Pantry Friendly Tomato Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red … [Read more...]
Italian Sausage with Three Peppers
Italian Turkey Sausage with Three Peppers Cooking Light, NOVEMBER 2004 As usual, I didn't follow the directions on this recipe. We used regular Italian sausage instead of the turkey kind. It just didn't look appetizing! I don't think you can screw this up and it's gonna taste just like you think it will. We topped it with marinara and served it on whole wheat buns. It was GOOD! Measuring cups and spoons Knife Cutting board Saute pan. … [Read more...]
Two-Cheese Scalloped Potatoes
Two-Cheese Scalloped Potatoes Cooking Light, NOVEMBER 1998 Meh. The addition of ketchup and Worcestershire sauce makes this taste interesting to say the least. They were runny, undercooked, and the cheese didn't blend well with the milk mixture. I don't think I'll make this one again. If you decide to make it, cover it with FOIL so the potatoes can steam and cook so they're done in at least an hour. Mandolin or cuisinart to slice the potatoes Measuring cups and spoons Casserole dish … [Read more...]
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