Carrie's Chili For Bean And Meat Lovers

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

Ingredients

• Servings: 6
• 1 onion, diced
• 2 garlic cloves, minced
• 1 green pepper, diced
• 2 carrots, diced
• 1 lb ground beef (not too lean)
• 2 links italian sausage, casings removed
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 cup tomato sauce (use your favorite spaghetti sauce blend)
• 1 (15 1/2 ounce) can dark red kidney beans (not drained)
• 1 (15 1/2 ounce) can black beans (drained and rinsed)
• 1 (15 1/2 ounce) can kidney beans (drained and rinsed)
• 2 teaspoons beef base (may substitute one cup of beef broth)
• 2 tablespoons chili powder
• 1 tablespoon sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup water (add if using beef base)

Recipe

• 1 in large stock pot, combine beef and sausage.
• 2 season with salt, pepper and cumin.
• 3 add onions and garlic.
• 4 brown meat mixture thoroughly.
• 5 add green pepper, carrots, crushed tomatoes, tomato paste, tomato sauce, chili powder, beef base and water.
• 6 combine and bring to boil.
• 7 reduce to simmer, covered for 1 hour or until vegetables are tender.

Carrabba’s Bread Dipping Spices

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 tablespoons chopped flat-leaf italian parsley
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon dried basil (if using fresh reduce parsley to 1 tbsp.) or 1 tablespoon fresh basil (if using fresh reduce parsley to 1 tbsp.)
• 1/8 teaspoon dried rosemary or 1/2 teaspoon fresh rosemary
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper or 1/4 teaspoon red pepper flakes
• 1/2 teaspoon extra virgin olive oil
• 1/8 teaspoon fresh lemon juice

Recipe

• 1 place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. stir in the olive oil & lemon juice.
• 2 for serving:.
• 3 in a small dish, place 1 1/2 teaspoons spice mixture. pour 3-4 tablespoons extra virgin olive oil over top of the spice mixture. serve with french bread for dipping.

Carrot & Cucumber Salad

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 3 cups carrots, rings blanched
• 1/2 cucumber, sliced
• 3 radishes, sliced
• 1 onion, cut into rings
• italian dressing
• lettuce
• 3 spring onions, chopped

Recipe

• 1 combine carrots, cucumber, radishes & onion rings.
• 2 add dressing & toss lightly, season to taste.
• 3 place in a lettuce lined bowl and garnish with spring onions.

Cheesy Italian Sausage & Pepper Loaves

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

Ingredients

• 1 1/2 lbs italian sausages
• 1 medium chopped onion
• 2 cups shredded mozzarella cheese
• 2 (10 ounce) loaves french bread
• 1 (4 ounce) can sliced drained mushrooms
• 2 (16 ounce) jars tomato sauce
• 3 -4 medium chopped green peppers

Recipe

• 1 cut the sausage links to 1 inch pieces,then cut each in half.
• 2 in skillet,on medium heat,brown sausage.
• 3 drain,saving 1 tb of drippings.
• 4 in the fat,saute the mushrooms,green peppers and onion.
• 5 then add the sausage and sauce.
• 6 reduce the heat,simmering for 45 minutes.
• 7 plit the bread loaves in half.
• 8 spoon the meat mixture upon each half,sprinkling with the cheese.
• 9 put loaves on baking sheet.
• 10 let broil until cheese has melted.

Crock Pot Chicken Cacciatore For Two

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts, frozen
• 1 (14 1/2 ounce) can hunt's diced tomatoes with basil oregano and garlic
• 4 -6 button mushrooms, diced in big chunks
• 1/2 cup diced green pepper
• 1 tablespoon sugar
• 1 teaspoon italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper

Recipe

• 1 add everything to the crock pot (no need to thaw the chicken) and stir until well-blended.
• 2 cook on low for 4-5 hours, stirring occasionally.
• 3 after about 4 hours, i usually fish the chicken out and shred it with a fork because it's easier to eat over pasta that way, and then i let it cook another hour or so.
• 4 serve over pasta or rice for a tasty, simple meal.

Cheesy Italian Bread

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 slices bread
• 8 teaspoons italian salad dressing
• 4 ounces shredded cheddar cheese

Recipe

• 1 heat oven to 400 degrees.
• 2 slice the bread into thick slices (about 1/2 inch thick).
• 3 place on baking sheet. put about a tsp or so of italian dressing on each slice and spread it around. let it soak in a little bit.
• 4 sprinkle shredded cheese on top of each slice. i've used cheddar, co-jack and slices of mozzarella with good results.
• 5 bake for about 8-10 minutes. your time may vary due to size and dryness of the bread.

Daddy's Black Bean Hummus

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can garbanzo beans, drained reserving the juice
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 tablespoon lemon juice
• 1 cup fresh cilantro
• 4 garlic cloves
• 1 tablespoon sesame oil
• 3 tablespoons olive oil
• 1 1/2 tablespoons sour cream
• 1 teaspoon salt (start 1/2 teaspoon and add more to taste(i like 1 teaspoon)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon curry powder

Recipe

• 1 mix all ingredients together in a blender. add more garbanzo bean juice as needed to thin. i often use minced garlic from a jar (about 1.5 tablespoons). i sometimes make a sandwhich with toasted bread, hummus, avacado slices, cheese, lettuce, and italian dressing. use thinly sliced carrots if you don't have avacado.

Chicken Sarafina

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

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/2 small onion, finely diced
• 1 small celery rib, finely diced
• 1 small carrot, finely diced
• 6 tablespoons flour
• 1 quart chicken stock
• 1 cup milk
• 1/2 cup whipping cream
• 1 cup clarified butter
• 6 boneless skinless chicken breasts
• flour (for dredging)
• 3 eggs, well beaten
• 3/4 cup dry wine
• 6 medium garlic cloves, finely chopped
• 1 pinch chopped fresh oregano, per breast
• salt and pepper
• fresh grated parmesan cheese
• 1 lb angel hair pasta, cooked drained and kept warm (see note)
• 12 medium whole button mushrooms sauteed in butter
• chopped fresh parsley (to garnish)

Recipe

• 1 to make sauce melt 1/2 stick butter in large heavy bottom saucepan.
• 2 add vegetables and cook over low heat until very tender, about 10 minutes. gradually add flour and mix until smooth to make roux. cook, stirring constantly for about 2 minutes. do not brown.
• 3 add stock gradually, incorporating with whisk and bring to simmer. si.
• 4 immer 10 minutes, whisking until sauce is smooth and thick enough to coat back of spoon.
• 5 bring to boil, then add milk and cream, mixture may become thin if it does reduce again until mixture coats spoon.
• 6 adjust seasoning as needed.
• 7 heat clarified butter in large saute pan, dip chicken in flour then in eggs to coat well.
• 8 saute breasts in butter over medium high heat until cooked through on one side.
• 9 when done, turn and immediately add wine and garlic.
• 10 being careful mixture does not flare up.
• 11 cook until meat is no longer pink inside and liquid has reduced by half, about 5 minutes.
• 12 when meat is cooked season with oregano, salt and pepper remove from heat.
• 13 discard butter the meat was cooked inches
• 14 sprinkle chicken with parmesan.
• 15 **note**strain pasta but do not drain under water. to prepare put in large bowl and top with melted butter to taste, add salt and pepper and garlic powder toss to coat.
• 16 divide pasta between six dishes put 1 chicken breast top each pasta, top with 4 ounces sauce then add 3-4 button mushrooms and parsley serve extra sauce on the side.

Daffies Budino Di Gelato

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup icing sugar
• food coloring
• 3 eggs
• 90 g caster sugar
• 90 g flour
• 30 g caster sugar
• 30 g butter, melted
• 3 cups lemon gelato (purchased or our team would have chosen to make one with carrot juice, strawberries and avocado!)

Recipe

• 1 mix the icing sugar with just enough water to make a runny icing.
• 2 put a quarter of the icing into a small bowl and color it red, another quarter into another bowl and colour green and leave the rest .
• 3 spread the icing thinly on to baking paper in strips going red, , green, etc. and leave until almost set. (this is to represent the italian flag but red and green next to each other goes a horrible colour so separate them with a strip).
• 4 drag a fork through the strips to make wavy lines in the icing. leave until the icing is dry.
• 5 to make the sponge:.
• 6 preheat the oven to 250c (hot oven).
• 7 separate out two eggs.
• 8 whisk the egg yolks with the whole egg and 90g of sugar until pale.
• 9 whisk the egg whites until stiff and add the other 30g of sugar.
• 10 fold the flour, egg whites and melted butter into the egg yolk mixture.
• 11 spread on top of the icing and bake for 5 minutes until the top is golden brown.
• 12 turn out on to a cake rack to cool and carefully remove the baking paper. the icing will now be on the top of the sponge.
• 13 cut strips of sponge to line four rings (use cookie cutters if you don't have those cheffy ring things). press into the rings with the icing side facing out.
• 14 fill the centre with gelato, pressing the gelato firmly into the space to fill it.
• 15 freeze to harden the gelato.
• 16 remove from the ring and present the bottom (flat) side as the top of the dessert.
• 17 dress up with any decorations you desire.

Daddy's Grilled Sandwiches

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 5
• 10 -12 slices good italian bread
• 1/2 lb of thinly sliced deli black forest ham
• 1/4 lb of thinly sliced calabrese salami (hot or mild)
• 10 cheese slices (processed works best here!)
• butter

Recipe

• 1 heat a skillet with a little bit of butter.
• 2 place all deli meat into skillet, one piece at a time to enusre that none are stuck together.
• 3 saute meat until the edges of ham are golden.
• 4 butter one side of each slice of bread.
• 5 evenly distribute meat on 1/2 of the bread.
• 6 place on grill and top with remaining bread.
• 7 close lid and watch a miracle happen!

Crock Pot Chicken Cacciatore

Total Time: 8 hrs 50 mins Preparation Time: 25 mins Cook Time: 8 hrs 25 mins

Ingredients

• Servings: 4
• 4 bone-in skinless chicken thighs
• 4 bone-in skinless chicken legs
• 1/4 cup olive oil
• 3/4 cup dry red wine
• 1 (15 ounce) can italian-style tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic, minced
• 2 cups fresh mushrooms, stems removed
• 1 cup chopped onion
• 1/2 cup pimento stuffed olive, sliced
• 1/2 cup sliced celery
• 1/2 cup chopped green pepper
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 1/2 cup freshly grated parmesan cheese (optional)

Recipe

• 1 brown chicken in olive oil in skillet on both sides.
• 2 remove chicken from skillet and place in the bottom of crock pot.
• 3 deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
• 4 add the tomato sauce and tomato paste and stir until mixed well.
• 5 stir oregano, basil, bay leaf, and garlic into sauce.
• 6 place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
• 7 pour the sauce over all.
• 8 cover and cook on low for 6-8 hours or until chicken is done.
• 9 check consistency of sauce in crockpot.
• 10 if it needs thickening, whisk together flour and water in a small dish.
• 11 remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
• 12 stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
• 13 serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).

Chicken En Papillote With Vegetables

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast half
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
• 6 ounces pea pods, trimmed
• 1 cup canned artichoke heart, drained and quartered
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped fresh flat-leaf parsley
• parchment paper
• 1/2 cup sliced green onion

Recipe

• 1 cut chicken across into 1/2-inch slices. combine oil, oregano, thyme, lemon peel and juice, salt and pepper in a medium bowl. add chicken and toss to thoroughly coat.
• 2 combine asparagus, pea pods, artichoke hearts, tomatoes and parsley in a large bowl and set aside.
• 3 tear 4 20x2 inch pieces of parchment, fold in half crosswise, crease, open up again, and arrange 1/4 vegetable mixture on paper. top with 1/4 of chicken and 1/4 of the green onions. now make into a little package by folding the parchment over so the corners match up and crimping and folding the edges over. twist corners to secure. repeat 3 more times so you have 4 packets.
• 4 place 2 packets on a baking sheet and bake at 400 degrees for 20 minutes or until chicken is done.

Dagwood's Lamb Sandwich

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 italian rolls, 8-inch sliced in half lengthwise
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 1 lb ground lamb
• 1/2 cup minced onion
• 1 garlic clove, minced
• 1/2 cup sliced celery
• 1 cup sour cream
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 3 drops hot pepper sauce
• 2 firm tomatoes, sliced
• 1 green bell pepper, cut into thin rings
• 1 cup shredded mozzarella cheese

Recipe

• 1 use 2 tablespoons of the butter or margarine to spread on the rolls; place each halved roll in 12-inch square of foil, folding edges up around the roll.
• 2 heat remaining 1 tablespoon butter or margarine in skillet. sauté lamb, onion, garlic, and celery until golden. drain off fat.
• 3 add sour cream, dill weed, salt, and hot pepper sauce; taste and add additional seasoning as desired. spread mixture on roll halves.
• 4 place slices of tomato and green pepper on top of meat and sprinkle with cheese. do not close foil. bake in preheated 375° f oven for 15 to 20 minutes, until heated through and cheese has melted.

Chicken Sausage Farfalle

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 8
• 10 chicken sausage (asiago, spinach and chicken sausage from sam's club) or 10 italian sausages, if you can't find the other
• 1 1/2 large onions, diced
• 6 fresh garlic cloves, crushed
• 2 large tomatoes, diced
• 16 ounces farfalle pasta
• 2 ounces fresh basil
• 4 ounces of kraft shredded parmesan cheese, romano and asiago cheeses (if you can find all in one, otherwise use what you have)
• 1 quart half-and-half cream
• garlic salt
• shallot salt (penzey's)
• roasted garlic seasoning (tones brand)
• red pepper flakes
• black pepper

Recipe

• 1 slice and fry sausage in the listed spices, as much as you like.
• 2 cook noodles until el dente.
• 3 fry onions and garlic, with some of the above spices in olive oil until onions are just translucent.
• 4 turn off onions and gently mix in tomatoes. you do not want to cook the tomatoes.
• 5 mix together the sausage, onion mixture, cheese(s), basil,cream and noodles. cook gently over med high heat. you may not want to add all the cream at once. cook for a little and then adjust the amount of cream to your liking.
• 6 adjust the spices and add more as you need it. serve and enjoy.

Anna's Ultimate Frittata

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons canola oil
• 3 cups hash brown potatoes (frozen & thawed)
• 4 eggs
• 1/4 cup milk
• 1/4 teaspoon baking powder
• 1/4 teaspoon pepper
• 1 pinch salt
• 1 tablespoon parsley
• 1/3 cup tomato (chopped)
• 2 tablespoons green onions (chopped)
• 1/2 cup shredded cheese
• 1/4 cup chopped ham
• 1/2 teaspoon italian seasoning

Recipe

• 1 set oven to 400*.put oil on skilletand brown the hash browns potatoes.mix egg, milk, salt, pepper and baking powder. whisk. put egg mixture into cooked hashed browns. add cheese, tomato, green onion, and italian seasoning. put the skillet in the oven for 5-10 minute. top with parsley.

Crock Pot Chicken Parmesan

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 8 chicken breast halves
• salt and pepper
• italian seasoning, to taste
• 1 (420 g) can tomato soup
• 1/2-1 cup water, i use 1/2c, add more later if necessary
• 1 bay leaf
• 1 garlic clove, crushed
• 1 cup mozzarella cheese, shredded
• 1/3 cup parmesan cheese, grated

Recipe

• 1 brown chicken with garlic, salt, pepper and italian seasoning in a little olive oil.
• 2 mix tomato soup, water, and bay leaf in crock pot, add chicken and cook for 3 to 4 hours until tender - my crock pot seems to cook very quickly, much quicker than the old one i had years ago so cooking time is approximate.
• 3 remove chicken and sauce to casserole dish, (remove bay leaf) sprinkle with mozzarella and parmesan cheese.
• 4 heat in 160 deg c - 180 deg c (324 deg f - 350 deg f) oven until cheese is melted.
• 5 serve with rice or noodles.

Cheesy Italian Tortellini

Total Time: 8 hrs 24 mins Preparation Time: 15 mins Cook Time: 8 hrs 9 mins

Ingredients

• Servings: 6
• 1/2 lb ground beef
• 1/2 lb italian sausage (casings removed)
• 16 ounces marinara sauce
• 1/2-1 cup mushroom (sliced)
• 1 (14 1/2 ounce) can italian-style diced tomatoes (undrained)
• 9 ounces cheese tortellini (refrigerated or fresh)
• 1 cup mozzarella cheese (shredded)
• 1/2 cup cheddar cheese (shredded)

Recipe

• 1 crumble the ground beef and italian sausage into a large skillet. cook over medium-high heat until browned. drain.
• 2 combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. cover, and cook on low heat for 7 to 8 hours.
• 3 stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top.
• 4 cover and cook for 15 more minutes on low, or until the tortellini is tender.

Cheesy Italian Meatballs

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

Ingredients

• 1 lb extra lean ground beef
• 1 cup ricotta cheese
• 1/2 cup parmesan cheese (dry grated, not shredded)
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon basil
• 1 tablespoon oregano
• 2 eggs

Recipe

• 1 combine all ingredients in a large bowl and roll into small meatballs. i wear disposable rubber gloves to make cleanup easier.
• 2 let sit in the refrigerator for about 30 minutes before cooking.
• 3 heat non-stick skillet over medium and cook meatballs until nicely browned.
• 4 add a jar of spaghetti sauce, simmer and serve with cooked pasta.
• 5 leftovers make as awesome meatball sandwich, just toast and top with mozzarella cheese.

Dagwood Sandwich, Italian Style

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 whole wheat roll
• 3 ounces pastrami
• 3 ounces roast beef
• 3 ounces thinly sliced ham
• 2 ounces havarti cheese
• 2 lettuce leaves
• 1 tablespoon french dressing
• salt and pepper, to taste
• sliced onion
• tomato, to taste

Recipe

• 1 slice roll and spread each half with french dressing. then layer each half equally with the three meats (vary layers, if desired). place in toaster oven or under broiler for 2-3 minutes.
• 2 remove from flame and top meats with salt, pepper, and havarti. place both halves back under the broiler.
• 3 when the cheese is melting, remove and top with onion, lettuce and tomato. press the two halves together with your hands and/or secure with toothpicks, slice cross-wise, and devour! *optional--can add pepperoni, canadian bacon, provolone, banana peppers -- .

Byron's Grilled Bbq Pizza

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 4 lbs shredded lamb with barbecue sauce
• 16 ounces barbecue sauce
• 4 large prepared pizza crust
• 1 large green bell pepper, diced
• 1 large red onion, sliced
• colby-monterey jack cheese, shredded

Recipe

• 1 preheat oven to 350°f heat bbq tray according to package instructions.
• 2 preheat grill to medium heat. assemble pizzas by spreading equal parts bbq sauce, bbq lamb, sliced red onions, diced green bell peppers and cheese on each.
• 3 place pizzas on grill and cook with lid closed for 10-12 minutes. check periodically to ensure even cooking among all pizzas.

Cheesy Lasagna Soup

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

Ingredients

• Servings: 6
• 1/2 lb ground beef
• 1/2 lb italian sausage
• 1 medium onion, sliced
• 1 green bell pepper, chopped
• 2 garlic cloves, finely chopped
• 2 cups water
• 2 (14 1/2 ounce) cans italian-style diced tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 2 cups uncooked rotini noodles (4 oz)
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons dried italian seasoning
• 1/4 teaspoon pepper
• 1 1/2 cups italian-style croutons
• 1 1/2 cups shredded mozzarella cheese (6 oz)

Recipe

• 1 1. in large pot, cook beef and italian sausage, onion, bell peppers and garlic over medium heat until beef is brown and onion is tender; drain grease.
• 2 2. stir in water, diced tomatoes, and tomato paste. stir in pasta, brown sugar, italian seasoning and pepper. heat to boiling. reduce heat, cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• 3 3. set oven control to broil. pour hot soup into 6 ovenproof soup bowls or, if you don't have this you can pour it all in a big casserole dish. top each with 1/4 cup croutons. sprinkle with cheese. broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Costolettine Di Manzo Brasate

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (750 ml) bottle dry red wine
• 3 cups hot chicken stock
• 1/2 cup dried porcini mushrooms
• 6 lbs short rib of beef, cut into 5 to 6 oz. pieces
• salt and black pepper
• 1/4 cup vegetable oil
• 3 cups chopped onions
• 1/4 cup minced bacon or 1/4 cup pancetta
• 1 1/2 cups grated carrots
• 2 sprigs fresh rosemary (i used about 1 tbsp. dried)
• 4 bay leaves
• 6 whole cloves
• 1/3 cup tomato paste
• 2 cups crushed italian plum tomatoes, and their liquid

Recipe

• 1 bring red wine to a boil in a saucepan then lower the heat and reduce wine to 1 cup; set aside.
• 2 in the meantime, pour 1 cup of the hot stock over the mushrooms in a bowl and let stand until softened, about 20 minutes.
• 3 drain the mushrooms in a sieve lined with a coffee filter or double thickness of cheesecloth and reserve the soaking liquid.
• 4 rinse the mushrooms briefly then chop them coarsely and set aside.
• 5 season the ribs generously with salt and pepper and brown them evenly on all sides in the oil, in a couple of batches if necessary.
• 6 pour off all but 2 tablespoons of the fat from the pan and cook the onions and bacon together until the onions are lightly browned, about 6 minutes.
• 7 stir in the carrots, rosemary, bay leaves and cloves; season lightly with salt and pepper and cook for 3 more minutes until the carrots are wilted.
• 8 drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, another 2 or 3 minutes.
• 9 pour in the reduced wine, the crushed tomatoes and fit the browned short ribs into the pan.
• 10 pour in enough of the remaining chicken stock plus the reserved mushroom soaking liquid.
• 11 *seemy note below.
• 12 stir together, bring to a boil then lower the heat to a simmer and cook, adding more stock if needed, for 2 to 3 hours or until ribs are tender and just about to fall off the bone.
• 13 taste occasionally to correct seasoning with salt and pepper if necessary.
• 14 pick the ribs out of the pan carefully so the bone doesn't fall out and set aside.
• 15 strain the cooking liquid through a sieve, pressing on the solids with the back of a spoon.
• 16 discards solids and return the strained liquid to the pan.
• 17 tuck ribs back into the sauce and serve them up!
• 18 *my note: lidia doesn't actually say to add the reserved chopped mushrooms to the dish, but i did-- what's a little more flavor?

Crock Pot Chicken Enchiladas

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 1 lb boneless skinless chicken breast
• 2/3 ounce italian seasoning
• 1 onion
• 6 ounces green chilies
• 12 ounces red enchilada sauce
• 10 flour tortillas
• 10 ounces cream of mushroom soup
• 1 (8 ounce) package cream cheese
• 2 cups mexican blend cheese
• 4 ounces olives, chopped

Recipe

• 1 add a small amount of water to the bottom of your crock pot, then add the chicken breasts, italian seasoning, onion, and green chiles. cook on medium for 4-6 hours. the chicken should be tender enough to shred. take it out of the crock pot into a large bowl and mix it with the cream cheese and set aside.
• 2 in the crock pot pour enchilada sauce. then rip the tortillas into strips and set in the sauce.
• 3 layer the rest of the ingredients in this order- cream of mushroom soup, chicken, cheese, and the olives on the top.
• 4 let this cook for an hour or two and serve. great with sour cream on top.

Carraba's Chicken Marsala Copycat Recipe

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

Ingredients

• 1 chicken breast, grilled
• 1 cup dry marsala wine
• 1/2 cup butter
• 1 pinch salt
• 1 pinch black pepper
• 1/2 cup mixed mushrooms

Recipe

• 1 add marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.
• 2 several tablespoons at a time, stir in butter until sauce is creamy. add hot sautéed mushrooms. pour sauce over grilled chicken before serving.

Cheesy Italian Chicken Bake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups spaghetti sauce
• 1 (15 ounce) package chicken breast tenders (not breaded)
• 6 ounces shredded italian cheese blend
• 8 ounces uncooked spaghetti

Recipe

• 1 heat oven to 350. into ungreased 8-inch square baking dish, spoon and spread one cup of the spaghetti sauce. top with chicken tenders in a single layer. spoon remaining sauce over chicken and sprinkle with cheese.
• 2 bake uncovered 30-35 mins or until everything is bubbly and chicken is no longer pink.
• 3 cook spaghetti as directed on the package, drain.
• 4 serve chicken and sauce over spaghetti.

Cheesy Italian House Salad With Parmesan Dressing

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup mayonnaise (do not use salad dressing)
• 1/3 cup bottled kraft italian salad dressing
• 1/3 cup grated parmesan cheese
• 1 teaspoon fresh garlic (optional)
• salt and pepper
• 1 large head romaine lettuce (torn into bite-size pieces)
• 1 cup artichoke heart, cut into quarters (or to taste)
• 1 (6 ounce) can pitted ripe olives (use green or black)
• 5 firm roma tomatoes, coarsely chopped
• 1 small red onion, thinly sliced
• 1/2 lb shredded provolone cheese (or to taste)
• salt and black pepper

Recipe

• 1 for the dressing; whisk all the ingredients together, then season with salt and pepper to taste.
• 2 cover and chill for 2 hours before serving.
• 3 for the salad; place the first 6 ingredients in a large glass bowl; toss to combine.
• 4 serve with dressing on the side.

Cheesy Lasagna Rolls (vegetarian)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 14 lasagna noodles, cooked
• 4 cups pasta sauce (can use more sauce if desired) or 4 cups marinara sauce, divided (can use more sauce if desired)
• 1 1/2 cups shredded mozzarella cheese (can use more)
• 2 (8 ounce) packages cream cheese (very soft but not melted)
• 3/4-1 cup grated parmesan cheese, cheese
• 1 large egg yolk
• 3/4 teaspoon dried italian seasoning (rubbed between fingers to release flavors)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon fresh ground black pepper (or to taste)
• 1/2 teaspoon seasoning salt (or to taste)
• 2 1/2 cups grated mozzarella cheese

Recipe

• 1 set oven to 350 degrees f.
• 2 grease a 13 x 9-inch baking pan.
• 3 spread about 1 cup cup of pasta sauce over the bottom of the baking dish.
• 4 for the filling; in a medium bowl mix all filling ingredients until well combined (the filling will be very thick so i suggest to mix with clean hands).
• 5 using oiled fingers spread about 1/3 cup of the filling mixture all the way down over the top of each cooked lasagna noodle.
• 6 roll up then place seam-side down into the baking pan leaving a small amount of room between each noodle (14 rolls will fit in a 13 x 9-inch pan).
• 7 sprinkle mozzarella cheese over the top and around the rolled noodles.
• 8 drizzle the remaining 3 cups pasta sauce over top and around the noodles (does not have to cover completely).
• 9 at this point you may cover with plastic wrap and refrigerate for up to 24 hours.
• 10 bake covered with foil for about 30 minutes or until completely heated through.
• 11 remove foil and return to oven for about 5 minutes.

Anna's Twice Baked Almond Biscotti

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

Ingredients

• 1/4 lb butter
• 3 eggs
• 3 cups flour
• 1 cup sugar
• 1 cup almonds (chopped)
• 1 teaspoon anise extract
• 3 teaspoons baking powder
• 1/4 milk (for glazing)

Recipe

• 1 cream butter and sugar until light and fluffy.
• 2 add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
• 3 divide dough in half.
• 4 turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
• 5 gently press down to flatten alittle.
• 6 brush with milk and bake in a preheated 350 degree oven for 20 minutes.
• 7 remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
• 8 lay the cookie flat side down and return to oven until light gold in color.
• 9 cool.
• 10 freezes very well.

Cheesy Italian Spaghetti

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

Ingredients

• 1 bunch fresh green onion, and tops chopped
• 1 cup chopped celery
• 1 red sweet bell pepper, chopped
• 1 yellow bell peppers, chopped chopped or 1 orange bell pepper, chopped
• 1/4 cup margarine
• 1 -2 teaspoon seasoning salt
• 1 teaspoon pepper
• 1 tablespoon dried cilantro
• 1 teaspoon italian seasoning
• 1 (7 ounce) package thin spaghetti, cooked, and drained
• 4 cups chopped cooked chicken or 4 cups ham
• 1 (8 ounce) carton sour cream
• 1 (16 ounce) jar creamy alfredo sauce
• 1 (10 ounce) box frozen green peas, thawed
• 1 (8 ounce) package shredded mozzarella cheese, divided

Recipe

• 1 in a large skillet, saute onions, celery, and bell pepper in the margarine.
• 2 in a large bowl, combine onion-pepper that was just cooked, and the seasonings,spaghetti, chicken, sour cream, and alfredo sauce and mix well.
• 3 fold in peas and half of the mozzarella cheese.
• 4 spoon into greased 10x14 inch deep casserole dish, and bake covered at 350 degrees for 45 minutes.
• 5 remove from oven and sprinkle remaining cheese over the dish.
• 6 return to oven for 5 additional minutes.

Crock Pot Chicken Cacciatore

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 (5 lb) chicken, cut into pieces (add in a few more pieces if desired)
• 1/4 cup olive oil
• 1 cup flour
• 1 cup onion, chopped
• 1 cup mushroom, sliced
• 1 cup carrot, julienned
• 1 large green bell pepper, chopped or julienned
• 2 tablespoons fresh minced garlic
• 2 (28 ounce) cans diced tomatoes (you may add more tomatoes if desired, for more sauce)
• 1/3 cup tomato paste
• 3/4-1 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper

Recipe

• 1 wash and dry chicken pieces with a paper towel
• 2 heat olive oil in a skillet
• 3 roll/coat each piece of chicken in flour
• 4 brown in hot oil until golden brown
• 5 transfer the chicken into the crock pot
• 6 in the same skillet, saute the onion, mushrooms, carrots, green pepper and the garlic for 8-10 minutes
• 7 stir in the tomatoes, tomato paste, wine, oregano, basil, salt and pepper; cook, stirring for 10 minutes
• 8 add the tomato mixture to the crock pot, stir slightly to mix with the chicken
• 9 cover, and cook on high for 1 hour, turn down the heat to low, and cook for 6-7 hours
• 10 taste, and adjust all seasoning to suit taste
• 11 serve, sprinkled with parmesan or romano cheese and cooked pasta.

Cheesy Italian Potatoes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 -8 medium russet potatoes
• 1 (2/3 ounce) envelope italian salad dressing mix
• 6 tablespoons butter
• 1/2 lb bacon
• 1 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 400 degrees.
• 2 peel and slice potatoes, not too thick.
• 3 place in baking dish.
• 4 stir together the melted butter and italian dressing mix. pour over potatoes and stir to coat.
• 5 bake covered for about 30 minutes, or until just beginning to turn tender.
• 6 meanwhile fry bacon until brown and then crumble, drain grease.
• 7 when potatoes are almost tender but not quite, sprinkle bacon on top of potatoes then top with cheddar cheese and bake covered another 5-10 mins or until potatoes are desired tenderness.

Cheesy Italian Meatball Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package dried ziti pasta or 1 (16 ounce) package penne
• 1 (26 ounce) jar pasta sauce
• 1 (16 ounce) package frozen precooked italian meatballs, thawed (32 balls, cut in half)
• 1 (15 ounce) can italian-style tomato sauce
• 1 (15 ounce) carton ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese (8 oz.)

Recipe

• 1 cook pasta according to package directions. drain and return to pan.
• 2 stir in the pasta sauce, meatballs, and tomato sauce. transfer to a 9"x13" baking dish.
• 3 bake, covered, in a 350 degree oven for 30 minutes.
• 4 meanwhile in a bowl, combine the ricotta and parmesan cheeses.
• 5 uncover pasta, mix, and spoon cheese mixture in mounds over pasta. cover loosely and bake about 10 minutes more or until heated through.
• 6 top with mozarrella cheese and bake uncovered 5 minutes longer.

Cheesy Italian Tortellini (crock Pot)

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/2 lb ground beef
• 1/2 lb italian sausage, bulk
• 15 ounces marinara sauce, refrigerated
• 1 cup mushroom, sliced
• 1 (14 1/2 ounce) can italian-style diced tomatoes, undrained
• 1 (9 ounce) package tortellini
• 1 cup mozzarella cheese, shredded

Recipe

• 1 brown beef and sausage.
• 2 spray inside of slow cooker with cooking spray.
• 3 mix beef mixture, marinara, mushrooms and tomatoes inside slow cooker and set to low.
• 4 1-2 hours prior to serving stir in tortellini and cheese.
• 5 if in slow cooker for a long time, add additional marinara.

Chicken Sausage, Pepper And Onion Subs

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

Ingredients

• Servings: 4
• 4 cooked chicken sausage, available at your meat counter (get a mediterranean flavor, such as pepper and onion or sundried tomato and basil)
• 3 tablespoons extra virgin olive oil, divided
• 1/3 cup chicken stock or 1/3 cup dry wine, a generous douse
• 1 cubanelle pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, chopped
• salt and pepper
• 1 cup giardiniera (italian pickled vegetable salad ( hot peppers, cauliflower, carrots and celery mix available in jar)
• 1/4 cup flat-leaf italian parsley
• 1/2 cup fresh basil (10 leaves)
• 1/2 lemon, zest of (2 teaspoons)
• 4 crusty hoagie rolls, split

Recipe

• 1 prick sausages with a fork. place chicken sausages in a large skillet and add 1 inch of water. add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. bring water to a boil, then reduce heat a little. allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. deglaze the pan with stock or wine and cook it off, 1 minute. remove sausages to a platter.
• 2 while sausage cooks, slice the peppers and onions and prepare the garlic. once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. add veggies and garlic, season with salt and pepper and cook 10 minutes.
• 3 place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
• 4 slice sausages on an angle. fill each roll with a little relish, then peppers and onions then the sliced sausages.

Chicken Sausage Skillet!!

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces farfalle pasta
• 4 links any kind chicken sausage
• 2 cups baby spinach
• 1/4 cup olive oil
• 2 minced garlic cloves (optional)
• 1/4 cup parmesan cheese (optional)

Recipe

• 1 cook pasta according to package directions.
• 2 while pasta is boiling, place olive oil in a medium/large skillet and saute garlic in the olive oil.
• 3 while garlic is getting golden, slice sausage into bite size pieces (i also remove the casing) and fry that in the olive oil as well.
• 4 once the chicken sausage is lightly browned on both sides, add spinach and stir. drain pasta.
• 5 pour the cooked pasta in with the frying spinach, garlic, and chicken and stir, infusing all the flavors together. cook for about 3-4 minutes in the pan.
• 6 sprinkle with parmesan and serve!

Double Chocolate Biscotti

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

Ingredients

• 3 large eggs
• 3/4 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 2 1/4 teaspoons instant coffee
• 2/3 cup chocolate chips
• 1 cup hazelnuts, skinned and toasted
• 7 ounces chocolate, finely chopped

Recipe

• 1 preheat oven to 325ºf.
• 2 lightly whisk together the eggs and the vanilla extract. set aside.
• 3 combine the flour, cocoa powder, baking soda, salt, sugar, coffee granules, chocolate chips and hazelnuts in the bowl of an electric mixer.
• 4 with the paddle attachment, slowly add the egg mixture on low speed. mix just until the dough comes together.
• 5 with your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.
• 6 on a lightly floured board, roll the dough into 2 logs, each about 12 inches long. place them on a baking sheet.
• 7 bake until side are firm and the tops are cracked and no longer wet looking, about 20 minute cool to room temperature.
• 8 decrease oven temperature to 300ºf.
• 9 cut the logs inot slices 3/4-inch thick.
• 10 place them, cut side up, on a baking sheet.
• 11 bake until dry and firm, about 25 minute.
• 12 melt the chocolate in a double boiler over hot water. whisk until smooth.
• 13 line a baking sheet with parchment paper. spread some chocolate on a cut side of each biscotti.
• 14 place the biscotti, chocolate side down, on the baking tray. let chocolate harden. (if it doesn't want to harden, place baking sheet in fridge for about 30 min -- this will do the trick.).

Chicken Sausage Rice Bake

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

Ingredients

• Servings: 12
• 1 (28 ounce) can diced tomatoes
• tomato juice
• 1 1/2 cups uncooked rice
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seed
• 1 1/4 cups shredded swiss cheese
• 1 1/4 cups shredded mozzarella cheese
• 2 whole chicken breasts, halved, boned ans skinned
• 2 tablespoons vegetable oil
• 1 lb sweet italian sausage
• 1 green bell pepper, diced

Recipe

• 1 drain the tomatoes well, reserving the liquid. measure the liquid and add tomato juice to make 3 3/4 cups liquid.
• 2 in a large saucepan, add the tomato liquid and bring it to a boil. stir in the rice, butter and salt. cover tightly and simmer 20 minutes. remove from the heat ans stir in the oregano and crushed fennel seed. let stand, covered about 5 minutes. (leave uncovered if rice is too moist).
• 3 while the rice is cooking, cut the chicken into chunks. cook in the oil in a large skillet over medium heat until cooked through about 3-5 minutes. remove chicken from the skillet with a slotted spoon; add the sausage and green bell pepper. cook, stirring constantly, until the sausage is cooked through. remove from the heat, tip the pan and remove the excess fat.
• 4 add the tomatoes to the skillet with the chicken, mixing well. spoon the rice into a lightly greased 9x13 inch baking dish. sprinkle with the mozzarella cheese.
• 5 add the chicken to the sausage and peppers, and spoon the mixture evenly over the cheese. (the dish can be refrigerated at this point).
• 6 bake covered in a preheated 350 degree oven for 25-30 minutes. sprinkle with the swiss cheese, return to the over and bake about 2 minutes more, just until the cheese melts. (if the dish has been refrigerated, bake about 45 minutes before adding the remaining cheese).

Dads Secret Spaghetti Sauce (aka. Labchef)

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, chopped fine
• 2 tablespoons tomato paste
• 1 teaspoon anchovy paste
• 2 ounces wine
• 28 ounces canned crushed tomatoes
• 1 tablespoon italian seasoning
• 1 -2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper

Recipe

• 1 rough chop onion, celery, and bell pepper. add to food processor or bar blender and puree.
• 2 add puree to 12 in cast iron skillet, heat over med/high heat until all the liquid is removed. 15-25 minutes. do not burn, try to adjust the temperature so burning does not occur. (it should look dry and pulpy).
• 3 if you have not already, turn heat to med and add the garlic, cook for 1 minute.
• 4 add the tomato and anchovy paste and cook for an additional 1-2 minutes. mix well with the vegetables.
• 5 add wine and reduce until almost dry.
• 6 add paste/vegetable mix to slow cooker. add the canned tomatoes, italian seasoning, salt, pepper and red pepper flake. stir well.
• 7 cover slow cooker and cook on low for 6-8 hours or 3-4 hours on high.
• 8 season for taste, it may require a little more salt and pepper.
• 9 serve over cooked pasta, and sprinkle with parmesan cheese.

Cheesy Italian Batter Breadsticks

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• 1/3 cup butter
• 2 teaspoons italian seasoning
• 2 1/4 cups flour
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup milk

Recipe

• 1 heat oven to 400 degrees.
• 2 in 13x9 pan, melt butter in oven for 3-5 minutes; stir in italian seasoning. meanwhile, in medium bowl stir together flour, cheese, baking powder, and sugar; stir just until moistened.
• 3 turn dough onto lightly floured surface, knead until smooth, about 1 minute. roll dough into a 12x6 rectangle, cut into 1" strips. twist each strip of dough; roll to coat in butter mixture in 13x9 pan and arrange the strips in pan.
• 4 bake 22-27 minutes or until lightly browned. serve immediately.

Dads Sausage, Peppers And Onions

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

Ingredients

• Servings: 4
• 2 (15 ounce) jars red bell peppers (may use just one)
• 1 fresh green bell pepper (sliced)
• 1 onion (sliced)
• 4 garlic cloves (minced)
• 2 lbs italian sausage (casings removed)
• 1/4 cup parmesan cheese
• salt
• pepper
• 1 lb linguine or 1 lb pasta, of choice

Recipe

• 1 remove casings from sausage.
• 2 cook and crumble till brown in a large pot along with fresh bell pepper, onion and garlic.
• 3 chop jarred red peppers smaller and add to sausage with their juice.
• 4 simmer on low.
• 5 prepare the linguini according to package instructions, drain.
• 6 add to sausage mixture and toss with parmesan cheese.

Coffee And Mascarpone Slice

Ingredients

• Servings: 16
• 1 sheet ready rolled shortcrust pastry
• 2/3 cup water
• 2 tablespoons caster sugar
• 2 teaspoons instant coffee
• 1/3 cup liqueur, of choice
• 4 egg yolks
• 1/3 cup caster sugar
• 250 g mascarpone cheese, softened
• 300 ml cream
• 1 (250 g) packet ladyfingers (sponge fingers)
• cocoa, for dusting

Recipe

• 1 place the pastry sheet on a greased baking tray and prick over with a fork.
• 2 bake at 180 degrees c for about 10 minutes until it's golden brown.
• 3 cool and trim to fit a 23cm square cake tin.
• 4 place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
• 5 remove from the heat and add the liqueur.
• 6 cool.
• 7 to prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
• 8 beat for 5 minutes until mixture is thick.
• 9 remove from the heat and continue beating for a few minutes until it cools down.
• 10 blend in the mascarpone.
• 11 in another bowl whisk the cream until its stiff and fold into the mascarpone mix.
• 12 line the base and sides of a 23cm square cake tin with plastic wrap.
• 13 spread 1/3 of the cream mixture into the tin.
• 14 dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
• 15 spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
• 16 you only want to dip the sponge fingers, not soak them, they should still be firm.
• 17 spread with the rest of the cream mixture and put the pastry sheet on top.
• 18 cover with plastic wrap and refridgerate overnight.
• 19 to serve, invert the slice onto a board so that the pastry is the base.
• 20 remove the plastic wrap.
• 21 cut into squares and serve dusted with cocoa powder and with mixed fresh berries.

Carrabba's Italian Grill Parmesan Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1 teaspoon wine vinegar
• 1/4 teaspoon worcestershire sauce

Recipe

• 1 gradually blend milk into mayonnaise.
• 2 mix in cheese, vinegar and worcestershire sauce.
• 3 chill.
• 4 serve on tossed salad greens.

Cheesy Italian Bread

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 1/2 cups flour
• flour, to dust countertop
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup hot water
• 1.5 (1/3 ounce) packets fast rising yeast
• 2 cups shredded cheese (i usually use a colby-jack blend... but really any cheese works)
• italian dressing (i like kraft zesty italian)
• vegetable oil

Recipe

• 1 combine flour, salt, sugar, and yeast in large mixing bowl. mix well.
• 2 combine the hot water into the flour mixture and make sure to scrape the bowl to get up all the flour.
• 3 sprinkle some flour on a clean countertop or large cutting board and knead the bread to thoroughly combine all ingredients. (add enough flour so dough isn't 'too' sticky).
• 4 form into large ball.
• 5 pour a small amount of vegetable oil into clean large mixing bowl (around a tbsp) and place ball of dough in bowl flipping it around to coat with oil.
• 6 place hot damp kitchen towel over bowl (stretching it across to cover bowl) and let sit for 25 minutes.
• 7 preheat oven to 375 degrees.
• 8 grease large cookie sheet or pizza pan and spread dough out evenly.
• 9 pour italian dressing over dough (using spoon to spread it out evenly).
• 10 sprinkle cheese over dough.
• 11 bake at 375 for 20-25 minutes until bread is golden and cheese is bubbly.

Asparagus Panzanella

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 lb medium asparagus
• salt & freshly ground black pepper
• 1 seedless cucumber, peeled and cut into 1/2 inch wedges
• 8 cherry tomatoes, cut in half
• 2 small tomatoes, such as red,green zebra,or yellow,each cut into 8 wedges
• 1 medium red onion, cut into 1/4 inch-thick wedges
• 3/4 cup kalamata olive, pitted
• 1/4 cup capers, drained
• 6 slices country bread, 1/2 inch-thick,crust on,torn into 1 inch chunks (like french or italian)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil

Recipe

• 1 break off and discard the tough ends of asparagus (i save for stock).
• 2 bring a medium saucepan of salted water to a boil; prepare an ice bath.
• 3 cook asparagus until bright green and just tender, 2 to 3 minutes.
• 4 transfer immediately to ice bath.
• 5 drain; place on a clean kitchen towel.
• 6 in a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
• 7 in a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
• 8 pour vinaigrette over asparagus mixture, and toss until well coated.
• 9 let sit until bread absorbs juices, and serve.
• 10 enjoy!

Easy Grilled Shrimp

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

Ingredients

• Servings: 3
• 2 lbs large shrimp, peeled and deveined
• 1 (8 ounce) bottle italian salad dressing
• 1 lime, juice of
• 1/2 cup salted butter, melted

Recipe

• 1 mix italian dressing (i use kraft zesty italian) and lime juice to make marinade.
• 2 place shrimp in resealable container.
• 3 pour marinade over shrimp and gently stir.
• 4 cover and refrigerate for 20 to 30 minutes. no longer than that or the acid in the lime will start to "cook" the shrimp.
• 5 thread shrimp on skewers and place on prepared grill. be careful not to overcook.
• 6 dunk hot, grilled shrimp into melted butter and eat as many as you can!
• 7 i usually serve linguini with butter and parmesan cheese with this.

Cheesy Lasagna Rolls With Spinach And Ricotta

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

Ingredients

• Servings: 4
• salt
• 8 -10 lasagna noodles, uncooked
• nonstick cooking spray
• 1 cup ricotta cheese
• 1 1/2 cups marinara sauce
• 1 1/2 cups baby spinach
• 1/2 cup mozzarella cheese, shredded

Recipe

• 1 preheat oven to 400°f meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes.
• 2 drain well and gently transfer to a clean work surface.
• 3 grease a small roasting pan or casserole dish with cooking spray; set aside. working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach.
• 4 starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed.
• 5 pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Anne Willan's Summer Vegetable Frittata

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 1/2 cups frozen corn kernels, defrosted
• 4 green onions, sliced on the bias in 1/2-inch pieces
• 1 medium red bell pepper, cored, seeded, cut into strips
• 2 medium potatoes, peeled, diced, simmered until tender, about 6-8 minutes
• 3 eggs
• salt & freshly ground black pepper
• fresh italian parsley, and chopped or fresh basil, chopped
• 1 -2 tablespoon butter

Recipe

• 1 prepare all vegetables as directed; set aside.
• 2 lightly whip eggs in a large bowl; salt and pepper to taste.
• 3 add the prepared vegetables and parsley and/or basil. you'll think the eggs won't hold it all, but they will.
• 4 melt butter in a large non-stick skillet over very low heat. add egg mixture and cook very slowly 20-25 minutes, covered, until firm on top and lightly browned underneath.
• 5 loosen around edge with a spatula and shake pan to loosen bottom. if the frittata sticks on the bottom, loosen with spatula. slide out onto a warmed plate.

Cheesy Italian Chicken

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

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 2 1/4 cups fat-free italian salad dressing
• 1 1/2 cups fresh sliced mushrooms
• 1 small onion, diced
• 12 pieces bacon
• 2 cups monterey jack and cheddar cheese blend (the bag with two different colored cheeses)

Recipe

• 1 pound chicken breasts out so they are not so thick. marinate the chicken breast in 2 cups of the italian dressing overnight (or at least 4 hours). reserve 1/4 cup of the dressing, you will need it later.
• 2 grill the chicken breast on charcoal or gas grill. you can also bake/broil them until no longer pink instead.
• 3 fry bacon in skillet until crispy. remove from pan and reserve.
• 4 saute mushrooms an diced onion in remaining 1/4 cup of italian dressing.
• 5 when chicken is done, place it in a casserole dish. place sauted mushrooms, onions and crumpled bacon on top of chicken. cover with cheese and heat in oven at 350 degrees until cheese is melted.

Carrabba's Italian Grill Sausage And Peppers

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

Ingredients

• Servings: 4
• 4 links sweet italian fennel sausages
• 4 ounces marinara sauce
• 8 ounces fresh pepper sauce
• 1 red pepper
• 1 yellow pepper
• 1 green bell pepper
• 1 red onion
• 2 ounces crushed garlic
• 48 ounces crushed tomatoes
• 1/2 ounce pepper
• 1 ounce salt

Recipe

• 1 combine peppers, red onion and garlic.
• 2 cook for 5 minutes until al dente.
• 3 add pepper, salt and crushed tomatoes.
• 4 cook until sauce reduces to stew texture.
• 5 spoon 8 ounces fresh pepper sauce with marinara sauce in pan; reduce to stew texture.
• 6 grill links over grill until thoroughly cooked.
• 7 spoon the sauce on a plate and top with sausage links.

Crock Pot Chicken Cacciatore

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 onion, sliced
• 1 green pepper, seeded and sliced
• 12 ounces tomato paste, low sodium
• 14 1/2 ounces tomatoes, diced (i like petite diced)
• 3 garlic cloves, minced
• 1 tablespoon italian seasoning
• 6 chicken thighs, medium sized and skin removed

Recipe

• 1 place all the ingredients in a crock pot.
• 2 cook on high for 4 hours.
• 3 serve the chicken over whole wheat rotini pasta if desired.

Chicken Drumstick Sauté

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 lb chicken drumstick, skin and fat removed
• 5 tablespoons olive oil (plus 2 more for sautãƒâ©eing)
• 7 tablespoons wine vinegar
• 1 tablespoon fresh parsley, chopped
• 1 large garlic clove, minced
• salt & freshly ground black pepper
• 1 fresh lemon

Recipe

• 1 in a bowl, whisk together 5 tablespoons olive oil, the vinegar, parsley, garlic, and salt and pepper to taste. pour over chicken and allow to marinate 10 minutes or so.
• 2 heat 2 tablespoons olive oil in a large skillet heated over medium heat. brown chicken on all sides, reduce heat to low and add marinade from step 1. cover pan and cook until juices run clear, about 15 - 20 minutes, turning at least once. remove cover and cook until sauce is desired consistency.
• 3 squeeze the juice of one lemon over top, stir gently, and serve.

Cheesy Italian Tomato Bread

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

Ingredients

• Servings: 12
• 1 loaf french bread, slice lengthwise
• 2 tablespoons olive oil
• 6 chopped seeded plum tomatoes
• 1 cup mozzarella cheese
• chopped fresh basil

Recipe

• 1 toast the bread (open face) until golden brown.
• 2 drizzle toasted bread with olive oil.
• 3 spread chopped tomatoes, mozzerella and basil evenly over both loaf halves.
• 4 bake (open face) at 400 f for 10 to 15 minutes or until cheese is melted.

Carrabba's Italian Grill Linguine Pescatore

Carrabba's Italian Grill Bruschette Carrabba

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• 1 loaf italian bread or 1 loaf french bread
• 1/2 cup butter, softened
• 3 -4 garlic cloves, finely chopped
• 1/2 teaspoon garlic powder
• 3 slices fontina cheese, thinly sliced and trimmed to fit bread slices
• 3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
• 3 ounces mushrooms, sliced, and sauteed in butter
• 3 slices roma tomatoes, sliced 1/4-inch thick
• 1 1/2 tablespoons pesto sauce (use the classic pesto containing basil and pine nuts, available in most grocery stores)
• 1 pinch of extra-virgin olive oil
• 1 pinch fresh basil, cut into fine strips (julienne strips)

Recipe

• 1 bake loaf of italian bread in oven until lightly browned. slice the bread into ½" slices and discard end pieces. cut larger middle slices into equal halves.
• 2 mix softened butter with chopped garlic and garlic powder. spread garlic butter over six of the smaller pieces of bread.
• 3 place fontina slices on 3 buttered slices of bread.
• 4 place mozzarella on the three remaining pieces of buttered bread.
• 5 place sauteed mushrooms on top of the fontina cheese. top the mozzarella cheese with the tomato slices and pesto.
• 6 place all six slices on a baking pan and bake in a preheated 500ºf oven for 4 minutes, or until cheese has melted.
• 7 remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
• 8 do not add olive oil to the tomato-pesto bruschette. sprinkle all bruschette with the thinly sliced basil leaves.

Cheesy Italian Meatball Casserole

Cheesy Italian Meatball Casserole

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

Ingredients

• Servings: 8
• 16 ounces ziti pasta or 16 ounces penne pasta
• 1 (26 ounce) jar red pasta sauce
• 1 (16 ounce) package italian-style frozen cooked meatballs, thawed
• 1 (15 ounce) can italian-style tomato sauce
• 1 (15 ounce) carton ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Recipe

• 1 cook pasta by following the package directions; drain, then return to pan.
• 2 stir in pasta sauce, meatballs, and tomato sauce.
• 3 transfer mixture to an ungreased 3-quart baking dish.
• 4 bake, covered, at 350° for 30 minutes.
• 5 in a mixing bowl, combine ricotta cheese and parmesan cheese.
• 6 uncover pasta mixture; spoon ricotta mixture in small mounds over pasta mixture.
• 7 cover loosely; bake about 10 minutes more or until heated through.
• 8 top with mozzarella cheese and bake, uncovered, 5 more minutes.

Carrabba's Mama Mandola's Chicken Soup

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

Ingredients

• Servings: 6
• 5 celery ribs
• 4 medium carrots, peeled
• 1 large yellow onion
• 2 medium potatoes, peeled
• 1 large green bell pepper
• 1 (14 ounce) can italian plum tomatoes
• 1 (5 lb) hen, washed and cut into 8 pieces
• 1/2 cup fresh italian parsley, chopped
• 2 garlic cloves, finely chopped
• 6 quarts water
• salt & freshly ground black pepper

Recipe

• 1 dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. chop tomatoes; reserve all juice.
• 2 place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. add water. season with salt and pepper.
• 3 slowly bring soup to a boil over low heat. skim off foam that rises to the surface; may have to skim 2 or 3 times.
• 4 partially cover pot and simmer 2 hours. when soup is finished, remove chicken pieces with a slotted spoon.
• 5 let cool.meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
• 6 when chicken has cooled enough to handle, remove skin and bones and return meat to soup.
• 7 notes: soup is best served the day after it is made. refrigerate and remove fat that solidifies on the surface of the soup.
• 8 serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. for better flavor, cook the rice or pasta in the soup when reheating. add freshly grated parmesan or romano cheese, if desired.

Carrabba's Pappardelle Campagnolo

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 1/2 lb italian sausage
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, finely chopped
• 1 medium red bell pepper, 1/4 inch julienne
• 1/4 cup dry wine
• 4 cups whole canned tomatoes (with juice, finely chopped)
• 1 pinch salt & freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 2 tablespoons freshly torn basil leaves
• 1/4 cup freshly grated pecorino romano cheese
• 4 ounces goat cheese (crumbled)
• 1 lb pappardelle pasta

Recipe

• 1 remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link).
• 2 pour olive oil in a large skillet over medium heat.
• 3 add sausage and cook until the sausage has browned slightly.
• 4 add onion and red bell pepper and cook until soft and onion turns a rich golden color.
• 5 add the wine and let evaporate for 3 minutes.
• 6 add garlic, and cook 1 minute more.
• 7 add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
• 8 raise heat and bring sauce to a boil, stirring frequently.
• 9 reduce heat and let simmer until the sauce has thickened.
• 10 stir in basil and set sauce aside.
• 11 meanwhile bring 4 qrts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well.
• 12 when the pasta is almost done, return the skillet with the sauce to a medium heat.
• 13 when the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
• 14 place the pasta in a serving platter and top with the crumbled goat cheese.
• 15 serve at once with sauteed spinach with lemon juice, and crusty bread.

Chicken Saltimbocca

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

Ingredients

• Servings: 2
• 1/2 cup frozen chopped spinach, thawed
• 2 teaspoons olive oil, plus
• 1 tablespoon olive oil
• 2 chicken breasts, pounded flat
• 2 slices prosciutto (paper-thin)
• 2 tablespoons freshly grated parmesan cheese
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon fresh lemon juice

Recipe

• 1 squeeze spinach to remove excess water.
• 2 in a bowl, toss with 2 tsp oil; set aside.
• 3 layer on flatted chicken 1 slice prosciutto, spinach, then parmesan.
• 4 roll each cutlet and secure with a toothpick (or 2).
• 5 in a skillet, heat 1 tbsp oil on high flame.
• 6 cook chicken rolls 2 minute per side until golden.
• 7 add broth and lemon juice; bring to a boil.
• 8 reduce heat to medium, cover and simmer 4 minute until just cooked.
• 9 remove chicken.
• 10 on a high flame, cook down broth mixture to approximately 1/4 cup (5 min.) drizzle sauce over the chicken.

Cheesy Italian Beef Bake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 french bread rolls
• 1 -2 lb prepared italian beef (with gravy)
• 8 ounces sliced provolone cheese
• 4 ounces shredded mozzarella cheese

Recipe

• 1 preheat oven to 375 degrees f.
• 2 heat italian beef and gravy as directed on package.
• 3 slice rolls and place them open in a greased 9x13 casserole dish.
• 4 portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
• 5 cover the tops of the sandwiches with the sliced and shredded cheese.
• 6 bake for 15 minutes or until the cheese is melted and starting to brown.
• 7 let cool in the casserole for about 10 minutes, then serve warm with knife and fork.

Boston Sausage Grinder (or Submarine Sandwich)

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

Ingredients

• Servings: 6
• 1/2 lb link hot italian sausage
• 1/2 lb link sweet italian sausage
• 1 tablespoon olive oil
• 1 1/2 lbs baking potatoes, peeled, cut into 1-inch pieces, and patted dry
• 1 large green bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
• 1 large red sweet bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
• 1 large yellow onion, cut in half and thinly sliced crosswise
• 2 garlic cloves, coarsely chopped
• 1 large italian bread or 6 hoagie rolls

Recipe

• 1 preheat oven to 400 degrees.
• 2 place sausages in roasting pan; rub sausages with oil. roast 15 minutes. remove sausages from oven and when they are cool enough to handle, cut into bite-size chunks, 3/4 to 1 inch. return sausage to roasting pan. add potatoes.
• 3 lower oven heat to 350 degrees. return pan to oven and roast about 15 minutes, stirring occasionally, until potatoes are tender and sausages are cooked.
• 4 add peppers, onion, and garlic to the roasting pan. roast about 30 minutes, until vegetables are tender.
• 5 cut loaf of italian bread in half horizontally. cut crosswise into sixths, for a total of 12 pieces, or 6 sandwiches (or cut 6 hoagie rolls halfway through). place equal amounts of sausage mixture into each sandwich. serve hot.