TALK TKL - 10-22-97 - Part 2 (of 2)
Globe-Hopping: Italian Recipes
Chicken Marsala
Chicken Scaloppine With Mushroom Sauce
Chicken With Artichokes
Chicken-And-Onion Pizza
Conchiglie Tutto Giardino
Country-Style Bolognese Sauce
Crockpot Italian Pot Roast
Crockpot Round Steak Italiana
Doc Severinsen's Braciola
Eggplant Manicotti
Fettuccine Alfredo
Fettucine With Low-Fat Alfredo Sauce
Focaccia (bread machine made)
Fusilli W/Broccoli & Garlic
Gnocchi With Marinara Sauce
Green Beans with Lemon Sauce (Faglioni al limone)
Italian Braised Lamb & Potatoes
Italian Gravy
Italian Roasted Vegetables
Italian Sausage (Sweet or Hot)
Italian Sausage Sweet
Italian Sausage Sweet #2
Italian-Style Macaroni And Cheese
Lamb Steaks With Vermouth And Rosemary
Linguini With White Clam Sauce
Manicotti
Minestrone alla Milanese
Pollo Al Forno Alla Marcia
Stromboli
Veal Scaloppine Marsala (Italy)
Mozzarella in Carozza (Italy)
Mixed Italian Olives (Italy)
Stracciatella (Italy)
Italian Clam Chowder (Italy)

Betsy-TKL (9:30:26 pm) :
CHICKEN MARSALA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Butter
4 Chicken breast halves
4 Shallots -- finely chopped
1/2 pound Mushrooms -- sliced
1/4 cup Dry Marsala
1/2 cup Heavy cream
1 teaspoon Lemon juice
Salt and pepper to taste
* Skin and bone the chicken breasts then, using the flat (smooth) side of
a meat mallot, pound the breasts to 1/4 inch thickness. In a large frying
pan, melt 2 T. butter over meduim heat. Add chicken and saute', turning
once, until lightly browned about 2 minutes on each side. Remove and set
aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook
until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to
a boil, scraping up any browned bits from bottom of pan. Add cream and
lemon juice and return to a boil. Season with salt and pepper to taste.
Return chicken to pan and cook, turning in sauce, for about 3 minutes to
reheat and finish cooking.
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Betsy-TKL (9:31:31 pm) :
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Italian
W/Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken Breasts -- boned and
2 tablespoons Flour Salt and Fresh Ground -- Pepper
1 Egg 2 T. Water
1 1/2 cups Breadcrumbs 3-5 T. Olive Oil -- (Virgin or Extra)
1 To 2 T. Butter
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce
(next message) Pound chicken between sheets of waxed paper til thin.
Combine flour, salt and pepper in pie plate. Beat egg with water in
shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll
well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15
MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE
CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over
medium high heat.
Add meat in batches and saute until browned, turning once, about 3 to 5
minutes, adding more oil and butter if necessary. Keep warm and spoon
mushroom sauce over!
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Betsy-TKL (9:33:53 pm) :
CHICKEN WITH ARTICHOKES
Recipe By : Larry McJunkin
Serving Size : 2 Preparation Time :0:20
Categories : Chicken Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large skinless boneless chicken breast halves -- 3/4" pieces
1 package frozen artichoke hearts
4 medium green onion -- 1/2" slices
2 tablespoons olive oil
2 tablespoons butter
3/4 cup white wine
fresh ground black pepper
salt
Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive
oil in large stir-fry pan. Add chicken and cook until done, about 8
minutes. Add salt and pepper to taste. Add butter and wine, and saute on
medium-low heat until half the wine is evaporated. Add artichokes and
green onions and continue to saute, stirring often, until the wine is
completely evaporated, about 3-4 minutes.
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Betsy-TKL (9:34:33 pm) :
Chicken-And-Onion Pizza
Recipe By : Cooking Light, Oct 1993, 131
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 pound skinless boneless chicken breast -- cut into 3/4
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic -- minced
2 cups purple onions -- sliced
1 cup red bell pepper -- sliced
1 cup mushrooms -- sliced
1/2 teaspoon dried thyme
1 package pizza dough -- refrigerated kind
vegetable cooking spray
4 ounces mozzarella cheese, part skim milk -- shredded
Heat oil in a skillet over medium-high heat. Add chicken and next 3
ingredients; saute 3 minute. Add onion and next 3 ingredients; saute 4
minutes or until chicken is done. Set aside.
Unroll pizza dough, and pat into a 12-inch pizza pan coated with
cooking
sppray. Sprinkle 1/2 cup cheese evenly over dough.
Spoon chicken mixture over cheese, and top with remaining 1/2 cup of
cheese. Bake at 425xF for 15 minutes or until crust is golden.
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Betsy-TKL (9:36:47 pm) :
Conchiglie Tutto Giardino
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Carrots -- sliced
1 Cup Chopped Onion
1 Red Onion -- chopped
7 Tomatoes -- sliced
3 Cups Zucchini -- sliced
1 Bell Pepper
1 1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream -- (or half and half)
1 1/2 Pounds Shell Pasta
Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover
and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine,
salt, pepper, sugar. Simmer 45 min. In separate pan, melt 1 Tablespoon
butter, add flour. Cook roux over very low heat, whisk in heated cream.
Add
tomato paste, whisk until mixture is very smooth. Stir into vegetables
along with Parmesan. Toss mixture with cooked pasta.
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Betsy-TKL (9:39:15 pm) :
Country-Style Bolognese Sauce
Recipe By : "Julian Manders" pnh0jhm@PNH10.MED.NAVY.MIL
Serving Size : 1 Preparation Time :0:00
Categories : Beef Italian
Pasta Vegetables
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Pound Bacon -- chopped
1 Medium Onion -- finely chopped
6 Cloves Garlic -- finely chopped/crush
1 Celery Stalk -- finely chopped
1 Medium Carrot -- finely chopped
3 Tablespoons Olive Oil
1 Lb Lean -- ground beef
1 Cup Chicken Or Beef Broth -- (canned consomme is
1 Cup Dry White Wine
4 Cups Canned Peeled Italian Tomatoes -- roughly cut, undrain
1 Small Can Tomato Paste
1 Teaspoon Salt
Freshly Ground Pepper
1 Tablespoon Oregano
1 Dash Red Pepper Flakes
1/4 Teaspoon Nutmeg -- freshly grated
In a small skillet or frypan, fry the bacon. Drain off the fat as
it accumulates in the pan. Remove from skillet when bacon is
leathery but not yet crisp. Distribute bacon on one or two paper
towels, roll them up, and give them a good squeeze so the paper
absorbs most of the remaining bacon fat. Set aside. Heat the oil
in a deep, heavy non-aluminum kettle (an enameled cast iron
casserole or large skillet will do) and add the vegetables. Cook,
stirring, over low heat until the onions are translucent and the
vegetables are softened. Add the beef, using a wooden spoon to
break up any lumps. Cook only until the meat loses its raw red
color. Do not let it brown. Add the cooked bacon, broth, and
wine, raise the heat, and cook until the sauce thickens a little.
Add the tomatoes, tomato paste, salt, pepper, oregano, pepper
flakes, and nutmeg, and stir well. Taste and adjust the
seasonings. When the sauce begins to bubble, lower the heat and
simmer very slowly, partly covered, for about 4 hours. Stir
occasionally to prevent sticking. Before serving, taste again for
seasoning and adjust.
This sauce freezes well and keeps for about a week in the
refrigerator. If you cannot find lean ground beef, pick out a
round steak or some sirloin and have the butcher trim and grind it
for you.
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Betsy-TKL (9:39:58 pm) :
CROCKPOT ITALIAN POT ROAST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef chuck roast
1 1/2 ounces Pkg. spaghetti sauce mix
Salt and pepper
2 Tomatoes -- chopped
Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7
to 9 hours or until meat is tender. Slice and Serve on hot spaghetti;
spoon sauce over all. Makes 6 to 7 servings....
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Betsy-TKL (9:40:49 pm) :
CROCKPOT ROUND STEAK ITALIANA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak
15 1/2 ounces Spaghetti sauce w/mushrooms
1 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Pepper
16 ounces Can whole small onions
Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and
pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on
low for 7 to 9 hours or until meat is tender. Turn control to high; add
onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans
and toasted garlic cheese bread... Makes 5 to 6 servings...
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Betsy-TKL (9:42:42 pm) :
Doc Severinsen's Braciola
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Full cut beef bottom round -- cut 1/2" thick
1/4 pound Prosciutto -- minced
1/2 cup Fresh parsley -- chopped
2 Hard boiled eggs
2 small Cloves garlic -- minced
4 tablespoons Grated parmesan cheese
1/3 cup Raisins -- soaked in water
to plump
1 small Carrot -- grated
1/3 cup Pine nuts
2 tablespoons Cooking oil
1 Stalk celery -- chopped
4 tablespoons Onions -- chopped
1/3 cup Dry red wine
1/2 teaspoon Italian seasoning
16 ounces Italian plum tomatoes
Salt & freshly ground pepper
Handful of fine bread crumbs
Flatten meat with mallet to 1/4" thickness. Season both sides with salt
and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4
tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs.
Spread stuffing over meat. Starting at narrow end, roll steak jellyroll
fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat
oil in a large skillet. Brown meat well on all sides; remove to platter.
Saute remaining garlic and carrot, celery and onion until wilted; remove
to platter. Drain off excess fat. Add wine to skillet to Deglaze pan
drippings. Return meat and vegetables to skillet with remaining 4 tbls
cheese, undrained tomatoes and Italian seasoning. Meat should be covered
with vegetables and tomatoes. If not, add small amount of water to cover.
Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat
that comes to surface. Return meat and sauce to skillet; continue cooking
until meat is tender. Remove string from meat, slice and serve with sauce
and spaghetti if desired.
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Betsy-TKL (9:44:00 pm) :
Eggplant Manicotti
Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
Vegetable Cooking Spray
20 milliliters Garlic -- Sliced
3 cups spinach leaves
1 Red Pepper
3 lg Plum Tomatoes
1/2 cup cottage cheese, lowfat
1 tablespoon Dried Thyme
1/4 teaspoon Pepper
1/4 teaspoon Salt
1 tablespoon Lemon Juice
8 manicotti -- cooked
3 tablespoons Parmesan cheese -- grated
Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350
For 1
Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pe
pper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking
Sheet.
Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min.
OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water,
Peel
& Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put
in
Baking Dish Coated With Spray. Cover & Bake At 350 For
30 Min.
Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,&
Pepper in Processor & Process Until Smooth. Spoon Spinach
Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5
Min.
Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)
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Betsy-TKL (9:44:37 pm) :
Fettuccine Alfredo
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Ethnic
Italian Easy
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Butter
1/2 cup Heavy cream
6 tablespoons Parmesan cheese
Salt and pepper to taste
8 ounces Fettuccine
Melt butter in a small saucepan over a low heat.
Off the heat add the cream and the grated parmesan.
Put back on the fire to heat the sauce through and melt the cheese. Do
not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of
boiling salted water. Drain well. Combine the noodles and the sauce and
leave to stand covered for two minutes before serving.
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Betsy-TKL (9:45:19 pm) :
Fettucine With Low-Fat Alfredo Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Ricotta Cheese -- at room temperature
3 Tablespoons Milk
1/4 Cup Parmesan Cheese -- freshly grated *
1/2 Pound Fettucine
2 Tablespoons Unsalted Butter
1/4 Cup Parsley -- minced
Salt And Pepper
* Plus extra for topping.
Heat serving plates in warm oven while cooking pasta.
Put ricotta, milk, and parmesan in blender and blend until creamy. When
pasta is done, drain and add butter to it. Add ricotta mixture, parsley,
salt and pepper. Serve with additional grated parmesan.
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Betsy-TKL (9:46:06 pm) :
Focaccia (bread machine made)
Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--1 large--
1/2 cup water
1 1/2 tablespoons olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
2/3 teaspoon basil -- or rosemary
1 1/2 teaspoons sugar
2 1/4 cups bread flour
1 teaspoon yeast
--Topping--
1/8 teaspoon garlic powder
2 tablespoons olive oil
2 teaspoons basil -- or rosemary
1 teaspoon sea salt -- optional
--2 small--
2/3 cup water
2 tablespoons olive oil
1/3 cup vegetable oil
1/3 teaspoon salt
1 teaspoon basil -- or rosemary
2 teaspoons sugar
3 cups bread flour
1 1/2 teaspoons yeast
--Topping--
1/8 teaspoon garlic powder
3 tablespoons olive oil
1 tablespoon basil -- or rosemary
1 1/2 teaspoons sea salt -- optional
Remove dough from machine and, using your fingers, press the dough onto a
lightly greased pizza pan or baking sheet. Cover and let rise for about 30
minutes. Spread topping over dough and bake in a preheated 375F oven for
about 30 minutes.
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Betsy-TKL (9:46:47 pm) :
FUSILLI W/BROCCOLI & GARLIC
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Broccoli flowerttes
1/3 cup Olive oil
6 cups Garlic -- thinly sliced
Salt & pepper -- to taste
Saute garlic in olive oil until JUST beginning to brown. DO NOT allow
garlic to brown. At the FIRST sight of browning the garlic is finished.
Any more cooking will make the garlic bitter. Add broccoli & toss to coat,
then add this mixture to the hot, drained pasta and toss to mix
completely. Season w/salt & pepper to taste.
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Betsy-TKL (9:47:25 pm) :
Gnocchi With Marinara Sauce
Recipe By : Good Housekeeping
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main Dish
Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Olive Oil -- or salad oil
1 Med Onion -- chopped
28 Oz Italian Plum Tomatoes -- canned
Sugar
Salt
3 Lg Potatoes -- 1 1/2 lb, peel,
-- quarter
1 C Flour, All-Purpose
Parmesan Cheese -- grated, optional
1. About an hour before serving, prepare marinara sauce: in 12" skillet
over medium heat, in hot oil, cook onion until tender. Stir in tomatoes
with their liquid, 1 1/2 tsp. sugar, and 1 1/4 tsp salt; over high heat,
heat to boiling. Reduce heat to med-low; cover and simmer 20 minutes.
2. Meanwhile, boil potatoes in water 15 min. or until fork-tender. Drain
and mash potatoes. In large bowl, mix mashed potatoes, flour, 1 tbsp
sugar, and 3/4 tsp salt to make a soft dough. On lightly floured surface,
knead dough until smooth and slightly sticky. Cut dough into 12 pieces.
Roll each peice into a 1/2" diameter log. With floured fork, make
indentations all the way down each log. Cut logs into 1 1/4" pieces
(gnocchi)
3. In 5 qt saucepot over high heat, heat 4 qts water to boiling. Add
gnocchi. With slotted spoon, carefully remove gnocchi to platter as soon
as they start to float. Spoon marinara sauce over gnocchi. If you like,
sprinkle with Parmesan.
Without Parmesan:
375 calories, 8 g. fat, 0 mg cholesterol, 1400 mg. sodium
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Betsy-TKL (9:49:27 pm) :
Green Beans with Lemon Sauce (Faglioni al limone)
Recipe By : Prodigy Cookshelf
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken broth
2 cups water
1 pound green beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoon onion -- thinly sliced
3 tablespoons lemon juice
1 egg -- beaten
1 tablespoon parsley -- chopped
Heat chicken broth and water to boiling. Add green beans. Cover and boil
for 8 minutes or until tender. Drain.
Coat a large skillet with cooking spray. Add margarine until it melts at
medium heat. Saute onion in margarine. Add beans and lemon juice. Stir
in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle
with parsley.
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Betsy-TKL (9:53:20 pm) :
Italian Braised Lamb & Potatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Lamb Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons Olive oil
1 kilogram Lamb -- lean boneless from t
shoulder cut into 4cm pcs
2 Brown onions
1/2 bn Italian parsley -- leaves only
3 Garlic cloves crushed
1 Capsicum red -- cut into strip
250 milliliters Lamb or beef stock
500 grams Potatoes -- peeled & cut into
4cm pieces
60 grams Pecorino -- grated
The potatoes should be yellow, waxy ones, such as Petrones or Desirees.
Heat half the oil in a large heavy pot. Brown lamb well in batches and,
using a slotted spoon, remove to a plate. Add remaining oil. Add onion
and cook until softened. Add parsley, garlic and capsicum. Return lamb
to pot, stir and add stock and freshly ground pepper to taste. (Don't
add salt yet as pecorino is a salty cheese) Reduce heat, cover, and
simmer for 30 minutes.
Add potato and simmer for another 20 minutes, or until lamb is almost
tender. Stir in cheese and cook for 10 minutes. Season with freshly
ground pepper and salt to taste.
Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles,
it will improve in flavour during the resting period. Great for
entertaining, because it can be cooked well in advance, leaving you free
to get on with the many chores involved in throwing a party.
(Source: Australian Gourmet Traveller magazine)
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Betsy-TKL (9:55:58 pm) :
Italian Gravy
Recipe By : The Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 28 Ounce Cans Tomato Puree
1 6 Ounce Can Tomato paste
1 quart Chicken Stock or Beef Stock -- See
2 cups Dry Red wine
1/4 cup Olive Oil
2 each Yellow Onion -- Peeled and Minced
6 large Garlic cloves -- Chopped
2 Ribs Celery with leaves -- minced
1 each Carrot -- Grated
1/2 cup Parsley -- Chopped
1/2 pound Fresh Mushrooms, Chopped -- Optional
1/2 teaspoon Crushed Red Pepper Flakes
1 tablespoon Crushed Oregano
1 teaspoon Dried Rosemary
2 each Bay Leaves
1 tablespoon Dried Basil or 2 T. Fresh
2 whole Cloves -- Optional
1/2 tablespoon Black Pepper -- Freshly ground
2 tablespoons Salt -- Or to taste
1 teaspoon Sugar
1 pound Pork neck bones or chicken backs
and necks
In a large pot, place the tomato puree, tomato paste, Chicken or Beef
Stock and wine. Heat a large frying pan and
add the olive oil. Saute the onions, garlic, celery, and carrot until
they just begin to brown a bit. Add to the pot
along with the remaining ingredients. Bring to a light boil
and then turn down to a simmer. Simmer for 2 hours, partly covered,
stirring often. Remove the bones and discard or make a private lunch of
them. Skim the fat from the top and
discard. Store in the refrigerator covered, in either glass, plastic,
or stainless steel. It will keep for a week. Use for pasta
topping or for any other dish calling for Italian tomato sauce or "gravy."
This freezes very well.
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Betsy-TKL (9:56:23 pm) :
Italian Roasted Vegetables
Recipe By : Jeffrey Maurer
Serving Size : 8 Preparation Time :1:00
Categories : Appetizers Italian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced
24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste
Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.
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Betsy-TKL (9:56:50 pm) :
Italian Sausage (Sweet or Hot)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sausage
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Coarse Ground Pork Butt
1 1/3 tablespoons Salt
1 1/3 tablespoons Ground Coriander
1/8 tablespoon Coarse Ground Black
5 each Cloves pressed garlic
2 tablespoons Paprika
1 cup Cold water
pper Add 2 tsp crushed red peppers for HOT sausage.
Combine all ingredients, mix well and stuff into hog casing or make
patties.
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Betsy-TKL (9:57:31 pm) :
Italian Sausage Sweet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sausage
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Coarse Ground Pork Butt
3 teaspoons Fennel seed
2 teaspoons White Pepper
1 1/2 teaspoons Sage Leaves
5 each Cloves pressed garlic
3 teaspoons Salt
1 cup White wine
Combine all ingredients, mix well and stuff into hog casing or make
patties.
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Betsy-TKL (9:58:34 pm) :
Italian Sausage Sweet #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sausage
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Coarse ground Pork butt
2 tablespoons Salt
1 1/2 teaspoons Fennel Seed
1 teaspoon Black Pepper
2 teaspoons Sugar
1 cup Water
Combine all ingredients, mix well and stuff into hog casing. To cook, fry
or bake.
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Betsy-TKL (10:00:33 pm) :
Italian-Style Macaroni And Cheese
Recipe By : Laurie Thompson llt@GWIS2.CIRC.GWU.EDU
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Italian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces Elbow Macaroni
12 Ounces Italian Sausage -- mild or hot
2 Tab Butter Or Margarine
1 Large Onion -- chopped
2 Cloves Garlic -- minced or pressed
1 Large Bell Pepper -- chopped
1/2 Pound Mushrooms -- thinly sliced
1/4 Cup Flour
2 Cups Milk
1 1/2 Tea Oregano
1 1/2 Tea Dried Basil
1/2 Tea Salt
3/4 Cup Grated Parmesean Cheese
1 1/2 Cups Provolone Cheese -- shredded *
* or shredded jack cheese.
Cook the macaroni in boiling water; drain thoroughly.
Crumble sausage and cook until well browned. Lift sausage out of pan
with slotted spoon and set aside. Discard all but 2 tab drippings. To
the drippings add the butter and onion and cook, stirring, until onion is
limp. Add garlic, pepper and mushrooms and cook until mushrooms are
soft. Stir in flour and cook until bubbly. Gradually stir in the milk
to make a smooth sauce, cooking and stiring until thick, about 3
minutes. Add oregano, basil, salt, Parmesean cheese, sausage and drained
macaroni; stir to mix well. Place in a greased 2 1/2 to 3 quart baking
dish.
Sprinkle the provolone or jack cheese on the top and bake uncovered in
a 400F oven for 20 minutes. May be refrigerated before cooking; if so,
cook for about 35 minutes or until center of casserole is hot.
Serves 6-8
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Betsy-TKL (10:01:32 pm) :
LAMB STEAKS WITH VERMOUTH AND ROSEMARY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Lamb steaks from the boned -- rib OR loin, trimmed
Round steaks 1" thick
1 Clove garlic -- minced
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Chopped dried rosemary OR
1 teaspoon Finely chopped fresh -- rosemary
3 tablespoons Butter
1 Onion -- chopped
2 tablespoons Chopped shallot
1/2 teaspoon Grated lemon peel
1/2 pound Small mushrooms
1/2 cup Dry vermouth
3 tablespoons Minced fresh parsley -- (garnish)
Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and
pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute'
meat slices over moderate heat until well browned on one side. Pour off
excess fat from pan. Turn and brown other side. Remove and keep warm in
ovenproof serving dish. Add remaining tablespoon butter to same skillet
and heat. Add onion, shallot, lemon peel and mushrooms. Saute' until
softened.
Add vermouth and pour over meat. Cover serving dish loosely with aluminum
foil and bake about 10 minutes for pink lamb, 15 minutes for well done.
Remove foil and bake 5 more minutes. Season to taste and sprinkle with
chopped parsley before serving. Serves 6.
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Betsy-TKL (10:02:25 pm) :
Linguini With White Clam Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 Ounces Clams, Canned -- chopped (2 cans) *
1/4 Cup Olive Oil
4 Cloves Garlic -- minced
1/4 Cup Fresh Parsley -- chopped
Salt And Pepper
* with juice from one can.
Heat olive oil in skillet. Add garlic. Add parsley, clams, juice and
salt and pepper. Heat 2 minutes and serve with linguini noodles.
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Betsy-TKL (10:03:05 pm) :
Manicotti
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MEAT FILLING-----
1 pound Lean Ground Beef
1/4 cup Onion; Chopped -- 1 Sm
3 each Slices Bread -- Torn Up Small
1 1/2 cups Mozzarella Cheese -- Shredded
1 each Egg -- Lg
1/2 cup Milk
1 teaspoon Salt
1/4 teaspoon Pepper
-----PASTA-----
8 ounces Manicotti Shells -- 1 Pk
-----TOMATO SAUCE-----
4 ounces Mushroom Stems & Pieces -- 1 Cn
15 ounces Tomato Sauce -- 1 Cn
12 ounces Tomato Paste -- 1 Cn
1/4 cup Onion; Chopped -- 1 Sm
1 each Clove Garlic -- Minced
4 cups Water
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/3 cup Parmesan Cheese -- Grated
1 tablespoon Parsley -- Snipped
1 tablespoon Italian Seasoning
Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling.
Fill the uncooked manicotti shells, packing the filling into both ends.
Place the shells in an ungreased baking pan, 13 X 9 X 2-inches.
Heat the oven to 375 degrees F. Heat the undrained mushrooms and the
remaining ingredients for the Tomato sauce except the Parmesan Cheese to
boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for
about 5 minutes. Pour the sauce over the filled shells. Cover the pan
with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4
hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving.
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Betsy-TKL (10:04:00 pm) :
Minestrone alla Milanese
Recipe By : Cooking Class Cookbook
Serving Size : 8 Preparation Time :2:30
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound green beans
2 medium zucchini
1 large potato
1/2 pound cabbage -- coarsely shredded
1/3 cup olive oil
3 tablespoons butter
2 medium onions -- chopped
3 medium carrots -- coarsely chopped
3 ribs celery -- coarsely chopped
1 clove garlic -- minced
1 can (28oz.) Italian plum tomatoes -- drain, reserve juice
3 1/2 cups beef broth
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper
1 bay leaf
1 can (16 oz.) cannellini beans -- Rinsed and drained
Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2
inch
cubes. Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch
oven over medium heat. Add onion; cook and
stir 6 minutes until onions are soft, but not brown. Stir in carrots and
potato, cook for 5 minutes. Add celery and green beans; cook for 5 more
minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage
and
garlic and stir for 1 minute.
Add broth, water and reserved tomato juice to pot. Add coarsely chopped
tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf.
Bring
to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring
occasionally.
Add cannellini beans. Uncover pot and cook over medium-low heat 30
minutes
until soup thickens, stirring occasionally. Remove bay leaf. Sprinkle
freshly grated Parmesan cheese on top before serving if desired.
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Betsy-TKL (10:07:20 pm) :
POLLO AL FORNO ALLA MARCIA
Recipe By : Fred Dittmaier (Modified by Larry McJunkin)
Serving Size : 4 Preparation Time :1:00
Categories : Chicken Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each skinless boneless chicken breast halves
1 tablespoon fresh mint -- chopped
1/2 large red, orange, or yellow pepper -- coarsely chopped
2 tablespoons olive oil
1/4 teaspoon dried oregano
2 each plum tomatoes -- chopped
2 tablespoons fresh parsley -- chopped
3 ounces Feta cheese -- crumbled
black pepper -- freshly grated
cooking spray
Preheat oven to 375 degrees
Lightly coat a 9 x 9-inch glass baking dish with cooking spray. Arrange
the chicken breasts in the dish and set aside while preparing topping.
In a medium bowl, combine the chopped tomatoes, parsley, mint, oregano,
black pepper, Feta cheese, and chopped pepper. Mix well and spoon over
chicken in an even layer. Drizzle olive oil over all.
Bake for 35-45 minutes, or until the chicken is firm and opaque. Serve
hot, spooning any cooking juices in the dish over each serving.
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Betsy-TKL (10:09:18 pm) :
STROMBOLI
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Loaves (1 lb. ea.) frozen -- bread dough, thawed
1/4 pound Sliced ham
1/4 pound Sliced pepperoni
1/4 cup Chopped onion
1/4 cup Chopped green pepper
14 ounces Jar pizza sauce -- divided
1/4 pound Sliced mozzarella cheese
1/4 pound Sliced bologna
1/4 pound Sliced hard salami
1/4 pound Sliced Swiss cheese
1 teaspoon Dried basil
1 teaspoon Dried oregano
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
2 tablespoons Butter -- melted
"I've made this many times for parties, and it gets great reviews. It's
nice because you can add ingredients and spices to suit your taste. This
recipe is so good I just had to share it with you." - Leigh Lauer
Let dough rise in a warm place until doubled. Punch down. Roll loaves
together into one 15x12" rectangle.
Layer ham and pepperoni on half of the dough (lengthwise). Sprinklw with
onion and green pepper.
Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and
Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and
pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of
dough over filling and seal edges well. Place on an ungreased 15x10x1"
baking pan. Bake at 375 degrees for 30-35 minutes or until golden brown.
Brush with melted butter. Heat the remaining pizza sauce and serve with
sliced stromboli.
From: "Taste of Home" Magazine
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Margaret, MA (11:04:35 pm) :
Veal Scaloppine Marsala (Italy)
1 lb. veal, cut into thin, even slices
flour for dredging
salt and pepper to taste
3 Tbs. butter
1/4 cup Marsala wine
2 Tbs. canned beef stock
1.Pound the veal lightly until very thin. Dredge with flour seasoned with
salt and pepper.
2.Heat butter in skillet, add veal and brown on both sides. Add the Marsala
and cook 1 more minute. Transfer meat to a platter.
3.Add beef stock to pan. Boil over high heat, scraping pan and then pour
over veal.
From: Memorex Library, International Recipes
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Margaret, MA (11:05:53 pm) :
Mozzarella in Carozza (Italy)
8 slices white bread
flour
4 slices mozzarella cheese, 1/4 inch thick
olive oil
2 eggs, lightly beaten
4 lemon slices
1.Remove crusts from bread and cut off tips of corners.
2. Flour the cheese lightly and place each slice between 2 slices of bread.
3.Pour enough olive oil in skillet to make a depth of one inch. Heat until
hot but not smoking.
4. Dip the sandwiches in the eggs and fry in the hot oil, turning once until
bread turns a pale golden brown and cheese starts to ooze out. Drain on
paper towels and serve garnished with lemon slices.
From: Memorex Library, International Recipes
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Margaret, MA (11:06:56 pm) :
Mixed Italian Olives (Italy)
1/2 lb. green olives
1/2 lb. black olives
3 stalks celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 clove garlic, crushed
1/4 cup olive oil
1/4 cup vinegar
freshly ground black pepper to taste
oregano to taste
1. Crack the olive swith a hammer until the pits show and combinw with the
remaining ingredients.
2. Let stand at room temperature for 24 hours and then refrigerate for at
least 2 days before serving.
From: Memorex Library, International Recipes
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Margaret, MA (11:08:31 pm) :
Stracciatella (Italy)
2 eggs
2 Tbs. Parmesan
2 Tsps. finely chopped parsley
pinch of nutmeg
1 qt. chicken stock
1.In a small bowl, beat eggs until well blended and add cheese, parsley, and
nutmeg.
2.Bring chicken stock to a bowl in a heavy pot and pour in the egg mixture,
stirring constantly with a whisk. Simmer, still stirring for 2 to 3 minutes.
Taste for seasoning and serve at once.
From: Memorex Library, International Recipes
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Margaret, MA (11:09:47 pm) :
Italian Clam Chowder (Italy)
40 little-neck clams
1/4 cup olive oil
1 clove garlic
3 anchovy fillets, chopped
1 Tbs. chopped parsley
1/2 cup dry red wine
1 Tbs. tomato paste
1-1/2 cups water
salt and pepper to taste
1/4 tsp. oregano
8 thin slices Italian bread, fried in olive oil
1. Wash and scrub clams well.
2. Brown garlic in olive oil in large saucepan. Discard garlic. Add
anchovies, parsley and wine and cook 5 minutes.
3.Add tomato paste, water, salt and pepper and cook 3 to 4 minutes more.
4.Add clams, cover pan and cook until all the shells are open, about 3 or 4
minutes. Add oregano and cook 2 more minutes.
5.Place 2 slices fried bread in each soup dish; ladle soup over them.
From: Memorex Library, International Recipes
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END OF FILE - Part 2 (of 2)
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