Beeramisu

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

Ingredients

• Servings: 12
• 1 lb mascarpone cheese
• 1 cup confectioners' sugar
• 2 eggs, beaten (hs note ( leave these out if you are worried about eating raw eggs, it's still tasty)
• 1 tablespoon vanilla
• 3/4 cup heavy cream, whipped
• 48 french-style ladyfinger cookies (hs note ( i used less, one 7 ounce package)
• 6 ounces porter
• 1/2 cup brewed coffee, the stronger the better
• 1/2 cup cocoa

Recipe

• 1 in a large bowl mix together the mascarpone, sugar, beaten eggs and vanilla.
• 2 fold in the whipped cream. set this mixture aside.
• 3 in a shallow dish stir together the porter beer and the brewed coffee, dip the ladyfingers cookies into the coffee mixture (note: if you are using regular non-italian ladyfingers make it a quick dunk).
• 4 don't let the ladyfingers get soggy.
• 5 arrange them in a single layer in a glass casserole dish (note: 8x8 is prob. fine).
• 6 spread 1/2-inch layer of mascarpone mixture on top of the ladyfingers.
• 7 sprinkle with 1/4 cup cocoa.
• 8 repeat this for the second layer.
• 9 cover and chill in the refrigerator for at least two hours before serving.

Crusty Garlic Bread

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

Ingredients

• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme or 2 teaspoons dried thyme, chopped
• 2 teaspoons fresh marjoram or 3/4 teaspoon dried marjoram, chopped
• 1/2 teaspoon paprika
• 2 tablespoons parmesan cheese, grated (optional)
• 2 (4 ounce) italian bread or 2 (4 ounce) french bread

Recipe

• 1 preheat oven to 350°f.
• 2 in a small bowl, combine the garlic and oil, mix well.
• 3 in another bowl, combine parsley, thyme, marjoram and paprika.
• 4 add parmesan; mix well.
• 5 cut each loaf crosswise into diagonal slices, without cutting all the way through.
• 6 brush cut sides of slices with garlic oil.
• 7 sprinkle herb mixture between slices.
• 8 wrap each loaf in foil, place on a baking sheet. bake until heated through, about 10 to 15 minutes.
• 9 unwrap the loaves and place them on a breadboard or in a basket. serve immediately.
• 10 freezer follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
• 11 freeze up to 1 month.
• 12 to heat, preheat oven to 350°f.
• 13 remove foil and plastic wrap from loaves; rewrap in foil.
• 14 place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Easy Zucchini And Ground Beef Pizza Casserole

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 cups unpeeled shredded zucchini
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1 cup shredded cheddar cheese, divided (or to taste)
• 2 cups mozzarella cheese, divided (or to taste)
• 1 lb ground beef
• 1 -2 tablespoon minced fresh garlic
• salt and pepper
• 1 onion, chopped
• 1 (15 ounce) can italian-style tomato sauce (tomato sauce, with 1/4 tsp. each, oregano and basil)
• 1 medium green pepper, seeded and chopped

Recipe

• 1 set oven to 400°f.
• 2 grease a 13x9 pan.
• 3 place zucchini in strainer; sprinkle with salt.
• 4 let drain for 10 minutes.
• 5 squeeze out moisture.
• 6 combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
• 7 press into greased 13x9 baking pan.
• 8 bake at 400°f for 20 minutes.
• 9 meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
• 10 top with remaining cheeses, and sprinkle with green pepper.
• 11 return to oven and bake for another 20 minutes more.

Easy Yeast Bread With Variations

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

Ingredients

• 5 1/2-7 1/2 cups all-purpose flour
• 2 (1/2 ounce) packages dry yeast (1 tbsp = 1 pkg)
• 1/4 cup sugar
• 1 tablespoon salt
• 1 cup water
• 1 cup milk
• 1/4 cup cooking oil
• 2 eggs, beaten

Recipe

• 1 bread: (basic recipe).
• 2 lightly spooning flour into measuring cup & leveling off, measure out 2 1/2 cups flour. combine flour, dry yeast, sugar, & salt in a large mixer bowl; blend.
• 3 in a medium saucepan, combine water, milk, and oil; heat until very warm (120 to 130f).
• 4 add eggs and liquid to flour mixture.
• 5 mixing - blend at low speed until moistened; beat 3 minutes at medium speed. with a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough. in bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes).
• 6 rising - place dough in a greased bowl; cover with a cloth or loose fit lid. let rise in a warm place until light and double in size, about 45 minutes.
• 7 shaping & baking:punch down dough to remove air bubbles; divide dough into two parts. from dough into desired shapes; place in greased pans according to shaping and baking directions (follows). cover, let rise in a warm place until light and doubled in size, about 30 minutes. bake at 375*f according to shape until loaf sounds hollow when lightly tapped. immediately remove from pans; cool.
• 8 (if loaf becomes too brown, cover with tin foil during last 10 minutes of baking.).
• 9 whole wheat bread - (basic recipe).
• 10 follow bread recipe. after beating with mixer, stir in 3 cups of whole wheat flour in stead of , knead in 3/4 to 1-1/4 cups flour.
• 11 medium rye bread - (basic recipe).
• 12 follow bread recipe. after beating with mixer, stir in 3 cups medium rye flour instead of flour. knead in 1-1/4 to 1-3/4 cups flour (rye flour dough usually remains slightly sticky). rye dough should not completely double in size. add 1 tbsp freshly crushed caraway seeds with rye flour.
• 13 notes: at high altitudes (5000 feet plus) - after first rising, punch down dough and then allow to rise a second time in the bowl. decrease the first (and second) rising periods by 15 minutes each.
• 14 -----.
• 15 ingredient variations. (may be used in any of the above basic bread recipes). ingredients stirred in are added with the flour as it is stirred inches.
• 16 honey/molasses: substitute 1/4 cup for sugar. reduce milk to 3/4 cup.
• 17 brown sugar: substitute 1/4 cup (firmly packed) for the sugar.
• 18 rolled oats: stir in 1/2 cup.
• 19 wheat germ: stir in 1/2 cup.
• 20 cheese: stir in 1 cup shredded cheddar, american, monterey jack or swiss cheese.
• 21 herbs & spices: stir in 1/4 to 1/2 tsp celery seed or dill weed, or 1/2 tsp italian seasoning, or 2 tbsp minced chives, caraway or sesame seeds.
• 22 onion: stir in 1/2 cup, finely chopped.
• 23 raisins/chopped dates or other dried fruit: use sweet dough recipe; stir in 1-1/2 cups fruit.
• 24 -----.
• 25 specialty bread variations - (use basic bread recipe).
• 26 french bread: reduce sugar to 1 tbsp; omit milk and eggs; use 2 cups water; reduce stirred in flour to 1-1/2 to 2 cups. increase first rise to 1 hour. shape and bake according to shaping and baking directions.
• 27 french loaf or rolls: brush with beaten egg just before baking.
• 28 -----.
• 29 rich egg bread - (use basic bread recipe) increase sugar to 1/3 cup. decrease water to 3/4 cup. use 3 eggs.
• 30 -----.
• 31 south of the border loaf - (use basic bread recipe) decrease sugar to 1 tablespoons decrease milk to 1/2 cup. increase stirred in flour to 3-1/2 to 4 cups. with this flour, stir in the following: 1/2 cup sour cream, 1/2 cup chopped olives, 1/2 cup chopped onion, 1 cup shredded cheddar or monterey jack cheese, 1/4 tsp garlic powder, 1 to 4 tbsp minced green chilies (optional). shape and bake according to directions for regular or round loaves, or rolls.
• 32 -----.
• 33 sweet dough - (use basic bread recipe) increase sugar to 1/2 cup. eliminate water. use 2 cups milk. substitute butter or margarine for oil.
• 34 cinnamon swirl - (use sweet dough recipe) pat each half of dough into a 7x14-inch rectangle; spread with 1 tbsp butter or margarine. combine 1/2 cup sugar and 2 tbsp cinnamon; sprinkle half of mixture over each rectangle. starting with the 7-inch side, roll jelly-roll style. seal all edges tightly. shape and bake according to instructions for a regular loaf.
• 35 -----.
• 36 specialty dark bread variations - (follow whole wheat or medium rye basic recipes).
• 37 delicatessen rye bread - (use basic med-rye recipe} omit sugar, water and 1 egg. for warm liquid, heat 1-3/4 cups milk, 1/4 cup molasses, 1/4 cup cooking oil and 1 square unsweetened chocolate (chocolate does not need to melt). along with stirred in flour at 1 tbsp caraway seed (optional) stir in 1/4 to 1 cup flour with the rye flour. do let the dough to rise until double. increase first rise to about 1 hour and the second to about 40 minutes. increase the baking temperature to 400*f. bake loaves 30-40 minutes.
• 38 hearty whole wheat loaves - (use basic whole wheat recipe) substitute 1/4 cup brown sugar for the sugar. along with the stirred in flour add 1/2 cup each wheat germ and rolled oats and 2 tbsp sesame seeds. decrease kneaded in flour to 1/4 to 3/4 cup. increase first rise to about 1 hour.
• 39 light pumpernickel bread - (use basic med-rye recipe) eliminate sugar. decrease water to 3/4 cup. heat 1/4 cup molasses with other liquids. along with stirred in flour add 2 tbsp caraway seeds.
• 40 100% whole wheat bread - (use basic whole wheat recipe) eliminate flour. stir in 3 to 3-1/2 cups whole wheat flour; knead in a further 1/2 to 1-1/2 cups whole wheat flour.
• 41 ----------------------.
• 42 shaping and baking: use half of dough to make each shape. using solid shortening, generously grease pans. if desired, just before baking, slash top of loaf in any design using a sharp knife.
• 43 bake breads at 375*f: [u]all loaves[/u] - 35 to 45 minutes or until loaf sounds hollow when lightly tapped.
• 44 all rolls - 10 to 20 minutes.
• 45 regular loaf: use a 9x5 or 8x4-inch loaf pan. press dough into pan; insert fingers between pan and dough to round edges.
• 46 round loaf: use an 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. form dough into round ball; flatten slightly.
• 47 french & oblong loaf: (use a large cookie sheet).
• 48 french: form dough into 14-inch loaf; taper ends.
• 49 oblong: form dough into 8 to 10-inch oblong loaf; round ends.
• 50 rope shaped loaves: shape half of dough into a 26-inch rope; form into any desired shape described below.
• 51 coil: use 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. beginning at center of loaf, roll rope into snail shape; tuck tail under.
• 52 twist: use a 9x5 or 8x4-inch loaf pan or cookie sheet. cut rope in half to form two 13-inch ropes. twist together; seal ends.
• 53 figure eight: use a 9x5 or 8x4-inch loaf pan or cookie sheet. form rope into figure-eight; seal ends.
• 54 doughnut: use cookie sheet. form circle by bringing ends of rope together; seal. flatten circle to 1-1/2 inch thickness.
• 55 rolls - (use large cookie sheets).
• 56 round: form dough into 12 2-inch balls.
• 57 vienna: from dough into eight 6-inch oval rolls; flatten slightly.
• 58 breadsticks: cut dough into walnut size pieces. roll with hands into 5-inch sticks.
• 59 bread glazes - use any of the following glazes to create different crusts.
• 60 soft buttery crusts: brush loaves with softened or melted butter or margarine after baking.
• 61 crisp shiny crust: brush loaves with a mixture of 1 egg and 1 tbsp water just before baking. may be sprinkled with poppy or sesame seed.
• 62 delicatessen crust: remove loaves from oven 5 minutes before done; brush with a mixture of 1/2 tsp cornstarch and 1/4 cup water that has been heated to boiling. return to oven to finish baking.
• 63 cinnamon/sugar crust: brush loaves with 2 tbsp melted butter or margarine; sprinkle with mixture of 2 tbsp sugar and 1/2 tsp cinnamon after baking.
• 64 slightly crisp, shiny sweet crust: brush loaves with a mixture of 1 tbsp each of sugar and water after baking.
• 65 from: http://www.recipelink.com/mf/31/10995.

Cannoli Dessert Calzone

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

Ingredients

• 1 cup mascarpone cheese
• 1/2 cup ricotta cheese
• 1/2 cup confectioners' sugar
• 1/4 cup chocolate chips
• 1/4 cup chopped walnuts, toasted
• 1 (1/4 ounce) package active dry yeast
• 2 teaspoons sugar
• 1 cup warm water (110 degrees f)
• 1/4 cup lard or 1/4 cup vegetable shortening
• 3 -4 cups all-purpose flour
• 2 teaspoons salt
• olive oil

Recipe

recipe

• 1 dough directions: in an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. remove the dough from the bowl. grease the bowl with olive oil and place the dough back in the bowl. cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. turn the dough out onto a floured surface and divide dough in half. roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. the dough is ready to be shaped.
• 2 yield: dough for 2 (12-inch) pizzas. use half of the recipe for this calzone.
• 3 preheat a deep fryer to 350°f.
• 4 roll dough into a 12-inch circle, about 1/2-inch thick. in a bowl, combine mascarpone, ricotta, confectioners' sugar, chocolate chips, and toasted walnuts. place cheese filling over half of the dough. fold the other half of the dough over the filling. seal the edges well by pinching the dough together.
• 5 carefully drop into deep fryer and fry until golden, about 3 to 4 minutes. remove to a paper towel lined plate. let cool slightly before serving.
• 6 alternately, preheat oven to 500°f if you have one, place a pizza stone on the bottom rack of the oven.
• 7 dust pizza peel or baking sheet with cornmeal. place rolled out dough on peel. top with filling and seal, as directed above.
• 8 bake for about 8 to 10 minutes, or until dough is golden brown. let cool slightly before serving.

Creamy Spinach Sausage Pasta

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

Ingredients

• Servings: 5
• 3 cups rigatoni pasta
• 1 lb italian sausage
• 1 cup chopped onion
• 14 1/2 ounces diced tomatoes with basil and oregano
• 10 ounces frozen creamed spinach, thawed
• 8 ounces cream cheese
• 2 cups shredded mozzarella cheese

Recipe

• 1 cook pasta according to package directions. meanwhile cook sausage and onion over medium heat until sausage is no longer pink. drain sausage, stir in tomatoes, spinach, cream cheese and 1 cup mozzarella. transfer to a greased 11 x 9 baking dish.
• 2 cover and bake at 350 degrees for 35 minutes. uncover, add remaining cheese on top and bake 10 minutes longer.

Cannoli Dip

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

Ingredients

• Servings: 10
• 1 lb low-fat ricotta cheese
• 1 cup powdered sugar
• 1 1/2 cups mini chocolate chips
• 1 cup maraschino cherry (quartered)
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 10 flour tortillas (burrito size)
• cooking spray (butter flavor is best)
• 10 teaspoons cinnamon

Recipe

• 1 slice tortillas into eight wedges and place on sprayed cookie sheet.
• 2 spray tops with cooking spray then use fingers to sprinkle wedges with cinnamon.
• 3 place in oven to broil until golden brown and crispy.
• 4 while these are cooking, mix ricotta, sugar, chocolate chips, cherries, vanilla and cinnamon.
• 5 serve chilled.

Chicken Enchiladas

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

Ingredients

• 1/2 cup butter
• 2 garlic cloves, minced
• 1/3 cup flour
• 2 cups beef stock
• 1 (15 ounce) can tomato sauce (use one with italian herbs if you can find it.)
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons rubbed sage
• 1/2 teaspoon salt
• 4 cups shredded cooked chicken breasts (i roast bone-in breasts)
• 12 corn tortillas
• 16 ounces monterey jack cheese, grated

Recipe

• 1 sauté garlic in butter until tender.
• 2 stir in flour until well-blended, gradually stir in broth and bring to a boil.
• 3 cook and stir for 2 minutes or until bubbly.
• 4 add tomato sauce and seasonings and heat through.
• 5 add about 1/2 c sauce to shredded chicken. -just enough to moisten chicken. i usually roast chicken with onion. i add in to mixture too.
• 6 pour 1 c sauce in bottom of 9x13.
• 7 fill each tortilla with a bit of chicken and cheese, fold over and place seam side down.  -mine always break when filling. it's ok. continue until pan full of snuggled up enchiladas.
• 8 top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes.
• 9 sprinkle with remaining cheese and bake uncovered another 15 minutes.

B's Cinnamon Sugar Italian Doughnut

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

Ingredients

• 1 1/3 cups water
• 3 teaspoons sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons cornmeal
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons bread machine yeast
• vegetable oil, for frying
• olive oil, for frying
• 1 lb prepared pizza dough
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon

Recipe

• 1 directions.
• 2 add dough ingredients to machine bread pan in order as per 1. manufacturer's instructions.
• 3 set to"dough" mode.
• 4 pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. heat the oil over medium heat until a deep-fry thermometer registers 375 degrees f.
• 5 roll out the dough on a lightly floured surface to 1/2-inch thickness. using a floured 2-inch cookie cutter, cut out doughnut rounds. using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. gather the dough scraps and re-roll to cut out more doughnuts.
• 6 whisk the sugar and cinnamon in a medium bowl to blend. set the cinnamon-sugar aside.
• 7 when the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. using a slotted spoon, transfer the doughnuts to paper towels to drain. cool slightly. while the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat with the cinnamon-sugar. serve warm.

Delicious Vegetable And Italian Sausage Soup

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

Ingredients

• Servings: 8
• 1 lb italian sausage, casings removed
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 large zucchini, diced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1/2 cup dry red wine
• 1 (24 ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• salt, to taste
• pepper, to taste
• parmesan cheese (optional)

Recipe

• 1 brown italian sausage until no longer pink.
• 2 drain excess fat.
• 3 add onions and garlic and cook until tender.
• 4 add carrots, zucchini, bell pepper, chicken broth, red wine, tomato sauce and seasonings, except for the parmesan cheese.
• 5 bring to a boil.
• 6 simmer for 20 minutes, occasionally stir.
• 7 serve in large bowl (you will want more!) and add pamesan cheese if desired.
• 8 enjoy!

Brie Topped With Pesto And Sun-dried Tomatoes

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 (8 ounce) package brie cheese, round
• 1 -2 tablespoon pesto sauce, pesto
• 4 -8 sun-dried tomatoes packed in oil

Recipe

• 1 place brie on a platter,top with pesto.
• 2 decorate with tomatoes.
• 3 serve with crackers or fresh crisp italian bread.

Cannoli Pie

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

Ingredients

• 4 egg whites
• 1 cup powdered sugar
• 1 (15 ounce) container ricotta cheese
• 1/4 cup mini chocolate chip
• 1 graham cracker pie crust or 1 oreo cookie pie crust

Recipe

• 1 preheat oven to 350°f.
• 2 in an electric mixer with whisk attachment, beat egg whites until stiff peaks form.
• 3 fold in powdered sugar, ricotta, and chocolate chips until combined.
• 4 spoon into crust.
• 5 bake until top is golden brown and filling is set, about 40-45 minutes.
• 6 cool and refridgerate until ready to serve.

Delightfully Different Chicken Spitzad (spezzatino)

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

Ingredients

• Servings: 3-4
• 3 lbs chicken, cut up 3 inch pieces, bone-in
• 3 large eggs, well beaten
• 1/3 cup fresh lemon juice
• salt and pepper
• 1 sprig fresh rosemary (optional)

Recipe

• 1 step one: roast the chicken.
• 2 if the chicken is soaked, drain and pat dry on paper towels. place the cut up chicken pieces in roast pan. use no liquid or oil. lightly shake salt and pepper to taste and add the sprig of rosemary. cover roast pan and place in 350 degree preheated oven for 1 hr this step can be completed up to an hour ahead of finishing. remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
• 3 step two: coat and finish the spitzad.
• 4 in a mixing bowl whisk the eggs until they begin to thicken slightly. add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
• 5 place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
• 6 you will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. when all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
• 7 enjoy eating them with your fingers if you dont want to fuss with a knife and fork.

Blue Ribbon Tater-tot Casserole

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

Ingredients

• Servings: 6
• 1 lb ground beef
• 2 cups chopped broccoli, freshly steamed
• 1 (2 7/8 ounce) can durkee french fried onion rings (or 1 1/2 cups)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 2 italian tomatoes, chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• seasoned pepper
• 1 (24 ounce) bag frozen potato slices or 1 (24 ounce) bag tater tots

Recipe

• 1 line an 8x12-inch casserole (or two smaller corning ware casseroles), or 7x11-inch pan with the potato rounds, on the bottom and sides (i use a little more ingredients, doubling the soup and make a heaping 9x13-inch).
• 2 bake 10 minutes at 400°f.
• 3 brown beef.
• 4 add broccoli, tomatoes, half the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
• 5 mix soup, milk, half the cheese and seasonings and pour over beef mixture.
• 6 fill casserole dish and bake covered (or it will dry out) at 400°f for 20 minutes.
• 7 remove cover and add rest of cheese and dried onions.
• 8 let rest couple minutes for the cheese to melt.
• 9 serve.

Barbeque Rub By Bill .....its Kinda Great

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 tablespoons chili powder (mexican)
• 1 tablespoon dried italian herb seasoning
• 6 tablespoons brown sugar
• 2 teaspoons garlic powder
• 1 tablespoon cumin
• 1 tablespoon paprika (smokey)
• 1 teaspoon thyme
• 1 tablespoon garlic salt
• 1 teaspoon pepper
• 1/4 teaspoon cinnamon
• 2 teaspoons cilantro
• 1/4 teaspoon cayenne pepper

Recipe

• 1 mix together, and put in air tight container for 24 hours. then rub it in ribs, brisket or chicken. you can double3 or triple ect. if needed. wrap meat in seran wrap or foil and put in refrigerator for 3 to 6 hours then grill grill grill. you can cut this recipe in half or save in air tight container.

Bring The Heat Chilled Summer Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 large zucchini, chopped
• 2 celery ribs, 1/4 inch slices
• 1 medium red onion, diced
• 2 bell peppers, diced (i used a mix of green, red, yellow and orange( 1/2 each)
• 2 -3 garlic cloves, minced
• 29 ounces canned diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon mrs dash's extra spicy seasoning mix
• 1 teaspoon mrs dash's italian medley seasoning
• 1/2 teaspoon johnny's seasoning salt
• 1/2-3/4 cup water

Recipe

• 1 in stockpot at medium high heat, combine all vegetables and drizzle with oil.
• 2 as vegetables being to warm, sprinkle with seasonings and stir to combine.
• 3 bring to simmer, adding as much water as seems appropriate to keep vegetables from sticking (mixture should not be soup-y).
• 4 let simmer for ~10 minutes.
• 5 remove from heat and let mixture cool somewhat.
• 6 process in small batches in food processor or blender to desired consistency-- i left mine a bit chunky since i liked seeing all the colors.
• 7 let cool to room temperature to serve, or chill for 90+minutes. stir before serving.
• 8 enjoy!
• 9 note: cooking time includes the chilling time; actual cooking time is under 30 minutes.

Easy Zucchini Fettuccine

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

Ingredients

• Servings: 4
• salt
• 1 lb fettuccine
• 4 tablespoons olive oil
• 1 small red onion, finely sliced
• 3 -4 garlic cloves, finely chopped
• 1 lemon, zested
• 4 small zucchini, shredded
• ground black pepper
• 1/4 cup flat-leaf italian parsley, chopped
• 1/2-1 lemon, juice from the zested lemon depending on size

Recipe

• 1 place a large pot of water over high heat to boil the pasta. when the water.
• 2 reaches a boil, add some salt and drop in the pasta. cook the pasta to al dente,
• 3 according to package directions. drain the cooked pasta and reserve.
• 4 while the pasta is working, place a large skillet over medium-low heat with.
• 5 about 4 tablespoons of olive oil.
• 6 add the red onion and garlic to the pan and saute until golden, about 1-2 minutes.
• 7 add the lemon zest to the pan and continue cooking another 30 seconds.
• 8 add the zucchini and cook until tender, 2-3 minutes.
• 9 season with salt and pepper.
• 10 toss the veggies, herbs and lemon juice with the cooked pasta in the skillet and serve.
• 11 top with your favorite grated cheese. grated asiago was wonderful with this dish.

Baked Ziti

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

Ingredients

• Servings: 6
• 1 lb italian sausage (i like to use the hot, but mild or sweet works as well)
• 1/2 medium onion, diced
• 3 -4 garlic cloves, minced (depending on taste)
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon italian seasoning
• crushed red pepper flakes
• salt and pepper
• 3/4 lb penne rigate
• 1 lb mozzarella cheese (i buy frigo or similar brand in a ball shape, easier to work with)
• 3/4 cup parmesan cheese (save half to top the pasta)
• 1 pinch red pepper flakes (if you like it hot!)
• butter, for the dish

Recipe

• 1 to make the sauce:.
• 2 in a large pot, brown italian sausage over medium high heat until cooked through. about 5 minute.
• 3 reduce heat to medium, add onion and garlic. cook until opaque. about 3-4 minute.
• 4 combine tomatoes, italian seasoning, red pepper flakes, and salt/pepper with onion, garlic, meat mixture and bring to a boil.
• 5 reduce heat to a simmer and cook covered for about 10 minutes, stirring occasionally.
• 6 baked ziti:.
• 7 cook pasta according to package, generally about 9-11 minutes for al dente.
• 8 halve the mozzarella. cut half the portion into cubes, and the other half into thin slices (should look like discs, which will go on top of the pasta).
• 9 combine drained pasta with sauce, cubed mozzarella, 1/2 the parmesan cheese, and a pinch of red pepper.
• 10 place the combined pasta/sauce/cheese into a buttered 9x13 pan (i like to use my le crueset, presents better at the table).
• 11 top with remaining mozzarella slices and parmesan cheese.
• 12 bake in a 400°f oven for 45 minutes until the pasta is bubbly and the cheese is golden brown.

Cannoli Shells

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

Ingredients

• 1 3/4 cups flour, unsifted
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 egg
• 2 tablespoons butter, firm and cut into small pieces
• 1/4 cup marsala
• 1 egg , slightly beaten

Recipe

• 1 sift flour with salt and granulated sugar. make a well in the center. in it place egg and butter. stir with a fork, working from the center out, to moisten flour mixture. add wine, tablespoon at a time, until dough begins to cling together. use your hands to form dough into a ball. cover and let stand for 15 minutes.
• 2 roll dough out onto floured board about 1/4 inch. cut into 3 1/2 inch circles. roll with rolling pin into ovals. wrap around cannoli forms (or dowels). seal edge with egg . turn out ends of dough to flair slightly. fry two to three at a time in deep hot fat for about 1 minute or until lightly golden. remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. cool shells before filling.

Crusty Whole Wheat Italian Bread

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups water (105-115 deg.f.)
• 2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
• 1/8 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 cups bread flour
• 1 1/2 cups whole wheat flour
• 1 package active dry yeast
• 2 tablespoons cornmeal, for dusting baking sheet

Recipe

• 1 ----forbread machine----.
• 2 add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
• 3 select dough cycle and start machine.
• 4 ----conventionalmethod----.
• 5 in large bowl, dissolve yeast, brown sugar, and ginger in warm water.
• 6 let stand 5 minutes until yeast foams.
• 7 add salt and bread flour; beat well.
• 8 stir in whole wheat flour to make a stiff dough.
• 9 turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
• 10 wash bowl, grease it, and add dough to bowl; turn over to grease top.
• 11 let rise in a warm place until doubled in bulk, about 1 hour.
• 12 ----shapingand baking----.
• 13 lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
• 14 punch down the dough.
• 15 divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
• 16 pinch edges to seal, and taper ends.
• 17 place loaves, seam side down, on prepared baking sheet.
• 18 let rise until doubled, about 45 minutes.
• 19 make 4-5 slashes across each loaf with sharp knife or razor blade.
• 20 brush each loaf with water and sprinkle with whole wheat flour.
• 21 bake in a preheated 400 degree f oven for 15-20 minutes, until loaves are browned and crisp.
• 22 remove to a wire rack to cool completely.
• 23 note: i also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
• 24 you could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.

Chicken (pollo) Famiglia

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 slices bacon, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 tablespoons oil
• 8 chicken drumsticks
• 2 cups water
• 2 chicken stock cubes
• 240 g tomato paste
• 2 -3 fresh rosemary sprigs or 2 teaspoons dried rosemary
• 2 cups frozen broad beans
• salt & pepper

Recipe

• 1 heat 1 tblsp of the oil and saute the bacon & chopped vegetables for approx 5 mins, spoon into a large pot.
• 2 add the remaining oil to the pan & lightly brown the drumsticks, then add these to the pot, stir in remaining ingredients.
• 3 bring to the boil, cover & simmer for 1 hour.

Cheats Pizza

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

Ingredients

• 4 slices savory bread
• 1 (400 g) jar italian pasta sauce (your favorite) or 1 (400 g) jar tomato ketchup
• 4 slices ham
• 1/2 onion, sliced
• 4 ounces cheese, grated
• 1 teaspoon oregano

Recipe

• 1 preheat oven to gas 7.
• 2 place the bread on a clean baking tray.
• 3 spread with sauce (your choice).
• 4 cover with toppings (your choice) i use ham/onion because that's what my kids eat, but anything works.
• 5 cover with grated cheese.
• 6 sprinkle with oregano.
• 7 place into hot oven for about 10 minutes.

Cannoli Filling

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

Ingredients

• Servings: 12
• 1 lb ricotta cheese
• 3/4 cup powdered sugar
• 1/4-1/2 cup miniature semisweet chocolate chips
• 1/4-1/3 cup pecans, chopped
• 1 1/2 teaspoons orange extract
• 1 1/2 teaspoons lemon extract
• 2 teaspoons vanilla
• 1 1/2 tablespoons sherry wine (or any dry wine)
• orange zest (optional)
• lemon zest (optional)

Recipe

• 1 soak pecans in extracts, vanilla, and sherry (may add lemon and orange zest).
• 2 mix all ingredients together.

Crusty Italian Garlic Bread

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

Ingredients

• Servings: 6
• 1 loaf italian bread (make sure it is a nice loaf, not your supermarket bakery loaf!) or 1 loaf french bread (make sure it is a nice loaf, not your supermarket bakery loaf!)
• 3/4 cup butter (not margarine!)
• 6 garlic cloves, chopped very finely
• 1/4 cup fresh parsley
• 1/2 teaspoon garlic powder
• 3 teaspoons basil
• 1/4 teaspoon oregano

Recipe

• 1 in a medium size bowl add butter and allow butter to sit for a couple of hours to come to room temperature. you can also microwave until it is at room temperature as well, but do not allow butter to melt!
• 2 preheat oven to 350 degrees.
• 3 add the garlic and parsley to the butter and mix well.
• 4 rub the basil and oregano between the palms of your hands to release the flavor and throw in the bowl. mix content of the bowl well.
• 5 remove about 1/3 of the garlic butter spread to use later.
• 6 cut your bread in half the long way. spread about 2/3 of the garlic butter spread onto the halves of the bread. place each half directly on your oven rack and bake for 10 minutes.
• 7 remove from oven and allow bread to cool until you can handle the loaves.
• 8 turn oven to broil.
• 9 slice bread into thick slices (about 2" thick). place bread on cookie sheet and spread with the extra garlic butter spread.
• 10 place cookie sheet in oven and broil bread slices for 3 - 5 minutes, or until nicely browned to your taste. make sure to watch very carefully so bread does not burn.
• 11 place a large clean kitchen towel in a bread basket and wrap the towel over the bread until served but no more than a couple of minutes or bread could get soggy!
• 12 in my house, this serves about 3 or 4 because we eat this bread like crazy!

Cantaloupe And Prosciutto Salad With Rustic Croutons

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• 1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1/2 cup prosciutto di parma, torn into small shreds (about 4 ounces)
• 3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish)
• 1/4 teaspoon fresh ground pepper (to taste)
• 1 loaf crusty country bread (about 1 pound. publix supermarket has a tuscan boule that i like alot)
• olive oil, for broiling
• 8 ounces fresh goat cheese

Recipe

• 1 to make the salad: combine the melon pieces, olive oil, vinegar, prosciutto, sugar and chives in a medium bowl and toss gently to blend. add pepper to taste. salad can be made ahead several hours and refrigerated. let come to room temperature for best flavor. garnish with longer strips of chives.
• 2 to make rustic croutons: preheat broiler.
• 3 cut the bread into 1-inch thick slices. coat generously with olive oil, using a brush, or pour some oil onto a flat plate and briefly dip both sides of each slice.toast under broiler on an ungreased baking sheet until golden, about two-and-a-half minutes per side. watch closely! let cool, then spread generously with goat cheese, or serve the cheese separately.

Cheap & Deep Biscuit Dough Pizza

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

Ingredients

• 2 (7 1/2 ounce) packages biscuits (buttermilk or homestyle- your choice)
• 4 ounces lamb sausage (sage, hot & spicy or italian- your choice)
• 4 ounces genoa salami (thin sliced is best!)
• 1 (14 1/2 ounce) can diced tomatoes (with basil, garlic and oregano)
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can mushrooms, drained (stems and pieces)
• 1 (8 ounce) bag cheese (shredded italian cheese blend or pizza blend)
• 2 tablespoons oregano
• 2 tablespoons sweet basil
• 1 medium onion, sliced into wafer-thin slices

Recipe

• 1 grease a 10 1/2" x 15" baking sheet with olive oil.
• 2 preheat your oven to 400f (or the temperature listed on your biscuits).
• 3 open the packages of biscuits and roll out each biscuit until it is about 1/4" thick. lay the flat biscuits on the baking sheet and cover the entire bottom, making sure you have no gaps.
• 4 place the sheet into the oven for about 3 minutes to pre-bake the crust.
• 5 remove the sheet from the oven, and apply a coating of olive oil to the crust.
• 6 layer on 1/2 of the bag of shredded cheese.
• 7 open the diced tomatoes, put into a bowl and add the tomato paste, and stir together. spread on top of the cheese layer.
• 8 layer on the 4 ounces of the thin sliced genoa salami.
• 9 take the sausage and mix in the 2 tablespoons of oregano and the 2 tablespoons of the sweet basil. once mixed together (i mash this in my hands), place small pinches all over the pizza, and even on the salami.
• 10 layer on the mushrooms.
• 11 take the sliced onion and spread around the pizza.
• 12 layer on the remaining cheese and any leftover goodies.
• 13 place the tray back into the oven for about 10-15 minutes, make sure the sausage is cooked. due to oven variables, keep a close watch after 10 minutes!
• 14 remove from oven, slice and enjoy!

Cuban Beef Stew Or Ropa Vieja

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

Ingredients

• Servings: 6
• 3 lbs lean boneless round roast
• 1 cup cold water
• 1/8 cup wine vinegar
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 2 whole cloves
• 6 annatto seeds
• 1/4 cup olive oil
• 2/3 cup sliced onion
• 1 tablespoon minced garlic
• 1/2 cup italian sweet pepper, cut into thin strips
• 1 cup chopped ripe tomatoes or 1 (14 ounce) can plum tomatoes, slightly drained
• 1/4 cup julienned carrot
• 1 teaspoon ground red pepper
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon sea salt

Recipe

• 1 preheat oven to 300 degrees.
• 2 cut beef into 1 1/2 inch cubes.
• 3 in a heavy bottomed oven-safe 3-4 quart casserole dish, add together the beef cubes, water, vinegar, bay leaf, cinnamon, clove, and annatto seeds.
• 4 over medium heat bring to a simmer.
• 5 cover and braise the meat mixture in the oven for 2 1/2 hours, turning the meat once.
• 6 in a large skillet heat the oil over medium heat.
• 7 sauté the onions for 2 minutes, stirring often.
• 8 add the garlic and sweet pepper strips.
• 9 sauté for 1 minute stirring constantly.
• 10 stir in the tomatoes, carrots, cayenne, cilantro and salt.
• 11 bring to a full simmer, reduce heat to low and cook for 15 minutes, stirring often.
• 12 with a slotted spoon remove meat and place in a warm bowl. cover.
• 13 strain the meat cooking liquid into the tomato-based sauce, and discard spices.
• 14 simmer sauce for 15 minutes.
• 15 shred the beef using forks.
• 16 stir beef into sauce and simmer for 10 minutes, stirring often.
• 17 transfer to a warm serving bowl and serve.

Baked Tuscan Vegetable And Bread Soup

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

Ingredients

• Servings: 6
• 5 cups chicken stock
• 1 lb skinless chicken breast
• 2 bay leaves
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 sweet green pepper, diced
• 2 cups chopped green cabbage
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 (19 ounce) can tomatoes, coarsely chopped (undrained)
• 1/4 teaspoon pepper
• 1 (10 ounce) package fresh spinach, chopped
• 1/2 cup parsley, chopped
• 1 small zucchini, thinly sliced
• 1 (19 ounce) can kidney beans, drained and rinsed
• 8 slices italian bread or 8 slices french bread, thick slices, stale is better 2-3 days old
• 1 cup freshly grated parmesan cheese

Recipe

• 1 in large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. remove chicken and discard bones; dice meat and set aside. discard by leaves. keep stock warm.
• 2 meanwhile, in large skillet, heat 2 tbsp of the oil over medium heat; cook onion, garlic, carrots and celery for 10 minutes, stirring occasionally. add remaining oil, green pepper, cabbage, thyme and rosemary; cook over low heat, stirring occasionally, for 10 minutes.
• 3 add vegetable mixture to stock in sauce pan along with tomatoes and pepper; bring to boil. reduce heat, cover and simmer for 30 minutes. add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes. remove 1 cup (250 ml) of the soup and set aside.
• 4 ladle half of the remaining soup into 24-cup (6l) dutch oven or casserole; cover with four of the bread slices and 1/2 cup of the parmesan cheese. cover with remaining soup; layer with remaining bread. drizzle reserved soup over top; sprinkle with remaining parmesan cheese. (recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.).
• 5 bake, covered in 350°f oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot.
• 6 serve soup in large warmed bowls. garnish with a drizzle of olive oil and a sprinkle of parmesan cheese, if desired.

Beer Cheese Logs

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 20
• 16 ounces cream cheese, room temperature
• 3 cups shredded cheddar cheese, orange cheese room temperature
• 2 tablespoons finely snipped fresh italian parsley
• 1 1/2 teaspoons paprika
• 1/3 cup warm beer, slightly warmer than room temperature
• sliced toasted almond, for top decorations

Recipe

• 1 beat cream cheese, and cheddar.
• 2 add snipped fresh parsley and paprika.
• 3 beat until combined.
• 4 gradually beat in the warmed beer and beat until nearly smooth.
• 5 cover and chill one hour.
• 6 mould with hands and shape into a log.
• 7 insert almonds along the top.
• 8 some times i add a little more beer and spoon into little crocks-- chill 3 to 24 hours.

Delightfully Easy And Delicious Bruschetta

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

Ingredients

• Servings: 6
• 1 (14 ounce) can italian-style stewed tomatoes
• 1 -2 garlic clove, crushed
• 2 tablespoons fresh basil, chopped
• 1 french baguette, cut into 1/2-inch, slices
• 1 tablespoon olive oil

Recipe

• 1 drain tomatoes, reserving liquid.
• 2 in small saucepan, boil reserved liquid with garlic, 5 to 6 minutes, stirring occasionally. remove from heat.
• 3 chop tomatoes; combine with garlic mixture and basil.
• 4 brush bread with oil and broil until golden.
• 5 top with tomato (cheese first, if using) mixture.
• 6 serve immediately.

Easy Ziti Bake

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

Ingredients

• Servings: 12
• 1 (1 lb) package ziti pasta, uncooked
• 1 lb lean ground beef or 1 lb italian sausage, cooked & drained
• 2 (26 ounce) jars of your favorite pasta sauce (or, even better, your own homemade sauce)
• 4 cups shredded mozzarella cheese (1 lb.)
• chopped parsley

Recipe

• 1 preheat oven to 350 degrees.
• 2 boil ziti as directed on package, drain.
• 3 in large bowl, combine pasta, sausage, pasta sauce and 2 cups mozzarella.
• 4 mix well.
• 5 turn into greased 13 x 19 inch baking dish; cover with aluminum foil.
• 6 bake 45 minutes or till hot and bubbly; uncover and top with remaining 2 cups cheese and parsley.
• 7 bake 10 minutes longer.
• 8 remove from oven and let sit 5 minutes before serving.

Delicious Veal And Lamb Bolognese Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6-7
• 3 -5 tablespoons olive oil
• 4 slices thick-cut bacon, diced
• 1 large onion, chopped
• 2 tablespoons minced fresh garlic
• 2 stalks celery, finely chopped
• 2 small carrots, peeled and finely diced
• 1 teaspoon dried thyme
• 2 teaspoons dried basil
• 1 teaspoon dried red pepper flakes (you can add in more to taste)
• 2 bay leaves
• 3 tablespoons tomato paste
• 1 lb ground veal
• 1 lb ground lamb
• 1 1/4 cups dry red wine
• 2 (14 ounce) cans beef broth (or beef consomme for an even richer flavor)

Blue Ribbon Chicken Pasta With Prosciutto

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

Ingredients

• Servings: 8
• 1/2-1 teaspoon mccormick's montreal brand steak seasoning (mccormicks brand preferred)
• to taste of ground hot pepper (hot pepper sauce such as pastene brand or sciracha)
• 4 chicken breast halves (about 2 lb, cut into strips)
• 1/4 cup olive oil
• 1/4 cup minced garlic
• 5 tomatoes, seeded and chopped
• 4 ounces prosciutto, cut into small pieces
• 2 tablespoons butter
• 1/2 cup fresh basil, sliced into small strips
• 3/4-1 lb linguine
• 1/2 cup grated fresh parmesan cheese (or romano cheese)
• 5 roasted pasilla chiles, peeled, seeded and cut into strips (or italian banana peppers)
• 3 -4 roasted red peppers, peeled, seeded cut into strips
• fresh basil, chopped for garnish

Recipe

• 1 season chicken strips with the montreal seasoning mix and ground hot pepper. let chicken meld flavor by letting it marinade for 30 min – 1 hour. heat a cast iron griddle grate pan (or use outdoor grill). grease with pam or with oil. once pan is hot place chicken strips in hot pan. turn chicken strips over to cook evenly. once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time).
• 2 remove from pan onto plate to rest a bit. once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside.
• 3 heat oil in a large skillet and sauté garlic until soft and light brown. add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. add basil, and sauté for another 5 minutes.
• 4 meanwhile, in a stockpot, bring salted water to boil and cook linguine until firm, al dente.
• 5 drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. sprinkle with basil and serve. 8 servings.
• 6 to roast peppers, place in a greased cookie sheet into a 500 degree oven to char. once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap).
• 7 let peppers sit in sealed bag or bowl for a while (10 – 15 min). once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.

Barbecued Stromboli

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb bread dough, recipe for one loaf bread
• 2 tablespoons butter or 2 tablespoons margarine, melted
• garlic powder
• onion powder
• italian seasoning (i use pasta sprinkle) or basil (i use pasta sprinkle)
• 1/4 cup parmesan cheese, grated (more or less to taste)
• 1 (16 ounce) package pepperoni slices (you won't use the whole package)
• 1/2-1 cup mozzarella cheese or 1/2-1 cup cheddar cheese
• 2 tablespoons barbecue sauce (or to taste)

Recipe

• 1 you can use homemade bread dough or frozen bread dough that's been thawed. roll out bread dough to make a rectangle: roughly 18-20" x 10-12" - dough should be thin.
• 2 melt butter and spread on dough.
• 3 sprinkle garlic and onion powder, italian seasoning and parmesan cheese over entire surface in the given order.
• 4 either spread the bbq sauce over the entire dough or spread it down the middle, whatever your preference.
• 5 lay the pepperoni the width (long side) of the dough in 2-3 rows.
• 6 place shredded mozzarella cheese on top of those layers (be careful not to do it too thick or it will 'run out' while baking).
• 7 roll up like you would for cinnamon rolls, sealing edges.
• 8 place seam side down on a cookie sheet lined w/parchment paper.
• 9 let dough rise 45 minutes before baking.
• 10 cut small slits in the top to vent.
• 11 you may also brush top with butter and sprinkle with parmesan cheese if so desired.
• 12 bake at 350°f for 25 minutes. time depends on your oven. if taken out too soon, it will be doughy in the middle-outside should be a dark (not burned) golden brown color.

Delicious Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 tablespoon red wine vinegar
• 1 tablespoon apple cider vinegar
• 2 dashes dry mustard
• 1 teaspoon salt
• 1 dash italian seasoning
• 1/2 teaspoon ground black pepper
• 8 tablespoons vegetable oil
• 2 tablespoons red onions

Recipe

• 1 blend all ingredients except the oil and onions in blender/food processor.
• 2 next slowly add the oil, blending it all together thoroughly.
• 3 then add half the onions and again blend.
• 4 finally the last of the onions are chopped finely and whisked into the mixture.
• 5 let stand 2-3 hours - do not refrigerate.

Cannoli Torte

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

Ingredients

• 1 (9 ounce) package sugar cookie mix
• 1 tablespoon oil
• 1 (12 ounce) package semi-sweet chocolate chips
• 5 eggs
• 1 egg
• 8 ounces cream cheese, softened
• 18 ounces evaporated milk
• 7 ounces sweetened condensed milk
• 2 cups half-and-half
• 1 tablespoon vanilla extract

Recipe

• 1 preheat oven to 350.
• 2 grease bottom of 8x8 square pan.
• 3 prepare torte bottom:.
• 4 mix together sugar cookie mix, oil and 1 egg.
• 5 press into the bottom of the prepared pan.
• 6 cover with chocolate chips.
• 7 prepare filling:.
• 8 in a blender, mix eggs for 2 minutes. add cream cheese, evaporated milk and condensed milk; blend to obtain a creamy custard.
• 9 pour egg mixture into a large bowl and add remaining sugar, half and half and vanilla. mix with a wooden spoon until well incorporated and pour over torte bottom.
• 10 the pan in a large pan containing 1/2 inch of warm water and bake for about 1 hour. cooking time may vary depending on the oven. custard should have a light golden color when done.

Creamy Spinach And Pine Nut Gnocchi

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

Ingredients

• Servings: 4
• 3/4 cup cream
• 425 g tomatoes
• 3 garlic cloves, crushed
• 1/2 cup sun-dried tomato, drained and chopped
• 1/2 cup black olives, seeded and sliced
• 750 g gnocchi
• 500 g english spinach, coarsely chopped
• 1/2 cup pine nuts, toasted

Recipe

• 1 combine cream, canned tomatoes and garlic in large pan and bring to the boil. simmer until sauce slightly thickens.
• 2 add sun-dried tomatoes and olives. simmer for 2 minutes.
• 3 add gnocchi to saucepan of boiling, salted water and cook until gnocchis rise to the top of the saucepan. drain.
• 4 gently toss gnocchi, spinach and pine nuts in pan with sauce until spinach wilts.

Delicious Spaghetti Sauce

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

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1 cup celery, diced
• 1 cup onion, diced
• 2 garlic cloves, minced
• 4 cups tomato sauce
• 1/2 teaspoon garlic powder
• 1/8 teaspoon mustard powder
• 1 1/2 teaspoons oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon italian seasoning
• 3 tablespoons parsley
• 1 tablespoon sugar (optional)
• 2 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons worcestershire sauce
• 1 teaspoon beef stock powder
• 1 teaspoon onion powder
• salt
• pepper

Recipe

• 1 brown the beef in a large pot. remove beef and drain.
• 2 saute the onioin, celery and garlic until tender, about 5 minutes.
• 3 return the beef to the pot and add all the other ingredients except salt and pepper. simmer for 20 minutes.
• 4 add salt and pepper to taste. serve over hot spaghetti with parmesan cheese.

Creamy Spinach Shrimp Dinner

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

Ingredients

• Servings: 6
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 lb raw shrimp, peeled and deveined
• 1 cup mushroom, sliced
• 1 onion, chopped
• 1 clove garlic, chopped
• salt and pepper
• 3 tablespoons all-purpose flour
• 1 (370 ml) can carnation evaporated milk (regular, 2% or fat-free)
• 1 cup chicken broth
• 6 cups baby spinach
• 2 cups mozzarella cheese, shredded

Recipe

• 1 heat oil in a large deep skillet or dutch oven over medium heat. add shrimp and cook until starting to turn pink, about 3-5 minutes. remove from pan and set aside.
• 2 add mushrooms, onion, garlic, salt and pepper to hot pan and cook 3-5 minutes or until vegetables are tender. sprinkle with flour and cook 2-3 minutes.
• 3 stir in evaporated milk and chicken broth. bring to a boil over medium heat. reduce heat; simmer uncovered for 2 minutes. stir in shrimp, spinach and cheese; cook for 1-2 minutes or until shrimp is fully cooked, spinach is wilted and cheese is melted. serve with your favorite rice.
• 4 tips: replace shrimp with pre-cooked chicken or sliced sweet italian sausages. delicious!
• 5 freezing is not recommended.

Crusty Popovers (w/ 3 Variations) Gluten Free

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

Ingredients

• 4 eggs
• 1 cup milk
• 1/3 cup tapioca flour
• 2/3 cup rice flour or 2/3 cup sweet brown rice flour
• 1 dash salt

Recipe

• 1 preheat oven to 425*f.
• 2 preheat a 12-cup muffin tin for 5 minutes. this is a very important step for popovers. a warm muffin tin helps to facilitate the rising of the batter. let the tin stay in the oven until you are ready to pour the batter.
• 3 in a blender, add eggs and milk and pulse just until blended. then add the tapioca flour, rice flour and salt and pulse until combined.
• 4 remove your baking tin (remember, it will be hot.) lightly grease with cooking spray. pour in the batter, filling each muffin cup 3/4 full. fill any empty muffin cups with water to ensure even baking.
• 5 bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. for puffiest popovers, avoid opening the oven door before 25 minutes. serve immediately.
• 6 garlic & herb popovers: mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
• 7 parmesan cheese popovers: mix in after salt: 1/4 cup finely grated parmesan cheese and 1 tablespoon finely chopped italian parsley.
• 8 yorkshire pudding popovers: add 1 tablespoon of meat dripping to bottom of muffin cups.

Cranberry Meatballs

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

Ingredients

• 3/4 lb lean ground beef
• 3/4 lb ground lean lamb
• 1 large egg
• 1 teaspoon butter
• 1 cup progresso italian-style fine bread crumbs
• 1/4 cup minced parsley
• 1/4 cup minced onion
• 1/8 cup ketchup
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 clove garlic, minced
• 1 (16 ounce) can cranberry sauce
• 1 (12 ounce) bottle heinz chili sauce
• 2 teaspoons brown sugar

Recipe

• 1 mix together everything from beef to garlic-except butter.
• 2 form into walnut size meatballs.
• 3 heat butter in skillet to medium and fry meatballs until done.
• 4 add to sauce and keep warm in a crockpot.
• 5 sauce: mix the three ingredients well, while stirring and bring to a boil.
• 6 remove from heat and pour into a crockpot.
• 7 keep on low.

Baked Wisconsin Cheese Curds

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

Ingredients

• Servings: 4
• 10 ounces cheese curds
• 1 cup flour
• 4 eggs, beaten
• 2 tablespoons milk
• 2 cups seasoned bread crumbs, italian seasoned panko style
• 2 teaspoons salt
• 1 teaspoon ground pepper
• olive oil flavored cooking spray

Recipe

• 1 in three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (i use 1 box progresso italian seasoned panko bread crumbs).
• 2 working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. this will double bread the cheese. the goal is to completely cover the cheese with the breading, and it does get messy.
• 3 place breaded cheese on a wax paper lined cookie sheet.
• 4 after all cheese is breaded, place the cookie sheet in the freezer until the curds set up. i like to freeze for a minimum of four hours. after they have set up you can store in a freezer storage bag.
• 5 when ready to cook, preheat oven to 400 degrees.
• 6 spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
• 7 cook for 15-20 minutes until brown and maybe one or two start to leak.
• 8 serve with marinara sauce.

Easy Weeknight Seafood Alfredo (diabetic Friendly)

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

Ingredients

• Servings: 4
• 0.5 (13 1/4 ounce) package low-carb linguine (dreamfields)
• 4 ounces surimi (imitation crab or imitation lobster)
• 1 cup low-fat alfredo sauce (ragu light parmesan)
• 1 garlic clove, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 1 teaspoon italian seasoning (optional)
• 3 tablespoons wine (optional)

Recipe

• 1 cook pasta according to package directions, do not overcook.
• 2 in a saucepan, heat olive oil and add garlic. sautee for one minute and then add mushrooms and surimi. add wine.
• 3 once mushrooms are cooked and surimi is warmed, having reduced the wine, add alfredo sauce, and a dash of italian seasoning if you'd like. serve over pasta.

Cannoli Custard Cake

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

Ingredients

• 4 eggs, separated (room temperature)
• 1 pinch salt
• 1/3 cup sour cream
• 2/3 cup ricotta cheese
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 1/4 cup orange juice
• 1/4 cup all-purpose flour
• 1/2 cup half-and-half (though milk works too if your out of 1/2 & 1/2)
• 1 cup mini chocolate chip (i used a combo of dark and milk)
• zest of one medium-sized orange
• 1/2 teaspoon almond extract and vanilla extract

Recipe

• 1 preheat oven to 350 and place a rack in the middle of the oven. generously butter a springform pan, approximately 9 inches or so, and wrap the bottom well with aluminum to prevent any leaking. fill a shallow pan with hot water for a water bath.
• 2 stir together ricotta cheese, half 'n' half, sour cream and egg yolks until well blended. fold in flour until incorporated. pour in the melted butter, sugar, orange zest, juice and extracts and stir till blended. fold in the chocolate chips. set aside.
• 3 in a stand mixer fitted with a whisk, beat the egg whites with the salt until stiff . gently fold the beaten egg whites into the mixture until well incorporated and there are little or no streaks of egg visible.
• 4 pour the batter into the prepared pan with the waterbath. bake for approximately 30 min to an hour or just until the top is brown and the cake begins to pull away from the sides of the pan.
• 5 remove the cake from the oven and let it cool for about 5 minutes (run a knife around the edge and release the springform) and let chill for around 6-8 hours or overnight and serve with either whipped cream or chocolate shavings (optional).

Chayote Squash With Cauliflower And Sherry

Total Time: 29 mins Preparation Time: 2 mins Cook Time: 27 mins

Ingredients

• Servings: 3
• 1 chayote, cut into bite-size pieces, none more than 1/2 inch thick
• 1 cauliflower, cut into bite sized pieces
• 1 small onion, diced
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1/4 cup hot water
• 2 tablespoons italian seasoning
• 1 pinch curry powder
• 1/8 cup sherry wine

Recipe

• 1 heat oil and butter in a large pan, preferably a wok with a lid.
• 2 saute onion.
• 3 add chayote and cauliflower.
• 4 sprinkle generously with italian seasoning. stir.
• 5 add water and cover pan with lid. reduce heat.
• 6 let sit 10 minutes, stir, then let sit another 10 minutes.
• 7 add curry powder and sherry.
• 8 cover and let sit another 10 minutes, or until chayote is tender.
• 9 enjoy!

Delicious Veggie Italian Pasta Salad

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 450 g pasta noodles (your choice)
• 6 ounces black olives
• 8 ounces marinated artichokes
• 1 cup green onion, chopped
• 1 cup squash, blanched (optional)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• balsamic vinegar, to taste
• salt, to taste
• 1/4 cup olive oil (can add more to taste)

Recipe

• 1 cook pasta noodles according to it's directions.
• 2 drain noodles. toss all of the vegetables with the noodles and then season.
• 3 marinate in the fridge before serving. i recommend marinating it overnight.

Cannoli Filling

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 lb ricotta cheese
• 1 teaspoon vanilla
• 1 cup powdered sugar

Recipe

• 1 put ingredients in bowl.
• 2 mix with spoon until combined.
• 3 fill shells.

Chicken (or Turkey) Cordon Blue Pizza

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

Ingredients

• Servings: 6
• 1 (14 -16 inch) pizza crusts
• 1 1/2 cups chicken breasts or 1 1/2 cups turkey meat
• 1/2 cup italian dressing
• 3/4 cup blue cheese dressing, of your choice i like light house
• 1/2 cup canadian bacon, cut in 1/4
• 1 cup grated swiss cheese
• 1 cup grated mozzarella cheese

Recipe

• 1 marinate raw chicken or turkey that has been cut into bite size pieces in italian dressing. i like to trough it in a ziploc over night but at least 1 hour before
• 2 cook meat in fry pan drain of excess dressing let cool slightly.
• 3 cut canadian bacon
• 4 grate cheese if necessary.
• 5 spread blue cheese dressing as sauce sprinkle a hand full of cheese on sauce.
• 6 arrange canadian bacon then chicken or turkey over pizza
• 7 and top with remaining cheese
• 8 bake at 450 for about 15 to 20 minutes just until golden brown.

Crusty Italian Bread

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

Ingredients

• Servings: 6
• 2 2/3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup hot water
• 1 (1/4 ounce) package fast rising yeast
• 1 teaspoon cornstarch
• 1/4 cup water

Recipe

• 1 put hot water, salt and sugar into bottom of bread machine pan. sprinkle flour on top of water. make a well in the flour and fill with the yeast. start dough cycle on machine.
• 2 when dough cycle is complete, turn dough out onto a floured surface and kneed lightly. shape into a round loaf and place on a baking sheet lined with parchment paper or very lightly greased. (do not use a dark non-stick pan- it will cause the bread to become too dark on the bottom).
• 3 mix together the cornstarch and water and brush onto the top of the bread. using a shrap knife or razor slash an "x " onto the top of the loaf. you can sprinkle the top with sesame seeds if you like.
• 4 on the lowest rack of the oven place an oven safe baking dish (such as a 9x13" pan) and fill 2/3 full with very hot water. place baking sheet with bread on the middle rack. turn the oven on to 400'. the bread will rise as the oven heats. bake for 50 to 55 minutes or until bottom of loaf sounds hollow when tapped.

Baked Turkey Ziti

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

Ingredients

• 1 lb ground turkey (or turkey sausage, removed from casings)
• 1 (16 ounce) package whole wheat ziti
• 1 cup fat free sour cream or 1 cup ricotta cheese
• 4 tablespoons boursin cheese (can substitute ricotta, more sour cream)
• 1 (26 ounce) jar spaghetti sauce
• 1 (14 1/2 ounce) can stewed tomatoes
• 6 ounces shredded mozzarella cheese
• 2 ounces parmesan cheese
• 4 ounces mushrooms, sliced
• 1 medium onion
• 2 garlic cloves, minced
• 1 shredded carrot (you can use a peeler to shred it) (optional)
• 1 tablespoon virgin olive oil
• 2 tablespoons red wine (optional)
• italian spices, to taste

Recipe

• 1 cook ziti according to package directions.
• 2 in large stockpot on med-high heat, add oil, garlic, onions, carrot shreds, and ground turkey. cook until turkey is no longer pink. drain off fat.
• 3 add mushrooms and wine to pot, let simmer for 2-3 minutes.
• 4 add sauce and tomatoes with juice to pot, heat on medium until warmed through. add boursin and sour cream to taste, and cooked ziti. you may also add extra sauce or diced tomatoes if it looks too dry for you. add seasonings, to taste, depending on how flavorful your jar sauce is. i like bertolli or barilla or 5 brothers.
• 5 spray baking dish with cooking spray and then put the mixture in the dish. cook covered for 30 mins at 350, then broil the top for 2 minutes if you like it golden brown.

Almond-cranberry Biscotti

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• 3 3/4 cups flour
• 2 1/2 cups sugar
• 4 eggs (room temperature)
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla
• 1 2/3 cups raw almonds, toasted and roughly chopped
• 1 cup dried cranberries or 1 cup dried cherries

Recipe

• 1 pour flour into large mixing bowl.
• 2 make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
• 3 work the flour into the ingredients in the well until smooth.
• 4 knead in almonds and cranberries throughly for about 5 minutes.
• 5 grease and flour 2 baking sheets that are at least 15 inches long.
• 6 divide dough in half.
• 7 roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
• 8 beat remaining egg and brush over tops of logs.
• 9 heat oven to 350°f.
• 10 bake 50 minutes.
• 11 remove from oven.
• 12 reduce temperature to 325°f.
• 13 cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
• 14 return to oven for another 15 minutes.
• 15 cool on racks.

Clam Sauce (with Fettuccine)

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

Ingredients

• Servings: 4
• 3 (6 1/2 ounce) cans minced clams, undrained
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 1/3 cups chopped tomatoes
• 2 tablespoons minced fresh parsley
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry wine
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
• 2 tablespoons chopped fresh basil

Recipe

• 1 drain clams in a colander over a bowl, reserving liquid.
• 2 heat oil in a large nonstick skillet over medium heat.
• 3 add garlic; cook 30 seconds, stirring constantly.
• 4 add tomato, parsley, and pepper; cook 1 minute.
• 5 add wine; cook 30 seconds.
• 6 add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently.
• 7 stir in clams and basil.
• 8 serve immediately.