Viewing 15 posts - 16 through 30 (of 47 total)
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    Creamy Crab and Red Pepper Sauce

    1 pound pasta
    1 cup white Zinfandel
    1 small white onion, finely diced (about 1/2 cup)
    4 cloves garlic, minced
    fresh ground white pepper
    4 tbsp. butter
    4 tbsp. all-purpose flour
    3 cups light cream
    4-oz. jar pimentos, well-drained
    1 lb jumbo lump, backfin crabmeat, picked over for shells
    1/2 tsp. salt
    2 tsp Old Bay seafood seasoning

    Prepare pasta according to package directions; drain. Pour the
    wine into a large, non-reactive saucepan. Add shallot and garlic
    and place the saucepan over high heat. Boil until almost all wine
    has evaporated. There should be a small amount of moisture in the
    bottom of the pan. Stir in butter and cook over medium-low heat
    until it melts. Stir in the flour and blend completely. With a
    whisk, very gradually stir in the cream. Bring the sauce to a simmer
    and cook slowly for five minutes. In the meantime, puree the
    pimentos in a food processor or blender. Stir the pimento puree
    and the crabmeat into the sauce and season with salt. Bring the
    sauce back to a simmer, add the old bay seasoning and cook slowly
    for 2 or 3 more minutes. Toss sauce with cooked pasta and serve


    Creamy Mushroom Pasta Sauce

    1 small onion, finely minced
    1 T butter
    4 garlic cloves, thinly sliced
    8 oz. mushrooms, sliced
    8 oz. cream cheese (lowfat is fine)
    1 cup milk
    freshly ground black pepper
    1 T fresh rosemary

    1 1/2 cup cooked chicken, cubed, optional
    1 cup asparagus, cut in 1/2 inch pieces, optional

    Heat butter. Add onion and garlic and brown. Add mushrooms (and
    optional asparagus). Cook until softened. Add the cream cheese
    and milk (and chicken). Heat and stir until incorporated and
    smooth. Season, add rosemary.


    Steve’s “Gravy” or “Sunday Sauce” Recipe (Bobby Bacala)
    (from his book The Goomba’s Guide to Life) .

    1 pound spaghetti
    3 tablespoons extra-virgin olive oil (EVOO)
    1 garlic clove, minced
    1 28-ounce can tomatoes with their juices, diced
    2 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
    1/4 teaspoon sugar
    1/4 teaspoon salt
    1 tablespoon olive oil

    Heat 2 tablespoons of the oil in a saucepan over medium heat until it
    becomes fragrant. Mix the garlic with one teaspoon of water and
    carefully add this to the warm oil it will splatter! Saute garlic
    and cook but don’t brown, less than a minute. Add the tomatoes, bring
    to a boil, then reduce the heat. Simmer for 10 minutes. Add the basil,
    sugar, and salt, and simmer 5 more minutes. Just before serving, blend
    in the last tablespoon of olive oil.

    Serve the spaghetti in a big bowl, with the tomato sauce poured on
    top. Serve with bread and grated parmesan cheese.


    Vince’s Spaghetti Marinara Recipe (Johnny Sack)

    1 pound spaghetti
    4 tablespoons extra-virgin olive oil (EVOO)
    3 cloves of garlic
    1 28-ounce can of plum tomatoes
    1 small can anchovy filets
    1/4 teaspoon sugar
    1/4 teaspoon oregano
    10 leaves basil
    1/2 cup Marsala wine (optional)
    Salt and pepper to taste
    1/2 cup of grated Romano cheese

    In large skillet over medium-high heat, saute garlic in EVOO until
    slightly golden. Add tomatoes and crush with fork. Cook for about 5
    minutes, then lower flame and simmer. Mash anchovies with the oil from
    the can to a paste consistency and add to sauce. Add sugar and simmer
    for 10 minutes. Add oregano, basil and Marsala wine. Continue to
    simmer for 10 more minutes. Sprinkle with grated Romano cheese and



    1/2 c. salad oil
    4 med. garlic cloves, minced
    3 (12 oz.) cans tomato paste
    1/4 c. sugar
    2 tbsp. oregano
    2 tbsp. salt
    3/4 tsp. cracked pepper
    4 med. onions, diced
    16 lbs. tomatoes, peeled & diced
    1/4 c. chopped parsley or 2 tbsp.
    parsley flakes
    2 tsp. basil
    2 bay leaves

    Cook onions and garlic until tender in hot salad oil about 10 minutes, stirring frequently. (I use an 8 quart pan.) Add tomatoes and remaining ingredients. Heat to boiling over high heat. Reduce heat to medium. Partially cover and cook approximately 2 hours. Discard bay leaves. Makes 10 pints. Freeze IN 1-PINT containers.



    5 lb. lean ground beef
    1 tsp. thyme
    1 tsp. dried oregano
    3 tbsp. oregano leaves
    3 cloves garlic
    1 tsp. marjoram
    1 med. onion, chopped
    1 (6 oz.) can black olives, drained and sliced into rings (chopped, if you prefer)
    1 tsp. cumin
    1 (15 oz.) can tomato sauce
    4 qt. canned tomatoes
    2 (6 oz.) cans tomato paste
    1 tbsp. basil
    Salt and pepper to taste

    Brown meat in a 6-quart kettle. Drain. Add remaining ingredients and simmer for at least 2 hours. Serve over spaghetti topped with Parmesan cheese. Serves 25 or freezes well for later use.


    Spaghetti Sauce

    3 tablespoons olive oil
    3 cloves garlic
    1 yellow onion, diced
    1/4 cup dry white wine
    1 can (35 oz. size) plum tomatoes, chopped with juices PLUS 1 can (12 oz. size) plum tomatoes, chopped, with juices
    1 tablespoon oregano
    1 tablespoon basil
    1 dash red chili flakes
    1/8 teaspoon sugar
    1 bay leaf
    1 tablespoon fresh basil, thinly sliced, if desired
    Salt and freshly ground pepper, to taste
    1 pound spaghetti
    Freshly grated parmesan cheese

    In a saute pan over medium heat, warm olive oil, add the onion and saute until soft and lightly golden, about 4 minutes. Slice and add the garlic cloves and saute about 1 minute more. (if using meat, add at this time and saute until browned).

    Drain pan of excess fat, add the wine and simmer until it is almost completely evaporated. Add the tomatoes and juices. Then add bay leaf, seasonings and salt and pepper, to taste

    Transfer sauce to crockpot, cover and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more hour to thicken sauce. *

    Cook pasta per package directions in generously salted boiling water. Drain the pasta well and put it in a warmed large, shallow bowl. Add a sprinkling of chopped basil to the sauce, remove the bay leaf and pour the sauce over the pasta. Toss gently and serve with freshly grated parmesan cheese.

    *At this point the sauce can also be frozen. Divide into smaller portions and cool in refrigerator. Wrap, label, and freeze the sauce up to 3 months. To thaw and reheat, thaw sauce overnight in refrigerator. Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.


    Spaghetti Sauce Mom’s Way

    1 lb. ground beef
    1 c. chopped onion
    2 cloves garlic, minced
    1 (16 oz.) can tomatoes
    1 (30 oz.) can tomatoes, cut up
    1 (6 oz.) can tomato paste
    1/4 c. snipped parsley
    1 tbsp. brown sugar
    1 tsp. salt
    1 1/2 tsp. dried oregano, crushed
    1/4 tsp. dried thyme, crushed
    1 bay leaf

    In Dutch oven combine ground beef, onion, and garlic; cook until meat is browned and onion is tender. Skim off excess fat. Add 2 cups water and remaining ingredients. Simmer, uncovered. for 3 hours or until sauce is thickened, stirring occasionally. Remove bay leaf. Serve over spaghetti with Parmesan cheese. Serves 6.



    2 lbs. hamburger
    2 onions, chopped
    2 green pepper, sliced
    1 1/2 tbsp. bacon grease
    12 oz. mushrooms (if canned, drain)
    2 tsp. granulated garlic (plus)
    2 TBL. Worcestershire sauce
    3 lg. cans crushed tomatoes with puree
    1 lg. can tomato puree
    2 TBL. Italian seasoning
    2 tsp. dried Oregano

    Melt bacon grease in large pot. Saute onion, green peppers, mushrooms. Add garlic. In a skillet, brown hamburger, drain off fat and season with Worcestershire sauce. Add to vegetables.
    Add all 4 cans tomatoes, bring to a boil. Add seasoning. Lower heat and simmer for 3 to 4 hours. Be sure to stir frequently. Makes enough for 4 dinners.


    1 c. sliced fresh mushrooms or 2 (4 oz.) cans, drained
    1/2 c. onions, minced
    2 cloves garlic, minced
    1 (16 oz.) can tomatoes
    1 (6 oz.) can tomato paste
    1/2 c. water
    1 tsp. parsley flakes
    1 bay leaf
    1 tsp. basil leaves
    2 tsp. oregano
    1/8 tsp. black pepper
    1/4 c. green pepper

    Mix together. Simmer 1 to 2 hours. Add green pepper the last 10 minutes cooking. Serve over cooked spaghetti.
    Yield 5 3/4 cup servings.



    1 lb. ground beef
    1 med. onion, chopped
    15 oz. can tomato sauce + 8-oz. can
    6 oz. can tomato paste
    1/2 tsp. ground oregano
    1/2 tsp. basil
    3/4 tsp. chopped parsley
    1/8 tsp. thyme
    1/4 bay leaf, finely crumbled
    1/4 tsp. salt
    Sprinkle of pepper
    1/4 tsp. marjoram
    2 strips bacon, cooked & crumbled

    Brown ground beef in large skillet. When beef is half done, drain off grease. Then add onion and finish browning. Add rest of ingredients and mix well. Simmer, stirring occasionally, until sauce is bubbly and thoroughly heated. Serves 4.



    1 lb. hamburger
    1 lb. Italian sausage
    1 med. onion, chopped
    1 green pepper, diced
    8 oz. mushrooms, sliced
    6 oz. tomato paste
    32 oz. can crushed tomatoes
    4 (8 oz.) cans tomato sauce
    1 lg. pkg. Schilling or Lawry’s
    spaghetti seasoning
    1 tsp. basil
    1 tsp. oregano
    1/8 tsp. garlic powder
    1 tbsp. dry parsley
    Salt and pepper to taste

    Remove casings from sausage. Break into small pieces in a large Dutch oven. Cook over medium heat until no pink shows. Add hamburger and cook until done. Add onion, green pepper and mushrooms; saute until tender. Add tomato products and seasonings. Add water to desired consistency. Bring to a boil; reduce heat and simmer 1 hour covered. Stir occasionally to prevent sticking.


    Mushroom Wine Sauce

    1 1/4 cups vegetable broth
    3/4 pound asparagus — cut in 1″ lengths
    4 scallion — sliced
    4 cloves garlic — minced
    2 cups fresh mushrooms — sliced
    1 large ripe tomato — diced
    1 teaspoon dried basil
    1/4 teaspoon dried oregano
    1/2 cup dry white wine
    6 pitted black olives — sliced
    1/2 teaspoon ground black pepper
    6 quarts water
    12 ounces angel hair pasta
    1/4 cup nonfat parmesan cheese — grated

    Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and
    garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional
    minutes. Add tomato, basil, and oregano and saute for 2 more minutes.
    Stir in wine, remaining broth, olives, and black pepper. Simmer for 4

    Serve over pasta


    Thanks Lucky…you the MAN! 😉

    Bloody Mary Spaghetti Sauce

    1 envelope spaghetti sauce mix
    1 large fresh tomato, chopped
    1 medium onion, chopped
    1 green bell pepper, chopped
    1 (15 ounce) can tomato sauce
    1 tablespoon brown sugar
    1 tablespoon Italian seasoning
    1 pound Italian sausage Or Ground Beef
    2 cups bloody Mary mix

    Transfer to a large saucepan and add remaining ingredients. Bring to boil and then simmer for 30 minutes.


    This is different, and sounds yummy, thanks!


    Pink Lobster Sauce

    Serves 4

    1 pound lobster ravioli (boiled per instructions)
    2 tablespoons extra-virgin olive oil
    1 clove garlic — chopped
    1/2 cup dry white wine
    1/2 Pint(s) heavy cream
    1 medium tomato — chopped
    Meat of 1 lobster
    Salt and pepper
    Crushed red pepper

    Warm olive oil in large skillet over low heat. Add garlic and saute until
    translucent. Add lobster meat and cook until it loses its color. Add wine,
    and heat until it evaporates. Add cream, turn up heat and let it come to a
    boil (about 1 minute). Add tomato and let simmer over low heat for 5
    minutes. Add salt, pepper and crushed red pepper flakes to taste. Serve
    over pasta.

    Serves 4.

Viewing 15 posts - 16 through 30 (of 47 total)
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