Now I love tuna noodle casserole as much as the next person and it is SO easy to make. However, the thought of making it with macaroni and cheese came to me one night. I have, in the past, added the usual mix-ins to macaroni and cheese such as tuna (and once in awhile, ketchup...don't ask, it's a childhood thing). Anyway, I created this on a whim and it turned out REALLY good. So here is the recipe.
Trailer Park Tuna Noodle 'Casserole'
2 boxes Kraft macaroni and cheese
2-5oz cans tuna, packed in water
1 can cream of mushroom soup
1 cup frozen peas
Prepare Kraft macaroni and cheese as directed on the box. Add in tuna, soup and peas. Serve.
Now if you wanted to get fancy and make this a proper casserole, add 1/2 cup milk to the mix and bake it in a 350* oven for 20 minutes or so. If you like, you could top it off with breadcrumbs too. Or, if you want to maintain the 'trailer park' theme of the recipe, top with crushed potato chips. Enjoy!
Friday, July 16, 2010
Tuesday, July 13, 2010
Lasagna Sauce
This recipe is a modified version of 'The Best Spaghetti Sauce in the World' from Allrecipes.com. While it is good, it is certainly not 'the best'. It's gotten LOTS of good reviews but it didn't give me that WOW! factor it gave everyone else. This isn't good enough for me to be a stand alone sauce on pasta so it's been resigned to lasagna. At least it makes a delicious lasagna. If it didn't, I wouldn't even keep this recipe around.
Lasagna Sauce
1 28oz can crushed tomatoes
1 15oz can tomato sauce
2 6oz cans tomato paste
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp sugar
1 tsp Italian seasoning
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp fennel seed
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 pound cooked Italian sausage
Combine everything in a large sauce pan. Bring to a boil over medium heat. Turn down heat to low and simmer 30-45 minutes. Let cool before assembling lasagna.
Lasagna Sauce
1 28oz can crushed tomatoes
1 15oz can tomato sauce
2 6oz cans tomato paste
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp sugar
1 tsp Italian seasoning
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp fennel seed
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 pound cooked Italian sausage
Combine everything in a large sauce pan. Bring to a boil over medium heat. Turn down heat to low and simmer 30-45 minutes. Let cool before assembling lasagna.
Pizza Sauce
There is nothing I love more than a freshly made pizza on a Saturday night. Pizza is incredibly easy to make although the jarred pizza sauce you buy at the supermarket is just plain disgusting. And salty.
While cruising the web to find a recipe for good pizza sauce, I came across a discussion board for pizza connoisseurs. Searched through many a recipes and picked one. I changed things up like I do and over the months, have tweaked the recipe to my own personal liking. This is very good when it is just made but it gets better as time goes on. I now make this a few days before I make pizza so it has plenty of time to get the very best it can. NO ready made pizza sauce is ANYthing like this!
Pizza Sauce
6 oz can tomato paste
6 oz water
1 tsp onion powder
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
2 Tbsp grated parmesan
Combine everything but the parmesan in a small sauce pan. Bring to a simmer over medium heat. Cook 10-15 minutes over low heat, stirring frequently. Take off heat and add parmesan. Stir to melt cheese. Let cool before using.
You can use this for when you're making pizza, use it as a dipping sauce for breadsticks or for homemade pizza rolls. Delicioso!
While cruising the web to find a recipe for good pizza sauce, I came across a discussion board for pizza connoisseurs. Searched through many a recipes and picked one. I changed things up like I do and over the months, have tweaked the recipe to my own personal liking. This is very good when it is just made but it gets better as time goes on. I now make this a few days before I make pizza so it has plenty of time to get the very best it can. NO ready made pizza sauce is ANYthing like this!
Pizza Sauce
6 oz can tomato paste
6 oz water
1 tsp onion powder
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
2 Tbsp grated parmesan
Combine everything but the parmesan in a small sauce pan. Bring to a simmer over medium heat. Cook 10-15 minutes over low heat, stirring frequently. Take off heat and add parmesan. Stir to melt cheese. Let cool before using.
You can use this for when you're making pizza, use it as a dipping sauce for breadsticks or for homemade pizza rolls. Delicioso!
Teryaki Sauce
I LOVE me some teryaki. On veggies, in a stir-fry, over spaghetti and veggies for a delicious low mien. It's just a delicious and versatile sauce.
The store bought varieties of teryaki is alright. But I like to make my own. I'm a cheapskate and besides, it easy. This particular recipe comes from Recipezaar and it's a delicious recipe. I've changed it to include fresh ginger and garlic but you can sub dry if that's what you have.
Teryaki Sauce
1 cup water
1/4 cup low sodium soy sauce
5 Tbsp brown sugar
1 Tbsp honey
1 tsp grated ginger (or 1/2 tsp ground ginger)
1 clove garlic, minced (or 1/4 tsp garlic powder)
2 Tbsp corn starch
Mix everything but the cornstarch in a small sauce pan. Bring to a boil over medium heat. Mix corn starch into 1/4 cup water to create a slurry. Add to sauce and cook until thickened. Use immediately or store in fridge for up to a week.
The store bought varieties of teryaki is alright. But I like to make my own. I'm a cheapskate and besides, it easy. This particular recipe comes from Recipezaar and it's a delicious recipe. I've changed it to include fresh ginger and garlic but you can sub dry if that's what you have.
Teryaki Sauce
1 cup water
1/4 cup low sodium soy sauce
5 Tbsp brown sugar
1 Tbsp honey
1 tsp grated ginger (or 1/2 tsp ground ginger)
1 clove garlic, minced (or 1/4 tsp garlic powder)
2 Tbsp corn starch
Mix everything but the cornstarch in a small sauce pan. Bring to a boil over medium heat. Mix corn starch into 1/4 cup water to create a slurry. Add to sauce and cook until thickened. Use immediately or store in fridge for up to a week.
Monday, July 12, 2010
Taco Sauce
I love me some taco sauce. On tacos, spanish rice, breakfast burritos, etc. Not really sure why I decided to try making this one as I never really bought taco sauce before but now I can't live without it.
I think this recipe is a copy-cat version of a Taco Bell sauce but I'm not sure. I found it somewhere on the web and really liked it just the way it was so I didn't modify it other than using less salt.
Taco Sauce
6 oz can tomato paste
3 cups water
2 tsp white vinegar
1 1/2 Tbsp chili powder
1 Tbsp onion powder
1 tsp salt
1/4 tsp cumin
1/8 tsp cayenne
2 tsp corn starch
Mix everything but the corn starch in a medium sauce pan and bring to a boil over medium heat. Cook for 5-10 minutes over medium-low heat. While sauce is cooking, mix corn starch with 1/4 cup water to make a slurry. Add slurry to sauce and cook until thickened. Pour into bottles and refrigerate.
This makes quite a lot of taco sauce so I divide it up and freeze half of it. In the fridge, it lasts about a month. If you want a spicier sauce, add more cayenne. Hope you enjoy!
I think this recipe is a copy-cat version of a Taco Bell sauce but I'm not sure. I found it somewhere on the web and really liked it just the way it was so I didn't modify it other than using less salt.
Taco Sauce
6 oz can tomato paste
3 cups water
2 tsp white vinegar
1 1/2 Tbsp chili powder
1 Tbsp onion powder
1 tsp salt
1/4 tsp cumin
1/8 tsp cayenne
2 tsp corn starch
Mix everything but the corn starch in a medium sauce pan and bring to a boil over medium heat. Cook for 5-10 minutes over medium-low heat. While sauce is cooking, mix corn starch with 1/4 cup water to make a slurry. Add slurry to sauce and cook until thickened. Pour into bottles and refrigerate.
This makes quite a lot of taco sauce so I divide it up and freeze half of it. In the fridge, it lasts about a month. If you want a spicier sauce, add more cayenne. Hope you enjoy!
Picante Sauce - like Pace
Pace Salsa is expensive. So is the picante sauce. And to be honest, they are nearly the same to me. Salsa happens to be just a little bit chunkier but flavor wise, it's the same. Why the price difference? WHY?!? Anyway, being the cheapskate I am, I decided to give making salsa/picante sauce a try.
The original recipe came from who knows where and again, I've changed it to suit my taste. It's nearly identical to Pace mild Picante and has much less salt (like all my other recipes...surprise, surprise!). Be forewarned though that when you make this, it WILL smell up your house with vinegar and jalapenos. It goes away after awhile but the payoff is worth it.
Picante Sauce - like Pace
14 oz can petit cut tomatoes
14 oz can tomato sauce
14 oz water
3 jalapenos, seeded and minced
1 yellow onion, minced
1/4 cup white vinegar
2 Tbsp dried onion flakes
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
Put everything into a large sauce pan and bring to a boil over medium heat. Turn down heat to low and simmer, covered, for 30 minutes. Let cool and jar it up.
This makes about 48 oz of sauce and I usually divide the sauce up into 2 large cottage cheese containers. I use one and freeze the other as this freezes very well. Also, if you really like your picante chunky (then it would be called salsa, right?), substitute another 14 oz can petite diced tomatoes for the tomato sauce. If you like a hotter sauce, leave the seeds of the jalapenos in and/or add Tobasco to taste.
The original recipe came from who knows where and again, I've changed it to suit my taste. It's nearly identical to Pace mild Picante and has much less salt (like all my other recipes...surprise, surprise!). Be forewarned though that when you make this, it WILL smell up your house with vinegar and jalapenos. It goes away after awhile but the payoff is worth it.
Picante Sauce - like Pace
14 oz can petit cut tomatoes
14 oz can tomato sauce
14 oz water
3 jalapenos, seeded and minced
1 yellow onion, minced
1/4 cup white vinegar
2 Tbsp dried onion flakes
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
Put everything into a large sauce pan and bring to a boil over medium heat. Turn down heat to low and simmer, covered, for 30 minutes. Let cool and jar it up.
This makes about 48 oz of sauce and I usually divide the sauce up into 2 large cottage cheese containers. I use one and freeze the other as this freezes very well. Also, if you really like your picante chunky (then it would be called salsa, right?), substitute another 14 oz can petite diced tomatoes for the tomato sauce. If you like a hotter sauce, leave the seeds of the jalapenos in and/or add Tobasco to taste.
Sweet and Sour Sauce - restaurant style
You know that bright red sweet and sour sauce you get in the chinese restaurants? The super sweet egg roll and crab rangoon dipping sauce? Well trying to find that in the supermarkets is nearly impossible. A few companies make a 'sweet and sour' sauce but it is nothing like the red stuff you get with your Friday night take-out.
There are several recipes on the web that claim to be like that stuff and just as many arguments as to how it's made in the restaurants. Seeing as how no one I asked at my favorite take-out joint knew how it was made, the search was on. I've tried many of the recipes out there and used many different ingredients to achieve that flavor but I haven't been able to replicate it exactly. This recipe is the closest I've been able to come and while it's not identical to the bright red stuff, it's pretty good.
Sweet and Sour Sauce
1 cup sugar
3/4 cup water
2 1/2 Tbsp white vinegar
1 heaping Tbsp ketchup
1 tsp soy sauce
2 Tbsp corn starch
4-5 drops red food coloring (optional)
Mix everything except corn starch in a small sauce pan. Bring to a boil over medium heat and cook for 5 minutes. Mix corn starch with 1/4 cup water to create a slurry and add to sauce. Bring to a boil again to thicken. Add food coloring if desired. Use immediately or let cool and bottle.
I've made this primarily for fried rice but it can also be used to make a wonderful sweet and sour pork dish. Now if I ever find out how the REAL stuff is made, I will update this post. For the time being, this will have to do. Enjoy!
There are several recipes on the web that claim to be like that stuff and just as many arguments as to how it's made in the restaurants. Seeing as how no one I asked at my favorite take-out joint knew how it was made, the search was on. I've tried many of the recipes out there and used many different ingredients to achieve that flavor but I haven't been able to replicate it exactly. This recipe is the closest I've been able to come and while it's not identical to the bright red stuff, it's pretty good.
Sweet and Sour Sauce
1 cup sugar
3/4 cup water
2 1/2 Tbsp white vinegar
1 heaping Tbsp ketchup
1 tsp soy sauce
2 Tbsp corn starch
4-5 drops red food coloring (optional)
Mix everything except corn starch in a small sauce pan. Bring to a boil over medium heat and cook for 5 minutes. Mix corn starch with 1/4 cup water to create a slurry and add to sauce. Bring to a boil again to thicken. Add food coloring if desired. Use immediately or let cool and bottle.
I've made this primarily for fried rice but it can also be used to make a wonderful sweet and sour pork dish. Now if I ever find out how the REAL stuff is made, I will update this post. For the time being, this will have to do. Enjoy!
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