I have been making this for over 25 years. It is our special tomato sauce. The aroma of this sauce while it is cooking is wonderful. Sometimes I add some red wine while it is simmering. I really don't know how much this recipe yields but I am guessing 2 1/2 to 3 quarts. I know that I get 2 meals from this sauce. It freezes well. When I make this my family knows they are in for a great dinner!
I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.
I got this recipe from a cooking class about gourmet gifts from the kitchen at Sur la Table. It really is very nice. I have put these in baskets filled with other "gifts from the kitchen" for my neighbors at holiday time.
Great salad. I took a cooking class where we made chickpea fritters and they were so good that it made me research more recipes using chickpeas. I found this and it is so good! From Real Simple magazine.
This is from Sunset Magazine. I belong to a CSA so this is perfect because it uses a lot of the produce I am getting right now. So fresh and delicious! Great on salads and steamed vegetables. Zaar is not taking "spring onions" as an ingredient. You can use green onions or spring onions.
This is from Ladies Home Journal. It is so easy but delicious. You could make these ahead by doing the oven-roast directions. Then take off the foil and transfer to a large pan, recover and refrigerate up to one day. When ready to grill, let stand at room temperature for 30 min., then continue on with the grilling instructions.
This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite.
I did not include the 1-2 hours to chill the salad prep time.