EASY PASTA SAUCE FOR ONE
Chunky, fresh, easy pasta sauce.
Provided by Gillian Rajchel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Put oil in a medium saucepan over medium heat until hot. Add tomato and garlic and cook until soft, about 3 minutes. Add Italian seasoning, salt, and pepper; cook until sauce is fragrant, about 5 minutes. Add chopped basil and cook until soft, 1 to 2 minutes.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 10 g, Fat 27.9 g, Fiber 4.3 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 163.6 mg, Sugar 3.5 g
QUAIL WITH MUSHROOM SAUCE
"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.
Nutrition Facts : Calories 392 calories, Fat 24g fat (13g saturated fat), Cholesterol 122mg cholesterol, Sodium 367mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.
QUAIL SAUCE FOR FRESH PASTA
Steps:
- Wash the quail inside and out under cold running water, then pat thoroughly dry with kitchen towels.
- Choose a sauté pan that can contain all the quail in one layer. Put in the oil and turn on the heat to medium high. When the oil is hot, add the quail. Brown the birds on all sides, then remove them from the pan. Leave the heat turned on.
- Add the chopped onion, celery, carrot, sage, and rosemary, and cook for a minute or two, stirring frequently. When the vegetables have become lightly colored, return the quail to the pan, adding salt and pepper.
- Turn the birds over a few times, and after 2 or 3 minutes, add the wine. Let the wine bubble for a minute or less, then turn the heat down to medium low and put a lid on the pan.
- When the quail have cooked for 20 minutes, add the cut-up tomato; turn the birds over two or three times; put the lid on the pan, setting it slightly ajar; and cook until the quail meat comes easily off the bone, another 25 minutes or so. Check the pan from time to time, and whenever you find that the cooking juices are drying up, add 2 to 3 tablespoons of water.
- Using a slotted spoon, remove the quail from the pan, and as soon as they are cool enough for you to handle, remove the skin and take the meat off the bone. Look out for and pick out any tiny bones.
- Return the meat to the pan, and turn it in the pan juices for a minute or two over low heat. Toss the pasta with the entire contents of the pan, adding freshly grated Parmigiano-Reggiano cheese.
- Presentation note: If you leave the tiny quail drumstricks with the bone in and hold them back when tossing the pasta, you can place them decoratively over each individual plate of pasta.
RICH BASIL PASTA SAUCE
The ingredients are very simple but the flavor is very rich and deep. My mom told me to make a pasta sauce with some fresh basil she had on hand. I searched everywhere for something simple with simple ingredients and couldn't find anything so I created this. I used it with spaghetti but works will with any pasta. It's very good!! I like to mix the milk with whipped chive flavored cream cheese for extra kick.
Provided by silver282
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put garlic cloves and basil in food processor and process until smooth.
- Add olive oil and paramsean to the mixture and process until smooth.
- Set aside.
- Heat the butter onto a large pan or wok until melted.
- Mix in the basil mixture and stir over medium heat.
- Cook until garlic is clear and basil is soft for 4 minutes.
- Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.
More about "quail sauce for fresh pasta food"
CLASSIC QUAIL PASTA PRIMA VERA RECIPE - MYFOODBOOK
From myfoodbook.com.au
QUAIL WITH RED WINE SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
HOMEMADE SPAGHETTI SAUCE {FRESH TOMATOES}
From favfamilyrecipes.com
QUAIL RECIPES | FOOD & WINE
From foodandwine.com
10 BEST QUAIL SAUCE FOR QUAIL RECIPES | YUMMLY
From yummly.com
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE - RICARDO
From ricardocuisine.com
A WORK IN PROGRESS: QUAIL SAUCE FOR PASTA - BLOGGER
From madball911.blogspot.com
FRESH TOMATO AND BASIL PASTA SAUCE - JAMIE COOKS IT UP
From jamiecooksitup.net
CAN YOU COOK FRESH PASTA IN THE SAUCE? - I'M COOKING
From solefoodkitchen.com
PAN-ROASTED QUAIL WITH PLUM PAN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
SQUARE SPAGHETTI WITH QUAIL SAUCE RECIPE FROM PASTA BY ANTONIO ...
From cooked.com.au
SAUCES FOR FRESH PASTA - THE BOSTON GLOBE
From boston.com
9 FRESH PASTAS PAIRED WITH THE PERFECT SAUCES - ALLRECIPES
From allrecipes.com
FRESH PASTA WITH BRAISED QUAIL - THE WAY THE COOKIE CRUMBLES
From crumblycookie.net
10 BEST QUAIL SAUCE FOR QUAIL RECIPES | YUMMLY
From yummly.co.uk
PASTA CARBONARA WITH QUAIL EGGS | SPRING CREEK QUAIL EGGS
From springcreekquail.ca
CAPRESE PASTA WITH FRESH MOZZARELLA - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
QUAIL WITH FIG SAUCE | SAVEUR
From saveur.com
QUAIL CREEKS FRESH BERRIES WITH ROMANOFF SAUCE FOOD
From wikifoodhub.com
QUAIL IN POMEGRANATE SAUCE - SAVEUR
From saveur.com
SQUARE SPAGHETTI WITH QUAIL SAUCE RECIPE FROM PASTA BY ANTONIO ...
From cooked.com
QUAIL SAUCE - RECIPES | COOKS.COM
From cooks.com
10 BEST ITALIAN QUAIL RECIPES - YUMMLY
From yummly.com
QUAIL SAUCE FOR FRESH PASTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE RESTAURANT QUALITY PASTA SAUCES AT HOME
From reluctantgourmet.com
FRENCH GOURMET FOOD: QUAIL IN PEPPERCORN SAUCE WITH PASTA AND …
From frenchgourmetfood.blogspot.com
MAMA’S QUAIL IN RED WINE SAUCE RECIPE - FOOD.COM
From food.com
PAPARDELLE AL RAGǔ D’QUAGLIA (QUAIL SAUCE PASTA) - BACK YARD FARMER
From backyardfarmer.co.nz
STUFFED QUAIL WITH ORANGE SAUCE | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
FRESH PASTA WITH QUAIL | COOK WITH JEAN
QUAIL SAUCE FOR FRESH PASTA FROM MARCELLA CUCINA BY …
From app.ckbk.com
QUAIL – RECIPES | BACK YARD FARMER | PAGE 2
From backyardfarmer.co.nz
10 QUICK AND EASY PASTA SAUCES - LA CUCINA ITALIANA
From lacucinaitaliana.com
QUAIL SAUCE FOR PASTA | POULTRY RECIPES, FOOD NETWORK RECIPES, …
From pinterest.co.uk
PASTA WITH VODKA SAUCE AND SAUSAGE - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love