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(If the mixture does curdle you may be able to save it by running it through a blender.) 5 Remove from heat and stir in the cream.

6 Strain and chill: Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. 7 Stir in vanilla extract, nutmeg, and bourbon and rum (feel free to omit for kid-friendly eggnog). 8 If you you want to include egg whites (optional): Beat egg whites with an electric mixer until they reach soft peaks.

Prego gave the open jar a comfortable 7-10 day zone, which, significantly reduces the jar's message of a 14-day allowance. of Nutrition, Dietetics, and Food Sciences Catherine N.

Both Ragu and its sister brand Bertolli, however, do NOT recommend freezing its cheese-based sauces, so if you're considering buying a jar of that, know that this involves genuine commitment to it.

Ditto the Francesco Rinaldi brand alfredo and vodka sauces.

Pasta sauce left in the freezer longer than 3 months may suffer a decrease in quality, but it will still be safe to eat since pathogens cannot grow at freezer temperatures.

Manufacturers’ Websites on Open, Refrigerated Sauce The website FAQ's of most brands address the issue of the open jar almost immediately, with the exception of Prego's, which was no help at all on practically anything, but it does link you to some delightful recipes at Campbell's Kitchen.

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