Cucumber-Dill Yogurt Dip

Ingredients
2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper
Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes
Directions
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

Per Tablespoon (does not include vegetables for dipping): Calories: 8; Total Fat: 0.5 grams; Saturated Fat: 0 grams; Protein: 0.5 grams; Total carbohydrates: 1 gram; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 2 milligrams; Sodium: 54 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_202590_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Bennett Easy Salsa

Layer in your blender:

1 can of stewed tomatoes
1 can green chilis
Handful of cilantro
3 chopped green onion
Final can of stewed tomatoes
little garlic salt to taste
Top with 5 crushed Tepin.
Blend.

Alfredo Sauce

Ingredients:
3 Tbsp. butter
Salt and pepper to taste
2 Tbsp. all-purpose flour
3 cups milk, room temperature
¼ tsp. nutmeg
2 Tbsp. parmesan cheese
fettuccine pasta

Method:
Add 3 Tbsp. butter to the pan and let it melt.
Add flour and stir with a whisk to make a roux.
Remove from heat and slowly add milk while stirring. Then return to the heat and bring to a boil.
Add nutmeg, salt and pepper and Parmesan.
Continue cooking, then add shrimp. Set aside.
Cook fettuccine in boiling water until almost al dente.
Remove from water and add to the sauce.
Let sit and thicken before serving.

Sweet Runny BBQ Sauce

3/4  C ketchup
3/4 C barbeque sauce
1/4 C honey
1 tsp apple cider vinegar
1 tsp soy sauce
1/2 tsp onion powder
Mix together and enjoy!

OR

3/4 cup ketchup
3/4 cup brown sugar
1/4 cup honey
1 tsp. cider vinegar
1 tsp. soy sauce
1/2 tsp. onion powder
This one makes it more runny...

The Perfect Tomato Sauce

Recipe by Fabio Viviani

Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife.

Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.

Add tomatoes and generous pinch of salt and pepper.

Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.

Add 3 more Tbsp. more of EVOO, turn to higher heat.

Crush tomatoes with the back of a wooden spoon.

Cook until the oil turns red. This will tell you the sauce is done!

Cook's Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.

Bolognese Sauce

Recipe by Fabio Viviani
Yields: 2-3 quarts of sauce
Ingredients:
3 tbsp. light olive oil
2 cups celery, diced
2 cups carrots, diced
2 cups onion, diced
1 sprig rosemary
1 sprig sage
5 cloves garlic, smashed
1 cup white wine
2 lbs. ground beef
2 cups red wine
2 cups Fabio's Marinara Sauce
1 cup tomato paste
salt and pepper, to taste
**See the recipe for Fabio's fresh fettucine noodles
Method:
Heat a large sauce pan over medium high heat,
Add olive oil and allow to heat up on the flame.
Add celery, carrots, and onion, rosemary and sage and cook until caramelized.
Add crushed garlic, then deglaze with white wine and reduce to almost dry.
Add ground beef and cook until no traces of pink can be found.
Add red wine to deglaze and reduce.
Add marinara sauce then tomato paste, and reduce until thick and rich.
Season with salt and pepper, to taste.
MANGIA!

Béchamel Sauce

Recipe by Fabio Viviani
Yields: 1 ½ quarts sauce
Ingredients:
1 stick (4 oz.) butter

2 oz. all-purpose flour

1 tsp. nutmeg
1 quart milk
salt and pepper to taste
Method:
Melt butter in deep saucepan.
Reduce heat to low, and mix in flour.

Add nutmeg.

Remove from heat and slowly add milk.
Return to heat and bring to a boil, mixing continuously.
When desired consistency is reached, season with salt and pepper.
Turn off heat, and let the sauce rest for 30 minutes.