http://www.alltoprecipes.com
If you like clams, then you probably love clam sauce, too. It's not hard to make, especially using this recipe my cousin was kind enough to share. Try it. It's heavenly.
3 cans chopped or minced clams
1 onion chopped small
2 cloves garlic minced
1/4 tsp. red pepper flakes or to taste
1 tsp. basil
1/2 tsp. Italian seasoning
1 good handful parsley
3/4 C any white wine
Saute onions and garlic in some oil. Pour in the juice of the clams, all of the seasonings and wine. Cook until onions are cooked thoroughly. Add clams just before serving, just to heat through. 8 - 10 shrimp ( optional ). Serve over angel hair, linguine or your favorite pasta.
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Friday, February 24, 2012
Tuesday, December 28, 2010
Homemade Tartar Sauce...
http://www.alltoprecipes.com
There are two things I can think of that really annoy me about Tarter Sauce. The first is not having it in the house when you need it, and the second is paying a fortune for those little bottles of Tarter Sauce the grocery stores carry. What a rip! Man, I feel better having just said that :)
Anyway, here's a solution, and a very good one if I do say so myself:
1 cup Mayonnaise
1 Tbsp Sweet Pickle Relish (if you'd rather use Dill Relish, go ahead)
1 Tbsp dried (or minced) onion
2 Tablespoon lime or lemon juice (which ever one you like better)
You can use this immediately after making it, but it is better if you refrigerate it for an hour or so.
There are two things I can think of that really annoy me about Tarter Sauce. The first is not having it in the house when you need it, and the second is paying a fortune for those little bottles of Tarter Sauce the grocery stores carry. What a rip! Man, I feel better having just said that :)
Anyway, here's a solution, and a very good one if I do say so myself:
1 cup Mayonnaise
1 Tbsp Sweet Pickle Relish (if you'd rather use Dill Relish, go ahead)
1 Tbsp dried (or minced) onion
2 Tablespoon lime or lemon juice (which ever one you like better)
You can use this immediately after making it, but it is better if you refrigerate it for an hour or so.
Cornell Chicken Barbeque Sauce...
http://www.alltoprecipes.com
Have you ever wondered why the best tasting chicken barbecues are the ones where the outside of the chicken is kind of black in color? Not black as in burned. No. No. No. The skin of the chicken turns black as it cooks on the grill because, well, it just does. Anyway, when I finally got a hold of this recipe years ago, you'd have thought I'd hit the lotto. It's that good.
1 egg
1 cup cooking oil
2 cups vinegar
2 tbsp salt
1 tbsp poultry seasoning
white or black pepper to taste
Tip: We were at a friends house for a chicken barbecue a while back and he proceeded to substitute something for a barbecue sauce that I'd never heard of. Plain Mayonnaise. That's right, he spread Mayo on the chicken before he grilled it! It smelled like the Cornell recipe as it cooked, and the finished product tasted and looked very similar to the Cornell sauce, too. So, if you're ever in a hurry or you're missing a few ingredients for the Cornell recipe, try using regular Mayo as your grilling sauce. Amazing.
Have you ever wondered why the best tasting chicken barbecues are the ones where the outside of the chicken is kind of black in color? Not black as in burned. No. No. No. The skin of the chicken turns black as it cooks on the grill because, well, it just does. Anyway, when I finally got a hold of this recipe years ago, you'd have thought I'd hit the lotto. It's that good.
1 egg
1 cup cooking oil
2 cups vinegar
2 tbsp salt
1 tbsp poultry seasoning
white or black pepper to taste
Tip: We were at a friends house for a chicken barbecue a while back and he proceeded to substitute something for a barbecue sauce that I'd never heard of. Plain Mayonnaise. That's right, he spread Mayo on the chicken before he grilled it! It smelled like the Cornell recipe as it cooked, and the finished product tasted and looked very similar to the Cornell sauce, too. So, if you're ever in a hurry or you're missing a few ingredients for the Cornell recipe, try using regular Mayo as your grilling sauce. Amazing.
Categories
Outdoor Grilling,
Sauces
Linguine And Clam Sauce II...
http://www.alltoprecipes.com
Are you a Linguine and clam sauce lover? Well, if so, don't be fooled by the simplicity of this recipe ...it's delicious. Give it a try.
1 cup olive oil
3 garlic cloves, chopped
2 (6 oz) cans clams (we use cans of chopped clams)
1 cup fresh parsley, chopped
12 fresh clams (optional)
1lb. linguine (cooked)
Linguine pasta
Romano cheese
salt and pepper to taste
Minutes before Linguine is done cooking:
In saucepan heat Olive Oil
Combine garlic, parsley, and chopped clams.
If you use fresh clams place them on top so they open.
Cook over medium heat for approx 5 minutes.
Serve over Linguine and top it off with the Romano cheese.
Are you a Linguine and clam sauce lover? Well, if so, don't be fooled by the simplicity of this recipe ...it's delicious. Give it a try.
1 cup olive oil
3 garlic cloves, chopped
2 (6 oz) cans clams (we use cans of chopped clams)
1 cup fresh parsley, chopped
12 fresh clams (optional)
1lb. linguine (cooked)
Linguine pasta
Romano cheese
salt and pepper to taste
Minutes before Linguine is done cooking:
In saucepan heat Olive Oil
Combine garlic, parsley, and chopped clams.
If you use fresh clams place them on top so they open.
Cook over medium heat for approx 5 minutes.
Serve over Linguine and top it off with the Romano cheese.
Ham Glaze...
My family loves ham, but only if I baste it with this super-easy-to-make glaze:
2 tbsp flour
1 tbsp mustard
1 cup brown sugar
Add vinegar until it forms a paste
I told you it was easy :)
2 tbsp flour
1 tbsp mustard
1 cup brown sugar
Add vinegar until it forms a paste
I told you it was easy :)
Categories
Sauces
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