Search recipe:
- Crowd Pleasing Spaghetti Sauce
-
- 1 Package Hot Italian sausage
- 1 Package Mild or sweet Italian sausage
- 1 large can Diced tomatoes
- 1 large can Tomato puree
- 1 12oz can Tomato paste
- 1 8oz can Tomato sauce
- 1 Large onion, chopped
- 1 Tsp Black pepper
- 1 Tsp Thyme
- 1 Tsp Italian seasoning
- 1 1/2 Tsp Salt
- 4 Tsp Oregano
- 1 Tbsp Basil
- 1 Tbsp Garlic powder
- 1 Tbsp Sugar
- 1/2 Tsp Crushed red pepper flakes
- Grated Parmesan
- Directions
- Take sausage out of package and pierce each one a few times on each side. Place on a microwave safe plate, with a paper towel on top. Microwave for 3 minutes. Drain off any grease, turn sausages, and repeat for 4 minutes. They won’t be cooked all the way, just enough to remove the excess grease from the sausages. When cooled, cut sausages into thick slices, and set aside. Chop one large onion and combine all ingredients in a crockpot and add sausage. Stirring well. Cook on low for 5-6 hours or high for 3-4 hours. (Optional: On stovetop for 2-3 hours on medium-low heat)
- Provided by:
- By Emily Carver, Recent ASU Nutrition Student
Where You Can Buy Ingredients:
| Farmers |
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A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
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Abraham's Faith Garden
Concho, Arizona, 85924 View details |
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Adams Family Farms
Wayne Adams Dewey, AZ, 86327View details |
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Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
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Aravaipa Heirlooms
Aravaipa Canyon, Arizona, 85292 View details |
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Arcosanti Organics
Mayer, Arizona, 86333 View details |
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Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
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Beatty's Guest Ranch & Orchard
Edith & Tom Beatty Hereford, AZ, 85615View details |
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Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
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Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
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Collier Farm
Rhonda Collier Chino Valley, AZ, 86323View details |
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Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
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Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
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Double Z Gardens
Amado, Arizona View details |
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Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
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Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
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Evans Family Farms
Rick Evans Jr. Gilbert, AZView details |
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Flying M Ranch Beef & Vegetables
Phillip Byrne, Ali Fleck, Ellen Parish Flagstaff, AZ, 86002View details |
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Forever Yong Farm
Amado, Arizona, 85645 View details |
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Freeman's Corn Patch
LeeAnn & Mark Freeman Mesa, AZ, 85201View details |
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K&B Farms
Kelly Cathcart & Beep Lawrence Cottonwood, AZ, 86326View details |
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Maya's Farm
Maya Dailey Phoenix, AZ, 85042View details |
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New Roots Phoenix Urban Farm
View details |
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One Windmill Farm
John Scott Queen Creek, Arizona,View details |
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Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
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RichCrest Farms
Thom Richardson, Etta Sechrest, Jim Dumas Cochise, AZ, 85606View details |
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Robbs Farm
Alan Robbs Willcox, AZ, 85643View details |
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Schreiner's Sausage Company
Schreiner Phoenix, AZ, 85014View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Sunflower Farms
Scottsdale, Arizona View details |
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Tolmachoff Farms
Bill & Grace Tolmachoff Glendale, AZ, 85303View details |
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Vilardi Gardens
Phoenix, Arizona View details |
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Whipstone Farm
Shanti Rade Paulden, Arizona, 86334View details |
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Wolfberry Farm
Chino Valley, Arizona View details |
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Yucca Ash Farm
Sonoita, Arizona, 85637 View details |
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Featured Recipe
Anna Curry's Chile Rellenos
Roast and peel and remove the seeds from the green chile peppers.
Slice cheddar cheese into slices as long as the chiles and about 1" wide and 1/2" thick.
Stuff each chile with a slice of cheese.
Pour about a 1" of oil into a skillet and heat the oil. If it's too hot, they burn on the outside before the inside gets done. If it's not hot enough, the breading gets soggy rather than crunchy. Test by dropping a small amount of batter in the oil. It should sizzle and come to the top.
Beat an egg in 1/2 cup milk.
Stir into dry ingredients.
Add milk and stir until batter is thin enough to coat the chile but thick enough to form a good crust on the chile.
Gently lay the breaded chile into the hot grease. Flip the relleno over carefully using a fork and a spatula, as the edges begin to brown. Fry until golden brown on both sides. Drain on paper towels.
Enjoy!
Yields about 8 rellenos.
