PASTA ROSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil for the pasta.
- For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.
COPYCAT CARRABBA'S POLLO ROSA MARIA
This is a good copy cat version of this delicious favorite. It is modified from a version I found on Recipegoldmine.com
Provided by gingerkitten D
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Open chicken breasts and lay open side down on a hot grill.
- Grill 3-5 minutes on each side until cooked.
- Remove from grill.
- Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
- Hold folded breast with wooden picks.
- Set on a warmed platter and cover.
- In a large skillet saute the onions and garlic in the clarified butter until tender.
- Deglaze the pan with the white wine.
- Add the butter, salt, and pepper, and mushrooms and cook until tender.
- Add basil and lemon juice and swirl pan to combine.
- Pour mushroom sauce over the Chicken breasts.
Nutrition Facts : Calories 644.4, Fat 52.3, SaturatedFat 28.3, Cholesterol 200, Sodium 248.2, Carbohydrate 6, Fiber 0.7, Sugar 2.3, Protein 36
MARIE ROSE SAUCE
This recipe for Marie Rose sauce, a perfect dipping sauce for Battered Cod, is courtesy of chef Cathal Armstrong.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 4
Steps:
- In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.
ROSA MARINA FRUIT SALAD
My boss gave me this recipe and it is fantastic. Don't be afraid of the combination of fruit and pasta! This makes a great side dish for a potluck or picnic.
Provided by Joy
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 9h
Yield 24
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
- Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.
- Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 35 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 19.5 mg, Sugar 18.8 g
SALSA ROSA - MICHAEL CHIARELLO
Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.
Provided by Brookelynne26
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
- Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
- Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
- Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
SALSA ROSA TOSSED WITH SPAGHETTINI TOPPED WITH GRILLED FLANK STEAK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.
- Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes
- When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water - this will just wash the flavor off! You should have about 4 cups.
- Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely.
- Chop the garlic finely, then use the side of your knife to mash them to a paste - a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender.
- When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick.
- Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.
- Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months.
- Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes.
- To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa.
- Slice the flank steak thinly against the grain and place on top of the pasta.
SALSA ROSA
Directly from Italy: a typical Italian recipe. Try it with salads!
Provided by Lucia
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g
More about "salsa maria rosa food"
RESTAURANT STYLE SALSA RECIPE | RECIPETIN EATS
From recipetineats.com
SALSA MARIA ROSA FROM STANLEY TUCCI | ROSA SAUCE, …
From pinterest.com
10 BEST COPYCAT SALSA RECIPES | YUMMLY
From yummly.com
SEARCHING FOR ITALY WITH STANLEY: TUSCANY MARIA ROSA'S …
From divinacucina.com
COLD PINK SAUCE (SALSA ROSA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARIE ROSE SAUCE - WIKIPEDIA
From en.wikipedia.org
BEST RED SALSA RECIPE (READY IN 10 MINUTES) - COOKIE …
From cookieandkate.com
SALSA ROJA RECIPE - BETTER THAN RESTAURANT SALSA ROJA
From mylatinatable.com
RESTAURANT STYLE SALSA (ROJA SALSA FRITA) | MEXICAN SALSA
From mexicoinmykitchen.com
10 BEST ROSA SAUCE RECIPES - YUMMLY
From yummly.com
THIS VEGETABLE SAUCE IS A TUCCI FAMILY FAVORITE | CNN TRAVEL
From cnn.com
Video Duration 1 min
PREMIUM GOURMET ITALIAN FOOD PRODUCTS - ISOLA IMPORTS, INC.
From isolaimports.com
EASY SALSA ROJA - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
THE SALSA ZONE, SANTA ROSA - PHOTOS & RESTAURANT REVIEWS
From tripadvisor.ca
SALSA ROSA RECIPE - PETSTAFFING
From petstaffing.blogspot.com
RANCHO DE TIA ROSA - HOME
From ranchodetiarosa.com
SALSA ROSA CHINESE BUFFET, LISBON - TRIPADVISOR
From tripadvisor.com
MARIA ROSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STANLEY TUCCI SALSA MARIA ROSA RECIPE
From freelancewithsohail.com
SALSA MARIA ROSA RECIPE STANLEY TUCCI - YAKCOOK.COM
From yakcook.com
ROSA'S SAUCE (SALSA ROSATA) RECIPE - FOOD NEWS
From foodnewsnews.com
STANLEY TUCCI MARIA ROSA SAUCE - THERESCIPES.INFO
From therecipes.info
6 ITALIAN RECIPES INSPIRED BY STANLEY TUCCI’S BEST SCENES
From lacucinaitaliana.com
STANLEY TUCCI SALSA MARIA RECIPE - THERESCIPES.INFO
From therecipes.info
ROSARIO’S AWARD WINNING SALSA – TEXAS MONTHLY
From texasmonthly.com
PARMA ROSA SAUCE RECIPE | MYRECIPES
From myrecipes.com
ITALIAN SALSA ROSSA (TOMATO AND BELL PEPPER SAUCE FOR ... - SERIOUS …
From seriouseats.com
MEXICAN TORTILLAS WHOLESALE | SANTA ROSA
From santarosabc.com
SALSA ROJA — COOKS WITHOUT BORDERS
From cookswithoutborders.com
THIS VEGETABLE SAUCE IS A TUCCI FAMILY FAVORITE - CNN VIDEO
From cnn.com
STANCATO'S - ROSA MARIA PASTA SAUCE CALORIES, CARBS & NUTRITION …
From myfitnesspal.com
AVOCADO TOMATILLO SALSA - STEVEN AND CHRIS - CBC
From cbc.ca
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