Make the Lobster Sauce:.
Combine all ingredients in sauce pan. Bring to a
ITALIAN SAUSAGE SAUCE:
Remove casings from the
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Prepare sauce (recipe follows) and keep warm.
Melt butter in large skillet over low heat.
Add Ricotta and stir until melted. Add cooked pasta, turning until well coated.
Sprinkle parsley and Parmesan or Romano cheese over top and toss gently.
Season with salt and pepper.
Transfer to platter.
Ladle some of Savory Italian Tomato Sauce over top and serve immediately.
Cube chilled lobster lobster into quarter inch by quarter
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
ll links are browned, add sauce, puree and whole tomatoes (cut
Brown pork chops; cut up with sausage.
Put in with spaghetti sauce and tomato sauce.
Cook in a large crock-pot on low all day or high for 4 or 5 hours.
Serve over desired spaghetti.
Make Italian Tomato Sauce: Puree undrained tomatoes in blender.
In a large skillet, brown pork chops on both sides.
Drain off fat.
Pour on jar of Ragu Italian cooking sauce.
Simmer, covered, for 45 minutes.
Trim pork chops.
Brown in oil on both sides; drain.
Pour 1 full jar Ragu Italian cooking sauce over chops.
Simmer for 1 hour.
Serves 6.
In a Dutch oven, sear roast on all sides in hot oil.
Pour jar of Ragu (or one of your choice, make sure it's Italian cooking sauce).
Simmer covered for 2 hours.
Make sure it doesn't cook dry, add more sauce or small amount of water.
But cook slow.
r until done.
Spoon Italian tomato sauce over cutlets; sprinkle with
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Saute mushrooms, bell pepper and onion in butter.
Add ground beef and brown. Drain.
Mash tomatoes and add along with ketchup, tomato paste and Italian tomato sauce. Also add basil, oregano, salt and pepper to taste.
Bring to a boil then simmer for 2 to 3 hours.
Stir occasionally.
elt the butter, add the lobster and season with salt. Cook
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
In a saucepan, reduce wine, vinegar, lobster stock, and shallots to 6 Tablespoons of liquid.
Add heavy cream and reduce until thick.
Add lobster meat, avocado, and tomato; bring to a boil; season with salt and pepper and keep warm.
Bring a pot of salted water to a boil and cook fettuccine.
Drain and toss with the lobster sauce you just made.
Garnish with chopped parsley.
agrant and translucent. Add the Italian sausage meat, breaking it up
SAUCE: Heat oil in large heavy