|School and Home Cooking|
|by C. Carlotta Greer|
This book was converted from its physical edition to the digital format by a community of volunteers.
1 - 10 of 72 for scampi sauce
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Melt butter in ... wine and tomato sauce, and cook ... BOIL. Season to taste with salt and pepper. Spoon over hot, buttered pasta and sprinkle with parsley.
Split 3 pounds ... platter, pour hot Scampi sauce on each and ... constant stirring. The lemon juice helps preserve this sauce indefinitely in the refrigerator.
Melt butter with ... remaining ingredients keeping scampi aside until last ... Pour 1 cup scampi butter over scampi. Refrigerate the rest for later use.
Brown finely chopped ... outer shell of scampi to expose meat ... from broiler, spoon sauce over scampi. Place ... placing small amount of water in pan.
Saute garlic in ... and add to the sauce, stirring until it thickens. Do not allow to boil. Serve over hot buttered pasta or rice, sprinkle with parsley.
Peel shrimp and ... mustard, and Worcestershire sauce, cook over ... Sprinkle with parmesan cheese. Yields 4-6 servings. Serve with salad and crusty bread
Pat shrimp dry with paper towels; set aside. Melt butter in a wide frying pan over medium heat. Stir in green onion, oil, garlic, lemon juice, and ...
In a sauce pot or pan, ... until filets flake easily. Serve with angel hair pasta and remaining tomato sauce (reheated) and warm garlic bread. Serves 2.
During the day, ... rice is not soggy or sticky. Place rice in the refrigerator. When ready to prepare recipe, mix the rice with soy sauce and set aside.
Melt butter in ... heat. Add Worcestershire sauce, sherry, garlic, ... Spoon over hot rice, sprinkle with Parmesan cheese and serve. Garnish with parsley.
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