AMY'S CILANTRO CREAM SAUCE
This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!
Provided by AMYKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g
GRANDMA MAGGIO'S SPAGHETTI SAUCE
This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.
Provided by Sarah Garland
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
- Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
- Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g
AMY'S SPAGHETTI SAUCE
This is one of my many versions of spaghetti sauce. This one is quick to prepare and best if left to simmer for 6 hours or more. Also, it calls for red wine. I strongly recommend Merlot or Cabernet sauvignon. Also: DON'T get the cheap kind that you wouldn't dare drink. After all, if you put that icky stuff in your sauce--what do you really expect to get out of it! Besides, its always nice to have a small glass of wine while enjoying the aroma of the sauce cooking!
Provided by Shokara
Categories Sauces
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a nice large pot WITH a secure lid start up your stove top and place in just enough olive oil to coat pan.
- Start off by sautéing the garlic, carrots, and celery for a few minutes You dont want they cooked however. Just enough to start the process. Then add the two cans of S&W Italian Stewed Tomatoes. It is important that you use Italian Stewed Tomatoes (preferably S&W brand if you can) rather than canned tomato sauce as it will effect the taste a great deal. If you cant find Italian Stewed Tomatoes -- just wing it. Make it your own! The pieces will be in large chunks. DON'T blend it up! Just simply poor it out onto your hand on the way into the pan (obviously have well washed hands) and crush the chunks with your hands as it goes it. That's the fun part!
- When it gets to a simmer again, add 1 1/2 cups of red wine. I recommend swirling the red wine around the cans of I.S. Tomatoes so that you can get every last bit of it out. It might seem like a lot of wine, but remember the amount of time it will be simmering will help reduce it a lot.
- Then add the seasonings starting with the whole bay leaves EXCEPT the fresh chopped parsley. Stir it all up, and allow to come to a high simmer. Just bellow a boil. Then turn it down again. At this point I recommend putting the lid on and weighing it down for a firm fit. If you have a pressure cooker, use that! Slow cookers work great too, but I recommend starting off in a pot and then switching over to the slow cooker.
- Allow to cook for approx and hour, then test the flavor. Remember, it WILL change after cooking the full time. You can usually tell at this point if its going to be bland or just right though.
- Put the lid back on at an angle (to allow venting). Pour the remaining 1/2 cup of wine into a glass for yourself, go sit on the couch and look extremely exhausted. After all, cooking a fancy dinner requires A LOT of work. Make sure your family knows it too as the aroma of your homemade sauce wafts around the house. Put in a movie, I recommend something like Chocolat, or Under the Tuscan Sun -- You will like it, and it will keep the men folk out of the kitchen while you cook. If you ARE a man--football or something--I don't know? What do men who cook watch?.
- Stir frequently. If it appears to be getting too hot (IE burning to bottom of pan) TURN IT DOWN. Love your sauce, don't leave it injured. Allow approx 6 hours to cook over the stove top (more if your using a slow cooker, after all -- it's ummm -- "slow"). Taste regularly. I also take a loaf of French bread, slicing it open so it hinges at the side, add minced garlic and olive oil, wrap it in aluminum foil and heat in the oven for a few minutes right before dinner is to be served.
- When sauce is ready, start water boiling for the noodles. I recommend whole wheat noodles, but you can use any kind your heart desires.
- You will know the sauce is ready when it thickens up and is still nice and chunky. If you have a thick paste that's stuck to the bottom of the pan, then you had too much red wine and forgot about your sauce. Don't panic--add water and talk to it, beg it to be ok. Sometimes it comes around. If all has gone well however, you will have a glorious sauce whose aroma fills your house and it will bring your family to the table on its own--no ringing bell necessary.
- To serve, strain noodles (DON'T rinse!) put them back in the pot in which they were cooked. Ladle in about 2-3 ladles of sauce (depending on how much noodles you cooked). Remove the bay leaves as you find them. Toss the noodles to coat them with sauce. Plate out the noodles. Put a little sauce on the top. Chop the fresh parsley; toss over the top of each one. Shave fresh parmesan cheese over the top. Cut up bread if you desired to make it, put it in a basket wrapped in a towel.
- Enter dinning room carrying a plate in each hand. Look so exhausted that you couldn't possibly do the dishes. ;).
Nutrition Facts : Calories 380.6, Fat 3, SaturatedFat 0.6, Sodium 1098, Carbohydrate 66.2, Fiber 6.9, Sugar 15.5, Protein 10.5
AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE
I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs.
Provided by Vamy7913
Categories Sauces
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Saute onion, garlic& carrot in olive oil over medium heat until tender.
- Add ground beef and brown until no longer pink.
- Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
- Add Merlot wine, simmer a few minutes.
- Add rest of ingredients and stir well.
- Reduce heat to low and simmer for at least 5 hours stirring occasionally.
- Remove bay leaves.
- Serve over cooked spaghetti noodles.
MY VERY BEST SPAGHETTI SAUCE
I've been working on this one for awhile and it's finally just how we like it. It's a little spicy and a little sweet. If you like it less spicy just omit the crushed red pepper flakes, you can always add some in later if you want to spice it up a bit. Cook time is maximum amount on low in the crockpot.
Provided by HeidiSue
Categories Spaghetti
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown sauasage links in a fry pan over medium heat for about 15 minutes or until nice and brown.
- Using the same sauce pan add the onions and hamburger and cook until hamburger is browned.
- Mix all ingredients in a crockpot and cook on low 8-10 hours or high 4-6 hours.
- Serve over spaghetti noodles with fresh parmasean cheese.
- Freezes well!
Nutrition Facts : Calories 474, Fat 26.1, SaturatedFat 9.4, Cholesterol 74, Sodium 1688.1, Carbohydrate 35.6, Fiber 5, Sugar 21.2, Protein 27
AMY'S SIMPLE SPAGHETTI PIE
Make and share this Amy's Simple Spaghetti Pie recipe from Food.com.
Provided by scifiamy1
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti according to box.
- Brown meat, drain off fat.
- Add tomato sauce.
- Rinse pot used for spaghetti.
- In pot: mix butter, eggs (beaten), parmesan cheese
- Mix in spaghetti.
- Place spaghetti mixture in 9" pie pan.
- Place sauce mixture over top of noodles.
- Sprinkle mozzarella on top.
- Bake at 350° for 15 minutes.
Nutrition Facts : Calories 293.2, Fat 11.9, SaturatedFat 6.5, Cholesterol 92, Sodium 562.7, Carbohydrate 32.2, Fiber 2.1, Sugar 3.8, Protein 14.2
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- Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
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