SAUCES

Apple-Orange Cranberry Relish

Apple-Orange Cranberry Relish

Most cranberry relishes are canned and indistinguishable in any holiday setting. It’s only on the table because people think it’s traditional. Well…forget all of that and make room for a real showcase star! This Apple-Orange Cranberry Relish is INCREDIBLE!

 
Spaghetti Aglio E Olio - Great Neighborhood Cooks

Spaghetti Aglio E Olio

I must admit that I really love carbs:  I really love good bread (Thank You – DeRomo’s Gourmet Italian Market), all kinds of pasta but I’m much fussier about potatoes. I have what I call my “To Tight Pants Rule”.  You all know what I’m talking about – when pants get to tight, cut back on the carbs.

 
Shrimp Ravioli Pasta - Great Neighborhood Cooks

Spinach Ravioli with Shrimp & Mushrooms in Garlic Cream Sauce

We had a crazy weekend & to be honest I didn’t feel like a trip to the grocery store yesterday.  I made up this recipe with the ingredients I had on-hand.  I don’t usually like packages ravioli but was pleasantly surprised at how good the RANA spinach ricotta ravioli was – light and flavorful!

 
grandmas sweet ketchup - Great Neighborhood Cooks

Grandma Nora’s Sweet Ketchup

This recipe originally came from my Grandma Aman and is much coveted by family members. It’s a must autumn and winter delight. In fact, I was back in upstate New York this summer visiting our daughter and grandchildren and was soon asked to make a fresh batch of ketchup. My youngest sister Mary and I made a huge batch calling for 56pounds of tomatoes which took an entire day. Whew!! Our family typically serves this with pork and sauerkraut or meatloaf but there are many other possibilities such as hamburgers or pot roast. I usually double the recipe as peeling 14 pounds of tomatoes takes some time. Just bring a large pot of water to boil, drop in tomatoes and when they start to blister remove, cool and peel.

 
BEARNAISE SAUCE - Great Neighborhood Cooks

Béarnaise Sauce

Rob Loves Bearnaise Sauce!!!.  I usually make it when we are grilling a Filet Mignon. This is really a basic recipe, but I usually add a little bit more tarragon, fresh from our herb garden. Believe me, Rob will eat this sauce on almost anything. He loves it on poached […]