Amazing Strawberry Vanilla Gelato

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• 4 cups milk
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1 vanilla beans or 1 tablespoon vanilla extract
• 1 pint strawberry

Recipe

• 1 in a medium saucepan, add 3.5 cups milk and all the sugar. then, cut vanilla bean lengthwise in half and scrape out the insides. then, put the rest of the bean in the saucepan. place on medium heat.
• 2 mix the corn starch with half a cup of milk and whisk or stir until mixed.
• 3 when steam starts to rise off the saucepan, add the cornstarch mixture. continue to stir, scraping the bottom of the saucepan to prevent stuff from sticking to the bottom. allow the mixture to boil for 5 minutes.
• 4 take off heat and pour mixture into a large ziplock bag. cool mixture by putting in fridge or freezer (if putting in freezer, make sure it doesn't freeze solid).
• 5 cut up strawberries into 1 cm pieces. cool in fridge. when everything is cold, add half the strawberries to the ziplock bag and mix it all up.
• 6 pour entire mixture into ice cream maker and follow manufacturer's instructions (around 15 or 20 minutes). a few minutes before ice cream is ready, put remaining strawberries inches.
• 7 remove from machine. you may want to further cool the mixture in the freezer before serving.

Cheese Tortellini With Beans And Spinach

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can beans
• 9 ounces frozen cheese tortellini
• 2 tablespoons olive oil
• 1 sweet red pepper, cored and diced
• 1 garlic clove, minced
• 1/2 teaspoon italian spices
• 4 cups fresh baby spinach, washed and dried (i use one bag of pre-washed.)
• 3/4 cup shredded parmesan cheese

Recipe

• 1 drain and rinse beans; leave in colander.
• 2 prepare tortellini according to package directions. when cooked, drain over the beans and leave both to drain.
• 3 heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and italian seasoning.
• 4 cook 3-5 minutes until the peppers are tender.
• 5 add reserved olive oil, beans and tortellini. toss to combine. cook over medium heat until heated through.
• 6 add spinach, toss to combine. cook just until spinach begins to wilt.
• 7 top with parmesan cheese.

Conchiglie Puttanesca (based On Sopranos' Family Cookbook)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 6 quarts water
• salt, if desired (see notes below)
• 1/3 cup extra virgin olive oil
• 3 garlic cloves, finely chopped
• 2 (14 1/2 ounce) cans diced tomatoes, drained (i used no salt added)
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon fresh basil or 1 teaspoon dried basil
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 lb conchiglie (medium shells pasta)
• 12 -15 black olives, oil-cured, pitted, halved lengthwise
• 1/4 cup capers, rinsed well
• 8 -12 anchovy fillets, drained, chopped (i used all 12 in the flat can)
• 1/4 teaspoon red pepper flakes (see notes)

Recipe

• 1 heat 6 quarts of water to boiling. add salt to water, if desired.
• 2 in the meantime, in a large pot, heat olive oil over medium heat. add garlic and saute until golden, being very careful not to overcook it.
• 3 add tomatoes, oregano, basil, thyme, and salt (if desired). simmer for 15 minutes or until sauce thickens somewhat.
• 4 once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (see notes).
• 5 add olives, capers, and anchovies to sauce. simmer for 2 minutes. remove from heat and stir in red pepper flakes.
• 6 if serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
• 7 notes: i omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! for a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
• 8 if you want to serve the puttanesca later, allow it to cool. rinse and drain the pasta well. then, add the puttanesca and pasta to the crock-pot. mine stayed moist and warm for the 2 hours i warmed it.

Chicken With Chickpeas And Saffron Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb chicken
• salt and pepper
• 2 teaspoons italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1/4 teaspoon saffron, crumbled
• 1/4 teaspoon red pepper flakes
• 1 tablespoon garlic, minced
• 1/4 cup dry sherry
• 2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, partially drained
• 2 cups basmati rice
• 1 (14 1/2 ounce) can chickpeas

Recipe

• 1 preheat oven to 350°f.
• 2 season chicken with salt, black pepper, italian seasoning, smoked paprika and cayenne pepper.
• 3 in dutch oven over medium-high heat, warm 1 tablespoon oil. brown chicken for 6-8 minutes. transfer to plate. discard fat; wipe out pot.
• 4 in the same pot over medium heat; warm 1 tablespoon oil. cook onion, bell pepper, saffron and red pepper flakes about 10 minutes.
• 5 add garlic; cook 30 seconds. add sherry; cook 1 minute. add chicken, broth, tomatoes and juices. bring to simmer, reduce heat to medium-low, cover and cook 15 minutes.
• 6 add rice, chickpeas, salt and pepper. increase heat to medium-high; bring to simmer.
• 7 cover; bake in oven for 20 minutes, stirring halfway through.
• 8 let stand 10 minute before serving.

Easy Polenta Pizza Appetizer Bakes

Total Time: 14 mins Preparation Time: 2 mins Cook Time: 12 mins

Ingredients

• 4 polenta, slices sliced 1/2 inch thick
• 2 teaspoons olive oil, for brushing
• 4 anchovy fillets, in olive oil- roughly chopped
• 8 oil-cured black olives, roughly sliced
• 1 sprig rosemary
• 4 tablespoons pizza sauce
• 2 teaspoons locatelli cheese

Recipe

• 1 heat oven to 450 degrees.
• 2 slice 4 slices of polenta 1/2 inch thick.
• 3 brush both sides with olive oil and place on baking sheet.
• 4 add 1 tbsp pizza sauce to each slice.
• 5 evenly distribute rosemary, over polenta slices.
• 6 evenly distribute anchovies and olives.
• 7 sprinkle top with grated locatelli cheese.
• 8 bake for 12 minutes.
• 9 serve hot.

Cheese-filled French Toast

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 3
• 6 slices french bread (11/2-inch-inch thick, or italian or multigrain)
• 1/3 cup ricotta cheese
• 1/3 cup cottage cheese
• 1 tspbrown sugar
• 2 teaspoons pure vanilla extract
• 3 eggs
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• cinnamon, for dusting

Recipe

• 1 carefully cut a pocket in each piece of bread by slicing through the bottom edge.
• 2 in a medium mixing bowl, combine the ricotta and cottage cheese. add sugar and vanilla extract and mix thoroughly until a smooth consistency is achieved.
• 3 open the bread pocket one at a time and use a spatula to insert about 11/2 tablespoons of the creamy cheese filling in each.
• 4 whisk the eggs together and add milk and flour.
• 5 heat skillet to medium and spray it witha little olive oil. dip the slices of bread in the egg mixture. cook the french toast on each side (about 4 minutes per side) until golden brown.
• 6 sprinkle with cinnamon.

Bacony Veal And Vegetable Cream Soup

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs Cook Time: 1 hr 5 mins

Ingredients

• 3 tablespoons olive oil
• 2 onions, finely chopped
• 8 ounces bacon or 8 ounces italian pancetta, finely chopped
• 1 1/2 tablespoons sweet paprika
• 10 ounces thin veal, finely chopped (scallopini)
• 4 cups chicken broth
• 2 medium carrots, finely chopped
• 2 medium turnips, finely chopped
• 10 ounces mushrooms, finely chopped ( button)
• 2 medium potatoes, finely chopped
• 18 ounces canned diced tomatoes
• 1 red bell pepper, finely chopped
• salt
• freshly ground black pepper
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 3 tablespoons fresh dill, snipped and chopped

Recipe

• 1 heat oil in a large soup pot and cook onions and bacon over medium heat until onions start to colour, about 15 minutes.
• 2 stir in paprika and cook for 2 minutes.
• 3 add the veal and just enough stock to cover it.
• 4 cover pan and simmer for 20 minutes.
• 5 add carrots, turnips, mushrooms, potatoes, tomatoes, and remaining stock, season with salt and pepper.
• 6 bring to a boil, reduce heat and simmer until vegetables are tender about 20 minutes.
• 7 halfway through add red peppers.
• 8 add a little more stock if the soup looks dry.
• 9 put sour cream in a bowl and whisk in flour, then whisk in cream.
• 10 pour this mixture into the soup and bring to a boil, stirring consistently.
• 11 simmer 2 more minutes.
• 12 taste and adjust salt and pepper.
• 13 before serving add dill and stir.
• 14 enjoy.

Cheese- Stuffed Chicken Breasts Topped With Shrimp

Total Time: 48 mins Preparation Time: 20 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped scallion
• 1/2 teaspoon dried italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 8 ounces large shrimp, peeled deveined
• 2 tablespoons olive oil
• 3 ounces fontina cheese, grated 1 cup

Recipe

• 1 preheat oven to 350 degreese.with flat mallet pound each piece to 1/2 in.thickness.cut 5 in.wide pocket in each.cutting almost through to the edge.
• 2 in bowl combine parsley,parmesan,and scallion,reserve 1 tbsp.mixture.fill pocket of each chicken piece with scant 3 tbsp.of remaining mixture.press mixture down to adhere.replace top of each pocket over mixture,press to seal.
• 3 combine seasoning,salt,pepper and garlic.sprinkle half of garlic mixture over chicken tops.toss shrimp with remaining garlic mixture.in large skillet heat 1 tbsp.oil over medium-high heat.add chicken,cook,turning once,until browned,4 minutes per side.transfer to jellyroll pan.in same skillet heat remaining oil.add shrimp,cook,turning once,until browned,2 minutes per side.
• 4 arrange shrimp over top of chicken.top with cheese.roast until chicken is no longer pink in center and cheese is melted.about 15-20 minutes.sprinkle with reserved parsley scallion mixture.
• 5 serve over rice.

Crescent-wrapped Drumsticks

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 chicken drumsticks
• 1/4 cup butter
• 1/2 cup barbecue sauce
• 1 (8 ounce) package pillsbury refrigerated crescent dinner rolls
• 1 egg, lightly beaten
• 2 teaspoons grated parmesan cheese
• 2 teaspoons italian seasoning
• 2 teaspoons sesame seeds, toasted

Recipe

• 1 remove and discard skin from drumsticks, in a large skillet, melt butter over medium heat; stir in the barbecue sauce. add drumsticks. bring to a boil. reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170°, turning occasionally. remove chicken from pan; cool slightly.
• 2 separate crescent dough into eight triangles; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. brush dough with some of the beaten egg; sprinkle with parmesan cheese and italian seasoning. place meaty portion of each drumstick at the tip of each triangle , with bony portion extended beyond one long side of triangle. wrap drumstick in dough; place seam side down. brush with remaining egg; sprinkle with sesame seeds.
• 3 bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°.

Cheese Tortellini In Light Broth With Parmesan Crisps

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 cups low sodium chicken broth
• fresh ground black pepper
• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 tablespoons chopped fresh italian parsley
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 broth:.
• 2 pour the broth into a heavy large saucepan.
• 3 cover and bring to a boil over high heat.
• 4 season the broth with pepper, to taste.
• 5 simmer over medium heat until al dente, about 7 minutes.
• 6 while broth is simmering prepare parmesan crisps.
• 7 parmesan crisps:.
• 8 preheat oven to 400ºf.
• 9 pour a heaping tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. a silicone baking sheet is highly recommended.
• 10 repeat with the remaining cheese, spacing the spoonfuls about a 1/2" apart.
• 11 bake for 3-5 minutes or until golden and crisp. cool. (makes 8-10 crisps.).
• 12 assembly:.
• 13 ladle the broth and tortellini into soup bowls.
• 14 top with parsley and a parmesan crisp in each bowl; serve at once.

Chicken With Tomato-artichoke Sauce

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 1 (15 ounce) can contadina italian-style tomato sauce
• 1 (14 ounce) can artichoke hearts, drained
• 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 cup halved pitted ripe olives (optional)

Recipe

• 1 brown chicken in hot oil in large skillet over medium heat about 2 minutes per side.
• 2 add tomato sauce, artichokes and rosemary. bring to boil; reduce heat. simmer, covered 10 to 12 minutes or until chicken is done. remove chicken and artichokes with slotted spoon to serving platter.
• 3 bring sauce to boil; reduce heat. simmer, uncovered, until desired consistency. spoon over chicken. sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. garnish with fresh rosemary, if desired.

Chicken With Brandy Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 boneless chicken breast halves
• 1/2 cup flour
• 1 cup chicken broth
• 1/4 cup brandy
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 3 tablespoons extra virgin olive oil
• 1/8 cup italian parsley
• 2 teaspoons fresh ground pepper
• kosher salt

Recipe

• 1 trim fat from chicken breast halves.
• 2 cut breast sections in half so that you have four roughly equal pieces.
• 3 take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• 4 place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• 5 season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• 6 heat a frying or sauté pan to medium/medium high heat. do not use a non-stick pan. you can't make decent pan sauces with teflon. i prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• 7 put flour in a bowl and press breast pieces into it to coat chicken fully.
• 8 add olive oil to pan and let it come up to temperature. it should only take a couple of seconds.
• 9 add breast sections. brown the chicken to a golden brown then flip and do the same on the other side. it should only take roughly 3 minutes per side or you have the chicken too thick. do not crowd the pan. if you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• 10 while chicken is frying, chop italian parsley to 1/8 cup.
• 11 remove the last batch of chicken from the pan and wrap in foil to keep warm.
• 12 turn up heat under pan to medium high and add chicken broth. if pan is hot enough, the broth will boil immediately. use a wooden spoon to scrape all the brown bits off the bottom of the pan. this is where all the flavor is.
• 13 add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• 14 reduce heat to low and add butter and parsley. stir in butter until sauce is smooth.
• 15 place chicken pieces on plates and then pour the pan sauce over the chicken. don't drown it.
• 16 enjoy!

Duke's Clam Chowder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 slices bacon, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 1/4 lb new potato, blanched and diced
• 4 cups heavy cream
• 1 1/2 cups clams, chopped
• 1/3 cup flour
• 1/2 cup half-and-half
• 3 ounces butter
• 2 ounces clam base
• 1 1/4 cups clam juice
• 1 pinch garlic, chopped
• 1 pinch pepper
• 1 pinch black pepper
• 1 pinch cayenne, to taste
• 1 teaspoon marjoram
• 2 teaspoons fresh basil, chopped
• 1 teaspoon italian seasoning
• 1/4 teaspoon dill
• 1/2 teaspoon thyme
• 2 bay leaves
• 1/8 cup fresh parsley, chopped

Recipe

• 1 cook bacon until transparent.
• 2 add butter, onions, celery and all the seasoning except dill and parsley.
• 3 cook until tender. add flour and cook 3 to 4 minutes over low heat.
• 4 add all dairy products, clam nectar and base. heat just under boiling point.
• 5 steam potatoes and cool.
• 6 add chopped clams and potatoes. bring to a boil slowly and cook 2 to 3 minutes. add dill and parsley and serve.

Cinnamon French Toast

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 large egg
• 2 egg whites
• 1/4 cup skim milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 8 slices french bread (1 inch thick diagonally cut) or 8 slices italian bread (1 inch thick diagonally cut)
• cinnamon sugar

Recipe

• 1 preheat oven to 200°f.
• 2 in a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy.
• 3 add the milk, vanilla, cinnamon and nutmeg.
• 4 beat well and then set aside.
• 5 lightly spray a large nonstick skillet with cooking spray; heat over medium heat.
• 6 dip four of the bread slices into the egg mixture, turning to coat and draining excess back in dish.
• 7 place bread slices in skillet.
• 8 cook until golden brown, turning once, about 1 to 2 minutes per side.
• 9 transfer cooked slices to a plate; keep warm in oven .
• 10 repeat with remaining bread slices, spraying pan as necessary.
• 11 serve with cinnamon sugar and serve.

Crespelle With Ricotta And Marinara ( Crepes )

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• 1 tablespoon melted unsalted butter
• olive oil
• 1 1/2 cups ricotta cheese
• 1 tablespoon chopped parsley
• 2/3 cup freshly grated parmigiano-reggiano cheese
• salt
• fresh ground pepper
• 1 1/2 cups marinara sauce

Recipe

• 1 make the crespelle:
• 2 in a medium bowl, whisk the flour with the salt.
• 3 in a small bowl, whisk the eggs with the milk.
• 4 whisk the egg mixture into the flour mixture until smooth.
• 5 whisk in the melted butter until just blended.
• 6 cover the batter and refrigerate for 1 hour.
• 7 heat a 10-inch nonstick skillet over moderately high heat.
• 8 with a paper towel, rub the skillet with olive oil.
• 9 pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
• 10 cook the crespella until golden brown on the bottom, 2 minutes.
• 11 flip and cook until browned in spots, 1 minute longer.
• 12 invert the crespella onto a baking sheet.
• 13 repeat with the remaining batter, rubbing the pan with oil as needed.
• 14 you should have 8 crespelle.
• 15 make the filling:
• 16 preheat the oven to 375°.
• 17 in a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the parmigiano-reggiano cheese.
• 18 season the filling with salt and pepper.
• 19 lay the 8 crespelle on a work surface.
• 20 spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
• 21 fold the crespelle over the filling, then fold them in half again to form quarters.
• 22 spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
• 23 arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
• 24 top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of parmigiano-reggiano cheese.
• 25 bake for about 25 minutes, until golden brown and bubbling; serve.

Black-eyed-peas

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 1 cup rinsed and soaked black-eyed peas
• 1 teaspoon vegetable oil
• 1 small yellow onion, diced
• 1 teaspoon dried italian seasoning
• 1 garlic clove, minced
• 1 chicken bouillon cube
• 1 tablespoon dried vegetable flakes
• 1 tablespoon bacon bits
• 2 cups water
• salt
• pepper

Recipe

• 1 stir all ingredients in a medium pot.
• 2 cover and simmer for 3 hours or until soft, stirring occasionally.

Black-eyed Salsa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (15 1/2 ounce) can black-eyed peas
• 1 (15 1/2 ounce) can shoe peg corn (drained)
• 28 ounces diced tomatoes
• 2 tablespoons jalapeno peppers, minced
• 1 teaspoon garlic, minced
• 1 cup zesty italian dressing

Recipe

• 1 mix all ingredients together and refrigerate for 1 1/2 hours, or longer.

Easy Puttanesca Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 small onion, peeled and diced
• 2 garlic cloves, peeled and sliced
• 2 dried red chilies, crushed (or 2tsp crushed chilli flakes)
• 50 g anchovies packed in oil
• 50 g black olives
• 50 g capers, large
• 400 g chopped tomatoes
• 200 ml water

Recipe

• 1 preparation:.
• 2 while retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce.
• 3 blanch the olives by covering with cold water, bringing to the boil and draining. then crush them with a rolling pin.
• 4 rinse the capers in water to remove the brine (or salt).
• 5 the sauce:.
• 6 gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden.
• 7 add the anchovy fillets, and the oil they were kept in; the olives; and the capers. continue to cook over a medium heat for 2-3 minutes.
• 8 add the tomatoes and a small cup of water. the sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later.
• 9 bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes.
• 10 season with salt and pepper.
• 11 serving:.
• 12 this sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese.

Duckling With Tuscan Beans

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1/2 lb dried great northern beans
• water
• 3 sprigs fresh rosemary, broken
• 3 tablespoons italian parsley, chopped
• 2 tablespoons dry wine
• 1/4 cup olive oil
• 1 1/2 lbs ducklings, breast boneless
• 12 large fresh sage leaves
• 4 large garlic cloves, peeled
• 1 teaspoon salt, to taste
• 3/4 teaspoon pepper, to taste
• 1 cup spinach leaves, torn

Recipe

• 1 rinse the beans and place them in a large bowl.
• 2 fill the bowl with cold water to 3 inches above the level of the beans; soak the beans overnight.
• 3 combine the rosemary, parsley, wine and 2 tablespoons oil in a zip-seal bag.
• 4 add the duck breasts, seal bag and toss to coat.
• 5 refrigerate 3 hours or overnight.
• 6 drain the beans, rinse under cold water and drain again.
• 7 place the beans, 12 sage leaves and garlic in a medium saucepan and add water to cover by 3 inches.
• 8 bring to a simmer over medium heat and cook 30 minutes.
• 9 add 1/2 teaspoon salt and continue simmering 20-30 minutes longer or until the beans are very tender.
• 10 meanwhile, preheat a charcoal or gas grill to medium hot and brush grill rack with oil.
• 11 remove duckling breasts from marinade and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• 12 grill 3-4 minutes on each side for medium rare.
• 13 transfer to cutting board, cover and let rest 5 minutes.
• 14 drain the beans reserving about 1 tablespoon cooking liquid.
• 15 discard the sage and garlic and return beans to saucepan.
• 16 add the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1 teaspoon pepper.
• 17 toss to mix.
• 18 add the served cooking liquid and spinach; cook over medium heat, tossing beans and spinach gently until spinach wilts.
• 19 cover to keep warm.
• 20 using a sharp knife, thinly slice the duck across the grain.
• 21 divide the beans between 4 plates, arrange duck on top and garnish with sage sprigs, if using.

Conchiglie Tutto Giardino "shells With The Whole Garden

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 7 tablespoons butter
• 1 1/2 cups carrots, thinly sliced
• 1 cup green onion, chopped
• 1 large red onion, coarsely chopped
• 3/4 cup radish, thinly sliced
• 1/2 cup fresh parsley, packed and coarsely chopped
• 2 tablespoons fresh basil, chopped
• 3 garlic cloves, minced
• 7 medium tomatoes (about 3 cups chopped)
• 3 cups zucchini, thinly sliced
• 1 large green bell pepper, seeded and diced
• 1 1/2 cups dry wine (more if desired)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 tablespoon flour
• 1 cup light cream
• 6 ounces tomato paste (one of those small cans)
• 1/2 cup parmesan cheese, grated
• 1 1/2 lbs shell pasta

Recipe

• 1 melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. saute the vegetables, stirring often, until they begin to color--about 20 minutes. cover the saucepan and simmer the vegetables for another 15 minutes.
• 2 add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. simmer the sauce, uncovered, for about 45 minutes to 1 hour.
• 3 in a small pot, melt 1 tbs butter and stir in the flour. cook the roux for a few minutes over very low heat, stirring constantly. heat the cream and stir it into the roux with a whisk. add the tomato paste and whisk the mixture until it is perfectly smooth. stir it into the vegetables and wine, along with the grated parmesan cheese.
• 4 continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
• 5 cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.

Chicken And Potato Florentine Soup (olive Garden)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 6 boneless skinless chicken breasts
• 32 ounces chicken broth
• 1 tablespoon salt
• 1/2 tablespoon black pepper
• 1 tablespoon italian seasoning
• 1 tablespoon instant minced onion
• 2 (28 ounce) cans diced tomatoes with juice
• 2 (28 ounce) cans water
• 2 (15 ounce) cans great northern beans, drained
• 10 ounces shredded carrots
• 6 medium sliced potatoes, peeled
• 1/2 tablespoon salt
• 1/4 tablespoon black pepper
• 1/2 tablespoon italian seasoning
• 1/2 tablespoon instant minced onion
• 1/2 tablespoon paprika
• 5 ounces fresh spinach, chopped
• 8 ounces cream cheese
• 8 ounces grated mozzarella cheese

Recipe

• 1 simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
• 2 add next 10 ingredients to the soup pot and simmer for 45-60 minutes. the potatoes should be fork tender but not mushy.
• 3 add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
• 4 add the cream cheese and the grated mozzarella to the soup pot. stir frequently until the cheese melts. be careful that it does not stick to the bottom.
• 5 ladle into bowls; serve with crusty bread.

Chicken With Tomato Pasta

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package penne pasta
• 1 medium chopped onion
• 1 clove minced garlic
• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast, cut into bite chunks
• 1/4 cup chicken broth
• 1/4 cup basil
• 1 tablespoon parsley
• 1 jar alfredo sauce
• 3/4 cup sun-dried tomato, thinly slice
• 1/3 cup milk
• 1/2 cup grated parmesan cheese, divided
• 1/4 teaspoon pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook pasta accoring to direction on the box.
• 3 drain and set aside.
• 4 cook onion and garlic in olive oil in a skillet over medium heat until light brown.
• 5 add chicken and cook until lightly brown on all sides.
• 6 slowly add broth, basil and parsely.
• 7 cook for 1 minute.
• 8 combine drained pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, half of parmesan cheese and pepper.
• 9 place in a 2-qt baking dish.
• 10 sprinkle with remaining parmesan cheese.
• 11 cover and bake for 15 minutes.
• 12 uncover and continue baking until top is light golden brown.

Crepe A La Nadine

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 cups milk
• 2 cups flour
• 1 egg
• 3 teaspoons butter
• 2 cups milk
• 2 tablespoons flour
• 150 g parmesan cheese (grated)
• 50 g mozzarella cheese (grated)
• 200 g roast beef
• 2 chopped onions
• 2 chopped green peppers
• 1 tablespoon vegetable oil

Recipe

• 1 for the crepes:.
• 2 heat a pan.
• 3 mix the milk, flour and eggs.
• 4 heat 1/4 tsp butter in the pan.
• 5 put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color, then flip it and cook until the other side gets the same color. immediately remove crepe from heat.
• 6 repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
• 7 for the filling and the sauce:.
• 8 fry the onions and the peppers with the oil until the onions turn slightly orange then remove from heat.
• 9 mix the milk and flour in the blender.
• 10 cook mixture in a pot and stir constantly.
• 11 when mixture begins getting thicker, add the parmesan cheese. stir constantly until cheese melts, then remove immediately from heat.
• 12 leave out about 1/2 a cup from the cheese mixture to add on top later.
• 13 add the roast beef and salami and the prepared onions and green peppers to the mixture.
• 14 fill each crepe with a full tablespoonful of the filling. roll it tightly and place in a flat casserole.
• 15 spread the remaining cheese mixture over the casserole and sprinkle the mozzarella inches.
• 16 cook for about an hour or until the top turns red.

Artichoke And Mushroom Italian -style

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb mushroom, washed,stems removed,and sliced
• 1 tablespoon butter
• 3 tablespoons wine
• 2 (7 ounce) cans artichoke hearts, drained
• 6 slices bacon, cooked and crumbled
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons pine nuts
• 2 tablespoons chopped parsley
• 3 tablespoons parmesan cheese or 3 tablespoons romano cheese

Recipe

• 1 butter a shallow baking dish.
• 2 then sprinkle the dish with the 3 tblsp.
• 3 of wine.
• 4 arrange the mushroom caps and artichoke hearts alternately in the dish.
• 5 sprinkle with crumbled bacon.
• 6 combine sliced stems, tomato sauce, and pine nuts,mixing all this well.
• 7 pour over the vegetables.
• 8 lastly, sprinkle with the parsley and the cheese.
• 9 bake in a preheated oven at 350* for 30 min.

Crescent-topped Chicken A La King

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 1/2 lbs boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 cup mushroom, sliced
• 1 1/2 cups carrots, strips
• 1 1/2 cups green beans, chopped
• 1 red bell pepper, cut into thin strips
• 1/2 cup sliced green onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (14 1/2 ounce) can chicken broth
• 3/4 cup milk
• 1/4 cup grated parmesan cheese
• 1 (8 ounce) can crescent rolls
• 1 egg , beaten
• 2 tablespoons grated parmesan cheese

Recipe

• 1 heat oven to 375 degrees.
• 2 in large skillet, melt 2 tablespoons butter over medium-high heat.
• 3 add chicken; cook and stir 3 minutes. add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
• 4 add flour, italian seasoning, salt and pepper.
• 5 stir in broth and milk.
• 6 bring to a boil, stirring constantly. boil for 3-4 minutes, then remove from heat.
• 7 stir in 1/4 cup parmesan cheese. spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
• 8 separate dough into 8 triangles. starting at short side of triangle, roll each triangle up halfway. arrange over hot chicken mixture with tips toward center. do not overlap.
• 9 brush crescent rolls with egg ; sprinkle with 2 tablespoons parmesan cheese.
• 10 bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.

Crescents 'n Sausage Snacks Italiano

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 8 ounces refrigerated crescent dinner rolls
• 2 tablespoons margarine, melted (may substitute butter if desired)
• 1/4 cup parmesan cheese, grated
• 1 -2 teaspoon oregano
• 8 brown and serve sausages

Recipe

• 1 separate rolls into 4 rectangles; press perforations to seal. brush each with margarine.
• 2 combine cheese and oregano; sprinkle over dough.
• 3 cut each rectangle crosswise to form 2 squares.
• 4 place a sausage link on each square; roll up.
• 5 cut each roll into 3 or 4 pieces; secure with toothpick.
• 6 place cut side down on ungreased cookie sheet. bake at 375 for 12 to 15 minutes and serve warm.

Artichoke-olive Chicken Bake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/2 cups uncooked pasta, rotini or 1 1/2 cups penne
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 cups cooked chicken, shredded
• 1 (15 ounce) can italian-style diced tomatoes, undrained
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 (6 ounce) can black olives, drained
• 1 teaspoon italian seasoning
• salt and pepper
• 2 cups mozzarella cheese, shredded

Recipe

• 1 preheat oven to 350. spray 2 quart casserole with cooking spray.
• 2 cook pasta according to directions, drain and set aside.
• 3 heat oil in large skillet over medium high heat. add onion and pepper, cook and stir 1 minute. add pasta and remaining ingredients, except cheese. stir until combined.
• 4 place half of the chicken and pasta mixture in dish, sprinkle half the cheese. top with remaining chicken mixture and cheese.
• 5 bake, covered, for 35 minutes.

Chicken Basil Italiano

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon light butter
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 cup fresh sliced mushrooms
• 1 (14 ounce) can diced italian tomatoes, undrained
• 2 cups chicken broth
• 2 teaspoons dried basil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 teaspoon coarse salt
• 8 ounces spaghetti
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large skillet heat olive oil. reserve 1/2 a teaspoons of the basil.
• 2 sprinkle chicken with a combination of the basil, salt and pepper.
• 3 saute till chicken is nicely browned on both sides.
• 4 remove chicken and keep warm on a plate.
• 5 add butter saute, onions, mushrooms, and garlic till tender.
• 6 add tomatoes, broth, 1/2 teaspoons basil, red pepper flakes to skillet.
• 7 bring to a boil and add chicken. let simmer for about 15 minutes, or until the chicken is done.
• 8 if you need to you can thicken sauce with mixing flour and water together.
• 9 serve over cooked spaghetti and top with fresh parmesan.

Cheese Topping With Herbs And Spices

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 3 -4 ounces cheddar cheese
• 1 onion
• 1/2 capsicum, small
• 1/2 teaspoon italian herbs
• 1/8 teaspoon chili pepper flakes (to taste)
• 1/8 teaspoon pepper, course black
• 3 -4 slices bread

Recipe

• 1 grate the cheese and small dice the onion and capsicum.
• 2 mix all the ingredients together.
• 3 toast the bread on one side adding the topping on the uncooked side and grill until the cheese is starting to bubble.
• 4 for vegetables, sprinkle the topping over and pop under the grill until its melted.
• 5 for a different flavour swap the italian herbs of cajan.

Chicken With Tomato Sauce And Egg Noodles

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 2 cans tomatoes, diced (sometimes we use 1 can)
• 1 package lipton onion soup mix
• 1 can mushroom stems and pieces
• egg noodles
• sour cream (a must for correct taste)
• poppy seed (optional)

Recipe

• 1 cook chicken on stove with a little olive oil.
• 2 while cooking cut into 2-inch chunk sized pieces.
• 3 once cooked all the way through, add the tomatoes, mushrooms, and soup mix.
• 4 let simmer.
• 5 serve over cooked egg noodles with sour cream.
• 6 sprinkle with poppy seeds.

Conchiglioni Pasta With Mushroom Ragu

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 12 ounces jumbo pasta shells
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 10 ounces lean ground beef
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2/3 cup red wine
• 2 tablespoons tomato paste
• 3 tablespoons fresh oregano or 2 teaspoons dried oregano
• 2/3 cup half-and-half
• 5 ounces mozzarella cheese, chopped
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. drain, then tip into an ovenproof dish.
• 2 meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. transfer to a plate.
• 3 add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. simmer for 4 mins or until reduced. add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
• 4 spoon the beef over the pasta shells, then stir well so that it fills the pasta. scatter over the cheeses and pop under a hot broiler. cook for 3 mins or until the top is golden brown. serve straight away.

Buttered Polenta

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 cups water
• 1 tablespoon extra virgin olive oil
• 1 1/4 teaspoons salt
• 1 cup polenta (not quick cooking)
• 1 1/2 tablespoons butter

Recipe

• 1 bring water, oil and salt to a boil in a 4-quart heavy pot.
• 2 add polenta in a very slow stream, whisking while you add.
• 3 cook over medium heat, whisking for 2 minute.
• 4 reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled wooden spoon (this helps to cut down on splatter), 45 minute.
• 5 remove from heat, then add butter and stir to incorporate.
• 6 serve immediately.
• 7 any leftovers will set up and can be sliced and fried -- that is yummy goodness!

Bread Pudding

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 loaf stale bread (any combination of firm breads, i.e. french, italian, hearty grain breads)
• 1/2 cup dried fruit
• 1/2 cup fresh currants
• 1/2 cup raisins
• 1/2 cup sultana
• 1/2 cup mashed banana
• 1/2 cup dried apricot
• 1/2 cup dates
• 1/2 cup fig
• 1/2 cup apple
• 1/2 cup marmalade
• 1 grated lemon, zest of
• 1 grated orange, zest of
• breakfast cereal
• 1/2-3/4 cup porridge oats
• 1 -2 tablespoon wheat germ (optional)
• 1 -2 tablespoon flax seed (optional)
• 1 tablespoon allspice
• 1/2 cup dark molasses
• 1/2 cup brown sugar
• applesauce (optional)

Recipe

• 1 if mixture looks too dry, apple sauce may be added,consistency should be that of a fruit cake mixture.
• 2 if too wet add more oats.
• 3 soak bread in cold tea or plain cold water until thoroughly soaked.
• 4 drain into a colander, and using the base of a sturdy bowl, press out excess liquid.
• 5 turn into a large mixing bowl, add all other ingredients, mix well.
• 6 may be cooked in loaf style pans, or square or rectangular glass pans, at 350 degrees for about an hour, until a knife comes out fairly clean.

Corn And Potato Chowder With Mild Italian Sausage

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (19 ounce) package johnsonville mild italian sausage links
• 3 tablespoons butter
• 2 cups chopped onions
• 5 tablespoons flour
• 6 cups chicken stock
• 2 large potatoes, peeled and cut into 1/4 inch dice
• 1 1/2 cups half-and-half cream
• 3 cups fresh whole corn or 3 cups frozen whole kernel corn
• 1 teaspoon minced fresh thyme leave
• 1 large red bell pepper, diced
• 3 green onions, sliced
• salt and pepper
• 1 tablespoon chopped italian parsley

Recipe

• 1 in a skillet, prepare sausage according to package directions.
• 2 cool slightly and slice into 1/2 –inch slices.
• 3 in a soup kettle, melt butter and sauté onions until tender and lightly browned.
• 4 add flour, mix until smooth.
• 5 stir in stock, over medium heat, stirring constantly, until thickened and bubbly.
• 6 reduce heat, add potatoes and cook until almost tender, about 10-12 minutes.
• 7 gradually stir in cream, corn and thyme.
• 8 continue to simmer for 5-7 minutes, stirring occasionally.
• 9 do not allow to boil.
• 10 add prepared sausage, bell pepper and onions.
• 11 continue to simmer for 5-10 minutes.
• 12 season with salt and pepper to taste.
• 13 serve and garnish with parsley.

Chicken And Rapini Manicotti

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 large onion, chopped and divided
• 5 teaspoons roasted garlic, seasoning paste divided
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon dried hot pepper flakes
• 1 (796 ml) can crushed tomatoes
• 1/4 cup fresh basil leaf, finely chopped
• 12 manicotti, shells
• 3 cups rapini or 3 cups kale, coarsely chopped
• 1/2 lb lean ground chicken or 1/2 lb turkey
• 1 cup 1% cottage cheese
• 1 1/4 cups italian cheese blend, divided

Recipe

• 1 heat oil in a saucepan over medium heat. add half of both the onion and garlic paste. stir in thyme, pepper and hot pepper flakes. sauté for 5 minutes or until onion is translucent. stir in tomatoes, simmer for 15 minutes until thickened. stir in basil and cool sauce to room temperature.
• 2 meanwhile, cook manicotti until still firm in the center, 6-8 minutes. place on a paper towel-lined baking sheet to cool. in the same water cook rapini for 2 minutes. cool under running water, squeeeze dry and chop finely.
• 3 in a nonstick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. cook, breaking apart with a spoon, until chicken is browned. transfer to a bowl and cool slightly. add rapini, cottage cheese, 1/2 cup tomato sauce and 1/4 cup shredded cheese.
• 4 spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish. fill manicotti shells with chicken mixture. pour remaining sauce over manicotti and sprinkle with remaining cheese. cover pan with foil and bake for 30 minutes. then uncover and bake for 15 minutes until bubbly and golden.

Easy Potatoes

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 5 -6 potatoes (i like red bliss)
• 1 (2/3 ounce) package good seasonings italian salad dressing mix
• 1 (1 ounce) package ranch dressing mix
• 1/4 cup oil
• 3/4 cup water
• 1/4 cup vinegar
• 2 cups cheddar cheese, shredded

Recipe

• 1 wash and microwave potatoes (skin on) till fork tender.
• 2 cut into bite size pieces.
• 3 mix remaining ingredients together.
• 4 put potatoes in zip style storage bag.
• 5 pour in dressing mix.
• 6 marinade 3-24 hours.
• 7 spread out potatoes in 9x11-inch baking pan.
• 8 bake at 350° for 20-30 minutes.
• 9 spread cheddar cheese on top and bake another 5-10 minutes.

Company's Coming Stuffed Winter Squash

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 small delicata squash (about 4-inch diameter) or 4 small butternut squash (about 4-inch diameter) or 4 small banana squash (about 4-inch diameter) or 4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter)
• 2 cups brown basmati rice
• 1 cup wild rice
• 6 cups water
• 3/4 teaspoon sea salt
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pinch cayenne
• 2 large yellow onions, diced
• 4 garlic cloves, minced
• 3 stalks celery, thinly sliced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 bunch parsley, chopped (1 cup)
• 1 cup currants or 1 cup raisins
• 1 cup apple, diced
• 3 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
• 3 tablespoons fresh sage, chopped or 1 tablespoon dried sage
• 1 1/2 cups pecans
• 2 tablespoons tamari
• 2 tablespoons umeboshi vinegar or 2 tablespoons use rice vinegar
• 1 tablespoon balsamic vinegar
• sea salt
• fresh ground black pepper
• parsley (to garnish)

Recipe

• 1 . wash squash and trim ends. cut squash crosswise into halves and scoop seeds out. set aside.
• 2 rinse basmati and wild rice in a strainer under cold running water. heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. add water to rice and bring to a boil. reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.
• 3 heat 2 tablespoons olive oil in a large skillet. add cumin, paprika, thyme, oregano and cayenne and sauté for two minutes. add onions, garlic, celery, peppers and parsley. cook 20 minutes. stir in raisins, apples, fresh rosemary and sage. cook 10 minutes more.
• 4 preheat oven to 375°f . spread pecans on a baking sheet. place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. be careful not to burn them. remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. add salt and pepper to taste.
• 5 stuff rice mixture firmly into squash halves. place squash in a roasting pan with 1/2 cup water. cover with foil and bake 45 minutes or until squash is easily pierced with a fork. to serve, slice squash into 1-inch rings and garnish with italian parsley.
• 6 note: any leftover stuffing can be baked for 30 minutes at 375°f in a lightly oiled, covered 2-quart casserole.

Bread Machine Italian Bread (baked In Oven)

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 1 1/3 cups water (110 degrees f)
• 2 cups all-purpose flour
• 2 cups bread flour
• 1 teaspoon salt (can use up to 1-1/2 teaspoons)
• 1 tablespoon light brown sugar
• 2 teaspoons olive oil
• 2 1/2 teaspoons dry yeast (you could just use a small package of yeast which is 2-1/4 teaspoons instead of the 2-1/2 teaspoons)
• 1 small egg
• 1 tablespoon water
• 3 -4 tablespoons cornmeal (to sprinkle on baking sheet)

Recipe

• 1 place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
• 2 place into the bread machine and set to dough cycle; press start.
• 3 when the cycle has finished deflate the dough and remove to a lightly floured surface.
• 4 divide the dough evenly in half (or you may leave in one large piece).
• 5 cover the dough with a clean tea towel and let rest for 4-5 minutes.
• 6 roll up the dough, shape into two loaves, then seal the seam.
• 7 place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
• 8 cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
• 9 in a small bowl whisk together egg with water.
• 10 brush the egg mixture gently over the loaves.
• 11 make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
• 12 bake in a 375 degree f oven for 25-30 minutes or until golden brown.
• 13 immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).

Cheese-stuffed Shells

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb bulk italian sausage
• 1 large onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 (8 ounce) package cream cheese, softened
• 1 egg, beaten
• 2 cups shredded mozzarella cheese, divided
• 2 cups shredded cheddar cheese
• 1 cup cottage cheese
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 20 jumbo pasta shells, cooked and drained
• 1 (29 ounce) can tomato sauce
• 1 tablespoon dried onion flakes
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons parsley flakes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in a large skillet, brown sausage, and onion; drain.
• 2 transfer to a large bowl.
• 3 stir in the spinach, cream cheese, and egg.
• 4 add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, parmesan, salt, and pepper; mix well.
• 5 stuff shells and arrange in a greased 13x9 inch baking dish.
• 6 combine sauce ingredients; mix well.
• 7 spoon over shells.
• 8 cover and bake at 350 degrees for 40 minutes.
• 9 uncover; sprinkle with remaining mozzarella cheese.
• 10 return to oven for 5 minutes or until cheese is melted.

Company Turkey Lasagna

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 9 lasagna noodles, cooked
• 2 cups mozzarella cheese, grated
• 1/4 cup butter
• 2 cups sliced mushrooms
• 1 onion, diced
• 4 cups tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon italian seasoning
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/3 cup butter
• 1 cup chicken broth
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups milk
• 2 cups cooked turkey
• 2 cups chopped fresh broccoli
• 1/2 cup parmesan cheese

Recipe

• 1 place 1/2 tomato sauce mixture on the bottom of a 9x13 inch pan.
• 2 top with 3 noodles.
• 3 then 1/2 of the broccoli sauce.
• 4 followed by 3 more noodles.
• 5 add rest of the broccoli sauce, add the last 3 noodles.
• 6 top with the last of the tomato sauce and finish with the mozzarella cheese.
• 7 bake at 350 degrees for 30 to 40 minutes.

Banana Muffins With Mascarpone Cream Frosting Or Spread

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and coarsely mashed
• 3 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1/3 cup mascarpone cheese, room temperature
• 3 tablespoons honey
• 1/2 cup chopped walnuts, toasted

Recipe

• 1 line 18 muffin cups with paper liners. preheat the oven to 325°f.
• 2 whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. beat the sugar, oil, eggs, and vanilla in a large bowl to blend. stir in the banana. add the dry ingredients and stir just until blended.
• 3 divide the batter among the prepared muffin cups. bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. transfer the muffins to a rack and cool slightly. the muffins may be eaten warm or cooled completely and frosted.
• 4 to frost the cupcakes: using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. beat in the mascarpone cheese and then beat in the honey. spread the frosting over the muffins. sprinkle with the walnuts.

Artichoke And Red Pepper Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 -3 cups vegetable broth
• 1/2 small red bell pepper, cut julienne
• 1/2 cup artichoke heart, cooked
• 1 teaspoon olive oil
• 1 onion, minced
• 1 cup arborio rice
• 1/3 cup dry wine
• 1/4 cup parmesan cheese
• 1 tablespoon minced parsley

Recipe

• 1 heat broth to near boil and keep hot in saucepan.
• 2 cook bell pepper and artichoke hearts in 2 tbs.
• 3 broth.
• 4 remove.
• 5 cook onion in 2 tbs.
• 6 broth until softened.
• 7 add oil and rice and cook 1 minute.
• 8 add wine.
• 9 cook until wine is almost gone.
• 10 add broth just to cover rice.
• 11 cook and stir over medium heat until broth is absorbed.
• 12 add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
• 13 add vegetables and cook to heat done.
• 14 stir in parmesan and parsley before serving.
• 15 makes 2 servings.

Artichoke Chicken Saute

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 small onion, thinly sliced
• 1 medium sweet red pepper, julienned
• 2 tablespoons butter
• 2 cups cubed cooked chicken
• 1 (12 ounce) jar marinated artichoke hearts, drained and quartered
• 1/2 cup fresh mushrooms, sliced
• 1/2 cup wine or 1/2 cup chicken broth
• 1 1/2 teaspoons italian seasoning
• 1 teaspoon chicken bouillon granule
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream, divided
• hot cooked rice or noodles

Recipe

• 1 in a large skillet, saute onion and red pepper in butter for 2-3 minutes.
• 2 add the chicken, artichokes, mushrooms, wine or broth, italian seasoning, bouillon, salt and pepper.
• 3 cook and stir for 3 minutes.
• 4 combine cornstarch and 1/4 cup cream until smooth; stir into skillet.
• 5 add remaining cream.
• 6 bring to a boil; cook and stir for 2 minutes or until thickened.
• 7 serve over rice or noodles.
• 8 yield: 4 servings.

Chicken With Sun-dried Tomato Cream Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
• 1/8 teaspoon hot red pepper flakes
• 1/4 cup dry wine
• 3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
• 1/4 cup heavy cream
• 1/4 cup thinly sliced fresh basil leaf

Recipe

• 1 pat dry chicken and season with salt and pepper.
• 2 heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
• 3 transfer chicken to a plate.
• 4 add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
• 5 add broth, cover, and bring to a boil.
• 6 add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
• 7 transfer chicken to a platter with tongs and keep warm. loosely cover with foil.
• 8 stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
• 9 transfer sauce to a heatproof bowl and puree with a hand blender.
• 10 add water if necessary to reach desired consistency.
• 11 season sauce with salt and pepper.
• 12 serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

Cheese, Herb And Garlic Bread (a Yeasty Quick Bread!)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 3 cups all-purpose flour
• 3/4 cup plus 1/3 cup asiago cheese, grated (can sub parmesan)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 1/2 tablespoon dried italian seasoning
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon herbes de provence
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 -3 garlic cloves, minced
• 1 cup hot water (120-130 degrees)
• 1 tablespoon olive oil, plus additional for bowl

Recipe

• 1 in the bowl of a stand mixer, blend flour, 3/4 cup asiago cheese, yeast, sugar, salt, italian seasoning, rosemary, herbs de provence, red pepper flakes, onion powder, garlic powder and garlic using the paddle attachment.
• 2 with the mixer on a low speed, add in hot water. mix until dough comes together and then switch to a dough hook. turn up to medium low speed and knead for 4-5 minutes, until dough pulls away from the sides but sticks to the bottom of the bowl.
• 3 remove dough from ball and lightly coat the inside of a deep bowl with olive oil. place the dough in the bowl, turning to coat and cover with a damp towel. let rise in a warm, draft-free place for 15 minutes.
• 4 punch dough down and pull the top of the dough over the side, tucking underneath to form a ball.
• 5 place on an ungreased baking sheet and cut a 1/4 inch deep "x" on the top of dough. drizzle with 1 tablespoon of olive oil and sprinkle on remaining 1/3 cup asiago cheese.
• 6 place a cake pan filled with hot water in the oven on the bottom rack. place the baking sheet with the dough on the rack above the water filled pan. turn on the oven to 400 degrees (do not preheat the oven). set timer for 40 minutes.
• 7 bake until bread in a deep, golden brown and remove from oven. (bread may need additional time, up to 10 minutes.) let cool before slicing.

Chicken, Avocado And Black Bean Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 avocados, fully ripe
• 15 ounces black beans, drained and rinsed
• 4 cups chicken, cooked and diced
• 1 cup tomato, diced
• 1 cup celery or 1 cup jicama, cut into matchsticks
• 1/3 cup mild feta cheese, crumbled
• 1/4 cup cilantro, chopped
• 1/2 cup italian salad dressing
• lettuce (optional)

Recipe

• 1 pit avocados and dice one; then slice the other.
• 2 in a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
• 3 spoon onto 4 plates lined with lettuce. top with 1/4 of sliced avocado, then drizzle with remaining dressing.

15 Minute Italian Chicken & Rice With Vegetables

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 lb boneless skinless chicken breast, cut into strips
• 3 cups cut-up assorted fresh vegetables (broccoli, carrots and red pepper)
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 2 cups instant rice, uncooked
• 1/4 cup kraft zesty italian dressing

Recipe

• 1 heat oil in large skillet on medium heat. add chicken; cook and stir until lightly browned, stirring occasionally.
• 2 add vegetables; cook and stir 3 to 5 minute or until crisp-tender. stir in broth. bring to boil.
• 3 stir in rice and dressing; cover. reduce heat to low. cook 5 minute or until liquid is absorbed and chicken is cooked through.

Cheese-stuffed Mini Meat Loaves

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup progresso™ italian style panko crispy bread crumbs
• 1 (18 ounce) can progresso™ recipe starters™ fire roasted tomato cooking sauce
• 2 sticks mozzarella string cheese
• 1 lb extra lean ground beef (at least 93%)
• 1 egg
• 1/4 cup sliced green onion (4 medium)

Recipe

• 1 heat oven to 350°f in large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
• 2 meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). *regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted. set aside. add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
• 3 spray 12 regular-size muffin cups with cooking spray. divide beef mixture evenly among cups (cups will be very full). push 1 piece of cheese into center of each loaf. place muffin pan on cookie sheet to catch any spillover. bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°f (outer loaves will be done sooner).
• 4 meanwhile, heat remaining sauce until hot. immediately remove loaves from muffin pan; spoon heated sauce over loaves.

Chicken And Potatoes Romanoff

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1 to 1 1/4 lb.)
• 1 tablespoon italian seasoning, divided
• salt and pepper
• 1 (20 ounce) package refrigerated shredded potatoes
• 1 (17 ounce) jar alfredo sauce
• 4 green onions, chopped
• 1 (10 ounce) package frozen green peas
• 1 medium red bell pepper, chopped

Recipe

• 1 preheat oven to 450°f or grill to medium-high.
• 2 lay out 4 sheets of aluminum foil, each one 12x18 inches.
• 3 center one chicken breast half on each sheet of foil with non-stick (dull) side toward food or spray if you're not using non-stick foil, spray the dull side well with non-stick cooking spray.
• 4 sprinkle with half of italian seasoning, salt and pepper.
• 5 combine potatoes, cheese sauce, green onions, peas and remaining italian seasoning.
• 6 spoon potato mixture around chicken.
• 7 sprinkle red pepper over top.
• 8 bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets.
• 9 bake 25 to 30 minutes on a cookie sheet in oven or grill 18 to 20 minutes in covered grill.
• 10 note: 4 cups of frozen shredded hash browns may be substituted. add 10 minutes to the oven baking time and 5 to 8 minutes to the grilling time.

Easy Primavera Penne

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces uncooked penne pasta
• 1 tablespoon olive oil
• 2 -3 garlic cloves, chopped
• 1 cup yellow squash, sliced
• 1 cup zucchini, sliced
• 5 ounces spinach
• 1 (14 1/2 ounce) can diced tomatoes (italian style is great here)
• salt
• pepper
• 1 tablespoon shredded mozzarella cheese (optional) or 1 tablespoon parmesan cheese, for garnish (optional)
• fresh basil, for garnish (optional)

Recipe

• 1 cook pasta according to al dente package directions.
• 2 meanwhile, heat olive oil in a large skillet. saute garlic til tender.
• 3 add squash, zucchini, and spinach. saute for 2-3 minutes.
• 4 add whole can of tomatoes, with juice.
• 5 add drained pasta to skillet. cover and let simmer until veggies are tender and pasta is done.
• 6 season to taste, garnish, and serve.

Chicken With Sun-dried Tomato Dressing

Total Time: 1 hr 35 mins Preparation Time: 1 hr 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breasts, with bone in or 4 chicken legs or 4 chicken thighs
• 1/2 cup bottled sun-dried tomato and oregano salad dressing
• 1 (1 tablespoon) bottle chopped garlic or 2 garlic cloves, minced
• 1 teaspoon dried italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped fresh basil (optional)

Recipe

• 1 using sharp knife, make 2 or 3 slashes in each piece of chicken.
• 2 place chicken in a large plastic bag, then pour dressing overtop chicken.
• 3 sprinkle with garlic, italian seasoning, salt and pepper.
• 4 seal bag and shake or massage bag to mix spices and evenly coat chicken.
• 5 refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) when ready to cook, heat barbeque to medium heat.
• 6 remove chicken from marinade and pour remaining marinade into a small bowl.
• 7 barbeque with lid closed 10 minutes.
• 8 brush tops of chicken with remaining marinade, then turn chicken.
• 9 turn chicken occasionally, while grilling 20 to 30 minutes.
• 10 before serving sprinkle with basil.
• 11 can be done in the oven at 350 degrees for approximately.
• 12 40-45 min depending on size of chicken pieces.

Cream Cheese Pasta Bake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb 93% lean ground beef
• 13 1/4 ounces whole wheat pasta (i prefer rotini)
• 1 cup low-fat sour cream
• 8 ounces reduced-fat cream cheese
• 1 large egg
• 1 (26 ounce) jar spaghetti sauce
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 1/2 cups italian cheese blend, shredded

Recipe

• 1 preheat oven to 375 degrees.
• 2 cook pasta according to directions on the box, set aside.
• 3 brown the ground beef, onion, and garlic until cooked through.
• 4 in a bowl, combine 8 ounces softened cream cheese, 1 cup sour cream, and one egg. blend thoroughly.
• 5 add spaghetti sauce to the cheese mixture. blend thoroughly.
• 6 add one cup shredded italian cheese. mix together.
• 7 in a casserole dish, combine 13.25 oz (one box) whole wheat rotini, ground beef mixture, and sauce blend.
• 8 top with remaining 1/2 cup italian cheese.
• 9 bake uncovered for 25-35 minutes, or until cheese is bubbly.