Cake:
2 c. sugar
2 c. flour, sifted
2 t. baking soda
2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. allspice
4 eggs, beaten
1 1/2 c. veg. oil
3 c. carrots, grated
Frosting:
1 pkg. (8oz) cream cheese softened
1/2 c. butter, softened
1 pkg. (16 oz) powdered sugar~use small amounts at a time until desired taste
1 t. vanilla
chopped walnuts
Combine dry ingredients. Stir in eggs, oil and carrots. Mix remaining ingredients. Pour into greased 9 x 13" pan. Bake at 325 for 35-40 minutes (until toothpicks come out clean). Cool.
To make frosting~ mix all the ingredients but the nuts. Frost cake and sprinkle with chopped walnuts.
Tuesday, August 30, 2016
Spaghetti Sauce (easy to freeze)
5 lbs. ground beef
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked grounded beef and stir to combine. Place the lid on the pot and allow to simmer for an hour, stirring occasionally. Add a little water or some low sodium broth if needs for liquid.
After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes. Discard the bay leaves before serving.
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked grounded beef and stir to combine. Place the lid on the pot and allow to simmer for an hour, stirring occasionally. Add a little water or some low sodium broth if needs for liquid.
After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes. Discard the bay leaves before serving.
One Pot Pasta Dish
12 oz pasta (linguine)
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
One Pot Tortellini and Sausage in Tomato Cream Sauce
1 lb. package of Turkey Kielbasa
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese
1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses reserving a handful for topping. cover and let stand for five to ten minutes. Garnish with green onions, if desired. Serve hot.
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese
1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses reserving a handful for topping. cover and let stand for five to ten minutes. Garnish with green onions, if desired. Serve hot.
Creamy Spinach and Sausage Pasta
6 oz. smoked sausage
1 T. olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes w/chilies
2 c. chicken broth
8 oz. pasta
3 c. fresh spinach
1 c. (4 oz.) shredded montery jack
1 whole green onion
1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned. Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened. Add the can of diced tomatoes with chiles and the chicken broth. Stir to combined and any browned bits off the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once,the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top, replace the lid, and let it sit a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over the top. Serve hot!
1 T. olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes w/chilies
2 c. chicken broth
8 oz. pasta
3 c. fresh spinach
1 c. (4 oz.) shredded montery jack
1 whole green onion
1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned. Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened. Add the can of diced tomatoes with chiles and the chicken broth. Stir to combined and any browned bits off the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once,the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top, replace the lid, and let it sit a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over the top. Serve hot!
Penne with Pumpkin and Sausage
8 oz whole wheat penne
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese
1. Cook pasta to al dente, according to package directions. Drain and set aside.
2. In a medium skillet brown sausage set aside
3. In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4. Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat to simmer 8-10 minutes to thicken.
6. Stir in cooked penne, sausage, and cheese.
7. Serve hot with grated Romano cheese
refrigerate any leftover
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese
1. Cook pasta to al dente, according to package directions. Drain and set aside.
2. In a medium skillet brown sausage set aside
3. In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4. Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat to simmer 8-10 minutes to thicken.
6. Stir in cooked penne, sausage, and cheese.
7. Serve hot with grated Romano cheese
refrigerate any leftover
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