- 1. LINGUINE WITH WHITE CLAM SAUCE
- Melt butter in pan then add olive oil. Add onion, garlic and anchovy paste from tube (about 6 inches long). Cook until garlic gets golden brown (be ...
Ingredients: 16 (broth .. flakes .. garlic .. oil .. onions .. tube ...)
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- 2. CHICKEN - TURKEY TETRAZZINI
- Simmer chicken/turkey in broth ... cut into bite-size pieces. Sauce: Melt butter, make paste with flour, gradually ... to use up. Serves 6.
Ingredients: 13 (breasts .. crumbs .. fresh/jar .. half .. more ...)
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- 3. FILETS OF SOLE BONNE FEMME
- 1. Cut fish fillets ... until the fish turns white (opaque) or is tender. ... bouillon) into a little sauce pot (keep fish covered ... another pot proceed to make into a velute sauce, ... stirring occasionally for several minutes.
Ingredients: 13 (consistency .. flour .. leaves .. milk .. parsley ...)
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- 4. PANTRY RAVIOLI OR LASAGNA
- Here is a recipe ... it shopping for ingredients. Making ravioli by hand is ... substitute for buttermilk to make tender biscuits or other ... a rich, simple, pasta sauce. As a variation, ... combined with a thick white sauce or bechamel and ... minutes before cutting into squares.
Ingredients: 4 (milk .. recipe]] .. salt .. vinegar)
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- 5. CRABMEAT PASTA SAUCE - WHITE OR RED
- Pour oil in bottom ... (do not overcook). If making white sauce, add 2 cups ... salad and hot garlic bread.
Ingredients: 8 (lg. ...)
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- 6. CABBAGE ROLLS
- This is a great ... prior to day of making the rolls. The night ... thin layer of tomato sauce, topped with first ... for 10 minutes and serve.
Ingredients: 10 (beef .. bits .. pork .. rice .. sauce ...)
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- 7. MAGIC MIX
- This mix is really ... in the kitchen and make you a happy cook. You can make puddings, white cream sauces and soups. It is ... thickens. Add cheese, if making cheese sauce. Add meat ... the following or be creative:
Ingredients: 18 (corn .. flour .. milk .. salt .. sugar ...)
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- 8. OYSTER STEW
- Start by making a roux with the ... flour. Add finely chopped white part of onions to ... and serve very hot. Enjoy!
Ingredients: 10 (celery .. cloves .. flour .. liquor .. milk .. onions ...)
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