Two Minute Pizza Sauce
by Laura Flowers

1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
½ tsp onion powder
1 tsp ground sweet paprika
1 tsp sugar
¼ tsp salt
fresh cracked pepper to taste
2 Tb olive oil
1 tsp white vinegar

Place all the ingredients in a medium sized bowl and stir together. Makes 1½ cups of pizza sauce.

[image: flickr]

Post from: Blisstree

Two Minute Pizza Sauce

I’ve been making this particular recipe for about eight years now. You can use all beef or all turkey, but having tried both I prefer the combination. You can also use homemade pasta sauce, which works really well, but if you don’t have it on hand the jarred kind can be tasty too.

The recipe below makes about 30 shells – or two casserole dishes worth. My family of five gets through about a pan and a half, and the rest go in the fridge for yummy leftovers. If you don’t have that many people to feed it halves very easily.

Stuffed Shells

30 jumbo pasta shells (or one 12 oz box)
2 tablespoons butter
1/2 cup chopped onion
2 closed finely chopped garlic
1 lb ground beef
1 lb ground turkey
1 tsp dried basil
1 tsp dried oregano
1 lb shredded mozzarella cheese
1 26.5 oz can spaghetti sauce (or about 3 cups of homemade sauce)

Cook shells according to package directions. Drain and set aside to cool a little. Heat oven to 350 degrees.

Melt butter in a large skillet and saute onion and garlic until tender. Add turkey and beef and cook until browned. Drain and mix in basil, oregano and 2 cups of the cheese (it’ll be very cheesy and stringy – perfect!).

Spread about half a cup of spaghetti sauce in the bottom of each 9×13″ casserole dish. Stuff cooked shell with the meat and cheese mixture and place meat-side down in the casserole dish. Spoon remaining sauce over top. Cover with foil and bake for 20-25 minutes. Remove foil, add remaining cheese over top and cook for an additional six or so minutes or until cheese is melted.

Post from: Blisstree

Stuffed Shells

My family love pizza and I love making it! Of course, as the kids have gotten older they like helping out too, putting the pepperoni and mozzarella on their pizza or the sliced tomatoes, mushrooms and grilled chicken on mom and dad’s.

I use Wolfgang Puck’s dough recipe and double it, which gives me four really good-sized pizzas. I also like doing it in the food processor with the dough blade though you have to be patient and help it get the flour worked in. I usually only let it rise for an hour and it doubles very well (this is especially nice when it’s 5:30 at night and you realize you forgot to start it sooner). I usually like to add a little bit of basil to the mix but didn’t this time because I wanted to make a sweet treat out of some of it.

After I’ve rolled it out I like to lightly brush olive oil on the whole thing — especially the edges — and then sprinkle the edges with some garlic salt. Then I put the sauce on (usually leftover from a batch I’ve made for pasta), the cheese and other toppings.

Wolfgang’s recipe doesn’t give any further instructions beyond just the recipe itself, so I put it in the oven at 450 degrees for about 14 minutes or until it’s as brown as we like it. A pizza stone also helps makes sure the whole thing gets cooked through.

Let it sit out of the oven for a minute before slicing it and enjoy!

Post from: Blisstree

Homemade Pizza