Deliciousquickpastasauce Recipes

Steps:

• Heat oil over medium-high heat.
• Add onion sauté until fragrant (2-3 minutes).
• Add garlic, cook 3-4 minutes more, stirring often to prevent browning.
• Add tomato sauce and dry spices.
• Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
• Remove from heat, add cheeses, stir gently until melted.
• Add basil.
• Pour over prepared pasta, toss to coat.
• Top with parmesan cheese.
• Serve with hot bread.

Steps:

• Saute onions and garlic in olive oil until translucent, about 5 minutes.
• Add bacon, mushrooms and cook for 10 minutes or until bacon is done, stirring occasionally.
• Add soup, sour cream and pepper and stir until creamy.
• Simmer on low for 10 minutes, stirring frequently.
• Serve over your favorite pasta.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
• Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Steps:

• In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
• Add the corn oil and whisk until well combined.
• In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
• Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
• Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
• Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
• Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
• Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
• Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
• Fill a large pot with canola oil and heat to 360°F (182°C).
• Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
• Dust the hot pasteles with powdered sugar. Serve with api, if desired.
• Enjoy!