Recipes

~Marco’s Salad Dressing~
(serves 4)

2 tablespoons Marco's Mild Sauce (or Hot for Fiery taste)
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 tablespoon Lemon Juice
- Salt to taste


Place your favorite lettuce in a bowl while mixing all the liquid ingredients into a cup. Pour the dressing onto the greens and mix well.
Croutons to taste.. a must....!!!!!

~Marco’s Broccoli~
(serves 4)

4 cups Broccoli
4 tablespoons Marco's Mild Sauce (or Hot for Fiery taste)
2 tablespoons Olive oil
-  fresh garlic chopped fine to taste
1 tablespoon Lemon Juice
- Salt to taste


Mix all liquid ingredient with the garlic in a bowl, then put the fresh broccoli (or frozen) in the bowl and mix well. Place the broccoli in a baking pan and bake for 20 minutes at 400 degrees or
until they look well to roasted.

~Marco’s Hot Garlic Spaghetti~
(serves 4)

8 oz. Spaghetti
8 tablespoons Marco's Hot Sauce
- fresh garlic chopped fine to taste
8 tablespoons Olive Oil
- Salt to taste

Boil the spaghetti in a large pot, in the meantime place oil and garlic into a saucepan and let the garlic sauté for a minute. When the spaghetti are a minute away to be ready pour the Hot sauce in the oil/garlic mix,
then add in the spaghetti and mix well. Serve hot.
 

~Marco’s Sauté Salmon~
(serves 4)

15 oz Salmon
8 tablespoon Marco's Mild Sauce (or Hot for Fiery taste)
- fresh garlic chopped fine to taste
1 teaspoon Old Bay seasoning
1 tablespoon olive oil
- Salt to taste

Cut the Salmon into 1 1/2" cubes and place in storage bag, adding all ingredients except the oil .  Shake bag well and place in refrigerator for 2 hours.  After this time, heat oil in a sauce pan on medium high heat, empty contents of bag into pan and cook for 3 minutes on each side or until salmon is fully cooked.  

~Marco’s Sauté Shrimp On A Skewer~
(serves 4)

20 Shrimps
8 tablespoon Marco's Mild Sauce (or Hot for Fiery taste)
- fresh garlic chopped fine to taste
1 teaspoon Old Bay seasoning
1 tablespoon olive oil
- Salt to taste

Place the Shrimps in storage bag, adding all ingredients except the oil.  Shake bag well and place in refrigerator for 2 hours.  After this time, heat oil in a sauce pan on medium high heat, place shrimps on a skewer and place them into the saucepan emptying the contents of the bag into saucepan. Cook for 1 minutes on each side or until shrimps are fully cooked. Other version is to place skewed shrimps in the barbecue and let it cook for 1 minute on each side or until fully cooked and add more Marco's Sauce for more roasted flavor.

~Passow’s Not Yet Famous Scrambled Eggs~

2 eggs
1/4 cup of Marco’s Not Quite Famous Salsa
2 1/2 tablespoons of Mozzarella Cheese
- Salt to taste

Grease the pan and pre-heat (medium to high heat). Whip the eggs, dump them into the pan and quickly add 1/4 cup of Marco’s Not Yet Famous Roasted Vegetable Salsa (heat version is up to you). Proceed to scramble the eggs. Once cooked, turn the heat to low, sprinkle the Mozzarella Cheese on top of the eggs, cover the pan. Once the cheese is melted, transfer to plate and eat.