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Bow Tie Pasta with Blackened Scallops
Yield > 4
Keys : Seafood Pasta Fish Vegetarian Vegan Italian Italy European Mediterranean

Ingredients :
FOR THE PEPPER SAUCE
2 x roasted red bell peppers
1/3 cup shallot, chopped
1 x garlic clove, peeled and chopped
1 tbl sherry vinegar
1/2 cup seafood stock
2 tbl chopped fresh basil, OR
1 tbl dried basil

FOR THE CILANTRO PESTO
2 tbl walnuts, chopped
3 x garlic cloves, peeled
1 1/2 cup fresh cilantro leaves
1/4 cup seafood stock
3 tbl freshly squeezed lemon juice
8 oz dried bow tie, (butterfly) pasta
16 lrg sea scallops, (about I pound)
4 tbl blackening seasoning
1 tbl paprika
1 tsp dried thyme

Method :
• Bring a large pot of water to a boil over high heat.
• In the meantime, make the sauce. Put the roasted
peppers, shallots, garlic, and vinegar in a blender and puree until smooth. Add 1/2 cup seafood stock and the basil and mix until blended. Transfer the mixture to a small saucepan, cover, and warm over the lowest heat setting.
• For the cilantro pesto, put the walnuts, garlic, and
cilantro in the bowl of a food processor. Turn the machine on and add 1 tablespoon of the seafood stock through the feed tube. Drizzle in the lemon juice to form a paste. Transfer the contents of the food processor to a small mixing bowl and whisk in another 3 tablespoons of the stock.
• When the water comes to a boil, add the pasta to the pot. Cook for 8 to 10 minutes, to desired tenderness. Drain.
• Dust the scallops with the blackening seasoning, paprika, and thyme. Heat a heavy frying pan for 2 to 3 minutes over medium heat. Spray the pan with vegetable oil. Add the pared scallops and sear them for 2 minutes on each side. Reduce the heat to low and squeeze the lemon over the scallops. Cover
and cook for about 5 minutes, until the scallops are firm.
• Return the drained pasta to the pot. Over low heat, stir in the cilantro pesto.
• Divide the pasta among 4 bowls. Place 4 scallops on top of each and pour the pepper sauce over the scallops.
• An extravaganza for the eye and the palate, this dish teams spicy blackened scallops with whimsical bow tie pasta in a novel cilantro-walnut pesto. It's topped by a roasted red pepper sauce that's as vibrant as it is pungent.
• The seafood stock can be made from fish-flavored
bouillon cubes available in most supermarkets.


Boysenberry 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 Boysenberry preserves
TOPPING
3/4 lb Boysenberries, 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 Boysenberry preserves and mix until fully incorporated. Reserve Boysenberry mixture.
• Top each unbaked pizza shell with 1/2 cup of the
Boysenberry/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 Boysenberries, 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.
 

Braciole
Yield > 12 Servings
Keys : Beef Main Onions Sausage Meats Italian Italy European Mediterranean
Ingredients :
2 x Round steaks, one inch thick, ( 1 1/2 pound each)
1 lb Italian sausage
1 med Onion, sliced
1 cup Herb stuffing mix
1 x Egg
1/4 cup Water
4 oz Pimientos, halved
8 oz Sliced mozzarella cheese
Method :
• Split the steaks, butterfly fashion, (split, but not all the way; open to one large piece).
• Pound steak with mallet or edge of heavy plate. Cook the sausage in a large skillet; drain well. In the same skillet, saute the onion; lift out with a slotted spoon; place onion on steaks.
Add stuffing mix, egg and water to skillet; mix well; spread over steaks. Remove 1 slice cheese from package; slice lengthwise. Place half of cheese strips and half of the pimeintos along one edges of the steak. Place sausage on pimientos.
Starting at the end, roll up each steak, jell-roll fashion. Repeat with second steak. Tie rolls every two inches. Place in a shallow baking pan; pour 3/4 cup water over rills. Bake in 350 F. oven for 40 minutes, basting occasionally.
• Sprinkle reserved chopped cheese over rolls. Bake 10 minutes longer or until cheese melts. Remove strings; slice.
• To Freeze: Wrap uncooked rolls in foil; label with
finishing instructions and freeze. To bake frozen rolls; unwrap; place in baking pan. Pour 3/4 cup water over. Bake in 350 F. oven for 1 hour and 40 minutes, basting occasionally. Sprinke cheese on top; bake for 10 minutes longer.
 

Braised Baked Potatoes( Patate Brasate Al
Forno)

Yield > 4
Keys : Tubers Root Vegetable Italian Italy European Mediterranean
Ingredients :
1 lrg onion coarsely chopped
750 gm waxy potatoes peeled and cut into 5mm slices
1/2 tbl each chopped fresh basil sage chives and parsley
250 gm ripe tomatoes coarsely chopped
1 x salt and freshly ground pepper
3 tbl extra virgin olive oil
Method :
• Preheat the oven to 240C/475F/Gas 9.
Put all the ingredients into a roasting pan and mix together with your hands.
• Bake for about 1 hour until the potatoes are cooked.
• This is a peasant meal made in the country when
everyone is busy and no one has time to cook. lt is just thrown into the oven without a lot of care but funnily enough it is this that gves the perfect taste to the dish. You can eat it by itself or serve it with any roasted meat.
• Serves 4
 

Braised Beef with Rosemary
Yield > 1
Keys : Meats Herbs Italian Italy European Mediterranean

Ingredients :
50 gm streaky bacon finely diced 1 clv garlic chopped 

grated rind 1/2 lemon
1 x salt pepper
1/2 tsp dried rosemary
750 gm sirloin of beef
50 gm flour
4 tbl olive oil
3 x onions sliced
150 ml red wine
150 ml water
1 tbl tomato puree
1 tbl single cream
1 x tomato quartered
sprigs parsley
Method :
• Mix the bacon garlic lemon rind salt pepper and
rosemary.
• Rub into the meat.
• Cover the joint and put in the refrigerator for about 3 hours to absorb the flavours.
• Dust the meat with half the flour.
• Heat the oil in a braising pan and fry the onions until they are golden yellow.
• Add the meat and fry on all sides until brown about 10 minutes.
• Add the wine and water stirring up any residue sticking to the pan.
• Cover and braise for 35 minutes over a low heat.
• Remove the meat from the pan place on a hot dish cover and keep warm.
• To make the sauce stir up the pan juices and sieve them into a saucepan.
• Bring to the boil.
• Mix the remaining flour with a little cold water and the tomato puree and add to the sauce.
• Bring to the boil then simmer for 5 minutes over a low heat.
• Season with salt and pepper.
• Stir in the cream.
• Garnish the meat with tomato quarters and parsley and serve the sauce separately.
 

Braised Cavolo Nero
Yield > 6
Keys : Italian Italy European Mediterranean
Ingredients :
6 x heads cavolo nero
sea salt and freshly ground black pepper
3 tbl olive oil
2 clv garlic peeled and finely sliced
extra virgin olive oil
Method :
• Remove the tough centre stems from the cavolo nero leaves.
• Wash and blanch in boiling salted water for about 3 minutes.
• It is important not to overcook.
• Heat the olive oil in a heavy bottomed saucepan and gently fry the garlic.
• When it begins to colour add the blanched cavolo and season generously.
• Cook together to blend the garlic with the cavolo about 5 minutes.
• Remove from the heat pour over extra virgin olive oil and serve.
• Serves 6
 

Braised Field and Wild Mushrooms (Funghi Brasati)
Yield > 6
Keys : Italian Italy European Mediterranean

Ingredients :
100 gm dried porcini mushrooms reconstituted (qv)
675 gm medium flat field mushrooms thickly sliced
5 tbl olive oil
3 clv garlic peeled and sliced
sea salt and freshly ground black pepper
2 tbl chopped basil marjoram or flat leaf parsley
1 x juice of 1 lemon

Method :
• Heat 4 tablespoons of the olive oil in a large heavy
bottomed pan until smoking.
• Add the sliced fresh mushrooms and fry stirring
constantly for 15-20 minutes or until the mushrooms have become very dark and soft.
• Remove and keep warm.
• Wipe clean the pan.
• Strain the porcini retaining their juices and rinse and squeeze dry.
• Heat the remaining olive oil in the pan and gently fry the garlic and porcini.
• When the garlic begins to colour pour the strained porcini juices into the pan and simmer until reduced to 2 tablespoons.
• Add the cooked mushrooms season with salt and pepper and stir to combine the flavours. Add the herbs and lemon juice and serve.
• Serves 6
 

Braised Stuffed Rabbit Legs with Walnuts
Yield > 4
Keys : Main Dish Rabbit Game Meats Nuts Italian Italy European Mediterranean
Ingredients :
4 x Rabbit legs
1/2 cup Walnuts
2 x Garlic cloves
1/4 cup Extra-virgin olive oil plus
4 tbl Extra-virgin olive oil
1 tsp Chopped fresh rosemary leaves
1 tbl Freshly-ground black pepper
2 med Red onions cut into 1" dice
1/4 cup Dried cherries
1/4 cup Dried apricots cut 1/8"
julienne
1 bot Prosecco wine
Method :
• Remove bones from rabbit legs and butterfly open.
• In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher's twine.
• In a 10- to 12-inch saute pan, heat 4 tablespoons oil until smoking. Place rabbit legs in pan and saute on all sides. When fully browned, add onions, cherries and apricots and saute until softened, about 6 to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook
50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add 1/4 cup water at a time.
• Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve.
• This recipe yields 4 servings.
• Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dried Cherries And Apricots".



Branzino Alla Zoni
Yield > 6 Servings
Keys : Seafood Italian Italy European Mediterranean

Ingredients :
3 lb Red snapper filets
1 1/2 cup Sliced mushrooms
4 tbl Butter
1/3 cup Dry white wine or Vermouth
1/3 cup Lemon juice
2 tbl Chopped parsley
1 pch Cinnamon
GARNISH
2 tbl Toasted pine nuts
2 x Oranges, peeled, cut into halves and sliced
Method :
• 1. Saute snapper filets and mushrooms in butter until half done.
• 2. Add wine and lemon juice and cook a bit longer. Toss in remaining ingredients and cover for a minute or so.
• 3. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top.
• GENOA
• LUGANA/ THE EYRIE, CHARDONNAY 76



Bread and Tomato Soup with Olive Oil -
Jeff Smith

Yield > 12 Servings
Keys : Soups Stews Italian Italy European Mediterranean
Ingredients :
1/2 lb Italian bread, dried overnight
1 1/2 cup Tomato, chopped
8 cup Chicken stock
Salt and pepper, to taste
1 med Onion, chopped fine garnishes
2 cl Garlic, crushed
Extra virgin olive oil, driz
1 1/2 tbl Fresh sage, chopped
Grated parmesan cheese
2 cup Fresh tomato sauce
Method :
• Cut the bread into
1" pieces and place on a sheet pan. Allow to dry overnight.
Place the chicken stock, onion, and garlic in a 6 quart pot.
Cover and simmer gently for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes.
 

Bread Crostini
 
Yield > 36 bites
Keys : Breads Bake Party Italian Italian Italy European Mediterranean
Ingredients :
12 slc white bread
30 gm butter
TOPPING:
50 gm butter
2 tbl flour, plain
1 cup milk
3 tbl parmesan cheese
salt, pepper
1 x egg yolks
100 gm mushrooms
3 x anchovy fillets
TO GARNISH:
1/4 cup Parmesan cheese
50 gm anchovy fillets
6 x olives, black
1/4 x red capsicum
Method :
• Cut crusts from bread. Brush each side with melted
butter and place on a tray and in a moderate oven for 10 minutes or until golden brown, remove and allow to cool.
• Make the topping: Finely dice mushrooms and anchovy fillets.
• Melt butter in a saucepan, add flour and cook 1 minute, add milk and stir until mixture is thick and smooth. Remove from heat, add grated cheese, mushrooms, anchovy paste, egg yolk and seasoning. Stir well to combine.
• Spread teaspoons full of mixture onto toasted bread and sprinkle with extra parmesan. Garnish with olive, capsicum strips and anchovy pieces. Bake in a hot oven for 5-7 minutes.
• Starter for dinner parties.
• Can be made ahead and reheated in the oven as
required.



Bread Pizza
Yield > 1 Servings
Keys : Italian Italy European Mediterranean
Ingredients :
1 x White Bread Slice
Ketchup
1 x Hot Dog
1 pch Oregano
1 x American Cheese Slice
Method :
• Spread Ketchup on Bread, drop on a pinch or two of Oregano. Place one slice of American Cheese on top. Cut Hot Dog into little round pieces 1/8 to 1/4 inch , and place 5 or 6 pieces per slice of bread. Bake in toaster oven until the cheese melts.
 

Breadcrumbs, Plain and Italian Style
Yield > 1
Keys : Italian Italy European Mediterranean Italian
Ingredients :
3 cup crumbs
2 tbl dry milk
1 tbl brown sugar
1 dsh salt & pepper
1 tbl dried parsley
2 tsp onion powder
1 tsp garlic powder
Method :
• And 1 Tbsp Italian seasoning if you want the Italian flavor for the crumbs Also, if you want a slightly more moist texture, add 1 Tbsp 100% pure virgin olive oil
• I "save" in an airtight container, all the crusts from my loaves of bread, especially the wheat!
• I dry them in the oven, on a low temp. and then grind them with one of those old fashioned food grinders. Of course, there are electric ones to use now, but I like the "action" on the old grinders. Add to crumbs: (to make approx. 1 qt.)
• Toss bread crumbs with other ingredients.
 

Breadmaker Italian Bread
Yield > 12 servings
Keys : Breads Machine Italian Italy European Mediterranean
Ingredients :
1 1/4 cup Water
1 1/2 tsp Salt
2 tbl Olive oil
3 1/4 cup Bread flour
1/4 cup Italian Bread improver, King Arthur brand
2 tsp Yeast
Method :
• Place ingredients in your breadmaker according to
manufacturer's suggestions.
• Select the dough cycle. When finished, place the dough on lightly floured board. Punch down. Flatten out slightly and with wet hands, pat water on the top of the dough. Dry your hands and roll the dough in a jelly roll fashion. Place the dough
on a floured peel or directly onto a heavy, dark, baking sheet.
Let rise 35-40 mins.
• Preheat oven to 350F. Bake for about 20 mins.
• Let cool completely before slicing.



Breadsticks Italiano
Yield > 8 Servings
Keys : Breads

Ingredients :
1/2 cup Butter
1/4 cup Parmesan, grated
1 tsp Garlic salt
1 tbl Chives, chopped
1/2 tsp Basil, dried
11 oz Breadsticks, canned
Method :
• Soften butter. Preheat oven to 350. Combine all
ingredients except breadsticks; mix well. Separate dough into 1 section per serving. Unroll dough; cut each strip in half.
Place dough on cookie sheet according to package directions.
Spread lightly with butter mixture. Bake for 15-18 minutes, or until lightly browned. Serve with remaining butter mixture.



Breakfast Lasagna
Yield > 1
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
1 pkt lasagna noodles
1 lb ricotta cheese
2 x eggs
6 tbl unsalted butter
6 tbl flour
3 cup milk
1/2 tsp dry mustard

1/4 tsp nutmeg
1 pch salt
2 tbl red wine
1 1/2 tsp tomato paste
1 tbl olive oil
4 x cloves garlic
1 lb cooked ham, thinly sliced
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshly grated
fresh parsley, chopped

Method :
• Prepare noodles according to package directions. Mix ricotta cheese with eggs.
• Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk.
Cook slowly until sauce is smooth and thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
• In small pan, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2
lasagna pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle
with parsley. Bake at 350F for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
• Western New York State several years ago. It won a prize in a Lasagna contest sponsored in the same area in 1984 or thereabouts.


Breaking Out of the Pasta Rut
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
Method :
• Pasta is the savior of busy cooks. When we can't think of anything else, there's always that jar of red
sauce. Within a few minutes, we've boiled the pasta, heated the sauce, and thrown in whatever was lurking in the refrigerator that looked good. Sprinkle with Parmesan and we're done.
• While this meal is handy, I'm tired of it. Making the same thing repeatedly bores me, even when it
meets my criteria for an incredibly quick meal.
• If you feel the same way, here are some ways to break out of your rut, without spending any extra time on the sauce. First, choose your sauce base: canned spaghetti sauce, prepared Alfredo sauce, olive oil, or fresh tomatoes.
• Then, try one of the combinations below.
• The premise is simple: add a few exciting things to the base so that that your dish tastes good enough
to make again, and good enough to make for company.
• Some of these combinations are deceptively simple and surprisingly luscious.
• I made the tuna and olive oil dish for my skeptical husband, and together, we finished the whole bowl.
The anchovy pasta has been a family favorite for years.
• 1. Spaghetti Sauce Base
• Saute these items below in a pan, then add the sauce: sausage slices, browned with sliced red peppers and onions mushrooms (a variety is good) sauteed in butter and herbs, preferably fresh sage
leftover sliced chicken breast sauteed quickly with onions or shallots. Add chopped green olives to taste.
• 2. Alfredo (white sauce) Base
• Today you can purchase respectable pre-prepared white sauces at the grocery store. Just heat the sauce over the stove, then throw in:
• smoked salmon pieces, capers, and dill peas and chopped pancetta or ham a few twists of lemon peel, a squeeze of lemon juice, and cooked shrimp.

• 3. Olive Oil Base
• This one is so easy, it's ridiculous. You can make just about anything with the triumvirate of olive oil,
garlic and Parmesan. You can even leave it at that, for a classic Italian dish. Or, saute minced garlic over low heat, then add:
a can of anchovies, smash them, then toss sauce with pasta and 1/4 cup of chopped parsley.
• a can of tuna, capers and chopped parsley.
• chopped arugula, spinach or chard (tough stems discarded). Toss pasta with Parmesan cheese.
• chopped cooked broccoli.
• Toss with Parmesan, bacon bits and hot red pepper flakes.
• 4. Fresh or Canned Tomato Base
• Start with a saute of:
olive oil and diced zucchini, then a clove or two of garlic, minced. Throw in tomatoes and heat. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, dried herbs, and a can of chickpeas. Add chopped fresh basil and toss.
• olive oil and garlic, add a can of tomatoes, then 1 lb. shrimp. Toss in herbs such as fresh basil and
parsley, and sprinkle pasta with Parmesan cheese.
 

Brenda Vaccaro's Terrific Italian Sausage
Yield > 1
Keys : Italian Italy European Mediterranean Italian Hot
Ingredients :
1 lb Italian sausage
salt for skillet
2 tbl top grade olive oil
1 x yellow onion, peeled, chop
3 lrg red, green or yellow pepper, diced
8 x Italian plum tomatoes, to 10
salt to taste
fresh ground pepper to taste
1 x lemon, cut
Method :
• Separate sausage into individual links. Spread thin layer of salt evenly on bottom of large iron skillet; heat over high flame. Add sausage, reduce heat, and cook slowly until sausage are brown and crisp on all sides. In separate skillet, heat olive oil. Add onion and pepper; cook over low heat, stirring.
• Cut and seed tomatoes; press through sieve. Add to
skillet and peppers. Cook over moderate heat, stirring until thickened and nicely colored. Season to taste with salt and pepper. Drain cook hot sausage on absorbent paper; removing excess salt and grease. Squeeze lemon juice over sausage.
Serve sauce hot on the side, or spoon over sausage.
• NOTE: Brenda's speciality can be more
pungent if made with pressed garlic or herbs such as basil, oregano or Italian parsley. Include 3 to 4 crumble strips of bacon (optional) in the dish.



Broccoli and Noodles Parmesan
Yield > 8
Keys : Pasta Cheese Vegetables Italian Italy European Mediterranean
Ingredients :
1 1/2 lb broccoli
2 tbl butter or margarine
1/2 cup chopped onion
1 med clove garlic, minced
1 can campbell's soup *
1/2 tsp dried basil leaf, crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese, grated
1 cup sour cream
5 cup cooked wide egg noodles
***
Method :
• * 10-3/4 Condensed Cream of Mushroom
** Shredded
*** 5 cups BEFORE cooking Cut broccoli into bite-size pieces.
In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander.
• In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted.
Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F for 30 mins or until bubbly.
 

Broccoli and Shrimp Soup
Yield > 8
Keys : Low Calorie Fat Free Diet Fish Seafood Soups Stews Italian Italy European Mediterranean Warm

Ingredients :
2 tbl extra virgin olive oil or as needed
3 lrg baking (Idaho) potatoes peeled and cubed (1/2-in)
2 x 8 oz leeks with pale greens washed, finely
chopped
4 x scallions with greens finely chopped
or 2 spring onions
4 x fresh bay leaves or double if dried
Salt and freshly ground black pepper
4 qt Vegetable Broth or water hot
1/2 tsp peperoncino (crushed red pepper)
8 oz broccoli (1 branch) or to taste
1/2 cup long-grain rice
1 lb small shrimp (about 40)
shelled and deveined
1/2 cup Italian parsley chopped
1/4 cup freshly grated Pecorino
Romano cheese
Method :
• In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes.
Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark. Stir in the leeks, scallions, and bay leaves.
Season them lightly with salt and pepper and cook, stirring, until the leeks are wilted, 2 to 3 minutes. Add the broth and peperoncino and bring to a boil, scraping up the bits of potato from the bottom. Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Simmer,
uncovered, until the potatoes begin to fall apart, about 40 minutes.
• Meanwhile, prepare the broccoli. Trim off and discard the ends of the stalks and any large leaves. Cut off the tops and cut them into florets no larger than 1/2 inch. Peel the stalks and cut them into 1/2-inch cubes.
• Add the broccoli to the soup and simmer for another 15 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)
• Stir in the rice and cook for 10 minutes, stirring
occasionally. Add the shrimp, bring to a boil, and remove the pot from the heat.
• Remove the bay leaves. Stir the parsley into the soup and check the seasoning. Serve in warm soup bowls, sprinkled with the grated cheese.
• Description: "Minestra di Broccoli e Gamberi"
• NOTES : Lidia says: "I don't usually add cheese to
seafood pasta and soup dishes, but in this minestra the flavor of good Pecorino Romano is complementary. Do not be concerned with the broccoli losing its bright green color; it
really tastes better this way." We made the soup WITHOUT shrimp. It took me about 1 hour 10 mins or so, timing the additions. We didn't really notice the rice - even tho the rice didn't fall apart (bisque) - a full protein soup! Tasty and thick.
creamy without cream.



Broccoli Frittata
 
Yield > 2 Servings
Keys : Cheese Eggs Rice Italian Italy European Mediterranean
Ingredients :
2 1/2 tbl Onion, chopped
1 pkt Frozen chopped broccoli, cooked and drained
2 1/2 tbl Parmesan cheese
1/4 cup Milk
1/2 cup Mozzarella, shredded
2 tbl Butter
1 sm Garlic clove, crushed
1 cup Rice, cooked
2 x Eggs, slightly beaten
1/2 tsp Salt
Pepper
Method :
• Saute onion in butter until tender. Do not brown. Add broccoli, garlic, rice and parmesan, mix well. Combine eggs, milk and seasonings. Stir into rice mixture. Turn into wellbuttered shallow 1 quart casserole. Top with mozzarella cheese. Bake at 350 degrees for 20-25 minutes until set.


Broccoli Italiano
Yield > 8
Keys : Diabetic Special Diets Side Dish Vegetables
Ingredients :
1 lb fresh broccoli florets (or thawed frozen)
1/4 cup fat-free Italian salad dressing
Method :
• Place broccoli florets in steamer basket above 2 inches boiling water. Cover and steam 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.
• Remove from steam and place broccoli in serving dish. Drizzle with Italian dressing and toss to coat. Serve immediately.
• This recipe yields 8 servings.
• Serving size: 1/2 cup.
• Comments: Italian dressing gives a nice zing to broccoli that's cooked just right tender, but still a little crisp!


Broccoli Soup with Tubettini
Yield > 5
Keys : Soups Italian Italy European Mediterranean
Ingredients :
1 tsp olive oil
olive oil spray
1/4 cup minced red onion
1/4 cup minced celery

2 cup bunch of broccoli chopped
1/4 cup diced red bell pepper
1 cup chopped green beans (bite size)
3 cup defatted low-sodium
vegetable broth preferably fresh
1/2 tbl minced fresh sage
1/4 tsp coarse salt
1/8 tsp pepper
1 pch red pepper flakes
1/4 cup tubettini (tiny tubular pasta)
15 oz canned cannelini beans rinsed
1 tbl chopped fresh herb(s) (basil, thyme and/or
oregano)
4 tsp freshly grated Parmesan

Method :
• 1. Spray a heavy 3 to 4-quart pot. Add olive oil and heat over medium-low heat. Add onion and celery and cook, stirring frequently, until vegetables are limp, 4 minutes (to develop flavor; add a tablespoon of broth to prevent scorching, if necessary). Add broccoli, bell pepper, beans, broth, sage, sage and pepper and red pepper flkaes. Bring to a boil.
• 2. Add tubettini; bring to a boil. Reduce heat to medium high and cook, uncovered, until the pasta is barely al dente, about 7 minutes. Add beans and herbs; continue cooking until pasta is cooked, about 5 minutes. Reduce heat to lowest setting; cover and keep warm before serving or serve immediately. Transfer to bowls; sprinkle each with 1 tsp
parmesan cheese and serve with crusty bread.
• TIP - I make broth in 1-quart batches from vegetable trimmings: carrot, leek/scallion greens, celery, green-bean tips, asparagus ends, etc. I add tomatoes, better than bouillon mushroom base, garlic, parsley, thyme, bay, dill, fennel seed,
peppercorns; steep until flavorful. Strain. The broth varies depending on the scraps and season. -pat
• Yield: 5 cups
• NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to create a light, nourishing soup that can be prepared in less than 30 minutes. REVIEW: Easy to prepare soup; light. The taste depends on the quality of the broth (see tip). Suggest slowly sweating the onion and celery to develop more flavor.


Broccoli Stuffed Shells
Yield > 6
Keys : Low Calorie Fat Free Diet Italian Italy European Mediterranean
Ingredients :
1/4 cup vegetable broth
1 cup mushrooms, chopped
1/2 cup onions, chopped
2 x cloves garlic, minced
1 tbl fresh oregano, minced
1 tbl fresh basil, minced
2 cup nonfat ricotta cheese
2 1/4 cup broccoli, chopped, steamed

3 x egg whites, lightly beaten
18 x jumbo pasta shell, cooked al dente and
2 cup tomato sauce fresh ground black pepper
to taste

Method :
• Place broth in skillet over medium heat. Add mushrooms, onions, and garlic.
• Cook, stirring, for 5 minutes or until lightly browned.
• Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites.
• Preheat oven to 350F.
• Stuff drained shells with ricotta-broccoli mixture.
• Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
• Arrange shells over sauce. Top with remaining sauce.
• Bake for 30 minutes or until shells are hot. Top with black pepper to taste


Brociolone
Yield > 4 Servings
Keys : Meats Italian Italy European Mediterranean
Ingredients :
TOMATO SAUCE
1 med Carrot, minced
1 med Onion, minced
1 x Celery, stalk, minced
1 tsp Garlic, minced
1 tsp Thyme
1 tsp Oregano
1 x Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
STUFFING
1/2 cup Crumbs, bread
1 tbl Parsley, minced
1 tsp Garlic, minced
1/2 tsp Oregano
1 tbl Cheese, Romano, grated
1 tbl Cheese, Parmesan, grated
2 lrg Eggs, hard-boiled, chopped
2 tbl Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
ASSEMBLY

8 slc Veal
1/4 cup Oil, olive

Method :
• Tomato Sauce: =
• Heat the oil in a pan and add the carrot, onion, celery and garlic.
• Cook for 8 minutes over moderately low heat.
• Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
• Stuffing: =
• Combine ingredients, blending with your hands.
• Assembly: =
• Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick.
• Heat the oil, then brown the veal rolls, pouring off the fat.
• Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.


Broiled Italian Meatballs
Yield > 1 servings
Keys : Italian Italy European Mediterranean
Ingredients :
1 lrg Onion
1 lb Ground round
1/3 cup Plain dry bread crumbs
1/3 cup Grated Parmesan cheese
1/3 cup Evaporated skim milk
1 x Egg
1 1/2 tsp Dried Italian herb seasoning
1 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Ground black pepper
Vegetable oil spray
Method :
• Peel and chop onion. In medium bowl, combine chopped onion, ground round, bread crumbs, Parmesan cheese, milk, egg, Italian herb seasoning, garlic powder, salt, and pepper.
With clean, dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them.
With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1 3/4 inches in diameter. When you're finished rolling the meatballs, wash and dry your hands. Place oven
rack 7 inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Spray broiler pan or baking pan with vegetable oil spray. (Make sure you are far away from the broiler while spraying.) Arrange meatballs in sprayed pan in 3
rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. Using oven mitts, remove pan from broiler. With tongs, turn meatballs over. Return pan to broiler.
Broil 5 minutes longer. Using oven mitts, remove pan rom broiler.
• Cook's note: You can serve these meatballs plain, or spoon them into a large nonstick skillet with one half the recipe for Basic Tomato Sauce. Place the skillet over medium heat and warm 2 minutes, or until hot.
 

Brothers' Scampi
Yield > 2 Servings
Keys : Shellfish Seafood Italian Italy European Mediterranean
Ingredients :
1 lb De-tailed, butterfly Shrimp
1 stk margarine
1 tbl Olive oil
4 x Cloves minced garlic
1 1/2 tbl Flour
3/4 cup Chicken broth
1 x Juiced lemon
1/4 cup Chicken broth

1/2 cup Dry white wine
Flakes parsley

Method :
• Remove shells & tails from shrimp. Butterfly them. In pan, heat up margarine & oil & garlic until bobbly. Add shrimp & fry for a short while.
• Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When shrimp are ready, add flour/broth to pan.
The gradually add the remaining chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real lemon), and wine.
Sprinkle with parsley flakes before serving over rice.



Brown-Sugar Hot Chocolate

Yield > 4
Keys : Beverages Drinks Jaw Italian Italy European Mediterranean
Ingredients :
3 sqr , (1 oz each) unsweetened chocolate
1/3 cup water
1 qt milk, heated (4 cups)
3/4 cup packed brown sugar
1/8 tsp salt
peppermint cane or stick for garnish
Method :
• Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken).,
Gradually whisk in milk, then sugar and salt until evenly blended.
• To serve: Reheat in a saucepan over medium-low heat or in microwave, stirring occasionally. Serve with peppermintcane stirrer.
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**
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