I'll Share My Recipe if you Share Yours August 18

15 years ago

Crockpot Ground Beef and Sausage with Pasta in Tomato Cream Sauce

This dish has rustic, hearty flavor with both beef and Italian sausage.

For a hotter sauce, use more hot Italian sausage than mild.

Serve a salad and garlic bread on the side.

MAKES 5 TO 6 SERVINGS

1 pound lean ground beef

3/4 pound mild and/or hot Italian sausages, casings removed

2 medium onions, chopped

2 large garlic cloves, minced

1 (26-ounce) jar tomato and basil pasta sauce or spaghetti sauce with mushrooms

1 (14 1/2-ounce) can diced peeled tomatoes

1 1/2 tablespoons dried basil

1/4 cup chopped fresh basill

1/2 cup heavy cream

3/4 pound tagliatelle or fettuccine noodles, cooked according to package directions and drained

Crumble the beef and sausages into a large heavy skillet on top of the stove. Add the onions and cook over medium-high heat, stirring occasionally, until the meat is well browned, about 8 minutes. Drain off excess fat.

Transfer the meat mixture to a 3 1/2-quart crockpot.

Stir in the garlic, pasta sauce, tomatoes with their liquid, and dried basil.

Cover and cook on the low heat setting 4 to 4 1/2 hours.

Stir in the fresh basil and cream.

Spoon the sauce over the noodles and toss. Serve at once.

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Comments (4)

patti43
15 years ago
That recipe looks good, Jas! Here's a nice fattening recipe for you :-)

FLORIDA ROCK SHRIMP & BACON CASSEROLE (Pig: King of the Southern Table)

6 to 8 slices lean applewood-smoked bacon
1-1/2 cups half-and-half
1/2 cup bottled clam juice
2 tablespoons dry sherry
2-1/2 cups crumbled soda crackers
12 tablespoons (1-1/2 sticks) butter, melted
Salt and freshly ground black pepper to taste
Tabasco sauce to taste
1-1/2 pounds fresh rock shrimp, shelled and deveined (or any shrimp)

Preheat the oven to 350F. Butter a 1-1/2-quart casserole and set aside. In a skillet, fry the bacon over moderate heat till almost crisp. Drain on paper towels and chop coarsely.

In a bowl, combine the half-and-half, clam juice, and sherry, stir well, and set aside. In another bowl, combine the cracker crumbs and butter, season with salt and pepper and Tabasco, and set aside.

Sprinkle about a third of the crumbs over the bottom of the prepared casserole, arrange half the shrimp on top, sprinkle half the bacon over the shrimp, and pour half the half-and-half mixture over the top. Add another third of the crumbs, arrange the remaining shrimp on top, sprinkle on the remaining bacon, pour on the remaining half-and-half mixture, and top with the remaining crumbs. Bake till bubbly and lightly browned, about 35 minutes. Serve piping hot. Serves 4.
luckygardnr
15 years ago
Amazing Pork Tenderloin in the Slow Cooker
Allrecipes.com

"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"

Original Recipe Yield 6 servings
Ingredients

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
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Yeah! I thought it might be a delicious offering if you had overnight company, or Christmas morning.............ya know what I mean?
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glenda_al
15 years ago
patti, family developed a taste for rock shrimp when living in Largo, one summer. Would go to the Greek town and buy them as soon as they came off the boat, and grill them, then dip in butter. Yummy.
Marilyn Sue
15 years ago
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1/4 c. sugar
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2 tsp. baking powder
1/2 tsp. salt

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To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.

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I'll Share My Recipe if you Share Yours August 18

Comments (4)

patti43

luckygardnr

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