SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
- Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
- Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
- In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
- Preheat the oven to 350 degrees F.
- Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
- Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
BEST EVER SPAGHETTI SAUCE
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
Provided by AngelicFantasia
Categories Sauces
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage with the onion and drain.
- Add the rest of the ingredients and simmer, partly covered, for 2 hours.
- Simmering can be done in a crockpot, if desired.
- This makes alot of sauce and can be frozen beautifully.
TILAPIA WITH CREAMY SAUCE
Steps:
- Preheat the oven to 375 degrees F (175 degrees C).
- Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
- Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
- While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
- Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 3 g, Cholesterol 46.8 mg, Fat 7 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 2 g, Sodium 480.1 mg, Sugar 0.8 g
EASY, SPEEDY SPAGHETTI SAUCE
A tasty sauce you can throw together on those nights that you don't have much time or have unexpected company drop in. You can add meats, veggies or whatever your preference is to the sauce.
Provided by Junebug
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Stir all ingredients in a saucepan and simmer for 15-30 minutes.
- Serve over spaghetti.
- Sprinkle with parmesan cheese.
CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE
Steps:
- In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
STUFFED SHELLS WITH ARRABBIATA SAUCE
This Italian classic takes on a distinctive Latin American flourish with the addition of chorizo. The sausage adds an extra kick and awesome flavor to a dish that's already a favorite. -Crystal McDuffy, Fairfax, Virginia.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain. Stir in spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl; cool., Stir ricotta and Parmesan cheeses, eggs, basil, parsley and remaining salt and pepper into meat mixture. For sauce, in a saucepan, heat oil over medium heat. Add pancetta; cook and stir until golden brown, 6-8 minutes. Add pepper flakes and garlic; cook and stir 1 minute. Add marinara sauce; bring to a simmer., Spread 1 cup sauce into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 20-25 minutes.
Nutrition Facts :
STUFFED TILAPIA/SOLE WITH LOW FAT PARSLEY SAUCE
This fish dish is so easy to make and taste so good. It takes about 30 minutes to get to your table. Been a favorite with the family many, many years. My wife would never eat fish till she tried this. Now it's a fight to see who will get the last piece. Try it, you will love it. We use Tilapia all the time, but sole also is very good.
Provided by Chef Reg Jones
Categories Very Low Carbs
Time 35m
Yield 6-8 fillets, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Heat oil in medium pan. Sauté onions and chopped spinach until tender. Spoon 2-3 tbsp of onion and spinach mixture into fillet and roll up. Put toothpick through to hold together if you like. Place down in baking dish of the right size. Pour chicken broth over fillets and bake 25 minutes, or until flaky.
- When in the oven make the sauce. Heat milk over medium heat in a small saucepan until bubbles occur around the edge. Add cornstarch mixture and stir until thickened, add the fine chopped parsley and pepper.
- When fish is done, remove from oven and plate. Spoon about 3 tbsp over each fillet. ENJOY.
Nutrition Facts : Calories 514.5, Fat 12, SaturatedFat 3.1, Cholesterol 190, Sodium 430.1, Carbohydrate 19.6, Fiber 3.7, Sugar 8.6, Protein 84.6
SPAGHETTI WITH PARSLEY BUTTER SAUCE
Make and share this Spaghetti With Parsley Butter Sauce recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook spaghetti in plenty of boiling salted water. Drain.
- Melt butter. Stir in garlic and saute for 1 minute.
- Toss spaghetti with garlic butter and parsley.
Nutrition Facts : Calories 472.4, Fat 18.6, SaturatedFat 11.2, Cholesterol 45.8, Sodium 129.2, Carbohydrate 64.3, Fiber 2.9, Sugar 1.6, Protein 11.5
More about "stuffedtilapiasolewithlowfatparsleysauce recipes"
26 ST. PATRICK'S DAY RECIPES FOR A TRADITIONAL FEAST
From thespruceeats.com
10 BEST COOKING WITH HOISIN SAUCE RECIPES | YUMMLY
From yummly.com
SFOGLIATELLE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
EASY HOMEMADE PIZZA SAUCE RECIPE (5- MINUTES)!
From joyfoodsunshine.com
10 BEST COOKING WITH PLUM SAUCE RECIPES | YUMMLY
From yummly.com
PHEASANT WITH PARSLEY SAUCE - HANK SHAW'S WILD FOOD …
From honest-food.net
BIG ITALIAN SALAD WITH HOMEMADE ITALIAN DRESSING
From onceuponachef.com
LEBANESE TABBOULEH SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
26 BEST SAUCE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
25 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO - FOOD …
From foodnetwork.com
Author By
RECIPES - SAUCED UP! FOODS
From saucedupfoods.com
ITALIAN STUFFED SHELLS WITH MEAT AND CHEESE
From thecookierookie.com
14 LIGHT AND LOW-CALORIE SOUPS - THE SPRUCE EATS
From thespruceeats.com
STUFFED BAGUETTE - FAMILY FRESH MEALS
From familyfreshmeals.com
PARSLEY SAUCE | BRITISH RECIPES | GOODTO
From goodto.com
15 AUTHENTIC UKRAINIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
LOW-CALORIE RECIPES | ALLRECIPES
From allrecipes.com
SEAFOOD ALFREDO STUFFED SHELLS - WILL COOK FOR SMILES
From willcookforsmiles.com
CLASSIC TABBOULEH SALAD RECIPE (TABOULI) - THE SPRUCE EATS
From thespruceeats.com
FOODLE
From food-le.co
WHAT IS A LOW FAT DIET FOR PANCREATITIS? | BEATING PANCREATITIS
From beatingpancreatitis.com
CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SOLE WITH SHRIMP, OLIVE OIL AND PARSLEY | THRIFTY FOODS
From thriftyfoods.com
16 UNIQUE WAYS TO USE PARSLEY | ALLRECIPES
From allrecipes.com
AUTHENTIC ITALIAN SFOGLIATELLE RECIPE | NAPOLI'S DELICIOUS DESSERT
From nonnabox.com
WHAT GOES WELL WITH PARSLEY - FIT MEAL IDEAS
From fitmealideas.com
LOW-CALORIE PIZZA SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
25 WAYS TO USE PARSLEY | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
40 FRESH PARSLEY RECIPES TO USE UP THAT BIG BUNCH
From tasteofhome.com
THIS CONDIMENT IS SWEET, SPICY, GARLICKY AND JUST RIDICULOUSLY GOOD
From bonappetit.com
LOW-FAT RECIPES | ALLRECIPES
From allrecipes.com
GIANT FOOD WEEKLY CIRCULAR - JUN 17 TO JUN 23
From circular.giantfood.com
25 NATURAL APPETITE SUPPRESSANTS | SHAPE
From shape.com
100 HEALTHY, LOW-CALORIE DINNERS TO MAKE IN THE NEW YEAR
From tasteofhome.com
9 HIGH FAT FOODS THAT ARE ACTUALLY SUPER HEALTHY
From healthline.com
WHAT TO COOK WITH A BUNCH OF PARSLEY - KITCHN
From thekitchn.com
HOW TO MAKE TRADITIONAL ENGLISH PARSLEY SAUCE - FUSS FREE FLAVOURS
From fussfreeflavours.com
You'll also love