ADVERTISEMENT
- Real Recipes from Real People -

Help! Too much cloves in sauce how can I mask flavor?

Misc.
My dad added to much cloves to his spaghetti sauce
how can he mask the flavor?
Please E-mail me a answer.
CBeckmal@pacbell.net

Thanks,

Bye

MsgID: 0010452
Shared by: Diane B
Board: Cooking Club at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • How to remove the mildew smell from a dryer
  • I had the same problem when I retrieved an un-used dryer from my niece. I was afraid to use the dryer because it had a musty smell to it, and when I finally did use it, the smell hung in the air throughout the house...M...
  • Fix for Underripe Pineapple - A successful experiment!
  • The other day I bought a pineapple at the grocery store. The tag on it said, "Super Sweet." The greengrocer assured me that it was guaranteed to be sweet. Well, I got it home, cut it up, tasted it, and couldn't get th...
  • Pulled Pork Fried Rice
  • PULLED PORK FRIED RICE "In this quick, flavorful stir-fry, classic Americana meets Asia with a combination of leftover white or brown rice, pulled pork, diced veggies and a lightly beaten egg." 1/2 pound cooked pulle...
  • Corned Beef (Presto Pressure Cooker Manual, 2006)
  • CORNED BEEF 3 pounds corned beef 2 cups water 1 tablespoon garlic powder 1 bay leaf* Pour 2 cups water into cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef on rack in cooker. Add bay lea...
ADVERTISEMENT
  • de Jonghe's Restaurant's Shrimp de Jonghe (1940's)
  • This should be close: SHRIMP DE JONGHE From: de Jonghe's Restaurant, Chicago, Ill., 1940's "Created at de Jonghe's restaurant in Chicago, this dish is a memorial to a time when we were afraid of garlic but not of but...
  • Moroccan Chicken Stew
  • MOROCCAN CHICKEN STEW 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 pound boneless skinless chicken breast halves, cut into 1/2-inch strips 1 1/2 cups water, divided use 4 1/2 ounces bite-size...
  • Home Canned Mushrooms
  • I use the recipe from the Ball Blue Book all the time. CANNED MUSHROOMS 2 lb. mushrooms per pint jar Salt Water Clean dirt from mushrooms with soft brush. Rinse under cool running water. Trim stem ends. Small button...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Help! Too much cloves in sauce how can I mask flavor?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!