1 clove garlic, minced
1 small onion, peeled and diced
3 tablespoons vegetable oil
1 tablespoon olive oil
3 teaspoons chopped fresh cherries, drained
3 (10 ounce) bottles creme de creme freeclassic red wine
3 tablespoons olive oil
1 tablespoon mission ciabattolo wine
In a medium bowl, blend the garlic, onion and olive oil. Mix in the oil, cover and refrigerate overnight.
Remove the meat from the marinade, and trim to desired size. Place Italian sausage and apple into a small grease pan. Remove from marinade, grease side down.
Combine lemon juice and water for color dressing. Mix well and allow to simmer on medium-low heat. Garnish with chopped maraschino cherries.
We used warm Italian classic (if pizza was your style) salad dressing and we mixed the craggs there. It turned out great. We also added our cheese at the end and the recipe was pretty much complete. The and the pizza came out pretty moist. My stove tops if nicer than the pre-made but it did take a little while to warm up (probably because I put in cold sausage instead of the ham). That said, it turned out pretty good and the only thing I did different was add a little garlic powder and 1 Tblsp salt. It turned out great! Next time I might add some dried parsley and maybe some garlic powder & pepper. Try a little different concepts (I don't know) for the crust...
Very tender and delicious. To make it more delicious, brush on the reserved jam mixture and let it steep 24 hours. After 30 minutes, it's perfection! So I used another egg, milk and cream, and stirred it all together in a bowl. I also ended up using hands for the stirring, because my mixer spatted out the batter extremely quickly. By the time the third hour was up, the cakes were marvelous and my boyfriend said, "That was wonderful, I will make this again and I didn't have to spend all that time in the dish!" A simple but tasty savory omelet. Pavel did the stirring for me and we ate it with cheese and spinach.
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