The Amazing One Hour Pasta Sauce with Italian Sausage Caper

I first saw the inspiration and underpinnings of this recipe in my copy of the "5 in 10 Pasta and Noodle Cookbook," so in the last week I gathered up the ingredients during a couple of shopping trips and took the plunge on Thursday evening. While, in theory, one might be able to cook the sauce in 10 minutes, I was just delighted to be able to make the sauce and pasta (and have it ready to serve) in about an hour.

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When Saint Patrick's Day rolls around each year, the local stores try to outdo each other in setting low sale prices for corned beef briskets. This year I got several of the corned briskets but couldn't remember how long to cook, so this is a placeholder to remind myself. 50 minutes per pound, with about 2.5 hours minimum for a 2 to 2.5 pound corned beef.

After cooking, let the meat stand for about 20 minutes at room temp before carving -- I use this time to cook my cabbage and potatoes.

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I'm not sure how this recipe evaded my blog for so long, but no longer.

This warm Moroccan eggplant dish is made by cooking chopped eggplants in olive oil, garlic and spices until tender enough to mash. Kahrmus may be eaten as a dip with middle eastern flat bread or over rice or other grain.

I modified the original recipe -- my version is below with a link to the original (on about.com) at the bottom

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What's not to like? Green chiles and cheddar cheese should make these special.

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This recipe sounds like a winner, except that I suspected the amount of noodles listed was in error. It was originally written for 3 C medium egg noodles, but I changed the amount, below, to 1 1/2 to 2 C medium egg noodles, as it felt like there wouldn't be enough sauce and cheese for the larger amount.

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This Italian pork dish sounds quick and tasty. Not exactly sure what I'll use as "Italian Cooking Sauce", but I'm sure I'll figure something out. Will report back.

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Baked Cheese Grits

You start with the instant product and doctor it up with eggs, cheese, milk and white pepper. Sounds yummy.

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Stuffed Mirlitons (Chayote Squash)

This recipe uses a shrimp-breadcrumb stuffing to fill the center of mirlitons (chayote squash) and sounds fantastic. It comes from the Better Homes and Gardens Cajun Cooking book.

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I found this delicious-sounding recipe in a risotti cook book by Anna del Conte, and it sounds good enough to give it a try sometime. For the full recipe, click on the recipe title.

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I got the initial recipe from Fresh 15 Minute Meals by the esteemed Emalee Chapman. I've made substantial changes, but the flavor notes remain similar. The changes I made included increasing the beans to 3 cans of any type of white beans and using hot Italian sausage rather than mild or sweet. I adjusted the other ingredients accordingly.

This takes more like 45 minutes to 1 hour from start to finish, but it's quite easy, well-received and we never have any leftovers!

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We got this recipe from the now-defunct weekly Carnival of the Recipes, and it's quite good. I decided to put the actual recipe here rather than a link to the recipe (thanks to Caltech Girl for posting it).

It's a little complicated sounding, but most of the cooking takes place in the crockpot, and the resulting product is great. We used it mostly for pulled pork sandwiches.



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Baked Bean and Kielbassa Supper with Cornbread Topper

I kept thinking that I'd already added this recipe to the blog (years ago), but have been unable to find it, so I'm making sure to add it now.

J and I made this dish, modified from a recipe in "Caramel Knowledge" - a cookbook by Al Sicherman, and we liked it enough to make it when visiting the Vineyard and at family gatherings.

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I've been looking for an easy recipe for crab cakes to use canned crab -- found this one in Fresh 15-Minute Meals by Emalee Chapman. It's a keeper, even if it takes more like 45 minutes to an hour to make these small, sumptuous bites. We serve them with Trader Joe's Tartar Sauce. Delicious!

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Kevin's Spinach Salad with Sweet & Sour Dressing

Thank you to Kevin for passing this recipe along! Yum!



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Pizza Sauce for a 10" Pizza

Although this sauce takes a little time to prepare, it's delicious and made with ingredients you can find in the pantry. If you want to make it for a larger pizza or for two 10" crusts, just double the recipe.

I usually use several toppings in addition to the sauce -- pepperoni, Italian sausage, mushrooms, etc., then top with mozzarella cheese before baking the pizza.

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