DANNY'S HOMEMADE FRESH INGREDIENTS SPAGHETTI SAUCE
I started making fresh spaghetti sauce when my wife was sick with cancer and the Venezuelan doctor put her on a diet which included no canned goods. I have since doctored it up until I have gotten it to this point. Serve over spaghetti and add Parmesan cheese, if desired.
Provided by Danny
Categories Everyday Cooking
Time 55m
Yield 4
Number Of Ingredients 23
Steps:
- Heat oil in a saucepan over medium heat. Add ground beef and cumin; cook and stir until meat is browned lightly, 5 to 10 minutes. Stir in chopped tomatoes, chopped onions, diced bell pepper, and minced garlic; cook and stir until meat is browned and vegetables are soft, 5 to 7 minutes.
- Combine quartered tomatoes, chunked onion, bell pepper, water, vinegar, garlic cloves, Worcestershire sauce, basil, oregano, parsley, cilantro, paprika, soy sauce, hot sauce, brown sugar, and salt in a blender; blend sauce to desired thickness. Add more water if a thinner sauce is desired.
- Pour sauce onto ground beef; cover and cook until the sauce reaches desired consistency, 15 to 20 minutes.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 15.5 g, Cholesterol 35.3 mg, Fat 10.9 g, Fiber 3.7 g, Protein 12.2 g, SaturatedFat 3.3 g, Sodium 194.5 mg, Sugar 7.4 g
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
FRESH PASTA
This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 pound pasta dough
Number Of Ingredients 4
Steps:
- Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
- Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
- Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
- Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
- Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
- Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
- Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
- If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
- If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
- Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
- If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
- If you are making filled pasta: Proceed according to your recipe's instructions.
FRESH TOMATO SPAGHETTI SAUCE
This is a great sauce i add 1 lb hot italian sausage and 1 lb ground beef browned together as well as 2 tablespoons fressh oregano
Provided by lauralie41
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add onion, basil, garlic oregano and salt.
- Saute until onion is tender, approximately 5 minutes.
- Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
- Remove parsley.
- Brown meat add to sauce.
- If needed add tomato sauce for consistency
- Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
Nutrition Facts : Calories 584.2, Fat 41.7, SaturatedFat 13.1, Cholesterol 94.5, Sodium 1368.4, Carbohydrate 21.5, Fiber 4.6, Sugar 12.3, Protein 31.8
DANNY'S LEMON PASTA
This is another recipe from Ruth Reichl's book "Comfort Me With Apples". When Ruth Reichl was a food critic, she often ate at Danny Kaye's house. She said he was an exceptional cook. She never asked him for any of his recipes but she loved this pasta so much, she tried to make it herself. She said it took her a long time to perfect the recipe. She also said that it isn't as good as Danny Kaye's - nothing could be - but it's the closest she's been able to come.
Provided by NannyMarvel
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.
- Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary, to thin the sauce).
- Season the pasta with salt and pepper and serve with Parmesan cheese.
Nutrition Facts : Calories 748, Fat 38.6, SaturatedFat 22.3, Cholesterol 207.8, Sodium 48.3, Carbohydrate 84, Fiber 3.9, Sugar 2.5, Protein 17.5
DANNY'S HOMEMADE FRESH INGREDIENTS SPAGHETTI SAUCE
I started making fresh spaghetti sauce when my wife was sick with cancer and the Venezuelan doctor put her on a diet which included no canned goods. I have since doctored it up until I have gotten it to this point. Serve over spaghetti and add Parmesan cheese, if desired.
Provided by Danny
Categories Everyday Cooking
Time 55m
Yield 4
Number Of Ingredients 23
Steps:
- Heat oil in a saucepan over medium heat. Add ground beef and cumin; cook and stir until meat is browned lightly, 5 to 10 minutes. Stir in chopped tomatoes, chopped onions, diced bell pepper, and minced garlic; cook and stir until meat is browned and vegetables are soft, 5 to 7 minutes.
- Combine quartered tomatoes, chunked onion, bell pepper, water, vinegar, garlic cloves, Worcestershire sauce, basil, oregano, parsley, cilantro, paprika, soy sauce, hot sauce, brown sugar, and salt in a blender; blend sauce to desired thickness. Add more water if a thinner sauce is desired.
- Pour sauce onto ground beef; cover and cook until the sauce reaches desired consistency, 15 to 20 minutes.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 15.5 g, Cholesterol 35.3 mg, Fat 10.9 g, Fiber 3.7 g, Protein 12.2 g, SaturatedFat 3.3 g, Sodium 194.5 mg, Sugar 7.4 g
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HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES RECIPE
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Reviews 2Category Healthy Tomato Sauce RecipesRatings 2Calories 105 per serving
- Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes on the large holes of box grater; discard skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
- Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
- Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to 1 week. The sauce may also be frozen for up to 6 months.
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