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Saveur Recipe from 2001
Jan/Feb Issue, 2001. Page 15 (bottom right)
Preheat oven to 300F. Heat a large casserole over medium high heat, add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 hour. Serves 12. 12 what? -sw |
Saveur Recipe from 2001
Sqwertz wrote:
> Jan/Feb Issue, 2001. Page 15 (bottom right) > > Preheat oven to 300F. Heat a large casserole over medium high heat, > add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, > about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. > cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water > chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. > Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 > hour. Serves 12. > > > 12 what? > > -sw And what kind of casserole do you start with, Tuna Noodle? (Don't you just hate ambiguity in a recipe?) Bob |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 01:28:43 -0500, zxcvbob >
wrote: >Sqwertz wrote: >> Jan/Feb Issue, 2001. Page 15 (bottom right) >> >> Preheat oven to 300F. Heat a large casserole over medium high heat, >> add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, >> about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. >> cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water >> chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. >> Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 >> hour. Serves 12. >> >> >> 12 what? >> >> -sw > > > >And what kind of casserole do you start with, Tuna Noodle? (Don't >you just hate ambiguity in a recipe?) > I'd take a leap of faith and think a word was left out, so they meant casserole dish. Other that, I bet dollars to donuts he made it up. The recipe is disgusting - something like that would never be printed Saveur - or anywhere else for that matter. -- I love cooking with wine. Sometimes I even put it in the food. |
Saveur Recipe from 2001
In article >,
Sqwertz > wrote: > Jan/Feb Issue, 2001. Page 15 (bottom right) > > Preheat oven to 300F. Heat a large casserole over medium high heat, > add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, > about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. > cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water > chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. > Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 > hour. Serves 12. > > > 12 what? > > -sw That the recipe specifies Chef Boyardee brand makes me wonder if the recipe was in an ad in Saveur. Was it? Hey! Don't YOU always put water chestnuts in your spaghetti sauce? "That's different." -- Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller Updated 4-24-2010 with food story and pictures |
Saveur Recipe from 2001
In article >,
sf > wrote: > On Wed, 28 Apr 2010 01:28:43 -0500, zxcvbob > > wrote: > > >Sqwertz wrote: > >> Jan/Feb Issue, 2001. Page 15 (bottom right) > >> > >> Preheat oven to 300F. Heat a large casserole over medium high heat, > >> add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, > >> about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. > >> cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water > >> chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. > >> Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 > >> hour. Serves 12. > >> > >> > >> 12 what? > >> > >> -sw > > > > > > > >And what kind of casserole do you start with, Tuna Noodle? (Don't > >you just hate ambiguity in a recipe?) > > > > I'd take a leap of faith and think a word was left out, so they meant > casserole dish. Other that, I bet dollars to donuts he made it up. > The recipe is disgusting - something like that would never be printed > Saveur - or anywhere else for that matter. http://www.saveur.com/article/Recipe...arty-Spaghetti As a connoisseur of Steve, I think it's safe to say that he wouldn't do this (make up a recipe and attribute it in detail). Strangely enough, although the recipes are basically identical, it's not a cut and paste. Steve's version has no ingredient list, and specifies quantities in the directions. The cited version has an ingredient list, and mentions ingredients in the directions only by name, not quantity. Other than that, they are almost identical, although the cited version has an extra comma, which I imagine would throw Sheldon into convulsions. -- Dan Abel Petaluma, California USA |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 01:28:43 -0500, zxcvbob wrote:
> Sqwertz wrote: >> Jan/Feb Issue, 2001. Page 15 (bottom right) >> >> Preheat oven to 300F. Heat a large casserole over medium high heat,... > > And what kind of casserole do you start with, Tuna Noodle? (Don't > you just hate ambiguity in a recipe?) A "casserole" is the name of the pot (as well as the name of a dish cooked in the vessel). The phrases, "casserole pot" and "casserole dish" are redundant. <http://www.google.com/search?hl=en&source=hp&q=define%3Acasserole&aq=f&a qi=&aql=&oq=&gs_rfai=> -sw |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 01:00:02 -0700, sf wrote:
> I'd take a leap of faith and think a word was left out, so they meant > casserole dish. Other that, I bet dollars to donuts he made it up. > The recipe is disgusting - something like that would never be printed > Saveur - or anywhere else for that matter. Barbara demonstrates her Royal Stupidity not once, but three times in one post. http://www.saveur.com/article/Recipe...arty-Spaghetti And right after she gets done saying a word was left out (it wasn't) she writes, "other that". Did you say you were a school teacher? How do you feel now? Let me help you: Uhhhh, Duh. -sw |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 08:14:26 -0500, Melba's Jammin' wrote:
> In article >, > Sqwertz > wrote: > >> Jan/Feb Issue, 2001. Page 15 (bottom right) >> >> Preheat oven to 300F. Heat a large casserole over medium high heat, >> add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, >> about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. >> cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water >> chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. >> Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 >> hour. Serves 12. >> >> 12 what? >> >> -sw > > That the recipe specifies Chef Boyardee brand makes me wonder if the > recipe was in an ad in Saveur. Was it? Hey! Don't YOU always put > water chestnuts in your spaghetti sauce? "That's different." it sounds ****ing vile in any case. your pal, blake |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 07:28:49 -0700, Dan Abel wrote:
> http://www.saveur.com/article/Recipe...arty-Spaghetti > > As a connoisseur of Steve, I think it's safe to say that he wouldn't do > this (make up a recipe and attribute it in detail). Just fort that, I'm waiving your next year's membership fee. > Strangely enough, although the recipes are basically identical, it's not > a cut and paste. Steve's version has no ingredient list, and specifies > quantities in the directions. The cited version has an ingredient list, > and mentions ingredients in the directions only by name, not quantity. > Other than that, they are almost identical, although the cited version > has an extra comma, which I imagine would throw Sheldon into convulsions. I typed it in word for word before I knew it was online. I even hyphenated "stirring" just as it appears in the article. But I did miss the comma before, "and pour off the fat." And yes, the printed version does not contain an ingredient list. The recipe is a sidebar to an article about a woman with two aunts who live near each other. One cooks extravagantly from scratch, the other... this. -sw |
Saveur Recipe from 2001
blake wrote on Wed, 28 Apr 2010 11:00:21 -0400:
>> In article >, >> Sqwertz > wrote: >> >>> Jan/Feb Issue, 2001. Page 15 (bottom right) >>> >>> Preheat oven to 300F. Heat a large casserole over medium >>> high heat, add 1 1/2 lbs. ground beef, and cook, stir-ring >>> often, until brown, about 5 minutes. Remove from heat and >>> pour off fat. Add 5 15-oz. cans Chef Boyardee Spaghetti and >>> Meatballs, 1 8-oz can sliced water chestnuts, and 1 tsp. >>> each dried basil and oregano. Mix Well. Sprinkle with 1 >>> tbsp. grated parmesan cheese. Cover and bake for 1 hour. >>> Serves 12. >>> >>> 12 what? >>> >>> -sw >> >> That the recipe specifies Chef Boyardee brand makes me wonder >> if the recipe was in an ad in Saveur. Was it? Hey! Don't >> YOU always put water chestnuts in your spaghetti sauce? >> "That's different." > it sounds ****ing vile in any case. I can't for the life of me tell what water chestnuts would do in spaghetti sauce, especially canned ones; you might as well use turnips. Fresh water chestnuts have a pleasant sweet taste, stir fried slightly, but peeling a sufficient number is a bit of a pain. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 10:01:59 -0700, Dan Abel wrote:
> Turnips might work. :-) Perhaps you don't understand. This is not > canned spaghetti sauce, this is canned spaghetti. Canned mush. No > texture. Imagine cooking it for another hour. -sw |
Saveur Recipe from 2001
In article >,
Sqwertz > wrote: > On Wed, 28 Apr 2010 10:01:59 -0700, Dan Abel wrote: > > > Turnips might work. :-) Perhaps you don't understand. This is not > > canned spaghetti sauce, this is canned spaghetti. Canned mush. No > > texture. > > Imagine cooking it for another hour. Well, turnips might get mushy, then. That's why you use water chestnuts! -- Dan Abel Petaluma, California USA |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 01:28:43 -0500 in rec.food.cooking, zxcvbob
> wrote, >Sqwertz wrote: >> Jan/Feb Issue, 2001. Page 15 (bottom right) >> >> Preheat oven to 300F. Heat a large casserole over medium high heat, >> add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, >> about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. >> cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water >> chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. >> Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 >> hour. Serves 12. >> >> >> 12 what? >> >> -sw > > > >And what kind of casserole do you start with, Tuna Noodle? Just a large empty casserole, clearly enough. Are you asking what a casserole is? It's a pan that holds something baked in the oven, then served on the table directly from the pan. You could have looked that up for yourself, you know. Try http://onelook.com/ |
Saveur Recipe from 2001
Dan wrote on Wed, 28 Apr 2010 10:01:59 -0700:
> >>> Sqwertz > wrote: > >>> > >>>> Jan/Feb Issue, 2001. Page 15 (bottom right) > >>>> pour off fat. Add 5 15-oz. cans Chef Boyardee Spaghetti > >>>> and Meatballs, 1 8-oz can sliced water chestnuts, and 1 > >>>> tsp. >> I can't for the life of me tell what water chestnuts would do >> in spaghetti sauce, especially canned ones; you might as well >> use turnips. > Turnips might work. :-) Perhaps you don't understand. > This is not canned spaghetti sauce, this is canned spaghetti. > Canned mush. No texture. Are you kidding? There's nothing you can do to make canned spaghetti worth eating. Tho' I must admit that eating it as a snack on toast, British or New Zealand style, is just possible if you are very hungry. Incidentally, you'd have to be in real hurry to actually eat canned spaghetti or Spaghetti-Os. Making a marinara sauce and boiling some real pasta does not take long. Even I would not follow Nigella and not cook the sauce at all as in her ur-marinara. >> Fresh water chestnuts have a pleasant sweet taste, stir fried >> slightly, but peeling a sufficient number is a bit of a pain. > Nobody, but nobody, is going to peel *anything* to add to > canned spaghetti mush. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Saveur Recipe from 2001
On 2010-04-28, Sqwertz > wrote:
> Jan/Feb Issue, 2001. Page 15 (bottom right) > > Preheat oven to 300F. Heat a large casserole over medium high heat, > add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, > about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. > cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water > chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. > Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 > hour. Serves 12. > > > 12 what? I thought this recipe was a joke. Well, it is, but that it ever appeared in Saveur is hard to believe. Truth is stranger than fiction: http://www.saveur.com/article/Recipe...arty-Spaghetti nb |
Saveur Recipe from 2001
"notbob" > wrote in message ... > On 2010-04-28, Sqwertz > wrote: >> Jan/Feb Issue, 2001. Page 15 (bottom right) >> >> Preheat oven to 300F. Heat a large casserole over medium high heat, >> add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, >> about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. >> cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water >> chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. >> Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 >> hour. Serves 12. >> >> >> 12 what? > > I thought this recipe was a joke. Well, it is, but that it ever > appeared in Saveur is hard to believe. Truth is stranger than > fiction: > > http://www.saveur.com/article/Recipe...arty-Spaghetti > > nb Remind me never to go to Polly's for dinner. :-) Dimitri |
Saveur Recipe from 2001
On 2010-04-28, Dimitri > wrote:
> Remind me never to go to Polly's for dinner. :-) Remind me to never subscribe to Saveur. nb |
Saveur Recipe from 2001
"Sqwertz" > wrote in message
... > Jan/Feb Issue, 2001. Page 15 (bottom right) > > Preheat oven to 300F. Heat a large casserole over medium high heat, > add 1 1/2 lbs. ground beef, and cook, stir-ring often, until brown, > about 5 minutes. Remove from heat and pour off fat. Add 5 15-oz. > cans Chef Boyardee Spaghetti and Meatballs, 1 8-oz can sliced water > chestnuts, and 1 tsp. each dried basil and oregano. Mix Well. > Sprinkle with 1 tbsp. grated parmesan cheese. Cover and bake for 1 > hour. Serves 12. > > > 12 what? > > -sw Surely you jest :) Jill |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 09:49:36 -0500, Captain Obvious
> wrote: >On Wed, 28 Apr 2010 01:00:02 -0700, sf wrote: > >> I'd take a leap of faith and think a word was left out, so they meant >> casserole dish. Other that, I bet dollars to donuts he made it up. >> The recipe is disgusting - something like that would never be printed >> Saveur - or anywhere else for that matter. > >Barbara demonstrates her Royal Stupidity not once, but three times >in one post. > >http://www.saveur.com/article/Recipe...arty-Spaghetti > >And right after she gets done saying a word was left out (it wasn't) >she writes, "other that". > >Did you say you were a school teacher? > >How do you feel now? > >Let me help you: Uhhhh, Duh. > >-sw I feel just fine. Unfortunately for you, nothing will ever change your disgusting personality. You are a petty little person and a huge asshole. -- I love cooking with wine. Sometimes I even put it in the food. |
Saveur Recipe from 2001
On Wed, 28 Apr 2010 11:32:39 -0700, David Harmon wrote:
> On Wed, 28 Apr 2010 01:28:43 -0500 in rec.food.cooking, zxcvbob > > wrote, >> >>And what kind of casserole do you start with, Tuna Noodle? > > Just a large empty casserole, clearly enough. Are you asking what a > casserole is? It's a pan that holds something baked in the oven, > then served on the table directly from the pan. > > You could have looked that up for yourself, you know. > Try http://onelook.com/ > i find this little piece of software is the very balls: <http://www.answers.com/main/download_answers_win.jsp> alt + right mouse click on the word 'casserole' reveals a pop-up with this: cas·se·role (kăs'ə-rōl') n. |
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