KMama Sauce Spicy (12 oz.)
Transfer the cooked eggplant to a bowl. Before you start cooking the rest of the eggplant, fill a pasta pot ⅔ full with hot water. Add a couple of teaspoons of salt, cover the pot and heat it on high. Sauté the remaining eggplant cubes as before. (Add ½ cup of olive oil to the pan, and add the cubes without stirring.
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Stir in the vodka and let it cook for 3 minutes to reduce. Stir in crushed tomatoes and the bacon. Put the heat on low and add cream. Stir to combine. Add about ¾ teaspoon black pepper. Let the sauce cook on low for 20 minutes, adding cheese during the last five minutes. After the cheese is added, taste for salt.
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Step One: Add the butter to a saucepan and melt over medium heat. Add your garlic, if using, and sauté until they turn translucent. Step Two: Add the cream and whisk continuously; until it begins to bubble and thickens. Step Three: Add the optional parsley, basil, and salt, and pepper. Whisk together until smooth in consistency.
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Add sherry, lemon juice and Dijon mustard. Allow to reduce. Then reduce heat to medium and stir in butter. Add parsley and salt and pepper to taste. Pour sauce over the grilled sirloin and serve.
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Preheat oven to 350 degrees F. To make the potatoes, in a small bowl mix the bread crumbs, 1/2-cup olive oil, and a pinch of salt and pepper together. Cover potatoes generously with bread crumb.
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Cover, and set aside. Preheat a gas or charcoal grill to medium heat. Lay the steak on the grill, and grill the first side for 8 to 10 minutes, until the meat is well browned and marked. Turn onto the other side, and cook for another 8 to 10 minutes. Set the steak on its edges, letting it stand or holding it with tongs, and grill the edges.
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Ingredients: 1lb veal chop; 1 cup sautéed spinach; 1/2 cup julienned sun dried tomatoes; 1/2 cup mozzarella cheese; Salt, pepper, granulated garlic; 1 cup alla mama sauce
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Pasta alla Mamma Rosa. 1. Cook pasta according to package directions. 2. Meanwhile, saute the onion in the olive oil in a large skillet over medium heat. When it has softened, add the ham or pancetta and cook and stir for a few minutes. Pour in the passata (tomato sauce) and let cook and reduce for a little bit.
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Step 2: Cook the béchamel sauce. First, melt the vegan butter in a saucepan. Then stir in the flour and sweat for 1 minute. Now slowly add the soy milk and bring to a boil, stirring constantly, until the sauce thickens. Season to taste with salt, pepper, nutmeg and nutritional yeast flakes.
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Directions. In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the.
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Add 2 tablespoons of butter and garlic to the pan and cook until garlic becomes fragrant. Make sure to stir all the time so the garlic doesn't burn. Add mushrooms and cook until they become tender. Then add sherry. Add the rest of the butter, powder, salt, and pepper. Stir so it combines until it completely melts.
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Cook the pasta while you're making the sauce, strain it, and set aside. Add the tomatoes and tomato paste, making sure to stir well. Then, stir in the vodka and bring the mixture to a low boil. Simmer for 5-7 minutes with the lid on, leaving a small crack for steam to escape.
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For the sauce preparation: In a sauté pan add the oil, garlic, crushed red pepper and black pepper. Cook on medium heat till garlic turns light brown. Now add brown gravy, wine, pepper juice and butter. Stir and simmer for 5 minutes. Add squid rings in the sauté pan and toss.
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Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until lightly browned, about 3 minutes per side. Transfer to a plate and set aside. 2. Reduce heat to medium-low and add the garlic to the skillet; sauté for 1 minute until fragrant. Pour in the white wine or beef broth, scraping up any brown bits from bottom.
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Once simmering, lower the heat and cover the pan partly. Allow to cook for 20 to 30 minutes or until thick enough for your preference. Cook the pasta. While the sauce is cooking, cook ¾ pound spaghetti (or long, thin pasta of your choice) in a pot of water until al dente.
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Finely chop anchovis. In a large skillet, heat olive oil, but not to smoking point! Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps. Fry for about one minute, then add tomato paste. Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
