CREAMY-TOMATO SAUCE RECIPE- with Shrimp Pappardelle!
Rich and creamy-tomato sauce which can be used for various dishes. Today we made it with our favorite pasta and added some shrimp. Also taste great chopped up veggies or chicken! Cheers!
Find more recipes below!
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Kitchen Time:
Prep: 8 Minutes
Cook: 6 Minutes (pasta will vary)
Ingredients:
1/4 cup olive-oil
1 onion minced
1 tomato minced
2 tbsp garlic minced
½ cup sundried tomatoes
1 ½ tsp salt
½ tsp chili powder
½ tsp black pepper
¼ tsp cumin
¼ tsp sugar
6oz tomato paste
1 pint heavy cream
2 tablespoons butter
¼ cup fresh basil
¼ cup fresh parsley
¼ cup parmesan cheese
1 pound pasta (your choice)
Method :
1.Bring the pot of water to a boil, add a pinch of salt, and a tablespoon of oil. Put in pasta to cook for time directed on the bag.
2.In a sauté pan, heat on medium high. Coat your pan with olive oil.
3.Throw in your onions and tomatoes, Sautee for 2 minutes.
4.Add your garlic and sun-dried tomatoes. Stir all ingredients for another minute, make sure not to burn.
5.Add your spices and tomato paste. Cook for 1 minute.
6.Add your cream and butter, stir until sauce is uniform in color. Cook for 1 minute.
7.Set heat to a very light simmer. Stir in fresh herbs and parmesan cheese. Simmer for 1 minute, Sauce is ready!
8.Once your pasta is finished cooking, strain, and dump into sauce.
Mix pasta thoroughly with sauce. Enjoy!
Suggestions:
• This sauce is very versatile, add whatever protein or extra veggies you like.
• It can easily be made gluten free or vegan, just find substitutes for the the dairy products used.
• Choose your favorite type of pasta!
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Making an onion gravy
This onion gravy will be great with other main courses - this video shows you how easy it is to make. For more information on this and other sauces, recipes and cooking tips, visit cookeryskills.com
VEG DIWANI HANDI RECIPE | SUBZ DIWANI HANDI | VEG HANDI RECIPE
Veg Diwani Handi Recipe | Subz Diwani Handi | Veg Handi Recipe | Diwani Handi Recipe | Veg Handi | Subz Diwani Handi Recipe | Veg Handi Restaurant Style | Mix Veg Handi Recipe | Spice Eats Recipes
Ingredients for Veg Diwani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Cauliflower florets- 100 gms (1 cup)
- Green Beans, sliced- 100 gms (1 cup)
- Carrots, thick slices- 100 gms (1 cup)
- Fresh or frozen green peas- 100 gms (1 cup)
- Capsicum (Green Pepper), cubed- 50 gms
Tempering:
- Green Cardamom- 3
- Cinnamon- 2
- Cloves- 3
- Bay Leaf-1
- Cumin Seeds (Jeera)- 1 tsp
Spice Powders:
- Turmeric Powder- 1/4 tsp + 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 1.5 tsp
Fried Onion- Cashew nuts paste:
- Fried Onions (Birista)- 3 onions (180 gms )
- Cashew nuts- 12
Other Ingredients:
- Garam Masala Powder- 1 tsp
- Ginger Garlic paste- 2 tsp
- Readymade tomato purée- 5 tbsp
- Green Chillies, chopped- 2 nos.
- Fresh Cream- 4 tbsp
- Roasted and crushed Kasuri Methi- 2 tsp
- Ghee- 1 tbsp
- Refined Oil- 3 tbsp
- Salt- 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning
- Coriander leaves, chopped, for garnish- 2 tbsp
Preparation:
- Slice 3 medium onions (180 gms) and fry in oil till golden.
- Once cooled, add into a grinder along with the cashew nuts and grind into a coarse paste.
- Now add 3-4 tbsp water and blend into a smooth paste.
- For the vegetables, slice the beans and carrots, take out florets from a cauliflower, cube the capsicum (green pepper) and shell the fresh peas. You can also use frozen peas.
- For the tomato purée, you can use readymade tomato purée. In case you’re using tomato paste, dilute it with water if it’s too thick/concentrated. In case readymade tomato purée is not available, you can blend 2 red tomatoes and use that instead. There will of course be a variation in taste and color.
- To sauté/fry the vegetables, heat 1 tbsp ghee in a pan and add the sliced beans. Sauté for 1-2 mins on medium heat and then add the sliced carrots and cauliflower florets.
- Add 1/2 tsp salt to taste, give a mix and continue to sauté for 2 mins on medium heat.
- Now add the green peas and 1/4 tsp turmeric & give a mix.
- Continue to sauté on medium heat for another 1 min and then remove all the sautéed vegetables onto a plate
- Dry roast the Kasuri Methi(Fenugreek leaves) and crush by hand once cooled.
Process:
- Heat 3 tbsp oil in a pan and then add the cumin seeds.
- Once it splutters, add the whole Garam masalas and lastly the bay leaf.
- Give a stir and then add the ginger garlic paste. Fry on low heat for 2 mins till the raw smell is gone.
- Now add the tomato purée and 3-4 tbsp water. Give a mix and cook on medium heat for 2-3 mins till cooked and oil separates.
- Add all the spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder) and 1/2 tsp salt. Give a mix, add the chopped green chillies and cook on medium heat for 2-3 mins till oil separates.
- Now add the Onion-Cashew paste made in the grinder earlier, mix and fry for 3-4 mins on medium heat till it’s cooked and oil separates.
- Now add the sautéed vegetables and the cubed capsicum (green pepper) mix and fry on medium heat for 3-4 mins till the vegetables are coated well with the masala and oil separates.
- Now add 200 ml water, give a mix & cover and cook on low heat for 12 mins till the vegetables are cooked and oil separates.
- Add the cream, Garam masala powder and Kasuri Methi & salt for seasoning.
- Give a mix and simmer for 2 mins on low heat.
- Garnish with finely chopped coriander leaves.
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How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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All-Clad 12 Stainless Steel Pan:
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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Spaghetti Sauce | Cooking With Brenda Gantt 2022
Cooking with Brenda Gantt, Andalusia, Alabama.
It's gonna be good y'all!
My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or to go to
brendaganttbook.com.
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At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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