Two tips I used to kick up the red sauce I made for pasta last night:

[michael-in-phoenix]

I started with lots of garlic (as usual) but I hit the sauce with a clove of minced garlic at the end, a minute or so before turning off the heat and serving.

I also stirred in a tablespoon or so of finely chopped fresh basil. I think I saw America's Test Kitchen do that awhile back. My family asked if I had a new recipe and, if I did, to please "keep using it".

There you have it.

Michael

 

[cheezz]

Hmmm.... maybe just giving it a "fresher" taste with ingredients not so cooked down?

 

[michael-in-phoenix]

That's the idea, according to ATC. They put plenty of garlic and basil in the sauce, then...

...hit it with a little more at the end.

I'm guessing you and the rest of the board probably already knew that, but it was an "Aha!" moment for me.

Michael

 

[dawn_mo]

I add a clove of garlic at the end when I make refried beans.

I love the raw garlic flavor.

 

[michael-in-phoenix]

You reminded me of a tip to make refried beans extra creamy...

...that I may have posted here before.

An Indian friend of mine (he prefers "Indian" to "Native American") who makes fry bread for fund raisers says you can add 1/2 cup of cottage cheese (anything but non-fat) to every 2 cups of refried beans and the end result is very creamy beans.

I've done this numerous times and it works like a charm! The cottage cheese dissolves completely and the beans are heavenly.

Michael

 

[luisa_calif]

Not to mention a nutritional boost up to a complete protein!

 

[angak]

Aha!

 

[barb_b]

That is an interesting tip! Tx for posting!

 

[cheezz]

I haven't done that myself, but it makes sense once someone tells you about it smileys/smile.gif