|Fundamentals of Menu Planning|
|by Bradley J. Ware|
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, ...
11 - 20 of 1,140 for pasta sauces
Grill peppers on ... tomatoes in boiling water until skins split, then remove skins. Chop all together, add salt and serve over steamed rice or cooked pasta.
Bring a large ... directions on the pasta package) cook the ... nutrition by tossing in cooked vegetables, tofu, shrimp, leftover chicken pieces, etc. Serves 4.
Brown lamb. Add onion, bell pepper, garlic, olives and sweat until the onions begin to become translucent. Add diced tomatoes with juice, lemon ...
Cook pasta as directed. Drain, ... spoonfuls of pasta water. Let melt. Add salt and pepper, to taste. Serve sauce over pasta. Very simple, but delicious supper.
This salsa recipe ... hurry while the pasta was cooking and ... paste to obtain a darker red sauce. Serve with your favorite Parmesan cheese. (Venezuela)
Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and ...
In a medium to large sized pot, add the olive oil, onion and garlic and cook, stirring often, over high heat until onion is translucent and whole ...
Take two cloves ... drop into the pasta water for 20 ... herbs, veggies). Make sure you pour this sauce over hot noodles, add the cheese, mix well and enjoy!
Cut eggplant into ... setting for 3-1/2-4 hrs. Stir in olives and parsley. Season with salt and pepper. Serve over penne pasta, sprinkle with Parmesan cheese.
Sauté onions, tomatoes ... taste. Cook the pasta as per package ... pasta shape, but I prefer the thick spaghetti variety for this recipe. . (Venezuela)
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