Myfavoritedoctoredjarspaghettisauce Recipes
DOCTORED UP SPAGHETTI SAUCE (FROM A JAR)
Steps:
- Prepare the veggies by dicing the onion and pepper and mincing the garlic cloves.
- Heat a skillet over medium heat and add the olive oil, ground beef, and veggies, and 1 teaspoon of salt.
- Sauté until the meat is fully browned and the veggies are soft. (about 7-10 min)
- Drain the grease from the meat/veggie mixture and return everything to the pan.
- Add in the spaghetti sauce, drained diced tomatoes, tomato paste, and another 1/2 teaspoon of salt, garlic powder, and Italian seasoning.
- Stir everything together, cover, and simmer for 20 minutes.
- After the 20 minutes add in the parmesan cheese. Stir until melted.
- Serve over pasta or let cool and refrigerate until ready to use.
MY FAVORITE 'DOCTORED' JAR SPAGHETTI SAUCE
I sometimes use jarred, store-bought spaghetti sauce but just have to make it 'mine'. My favorite is the Gia Russa Brand Traditional Sauce but others will work. This is what I do.....................................
Provided by Chef53Kathy
Categories Sauces
Time 40m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the garlic in 1 tablespoon of olive oil until aromatic but not browned. Add the butter to melt, then the sauce, basil and spices. Heat thoroughly for about 10 minutes. At this point you can add frozen store bought meatballs and heat till warmed throughtout. Serve over your favorite pasta.
- I prefer Trader Joe's Turkey Meatballs but any brand will do.
Nutrition Facts : Calories 346.9, Fat 30, SaturatedFat 15.5, Cholesterol 61, Sodium 885.3, Carbohydrate 17.5, Fiber 0.7, Sugar 13.4, Protein 3.3
DELICIOUS DOCTORED DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h40m
Yield 10 to 12 servings, plus additional caramelized mirepoix
Number Of Ingredients 15
Steps:
- Butter a 9-by-13-inch baking dish.
- In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
- Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
- If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
- If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.
DOCTORED-UP VANILLA PUDDING CASSEROLE
Make and share this Doctored-Up Vanilla Pudding Casserole recipe from Food.com.
Provided by Tams67
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 545, Fat 24.8, SaturatedFat 16.5, Cholesterol 77.9, Sodium 382.3, Carbohydrate 75.3, Fiber 1.8, Sugar 50.3, Protein 8.2
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