Veggies and Sauces
Homemade Spaghetti Sauce
1/2 teaspoon olive oil
To prepare sauce, heat oil in a skillet, cook mushrooms, bell peppers, and onions until tender. Add tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all ingredients until bubbling or 15 minutes. Let cool. Pour sauce over pasta or use in other recipes calling for spaghetti sauce.
1/2 c. onion slices
6 tablespoons butter or margarine -- melted
Pour butter into a 13x9 pan. Sprinkle cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered at 350* for 40-45 minutes or until tender.
1 tablespoon olive oil
Heat the oil in a large saucepan over medium heat until hot. Add onion and garlic; saute 3 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Yield: 5 cups
Vegetable oil cooking spray
Preheat the oven to 400 degrees.
Spray a roasting pan 3 times to coat with the vegetable oil.
Put the mustard, paprika, cumin, chili powder and cayenne pepper in a
large bowl. Whisk to blend. Prick the potatoes several times with the
tines of a fork and add them to the bowl. Toss to coat the potatoes
evenly. Pour the coated potatoes in the prepared roasting pan, leaving a
little space between them.
Bake for 45 minutes to 1 hour, until the potatoes are fork tender.
1 tablespoon olive oil
Heat oil in a medium saucepan over medium heat. Add onion, rosemary, and garlic; saute’ 3 minutes. Add sugar and next 3 ingredients; cook, uncovered, over medium heat 10 minutes, stirring frequently. Remove from heat; stir in basil.
2 tablespoons pine nuts -- toasted
Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended.
6 medium yams -- cooked (but not to
mushy stage), peeled, sliced/quartered
Arrange yams in a single layer in 9x13 baking dish. Combine remaining ingredients in saucepan and bring to a boil. Stirring constantly, boil 5 minutes. Pour over yams. Bake 25-30 minutes at 325 degrees, basting occastionally, until glazed.
1/4 cup extra-virgin olive oil
Heat the oil in a large, heavy pot over medium-low heat. Add the garlic and cook until it colors slightly but does not burn, about 3 to 4 minutes. Remove from the heat and carefully stir in the tomatoes and the wine. Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes. Serve immediately or cool and store, covered, in the refrigerator for up to 2 days. Or freeze the sauce for later use.
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2 tablespoons butter
Melt butter, add onion and saute 3 minutes. Add sugar, salt, pepper, basil and half of the bread crumbs. Stir until well mixed. Place a layer of tomatoes in a greased dish.
Sprinkle with bread crumb mixture. Repeat layers ending with tomatoes. Melt remaining butter. Toss with rest of bread crumbs and sprinkle over tomatoes. Bake at 350* for 30 minutes.
You can also sprinkle parmesan cheese on top.
1 1/2 cups hot mashed white potatoes
Heat oven to 400 degrees. Combine all ingredients.
Bake in greased 1 qt. casserole for 30 minutes.
8 ounces mushrooms -- sliced
1 cup bell peppers -- chopped
1/2 cup onions -- chopped
14 1/2 ounces crushed tomatoes -- undrained
8 ounces no-salt-added tomato sauce
2 tablespoons pizza seasoning
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon black pepper
You can add hamburger to this for a meaty sauce.
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1/4 c. chopped parsley
2 Tbsp. olive oil
1 1/2 tsp. oregano
1 lb. ground beef
1 tsp. salt
2 cloves garlic, minced
2 (1 lb.) cans tomatoes
2 (8 oz.) cans tomato sauce
1/4 tsp. thyme
1 bay leaf
1 (3 oz.) can broiled, sliced mushrooms
1 c. water
In large skillet, cook onion in hot oil until almost tender. Add meat and garlic; brown lightly.
Add remaining ingredients.
Simmer uncovered 2-2 1/2 hours or until sauce is nice and thick,
stirring occasionally. Remove bay leaf. Serve over hot spaghetti. Serve with Parmesan cheese.
Makes 6 servings.
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3 tablespoons parmesan cheese -- grated
8 medium red potatoes cut in half -- not peeled
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1 cup chopped onion
4 cloves garlic -- minced
1 1/2 teaspoons sugar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon salt
35 ounces plum tomatoes -- (1 can) undrained
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2 tablespoons Dijon mustard
1 teaspoons Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
8 Red potatoes
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3/4 cup chopped onion
1 teaspoon dried whole rosemary -- crushed
4 cloves garlic -- crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
14 1/2 ounces no-salt-added whole tomatoes -- (1 can)
undrained and chopped
1/4 cup finely chopped fresh basil
Yield: 1-3/4 cups
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2 large garlic cloves
2 cups torn spinach
3/4 cup fresh flat-leaf parsley leaves
1/2 cup arugula leaves
1/2 cup fresh oregano leaves
1/4 cup fresh thyme leaves
1/4 cup minced fresh chives
2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce)
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
Yield: 3/4 cup
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1/2 cup light or dark Karo syrup
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or half-n-half
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
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4 cloves garlic -- lightly bruised
4 cans plum tomatoes -- (28 ounces each drained, coarsely chopped
1/2 cup dry red wine
1/2 cup parsley -- coarsely chopped
1/2 cup basil leaves -- torn in half
2 teaspoons dried oregano
salt and freshly ground black pepper -- to taste
1 pinch sugar
1 cup onion -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 cups bread crumbs
4 large tomatoes
2 tablespoons butter
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1 1/2 cups hot mashed turnips or rutabagas
1 1/2 teaspoons salt
2 tablespoons butter
1/8 teaspoon pepper
1 egg -- well beaten
2 tablespoons minced onion
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