Pizza Sauce With Caraway Seeds Recipes

Steps:

• Cut chicken into 1/2-inch wide strips and season with salt and pepper. Combine in a medium mixing bowl with 2 tablespoons vegetable oil. Toss to coat.
• Heat remaining oil in a large skillet over high heat. Fry chicken strips until golden all over but pink inside, about 1 minute per side. Remove from pan and reserve.
• In same pan, add white mushrooms and shallots and cook over moderate heat until soft, about 2 minutes. Add caraway seeds and carefully cook just until aroma is released, about 1 minute. (It's easy to burn the seeds.) Remove from heat. Add Madeira and cook over high heat until reduced by half, and stir in drained soaked mushrooms, stock and cream. Reduce by about half, or until cream has thickened sauce to suit your taste.
• Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat. When sauce returns to a boil, remove from heat, and serve. Spoon chicken over a bed of Wide Egg Noodles. Ladle on sauce and serve immediately.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil and simmer for 10-15 minutes. Stir occasionally.
• Cool slightly before using.
• Cool completely before freezing.

Steps:

• Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
• Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
• Stir baking soda into pizza sauce, mixing until thoroughly combined.

Steps:

• Combine all ingredients except tomato paste.
• Cover and simmer over low heat for 20-30 minutes, stirring occasionally.
• Remove heat.
• Stir in tomato paste to thicken.

Steps:

• Knead oil and 1 1/2 teaspoons caraway seeds into dough in a large bowl until oil is absorbed, then divide dough into 16 pieces. Loosely cover with plastic wrap and let stand 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll each piece of dough into a thin log as long as the width of your baking sheets. Divide logs between 2 ungreased baking sheets, then brush lightly with some of egg wash and sprinkle with salt and remaining 1 1/2 teaspoons caraway seeds. Bake breadsticks, switching position of sheets halfway through baking, until just golden, about 25 minutes.

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until lightly golden brown. , Meanwhile, in a large skillet, saute kielbasa in butter until browned. Spread mashed potatoes over crust. Layer with sauerkraut, kielbasa, cheese and caraway seeds. Bake for 10-15 minutes or until golden brown.

Steps:

• Heat the oil in a large deep skillet with a lid over medium heat, then add the onion, half the caraway seeds, and the chives. Cook until the onion softens, about 5 minutes, then add the stock and the other liquids; raise the heat to high and reduce by about half; this will take just a few minutes. Season with salt and pepper.
• Sprinkle the fillets with salt and pepper and the remaining caraway seeds. Lay the fillets in the liquid, cover, turn the heat to medium, and poach until the fillets are white and opaque throughout, about 5 minutes (the fish is done when it offers little resistance to a thin-bladed knife). Garnish with chives and serve immediately.

Steps:

• In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain. , In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves. , Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm. , In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.