Archive for the ‘Sauce’ Category

Adam’s Spaghetti Sauce

Nov 24th, 09 / 3 Comments

Sorry for the lack of updates, our little bean arrived on November 15th and we have been a little busy, as you can tell by the messy table below. This post is written and done by Adam…

Well the other day Carrie asked me to make some home made Spaghetti Sauce.  Fortunately we were in the grocery store at the time so we picked up the needed ingredients there.  This really turned out a lot better then I thought it could and Carrie was really happy with it.

Adam’s Spaghetti Sauce (From: Adam)

Madalynn 193

  • 1lb hamburger or Sausage
  • 1 Medium Onion or 2 small Shallots
  • 1 Package whole or sliced fresh mushrooms
  • 1 large Can of Tomato Sauce
  • 1 Medium Can of Diced Tomatoes
  • 1/4 C (give or take) of Tomato Paste
  • 1 T. Basil
  • 1 T. Oregeno
  • 1 T Ground Fennel Seed

Brown hamburger in a dutch oven, when it is close to being brown add shallot or onion.

Use about half the container of mushrooms, slice into cubes. Drain the oil and fat and make the meat pretty dry.

Add tomato sauce, diced tomato, and tablespoon of tomato paste. Just enough to thicken the sauce.

Turn the heat down to low, you don’t want to burn it and a dutch oven works great to keep it just shy of boiling at almost any heat. Cover and let simmer. After simmering for an hour or so add spices to taste

Simmer for a couple hours 3-5 best.

Make with Spaghetti noodles or another think style of noodle and enjoy.

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Fettuccine Alfredo

Oct 3rd, 09 / 3 Comments

Adam and I both love Alfredo, but it’s not the best for you so we don’t make it often. Last week I was craving it so bad that I told him we had to try it. He gladly accepted, and even made it for dinner :)

He served it with steak, but this sauce was creamy and delicious. Almost all the recipes we have made at home have been grainy this one was not, we did use shredded Parmesan instead of grated but otherwise we kept the recipe, and it was delicious!! This will be my go to recipe and next time I want to try homemade pasta.

Fettuccine Alfredo (Found On: Taste of Home Cooking Originally From: Food Network)Steak Alfredo

  • 18 ounces fresh fettuccine
  • 2 1/2 cups heavy  cream
  • 12 tablespoons unsalted butter
  • 2 cups grated Parmesan
  • Pinch freshly grated nutmeg
  • Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the  nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

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Mushroom Parmesan

Aug 28th, 09 / 8 Comments

I was super excited to try this recipe. The WC Ingredient Challenge this week was Parmesan, once it was picked I went to food network and typed Parmesan, I wanted to do something different.

This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.

****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.

Mushroom Parmesan (From: Food Network)

Mushroom Parmesan

  • 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
  • 4 to 6 portobello mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup marinara sauce (recipe I use below)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan
  • 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve

Garlic and Basil Marinara (From: Myself)

  • 1 lg. can chopped tomatoes
  • 1 lg. can crushed tomatoes
  • 4 cloves crushed garlic
  • 1/2 cup chopped onion
  • fresh basil
  • 1 t. sugar
  • salt and pepper

Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.

Add tomotoes and spices, simmer on low for hour to hour and half.

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Beef Roast with Gravy

Jun 17th, 09 / 3 Comments

My wonderful Mom gave us almost 200 lbs of beef that she was gifted!!! Adam is a beef lover so this was very exciting to him. We now have our whole chest freezer full of beef. So look for lots of beef recipes in the future. I used to love pot roast growing up but everytime I have made it, it never turns out the same. I decided to give it another go.

I prefer mashed potatoes with my roast so I didn’t cook potatoes with it, but you easily could. I also made homemade gravy for the first time!

Beef Roast (From: My Mom)

  • 1 beef roast thawed
  • 2 cups beef broth
  • carrots

Put roast in slow cooker, top with seasonings of choice. Pour beef broth over roast and throw carrots in.

Cook on low for 8 hours or so.

Beef Gravy (From: Myself)

  • 2 cups broth from cooked roast
  • 2 T. butter
  • 1/2 c. flour
  • 1 cloved crushed garlic

Melt butter in saucepan, once melted brown garlic.

Mix in flour to create a thick paste.

Slowly whisk in broth until all incorporated.

Heat until warm.

 

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Steak with Au Poivre

Apr 25th, 09 / 8 Comments

The first time Adam cooked for me he did not impress me, he serve brats which I HATE with moldy buns and cheese that he cut the mold off of… impressed no, but since then he has beyond impressed me! He is an awesome cook, he is not one to go find new recipes, but if I e-mail them to him then he is more then willing.

He made this for dinner this week when I said “I’m craving steak” This sauce was AMAZING, we just used strip steaks as that is what he had on hand, but the sauce made them taste wonderful. If you are looking for a new different way to serve steak try this!

Steak with Au Poivre (From: Mary Ellen’s Cooking Creations)


  • 4 (3/4- to 1-inch-thick) boneless beef top-loin steaks, 8 to 10 oz each 
  • 1 tablespoon kosher salt
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon vegetable oil
  • 1/3 cup finely chopped shallots
  • 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
  • 1/2 cup Cognac or other brandy (Adam used white cooking wine)
  • 3/4 cup heavy cream

Preheat oven to 200°F.

Pat steaks dry and season both sides with kosher salt.

Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.

Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce. 

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.

Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes.

Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes.

Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated.

Serve sauce with steaks. 

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