LINDA'S SPAGHETTI SAUCE
This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.
Provided by momaphet
Categories Sauces
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
- Stir frequently; do not allow sauce to stick; lower heat if needed.
- While sauce is cooking, brown beef and onion; drain well.
- Add hamburger to the sauce at the end of the hour.
- Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
- Simmer for additional 1/2 hour.
- Serve over your favorite pasta with Parmesan cheese.
Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1222.6, Carbohydrate 26.4, Fiber 6, Sugar 15.8, Protein 21.3
LINDA'S SPAGHETTI WITH VEAL PARMESAN
I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.
Provided by Lindas Busy Kitchen
Categories Veal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
- Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
- Beat the egg whites in a bowl.
- Dip veal fillets first in the egg whites, then in the bread crumb mix.
- Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
- Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
- In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
- Place the fillets on the sauce mixture. Cover with cheese.
- Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
- Add about 1 cups of sauce into drained spaghetti. Mix in well.
- Serve spaghetti onto plates.
- Add more spaghetti sauce on top.
- Place fillets onto plate.
- Note:.
- You can sprinkle Parmesano Reggiano cheese on top of each serving.
Nutrition Facts : Calories 2616, Fat 133.4, SaturatedFat 20.9, Cholesterol 22.1, Sodium 3417.7, Carbohydrate 291.4, Fiber 13.8, Sugar 44.6, Protein 61.3
LINDA'S GREEK PASTA WITH SHRIMP
I made this for a cooking competition for my cooking and recipes group this past weekend, and I won Second Place with this recipe...
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a lg. pan over med-high heat.
- Add garlic, and saute 30 secs.
- Add shrimp and spinach, and saute until almost cooked through, about 2 minutes
- Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
- Season with salt and pepper.
- Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
- Transfer pasta to a lg. bowl.
- Add shrimp mixture to pasta just before serving, and toss to coat.
- Add more lemon juice, to taste.
- Add salt and pepper, if needed, and plate onto a pretty serving dish.
- Chop parsley, and sprinkle over dish.
- Garnish with a few sprigs of parsley on top, and serve.
Nutrition Facts : Calories 723.4, Fat 21, SaturatedFat 7.5, Cholesterol 148.6, Sodium 650.4, Carbohydrate 95.3, Fiber 6.8, Sugar 5, Protein 37.8
LINDA'S BAKED SPAGHETTI
When my kids were little I always made just "regular" spaghetti with noodles, jarred sauce and ground beef. This new recipe was prompted by my husband's love of Moe's spaghetti (his favorite pizza place in White Oak, Texas). He likes spaghetti that has come hot out of the oven with cheese bubbling on top! Try, I think you will...
Provided by Linda Stevens
Time 1h
Number Of Ingredients 14
Steps:
- 1. While spaghetti is cooking in boiling,salted water, saute' chopped vegetables in olive oil in large skillet. Stir into the skillet of veggies, the can of undrained diced tomatoes and dry seasonings. Don't overcook the veggies because they will cook more in oven. Add the raw ground beef to the skillet of veggies and tomatoes and cook until no longer pink.
- 2. When spaghetti is el dente', rinse in cold water.
- 3. To get ready for the oven, layer your casserole by first placing half the spaghetti in bottom of large glass casserole dish. Scoop half the meat/veggie mixture over the top of spaghetti. Sprinkle 1 cup of the shredded cheese over it. Repeat this layer again - spaghetti, meat mixture, cheese.
- 4. Mix the can of soup and 1/2 cup of water together until thoroughly blended and the pour it over top of your casserole. Add parmesan cheese to top.
- 5. Bake in 350 oven, covered for 15 minutes. Uncover and bake another 20 minutes.
LINDA'S LASAGNA
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!
Provided by RBLAIR
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g
LINDA'S SPAGHETTI PIE
I have made this many times and everyone loves it, especially the kids...Try it...You will love it too! Serving size really depends on how small or lg. you cut your wedges. If you want a great sauce to use with this recipe, try my recipe for Recipe #258679. It's a delicious sauce and sure to please!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- 2 (9-inch) deep dish pie pans.
- Preheat oven to 350.
- Boil spaghetti according to pkg directions. Drain, and set aside.
- Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
- If you are using your own homemade sauce, it will already have enough spices in it to your taste.
- Add salt and pepper, to taste. Set aside.
- Beat 2 eggs, and mix in with spaghetti.
- Add Parmesan cheese, and mix well. Set aside.
- Spray pie pans with non-stick cooking spray.
- Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
- You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
- Beat 2 eggs, add Ricotta and parsley. Mix well.
- Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
- Cover with Mozzarella cheese.
- Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
- Serve with garlic bread or sticks, and a salad, and you have a delicious meal!
Nutrition Facts : Calories 562, Fat 22.9, SaturatedFat 10.7, Cholesterol 168.4, Sodium 484.6, Carbohydrate 55.4, Fiber 3.8, Sugar 8.3, Protein 31.5
LINDA'S MEATY SPAGHETTI SAUCE
My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 4h25m
Yield 1 lg. batch, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!
LINDA'S PASTA SALAD
I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 53m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
- Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
- When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
- *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
- Variations:.
- Use kalamata, or green olives instead of black.
- Add little corn ears.
- Add your favorite cheese, any hard, American or Feta.
- Add cheese and diced pepperoni, or hard salami.
- Add frozen green peas, thawed.
- Add radishes, diced, or sliced.
LINDA'S SEAFOOD PASTA SALAD
I love the flavors in this pasta salad with the addition of the lemon, shrimp and Old Bay Seasoning! I often substitute whole wheat pasta in this dish... I also double the mayonnaise, Old Bay seasoning and lemon, adding half when I initially make it, then just before serving I add some more, so it isn't dry after sitting in the fridge for flavors to meld... Sometimes I just double up on the shrimp or the crabmeat instead of using both together... Either way, this recipe is a KEEPER for sure!
Provided by Lindas Busy Kitchen
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkg. directions.
- Drain, and rinse in cold water.
- Immediately toss with lemon juice.
- Mix in the remaining ingredients.
- Chill for several hours.
- Serve on a bed a lettuce.
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