|Bill Neal's Southern Cooking|
|by Bill Neal|
Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners.
Results 1 - 10 of 1,120 for rague sauce
In 12-inch nonstick ... chicken. Stir in Ragu Cheese Creations! pasta sauce and tomato. Simmer, ... Garnish, if desired, with crumbled bacon and fresh basil.
While rice is cooking, mix sauce, soup and ... crumbs. Bake at 400°F for 1/2 to 3/4 hour. I keep a lid on mine so it doesn't dry out. Very good reheated, too!
Wash, peel and quarter tomatoes. Cook until tender (about 1 hour). Strain; should make about 11 cups juice. Mix with juice: 3 lg. onions, cut into ...
Saute the onions, ... basil and Worcestershire sauce in a blender. ... hours until thickness desired. Stir a number of times during baking. Process in jars.
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and ...
Blanch, peel, cut in 1/2 crosswise and squeeze out some juice. Mix with: Add: Cook until vegetables are done. Put through a sieve. Return to a heavy ...
Preheat oven to ... sides too.) Pour Ragu spaghetti sauce over meat, spreading ... oven to bake 15 more minutes. Let set about 10 minutes before serving.
Place ground beef in a large bowl. Mix all seasoning in a bowl, add eggs and milk and honey together, mix well. Slowly add to ground beef. Sprinkle ...
Cut raw bacon ... bacon. Add spaghetti sauce and red pepper ... cream to taste. Sauce should be thick and pink. Top pasta with sauce and serve! . Rohner.
Combine pasta sauce, paste and ... really soaks it up while baking. Use toothpicks at each end to keep the foil from sticking to the cheese. /CLEVELAND OH
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