SWEET POTATO SOUFFLE
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
- Bake in the oven for 1 hour or until set and lightly browned.
SPOLETO SAUCE
This is a very unusual sauce, and very good over your favorite pasta.Your kitchen will smell like heaven! From my old recipes
Provided by Lynnda Cloutier @eatygourmet
Categories Other Sauces
Number Of Ingredients 18
Steps:
- heat 2 tablespoons olive oil in skillet. Brown the sausages and spareribs in small batches. Remove to large casserole. Drain all but 3 tablespoons of the grease
- Brown ground beef and pork and remove to casserole. Add onions and half of the garlic to the skillet. Cook over medium heat five minutes, stirring. Add to meat in casserole.
- To casserole, add plum tomatoes with juice, tomato paste, wine, 1/2 cup parsley, remaining olive oil, oregano, pepper, salt, pepper flakes, sugar and half the lemon zest. Bring sauce to a boil. Reduce heat and simmer partially covered over low heat for 2 1/2 hours. Stir occasionally so sauce won't stick to casserole.
- After 2 1/2 hours, add remaining garlic, parsley and lemon zest. Stir well and cook uncovered at another hour, stirring occasionally. Adjust seasonings and serve over your favorite pasta. Makes 4 quarts Molto Bene! My old recipes
BASIC PESTO SAUCE
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
Provided by Samin Nosrat
Categories quick, sauces and gravies, side dish
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
- Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
- Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
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