Archive for the ‘Sauce’ Category

Pa’s Spaghetti Sauce

Mar 14th, 09 / 5 Comments

March 14th. Known to some as PiDay, but knowing to me as the day of many birthdays. I have a total of 5 people I know with birthdays today. One of those people is my Pa Jack. Sadly he passed away in December.

I always called him Pa, and I was his pest, until all the other grandkids came along (I had 5 years of me being the only grandkid). After the others I was Pest #1. Pa was well known for his spaghetti sauce! Him and my grandma were snowbirds so he would make a HUGE pot before leaving in the fall and we would freeze it and eat it all winter long. When friends and family got invited down for fresh spaghetti dinner you can bet they were there because they didn’t want to miss. Adam and I included since I moved out!

Since Pa isn’t with us today I figured a great way to honor him would be to try and make his spaghetti sauce. I was VERY nervous in making this recipe as I didn’t want to ruin it and leave a bad taste in my mouth. I  nailed his recipe! This tasted JUST like Pa’s. I promise if you make this you will NOT be disappointed.

***I am sorry for the bad picture our tummy’s were growling!***

Pa’s Spaghetti Sauce (From: Pa Jack)

  • 1 lb. Hamburger
  • 1 large onion diced
  • 1 green pepper diced
  • dash of cyan pepper
  • 1 lg. Can of sliced tomato
  • 1 med. can of tomato sauce
  • 1 sm. can of tomato paste
  • Thin with tomato juice
  • Bay leaves
  • Sweet Basil
  • Oregano
  • Hot Sauce

Brown the hamburger, onion and green peper together in a pan, drain off excess fat. In large pot add meat and veggies, tomato products and seasonings to taste. Simmer on very low heat for around 10 hours. Add salt and pepper to taste.

Enjoy!

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Care Bear’s Spaghetti Sauce

Mar 4th, 09 / 4 Comments

I will admit I have been spoiled my whole life. My grandpa makes homemade spaghetti sauce it is very very yummy, and NO spaghetti sauce compares to my grandpas. He normally makes a HUGE batch every fall before they leave for the winter and we freeze  it. Sadly Adam and I ran out months ago. And even sadder my Grandpa passed away in Dec. so no more Pa’s Spaghetti sauce. Someday I will attempt his recipe.

For today I had a weird craving, I was craving bacon and pasta. And we had a pound of hamburger in the fridge that needed to be used. So here is where this recipe was born. I kind of followed Pioneer Woman’s recipe but made it my own with what we had.

This sauce was VERY good, it was just the right amount of meat and sauce and went perfect over our bow-tie pasta. I cannot wait to make my Grandpa’s sauce and compare.

Care Bear’s Spaghetti Sauce (From: Myself, Inspiration From: Pioneer Woman)

  • 1 lb hamburger
  • 3 slices of bacon, cut into 1 inch strips
  • 1/4 of a large onion diced
  • 2 cloves garlic
  • 1 cup crushed tomatoes
  • 14 oz. tomato sauce
  • 2 T. Tomato Paste
  • 1 T. sugar
  • salt and pepper
  • 1/2 cup grated Parmesan cheese

Fry hamburger, bacon, onion and garlic in dutch oven.

Add crushed tomatoes and tomato sauce. And 1 T. tomato paste. Stir and simmer for 5 minutes. Add sugar.

Simmer on low covered for 30 minutes. Stirring once or twice.

Uncover. Add 1T. of tomato paste if you want it a little thicker.

Simmer for 15-20 minutes. Stir in parmesan cheese and serve over your favorite pasta.

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Chicken and Broccoli Asiago Stuffed Shells

Feb 26th, 09 / 3 Comments

Whenever my mom and I have a girls weekend we like to make something really fun and yummy for dinner. Last time we set our bar pretty high with the Cream Cheese and Pesto Filled Chicken. This time we decided to go a pasta route.

This was amazing, the chicken and broccoli was a great filling mixture and the sauce has WONDERFUL flavor!

Chicken and Broccoli Asiago Stuffed Shells (Inspired From: Allrecipes)

  • 2 cups frozen chopped broccoli, thawed
  • 2 cups rotisserie chicken, shredded
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup six cheese Italian cheese
  • 21 jumbo pasta shells, cooked and drained
  • Asiago Cheese Sauce (recipe below)

In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.

Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded cheese.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

Asiago Cream Sauce (From: Allrecipes)

  • 2 1/4 cups heavy cream, divided
  • 1/4 cube chicken bouillon, crumbled
  • 3/4 cup grated Asiago cheese
  • 1/2 tablespoon cornstarch
  • 2 tablespoons butter

In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.

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Steak au Poivre with Brandied Cream Sauce

Jan 2nd, 09 / 5 Comments

Adam and I rarely go out for New Years Eve, we rather relax at home and stay away from the crazy people out. This year with a new puppy was no exception. I wanted to make a yummy impressive dinner. This sure did!

This was AMAZING! We didn’t have any brandy so we used rum, but it was a wonderful sweet rich sauce that paired PERFECT with the sauce. We had baked potatoes, green beans, and mushrooms with it.

We only used 2 steaks but kept the sauce recipe the same, we had no leftover sauce.

Steak au Poivre with Brandied Cream Sauce (From: Cooks Illustrated)

  • 4 tablespoons unsalted butter
  • 1 medium shallot , minced
  • 1 cup low-sodium beef broth
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup brandy
  • 1 tablespoon brandy
  • 1 teaspoon lemon juice or 1 teaspoon champagne vinegar
  • Table salt
  • 4 strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle
  • 1 tablespoon black peppercorns , crushed

Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.

Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.

Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks unpeppered-side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan (see illustration below), and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare, or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.

Pour reduced broth, cream, and 1/4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.

Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

Serves 4.   Published September 1, 2001.

Roasted Garlic and Herb Dip

Nov 2nd, 08 / 1 Comment

I saw this recipe on Ambers Delectable Delights this past weekend, I took mental note, but wasn’t sure when I would need a large thing of dip. Then when trying to figure out what to bring for a work pot-luck I decided that this dip would be perfect with some veggies.

This dip had WONDERFUL flavor, I used all dried herbs, and I want to make it again with fresh because I bet it would make it even better. Try this dip!

Roasted Garlic & Herb Dip (From: Williams Sonoma)

  • 4 heads garlic
  • 2 tablespoons olive oil
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 1/2 cups sour cream
  • 6 tablespoons mayonnaise
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3/4 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • Potato Chips and/or fresh veggies for serving

Preheat an oven to 400°F.

Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.

Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.

Serve the dip with potato chips and or veggies.

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