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Alfredo-Pesto Pasta
Antipasto Pasta Salad
Antipasto Plate
Asparagus Frittata
Baked Cheese Gnocchi
Basic Calzone Dough
Basic Fettuccine Alfredo
Basic Garlic Bread
Basic Pesto
Basic Pizza Dough
Basic Polenta
Beet Pasta
Best Marinated Bean Salad
Braciola
Breaded Cheese Patties
Cacciatore Lorenzo
Calimari Fritata
Calzone Filling
Cannoli
Carrot Pasta
Cherry Tomatoes Milano
Chicken Breasts Parmesan
Chicken Cacciatore
Chicken Tetrazzini
Cioppino Salad
Cipollini in Agrodolce
Coffee Treats
Combination Calzone
Costolette alla Milanese
Costolette Valdostana
Creamy Pesto Dip
Eggplant Napoli
Eggplant Parmigiana
Fettuccine Primavera
Focaccia
Fougasse
Fried Mozzarella Puffs
Gnocchi
Gorgonzola Pesto Torte
Gorgonzola Stuffed Olives
Green Chile Pasta
Grilled Antipasto
Hearty Minnestrone
Insalata Alassio
Italian Braised Beef
Italian Breaded Chops
Italian Gravy
Italian Hot Sausage
Italian Meat Loaf
Italian Meatballs
Italian Sausage with Fennel and Chiles
Italian Seasoning
Italian Stuffed Peppers
Italian Sweet Sausage
Lasagna al Linguica
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| 1 | cup fresh basil leaves |
| 1/3 | cup toasted walnuts or pine nuts |
| 2 | tablespoons minced garlic |
| 1/3 | cup olive oil |
| 1 | cup shredded parmesan cheese |
| 1 | cup cream |
| 1 | pound hot cooked pasta |
COMBINE BASIL, PINE NUTS OR WALNUTS, AND GARLIC IN A FOOD PROCESSOR
PROCESS UNTIL FINELY CHOPPED
WITH MOTOR RUNNING, ADD OIL IN A THIN-STEADY STREAM
PROCESS UNTIL THICKENED
ADD 1/2 CUP PARMESAN AND MIX WELL
IF MAKING PESTO AHEAD: TOP WITH A LAYER OF OLIVE OIL, COVER, AND CHILL FOR UP TO 3 DAYS
HEAT CREAM IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
BRING JUST TO A BOIL AND WHISK IN PESTO SAUCE
SEASON WITH SALT AND PEPPER
COMBINE SAUCE MIXTURE WITH PASTA AND REMAINING PARMESAN CHEESE-TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 426 - Calories from Fat 279
Percent Total Calories From: Fat 66%, Protein 11%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 11g, Cholesterol 70mg, Sodium 274mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 642 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 1 | pound rainbow rotelle noodles |
| 2 | tablespoons minced garlic |
| 1 | tablespoon Dijon mustard |
| 1/3 | cup red wine vinegar |
| 2 | tablespoons balsamic vinegar |
| 1 | tablespoon water |
| 1/2 | cup olive oil |
| 1/2 | cup sun-dried tomatoes |
| 1/2 | cup medium dice mozzarella cheese |
| 16 | ounces garbanzo beans, rinsed and drained |
COOK THE NOODLES IN BOILING-SALTED WATER, UNTIL AL DENTE
RINSE IN COLD WATER AND DRAIN WELL
COMBINE THE GARLIC, MUSTARD, VINEGARS, WATER, AND OLIVE OIL IN A FOOD PROCESSOR OR BLENDER
PROCESS UNTIL WELL BLENDED
SEASON TO TASTE WITH SALT
SOAK THE DRIED TOMATOES IN WATER
DRAIN WELL AND SLICE THINLY
COMBINE THE DRESSING, TOMATOES, MOZZARELLA, GARBANZOS, SALAMI, PEPPERONCINI, RED PEPPER FLAKES, AND ITALIAN PARSLEY-MIX WELL
COMBINE THE DRESSING MIXTURE AND PASTA-TOSS TO MOISTEN COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 377 - Calories from Fat 127
Percent Total Calories From: Fat 34%, Protein 12%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 4mg, Sodium 177mg, Total Carbohydrate 50g, Dietary Fiber 2g, Sugars 0g, Protein 12g, Vitamin A 59 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 8 | ounces jumbo pitted black olives |
| 8 | ounces marinated green olives |
| 8 | ounces marinated mushrooms |
| 8 | ounces marinated artichoke hearts |
| 8 | ounces pepperoncini |
| 4 | ounces dry salami, sliced, diced, or julienne strips |
| 8 | ounces mozzarella cheese, cut into batonette strips |
| 1 | cup olive oil |
| 1/4 | cup red wine vinegar |
| 1 | package zesty Italian dressing mix |
ARRANGE VEGETABLES, SALAMI, AND CHEESE ONTO A SERVING PLATTER
COMBINE OIL, VINEGAR, AND DRESSING MIX-MIX WELL
DRIZZLE OVER PLATTER
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 230 - Calories from Fat 191
Percent Total Calories From: Fat 83%, Protein 9%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 15mg, Sodium 623mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 318 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units
| 1 | pound fresh spinach, washed and trimmed |
| 1 | pound asparagus tips |
| boiling salted water | |
| 8 | eggs |
| 3 | tablespoons cream |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground white pepper |
| 2 | tablespoons freshly grated parmesan cheese |
| 1/4 | cup olive oil |
| 2 | tablespoons very finely minced garlic |
WILT SPINACH IN BOILING SALTED WATER FOR 2 MINUTES, DRAIN WELL
CHOP FINELY AND SET ASIDE
BLANCH ASPARAGUS IN BOILING SALTED WATER FOR 3 MINUTES
DRAIN, REFRESH IN ICE WATER, AND DRAIN WELL
COMBINE EGGS, CREAM, SALT, AND PEPPER-MIX WELL
HEAT 3 TABLESPOONS OLIVE OIL IN A NONSTICK SKILLET, OVER A MEDIUM FLAME
ADD GARLIC, HEAT AND STIR UNTIL GOLDEN, WITHOUT SCORCHING ADD SPINACH AND ASPARAGUS
HEAT AND STIR FOR 2 MINUTES
ADD EGG MIXTURE AND HEAT, WITHOUT STIRRING, UNTIL 1/4-INCH OF EDGES ARE SET
CAREFULLY LOOSEN EDGES WITH A SPATULA AND TILT PAN TO ALLOW UNCOOKED PORTION TO RUN TO THE BOTTOM OF THE PAN
CONTINUE TO COOK, WITHOUT STIRRING, UNTIL TOP IS SET
(very center may remain just a little loose)
INVERT A SERVING PLATE OVER THE SKILLET
TURN THE SKILLET OVER TO TURN THE FRITTATA ONTO THE PLATE HEAT REMAINING 1 TABLESPOON OLIVE OIL IN THE PAN, OVER A MEDIUM FLAME
SLIDE THE FRITTATA BACK INTO THE SKILLET
HEAT FOR ABOUT 2 MINUTES TO LIGHTLY BROWN THE BOTTOM
PLACE A HEATED SERVING PLATE ON TOP OF THE FRITTATA
INVERT SKILLET TO TRANSFER FRITTATA TO PLATE
SPRINKLE WITH GRATED CHEESE
CUT INTO WEDGES
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 386 - Calories from Fat 250
Percent Total Calories From: Fat 65%, Protein 22%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 7g, Cholesterol 437mg, Sodium 417mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 21g, Vitamin A 9405 units, Vitamin C 72 units, Calcium 0 units, Iron 6 units
| 3 | quarts water |
| 9 | cups milk |
| 2 | tablespoons kosher salt |
| 1 | teaspoon freshly grated nutmeg |
| 6 | cups yellow cornmeal |
| 1 | cup room temperature unsalted butter |
| 3 | cups finely shredded parmesan cheese |
| 3/4 | cup crumbled crisp- cooked bacon |
| 3/4 | cup finely minced parsley |
| 1/3 | cup finely minced scallions |
| 18 | beaten eggs |
| 1 | tablespoon freshly ground white pepper |
| 9 | cups grated Swiss cheese |
| 1 | cup olive oil |
| 1 | tablespoon ground cinnamon, as garnish |
COMBINE WATER, MILK, SALT, AND NUTMEG IN A SAUCEPOT, OVER A MODERATE FLAME
REDUCE HEAT
VERY SLOWLY STIR IN CORNMEAL, AND CONTINUE TO STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN BUTTER, PARMESAN, BACON, PARSLEY, SCALLIONS, EGGS, AND BLACK PEPPER-MIX WELL
POUR INTO A SHEET PAN, TO A THICKNESS OF 1/4-INCH
CUT INTO 2-INCH ROUNDS WITH A BISCUIT CUTTER
REMOVE ROUNDS TO A BUTTERED SHEET PAN
TOP EACH ROUND WITH 1 TABLESPOON OF GRATED SWISS CHEESE DRIZZLE LIGHTLY WITH OLIVE OIL
BAKE @ 350 DEGREES UNTIL CRISP AND GOLDEN
GARNISH WITH GROUND CINNAMON
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 289 - Calories from Fat 170
Percent Total Calories From: Fat 59%, Protein 18%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 9g, Cholesterol 115mg, Sodium 480mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 655 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 1/2 | packages yeast |
| 4 | cups white |
| 1/8 | teaspoon salt |
| 2 | tablespoons olive oil |
| 1 1/2 | cups water |
Fit metal blade into food processor; add all dry ingredients and olive oil. Slowly add water while processing on KNEAD, till dough forms a ball. Place dough in an oiled bowl and let rise 1 - 1 1/2 hours, covered. Fill with Calzone Filling and bake at 400F for 30 minutes
Nutrition Facts
Amount Per Serving:
Calories 314 - Calories from Fat 138
Percent Total Calories From: Fat 44%, Protein 11%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 1g, Cholesterol 0mg, Sodium 696mg, Total Carbohydrate 36g, Dietary Fiber 14g, Sugars 0g, Protein 9g, Vitamin A 22353 units, Vitamin C 41 units, Calcium 0 units, Iron 9 units
| 3 | cups cooked fettuccine |
| 3 | tablespoons unsalted butter |
| 1 | cup heavy cream |
| 2/3 | cup finely shredded Asiago or parmesan cheese |
| 1/4 | teaspoon pepper |
Cook fettuccine according to directions, drain. In a pan, slowly cook 2/3 cup cream and butter until thickened. Add fettuccine, remaining cream and cheese, pepper to taste. Stir till fettuccine is coated, sauce thick. Serve immediately
Nutrition Facts
Amount Per Serving:
Calories 471 - Calories from Fat 321
Percent Total Calories From: Fat 68%, Protein 10%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 22g, Cholesterol 147mg, Sodium 283mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1316 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 2 | cloves garlic, peeled and crushed |
| 1/4 | pound butter or margarine, softened to room temperature |
| 1 | loaf French bread, about 18-inches long |
| dried Italian herbs, to taste |
Blend garlic with butter. About 1/2 hour before serving, preheat oven to 375 degrees F. Meanwhile, slice bread 1 inch thick, cutting to, but not through, the bottom. Spread both sides of each slice with garlic butter and wrap snugly in heavy foil. Place on a baking sheet and bake in oven 20 - 25 minutes
Nutrition Facts
Amount Per Serving:
Calories 152 - Calories from Fat 139
Percent Total Calories From: Fat 91%, Protein 2%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 10g, Cholesterol 42mg, Sodium 181mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 579 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Prep: 0:10 Cook: 0:25 Stand: 0:00 Total: 1:35
| 1 | cup packed fresh basil leaves |
| 1/2 | cup minced parsley |
| 1/2 | cup toasted pine nuts |
| 3 | tablespoons minced garlic |
| 1 | cup olive oil |
| 1/2 | cup very finely grated parmesan cheese |
| 1 | teaspoon kosher salt, to taste |
COMBINE BASIL, PARSLEY, PINE NUTS, AND GARLIC IN A FOOD PROCESSOR
PROCESS TO MINCE FINE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
ADD PARMESAN AND SALT, PULSE JUST TO MIX
COVER AND CHILL FOR 2-48 HOURS
THIN WITH HOT WATER AS NECESSARY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 449 - Calories from Fat 402
Percent Total Calories From: Fat 89%, Protein 5%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 7g, Cholesterol 5mg, Sodium 533mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 533 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units
| 1 | package active dry yeast |
| 1 | cup warm (105-110 deg) water |
| 1/2 | cup olive oil |
| 1 | pound bread flour |
| 1 | teaspoon salt |
DISSOLVE YEAST IN WARM WATER, ALLOW TO STAND FOR 10 MINUTES SIFT FLOUR AND SALT TOGETHER
COMBINE INGREDIENTS-MIX WELL
KNEAD JUST UNTIL SMOOTH
COVER AND ALLOW TO RISE FOR 60 MINUTES
ROLLOUT AND USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 325 - Calories from Fat 130
Percent Total Calories From: Fat 40%, Protein 9%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 295mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 9 | cups water |
| 1 | tablespoon salt |
| 1 | pound polenta |
COMBINE WATER AND SALT IN A SAUCEPOT, OVER A HIGH FLAME BRING TO THE BOIL AND SLOWLY STIR IN POLENTA
HEAT AND STIR FOR 20-30 MINUTES, UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT
POUR OUT ONTO A LIGHTLY MOISTENED PLATTER
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 85 - Calories from Fat 7
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 359mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 107 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | pound beet, stems removed |
| 1 | teaspoon apple cider vinegar |
| 1 | egg |
| 1 | teaspoon olive oil |
| 2 | cups semolina |
PLACE BEETS ONTO A BAKING SHEET
BAKE @ 375 DEGREES FOR 90 MINUTES, UNTIL TENDER
REMOVE AND DISCARD SKINS
COMBINE BEETS AND VINEGAR IN A FOOD PROCESSOR
PROCESS TO A PUREE
COMBINE FLOUR, BEETS, AND EGG IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL MIXTURE FORMS A BALL
KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES
COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL STARCH TASTE NO LONGER REMAINS
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 349 - Calories from Fat 30
Percent Total Calories From: Fat 9%, Protein 15%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 53mg, Sodium 57mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 91 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 15 | ounces garbanzo beans, drained |
| 15 | ounces red kidney beans, drained |
| 16 | ounces wax beans, drained |
| 16 | ounces green beans, drained |
| 1 | cup thinly sliced celery |
| 1 | cup thinly sliced sweet red onion |
| 1/2 | cup slivered, seeded red or green bell pepper |
| 3/4 | cup olive oil |
| 1/2 | cup red wine vinegar |
| 1/2 | cup corn syrup, or more to taste |
| 1 | tablespoon minced fresh oregano |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon freshly ground white pepper |
| 1/4 | teaspoon kosher salt, to taste |
COMBINE BEANS, CELERY, ONIONS, AND BELL PEPPERS, SET ASIDE COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR JUST TO A BOIL, REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND/OR ADDITIONAL CORN SYRUP
POUR OVER BEAN MIXTURE-TOSS TO MIX WELL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 198
Percent Total Calories From: Fat 46%, Protein 9%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 3g, Cholesterol 0mg, Sodium 625mg, Total Carbohydrate 47g, Dietary Fiber 3g, Sugars 0g, Protein 9g, Vitamin A 809 units, Vitamin C 27 units, Calcium 0 units, Iron 4 units
| 1 | pound sirloin tip steak, cut into large 1/4-inch thick slices |
| 1/4 | cup olive oil |
| 2 | tablespoons olive oil |
| 1 | cup finely minced onion |
| 1 | tablespoon finely minced garlic |
| 2 | whole carrots, roughly chopped |
| 1 | whole bay leaf |
| 1 | cup tomato sauce |
| 1 | cup fresh soft croutons |
| 1 | cup milk |
| 1/4 | pound finely ground Italian sausage |
| 1/2 | cup finely shredded parmesan cheese |
| 1/2 | cup minced parsley |
| 1 | beaten egg |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground black pepper |
| 6 | slices mortadella |
HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE BRIEFLY
ADD GARLIC AND SAUTE UNTIL ONIONS HAVE SOFTENED
ADD CARROTS, BAY LEAF, AND TOMATO SAUCE
REDUCE HEAT AND SIMMER FOR 45-60 MINUTES, UNTIL CARROTS ARE TENDER
PUREE IN A FOOD PROCESSOR OR FOOD MILL
RETURN TO THE SAUCEPAN, OVER A LOW FLAME
COMBINE BREAD AND MILK, SQUEEZE DRY
COMBINE BREAD MIXTURE, SAUSAGE, PARMESAN CHEESE, ONE-FOURTH THE PARSLEY, AND EGG
SEASON WITH SALT AND PEPPER-MIX WELL
PLACE 1 SLICE OF MORTADELLA ONTO EACH BEEF SLICE, LEAVING A 1/2-INCH BORDER ON EACH SIDE (to keep stuffing from spilling out)
PLACE 1 TABLESPOON SAUSAGE MIXTURE ONTO EACH MORTADELLA SLICE
ROLLUP TIGHTLY FROM THE LARGE END TO THE SMALL END
SECURE WITH BUTCHER'S TWINE
HEAT OLIVE OIL IN A SAUTE PAN OVER A MODERATE FLAME
ADD BEEF ROLLS AND BROWN WELL ON ALL SIDES
PLACE INTO SAUCE AND SIMMER FOR 45-60 MINUTES, UNTIL TENDER REMOVE FROM SAUCE
REMOVE AND DISCARD TWINE
ARRANGE ONTO A SERVING PLATTER
MOISTEN WITH SAUCE
GARNISH WITH REMAINING PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 620 - Calories from Fat 433
Percent Total Calories From: Fat 70%, Protein 19%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 16g, Cholesterol 129mg, Sodium 1229mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 29g, Vitamin A 7713 units, Vitamin C 20 units, Calcium 0 units, Iron 5 units
| 1/2 | cup olive oil |
| 2 | cups marinara sauce |
| 1/3 | cup unsalted butter |
| 1 | teaspoon prepared mustard |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | cup flour |
| 1 | cup milk |
| 2 | cups finely grated Swiss cheese |
| 2 | cups very finely minced onions |
| 2 | beaten egg yolks |
| 2 | eggs |
| 3/4 | cup dry breadcrumbs |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
STIR IN MUSTARD, SALT, PEPPER, AND TWO-THIRDS THE FLOUR-MIX WELL
GRADUALLY STIR IN MILK
HEAT AND STIR UNTIL THICKENED
STIR IN CHEESE AND ONIONS, UNTIL SMOOTH
REMOVE FROM HEAT AND ALLOW TO COOL FOR 10 MINUTES
STIR 1 TABLESPOON CHEESE MIXTURE INTO YOLKS-MIX WELL
STIR YOLK MIXTURE BACK INTO CHEESE MIXTURE
CONTINUE TO STIR UNTIL THICKENED
COVER AND CHILL FOR 6-96 HOURS
SETUP A BOWL WITH REMAINING FLOUR, PLACE BEATEN EGGS INTO ANOTHER BOWL, AND COMBINE BREADCRUMBS, SALT, AND WHITE PEPPER IN THE LAST BOWL
DIVIDE CHEESE MIXTURE INTO EQUAL PORTION
DIVIDE EACH PORTION INTO THIRDS, ROLL INTO BALLS, AND FLATTEN EACH INTO A PATTIE
COAT IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE EXCESS
DIP IN BEATEN EGG, ALLOW EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMBS
PLACE ONTO A SHEET OF WAXED PAPER
REPEAT WITH REMAINING CHEESE PATTIES
COVER AND CHILL FOR 1-48 HOURS TO SET COATING
HEAT OIL TO 360 DEGREES IN A SKILLET
ADD CHEESE PATTIES IN SMALL BATCHES AND BROWN FOR 2 MINUTES ON EACH SIDE
REMOVE FROM PAN TO DRAIN BRIEFLY ON A COOLING RACK
BLOT WITH PAPER TOWELS
HEAT MARINARA SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME ARRANGE CHEESE PATTIES ON A PLATTER
SERVE HOT, WITH MARINARA SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 673 - Calories from Fat 422
Percent Total Calories From: Fat 63%, Protein 12%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 18g, Cholesterol 207mg, Sodium 1159mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 1760 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units
| 8 | chicken thighs |
| 1 | cup thinly sliced onion |
| 1/2 | cup medium dice, seeded green bell pepper |
| 1/4 | cup olive oil |
| 3 | tablespoons minced garlic |
| 1 | No. 1 tall can plum tomato |
| 2 | tablespoons minced parsley |
| 1/2 | teaspoon oregano |
| 1/4 | teaspoon thyme |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon basil |
| 1/2 | teaspoon rosemary |
| 1/4 | teaspoon pepper |
| 1/4 | pound sliced mushroom |
| 1/2 | cup pitted green olive |
HEAT OIL IN A LARGE SKILLET, 0VER A MEDIUM FLAME
ADD CHICKEN AND BROWN ON ALL SIDES
REMOVE FROM PAN AND SET ASIDE
ADD ONIONS, BELL PEPPERS AND GARLIC
HEAT AND STIR FOR 8-10 MINUTES, UNTIL TENDER
COMBINE TOMATOES, PARSLEY, BASIL, ROSEMARY, OREGANO, THYME, SALT, AND PEPPER IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
POUR INTO SKILLET, HEAT AND STIR FOR 15 MINUTES
ADD CHICKEN, COVER, AND COOK OVER A LOW FLAME FOR 45 MINUTES, STIRRING OFTEN
ADD MUSHROOMS AND OLIVES
HEAT UNTIL THICKENED
SERVE HOT, ACCOMPANIED BY PASTA OR RIC
Nutrition Facts
Amount Per Serving:
Calories 383 - Calories from Fat 196
Percent Total Calories From: Fat 51%, Protein 32%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 115mg, Sodium 982mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 31g, Vitamin A 1095 units, Vitamin C 46 units, Calcium 0 units, Iron 4 units
| 2 | cups sourdough breadcrumbs |
| 1/2 | teaspoon poultry seasoning |
| 3 | pounds fresh or frozen squid, cleaned and cut into rings |
| 3 | beaten eggs |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
| olive oil, for frying |
COMBINE BREADCRUMBS AND POULTRY SEASONING
DIP RINGS INTO BEATEN EGG
COAT EVENLY WITH BREADCRUMBS
SEASON WITH SALT AND PEPPER
PLACE ONTO A BAKING SHEET
COVER AND CHILL FOR 30 MINUTES
MEANWHILE, HEAT OIL TO 350 DEGREES
ADD SQUID IN SMALL BATCHES AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 347 - Calories from Fat 83
Percent Total Calories From: Fat 24%, Protein 49%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 636mg, Sodium 710mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 236 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 1/2 | pound feta cheese, cut into chunks |
| 1/4 | pound medium dice mozzarella cheese |
| 1/4 | cup ricotta cheese |
| 1/2 | cup thinly sliced pepperoni |
| 1/4 | cup finely grated parmesan cheese |
| 1/4 | teaspoon finely chopped rosemary |
| 1 | tablespoon finely minced fresh basil leaves |
| 1/2 | teaspoon ground oregano |
| 2 | tablespoons minced parsley |
| 1/4 | teaspoon pepper |
| 2 | large eggs |
| 1/2 | pound sliced mushrooms |
| 1/2 | cup medium dice green bell pepper |
| 1/2 | cup thinly sliced onion |
| 1 | batch calzone or pizza dough |
Prepare CALZONE DOUGH per recipe. Set aside 2 baking sheets. Mix cheeses, meats, vegetables, 1 egg and herbs. Set oven to 400F. Divide dough in half. Roll each into 6' circles. Spoon filling over 1/2 of each circle, leave edges free for sealing. Fold dough over filling and press edges. Place on sheets, slit tops and brush with egg beaten with 1 Tbl. water. Bake 30 minutes, or until golden brown
Nutrition Facts
Amount Per Serving:
Calories 403 - Calories from Fat 206
Percent Total Calories From: Fat 51%, Protein 21%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 136mg, Sodium 1054mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 665 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units
| 1 | cup flour |
| 1/2 | teaspoon salt |
| 2 | tablespoons sugar |
| 1 | beaten egg |
| 2 | tablespoons chilled cutup unsalted butter |
| 1/4 | cup dry sauterne |
| 1 | slightly beaten egg white |
| corn oil, for frying | |
| 1 | pound ricotta cheese |
| 1 | cup powdered sugar |
| 2 | teaspoons vanilla |
| 1/2 | cup finely minced candied orange rind |
| 1/4 | cup finely chopped milk chocolate |
| 1 | cup cream, whipped |
| 12 | marachino cherries, halved |
COMBINE FLOUR, SALT, AND SUGAR IN A BOWL
MAKE A WELL IN THE CENTER
PLACE EGG AND BUTTER IN THE WELL
STIR WITH A FORK, UNTIL WELL MIXED
MIX IN SAUTERNE, A TABLESPOON AT A TIME, UNTIL MIXTURE HOLDS TOGETHER
FORM INTO A BALL, COVER WITH PLASTIC, AND ALLOW TO REST FOR 15 MINUTES
PLACE DOUGH ONTO A FLOURED BOARD
ROLLOUT TO A THICKNESS OF 1/16 INCH
CUT INTO 3-1/2 INCH CIRCLES
ROLL INTO OVALS
WRAP AROUND CANNOLI TUBES, FLARING ENDS SLIGHTLY
HEAT 2-INCHES OF OIL TO 350-360 DEGREES IN A LARGE SAUCEPAN DEEP FRY 2-3 AT A TIME, UNTIL GOLDEN
REMOVE WITH TONGS TO DRAIN FOR 5 SECONDS
SLIP TUBE OUT ALLOW TO COOL COMPLETELY ON A COOLING RACK
BLOT WITH PAPER TOWELS
STORE COOLED TUBES AIRTIGHT FOR UP TO 2 DAYS
COMBINE RICOTTA CHEESE, 3/4 CUP POWDERED SUGAR, VANILLA, AND 1/8 CUP CHOPPED CHOCOLATE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
FOLD IN WHIPPING CREAM TO MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE PLAIN TIP
PIPE INTO COOLED TUBES TO FILL COMPLETELY
ARRANGE 2 TUBES ONTO EACH INDIVIDUAL SERVING DISH
SPRINKLE WITH POWDERED SUGAR
GARNISH EACH END WITH CHOPPED CHOCOLATE AND A CHERRY HAL
Nutrition Facts
Amount Per Serving:
Calories 285 - Calories from Fat 131
Percent Total Calories From: Fat 46%, Protein 10%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 60mg, Sodium 151mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 483 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | pound sliced, peeled carrot |
| 2 | cups unsalted chicken stock |
| 1 | egg |
| 1 | teaspoon olive oil |
| 2 | cups semolina |
COMBINE CARROTS AND BROTH IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 25-30 MINUTES, UNTIL TENDER AND LIQUID HAS EVAPORATED (watch carefully towards the end)
PUREE CARROTS IN A FOOD PROCESSOR
COMBINE FLOUR, CARROTS, AND EGG IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL MIXTURE FORMS A BALL
KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES
COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL STARCH TASTE NO LONGER REMAINS
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 358 - Calories from Fat 35
Percent Total Calories From: Fat 10%, Protein 15%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 53mg, Sodium 766mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 16076 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 1 | pint cherry tomatoes |
| 1/2 | teaspoon salt |
| 1/3 | cup firmly packed fresh basil leaves |
| 1 | room temperature egg |
| 1 | room temperature egg yolk |
| 1/4 | teaspoon kosher salt |
| 1 | tablespoon strained fresh lemon juice |
| 1/2 | cup corn oil |
| 1/2 | cup olive oil |
HALVE TOMATOES, SPRINKLE WITH SALT
INVERT AND ALLOW TO DRAIN FOR 15 MINUTES
RINSE LIGHTLY, ALLOW TO DRAIN
ADD BASIL LEAVES TO A BLENDER
PROCESS TO CHOP
ADD EGG, EGG YOLK, SALT, AND LEMON
PROCESS TO BLEND WELL
WITH BLENDER RUNNING, ADD OILS IN A THIN STEADY STREAM
BLEND UNTIL THICKENED
ARRANGE TOMATOES UPRIGHT ONTO A CHILLED PLATTER
SPOON BASIL MAYONNAISE INTO TOMATO HALVES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 273 - Calories from Fat 257
Percent Total Calories From: Fat 94%, Protein 2%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 52mg, Sodium 233mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 383 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 3/4 | cup flour |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 4 | beaten eggs |
| 1 | cup finely grated parmesan cheese |
| 2 | tablespoons milk |
| 10 | boneless chicken breast halves |
| 1/2 | cup clarified unsalted butter |
| 20 | slices lemons |
COMBINE FLOUR, SALT, AND PEPPER-MIX WELL
IN ANOTHER BOWL, COMBINE EGGS, PARMESAN CHEESE, AND MILK-MIX WELL
REMOVE SKINS FROM THE BREASTS
COVER BREASTS WITH PLASTIC WRAP
FLATTEN SLIGHTLY WITH A MALLET
DREDGE THE CHICKEN IN SEASONED FLOUR, SHAKE AND PAT OFF ALL EXCESS
DIP INTO THE CHEESE BATTER, TURNING TO COAT BOTH SIDES
HEAT THE CLARIFIED BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD 1-2 PIECES OF CHICKEN, COOK TO A GOLDEN BROWN ON THE BOTTOM
TURN, REDUCE HEAT, COOK UNTIL FIRM AND JUICES RUN CLEAR REMOVE TO A HEATED PLATE
REPEAT WITH REMAINING CHICKEN
GARNISH EACH PORTION WITH 2 LEMON SLICES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 358 - Calories from Fat 141
Percent Total Calories From: Fat 39%, Protein 40%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 185mg, Sodium 491mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 593 units, Vitamin C 63 units, Calcium 0 units, Iron 2 units
| 1 | cup minced onion |
| 1/4 | cup olive oil |
| 8 | chicken thighs |
| 2 | cups sliced mushrooms |
| 1 | teaspoon extra virgin olive oil |
| 2 | tablespoons unsalted butter |
| 32 | ounces plum tomatoes, drained |
| 8 | ounces tomato sauce |
| 1/2 | cup dry white wine |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | whole bay leaf |
| 1 | tablespoon finely minced garlic |
| 1/4 | teaspoon ground thyme |
| 1/4 | teaspoon ground basil |
HEAT 1/4 CUP OLIVE OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD ONIONS, HEAT AND STIR FOR 6-8 MINUTES
ADD CHICKEN AND BROWN QUICKLY ON ALL SIDES
HEAT 1 TABLESPOON EXTRA VIRGIN OLIVE OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS, HEAT AND STIR UNTIL MOISTURE HAS EVAPORATED
REMOVE FROM HEAT AND SET ASIDE
ADD TOMATOES, TOMATO SAUCE, WINE, SALT, WHITE PEPPER, BAY LEAVES, THYME, BASIL, AND MUSHROOMS TO CHICKEN
BREAKUP TOMATOES WITH A WOODEN SPOON
TURN CHICKEN TO COAT WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45-60 MINUTES, TURNING OFTEN
REMOVE CHICKEN TO A HEATED SERVING PLATTER
HEAT AND STIR SAUCE, OVER A MODERATE FLAME, FOR 5 MINUTES, UNTIL REDUCED TO DESIRED CONSISTENCY
POUR OVER CHICKEN
SERVE HOT, WITH HOT COOKED PASTA OR RIC
Nutrition Facts
Amount Per Serving:
Calories 476 - Calories from Fat 242
Percent Total Calories From: Fat 51%, Protein 26%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 7g, Cholesterol 130mg, Sodium 1076mg, Total Carbohydrate 22g, Dietary Fiber 3g, Sugars 0g, Protein 31g, Vitamin A 2321 units, Vitamin C 61 units, Calcium 0 units, Iron 4 units
| 5 | pounds boneless cooked chicken |
| 8 | cups chicken based Veloute sauce |
| 12 | cups sliced mushrooms |
| 3/4 | cup unsalted butter |
| 3 | beaten egg yolks |
| 2 | cups cream |
| 1/4 | cup dry sherry |
| 1 | teaspoon kosher salt |
| 1 | teaspoon freshly ground white pepper |
| 2 | pounds spaghetti, cooked |
| 1/2 | cup unsalted butter |
| 3 | cups finely shredded parmesan cheese |
CUT CHICKEN INTO JULIENNE STRIPS
HEAT THE VELOUTE SAUCE TO A SIMMER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE MUSHROOMS AND SAUTE QUICKLY, WITHOUT BROWNING
ADD TO THE SAUCE
COMBINE EGG YOLKS AND THE CREAM TO MAKE A LIASON
STIR IN 1/4 CUP OF THE HOT VELOUTE SAUCE-MIX WELL
QUICKLY STIR THE TEMPERED LIASON BACK INTO THE SAUCE
ADD THE CHICKEN TO THE SAUCE AND HEAT TO JUST BELOW A SIMMER, WITHOUT BOILING
LIGHTLY BUTTER THE INSIDES OF INDIVIDUAL CASSEROLES OR RAMEKINS
PLACE 1/3 CUP COOKED SPAGHETTI INTO THE BOTTOM OF EACH
TOP WITH 3/4 CUP OF THE CHICKEN AND SAUCE MIXTURE
SPRINKLE THE TOPS WITH PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST LIGHTLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 585 - Calories from Fat 317
Percent Total Calories From: Fat 54%, Protein 23%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 17g, Cholesterol 176mg, Sodium 506mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 1363 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 1/2 | cup extra virgin olive oil |
| 2 | cups thinly sliced celery |
| 2 | cups small dice, seeded green bell peppers |
| 2 | cups sweet red onions, minced, rinsed, and drained |
| 2 | tablespoons very finely minced garlic |
| 4 | cups V-8 juice, or other vegetable juice cocktail |
| 2 | cups unsalted chicken stock |
| 2 | cups very dry white wine |
| 1/4 | cup tomato paste |
| 1 | teaspoon very finely minced fresh basil leaves |
| 1 | tablespoon crushed red chiles |
| 1/2 | teaspoon sugar |
| 3 | pounds crabmeat, or shrimp, or both |
| 2 | cups tomato concasse |
| 9 | cups finely shredded lettuce |
HEAT OLIVE OIL IN A SKILLET, OVER A MODERATE FLAME
ADD TWO-THIRDS THE CELERY, TWO-THIRDS THE BELL PEPPERS, ONIONS, AND GARLIC
HEAT AND STIR FOR 4-5 MINUTES, UNTIL TENDER
ADD VEGETABLE COCKTAIL, CHICKEN BROTH, WINE, TOMATO PASTE, BASIL, RED PEPPER FLAKES, AND SUGAR
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
ADD SHRIMP IF USED WITH CRAB
REMOVE FROM HEAT AND ALLOW TO COOL
ADD REMAINING CELERY, BELL PEPPERS, AND TOMATO CONCASSE COVER AND CHILL UNTIL READY TO SERVE
ARRANGE SHREDDED LETTUCE ONTO A PLATTER
TOP WITH CRABMEAT
SPOON TOMATO MIXTURE WITH SHRIMP ON TOP
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 504 - Calories from Fat 247
Percent Total Calories From: Fat 49%, Protein 23%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 9g, Cholesterol 239mg, Sodium 2092mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 0g, Protein 29g, Vitamin A 3298 units, Vitamin C 88 units, Calcium 0 units, Iron 3 units
| 4 | pounds pearl onions |
| 2 | cups water |
| 1/4 | cup unsalted butter |
| 1/3 | cup white wine vinegar |
| 3 | tablespoons sugar |
| 1 | teaspoon salt |
BLANCH ONIONS BRIEFLY IN BOILING WATER
DRAIN AND PEEL
COMBINE ONIONS AND WATER IN A SKILLET, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES, UNTIL TENDER
STIR IN THE VINEGAR, SUGAR, AND SALT
HEAT AND STIR, OVER A LOW FLAME, UNTIL LIGHTLY BROWNED, VERY TENDER, AND THE LIQUID IS THE CONSISTENCY OF SYRUP
SPOON INTO A SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 82 - Calories from Fat 28
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 151mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 109 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units
| 1 | cup unsalted butter |
| 4 | cups sugar |
| 2 | cups evaporated milk |
| 1/2 | cup water |
| 1/2 | cup espresso or strong coffee |
| 1/3 | cup minced seedless raisins |
COMBINE BUTTER, SUGAR, MILK, WATER, AND COFFEE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR-MIX WELL
HEAT TO A BOIL, AND COOK WITHOUT STIRRING TO 237 DEGREES
(soft ball stage)
REMOVE FROM HEAT AND SET PAN IN COLD WATER TO COOL QUICKLY VIGOROUSLY BEAT WITH A HEAVY WOODEN SPOON, UNTIL MIXTURE LOOSES SHEEN
STIR IN RAISINS-MIX WELL
POUR INTO A BUTTERED PAN, ALLOWING IT TO TAKE ITS OWN SHAPE (don't spread)
ALLOW TO COOL FOR 8 HOURS BEFORE CUTTING
PLACE CUT PIECES INTO A PAPER CANDY CUP
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 83
Percent Total Calories From: Fat 35%, Protein 3%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 6g, Cholesterol 27mg, Sodium 24mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 341 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups flour |
| 1 | teaspoon salt |
| 1 | package active dry yeast |
| 1 | cup warm (105-110 deg) water |
| 1/4 | cup olive oil |
| 1 | tablespoon minced garlic |
| 1/2 | cup finely minced mushroom |
| 1/2 | cup small dice cooked ham |
| 1/2 | cup small dice dry salami |
| 3/4 | cup finely shredded mozzarella cheese |
| 2 | tablespoons parsley flakes |
| 1/2 | teaspoon dried basil |
| 1 | egg yolk |
| 1 | egg |
| 1 | egg white |
COMBINE FLOUR AND 1 TEASPOON SALT, SET ASIDE
COMBINE YEAST, WATER, AND 2 TABLESPOONS OIL-MIX WELL
ALLOW TO STAND FOR 5 MINUTES
STIR INTO FLOUR MIXTURE-MIX WELL
TURNOUT ONTO A FLOURED BOARD AND KNEAD UNTIL SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL AND TURN TO COAT WELL
COVER AND LET RISE IN A WARM PLACE FOR 1-1/2 TO 2 HOURS, UNTIL DOUBLED
MEANWHILE, SAUTE ONIONS, GARLIC, AND MUSHROOMS IN REMAINING OIL
REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE WITH HAM, SALAMI, MOZZARELLA, PARSLEY, BASIL, REMAINING 1/8 TEASPOON SALT, AND EGG YOLK-MIX WELL, SET ASIDE TURNOUT DOUGH ONTO A LIGHTLY FLOURED SURFACE
ADD DOUGH AND TURN TO LIGHTLY COAT
DIVIDE INTO EQUAL PORTIONS AND ROLL EACH INTO A 5-INCH CIRCLE PLACE 2 TABLESPOONS FILLING ONTO ONE SIDE OF EACH CIRCLE
FOLD DOUGH OVER FILLING
MOISTEN EDGE WITH WATER AND CRIMP WITH YOUR FINGERS TO SEAL PLACE ONTO A GREASED AND FLOURED PIZZA PAN
COMBINE EGG AND EGG WHITE WITH 1 TABLESPOON WATER-MIX WELL BRUSH TOPS OF CALZONE WITH EGG MIXTURE
BAKE @ 375 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 187 - Calories from Fat 89
Percent Total Calories From: Fat 47%, Protein 16%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 47mg, Sodium 415mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 165 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 16 | veal rib chops |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 3 | cups flour |
| 5 | beaten eggs |
| 1/2 | cup half and half |
| 4 | cups dry breadcrumbs |
| 1 | cup clarified unsalted butter |
REMOVE CHINE AND FEATHERBONE FROM CHOPS
COVER WITH PLASTIC WRAP, POUND TO HALF THE ORIGINAL THICKNESS
SEASON WITH SALT AND PEPPER
DREDGE IN FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS COMBINE EGG AND HALF & HALF-MIX WELL
MOISTEN CHOPS WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE COATED CHOPS IN SMALL BATCHES AND BROWN WELL ON BOTH SIDES
KEEP WARM IN A SLOW OVEN
REPEAT WITH REMAINING CHOPS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 318 - Calories from Fat 139
Percent Total Calories From: Fat 44%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 102mg, Sodium 246mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 566 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 16 | veal rib chops |
| 3/4 | pound Fontina cheese, very thinly sliced |
| 5 | teaspoons salt |
| 1 | teaspoon white pepper |
| 3 | cups flour |
| 5 | beaten eggs |
| 1/2 | cup half and half |
| 4 | cups dry breadcrumbs |
| 1 | teaspoon rosemary |
| 1 | cup clarified unsalted butter |
REMOVE CHINE AND FEATHERBONE FROM CHOPS
CUT A POCKET INTO EACH
COVER WITH PLASTIC WRAP, POUND SLIGHTLY TO ENLARGE EYE STUFF THE CHOPS WITH THE CHEESE SLICES, BE SURE NONE IS STICKING OUT
PRESS THE EDGES TOGETHER AND POUND SLIGHTLY TO SEAL
SECURE WITH TOOTHPICKS OR A SKEWER
SEASON TO SALT AND PEPPER
DREDGE IN FLOUR, PAT WITH YOUR HANDS TO REMOVE EXCESS COMBINE EGG AND HALF & HALF-MIX WELL
MOISTEN CHOPS WITH EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF SPRINKLE WITH ROSEMARY
COAT EVENLY WITH BREADCRUMBS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE COATED CHOPS IN SMALL BATCHES AND BROWN WELL ON BOTH SIDES
KEEP WARM IN A SLOW OVEN
ARRANGE ONTO A HEATED SERVING PLATTER
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 402 - Calories from Fat 199
Percent Total Calories From: Fat 49%, Protein 13%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 127mg, Sodium 1114mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 819 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | bunch fresh basil, trimmed |
| 2 | tablespoons minced |
| 1/2 | cup olive oil |
| 1 | teaspoon kosher salt |
| 1 | cup sour cream |
| 2 | tablespoons toasted pine nuts |
COMBINE BASIL AND GARLIC IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM
SEASON WITH KOSHER SALT
COVER AND CHILL FOR 2-96 HOURS
STIR IN SOUR CREAM AND TOASTED PINE NUTS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 137 - Calories from Fat 127
Percent Total Calories From: Fat 93%, Protein 3%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 8mg, Sodium 215mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 440 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/2 | cup minced onion |
| 1 | 10 oz. can tomato puree |
| 2/3 | cup water |
| 1 1/2 | teaspoons salt |
| 1/2 | teaspoon oregano |
| 1/2 | teaspoon basil |
| 1/2 | teaspoon marjoram |
| 1 | dash pepper |
| 2 | tablespoons peanut oil |
| 1 | whole peeled eggplant |
| 2 | cups grated Romano cheese |
In a skillet, saute chopped onions in oil. Add tomato puree, water, salt, oregano and pepper. Bring to a boil and simmer for 15 minutes. In a greased baking dish, alternate thin layers of sliced eggplant, tomato sauce and half of the grated cheese, starting with a layer of eggplant and ending with a layer of tomato sauce. Bake in moderate oven (350 F) for 1 hour. Minutes before removing from oven, sprinkle remaining grated cheese over top and continue heating until cheese melts
Nutrition Facts
Amount Per Serving:
Calories 177 - Calories from Fat 106
Percent Total Calories From: Fat 60%, Protein 22%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 28mg, Sodium 918mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 822 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units
| 1 | whole eggplant, peeled and thinly sliced |
| 1/4 | cup olive oil |
| 1/2 | teaspoon salt |
| 1 | cup tomato sauce |
| 1 | tablespoon minced fresh basil leaves |
| 1/2 | cup shredded parmesan cheese |
HEAT THE OLIVE OIL IN A LARGE SKILLET, OVER A MODERATE FLAME ADD EGGPLANT AND BROWN ON BOTH SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SEASON WITH SALT
PLACE INTO A GREASED CASSEROLE
COVER WITH TOMATO SAUCE AND BASIL
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 325 DEGREES FOR 15-20 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 196 - Calories from Fat 150
Percent Total Calories From: Fat 76%, Protein 11%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 8mg, Sodium 844mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 684 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 1/4 | cup unsalted butter |
| 3 | cups tomato concasse |
| 1 | cup blanched, julienned carrot |
| 1 | cup julienned zucchini |
| 3/4 | cup blanched small broccoli florets |
| 3/4 | cup blanched, small cauliflower florets |
| 1/2 | cup trimmed snow peas |
| 3 | tablespoons very finely minced garlic |
| 1 | cup cream |
| 1 | cup julienned, peeled red bell pepper |
| 3/4 | pound hot cooked fettuccine |
| 1/2 | cup freshly grated parmesan cheese |
| 1/4 | cup minced parsley |
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD TOMATOES, CARROTS, ZUCCHINI, BROCCOLI, CAULIFLOWER, SNOW PEAS, AND GARLIC
HEAT AND STIR UNTIL CARROTS ARE TENDER BUT CRISP
ADD CREAM AND BELL PEPPERS
BRING JUST TO THE BOIL
REMOVE FROM HEAT AND SEASON TO TASTE WITH SALT AND WHITE PEPPER
PLACE PASTA ONTO A LARGE HEATED SERVING PLATTER
TOP WITH VEGETABLES-TOSS GENTLY TO MIX
GARNISH WITH GRATED PARMESAN AND MINCED PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 646 - Calories from Fat 290
Percent Total Calories From: Fat 45%, Protein 12%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 153mg, Sodium 271mg, Total Carbohydrate 69g, Dietary Fiber 3g, Sugars 0g, Protein 20g, Vitamin A 11793 units, Vitamin C 134 units, Calcium 0 units, Iron 6 units
| 1 | package yeast |
| 1 | cup warm water |
| 1 | teaspoon salt |
| 3 | tablespoons olive oil |
| 1/4 | teaspoon sugar |
| 2 1/2 | cups unbleached flour |
| 1 | teaspoon kosher salt |
| green olive | |
| minced onion |
Dissolve yeast in warm water with olive oil, 1 tsp. salt, and sugar. Stir in the flour a little at a time; when you can no longer stir, turn the dough onto a floured board and knead till the dough is smooth and elastic. Place dough in an oiled bowl and let rise till it has doubled in size, about 30-40 minutes. Shape the dough into an oval 1/2 inch thick with a rolling pin. Make decorative cuts on the top of the loaf with a sharp knife. Place the loaf on an oiled baking sheet, brush with olive oil, and sprin- kle with coarse salt(also sprinkle with optional chopped olives or chopped onions, if desired).Let rise 20 minutes. Pre-heat oven to 450F degrees. Bake loaf for 20-30 minutes, until bread is nicely browned. Serve hot from the oven
Nutrition Facts
Amount Per Serving:
Calories 375 - Calories from Fat 98
Percent Total Calories From: Fat 26%, Protein 9%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1177mg, Total Carbohydrate 61g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | ounce yeast |
| 1 | cup warm (105-110 deg) water |
| 1/4 | cup olive oil |
| 5 | cups flour |
| 1/4 | cup minced fresh rosemary |
| 1 | teaspoon salt |
| 1 | cup olive oil |
| 1 | tablespoon kosher salt |
COMBINE YEAST AND 1/2 CUP WARM WATER
LET STAND FOR 10 MINUTES
ADD 1/4 CUP OLIVE OIL, FLOUR, ROSEMARY, SALT, AND REMAINING WATER-MIX WELL
KNEAD IN MIXER FOR 5 MINUTES, UNTIL SMOOTH AND ELASTIC
ADD OIL TO BOWL, TURN DOUGH TO COAT WELL
COVER WITH A TOWEL AND ALLOW TO RISE FOR 2 HOURS, OR UNTIL DOUBLED
PUNCH DOWN, DIVIDE IN TWO, AND RETURN TO THE BOWL
POUR IN OIL TO COVER
ALLOW TO RISE FOR 30 MINUTES, UNTIL PUFFY
FLATTEN EACH PIECE TO A THICKNESS OF 1/2-INCH
PLACE ONTO A BAKING SHEET
SLASH THE TOP WITH A SHARP KNIFE
OPEN CUTS AND SPRINKLE WITH KOSHER SALT
BAKE @ 400 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN
BRUSH LIGHTLY WITH OLIVE OIL
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 799 - Calories from Fat 418
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 6g, Cholesterol 0mg, Sodium 1568mg, Total Carbohydrate 83g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 68 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
| 10 | slices white bread |
| 1 | pound mozzarella cheese |
| 8 | eggs |
| 1/2 | cup grated parmesan cheese |
| 1 | cup flour |
| oil, for frying | |
| 1/2 | cup shredded parmesan cheese |
TRIM CRUSTS FROM BREAD
CUT DIAGONALLY INTO QUARTERS
SLICE AND TRIM MOZZARELLA INTO 2 PIECES PER SERVING, THE SAME SIZE AS THE BREAD
COMBINE EGGS AND 1/2 CUP PARMESAN CHEESE-MIX WELL
COAT BREAD WITH FLOUR
DIP IN EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
PLACE ONTO A BAKING PAN
COAT CHEESE WITH FLOUR
DIP IN EGG
PLACE ON TOP OF COATED BREAD SLICES
COVER AND CHILL FOR 2-24 HOURS
HEAT AT LEAST 2 INCHES OF OIL TO 365-370 DEGREES
FRY PUFFS, CHEESE SIDE DOWN, FOR 1 MINUTE
TURN AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SPRINKLE WITH SHREDDED PARMESAN CHEESE
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 179 - Calories from Fat 85
Percent Total Calories From: Fat 47%, Protein 24%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 106mg, Sodium 257mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 335 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | pounds russet potatoes, washed |
| 2 | tablespoons salt |
| 1/2 | cup unsalted butter |
| 2 | beaten eggs |
| 4 | cups flour |
| 1 | teaspoon kosher salt, to taste |
| 1/4 | cup finely shredded parmesan cheese |
BOIL UNPEELED POTATOES IN WATER UNTIL TENDER
DRAIN, PEEL POTATOES, AND DISCARD PEELS
MASH POTATOES WITH BUTTER, UNTIL SMOOTH
ALLOW TO COOL COMPLETELY
MAKE A WELL IN THE CENTER
ADD BEATEN EGGS-MIX WELL
GRADUALLY BEAT IN FLOUR AND SALT-MIX WELL
KNEAD WELL TO FORM A DOUGH
CUT INTO FOURTHS
ROLL EACH FOURTH INTO A 1-INCH LOG THEN CUT INTO 1/2-INCH SLICES
ROLL EACH SLICE INTO A MINI-LOG AND BEND SLIGHTLY
HEAT 2 QUARTS SALTED WATER TO A BOIL
ADD ONE-FOURTH OF PREPARED GNOCCHI TO THE BOILING WATER HEAT FOR 20-30 SECONDS, UNTIL THEY RISE TO THE TOP
GENTLY REMOVE WITH A SKIMMER OR SLOTTED SPOON
DRAIN BREIFLY ON PAPER TOWELS
SPRINKLE WITH PARMESAN CHEESE
SERVE HOT, PREFERABLY WITH MEAT SAUC
Nutrition Facts
Amount Per Serving:
Calories 548 - Calories from Fat 131
Percent Total Calories From: Fat 24%, Protein 10%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 86mg, Sodium 2133mg, Total Carbohydrate 90g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 531 units, Vitamin C 55 units, Calcium 0 units, Iron 3 units
| 3/4 | pound gorgonzola |
| 8 | ounces cream cheese |
| 1/4 | cup whipping cream |
| 3 | tablespoons unsalted butter |
| 1/2 | cup pesto |
| 1/2 | cup toasted pine nuts |
COMBINE GORGONZOLA AND CREAM CHEESE IN A FOOD PROCESSOR
PROCESS UNTIL SOFTENED AND WELL BLENDED, THINNING WITH WHIPPING CREAM AND SCAPING SIDES OF WORKBOWL OFTEN
LINE A GELATIN MOULD OR LARGE BRIOCHE PAN WITH PLASTIC WRAP
GREASE PLASTIC-LINED PAN WITH A SMALL AMOUNT OF BUTTER
SPREAD HALF THE GORGONZOLA MIXTURE INTO BOTTOM OF PAN
THINLY SLICE BUTTER AND ARRANGE ON TOP OF CHEESE LAYER
GENTLY SPREAD PESTO OVER BUTTER LAYER
TOP PESTO WITH TOASTED PINE NUTS
GENTLY SPREAD REMAINING GORGONZOLA MIXTURE OVER PINE NUTS
FOLD PLASTIC WRAP OVER THE TOP
CHILL UNTIL FIRM
UNMOLD ONTO A SERVING PLATTER
ALLOW TO WARM TO NEARLY ROOM TEMPERATURE BEFORE SERVING
SERVE SLIGHTLY CHILLED, WITH CRACKERS OR TOASTS TO THE SIDE
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 154
Percent Total Calories From: Fat 83%, Protein 13%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 43mg, Sodium 344mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 494 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | cup minced fresh basil leaves |
| 1 | tablespoon pureed garlic |
| 2 | tablespoons toasted pine nuts |
| 1/4 | cup shredded parmesan cheese |
| 1/4 | cup olive oil |
| 3 | ounces finely crumbled gorgonzola |
| 3 | ounces room temperature cream cheese |
| 1/4 | cup half and half |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground white pepper |
| 12 | whole super colossal olives, halved and pitted |
| lemon zest, cut into strings, as garnish | |
| pine nuts, toasted, as garnish |
COMBINE BASIL, GARLIC, AND PINE NUTS IN A FOOD PROCESSOR
WITH MACHINE RUNNING-ADD OLIVE OIL IN A THIN STREAM
PROCESS UNTIL THICKENED
ADD BLUE CHEESE AND CREAM CHEESE-MIX WELL
SEASON WITH SALT AND WHITE PEPPER TO TASTE
THIN WITH HALF & HALF AS NEEDED TO A PIPING CONSISTENCY
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE ONTO OLIVE HALVES
GARNISH WITH TOASTED PINE NUTS AND LEMON ZEST STRINGS ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 131 - Calories from Fat 108
Percent Total Calories From: Fat 83%, Protein 10%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 16mg, Sodium 338mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 250 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | teaspoon olive oil |
| 1/2 | cup diced green chiles |
| 1/4 | cup diced jalapeno chiles |
| 3 | cups flour |
| 1/2 | teaspoon salt |
| 2 | extra large eggs |
| 1/4 | cup frozen chopped spinach, thawed and squeezed dry |
HEAT OIL IN A SKILLET, OVER A LOW FLAME
ADD CHILES, COVER, AND SWEAT FOR 20 MINUTES, STIRRING OFTEN REMOVE TO A FOOD PROCESSOR
PROCESS TO A FINE PUREE
RETURN PUREE TO THE SKILLET, OVER A LOW FLAME
HEAT AND STIR FOR 10-15 MINUTES, UNTIL THICKENED
ALLOW TO COOL COMPLETELY
COMBINE WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR PULSE UNTIL MIXTURE FORMS A BALL
TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR 3 MINUTES
DIVIDE INTO FOURTHS AND WRAP IN PLASTIC
ALLOW TO REST FOR 30 MINUTES
REMOVE ONE FOURTH, AND WRAP REMAINING THREE IN PLASTIC PROCESS IN A PASTA MACHINE OR ROLLOUT TO A THICKNESS OF 1/32-INCH
CUT INTO DESIRED SHAPES SIMMER IN BOILING SALTED WATER FOR 2-3 MINUTES, JUST UNTIL STARCH TASTE NOT LONGER REMAINS
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 260 - Calories from Fat 28
Percent Total Calories From: Fat 11%, Protein 14%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 71mg, Sodium 452mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 783 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 1 | pound pencil-thin asparagus |
| 1/3 | cup olive oil |
| 3 | bunches scallions, trimmed |
| 6 | cups baby mixed greens |
| 2 | tablespoons finely snipped chives |
| 1 | tablespoon red wine vinegar |
| 1 | tablespoon balsamic vinegar |
| 1/4 | cup finely minced sweet red onion |
| 1/4 | cup toasted pine nuts |
BRUSH ASPARAGUS WITH 2 TABLESPOONS OLIVE OIL
GRILL UNTIL LIGHTLY BROWNED ON ALL SIDES AND TENDER-CRISP REMOVE TO A SERVING PLATTER
BRUSH ONIONS WITH 1 TABLESPOON OLIVE OIL
GRILL UNTIL LIGHTLY BROWNED ON ALL SIDES
REMOVE TO A SERVING PLATTER
SEASON WITH SALT AND PEPPER
LET STAND AT ROOM TEMPERATURE UNTIL READY FOR SERVICE COMBINE LETTUCES AND CHIVES IN A BOWL
DRIZZLE WITH REMAINING OLIVE OIL AND RED WINE VINEGAR-TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER WITH ASPARAGUS AND SCALLIONS
DRIZZLE BALSAMIC VINEGAR OVER ALL
GARNISH WITH RED ONIONS AND PINE NUTS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 290 - Calories from Fat 212
Percent Total Calories From: Fat 73%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 3g, Cholesterol 0mg, Sodium 39mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 7252 units, Vitamin C 72 units, Calcium 0 units, Iron 3 units
| 1 1/2 | cups small dried pasta |
| 1/3 | cup olive oil |
| 2 | tablespoons minced garlic |
| 1 | cup small dice beef brisket |
| 12 | cups reduced beef stock |
| 3/4 | cup minced leek |
| 3/4 | cup shredded cabbage |
| 1 | cup peeled, small dice red or white potato |
| 1 | cup small dice sweet red onion |
| 3/4 | cup small dice celery |
| 1 | cup small dice carrot |
| 1 | cup medium dice zucchini |
| 6 | cups tomato concasse |
| 3 | whole bay leaves |
| 3/4 | cup cooked pinto beans |
| 3/4 | cup cooked garbanzo beans |
HEAT OIL IN A STOCKPOT, OVER A MEDIUM FLAME
ADD GARLIC AND BRISKET
HEAT AND STIR FOR 6-8 MINUTES, TO BROWN LIGHTLY
ADD STOCK AND STIR
ADD LEEKS, CABBAGE, POTATOES, ONIONS, CELERY, CARROTS, ZUCCHINI, TOMATO CONCASSE, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
ADD PINTO BEANS, GARBANZO BEANS, AND PASTA
SIMMER FOR 15 MINUTES, UNTIL PASTA IS TENDER
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 23
Percent Total Calories From: Fat 44%, Protein 17%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 3mg, Sodium 213mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 776 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
| 12 | slices tomatoes |
| 12 | slices mozzarella cheese |
| 1/4 | cup minced fresh basil leaves |
| 1/4 | cup olive oil |
| wine vinegar | |
| salt | |
| pepper |
On a platter, arrange alternating slices of tomato and mozzarella. Sprinkle with basil and dribble oil and vinegar. Salt and pepper to taste. Great with a barbecue or any hot weather meal
Nutrition Facts
Amount Per Serving:
Calories 149 - Calories from Fat 92
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 2mg, Sodium 224mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 1572 units, Vitamin C 64 units, Calcium 0 units, Iron 1 units
| 4 | pounds Beef Rump Roast |
| 1/4 | pound cooked ham |
| 5 | slices bacon |
| 3 | cloves garlic, minced |
| 2 | stalks celery, minced |
| 2 | thinly sliced carrots |
| 1 | cup white wine |
| 1 | cup red wine |
| 1 | tablespoon rosemary |
| 1/4 | teaspoon oregano |
| 1/4 | teaspoon basil |
| salt | |
| pepper |
Line a large Dutch oven with the strips of bacon. Add the roast and brown on all sides over high heat. Add the remaining ingredients, cover tightly, and cook over low heat for 3 1/2 hours, or until tender, turning occasionally. Serve roast with the pot liquor and buttered pasta
Nutrition Facts
Amount Per Serving:
Calories 635 - Calories from Fat 217
Percent Total Calories From: Fat 34%, Protein 48%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 193mg, Sodium 1002mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 0g, Protein 77g, Vitamin A 7188 units, Vitamin C 33 units, Calcium 0 units, Iron 8 units
| 4 | pork loin chops, about 1-inch thick |
| 1/4 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1 | beaten egg |
| 2 | tablespoons water |
| 2 | cups dry breadcrumbs |
| 1/4 | cup clarified unsalted butter |
| 1/4 | cup sage |
COMBINE BEATEN EGG AND WATER-MIX WELL
PLACE BREADCRUMBS INTO A PAPER BAG
DIP CHOPS INTO EGG MIXTURE
PLACE INTO PAPER BAG AND SHAKE TO COAT EVENLY
SHAKE OFF ANY EXCESS
PLACE ONTO A SHEET OF WAXED PAPER
CHILL FOR 60 MINUTES TO SET COATING
COMBINE CLARIFIED BUTTER AND SAGE IN A SKILLET, OVER A MODERTE FLAME
ADD CHOPS AND BROWN WELL ON BOTH SIDES
PLACE INTO A BAKING DISH
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 473 - Calories from Fat 201
Percent Total Calories From: Fat 42%, Protein 25%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 11g, Cholesterol 148mg, Sodium 597mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 638 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 3 | cups minced onions |
| 1/4 | cup olive oil |
| 1/4 | cup minced parsley |
| 1/4 | tablespoon minced garlic |
| 1/2 | pound minced Italian sausage |
| 1 | pound ground round |
| 32 | ounces tomato sauce |
| 1 | cup water |
| 1 | cup white wine |
| 1/2 | cup hearty red wine |
| 2 | tablespoons minced, soaked tree ears |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/4 | teaspoon crushed rosemary |
| 1/4 | teaspoon poultry seasoning |
HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE UNTIL TRANSPARENT
ADD GARLIC AND PARSLEY, SAUTE FOR 2 MINUTES
ADD ITALIAN SAUSAGE AND GROUND BEEF, SAUTE UNTIL WELL BROWNED
DRAIN WELL
ADD REMAINING INGREDIENTS
COVER AND SIMMER FOR 3 HOURS, OVER A LOW FLAME, STIRRING OFTEN
SKIM WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 280
Percent Total Calories From: Fat 64%, Protein 15%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 10g, Cholesterol 70mg, Sodium 1234mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 1260 units, Vitamin C 20 units, Calcium 0 units, Iron 3 units
| medium sausage casings | |
| 2 | pounds medium dice, lean pork butt |
| 1/2 | pound medium dice chilled pork fat |
| 1 | teaspoon salt |
| 2 | teaspoons coarsely ground black pepper |
| 2 | tablespoons finely minced garlic |
| 2 to 1 | teaspoon crushed red chiles |
PREPARE THE CASINGS FOR STUFFING
GRIND THE PORK AND FAT TOGETHER THROUGH THE 3/8-INCH PLATE COMBINE WITH THE REMAINING INGREDIENTS-MIX WELL
LOOSELY STUFF INTO THE PREPARED CASINGS
TWIST OR TIE OFF INTO 3-INCH LINKS
CHILL FOR UP TO 3 DAYS
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 279 - Calories from Fat 213
Percent Total Calories From: Fat 76%, Protein 22%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 67mg, Sodium 259mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 112 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round, or beef/pork loaf mix |
| 1 | beaten egg |
| 1/2 | cup fresh breadcrumbs |
| 1/4 | cup minced onion |
| 1/2 | dried basil |
| 1/2 | teaspoon dried oregano |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup spicy tomato sauce |
| 1/4 | cup shredded mozzarella cheese |
COMBINE BEEF, EGG, BREADCRUMBS, ONIONS, BASIL, OREGANO, SALT, PEPPER, AND HALF OF TOMATO SAUCE-MIX WELL
MOLD TO A LOAF SHAPE BY HAND
PLACE INTO A LOAF PAN OR CASSEROLE
POUR REMAINING TOMATO SAUCE OVER THE TOP
BAKE @ 350 DEGREES FOR 75 MINUTES
TOP WITH MOZZARELLA CHEESE
BAKE @ 350 FOR 10-15 MINUTES, UNTIL CHEESE MELTS
REMOVE FROM OVEN, LET STAND FOR 15 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 307 - Calories from Fat 202
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 104mg, Sodium 481mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 498 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | pound minced or bulk Italian sausage |
| 1 | tablespoon minced fresh mint |
| 2 | slices bread, crumbled |
| 1/3 | cup white wine |
| olive oil | |
| 2 | beaten eggs |
Soak the bread pieces in the wine, set aside. Combine the Italian sausage, eggs, mint, and bread; form into 24 meat- balls. Brown the meatballs over high heat in a skillet lightly greased with olive oil. Finish cooking the meatballs in a MARINARA SAUCE, serve over spaghetti or other pasta
Nutrition Facts
Amount Per Serving:
Calories 337 - Calories from Fat 251
Percent Total Calories From: Fat 75%, Protein 16%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 9g, Cholesterol 129mg, Sodium 624mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 117 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 6 | pounds 35% fat ground pork |
| 1 | tablespoon crushed fennel seed |
| 1 | tablespoon crushed red chiles |
| 2 | teaspoons black pepper |
| 1 | tablespoon Spanish paprika |
| 1 | tablespoon salt |
| prepared medium sausage casings |
COMBINE ALL INGREDIENTS, EXCEPT CASINGS-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
TIE OFF INTO 3-INCH LINKS
CHILL OR FREEZE TO STORE
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 177 - Calories from Fat 74
Percent Total Calories From: Fat 42%, Protein 57%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 72mg, Sodium 369mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 343 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| basil | |
| marjoram | |
| rosemary | |
| sage | |
| savory | |
| thyme | |
| cayenne | |
| garlic powder |
COMBINE INGREDIENTS IN A SPICE MILL OR COFFEE GRINDER
PROCESS TO A COARSE MIXTURE
STORE IN AN AIRTIGHT CONTAINER IN A COOL DARK PLAC
Nutrition Facts
Amount Per Serving:
Calories 16 - Calories from Fat 4
Percent Total Calories From: Fat 25%, Protein 10%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 221 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 4 | whole medium green bell peppers |
| 1 | pound ground round |
| 1/2 | cup minced onion |
| 1 | tablespoon minced garlic |
| 2 | tablespoons olive oil |
| 1/4 | teaspoon basil |
| 1/4 | teaspoon thyme |
| 1/4 | teaspoon marjoram |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 16 | ounces canned stewed tomatoes |
| 8 | ounces tomato sauce |
| 1/4 | cup water |
| 1 | cup quick cooking |
| 2 | ounces grated mozzarella cheese |
CUT TOPS FROM PEPPERS, REMOVE SEEDS BLANCH IN BOILING WATER FOR 5 MINUTES, DRAIN WELL
HEAT OLIVE OIL IN A SKILLET, OVER A MODERATE FLAME
ADD GROUND BEEF, ONIONS, AND GARLIC
SAUTE FOR 5 MINUTES
ADD OREGANO, BASIL, THYME, MARJORAM, SALT, PEPPER, TOMATOES, HALF OF TOMATO SAUCE, WATER, AND RICE-STIR TO MIX WELL
COVER AND SIMMER OVER A MEDIUM-LOW FLAME FOR 15 MINUTES PLACE PEPPERS UPRIGHT IN A CASSEROLE
FILL WITH MEAT MIXTURE, PACK TIGHTLY
SURROUND WITH REMAINING MEAT MIXTURE
POUR REMAINING TOMATO SAUCE OVER ALL
BAKE, COVERED, @ 350 DEGREES FOR 30 MINUTES
TOP WITH GRATED MOZZARELLA
BAKE, UNCOVERED, @ 350 DEGREES FOR 10-15 MINUTES, UNTIL LIGHTLY BROWNED ON TOP
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 643 - Calories from Fat 400
Percent Total Calories From: Fat 62%, Protein 17%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 15g, Cholesterol 108mg, Sodium 1155mg, Total Carbohydrate 33g, Dietary Fiber 7g, Sugars 0g, Protein 28g, Vitamin A 10156 units, Vitamin C 107 units, Calcium 0 units, Iron 7 units
| medium sausage casings | |
| 2 | pounds medium dice, lean pork butt |
| 1/2 | pound medium dice, chilled pork fat |
| 1 | teaspoon salt |
| 2 | teaspoons coarsely ground black pepper |
| 2 | tablespoons finely minced garlic |
PREPARE THE CASINGS FOR STUFFING
GRIND THE PORK AND FAT TOGETHER THROUGH THE 3/8-INCH PLATE COMBINE WITH THE REMAINING INGREDIENTS-MIX WELL
LOOSELY STUFF INTO THE PREPARED CASINGS
TWIST OR TIE OFF INTO 3-INCH LINKS
CHILL FOR UP TO 3 DAYS
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 278 - Calories from Fat 213
Percent Total Calories From: Fat 76%, Protein 22%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 67mg, Sodium 259mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 4 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 8 | ounces thinly sliced linguica |
| 1/4 | cup olive oil |
| 2 | chopped onions |
| 1 | tablespoon minced garlic |
| 1 | 16 oz. jar marinara sauce |
| 1 | teaspoon salt |
| 1 | teaspoon crushed red chiles |
| 1 | pint ricotta cheese |
| 1/2 | pound medium dice mozzarella cheese |
| 1 | cup grated parmesan cheese |
| 1 | pound CREAMETTE lasagna noodles, cooked |
Ground beef can substitute for sausage. Cook lasagna noodles according to directions. Heat oil and saute garlic and onions till tender. Add marinara, salt and pepper. Bring to a boil then cover and simmer over low heat 1 hour. Saute sausage until brown. Discard fat. Mix ricotta and diced mozzarella cheese together in a bowl. Spread 1/2 cup sauce on bottom of baking pan. Arrange noodles with layers of cheese mixture, Parmesan cheese, tomato sauce, and meat. Repeat process ending with layer of noodles and sauce. Sprinkle with 3 Tbl. Parmesan. Bake in moderate oven (350F) for 20 minutes, or until hot
Nutrition Facts
Amount Per Serving:
Calories 909 - Calories from Fat 450
Percent Total Calories From: Fat 50%, Protein 18%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 21g, Cholesterol 105mg, Sodium 1697mg, Total Carbohydrate 75g, Dietary Fiber 1g, Sugars 0g, Protein 40g, Vitamin A 1738 units, Vitamin C 15 units, Calcium 0 units, Iron 5 units