|The Art of the Dessert|
|by Ann Amernick|
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard...
81 - 90 of 173 for white pasta sauce
Heat the oil ... and the dry white wine. Cook over ... pepper, and the chopped parsley. Serve over spaghetti. Sprinkle with Parmesan cheese, if desired.
In 2 quart saucepan heat butter until bubbly and hot. Add flour, cook over low heat, stirring constantly (3 minutes). Remove pan from heat using ...
Cook macaroni. Drain ... and hot pepper sauce until creamy. Mix ... salmon-macaroni mixture and stir. Refrigerate. Serve chilled. Makes 8 - 1 1/2 cup servings.
In skillet heat ... a good basic sauce, you may ... pieces. Also good with fish or shell fish but add any meat or fish to give each proper cooking time.
Finely chop onion. ... in awhile. Cook pasta until done, drain and put in large serving dish. Pour over sauce and toss well. Serve with Parmesan cheese.
Mix Creme Fraiche and broth in a pot. Stir. Add the corn starch. Stir. Bring to a boil. Add the cheese and pepper. Possible ingredients: clams, tuna ...
In a large ... 4 minutes. Place pasta in heated serving ... coated. Pour remaining sausage mixture over pasta. Sprinkle with remaining 1 tablespoon parsley.
In a large ... chicken broth, tomato sauce, pepper and ... elbows, cook until hot and then serve. Serve with garlic bread and salad. Makes about 8 servings.
NOTE: If you ... until thickened. When sauce is thick, add ... and mixture will thicken. Reheat in 350 degree oven for about 30 minutes or until bubbly.
In a skillet, cook the bacon until crisp. Drain on paper towels and pour off all but 1 tablespoon of the fat in skillet. Cook scallions in skillet ...
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