dark sauce for slow-cooked liver and onions
Kraft tangy Italian spaghetti herb mix
Jean-Georges Vongerichten's gratin dauphinois

~~~~~~~~~

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

~~~~~~~~~

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!

~~~~~~~~~

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

~~~~~~~~~

Rec.food.recipes is a moderated newsgroup; only recipes and requests for
recipes are accepted for posting. Please allow two to five days for your
submission to appear.

Lead Moderator Patricia D. Hill
Recipes, requests, questions and comments: