mark – Page 15 – Mark's Recipes

My Pizza Sauce

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Ingredients

2 Tbsp olive oil
1 Tbsp butter
½ c onion chopped
¼ c celery chopped
2 cloves garlic minced
1 can tomato sauce
1 can tomato paste
2 Tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
½ tsp sugar
¼ tsp black pepper
1 small bay leaf
1 tsp fennel seed

Instructions

In a large skillet, melt butter with the oil.
Add the onion, celery and garlic and saute until soft and transparent.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients and bring to slow simmer.
Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
Remove the bay leaf and spread the sauce on your prepared pizza dough.

Crock Pot Stuffing

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Ingredients

2 c onion chopped
1 lb breakfast sausage
1½ c celery thinly sliced
1 c tart apple peeled, cored, and diced
¼ c butter
1 Tbsp ground sage
1 tsp ground marjoram
1 tsp salt
1 tsp pepper
½ tsp savory
½ tsp thyme
12 c lightly toasted bread cubes
¼ c fresh parsley chopped
1½ c chicken stock

Instructions

In a large fry pan, cook sausage until brown and crumbled. Remove to reserve, and drain pan.
Add butter to pan, and saute onions, celery and apple until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme. Cook for a minute or two.
Return sausage to pan, mixing well.
Combine vegetable & sausage mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.

Mark’s Tortellini with Chorizo

I made this recipe up years ago, when the kids were quite young. We had the ingredients left over from something else, and I really didn’t want to head to the store. So … this. The kids loved it, and it’s become one of Roxanne’s favourites.

This is the first time I’ve ever written it down though. Usually I just make it up until it tastes right.

Mark's Tortellini with Chorizo

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Ingredients

2 links chorizo sausage
1 pkg tortellini
4 Tbsp butter
4 Tbsp flour
1 c milk
1 c sharp cheddar cheese shredded

Instructions

Slice chorizo into 1/4” rounds. Fry, and when done, drain well. Often, I will rinse them in hot water, to remove most of the grease.
Boil tortellini as per package instructions. Rinse when cooked.
Melt butter in small saucepan on med heat. Add flour one Tbsp at a time, blending well each time. When fully combined, add milk, stir and heat until sauce begins to thicken.
Add shredded cheese, and blend until melted.
Combine chorizo, tortellini and cheese sauce.

Sausage & Peppers

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Ingredients

1 pkg spaghettini 8 ounce
4 links sweet Italian sausage
5 bell peppers assorted, seeded and cut into strips
1 clove garlic minced
¼ c extra virgin olive oil
½ tsp dried oregano
½ tsp dried basil
salt and freshly ground black pepper to taste
freshly grated Parmesan to taste

Instructions

Bring a large pot of lightly salted water to a boil. Add spaghettini, and cook until al dente, about 5 minutes. Drain, and set aside.
While the pasta is cooking, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Parmesan cheese.

Greek Penne with Chicken

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Ingredients

1 pkg penne 16 ounce
1½ Tbsp butter
½ c red onion chopped
2 cloves garlic minced
1 lb boneless, skinless chicken breasts cut into bite-size pieces
1 can artichoke hearts in water, 14 ounce
1 tomato chopped
½ c feta crumbles
3 Tbsp fresh parsley chopped
2 Tbsp lemon juice
1 tsp dried oregano
salt and freshly ground black pepper to taste

Instructions

In a large pot with boiling salted water cook penne pasta until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Season with salt and ground black pepper. Serve warm.

Cabbage & Noodles

Serve with Kielbasa

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Ingredients

2 bags cole slaw mix 12 oz
16 oz egg noodles
½ c butter
1 med sweet onion chopped
2 cloves garlic minced
1 tsp salt
1 tsp freshly ground black pepper

Instructions

Cook egg noodles, drain.
In large skillet, melt butter and sauté cole slaw mix, onions and garlic until tender. Mix in salt and pepper. Gently stir in cooked and drained noodles. Toss together and serve.

Alfredo Blue

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Ingredients

1 pkg fettuccini 16 ounce
1 Tbsp olive oil
1 clove garlic sliced
4 oz blue cheese crumbled
1/4 c freshly grated Parmesan
2 c heavy cream
1 Tbsp Italian seasoning
salt and pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
Toss sauce with hot pasta, and let stand 5 minutes before serving.

Easy Beef Stroganoff 2

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Ingredients

6 oz mushrooms fresh, sliced
1 onion chopped
1/4 c butter
2 lbs lean ground beef
4 Tbsp flour
1 tsp salt
2 c beef stock
1 c sour cream
1 (1 oz) package egg noodles cooked and drained

Instructions

Bring a large pot of water to a boil. Cook noodles until tender, about 8 minutes. Drain.
In large skillet, cook mushrooms and onions in 2 Tbsp butter until soft; remove from pan.
Melt remaining butter in same pan. Cook ground beef in butter until browned. Mix in flour. Stir in beef broth, and cook all until slightly thickened. Stir in mushroom and onion mixture and sour cream. Season to taste with salt and pepper.
Continue cooking until sauce is hot, but not boiling
Serve sauce over egg noodles.

Chicken Tortilla Soup

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Ingredients

4 tsp olive oil
1 medium onion chopped
4 cloves garlic minced
1 medium jalapeno pepper chopped
1/2 medium green pepper
4 small boneless, skinless chicken breasts
2 c frozen corn
1/2 c dry white wine (or water)
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14 oz) cans chicken stock
2 (14 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce

topping

1 c tortilla chips or strips

Instructions

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred.
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with crushed tortilla chips if desired.

Easy Beef Stroganoff 1

A very quick, fake version of a stroganoff.

Quick & Easy Beef “Stroganoff”

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Ingredients

1 lb lean ground beef
2 Tbsp flour
1/2 tsp pepper
1/2 tsp paprika
1 can cream of chicken soup
2 cans mushrooms fresh, sliced
1 c sour cream

Instructions

Mix ground beef, flour, pepper and paprika in a bowl, then add to heated skillet and cook until browned.
Add cream of chicken soup and mushrooms. Mix well and cook for 5 minutes.
Add sour cream, and heat thoroughly.
Serve on rice or egg noodles.