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Ingredients: 1/4 Cup(s) Eggs; well beaten 1/2 Cup(s) Oil, olive 1 1/2 Cup(s) Onion; finely chopped 1 Cup(s) Carrots; grated 1/2 Cup(s) Celery; finely chopped 2 1/2 Cup(s) Mushrooms; finely chopped 2 Teaspoon(s) Parsley; finely chopped 2 Pound(s) Beef, lean ground 2 Tablespoon(s) Flour, all purpose 2 Tablespoon(s) Tomato puree 1 Cup(s) Wine, red 3 1/2 Cup(s) Beef broth Directions: Combine butter and oil in large frypan and heat. Add onions and saute for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree'. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta.
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Add tomatoes and salt, and simmer for another half hour. Add pepper after removing the pan from the h Ninfa's green sauce (fndt36a) * Also called Chinese Parsley or Fresh Coriander. Place green tomatoes, tomatillos, jalapeno peppers and garlic in a saucepan, bring to a boil, lower heat, simmer 15 minutes or until tomatoes are soft. Remove from heat, cool slightly. Peel, see Hot caramel sauce - the pillsbury cookbook 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stag Apple brown betty with hard sauce Preheat oven to 350 degrees. Cube raisin bread, and mix with apples. Spread evenly in a 9 x 9-inch baking dish. In a bowl mix eggs with milk, sugar, cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples. Bake for 18 to 22 minutes Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Veal oscar with sauce bernaise Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden Braised chicken with tarragon cream sauce Season the inside of the chicken with salt and pepper and tuck the bunch of tarragon in the cavity. Melt the butter in a deep, flameproof casserole and brown the chicken gently until it is a light golden colour. Slip the giblets underneath the bird, add t Lemon italian ice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer Shrimp sauce piquant NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions, bell Peppers and Celery; saute about 2 minutes, stirring Angel hair pasta with fresh tomato & basil sauce Cook & drain the pasta. In a serving bowl, combine the pasta with the tomatoes & remaining ingredients. Toss & serve immediately. NOTE: In place of green olives, use black olives, same amount. Herbed horseradish sauce for fish In medium bowl, combine ingredients. Mix well. Cover and refrigerate. Serve with grilled or poached fish. Yield: enough for 1 pound of fish. Nutritional information per serving: 40 calories; 3 grams protein; 1 grams fat; less than 5 milligra Butter sauce - the pillsbury cookbook In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally. Serve warm. 1 1/2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calroies........ Fillets of sole with tomatillo and pepper sauce Heat the fillets wit h the green-tomato sauce in a saute pan. As soon as the sauce comes to a simmer, cover the fillets with a sheet of aluminum foil or parchment paper and place them in a 400F oven. When the fillets have cooked (after 2-7 min), remove t Italian sausage in tomato sauce Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour Rod's spaghetti sauce Saute onions in butter. Place in bowl for later. Brown ground beef and make very fine. Add sauces and onions. Add seasonings. Simmer on low for 4 hours. Cool and freeze extra. Contributor: Rod's recipe Liver in mustard sauce Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend int Buffalo chicken wings w/ blue cheese dipping sauce hot pepper sauce to taste Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty of ice-cold beer. 1. Melt butter in a small saucepan. Add hot sauce & remo Duck sauce Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. Chicken drumsticks w. muhammara sauce Put oven rack in lower third of oven and preheat oven to 475 degrees. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes. Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowdin Broccoli salad sauce Make sauce ahead of time so that the sugar will dissolve well. Chicken meat loaf Combine all the ingredients except cooking spray in a bowl, and stir until well-blended. Pack mixture into an 8- x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until done. Cut meat loaf into 12 slices. Recipe by Virgin