All ingredients in this recipe are to taste.
Assume
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
Serve, topping each portion with garnish.
t. This keeps the pasta from becoming mushy later on.
ide and put the juices from the cooked meat into a
.
Remove the stems from the mushrooms and chop them
Place olive oil in a large soup pot.
Add garlic and simmer about one minute, do not let it brown.
Put tomatoes in blender and blend briefly to smooth out the tomatoes.
Then add to garlic.
Cut Italian ham in chunks.
When I order this from the Deli, I have them cut it in 1/2 lb slab.
Add basil and crushed red pepper flakes.
Let simmer about 6 hours.
I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
o a boil.
Remove from heat immediately and pour into
Take one slice of several-bite-sized toasted French bread.
Spread one table spoon of sun-dried tomatoes pureed with anchovies, extra virgin olive oil, garlic, oregano, salt, capers and hot peppers made in Italy.
Put on top several leaves of arugula or other salad leaves.
Slice one cherry tomato into several pieces and sprinkle it on top of the salad leaves.
inutes Cool 10 minutes Remove from pans and cool completely.
ough helps keep the crust from puffing up too much in
stirring occasionally to prevent vegetables from burning, until bones are well
NCH PIES DOUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT
our).
Add the juice from the strained tomato seeds if
br>Cut the stem ends from each eggplant and cut eggplants
hours.
Remove meat from refrigerator and rest at room
urry sauce: Add the cream from the top of the coconut
aring knife, cut out cores from tomatoes; cut a small X
he broiler. Remove the oysters from their shells.
Arrange the
hould leave a mark) Remove from oven and let cool. Refrigerate
I prefer to use heads from white fish, like cod or