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You Only Need 4 Ingredients to Make the 'Best Football Dip Ever'​

 
I sometimes just eat bread outa the bag. Mmmm good if it came from the bakery yestaday.
 

Sunday Sauce​

Nothing beats the smell of Sunday sauce simmering on the stovetop. It was an all-too-familiar smell in my Italian American household when I was growing up, and an indication that a tasty family dinner was up ahead.

Not familiar with Sunday sauce? This dish goes by other names like Sunday gravy or sugo and is a rich marinara-like sauce that has been cooked with meat — usually beef, pork, or lamb — for several hours on the stovetop, creating both a pasta sauce with lots of depth and braised pieces of meat in tow.

How Do You Make Sunday Sauce?​

Every household prepares Sunday sauce differently. My mother, father, and grandmother would prepare the sauce for me, each with a slight variation in flavor due to different choices regarding the meat they added in or tomatoes, but all following the same basic principles:
  • No holding back on olive oil
  • High-quality canned Italian tomatoes (or fresh!)
  • Browned meat
  • Several hours on the stovetop
This recipe combines the best of my family’s tips, but it isn’t so strict that it has to be followed to a T to get one of the best sauces you’ve ever had. So like this sauce passed down from generations and the sauces of other Italian families, start with my recipe and, over time, find a way to make it your own (perhaps served with some favorite pasta side dishes).

Why Is It Called Sunday Sauce?​

Traditionally, due to its longer cooking time, this sauce has been prepared during the day on the weekends — in particular, Sundays — and served at a family-style dinner that evening.
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Most of us know of this, use it, and likely "love it";

The Murky, Salty Mystery of Worcestershire Sauce​

The peppery sauce may be wildly popular, but its ingredient list and origin story are shrouded in secrecy.
 
That time of year, Harvest ... and we arer busy here with preserving such, especially pickling.
We happen to be fortunate to have some grape vines on our property and they provide a little known ingredient for crisp cucumber pickles (and other vegs);

Do Grape Leaves in Pickles Work? The Crisp Truth

Using Grape Leaves in Pickling: A Guide to Adding Flavor and ...

Pickling with Grape Leaves 101 - numberanalytics.com

Do You Need Grape Leaves for Pickles? Unveiling the Secret to ...

Why Add a Grape Leaf to My Pickles? – Pickle Wiki

The Role of Grape Leaves in Pickling for Ultimate Crispness​


BTW, we also use those leaves for making Dolmades, and also can a jar or two of leaves for future inventory.

BEST Stuffed Grape Leaves (Dolmas) - The Mediterranean Dish

Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

Greek Stuffed Grape Leaves: Dolmadakia - Dimitras Dishes

Authentic Dolmades (Dolma) Stuffed Grape Leaves

Dolmades (Stuffed Grape Leaves) Recipe - Food Network

 
[Yeah, I'm clearing my top bar of 'saved' links ...]

Swamp Soup​

I imagine it comes from a region with a swamp, but I can’t swear to it. All I know is it’s a perfect soup.
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One of those dishes without a clear origin, you’ll find swamp soup here and there throughout the southern U.S. I imagine it comes from a region with a swamp, but I can’t swear to it. All I know is it’s a perfect soup.

This soup reminds me of pasta e fagioli with a couple of flavorful and nourishing bonus ingredients. Creamy white beans are combined with a little tomato, smoked sausage like andouille, and small pasta like ditalini or orzo. The finishing touch is lots of chopped greens; turnip greens are the most common, but any hearty green will work.

The smoked sausage and chicken broth, along with sautéed aromatics, give this soup tons of flavor while keeping it balanced. We tend to eat it on its own since it’s warming and filling, but you can serve it with a fresh salad or bread.
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The most common combo you’ll find in swamp soup recipes is turnip greens, smoked sausage, and white beans. And it really is a winning combo. However, it’s easy to tweak this recipe to suit your tastes, your diet, and what you have handy. Here are some ideas​


. Beans: Any kind of white bean works great here, including cannellini, Great Northern, and navy beans. White beans are best since they have the creamiest texture, but you can use your choice of beans instead.
  • Veggies: Add more veggies, such as finely diced bell peppers or carrots.
  • Greens: While turnip greens are popular, other dark greens work just as well, like lacinato kale, collard greens, or Swiss chard. You can even use spinach—add it in the last few minutes of cooking so it doesn’t overcook.
  • Smoked sausage: Kielbasa gives this soup great flavor. Any non-smoked sausage works too. Just know that it won’t infuse the soup with quite as much flavor as a smoked sausage.

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Did this one last Friday, when some of the grandkids would be here. It was a big hit. Delicious and not too involved to make.

Cream Cheese Chicken​

As perfect as a bagel slathered in cream cheese is, that’s only the beginning of what this tart and creamy ingredient can do. Cream cheese ups the ante in both sweet and savory recipes — this one-skillet dinner is proof. It turns the stellar ingredient into a savory sauce that enrobes boneless, skinless chicken breasts for a high-protein dinner that’s on your table in less than 30 minutes.

Substitution Ideas​

Cream cheese chicken is great served with rice, noodles, or vegetable sides like mashed potatoes or green beans, but it’s also an adaptable one-pot dish if you don’t want to make something else. Sauté mushrooms before adding the onions and garlic or finish by stirring in a few handfuls of spinach, another chopped leafy greens, or small broccoli or cauliflower florets before placing the lid on to cook the chicken.
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Just about everyone loves this dish and here's a basic and easy way to make it;

The Best Homemade Lasagna​

This classic lasagna recipe is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family and freezes well, too.
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Blend of beans, tomatoes, peppers, spices and seasoning, etc., produce;
Cowboy Caviar;
And,
Cowgirl Caviar;
 
So many ways for the classic noodle ...

22 Spaghetti Recipes From Panko Pesto to Pantry Puttanesca​

Discover or rediscover the tastiest ways to enjoy the world's most popular pasta shape.
 

13 Thai Noodle Recipes​

18 Easy Thai-Inspired Recipes Ready in 45 Minutes or Less​

Don’t feel like ordering takeout? Whip up one of these flavorful dishes instead.
 
Technique Explained

Restaurant-Quality Pasta at Home—It’s All About This Timing Trick​

Stop letting Big Pasta tell you when dinner's ready.
 
if not too late for your Thanksgiving day fixin's, though hopeful any day;

Why You Should Stop Putting Marshmallows on Your Sweet Potato Casserole​

Ditch the marshmallows. Here's why and how.
 
Just about everyone loves this dish and here's a basic and easy way to make it;

The Best Homemade Lasagna​

This classic lasagna recipe is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family and freezes well, too.
View attachment 1172800

Seems there is lots of opinions about lasagna.
Here's an interesting variation;

“No Ricotta. Never”: I Asked an Italian Chef His Secrets to the Best-Tasting Lasagna​

 
15th post
Here's a site some may find interesting;

And this homemade hot paste/sauce;

Homemade Harissa Recipe (Video)​


A couple of recipes to use it in;

 
My go to chili recipe. Usually I add a few more slices of Bacon, and sometimes I sub some of the ground beef out for ground veal or ground lamb.

Pat's Famous Beef and Pork Chili
Sounds good.
Seasonings are close to what I go for.
My variations;
1-2+ pounds of cubed 'steak';round~chuck~"cheapest deal"
2 more cans of beans; black, red, kidney, pinto*
2-3 diced "hot" peppers such as jalapeno, anahiem, or what ever at hand
Hard to find a beer** my wife can drink, so I sub with;
@1/2-1 cup apple cider
@ 1/4 cup cocoa powder (Trader Joe's)
@ 1/4-1/2 cup brown sugar

* I prefer to not drain and rinse the beans, use their fluid for the "sauce".
** When I do beer, I prefer a stout, bock, or similar dark beer
Those last three on my list provide sweet to balance the pepper heat, cocoa adds dark color and savory balance
 
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