Biscuit Topped Italian Casserole
Yield > 7 Servings
Keys : Cheese Main Dish Ethnic Italian Italy European Mediterranean
Ingredients :
1 lb Ground beef
1/2 cup Chopped onion
1/4 cup Water
1/4 tsp Pepper
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 pkt (9 oz) mixed vegetables thawed
8 oz Shredded mozzarella cheese
1 can (10 oz) Refrigerated biscuit
1 tsp Margarine or butter melted
1/2 tsp Dried oregano leaves, crush
Method :
• Heat oven to 375 degrees F. Grease 12x8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion,drain. Stir in water, pepper, tomato sauce and tomato paste;simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish.
• Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
• Place biscuits near outer edge of hot meat mixture, overlapping slightly.
• Sprinkle remaining cheese in center and around edge. Gently brush biscuits with oregano.
• Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings.


Bisquick Italian Flatbread
Yield > 12 Servings
Keys : Breads Italian Italy European Mediterranean Warm
Ingredients :
2 cup Bisquick baking mix
2/3 cup Very warm water, 120-130 deg
2 tbl Butter or margarine, melted
1/4 cup Shredded cheddar cheese, (1 ounce)
1/4 cup Shredded monterey jack
cheese, (1 ounce)
1/4 cup Grated parmesan cheese
2 tsp Parsley flakes
2 tsp Italian seasoning
Method :
• Heat oven to 450.
• Mix baking mix and water until stiff dough forms. Let stand 10 minutes.
• Turn dough onto surface well dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 60 times. Pat dough into an 11-inch square on ungreased cookie sheet. Spread butter or margarine over dough.
• Mix remaining ingredients; sprinkle over dough.
• Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
• Dip slices in marinara sauce for an appetizer, serve as a complement to a meal of minestrone soup, or serve it alone as a light afternoon snack.
• NOTES : Made this early and refrigerated it. Took out of frig 30 minutes before baking. Was just fine.
• to cooking and had an error (calling for 2 cups instead of what I determined should be 2/3 cup water and hot water instead of very warm). I think olive oil should be just fine in place of the butter, but haven't tried that yet. I used a pastry brush to spread over the dough. Nice with chowder or soup for dipping. You could mess about with the combination of cheeses and seasonings without any harm at all.


Bistro Apple Pizza
Yield > 24 Servings
Keys : Cheese Pizza Fruits Italian Italy European Mediterranean
Ingredients :
1/4 cup Garlic, minced
3/4 cup Extra virgin olive oil
6 x 12" prepared pizza dough crusts
1 lb Fresh spinach (aprox. 3 qts.), coarsely chopped
9 cup Granny Smith apple, peeled & thin sliced
6 cup Mozzarella cheese, shredded
6 cup Blue cheese or Roquefort or Gorgonzola cheese, crumbled
3 cup Parmesan cheese, finely grated
2 tbl Dried oregano
Method :
• For _each_ pizza: Heat oven to 450iF. Sauta 2 teaspoons garlic in 2 tablespoons olive oil over medium heat for 1-2 minutes. Remove from heat.
• Brush olive oil blend onto pizza crust. Distribute 2 cups spinach evenly onto crust. Sprinkle on 1 & 1/2 cups apple.
• Blend one cup mozzarella cheese, one cup blue cheese and 1/2-cup Parmesan cheese. Distribute cheese evenly over apple.
• Sprinkle on one teaspoon oregano. Repeat for remaining pizzas.
• Bake for 12-15 minutes or until cheese bubbles and crust is brown.
• NOTES :
• Yield: Six 12-inch pizzas (24 servings).


Black Bean Lasagna
Yield > 1
Keys : Pasta Main Dish Vegetarian Ovo Lacto Italian Italy European Mediterranean
Ingredients :
2 cup spaghetti sauce of choice
1 1/2 cup cooked am black turtle beans
4 whl grain lasagna noodles (cooked)
2 cup ricotta cheese or- low fat cottage cheese
3/4 lb mozzarella cheese, grated
1/2 cup grated parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Method :
• Preheat oven to 350F. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans. Assemble the lasagna in a 7-1/2" x 12" baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 20 minutes.


Black Grape Foam
Yield > 4
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
2 lb Black grapes
(may substitute any wine grape)
1/2 cup Sugar
1/2 cup Water
Juice and zest of 1 lemon
1 cup Heavy cream
GARNISH
Fresh cream
1 whl grapes cleaned
Method :
• Wash and stem grapes. Pass grapes through a food mill, not allowing any seeds through but including all pieces of pulp on skin that come through. Refrigerate.
• Make simple syrup by heating sugar and water until clear and refrigerate. When ingredients are cold, add simple syrup to grape pulp. Add lemon juice and zest and stir to mix well. Whip cream to soft peaks and fold into cold grape mixture. Place in
ice cream machine and chill following machine instructions.
When finished, pour into 2-ounce Dixie cups. Cover with plastic wrap and freeze.
• To serve, remove from freezer and allow to stand 10 minutes. Unmold into a martini glass and garnish with fresh cream and clean grapes.
• This recipe yields 4 servings.


Black Pasta 
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
3 1/2 cup Unbleached all-purpose flour plus
1/2 cup Unbleached all-purpose flour for dusting
4 x Extra-large eggs
1/2 tsp Olive oil
1 oz Squid ink
(available in speciality food shops)
Method :
• Make a mound of the flour in the center of a large
wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and squid ink. Using a fork, beat together the eggs, oil and squid ink and begin to incorporate the flour starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrap up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes, the dough should be elastic and a little
sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Do not skip the kneading or resting portion of this recipe, they are
essential for a light pasta.
• This recipe yields 1 pound of pasta.


Blackberry Almond Kiss Dessert Pizza
Yield > 2 " pizzas
Keys : Desserts Berry Berries Nuts Italian Italy European Mediterranean Warm
Ingredients :
2 x 12" Dessert Pizza Shells, unbaked
3 x Egg whites
4 oz Almond paste
8 oz Blackberry preserves
TOPPING
3/4 lb Blackberries, whole
1 1/2 cup Almonds, blanched, slivered, and toasted
8 oz Chocolate chips
TO SERVE
Confectioners' sugar
Whipped cream, OR vanilla ice cream
Method :
• Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add Blackberry preserves and mix until fully incorporated. Reserve Blackberry mixture.
• Top each unbaked pizza shell with 1/2 cup of the
Blackberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes.
• Remove from oven, and top each pizza with 6 oz. whole Blackberries, 3/4 cup toasted almonds and 4 oz. chocolate chips. Return to oven and bake for an additional 7 minutes.
• Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners' sugar and topped with whipped cream or vanilla ice cream.


Blackened Chicken and Pasta
Yield > 4
Keys : Poultry Main Pasta Ethnic Italian Italy European Mediterranean Hot
Ingredients :
4 x boneless skinless chicken breast halves
4 tbl chef paul prudhome's poultry magic
4 tbl butter, melted
1/2 lb linguini
6 tbl butter
1/2 cup half and half
1 tsp cayenne pepper
chopped tomatoes, for garnish
chopped green onions, for garnish
Method :
• Cook linguini until al dente, drain and set aside. Preheat iron frying pan on gas grill at high heat for 20 minutes. Put poultry magic seasoning in shallow bowl. Put melted butter in a second shallow bowl.
• Dip chicken first in butter on both sides, then in poultry magic. Place in preheated frying pan and cook 5-6 minutes on each side. While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper.
Heat over medium heat until mixture bubbles. Add linguini.
• Cover and reduce heat to low. Remove chicken from frying pan and slice into thin strips. Serve over hot linguini noodes and garnish with tomatoes and green onions.

Blaukraut

Yield > 4
Keys : Cabbage Side Dish Vegetable Italian Italy European Mediterranean
Ingredients :
1 med Red onion thinly sliced
6 cup Red cabbage
4 x Sage leaves
1 x Garlic clove
2 cup Red wine vinegar
2 tbl Salt
2 tbl Sugar
Method :
• Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.
• This recipe yields 4 servings.


Blood Orange, Grapefruit and Raspberry
Bellini
Yield > 6
Keys : Beverages Drinks Citrus Berry Berries Italian Italy European Mediterranean
Ingredients :
6 x Blood oranges juiced
4 x Pink grapefruit juiced
2 pkt Raspberries pureed in blender, strained (save a few whole for garnish)
1 bot Spumante Italian sparkling wine Mint sprigs for garnish
Method :
• To make 3 different drinks: Blood Orange Bellini: Mix orange juice and wine.
• Grapefruit Bellini: Mix grapefruit and wine.
• Raspberry Bellini: Mix raspberry puree and some whole raspberries and wine.
• To serve, pour each into champagne flutes. Garnish with mint sprigs.
• This recipe yields 6 servings.


Bloody Mary Speghetti Sauce

Yield > 4 Servings
Keys : Ground Beef Hamburger Meats Minced Italian Italy European Mediterranean
Ingredients :
1 cup Ketchup
1 cup Water
1/2 cup Vinegar
1/2 cup Worcestershire sauce
1 lrg Onion, chopped
1 dsh Chili powder
1 1/2 lb Ground beef, Browned and drained
Method :
• Mix indredients. Bring to a boil, lower heat and simmer for 30 to 40 minutes. Serve of speg. noddles
• NOTES : I grew up on this sauce, so I love it. When I make it for others, they either LOVE it or HATE it. Not much middle ground. When I make it for my wife, (the kids won't touch it) I add chopped stewed tomatos and a lot of sweet basil. When my mother and father split up, he had his lawyer
put it in the court papers, that my mother had to give him a copy of the recipe.


"Blue" Fettuccine
Yield > 4
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
4 oz danish blue cheese or 8 oz. danish blue castello
cheese, chilled
1/4 cup marinated, dried tomatoes
8 oz green fettuccine or spinach
egg noodles
2 tbl minced shallots
1 x garlic clove, minced
2 tbl dry white wine
1 1/2 tsp finely chopped fresh basil
OR 1/2 tsp. dried basil
1/4 cup chopped fresh parsley
Method :
• On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin strips and reserve. Prepare fettuccine according to package directions until al dente; drain and return to pot. Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic. Saute until
shallots are limp but not brown. Add wine, basil and reserved tomatoes.
• Heat through and keep hot. Add mixture to pasta; toss. Add cheese and parsley; toss again to melt cheese. Serve immediately on heated plates.
 
Blushing Antipasto
Yield > 4 Cups
Keys : Salads Vegetables Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
6 oz Can of V-8 juice
1/4 cup Salad oil
2 tbl Vinegar
6 oz Pkg Italian Dressing mix
2 cup Cauliflowerets
2 cup Sliced fresh mushrooms
1 cup Sliced carrots
1 cup Sliced green pepper
1 cup Sliced cucumber
Method :
• To make marinade: In jar, combine V-8 juice, salad oil, vinegar, and salad dressing mix; shake well. In bowl, combine vegetables; Pour marinade over all. Marinate in refrigerator for at least 4 hours, stirring occasionally.*
• NOTE: If not going to be eaten the same day, perhaps wait to add mushrooms and cucumbers until a few hours before serving - they will go limp instead of remaining crisp.
The balance can be combined and marinated up to a couple of days ahead of serving in the refrigerator.
• * I have found it works best if you marinate in a tightly covered bowl.
• Then when you are in the kitchen and think about it, you can just turn it upside down, shake it a bit, and put it back in the frig instead of stirring it.


Boboli Crust
Yield > 2
Keys : Main Dish Crusts Ethnic Breads Italian Italy European Mediterranean
Ingredients :
2 1/2 cup bread flour
2 sm clov garlic, thinly sliced
1/2 tsp salt
2 tbl rosemary*
3/4 tsp active dry yeast
3 tbl bertolli light olive oil
1 cup warm water
Method :
• Preheat oven to 400F. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours
(until doubled in bulk).
• Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness.
• This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and
transfer the dough round to the sheet.
• Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the
crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the che eses, etc. are bubbly.


Boccone Dolce
Yield > 6 Servings
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
6 x Egg whites
Salt
1/4 tsp Cream of tartar
1 1/2 cup Of sugar
6 oz Semisweet chocolate
2 1/2 cup Whipping cream
2 pt Strawberries
Method :
• Preheat oven to 250 F. Beat egg whites with pinch of salt until foamy. Add cream of tartar and beat until soft peaks form. Very gradually beat in sugar to form a glossy meringue; texture and appearance should be similar to cosmetic cold cream. Line baking sheets with parchment or waxed paper.
• Using an 8-in. cake pan, trace 3 circles. Use spatula to spread meringue evenly over circles. Bake in preheated oven 1 hour. Let meringues dry in oven an hour longer. The meringues shouldn't turn color beyond a very pale gold; if they begin to darken, prop oven door open. Remove meringues
from oven and carefully peel off paper. Handling gently, set on racks to cool.
• Melt chocolate with 3 tbs. water in a double boiler. Spread over meringues.
• Make sure chocolate cools thoroughly on discs before continuing. Slice berries, save 8 lovely ones with hulls for decoration. Whip cream until stiff. Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream.
Cover with half of the sliced berries. Repeat with second chocolate meringue. Place white meringue on top and spread with whipped cream. Pipe on a fancy border of whipped cream using a pastry bag.
• Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue. Keep in refrigerator until ready to serve.
• GENOA
• ASTI SPUMANTI/DOMAINE CHAN. BRUT

Bollito Misto

Yield > 8
Keys : Italian Italy European Mediterranean
Ingredients :
1 sm ox tongue about 1.2 1.5kg in weight
1 lrg boiling fowl or capon about 2
25 2.75kg in weight
2 x pre cooked cotechino
sausages or zampone di Modena
20 x carrots scrubbed
3 x celery hearts each divided lengthways into quarters
sea salt and freshly ground black pepper
For the stock:
bunch parsley stalks (use the leaves for the accompanying Salsa Verde qv)
1 head garlic cut in half
4 x carrots scrubbed
4 x bay leaves
2 x red onions peeled
2 tbl black peppercorns outside celery sticks from the hearts
Method :
• Soak the tongue in cold water preferably for 24 hours but at least 45 hours.
• Drain and place in a large saucepan.
• Cover with water and add half the stock ingredients.
• Simmer for 3 hours skimming off any scum as it comes to the surface until the tongue is soft and a fork or skewer can be easily inserted.
• Remove the tongue from the stock and place on a board.
• Peel off the skin it should come away easily.
• Return the skinned tongue to the saucepan and cook for a further 30 minutes.
• After the tongue has been cooking for 2 hours put the boiling fowl in another large saucepan and cover with water.
• Add the remaining stock ingredients and very gently simmer for 1.3/42.1/2 hours depending on size.
• Cook the sausages according to the instructions on the packet.
• Zampone are larger and will take 40 minutes to cook.
• Cotechino will be ready in 20 minutes.
• Add the carrots and celery hearts to the chicken 20
minutes before serving.
• Season with a little salt.
• Turn off the heat under the three pans and keep the
meats in their various stocks.
• Taste the chicken stock and add more salt if necessary.
• To serve cut the tongue into 5mm thick slices; the
chicken (some white and some brown meat) into similar slices; and the sausages into 8mm slices.
• Arrange on a large warm serving plate and pour over some of the strained chicken stock. Arrange the carrot and celery around the meats.
• Serve with Salsa Verde mostarda di Cremona and lentils (qv).
• Variation:
Veal or beef silverside (1.2 1.5 kg) can be cooked in the same way and for the same time as the tongue but you should add 34 plum tomatoes either tinned or fresh and 50g dried porcini to the stock ingredients.
• This is the classic dish for New Years Eve in northern Italy. The lentils symbolise wealth the meat health and the mostarda good spirits for the year to come.
• Serves 8


Bolognese Meat Sauce
Yield > 4 Servings
Keys : Pasta Sauces Meats Italian Italy European Mediterranean
Ingredients :
4 tsp Olive oil
1/2 cup Chopped onion
2 x Garlic cloves, minced
1/4 cup Each minced carrot and celery
8 oz Ground veal
1/2 cup Skim milk
2 cup Drained canned Italian tomatoes, finely chopped
1 tsp Salt
Method :
• Dash each pepper nad ground nutmeg
• In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce
heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes.
• Makes 4 servings, about 3/4 cup each.


Bombas De Crema - (Cream Puffs)
Yield > 20
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
PASTRY
2 x Egg yolks
2 tbl Sugar
1/4 tsp Freshly-ground black pepper
1/4 tsp Cinnamon
1/2 cup Fresh orange juice
1/2 cup Extra-virgin olive oil
Zest of 1 orange
2 1/2 cup Flour
CREMA
3 cup Milk
4 x Egg yolks
1/4 cup Cornstarch
1/2 cup Sugar
Zest of 1 lemon grated
4 cup Oil for deep frying
Powdered sugar to garnish
Method :
• In a mixing bowl, stir together 2 yolks, 2 tablespoons sugar, pepper, cinnamon, orange juice and oil until well blended. Add zest and then slowly add flour to form a smooth dough. Cover and rest 1 hour.
• Place milk in a saucepan, bring to a boil and remove from heat. Combine cornstarch and 1/2 cup sugar. Place 4 egg yolks on top of double boiler, add cornstarch mixture and whisk until it turns light yellow. Add milk and lemon zest and cook, stirring
constantly until the mixture thickens to the  consistency of custard, about 7 to 10 minutes. Remove and allow to cool.
• Heat oil to 375 degrees.
• Roll dough into a sheet 1/4-inch thick and cut into 5-inch by 1-inch rectangles. Fry until golden brown on both sides. Remove and drain on paper towels. Cut in half horizontally and spoon cool pastry cream on bottom half. Cover with top half, dust with powdered sugar and serve.
• This recipe yields 20 bombas.


Boquerones
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean
Ingredients :
2 cup Virgin olive oil
20 sm Smelts - (whole) scaled, gutted
1 cup Flour to dust fish
Salt to taste
Freshly-ground black pepper to taste
Lemons wedges
Method :
• Preheat oil to 370 degrees.
• Rinse smelts and pat dry. Dredge fish in flour and season with salt and pepper. Cut a slit in the tail of one fish, pinch together the tails of 3 other fish, and stuff them through the slit to form a fan shape. Hold together with light pressure and place fish in hot oil. Cook carefully until light golden brown, about 2 to 4 minutes. Remove and drain on paper towels.
Serve immediately with lemon wedges.
• This recipe yields 4 servings.


Bouillabaise
Yield > 1
Keys : Crockpot Casserole Main Dish Seafood Italian Italy European Mediterranean Hot
Ingredients :
1 gm granaroli xbrg76a
4 x cloves garlic finely chopped
1 x 28 ounce can tomatoes, (coarsely
1 lb fin fish, (red snapper
chopped) with liquid flounder, trout)
2 cup fish stock, clam juice or chicken broth
scallops, crab meat-any or
1/2 cup dry sherry
all
2 tsp salt
18 sm clams, mussels, or lobster
1/2 tsp thyme, basil, saffron claws-any or all
pepper to taste
1/4 cup olive oil fresh chopped parsley for
1 lrg onion finely chopped garnish
Method :
• Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Sauteeonions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
• Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.


Bourride
Yield > 4
Keys : Fish Ocean Main Dish Seafood Italian Italy European Mediterranean
Ingredients :
1 x Fennel bulb cut 1/8" slices
1 med Spanish onion cut 1/8" slices
3 x Bay leaves
5 x Peppercorns
1 sprg Thyme
3 x Garlic cloves
3 cup Dry white wine
5 cup Water
2 tbl White vinegar
4 x Cod fillets - (6 oz ea)
4 slc Crusty French bread - (1" thick) toasted
16 x Borage flowers
AIOLI
10 x Garlic cloves
3 x Egg yolks
Juice of 1/3 lemon
2 cup Extra-virgin olive oil Salt to taste
Freshly-ground black pepper to taste
Method :
• In a 6-quart saucepan, place fennel, onion, bay leaves, peppercorns, thyme, garlic, wine, water and vinegar and bring to a boil. Add cod, lower heat and simmer until just cooked through, about 8 to 10 minutes. Remove cod to a serving dish in a warm place and cover.
• To make aioli: Place garlic, egg yolks and lemon juice in a food processor and blend until smooth. With machine running, drizzle oil into garlic mixture in a thin stream until a thick emulsion is formed and all oil has been used. Season with salt
and pepper.
• Place 2 cups warm poaching liquid in a saucepan and add aioli. Whisk until smooth and cook slowly, whisking constantly over low heat until sauce thickens to the consistency of cream.
Place 1 piece of toast in each of 4 bowls, place 1 cod fillet on top of each and spoon soup over. Sprinkle with Borage blossoms and serve.
• This recipe yields 4 servings.

Aceitunas Con Mojo (Olives with Mojo Sauce)
Yield > 1 Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 kg Olives
1 head of garlic
1 x Red paprika (fresh one)
= pimienta colorada
picona = (foodwinos you know well)
1 x Spoon pimenton = red
powder paprika)
1 x Spoon cumins
1 sm Buquet of parsley
Vinegar
Olive oil
Oregon
Thyme
Method :
• *This mojo sauce I have already supplied. it is
very easy.
• Note this pre-arrangements: clean olives, make
3 short cuts in olives from top to bottom, very simple.
Put the oilives in water with salt during 10/14 days for purging, have a look every 4/5 days. After this
process, get the olives out of water and put them in a recipient...-
• In a mortar make a sauce with all ingredients
excluding oregon and thyme.
• This must be well mashed. Put olives in a
recipent where you are going to keep for serving and add a little of water... Add the above sauce -mojo- and cover the olives with oregon and thyme... Wait 3/4 days to taste...
• We do from our olive tree the same, but we
mash the olives with a kitchen wooden hammer, olives are covered with a clean rag... keeping them in water with 1 lemon in two parts, with laurel, pepper grains, for 10/14 days... the same as baove.
• The sauce is a little different: Garlic + black
pepper + oregon + thyme + some almonds very well
mashed + 1 lemon in 3/4 parts + laurel, oilve,
vinegar, water... keeping the olives in this sauce for
some days before serving

Aioli Sauce (Spain)
Yield > 8 Servings
Keys : Sauce Spanish Spain European Mediterranean Usa Alaska Alaskan North American States United States
Ingredients :
8 x Cloves garlic
1 cup Oil
1/4 tsp Salt
2 x Egg yolks
1/4 x Lemon, juice of
Method :
• This sauce is used to accompany hot or cold
fish dishes.
• Crush garlic in press or mortar. Add oil
gradually, beating in until a thick heavy paste is
formed. Add salt and egg yolks. Continue beating.
• Add juice of lemon slowly while beating. yield
1 1/2 cups


Ajoblanco - (Spanish-Central Andalusian Cold Almond Soup)
Yield > 6
Keys : Soups Stews Nuts Spanish Spain European
Mediterranean
Ingredients :
1/2 lb crusty white bread crusts cut off
Water to soak the bread
1/4 lb raw (not toasted) peeled almonds
2 x garlic cloves
7 cup cold water
1 cup olive oil
Vinegar - (red wine or sherry vinegar preferred)
Garnish (see below)
Method :
• Garnish: In Malaga it is customary to serve Ajoblanco with peeled and seeded grapes, or apple slices. Melon, small shrimps or sliced, roasted almonds also go very well with this soup.
• Soak the bread thoroughly in water. To peel the almonds, dip them for a few seconds in openly boiling water then pop the peels off with a squeeze.
• With a powerful blender, grind the almonds, together with the garlic and a little salt, as fine as you can (the finer they are ground, the creamier the result will be). Then add the soaked bread and blend until you get a white homogeneous paste. Still blending, add the oil in a thread, as you would in a
mayonnaise, and then the vinegar (for the quantity, follow your taste, but just a spritz is sufficient - otherwise you will mask the taste) and the water. Adding the oil and water must be done slowly; you want a smooth emulsion, not curd!
• That's it. Serve it very to 6 to 8 people - and with the garnish of your choice; sliced and seeded grapes, or apple slices, or melon, or small shrimps or even sliced, roasted almonds.
• Comments: Ajoblanco, according to recipe contributor Jose Luis Vivas, is a Weight Watcher's worst nightmare. Thanks to the high energy contents of the almonds and bread, it is a caloric bomb. In fact, he says, these soups were usually consumed by
country laborers in Andalusia during the harvest months as a mid-morning snack. They would have breakfast very early (5:00 AM) and about 11:00 they stopped to prepare the soup (or have someone bring it from the house), take it and brace themselves for temperatures above 95 from noon onwards.
Logically, they stopped about 14:00 and had some light lunch... and a siesta, unless they were picking cotton and a storm was on the way.
• The soup is wonderful - refreshing and very "drinkable" in texture, with unexpected richness, depth of flavor, and true savoriness. Hard to believe it's so bad for you.


Alaska Sablefish Spanish-Style
Yield > 2
Keys : Fish Ocean Main Dish Seafood Usa Alaska Alaskan North American Spanish Spain European Mediterranean
Ingredients :
2 x sablefish steaks - (6 oz ea) thawed if necessary
Salt to taste
Freshly-ground black pepper to taste
1/3 cup chopped onion
3 tbl diced green chilies
2 tbl oil
1 x tomato chopped
1/4 cup chopped parsley
1 tbl lime juice
1/4 tsp oregano crushed
1 dsh sugar
4 x green pepper rings
Hot cooked rice
(optional)
Lime wedges
Method :
• Sprinkle sablefish with salt and pepper.
• Saute onion and chilies in oil. Add tomato,
parsley, lime juice, oregano and sugar.
• Arrange green pepper rings on steaks in baking
dish. Pour tomato mixture over fish.
• Bake at 450 degrees, allowing 10 minutes
cooking time per inch of thickness measured at the
thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges.
• Microwave Method: Sprinkle sablefish with salt
and pepper. Combine onion, chilies, oil, tomato,
parsley, lime juice, oregano, and sugar.
• Arrange green pepper rings on steaks in
microwaveable baking dish. Pour tomato mixture over fish; cover with plastic wrap.
• Microwave at Medium 5 minutes. Rotate dish 1/4
turn; microwave at Medium 5 to 6 minutes longer or
until fish flakes when tested with a fork.
• This recipe yields 2 servings. Recipe may be
halved or doubled.

A Two Course Rice - (Arroz Abanda)

Keys : Rice Seafood Spanish Spain European
Mediterranean Spanish
Ingredients :
3 lb Fish and shellfish (shrimp, clams, mussels, squid, lobster, sea bass)
5 cup Fish stock or water
2/3 cup Olive oil
1/2 head Garlic
2 cup Rice
1/3 cup Tomatoes - peeled seeded and chopped
a squirt Dry white wine
1 pch Paprika
1 sprg Parsley chopped
FISH SAUCE
1/2 cup Olive oil
2 x Garlic cloves
2 x Egg yolks
3 sm Tomatoes
1 tsp Sugar
1 dsh Tabasco sauce
1 dsh Worcestershire sauce
a few drops Lemon juice
Salt to taste
Method :
• Cover the cleaned fish and shellfish with cold water (or fish stock if you have it). The amount of liquid should be no less than 5 cups. Bring it to a boil and simmer until the fish is cooked through
and the mollusks have all opened. Strain fish and set aside, saving liquid.
• Brown garlic over a low fire in 2/3 cup olive oil. Add parsley, paprika, and tomato in quick succession. Force the resulting mixture through a sieve onto 2 cups of raw rice and brown the rice in
the olive oil for 3 to 5 minutes. Bring 5 cups of the liquid in which the fish cooked to a boil and pour it into the rice.
Cook over a high fire for about 10 minutes. The rice will bubble at first; when it begins to make a popping noise, reduce flame and cook 10 minutes more on slow fire. Sprinkle white wine on top
of rice and cook briefly on even hotter fire than at first. The rice should be so dry that you can tilt the pan on its side without having a grain fall out.
• Serve the rice first, alone or decorated with a few mussels and clams. As a second course, serve the fish, cooled, with an "All-I-Oli Sauce" (recipes
for which are included in this database), or the following Fish Sauce: Pound two garlic cloves in a mortar, pour in a little of the 1/2 cup of olive oil, add the two egg yplks, and mix until thick. Fry the
tomatoes, whole, and peel them. Little by little, add the rest of the olive oil, the fried tomato, and the sugar. Season with salt, tabasco, Worcestershire, and a few drops of lemon juice. The finished sauce
should have the consistency of a mayonnaise.

Sonic® Cherry Limeade

Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a scene out of American Graffiti or Happy Days. It was in 1953 that Troy Smith obtained the parcel of land in Shawnee, Oklahoma that was big enough to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation, but as it turned out folks preferred the hot dogs and cold drinks over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint. At first he called the root beer stand "Top Hat," but when Troy found out later that name was already being used, he came up "Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country. This recipe makes a simple, old-fashioned drink by combining Sprite with cherry juice and some lime wedges. Use cherry juice made by Libby under the brand-name Juicy Juice for the best home
clone. 12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)
1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).

Cinnabon Cinnamon Roll

Serving Size : 12
Categories : Rolls
INGREDIENTS:
DOUGH
1/4 cup warm water, 1 cup milk -- room temperature
1 large egg -- beaten, 1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt, 4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon
4 ounces cream cheese -- softened, 1/4 cup butter -- softened
1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered
sugar
*********
Preparation Instructions: Dough; (Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for
15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared in your bread machine. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

Baked Acorn Squash Filled with Italian
Sausage and Riatoni 

Yield > 4
Keys : Main Dish Italian Italy European Mediterranean
Ingredients :
4 med acorn squash halved,cleaned
Olive oil as needed
Salt to taste
Freshly-ground black
pepper to taste
1 lb Italian sausage casing removed,
and cut into 1/2" pieces
1 cup sliced red onion
4 cup Basic Tomato Sauce (see below)
1/2 lb rigatoni pasta cooked until tender,
tossed in olive oil and cooled
1/2 lb mozzarella cheese cut
1/2" cubes
1 tbl finely-chopped fresh parsley leaves
BASIC TOMATO SAUCE
1 tbl olive oil
1/2 cup chopped onion
2 tbl finely-chopped garlic
2 tsp salt
1/2 tsp freshly-ground white pepper
2 1/2 cup chopped peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
Freshly-ground black pepper to taste
1 pch sugar
Method :
• Preheat the oven to 350 degrees.
• Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh-side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
• In a large saute pan, over medium heat, brown the
sausage and onions, about 6 to 8 minutes.
• In a large mixing bowl, toss the sausage and onions with the Basic Tomato Sauce, pasta, and cheese. Season with salt and pepper. Mix well.
• Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts.
• Place the filled squash in the center of each plate.
Garnish with parsley and serve.
• For the Basic Tomato Sauce: Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if
acidic and cook 1 minute.
• This recipe yields 4 to 8 servings.


Baked Angel Hair and Shrimp
Yield > 5
Keys : Seafood Casseroles Fish Pasta Italian Italy European Mediterranean Hot
Ingredients :
nonstick cooking spray
8 oz uncooked angel hair pasta
12 oz frozen, fully cooked, peeled shrimp, thawed
1 x green onion, chopped
2 x plum tomatoes, peeled,
seeded, and chopped
2 x cloves garlic, crushed
1/2 cup chopped fresh basil, or
a tsp dried
1/4 cup dry white wine
1 cup low fat, low sodium clam chowder
3 1/2 tbl grated parmesan cheese
Method :
• Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside. Heat oven to 350F. Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside.
• In a large bowl, combine the thawed shrimp, green
onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish.
Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray.
• Cover the baking dish and bake for 20 to 25 minutes.
Serve hot from dish with lemon wedges on the side if desired.
You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve.


Baked Artichokes
Yield > 6
Keys : Vegetables Home Cooking Italian Italy European Mediterranean Hot Room
Ingredients :
6 x Medium Artichokes
6 tbl Finely minced fr rosemary
1 x Dried red chile minced
1 x Olive oil
1 x Lemon
6 tbl Finely minced fr sage
1 x Salt and pepper to taste
Method :
• Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape
out the choke and any prickly inner leaves with a spoon. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil. Divide the mixture evely and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of
water and olive oil. Sprinkle olive oil liberally over the tops. Heat the oven to 350 F and bake unti tender, about 45 min. Serve hot, at room temperature, or cold.
 
Baked Cauliflower
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
1 x Cauliflower broken into florets
I50g grated Parmesan cheese
50 gm butter
Method :
• Put the cauliflower into boiling salted water and cook for 5 minutes or until the stalks are only just cooked through.
• Drain.
• Grease an ovenproof dish with butter.
• Sprinkle in a third of the cheese.
• Put the cauliflower into the dish and sprinkle over the remaining cheese.
• Dot with half the butter divided into flakes.
• Bake at 220 degrees C/425 degrees F/gas 7 for 10
minutes then brown quickly under a hot grill.
• Brown the remaining butter in a frying pan and pour it over the cauliflower.


Baked Cavatelli
Yield > 6
Keys : Pasta Casseroles Italian Italy European Mediterranean
Ingredients :
8 oz fusilli pasta, cooked and drained
12 oz turkey Italian sausage, sliced
1/4" thick
3/4 cup green onion, chopped
2 x garlic cloves, minced
2 cup tomato sauce
14 oz spaghetti sauce
4 oz nonfat mozzarella cheese,shredded
1 tsp Italian seasoning
1/4 tsp pepper
Method :
• Cook and drain pasta; set aside. In a large skillet cook sausage until no pink remains; remove from skillet. Whip pan clean and spray with cooking spray; cook green onion and garlic until tender. In a 2 quart casserole combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce,
half of the mozzarella, Italian seasoning and pepper. Toss gently to combine.
• Bake, covered, in a 375 oven for 25 minutes. Uncover, sprinkle with remaining mozzarella and bake for 5 to 10 minutes more or until heated through.
 
Baked Celery
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
4 x celery hearts
3 tbl grated Parmesan cheese
25 gm butter
Method :
• Cut the root ends off the celery.
• Put the celery hearts into boiling salted water and cook for 10 minutes then drain.
• Grease an ovenproof dish with butter.
• Put in the celery sprinkle the cheese over and dot with pieces of butter.
• Bake at 200 degrees C/400 degrees F/gas 6 for 20
minutes.

Baked Chicken
Yield > 8
Servings
Keys : Chicken Main Dish Poultry Italian Italy European Mediterranean
Ingredients :
8 x Boneless chicken breasts
1/2 cup White or rose wine
1/2 cup Flour
Salt/pepper
pn Rosemary
pn Oregano
pn Thyme
1 tsp Paprika
4 x Fresh basil leaves, chopped
2 cup Tomatoes, chopped
1 cup Chicken broth
1/4 cup Lemon juice
1/2 tsp Cinnamon
1/2 cup Olive oil
1/2 tsp Garlic powder
2 tsp Butter or margarine
Method :
• Combine flour with salt, rosemary, oregano, thyme, paprika, and pepper.
• Dust chicken with seasoned flour and brown in olive oil and butter. Place in baking dish and add tomatoes, wine, chicken broth, garlic powder, fresh basil, cinnamon, and lemon juice.
• Bake at 375 degrees for 15 minutes or until chicken is fork tender and brown.



Baked Chicory
Baked Chicory (Cicoria Al Forno)
Yield > 6 )
Keys : Italian Italy European Mediterranean
Ingredients :
6 x heads chicory red or white
50 x gbutter
100 gm slices pancetta affumicata finely chopped
50 gm fresh breadcrumbs finely grated zest and juice of 2 lemons
3 tbl chopped flat leaf parsley
100 gm parmesan freshiy grated
sea salt and freshly ground
black pepper
250 ml double cream
Method :
• Preheat the oven to 190C/375F/Gas5 and use some of the butter to grease the inside of a shallow ovenproof dish.
• Slice the chicory lengthways into quarters and layer in the dish at a slight angle cut side up and overlapping.
• Mix the pancetta with the breadcrumbs lemon zest
parsley and half the Parmesan and season with salt and pepper.
• Scatter over the chicory pour over the lemon juice and dot with the remaining butter.
• Cover with foil and place in the preheated oven.
• After 40 minutes remove the foil pour over the cream. sprinkle with the remaining Parmesan and return the dish to the oven for another 15-20 minutes until the cream has
thickened.
• Serves 6


Baked Drumsticks with Potatoes
Yield > 4 Servings
Keys : Potatoes Poultry Tubers Root Vegetable Italian Italy European Mediterranean Italian
Ingredients :
8 lrg Chicken drumsticks
2 lrg Russet potatoes -- 1 inch
Wedges
1 cup Onion -- thinly sliced
1 cup Italian plum tomatoes,
Canned -- drained & chopped
1 1/2 tbl Fresh oregano -- minced
OR 1 1/2 tsp. crumbled dried Oregano
1/2 tsp Coarse salt
1/2 tsp Fresh ground black pepper
4 tsp Olive oil
2 tbl Italian parsley -- minced
Method :
• Adjust oven rack to center of oven and preheat to 350^F.
Wash chicken legs and blot dry. Place legs on work surface.
Starting at top of leg, slip your fingers under the skin to loosen. Peel off skin carefully, using a pair of kitchenshears to snip the skin and any connecting membrane to avoid tearing the meat; discard skin. Trim off any membrane or bits of fat that may still be attached to leg. Lightly grease bottom of
9x13x2-inch ovenproof baking pan with cooking spray. Arrange drumsticks in single layer in pan. Arrange potatoes between and around drumsticks. Place asingle layer of onion slices over drumsticks and potatoes. Spoon tomatoes over onions.
Sprinkle oregano on top; season with salt and pepper. Drizzle with olive oil. Cover pan with foil and bake for 25 minutes.
Remove foil and baste with pan juices. Continue baking, basting frequently with pan juices, until drumsticks are very tender and potatoes are cooked, about 25 minutes.
• Transfer drumsticks to a platter. Spoon tomatoes, onions, and pan juices over top. Garnish with parsley and serve.


Baked Eel
Yield > 1
Keys : Fish Italian Italy European Mediterranean
Ingredients :
750 gm eel cleaned
225 gm mussels
3 tbl olive oil
450 gm tomatoes skinned de seeded and roughly chopped
3 tbl chopped parsley
1 x onion finely chopped
1 x salt pepper
80 ml dry white wine
Method :
• Cut the eel into pieces 4cm thick.
• Scrub the mussels well under cold running water and remove the beards.
• Bring some lightly salted water to the boil in a pan.
• Add the mussels and cook covered over a high heat for 5 minutes.
• The mussels will open.
• Drain and remove the mussels from their shells.
• Pour the oil into an ovenproof dish.
• Add the pieces of eel the mussels tomatoes and 2
tablespoons parsley.
• Sprinkle the onion salt and pepper over the top.
• Add the wine.
• Cover and bake at 200 degrees C/400 degrees F/gas 6
for 40 minutes.
• Serve with the remaining parsley scattered over the top.
 
Baked Eggplant Italiano
Yield > 1
Keys : Main Dish Spam Spam1
Ingredients :
1 x eggplant - (abt 1 1/4 lbs)
Salt
Flour
2 x eggs well beaten
Cooking oil
1 1/2 cup shredded mozzarella
cheese divided
1 can Spam luncheon meat - (7
oz) diced
1 cup Marinara Sauce (see below)
MARINARA SAUCE
1/4 cup chopped onion
2 tbl red wine
1/4 cup chopped celery
1/4 tsp basil
1 x garlic clove minced
1/4 tsp oregano
1 tbl pure vegetable oil

1/4 tsp salt
1 can tomato sauce - (15 oz)
1 x bay leaf
Method :
• Cut unpeeled eggplant lengthwise in 1/4-inch slices.
Lightly salt and place on plate; place a baking pan filled with heavy cans on top of eggplant. Let stand 1 hour; drain off accumulated liquid.
• Dip each slice in flour, then into beaten eggs. Saute in oil in large skillet, a few slices at a time, until browned on both sides. Drain on paper towel.
• Reserve about 1/3 cup mozzarella cheese; combine
remaining cheese with Spam. Spread about 2 tablespoons sauce over bottom of lightly-greased 1-quart baking dish.
Cover with a layer of eggplant. Add layer of Spam mixture; spread with sauce. Repeat layers ending with sauce. Sprinkle with reserved cheese.
• Bake in 400 degrees oven 15 minutes, or until mixture is hot and cheese melts on top. Let stand 5 minutes before cutting.
• For Marinara Sauce: In a medium saucepan, saute onion, celery, and garlic in oil. Add remaining ingredients and simmer 15 minutes.
• Nice to know: You'll have an extra cup of sauce. Freeze it and use another day for Rice Stuffing.

Baked Endive
Yield > 6
Keys : Side Dish Vegetables Italian Italy European Mediterranean
Ingredients :
12 x Belgian endive heads - (2 1/4
lbs total)
Salt to taste
Freshly-ground black pepper to
taste
6 tbl extra-virgin olive oil
Method :
• Heat the oven to 400 degrees.
• Trim then cut the endive in half lengthwise; wash and shake dry. Place the endive halves, cut-side down in a jellyroll pan. Add salt and pepper to taste and the oil, distributing it evenly.
• Bake the endive 10 minutes and turn, then bake it
another 6 to 7 minutes and turn again. Cook it until its base feels tender when prodded with a fork, about 20 minutes longer. Allow it to settle a few minutes before serving. It is also good at room temperature.
• This recipe yields 6 servings.


Baked Fennel (Finocchi Al Forno)
Yield > 6
Keys : Herbs Italian Italy European Mediterranean
Ingredients :
4 1/2 lb fennel bulbs salt and pepper, freshly
ground
1/4 cup grated cheese
(caciocavallo or parmesan)
olive oil, (about 1/2 cup) or
3 1/2 tbl butter
Method :
• Wash and trim the fennel bulbs, cutting away the stalks,
base, and outer leaves. Quarter the bulbs and remove any
tough core.
• Blanch the fennel in boiling salted water until tender, 8 to
10 minutes. Drain well.
• Preheat the oven to 400F / 200CF. Lightly oil or butter a
baking dish large enough to hold the pieces in a single layer.
• Place the pieces of fennel close together in the baking
dish. Sprinkle with salt and grind lots of pepper on top. Spread
the cheese evenly over the fennel and drizzle with the olive oil
or dot with the butter.
• Bake until the cheese is golden and the fennel juices are
bubbling about 10 minutes. Run under the broiler if the top is
not golden enough. Let stand for 10 minutes before serving.


Baked Fish Fillet
Yield > 8
Servings
Keys : Fish Italian Italy European Mediterranean
Ingredients :
2 lb Fillet of fish
Salt & pepper
1/4 lb Butter
Lemon juice
Dry white wine
Parmesan cheese
Paprika
Method :
• Salt and pepper fillets. Put butter in shallow baking dish
in hot oven 400-500 degrees, until browned. The browned
butter gives the distinctive flavor. Place fillets in hot butter,
baste with lemon juice and white wine and return dish to oven
for 10-15 minutes. Remove from oven for basting.
• Turn fish over and baste with lemon juice and wine.
Sprinkle with cheese and paprika. Return to oven for
approximately 5 minute to melt and brown cheese slightly.


Baked Gnocchi
Yield > 6
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
750 ml pints milk
150 gm semolina
1 x salt pepper grated nutmeg
150 gm grated Parmesan cheese
1 x egg yolk beaten
Method :
• Gnocchi are dumplings made of semolina or sometimes
potato.
• They are served with meat or fish dishes.
• Grease a baking sheet.
• Heat the milk in a pan.
• Sprinkle in the semolina.
• Season with salt pepper and nutmeg.
• Cook gently stirring for 10 to 15 minutes.
• Remove from the heat stir in 100g grated cheese.
• Spread the semolina mixture on the baking sheet about
2cm thick.
• Leave to cool.
• Cut out halfmoon or diamond shapes and place in a
shallow ovenproof dish.
• Brush with beaten egg yolk.
• Scatter the remaining cheese over the top.
• Bake at 200 degrees C/400 degrees F/gas 6 for 15
minutes.
• Serves 6


Baked Italian Heros
Yield > 6
Keys : Sandwiches Italian Italy European Mediterranean
Ingredients :
6 x hero (hoagie) rolls, 6" to 8"
split
1/2 cup Italian dressing
1/2 lb sliced deli salami
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
1/2 lb sliced deli provolone cheese
1 lrg tomato thinly sliced
1/2 med onion thinly sliced
Method :
• Preheat the oven to 375 degrees. Brush the cut sides of
the rolls with the Italian dressing.
• Layer the bottom halves with the salami, turkey, ham,
cheese, tomato, and onion and replace the tops. Place each on
a piece of aluminum foil and wrap tightly.
• Bake for 12 to 15 minutes, or until the cheese is melted.
Carefully remove the aluminum foil and serve.
• This recipe yields 6 servings.
• Comments: This is one sandwich that is a meal in itself!
Double this recipe for a great game day dinner.
Baked Italian Omelet
Yield > 6
to 8
Keys : Italian Italy European Mediterranean
Ingredients :
8 x beaten eggs
1 cup ricotta cheese
1/2 cup milk
1/2 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp fennel seed, crushed
1/4 tsp pepper
1 x (10-ounce) package frozen
chopped spinach, thawed and
well drained
1 cup chopped tomatoes
1 cup shredded mozzarella cheese
(4 ounces)
1/2 cup thinly sliced green onion
1/2 cup diced salami
Method :
• In a large mixing bowl combine eggs and ricotta cheese;
beat just until combined. Stir in milk, basil, salt, fennel seed,
and pepper. Fold in spinach, tomatoes, mozzarella, green
onion, and salami. Spread evenly in a greased 3-quart
rectangular baking dish.
• Bake in a 325 degree F. oven for 30 to 35 minutes or
until a knife inserted near center comes out clean. Let stand
for 10 minutes before serving.
• Servings:
6 to 8
Baked Italian Spaghetti
Yield > 1
Keys : Pasta Italian Italy European Mediterranean Italian
Ingredients :
1 lb hamburger
1 box elbow spaghetti
1 cup Kraft Colby cheese, grated
1 sm can tomatoes, drain and dice
1 can tomato sauce
garlic salt, pepper to taste
Method :
• Cook spaghetti until done, then mix with other
ingredients. Do not fry the hamburger. Add a little of the juice
from the tomatoes to make slightly moist.
• Mix some butter with cracker crumbs and pour over the
top. Bake 30 minutes after it has started to cook.


Baked Lasagna – 1
Yield > 6
Keys : Pasta Beef Main Dish Meats Italian Italy European
Mediterranean
Ingredients :
1 x Onion, minced
1 x Clove garlic menced
1 lb Ground beef
2 tsp Shortening
1 med Can whole tomatoes
1 can Tomato sauce
1 tsp Oregano
1/4 tsp Pepper
1/2 lb Lasagna noodles
2 1/2 qt Boiling water
1 cup Cream cottage cheese
Method :
• Saute onion, garlic, and meat in shortening about 20
minutes. Add next four ingredients. with 1 tsp salt. Simmer for
40 minutes. Cook noodles with 1 tbsp salt for 20 minutes;
drain.
• Put 1/3 meat mixture in baking dish. Add layer of
noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2
Cheddar. Repeat layers, ending with remaining meat mixture
and top with remaining 1/3 Mozzarella cheese.


Baked Mussels
Yield > 36
Servings
Keys : Appetizers Shellfish Seafood Italian Italy European
Mediterranean Hot
Ingredients :
3 doz mussels
1/2 cup Crushed tomatoes
2 cup Bread crumbs
4 tbl Grated cheese
3 x Garlic cloves, diced
2 tbl Parsley, chopped
Method :
• Scrub mussels with a brush, pull off beards. Prepare a fry
pan with a tight fitting lid that will hold all the mussels. Add 3-
4 T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let
mussels steam over medium heat to open. Meanwhile combine
bread crumbs, grated cheese, and garlic cloves, to use as
stuffing. Remove mussels to cool and reserve liquid. Do not
use unopened mussels. Remove mussels and open shells to lay
flat. Do not break apart. Place one mussel in each shell, cover
with prepared stuffing.
• Squeeze 1 T of crushed tomatoes on each mussel.
Sprinkle with chopped parsley. Drizzle with olive oil and
remaining liquid from steam process to moisten bread crumbs.
Bake at 375 degrees until golden brown, about 15-20 minutes.
Serve hot.
Baked Peaches
Yield > 4
people
Keys : Desserts Hot Fruits Sweet Italian Dessert Italian Italy
European Mediterranean
Ingredients :
1 cup pinenuts
1 cup currants
1 tsp cinnamon, ground
6 x peaches, fresh
halved and stoned
2 cup sweet Marsala
Method :
• Preheat oven to 180C (375F).
• Blend together the pinenuts, currants and cinnamon.
• Stuff blended mixture into cavity of peach halves. Place
peaches cut side up in non-stick baking dish and pour over
Marsala.
• Bake for 25 minutes and serve.
• Serves 4
Baked Rigatoni
Yield > 8
Keys : Pasta Main Dish Italian Italy European Mediterranean
Ingredients :
FOR THE SAUCE
1/4 cup olive oil
2 x garlic cloves, minced
1/2 lrg onion, finely chopped
1/4 tsp hot-pepper flakes
1 can tomato paste, (12 oz)
3 cup water
1 can plum tomatoes, (14 1/2 oz)
1 tsp dried oregano
1 tsp dried basil
1 tsp salt, or to taste
1 tbl sugar
FOR THE FILLING
1 lb ricotta cheese
1 tbl parsley
2 x eggs, lightly beaten
pepper to taste
3/4 cup shredded mozzarella cheese
3/4 cup grated parmesan cheese
Method :
• To make the sauce: Heat oven to 350F. In a pot, heat oil
and sauteegarlic, onions and hot-pepper flakes until golden.
• Stir in tomato paste. Rinse can with the water and add to
pot. Simmer 30 minutes.
• Add all the remaining ingredients. Simmer at least 1-1/2
to 2 hours. If you have more time, let it simmer even a little
longer.
• To make the filling: Combine ricotta, pepper, parsley and
eggs in medium bowl. Mix thoroughly. Reserve cheeses.
• To assemble the casserole: Cook rigatoni according to
package directions, but reduce cooking time by two minutes.
Do not overcook.
• Spread sauce over the bottom of a 9x13x2" baking dish.
Top with a layer of pasta. Top pasta with a little more sauce,
then several spoons full of ricotta mixture. Spoon together with
the back of a large spoon. Top with a sprinkling of mozzarella
cheese. Top with a layer of pasta and repeat process, ending
with Parmesan this time. Then repeat, ending with mozzarella,
etc. Finish with a layer of pasta.
• Bake for 30-35 minutes, or for about 15 minutes after it
begins to bubble around edges. Ricotta will rise to top; it
should be slightly set. Allow to stand 10-15 minutes before
serving.
• Serves six to eight.
 
Baked Ziti
Yield > 6
Keys : Casseroles Pasta Italian Italy European Mediterranean
Ingredients :
1 sm onion, chopped
1/2 cup tomato paste
1 cup tomato sauce
2/3 cup water
1 tsp marjoram
1 tsp basil
1/4 tsp salt
1/8 tsp pepper
1 cup fat-free ricotta cheese
6 oz shredded part-skim-milk
mozzarella, divided use
8 oz ziti pasta, cooked and
drained
Method :
• Lightly coat a medium-size non-stick pan with cooking
spray. Sauteeonion until tender. Add tomato paste, tomato
sauce, water, herbs, salt, and pepper.
• Simmer, covered, 10 minutes.
• Combine ricotta and half the mozzarella in a large bowl.
Add the cooked ziti and half the tomato mixture. Stir gently to
mix.
• Turn into a 1 1/2-quart casserole coated with cooking
spray. Pour remaining tomato mixture on top and sprinkle with
reserved mozzarella.
• Bake in a preheat 375 F. oven for 25 to 30 minutes or
until the cheese is melted and browned.
Balsamic Sauce
Yield > 4
Keys : Sauces Italian Italy European Mediterranean
Ingredients :
1 cup balsamic vinegar
4 cl garlic, sliced
4 pch , (2-inch) fresh rosemary
2 tbl butter, optional
Method :
• Put all the ingredients except the butter into a saucepan
and bring to a boil.
• Reduce the heat and simmer until it is reduced by half,
about 10 minutes. The sauce is ready when it coats the back of
a spoon. Add the optional butter and stir well.
Baquette Bread
Yield > 1
Keys : Breads Machine Bread Bakers Low Calorie Fat Free Diet
Hand Made Italian Italy European Mediterranean
Ingredients :
2 qt warm water
2 oz sugar
2 oz salt
2 oz Olive Oil Or Vegetable Oil
8 oz Active Dry Yeast
7 lb Bread Flour To 8 Lbs
Method :
• Combine all ingredients in a large mixing bowl and mix
together holding back on some of the flour until you see that it
is needed. Knead dough 5-10 minutes or until dough is
smooth. Cover and let rise until double in size.
• Punch down and form into desired shapesbaquettes,
round loaves etc. Bake at 375* 20-30 minutes
depending on loaf size. By adding fresh chopped herbs and
some roasted garlic to this dough you can come up with some
very flavory breads.
Barley Pasta
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
HAND
3/4 cup semolina flour, durum
1/4 cup barley flour
1 x egg
1 tbl water, if and as needed
ELECTRIC EXTRUDER
1 cup semolina flour, durum
1/4 cup barley flour
1 x egg
1 tbl vegetable oil, optional
1 tbl water, if and as needed
Method :
• Follow whatever method you normally use to mix and
knead your dough.
• Ingredients are given for Manual or Electric Machine.
Basil Bean Salad
Yield > 4
Keys : Herbs Salads Vegetables Low Calorie Fat Free Diet Italian
Italy European Mediterranean
Ingredients :
1 x 10 oz pkg frozen green beans
1/2 cup onions, very thinly sliced
2 tbl red wine vinegar
1 tbl olive oil, plus 1 tsp.
3 tbl water
1/8 tsp garlic powder
1 tsp dried basil
1 tbl grated parmesan cheese
1/8 tsp pepper
salt to taste
Method :
• Cook beans according to directions, cooking until just
tender-crisp. Drain.
• Combine beans and onions in a large bowl. Combine
remaining ingredients and pour over beans. toss until well
blended. Chill several hours or overnight, stirring occasionally.
**More Lean and Luscious**

Babka
Yield > 1
Keys : Breads Hand Made Holidays Gifts Italian Italy European Mediterranean
Ingredients :
8 x egg yolks
4 oz caster sugar
1 tsp dried yeast
1/4 pt milk (equiv US 5 fl oz)
vanilla to taste
1 lb strong white flour (bread flour)
saffron to taste
1/2 tsp salt
4 oz melted butter
Method :
• Beat the eggs and sugar over hot water until white and thick. Dissolve the yeast in some warm milk. Add the two mixtures with all the ingredients except the butter. Beat, pour in the butter and beat again. Fill a greased baking tin, traditionally a Turk's Head mold, to one-third. Cover and leave to rise. Bake in a medium oven for about 1 hour.
• NOTES:
Medium Oven 325F TO 350F (160C to 180C)
• Varieties of babka were also prepared for weddings.
• 1-Excerpt (p.365) from Lesley Chamberlain's THE FOOD AND COOKING OF
• NOTES : The Polish Easter and general festive cake has as its hallmark the use of saffron as the traditional spice. The recipe for it probably came to Poland from Italy in the sixteen century via queen Bona, as a transplant of the Milanese panettone. Since then much ritual has surrounded the baking
of this fragile masterpiece. Precious pastry cooks declared it needed to rest on an eiderdown before it went into the oven, after which baking took place in an atmosphere of maternity.
Men were forbittden to ender the kitchen and no one was allowed to speak above a whisper.


Baby Lima Beans or Broad Beans with
Italian Sausage
Yield > 5 Servings
Keys : Sauce Italian Italy European Mediterranean
Ingredients :
1/2 lb Italian bulk sausage,crumbled
1 x Onion, sliced
2 cup Water
1 lb Baby lima beans or broad beans
1/2 tsp Ground cumin seed
1 x Fresh hot red pepper, seeded
and chopped 
Salt
Freshly ground black pepper
Method :
• Place the sausage and onion in a heavy casserole or sauce pan and saute until light brown. Add the water and bring to the boil. Add the beans, cumin seed, and hot pepper and bring back to the boil. Cover, reduce heat and simmer 20 minutes. Season well with salt and pepper.
• Yield: 4 to 6 servings
Baby Octopus Spiedini with Beet Green
Salad
Yield > 4
Keys : Salads Dressings Seafood Italian Italy European Mediterranean
Ingredients :
2 lb Baby octopus - (abt 20 to 30 pieces)
1 x Orange juiced and zested
2 tbl Toasted almonds
5 tbl Extra-virgin olive oil divided
1 tbl Crushed red pepper flakes
4 x Bamboo skewers soaked in water
1/4 cup Fennel leaves roughly chopped
2 cup Baby beet tops washed, spun dry, and cut chiffonade
Sea salt to taste
Method :
• Preheat barbecue or grill.
• Place octopus in 4 quarts cool water and add 1 wine cork.
Bring to boil and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse and allow to cool.
• In a mixing bowl, stir together orange zest, almonds, 2 tablespoons olive oil, crushed red pepper and fennel leaves.
Add cooled octopus and let stand 25 minutes until coals are hot and ready. Thread octopus evenly onto 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side.
• Meanwhile, toss beet greens with orange juice and
remaining oil and season with sea salt. Divide greens among 4 plates and place one speidino over each pile. Drizzle with remaining marinade and serve.
• This recipe yields 4 servings.


Baby Onions with Balsamic Sauce (Cipolline Al Balsamico)
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
225 gm baby onions peeled
3 tbl extra olive oil
1 tbl balsamic vinegar
2 tbl red wine
sea salt
Method :
• Blanch the onions in plenty of boiling salted water for 15 minutes.
• Drain well.
• Saute gently in the olive oil until golden brown.
• Add the vinegar red wine and salt to taste and cook briefly to allow the alcohol to evapourate.
• These cipolline with their sweet and sour taste are
delicious and can be served as part of an antipasto or to accompany hot and cold meat cubes.
• Serves 4


Baby Spinach, Pancetta and Mushroom
Salad
Yield > 1 servings
Keys : Job Italian Italy European Mediterranean
Ingredients :
1 lrg Pack baby spinach, (washed and dried)
6 slc Pancetta, up to 8
8 oz Button mushrooms
6 tbl Olive oil
2 tbl Balsamic vinegar
Method :
• Wash and dry the baby spinach if not ready prepared. Fry or grill the pancetta until crispy, and chop. Arrange spinach in bowls adding the pancetta and mushrooms.
• Dressing: mix together well and serve with the salad.


Bacala a La Catalana
Yield > 4
Keys : Fish Ocean Main Dish Salted Cod Seafood Italian Italy European Mediterranean
Ingredients :
4 tbl Currants
4 tbl Pine nuts
2 lb Salt cod fillets soaked for two days,
cut into 1" by 2" rectangles
4 tbl Extra-virgin olive oil
1 med Spanish onion cut 1/4" dice
4 x Garlic cloves thinly sliced
6 cup Spinach washed, dried, and stemmed
4 oz White wine
Method :
• The cod must soak for 2 days in water changed daily.
• Soak currants and pine nuts in 2 cups lukewarm water for one hour and then drain. Drain salted cod and then pat dry.
Heat oil in a 12-inch saute pan until smoking. Add cod pieces and cook until golden brown on 1 side. Turn cod pieces over and then add onion, garlic, pine nuts, and currants to the pan,
shaking it so that all the ingredients are in contact with the pan. Cook until cod is golden brown, about 6 to 7 more minutes. Remove cod to warm plate, add spinach, and season with salt and pepper. Place cod on top of spinach, add wine, cover, and cook for 8 more minutes, until the liquid evaporates
from the spinach. Serve immediately.
• This recipe yields 4 servings.
 

Bacala Ala Vizcaina

Yield > 4
Keys : Fish Ocean Main Dish Salted Cod Italian Italy European Mediterranean
Ingredients :
4 tbl Extra-virgin olive oil
2 x Spanish onions cut 1/2" slices
6 x Garlic cloves thinly sliced
8 x Ancho chilies or chilies choriceros stemmed, seeded, and cut into fine julienne
2 x Green apples peeled, seeded, cored, and cut into 1/2" dice
2 cup Chopped tomatoes with seeds and juice
1 slc Baguette - (1" thick)
Salt to taste
Freshly-ground black pepper to taste
2 lb Bacala (soaked 2 days) cut
2" cubes
1/4 cup Finely-chopped Italian
parsley
Method :
• Soak bacala for 48 hours in cool water, changing the water daily.
• Preheat oven to 400 degrees.
• Heat oil in a 12-inch saute pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil.
Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes.
Remove, check for seasoning, sprinkle with parsley and serve.
• This recipe yields 4 servings as main course.


Bacala Alla Vincentina
Yield > 4
Keys : Fish Ocean Main Dish Salted Cod Seafood Italian Italy European Mediterranean
Ingredients :
3 lb Bacala soaked 48 hours in four changes of water
4 tbl Virgin olive oil
4 tbl Butter
2 x Spanish onions chopped 1/2" dice
4 x Salted anchovies fillets removed,
and soaked in milk for 4 hours
1/2 tsp Cinnamon
1/2 cup Dry white wine
3 cup Milk more, if necessary
1/2 cup Finely-chopped Italian parsley
4 x servings Soft polenta
Method :
• Cut soaked bacala into 2-inch squares and check for any bones.
• In a 12-inch frying pan, heat olive oil and butter over medium heat. Add onions, anchovies and cinnamon and cook until onions are very soft but have not browned, 10 to 12 minutes. Add bacala pieces, wine and milk and bring to a boil.
Lower heat to simmer and cook 1 hour, adding more milk if mixture becomes dry. Add chopped parsley, check for seasoning and serve with soft polenta.
• This recipe yields 4 servings.
 

Baccala Alla Bolognes

Yield > 4 Servings
Keys : Main Dish Fish Italian Italy European Mediterranean
Ingredients :
1 3/4 lb Dried codfish
Flour, for dredging
4 tbl Butter
2 tbl Olive oil
1 x Clove garlic, minced
3 tbl Fresh parsley, minced
Salt and pepper to taste
1 x Lemon, juiced
Method :
• Put the cod in a deep dish, add cold water to cover, and let it soak for 2 days in the refrigerator in order for it to "plump" up and change the water several times. Rinse and dry the fish and cut it into 2-inch chunks. Dredge the fish in the flour, shaking off the excess. In a large skillet, heat 2 Tbl of the butter and the olive oil. Add the fish pieces and brown them well on all sides over medium-high heat. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently.
Cut the remaining 2 Tbl butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. 
Serve immediately.
 
Baccala Alla Vicentina (Vicenza-Style Cod)
Yield > 4
Keys : Fish Seafood Main Dish Italian Italy European Mediterranean
Ingredients :
1 lb stockfish, (dry cod)
2 x fresh anchovies, unsalted and boneless
20 ml garlic, chopped salt, (very little)
1/4 tbl parmigiano-reggiano, fresh grated
1 1/4 cup onions, sliced
1 cup milk
2 cup extra virgin olive oil
fresh ground black pepper
Method :
• Cod should be cleaned, skinless and boneless. Anchovies should be fresh or defrosted frozen Sauteeonions in oil until transparent. if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every
8 hours. In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some of the mixture on each piece of fish, sprinkle with cheese and roll up. Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed with a little cheese and
pepper. Shake off excess. Place fish bits in an oiled shallow roasting pan and cover with sauteed onions. Season with salt and pepper, add milk and bake in oven preheated to 140C(275F) for 4 hours, turning fish occasionally and adding oil if necessary. Remove from oven, top with more parsley and
serve immediately.


Bacon and Cheese Macaroni Bake
Yield > 4
Keys : Pasta Casserole Italian Italy European Mediterranean
Ingredients :
1 lb sliced bacon
1 sm onion, chopped
2 can condensed, (10 3/4 ounce)
cheddar cheese soup
1/2 cup milk
1 tbl Worcestershire sauce
1 tsp dry mustard
8 oz elbow macaroni, cooked and
drained or 1 package of the boxed stuff
1 cup sharp cheddar cheese, (the sharper the better)
shredded
2 tbl diced pimiento, (optional)
Method :
• Cook bacon, saving about 1/4 cup of drippings. Crumble bacon, reserving 4 or 5 strips for the top of dish. Sauteeonion in remaining drippings. Add cheese soup, milk, Worcestershire sauce and mustard; mix well and heat through. Stir in the
bacon, macaroni, shredded cheese and pimiento. Place in casserole dish
• (I use 3 quart). Top with remaining strips of bacon. Bake in a 375F oven for 25 minutes. Enjoy!!
 
Bacon and Egg Carbonara
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
8 oz sliced bacon, (about 10 slices), cut into 1" strips
8 oz dry thin pasta, (vermicelli) or
1 x 9 oz pack. angel hair pasta
2 cup sour cream
1/4 cup chopped chives or green onions, thinly sliced ,
4 x egg yolks
1 cup grated parmesan cheese
Method :
• In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat.
• In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 cup of the
sour cream into each of 4 wide, shallow bowls; place bowls in a 200F oven while completing cooking.
• Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.

Bacon and Pepper Sauce
Yield > 1
Keys : Sauces Pasta Italian Italy European Mediterranean
Ingredients :
1/3 stk butter
4 tbl olive oil
1/3 lb bacon
10 x plum tomatoes chopped
1 x green pepper diced
1/4 cup white wine
1 x red pepper diced
1 x hot pepper halved and seeded
1 x onion chopped 
salt and pepper to taste
2 x cloves garlic chopped
Method :
• Sautee bacon until almost crisp. Drain. Add butter and oil. Sautee onion and garlic. Add peppers and sautee5 minutes Add tomatoes and wine, cook 15 minutes REMOVE HOT PEPPER. Season with salt and pepper and serve over pasta.

Bacon-Cheddar Frittata
Yield > 6
Keys : Cheese Italian Italy European Mediterranean
Ingredients :
6 x eggs, beaten
8 slc bacon, crisply cooked and crumbled
1 cup shredded cheddar cheese (4 ounces)
1/4 cup chopped fresh parsley
1/4 tsp pepper
2 tbl chopped fresh chives
Method :
• 1. Grease pie plate, 9 X 1-1/4 inches. Mix all ingredients except chives; pour into pie plate. Elevate pie plate on inverted dinner plate in microwave oven.
• Microwave uncovered on medium (50%) 12 to 14
minutes, rotating pie plate 1/4 turn every 4 minutes, until set.
• 2. Sprinkle with chives. Serve with sour cream if desired.

Bacon-Green Bean Pasta Toss
Yield > 6
Keys : Pasta Appetizers Italian Italy European Mediterranean
Ingredients :
1/2 x recipe poppy seed pasta or
6 oz uncooked vermicelli
4 slc bacon, cut into 1-inch
1 cup frozen French-style green beans
3 x green onions, (with tops) thinly sliced
1/8 tsp pepper
Method :
• Cook pasta as directed in recipe or on package; drain. Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1 to 2 minutes or until beans are crisptender.
Toss with hot pasta, bacon and pepper.
 

Bagna Cauda

Yield > 6 Servings
Keys : Seafood Italian Italy European Mediterranean Hot
Ingredients :
2 cup Heavy cream
2 x Cloves garlic
1 can (2.5-oz) flat anchovies, drained of oil
1 dsh Cayenne pepper
1/4 cup Unsalted butter
Method :
• 1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to 1 cup.
• 2. Place reduced cream, anchovies and cayenne in
blender and puree.
• 3. Bring sauce to a simmer and add butter, stirring until melted.
• 4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and homemade (if possible) sourdough `grissini'.
• TIP: If butter and cream separate, pour in a bit of cold cream and whisk hard. The sauce will regain its velvety texture. This is a dish to be enjoyed without ceremony. Pick up vegetables or breadsticks -
grissini - with your fingers and dip into the sauce until well covered; consume.
• GENOA
• WINE: PUNT E MES

Bagna Cauda with Vegetables
Yield > 8
Keys : Italian Italy European Mediterranean Warm
Ingredients :
2 can anchovy fillets, (2oz) thinly sliced
1 cup olive oil
1 cup heavy cream
1/2 cup butter assorted vegetables
20 x cloves garlic, peeled and
Method :
• Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite
sized pieces.

Bagna Caudi (on Ziti with Carrots)
Yield > 8 Servings
Keys : Tubers Root Vegetable Italian Italy European Mediterranean
Ingredients :
1/4 cup Butter
1/4 cup Olive oil
15 x Cloves garlic, chopped fine
4 oz Anchovies, chopped
1 qt Heavy cream
2 tbl Roast Garlic mashed
1/2 lb Ziti, cooked
1/4 cup Matchstick-sliced carrots,
Method :
• The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved.
• Add the cream, mustard and roast garlic. Reduce by onefourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.

Bagna Lauda
Yield > 4
Keys : Appetizers Italian Italy European Mediterranean
Ingredients :
1 cup Extra-virgin olive oil
1/2 cup Unsalted butter
12 x Garlic cloves sliced paper thin,
and boiled in milk 10 minutes
1/4 cup Anchovy fillets rinsed
Freshly-ground black pepper to taste
1 x Fennel bulb cut into 1" strips
4 x Cardoons stalks peeled and blanched
1 x Red bell pepper cut into 1" strips
1 x Yellow bell pepper cut into 1" strips
1 loaf country-style bread
Method :
• Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
• This recipe yields 4 servings.
 

Bake Fried Sage Leaves

Yield > 6
Keys : Condiments Seasoning Vegetarian Low Calorie Fat Free Diet Herbs Appetizers Italian Italy European Mediterranean Italian
Ingredients :
olive oil spray
1 bn fresh sage leaves largest you can find
1 x egg plus
2 x egg whites
OR half-cup egg substitute
lightly beaten
with a fork
salt and black pepper
3/4 cup fine toasted breadcrumbs
OR flour in a shallow bowl
Method :
• 1. Preheat oven to 400F. Spray a nonstick baking sheet with spray olive oil. Using a pastry brush, brush the sage leaves on both sides with the egg mixture and season with salt and pepper. Dip each in bread crumbs or flour, turning to coat
on all sides, shaking off the excess.
• 2. Arrange the sage leaves on the prepared baking sheet. spray the tops of the leaves with oil and reseason with salt and pepper. Bake the leaves until crisp and nicely browned, 1- to 12 minutes. Serve at once.
• Makes 20 to 24 leaves. Serve as an antipasto or garnish for other dishes.
• Variation: Stuff sage leaves. Cut 1 ounce smoked
mozzarella, bel paese, or fontina into flat thin strips a little smaller than the sage leaves. Brush 2 sage leaves with egg mixture on both sides. Season with salt and pepper.
• Press the leaves together, sandwiching a strip of cheese between them. Dip the leaves in bread crumbs or flour, turning to coat on all sides, shaking off the excess. Spray with oil and bake as described above.

Vegetable Sides

BROCCOLI SALAD WITH SWEET VINAIGRETTE
½ c. fresh squeezed orange juice
½ c. fat free plain yogurt
2 t. stone ground mustard
1-2 pkt. Splenda or other sugar substitute
8 c. broccoli florets
½ med. red onion, chopped
In a large plastic bowl, whisk together the orange juice, yogurt, mustard and Splenda.
Add the broccoli and onion; toss to coat. Cover and refrigerate for at least 1 hour or up to 1 day
before serving.
Makes 4 servings of 2 cups each
Calories: 92 per serving Fat; 0g.


CRUNCHY SLAW
6 c. shredded cabbage
½ med. red onion
6 radishes, grated
¾ c. Rice vinegar
½ t. white or black pepper
1 t. celery salt
1-2 pkts. Splenda or other sugar substitute
Place cabbage, onion, and radishes into a large mixing bowl. Combine rice vinegar, spices, and
Splenda. Mix well. Pour over cabbage and toss well to coat. Let sit 10-15 minutes or chill
overnight; tossing again before serving.
Makes 4 servings of 1 ½ cups each
Calories: 36 per serving Fat: 0g.


CURRIED CAULIFLOWER
4 c. cauliflower florets
¼ c. chicken broth
½ med. onion, sliced and separated
1 t. curry powder
Dash crushed red pepper flakes
Salt to taste
Steam cauliflower, until crisp-tender.
Heat a medium saucepan over medium heat. Add onions and chicken broth; cook and stir until
onions are just tender. Stir in curry powder, red pepper flakes, and salt to taste. Remove from
heat, add cauliflower, and toss well to coat.
Makes 4 servings of 1 cup each
Calories: 35 per serving Fat: 0g.


ROASTED FENNEL AND ONIONS
2 fennel bulbs
1 lrg. onion, cut into 1-inch wedges
I Can’t Believe It’s Not Butter Spray
½ t, crushed fennel seeds or Italian seasoning
½ t. salt
¼ t. pepper
Preheat oven to 400o
To prepare fennel, cut off and discard upper stalks. Remove any wilted outer layers and cut a
thin slice from fennel base. Wash fennel and cut in half lengthwise. Cut lengthwise into wedges
about 1 inch thick. Place fennel and onion in a shallow roasting pan. Spray evenly with 10-15
sprays of I Can’t Believe It’s Not Butter Spray. Sprinkle with fennel seeds, salt and pepper. Stir to
coat. Roast for 35-40 minutes or until light brown and tender, stirring twice.
Makes 4 servings of approx. 1 cup each
Calories: 42 per serving Fat: 0g.


GINGER VINAIGRETTE CUCUMBERS
4 lrg. cucumbers, peeled and sliced
1 sm. red onion, slivered
2 med. tomatoes, sliced into sections
1 ½ T. fresh grated ginger
1 c. rice vinegar
½ c. water
½ t. salt
½ t. pepper
Combine all ingredients in a medium bowl. Stir well and chill overnight, stirring occasionally.
Makes 4 servings of 1 ½ cups each
Calories: 28.5 per serving Fat: 0g.


FRIED CABBAGE
8 c. cabbage, shredded
1 med. red onion, slivered
3 cloves garlic, minced
½ T. Mrs. Dash Garlic and Herb Blend
Salt to taste
Heat a large nonstick skillet over medium-high heat and mist lightly with olive oil pan spray.
Add cabbage, onion, garlic, and seasonings. Stir and fry for 4-6 minutes or until cabbage it crisptender.
Makes 4 servings of 1 ½ cups each
Calories: 44 per serving Fat: 0g.


GINGER TOMATO SALAD
3 T. rice vinegar
1 T. fresh ginger, grated or minced
1 pkt. Splenda or other sugar substitute
2 c. cherry or grape tomatoes, halved
½ med. red onion, sliced
Salt to taste
In a small bowl, whisk together rice
vinegar, ginger, Splenda, and salt. Add
tomatoes and onion. Toss gently to coat. Cover and chill for 1-4 hours. Eat as is or serve over
fresh cut greens.
Makes 4 servings of ½ cup each
Calories: 25 Fat: 0g.

GREEN BEAN TOSS
1 lb. fresh green beans
1 T. fresh ginger, peeled and finely chopped
1 med. red onion, slivered
Dressing:
4 t. dry mustard powder
1 T. cold water
2 T. soy sauce
2 T. rice vinegar
Trim and cut green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or
until crunchy-tender. Drain beans, immerse in cold water to stop the cooking until they are
cool. Drain well.
In a medium bowl, whisk the dressing ingredients until well blended. Add green beans, ginger,
and red onion to dressing, toss well. Serve immediately.
Makes 4 servings of 1 cup each
Calories: 52 per serving Fat: 0g.


ITALIAN STEWED TOMATOES & ZUCCHINI
8 c. zucchini, halved lengthwise and sliced into ½ inch slices
2 (14oz.) cans diced tomatoes
1 med. onion, slivered
2 cloves garlic, minced
1 t. Italian seasoning
Salt and pepper to taste
Place all ingredients in a large saucepan; stir
well. Place on stove top over medium-high heat
and bring to a boil. Reduce heat and simmer,
covered for 15-20 minutes. Stirring occasionally
until zucchini is tender.
Makes 4 servings of 2 ½ cups each
Calories: 89 per serving Fat; 0g.


LEMON GARLIC BROCCOLI
4 c. broccoli florets
1 med. lemon, juiced
¼ t. salt
¼ t. pepper
1 clove garlic, minced
Steam broccoli over medium-high heat until tender.
Meanwhile; in a serving bowl, combine lemon juice, salt, pepper, and garlic. Add broccoli. Toss
to coat and serve immediately.
Makes 4 servings of 1 cup each
Calories: 37per serving Fat: 0g.


ROASTED CAULIFLOWER
8 c. cauliflower florets
½ med. red onion, sliced
I Can’t Believe It’s Not Butter Spray
2 t. Mrs. Dash Garlic & Herb Blend or seasoning of choice
Salt and pepper to taste
Preheat oven to 425o
In a large bowl combine cauliflower, onion, and seasonings. Mist with 10 sprays of
I Can’t Believe It’s Not Butter Spray; toss well. Transfer to a 9”x13” baking dish and mist with 10
more sprays of I Can’t Believe It’s Not Butter Spray.
Bake for 20-25 minutes, stirring once until lightly browned and crisp-tender.
Makes 4 servings of 1 ½ cups each
Calories: 70 per serving Fat: 0g.


CUCUMBER APPLE MINT SALAD
4 med. cucumber, peeled and diced
1 med. apple, grated or diced
¼ c. Fat Free plain yogurt
1 med. lemon, juiced
12 mint leaves, thinly sliced
Salt and pepper to taste
In a medium bowl; combine cucumber, apple, yogurt, lemon juice, and mint. Stir well to mix.
Add salt and pepper to taste. Chill until serving.
Makes 4 servings of ¾ cup each
Calories: 32 Fat: Trace


SWEET & SOUR RED CABBAGE
1 lrg. head red cabbage, chopped
1 med. apple, cored and grated
1 med. onion, slivered
3 T. red wine vinegar
1 pkt. Splenda or other sugar substitute
¼ t. cinnamon
1 clove garlic, minced
Salt and pepper to taste
Preheat oven to 300o
Lightly mist a 9”x13” baking dish with olive oil pan spray. Place all ingredients into a large
mixing bowl and mix well. Transfer cabbage mixture to prepared baking dish and cover. Bake
for 2-2 ½ hours, stirring once or twice, until cabbage is tender.
Makes 4 servings of approx. 1 ½ cups each
Calories: 60 per serving Fat: 0g.


CURRIED TOMATOES & ZUCCHINI
2(14oz.) cans diced tomatoes
4 med. zucchini, halved lengthwise and sliced into ½ inch slices
1 med. onion, chopped
1 T. curry powder
¾ t. ground ginger
½ c. water
Salt and pepper to taste
Heat a large saucepan over medium-high heat. Lightly mist with olive oil pan spray. Add onion
and cook until tender. Stir in curry powder and ginger. Cook briefly to brown curry and bring
out flavor. Stir in tomatoes, zucchini, water, salt and pepper. Bring to a boil. Reduce heat to
low. Simmer for 20-30 minutes, until zucchini is tender.
Makes 4 servings of 1 ½ cup each
Calories: 65per serving Fat: 0g.


SWEET & SPICY COLE SLAW
6 c. green cabbage, shredded
2 c. red cabbage, shredded
2 med. tomatoes, seeded and chopped
6 green onion, coarsely chopped
1-2 jalapeno peppers, seeded and finely
chopped
½ c. cider vinegar
2-3 pkts. Splenda or other sugar substitute
Salt to taste
Combine cabbage, tomato, green onion, and jalapeno in a large serving bowl. In a small bowl
mix; vinegar, Splenda, and salt. Stir well until Splenda and salt are dissolved. Pour over cabbage
and toss well. Cover and chill at least 2 hours before serving. Toss again before serving.
Makes 4 servings of 2 ¼ cups each
Calories: 54.5 per serving Fat: 0g.


SWEET SIMMERED CABBAGE
8 c. cabbage, chopped
1 c. chicken broth
1 t. dried parsley
1-2 pkt. Splenda or other sugar substitute
Salt and pepper to taste
Place all ingredients in a large stockpot and stir well.
Place on stove top over medium-high heat until boiling.
Reduce heat to low, cover and simmer, stirring once or twice, for 20-25 minutes until cabbage
is tender.
Makes 4 servings of 1 ½ cups each
Calories: 31 per serving Fat: 0g.


WILTED SPINACH & MUSHROOMS
½ red onion, sliced and separated
1 lb. mixed fresh mushrooms, wash & slice, removing any tough stems
4 cloves garlic, minced
1 t. McCormick Salt Free All-Purpose seasoning or seasoning of choice
12 c. spinach leaves
Salt and pepper to taste
Lightly mist a large skillet with olive-oil pan spray. Heat over medium-high heat; add onion,
cook and stir for 2-3 minutes. Add mushrooms, garlic, and seasonings. Cook and stir until
mushrooms are tender. Add spinach and stir to wilt briefly. Serve immediately.
Makes 4 servings
Calories: 64 per serving Fat: 0g.

Soup and Srews

CHICKEN CABBAGE CHILI
1 lb. chicken breast, cooked and shredded
12 c. shredded cabbage
8 c. chicken broth
1 (14oz.) can diced tomatoes with green chilies
1 clove garlic, minced
½ med. onion, chopped
1 ½ t. chili powder
1 ½ t. cumin
Salt and pepper to taste
In a large stock pot, add cabbage, broth, tomatoes and chilies, garlic, and onion. Bring to a boil;
add spices and reduce heat to low. Simmer uncovered, stirring often, until cabbage is tender.
Add cooked and shredded chicken at last few minutes of cooking to heat through.
Makes 4 servings; 3 ½ cups each
Calories: 187 per serving Fat: 3g.


ITALIAN VEAL STEW
1 lb. veal or beef, 1-inch cubes cut for stew
2 c. beef broth
8 c. cabbage, coarsely chopped
2 stalks celery, cut into ½ inch pieces
4 green onions, cut into ½ inch pieces
2 cloves garlic, minced
1 (14oz.) can diced tomatoes
1 (8oz.) can tomato sauce
1 bay leaf
½ t. crushed rosemary
1 t. Italian seasoning
Salt and pepper to taste
Cooking time 7-9 hours
Place all ingredients into a 4 quart or larger crock pot or slow cooker. Stir well. Cover; cook on
low for 7-9 hours until meat is very tender. Remove bay leaf before serving.
Makes 4 servings of 2 ½ cups each
Calories: 242 per serving Fat: 6.5g.

CHICKEN FAJITA SOUP
1 lb. chicken, cooked and shredded
6 c. chicken broth
4 lrg. Zucchini, sliced
1 (14oz.) can diced tomatoes with green chilies
1 med. onion, chopped
1 clove garlic, minced
1 T. Fajita or other Mexican seasoning
¼ c. fresh snipped cilantro
Salt and pepper to taste
In a large stock pot combine chicken broth, zucchini, and tomatoes with chilies, onion, garlic,
and seasoning. Bring to a boil over medium-high; reduce heat. Simmer covered for 15-20
minutes or until zucchini is tender. Stir in cooked chicken; heat through. Just before serving stir
in snipped cilantro.
Makes 4 servings of 2 ½ cups each
Calories: 190 per serving Fat: 3g.


CHICKEN EGG DROP SOUP
1 lb. chicken breast, cooked and shredded
8 c. cabbage, shredded
1 small zucchini, grated or 2 c. spinach
1 med. onion, chopped
1 clove garlic, minced
8 c. chicken broth
2 egg whites, lightly beaten
¼ c. soy sauce
¼ t, white pepper
Salt to taste
Add broth, soy sauce, white pepper
and salt to a large stock pot. Bring to
a boil over medium-high heat. Slowly
drizzle egg whites into broth; stirring
constantly in a figure 8 motion. Add
cabbage, zucchini, onion, and garlic.
Reduce heat and simmer until
cabbage is tender. Add cooked
chicken during last few minutes of
cooking, to heat through.
Makes 4 servings of 3 cups each
Calories: 197 per serving Fat: 3g.


BEEF AND CABBAGE STEW
1 lb. (95%) lean ground beef
½ med. onion, chopped
2 stalks celery, with leaves, chopped
12 c. cabbage, shredded
4 c. beef broth
1 clove garlic, minced
½ t. dried parsley
¼ t. onion salt
¼ t. celery salt
Pepper to taste
In a large stock pot add cabbage and beef broth. Cover and heat on medium-high until boiling,
reduce heat to low. In a large non-stick skillet brown ground beef and drain grease if needed.
To browned beef add; onion, celery, garlic and seasoning. Cook and stir until vegetables are
slightly tender. Add beef mixture to cabbage. Simmer uncovered, on low until cabbage is
tender.
Makes 4 servings of 2 ½ cups each
Calories: 198 per serving Fat: 4.5g.


ZUCCHINI RED CHILI
1 lb. lean stew meat or ground beef
4 med. zucchini, sliced
½ lrg. onion, chopped
2 cloves garlic, minced
1 (14oz.) can diced tomatoes with green
chilies
½ t. dried oregano
½ T. cumin
½ T. chili powder
½ t. paprika
1 (8oz.) can tomato sauce
1 ½ c. beef broth
Salt and pepper to taste
Cooking time; 5-7 hours
Brown beef cubes in a larger non-stick skillet. In an electric crock pot of slow cooker, combine
browned beef, onion, garlic, tomatoes and green chilies, spices, tomato sauce, and beef broth.
Stir well. Add sliced zucchini and stir again. Cover and cook on low for 5-7 hours, or until beef is
very tender.
Makes 4 servings of 2 ½ cups each
Calories: 255 per serving Fat: 8 g.

Recipe From Beef

BEEF STUFFED TOMATO
1 lb. extra lean ground beef
4 lrg. tomatoes
½ med. onion, chopped
2 stalks celery, chopped
1 small zucchini, grated
1 clove garlic, minced
1 t. cumin
Salt and pepper to taste
Preheat oven to 350o
Cut tops off tomatoes; scoop out pulp and reserve. Brown ground beef in a large skittle over
medium-high heat. Add tomato pulp, onion, celery, zucchini, garlic and seasonings. Cook and
stir until vegetables are tender. Remove from heat. Lightly mist a shallow baking dish with olive
oil pan spray and place each tomato into the baking dish. Stuff each tomato shell equally with the meat mixture, spooning any leftover into the bottom of baking dish.
Bake for 20 minutes. Serve each with leftover meat from baking dish spooned around the tomato.
Makes 4 servings
Calories: 205 per serving Fat: 5g.


BAKED ITALIAN STEAK
1 lb. lean sirloin steaks, 4oz. each
½ t. salt
½ t. pepper
1 t. garlic powder
1 (14oz.) can diced tomatoes
1 med. onion, halved and sliced
4 c. zucchini, sliced
1 t. Italian seasoning
Preheat oven to 350o
Sprinkle steaks evenly on both sides with salt, pepper, and garlic powder. Preheat a large skillet
over medium heat, and mist lightly with olive oil pan spray. Place steaks into skillet and cook
briefly until browned on both sides. Transfer steaks to a baking dish. In a large bowl; combine
tomatoes, onion, zucchini, and Italian seasoning. Pour evenly over top of steaks. Cover dish
with foil, bake for 1 to 1 ½ hours or until steaks are tender.
Makes 4 servings
Calories: 214 per serving Fat: 6g.

HCG BURGER
1 lb. extra lean ground beef or veal
4 Wasa Multi grain Flatbread
½ med. onion, sliced
1 med. tomato, sliced
24 pickle slices
4 lettuce leaves
Yellow or Spicy Brown mustard
Seasonings of your choice
Divide ground beef into 4 equal 4oz. portions. Shape each portion into an oblong patty, about
the size and shape of the flatbread. Season patties, and grill or broil the patties until no longer pink. Spread each of the 4 flatbreads with mustard and top with cooked patties, onion, tomato, pickle, and lettuce. You can also serve wrapped in lettuce.
Makes 4 servings
Calories: 216 per serving Fat: 6g.


SAUERKRAUT AND MEATBALLS
Meatballs:
1 lb. extra lean ground beef
1 lrg. egg white
2 t. onion powder 1 t. dried parsley
1 clove garlic, minced
Salt and pepper to taste
Cabbage & Kraut:
1 small head cabbage, chopped
1 med. onion, chopped
2 c. tomato juice
1 (16oz.) jar of sauerkraut
2 c. water
In a large mixing bowl, combine ingredients for meatballs and mix well. Form into 16 equal balls
and set aside. In a large saucepan, start layering with a layer of cabbage on the bottom, onion,
4 meatballs, and sauerkraut. Repeat layers until all ingredients are used. Pour tomato juice and
water evenly over top. Over medium-high heat, bring to a boil. Reduce heat to low and simmer,
covered, for 30 minutes.
Makes 4 servings with 4 meatballs each
Calories: 205 Fat: 5g.


STEAK & ASPARAGUS STIR-FRY
1 lb. lean sirloin, cut into thin strips ½ inch wide and 2 inches long*
4 c. asparagus, stems removed, cut into 1 inch pieces
¾ c. beef broth
½ c. green onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 T. fresh ginger, peeled and coarsely chopped
½ med. red onion, sliced
2 T. soy sauce
Steam the asparagus until bright green but still firm, about 2 minutes.
Drain; rinse with cold water to stop cooking; drain again. Combine ¼ cup beef broth, green onion, garlic, and ginger in a food processor or blender.
Pulse until the mixture is minced and set aside.
Heat a large skillet over medium-high heat and mist lightly with olive oil pan spray. Add the steak strips, red onion, and soy sauce and sauté for 4 minutes, or until beef is nearly cooked. Add the green onion mixture and remaining ½ cup of broth, bring to a boil. Add asparagus to the skillet and stir until the asparagus is cooked through, about 3 minutes. Divide among four dinner plates, serve immediately.
*Note: It is easier to slice beef thinly if you place it in the freezer for about 30 minutes first. I also
use kitchen shears to cut the beef.
Makes 4 servings
Calories: 195 Fat: 6 g.


NEW-FASHIONED MEAT LOAF
1 lb. (95%) lean ground beef or veal
½ c. spinach leaves, chopped
½ med. onion, minced
1 lrg. egg white, lightly beaten
2 t. horseradish
2 t. Italian seasoning
1 t. Worcestershire sauce
1 clove garlic, minced
½ t. salt
Preheat oven to 350o
Lightly mist an 8 ½ “x 4 ½ “x 3” nonstick loaf pan with olive oil pan spray. Set aside.
In a large mixing bowl, add beef or veal, spinach, onion, egg white, horseradish, Italian seasoning, Worcestershire sauce, garlic, and salt. With hands or a fork, mix well. Transfer the mixture to the prepared loaf pan. Press evenly onto the pan, patting the top flat. Bake for 30 minutes, or until no longer pink. Let meat loaf sit for 10 minutes before cutting into 8 slices.
Makes 4 servings; 2 slices each
Calories: 165 per serving Fat: 5g.


STEAK & SPINACH SPIRALS
1 lb. lean sirloin steaks, 4 oz. each
1 c. spinach, loosely packed
2 green onions, chopped
1 clove garlic, minced
¼ c. soy sauce
Salt and pepper to taste
Preheat grill to medium.
Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. In a medium bowl combine spinach strips, green onion, garlic, and 2 T. of the soy sauce.
Stir and set aside. Trim fat from each steak. Score steaks on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Place steaks between two pieces of plastic wrap.
Pound steaks lightly with flat side of meat mallet, to ¼ inch thickness. Remove top layer of plastic wrap. Sprinkle steaks with salt and pepper. Spread spinach mixture equally over steaks.
Starting from short side, roll up steaks. Secure with wooden toothpicks at 1 inch intervals, starting ½ inch from end. Cover and grill for 14-18 minutes for medium doneness, turning once and brushing with soy sauce. Remove from grill and slice each steak between toothpicks.
Remove toothpicks before placing on serving plates.
Makes 4 servings
Calories: 186 per serving Fat: 6g.

STUFFED SWEET ONION
1 lb. extra lean ground beef
4 lrg. sweet onions
2 c. spinach, chopped
2 stalks celery, chopped fine
1 clove garlic, minced
1 egg white, slightly beaten
¼ c. Fat Free sour cream
1 t. Italian seasoning
Preheat oven to 350o
Cut tops and bottoms from each onion and carefully remove several inside layers, starting with the center and working out. Leave enough outside shell for onion to stand alone after center is removed. Set aside, and save enough onion centers to provide ½ cup chopped onion to mix with stuffing.
Brown ground beef in a large skillet over mediumhigh heat. Drain grease if needed and set aside to cool slightly. In a large bowl combine
chopped onion, spinach, celery, garlic, egg white, fat free sour cream, seasonings, salt and pepper to taste. Add beef and mix all ingredients well. Lightly mist a baking dish with olive oil pan spray and place each onion shell inside. Stuff each onion shell equally with beef mixture, spooning any leftover into the bottom of baking dish. Cover and bake for 35 to 40 minutes or until onions are tender. Serve each with leftover meat from baking dish spooned around the onion and top with sour cream fluff.
Makes 4 servings
Calories: 211 per serving Fat: 5g.

ZUCCHINI SPAGHETTI
Zucchini noodles:
4 medium zucchini
Olive oil pan spray
Cut ends from zucchini. With a vegetable peeler or sharp knife, slice zucchini very thinly lengthwise, making “noodles”, or grate using a large shred cheese grater.
Heat a large skillet over medium-high heat. Lightly
mist with olive oil pan spray, add zucchini.
Sauté and stir until zucchini is tender-crisp.
Remove from heat and keep warm.
Spaghetti sauce:
1 lb. extra lean ground beef
½ med. onion, chopped
2 cloves garlic, minced
2 (14oz.) cans crushed tomatoes
2 T. tomato paste
½ c. water
1 pkt. Splenda or other sugar substitute, optional
1 t. dried oregano
1 t. Italian seasoning
½ t. dried basil
Salt and pepper to taste
Set a large saucepan over medium heat. Add crumbled ground beef, onion, and garlic. Cook,
stirring occasionally, until beef is brown and no longer pink. Drain grease if needed. Reduce
heat to low. Add crushed tomatoes, tomato paste, water, Splenda, and seasonings. Stir to mix.
Simmer for 10 minutes for flavors to blend. Divide zucchini evenly among 4 serving plates and
spoon ¾ cup of sauce over top.
Makes 4 servings
Calories: 222 per serving Fat: 5g.