Cindis Spaghetti Sauce Food

CINDI'S SLOW COOKER LASAGNA

Steps:

• 1. In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
• 2. Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
• 3. In a medium size bowl, mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
• 4. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
• 5. Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
• 6. Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
• 7. Arrange 3 (uncooked) lasagna noodles over the meat sauce.
• 8. Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
• 9. Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
• 10. Top with remaining meat sauce.
• 11. Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
• 12. Cover, and cook on low setting (Number 3) for 4 hours.
• 13. Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
• 14. Yields: 8 servings.

CINDY'S SWEET SAUSAGE PASTA SAUCE

Steps:

• Remove sausage from casings and fry up in a little olive oil.
• crumble up and drain.
• Add onions with a little more olive oil and cook until soft.
• Add the rest of the ingredients except for the cheese.
• Simmer for 1 1/2 hours.
• Add grated cheese, stir in until melted.
• Cover 1 hour over low heat and simmer. Serve over your favorite kind of pasta.

CINDI'S AWESOME CRESPELLE LASAGNA

Steps:

• Make Crespelle Batter:.
• Start with the crespelle batter by mixing together flour and salt.
• In a separate bowl, whisk four eggs plus milk.
• Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
• Melt butter in microwave.
• Whisk butter into the batter.
• Chill in the fridge for one hour while you make the sauce.
• Make Your Sauce:.
• In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
• As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
• Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
• Add your cans of sauce, crushed tomatoes, and paste.
• Add your parsley, sage, rosemary, and thyme.
• Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
• NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
• Cook Crespelles:.
• While the sauce simmers, finish making your crespelles.
• Heat a 10 inch non-stick skillet on medium high heat.
• Put a small amount of oil in the bottom of the pan and rub it inches.
• Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
• Loosen sides with spatula.
• When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
• Give another minute or two on this side until brown spots appear on bottom.
• Stack in a plate separated by paper towels so they don't stick.
• I generally add a dab more oil between every two or three crespelle's.
• Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
• Preheat your oven to 375.
• Make your filling:.
• Beat two eggs into the ricotta.
• Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
• To make the lasagna:.
• Spray the bottom of a lasagna pan with Pam.
• Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
• Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
• Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
• Add another layer of crespelle, and repeat the sauce and cheese layers.
• Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
• Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
• Let the lasagna stand for 15-20 minutes to 'firm up'.
• Can be frozen as well.

CINDI'S SLOW-COOKER LASAGNA

Steps:

• In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
• Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
• In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
• Grease the inside of a 6-quart rectangular slow-cooker.
• Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
• Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
• Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
• Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
• Top with the remaining meat sauce.
• Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
• Cover, and cook on low setting (NO. 3) for 4 hours.

CINDY'S CROCK POT ITALIAN SPAGHETTI SAUCE

Steps:

• 1. Put all ingredients in the Crock Pot and mix. Cook on low or med all day. If your afraid it will be to greasy you could fry the hamburger and Italian sausage.
• 2. You could put olives, mushrooms, and pizza peppers in to add a little more to the sauce. Towards the end of cooking you could taste to see it the seasoning's need to be adjusted.

BUDDY CIANCI'S MARINARA SAUCE

Steps:

• In a heavy saucepan over medium heat, saute garlic in the olive oil just until tender.
• Add onions and saute until they are translucent.
• Process the tomatoes through a food mill and add to onion mixture.
• Add remaining ingredients; mix well.
• Lower heat and simmer for 2-6 hours or until thickened.
• Adjust the seasonings to taste.
• Will cover 2 lbs. pasta.

CINDI'S LASAGNA

Steps:

• 1. Cook lasagna noodles (with vegetable oil), according to pkg. directions.
• 2. Brown the ground beef and onions (seasoned with the salt and pepper). Drain off any excess fat.
• 3. Add the tomato sauce, tomato paste, tomato soup, sugar, parsley, basil, oregano, garlic salt, and 1/2 teaspoons salt. Stir, and cook until heated through.
• 4. Spray the inside of a 13x9x2-inch baking pan, with a non-stick vegetable cooking spray.
• 5. Lay 4 of the cooked lasagna noodles, inside the pan (overlapping each noodle just a bit).
• 6. Add 1/3 of the meat sauce over the noodles.
• 7. Sprinkle on 1 cup of the shredded mozzarella cheese.
• 8. Cover with 9 slices of the Kraft Cheese.
• 9. Repeat layering with the noodles, meat sauce and both cheeses.
• 10. On top of the last layer, top the meat sauce with grated parmesan cheese. (You may add more grated parmesan cheese on top. Desired amount is up to you.)
• 11. Cover baking pan with Reynolds Wrap non-stick Aluminum Foil.
• 12. Bake 45 - 50 minutes, in a 350 degree oven.
• 13. Let the lasagna sit on top of stove for 10-15 minutes, before removing lid or foil, and slicing the lasagna.

CINDI'S STUFFED MANICOTTI

Steps:

• Cook manicotti shells according to package directions; do not drain. Run cold water over cooked manicotti, until water in pan is cold; then drain.
• Meanwhile in a large bowl, combine the ground beef, egg, shredded mozzarella, bread, milk, and black pepper.
• Divide mixture to fill each shell.
• Place in a greased 13x9x2-inch baking pan.
• Or you can place in 2-(8x8-inch) square baking pans.
• Combine the Tangy Tomato Sauce ingredients in a saucepan, and simmer for 15 minutes before pouring sauce over the shells in pan. Please read *Note below!
• Cover with aluminum foil, and bake in a 350 degree oven for 50 minutes.
• Sprinkle desired amount of grated parmesan cheese over the manicotti before serving.
• Note: Prepare a batch and a half of the sauce. I always do! Also, "DO NOT COOK THE GROUND BEEF FIRST" and "NO, IT DOES GET GREASY"!
• (Prep time can range anywhere from 45-55 minutes).

CINDI'S RED SAUCE FOR PASTA

Steps:

• 1. Brown beef in a deep pot, drain, return to pot.
• 2. Add all the olive oil, veggies and seasonings, except wine. Simmor over medium heat until tender, about 15 minutes.
• 3. Stir in wine and allow to reduce for about 5 minutes.
• 4. Add 14 oz can of diced tomatoes, tomatoe paste,, stir in well. Then add your favorite jar of pasta sauce, stir together well.
• 5. Reduce heat to low, cover and allow to simmer for about one hour.
• 6. Remove lid and allow to simmer another30 minutes. Remove bay leaves before serving over your favorite cooked pasta.

CINDI'S SPAGHETTI SAUCE

Steps:

• In a Dutch oven or large pot, brown the ground beef, onion, and green peppers; drain off fat.
• Add the remaining ingredients.
• Cover, and simmer until heated through.
• Serve with cooked spaghetti and parmesan cheese.