Bring a large pot of salted water to a boil over high heat. Add the pasta.
While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate ...
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.
In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
Stir butter and milk into mixture and transfer to a fondue pot.
Serve warm with accompanying vegetables.
Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
Or serve with bread cubes for dipping.
Let the guests dip their choices into the warm sauce with fondue forks.
Brown garlic in oil in a deep skillet.
Add anchovies and butter, stirring until hot.
Reduce heat.
Stir in cream and heat just til warm.
Serve immediately, with any raw veggies or Italian bread for dipping.
In a small bowl, whisk together the lemon juice and oil.
Add the anchovies, mashing with the back of a spoon.
Stir in the scallions, garlic, lemon zest, and pepper.
Marinate chicken or seafood for 1-2 hours and fish for only 30 minutes.
Grill and enjoy!
Blend butter, anchovies, garlic, half& half, and mushroom soup in a blender or food processor.
Pour in a heavy saucepan or fondue pot and heat until warm.
DO NOT BOIL!
Serve in a fondue pot or small slow cooker.
Dip bread cubes or veges in warm sauce.
Saute garlic in butter until light brown but NOT SCORCHED.
Add anchovy filets, then cream.
Hold out about 1/2 cup cream and combine with cornstarch.
Stir thickener into mixture.
Bring to a SIMMER but DO NOT BOIL.
Stir constantly until thickened.
You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
Guests can dip their choice into the ...
Heat
oil and butter in a small pan over very low heat.
In another small pan (preferably nonstick), cook garlic in a bit of oil until soft.
Add anchovies and cook until a paste is formed, stirring occasionally (about 4 to 5 minutes).
Add fish/garlic mixture to the oil/butter mixture and stir well.
Cook pasta al dente and toss with sauce.
Blend in the whipped egg.
Add cheese and pepper to taste.
Excellent as small meal or appetizer/first course for grilled meat or beef brochette.
Simmer first 4 ingredients in heavy pot for about 8 minutes. Stir occasionally.
Add pepper.
Serve warm with fresh vegetables: mushrooms, celery, cherry tomatoes, zucchini and crudites.
Keep warm in a small fondue pot.
Heat oil in saucepan; add garlic and 1/4 cup cream.
Reduce heat to low; cook 1/2 hour.
Add anchovies.
Cook 3 minutes.
Add the butter and the rest of the cream and cook 5 to 8 more minutes or until slightly thickened.
Salt and pepper to taste.
Serve with sliced raw veggies or French bread.
Serves 8.
Preheat the oven to 350\u00b0F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.
In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.
Heat oil and butter in double boiler.
In another pan, cook garlic in a little oil until soft.
Add anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes.
Add all to the pan of hot oil and butter.
Heat butter or margarine and olive oil in saucepan.
Add anchovy and garlic.
Cook on low heat, stirring constantly (if using fillets, ensure they dissolve to a paste).
Transfer to a fondue pot over fondue burner.