Weekly Meal Planning Week 13 is all about the pasta-bilities. That is recipes that have pasta or you can serve with pasta. … [Read more...]
Ham and Cheddar Carbonara
Ham and Cheddar Carbonara is easy to make with only four ingredients but tastes off the charts delicious! Just like grown up macaroni and cheese you could serve at your next dinner party. … [Read more...]
Hot Hawaiian French Bread Pizza
I made this Hot Hawaiian French Bread Pizza as an easy weeknight version of one of my husband and his father's favorite pizzas. … [Read more...]
Pasta Pork Bolognese
Pasta Pork Bolognese COOKING LIGHT, APRIL 2012 This was great for a quick week night meal. It came together so quick!! I think it took longer for the pasta to boil than to make the sauce.I used a jar of Ragu Tomato and Basil sauce to go with the pork. The red wine really does enhance the sauce so it doesn't really taste jarred at all. We usually add a little more herbs to the jarred sauce to enhance the flavor, so a teaspoon or so of Italian seasonings went into the pan as it … [Read more...]
Mushroom Bolognese
Mushroom Bolognese Cooking Light, OCTOBER 2010 Every time I make this I forgot to buy enough mushrooms. LOL Failure to read and follow instructions. From what I can remember, this is really good and I'm sure it would be better with all the shrooms. I think the next time I make this, I will 1 - use all the mushrooms and 2 - put it in the slow cooker to see how it holds up. I'm getting ready to make the twin eggplant bolognese this week. … [Read more...]
Fettuccine Alfredo
Fettuccine Alfredo Cooking Light, JANUARY 2007 I wasn't sure about this recipe. I think it needs just a little more Parmesan than called for and maybe a little more milk, though. The sauce was rather thick. Or maybe just a splash of FF half and half. It was rather tasty and we served it with some LARGE shrimp that I sauteed with some garlic and olive oil. With a little salad, this meal turned out better that I thought. … [Read more...]
Alton Brown’s Red Sauce
Pantry Friendly Tomato Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red … [Read more...]