tomatoes, put in a mixing bowl along with all the juice.
Chop up oregano, basil, bellpepper, garlic and put in bowl with tomatoes.
Chop onions and mushrooms, set aside.
Mix in crushed tomato and tomato paste to mixing bowl.
Heat large pot on stove at high heat with 6-8 tbl of olive oil.
Pour in onions, mushrooms and sausage, let saute for 5-10 minutes.
Pour in tomato mix, along with roughly a glass and a half of the red wine.
Bring to a full boil, then reduce heat to medium, and allow to simmer for 2-3 hours, until reduced to desired consistency, stirring occasionally.
Serve on pasta of choice topped with fresh grated parmesan cheese.

Sauce

http://www.grouprecipes.com/28099/red-wine-pasta-sauce.html