Tomato Sauce Recipe

This simple, fresh tomato sauce recipe is perfect for pasta, pizza and lasagna. The secret ingredient? Carrots, which give the tomato sauce a fresh flavor and add a nice sweetness. Once the tomato sauce is pureed, you'll never see the carrots, but you will definitely taste the difference.

The tomato sauce recipe calls for two 28-oz. cans of whole tomatoes, but you could substitute crushed tomatoes, diced tomatoes or tomato puree.

For some variations on this basic Tomato Pasta Sauce, try these:

In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.
Add the onions and carrots, and saute for a bit until the onions are translucent but not brown.
Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
Remove from heat and pass through a food mill, or puree in a food processor until smooth, working in batches if necessary.
Season to taste with Kosher salt and sugar.Makes about 1? qts tomato sauce

Puree of Turnip Soup Recipe

Had a friend give me a huge turnip from her garden. Had no idea what to do with it, and frankly had doubts I would even use it for anything. Looked online and ran into this recipe, so I gave it a shot. Changed it slightly with little more butter, garlic, and my home made veggie broth, but at the end of the day, fairly close to the recipe. I was pleasantly surprised how great this soup or puree was. I'm sold. Try this, you'll love it!!

Write a review 6 out of 6 people found this helpful.
Was this review helpful to you? Yes | No

See all 4 reviews

Poultry Brine Recipe

Brining chicken, turkey and other poultry is a great way to add flavor and moisture to the meat before cooking it. This easy brine recipe can be used for brining a whole turkey breast, a whole chicken, even a whole turkey.

In its simplest form, brine is a solution of salt in water. But generally for brining chicken, turkey and other poultry, we add sugar and also a few simple spices.

When you add your poultry to the brine solution, the liquid should be icy. Room temperature brine can be a food safety hazard.

Combine the water, salt, sugar, peppercorns and allspice in a large stockpot. Stir to dissolve the salt and sugar.
Bring to a boil, then remove from heat. Allow the brine to cool completely.
Add the ice, and then immerse the turkey breast or whatever item you are brining. Weight it down if necessary.
Transfer to a refrigerator for eight hours or overnight.
When you're ready to roast, remove the turkey breast and rinse it thoroughly. YOu can pour out the brine solution at this point.Makes 1? gallons (after adding the ice) of brine.

Ranch Dressing Recipe

Sorry, I could not read the content fromt this page.

Berry Smoothie Recipe

Frozen berries and an immersion blender help satisfy a smoothie craving in minutes. The pudding mix is optional, but it adds a satisfying richness that elevates this smoothie recipe to dessert status. Combine ingredients in a small bowl or the blending jar of an immersion blender. Using an immersion blender, blend until smooth. Garnish with whipped cream and fresh fruit, if desired.

Serves one.

Note: This recipe can also be made using a regular blender, although an immersion blender makes cleanup easier!

Russian Dressing Recipe

If there's a sandwich more delicious than corned beef and cole slaw on rye bread with Russian dressing, I've certainly never tasted it. And while the genius of putting cole slaw on the sandwich can't be overstated, it's the Russian dressing that makes it all work.

You could definitely make this Russian dressing with store-bought mayonnaise. It's quicker, and because store-bought mayo is pasteurized, your Russian dressing will keep longer in the fridge. But if you really want to taste something special, try making it with homemade mayonnaise.

In a glass bowl, combine the mayonnaise and other ingredients. Chill.
Store unused portion in the refrigerator, where it should keep for a day or two — or longer if you used store-bought mayonnaise.Makes about 1 cup of Russian dressing.

Note: The ingredients listed above call for ? cup of either chili sauce, cocktail sauce or ketchup. Chili sauce and cocktail sauce are just variations on ketchup, and Heinz makes the definitive versions of each one. I prefer to use chili sauce for my Russian dressing, because I like it to have a little kick.

Mushroom Risotto Recipe

This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe.

Making mushroom risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, called the risotto method, releases the rice's starches, making a creamy, velvety dish.

The real magic in this mushroom risotto recipe comes from using mushroom stock, but vegetable stock can be substituted.

For an illustrated demo of the risotto method, here's a step-by-step tutorial on how to make risotto. And don't worry about making too much. These risotto cakes are a great use for leftovers.

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
Melt 1 Tbsp of the butter in a saute pan and saute the sliced mushrooms until they're soft. Remove from heat and set aside.
In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Saute for 2-3 minutes or until it is slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. When you're down to your last few ladles of stock, add the cooked mushrooms. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.
Risotto turns glutinous if held for too long, so you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.Makes 6-8 servings

Using Leftover Risotto: Got leftovers? This recipe for risotto cakes is a great way to use leftover risotto.

Italian Vinaigrette Recipe

Sorry, I could not read the content fromt this page.

Basic Mayonnaise Recipe

This basic mayonnaise makes a great sandwich spread, and it can also form the base for salad dressings such as Blue Cheese, Thousand Island and Ranch.

For more detailed instructions, see this illustrated tutorial on how to make mayonnaise.

Also, here's a tutorial on how to separate eggs.

A light, neutral-flavored oil like safflower, canola or soybean oil will give the best results, but any blended oil labeled "vegetable oil" or "salad oil" will do the trick.

Finally, it can't be said too often: For safety reasons, use pasteurized eggs for this and any other preparation that contains raw eggs.

Let all your ingredients come to room temperature before you begin.
Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.
Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.
Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.
When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.
When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.
Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.
Store unused portion in the refrigerator, where it should keep for a day or two.Makes 1 pint of mayonnaise.

Herbed Vinaigrette Recipe

This herbed vinaigrette recipe is another easy variation on the basic vinaigrette formula. It can be prepared with any one of a number of dried herbs including thyme, marjoram, basil, chives or tarragon. Or, try using ? tsp of Herbes de Provence.Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly.
Place the mustard-vinegar mixture along with the oil, herbs and seasonings in a blender and mix for about 10 seconds or until fully combined.
Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.Makes 1 cup of dressing.

NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this basic recipe. You can also use any light, neutral-flavored oil like safflower, canola or soybean oil.

Vanilla Ice Cream Recipe

yes but..., Member billtorbitt

all these home made ice creams, especially if you are trying to make them in a hot summer climate, will NOT WORK unless you have an ice cream maker with its own built in freezer - i.e. not a glorified bowl which you have to 'pre-freeze' in your refrigerator. All that happens is that the ice cream mixture warms up the ice cream 'maker'!

Write a review 0 out of 0 people found this helpful.
Was this review helpful to you? Yes | No

See all 2 reviews

Home Fries Recipe

Now I know how!, Member cdgthomas

I always wanted to learn to make home fries, but I thought they were probably too complicated for me. (I am not the best cook.) This recipe provided the details I needed to give me the confidence to make them and they turned out great! I have a new potato recipe in my arsenal now (my family is really happy).

Write a review 46 out of 51 people found this helpful.
Was this review helpful to you? Yes | No

Pulled Chicken Recipe

Sorry, I could not read the content fromt this page.

Creamy Tomato Soup Recipe

Sorry, I could not read the content fromt this page.

Puree of Celery Soup Recipe

I made this soup today, I also added extra garlic and sweet potato! it turned out excellent, and my husband loved it. will definately be making it again!!

Write a review 4 out of 4 people found this helpful.
Was this review helpful to you? Yes | No

See all 4 reviews

Ratatouille Recipe

Sorry, I could not read the content fromt this page.

Homemade Pita Chips Recipe

Sorry, I could not read the content fromt this page.

Actifry Risotto Recipe

Sorry, I could not read the content fromt this page.

Honey Wheat Pizza Dough Recipe

Sorry, I could not read the content fromt this page.

Classic Lasagna Recipe

This lasagna recipe is made with layers of bechamel sauce (a basic white sauce) rather than the usual ricotta cheese, making it rich and flavorful without being too heavy.

It also features "no-boil" lasagna noodles. These are a huge time-saver over ordinary lasagna noodles that you have to boil and drain. With the no-boil variety, you just assemble the lasagna with the uncooked noodles, seal it tight with foil and bake. As the sauce simmers, the noodles cook all on their own.

You'll need about a pint of bechamel to make this lasagna, so here's a recipe for a basic bechamel sauce.

Preheat oven to 400°F.
Prepare the bechamel sauce.
Making the red sauce: Brown the ground beef and pork in a large skillet or heavy-bottomed saucepan. Drain excess fat (reserving 2 Tbsp for the next step), remove meat from pan and set aside.
Saute onion and garlic in reserved fat for 10 minutes or until the onion is translucent.
Add the mushrooms and cook until soft, another 5 minutes or so.
Return meat to the pan and add the sauce and dried herbs. Bring to a simmer and cook for another 5 minutes, stirring occasionally, just until everything is heated through. Remove sauce from heat and season to taste with Kosher salt and black pepper.
Assembling the lasagna: Ladle enough red sauce to cover the bottom of a 3-qt ovenproof baking dish.
Arrange a layer of noodles atop the sauce, then another layer of sauce. Drizzle roughly one-third of the bechamel evenly atop the red sauce.
Repeat the previous step two more times — noodles, red sauce and bechamel — until you have three layers in place.
Spread the shredded mozzarella evenly atop the lasagna, then sprinkle on the grated parmesan.
Cover the dish tightly with foil and bake for 40 minutes.
Remove foil and bake for about 10 more minutes, or until the cheese on top has browned slightly.
Remove lasagna from oven and cool for 10 minutes before serving.Makes 6 generous servings.