BAKING FISH:

Pre-heat oven to 450 degrees, shake bottle of Sambuca
Sauce open and pour half the bottle into the bottom of a
baking pan, place fish in sauce place in oven and cook for
10 to 15 minutes depending on the thickness of the fish.
Take baking pan out of the oven, plate fish and pour sauce
on top of fish and serve.

SAUTE FISH:

Start with a sauté pan. Turn burner on medium high, spray
pan with food spray and place fish in pan. Brown fish on one
side turn over, shake Sambuca Sauce and pour sauce on
fish. When sauce starts to thicken, fish should be done. Plate
fish, pour sauce over and serve.

GRILLING FISH:

Grill fish until desired temperature and plate. Shake bottle of
Sambuca Sauce open and pour half the bottle into a sauté
pan. Heat on high, reduce sauce until the sauce starts to
thicken and pour over fish and serve.

BAKING SKINLESS CHICKEN BREAST:

Pre-heat oven to 375 degrees, shake bottle of Sambuca Sauce open and pour half the bottle into the bottom of a baking pan, place chicken in sauce place in oven and cook for 35 to 45 minutes depending on the thickness of the chicken. Take baking pan out of the oven, plate chicken,
pour sauce on top of chicken and serve. (You can also use a crock pot.)

SAUTE SKINLESS CHICKEN BREAST:

Start with a sauté pan. Turn burner on medium high, spray pan with food spray and place chicken in pan. Brown chicken on one side turn over, shake Sambuca Sauce and pour sauce on chicken. When sauce starts to thicken, chicken should be done. Plate chicken, pour sauce over and serve.

SPINACH ARTICHOKE CHICKEN SAMBUCA PIZZA:            

Start with a sauté pan. Turn the burner on medium high, spray the pan with food spray and place diced chicken in pan. Brown chicken on one side turn over, shake Sambuca Sauce and pour ½ the bottle over the chicken and add spinach and artichokes. When sauce starts to thicken pour over a large dough, top with asiago cheese and bake in the oven at 500 degrees for 10 to 12 minutes.

GRILLED STEAK:

Grill Steak until the steak is cooked to the desired temperature and plate. Shake bottle of Sambuca Sauce open and pour half the bottle into a sauté pan. Heat on high, reduce sauce until the sauce starts to thicken and pour over the steak and serve.

SAUTE VENISON:

Start with a sauté pan. Turn burner on medium high, spray pan with food spray and place venison in pan. Brown venison on one side turn over, shake Sambuca Sauce and pour sauce on venison. When sauce starts to thicken, venison should be done.Plate venison, pour sauce over and serve.

BAKING PORK LOIN:

Pre-heat oven to 275 degrees, shake bottle of Sambuca

Sauce open and pour half the bottle into the bottom of a baking pan, place pork loin in sauce place in oven and slow cook for the correct time depending on the weight of the pork loin. Take baking pan out of the oven, slice pork, plate, pour. sauce on top of pork and serve. (You can also use a crock pot.)

SAUTEING SHELLFISH (SHRIMP, SCALLOPS, MUSSELS, LOBSTER, CRAB ETC.):

Shake bottle of Sambuca Sauce open, pour into sauté pan add shellfish and turn on high. When the sauce is hot shellfish is almost done. (Don’t forget to turn over your shellfish while cooking) Great over pasta, spaghetti squash and risotto. Enhance your Risotto; In a sauce pan, add 2 cups of Sambuca Sauce, 1 cup of stock, one cup of rice and cook for 35 to 45 minutes or until all liquid is absorbed.

GRILLING SKINLESS CHICKEN BREAST:

Grill chicken until chicken is cooked through and plate. Shake bottle of Sambuca Sauce open and pour half the bottle into a sauté pan. Heat on high, reduce sauce until the sauce starts to thicken and pour over chicken and serve.