GRANDMA'S SPAGHETTI SAUCE
This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know what you think. This recipe makes a lot of sauce. I usually put 4 cups in a resealable plastic bag and freeze for later use.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
- Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
- Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 35.1 g, Cholesterol 72.6 mg, Fat 19.1 g, Fiber 3.3 g, Protein 23.3 g, SaturatedFat 7.6 g, Sodium 2296.6 mg, Sugar 28.9 g
GRANDMA WILLIAMS' BISCUITS
Steps:
- Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
- Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
- Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!
GRANDMA'S BISCUITS
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA PRATER'S SAUSAGE BISCUIT GRAVY
My grandmother made the best southern grave for biscuits anyone has ever tried. Any person who has tried it says so :) please give it a whirl, you wont be disappointed!!!
Provided by anidifrancofan
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- mix in flour with drippings.
- cook on medium heat until it appears to almost be burning. make sure its not clumpy.
- quickly whisk in milk.
- turn heat off.
- keep on burner and whisk until thickened.
- add salt and pepper.
- serve over biscuits and enjoy!
GRANDMA'S HOMEMADE BISCUITS
Homemade biscuits. Nothing fancy but oh so good.
Provided by Stacie Cooper
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Grease a cast iron pan with butter.
- Pour flour into a large mixing bowl. Cut cold butter into flour using a pastry blender until crumbly. Add buttermilk and mix well.
- Pat out mixture on a floured surface. Cut out biscuits using a floured cutter. Place into the prepared pan with sides touching.
- Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 16.1 g, Cholesterol 23.4 mg, Fat 9 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 340.2 mg, Sugar 0.7 g
GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY
Steps:
- Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
- When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
- Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
- Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!
Nutrition Facts : Calories 452 kcal, Carbohydrate 30.5 g, Protein 16.2 g, Fat 29.6 g, SaturatedFat 14.4 g, Cholesterol 100 mg, Sodium 495 mg, Fiber 1 g, Sugar 5.2 g, ServingSize 1 serving
MY GRANDMOTHER'S SPAGHETTI
Provided by Valerie Kraus
Categories Beef Pasta Tomato Sauté Bon Appétit California
Yield 4 to 6 servings (Makes about 8 3/4 cups sauce)
Number Of Ingredients 13
Steps:
- Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
- Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)
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