Kittencals Creamy Tomato Pasta Sauce Vegetarian Or Meat Option Recipes

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BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

BAKED ZITI CASSEROLE



Baked Ziti Casserole image

Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.

Provided by skentals

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package ziti
1 (15 ounce) container ricotta cheese
1 ½ cups tomato sauce
1 (8 ounce) package shredded mozzarella cheese
1 egg, slightly beaten
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
2 cups tomato sauce, divided
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
  • Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
  • Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 53.3 g, Cholesterol 59.9 mg, Fat 11.5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 6.4 g, Sodium 1140.7 mg, Sugar 5.6 g

OLD ITALIAN MEAT SAUCE



Old Italian Meat Sauce image

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.

Provided by Debbie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 4h30m

Yield 20

Number Of Ingredients 13

2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
¼ teaspoon dried rosemary
4 tablespoons chopped fresh oregano
¼ teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
  • In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
  • Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
  • Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
  • Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g

EASY BAKED MOSTACCIOLI



Easy Baked Mostaccioli image

Simple hardy mostaccioli pasta dish that can be baked in a throw-away aluminum pan for easy clean up.

Provided by Alyssa Buschman

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
1 (16 ounce) package mostaccioli pasta
1 pound ground beef
1 ½ (26 ounce) jars spaghetti sauce
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook mostaccioli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  • Meanwhile, heat a nonstick pan over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 10 minutes. Remove from the heat. Drain and discard grease. Add spaghetti sauce to the pan and mix with the beef.
  • Transfer beef mixture to the prepared baking dish. Spread evenly over the bottom and layer cooked pasta over top. Sprinkle with mozzarella and Parmesan cheeses. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove foil and continue to bake until cheese is melted and lightly browned, about 10 more minutes.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 60.5 g, Cholesterol 59.2 mg, Fat 17.2 g, Fiber 5.5 g, Protein 27.6 g, SaturatedFat 7.4 g, Sodium 821 mg, Sugar 14.3 g

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)



Kittencal's Marinara Pasta Sauce (Vegetarian) image

This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

Provided by Kittencalrecipezazz

Categories     Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
1 large onion, chopped
4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
1 tablespoon dried basil (rubbed between fingers to release flavor)
2 teaspoons dried oregano (rubbed between fingers to release flavor)
1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
2 teaspoons sugar (optional or to taste)
1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
fresh ground black pepper (to taste)

Steps:

  • In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
  • Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
  • Add in the tomato paste and stir for 2-3 minutes.
  • Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
  • Season with salt and pepper and add in sugar if desired.
  • **NOTE** if you prefer a thinner sauce, then add in some water.

Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE



Kittencal's Delicious Meaty Pasta Sauce image

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1 -2 teaspoon white sugar
1 tablespoon Worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
  • Add in garlic and cook for 2 minutes.
  • Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
  • Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
  • Add in the wine and simmer for 2-3 minutes, stirring.
  • Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
  • Season with black pepper.
  • Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS



Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs image

There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

Provided by Kittencalrecipezazz

Categories     Sauces

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

prepared meatballs, recipe (see my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
olive oil (to cover bottom of the pot)
1 large onion, chopped
6 large garlic cloves, finely chopped (or to taste)
1 -2 bay leaf
1 tablespoon dried oregano (rubbed with fingers to release the oils)
1 tablespoon dried basil (rubbed with fingers to release the oils)
1 -2 tablespoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon crushed red pepper flakes (optional or to taste)
1 (6 ounce) can tomato paste
1/3-1/2 cup dry red wine (or to taste)
2 (28 ounce) cans crushed tomatoes (can use 3 cans if you plan of freezing some sauce)
2 (28 ounce) cans diced tomatoes, well drained
1 tablespoon sugar (optional and to be added in the last 30 minutes of cooking time)

Steps:

  • Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
  • Drain the diced tomatoes over a strainer.
  • Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
  • Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
  • Add in fresh garlic; cook stirring for 2 minutes.
  • Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
  • Add in the wine; stir well to combine.
  • Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
  • Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
  • Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
  • Skim off any fat that might gather on top of sauce.
  • Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
  • Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
  • Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2

SLIMMING WORLD FRIENDLY SLOW COOKER TOMATO PASTA SAUCE



Slimming World Friendly Slow Cooker Tomato Pasta Sauce image

Inspired by kittencals famous tomato sauce with a couple of adaptations to suit my diet, laziness, and what was in my cupboard at the end of the month. Turned out really really good, also in my neck of the woods we don't have crushed tomatoes, serve with anything you want I bet this would be nice on pizzas as well this makes a lot of sauce, depending on how saucy you like your pasta I divided mine into 4 portions before freezing. Kittencals expertise sure pays off re leaving the sauce to ripen, I left min for 2 days for her original recipe see link, http://www.recipezaar.com/Kittencals-Authentic-Italian-Pasta-Sauce-Oamc-Option-71273 cant wait to try this with her meat balls, Due to the wine, tomato paste and sugar I reckon this would be about 4 syns per serving but don't quote me, you could leave the wine out to help lower the syn value. Big big thanks to kittencal I'll never go back to shop bought again! I know the power of everyone's slow cooker is different I believe mine is quite powerful so use your judgement re cooking times

Provided by cakeinmyface

Categories     Spaghetti Sauce

Time 12h10m

Yield 10 serving(s)

Number Of Ingredients 13

3 red onions (finely chopped)
7 large garlic cloves (Minced)
low-fat cooking spray
2 bay leaves
1 tablespoon basil
1 tablespoon oregano (both basil and oregano rubbed with fingers to release the oil)
1 teaspoon salt
1 teaspoon fresh ground pepper
6 ounces tomato paste (a small can)
1/3 cup red wine
2 (400 g) cans plum tomatoes (broken up a bit with a knife)
2 (400 g) cans chopped tomatoes
1 teaspoon sugar

Steps:

  • Coat bottom of a large frying pan with low fat cooking spray and fry the onion with the basil, oregano, bay leaf, salt and pepper for about 5-7 minutes until translucent
  • Add the garlic and cooked for about 2 mins, then add the tomato paste and stir until well mixed in with the onion.
  • Add the wine and combine add all of the tins of tomatoes breaking up the plum ones a bit, and the sugar bring to a light boil for about 8 minutes.
  • Transfer this hot mixture into your slow cooker and cook on high for about 2 hours, (I popped out during this time) reduce it down to low for a further 3 hours (it was about 7.30 pm when I started this step so I was making dinner and watching boosh) and turn down to warm and leave 7 hours ( I was in bed during this time).
  • When time is finished allow to cool and then divide into portions and place in the fridge for up to 4 days to allow the flavours to ripen. Divide into portions transfer to the freezer for keeping or use immediately.

Nutrition Facts : Calories 69, Fat 0.5, SaturatedFat 0.1, Sodium 378.1, Carbohydrate 14.2, Fiber 3.3, Sugar 8.2, Protein 2.7

GROUND BEEF CASSEROLE



Ground Beef Casserole image

Classic comfort food that I have been making for years but can't remember where the recipe originally came from. Wanted to post it so I wouldn't lose it!

Provided by Christine Foley Wanner

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 2h

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
salt and ground black pepper to taste
½ cup chopped yellow onion
¼ cup chopped green bell pepper
¼ cup chopped carrot
2 cloves garlic, chopped
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 (8 ounce) package bow-tie pasta (farfalle)
1 (10.75 ounce) can cream of mushroom soup
¼ pound shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
  • Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
  • Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

Nutrition Facts : Calories 546.1 calories, Carbohydrate 43.3 g, Cholesterol 89.4 mg, Fat 28.1 g, Fiber 3.9 g, Protein 31.3 g, SaturatedFat 11.8 g, Sodium 1028.1 mg, Sugar 9.7 g

KITTENCAL'S CREAMY TOMATO PASTA SAUCE (VEGETARIAN OR MEAT OPTION



Kittencal's Creamy Tomato Pasta Sauce (Vegetarian or Meat Option image

This is a full-flavored rich tomato sauce that benefits with a long slow cooking time, this sauce will take a couple of hours to cook and will only improve in flavor if made 1-3 days ahead and refrigerated, this will give the flavors time to blend and intensify even more, I also want to mention that the sauce will taste totally different after the 2-1/2 hour cooking time, when I make this sauce I use 1/2 cup cream, you will need to adjust the cream until you have reached the desired taste------------- to take this to yet another level 1 pound mild or spicy Italian sausages with casings removed may be added to the sauce, see instructions on the bottom of the recipe --- you will love this sauce! :)

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil (or as needed to cover the bottom of the saucepan)
1 medium onion, finely chopped
1 small red bell pepper, seeded and finely chopped (do not substitute green or yellow pepper)
2 -3 tablespoons finely chopped sun-dried tomatoes packed in oil (can use more)
2 -3 tablespoons finely chopped fresh garlic (the more garlic the better!)
1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)
1 tablespoon dried basil (rubbed between fingers to release flavors)
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes (or use two 14-ounce cans)
1 (28 ounce) can plum tomatoes (do not drain)
2 1/2 teaspoons salt (or to taste)
fresh ground black pepper (to taste)
1/3 cup heavy whipping cream (or more to desired creaminess)

Steps:

  • Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
  • Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
  • Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
  • Add in tomato paste; stir for 2 minutes.
  • Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
  • Reduce heat to low cover with a lid and simmer for 30 minutes.
  • Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
  • Season with salt and black pepper about halfway through cooking.
  • At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
  • At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
  • Delicious!
  • THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
  • Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
  • Add in the tomato paste and continue with the recipe as stated from step# 5.

Nutrition Facts : Calories 156.6, Fat 11.1, SaturatedFat 3.3, Cholesterol 13.6, Sodium 985.7, Carbohydrate 14.4, Fiber 3.4, Sugar 7.8, Protein 2.5

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It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make kittencal s marinara pasta sauce vegetarian at your home. The ingredients or substance mixture for kittencal s marinara pasta sauce vegetarian recipe that are useful to cook such type of recipes are: Olive Oil; Onion; Garlic ...
From webetutorial.com


MEAT PASTA SAUCE RECIPES | ALLRECIPES
Best Make-and-Freeze Pasta Sauces. Splendicious Slow Cooker Spaghetti Sauce. 77. Spag Bol. 62. Spaghetti Sauce with Ground Beef. 1362. Spaghetti topped with this meaty spaghetti sauce will be a family favorite. Italian Spaghetti Sauce with Meatballs.
From allrecipes.com


KITTENCAL WEBSITE RECIPES
Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and …
From tfrecipes.com


KITTENCAL'S MEATBALLS AND PASTA SKILLET RECIPE - PINTEREST.COM
To save time cook the sausage meat a day ahead, in fact the complete creamed/sausage mixture can be made up to 2 days ahead, or stuff the shells then cover tightly with plastic wrap and refrigerate up to 2 days until ready to bake, add on the sauce just before baking. Your going to love this! Photos…
From pinterest.com


ONE POT VEGAN PUMPKIN CHILI : TOP PICKED FROM OUR EXPERTS
Add in pumpkin, tomato paste, chili powder, oregano, cumin, cinnamon, salt and smoked paprika. Cook for 5-6 minutes, stirring well. Add in kidney and pinto beans, broth, fire roasted tomatoes, maple syrup, apple cider vinegar and adobo sauce. Stir well and bring to a boil. Reduce heat to low and simmer for 20 minutes.
From recipeschoice.com


STUFFED BELL PEPPERS RECIPE - INSANELY GOOD
2021-08-19 Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes. In a skillet, cook the beef over medium heat until browned. Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up.
From insanelygoodrecipes.com


MANICOTTI WITH MEAT AND SPINACH RECIPES ALL YOU NEED IS …
Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti.
From stevehacks.com


TRY EASY RECIPE
2020-06-05 Preheat oven to 500 degrees. In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes to bowl and allow to marinate for 10 minutes.
From howtochangethenam1on12688.blogspot.com


KITTENCAL'S CREAMY TOMATO PASTA SAUCE RECIPE - RECIPEZAZZ.COM
This is a delicious sauce that needs a long cooking time to develop it's flavor and even tastes better the next day. Serve over cooked pasta. Recipe Categories . Course. Appetizers (3075) Beverages (2149) Breakfast (2731) Desserts (5830) Dinner (11704) Lunch (6858) Ingredient. Beef (3450) Pasta (1943) Pork (3567) Poultry (4071) Salmon (503) Cuisine. Asian (1126) …
From recipezazz.com


TENDER ITALIAN MEATBALLS : TOP PICKED FROM OUR EXPERTS
Kittencal's Italian Melt-In-Your-Mouth Meatballs - Food.com hot www.food.com. Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is …
From recipeschoice.com


KITTENCAL S THICK AND RICH CREAMY TOMATO SOUP LOW FAT OPTION RECIPE ...
Kittencal s thick and rich creamy tomato soup low fat option is the best recipe for foodies. It will take approx 70 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make kittencal s thick and rich creamy tomato soup low fat option at your home.. The ingredients or substance mixture for kittencal s thick and rich creamy tomato soup low fat …
From webetutorial.com


VEGETARIAN BAKED ZITI FOOD NETWORK : TOP PICKED FROM OUR EXPERTS
Explore Vegetarian Baked Ziti Food Network with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Christmas Dinner Alternatives Lentil Loaf Recipe Vegetarian ...
From recipeschoice.com


TRADITIONAL STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
2022-01-19 How to make Stuffed Cabbage Rolls. In a large skillet, heat oil over medium heat. Add in onions, carrots, and half of the salt and pepper, then cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute then remove from heat. In a large bowl, combine the chicken with cooked rice and vegetables then stir to combine ...
From scrambledchefs.com


RECIPES | MYRECIPES
6. This 20-minute chicken salad recipe is creamy, flavorful, and packed full of healthy veggies and protein-rich meat. To make our easy chicken salad recipe, we lightened up the typical mayonnaise base by adding in 1/2 cup of low-fat, plain Greek yogurt, but you can use one full cup of mayonnaise if you'd like.
From myrecipes.com


KITTENCALS MARINARA PASTA SAUCE VEGETARIAN) RECIPE - FOOD.COM
Mar 6, 2016 - This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a ba…
From pinterest.com


SAUCE MARINADES AND SAUCES, PAGE 2 | BIGOVEN
All My Recipes Options Marinades and Sauces (20,017) sorted by quality sort by rating or Advanced search
From bigoven.com


COPY ME THAT
Copy any recipe from any website with a click. Save your own copy of the complete recipe. Add the button to your browser or use from the app. Lets you edit the recipe with your own tweaks. Retains a link back to the original webpage. Learn More!
From copymethat.com


BASIC SAUCES TO MASTER : TOP PICKED FROM OUR EXPERTS
6 Basic mother sauces and their derivatives new www.foodandbeverageknowledge.com. The mother sauce is basically referred to as any of the basic six sauces, which are the starting points of making many secondary sauces.There is plenty of variety of French small sauces and most of them are derived from one of the six mother sauces.
From recipeschoice.com


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