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Penne With Roasted Pepper Marinara Sauce Recipe

December 20th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. cooking spray
  2. 1 1/2cupsonions, finely chopped
  3. 4garlic cloves, minced
  4. 2cupsroasted red peppers, coarsely chopped
  5. 1tablespoondried basil
  6. 3/4teaspoonsugar
  7. 1/4teaspooncrushed red pepper flakes
  8. 1/4teaspoonsalt
  9. 2 (14 1/2 ounce)cansdiced tomatoes, undrained
  10. 2tablespoonsolive oil
  11. 3cups uncookedpenne(cooked according to package to make about 6 cups)

DIRECTIONS

  1. Place a large nonstick skillet coated with cooking spray over medium-high heat.
  2. Add onion and garlic; sauté for 6 minutes or until tender.
  3. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
  4. Reduce heat, and simmer for 20 minutes, stirring occasionally.
  5. Remove from heat; stir in oil.
  6. Serve over pasta.

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Mom’s Marinara Wine Brisket Recipe

December 17th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8lbsbeef brisket
  2. 1tablespoonsalt, to taste
  3. 1tablespoongarlic powder, to taste
  4. 2 (1 ounce)packetsonion soup mix
  5. 2 (28 ounce)jarsmarinara sauce
  6. 2cupsred wine

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Place the brisket in a Dutch oven or covered roasting pan. (My Mom likes to pan sear the meat to “lock in the juices” but I can’t tell the difference and don’t usually do it).
  3. Sprinkle meat with the salt, garlic and onion packet all over.
  4. Now add the marina sauce and wine.
  5. Turn meat a few times to coat.
  6. Cook 3 hours, turning meat after 1 1/2 hours.
  7. The meat will be done when it is tender when pierced with a fork.
  8. Remove brisket to a cutting board and let cool a bit for easier cutting.
  9. Cut meat on the diagonal of the grain.
  10. Return meat to sauce and serve.
  11. It is also great the next day and it freezes well.

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Marinara Sauce Recipe

October 26th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 3garlic cloves, minced
  3. 1/2mediumonion, chopped fine
  4. 2tablespoonsdried oregano
  5. 1tablespoondried basil
  6. 29ouncestomato puree
  7. 29ouncescrushed tomatoes

DIRECTIONS

  1. Heat olive oil in nonstick skillet.
  2. Add onion to skillet and saute until translucent.
  3. Add garlic to skillet, and saute until onions and garlic begin to color.
  4. Add dried spices to pan, followed by the rest of the ingredients.
  5. Bring mixture to a boil, then reduce heat and simmer for at least an hour.

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Mushroom Marinara Sauce–Easy Recipe

June 24th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2tablespoonextra-virgin olive oil
  2. 10mediumwhite button mushrooms, wiped clean
  3. salt
  4. pepper
  5. 3garlic cloves
  6. red pepper flakes
  7. 1 (28 ounce)canwhole canned tomatoes
  8. 1/2teaspoondried basil
  9. 1/2teaspoondried thyme
  10. 1teaspoonsugar
  11. 1dried bay leaf
  12. 1tablespoon choppedfresh parsley

DIRECTIONS

  1. Start by heating the oil over medium-low heat in a large pan.
  2. Slice mushrooms with egg slicer.
  3. When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms.
  4. Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released.
  5. Season the mushrooms with salt and pepper and reduce the heat to medium-low.
  6. Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary).Discard the peel, and continue with the remaining garlic.
  7. Stir in the pressed garlic and add a small pinch of red pepper flakes.
  8. Open the can of tomatoes and pour the liquid right into the pan.
  9. With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce.
  10. Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks).
  11. When it is almost time to serve, add a little of the pasta cooking liquid to the sauce.
  12. Using the scissors, snip the parsley leaves into the sauce.
  13. I taste for seasoning, discard bay leaf and serve over cooked pasta.

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Simple Marinara Sauce Recipe

February 28th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonextra-virgin olive oil
  2. 1largeonion, peeled,and chopped into 1 squares (pretty big chunks)
  3. 1ounce shreddedfresh parmesan cheese, to top,to taste (optional)
  4. 1teaspoonsea salt(to taste)
  5. 1 (28 ounce)can whole peeledcanned plum tomatoes, with tomato juice and basil

DIRECTIONS

  1. I usually quadruple this recipe because the sauce keeps so well and we eat it for days.
  2. Pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes).
  3. Add content of tomato can (s) and salt, stir to blend.
  4. Bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes).
  5. While simmering, use wooden spoon, smash whole tomatoes into quarters.
  6. Serve over penne, cooked al-dente.
  7. Top with fresh shredded Parmiagian cheese (vegan, omit cheese).

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