Recipes

[glmama]

For a classic marinara, I've used Mario Batali's basic recipe for years and years. If you go to FoodNetwork.com and search you will find it. Very straightforward and easy.

Also, keep in mind that pesto can be made with lots of things OTHER than just the traditional basil and pine nuts. The nuts are the main thing that can be easily interchanged. I've used walnuts and even pecans, before. Whatever I've had in the house. You can do a broccoli or arugula pesto, too.

Pasta with evoo, butter, garlic, breadcrumbs. Easy peasy and kids tend to like this. Load it up with some parm. Yum.

[glmama]

On 9/13/2014 ID2 said:

When I buy sauce in a jar I ONLY buy Mario Batali's. I really hate when sugar is added to a tomato based sauce and his is totally free of sugar! And its delicous! It's the only sauce I'll buy!

Hi ID-I've never used MB's jarred sauces. But like I've mentioned in my reply, I DO use his basic sauce recipe and have for years. I'll have to keep my eye out for it. I have a feeling that I may have seen it at Whole Foods???? I'm not a huge jarred sauce fan, but these sound good.

[BeckiWV]

On 9/10/2014 depglass said:

I start with a jar of Paul Newman's roasted tomato and garlic or roasted peppers and garlic. I add one lb. low fat ground beef, pre-browned with chopped onions and green peppers. (I put onions and peppers or onions and celery into about everything) I also add two cans of diced tomatoes to cut down the garlic a bit. Simmer for an hour or so. This is better than any homemade sauce I have ever come up with.

This sounds good. I love Paul Newman's sauces (and love the fact that proceeds go to charity).

[Gooday]

I like Classico 4 cheese and I am not a "cheesy" type gal. I take lamb shoulder chops, cut them and brown them with Italian seasoning and 2 cloves of fresh garlic and some crushed red pepper. It's quite tasty.

Sometimes I brown Italian sausage or make some meatballs but the Classico makes good jar sauce.

[CinNC]

Occasionally I make a "pantry" sauce. Cook the pasta and drain ......put back on the stove.

Mix in a can of diced (drained) tomatoes, some black olives, artichoke hearts cut up, cubed mozz. cheese, some pieces of Italian sausage/ salami/ pepperoni (or whatever), and parm. cheese. Just whatever is around - maybe add some cooked mushrooms/onions/ peppers. Not really a sauce. More like a hot pasta salad.

[queendiva]

For tonight's dinner I made baked ziti with meat sauce and three cheeses: ricotta, parm and mozzarella. Made one for my dinner and another for Mom's. I used Lidia's recipe as a guide and tweaked it as I prefer. Cook once, eat twice- my favorite kind of meal.

[kitty4me]

By any chance does anyone have an easy Mac and Cheese Recipe for the Stovetop that is creamy? If at all possible without a Roux? If not a fail safe way to make a Roux.

[Zhills]

Betty Crocker Mac and Cheese

2 cups uncooked elbow macaroni (7 ounces)

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground mustard

1/4 teaspoon Worcestershire sauce

2 cups milk

2 cups shredded or cubed Cheddar cheese (8 ounces)

1Heat oven to 350ºF.

2Cook macaroni as directed on package.

3While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

4Drain macaroni. Gently stir macaroni into cheese sauce.

Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Mine never made it to the oven! It is delicious. You can use any cheese you like. Don't cook the cheese; add it after sauce is made. The secret to a good roux is to be sure all the flour is in oil. Dry flour = lumps. Cook the roux for a while before adding the cheese. Let me know how it turns our for you!

[Vamp]

I make pesto with basil not arugula, plus garlic. Everything else is the same as WS (olive oil, pine nuts, parmesan).