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Author: admin, 26.02.2015. Category: Organic Food

This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped. Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente. After reading the reviews I thought that this would be a good recipe - but I was disappointed. Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.

This recipe is as simple as simple can get, but it also stays true to clean, classic flavors. You can either toss the remaining pasta with the sauce (my preferred method), or ladle the sauce over the penne. Recipe of the Day: Fan-Favorite Guacamole Salad If you love guac so much you don't even need the chips, you're going to love this. I made my raviolis using wonton skins and they turned out very good, but the Tomato Vodka Sauce was very disapointing. It involves you, an enormous green salad, crusty bread and vino — and your special someone. Add the Italian seasoning, crushed red pepper and vodka; let it simmer another five minutes or so.

Ina deconstructed the favorite dip into a chunky salad with the usual fresh ingredients, plus satisfying black beans and an invigorating lime vinaigrette.
Or just throw caution to the wind and dive headfirst into a huge bowl of carbs, which is highly recommended.

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