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| Alfredo Sauce
Butter, cream, cheese, and garlic have become the fundamental ingredients of this rich sauce (which originally was only butter, eggs, and cheese). It is best known for topping fettuccine noodles, but is also great on other-shaped pastas as well as on vegetables, chicken, and seafood.
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| Basic Risotto
Risotto was virtually unknown in America until a few decades ago, but it has become one of the most popular items on fine Italian restaurant menus. It is also called Arborio rice, and it differs from ordinary rice in that it is always slow-cooked with flavored broth (and sometimes other ingredients) until it attains a thick, creamy consistency and the rice is saturated with the flavors of its cooking media.
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| Black-Eyed Peas
Black-eyed peas are a familiar sight on the Southern table – a good companion for country steak and mashed potatoes or a welcome fourth on an all-vegetable plate of collard greens, stewed apples, and okra. They are an essential dish for New Year's celebrations, as eating them will bring you good luck for the next twelve months.
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| Collard Greens
Of all the vegetables served at the buffet line of the Blue Willow Inn, proprietor Louis Van Dyke may give the most thought to collard greens, which he calls, "God's gift to the South." He believes that they are always best when cooked a day ahead, chilled and reheated – a process that gives them the opportunity to mellow, and for the good pork flavor to thoroughly infuse the leaves.
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| Garlic Mashed Potatoes
The only two reasons we would consider NOT ordering garlic mashed potatoes with a Harry Caray’s steak are the alternative Vesuvio potatoes and the huge baked potatoes that are also available. Despite such temptations, mashed spuds are impossible to resist, especially if you get a whiff of an order being carried from the kitchen past your table.
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| Green Beans
"In the South, mama always canned green beans from the garden," says Louis Van Dyke of the Blue Willow Inn. "That is why we always used canned green beans, even when fresh-from-the garden are available. "People come to the Blue Willow Inn to eat food like mama or grandmother made; and when it comes to beans, they have to be canned."
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| Potato and Onion Soup
Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.
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| Roasted Garlic Soup
When roasted, even ferocious garlic develops a pussycat personality. With potatoes and cream, six whole bulbs here become the foundation of a mellow soup.
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| Sheboygan Brats
Beyond top-quality sausages, preferably those made in Sheboygan, Wisconsin, the fundamentals of a brat sandwich include good hard rolls and a grill with white-hot charcoal briquets or hard-wood charcoal. Some time back The Sheboygan Press suggested that the sausages be boiled in doctored-up beer before getting grilled, as suggested in this recipe.
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| Tomato Basil Soup
Tomato and basil: from soup to sorbet (yes, sorbet!), these are the most-paired ingredients in the Italian kitchen. Onions and carrots add a deep vegetable sweetness.
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| Tuscan Sausage and Bean Soup
The silk-smooth texture of cannelini sings excellent harmony with rugged sausage in this recipe from Chicago's Harry Caray's
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