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Tomato Sauce

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FOOD
May 2, 2013
Yumtown USA's Moroccan Beef Stew . . . 4 Turkey Chili . . . 2 Corn Bread . . . 2 Ziti, Asparagus, Fresh Tomato Sauce . . . 3 Quinoa Salad . . . 3
FOOD
October 16, 2015 | Samantha Melamed, Inquirer Staff Writer
Domino dish If you're feeling lucky, host a game night with plates to match. These porcelain appetizer dishes are designed by artist Jane Dixon. - Samantha Melamed Game Night Appetizer Plates, six for $24.95 at Crate & Barrel, Cherry Hill Mall, Cherry Hill, 856-662-5499   Canned beauties Tomato season may be just behind us, but you can still taste the local summer bounty by way of Stepped in What, tomato sauce made with Chadds Ford-grown tomatoes and basil.
FOOD
April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.
NEWS
August 9, 1992 | By John V. R. Bull, INQUIRER STAFF WRITER
Stunning, ultra-modern decor and hearty Italian cuisine are the enviable hallmarks of the new Marcello restaurant in Chesterbrook. Marcello was opened four months ago by three brothers who operated two previous restaurants under the name Tre Fratelli - one in Newtown, the other just a few doors away from their new place in the Chesterbrook Village Center. Tre Fratelli in Chesterbrook was closed a couple of years ago and, while the Newtown place still operates under the same name, it has new owners, permitting the brothers to focus all their efforts on Marcello.
NEWS
November 9, 2012
Big Dan's Oregon Avenue If you like 'em: Classic. Topped with provolone or mozz and toasted in the oven to melt the cheese, crisp the bread and create the perfect Italian-American grinder. A People Paper fave. Roll: Liscio's. Price: $5.99 and $6.99. 820 W. Oregon Ave., 215-755-3354, bigdansdeli.com. By George If you like 'em: Fresh. Another leader among People Paper eaters, this one stars some awesome, basil-flecked tomato sauce. (OK, gravy.) Roll: Carangi's.
FOOD
January 7, 2001 | By Marie Oser, FOR THE INQUIRER
In Italy, cooks have produced an endless variety of pasta forms and preparation techniques with delightful results. The larger style pastas provide the foundation for many interesting variations. Combining cooked pasta with other ingredients in a baking dish, heated in an oven, creates dishes often described as pasta al forno. One of the best-known of these dishes is lasagna, which varies in style from region to region. In the United States, lasagna dishes are synonymous with hearty casseroles, layered with wide noodles, a rich cheese filling and tomato sauce.
FOOD
October 10, 1999 | By Marie Oser, FOR THE INQUIRER
Think vegetarian cuisine is nothing but tofu stir-fry and rice and beans? Not so. Creating a gourmet vegetarian meal that satisfies and delights the senses need be limited only by your imagination. With ingredients now available in mainstream markets, it's easy to serve cuisine that is low in fat, high in fiber, rich in phytochemicals, and cholesterol-free. Many of these ingredients are new and traditional soy foods that offer the health-conscious cook an opportunity to re-create favorite dishes within a low-fat, cholesterol-free framework.
NEWS
March 17, 1991 | By John V. R. Bull, Inquirer Staff Writer
Time seems to have stood still at the Red Lion Inn; indeed, little has changed over the years at this popular Burlington County restaurant - not the home-cooked pasta dishes, the country-cozy setting or the informal service. The restaurant is just off the Red Lion Circle in Vincentown, on the edge of the Medford area's rapid urbanization; four miles south on Route 206 is its opposite number - the trendy, ultra-contemporary Tabernacle Inn with charming yuppie cuisine. In many ways, the Red Lion is comfortably old-fashioned; its large dining room glistens in mellowed oak paneling, with cluster chandeliers with tinted globe lamps centered between rough-finished ceiling beams, and large picture windows masked with pleated sheers and framed with a valance and jabot swags in pretty country-red print fabric.
NEWS
September 22, 1991 | By John V. R. Bull, Inquirer Staff Writer
For many of us, Indian summer is the best time to visit the Jersey Shore: The temperatures and ocean are still warm and, best of all for restaurant- goers, the summer crowds are long gone. So now is an excellent time to visit Via Veneto, a splendid southern Italian restaurant in Linwood where everything is home-cooked to order; approaching its two-year anniversary in the Central Square shopping center on Route 9 between Atlantic City and Ocean City, the friendly, informal restaurant is open year-round.
ENTERTAINMENT
April 27, 1990 | By Gerald Etter, Inquirer Food Writer
The escargot might have crept out of the restaurant's name: Bistro L'Escargot, on Fifth Street near South, became simply Bistro about six months ago. But the new management wisely has kept the delicious critter on its menu. This cordial cafe offers a laid-back change of pace from formal dining, yet handles its chores seriously and honestly. It offers reasonably priced food from individual pizzas to pastas and select entrees. The new menu is similar to its predecessor - a dish or two missing; a new one added.
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ARTICLES BY DATE
FOOD
May 20, 2016
Makes 8 to 10 cups 4 pounds fresh tomatoes (or 2 32-ounce cans crushed tomatoes) 3/4 cup olive oil 1 small onion, whole 2 garlic cloves, chopped 2 celery stalks, finely chopped 1/4 cup fresh parsley, chopped, including the stem 3 to 4 fresh bay leaves, whole Salt and fresh black pepper 1. For fresh tomatoes, boil water in a saucepan and add tomatoes. Once the skin begins to wrinkle, remove the tomatoes and peel. Allow the tomatoes to cool and then chop into small pieces.
FOOD
April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.
FOOD
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings   3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes   1. Melt half of the butter in a large skillet over medium heat.
FOOD
October 16, 2015 | Samantha Melamed, Inquirer Staff Writer
Domino dish If you're feeling lucky, host a game night with plates to match. These porcelain appetizer dishes are designed by artist Jane Dixon. - Samantha Melamed Game Night Appetizer Plates, six for $24.95 at Crate & Barrel, Cherry Hill Mall, Cherry Hill, 856-662-5499   Canned beauties Tomato season may be just behind us, but you can still taste the local summer bounty by way of Stepped in What, tomato sauce made with Chadds Ford-grown tomatoes and basil.
FOOD
May 2, 2013
Yumtown USA's Moroccan Beef Stew . . . 4 Turkey Chili . . . 2 Corn Bread . . . 2 Ziti, Asparagus, Fresh Tomato Sauce . . . 3 Quinoa Salad . . . 3
NEWS
November 9, 2012
Big Dan's Oregon Avenue If you like 'em: Classic. Topped with provolone or mozz and toasted in the oven to melt the cheese, crisp the bread and create the perfect Italian-American grinder. A People Paper fave. Roll: Liscio's. Price: $5.99 and $6.99. 820 W. Oregon Ave., 215-755-3354, bigdansdeli.com. By George If you like 'em: Fresh. Another leader among People Paper eaters, this one stars some awesome, basil-flecked tomato sauce. (OK, gravy.) Roll: Carangi's.
NEWS
May 6, 2012 | Liza M. Rodriguez is an educator and researcher focused on family and community issues in Philadelphia
My mom and dad came from Puerto Rico to stay with us after the birth of each of our sons. One of the best gifts they gave us during those weeks was to cook for us. They cooked many things, but most important, they cooked Puerto Rican rice and beans — the best comfort food for exhausted new parents. In our family, my mom, Michelle, makes the rice, and my dad, Ernesto, makes the beans. Mama takes pride in the perfect consistency of her rice: not too dry, not too oily, with just enough salt and a bit of "stuck rice" at the bottom of the pan for the crunchy-rice lovers.
ENTERTAINMENT
September 14, 2011
Norristown-raised actress Maria Bello shares her mother's recipes with her friends. And at age 68, Kathy Bello seems to have embarked on yet another career. She's the author of a self-published cookbook, Aunt Kath's Kitchen: Cooking with Passion and Love for Family and Friends (available through auntkathskitchen.com ) and is 40 recipes in to what could become her next. "My mother has always gathered people, cousins, friends, family, around the table and had conversations.
FOOD
October 9, 2008 | By Keri Fisher FOR THE INQUIRER
We were a Ragu family. That is, we were until my mother saw a commercial in which a man held up a jar of Prego and said, "The first ingredient in Prego is tomatoes," then held up a jar of Ragu and said, "The first ingredient in Ragu is water. " My mother switched her loyalty the next day. The jarred sauces of today are a far cry from those of my youth. The first ingredient in most jars now (including Ragu) is tomatoes, and gone are the lengthy lists of chemical ingredients and several different types of sugar.
FOOD
August 25, 2005 | By Inga Saffron INQUIRER STAFF WRITER
These are the questions that have dogged me during these dog days of summer: Is it better to make tomato sauce in a skillet or a stockpot? Should the tomatoes be peeled and seeded first, or simmered intact? Do carrots and celery belong in a true marinara? Is it overkill to add meat? Butter or olive oil? Can this sweet but pulpy fruit really be transformed into the velvety glory of the Italian table in just 30 minutes, or must it bubble lazily for hours? If I had an Italian grandmother, the answers would no doubt be encoded in my DNA. Perhaps if I had married into an Italian family, I might at least have access to an unimpeachable source.
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