hile preparing the sauce.
Begin preparing the sauce by heating olive
irm up.
To make sauce, heat olive oil in a
or 1-2 mins, until sauce thickens.
Distribute between serving
eef. Drain well. Add spaghetti sauce and stir well to blend
Flour chicken breasts lightly.
Put olive oil (about 2 tablespoons) in pan.
Add garlic and chicken; saute until brown. Add white wine, chicken broth, butter, olives, sun-dried tomatoes and roasted red pepper.
Add tomato sauce.
Cover; cook for about 10 minutes.
Uncover and cook until sauce is a little dry.
Salt and pepper to taste.
Serves 2 people.
In medium skillet, cook sausage, green pepper and onion until sausage is cooked through and vegetables are tender.
Drain.
Stir in pasta sauce, sugar and fennel.
Simmer, uncovered, for 10 minutes.
Prepare rigatoni according to package directions; drain. Add olive oil and toss to coat.
Serve with sauce.
Garnish as desired.
Serve immediately.
Refrigerate leftovers.
Makes 4 to 6 servings.
erve the salmon with the sauce and steamed vegetables.
Place
Pulse all ingredients, except bread, in processes to make coarse pesto.
Taste and correct seasoning.
Can be left in refrigerator to intensify flavors or use immediately on grilled bread.
Ammogghiu, is a Sicilian sauce for grilled fish.
ven door closed. (In other recipes I have read that one
ater. There should be enough sauce to generously coat the mix
or until cooked.
THE SAUCE: grate the cucumber.
Melt
For Adobo Cream Sauce: In mixing bowl combine mayonnaise,
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
celery, bean sprouts, sweet soy sauce, lemon juice and water. then
ntil anchovies dissolve. Add marinara sauce, rinse out the container with
cup of the pasta sauce, the fine dry bread crumbs
br>Pour in your tomato sauce and stir well.
let
o skillet and toss with sauce.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.