2 Tablespoons olive oil
1 large sweet onion, chopped
4 cloves garlic, chopped
2 28-oz. cans crushed tomatoes
1 15-oz. can tomato sauce
1 6-oz. can tomato paste
2.5 teaspoons dried parsley
2 teaspoons dried basil
1 ½ cups water
2 teaspoons salt
1/2 teaspoon black pepper
2 Tablespoons sugar
2 bay leaves, whole
Saute onion and garlic in olive oil until onion is tender.
Add tomato paste, crushed tomatoes, parsley, basil, water, salt, pepper, sugar and bay leaves.
Stir and bring to a boil. Stir and lower heat to a slow simmer. Cook 3-4 hours. Remove bay leaves before serving.
From: Brown Eyed Baker
These recipes for pizza dough and sauce are very easy to make. The dough rises in 30-45 minutes. I made the sauce and prepped the toppings while the dough was rising. I’ve been making this easy pizza sauce for years and love it. The dough recipe was one I hadn’t tried before. It was on the back of the Flieschmann’s Active Dry Yeast packet. I had another recipe in mind but when I saw it, it looked so easy that I gave it a shot. I made this while my parents were in town and they loved it. Of course it’s pretty easy to pick up the phone and order a pizza but making a homemade one really isn’t that hard and it’s so worth it.
1 envelope Flieschmann’s Active Dry Yeast
1 cup warm water
2-1/2 to 3 cups all purpose flour
3/4 teaspoon salt
2 tablespoons olive oil
1 teaspoon sugar (my addition)
Soften yeast in warm water, in a mixing bowl. Add 2 cups flour, salt, sugar, and oil. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about 4 to 6 minutes.
Place in greased bowl; cover and let rise in a warm place until doubled, about 30 to 45 minutes. Punch dough down. Pat dough into a greased large pizza pan. (Make sure you use a large pan unless you want very thick dough!) Top with desired toppings. Bake at 400 degrees for 20 to 30 minutes.
8 ounces tomato sauce
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon basil
1 teaspoon minced garlic
1/2 tablespoon olive oil
few dashes, black pepper
dash, crushed red pepper flakes (optional)
Combine all ingredients and spread on pizza crust.
Note: Instead of oregano and basil, sometimes I use 1/2 teaspoon of Italian seasoning and that works very well, too.
I used mozzarella, italian sausage, pepperoni, green peppers and onions on the pizza for Scott and my parents. I made a small no cheese pizza for myself with grilled chicken, roasted red peppers, green peppers and onions. I sprinkled a little dried cilantro on both of them before baking. Yummm! 🙂
This sauce was part of a recipe for grilled shrimp kabobs. I used it on a pound of shrimp that I sauteed on the stove. Combine all ingredients over medium heat. Toss desired amount with cooked shrimp.
||teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
||teaspoon Worcestershire sauce
||teaspoon finely chopped fresh garlic
|1/8 to 1/4
||teaspoon ground red pepper
Sauce recipe from www.landolakes.com
I recently tried Asian Zing wings at Buffalo Wild Wings. I really liked them and decided to try to make a similar wing sauce at home so we don’t have to wait until $0.40 wing nights to have it. These were really good. Scott and I both liked them so much that I made them two nights in a row.
I broiled some wings so that they would get crispy on the outside and then tossed them in this sauce, which had been heated on the stove. This was enough to coat 12 wing sections.
Asian Zing Wing Sauce
1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1 teaspoon crushed ginger
1 garlic clove, crushed or minced
1/2 teaspoon crushed red pepper flakes
Combine all ingredients and mix well. Heat and toss with cooked wings.
- 2 lbs ground beef
- 1/2 cup onion, diced
- 1 clove garlic, crushed
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1 cup ketchup *
- 1 cup water *
Brown ground beef in a pot, drain and return to pot. Add onions and cook for 5 minutes. Add remaining ingredients and simmer for 2-3 hours. *You may need to add more water or ketchup depending on how long you cook the chili. The longer you cook it, the smoother it gets but you lose the liquid so I added some here and there and did not really measure it.