Basic pizza sauce

Ingredients

1 can whole tomatoes (35-oz can)
1 tsp basil, oregano, or marjoram
1 clove garlic, crushed and minced
2 tbsp tomato paste, optional
Black pepper, freshly ground, to taste
Salt, to taste

How to prepare

1 pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork
2 add the herbs, garlic, tomato paste, salt, and pepper
3 bring to a bubble over med heat, stirring to mix the seasonings
4 as soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer
5 cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

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Fettuccine with Smoked Salmon, Vodka, and Dill

Ingredients

1/4 cup Butter
1 1/2 cup 35% Real Whipping Cream
2 tbsp Vodka; optional
8 oz Smoked salmon; diced
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Fresh dill; chopped
3/4 lb Fettuccine noodles
1/2 cup Parmesan cheese; grated

How to prepare

1. Melt butter gently in a lg deep skillet. Add cream. Bring to a boil. Add vodka. Reduce heat and cook on low 3-4 minutes until slightly thickened.
2. Add smoked salmon, salt, pepper and dill. Remove from heat.
3. Cook fettuccine in a lg pot of boiling salted water until tender.
4. Drain noodles well. Reheat sauce. Place drained noodles in the pan with the hot sauce. Toss gently over low heat until sauce coats noodles and is thick and creamy.
5. Sprinkle with cheese if desired. Taste and adjust seasoning if necessary Yield: 6 servings

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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Corn souffl

Ingredients

4 eggs
16 oz can creamed corn
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup melted butter
1/4 tsp white pepper
1 tbsp sugar

1/4 tsp salt
1 tbsp baking powder

How to prepare

Beat the eggs lightly and stir in the corn, salt, pepper, melted butter, flour, sugar and milk. Mix well. Add the baking powder, mixing well. Spoon into a souffl

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Chicken Cacciatoria

Ingredients

1 Chicken – cut up
10 milliliters Garlic – peeled
1/4 cup Flour
2 teaspoons Salt
1/8 teaspoon Pepper
1/4 cup Oil
1 can Tomatoes (28 oz)
8 small White onions – peeled
6 ounces Tomato paste
2 teaspoons Sugar
1 Bay leaf

How to prepare

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender

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Thai peanut sauce #4

Ingredients

2 tbsp oil
1/4 cup scallion, minced white only
1 tsp garlic, finely chopped
1 shrimp, cooked, mashed to a paste
2 cup chicken stock
1/2 cup peanuts, roasted, pulverized in blender or mortar
1 tbsp ketjap manis
1 tsp lime juice
1/4 tsp ginger, fresh, grated
1/4 tsp ground chili peppers, or
1/8 tsp cayenne powder

How to prepare

Heat oil till hot then add onions and garlic till soft. Add shrimp paste. Pour in stock and bring to quick boil. Stirring constantly add peanuts, ketjap, lime juice, ginger and chilies. Reduce heat to low, simmer till sauce is thick enough to coat a spoon heavily. Serve at once.

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Cilantro pesto with peanuts

Ingredients

4 tbsp butter
3 tbsp roasted, unsalted peanuts
1/2 cup loosely packed cilantro leaves
1/2 fresh jalapeno chile
6 oz (3/4 cup) peanut oil
1/4 cup parmesan cheese, freshly grated
salt to taste

How to prepare

Place butter and peanuts in a food processor fitted with the metal blade and process until pureed. Add cilantro and jalapeno and process briefly until incorporated. Drizzle in all of the oil while the machine is running. Add parmesan and salt. Process briefly. Remove from work bowl and cover until ready to serve. Use on fresh pastas, in soups, or to flavor meat dishes. Makes 1 1/2 cups.

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