Italian Recipes
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Italian Stir Fry
Serves 2 (or 3 light eaters)
1/2 pound mild Italian sausage
1 clove garlic, minced
1/2 teaspoon Italian herbs
1/2 cup each green, yellow and red bell peppers, cut into
1/2 to 3/4 inch chunks (or 1−1/2 cups green if yellow
and red aren't available)
1/2 medium onion, cut into 1/2 to 3/4 inch chunks
3 or 4 medium mushrooms, sliced
Brown sausage in nonstick skillet over medium high heat,
breaking it up as it cooks. Drain off fat. Add garlic and herbs.
Stir well. Add peppers, onions and mushrooms. Cook quickly until
vegetables are just crispy tender.
Serve with a side of fresh cooked vermicelli topped with a tomato
pasta sauce (I use Five Brothers' Marinara with Burgundy Wine),
and fresh grated Parmesan cheese.
Stuffed Sausage Shells
1 pound Italian sweet sausage
1/2 cup chopped onions
4 slices bread, crumbled
1 egg
1/4 cup fresh parsley or 1 teaspoon dried
20 Jumbo Shells, parboiled and drained
2 jars (15 1/2 ounce) Ragu' Spaghetti Sauce, divided
1/4 cup Parmesan cheese
Pre−heat oven to 350 degrees
1. Prick sausage with fork and parboil in small amount of water, in
covered skillet for 15 minutes. Drain. Chop sausage and fry along
with onions, until brown and crumbly, stirring often. Spoon off
excess fat. Add egg, bread, and parsley, and mix thoroughly.
2. Fill hot parboiled shells with sausage mixture, using a teaspoon.
3. Pour 1/2 Ragu Spagetti sauce into a 13 x 9 x 2 inch pan. Arrange
shells in pan.
4. Pour remaining Ragu sauce over shells. Cover tightly with foil and
bake for 30 minutes, or till hot and bubbly.
5. Remove foil; sprinkle grated parmesan cheese over top and bake
uncovered for about 10 minutes more.
Serve with a salad and homemade bread.
These leftovers freeze very well.
Lasagna
Eileen Jurek
Serves 8-12
1 pound Ground Beef
1 pound lean Pork Sausage
1 can (28 ounces) Stewed Tomatoes
2 teaspoons Garlic Powder
1-1/2 teaspoons Oregano
1 teaspoon Basil
2 cups Ricotta Cheese
1/2 cup grated Parmesan Cheese
12 ounces Lasagna Noodles, uncooked
1/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3/4 cup Water
12 ounces shredded Mozzarella Cheese
In Dutch oven or a large skillet, cook and stir meats until brown.
Drain off fat. Add tomatoes; break up with fork. Stir in tomato
paste, water, garlic oregano, and basil. Heat to boiling, stirring
occasionally. Reduce heat; simmer uncovered for 20 minutes or
until mixture is consistency of spaghetti sauce.
Heat oven to 350°. Stir together ricotta cheese and 1/2 cup
parmesan cheese. Set aside 1 cup of the meat sauce and 1/2
cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x
2 inches, put a layer of meat sauce on the bottom of the pan.
After that, alternate layers of 1/3 each noodles, remaining meat
sauce, remaining mozzarella cheese and the ricotta cheese
mixture.
Spread reserved meat sauce over top; sprinkle with a 1/2 cup
parmesan cheese. Sprinkle reserved mozzarella cheese across
lasagna.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting.
Antipasto
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
Basic Polenta
9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain
Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.
Tomato Bruschetta
1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.
Fettucini Romano Ala Fratelli
1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.
Calamari Imbottiti
8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic
Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.
Focaccia Versiliese
2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil
Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again. Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F. Just before baking, dimple
the top of the dough with your fingertips & sprinkle with some extra salt &
2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
onto a rack & let cool for a few minutes before eating warm or at room
temperature.
VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before
using & toast the pine nuts.
Eggplant Parmigiana
2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.
Caponata
2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE
Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.
Basic Italian Bread
Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt
Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.
Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30−45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.
Risotto alla Parmigiana
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
Gnocchi Alla Giordano
2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Tomato sauce
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.
Manicotti
1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce
Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown
top.
Torta Di Spinaci
10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts
To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.
Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.
Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
trim.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry−lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.
Meatballs (Polpette Alla Casalinga)
2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 − 10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.
Insalata Caprese
4 large fresh tomatoes, sliced 1/4 inch thick
16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
1/4 cup imported olives
On a large platter, arrange tomato and mozzarella slices and basil leaves,
alternating and overlapping each. Drizzle salad with olive oil; Sprinkle
with salt and pepper. Garnish with imported olives.
Pasta Alla Caruso
2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli
Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half−inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
parsley.
Pasta Dough
8 eggs
2 tsp. salt
4 cups all purpose flour
In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x
2" square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.
Tiramisu
4 tablespoons espresso coffee
1 tablespoon Grappa
3 eggs, separated
1/2 cup sugar
8 ounces Marscapone cheese
24 Savoiardi biscuits
1 ounce sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and
lemon−colored. Add the marscapone and blend. Gently fold the egg whites into
the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or
larger serving plate. Sprinkle with half of the coffee mixture. Cover with
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4
hours before serving with grated chocolate.
Pasta E Fagioli
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional
1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.
Cavatelli Sausage With Broccoli
1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese
Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small
chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with
sausage, to cooked pasta and serve with parmesan cheese.
Angel Hair With Balsamic Tomatoes
1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later. Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive
bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the
juice that runs off. (I usually set my colander on a dinner plate). Put the
angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
They should retain their shape. The pasta should finish cooking (usually no
more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated
parmesan cheese.
Spumone Di Zabaglione
6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream
Separate the eggs and place the yolks in the top part of a double boiler.
Place the whites in a stainless steel bowl at room temperature. Add sugar
and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add
marsala and rum and place over double boiler. Beat until frothy and foamy
and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while
whisking. Beat the cream to soft peaks and fold egg mixture into whites.
Place into ice cream machine and chill according to manufacturer's
instructions. Place in freezer, well covered. When ready to serve, scoop
into balls and garnish with crushed amaretti cookies.
Carbonara Sauce
4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water
Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.
Italian Tomato Sauce
2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste
If using whole tomatoes, drain them, reserving the liquid and chop. Reserve
tomatoes and juice in a bowl.
In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt
and pepper and brown over medium−high heat on both sides, about 8 minutes
total. Remove meat and set aside. Reduce heat to medium−low, add the onion
and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute
for 1 minute. Return the meat and any accumulated juices to the pot and add
the wine. Bring to a simmer, and cook uncovered for 3 minutes.
Add the reserved tomatoes (if using crushed or minced tomatoes, just add
them directly from the can) and the salt and bring back to a simmer. Reduce
heat to low to maintain a slow simmer, partially cover, and cook until the
meat is tender, about 45 to 55 minutes, depending on the thickness of the
meat. Remove meat and keep warm. Raise heat to medium and continue cooking
sauce for about 5 minutes, or until sauce has thickened.
Stir in the basil and/or parsley and add freshly ground black pepper to
taste (the sauce will be salty at this point; it will taste fine once added
to pasta). Slice the meat and serve with pasta and sauce.
Stuffed Roasted Peppers
4 − 7 oz. cans roasted peppers
1 cup seasoned breadcrumbs
8 oz. shredded fontina cheese
3 cloves minced garlic
1/4 cup imported grated romano cheese
A few sprigs of fresh
parsley, chopped fine
Salt and pepper
Flour and beaten eggs (enough to dredge peppers in)
Olive oil to fry peppers in
Drain peppers and rinse with water. Open peppers, splitting in one side, so
that they lay flat on counter. Sprinkle with small amount of breadcrumbs,
reserving most to coat peppers with. Add minced garlic, shredded fontina
cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much
filling inside as possible, then dredge in flour, egg, then seasoned bread
crumbs and set aside. Heat olive oil on medium−high heat in frypan. When
hot, fry peppers until golden, turning once to brown evenly. Sprinkle with
salt and pepper and serve.
Cheese Ball Spread
1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
Preparation:
1. In medium bowl add all ingredients aand blend well. You might want to use your
bare hands.
Mold into ball or even log.
2. You can roll in chopped nuts or even paprika.
3. Refrigerate 2 hours and serve with crackers.
Cheese Buns
12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter
Preparation:
1. In large bowl combine butter and grated cheese.
2. Open buns and spread mixture inside.
3. Place on large cookie sheet and broil for 3−5 minutes.
4. Remove from oven and slice bun into 6 pieces and serve.
Chicken Tenders with Dipping Sauce
3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor
1. Heat oven to 375 degrees.
2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread
crumbs.
3. Place on baking dish and bake for 50 minutes.
4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before
serving.
5. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping
spoonful of sour cream mixture and serve as appetizer first course.
Chinese Chicken Wings
3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.
Corn Salsa
2 cans drained corn
3 tbsp. lime juise
4 tbsp. olive oil
1 large tomatoe, diced and seeded
1 15 oz. can black beans rinsed and drained
1 red onions, finely chopped
3 tbsp. parsley
2 tbsp. red wine vinegar
Preparation:
1. In bowl combine all ingredients and refrigerate for 2 hours.
2. Add salt and pepper to taste.
3. Serve with large tortilla chips.
Crab Cakes
1 lb. crabmeat
1/2 cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups italian bread crumbs
1/2 white wine
2 tsp. garlic powder
4 scallions, chopped
1/4 cup horseradish sauce
1 cup parsley
1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in
wine,
whipping cream and horseradish sauce.
2. Let simmer for 5 minutes and let cool.
3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley.
Make
into either 8 hamburger like patties or 32 small balls.
4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are
golden brown.
5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
Crabmeat Stuffed Mushrooms
24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crabmeat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crabmeat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.
Crab Meat Appetizer
4 lbs. cooked lump crab meat
3 cups mayonnaise, can be light
4 tbs. dijon mustard
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped scallions
3 egg yolks
3 tbs. Worcestershire Sauce
2 tsp. tobasco sauce
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
1. Heat oven to 375°.
2. In large bowl combine all ingredients, mixing well.
3. In medium casserole dish coat side with butter and bread
crumbs. (You would use the same technique if you were coating a
cake pan with butter than dusting with flour).
4. Add mixed ingredients to casserole dish and bake for 20−25
minutes. If the top has not browned at the end, turn on broiler
for 1 minute.
5. Let cool for 15 minutes. Serve with crackers or little pieces of
torn french bread.
Crabmeat Balls
2 7 oz. cans crabmeat
1 tsp. parsley
12 slices of bacon
1 cup seasoned bread crumbs
3 tbs.. cooking sherry
1 tbs.. lemon juice
1 tsp. onion powder
1 tsp. mustard
pinch salt
1 tsp. pepper
Preparation:
1. Lay bacon on papertowels and cover with papertowels. Place in microwave and cook
for 10 minutes on high. Cook until totally brown and crispy. Remove and let cool.
When cooled, place between papertowels again and crush with hands until you make all
crumbs.
Crab Stuffed Mushrooms
24 mushrooms
1 can crab meat
1 egg, beaten with 2 tsp. milk
2 tsp. bread crumbs
1 small onion, finely chopped
1 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 tsp. parsley
1. Preheat oven to 300 degrees.
2. Clean mushrooms.
3. Combine remaining ingredients and stuff into mushrooms.
4. Bake for 20 minutes.
5. Serve.
Cream Cheese and Caviar Dip
1 12 oz. container whipped cream cheese
1 cup sour cream
1 small jar black caviar
Preparation:
1. Mix all ingredients well and refrigerate for 1 hour.
2. Serve as dip with crackers.
Cucumber Dip
2 large cucumbers
2 8 oz. pkgs. cream cheese
½ cup white vinegar
2 tsp. salt
½ tsp. garlic salt
3/4 cup mayonnaise
1. Peel cucumber skin off and then grate into medium slices.
2. Mix cucumber in vinegar and salt overnight.
3. In small mixing bowl add cream cheese, mayonnaise and garlic.
Mix well.
4. Squeeze excess liquid from cucumber and mix cucumbers with
cream cheese mixture and stir well.
5. Serve this with vegetables or tortilla chips.
Curried Yogurt Dip
1 cup plain yogurt
1 tsp. hot sauce
pinch of black pepper
2 tsp. curry powder
1 tsp. lemon juice
1 tsp. sugar
1. Combine all ingredients and blend well.
2. Refrigerate 20 minutes before serving.
3. Serve with vegetables.
Deep Fried Pork Meatballs
1½ lbs. pork chop meat
1½ cups red bell pepper
1½ cup finely chopped onion
½ cup chopped garlic
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
½ tsp. black pepper
1 stick butter
1 cup flour
vegetable oil
2 eggs
1 cup water
2 cups bread crumbs
Preparation:
1. First in medium fry pan heat butter until melted and add in
flour. Mix well and heat until creamy a dark beige color. Add
in onions and red pepper and heat for 10 minutes and remove from heat.
2. In large fry cook pork in about ¼ cup oil. Brown well and remove from heat.
3. In medium bowl combine meat and onion and pepper mixture with
hands, be sure to make sure both are cool first. Let sit in the refrigerator for about 1−2 hours.
4. When chilled, roll into small balls. Mix eggs with water and
leave in bowl for dipping pork balls. Place bread crumbs in separate bowl.
5. First, dip pork balls into egg mixture then coat well with
bread crumbs. Do this step to all of the meat before starting to cook.
6. In large sauce pot, cover bottom of pot with 2 inches of oil
and heat on medium to high. The oil has to high enough to submerse
the pork ball. Place as many pork balls in very hot oil
and cook for 5−8 minutes, sometimes longer. You will be able to tell.
7. In small bowl combine mustard and mayonnaise. To serve place
heaping teaspoon in middle of dish and place pork balls around it.
Serve as a first course or appetizer.
Deviled Eggs Lisa
12 hard boiled eggs
3 tbsp. dijon mustard
2 scallions, finely chopped
6 tbsp. mayonnaise
2 tsp. parsley
2 tsp. lemon juice
1½ tsp. curry powder
½ tsp. dry mustard
¼ tsp. salt
½ tsp. pepper
Paprika
1. Cut eggs in half lengthwise and take out yolks and reserve in
bowl.
2. Mash yolks and mix in all ingredients except Paprika.
3. Spoon mixture into eggs and sprinkle with Paprika.
4. Serve 3 each for first course or can be used as an appetizer.
Easy Herb Spread
1 16 oz. whipped cream cheese
1 tsp. garlic powder
2 scallions, minced
1 tsp. mustard
1/2 cup parsley
1/2 cup basil
1. Combine all ingredients well.
2. Place in pretty bowl and refrigerate for at least 1 hour before serving.
3. Serve with crackers.
English Muffin Crab Cakes
8 whole english muffins
2 6 oz. cans crabmeat
2 tbsp. mayonaise
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced
1 16 oz. pkg. shredded meunster cheese
1. Split english muffins and bake on cookie sheet for 10−15 minutes or until turning
slightly brown.
2. In medium bowl combine remaining ingredients. Blend well.
3. Remove english muffins from oven and place spoonfuls of crabmeat mixture on
top of muffins.
4. Bake for 15 minutes or until cheese is bubbly.
5. If you have extra mixture, place in small baking dish and bake for 10 minutes and
serve with crackers.
Five Cheese Baked Ziti Sauce:
2 large cans crushed tomatoes
2 small cans tomato sauce
2 small cans tomato paste
1 medium onion, chopped
4 garlic cloves, chopped
1 tsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. chili powder
1 tsp. pepper
Ziti:
2 lbs. ziti
2 15 oz. pkgs. of ricotta cheese, skim or whole
2 cups shredded swiss cheese
2 cups parmesan cheese
2 cups shredded provolone
2 cups crumbled bleu cheese
1. Make sauce first. Combine all ingredients and simmer for 1
hour or until ready to use.
2. In large bowl combine all the remaining ingredients and mix
well. Add in half the sauce and mix well.
3. When ziti is cooked drain very well and add in to sauce and
cheese mixture. Mix well.
4. In 1 or 2 baking dishes pour in ziti mixture and you may want
to add some sauce to the top and garnish with sauce and parsley.
5. Bake at 350° for 45 minutes. Let set in oven for 15 more
minutes and serve.
6. Serve with salad and bread.
Fried Meat Ravioli
1 lb. frozen meat ravioli
2 cups seasoned bread crumbs
1 cup oil
2 eggs, beaten
3 tbsp. water
1 jar premade alfredo sauce
1. Combine eggs and water. Dip ravioli into egg mixture and then into
bread crumbs.
2. Heat oil in large skillet and fry ravioli until golden brown.
3. Place on papertowel to remove excess grease.
4. Heat alfredo sauce on stove or in microwave. Place in bowl to serve.
5. Arrange ravioli on dish around alfredo sauce.
Fried Mozzarella with Roasted Pepper Sauce
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
1. Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just
like you would to chicken cutlets. Do all pieces of cheese
before starting to fry, it makes it easier.
2. Heat 1½ cups of oil in large fry pan. Place cheese cutlets
in fry pan, do not over crowd. Let brown on both sides watching
carefully not to melt cheese all over the place.
3. When done set aside on serving platter.
4. In medium sauce pan heat olive oil, roasted peppers, garlic
powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
5. The sauce can be poured into small ramekins so all your guests
have their own sauce and are not dipping into the same dish.
Fried Tomatoes
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.
Garlic and Blue Cheese Bread
1 large loaf french bread, slice down the middle
1 8 oz. chunky blue cheese dressing
1 8 oz. whipped butter, softened
2 tbsp. garlic powder
1 cup parmesan cheese
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.
Garlic Clam Dip
1 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2tsp. salt
1/2garlic powder
1 tsp. pepper
1 7 oz. can minced clams, with juice
Preparation:
1. Combine all ingredients except clam juice. Mix well. If you want a thinner spread
add some clam juice.
2. Serve with crackers or vegetables.
Sauteed Goat Cheese Cakes
1 cup leeks, diced
1 lb. goat cheese
1 cup flour
1 cup bread crumbs
2 eggs, beaten with water
½ cup garlic, minced
1 tsp. salt
½ tsp. pepper
1 tsp. cayenne pepper
1. In large fry pan saute leek until soft. Empty into medium
bowl. Add in goat cheese, at room temperature, garlic, salt,
pepper and cayenne pepper. Mix well with hands. Make shapes the
size of a flattened egg.
2. Dip goat cheese shape into flour, egg and bread crumbs. Fry
on medium heat until golden brown.
3. Serve with salad.
Hot Stuffed Mushrooms
24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt
1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.
Hot Wings
5 lbs. chicken wings
1 lb. butter
1 8 oz. can tomato sauce
4 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. black pepper
3 tsp. tobasco sauce
2 cups pancake syrup
1 tsp. onion powder
1. Bake chicken wings at 400 degrees until thoroughly cooked,
depending on size.
2. Mix all other ingredients and set aside.
3. Remove wings from oven and place in sauce mixture.
4. Serve with a lot of napkins.
Italian Bread Boat Dip
2 Large loaves italian bread
1 cup onions, chopped
1½ cups crab dip
1 cup cheddar cheese
1 cup mayonnaise
1. Hollow out one loaf of bread using the pulled out pieces as
bite size dipping pieces. Tear up the whole second loaf and use
as dipping pieces.
2. Mix together in baking dish onions, crab, cheddar and
mayonnaise. Bake for about 10 minutes or until hot.
3. Pour mixture into hollowed out loaf of bread and serve.
Jumbo Garlic Shrimp
48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil
1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and add
in the shrimp. Coat the shrimp well.
2. Heat skillet and saute shrimp half at a time.
3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.
Little Franks with Orange Dipping Sauce
1 pkg. cocktail franks
2 cup orange juice
1/2 cup pancake syrup
Preparation:
1. In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and
add in cocktail franks.
2. Let simmer for 10 minutes.
3. Serve in pretty bowl with toothpicks.
Marinated Mushrooms
1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder
1. Clean and dry mushrooms.
2. Mix all ingredients together.
3. Let marinate in refrigerator for 8−12 hours.
4. Serve.
Mashed Potato Stuffed Mushrooms
24 mushrooms, cleaned and stemed
4 large baking potatoes
1 8 oz. whipped cream cheese
1 cup finely chopped shrimp
1/2 stick of butter
1 tsp. salt
1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato.
2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well.
3. Spoon mixture into mushrooms and bake for 10−15 minutes at 325.
Mexican Dip
1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepper
and jalapeno.
2. In bowl combine meat, cream cheese and cheddar cheese.
3. Place in baking dish and bake for 15 minutes.
Mixed Cheese Spread
1 8 oz. pkg. of whipped cream cheese
4 oz. bleu cheese
1 cheddar cheese, grated
2 tbsp. worcestershire sauce
1 cup cooked, cut up meat (ham or sausage)
1/2 cup butter
1 onion, finely chopped
Preparation:
1. In large bowl combine all cheese with mixer.
2. Add in all ingredients and refrigerate for 8 hours and serve.
3. Serve with small breads or crackers.
Mozzarella Sticks with Spicy Sauce
40 mozzarella sticks
1 16 oz. premade plain spaghetti sauce
1 medium onion, diced
1 tbsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
dash of hot sauce
1 tsp. olive oil
1. Bake mozzarella sticks as indicated on pkg.
2. In medium sauce pan heat onions in oil. Add in remaining ingredients.
3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.
Mushroom and Nut Pate
2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary
Preparation:
1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add in
garlic
powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.
2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3
minutes.
Add in nuts (almonds) and chop them. Blend for 2 more minutes.
3. Refrigerate for 8 hours and serve with crackers.
Mushroom & Sun Dried Tomato Spread
½ lb. fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil
1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread on
serving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread and
serve or have each person do their own.
Mushroom Bread
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Preparation:
1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,
flour and scallions.
2. Cook until cramy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for
5−8 minutes.
Onion Rings with Dipping Sauce
2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa
1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.
Pancake Syrup Chicken Wings
6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.
Peanut Chili Dip
1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder
Preparation:
1. In bowl combine all ingredients until blended well. If mixture seems to thick add
more water.
2. Serve with carrots, broccoli, green and red peppers.
Pesto Crescents
1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water
Preparation:
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a
triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
5. Bake for 10−15 minutes or until golden brown.
Pierogies with Sour Cream
32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil
1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture.
Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.
Pork Tenderloin with Roasted Garlic Mayonnaise
1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
½ cup mayonnaise
1. Preheat oven to 325°. In long mixing dish or pan combine
parsley, salt, pepper and cheese. Coat pork tenderloin with oil
on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered
for about 45 minutes to an hour. Also, take the first layer of
skin off the garlic bulb and cut off the pointed top. Place in
small baking dish with 2 tsp. of olive oil and bake for 45
minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic
like toothpaste. With the fork tines, press the garlic down.
Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut into
slices and serve two to each plate with a teaspoon of garlic mayonnaise
on the side or on top of them. Garnish with some parsley.
Quick Stuffed Celery
1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika
1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.
Raisin Spread
1 cup raisins
1 8oz. whipped cream cheese
1 tsp. cinnamon
Preparation:
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.
Red Bell Pepper Pancakes
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
1. In large bowl mix together all ingredients except sour cream
and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flour
mixture.
3. Heat large fry pan with some melted butter. Spoon in balls
of the mixture into fry pan. Do not over crowd. Flatten the
balls into small pancakes, about 1−2 inches in diameter. Cook
each pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For
8 guests, place 5 pancakes on each plate with a large tablespoonful of
sour cream. Garnish with parsley.
Salmon Dip
1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped
Preparation:
1. Mix all ingredients and refrigerate for 2−4 hours before serving.
Salsa with Shrimp
64 jumbo shrimps
4 16 oz. jars of salsa
½ tsp. salt
½ tsp. pepper
1. In large sauce pan heat the salsa until very hot. Stirring
constantly.
2. Add in all the shrimp at once and cook thoroughly for 5
minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dish
for the salsa lover.
Sausage Dip
3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper
1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.
2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.
Blend well and refrigerate.
3. Use sauce to dip in sausage. Serve with toothpicks.
Sauteed Mushrooms
2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
½ Sherry
½ cup Teriyaki Sauce
2 tbsp. parsley
1. In large fry pan cook garlic and pepper flakes in butter on
low heat. Add in mushrooms, teriyaki sauce and sherry and cook
over medium heat until mushrooms are tender.
2. Remove mushrooms and bring liquid to boil until thickened
like syrup.
3. Add in parsley and salt and pepper to taste. Return
mushrooms to heat and serve.
4. Can serve with any meat.
Sauteed Mushrooms in Biscuits
2 Pkgs. Refrigerated Biscuits, raw
½ lb. shitake mushrooms
½ lb. fresh mushrooms
½ lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
1 lemon
½ stick of butter
1. In large saute pan heat all mushrooms in butter with
scallions, garlic, salt and pepper. When mushrooms cooked and
tender place in blender or food processor and pulse until finely
chopped.
2. Place back in saute pan. Add in balsamic vinegar and the
juice of lemon. heat for 5 minutes.
3. Grease cookie sheet if necessary. Cut biscuits in half. To
be safe when doing this, place biscuit on counter and cut from
right to left or maybe you can even peel them apart.
4. When the biscuits are separated, place a tbsp. of mushroom
mixture in the middle and place the top of the biscuit back on
top. To make sure the insides don't fall out press the whole
perimeter of the biscuit.
5. Bake for 8 minutes on 325°.
Sesame Chicken
24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey
1. Grease baking sheet. Preheat oven to 450.
2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this
mixture and then into sesame seeds.
3. Place chicken tenders on baking sheet and bake for 20−25 minutes.
Spinach and Bacon Dip
1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1. If you can, cook the bacon in microwave until very crispy.
Let cool and break into tiny pieces.
2. Place spinach in strainer − squeeze to remove all excess water.
3. In medium bowl add all ingredients well.
4. Refrigerate at least 1 hour.
5. Serve with fruit, vegetables, chips or breads.
Spinach Dip
1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise
Preparation:
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.
Sweet Potato Appetizers
2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper
1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.
2. Make into golf ball size balls. Roll in bread crumbs.
3. Preheat oven to 350 and bake for 30 minutes.
4. Serve as an appetizer or with a ham or turkey dinner.
Tomato and Basil Bruschetta
1 loaf of french bread, makes 24 pieces
4 garlic cloves
¼ cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil
1. Heat oven to 375°.
2. Cut bread into 4 inch long pieces. Brush pieces of bread
with olive oil. Toast in oven for about 10 minutes or until
golden brown.
3. After toasting, rub garlic on the toast. Mix remaining olive
oil and tomatoes and basil in bowl. Add salt & pepper to taste.
Top each piece of toast with about tsp. of mixture.
4. Place on dish and serve.
Tomato Potato Skins
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream
1. Microwave potatoes for 3 minutes each, which should be 24 minutes.
2. Cut potatoes in half lengthwise. Scoop out potato middles.
3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well.
4. Spoon mixture back into potato shells and bake for 10−15 minutes.