MY WORLD FAMOUS SPAGHETTI SAUCE

Well at least famous in my little world, Ha Ha. My 8 year old grandson had to call me on the phone and tell me that he ate 2 plates!!  Everyone I make this for just loves it so give it a try the next time you make spaghetti.
                                                         

1 lb. Italian sausage casings removed (mild or hot)
1-lb. ground beef
1- med onion chopped
4-garlic cloves minced
1-28oz can diced tomatoes
2-6oz cans tomato paste
2-15oz cans tomato sauce
2-cups of water, I rinse out all the cans to get every drop of goodness.
3-t basil
2-t parsley
2-T brown sugar
1-t salt
1/2-t red pepper flakes
1/4 cup good red wine( if you wouldn't drink it don't cook with it)
1-lb thin spaghetti ( we like Angel Hair)
parmesan cheese

In large, heavy stockpot, brown Italian sausage, and Ground beef breaking up as you stir.

2 Add onions and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn. I cook mine on low and slow for at least 4 hours.

 

 8 Cook spaghetti according to package directions
 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

I have made this in the crock pot also and just let it go on low all day. Heaven!

This is my base sauce, I sometimes add zucchini, mushrooms, whatever you want

Now just sit back and have a glass of wine and listen to all the complements.

Enjoy.
Allison





















                               

                          
                                                                                                                            

 

GRANDMA'S HOMEMADE EGG NOODLES

Homemade egg noodles are the ultimate comfort food, very easy to make and also inexpensive. I remember helping my grandmother and my mom make these delicious noodles. Today I put all the ingredients into my bread machine and let it do all the work. Add a little more flour if the dough is still to wet.

2 1/2 cups AP flour ( plus a little more to work with)
1 pinch of salt
2 eggs beaten
1/2 cup of milk
1 T butter (soft)
Chicken stock for cooking
Stir flour & salt, add egg, milk,and butter
mix together to form dough if dough is to wet add a little more flour
Knead for 5 min. Let rest in a bowl covered with a towel for 10 min.
put some flour on your work surface and roll out then slice ( I use a pizza cutter) let air dry for a least an hour.
Then cook in Chicken or Beef stock or even well salted water. they will puff and float when they are done. after about 5 min of cooking try one. If you use stock it will give the noodles additional flavor, but today I just drained mine and mixed them with butter, fresh thyme, celery salt, and S&P Yum Yum
Enjoy!

BUITONI RISERVA SHRIMP AND LOBSTER RAVIOLI

As part of the foodbuzz tastemaker program I received Buitoni Riserva pasta to try.

I have the Shrimp and lobster Ravioli with Garlic Butter Sauce, This is a Complete meal for two made with real Maine Lobster

  Having owned a few restaurants my husband and I have tried a lot of
Lobster Ravioli, He's not even fond of the lobster ravioli that Carrabba's has and we love all of the food at Carrabba's, so i was surprised when after his first bite he said it was really good (WOW success!!),

I did have a minor set back with the boil in bag sauce a corner opened up and the sauce started coming out
I grabbed the pack out of the water as soon as I saw this and managed to save most of the sauce I did add about 3 T of butter to the sauce to make a little more.

  I'm glad I was at the stove watching or I would be making my own sauce.  The Sauce is a mild garlic and butter with herbs and very flavorful, the pasta is very tender and you could actually see chunks of lobster and shrimp in every ravioli..
 This was a very quick and delicious meal that i would recommend to all of my friends and family, plenty of food for two people I might add a T of Cognac or sherry to the sauce next time but you don't have to I just can't stop playing with my food I'm always thinking on how to improve something.

Enjoy!
Allsion
allisonskitchen.blogspot.com

BASIL AND PISTACHIO PESTO

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other two main ingredients are olive oil and pine nuts.
I like to make my basil with walnuts or pistachio nuts, here is my recipe for basil and pistachio pesto

2 cups packed fresh basil leaves

1 cloves garlic
1/2 cup pistachio nuts
2/3 cup extra-virgin olive oil, or more to have a smooth paste.
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Directions
Combine the basil, garlic, and pistachio nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add the rest of the oil as needed.
Use right away, or put into a air tight container and cover with a thin layer of oil cover and keep in the refrigerator for up to 2 weeks. Or store in freezer for months. Keeping the thin layer of olive oil on top of the pesto when storing will help to keep the green color
I love pesto over angel hair pasta, or put on chicken before grilling, or add some into your mayo for sandwiches.
Enjoy!
Allison
Allisonskitchen.blogspot.com

Sweet Potato Gnocchi with Brown Butter and Sage

I was watching the Food Network the other evening and I saw Giada make Sweet Potato Gnocchi so I wrote the recipe down and today I thought I would check online to make sure I didn't miss anything.
I was reading the reviews and it sure sounded great but the reviews weren't so hot..I was planing to make this for Thanksgiving this year.So I decided to come up with my own recipe for gnocchi and try it out before Thanksgiving.
I never made gnocchi before but this turned out real good. and the brown butter sage sauce was great.
1 large Sweet Pot cooked and mashed to make 1 cup
1/2 tsp salt
1/8 tsp pepper
1/2 tsp cinnamon
dash of olive oil
1 egg yolk
1/2 cup flour to start then keep adding flour as needed to make a soft dough.
Serves 2

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of Chicken stock to boil; Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
To Make Sauce:
1/2 stick unsalted butter
3 Tab chopped fresh sage
about 1/8 tsp cinnamon
salt and pepper

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper and cinnamon.
pour gnocchi into pretty bowl pour butter over and enjoy! if you made gnocchi earlier lightly saute with a little butter to warm up then toss with brown sage butter.
Enjoy!
Allison
Allisonskitchen.blogspot.com
Sorry about that first picture I had to take it with my phone, I need to charge my camera.

BUITONI RISERVA CHICKEN FOUR CHEESE RAVIOLI WITH FRESH MUSHROOM THYME CREAM SAUCE

I came up with this sauce trying to think of new ways to use all the thyme I have in my garden. So I also thought I would enter the Buitoni Recipe Contest Wish me luck!!

Prepare Buitoni Pasta according to package.Buitoni Riserva Chicken Four Cheese Ravioli—
2tbsp olive oil
1 chopped onion
1 minced clove garlic
1tbsp fresh chopped thyme
1/4 tsp nutmeg
2 tbsp flour
2 cups light cream
1/2 cup fresh chopped parsley
salt and cracked pepper to taste
In a Large saute pan heat the oil over medium heat, cook the onion and garlic til translucent. Add the mushrooms,thyme and nutmeg. Continue cooking uncovered for 5 min. Sprinkle with flour, cook, stirring for 1 min. Gradually whisk in the cream, cook stirring until thick.
add 1/2 of parsley salt and pepper to taste spoon over pasta top with remaining parsley.
Enjoy
Allison
Allisons Kitchen

Still having photo problems!!