|by Maggie Beer|
This book transports readers to the Tuscan region of Italy for the fresh and delicious recipes Stephanie and Maggie feature at their cooking schools.
Results 1 - 10 of 107 for seafood sauce
Wash celery. Using a vegetable peeler, peel long, tough strings from outer side of celery (or break celery pieces and peel off strings). Very finely ...
Season each side ... you are preparing sauce. Seafood sauce, melt butter ... beans and buttered carrots, easy to impress guests with this Cajun delight.
In family skillet, ... Serve shrimp with seafood sauce. Makes 6 ... ingredients thoroughly. Refrigerate until chilled, covered. Stir once before serving.
Combine taco sauce and sour cream; ... each with cheese, seafood and remaining green ... green onion and the olives. 8 servings. 290 calories per serving.
Bring to boil ... it get hot again. Try 1 tablespoon Worcestershire sauce. DON'T let it boil. Add pepper. Let it get cold. Put horseradish in for seafood.
Combine all marinade ... Combine and melt sauce ingredients in pan. ... on a skewer for 10 minutes. Serve on a bed of rice with melted butter on the side.
Brown garlic and onion in oil. Add tomato paste and 1 can of water, using tomato paste can to measure. Cover and let cook 15 minutes. Add crushed ...
All seafood is uncooked. In ... it whole. Cook linguine; drain. Combine with seafood sauce. Put on platter and top with flavored bread crumbs. Serves 6.
Cook linguine in ... dente; drain. Put remaining ingredients in a large saucepan; simmer 5 minutes. Add pasta to sauce; simmer 3 minutes. Makes 4 servings.
Thin catsup or chili sauce with vinegar; add ... in refrigerator to chill. If a hotter taste is desired, add 1/4 to 1/2 teaspoon of hot sauce in step 2.
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