what is yours favorite recipe?

This recipe has been in my family since around WW ONE! Make it just the way it says - no additional herbs or spices.

MY MOM’S SPAGHETTI SAUCE

1 28 oz CAN (PETITE CUT OK) DICED TOMATOES :

1 8 oz CAN TOMATO SAUCE : I like Hunt’s for all tomatoes

1 6 oz CAN TOMATO PASTE :

1 C WATER – fill sauce can and rinse it and paste can into pot

1 tsp SALT

1 TBSP OIL – OLIVE oil is best

1 FIST SIZED ONION, CHOPPED – softball size is too large

1 LARGE GREEN PEPPER, SEEDED AND CHOPPED

pepper should be about the same size or larger than the onion, and chopped into same size pieces – the size of a nickle or less

4-6 GARLIC CLOVES, chopped fine or pressed, use only fresh garlic !!

1/2 tsp CRUSHED RED PEPPER FLAKES (adjust to personal taste)

1 PKG HOT (not sweet) ITALIAN SAUSAGE (5-6 LINKS), TURKEY ok

SPAGHETTI or SPAGHETTINI – or Pasta of Choice

In 4 qt pot, add tomatoes, tomato sauce, tomato paste, and water. Add garlic, salt, and red pepper flakes. Stir and heat on medium-low until just bubbling. Continue to simmer, stirring occasionally.

To heated 10” sauté pan, (note: add oil if not using non-stick) cook sausage, browning on all four sides – do not steam or cook with water. When well browned, add to tomato mixture. Use tongs, do not pierce. Using same pan, add oil, heat and sauté onion and pepper. Cook over med heat until onion is transparent and peppers turn from bright green, about 10 min. DO NOT BROWN the onions. Add to tomato mixture.

Bring mixture to simmer, and then turn heat to low/med-low. Cook at least 1 hour, keeping sauce at a simmer. Do not cover. (If sauce has been boiling, not simmering, you may have to add a small amount of water.) Stir occasionally, so sauce does not stick/burn. I do not use a non-stick pot for the sauce.

Put large pot of water on to boil for pasta. Add a Tblsp of salt to the water. I prefer thin spaghetti.

Do not rinse the spaghetti. Serve over spaghetti/pasta. Serve with garlic/cheese bread, salad, dessert.

Feeds around 5 - 8, depending on the serving size, and your appetites.

Freezes well.

AND:

Makes great eggs Fra Diavolo. Place 1/2C sauce in an 8" pan, bring to bubbling on med heat. Break 2 eggs into the sauce, as separate as possible. Use a spatula to make a depression if you can. Cover, and cook until the eggs are done to your preference. You can do 4 eggs in a larger pan with 1C sauce. Serve over toast. An incredible breakfast treat!

People would ask my mother for the recipe, and then complain that it didn't taste the same. She'd look at them, and say, what else did you add - and they'd say, well, I added (mushrooms..wine..basil..)

And she'd tell them - leave the recipe alone - if you want to add something, go get a jar of Ragu, and mess with that.

Flavored rice. Favorite recipe. Reduce pieces of chicken thrown into the backside of a 2 qt sauces pan. ADD pat of Butter or tablespoon of Olive oil overwhelmed garlic to style (ordinarily use a 4th of a clove) Fry over a medium heat except meat is white stiring ocassionally. Add a quarter cup of water 1 dice of fowl broth combine warmness a couple of extra minutes mixing unless the dice melts. Should be reasonably simmering. Add 1 cup of rice. Mix so the rice absorbs the water. Add 2 and half cups of water Add salt to taste quilt cook dinner over a low heat Boil for 20 minutes or unless water is absorbed through the rice. Can add when you add the quarter cup of water Chopped Mushrooms Tomato's Onions Peppers and many others what ever you revel in to consume excellent luck

That's easy, the BIG MAC RECIPE!

Full recipe can be found here; http://6scoops.com/recipe/314

Flourless chocolate cookies from abakinggirl.com

Mataar paneer and naan bread.

Ma favorite recipe is chicken fry.... oh god i love chicken fry........

cashew chicken with rice and gravy homemade!!!

homemade german cho cake, my homemade enchiladas and my turkey and stuffing with homemade gravy.