Heat olive oil in a large saucepan.Add onions and garlic. Saute over medium heat 5 minutes, stirring frequently.Remove and discard garlic.Add tomatoes, basil, oregano, salt, pepper, tomato paste and ...
In skillet, saute garlic with all the olive oil over medium heat. Add parsley and cook for 1/2 minute. Add tomatoes. Stir well.Lower heat and cook at a gentle simmer for 25 minutes or until tomatoes ...
In mixer, blend eggs, sugar, salt, mustard and honey until thickened.Slowly add oil and vinegar.Stir in poppy seed and onion.Yields 1/2 gallon. ...
Dissolve gelatin in boiling water; add cold water, lemon juice, cinnamon and cloves.Refrigerate until thickened.Fold in cranberries, orange and nuts.Makes 10 servings. ...
Wash asparagus; snap stalks.Place on vegetable steamer rack over boiling water.Cover and steam 5 to 6 minutes, just until barely tender. ...
In a large mixing bowl, blend all ingredients except apples and nuts until moistened; beat 3 minutes longer at medium speed. By hand, stir in apples and nuts.Pour into a greased 9 x 13-inch pan.Bake ...
Pound each breast and generously spread each side with lemon juice.Sprinkle white pepper on each side of the breasts.In large skillet saute breasts over medium heat 3 to 4 minutes per side.Remove fr ...
In nonstick 12-inch skillet over medium-high heat in 1 tablespoon hot salad oil, cook red and green peppers, onion and 1/2 teaspoon salt until lightly browned.Stir in cocktail vegetable juice; over ...
Spoon mustard into bowl and whisk in vinegar, sugar, pepper and herbs.Slowly dribble oil into mustard mixture, whisking continuously.Adjust seasonings to taste.Vinaigrette is best if made just befor ...