RECIPE FOR MARRIAGE RECIPES

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RAO'S SAUCE RECIPE (COPYCAT) - RECIPES.NET



Rao's Sauce Recipe (Copycat) - Recipes.net image

Made with canned tomatoes, this copycat Rao's sauce recipe offers a tangy and herb-loaded marinara, perfect for your favorite Italian dishes.

Provided by Jed

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 7

46 oz canned, whole San Marzano tomatoes
1⁄4 cup olive oil
3 tbsp minced garlic
2 tbsp minced onions
4 chopped fresh basil leaves
1⁄8 tsp finely chopped fresh oregano
to taste kosher salt and fresh ground black pepper

Steps:

  • Remove the tomatoes from the cans, reserving the juice.
  • Using the hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces.
  • In a pot or saucepan, place the olive oil over medium heat.
  • Gently saute the minced garlic and onion for about 30 seconds until fragrant.
  • Add the crushed tomatoes, juice included, and bring to a boil over high heat.
  • As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.
  • Around the 1½ mark, add the oregano and basil.
  • Use an immersion blender to blend the sauce quickly and easily.
  • Add salt and pepper to taste.
  • Serve and enjoy!

LEBKUCHEN RECIPE | MARTHA STEWART



Lebkuchen Recipe | Martha Stewart image

The German town of Nuremberg has been famous for its lebkuchen since the late 1300s. The soft, cakey cookies are traditionally made with several spices, candied citrus peel, hazelnuts, and almonds.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 17

Number Of Ingredients 18

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/3 cup blanched whole almonds (about 1 3/4 ounces), toasted, plus more untoasted for decorating
1/3 cup blanched hazelnuts (1 1/2 ounces), toasted
1/3 cup diced candied orange peel
1/3 cup diced candied lemon peel
4 Medjool dates, pitted and chopped
3 ounces almond paste, crumbled into small pieces
1/3 cup apricot jam
3 large eggs
3/4 cup packed light-brown sugar
1/2 cup plus 3 tablespoons confectioners' sugar
2 tablespoons whole milk

Steps:

  • Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
  • Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
  • Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set.

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