MAMAS SAUCE RECIPES
JO MAMA'S WORLD FAMOUS SPAGHETTI RECIPE - FOOD.COM
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Nutrition Facts : Calories 555.9, FatContent 26.3, SaturatedFatContent 9, CholesterolContent 51.8, SodiumContent 2058.6, CarbohydrateContent 50.1, FiberContent 3.8, SugarContent 11.4, ProteinContent 29.8
MAMA'S ASIAN CHICKEN AND RICE RECIPE | ALLRECIPES
A great orange chicken dish!
Provided by scarlett
Categories Asian Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, CarbohydrateContent 38 g, CholesterolContent 69.2 mg, FatContent 8.4 g, FiberContent 0.6 g, ProteinContent 28.3 g, SaturatedFatContent 1.7 g, SodiumContent 424.2 mg, SugarContent 10.7 g
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HARD SAUCE RECIPE FOR PLUM PUDDING | SOUTHERN LIVING
This throwback holiday recipe came to us years ago—most likely via the U.S. Post Office—from Mrs. Lowell R. Wilkins, in Rome, Georgia. (And we have to wonder whether Mrs. Wilkins ever broke with tradition and mixed up an occasional batch in the summertime because her Hard Sauce probably would be amazing on a Georgia peach cobbler.) According to britannica.com, Hard Sauce is "a stiff mixture of powdered sugar, butter, brandy, and spice that is served with mincemeat and Christmas puddings." The dish, which has British origins, is usually more like a spread than a sauce and is sometimes called brandy butter (or rum butter if that's your spirit of choice).Served cold on warm desserts, it would have about the same consistency as that butter-and-sugar blend Southern Mamas have been known to spread on white bread as a treat for the kids. Our "unleaded" version calls for vanilla extract instead of spirits. It's closer to a thick dessert sauce than a spreadable butter and is served warm. Enjoy our Hard Sauce for plum pudding this holiday season.
From southernliving.com
Total Time 20 minutes
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Total Time 20 minutes
- Whisk together brown sugar, granulated sugar, cornstarch, and salt in a saucepan until combined. Stir in boiling water, butter, vanilla, and nutmeg. Cook over medium, stirring constantly, until thickened, 8 to 10 minutes. Serve warm. Store in an airtight container in refrigerator up to 7 days.
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MEMA'S HAMBURGER MACARONI CASSEROLE (GOULASH) - FOOD.COM
A family favorite! The casserole everyone grew up on! Comfort food! The secret to this dish is to layer noodles, sauce and cheese. The other is to not add water, because sauce should be thick.
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 456 per serving
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 456 per serving
- In a 9 x 9 casserole dish layer noodles, sauce and cheese. Repeat, ending with cheese on top. Bake in a 350 degree oven for 15 minutes until hot throughout and cheese is melted. Serve and enjoy!
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Reviews 3.5
Total Time 15 minutes
Calories 112 calories per serving
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Reviews 3.5
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Calories 112 calories per serving
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JO MAMA'S WORLD FAMOUS SPAGHETTI RECIPE - FOOD.COM
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this
recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 555.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 555.9 per serving
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
See details
STOVE TOP MEATLOAF | COOKING MAMAS
"This is Not Yo Mama's Meatloaf!" My whole family had seconds & thirds! If you have any leftovers, this would make an awesome meatloaf sandwich the next day! Recipe by my cousin Tonya McNutt Bailey, Sandy Glenn & Kimberly Hilde Anderson
From cookingmamas.com
Reviews 4.7
Category Entrée
Cuisine American
From cookingmamas.com
Reviews 4.7
Category Entrée
Cuisine American
- Let rest for 5-10 minutes before serving.
See details
MEMA'S HAMBURGER MACARONI CASSEROLE (GOULASH) - FOOD.COM
A family favorite! The casserole everyone grew up on! Comfort food! The secret to this dish is to layer noodles, sauce and cheese. The other is to not add water, because sauce should be thick.
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 456 per serving
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 456 per serving
- In a 9 x 9 casserole dish layer noodles, sauce and cheese. Repeat, ending with cheese on top. Bake in a 350 degree oven for 15 minutes until hot throughout and cheese is melted. Serve and enjoy!
See details
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The dish, which has British origins, is usually more like a spread than a sauce and is sometimes called brandy butter (or rum butter if that's your spirit of choice).Served cold on warm desserts, it would have about the same consistency as that butter-and-sugar blend Southern Mamas …
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