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Wonderful basic pasta sauce recipe

Wonderful basic pasta sauce recipe


  • Recipes
  • Dish type
  • Side dish
  • Sauce

Very simple, basic pasta sauce that can easily be varied by adding vegetables, mushrooms, seafood or meat. So much tastier and better for you than stuff from the jars!

9 people made this

IngredientsServes: 2

  • 1 (400g) tin chopped tomatoes
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons basil pesto
  • salt and pepper to taste

MethodPrep:5min ›Cook:15min ›Extra time:20min › Ready in:40min

  1. Heat oil in a pan. Add chopped garlic and fry for just a few seconds.
  2. Add tomatoes, season with salt and pepper and bring to the boil.
  3. Simmer for 5 minutes, stir in the pesto and remove from heat. Serve with your favourite pasta.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

by StellaReynosoPhotography

This was a marvelous sauce! The basil pesto added a wonderfully rich flavor element to the tomatoes, and it was so quick and easy, making it a refreshing summer dinner. I added seasoned ground turkey for protein and it tasted amazing! Thank you!-20 May 2013(Review from this site AU | NZ)


    • 1/4 cup extra-virgin olive oil
    • 1 Spanish onion, finely diced
    • 4 garlic cloves, peeled and thinly sliced
    • 3 tablespoons chopped fresh thyme, or 1 tablespoon dried
    • 1/2 medium carrot, finely shredded
    • 2 28-ounce cans peeled whole tomatoes
    • Kosher salt, to taste
    1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. With your hands, crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce is as thick as hot cereal. Season with salt and serve. This sauce holds for 1 week in the refrigerator or for up to 6 months in the freezer.

    Reprinted with permission from _The Babbo Cookbook _by Mario Batali. © 2002 Clarkson Potter


    Homemade Pasta Recipe

    Yield: approximately one pound

    Ingredients:

    Combine the flour and salt.

    Make a well in the center of the flour, and add the eggs.

    Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.

    Knead the pasta dough for 8-10 minutes.

    If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.

    Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become.

    You’re looking for a smooth texture. If your dough is still rough, keep kneading.

    We are looking for a smooth, satiny consistency, which will develop the longer you knead.

    Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)

    After the resting period, divide the dough into four portions and roll into a small, flat circle. Now comes the cool part!

    How to Use a Pasta Machine

    I’m really picky with my kitchen gadgets, and generally only keep the necessities. However, I’m very loyal to my pasta machine (affiliate link) and it has earned its place in my crowded cupboards. However, if you’re hand-rolling the dough, something like this noodle cutter could be helpful.

    Ready to roll

    Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, then gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.

    Folding into thirds before the next pass through the roller

    Between each pass, I fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine.

    Rolling Pin Instructions:

    If you don’t have a pasta machine, you can use a rolling pin and knife (or pizza cutter) instead. Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.

    Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing. If you’re hand-rolling the dough, something like this noodle cutter could be helpful for cutting more even noodles. (You know, if you mind your noodles being rustic and uneven…)

    From here, you can either cook your pasta right away (3-4 minutes in salted boiling water) or dry it for later. If you’re drying your pasta for later, this drying rack can help them dry faster and more evenly.

    It also freezes well– just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it.

    Serve your perfect homemade pasta with homemade sauce, or olive oil, Parmesan, and fresh herbs.

    Kitchen Notes:

    • There are a variety of opinions when it comes to flour for making homemade pasta, and some people get all fancy with specialty flours (traditionally, pasta is made with semolina flour). However, I’ve had wonderful results just using regular unbleached all-purpose flour. If you like, you can use a mix of whole wheat flour, combined with the all-purpose. Keep in mind the more whole wheat you use, the more the consistency of the finished noodles will change.
    • If at any point, your fresh pasta is wanting to stick to the surface, the machine, your rolling pin, or other pieces of pasta, add more flour. I’m usually very generous with my flour-sprinkling. Otherwise, you’ll end up with a sticky blob.
    • I’ve not tried this recipe with gluten-free flours, sorry!
    • You can easily make flavored fresh pastas by adding fresh or dried herbs to the dough (some good options might be chives, oregano,basil, or thyme.), or spice it up with garlic or onion powder.

    Related Video

    Coming from an Italian family I usually just make my mom's marinara. I wanted to try something different and was very happy with this recipe. It's super easy to make and I love how the carrot takes away the acidity of the tomatoes. The thyme is s nice touch, although I usually use about half of what the recipe calls for.

    Way too much thyme. It was all we could tast it over whelmed the sauce.

    This sauce is absolutely fabulous on its own over pasta or with meat or chicken. It is easy, quick, and has a bright, fresh flavor.

    I make this mostly as written and find it makes a wonderful basic sauce for pasta, meat or pizza. I shred the onion and the carrot, and since I rarely have fresh thyme available, I use dried (about 1/2 T). I also sometimes add a few red pepper flakes, and some good tomato paste if I feel it needs it. I make it at least once a month!


    Ingredients

    • 2 tablespoons olive oil divided
    • 1 pound ground beef
    • 1 pound fresh pork sausage squeezed from the casing
    • 1 ½ cups chopped onion
    • 2 teaspoons finely minced garlic
    • 2 teaspoons dried oregano
    • 1 teaspoon dried basil
    • Coarse salt and freshly ground pepper to taste
    • Big glug or two of red or white wine if you have a bottle open
    • 2 28-ounce cans crushed tomatoes preferably in puree
    • ¼ teaspoon red pepper flakes optional

    Directions

    Nutrition Information

    Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved


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    Making Homemade Bread Crumbs
    There is nothing like homemade bread crumbs to improve the taste of your dish. Fresh homemade bread crumbs taste far better than store-bought bread crumbs and they are so easy to make! Making your own bread crumbs also saves money since commercial bread crumbs are expensive.

    Butters and Oils

    Beurre Monte Butter
    Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do. Any amount of Beurre Monte can be made using this method.

    Butter Ghee and Clarified Butter
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    Coconut Butter
    Coconut butter is simply just coconut flakes blended into a buttery consistency. It is so easy to make and so much cheaper than purchasing coconut butter. Great for Gluten-Free and Sugar-Free recipes.

    Flavored Butters (Compound Butters, Finishing Butter, or Beurre Compos
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    Mary Enig’s Triple Oil Blend
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    Truffle Butter
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    Creams and White Sauces

    Basic Whipped Cream
    Real whipped cream is rich and decadent and it’s flavor is very superior to that of its artificial counterparts. There is nothing better than a dollop of whipped cream to add a sweet finish to desserts and specialty drinks. Do not reach for that frozen non-dairy topping at your grocery store. Homemade whipped cream is easy-to-make at home using a mixer or manual whisk in just a few minutes.

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    Creme frache
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    Creole Tartar Sauce
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    Faux Aged Balsamic Vinegar
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    French Onion Marmalade – Confit D’ Oignon
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    Chocolate Sauce – Diet Chocolate Sauce
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    Chocolate Caliente – Spanish Hot Chocolate Sauce
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    Clotted Cream
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    Cre frahe
    Commercial creme fraiche is quite expensive, so the homemade version is a life saver.

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    Banana Fruit Salad Dressing
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    Roux and Gravy

    Louisiana-Style Roux – How To Make Roux
    Many New Orleans (Acadian, Creole, and Cayun) recipes start with “First you make a roux.” A Roux (pronounced “roo”) is browned in a mixture of white wheat flour and a cooking fat (oil or animal fat) that is used to thicken sauces, stews, and gravies. Roux serves as the base for most gumbo recipes where a rich, deep, hearty flavor, and texture is desired.

    Making Perfect Turkey Gravy
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    Mom’s Biscuits and Gravy
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    The red eyes are the little specks of hot fat swimming on the top of this sauce.

    Jams, Jellies, Relishes, and Preserves

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    Freezer Blackberry Jam
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    Perada (Pear Cheese or Pear Jelly)
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    Rose Petal Jam
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    Stilton Blue Cheese Relish
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    Lamb Sauces

    Lavender Jelly
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    New Zealand Mint Sauce
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    Spicy Chile Pepper Sauce
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    Mayonnaise

    Aioli Mayonnaise
    Excellent served with poached fish and crab cakes.

    Mayonnaise – Homemade Mayonnaise
    According to Julia Child, mayonnaise is something every cook must confidently and rapidly whip up on command with nary a qualm, because it is one of the elemental cookery procedures.

    Mayonnaise – Homemade Champagne Mayonnaise
    Learn how to make delicious mayonnaise in your blender.

    Mayonnaise – Tarragon Mayonnaise
    Excellent served with poached fish and crab cakes.

    Piment d’Espelette Mayonnaise Sauce
    This is truly an amazing mayonnaise-based sauce. We have tried it with hamburgers, French fries, vegetables, fish, grilled steak, sandwiches, and as a base for vinaigrette. This is very tasty with everything!

    Pasta Sauces

    Creamy Roasted Garlic Sauce
    This sauce is so delicious! There are so many uses for this sauce, such as with pasta, on vegetable, etc. Let your imagination be your guide with this sauce.

    Marinara Sauce
    This is a very good basic Marinara Sauce. Using this easy-to-make recipe, you can easily make an Arrabbiata Sauce.

    Oven-Roasted Tomato Sauce
    This is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.

    Parmesan-Asiago Topping
    This is very addicting! Serve it as a topping for bread (crostini), tossed with pasta, on a baked potato, spooned over fresh sliced tomatoes, topping for a pizza – the possibilities are endless.

    Peanut Sauce
    The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. It is very hard to describe the wonderful taste of this peanut sauce. Try it – you’ll like it.

    Simple Basic Tomato Sauce (low fat, low calorie)
    This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.

    Spaghetti Sauce – Perfect Spaghetti Sauce
    Spaghetti sauce is a good staple to learn to make. Once you know the basic ingredients and preparation you can make this sauce from memory. The best flavors in spaghetti sauce is garlic and wine – in my humble opinion.

    Sun-Dried Tomato, Basil, and Almond Nut Pesto
    This is a very flavorful twist on pesto. reat to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.

    Pesto Sauces

    Basil, Lemon, and Macadamia Nut Pesto
    If you grow basil in your garden or can obtain it at a Farmer’s Market, make some homemade pesto. It is far superior to the commercial type in the markets.

    Basil Pesto – Italian Basil Pesto – Pesto alla Genoves
    During the summer months, when I always seem to have an abundance of basil in my garden, I always make this delicious basil pesto.

    Basil Pesto with Pistachio Nuts
    This basil pesto is a little different in that I used pistachio nuts. The flavor is bright and fresh for summer. Use it with pasta, roasted chicken or lamb, on sandwiches, fresh veggies, pizza, and especially on your fresh vine-ripened garden tomatoes.

    Sun-Dried Tomato, Basil, and Almond Nut Pesto
    This is a very flavorful twist on pesto. reat to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.
    Pickles

    Pickled Vegetables

    Craven County Sweet Pickles
    The Craven County Sweet Pickle recipes has become a very popular recipe with cooks coming to my web site.

    Grand Mammy’s Carolina Sharps
    This recipe was shared with me by my friend, Andra Cook of Raleigh, North Carolina. The recipe also appears in our cookbook called What’s Cooking America which was co-authored by Andra.

    Pickled Armenian Cucumbers with Fresh Dill
    I have made many pickled cucumber recipes with different types of cucumbers. This refrigerator version is the one our family loves. Not only are the cucumber pickles beautiful, but they hold up well in the refrigerator for a long time. The cucumbers stay crisp and they get better tasting every day.

    Pickled Beets
    This recipe is from my mother, Dorothy Hagerman. My mother used to make these every year when fresh beets were in the garden. They are a favorite of my husband.

    Refrigerator Pickled Beets
    Since I, personally, don’t like to take the time to process and can vegetables, I always want to either refrigerate or freeze them. T his is a very easy and delicious way to make pickled beets. My husband loves them!

    Pickled Beets and Eggs
    This is an old Portuguese recipe that her grandparents and mother used to make when fresh beets were in the garden. They took fresh beets from the garden and whatever amount they gathered they processed.

    Sweet Pickled Banana Chile Peppers
    This recipe does not require a water bath. Make sure the jars seal properly. If one does not seal, put it into the refrigerator. It will still pickle within two weeks. Use within two months.

    Pork Sauces and Gravy

    Al’s Secret Sauce
    Awesome BBQ and all-purpose sauce for Pig Pickin dip, pork chops, ribs, and chicken on the grill. Some folks even put it on burgers and steaks.

    Blackberry Barbecue Sauce
    Wine, farm-fresh food, and friendship – A mighty powerful combination for the 4th of July celebration.

    Blackberry-Wine Sauce
    Another wonderful sauce that is good on pork, poultry, and beef.

    Fireball Whiskey Barbecue Sauce
    My daughter thought a Fireball Whiskey Barbecue Sauce would taste amazing on ribs. She experimented and came up with this outstanding sauce recipe. This Fireball Whiskey Sauce was so good that everyone was licking their fingers! This is a definite 󈫺+” recipe. Check out the Fireball Whiskey Glazed Baby Back Ribs that this delicious sauce was used.

    Peanut Sauce
    The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. It’s very hard to describe the wonderful taste of this peanut sauce. Try it – you’ll like it.

    Pork Dry Rub Seasoning
    My son-in-law, Ben Weller, smokes delicious pork ribs for our family gatherings. This is his Dry Rub Seasoning recipe. Also check out Ben’s delicious Jalapeno Jerk Baby Back with Pineapple Barbecue Sauce and Fireball Whiskey Glazed Baby Back Ribs.

    Red Eye Gravy
    The red eyes are the little specks of hot fat swimming on the top of this sauce.

    Root Beer Barbecue Sauce
    Root Beer Barbecue Sauce has a nice sweet and tangy flavor that is a great sauce for pork or chicken recipes on the grill. Makes baby back ribs that made for a lip smackin’ barbecue dinner!

    Savory Mustard Sauce
    My husband and I like to use this Savory Mustard Sauce with our Petite Pork Tenderloin Roast. Give it a try.

    Stilton Blue Cheese Relish
    This outstanding recipe was shared with me by Kieran Sienkiewicz of Portland, Oregon. Kieran is an outstanding cook and served this excellent relish with a smoked pork tenderloin roast. On it’s own, it also makes a wonderful salad or an appetizer relish.

    Poultry Sauces and Gravy

    Blackberry-Wine Sauce
    Another wonderful sauce that is good on pork, poultry, and beef.

    Cajun Chow Chow Relish
    A sweet, hot relish of pickled chopped vegetables. There are probably as many varieties of Chow Chow as there are Southern cooks.

    Cucumber Sauce
    This delicious Cucumber Sauce recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This sauce is great with seafood and poultry.

    Linda’s Teriyaki Sauce
    This is one of my favorite recipes. I like to grill chicken with this teriyaki sauce.

    Making Perfect Turkey Gravy
    Hints and tips for making that perfect turkey gravy.

    Milk Gravy
    This is the only gravy you want to use when making Biscuits and Gravy. Just like Mom used to make! Check out Mom’s Biscuits and Gravy recipe.

    Peanut Sauce
    The Peanut Sauce is excellent tossed with only cooked pasta and sesame seeds. Also great on chicken.

    Southwest Spicy Sauce
    If made properly, this sauce recipe yields a slow heat sauce. At first you might not think it has any heat, but be prepared for at least a little spice to hit your palate slowly. This sauce also makes a great dip with chips.

    Turkey Stock
    My favorite thing to do the morning after Thanksgiving is to make homemade turkey stock from the turkey carcass. It is so easy to do and so delicious! The stock can be used for a delicious soup or frozen for future use.

    Chicken Stock – Basic Chicken Stock
    This quick and easy Homemade Chicken Stock recipe uses a cooked rotisserie chicken to save time and effort. Using a purchased supermarket rotisserie chicken is a much simpler and easier way to make homemade stock. The taste is so much better than those boxed or canned chicken stocks that you can purchase in your local grocery store. You will love this shortcut method of making homemade chicken stock.

    Salad Dressings and Vinaigrettes

    Avocado Mojo Dressing
    This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalape adds a little kick!

    Balsamic Vinaigrette
    This is one of my favorite salad dressing! It is so easy to make and so good.

    Balsamic Maple Vinaigrette (low fat, low calorie & low carb)
    The addition of pure maple syrup brings this vinaigrette to a new dimension.

    Basil Infused Vinaigrette (low fat, low calorie & low carb)
    This is excellent served on fresh tomatoes from your garden.

    Blue Cheese Dressing
    This blue cheese dressing is so good! My husband loves it! Use it on your salads, as a dip, or on your steaks.

    Caesar Salad Dressing (low fat, low calorie)
    My all-time favorite salad is the Caesar Salad. Following is my delicious low-fat version of this salad. I promise you that your guests will never know the difference! I make this low-fat version all of time. I have served it with Thanksgiving and Christmas dinners.

    Classic Raspberry Vinaigrette
    The addition of either fresh or frozen raspberries, makes this dressing exceptional!

    Creamy Mustard Dressing
    This salad dressing is simply decadent with the addition of eggs. I like to serve it on Romaine Lettuce. It would also be great on a spinach salad.

    Dad’s Goop Salad Dressing(low fat)
    My friend, Karen Calanchini of Redding, CA, adapted and shared this tasty salad dressing recipe. Karen says, “This is from a good friend of mine and she says it is close to 60 years old and that her dad used to make it. I’ve created this low-fat version that I use all the time. It is very good!”

    Everybody’s Salad Dressing
    This delicious salad dressing recipe was shared with me by Alleta Huston. Alleta says, “My friend gave me this recipe and it is wonderful with any type of herb vinegar. It’s sort of a French style dressing. I gave this dressing out with my herb vinegar this Christmas.”

    Green Goddess Dressing
    The Green Goddess Dressing was created at San Francisco’s Palace Hotel (now called the Sheraton-Palace) in the 1920s.

    Hazelnut Vinaigrette
    The hazelnut oil really gives this vinaigrette a special taste! This recipe is a favorite of my husband.

    Honey Mustard Dressing
    My husband loves honey mustard dressing and this homemade version also delights him. So easy to make!

    Hot Bacon Dressing
    This hot bacon dressing is classic for warm potato salad or wilted green salads. Try it as a dressing on steamed vegetables as well.

    Juniper Berry Vinaigrette
    Recipe by chef Bruce Naftaly of Le Gourmand Restaurant in Seattle, WA.

    Lemon Vinaigrette
    This is one of my favorite salad dressing. I ‘m always making this vinaigrette. It is so easy to make and so good!

    Orange Balsamic Vinaigrette
    This vinaigrette is so refreshing and is so easy to make and so good. You will definitely enjoy this on your salads.

    Pomegranate Viniagrette (low fat, low calorie & low carb)
    Another great tasting slow fat, low calories, and low carbohydrate salad dressing – plus you have all the benefits of the pomegranate.

    Poppyseed Dressing
    This is the best poppy seed dressing you have every tasted!

    Poppyseed Dressing 2
    This delicious Poppy Seed Salad Dressing recipe was shared with my by Karen Calanchini of Redding, CA.

    Sesame-Dijon Vinaigrette with Capers
    Check out this very different, but delicious, version of Honey-Mustard Dressing.

    Thousand Island Dressing
    I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!

    Truffle Oil Dressing
    This salad dressing is a wonderful gastronomic experience. The truffle oil provides a new meaning to salads as there is something about the smell that makes you want to throw aside your fork and eat the salad with your fingers!

    Vermont Maple Dressing
    This is a wonderful salad dressing. It is one of my family’s favorite salad dressings and sure to become one of yours.

    Salsa and Guacamole

    Avocado Mojo Dressing or Dip
    This fantastic dressing would be classified as “raw” since it’s using fresh, uncooked ingredients (with the exception of the salt). This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalapeno chile pepper adds a little kick!

    Brenda’s Salsa Recipe
    This is my daughter’s recipes. Salsa is a delicious uncooked chunky tomato sauce. You can develop a real passion for salsa, since it is low in calories and very flavorful.

    Chunky Avocado Salad – Guacamole Salad
    This version of guacamole is fantastic! I really like this chunky version over the mashed ones. It can be served as an appetizer or a salad with either corn or flour tortillas.

    Cranberry Salsa with Cream Cheese
    This fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon. Carol won a Dip Contest on the Satellite Sisters Radio Show with this outstanding and also beautiful-to-look-at recipe.

    Jicama Salsa
    Check out this very unusual and delicious salsa!

    Mango and Black Bean Salsa
    A wonderful salsa recipe. Also excellent with seafood and fish.

    Peach-Avocado Salsa
    This recipe was shared with me by my friend, Karen Calanchini of Redding, CA.

    Roasted Bell Pepper & Avocado Salsa
    Recipe by Chef Sarah Scott of the Robert Mondavi Winery of California.

    Roasted Chile Pepper & Tomatillo Salsa
    Fiery hot salsa – for those you like salsa hot! So good and so addicting!

    Roasted Lemon Salsa
    This is an unusual approach that produces a great condiment. Roasting a lemon softens its acidity and adds a toasty note. It’s a great topper for broiled or grilled chicken and fish.

    Salsa Verde
    Salsa verde is to Mexican cuisine what tomato sauce is to Italian food. Its most popular use is as a chip dip, but also used as a sauce on meats.

    Stilton Blue Cheese Relish
    This outstanding recipe was shared with me by Kieran Sienkiewicz of Portland, Oregon. Kieran is an outstanding cook and served this excellent relish with a smoked pork tenderloin roast. On it’s own, it also makes a wonderful salad or an appetizer relish.

    Tropical Fruit Salsa
    This fruit salsa is a delicious summertime treat. You can develop a real passion for this salsa, since it is low in calories and very flavorful.

    Seafood Sauces

    Chile-Mint Sauce
    This sauce is excellent with seafood. The chile pepper gives that “kick” to liven up your seafood.

    Cilantro-Lime Sauce
    Cilantro Lime Sauce is excellent serve on any and all seafood. We like to use it on our fish tacos. So easy to make and so good!

    Cocktail Sauce
    Try this sauce with your next shrimp cocktail.

    Creole Tartar Sauce
    From the recipe files of chef Robert Hammond.

    Cucumber Sauce
    This delicious Cucumber Sauce recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This sauce is great with seafood and poultry.

    Cucumber-Caviar Sauce
    A very gourmet sauce that goes well with either smoked or baked salmon.

    Dill Mustard Sauce
    The wonderful Dill Mustard Sauce really compliments salmon’s delicate flavor.

    Dill Sauce
    A very easy-to-make gourmet dill sauce that goes well with any type of seafood.

    Homemade Tartar Sauce
    You’ll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!

    Lemon Sour Cream Sauce
    This lemon sauce is especially good with salmon, but goes well with any fish or seafood.

    Pinot Gris-Dijon Sauce
    A wonderful Dijon sauce that will go with any seafood or fish that you want to serve.

    Pinot Noir Syrup
    Reducing the pinot noir wine and adding a good quality balsamic vinegar, make for a wonderful sauce to serve with your salmon.

    Spicy Chile Pepper Sauce
    If you like bold, spicy chile peppers, you will love this sauce. Not only is the color beautiful, but it has big flavors that will knock your socks off.

    Tarragon Mayonnaise
    Excellent served with poached fish and crab cakes.

    Thousand Island Dressing
    I serve this wonderful Thousand Island Dressing with salads, spread on sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make and so good!

    Truffle-Onion Sauce
    This wonderful and spectacular recipe is excellent served with any type of poached fish (especially salmon).

    Tomato Sauces

    Arrabbiata Sauce
    The term “arrabiata” means “angry” in Italian. It is a tomato or marinara sauce flavored with chile peppers to make it spicy

    Canned Tomato Salsa Recipe – Canning Homemade Salsa
    Learn how to properly and safely can your homemade Tomato Salsa. Preserving your own food is a very satisfying and rewarding experience. If we can can, you can too!

    Marinara Sauce
    This is a very good basic Marinara Sauce.

    Oven-Roasted Fresh Tomato Sauce
    This is the perfect idea for those last of the season tomatoes. This is not really a recipe, but more of a technique that I use for making this wonderful Oven Roasted Tomato Sauce. This is a very simple technique that is subject to endless variation to your taste.

    Oven-Roasted Canned Tomato Sauce
    Longing for summer tomatoes? When good vine-ripened fresh tomatoes are out of season, use top-quality canned tomatoes and roast them in your oven. Amazing things happen to canned tomatoes when you roast them in the oven.

    Simple Basic Tomato Sauce
    This basic tomato sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything else that you want! It is very quick and very easy to make and tastes delicious! Anything from seasoning to spices can be added to flavor the sauce.

    Slow-Roasted or Baked Tomatoes
    These are great served on crusty bread with a little olive oil or as a side dish . This preparation is a welcome relief from canning all those tomatoes or using sun-dried.” You can also eat these “as-is” from the oven they are absolutely fantastic.

    Spaghetti Sauce – Perfect Spaghetti Sauce
    Spaghetti sauce is a good staple to learn to make. Once you know the basic ingredients and preparation you can make this sauce from memory. The best flavors in spaghetti sauce is garlic and wine – in my humble opinion.

    Learn all about Balsamic Vinegar. How to purchase, how to cook with balsamic vinegar, and guide to balsamic vinegars.

    Keeping Sauces Hot:

    Sauces to be served hot can be kept in a double boiler over hot water.

    Hollandaise and other egg-based sauces should be kept over warm water, otherwise they will become thin or curdled.
    TIP: I keep my sauces warm in a small thermos container. I can keep them warm for a couple of hours this way. You can also make a sauce and travel with it.


    Tips:

    It's hard to get them all the same size unless you have a machine.


    Use a square cookie cutter with fancy edges or even used a round glass that's has a 3-inch width in size to cut the dough with.


    These are 3-inch squares, cut with a knife, made the old fashioned way come out perfect.


    I love making it the old fashioned way, the dough is wonderful to work with easy to cut and then using a simple fork to seal the edges together is the way mom made them.


    This is not complicated. Roll, cut, fill, seal.


    You can use a crimping tool or fork for the edges.


    Most people use a mold to outline the center of the ravioli.


    After the filling has been placed, another thin sheet of dough is laid over filling, and then gently rolled over with a rolling pin to remove any air bubbles for using molds, I do not use a mold.


    Recipes: Creamy Sauces for Pasta, Chicken, Seafood & More

    1. Spinach Cream Sauce

    This is a multi-purpose sauce you can savor with all manners of pasta, drizzle over pan-seared or baked fish, sauted shrimp, seared scallops, chicken and pork. We recommend that you use fresh spinach but frozen chopped spinach works as well. Here is the recipe and short video showing how to make it.

    2. Mushroom Cream Sauce

    A simple preparation that can be made with different mushrooms – from cultivated button or cremini to wild mushrooms such as porcini or chantarelle. In Germany, and especially in Bavaria, this sauce is referred to as a ‘creamy mushroom stew’ and is most frequently served with bread dumplings. Go to the recipe for Creamy Mushroom Sauce.

    3. Creamy Mustard Dill Sauce

    Excellent with both fish and red meats, especially lamb. It includes some honey for balancing sweetness, which you can reduce or eliminate if you’d rather experience more of the Dijon mustard. Be sure to use fresh dill and season to taste. Find the recipe here.

    4. Lemon Cream Sauce

    Another multi-purpose, delicious cream sauce infused with the flavor and scent of fresh lemons and with a confident savory base. Find the full recipe here.

    5. Garlic Cream Sauce

    Hands down perfect for any kind of pasta. You can make it really, really simple or spruce it up by adding finely chopped fresh herbs, dried herbs, grated Parmesan, seasonings etc. See the Recipe Card below for ingredients and instructions.

    6. Chorizo Cream Sauce

    A spicy, richly flavored Mexican chorizo sauce you can enjoy with chicken, pasta, fish or shellfish. Very simple to make, adjust the ingredients per your preference. See the Recipe Card below about how to make it or check out our Creamy Chorizo Pasta recipe.

    7. Honey Mustard Cream Sauce

    A breeze to make and so versatile! Goes perfectly with pork cutlets, chicken, salmon and more. Only a handful of ingredients besides heavy cream – Dijon mustard, honey and seasoning. Here is the recipe for the Thin Pork Chops dish shown above, the recipe for the sauce by itself is in the Recipe Card below.

    8. Spicy Cream Sauce (Cajun or Red Pepper Flakes)

    The spiciness in this one can come by way of Cajun seasoning or good old red pepper flakes and you are in full control over the intensity of either. To infuse the sauce with umami we employ chicken stock/chicken paste. Very simple to make, see the Recipe Card below for instructions.

    9. Simple Heavy Cream Cheese Sauce

    This cheesy cream sauce is true north when it comes to decadent, from scratch mac and cheese. It never fails to earn us the good graces of our son and many, many more kids Chris has made it for while working at various restaurant. The only thing you need to pay attention to is the temperature of the heavy cream – it must be on the lower side so as to not cause the cheese to break. And in the unlikely event that the cheese does break, then you can simply blend the whole thing, add a bit more cream and gently heat it up on low. Go to the Recipe Card for the details.

    10. Whole Grain Mustard Cream Sauce

    Delectable with pork, we make this one almost every time we pan-fry thick pork chops. It requires only two ingredients, see the Recipe Card below about how to make it.

    11. Shrimp Cream Sauce

    The perfect creamy shrimp sauce to take a steak into surf ‘n’ turf territory or ladle over a baked fish fillet or simply a bowl of al dente pasta. Full recipe here.

    12. Bacon Cream Sauce (Multi-Purpose)

    You have two options for this easy sauce – use smoked bacon to infuse the cream with its smokiness in addition to the other delicious flavor agents that part take in its making, or use pancetta and capitalize on its intense porky umami flavor. Either way you choose to go, this creamy bacon sauce is wonderful with pasta, scallops, baked potatoes, fish, plainly prepared chicken, steak and more! Full recipe here.


    Fresh pasta + basic tomato sauce

    I have been enamored with the idea of thousand-layer lasagne since I first saw Heidi’s recipe for it on 101 Cookbooks. From “whisper-thin sheets” and “crunchy and caramelized” to her threat to “fight you for a corner piece,” I knew instantaneously this approach would be the answer to the deadweight-style baked pasta that has long kept me away. But, just like last weekend’s English muffins, it took Ruth Reichl’s whisper in my ear, er, email inbox, about “sheets so thin you could practically read the newspaper through them” to convince me not to wait any longer. I had to make it.


    But first, we had to buy a pasta roller. Unlike the artichoke ravioli, which I was able to form through hand-rolling, pressing lasagne noodles into impossibly thin sheets sounded like torture by hand. The machine cost about fifty percent more than I had hoped, but at that point was too obsessed with this baklazagne to care. One cinch of a sheeted noodle later, my doubts had evaporated, and as I ran it through setting after setting, thinner and yet thinner still, I couldn’t bring myself to stop one mark shy of the thinnest as Heidi has suggested, instead going all the way to 9 (baby). At its slimmest, the noodles were translucent, nearly impossible to keep flat and had almost torn-paper like edges, which I didn’t bother to trim clean.


    There was not a chance I’d get these boiled or even soaked in hot water a la Ina Garten without them falling apart — seriously, even a droplet of water made them stick to each other. The benefit for you is that it forced me to bake them uncooked, which I had originally been nervous to do, fearful of a dish deprived of its moisture by greedy noodles but given no other option, I realized a heavier-than-normal dousing of sauce made a perfectly-balanced dish. I kept the fillings simple: some spinach sauteed with coarsely-chopped garlic and mixed with a cup of ricotta and small pile of parmesan (though double this would have been a better amount) a pound of hand-torn fresh mozzarella strips and over four cups of fresh tomato sauce. After thirty or so minutes in the oven, the top began to buckle and warp, brown at the edges, the layers too light to handle the heat which I took as a sign of blissful blistered doneness.

    I was only able to build seven — sniffle, so very far shy of a thousand — layers before simultaneously running out of sauce, cheese and filling, but I swear I could have brought it to an even ten before running out of dish space. Whether or not you choose to one-and-a-half the amount below to achieve those extra tiers, make your own sauce or start with from-scratch pasta is up to you — I won’t even pretend it didn’t take many hours to get all this done — I promise that you will fall in love with this complex but tissue-like dish. We ate it ravenously in front of the Rome premiere with a Caesar salad (Alex’s genius suggestion), and later still-frozen marbled brownies and a bottle of Tokaji, patting our bellies and reveling in our day off ahead. I hope you enjoyed yours, too.

    Fresh Pasta
    Adapted from Gourmet Magazine

    3 cups all-purpose flour
    4 large eggs
    1 teaspoon salt
    4 tablespoons water

    To make pasta dough in a food processor: Blend flour, eggs, salt, and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.

    To make dough by hand: Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).

    Basic, Awesome Tomato Sauce

    1 tablespoon butter
    2 large shallots, finely chopped
    1/2 to 1 teaspoon crushed red pepper flakes
    1 teaspoon salt
    A couple glugs red wine
    1 28-ounce can whole tomatoes
    1 15-ounce can pureed tomatoes

    Melt butter in saucepan over medium-high heat until foam subsides. Add shallots, red pepper flakes and salt, sauteing them together for a few minutes, until the shallots are translucent and beginning to color. Add the red wine, letting it sizzle and cook down slightly, then the whole and pureed tomatoes. Breaking the whole tomatoes up with a wooden spoon, let the sauce simmer for a few minutes. (No need to cook it down very much, as the extra liquid will be helpful to cook the pasta, and it will finish cooking in the oven.) Season to taste.

    Makes approximately 5 cups of sauce

    Other lasagne ingredients: Several cups of baby spinach, sauteed in olive oil with two chopped cloves of garlic, seasoned to taste and cooled slightly, then mixed with 1 to 2 cups ricotta (to taste, I prefer less, the large amount is more traditional) and 1/2 cup grated parmesan, dropped in small dollops around each layer. A one-pound ball of fresh mozzarella, torn and then scattered about, on top of the spinach mixture. The spinach can, of course, be replaced with any other mix of vegetables.

    Baklasagne/Thousand Layer Lasagne pasta-sheeting and dish assembly instructions at 101 Cookbooks. My only adjustments were baking this in a 9 x 13 dish and not pre-boiling the pasta.


    Fresh Pasta

    There's nothing that enhances a pasta dish more than fresh, homemade pasta. This recipe makes wonderful homemade pasta for any type of sauce.

    Ingredients

    • 2 1/4 cups (241g) Italian-Style Flour (for soft, tender pasta) or 2 cups (276g) Pasta Flour Blend (for pasta with a little more texture and bite)
    • 3 large (149g) eggs
    • 1/2 teaspoon salt

    Instructions

    Combine the flour, eggs, and salt in a food processor or mixer, and pulse/mix to make a smooth dough you may also mix by hand.

    Knead the dough briefly, wrap it in plastic, and let it rest for 30 minutes.

    After its rest, run the dough through a pasta machine on its thickest setting. Repeat the process, flouring as necessary, and gradually reducing the thickness to the last setting.

    Cut along the length of pasta at 12" intervals, then cut each piece into strands of the desired thickness.

    To cook pasta, bring 4 quarts salted water to a boil. Drop the pasta into the boiling water, stir, then boil gently for 4 minutes.

    Drain the pasta through a colander, and refresh under cold running water to stop any further cooking.

    Continue to drain the pasta for 10 minutes or so, until it's thoroughly dried. Toss with the hot or cold sauce of your choice.