Timeless Recipes

[czarofzar]

This is where I will post delicious recipes for your flavorable enjoyment. Most of these recipes I will be publishing are time consuming, as they should be. But if you like to cook a homemade meal once in a while, or ever searching for that particular taste, I invite you to try a recipe here and tell us how it went.

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Tomato Sauce
(aka spaghetti sauce)

2 cloves of garlic
1 large onion chopped
2 tbsp olive oil
Cook this shit up together until the onion is translucent in medium heat

1 28-ounce can of tomatoes
1 1/2 cup water
1 6-ounce can of tomato paste
1 tbsp sugar
2 tsp instant beef bouillon granules (2 cubes)
1 tsp dried oregano
1/2 tsp salt
1/2 tsp dried basil
1/8 tsp pepper
1 bay leaf
Thats right, don't stand there, pour all of the remaining stuff like I just listed, into the onion mixture that you had going in that pan under medium heat. Stir well and ensure your beef bouillons cubes are dissolved before the next step.
Lower the heat to medium low and let it simmer, UNCOVERED, for an hour and a half. Stir occasionally.

Do not prematurely stop the cooking and serve it. You will be sorry if you do. Be patient and let everything melt together so to make the yummiest sauce you have ever tasted!
ENJOY!

[czarofzar]

Boss Stuart's 8 hour tomato sauce

2lbs extra lean ground beef
28 oz. (large can) crushed tomatoes
28 oz. (large can) tomato sauce
14-16 oz. (soup can size) tomato paste
1 large white or yellow onion ( peeled)
1 garlic flower (break and peel individual cloves-6 or 8)

Pre-cook the ground beef but do not brown or strain/ drain.

Combine all three cans into large stew pot and put on #3 heat (mine is an electric stove top)

Add the entire skillet of ground beef (not drained-this way you do not have to add any salt)

Take whole onion and with medium grater, grate onion into puree’ directly into pot.

With fine grater, grate cloves of garlic directly into pot rinsing the grater into sauce to transfer the garlic oil on grater.

Add spices to taste. I don’t add any but go for it.

Stove top at #3 for one (1) hour reduce to #1-#1.5 for seven (7) more and your good to go.



Makes enough for 4 of 5 servings and then with balance of sauce





Boss Stuart's Pyrex lasagna dish

Baking type pasta (no pre-cook required)
Balance of sauce
1 large container Ricotta cheese
1 large package pre-grated mozzarella cheese



Pre-heat oven to 375 degrees

Layout one (1) layer pasta in bottom of dish

Cover with sauce ( use layer manager to control thickness as required)

Cover with Ricotta

Repeat until top reached then mozzarella on top.

Cover with foil

Place dish in center of pre-heated oven

Cook 50 minutes and remove foil

Cook 10 minutes or until light golden brown



Serve with salad and garlic bread

[Shawn]

Thanks Czar! Keep them up!

[czarofzar]

Here is a quick soup that is made all that more lovely with your leftover smokey ham bits. What's nice about this recipe is that it is made in less than 30 minutes. Great served with a little red wine and always better the next day.

Yield: 2 large bowls or 4 small bowls
Ingredients

1 tablespoon olive oil

1 cup sweet onion, small diced

1 medium carrot, small diced

2 cloves of garlic, minced

Pinch of salt and pepper

½ cup red wine

1 cup chard, chiffonade

1 cup of finely diced leftover ham (or more to your liking)

1 cup canned diced tomatoes

1 cup canned beans, (I used black eyed peas)

3 cups beef stock (or other stock)

1 pinch chili powder

Optional white cheddar


Preparation:
In a medium pot over medium high heat add one tablespoon of olive oil. Once oil is hot, add onions, carrots and garlic and stir frequently. Add a pinch of salt and pepper and stir. Cook for 3 minutes, continuing to stir. Reduce heat if your pan begins to smoke. Add red wine and stir. Cook for an additional 2-3 minutes. Add chard and ham and cook for another 4 minutes, allowing the ham's juices to release. add tomatoes and canned beans and stir. Add stock and chili powder and stir. Cook for at least 5-10 minutes longer. Taste for seasonings and serve with slices of good quality white cheddar on the side.

Study:
Chard


Swiss Chard is a vegetable relative to beets. The leaves of the beets and the chard is similar, however the leaves of the chard is more flavorful and nutritious, it is slightly bitter and salty.

Chard is rich in dietary fiber, magnesium, calcium, Vitamins A, C, E and K, potassium, zinc, copper and folate.

It can be steamed, roasted, and sauteed

[adambrown81]

Awesome recipes..
Really wonderful.Please share some more like this one.

[Vert8813B]

We're watching you.....

[Shawn]

If he is a spammer he is on the down low. I find it funny.

[Hershizzle]

(11-04-2009 12:03 PM)1Revnrex Wrote: Guests cannot see links in the messages. Please register to forum by clicking here to see links.If he is a spammer he is on the down low. I find it funny.

The past couple have been on the down low....like they think we won't notice when their spam shit pops up in their sig after a few days......