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Italian Sauces and Dressings

ITALIAN DRESSING
(2 cups)
  • 3/4 cup wine vinegar
  • 2/3 cup red wine
  • 1 clove garlic
  • 1 tsp. salt
  • 2 tsp. capers
  • 1/2 cup oil
  • 1 tbsp. mustard seed
  • 2 peppers - green or red
  • 2 tsp. prepared mustard
  • 1 tsp. black pepper
  • 1 tsp. rosemary - dried
  • 1 tsp. oregano - dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.
WHITE CLAM SAUCE
(3 cups)
  • 3 8 oz. cans minced clams
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 3/4 cup parsley
  • 2 tbsp. white wine
  • 1 tsp. basil
  • 1/2 tsp. salt
Drain juice from clams, save. In saucepan, over medium heat, in hot oil, cook garlic until tender. Stir in clam juice and remaining ingredients, except clams. Cook 10 minutes, stirring occasionally. Stir in clams, cook sauce until clams are warm.
SPINACH SAUCE
(2-1/2 cups)
  • 1/4 cup butter
  • 1 10 oz. package frozen chopped spinach
  • 1 tsp. salt
  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup milk
  • 1/8 tsp. nutmeg
In saucepan, over medium heat, in not butter, cook spinach and salt 10 minutes. Reduce heat to low, add remaining ingredients, mix well, do not boil.
WALNUT SAUCE
(1-1/2 cups)
  • 1/4 cup butter
  • 1 cup walnuts coarsely chopped
  • 1/2 cup milk
  • 2 tbsp. parsley, minced
  • 1 tsp. salt
In skillet over medium heat, in hot butter lightly brown walnuts, about 5 minutes. Stir in remaining ingredients, heat.
SHRIMP MARINARA SAUCE
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1 15 oz. can tomato sauce
  • 1 6 oz. can tomato paste
  • 1/4 tsp. pepper
  • 2 tbsp. parsley, chopped
  • 1 tbsp. sugar
  • 3/4 tsp. salt
  • 1/2 tsp. oregano leaves
  • 1 lb. frozen shrimp, shelled and deveined
In skillet over medium heat, in hot oil lightly brown garlic. Add tomato sauce and next six ingredients, heat to boiling. Reduce heat to low, cover, simmer 10 minutes. Add frozen shrimp and cook until shrimp are tender, about 8 minutes; stir occasionally.
MEAT SAUCE
(4 cups)
  • 2 tbsp. olive oil
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 16 oz. can tomatoes
  • 1 12 oz. can tomato paste
  • 4 tsp. sugar
  • 2 tsp. oregano leaves
  • 1-3/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1 bay leaf, crumbled
In 5 qt. Dutch oven over medium heat, in hot oil cook ground beef, onions, garlic until meat is well browned. Drain excess fat. Stir in tomatoes, their liquid and remaining ingredients. Reduce heat to low, partially cover and simmer 35 minutes or until very thick, stirring occasionally.
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