8 : oz Tomato Sauce
2 : tb Olive Oil
1 : tb Red Wine Vinegar
1 : Clove Garlic; Finely Minced
1 : ts Basil
1 : ts Oregano
1 : ts Black Pepper
2 : tb Chopped Onion
1 : tb Butter Or Margarine
8 : oz (1 Can) Tomato Sauce
1/4 : ts Dried Basil, Crushed
1/8 : ts Dried Thyme, Crushed
Dash : Dash Freshly Ground Pepper
1 : c Water
1 : ts Instant Chicken Bouillon
Parmesan : Parmesan Croutons
2 : tb Olive oil
1 : md Red onion; chopped
1 : md Bell pepper; chopped
2 : Or 3 garlic cloves; minced
3 : md Carrots; chopped
1/2 : lb Mushrooms; coarsely chopped
8 : c Chopped fresh seeded
-- : -- tomatoes
-or- : -or-
28 : oz Canned tomatoes
1 : ts Aniseed; crushed
1 : Bay leaf; broken
1/4 : c Dry red wine
1/4 : c Fresh oregano; chopped
1/4 : c Fresh basil; chopped
1/4 : c Italian parsley; chopped
2 : tb Lemon balm; chopped
1 : pk (8 ounce) frozen cut green
-beans : -beans OR equiv. fresh,
-lightly : -lightly cooked
1 : c Chopped tomatoes
1 : sm Onion, sliced, in rings
1 : Clove garlic, minced
1/4 : ts Oregano or basil leaves,
-crushed : -crushed
1 : /2 c Plain yogurt
3/4 : c Mayonnaise
1 : /2 tb White wine vinegar -- or to
Taste : Taste
3/4 : c Minced fresh parsley
1 : lg Red onion -- quartered and
Sliced : Sliced
3/4 : c Finely chopped fresh herbs
Basil, : Basil, dill, etc.
1 : /2 lb Tricolor pasta
4 : -6 oz. trout fillets; (fres
1 : tb Chopped parsley
1/4 : c Dry white wine
2 : tb Butter
1/3 : c Sour cream
1 : tb Chopped onion
1 : pn Chervil
1/4 : c Soft bread crumbs; buttered
1 : pn Tarragon
Salt : Salt and pepper
5 : lb Whole turkey breast, boned
1/4 : c Parsley, chopped
2 : tb Fresh thyme, minced
Salt : Salt
Pepper : Pepper
2 : oz Fontina cheese, sliced
2 : oz Prosciutto
4 : Sprigs of parsley or thyme
2/3 : c Chicken broth
1/3 : c Dry white wine
2 : tb Cornstarch
2 : tb Cold water
4 : Boiling potatoes
-(about : -(about 1 pound)
2 : sm Sweet potatoes or yams
-(about : -(about 1 1/2 pound)
1/2 : c Olive oil
2 : tb Chopped fresh parsley
1 : tb Chopped fresh tarragon
-OR- : -OR- thyme (1 tsp. dried)
1/4 : ts Red pepper flakes
1/2 : ts Freshly ground pepper
1/2 : ts Salt
4 : Loin or rib veal chops, each
-about : -about 1/3 pound, each about
-3/4-inch : -3/4-inch thick
1 : tb Butter, (up to 2)
4 : sl Bacon, chopped
3 : tb Minced shallots
1 : Lime, juice of
Water : Water
1 : c Loosely packed chopped fresh
-herbs: : -herbs: tarragon, mint,
-basil : -basil and parsley or a
0: 1
1: In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of the flour, the sugar and the dissolved yeast
2: Using a non- metal spoon, beat until smooth and creamy
3: Stir in the remaining 1 cup milk and 1 cup flour
4: Cover with a clean kitchen towel and set in a moderately warm spot (about 70F
5: ) Let stand for 24 hours, at which point the batter should smell pleasantly sour
6: 2
7: Transfer to a tightly covered glass or plastic container and place in the refrigerator
8: Stir with a nonmetal spoon once a day for 5 days
9: 3
10: To use the starter, measure out what you need and let it come to room temperature
11: Replenish it with equal parts of flour and milk, plus half a part of sugar
12: (For example, if you remove 1 cup of starter, stir in 1/2 cup flour, 1/2 cup milk, and 1/4 cup sugar
13: ) The starter may be stored in the refrigerator indefinitely, but flavor develops best when batter is used and replenished often
14: From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini