Cooking with Cathy's Recipes

Grilled Bananas and Ice Cream

2011-10-20T08:00:00.001-04:00

INGREDIENTS

1/3 cup butter

1/3 cup maple syrup

1/3 cup heavy cream

¾ cup chopped pecans

Fresh mint

4-6 bananas

Vanilla ice bream

DIRECTIONS

Heat butter, syrup and heavy cream in a saucepan.
Bring to a boil and reduce heat and simmer for 5-10 minutes until thick. Stir in pecans.
Cook the whole bananas in their skins on a hot grill for 4-5 minutes, turning until the skins are blackened.
Peel bananas.
Serve peeled bananas with a scoop of vanilla ice cream and sauce.

Grilled Vegetables

2011-10-18T08:00:00.002-04:00

INGREDIENTS

6 baby eggplant, cut in half

4 zucchini, cut lengthwise

2 red onion, thickly sliced

3 Beefsteak tomatoes, thickly sliced

Large mushrooms

Asparagus

Carrots, with roots

Small Mozzarella balls

Salt and pepper

Balsamic vinegar

Basil

Basting mixture:

1 stick butter

2 teaspoons olive oil

2 cloves garlic, chopped

4 tablespoons dry white wine

DIRECTIONS

Cut vegetables. Season with salt and pepper
Melt butter with oil and garlic until heated through.
Remove from heat and stir in wine.
Brush all vegetables with basting mixture.
Place vegetables on oiled grill rack.
Grill for 15-20 minutes on medium heat, turning over twice.
Transfer vegetables to a large platter.
Drizzle vegetables with balsamic vinegar and sprinkle with fresh basil. Top with mozzarella balls.

Grilled Salmon with Crabmeat Stuffing

2011-10-13T08:00:00.001-04:00

INGREDIENTS

Non-stick spray

2 pounds salmon, skin removed

¼ cup olive oil

Salt and pepper

Paprika

½ stick butter, melted

¾ cup Italian breadcrumbs

¼ cup tomatoes, diced

1 -16oz can crabmeat

1-2 cloves garlic, crushed

¼ cup capers, rinsed

Cooking twine

Sauce

4-6 lemons, squeezed

1 cup white wine

½ stick butter

DIRECTIONS

Melt butter in pan then remove from heat. Stir in breadcrumbs, tomatoes, crabmeat, garlic and capers. Mix well to combine.
Place salmon on work surface.
Spread crabmeat mixture on top of salmon in a thin layer.
Tightly roll salmon, jelly roll style, tying every ¼ inch with cooking twine.
Brush entire salmon surface with olive oil. Season with salt and pepper.
Place salmon roll on top of a grill pan that has been sprayed with non-stick cooking spray. Grill until done.
Remove from heat and let rest before slicing.
Melt butter and add lemon juice and wine. Drizzle over salmon slices.

Sparkling Raspberry Lemonade

2011-10-11T08:00:00.001-04:00

INGREDIENTS

2 -10oz packages frozen raspberries in syrup, thawed

1 can frozen pink lemonade, thawed

1 can frozen raspberry juice cocktail concentrate, thawed

6 cups water

4 cans lemon-lime beverage

1 lemon, sliced thinly

DIRECTIONS

Spoon raspberries with syrup into ice cube trays. Freeze about 3 hours until firm.
In a large container mix lemonade, raspberry juice and water.
Stir carbonated beverage into lemonade.
Place raspberry ice cubes into glass.
Pour lemonade over ice. Garnish with lemon slices.

Grilled Watermelon Salad

2011-10-06T08:00:00.003-04:00

INGREDIENTS

Tomato Mixture

½ cup diced tomato

½ cup diced yellow tomato

¼ cup Kalamata olives, pitted and halved

¼ cup sliced scallions

½ cup white wine vinegar

2 tablespoons shallots, minced

1 teaspoon Dijon mustard

¼ cup olive oil

Salt and pepper to taste

Salad

4-6 watermelon wedges, sliced ½ inch thick

20-24 large shrimp, peeled and deveined with tails on

Olive oil

Salt and pepper

DIRECTIONS

Combine tomatoes, olives and scallions in bowl.
Whisk together vinegar, shallots, Dijon mustard and oil in a bowl. Season with salt and pepper.
Pour over tomatoes, mix, and set aside.
Brush shrimp with olive oil, salt and pepper.
Heat a grill pan and grill watermelon and shrimp until melon is marked and shrimp are pink (~ 2 minutes per side).
Place watermelon on individual plates. Top each piece with 4-6 shrimp and tomato mixture.

Gazpacho Soup

2011-10-04T08:00:00.002-04:00

INGREDIENTS

2 ½ cups tomato juice

1 cup peeled, seeded, finely chopped fresh tomatoes

½ cup finely chopped celery

½ cup finely chopped red bell pepper

½ cup chopped green onion

3 tablespoons white wine vinegar

2 tablespoons extra virgin olive oil

1 clove garlic, minced

2 teaspoons chopped parsley

½ teaspoon salt

½ teaspoon pepper

½ teaspoon Worcestershire sauce

Croutons

Sour cream

DIRECTIONS

Combine all ingredients except croutons and sour cream into a glass bowl.
Chill soup before serving.
To serve, ladle soup into bowls and top with a dollop of sour cream and croutons.

Watermelon/Mozzarella and Prosciutto

2011-09-29T08:00:00.001-04:00

INGREDIENTS

10 bite-size of watermelon, rinds removed

10 bite-size pieces of Prosciutto

10 bite-size pieces of fresh Mozzarella slices

Salt and pepper

¼ cup olive oil

Juice from 1 lemon

DIRECTIONS

Arrange watermelon pieces on platter. Top each piece of watermelon with one piece of mozzarella and one piece of prosciutto.
Combine olive oil, lemon juice, salt, and pepper.
Drizzle over watermelon.
Put a toothpick in each piece.

Lamb Burgers

2011-09-27T08:00:00.001-04:00

INGREDIENTS

2 pounds lean ground lamb

1 small onion, chopped

½ cup pine nuts

4 tablespoons chopped fresh mint

1 teaspoon ground cumin

2 tablespoons chopped fresh coriander

Pinch of chili pepper

2 cloves garlic, crushed

Salt and pepper

Pita breads

Feta cheese, chopped

Salad greens, chopped

Tomatoes, chopped

SAUCE

1 cup Greek yogurt

½ teaspoon mint, chopped

Lemon wedges

1 clove garlic

DIRECTIONS

Place the ground lamb, onion, pine nuts, fresh mint, cumin, coriander, chili pepper, one garlic clove, salt, and pepper in a large bowl. Mix together until thoroughly combined.
Divide into 8 burgers. *You can also shape ground lamb mixture into logs and thread onto wooden skewers that have been soaked in cold water and dried.
Chill in refrigerator for 30 minutes.
Grill burgers over hot coals for 4 minutes on each side, turning only once until the juices run clear.
Warm the pita bread on grill.
Line the pita bread with salad greens and tomatoes and top with cooked burger. Sprinkle with crumbled feta.
Combine the yogurt, mint, and garlic. Drizzle over burger and top with a squeeze of lemon.

Olive Burger

2011-09-22T08:00:00.002-04:00

INGREDIENTS

2 pounds mixed ground round and ground sirloin

1 cup green olives with pimento, chopped

1 cup chopped white onion

½ cup chopped dill pickle

½ - ¾ cup mayonnaise

1 teaspoon hot sauce

Salt and pepper

2 teaspoons crushed garlic

1 teaspoon Worcestershire sauce

8 pieces Swiss cheese

8 large hamburger buns

*Optional: lettuce, tomato, ketchup, mustard

DIRECTIONS

Combine meat, salt, pepper, ½ cup onion, crushed garlic and Worcester sauce. Form into 8, ¼ pound patties.
Grill 8-10 minutes, turning only once.
While burgers are cooking, combine olives, remaining ½ cup of onions, pickles, hot sauce, salt, pepper and mayonnaise.
When patties are almost done, melt a piece of cheese on each burger. Remove and place burger on bottom piece of bun.
Put olive mixture on top of melted cheese.
If you like, add lettuce, tomato, ketchup and mustard to burger and place top of bun on top of all.

Orange and Fennel Salad

2011-09-20T08:00:00.001-04:00

INGREDIENTS

3 navel oranges, peeled and sliced

3 tablespoons chopped almonds, toasted

¼ cup sliced fennel, chop the fronds

¼ cup black olives, pitted and halved

2 tablespoons fresh chopped parsley

1-2 tablespoons White Balsamic vinegar

1-2 tablespoons olive oil

2 tablespoons honey

2 tablespoon red onion, minced

DIRECTIONS

Layer oranges in rows on a large platter. Scatter fennel on top, then red onion.
Toss almonds, olives, parsley, vinegar, oil and honey.
Drizzle dressing over oranges and sprinkle with chopped fronds.

Mushroom Salad

2011-09-15T08:00:00.001-04:00

INGREDIENTS

1 pound large mushrooms

1 ½ tablespoons lemon juice

½ pound of Parmigiano Reggiano cheese, shaved

½ cup olive oil

Basil and parsley, chopped

Sea salt and pepper

DIRECTIONS

Slice mushrooms very thinly.
Put mushrooms in a large, flat platter.
Drizzle with lemon juice.
Shave cheese on top using a vegetable peeler.
Drizzle with olive oil and season with salt and pepper. Sprinkle with basil and parsley.

Eggplant Rollatini

2011-09-13T08:00:00.001-04:00

INGREDIENTS

3 eggplants cut lengthwise, ½ inch thick

2 cups Italian breadcrumbs

Salt and pepper

Eggs

Oil for frying

Mozzarella cheese, shredded

Italian tomato sauce

PASTA

2 pounds Angel Hair pasta

½ cup olive oil

4-5 garlic cloves

2 cups fresh basil

½ cup grated Romano cheese

Salt and pepper

¼ cup toasted pine nuts

DIRECTIONS

Mix breadcrumbs with cheese, parsley, salt, and pepper in a shallow dish.
Scramble eggs in a shallow dish and heat oil in pan.
Dredge 1 piece of eggplant in eggs, one at a time, and then in breadcrumbs.
Fry each piece on both sides. Drain on paper towels.
Meanwhile, cook pasta according to package directions. Toss cooked pasta with a little olive oil.
In a food processor, pulse basil and pine nuts. Add oil slowly. Season with salt and pepper then mix in cheese.
Toss cooked pasta really well with pesto.
Take one piece of fried eggplant and put a small amount of pasta in the middle and roll up. Continue to do for all eggplant slices.
Place in a baking dish and pour sauce on top. Sprinkle with shredded Mozzarella cheese.
Bake for 20-25 minutes at 350°.

Romaine Salad with Buttermilk Dressing

2011-09-08T08:00:00.001-04:00

INGREDIENTS

¼- ½ cup buttermilk

3 tablespoons Parmesan cheese

2 tablespoons mayonnaise

2 tablespoons White Balsamic vinegar

2 tablespoons chopped parsley

½ teaspoon Dijon mustard

¼ teaspoon Worcestershire sauce

¼ teaspoon hot sauce

Salt and pepper

8 cups Romaine lettuce

1 cup cherry tomatoes, halved

½ cup red onion, sliced

½ cup cucumbers, chopped

DRESSING

Whisk buttermilk, cheese, vinegar, parsley, Dijon mustard, Worcestershire sauce, and hot sauce in another bowl.

DIRECTIONS

Put lettuce, tomatoes, onion and cucumbers in a bowl.
Toss salad with dressing. Season with salt and pepper.

Pasta Primavera

2011-09-06T08:00:00.002-04:00

INGREDIENTS

1 pound pasta

3 carrots, peeled and sliced

2 medium zucchini, chopped into small pieces

2 squash, chopped in small pieces

1 onion, sliced

Olive oil

1 cup mushrooms, sliced

1 tablespoon Herbs de Provence

Salt and pepper

1 stick butter

2 cups whipping cream

1 ¼ cup Parmesan cheese

¼ cup chopped basil

DIRECTIONS

Roast vegetables with olive oil, Herbs de Provence, salt and pepper at 400° for 25-30 min until soft. Set aside.
Melt butter in sauté pan. Add whipping cream and heat through. Add cheese, stirring until smooth. Season with salt and pepper.
Add roasted vegetables and mix to coat evenly. Add basil.
Toss pasta into sauce. Serve with cheese.

Pasta Amatriciana

2011-09-01T08:00:00.001-04:00

INGREDIENTS

¼ cup olive oil

¼ pound pancetta, strips

3 cloves garlic, chopped

1 teaspoon red pepper flakes

28 oz can chopped tomatoes

Salt and pepper

3 tablespoons parsley, chopped

1 pound linguini pasta

Grated cheese

¼ cup white wine

1 stick of butter

1 onion, chopped

DIRECTIONS

In a sauté pan, heat oil and add pancetta strips, garlic, onions, and red pepper flakes. Add wine and cook a little longer.
Add the tomatoes. Bring to a boil to reduce and cook for at least 15 minutes. Add salt and pepper.
Add chopped parsley and butter.
When pasta is done, add right to the sauce along with grated cheese.
Serve with additional cheese.

Orzo with Vegetables

2011-08-30T08:00:00.001-04:00

INGREDIENTS

2 cups orzo pasta

1 cup grape tomatoes, halved

½ cup feta cheese, crumbled

½ cup red onion, chopped

½ cup Kalamata olives, pitted

¼ cup fresh basil, chopped

¾ cup marinated artichoke hearts, sliced

¼ cup sun dried tomatoes, chopped

¼ cup capers, rinsed

3 cups arugula

½ cup toasted pine nuts

Dressing

¼ cup fresh lemon juice

½ cup extra virgin olive oil

2 garlic cloves, chopped

1 teaspoon oregano

Salt and pepper to taste

DIRECTIONS

Make orzo according to package directions. Set aside to cool.
When orzo is cooled, transfer to a large bowl and add the remaining ingredients. Mix well.
In a small bowl, whisk together the dressing ingredients. Pour over salad mixture and toss to coat.
Adjust the seasoning according to taste.
Refrigerate for a couple of hours prior to serving.

Tiramisù with Biscotti (Typical Italian cake)

2011-08-10T08:00:00.012-04:00

INGREDIENTS:

200 g (7 oz) of Mascarpone Cheese, room temperature
* 1½ tbsp of sugar
* 1 fresh egg
* 200 g (7 oz) Borrelli Almond Biscotti (try all 4 flavors)
* 2/3 cup of Italian espresso coffee, cooled
* 1 oz of Marsala-typical Italian sweet liqueur (optional)
* Cocoa powder (for sprinkling on top)

DIRECTIONS:

Make one cup of espresso coffee. In a large bowl, beat the egg yolk together with sugar to combine them. In a separate bowl beat the Mascarpone Cheese until smooth with a wooden spoon, and then add it to the mixture. In a separate bowl beat the egg whites until stiff and add them to Mascarpone Cheese, egg yolk and sugar mixture, fold until just combined. Prepare a shallow dish to soak the Biscotti inside a mixture of Marsala liqueur and coffee until soft. Arrange a layer of Biscotti in a serving bowl, then put the cream mixture on top and sprinkle with the cocoa powder. Chill for a couple of hours in the refrigerator.

For a crunchy topping take an Almond Biscotti and roughly grind in your hands. Sprinkle on top of cake after the cocoa topping for a crunchy texture.

Thank you to our friends at Borrelli Gourmet Foods for providing us this recipe. Please go to www.borrelligourmetfoods.com for information on the wonderful products they produce.

Roasted Garlic Bread

2011-04-12T08:00:00.002-04:00

Serves: 6
Roasted garlic has a nice, mild flavor that is delicious with bread

INGREDIENTS
3 garlic heads, large
1/8 cup of olive oil
8 sage leaves
¼ cup butter, softened
½ cup sundried tomatoes
1 ½ tablespoons sea salt
1 baguette, toasted and cut into rounds

DIRECTIONS
Preheat oven to 400 degrees.
Cut off top inch of garlic heads; drizzle with olive oil and wrap tightly in foil. Put foil in pan and transfer to oven; Roast for one hour.
Remove from oven and let cool.
Squeeze garlic out of skins into bowl and mash with fork.
In small pan on stovetop sauté the sage leaves in olive oil until crisp. Remove from heat.
Spread softened butter on toast rounds; top with roasted garlic, sliced sundried tomatoes and sage. Sprinkle with sea salt and serve.

Prosciutto Wrapped Pork

2011-04-07T08:00:00.001-04:00

Serves: 4-6
The saltiness and flavor of the prosciutto really dresses up this pork chop recipe

INGREDIENTS
4 pork chops, boneless and center cut – ½ inch thick
1 teaspoon kosher salt
Black pepper
4 slices prosciutto
4 tablespoons olive oil
12 sage leaves
2 tablespoons capers, drained
1 tablespoon butter
1 lemon, zest and juice
2 garlic cloves, chopped
1 bag baby spinach leaves, (6 ounce size)

DIRECTIONS
Season pork chops with salt and pepper; wrap one slice of prosciutto around each chop.
On stovetop heat two tablespoons of olive oil in large skillet over high heat; add chops and cook until golden brown and cooked through – two to three minutes per side. Transfer to oven on low heat to keep warm while preparing sauce.
Add one tablespoon of oil to sauté pan; add sage leaves and sauté for one minute over medium high heat. Remove from heat.
Remove sage leaves and whisk in capers, butter, lemon juice and zest. Transfer sauce to a gravy boat.
Back in the same pan sauté garlic in one tablespoon of oil; add spinach and cook for two minutes. Season with salt and pepper.
Make a bed of spinach on serving dish; top spinach with pork chops. Ladle sauce on top of pork and enjoy.

Peach and Amaretti Cookie Bruschetta

2011-04-05T08:00:00.001-04:00

Serves: 6
The peach preserves give this bruschetta its fresh flavor

INGREDIENTS
1 baguette, large
½ cup olive oil
¼ cup butter, softened
¼ cup sugar
1 cup peach preserves
1 cup Amaretti cookies, crumbled
Powdered sugar

DIRECTIONS
Preheat oven to 425 degrees
Slice baguette into pieces; arrange on a baking sheet. Brush with olive oil.
Transfer to oven and bake until golden brown.
Remove from oven, transfer to dish and top with softened butter and sugar. Top with peach preserves and crumbled Amaretti cookies.
Sprinkle with powdered sugar and enjoy.

Pasta with Sausage, Fennel, Mushrooms, & Peas

2011-03-31T08:00:00.002-04:00

Serves: 4-6
The spicy sausage and vegetables gives this pasta dish great flavor

INGREDIENTS
4 tablespoons olive oil
1 pound Italian sausage, spicy with casings removed
1 fennel bulb, large, trimmed and thinly sliced (3 cups)
1 package mushrooms, sliced baby bella – 8 ounce size
4 large garlic cloves, chopped
1 tablespoon fennel seed
¾ cup peas, frozen
½ cup whipped cream
1 cup chicken broth, low salt – little more if needed
Salt and pepper
1 pound pasta shells
1 package of baby spinach leaves, 5 ounce size
½ cup Parmesan cheese, grated
Chopped fennel fronds

DIRECTIONS
In stovetop heat two tablespoons of olive oil in a large skillet; add sausage and sauté until golden brown; remove meat from pan and set aside
Heat up two tablespoons of olive oil; add fennel and sauté for a few minutes. Add mushrooms; sauté until all the liquid from the mushrooms evaporates, about five minutes.
Return sausage to pan with mushrooms, stir in peas and cook together about ten minutes. Add in garlic and fennel seed, stir for one minute.
Stir in whipped cream and one cup of chicken broth; bring to boil and cook until liquid is reduced and slightly thickened, two to three minutes.
Season sauce with salt and pepper.
In the meantime, cook pasta in boiling salted water on stovetop until al dente; firm but cooked.
Drain pasta and return to pot; add sausage mixture to pasta and toss until well blended. Add spinach and toss until spinach wilts.
Stir in Parmesan cheese and extra chicken broth if needed.
Upon serving sprinkle with fennel fronds and additional cheese if desired.

Bruschetta and Eggplant

2011-03-24T08:00:00.000-04:00

Serves: 4-6

The eggplant adds great texture and flavor to this bruschetta recipe

INGREDIENTS

6 -1/2 inch eggplant rounds

Salt and pepper for seasoning

4 tablespoons olive oil, plus a little extra

1 loaf Ciabatta bread

¼ cup marinara sauce, prepared

2 ounces goat cheese

1 cup mozzarella cheese, grated

1/3 cup basil, freshly chopped; plus six whole leaves for garnish

DIRECTIONS

Preheat oven to 400 degrees.

In large skillet on stovetop heat 2 tablespoons of olive oil over medium high heat. Season eggplant rounds with salt and pepper and sauté five minutes on each side. Remove from oil and drain on paper towel.

Cut Ciabatta loaf in half and brush insides with olive oil; sauté in skillet with olive oil one minute per side.

Remove from heat; transfer to baking sheet with sliced side of bread facing upwards.

Brush with ¾ cup of marinara sauce; crumble goat cheese on top. Add chopped basil and top with eggplant slices.

Mound grated mozzarella on top of eggplant slices and spoon remaining sauce over top.

Transfer baking sheet to oven and bake for twelve minutes until hot and bubbly.

Remove from oven; cut into pieces and garnish with basil leaves. Serve warm

Lemon Lush Napolean

2011-03-22T08:00:00.001-04:00

Serves: 4

This is a lovely variation of the popular French puffed pastry

INGREDIENTS

Wonton wrappers
2 tablespoons butter, melted
4 teaspoons sugar, coarse
1 ¾ cup plain yogurt, Greek style
¼ cup lemon curd
1 cup raspberries
1 cup blueberries
Powdered sugar

DIRECTIONS
Preheat oven to 325 degrees.
Place wonton wrappers on greased cookie sheet.
Lightly brush wrappers with melted butter using pastry brush; sprinkle with sugar. Turn on alternate side and repeat process.
Transfer to oven and bake for twelve to fourteen minutes rotating cookie sheet halfway through bake time.
Remove from oven and transfer to baking rack to cool.
In a medium bowl mix yogurt and lemon curd until blended.
On four separate plates arrange a layer of wonton wrappers; spread three tablespoons of yogurt mixture on each wrapper. Top with raspberries and blueberries.
Repeat one more layer per dish ending with wonton wrapper on top.
Sprinkle with powdered sugar and serve.

Chicken with Fennel and Tomatoes

2011-03-16T07:52:00.000-04:00

Serves: 4-6

The sweetness of the fennel and tomatoes gives added flavor to this chicken dish

INGREDIENTS
4 boneless, skinless chicken breasts
1/3 cup all purpose flour
2 eggs, beaten
1 1/3 cup Japanese bread crumbs (panko)
1 teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon pepper
6 tablespoons olive oil
¼ teaspoon red pepper flakes
2 fennel bulbs, thinly sliced (reserving fronds for garnish)
2 cups grape tomatoes, halved
4 garlic cloves, chopped
¼ teaspoon salt plus another ¼ teaspoon for fennel
¼ cup Parmesan cheese, shredded

DIRECTIONS
Using three separate mixing bowls, place flour in one, eggs in another and panko bread crumbs mixed with oregano and paprika in the third bowl.
Season both sides of chicken breasts with salt and pepper
Dredge chicken breasts in flour, then egg, then evenly coat with panko breadcrumb mixture.
On stovetop in large skillet over medium heat, add three tablespoons of olive oil; heat through. Add chicken breasts and sauté four minutes on each side; remove and keep warm.
In separate skillet heat remaining oil; add red pepper flakes and fennel. Sauté eight to nine minutes. Stir in tomatoes and garlic and sauté for three to four minutes; season with salt and pepper.
Transfer fennel and tomatoes to large serving platter and top with chicken breasts and Parmesan cheese shavings.
Garnish with fennel fronds, serve and enjoy!

Caprese Salad Napolean

2010-12-24T08:00:00.000-05:00

Ingredients

1 cup basil leaves

½ cup of olive oil

½ cup of white wine vinegar

¼ cup of honey

1 teaspoon of Dijon mustard

1/3 cup of heavy cream

3 large tomatoes--sliced

3 mozzarella balls--sliced

Directions

Salt and pepper with freshly ground black pepper

Blend basil, oil, vinegar, honey and mustard and add the cream

Start with a tomato slice, top with cheese and drizzle with dressing

Repeat two more times ending with tomato and dressing then garnish with chopped basil

Pasta with Eggplant

2010-12-22T09:42:00.000-05:00

Ingredients

2 eggplants

1 can of whole tomatoes

½ cup of olive oil

Pesto Sauce

3 cups of fresh basil

½ cups of pine nuts

Olive oil

½ cups of grated cheese

Salt and pepper

Red pepper ﬂakes

½ cups of toasted breadcrumbs

1 pound of pasta

Peel and cube the eggplant. Heat the olive oil and sauté the eggplant.

Add the tomatoes to the eggplant and continue to cook for about 15 minutes.

Place the basil in a food processor and chop.

Add the pine nuts garlic and cheese and start to add the olive oil until a nice consistency forms.

Set aside and boil your pasta. I like to use long thick linguini for this dish.

When the pasta is done, drain it, reserving about 2 cups of the hot liquid.

Add the pasta back to the pan and start to mix the pesto sauce into the pasta stirring until all the mixture is used.

If you need to add water at this time start to do it little by little.

When completed add the eggplant mixture on top with toasted breadcrumbs.

Serve with more grated cheese. Serve immediately.

Veal Piccata

2010-12-20T09:41:00.000-05:00

Ingredients

6 pieces of Veal Cutlets

¾ cup ﬂour seasoned with salt

and pepper

1cup chicken broth

1 tbls. cornstarch

1 lemon / sliced

¼ cup capers

1/2 cup artichoke hearts

1/2 cup of any wine

2 sticks of butter

Directions

Dredge veal in ﬂour.

Melt 1 stick of butter in sauté pan over medium heat.

Sauté veal until lightly brown, then place in a hot platter to keep warm.

Add 1 cup chicken broth mixed with 1 Tbsp. of cornstarch to sauce pan. Bring it to a boil and reduce heat, then add lemon

slices, capers, artichokes hearts and wine.

Continue stirring until sauce thickens and season with salt and pepper.

Turn off heat and add 1 stick of butter. The sauce will have a beautiful gloss to it.

Place veal on plates and spoon sauce over veal and sprinkle with chopped parsley.

Italian Milkshake

2010-12-17T08:00:00.001-05:00

Ingredients

2 cups Vanilla Ice Cream

1 ½ cups of lemon sorbet

¾ cup of lemon juice

2/3 cup of vodka (optional)

½ cup of Persecco (sparkling wine)

Place ice cream, sorbet, lemon juice, vodka and persecco into blender.

Blend until thick and creamy.

Place a small dollop of sorbet into each glass.

Serve with a spoon.

Lentine's Sweet Potato Cups

2010-12-15T08:00:00.001-05:00

Ingredients

Roasted or baked sweet potatoes

4 oranges

¼ cup of orange juice

3 teaspoons of brown sugar

1 teaspoon of cinnamon

Salt and pepper

Marshmallows

Directions

Roast your potatoes, and peel the skins off.

Start mashing them and add the remaining ingredients beat until nice and creamy.

Cut your oranges in half and hollow them out.

Fill each half with potato mixture bake in the oven on 350 degrees for 20 minutes.

Top each orange with one marshmallow and continue to bake for 5 minutes longer.

Serve each person an individual potato cup.

Green Beans with Tomato Sauce

2010-12-13T09:57:00.000-05:00

Ingredients

8 cups of fresh green beans

1 28 oz can of crushed tomato's

1 28 oz can of tomato sauce

1 onion slices

2 tablespoons of olive oil

1 tablespoon of sugar

1 clove of crushed garlic

salt and pepper

Directions

Place beans into a pot of boiling water, continue to boil for 4 minutes and drain.

Set the beans aside, sauté garlic and onions in olive oil.

Cook for about 5 minutes, add the cans of tomato's, sugar and salt and pepper.

Continue to cook for about 8 minutes, add the green beans continue until the beans are nice and crisp.

Polpette di Ricotta

2010-12-10T08:00:00.000-05:00

Ingredients

1 pound of fresh ricotta

1 cup of breadcrumbs

3/4 cup of grated cheese

Pinch of ground nutmeg and

cloves

3 eggs

Salt and pepper

Vegetable oil

Directions

The ﬁrst thing you are going to do is mix the eggs cheese and ricotta with your hands.

Add the breadcrumbs slowly then add the nutmeg-cloves-salt and pepper.

In the meantime, continue to blend the ricotta until it holds together.

Let the mixture sit for a few minutes until it absorbs the breadcrumbs.

Warm up the oil in a frying pan, form the patties and fry on both sides until lightly

golden brown.

Drain on paper towel and eat at room temperature.

Baccala

2010-12-08T08:00:00.001-05:00

Ingredients

Dried Baccala (6 pieces)

1 cup of ﬂour

2 teaspoons of salt

2 teaspoons of ground black

pepper

1 teaspoon of paprika

1 teaspoon of garlic powder

oil for frying

lemons

Directions

3 days before you are going to cook the cod, you need to cut it into pieces and soak it in water changing the water 3 to 4 times a day.

Than you are going to squeeze all the water out of the cod, season the ﬂour with the salt. pepper, paprika, and garlic

powder.

Dredge the ﬁsh into the ﬂour mixture, heat the oil in a fry pan, fry until golden brown on each side and drain on paper towels. Squeeze lemon onto the ﬁsh.

Pasta San Giuseppe

2010-12-06T08:39:00.000-05:00

Ingredients

1 pound of dry split peas

1 pound of dry lentils

1 can of fava beans (or use can use

dry)

1 can of chickpeas —drained and

rinsed

1 can of red kidney beans—drained

and rinsed

1 can of white kidney beans—

drained and rinsed

2 small cans of chopped tomatoes

1 cauliﬂower—cut into small pieces

1 broccoli cut into small pieces

2 to 3 large anise bulbs cut into small pieces (save the fronds)

4 small onions chopped

Olive oil

Salt and pepper

Directions

The ﬁrst thing you are going to do is cook a little onion and 1 can of tomatoes, add
some salt and pepper.

Do the same in another pot.

When nice and brown add 1 with
split peas and the other with lentils.

Fill each put up covering the peas and lentils.

Bring to a boil and than simmer until soft but not mushy about 1 hour.
In the meantime
parboil your broccoli and cauliﬂower together in salted water-drain reserving some of
the water.

Next you are going to sauté the onion and the fennel together with some
olive oil.

Next you are going to put everything into a large pot. Make sure you add a
little of the reserved water.

Put the pot back on the stove and cook for a few minutes,
add more salt and pepper.

Cut up the fronds of the fennel and add a large amount to
the pot.

Boil at least 2 pounds of fresh fettuccini and mix into the pot.

*This Pasta dish is normally served on St. Joseph’s day, but I don’t see why you can’t eat it
anytime you would like. The dish also makes enough to feed many—Enjoy!

Pasta with Artichokes

2010-12-03T08:00:00.000-05:00

Ingredients

1 pound of pasta of choice

¾ cup of olive oil

1 stick of butter

2 cans of cream of chicken soup

2 cans of chopped artichokes in water

½ pint of whipping cream

¾ cup of grated Romano cheese

½ cup of fresh chopped basil

Salt and Pepper

Directions

Melt olive oil and butter in a large sauté pan.

Add 2 cans of cream of chicken soup and ½ pint of whipping cream.

Stir until creamy and add the artichokes.

Start to boil your pasta.

Add the cheese and basil to cream mixture, when pasta is done add it to the mixture coating.

Season with more cheese and salt and pepper.

Palomino Sauce

2010-12-01T08:00:00.001-05:00

Ingredients

2 jars of plain tomato sauce

1 cup of mashed carrots

1 pint of whipping cream

1 cup of parmesan cheese

Directions

Starting with your sauce already made up, add mashed carrots.

Blend them real good and slowly add the whipping cream.

Heat through making sure it is well blended.

Do not let sauce come to a boil.

Turn your sauce off and add the grated cheese mixing well.

Great over gnocchi, ravioli or the pasta of your choice.

Fritelli di Ricotta

2010-11-29T07:53:00.000-05:00

Ingredients

4 eggs

1 pound of fresh ricotta

1 tablespoon of vanilla

½ cup of ﬂour-sifted

½ cup or cake ﬂour- sifted

1 tablespoon of baking powder

Pinch of salt

Directions

Beat sugar and eggs until creamy.

Add ricotta, sugar, vanilla, beat until smooth.

Refrigerate for 1 hour or up to 12 hours.

Heat about 6 quart oil in a small pan.

Drop batter using a small scooper.

The balls will start to roll around.

Continue to fry them until golden brown.

Drain on paper towel. Dust with powder sugar.

White Bean Crostini

2010-11-26T08:00:00.000-05:00

Ingredients

olive oil

1 small chopped onion

2 carrots chopped

2 stalks of celery chopped

1 can of cannellini beans rinsed

1 baguette

2 cups of arugula

salt and fresh ground pepper

Directions

Saute the onion, celery, carrot in olive oil.

Add the beans, then remove from heat and season with salt and pepper.

In the meantime, cut the baguette diagonal into slices, brush with olive oil.

Bake at 400 degrees until brown.

Spoon the bean mixture on top of bread, drizzle with olive oil and top with arugula leaves.

Cauliflower Gratin

2010-11-24T08:00:00.000-05:00

Ingredients

1 head of cauliﬂower-chopped in

medium size ﬂorets

1 medium red onion-sliced

1 tablespoon of fresh lemon juice

2 tablespoon of olive oil

2 large cloves of garlic

1 tablespoon of chopped parsley

2 tablespoons of parmesan-reggiano cheese

2 tablespoons of asiago cheese

1/2 cup of shredded fontina cheese

Directions

Put cauliﬂower, onions and lemon juice in a pot of water.

Heat to boiling and simmer for 6 minutes then drain.

Put oil, garlic, parsley in a baking dish, add cauliﬂower and

mix.

Add the fontina cheese on top, than the grated cheeses.

Season with salt and pepper and bake in a 425 degree over for 30 minutes or until nice and bubbly.

Parmesan Cups

2010-11-22T07:57:00.000-05:00

Ingredients

½ cup of parmesan cheese

Directions

Warm a teﬂon pan over a

medium high heat

Sprinkle in the cup of parmesan

cheese

Cook for 2-3 minutes

Grab a 8 oz. bowl

Flip cheese onto the bowl and mold with your hands.

Let cool for 5 minutes and serve with salad.

Tomato, Egg and Olive Salad

2010-11-19T08:00:00.000-05:00

Ingredients

Sea Salt and Pepper

6 ripe vine tomatoes

1 small red onion sliced

6 hard boiled eggs sliced

½ cup of black olives

Fresh basil leaves chopped or cut into

ribbons

Olive oil

Directionsw

Arrange and slice tomatoes on a dish.

Add slice onions on top of them, add the egg and put olives all over the salad.

Scatter fresh basil over salad and drizzle with olive oil.

Lightly season with salt and pepper.

Pasta with Alfredo Sauce

2010-11-17T08:00:00.000-05:00

Ingredients

1 pound of pasta of your choice

1 stick of butter

1 ½ cups of grated cheese

2 pints of heavy whipping cream

¼ cup of chopped fresh basil

Salt and pepper

Directions

Melt the butter in a large sauté pan.

Add whipping cream.

Heat for a few minutes and add grated.

cheese, basil salt and pepper.

Mix with your choice of pasta.

Amoigue Sauce

2010-11-15T08:42:00.000-05:00

Ingredients

6-8 fresh tomatoes

¼ cup of olive oil

Juice of 3 lemons

2 tablespoons of oregano

2 tablespoons of fresh chopped basil

Salt and Pepper

Directions

Place tomatoes into boiling water for 2-3 minutes.

Rinse in cold water and peel skin off.

Crush them into a bowl .

Add the remaining ingredients and serve with steaks.

Pay Day Bars

2010-11-12T08:00:00.003-05:00

Ingredients:

1 package of yellow cake mix

½ cup butter-softened

1 egg

3 cups of miniature marshmallows

2/3 cup -- light corn syrup

¼ cup of butter

2 teaspoons of vanilla

2 cups of peanut butter chips

2 cups of rice crispies

2 cups salted peanuts

Directions:

Mix cake mix, butter and egg until crumbly—press into a 9 x 13 pan—may have

to work with it a while

Bake for 12 to 18 minutes at 350 degrees

Take out of oven and sprinkle with the marshmallows—return to oven for 1 to 2

minutes or until they began to puff

Cool, while preparing topping

Heat 2/3 cup of corn syrup—1.4 cup of butter—2 teaspoons of vanilla—2 cups of

peanut butter chips—stirring constantly until smooth

Remove from heat add 2cups of rice crispies and 2 cups of peanuts—mix well,

spoon and spread over the cake

Chill for at 1 hour before cutting them into squares

Bacon Wrapped Shrimp

2010-11-10T08:06:00.001-05:00

Ingredients

1 pound of jumbo Shrimp

( cleaned and deveined)

1/3 cup of olive oil for frying

3 tablespooons of butter

1/2 pound of bacon

Sauce:

1/4 cup of ketchup

1/3 cup of mustard

2 tablespoon of hot sauce

1/3 cup of honey

1/3 cup of brown sugar

Directions

The ﬁrst thing you are going to do is season the shrimp with salt and pepper. In the

meantime, slice your bacon in half and wrap 1 piece around each piece of shrimp.

Saute the shrimp in 3 tablespoons of butter and about 1/3 cup of olive oil. The bacon

will throw off a lot of fat. Continue until browned on both sides.

Take the shrimp out and drain on paper towel. In the same pan on low heat, add the

rest of the ingredients and cook until well incorporated and bubbly. Add the Shrimp

back in to cook for a few more minutes.

Penne with Roasted Vegetables

2010-11-08T08:00:00.001-05:00

Ingredients

4 ounces of sundried

tomatoes

1 red pepper—sliced

1 zucchini—sliced

1 onion sliced

8 asparagus stalks sliced in

1 inch pieces

2 cloves of garlic

2 teaspoons of red pepper

seed

¼ cup of olive oil

½ cup of basil chopped

Parmesan cheese

1 pound of whole wheat pasta

Salt and pepper

Directions

In a sauté pan cook whole garlic, onions, pepper seeds and sun dried tomatoes in olive

oil.

Brush the sliced vegetables with a little olive oil and cook on a grill pan.

In the meantime, boil a pot of water and add the pasta and cook until al dente.

Season the vegetables with salt and pepper.

When pasta is done, drain, and toss the pasta with the vegetables.

Season with additional salt and pepper and add grated cheese and chopped basil.

Pasta with Olive Oil and Garlic

2010-11-03T08:00:00.003-04:00

Ingredients

1 1/2 pounds of linguini

4 cloves of garlic or more

1 cup of olive oil

2 tablespoons of red pepper seed

1/4 cup of chopped parsley

salt and pepper

parmesan cheese

Directions

Boil pasta until al dente.

Heat olive oil and add garlic crushing slightly, add red pepper

seeds.

Heat garlic until it browns be carful it does not burn.

Turn off add pasta, serve with cheese and parsley.

Pasta Salad with Basil Dressing

2010-11-03T08:00:00.002-04:00

Ingredients:

2 cups of fusilli pasta

1 cup of grape or cherry tomatoes

½ cup of marinated sun dried tomatoes

2 tablespoons of toasted pine nuts

Dressing:

½ cup of chopped basil

2 cloves of chopped garlic

Juice from 1 lemon

½ cup of extra virgin olive oil

¼ cup of white wine or white balsamic vinegar

Salt and freshly ground black pepper

½ cup of grated parmesan cheese

Directions:

Cook the pasta in salted water-drain and rinse with cold water.

Set aside in refrigerator for 1 hour.

Next make the dressing, put all the ingredients into food processor until well blended, cut tomatoes in half, slice the olives and the sun dried tomatoes.

Add all of this to the pasta, mix well and sprinkle with parmesan cheese.

Season with more salt and pepper if needed.

Vitello Casa Blanca

2010-11-01T08:00:00.001-04:00

Ingredients

1 pound of veal sliced very thin

1/4 pound of shrimp-cleaned and

deveined

1/2 bag of baby spinach

3/4 cup of roasted red pepper-

sliced thin

1 cups of artichoke hearts

lemon

ﬂour

1 stick of butter

1/4 cup of olive oil

1/2 cup of white wine

2 cloves of garlic crushed

13/4 cup of chicken broth

Salt and pepper

Directions

Dredge the veal and shrimp in ﬂour.

In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.

Season with salt and pepper.

Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.

Add the veal and shrimp back in and cover with sauce.

Turn stove off and add the remaining butter.

Serve with freshly chopped parsley.

Italian Potato Salad

2010-10-29T08:00:00.000-04:00

Ingredients:

1 pound of green beans

1 pound of boiling potatoes (red skins)

1 red onion-slice 3 ripe vine tomatoes

1.2 to ¾ cup of olive oil

¼ cup of red wine vinegar

1 teaspoon of oregano

Salt to pepper to taste

Directions:

Boil potatoes with the skins on.

Cook the beans in salted water until tender.

Cut the tomatoes and slice the onions.

When beans and potatoes are done, cut them into smaller pieces.

Put into a large salad bowl and toss with oil and vinegar. Season the salad with salt, pepper and dried oregano.

Shrimp and Scallop Pasta Alfredo

2010-10-27T08:00:00.000-04:00

Ingredients

1 pound of Pasta or Tortellini

1 stick of butter

1 1/2 cups of grated cheese

2 pints of heavy whipping cream

1/4 cup of fresh chopped basil

1/4 pound of Shrimp

1/4 pound of Scallops

salt and pepper

Directions

Melt butter in saute pan, season Shrimp and Scallops and then saute on both sides.

Remove and keep on a warm plate.

Add the whipping cream bring to a boil, reduce heat for a few minutes.

Add grated cheese and basil then put Shrimp and Scallops back and mix the pasta with

the sauce.

Pasta Carbonara

2010-10-25T08:00:00.001-04:00

Ingredients

1 pound of Penne Pasta

1 pound of Bacon

1 ¼ cup of grated Romano cheese

6 eggs

1 pint of heavy whipping cream

2 tablespoons of olive oil

Salt and Pepper

¼ cup of chopped parsley

Directions

Heat oil and fry the bacon until crisp.

Boil Pasta about 10 minutes in water until al dente .

Beat 6 eggs, grated cheese, whipping cream salt and pepper together.

Drain pasta and add to pan with the bacon in it.

Mix the pasta and the bacon real good and add the cream mixture turning to coat well.

Add the chopped parsley and sprinkle with more grated cheese serve immediately. Enjoy!

Veal Involtini

2010-10-22T08:00:00.000-04:00

Ingredients

8 asparagus spears-blanched

4 pieces of Veal Scallopini

4 slices of proscuitto

4 sliuces of provolone cheese

ﬂour

salt and pepper

3 tablespoons of butter

1/2 cup of olive oil

1/4 cup of Marsala Wine

1/2 cup of Beef Broth

fresh chopped parsley

kitchen string

Directions

Place a piece of proscuitto, cheese and 2 pieces of asparagus on Veal with ends sticking out.

Roll up and tie with kitchen string.

Dredge in ﬂour and season with salt and pepper

Heat 2 tablespoons of the butter and olive oil and saute the rolls until brown

Remove and keep on a warm plate

Add the Marsala wine and the beef broth to the pan and bring to a boil scraping the bits on the bottom for 3-4 minutes. Season with more salt and pepper then add Veal back to the pan.

Turn off stove and add the remaining butter and sprinkle with parsley.

Vegetable Lasagna

2010-10-20T08:00:00.001-04:00

Ingredients

4 Zucchini

4 Squash

3 cups of Italian tomato sauce

3 cups of shredded mozzarella cheese

1 ½ pounds of ricotta

½ cup of parmesan cheese

2 eggs

1 box of frozen chopped spinach well drained

¼ cup of fresh chopped parsley

Salt and pepper

1 teaspoon of grated nutmeg

1 clove of crushed garlic

Directors

Slice zucchini and squash leaving skins on long ways, place in baking pan.

Brush with olive oil with crushed garlic mixed in it. Sprinkle on both sides with salt and pepper.

Roast in oven on 425 degrees turning over once, remove when vegetables are soft.

In the meantime mix ricotta, ¼ cup of parmesan, eggs, spinach, parsley, salt and pepper and nutmeg together.

Take a little of the sauce and spread on bottom of casserole dish.

Place one piece of zucchini and one piece of squash alternating until you cover the dish.

Spread cheese mixture on top of vegetables. Sprinkle shredded cheese and parmesan cheese on top of ricotta mixture.

Spread sauce over all of the mixture. Repeat layers one more time, ending with one layer of vegetables.

Add mozzarella cheese on top of vegetables. Bake at 350 degrees for 45 minutes.

Let lasagna set for 15 minutes before cutting.

Potato Gnocci

2010-10-18T08:54:00.000-04:00

Ingredients

4 IDAHO POTATO (THE SAME SIZE)

1 EGG

2 CUPS OF FLOUR

1 TEASPOON OF SALT

Directions

Boil potatoes whole with skins, in a pot of salted boiling water. Drain, cool and peel the potatoes. Put the potatoes through a ricer. Stir in the ﬂour, eggs, and salt.

Gather dough with hands and knead for 10 minutes—let rest for another 10 minutes.

On a ﬂoured board, roll out a small amount of dough to form a ½ inch thick rope.

Cut into small pieces.

Roll out on the back of the fork to make indentations.

Put onto ﬂoured pan—when completed place into a pot of boiling water.

When they ﬂoat to the top they are done—serve with your favorite sauce.

Greek Salad

2010-10-15T08:00:00.000-04:00

Ingredients

2 heads of romaine lettuce washed and torn into bite size pieces

1 cup of grape tomato's

1 cucumber sliced

1 small red onion sliced

½ cup sliced beets

1 cup of peppercini peppers

1 cup of greek olives

½ pound of feta cheese, cubed

Dressing:

½ cup of olive oil

¼ cup of vinegar

½ teaspoon of dried oregano

½ teaspoon of sugar

Juice from 1 lemon

1 clove of garlic crushed

salt and pepper

Directions

Place lettuce in a salad bowl or large platter.

Arrange the vegetables around the lettuce and top with feta cheese.

Mix all the dressing ingredients together and shake until well blended.

Pour dressing on top of salad.

Seafood Marinara

2010-10-13T08:00:00.000-04:00

Ingredients:

2 lbs. linguini

6 fresh basil leaves

2 cans whole tomatoes

chopped

2 cans tomatoes sauce

2 cloves garlic

½ cup chopped onions

¼ cup wine

½ stick butter

2 tablespoons – olive oil

2 tablespoons sugar - salt and pepper

1lb clean calamari sliced

1lb cleaned shrimp

1lb scallops

1lb mussels cleaned

Directions:

Bring a large pan of salted water to a boil.

In a separate pot, sauté garlic, basil, and onion in olive oil.

Add tomatoes, sugar, salt and pepper and wine and cook on a low boil for 25 minutes.

Add all of the ﬁsh to the sauce, and continue to cook for another 10 minutes.

Add ½ stick of butter then cook linguini in boiling water until al dente, strain and place in large serving bowl.

Pour sauce, with sea food, over linguini and top with grated Romano cheese.

Also serve with crusty bread, it usually serves 6

Pasta alla Arrabiata

2010-10-11T08:51:00.000-04:00

Ingredients

1/4 cup of olive oil

1/4 pound of pancetta

3 cloves of garlic chopped

1 teaspoon of red pepper ﬂakes

28 oz. can of chopped tomatoes

3 tablespoons of chopped fresh

parsley

1/3 cup of grated cheese

salt and freshly ground pepper

1 pound of pasta of your choice

Directions

Heat olive oil, add pancetta and saute for 3 minutes.

Reduce heat and add the garlic, stirring so it does not burn.

Add red pepper ﬂakes, tomatoes, salt and pepper.

Bring the mixture to a boil, reduce and simmer for at least 15 minutes.

Boil pasta, add parsley to sauce, mix the pasta to sauce and add the grated cheese.

Stuffed Boneless Pork Tenderloin

2010-10-08T08:00:00.000-04:00

Ingredients

3 -4 pound of boneless pork loin

5 slices of proscuitto cut into strips

1 10oz. frozen chopped spinach

thawed

3 tablespoons of olive oil

3 cloves of chopped garlic

½ red bell pepper chopped

1 small onion chopped

1 small onion sliced

¼ cup of dried breadcrumbs

1/3 cup of grated cheese

¾ cup of sliced mushrooms

Chicken broth/white wine

1/3 cup of butter

Salt and pepper

Directions

Saute garlic, onions and red pepper in olive oil for about 2 minutes, then season with salt and pepper.

Add slices of proscuitto and spinach and cook for another 2 minutes. Remove from stove and add breadcrumbs and cheese. Let cool for a few minutes.

In the meantime, carefully slit pork all the way through with a sharp knife.

Put the mixture in a plastic bag and slice the corner.

Put the opening inside of the meat and pipe through. You might have to do both ends.

Put meat in a baking dish and put a slit in the top of meat and put a piece of garlic in each slit.

Pour chicken broth on top of meat with a little white wine.

Place onion slices and mushrooms in the broth.

Add pats of butter on top of roast and season with salt and pepper.

Bake or roast on 400 degrees for 1 ½ hours basting often.

Tomatoes with Goat Cheese

2010-10-06T08:00:00.001-04:00

Ingredients

Roma tomatoes

Salt and pepper

½ pound of goat cheese

2 tablespoons of Herb de Provence

Directions

First you are going to cut the tomatoes in half then

sprinkle salt and pepper on each half.

Roast them in the oven on 350 degrees for 30 minutes.

While they are roasting, mix the goat cheese and the herbs together.

When the tomatoes are soft remove from the oven and place 1 tablespoon of cheese on each tomato.

Put under broiler until hot and bubbly.

Serves as a great side dish.

Stuffed Zucchini

2010-10-04T08:00:00.000-04:00

Ingredients

4 zucchini

1 pound of ground sirloin

½ pound of ground lamb

¼ cup of cooked rice

½ cup of chopped tomato

Salt and pepper

½ teaspoon of ground cinnamon

Italian Tomato Sauce

Directions

Hollow out the insides of the zucchini using an apple corer.

Mix all the ingredients.

Stuff the zucchini with the sirloin mixture.

Put some Tomato sauce on the bottom of casserole dish.

Place zucchini on top rack and bake for 40 minutes on 375 degrees.

Sprinkle with grated Romano Cheese

Pizza with Sausage and Fennel

2010-10-01T08:00:00.001-04:00

Ingredients

Olive oil

1 bulb of fennel thinly sliced

½ cup of pesto sauce

1/2 cup of shredded mozzarella cheese

1/2cup of shredded fontina cheese

¼ cup of parmesan cheese

1 large marinated roasted red pepper

½ pound of bulk fennel sausage( cooked and crumbled)

1 fresh pizza dough

Directions

First roll out dough unto a prepared greased pan.

Spread olive oil over the entire pizza dough.

Brush with pesto, sprinkle with cheeses, top with fennel, red pepper, and sausage.

I like to put mine on a hot grill-watching it very carefully, or into a 450 degree oven for 10 to 12 minutes.

Fruit Salad with Candied Walnuts

2010-09-29T08:00:00.000-04:00

Ingredients

Romaine Lettuce

1/4 cantelope cubed

1/2 cup of blueberries

6 strawberries sliced

1/2 cup of raspberries

1/4 pound of Gorgonzola

cheese

1 cup of walnuts

1/2 cup of sugar

Dressing:

3/4 cup of mayonaise

1/2 cup of orange juice

1/4 cup of whipping cream

1/4 cup os sugar

2 teaspoons lemon juice

1/4 cup of white wine vinegar

1 tablespoon of poppy seeds

salt and pepper

Directions

Start with 1/2 cup of sugar and walnuts in a pan, heat and keep stirring until sugar liquifies.

Mix walnuts until well coated.

Tear romaine lettuce and put into bowl and then chop up fruit.

Cut gorgonzola into chunks, place in bowl and mix with dressing then add the walnuts.

To make dressing,whisk all the ingredients until smooth.

Keep the dressing refrigerated until ready to use.

Lobster Diavolo

2010-09-27T08:00:00.001-04:00

Ingredients

3 Lobster Tails

2 cups of Italian breadcrumbs

1 ½ sticks of melted butter

¼ cup of fresh lemon juice

2 cups of my Italian Marinara

sauce

1 pound of Linguini Pasta

grated cheese of you choice

Directions

Clean the Lobster tails and take them out of the shell.
Slit the top so that you can spread them ﬂat.
Add fresh lemon juice to melted butter.
Dip Lobster in melted butter.
Dredge them in breadcrumbs.
Place in a casserole dish, drizzle remaining butter on top of them.
Bake in the over at 350 degrees for 30 minutes.
Bring a large pot of water to boiling.
Cook pasta for about 10 minutes testing it until done.
When Lobster tails are done, drain the pasta, put sauce on top of pasta and place the
tails on the pasta.

Serve with more sauce and grated cheese.

Macaroni and Cheese

2010-09-24T08:00:00.001-04:00

Ingredients

2 cups of cooked elbow macaroni

¼ cup of butter

2 tablespoons of ﬂour

2 cups of whole milk

2 cups of shredded cheddar cheese

2 teaspoons of djon mustard

12 ritz crackers

Directions

Preheat oven to 400 degrees, meantime melt butter in saucepan and add ﬂour.

Stir until well blended.

Gradually add milk and continue to stir.

Add the cheese and raise the heat, continue to stir until melted.

Remove from heat and add the mustard and macaroni.

Put into a well greased dish.

Crush crackers on top and put pats of butter all over them.

Bake for 25-30 minutes.

Roasted Leg of Lamb

2010-09-22T08:00:00.000-04:00

Ingredients

5 pound of boneless leg lamb

3 cloves of garlic

2 sticks of melted butter

¼ cup of olive oil

2 tablespoons of dried oregano

3 sprigs of fresh rosemary

1 cup of red wine

½ cup of water

mint jelly

Directions

Preheat oven to 500 degrees:

Melt the butter, add oil, oregano, fresh rosemary, wine and water.

Rub over lamb, and make little slits into the meat and add garlic pieces in the meat.

Season the meat with salt and pepper and bake for 30 minutes searing the outside of the lamb.

Reduce oven to 350 degrees and continue to bake until the meat thermometer registers 160 degrees or

approximately 1 hour and a half.

Baste the meat continually.

When the Lamb is done slice and serve with the juices and mint jelly.

Rice Pudding

2010-09-20T08:00:00.001-04:00

Ingredients

¾ cup of rice

6 cups of whole milk

½ cup of sugar

1 teaspoon of vanilla

1 tablespoon of orange rind

Directions

Combine rice and milk.

Add vanilla, and bring to a boil.

Reduce to simmer, stir continually for about 25 to 30 minutes.

Add sugar and orange rind, continue to cook for 10 to 15 minutes or until mixture thickens.

Put into a glass bowl and cover with plastic wrap for at least 4 hours.

Serve with an orange slice.

Roasted Red Peppers

2010-09-17T08:00:00.000-04:00

Ingredients

4-6 red bell peppers

¼ cup Olive Oil

1 dash of Balsamic Vinegar

2 tablespoons of Parsley

1 clove of crushed Garlic

Directions

Place whole peppers on grill and keep turning until they are soft.

Place them in a brown paper bag for about 30 minutes .

Peel the skin off and take the seeds out

Cut them into strips about 3 inches wide .

Put 1/4 cup of olive oil, 2 tablespoons of parsley, 1 clove of crushed garlic and a dash of vinegar on them.

Season with salt and pepper.

Rapini

2010-09-15T08:00:00.000-04:00

Ingredients

2 bunches of Rapini

1 clove of crushed garlic

¼ cup of olive oil

Salt and Pepper

Directions

Bring a pot of salted water to a

boil .

Chop part of the stems off the

Rapini.

Add the Rapini to the boiling water for 1-2 minutes .

Place in a bowl of cold ice water and drain completely .

Saute garlic in the olive oil, add the Rapini, and sauté for a couple of minutes.

Season with salt and pepper.

Pizza Margarita

2010-09-13T08:00:00.000-04:00

Ingredients

1 fresh pizza dough

1 cup of Roma tomatoes

½ cup of basil

¼ cup extra virgin olive oil

1 tablespoon of oregano

2 tablespoons of sugar

2 fresh mozzarella balls--sliced

¼ cup of grated parmesan cheese

Fresh basil leaves--sliced

Olive oil for brushing

Directions

First put the tomatoes, basil, oil, oregano and sugar in food processor, chop until everything is mixed.

Add salt and pepper to taste,roll out dough and place on a greased pizza pan.

Spread the tomato mixture all over dough, top with mozzarella and parmesan cheese

Sprinkle with fresh basil and sea salt and drizzle olive oil over the top.

I like to put mine on a hot grill—watching very carefully that your dowell is heated in a 450 degree oven for 10 minutes.

Fish Soup (Zuppa di Pesce)

2010-09-10T08:00:00.000-04:00

Ingredients

3 large cans of Tomato Sauce

2 jars of Clam Juice

1 small onion chopped

2 cloves of garlic

2 teaspoons of chopped basil

2 teaspoons of dried oregano

2 tablespoons of Anchovy

paste

¼ cup of red wine

¼ chopped parsley

Salt and pepper

2 tablespoons of chicken base

1 small red pepper chopped

1 pound of Swordﬁsh-cut into pieces

1 pound of Shrimp-cleaned and divined

1 pound of Clams

1 can of clams

Directions

First you are going to sauté the garlic and oil, add the red pepper.

Than you are going to add the rest of the ingredients except the ﬁsh, season with salt and pepper.

Let the sauce come to a boil than reduce to simmer for about 25 minutes.

Start adding your ﬁsh.

Add the swordﬁsh that you have cut up into pieces.

Cook for 5 minutes than add the clams, cook for another 5 minutes, than finallyadd the

shrimp. Continue cooking until the clams have opened and the shrimp turn pink.

Serve with hard Italian bread.

Breaded Calamari

2010-09-08T08:00:00.000-04:00

Ingredients

2 pounds of cleaned Calamari
2 cups of ﬂour
Salt and Pepper
Oil for frying
Lemons
Marinara Sauce

Directions

Heat enough oil in fry pan to cover c
alamari when frying.

Cut calamari into rings and dredge into ﬂour mixed with salt and pepper.
Fry calamari turning until they are golden brown .
Drain on a piece of paper towel .
Squeeze fresh lemon juice on them and p
lace in a warm platter and serve with my marinara sauce.

Pizza Sauce

2010-09-06T08:00:00.001-04:00

Ingredients

1 14 oz. can of tomato

paste

¼ cup of olive oil

1 clove of crushed

garlic

1 teaspoon of oregano

1 teaspoon of fresh

chopped basil

1 teaspoon of sugar

Directions

Add salt and pepper to taste

Mix altogether and leave on counter until ready to spread on pizza dough.

Top with your favorite ingredients.

Canelloni

2010-08-27T08:00:00.000-04:00

Ingredients

1 pound each of ground pork, sirloin,

veal

1 stick of butter

1 ¼ cup of chopped parsley

1 box of frozen chopped spinach

3 eggs

1 cup of saltine crackers crushed

½ cup of grated Romano cheese

Directions

First you are going to melt the butter in a sauté pan, than start to brown all the meat

until no longer pink.

Do not drain because you are going to want the butter.

Put into a large bowl; add the rest of the ingredients ending with the eggs.

Mix really good and set aside.

Make the crepes.

Place tomato sauce into a large casserole dish.

Place a large amount of mixture and roll up crepe placing seam side down.

Cover the Cannelloni with béchamel sauce than tomato sauce and bake at 350 degrees

for 30 minutes.

Meat Filled Ravioli

2010-08-25T08:00:00.001-04:00

Ingredients

1 pound each of ground Veal,

Sirloin, and Pork

1 Stick of butter melted

1 ¼ cup of chopped parsley

1 box of frozen chopped spinach

thawed

2-3 eggs

1 cup of chopped saltine soda crackers

½ cup of grated Romano cheese

Salt and Pepper

DOUGH:

3 cups of ﬂour

2-3 eggs

1 tsp. of salt

½ cup of warm water

1 tablespoon of oil

Directions

Melt the butter in a sauté or fry pan and cook the meat until no longer pink.

Do not drain because you want the butter in this recipe.

To assemble dough I use my Kitchen Aid, if you do not have one you can do with an

electric beater or by hand.

Place 3 cups of ﬂour into bowl make a well in middle and add eggs that have been

beaten. Add the salt, water, oil and mix altogether until it forms a soft dough.

I roll the dough through a pasta maker starting with the high number working down to

about 4. If you do not have a pasta maker you can also roll this out by hand into long

strips. 12x6 should be ﬁne.

I place 1 strip on top of my ravioli maker that I sprinkle with ﬂour. Fill each circle with

meat mixture and spread a little water on the dough in between each strip before

placing another piece of dough on top. Flip the maker over and cut out each ravioli. If

you do not have a maker, place meat evenly on 1 strip. Put water on top and in between

and place another strip of dough on top of that. Cut each ravioli out and place on a

cookie sheet. Put into freezer for about 20 minutes. Place ravioli in boiling water, when

they come to the top let them continue cooking for 2 more minutes.

Place on platter and add either my homemade sauce or Romano’s Italian Pasta sauce.

Italian "S" Cookies

2010-08-23T08:00:00.000-04:00

Ingredients

1 cup Crisco

1 cup of sugar

4 eggs

¼ cup of milk

1 ½ tablespoons of vanilla

4 cups of ﬂour

2 tablespoons of baking powder

Powder sugar

Milk

Chocolate chips

Directions

Cream the Crisco, sugar, eggs, milk and vanilla together. Add the dry ingredients (ﬂour and baking powder). It will form into a large dough ball.

Roll out onto a ﬂour board, shape into either S or shapes that you like. If you would like you can add Chocolate Chips to your dough.

Bake at 350 degrees for 10-12 minutes.

Let the cookies cool before frosting them.

Chicken Saltimbocca

2010-08-20T08:00:00.001-04:00

Ingredients

4 Boneless skinless Chicken Breasts

1/3 up of ﬂour

4 tablespoons of butter

1 tablespoon of olive oil

Salt and pepper

2 tablespoons of chopped fresh sage

4 slices of Prosciutto

4 slices of Fresh Mozzarella cheese

¾ cup of white wine

Directions

Season chicken with salt and pepper and dredge in ﬂour.

Melt the butter and oil heat until hot, add the chicken and cook for 6 minutes on each

side. Reduce hest and sprinkle with fresh sage.

Top each piece with prosiutto and cheese.

Cover until cheese melts.

Transfer to a serving plate and tent it with foil.

Then raise the heat to high, when the pan is sizzling add the wine, scraping the brown bits stuck on the pan, cook for 3 minutes.

Remove from heat whisk in 1 tablespoon of butter, spoon over the Chicken Breast.

Rice Balls

2010-08-18T08:00:00.001-04:00

Ingredients

1 package of saffron

2 cups of rice

4 cups of water

(with 1 tablespoon of chicken bouillon

added to it)

4 eggs beaten

1\2 cup of grated Romano cheese

1\4 cup of peas

1\2 cup of tomato sauce (recipe follows)

1\2 pound of mozzarella cheese cut into cubes

1\2 pounds of ground sirloin

2 cups of plain breadcrumbs

ground pepper

1 tablespoon butter, Oil for frying

Directions

Cook rice in water mixed with chicken bouillon and 1 tablespoon of butter and 1

package of saffron. Fluff with fork and cool. Add ½ cup of grated cheese. Sauté ground

sirloin; crumbling as you cook it. Add ground sirloin; 1\2 cup of sauce, and 1\4 cup of

peas together. Add 2 beaten eggs to rice mixture. Form rice into balls and make a hole in

to the middle, add ground sirloin mixture and 1 piece of mozzarella cheese. Close rice

ball making sure to cover all the ground sirloin mixture. After making several rice balls,

dip each ball into beaten egg and than into plain breadcrumbs Heat enough oil to cover

rice ball completely and fry to golden brown. Drain on paper towels and serve with

tomato sauce.

Eggplant Rollatini

2010-08-16T08:00:00.001-04:00

Ingredients

3 Eggplant cut lengthwise ½ inch thick

½ cup of olive oil

3 tablespoons of pine nuts

toasted

2 pounds of Ricotta Cheese

2 large eggs

½ cup of shredded

mozzarella cheese

¼ cup of grated Romano Cheese

Basil Leaves

1 Jar of homemade tomato sauce

Directions

Slice Eggplant and salt them.

Put olive oil on both sides of them, and place them on a cookie sheet. Roast them in the oven on 375 degrees for 10 minutes turning over once. Toast the Pine nuts at 375 degrees for 6 minutes. Now prepare your Ricotta mixture. Blend Ricotta and eggs stir in the mozzarella cheese and grated cheese, mix well. Add the pine nuts and 3 tablespoons

of chopped basil. Add some salt and pepper. When Eggplant is cooled add 1 tablespoon of cheese mixture on top of the Eggplant.

Roll up tucking the seams on the bottom. Place sauce in a casserole dish. Put Eggplant in the dish and place tomato sauce on top of the Eggplant. Bake for 20 minutes at 350 degrees. Put more mozzarella cheese on top and bake for 5 minutes longer.

Cold Asparagus Salad

2010-08-13T08:00:00.001-04:00

Ingredients:

½ pound of asparagus

Balsamic Vinegar

Salt and Pepper

Directions:

Place asparagus in water, let it come to a boil and continue

cooking for 4 minutes.

Place in a shallow dish of ice cold water for 2 minutes, then drain.

Arrange on a plate, put cheese shavings on top and vinegar.

Season with salt and pepper.

Grilled Summer Fruit

2010-08-11T08:00:00.000-04:00

Ingredients:

1 Pineapple cored and sliced

Peaches, pitted halved

1 ½ tablespoons of butter

3 tablespoons brown sugar

1/3 cup rum (preferably dark rum)

Directions:

Melt butter, than stir in brown sugar and rum. Stir until sugar dissolves. Grill peaches and pineapple, brush with mixture. Serve with vanilla ice cream.

Baked Shrimp

2010-08-09T08:00:00.001-04:00

Ingredients

1 pound of clean shrimp leaving tails on

1 cup of Italian breadcrumbs

1 stick of butter

¼ cup of white wine

½ cup of grated Romano cheese

Directions

Place clean shrimp in casserole dish

Melt 1 stick of butter remove from stove and add ¼ cup of white wine

Pour over shrimp

Sprinkle breadcrumbs over shrimp

Sprinkle cheese on top of breadcrumbs

Bake at 350 degrees for 30 minutes

If you wish you may place under broiler adding more cheese the last 5 minutes

Italian Spaghetti Sauce

2010-08-06T08:00:00.001-04:00

Ingredients

1 28 oz. can of Tomato Sauce

1 28 oz. can of Tomato Puree

1 small can of Tomato Paste

1 clove of garlic chopped

1 pound of Ground Sirloin

1 tablespoon of chopped basil

Salt and Pepper

¼ cup of sugar

Directions

Sauté the garlic in at least 2 tablespoons of Olive oil.

Add the Ground Sirloin and brown.

Add the remaining ingredients and bring to a boil.

Reduce heat after 15 minutes and simmer for at least 2 hours.

Serve over Pasta of your choice.

Turkey and Cheese Panini

2010-08-04T08:00:00.001-04:00

Ingredients

8 slices of bread

(Ciabatta, Rye, Whole Wheat

or Sliced Italian Bread)

8 slices of brie cheese

4 big pieces of roasted red pepper

4 big pieces of roasted eggplant with skins

Directions

Brush eggplant with olive oil and roast on both sides for 6 minutes.

Place turkey, peppers eggplant and cheese on top of bread.

Brush with olive oil on both sides and grill for 4 minutes.

Bow Tie Pasta with Peas

2010-08-02T08:00:00.001-04:00

Ingredients

1 pound of bow tie pasta

1/3 cup butter

2 tablespoons of olive oil

1 small onion chopped

¾ cup of sliced mushrooms

8 ounces of frozen peas

4 slices of prosuitto chopped

1 cup of whipping cream

1 egg

Fresh parmesan reggiano

Directions

Cook pasta and drain.

Heat butter and olive oil, add onion, mushrooms, stir for 5 minutes.

Add peas and prosuitto.

Combine the cream and egg and whisk together add to the pan.

Cook for about 5 minutes until it begins to get thick, add cheese.

Mix pasta in the cream mixture and serve immediately.

Italian Hamburgers

2010-07-30T08:00:00.000-04:00

Ingredients:

2 pounds of ground sirloin

1 onion chopped

½ red peppers chopped

½ cup of breadcrumbs

`1/4 cup of grated Romano cheese

¼ cup of chopped parsley

2 cloves of garlic

1 egg

Salt and pepper

Tomatoes

Lettuce

Mozzarella Balls

Mustard

Ketchup

Hamburger buns

Pesto Sauce

Directions:

Mix all the ingredients—make into 4 1/4 pound patties.

Preheat your grill and spray with grill spray

Grill on both sides turning only once—top with fresh mozzarella cheese.

Place on a bun and serve with condiments of your choice—I like to eat these

without a bun, and I also top mine with Pesto sauce.

Fruit Tart

2010-07-28T08:00:00.000-04:00

Ingredients

2 cups ﬂour

1 cup of sugar

1/2 cup of butter softened

1 teaspoon of grated lemon peel

1 teaspoon of lemon juice

1 teaspoon vanilla

3 eggs

1 cup of raspberry preserves

3/4 cup of marscapone cheese

fresh fruit for topping--kiwi, strawberries, blackberries. raspberries

honey and powder sugar

Directions

Mix the sugar, ﬂour, butter, lemons, vanilla, eggs until soft dough forms.
Knead for a
few minutes--place in refrigerator--

Heat oven to 350 degrees put dough into tart pan
making sure dough goes up sides--pat dough evenly--bake about 25 to 30 minutes.

Cool
completely.

In the meantime heat preserves, mix marscapone cheese with 1 tablespoon of sugar,
spread over crust, than put preserves on top.
Arrange fresh fruit on top--drizzle with
honey and dust with powdered sugar--

Chicken Parmesan

2010-07-26T08:00:00.001-04:00

Ingredients

Chicken breasts

Italian Breadcrumbs

Italian tomato sauce

Mozzarella cheese

Eggs

Olive oil and butter for frying

Directions

Dip the chicken breasts in beaten eggs than breadcrumbs.

Start frying chicken in oil on both sides until golden brown.

Drain the chicken on paper towel and place on a baking sheet.

Top chicken with sauce and cheese and bake at 350 degrees for 25 minutes or until the cheese in bubbly.

Serve with extra sauce.

Stuffed Grape Leaves

2010-07-23T08:00:00.000-04:00

Ingredients

1 Jar of grape leaves

2 pounds of ground sirloin

1 pound of ground lamb

1 cup of cooked rice

1 teaspoon of salt

1 teaspoon of pepper

2 teaspoons of ground

cinnamon

2 cloves of garlic

1 lemon

Directions

Mix all the ingredients except garlic and lemon.

Drain and rinse the grape leaves.

Place 1 grape leaf down with 1 tablespoon of mixture.

Roll up the leaf tucking in the sides.

Place seam side down in a pot.

Continue to roll stacking leaves on top of each other.

Place water in the bottom of pot.

Squeeze lemon and add 2 cloves of garlic in pot.

Bring to a boil and reduce heat for 40 minutes. Serve with squeezed lemon.

Caponata

2010-07-21T08:00:00.000-04:00

Ingredients

3 tablespoon of Olive Oil

2 eggplant-cubed

1 large onion-chopped

1 1lb container of green olives slice in half

1 small jar capers

4 stalks celery

½ can of tomato sauce

½ can of puree

1 small can of paste

¼ cup of sugar

½ cup of white vinegar

Salt and pepper

Directions

Wash and cut the eggplant into cubes, salt them and set aside.

Meantime put the sauce, puree, and paste on top of stove and heat through.

Saute the onions and celery.

Add the eggplant, olives, and capers to sauce mixture.

When the celery and onions are soft add them also.

Mix really good and add the salt and pepper.

Mix the sugar and vinegar together until the sugar dissolves.

Add that to the tomato mixture and cook on top of stove until eggplant are soft—about 45

minutes. When completed put into the refrigerator, serve with hard crusty bread.

Cheddar Cheese and Bacon Burgers

2010-07-19T11:54:00.000-04:00

Ingredients

Hamburger buns

2 pounds really lean ground round

(makes 8 ¼ pound burgers)

¾ cup of shredded cheddar cheese

¾ cup of shredded Swiss cheese

¾ cup of fresh assorted mushrooms —chopped

¾ cup of mayonnaise

6 slices of bacon

Directions

First fry the bacon saving a little of the grease—chop and put into a bowl—add the rest
of the ingredients—mix well

Make hamburger patties—season on both side with salt and pepper.

Grill on 1 side—
when you ﬂip the burgers put a small amount of mixture on top—continue to grill with
the lid down until the burgers are medium well—top with condiments of your choice.

These burgers are so good and are just great for a crowd.