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





















                               

                          
                                                                                                                            

 

SMITH'S HOT DOGS AND GREEK SAUCE FROM ERIE,PA

Well by now you all know that I love hot dogs.  I thought I would tell you about Smith's hot dogs made in Erie,PA.  These are one of the best hot dogs around, when we go to visit family we make sure we bring back plenty of hot dogs and Ox Roast (not really ox) for the delicious taste of the county fair. More on the Ox Roast sandwich later, right now we're talking Hot Dogs!!

These hot dogs are flavorful, made of the finest quality beef and pork, and are topped off with a "snap" with each bite. Smith Provision Co., Inc. is a manufacturer of premium quality wieners, sausages, deli meats, bacon and award winning hams located in Erie, Pennsylvania where it is owned and operated by the Weber family. If you would like to try your own Smiths hot dog visit the website http://www.smithhotdogs.com/ These nice folks will be happy to ship some to you.  Erie also has Greek sauce, this is kind of like a coney sauce but this is much better in my opinion and has a little kick to it.  Here is my family recipe for Greek sauce that my dad would sell in one of his bars he used to own in Erie.  I hope you enjoy it as much as we did.

Alex's Greek Sauce from Erie,PA                                   

1 pound hamburger
2 chopped onions OR 1/2 tsp onion salt and 1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp sweet basil
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp salt
1 small can tomato sauce
3/4 cup water
Put everything into a crock pot ( DO NOT BROWN BEEF FIRST) cook all day on low or 1/2 day on high. Enjoy on your hot dog!!

Enjoy!
Allison
http://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

LEMON BUTTER SAUCE

1 tbs. fresh, chopped garlic


1 tbs. fresh chopped shallots

2 tbs. white wine (preferably Chablis)

3 tbs. fresh lemon juice

½ lb. cold unsalted butter

1 pinch salt

Directions

1.Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.

2.Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.

3.Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
This sauce is fantastic with your fish, and very easy to make.
Enjoy!
Allison
Allisonskitchen.blogspot.com

Grilled steak with Chimichurri sauce

Chimichurri is a sauce or marinade for meat typically attributed to Argentinian cuisine. but its consistency is really more like a pesto. The cool thing about chimichurri is that you can make it with almost anything once you get the idea. I’ve tried a few different recipes but I’ll share one with you here that my son gave me the other day. His wife is from Ecuador and instead of parsley he uses Cilantro

1 cup fresh cilantro (packed)
1 garlic clove
1/4 to 1/2 medium onion
Juice from 1 fresh lime
1/4 cup olive oil or more (You want a paste)
1/2 serrano pepper (optional, or use jalapeño)
Salt & pepper to taste

Put everything in your food processor and pulse (Except oil) then stream in the oil till smooth paste is formed rub onto your steaks ( My favorite is a Rib eye) let set till your ready to grill. I saved the leftover Chimichurri and used some the other day in my boiled potatoes like parsley potatoes but with a kick!
Enjoy!
Allison
http://allisonskitchen.blogspot.com

Copycat Papa John's Pizza Sauce

Hi everyone,
I'm blogging for the first time on my new computer, my other one died. This one is sooooo much faster, I guess the other one was dieing a slow death!
Any how I was going through some of my many emails (they really pile up when you can't get online) and my friend Ron Douglas author and chef of the Secret Recipe cook books sent me this recipe for Papa Johns Pizza sauce. So I wanted to share it with you.
Don't forget if you would like to order his book you can do so on my site just click on the cook book picture on the right of my blog.
Use this on your next homemade pizza or as a dipping sauce for
garlic bread.

1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a saucepan over medium heat. Bring to a
boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
Here is a extra cooking tip for you.

Making Better Pizza Crusts:

Use high-gluten flour such as Pillsbury Bread Flour and Gold Medal
Better for Bread. Use 1 oz. dough portion or less per 1" pizza
diameter (for example, 7 oz. dough = 8" pizza). Store individual
raw dough portions dusted with flour in Ziploc bags in
refrigerator up to a week or in freezer up to a month. Bake on
pizza stone or pizza screen for crisper crust.
Well that's all for today.
Enjoy!
Allison
Allisonskitchen.blogspot.com