A friend of mine brought this recipe to my attention and told me how wonderful it was. Ironically it is one I passed over many many times in a cookbook of Marcella's that use regularly. Last night we were having stuffed peppers so instead of making my sauce, which takes most of the day to simmer, I decided to make this. It was a BIG winner with both Mike and I. It is not a substitute for my slow simmering marinara sauce, but it's the best quick sauce I have ever had. I would be interested in feedback from anyone who makes this!!!
- 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
- 5 tablespoons butter
- 1 onion, peeled and cut in half
- salt
- 1.
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- 2.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- 3.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
As soon as the weather changes from the high heat and humidity of summer to the cooler days of fall, I think home made soup with warm bread! Luckily Mike loves soup as much as I do so in the fall and winter so I usually make a pot of soup once a week. Usually every other week, I try a new soup. Well to herald cooler temps after three days of super high humidity, I made a new soup for our dinner and this is a keeper. It is also one of the easiest soups to make.
1# bulk Italian sweet sausage
2 cups water
2 cups chopped cabbage
1 can [14 1/2 oz.] diced tomatoes with Italian seasonings
1 can [14 1/2 oz.] beef broth
1 can condensed French onion soup
1 pkg.[9 oz.] refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
In large saucepan, cook sausage, crumbling, till no longer pink. Drain . Then add water, cabbage tomatoes, broth and soup. Bring to a boil, reduce heat and simmer uncovered for 8 min. Add tortellini and cook 7-9 min. until pasta is tender. Sprinkle with cheese! This makes 2 1/2 quarts of soup!
I love scones and I have a neighbor who makes the best scones I have ever had. She often brings them over hot from the oven, but she will not share her recipe! I have tried many recipes, but until I stumbled upon this one, none compared. Now I can make scones anytime because this recipe is so easy and it's components are staples in my home!
Using an electric mixer fitted with the paddle attachment combine the following ingredients:
1 2/3 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
Mix on med-low for one minute until well blended. Then add:
1 stick very cold butter, cut into 8 pieces
Now mix on med-low for 3 minutes until the butter is about pea size.
Add:
1/2 cup chopped dried fruit
and continue mixing until they are combined.
I used dried cherries, but the possibilities are endless. Next time I using apricots!!!
In small bowl combine
3 Tbsp. half and half {I used my vanilla coffee creamer}
1 egg
1 egg yolk
1/2 tsp vanilla
With the mixer on med-low slowly add egg mixture. Then mix for 1 -2 minutes until well combined.
On a floured work surface knead the dough just a few times.. until it all comes together.
Shape the dough into a 7 inch circle about 1 inch thick. Cut into 8 wedges with a sharp knife.
Arrange the wedges on a cookie sheet that has been covered with parchment paper.
Brush the tops with a mixture of
1 beaten egg and
1 Tbsp milk.
Then sprinkle with granulated sugar..
Bake in a preheated 375 degree oven for 16-18 minutes until golden brown. Cool on a wire rack.
I made this for our Thanksgiving dinner .... I strayed some from the original recipe... this is my version
1/4# bacon
1 onion, diced
Saute together in large skillet until bacon is done. Drain the grease off.. Then add
1 1/2 cups chicken broth
1/4 cup real maple syrup
3 sweet potatoes, peeled and cut into small cubes
Bring to a boil, reduce heat and simmer, with lid on , for about 15 min. till sweet potatoes are cooked. Remove lid and simmer away some of the liquid, then add
3 apples, diced ... I used granny smiths..
Cover and cook 5 min. till the apples are soft.
So many flavors that really work well together...
I don't know where I found this recipe, I only know that I have been using it for a good 20 years. I renamed it to the Best Ever Banana Bread, because I really think that it is... and most everyone that has had it, says the same thing...
In small glass bowl mix together
1 & 1/2 cups sour cream
2 tsp baking soda
and let sit about 5 minutes till it is bubbly.
In a large bowl combine
1/2 cup butter, softened with
1 & 1/2 cups sugar
until well combined.
Then add 3 eggs, one by one until the mixture is well combined , again.
Then add
1 tsp vanilla
1/2 tsp salt
2 & 1/2cups flour and continue mixing till it is combined.
Then add 3 bananas, that are all smashed up ...
Fold in the sour cream mixture.
Put in two well greased loaf pans and bake at 350 for 50 min. Cool in pan 10 min. before removing to a rack to cool.
These are a quick and easy appetizer that even younger children could easily put together and they are SO good... I am taking them to the last gathering of our Cooking Club tonight... They are one of my favorite appetizers.. maybe because of that sweet/salty thing!!!
1 pkg. [14 oz. ] dried apricots
1/2 cup whole almonds
1 # sliced bacon...cut each slice in thirds
1/4 cup apple jelly
2 Tbsp. soy sauce
Mold an apricot around an almond and then wrap 1/3 strip of bacon around it, securing with a toothpick.
Put on baking sheet.
Bake at 375 for 25 minutes
In saucepot, melt apple jelly and then add soy sauce, stirring till combined. Dip the apricot wraps in the sauce!!!
Ten years ago my best friend brought this casserole over to us and it has become a favorite ever since... Of course Carol could not give me the recipe , as like me, most of her recipes are in her head. This is one of my favorite dishes to take for a covered dish dinner, or when I want to take dinner to someone as it is so easy to make a head, leave in the refrigerator and then put in the oven at dinner time.
So you will need chicken breasts... boneless skinless.... I cut them in a little bigger than bite size pieces and then saute them in a bit of oil until they are cooked all of the way through. Often I grill them in a grill pan because the bits left in the pan help make great gravy...
So while they are cooking, you will need to make some stuffing...I am sure you can use a box of Stove Top if you want...[and if you use Stove Top, I think you might want to use two boxes}... but I always make mine by sauteing diced onions and celery in lots of butter... then adding lots of chicken stock... and then a bag of Pepperidge Farm stuffing..and then some extra seasonings..... Okay, what is lots??? A stick of butter for a bag of stuffing and nearly 4 cups of chicken stock... {and a medium onion and 3 or 4 stalks of celery} ....
I then add some poultry seasoning and some sage...
If you make the whole bag of stuffing it will fit into a 9x13 pan, so you would want to saute about 4- 5 single chicken breasts....
I know.. this is getting complicated.. but it is really very easy ...
Once the chicken is done, put it in the bottom of the 9x13 pan... then spread the stuffing over it...
Now you need to make the gravy... Using the pan you cooked the chicken in , add about 2 cups of chicken stock.... loosening up any bits..... If need be, strain them , in a fine sieve... Put the stock back on the stove... bring to a boil..
In a small cup mix together 1/4 cup flour and a 1/2 cup water... Mix together until it is smooth... Add to the boiling stock, reduce heat... and then simmer, stirring constantly, till it is thicken and smooth. That's how you make gravy... You may need to add salt... you may want to add a drop of yellow food coloring...
Pour the gravy over the stuffing.... then bake in a 350 oven for about 30 minutes. If you choose to refrigerate it and bake it later, it will take an additional 30 minute . When it is bubbly around the edges it is ready !!!
