Your Dreams Coming True In The Kitchen

T he other day I found some cheap cherry tomatoes and went ahead and bought them knowing that I could find something to do with them. As I had nothing to do that afternoon, thought of making an all purpose sauce and freeze it . It could be of use some day I would be cooking chicken, beef, seafood or pasta....

I have recently thought of another way of preparing ground beef sauce for pasta, moussaka, or any other dish which needs this sauce. Bottom line is...

Ragù Alla Bolognese by Sonia Peronaci www.giallozafferano.it T he famous meat sauce called Ragú alla Bolognese, means meat sauce, a specialty of Bologna, the capital of the region of Emilia-Romagna in Italy....

Sweet Red Pepper Sauce With Piment d'Espelette I t is always handy to have a ready sauce which can be used hot or cold especially when it is made with olive oil....

W e have finally learned how to make a Mexican salsa. This salsa is basically made of fresh vegetables. My fridge is full so is my freezer (don't know till when)  what can I do with the extra salsa...

Caution: Very Spicy Hot!! Ingredients For Our Salsa - You See The Long Greek Chilies.. T here are many things I don't know. I have this great urge to learn and share them with you. Like "Salsa" for example. I don't mean Salsa the Latin dance or the Greek salsa which means a sauce of any kind , I mean Salsa used with Mexican food.  Today I am going to learn how to make it which I know is very easy and I am sure many of you guys out there especially people of Alaska and the rest of United States know how to make. So...now for salsa...

W oke up this morning and felt like eating turkey with tomato sauce.  I had something in mind but I wanted to share with you something different. After looking through "Biggest Cookbook In The Universe" (the internet), fell on Elise's May 22, 2007 recipe on "Simply Recipes" upon which I chose to base my today's recipe with a few twists of my own....hope you don't mind Elise?

T rying to eat light during summer is making everybody try to force his mind to come out with new ideas. Combining my bread recipe, my special tomato sauce recipe , eggplant, and cottage cheese I ended up with a delicious Greek pizza.

 Teriyaki sauce : ½ cup of soy sauce. Pepper no salt cause of the soy sauce.. 4 cloves of garlic crushed and minced. 2 Tbsp. oil. 2 Tbsp. dry vermouth. 1 Tbsp. honey

M aybe it is time to share with you some more pasta sauces.

A colorful delicious dish which makes your mouth water just by reading the recipe.

T his recipe my friends is one of the most presentable. The mixture of common inexpensive black fish roe (caviar), with fresh cream produces a black sauce turning the white spaghettini black when mixed together.

T his sauce is a bit tricky in the sense that the clams have to be quickly steamed before the sauce is started. Once steamed, discard any clams which have not opened and strain the liquid from the sand which came out of the clams.

T his sauce is rich in Omega 3, good for your health, and is very tasty if, of course, you like fresh sardines.

T his is a very popular recipe both in north and south Italy and is delicious! You can make it with or without tomato. It is quite a filling sauce especially when you can use a bit more tuna: for example a can per person between 200 and 250 gms of tuna per can. This can be the main meal with a salad on the side.

A s you may have noticed by now that you can make a sauce for pasta with almost anything you have in the fridge. So if you have smoked bacon or ham (which ever you prefer)it will do the job quite well and impress your guests.

T his spaghetti preparation is good for those evenings you are back from the office, tired, alone, don't want to order out and all you have in the fridge is old hard cheese and butter. This dish is may be too simple for guests but just for you.

T he ultimate pasta meal served with a green salad and a white wine of your choice.

T his is a very colorful and tasty sauce when you invite friends over who share the same tastes with you. The whole dish is quite impressive especially when black tagliolini (made with the black ink of the cuttlefish). Tagliolini are thin tagliatelle.

T oday's sauce is slightly more complicated in the sense that you will need more ingredients. It is however a sauce that will impress your guests. You can serve it with Tagliatelle (noodles), Papardelle (one inch wide noodles), or any kind of Pasta you wish, on grilled steak served with thin French fried potatoes, or fill puff pastry "Volovan" served as a starter in a formal dinner.