* Exported from MasterCook * Italian Focaccia Bread Recipe By : Serving Size : 15 Preparation Time : 0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen bread dough, white or whole-wheat 2 tablespoons olive oil HERB TOPPING 2 cloves garlic -- minced 2 tablespoons fresh rosemary, sage or other herbs 3 tablespoons Parmesan cheese OR TOMATO BASIL TOPPING 1/2 cup sun-dried tomatoes -- drained and chopped 2 tablespoons dried basil OR 5 leaves fresh cut basil Thaw dough until it begins to rise. Preheat oven to 450 degrees. Roll dough into a 9" X 13" rectangle. Cover and let rise 15 minutes. Punch indentations into dough with fingertips. Brush with oil and cover with topping of your choice. Bake on ungreased pizza or cookie sheet on lowest oven rack for 15 minutes. Remove to cooling rack and cut into 15 pieces. Description: "A mouth-watering alternative to pizza, focaccia can be served with any meal but is especially delicious with Italian dinners." Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baja Pizza Pouch (Calzones) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bulk hot pork sausage 1/2 pound lean ground beef 1 can refried beans 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1 package hot roll mix 1 can crushed italian tomatoes 2 cups monterey jack cheese -- shred 1 cup cheddar cheese -- shredded butter -- melted 1 cup guacamole Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c Monterey Jack cheese and 2 T cheddar. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calzone (Large) Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1/2 teaspoon sugar 1 package active dry yeast 3 cups flour -- divided 2 tablespoons oil 1/2 teaspoon salt 12 ounces mozzarella cheese -- shredded 6 ounces creamy goat cheese 3 ounces proscuitto -- sliced cut 3 tablespoons chives -- chopped 1 tablespoon garlic -- minced 2 tablespoons parmesan cheese -- grated Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface. Knead until smooth. Return to bowl; cover and let rise in warm place until doubled/ Punch down dough; divide into three equal portions. Roll one potion on lightly floured surface to a 9 inch circle. Place 1/3 of the mozzarella on one side of the dough; dot with 1/3 of the goat cheese and top with 1/3 of the proscuitto. Repeat with remaining dough, cheeses and proscuitto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together. Place on lightly greased baking sheets. Let rise for 30 to 45 minutes or until dough feels light to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to 45 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with grated parmesan cheese. Serve warm. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calzone Filling Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound feta cheese -- chunks 1/4 pound mozzarella cheese -- cubes 1/4 cup ricotta cheese 1/2 cup pepperoni -- sliced 1/4 cup parmesan cheese -- grated 1/4 teaspoon rosemary -- chopped 2 teaspoons basil -- chopped 1/2 teaspoon oregano -- ground 2 tablespoons parsley -- chopped pepper 2 egg -- large 1/2 pound mushrooms -- sliced 1/2 cup bell pepper -- chopped 1/2 cup onion -- sliced 1 calzone dough -- recipe Prepare CALZONE DOUGH per recipe. Set aside 2 baking sheets. Mix cheeses, meats, vegetables, 1 egg and herbs. Set oven to 400F. Divide dough in half. Roll each into 6' circles. Spoon filling over 1/2 of each circle, leave edges free for sealing. Fold dough over filling and press edges. Place on sheets, slit tops and brush with egg beaten with 1 Tbl. water. Bake 30 minutes, or until golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calzone Dough Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 yeast -- pkg. 4 cups flour -- white 1/8 teaspoon salt 2 tablespoons olive oil 1 1/2 cups water Fit metal blade into food processor; add all dry ingredients and olive oil. Slowly add water while processing on KNEAD, till dough forms a ball. Place dough in an oiled bowl and let rise 1 - 1 1/2 hours, covered. Fill with Calzone Filling and bake at 400F for 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rolled Calzones Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast 1 1/4 cups warm water 1/2 cup olive oil 4 cups bread flour 1 teaspoon salt chopped fresh rosemary -- tarragon and oregano for the filling 2 ounces pesto 1/4 pound ham -- thinly sliced 1/4 pound provolone cheese -- sliced 1/8 pound coppacola (spicy italian -- ham) thinly sliced 2 sweet red peppers, roasted -- peeled and sliced 2 ounces pepperoncinis -- drained and (6 - 8) 1 egg 1 egg white cornmeal For the Pizza Dough Soften the yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a floured board until smooth and elastic (about 20 minutes). Shape into a round ball, cover with plastic and refrigerate 1 hour. Preheat oven to 400 degrees. Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long). About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends. Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncini. You should still have about 2 inches of dough showing at the back edge. Beat the egg and brush on the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no air gets inside). Tuck the ends in and finish with the back edge on the bottom, not on the side. Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie and set aside. Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and slip off the charred skins. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham And Cheese Calzones Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- to 2 1/2 cups 1 package dry yeast 1 teaspoon salt 1 cup water 1/2 cup butter or margarine 1 egg -- beaten 4 ounces ham; fully cooked -- chopped 8 ounces ricotta cheese 6 ounces mozzarella cheese -- shredded 1/4 cup parmesan cheese -- grated 4 cups olive oil For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture. Stir vigorously till well combined. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover and let rise in a warm place till double (30 to 45 minutes). For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling onto half of each circle of dough. Fold dough over filling, fold under edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden brown. Drain on paper towels. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham And Cheese Calzone Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 1/2 cup red bell pepper -- chopped 1/2 cup yellow and green pepper -- chp 1/4 cup sliced mushrooms 1 clove garlic -- minced 1 6" pita 1 ounce ham -- cut in strips 1 ounce jarlsberg cheese -- shredded 1 tablespoon parsley -- chopped 1 tablespoon parmesan cheese -- grated ground black pepper Preheat oven to 350 F. Coat small skillet with cooking spray. Heat over medium heat until hot. Add peppers, mushrooms and garlic; cook until soft. Make slit in pita, fill with pepper mixture, ham, jarlsberg and parsley. Sprinkle with parmesan cheese; season with black pepper to taste. Wrap in foil: Bake 15 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Emeril's Calzone Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----dough----- 1 teaspoon yeast 3/4 cup warm water 1/4 cup fresh basil -- minced 1 1/2 teaspoons salt 1 sun-dried tomato -- chopped 1 tablespoon garlic -- minced 1/4 cup olive oil -----fillling----- 2 tablespoons olive oil 1 small onion -- diced 1/2 pound lean ground pork 1 tablespoon fresh oregano -- chopped or 1 teaspoon dried 1 small bell pepper -- diced 1 teaspoon garlic -- minced 1/2 cup white wine salt and pepper DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried tomatoes, garlic and olive oil. Stir well. Add flour and mix until a ball forms. Remove and put on a floured board. Let proof a few minutes. Flour rolling pin and roll out into a thin rectangle. Cut across in 3" widths. Take each piece and put a little filling. Roll up and bake 400~ 20 to 25 minutes. FILLING-Saute in oil, onions, pork, bell pepper and garlic until onions are translucent and pork is cooked. Add remaining ingredients. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deli Stuffed Calzone Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups recipe ready tomatoes -- drain 1 1/4 cups spinach; frozen -- chopped 3/4 cup pepperoni -- thin sliced 3/4 cup salami; sliced -- chopped 1 cup ricotta cheese 1 cup mozzarella cheese -- shredded 1/2 cup olives w pimento 1/3 cup parmesan cheese -- grated 1 1/2 teaspoons garlic powder 1 1/2 teaspoons basil leaves -- crushed 1 1/2 teaspoons oregano -- crushed 1 teaspoon seasoned pepper 2 loaves frozen bread dough 2 tablespoons olive oil In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese, ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and pepper; set aside filling. Cut each bread loaf in half. On lightly floured board, roll one bread dough half into a 12 inch circle. Place on pizza pan. Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold dough over filling making half circle. Press edges with fork to seal. Cut 3 slits in dough to allow steam to escape. Repeat process making 3 more calzones. Bake in preheated 350 F oven for 20 minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calzoni Di Ricotta Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups flour salt 1/2 cup shortening -- diced 2 eggs -- beaten lemon juice -- 1 1 cup ricotta 1/2 cup ham -- diced 1/2 cup provolone -- diced egg yolks 1/2 teaspoon pepper -- freshly ground egg white -- whisked oil -- for frying Dough-Add the salt to the flour and on a working surface make a well in the center. Add the eggs, shortening and lemon juice. Mix it all together to make a smooth dough. Filling-Mix the ricotta, egg yolks, ham and provolone. Add the salt and pepper to taste. Mix well until thoroughly combined. Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8" circles. Divide the filling between the four circles. Brush the edges with the egg whites and fold over. Close the edges securely. Cook-Deep fry until golden brown. Drain well on paper towels and serve hot. ***these may be made ahead of time and reheated in the oven. They may also be frozen to use at a later date. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calzone With Sun-Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- deep-dish pizza dough 1 tablespoon oil from sun-dried tomatoes 1 medium onion -- finely chopped 1 clove garlic -- minced or pressed 1 cup (8 oz) ricotta cheese 1/4 cup chopped sun-dried tomatoes 2 tablespoons chopped fresh parsley 1/4 pound sliced prosciutto or dry salami -- cut into strips 2 cups (1/2 lb) shredded whole- milk mozzarella cheese cornmeal (for baking sheet) olive oil 1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions. Roll each half out on a floured surface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tomato-Cheese Calzones Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound mozzarella cheese -- grated skim 5 1/2 ounces goat cheese -- crumbled 1/4 pound hard salami -- diced 1/2 cup sun-dried tomatoes in oil -- drained will, chopped 2 pounds pizza dough -- thawed if frozen. Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of dough into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of each. Bake 20-25 minutes or until well-browned. Cool briefly before serving. 590 cal, 29g pro, 72g carbo, 20g fat, 60mg chol, 648mg sodium - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage And Roasted Pepper Calzone Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----crust----- 1 15 ounces pk pillsbury pie crusts -----filling----- 1 pound sweet italian sausage 1 garlic clove minced 1/4 teaspoon italian seasoning 2 eggs 8 ounces mozzarella cheese -- cubes 1/4 cup pine nuts 1/2 cup sliced green onions 1/4 teaspoon basil leaves 1/4 teaspoon pepper 1/3 cup ricotta cheese 1 7 ounces jar roasted red peppers chp Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20 min. Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork; reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3 tbs of the pine nuts. Remove crusts from pouches; unfold. Press out fold lines. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1" border and mounding filling towards center. Fold pie crust half over filling' press edges with fork to seal. Cut four 1" slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg. Sprinkle with remaining pine nuts. Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut each calzone in half or into 3 wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Calzone Recipes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces refrigerated pizza dough 1 egg grated parmesan cheese(option 1 recipe filling unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut into 6 5" squares. Divide desired filling among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well w/fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1t water. Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 mins. Let stand 5 mins. before serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown. Drain. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach filling: cook 1 10oz pkg frozen chopped spinach according to pkg dirs; drain well. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Aioli Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 thick slice french bread 1/8 teaspoon salt milk 1 cup olive oil 4 cloves garlic 1 tablespoon boiling water 2 egg yolks lemon juice I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli. Here it is: Remove the crusts from bread and soak in milk. Squeeze dry. Place in large mortar with garlic & mash with pestle until a fine paste. Add the yolks & salt & mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste. FROM: PAM HOUGLAN (KFNR49B) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baccala Alla Bolognese Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pound dried codfish 1 clove garlic -- minced flour -- for dredging 3 tablespoon fresh parsley -- minced 4 tablespoon butter salt and pepper to taste 2 tablespoon olive oil 1 lemon -- juiced Put the cod in a deep dish, add cold water to cover, and let it soak for 2 days in the refrigerator in order for it to "plump" up and change the water several times. Rinse and dry the fish and cut it into 2-inch chunks. Dredge the fish in the flour, shaking off the excess. In a large skillet, heat 2 Tbl of the butter and the olive oil. Add the fish pieces and brown them well on all sides over medium-high heat. Sprinkle the fish with the minced garlic and parsley and stir the mixture gently. Cut the remaining 2 Tbl butter into bits and add it to the pan. Sprinkle the fish with salt and pepper and pour over the lemon juice. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brasciole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 dash dry basil) 1 egg beaten 1 thin slices beef or veal 4 tablespoon olive oil per cup of bread (pounded to tenderize) crumbs flavored bread crumbs(bread salt and pepper crumbs -- grated cheese tomato sauce (enough to parsley -- dash of oregano almost cover) Pound the slices of meat as thin as possible. Make a mixture of bread crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece. Place some of the mixture on each piece and spread covering most of the meat except the edges. Roll and secure with a toothpick. Lightly brown each in a bit of butter and oil. When browned place in oven proof dish. To the browning pan add tomato sauce and mix to get all flavor from bottom of pan. Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent drying. Serving suggestions.... Mashed potatoes..with a touch of garlic while mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots or broccoli. Crust bread and a salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Braciole Balsamico Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----alyce mantia (krbs41a----- -----for the beef rolls----- 1 1/2 pound top round -- very thin sliced 1/2 cup fresh basil -- minced 2 roasted red peppers -- diced 4 tablespoon parmesan -- fresh grated 2 tablespoon parsley -- minced salt and pepper 6 sl proscuitto -- very thin -----for the marinade----- 2 tablespoon olive oil 2 tablespoon parsley -- minced 1/4 cup balsamic vinegar 2 tablespoon pepper -- black fresh ground 2 cloves garlic -- finely minced 1/4 cup olive oil Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!) Sprinkle with the red peppers and parsley. Cut proscuitto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in non-reactive pan. Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet. Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15-20 minutes. Adapted from a recipe by Della Masia (). - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bolognese Sauce (Meat Sauce) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stalk celery grated 2 tablespoon tomato paste 1 pound chopped beef 1 28 ounce can tomato puree 1/2 pound chopped pork or sausage meat 1 28 ounce can italian tomatoes 4 tablespoon olive oil crushed by hand 1 onion chopped 2 cup water 2 cloves garlic crushed salt and pepper to taste 1 carrot grated In a large pot lightly brown garlic in olive oil and discard. Add onion, celery and carrot and saute until translucent. Add meat and lightly brown stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato puree and water and simmer 1 1/2 to 2 hours stirring often. Salt and pepper to taste. Serve over cooked hot pasta or rice. *option-instead of 2 cups water, you may add 1 cup water and 1 cup red wine (dry) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Boboli Crust Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup bread flour 2 sm cloves garlic -- thinly sliced 1/2 teaspoon salt 2 tablespoon rosemary* 3/4 teaspoon active dry yeast 3 tablespoon Bertolli light olive oil 1 cup warm water Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smile at it (YOU DID IT!) Remember, when you top it the crust is already 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Basic Meatballs Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/4 cup milk 1 lg egg 3/4 teaspoon salt 1/4 cup onion -- chopped 1/8 teaspoon pepper 1/3 cup dry bread crumbs 1 teaspoon worcestershire sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2" balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan; bake, uncovered, in a 400 oven until light brown, about 20 minutes. Drain off the excess fat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Stuffed Zucchini Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 md zucchini 1 pound ground beef 1 md onion -- chopped 1 cup rice -- cooked 10 milliliter garlic -- minced 2 eggs -- beaten 1/2 cup romano cheese 1 teaspoon salt 2 bread slices -- soaked 1/2 teaspoon pepper 1 in water and 1/4 teaspoon dried oregano squeezed dry 4 mozzarella slices Preheat oven 350. Cut zucchini in half lengthwise and remove pulp, leaving shells 1/4" thick. Chop the flesh. In a bowl, combine onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini. Mix well. Stuff each zucchini half with the mixture. Place in greased baking dish and cover. Bake 40 minutes. Place a slice of mozzarella on each half and bake, uncovered 10 minutes. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Pizza Sandwich Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 lg egg 15 ounce tomato sauce 2/3 cup milk 15 ounce pizza sauce 8 ounce mozzarella cheese -- shredded 1 teaspoon oregano leaves 2 ounce mushrooms; sliced -- drained 2 cup biscuit baking mix 1/4 cup parmesan cheese -- grated Heat the oven to 400. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan, 9x9". Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20-25 minutes. Cool for 5 minutes before cutting into squares and serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cavatiney Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 package medium noodles 1 pound ground beef 1 pound italian sausage (mild) 1 jar pizza sauce 1/2 jar spaghetti sauce butter 1/4 pound thinly sliced pepperoni 1/2 cup shredded mozzarella 1/4 cup grated sharp cheddar cheese garlic powder Boil a half bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in meat mixture. Top with pepperoni, mozzarella cheese, and sharp cheddar cheese. On top of that sparkle lightly with garlic powder. Put in oven on 350 degree's and bake until cheese melts. It taste like a pizza lasagne. Let me know how you like it. I have plenty of other recipes to share with everyone. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cannoli Filling Recipe By : Serving Size : 25 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound ricotta 1/2 cup citron 1 1/2 cup powdered sugar 1/2 cup orange peel -- candied 4 teaspoon vanilla 4 ounce chocolate -- sweet Process ricotta, powdered sugar and vanilla in food processor until smooth. Add citron, peel, and broken up chocolate and process with short bursts just until chopped. Use to fill cannoli shells, garnishing ends with finely chopped almonds or other nuts. Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten until stiff. Pistachio Filling: To either of the above fillings add a few drops of green food coloring to tint pale green. Garnish ends of filled shells with chopped pistachio nuts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Campers Pizza Pie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pizza or spaghetti -- % 1 wheat bread 1/4 mozzarella cheese pepperoni Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Burger Trittini Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound ground beef 1 teaspoon salt 1 md onion -- minced 1 teaspoon oregano leaves 15 ounce tomato sauce 1/2 teaspoon pepper 12 ounce tomato paste 20 ounce frozen spinach -- thawed 4 1/2 ounce sliced mushrooms -- drained 16 ounce cottage cheese 2 teaspoon basil 8 ounce mozzarella -- shredded 2 teaspoon sugar Cook ground beef and onion on medium high until brown. Drain fat. Add next seven ingredients; heat to boiling. Reduce heat. Simmer, uncovered, until thickened. squeeze liquid from spinach. Combine with cottage cheese. Season to taste with salt and pepper. Spoon meat mixture into 13x9" baking dish. Sprinkle 1/2 of mozzarella cheese. Top with spinach. Sprinkle remaining mozzarella on top. Bake at 350: for 25-30 minutes until hot and bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broiled Eggplant Parmigiana Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 bay leaf 1 1/2 cup minced onions 1/4 teaspoon salt 20 milliliter garlic minced 1 (3/4 lb.) unpeeled eggplant 3 md unpeeled tomatoes (about cut into 12 (1/2 in.) 1 1/2 lb. ) quartered slices 1/2 teaspoon oregano 1 egg white slightly beaten 1/2 cup dry breadcrumbs 1/2 cup grated parmesan 1/8 teaspoon pepper Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broiled Chicken Oregano Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast 1/3 cup lemon juice 1/3 cup olive oil salt & pepper to taste 1/3 cup lemon juice 3 tablespoon oregano -- fresh or 1 t dried Several hours before serving-or the day before, if time allows, rub the chicken pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cioppino Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 clams or mussels* 1 bay leaf 1 tablespoon corn starch 2 cup chopped fresh tomatoes 3 small lobsters -- or 1 can plum tomatoes 3 dungeness crabs -- cracked 2 cup red or white wine 1/2 cup olive oil 1 teaspoon crushed fennel seed 2 cloves good sized pinch saffron minced garlic 1/4 cup chopped parsley 2 chopped onions salt and pepper to taste 6 chopped green onions 32 small cleaned shrimp 3 chopped ribs of celery 2 pound red snapper -- cut into pieces 1 chopped green bell pepper 1 clove garlic 1 teaspoon chopped fresh thyme 1 teaspoon anchovy paste * cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew. Cook 5 more minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Sponge Slices Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounce chocolate (your preference- i like semi-sweet) 1 cup mascarpone 4 tb water -- (4 to 5) 1/4 cup sugar filberts- toasted & crushed 3 tablespoon brandy Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge cake into little rectangles. Spread with mascarpone mixture and top with another slice of cake to make a sandwich. Lightly press together. In a double boiler, melt the chocolate with water. Remove from heat and before it cools dip the little sandwiches and coat on all sides. Use a fork to hold and a spoon to drip the choc. to cover all spots. Place on serving dish and sprinkle with the chopped nuts. Refrigerate to harden outside. Serve almost at room temp. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Piccata 2 Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boned -- skinned chicken breast 1/2 cup dry white wine 1 juice of 1 lemon oil 1/2 pound sliced mushrooms flour, salt -- pepper Pound chicken breasts to about 1/4" thickness. Dredge in flour, salt and pepper. Fry quickly in oil. Saute sliced mushrooms in same pan. Add juice of one lemon and the white wine. Boil down to about 1/2, then add back the chicken and heat until chicken is warm. -Sandy-N.C. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Piccata Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole chicken breasts -- halve 1/8 teaspoon garlic powder 1 large egg 1/4 cup butter 3 tablespoon lemon juice 2 teaspoon chicken bouillon granules 1/4 cup flour 1/2 cup boiling water. 1/8 teaspoon paprika Beat the egg with 1 tablespoon of lemon juice. Combine flour, garlic powder and paprika. Dip chicken pieces in egg mixture, then in flour mixture. Brown in butter in skillet. Dissolve granules in boiling water and add with remaining lemon juice to skillet. Cover and simmer for 20 minutes. Serves 4. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Pepperoni Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pasta noodles 1/2 stick pepperoni 1/3 cup flour 1 pound boneless chicken breast 16 ounce tomato sauce fresh pepper oregano basil tarragon garlic powder onion powder Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside. Cut chicken into bite-sized pieces. Season flour and toss chicken pieces until coated. Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomato sauce and remaining flour together in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until chicken is tender. Serve over a bed of pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Parmesan...prego Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup italian style dry bread crmb 1/4 cup parmesan cheese 2 boneless chicken breasts 1 eggs -- slightly beaten 1/4 cup salad oil 15 1/2 ounce prego 1 cup mozzarella cheese -- shredded DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE. FLATTEN CHICKEN BREASTS WITH FLAT SIDE OF KNIFE TO 1/2" THICKNES. DIP IN EGG THEN IN BREAD CRUMB MIXTURE. IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS. PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE WITH CHEESE; COVER. BAKE 400F FOR 20 MINUTES OR UNTIL DONE. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Parmesan Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup parmesan cheese -- grated 1/4 teaspoon italian seasoning -- crushed chicken breast -- * 1/4 cup green onion -- sliced 1 tablespoon margarine 1 tablespoon flour -- all-purpose 1/2 cup milk -- skim 5 ounce spinach -- frozen ** 1 tablespoon pimiento -- chopped * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~------------------------------------------------------ ~------------------ PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Or Veal Francese Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon olive oil 1 1/2 pound chicken -- veal or fish 1 cup water 2 lg eggs -- beaten 2 package bouillon 3/4 cup flour 1 lemon -- squeezed 3 tablespoon butter 1/4 cup fresh parsley -- chopped Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in oil and bring to med heat. Dip cutlets in flour, then egg and saute on both sides until golden. Remove from pan and place on warm serving platter and keep warm. Add bouillon to pan with water and lemon. Raise heat and cook until reduced by half. Add lemon juice and cook 2 more min. Stir in parsley and mix well. Pour over cooked cutlets and serve immediately with lemon wedges for garnish. (wrv) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Loaf Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can refrigerated prepared pizza 1 package frozen spinach -- (10 oz) crust dough (10 oz) thawed and drained 4 cup mozzarella cheese -- grated 1 egg -- lightly beaten 1 pound spicy pork sausage -- browned 1 7 oz jar diced pimientos and drained drained 1/2 cup tomato sauce 1 package sliced pepperoni -- 3 oz 1 teaspoon oregano flakes 12 large pimiento-stuffed green 1/2 teaspoon basil flakes olives -- cut in half Preheat oven to 400F. Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the large piece of dough. Moisten the dough with water at corners and press to seal. Place one-half of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil. Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves. Cover filling with reserved dough and crimp edges of dough to seal. Cut slits in top of dough to allow steam to escape. Bake 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil). Allow to cool 10 minutes before removing from pan and cutting into slices. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Green Beans Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen french sliced 3 tablespoon italian style bread crumbs green beans (9oz) 1/8 teaspoon garlic powder 2 tablespoon butter 1/4 cup parmesan cheese -- grated Cook green beans according to package. Drain. Toss with butter. Sprinkle with crumbs and garlic powder and toss again. Place in shallow casserole, sprinkle with parmesan cheese and bake, covered, at 350 degrees for 20 to 30 minutes, or until cheese melts and beans are hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Chicken Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound chicken; breasts, thighs -- a 8 ounce italian dressing -- ( i used 14 1/2 ounce tomato wedges -- drained 1/2 cup dry white wine 6 ounce mushrooms -- sliced drained 1 onion soup mix 6 ounce olives -- drained pitted slic 8 ounce linguine 14 ounce artichoke hearts -- drained a Place chicken in a lightly greased 12x8x2" baking dish (Pam works great). Arrange tomatoes, mushrooms, olives, and artichokes on top. Combine salad dressing and wine; pour over vegetables and chicken. Sprinkle with the onion soup mix. Cover and bake @ 350 for 1 hr.or until the chicken is done. Meanwhile cook the linguine. When the chicken is done, spoon the juice and vegetables over the pasta and top with the chicken. ( Southern Living, Sept. 1991) I bet this would be great made ahead and letting the chicken marinade in the dressing and wine. It was good and good for you. Hope you enjoy. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Bread Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon sugar water 2 teaspoon salt cornmeal 2 package active dry yeast 1 egg 5 cup all-purpose flour salad oil 1 tablespoon butter or margarine 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120x to 130x F.) (Butter or margarine does not need to melt.) (Actually, I use the microwave for this part -wp-) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. 3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough. 4. Turn dough onto floured surface; knead until smooth and elastic, (42 min left), (H)elp, More? about 10 minutes, adding flour while kneading. 5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping. 6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal. 7. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal. 8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours. 9. Preheat oven to 425F. Meanwhile, remove loaves from (42 min left), (H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes. 10. In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes. Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Beef Stew Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Jar Ragu Italian Cooking Sauce 2 Pounds Beef Stew Meat -- cubed 4 Medium Carrots 1 Cup Water 4 Medium Potatoes 2 Medium Onions Oil -- for cooking 1 Beef Bouillon Cubes Brown meat in oil. Add sauce and bring to boil. Cover and simmer for 1 hour. Peel potatoes, onions and carrots. Cut into quarters. Dissolve beef bouillon cube in water. Add water and vegetables to stew. Cover and simmer for 30 minutes more. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Beef Recipe By : Serving Size : 14 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pound round or rump roast 1 tablespoon oregano 1/2 cup vinegar 1 sm onion -- diced 2 tablespoon worcestershire sauce salt 10 milliliter garlic -- minced pepper -----sauce----- 7 3/4 cup water 1 package italian dressing mix 3 beef bouillon cubes 2 teaspoon basil 8 tablespoon worcestershire sauce 1 package au jus mix 4 teaspoon oregano Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic. Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350 degrees 3 hours or until done.Slice when cool. Before serving,combine sauce ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Anise Slices Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs -- beaten 1 cup vegetable oil 2 1/2 cups sugar 1 teaspoon vanilla 1 teaspoon anise Beat all together. ADD 3 tablespoons baking powder 6 cups flour 1/2 cup sliced almonds Knead to make a stiff dough, if more flour is needed add a little more. Roll in 1 inch circle forms. Place on a cookie sheet and press lightly. Bake in 375 degree oven until light brown. Remove and wait 5 minutes before slicing. Then return to oven to toast. Bill's & John's favorite cookie. Not too sweet & good with coffee. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grandpa's Gravy Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 30 ounce can tomato puree 1 medium onion chopped 1 whole bay leaf 3 large cloves garlic -- crushed 1 30 ounce can whole plum tomatoes 2 cup hopped mushrooms hand squashed 1 teaspoon sugar 2 teaspoon dried oregano 2 pound pork chops with bones 2 teaspoon dried basil 1 pinch red pepper 1 6 ounce can tomatoe paste 1 cup dry white wine 1 teaspoon garlic powder salt and pepper to taste COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45 MINUTES LONGER. SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR 2 POUNDS OF PASTA. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gnocchi Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lg eggs 2 1/2 cups flour -- (2 1/2 to 3) 8 lg baking potatoes 2 teaspoon salt boil potatoes in skins until just tender. while hot, remove skins and press through potato ricer in a large mound on a floured surface. Make a well in the middle and crack eggs into it. Sprinkle salt around, and add 2 1/2 cups flour around it. Mix eggs in well gently encorporating potato and flour with it. Mix with hands into a ball and add more flour to until dough is not sticky. Place dough on the side on a floured surface. Clean and flour surface well. Cut a piece of dough off and roll into a long snake-like form. (about 1 inch around. Cut into 1 inch pieces and pus aside onto floured surface again to prevent sticking to board or to each other. When all pieces are cut, make grooves by gently rollin the off the grating side of a cheese grater at the same time making an indentation with the thumb, They need not be perfect, just enough groove to hold some sauce. Have a very large pot of salted water boiling. Place half of the gnocchi into the boiling water, stir briefly and cover. When water reboils remove over. When gnocchi rises to the top. remove with a large slotted strainer and place in serving bowl with sauce of your choice. Mix gently and cover. Repeat with last batch, add more sauce and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frutta Al Forno Con Amaretti (Baked Fruit) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 peaches; freestone -- ripe 1 tablespoon amaretto liqueur 1 tablespoon butter 1 egg yolk 1/4 cup brown sugar -- packed 8 italian macaroons (amaretti) 1/4 cup almonds -- finely chopped crushed Cut peaches in half from stem to root end (don't peel). Twist to free from pit. Place peach halves, cut side up, in a 10" well-buttered baking dish. Combine remaining ingredients. Beat with a fork to blend well. Stuff each peach hollow with almond mixture. Bake in preheated 350 oven for 20 minutes, or until peaches are soft but still hold their shape. Serve warm. This can also be done with pears, apricots, nectarines or apples. All are very good. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fritto Misto* Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound cleaned squid 3/4 cup flour 1 fillet sole -- cut in 1" 1 cup water 2 teaspoon olive oil 1/2 pound shrimp -- shelled & deveined egg whites -- stiffly beaten 2 teaspoon lemon juice oil for frying 3 teaspoon flour Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with about 3 T of flour. Sift remaining 3/4 C flour and pinch of salt into a small bowl. Blend in water and olive oil. Allow to stand at room temperature for 1 hour. Fold in beaten egg whites. Heat 2" of oil to 375 in an electric skillet. Dip seafood in batter and fry a few pieces at a time for 1 minute, or until golden. Drain on paper towels. Keep warm in a 200 degree oven until all are cooked. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Four Cheese Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon flour 2 ounce mozzarella 1 1/8 cup milk 2 ounce gruyere 12 ounce pasta 2 ounce fontina salt 2 ounce mild provolone pepper 1/4 cup butter grated cheese Heat half the butter in a pan. When it melts add the flour. When it begins to bubble add the milk and mix well. Cook on low for 5 min. It will start to thicken. Mix often to avoid lumping and sticking. Cut all the cheese into small strips. Gradually add the cheese mixing well while it melts into a velvety sauce. Season with salt and pepper and serve over hot, cooked pasta of your choice. Top with grated cheese. **You may vary some of the cheeses, but never the Fontina. That is the essential flavor. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Focaccia Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil seasonings 1 pound pizza dough Let the dough rise for about 4 hours until double in size. Punch down and roll out to fit a shallow baking pan or pizza pan. The dough should be about 1 inch thick. Spread olive oil thinly on top. Salt and top with a season of you choice. I love Rosemary. You can also add sun-dried tomatoes, garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until golden. Cut into squares and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Parmesan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 2 cloves garlic -- minced 2 lg cans tomatoes (approx. 32 oz ea) 1/2 cup ketchup 3/4 teaspoon salt 1/4 teaspoon pepper 1 cup oil 1 md eggplants 1/2 cup grated parmesan cheese 1 tablespoon chopped parsley 1 cup italian bread crumbs 1 cup plain bread crumbs 1 tablespoon oregano (optional) 1/2 pound mozzarella cheese thinly sliced Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do NOT slice ahead of time.) Add eggplant to HOT oil. Fry until slightly browned. Press each slice against side of pan to drain oil before removing. Add more oil as needed. Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl. Place one layer of eggplant in a flat casserole dish. Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate layers and top with mozzarella cheese. Bake at 350 degrees for 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Cacciatore Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes 1/2 cup parsley -- minced 1 teaspoon basil 1 teaspoon salt 10 milliliter garlic -- minced 1/4 teaspoon pepper To every 3 lbs chicken: cook in enough oil to brown. Brown chicken in oil and remove from pan; slice an onion and cook in drippings until soft. Then add the above listed ingredients to the pan. Put chicken back in pan and let it simmer for about 40 min uncovered, turning the chicken once in a while. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Drago's Eggplant Souffle In Tomato-Basil Sauce Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- celestino drago 1 cup grated parmesan cheese los angeles restaurant 2 tablespoon bread crumbs 7 japanese eggplants 2 eggs 1 zucchini 1 tablespoon butter 1 sweet red pepper --tomato-basil sauce 1/4 cup olive oil 2 tablespoon olive oil 1 md potato -- thinly sliced 1/2 tablespoon chopped onion 1/2 md onion -- thinly sliced 3 cup diced tomatoes 3 tablespoon =to1 bunch basil 4 tablespoon chopped fresh basil salt 1 teaspoon chopped fresh oregano 1 tablespoon butter salt 1 tablespoon flour 1 tomato -- seeded and peeled IL TIMBALLO DI MELANZANE CON PREA DI POMODORO (Drago's Eggplant Souffle in Tomato-Basil Sauce) Peel eggplants, cut into cubes and set aside. Cut whole zucchini into quarters. Remove centers and discard. Cut remaining zucchini into cubes and set aside. Repeat process with pepper and set aside. Heat oil in saute pan, add eggplant cubes, potato, onion, basil and oregano and season to taste with salt. Saute until golden. Add tomato and cook approximately 10 minutes. Pour eggplant mixture into food processor and blend until smooth. Add Parmesan cheese, bread crumbs and eggs into processor and blend 5 seconds. Lace 8 (6-ounce) timbals with butter. Cover bottom of cup with chopped zucchini and pepper and fill rest of cup with processed eggplant mixture. Cook in bain marie at 350 degrees 40 minutes. Remove timbales from oven and let standing warm place 15 minutes. When ready to serve, spoon small amount Tomato-Basil Sauce on individual serving plates, then flip souffle cups onto top of each plate. Serve warm. Makes 8 servings. Drago serves these individual souffles as appetizers at his restaurant. It's a wonderful use of eggplant, one of the most commonly used vegetables in Sicily. It's essential that you use good Parmesan- the cheese is what rounds out the flavor. For Tomato-Basil Sauce: Place olive oil and onion in saucepan and saute until golden. Add tomatoes, basil and season to taste with salt. Cook 10 minutes on low heat. Melt butter in separate pan, add flour and mix well. Add butter- flour mixture to tomato sauce and cook few more minutes. Remove basil leaves from sauce and blend sauce in blender until smooth and creamy. Makes 2 cups. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crockpot Pizza Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound ground beef 4 ounce cheddar cheese -- grated 1 onion -- chopped 4 ounce mozzarella cheese -- grated 14 ounce pizza sauce 14 ounce spaghetti sauce 6 ounce pepperoni -- sliced 12 ounce noodles mushrooms green peppers Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles till al dente; drain. You do not want the noodles to be soft. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheeses, pepperoni and as much mushrooms and green peppers as desired. Original recipe I had said to repeat layers one more time, but I repeated layers a few times more. Cook on high for 30 minutes and then on low for 1 hour ( I cooked on low for 2 hours), or until cheese melts. Can be made in a deep casserole dish in the oven at 350:F until cheese melts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Costolette Di Vitello Al Cartoccio Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon butter freshly ground black pepper 1/2 pound mushrooms -- thinly sliced to taste 2 cup tomatoes; peeled -- diced 4 loin veal chops -- 1" thick 1/2 cup prosciutto ham -- julienne cut 4 tablespoon olive oil 1/2 cup dry white wine 3 tablespoon parsley -- minced salt to taste Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil in skillet; brown chops on both sides. Cut 4 pieces of parchment paper large enough to completely fold over each chop. Brush the paper with remaining oil. Place a chop in center of each piece of parchment and cover with the sauce. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well. Place on a baking sheet; bake in a 375F oven for 15 to 20 minutes. Serve in the paper with the top rolled back. Note: I usually place the parchment packages on a large wooden carving board and bring it to the table. You can either snip open the packages with scissors or carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zucchini sticks go very well with this dish. Enjoy. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Consomme Primavera Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion 2 sprigs fresh parsley 2 stalks celery 1 teaspoon whole black peppercorns 1 and crushed 1/2 carrots salt 1 turnip 1 yellow squash 1 parsnip 1 zucchini 3 pound chicken backs and necks 1 leek 1 bay leaf 1/2 cup fresh enoki mushrooms 1 cl garlic thinly sliced 1 sprig fresh thyme Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip. Place in a large stock pot. Add 1-1/2 quarts water, the chicken parts, bay leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very slowly to a simmer; cook 2-1/2 to 3 hours. Strain through a double layer of cheesecloth. Set aside to cool. Peel the skins off the yellow squash and zucchini, discarding or reserving the pulp for other use. Julienne the peels, remaining 1/2 carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks. Place in a steamer over boiling water; cook 1 minute. Remove and allow to cool. Skim any fat that has risen to the top of the consomme. Return the broth to a slow simmer; cook until reduced to one-fourth its original volume. To serve, divide among four soup bowls. Garnish with the julienned vegetables & the mushrooms. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coffee Tirami Su Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- topping (cool whip) 1 1/2 cup cold espresso coffee 6 egg yolks 4 tablespoon brandy 1 1/4 cup sugar topping- powdered unsweetened 1 1/4 cup mascarpone cheese -- softened cocoa 12 ounce whipped cream or non dairy 48 ladyfingers (2-7 oz pks) Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 min. Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2 the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange around your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Clams Oregatana Basilico Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 clams 2 tablespoon grated romano cheese 2/3 tablespoon dry white wine 2 tablespoon minced fresh italian stuffing: parsley 3 1/2 cup fresh bread crumbs juice of 1 tablespoon fresh basil 1/2 lemon (approx. 2 tab) 1 tablespoon oregano 1 tablespoon minced garlic Preheat oven to 500 F Shuck clams and replace meat on half-shells. Pack about 1 heaping tbs.stuffing on each. Bake in preheated oven for about 10minutes. Remove from oven and sprinkle each clam with a few drops of wine. Return to oven and bake 2 to 3 minutes more, or until lightly browned. Stuffing: Combine all ingredients by mixing with hands. Use more olive oil if the mixture seems too dry. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Mozzarella Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whole wheat breadcrumbs 1 tablespoon minced fresh parsley 1/4 cup wheat germ 1 teaspoon dried basil 8 boneless -- skinned chicken 1/8 teaspoon pepper breast halves (2 lbs.) 1 teaspoon dried oregano 1/2 cup skim milk 10 milliliter garlic minced 2 teaspoon sesame or vegetable oil 1/2 cup (2 oz) shredded mozzarella 1 can (8 oz.) tomato sauce Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxed Paper & Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Marsala #2 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon butter 1/4 cup dry marsala 4 chicken breast halves 1/2 cup heavy cream 4 shallots -- finely chopped 1 teaspoon lemon juice 1/2 pound mushrooms -- sliced salt and pepper to taste * Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallet, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over medium 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Marsala #1 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken; cutlets -- skinless 3 tablespoon olive oil 1/4 cup flour 1/2 cup chicken broth salt & pepper 1/2 cup marsala wine In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorporated; but I hardly ever do. It does make the dish a bit richer. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Italian Style Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken pieces 2 tablespoons oil 1 jar ragu italian cooking sauce (traditional -- style) In large skillet brown chicken on both sides in hot oil. Drain excess oil. Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce over chicken prior to serving. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Florentine Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 serve w/ marsala sauce 6 ounce chicken breast 1 ham slice (cure 81 -- sliced th 1 swiss cheese slice (thin) 2 ounce spinach -- blanched Blanch spinach,and cool squeeze all the water out. Slice ham & cheese lay the chicken out on a sheet of plastic and cover with another sheet of plastic and with a meat mallet pound thin.remove top sheet of plastic and place the spinach on the chicken than add the ham and cheese. using the bottom sheet of plastic roll the chicken as you would a jelly roll.place in the freezer to firm.remove from the freezer and flour the chicken,brown in a saute pan and bake in a 350 degree oven till done(about 15-20 min.) NOTE: use Parma Ham instead of Cure 81 09/19 12:21 Al A.Green14 on GEnie Richmond VA - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Breasts W/ Tomato & Garlic Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----waldine van geffen vghc42a----- -----chicken breasts----- 2 tablespoon olive oil 3 cup tomatoes -- peel/ seed 2 whole boneless breasts -- half 1 bay leaf 4 cloves garlic -- minced 1 teaspoon thyme 1/2 cup onions -- finely chopped salt and pepper 1/2 cup dry white wine Salt and pepper chicken. Saute in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme (if you don't like thyme, use rosemary or basil). Bring to a boil, reduce heat and simmer for 15 minutes, un- til chicken is done. Discard bay leaf before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Breasts Roma Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts -- boneless 1 md onion -- diced 3/4 pound italian sausage; bulk 1 green bell pepper -- diced hot 1 red bell pepper -- diced 4 ounce mozzarella cheese 1/4 pound mushrooms -- sliced cut in sticks 2 liter tomatoes -- diced 1/4 cup flour 1/2 cup red wine or chicken broth 1/2 teaspoon salt 1 teaspoon basil 1/2 teaspoon dried oregano leaves freshly ground black pepper 3 tablespoon olive oil Place chicken between sheets of plastic wrap. With flat mallet, pound until 8 inches in diameter. Press together to patch any holes. In large skillet, saute sausage until done. Skim fat. Leave drippings in pan. Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix flour, salt and oregano. Roll chicken breasts in mixture. In pan drippings, brown chicken on all sides over medium heat. Remove chicken. Wipe pan dry with paper toweling. Place chicken back in pan. Add olive oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover. Simmer over low heat 25 to 30 minutes. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tony's Lemony Veal Piccata Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal scallops -- pounded thin flour salt pepper 3 tablespoon olive oil 3 cup garlic -- crushed 1/2 cup dry white wine 1/2 cup chicken broth 3 tablespoon capers 1 sm lemon; peeled -- white remo 2 tablespoon butter 4 tablespoon parsley -- fresh Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Italian Hot Sausage Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon fennel seeds 1 garlic clove -- minced 2 teaspoon corrinder seeds 1/2 teaspoon ground pepper 2 teaspoon dried parsley 1 pound ground pork 1 teaspoon salt Using a morter and pestle or your blender, make a powder out of the fennel seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add the spice mixture to the ground ;pork and lightly mix together, using your hands. Shape the meat into a loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions, and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three months. Makes 1 pound. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sugo Alla Cipolla Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 pound sweet onions -- sliced 1/4 cup good olive oil 1 tablespoon honey 1/3 cup garlic -- chopped 1/4 cup dry marsala wine (about 12 cloves) fresh grated parmesan cheese Heat butter and oil in a large skillet over med. heat. Add garlic and stir briefly. Add onions, cover and cook until soft. Add honey, reduce heat to low. Cook uncovered for 30 minutes, stirring occasionally. Add wine. Cook 5 minutes more. Toss with pasta, serving cheese at the table to sprinkle over. This is GREAT with Vidalia onions. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Zucchini Italiano Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 md zucchini (2 lbs) 1/4 teaspoon ground black pepper 1 pound ground beef 32 ounce marinara spaghetti sauce 1/2 cup italian style bread crumbs divided usage (progresso) 1/3 cup parmesan cheese -- grated 1 egg -- lightly beaten 1 teaspoon oregano 1/3 cup mozzarella cheese -- shredded 1/2 teaspoon salt Preheat oven to 375:F. Trim ends of zucchini. Cut zucchini in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop pulp (makes about 1 cup); set aside. In a large skillet brown ground beef; drain fat. Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well. Place zucchini shells in a shallow baking pan. Spoon meat mixture into shells. Pour remaining marinara sauce over and around zucchini. Cover and bake until zucchini shells are tender, 30 to 35 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Struffoli (Honey Balls) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1/2 teaspoon baking powder 1 tablespoon butter -- softened 1 cup honey 1 teaspoon sugar -- plus vegetable oil -- for deep-fryi 1/2 cup sugar colored sprinkles 2 cup all-purpose flour Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Steak And Peppers Italian Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Ragu Italian Cooking Sauce 3 pounds London Broil steak 2 medium green peppers Oil Preheat broiler. Cut steak in 3/8" thick slices. Cut peppers into thin strips. Saut peppers in oil until tender. Add Ragu sauce. Simmer 10 minutes. Broil steak slices 3 minutes on each side. Arrange on platter, spoon sauce over them. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spumante Fruit Salad Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 canteloupe 8 ounce grapes -- peeled 4 sl pineapple -- diced 1/3 cup caster sugar -- superfine 2 peaches; peeled, pitted -- and 2 tablespoon rum cubed 1/4 cup cognac 3 ounce strawberries -- hulled 1/2 bottle sweet spumante 3 ounce blueberries -- trimmed ( Macedonia di Frutta allo Spumante ) Remove rind, seeds and center filaments from the melon; scoop the flesh into balls with a melon baller. Put all the fruits into a bowl and add the sugar, rum and cognac. Pour the spumante over. Refrigerate for at least 2 hours before serving. Note: Take care in purchasing the Spumante not to get a bottle that is too dry. Moscato is your best choice, as it tends to run from slightly sweet to very sweet...and for dessert, you will want it to be sweet. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach Gnocci Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound fresh spinach cooked & drained & chopped or 1 pound frozen chopped spinach thawed 1/2 pound mozzarella grated 1 1/2 cup flour 1 cup grated parmesan cheese 2 eggs beaten black pepper freshly grated nutmeg extra flour for coating a little butter 1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat. 2. in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & Spinach. Season With Pepper & Nutmeg. If the Mixture Is Very Soft, Put It Into the Refrigerator To Firm Up for About 30 Min. 3. Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be Done Ahead Of Time. 4. To Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi Warm AS They'Re Ready. Half-Fill a Large Saucepan With Lightly Salted Water & Bring Just To a Boil. 5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min, until They Float To the Surface. 6. Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the Gnocchi as Soon as They Are Ready or They May Fall Apart. 7. Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot With a Little Butter & Keep Them Warm While You Cook Another Batch. 8. When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese and Serve Immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Italian Patties Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can (8 oz.) tomato sauce 1 lg clove garlic minced 2 teaspoon italian seasoning 1 teaspoon fennel seeds 1/4 teaspoon salt 1/2 teaspoon crushed red pepper 1 pound ground turkey raw Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm. Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds, Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Squash Florentine Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounce spinach, chopped, frozen thawed -- squeezed dry 4 pound spaghetti squash vegetable cooking spray 1 cup ricotta cheese -- part skim 2 eggs -- beaten 1/2 teaspoon dried italian seasoning 1/4 teaspoon salt 16 ounce tomato sauce -- no salt added 3/4 cup mozzarella cheese -- shredded 1 part skim Drain spinach and squeeze dry. Set aside. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in Dutch oven; add water to depth of 2". Bring to a boil; cover, reduce heat and simmer for 20-25 minutes or until tender. Drain squash and cool. Using fork, remove spaghetti like strands from squash, discard shells. Place strands in a 9x13" pan coated with cooking spray. Combine spinach, ricotta cheese, eggs and seasonings. Beat at medium speed of mixer until blended; spread over squash. Top with tomato sauce; sprinkle with mozzarella cheese. Cover and bake at 350: for 30 minutes. 6 servings. ( 198 calories per serving). - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sicilian Skillet Chicken Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts -- skinned 1 small onion 6 tablespoon parmesan cheese -- grated 1/2 teaspoon rosemary -- crushed 3 tablespoon flour 1 can stewed italian tomatoes 1 cup mushrooms -- sliced (14.5oz) Flatten chicken slightly. Coat with 4 T cheese and then flour. Salt and pepper to taste. In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered, over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Serve over pasta. Tastes great and is quick to fix, prep time: 5 min. Cook time 25 min. From Del Monte. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Scampi/Ritz Crackers Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg shrimp -- (called u10) o butter ritz crackers garlic Directions: Take the shrimp and split them thru the shell as you would a lobster >>>next tail. That is split them on the rounded part of the shell. DO NOT REMOVE shell. After they have been split pull them so that the meat isseperated from the shell and then lay them back in the shell. ONLY pull till you reach the tail. REMEMBER you do not want to remove from shell. >>>>>>NEXT Lay all of the opened shrimp on a baking pan and brush with a mixture of FRESH GARLIC AND BUTTER. Take a tube of ritz crackers and squeeze them like an accordian until they are crushed. Sprinkle the crackers on the buttered shrimp and then POUR GAR- LIC AND BUTTER over them again >>>>>NEXT This may be frozen at this point or placed in the fridge. Place the pan in a 400 degree (f) oven and bake until the crumbs start to brown. Take from oven and enjoy. PLEASE remind your guests that the shrimp are As many of the old fashioned ways have been listed, I would like to offer one which has been a favorite in our restau- rant in Orlando. still laying in their shells and they should just lift them out. Lobster Tails with GREAT results. FROM: MICHAEL LEVINE - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Scampi No.2 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large shrimp,cleaned -- butterf 2 tablespoon sweet basil -- chopped 1 lemon for juice 1/2 cup white wine 2 whole shallots chopped 2 tablespoon oregano -- chopped 1/2 cup olive oil 1/2 cup chicken stock PLACE SHRIMP IN SINGLE LAYER IN LARGE BAKING PAN.COMBINE REMAINING INGREDIENTS THROUGHLY AND POUR OVER SHRIMP.PLACE UNDER BROILER,BASTING A COUPLE OF TIMES,UNTIL SHRIMP ARE NICE AND BROWN. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Scampi Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon fresh chopped parsley 2 teaspoon prepard mincd garlic(jarred) 2 pound cooked & cleaned med shrimp salt and fresh ground pepper juice of 1 lemon a bed of fresh colorful 1 teaspoon dijon mustard lettuce 1/2 cup olive oil crusty hot italian bread Pat the shrimp dry. In a bowl add all the spices and oil and toss well. Arrange over lettuce and garnish with artichoke hearts and/or hearts of celery. Serve with hot bread and a soft cheese (room temp). - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Italiano Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- melted 1/4 cup olive oil 1 tablespoon lemon juice 3 cloves garlic -- minced 1 1/8 pounds jumbo shrimp 2 tablespoons fresh parsley -- finely chopped Combine butter, oil, lemon juice and garlic. Place shrimp inn bottom of a glass baking dish; pour butter mixture over top. Marinate for 2 hours. Preheat oven to 450 degrees. Bake marinated shrimp for 10 minutes. Remove shrimp to serving platter and sprinkle with parsley. Serves 3 - 4. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp In Garlic Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----baked prawns with g----- 4 cloves garlic -- minced 1/2 cup dry vermouth 1 1/2 teaspoon dried oregano 1/3 cup fresh lemon juice 24 uncooked prawns,shelled -- deve salt & freshly grnd pepper 1/2 cup olive oil 1/4 cup minced -- fresh parsley Combine first 6 ingredients in medium saucepan and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Taste and season with salt & pepper. Let cool. Arrange prawns in single layer in baking dish. Pour vermouth mixture over prawns. Let marinate at room temperature for 1 hour. Preheat oven to 375. Bake prawns, basting once or twice, until pink and translucent, about 15 - 20 minutes. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp And Rice Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound shrimp -- med cooked and cut 3 cup rice -- long grain - cooked pam 3/4 cup sour cream -- low-fat try the 2 cup mushrooms -- sliced fresh 2 tablespoon mayonnaise -- reduced cal or 1/2 cup onion -- chopped 2 teaspoon mustard 1/2 cup green onions -- sliced and s 1 cup cheese -- shredded 4% less-fa 3 cup garlic -- crushed 2 tablespoon parsley -- fresh chopped Coat a large non-stick skillet with pam;place over med-high heat till hot.Add mushrooms,onion,green onion and garlic;--> saute till tender.Set aside.Place the rice in a 2-qt.casserole coated with pam;place shrimp over rice.Combine sour cream,mayo,and mustard,spoon over shrimp.Top with mushroom mixture.Sprinkle the cheddar over the top.Cover and bake in 350 oven for 30 min or til heated through.Top with the parsley and serve. 245 cals per serving fat.7.0 chol.87..sodium 130 Enjoy guys, you know i might try this with out the cheese over the top just more parsley at the end...What do you think? FROM: CAROLE TOSO (TDRH33B) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage Cacciatore Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound italian sausage (hot/sweet/both) 1 pound green bell peppers 3/4 pound spanish onions 30 milliliter garlic 1/2 pound canned mushrooms 3 cup italian tomato sauce Fry sausage until 3/4 cooked (about 15 minutes). Remove. Cut and core peppers and slice into strips. Peel and slice onions into strips. Fry pepper strips in sausage grease add oil if not enough grease. Fry about 5 minutes; add onions and continue frying. Chop garlic and add mushrooms and fry about 5 minutes. Add sausage and sauce and simmer on low until meat is hot, about 10 minutes. I usually serve this as a "hot" dish in a hot and cold buffet. It can serve as a main dish with a side of pasta or rice. Also makes a great hot sandwich on Italian bread, or great pocket sandwich on syrian (pita) bread. It also makes great table art when you drop it on a white tablecloth (smile). Its a very versitle dish can substitute with any kind of meat. Enjoy! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage Bread Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound shredded mozzarella 1/4 cup grated cheese 1 pound pizza dough salt and pepper 4 sausage links egg wash (1 egg whipped 1 lg onion chopped with 1 tb water) 1 lg pepper Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat from skin and crumble. Sautee with onion and chopped pepper. Drain well. Punch down dough and cut in half. Roll into a rectangle. Top with half meat and cheeses. Roll up and place in shallow baking pan seam side down. Repeat with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in each loaf. Bake at 375 for 25-30 min. Serve warm. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Saltimbocca Alla Romana Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sage leaves -- fresh or 2 pound to 2 1/2 veal fillet 1/2 teaspoon dried leaf sage -- * all purpose flour garlic -- very tiny bit 2/3 cup butter; fresh creamery 4 parsley sprigs -- leaves only melted 2 tablespoon white italian truffles salt shaved (or more) pepper 1/2 cup white frascati -- or other 4 sl fontina cheese -- very thin dry white wine 8 sl proscuitto -- thin 2 cup small peas (1# can) Cut the veal into 8 slices. Place the slices between sheets of wax paper and pound thin. Sprinkle with four on one side only. Place half of the slices, floured sides down, on a working board. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic and parsley together and divide the mixture among the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles if you wish.) Add the remaining veal slices, floured sides up. Press the edges together with a knife handle. Spoon more of the butter over. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat. Add the little bundles and saute for 5 minutes, until brown. Turn, cook for 3 minutes longer, and baste. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes. Dice the remaining slices of prosciutto. Place peas in a small pan and heat. Drain. Add diced prosciutto and the reserved tablespoon of butter. Season with salt and pepper to taste. Heat for a few minutes. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas. Drink the rest of the Frascati. *NOTE: If using dried sage, soak it in warm water for a few minutes and press dry before using. For this dish do not use ground sage. This recipe is from "LEONE'S ITALIAN COOKBOOK." - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rolled Veal Scallops With Proscuitto, Sage An Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter, unsalted -- softened 12 veal scallops -- pounded thin 1/4 cup parsley -- fresh minced 12 proscuitto -- thin slices 1 tablespoon sage -- fresh minced 12 fontina thin slices 1 tablespoon garlic -- minced olive oil 1 grated rind of one lemon Blend butter, parsley, sage, garlic and lemon peel in small bowl. Spread evenly over scallops. Top with proscuitto and cheese slices, cut to fit scallops. Starting at short ends, roll each up. Tie with string and thread lengthwise onto 9-10" skewer. Refrigerate at least 3 hours or overnight. Preheat broiler. Brush rolls with olive oil. Broil, basting frequently with pan juices, until golden brown, 8-10 minutes. Remove skewers and strings. Arrange on platters, and garnish with mint sprigs and lemon slices. Serve with mayonnaise mixed with Dijon mustard and one clove finely minced garlic, flavored with a little dry Marsala. Turkey breasts scallops can be substituted very nicely for the veal. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Roasted Peppers With Mozzarella And Carameliz Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 md yellow and red bell peppers 2 tablespoon extra-virgin olive oil 18 garlic cloves -- sliced 1/4 cup plus 1-1/2 teaspoons balsamic vinegar 2 sprigs fresh thyme or 1/4 teaspoon dried 6 ounce fresh mozzarella cheese sliced as thin as possible 1/4 cup coarsely chopped flat-leaf parsley or fresh basil freshly ground black pepper 1. Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred all over, about 5 minutes. Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With a small knife, scrape off the blackened skin; remove the cores, seeds and ribs. Rinse under running water. Slice the peppers lengthwise into 1-inch strips. (The recipe can be prepared to this point up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and garlic. Cover and cook over very low heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan, increase the heat to moderate and cook until browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute. 3. To assemble, decoratively arrange the pepper strips and mozzarella slices on 6 small plates. Spoon the caramelized garlic dressing over the peppers and cheese and sprinkle the parsley and black pepper on top. Serve at room temperature. (The salad can be assembled up to 2 hours before serving.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto With Sun-Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cup chicken broth or stock 1/4 cup sun-dried tomatoes 4 tablespoon butter - marinated in oil garlic cloves -- minced 1/4 cup parmesan cheese -- grated 1/4 cup shallot -- minced 1/4 cup parsley; fresh -- chopped 1 1/2 cup arborio rice salt 1/4 cup white wine -- dry pepper Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and saute until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto With Four Cheeses Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md onion 2 cup arborio rice (15 ounces) 4 ounce fontina cheese 5 ounce gorganzola cheese 6 cup chicken stock (or 3 cups 1 teaspoon ground black pepper canned chicken broth and butter 3 cup water) grated parmesan cheese grated pecorino cheese Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes. Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately. Makes 4 to 6 servings. BASIC RISOTTO: Use the same recipe except increase the butter to 1/4 pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses [COOKS; APRIL 1989] Posted by Fred Peters. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto Verde (Green Rice) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart chicken broth 2 cup water from cooking the 1 pound thin asparagus asparagus(strained) 1/2 stick butter 1 1/2 cup rice (uncle ben`s)1/2 c 2 tablespoon olive oil grated cheese+ 1 onion chopped Clean and trim asparagus and cook in lightly salted water until tender. Carefully remove the tender tips (1" + 1" again) reserve on the side. In a blender puree the rest of the stems with some of the water and strain . Add enough of the water to make the required 2 cups of liquid. Melt butter in oil and sautee the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed. Continue addin the chicken broth until the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese and asparagus tips. Serve Hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto Milanese 2 Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon butter 1/2 cup parmesan cheese 3 tablespoon dry white wine 3 1/2 cup chicken stock 1 cup long grain rice 1 tablespoon butter 1/2 cup sliced mushrooms 1/2 teaspoon saffron 1 med.onion -- finely chopped 1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin stirring until pale gold in color. 2. Add onion. Cook briefly and add 1 cup of chicken stock. Cover the pan a cook slowly over low heat until the liquid is absorbed. 3. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock, and the mushrooms. Cover and continue cooking until all the liquid is absorbed and the rice is fluffy. Add the butter and Parmesan cheese. Stir gently and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto Milanese Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup rice (uncle ben`s converted) 2 pk saffaron( can be found in 1 onion chopped italian or spanish section) 1/2 stick butter 3 sausages(optional) 1/4 cup olive oil 1/2 cup grated cheese -- (1/2 to 3/4) 1 quart chicken broth (canned o.k.) 1/2 cup white wine 2 boullion cubes Melt butter in olive oil and sautee onion until golden. Remove sausage meat from skin and crumble up and add to onions.Brown slowly on med heat. In a separate pot, heat chicken broth with boullion and keep warm. Add rice to sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a time and cook until broth is absorbed.Continue this process until rice is cooked. Before the last cups are added add the wine and saffaron and continue to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated cheese. Serve hot with extra cheese on the side. This is really not hard, give it a try. It can be a meal in itself or a side dish. It`s great for a buffet. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rigatoni With Three Cheeses Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon salt 1 pound rigatoni 3 1/2 tablespoon sweet butter -- melted 1/2 cup fontina cheese -- shredded 1/2 cup swiss cheese -- shredded 1/2 cup mozzarella -- shredded 1 cup heavy cream 1/2 cup grated parmesan cheese 1/2 teaspoon nutmeg Preheat oven to 375:. In lots of boiling water, add the salt and rigatoni. Cook until al dente as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmesan while tossing. Place in a buttered casserole and sprinkle the remaining parmesan on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Riceballs - Rita Taule Btvc62a Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup long grain rice 1/4 cup tomato sauce 4 cup water 1/4 pound diced mozzarella 1/2 pound chopped meat 3 eggs 1/2 medium onion -- chopped 1 tomato sauce for color 1 salt & pepper to taste 3 tablespoon grated cheese 1 garlic powder to taste 1 garlic powder to taste 1/4 cup peas 1 salt, pepper -- parsley Wash and drain rice. Boil water in saucepan over high heat. Add the drained rice and bring to a boil. Stir once, reduce heat to low, cover and simmer until the liquid is absorbed and the rice is al dente and slightly sticky, about 17 minutes. Remove from heat and cool to room temperature. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the chopped meat and seasoning and saute until the meat just loses its raw color, about 5 minutes longer. Add the tomato sauce and peas and cook until the liquid evaporates and the peas are just tender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed. In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the grated cheese and seasonings. Scoop about 3 Tbl of the rice mixture into the palm of one hand (wet hands first) and press it out to form and even round. Place about 1/2 Tbl of the meat mixture and one small chunk mozzarella in the center of the patty, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until all ingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour the bread crumbs into a small bowl. Roll each rice ball in the egg to coat completely, then roll in the bread crumbs to cover well. Set aside until all balls are coated. Pour oil in a deep fryer or saucepan to a depth of 4 inches. Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry, turning frequently, until golden brown all around, about 5 minutes. With a slotted utensil, transfer to paper toweling to drain. If desired, place in a low oven to keep warm until all are cooked. Serve warm. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rice With Cabbage Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg flavor cubes -- your choice flavor 1 md head cabbage 1 1/2 cup uncle ben`s converted rice 3 tablespoon butter 6 cups water -- (6 to 8) 3 tablespoon olive oil salt and pepper to taste 4 ounce tomato sauce (canned) grated cheese for topping 2 cloves garlic chopped In a large pot, melt the butter in the oil and lightly saute garlic. Chop the head of cabbage fine. About 1" wide 3" long. Put all cabbage in with the garlic. Mix well to coat cabbage. Put 1/2 cup water in with cabbage and partially cover. Cook until cabbage is tender and lightly browned in spots. Next add tomato sauce and mix well. Add rice and mix well again. In a separate pot have the water and cubes on a med heat with cubes disolved. Gradually add this liquid while rice is cooking. Add a ladel at a time and wait for it to be absorbed. Continue until rice is cooked. Make sure to mix often to stop from sticking. Season with salt and pepper and serve hot with grated cheese. This can be used as a main dish, first course or as a side dish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potatoes With Bacon & Zucchini Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md zucchini -- sliced fairly thin 2 tablespoon butter 6 lg potatoes -- boiled and skinned 4 tablespoon olive oil 6 slices bacon salt and pepper to taste In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until slightly soft. In a large serving bowl, slice the potatoes about 1/2" thick. Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve hot or warm. *You may also use sliced onions in this recipe. Add them with the zucchini. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potatoes And Dandelions Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes -- (4 to 6) 2 cloves garlic -- chopped (2 to 3) 2 quart basket or more dandelions 1/2 teaspoon red hot pepper -- crushed 1/4 cup olive oil Dandelions are FREE. If fresh picked, best before they flower. Clean and wash thoroughly. Boil potatoes in lg. pan about half an hour; depending on size, add dandelions and continue cooking till both are tender. Remove from water (water amkes excellent base for soups, peel and mash potatoes, cut dandelions if large, and mix together. In lg. skillet, saute garlic and red pepper in olive oil about a minute. Add potatoes and dandelions and continue to cook another minute. Add potatoes and dandelions and continue to cook another 15 minutes. Enjoy with fresh crusty Italian Bread and dry red wine. You may also used leftover mashed Potatoes. Brought to Ellis Island in 1937. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Polenta With Fontina Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fontina cheese melted butter ingredients: salt & pepper prepared polenta After making the polenta pour into a dish and let cool until hardened. Cut into 1" slices. In an ovenproof buttered pan cover bottom with slices of polenta. Cover that with a generous layer of Fontina cheese. Top with another layer of polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in oven 475 until golden brown. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pizza Dough Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 2 teaspoon oil 6 cup flour salt 1 tablespoon dry active yeast 1/2 cup milk 1 cup water Mix flour with dash of salt in a large bowl. In separate bowl, mix yeast with 1/2 cup of warm water and sugar. Let sit for 5 min. Slightly warm flour in microwave or over a pan of hot water. This will help activate the yeast better. Make a well in the warmed flour and pour in yeast mixture and 1 tsp oil. Mix the milk with the other 1/2 cup water. Add liquid gradually to flour mixture and mix well. Knead for 10 min. Place in a bowl and cover with a cloth. Let sit in a warm (warm room temp.) place until it doubless in size. Punch down and roll to fit pizza pan. Follow directions for kind of pizza toppings you like. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Patties Parmigiana Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound ground beef 1/4 cup cornflake crumbs 1/4 cup onion -- finely chopped 1 lg egg -- slightly beaten 1 teaspoon salt 8 ounce tomato sauce 1 teaspoon worcestershire sauce 1 teaspoon italian seasoning 1/4 teaspoon pepper 6 mozzarella cheese -- sliced 1/2 cup parmesan cheese -- grated Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Parmesan-Style Eggplant Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant (1 med) 1 tablespoon olive oil 2 cup cooked pinto beans or chickp 1 cup sliced or diced onions 1 tablespoon olive oil 1/2 pound mushrooms -- sliced 2 cloves garlic -- minced 2 ounce to 4oz soft goat's milk chee 3 med zucchini 1 teaspoon dried oregano 2 cup tomato sauce bread crumbs (optional) Here's a vegetarian main dish that I quite liked. Granted, it's not the melanzana parmasana I enjoyed in Naples it is quite tasty on it's own merits. Note: My variations are in (). TM- I enjoyed this recipes. Will try it with the bread crumbs next time. (Peel and) Slice the eggplant lengthwise into 1/2" (1/4") slabs. Brush both sides of all pieces with olive oil. Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15 min. Set aside. Place pinto beans or chick-peas (I used the chick peas, next time I'd mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish. Mash about half of them with a fork. Set aside. In a large frying pan, saute the onions in 1T oil until soft. Add the mushrooms (I used a 4 1/2oz can, drained) and garlic. Cook until the liquid that the mushrooms have released has evaporated. Set aside. Crumble the cheese, set aside. (I used shredded mild cheddar and shredded Mozzarella/Provolone mix - it was what I had in the fridge.) Slice the zucchini lengthwise into 1/4" slabs. Steam for 7 min, then drain on a cotton towel. (I nuked mine for about 4 min total) Set aside. To assemble, oil a 9x13" baking dish. Arrange the eggplant slices in 1 layer in the bottom. Cover with the beans. Sprinkle beans with half the oregano (another substitution - baby started crying so since Italian seasoning was the only one close at hand used that instead of oregano - next time I'll try it with just oregano as suggested.) Then spread on the mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with remaining oregano. Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs. Bake at 350F for 45 min. Allow to stand for 10 min before cutting into squares and serving. Note: You can assemble the casserole and refrigerate until ready to bake. Bake at 350F for 35 min. If you omit the cheese, serve with a nut or seed dessert for added protein. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oranges With Sweet Basil Zabaglione Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 lg navel oranges 2 egg yolks 5 basil sprigs 2 tablespoon sugar 1/2 cup basil leaves -- packed 1/4 cup dry white wine Using a vegetable peeler, remove a strip of zest from one of the oranges and chop enough to measure 1/4 tsp. Using a knife, peel skin and pith from oranges and cut in between the membranes to remove the sections. Using hands, lightly crush the basil sprigs and toss in a large bowl with the orange sections. Cover and chill 2-6 hours. Mince the 1/2 cup basil. In a medium bowl combine the egg yolks, sugar, wine and reserved orange zest. Place over a saucepan of simmering water and whisk until the zabaglione is frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced basil. Drain the orange sections and remove basil sprigs. Divide among 3 dessert dishes and spoon a heaping tablespoon of zabaglione over each one. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mussels Marinara Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound mussels 1/2 cup red wine 2 pound tomato mushrooms My own creation. Clean 2lbs. mussels in H2O & lots of black pepper for an hour & then drain. Clean beards off mussels. In a large pan, saute garlic in 2 tbls of olive oil, slow heat. Add basil leaves, Italian seasoning, red pepper flakes, parsley,>> onions, mushrooms and green pep- pers. Everything should be fresh,esp mushrooms & add ingredientes to taste. I add a lot because I love full flavors. Saute for 15 minutes and then add 2- 1 lb cans or larger, of peeled tomatoes. Break the tomatoes with your hands & blend. Cover and simmer for 1 hour, stirring frequently. Add 2 fresh, diced tomatoesand cook for another 10-15 min longer. Add 1/4-1/2cup of dry red wine &cook for another 10 minutes. Don't over-heat, don't dry up the sauce. I love my sauces watery as you seem to. Adjust seasonings to taste as you go. Use freshly grated parmasan AND romano cheese for the top- ping &add all on top of cooked pasta. Add fresh pepper- black &/or red. Serve with a DARK green salad and serve with a slightly chilled Chianti red wine. Add candle light and with Classical guitar in the background makes quite an evening. I hope you can adjust the seasonings to your lik- ing because that's how I cook-according to my taste. I get rave reviews for my cuisian so it can work. Enjoy! CECILIA HEIGHT - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Minute Steaks Parmesan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white -- slightly beaten 1/2 cup parmesan cheese -- grated 2 teaspoon water 4 cup steaks -- (about 4 oz. each) 1 dash pepper 2 tablespoon margarine 1/2 cup crackers -- finely crushed s 8 cup pizza sauce In shallow bowl, combine egg white, water & pepper. Set aside. On a plate, combine cracker crumbs & cheese.Dip each cube steak into the egg mixture, then the cracker/cheese mixture. In a large skillet, melt margarine; brown steaks on both sides. Add pizza sauce & simmer 3-5 minutes. Garnish w/ remaining crumb mixture. Serve immediately. Serves 4. Serve this w/ Honey Butter Corn & an Italian Salad. Then for dessert have.... FROM: LYNDA MCCORMICK - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Minestrone Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- mary wilson (bwvb02b) 1 tablespoon fresh parsley -- chopped 1/4 cup olive oil 2 teaspoon dried basil leaf 1 md onion -- sliced 1 teaspoon dried oregano leaf 2 garlic cloves -- minced 1 teaspoon salt 2 carrots -- sliced 1/4 teaspoon pepper 2 celery stalks -- sliced 2 can (15-oz) cannellini beans or 1 leek -- sliced dark-red kidney beans 1 can (28 oz) italian plum drained tomatoes 2 cup cabbage -- shredded 1 quart chicken broth -or- 1/2 cup uncooked elbow or small- 2 can (14-1/2 oz) regular strength shell macaroni chicken broth fresh paresan cheese -- grated Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-cup) servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Microwave Lasagna Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 uncooked lasagna noodles 1 32 ounce jar spaghetti sauce (i use prego green label) mixed with 1/2 cup water 1 pound ricotta cheese mixed with 1 egg pepper to taste 12 ounce mozzarella -- either shredded or sliced 1/4 cup parmesan layer in this order, in a 9x13 pyrex pan: sauce, 1/2 the noodles, 1/2 ricotta, 1/2 mozzarella, sauce, noodles, ricotta, mozzarella, sauce. Cover tightly with Saran wrap. My microwave is a 650 watt machine, with a carousel. I cook it on HIGH for 8 to 8 1/2 minutes, and MEDIUM LOW for 32 mins. Remove saran, sprinkle w/ Parmesan, recover and let stand for 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Melanzane Sott'olio D'oliva (Marinated Eggpla Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 md eggplants (about 3 1/2 lbs) 1/2 cup salt 1 quart white vinegar 1 cup extra virgin olive oil 3 cup olive oil 1/4 cup chopped garlic 1 teaspoon crushed red pepper 1 tablespoon dried oregano or 2 1/2 fresh oregano 1/2 teaspoon salt 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE therre is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; the ideal time is actually three months, and the eggplant will keep getting better even after that. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meatballs For Spaghetti Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound ground beef 1 garlic clove -- minced 1 egg -- beaten lightly 3 tablespoon oil 3/4 cup dried bread crumbs 3 tablespoon parsley -- minced 1/4 teaspoon pepper freshly ground 1 1/2 tablespoon basil -- crumbled 1. Combine the beef, bread crumbs, garlic, parsley, basil, egg, and pepper Mix thoroughly and shape into balls 1 inch in diameter. Melt the oil in a saucepan. Brown the meatballs lightly on all sides; drain off the fat. Add tomato sauce, cover, and simmer 40 minutes. Serve over spaghetti. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meatballs (Same Day) Recipe By : Serving Size : 15 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1/2 cup parmesan cheese -- grated 1 pound ground pork 4 garlic cloves* -- (4 to 6) 3 while -- smilin' eggs salt and pepper to taste 1 1/2 cup bread crumbs* fresh basil leaves*** * Or enough to hold the mixture together. Try to use leftover French or Italian bread, and whole wheat crumbs work well also. ** Chopped very fine *** If you have them on hand (GrandMa Rose always adds fresh basil) YIELD: 15-18 medium meatballs, or 40-45 tiny meatballs. Combine all the ingredients in a large bowl. Toss gently with your hands until the meat has become thoroughly blended with all the seasonings. The mixture should be farily moist. 2. To form the meatballs, wet your hands in a small bowl of lukewarm water and then pick up about 1/3 cup of the meatball mixture. Roll it in the palm of your hands to form a smooth ball about 1 inch in diameter. 3. Drop the meatballs directly into your basic tomato sauce recipe. Or, if you prefer a crusty meatball, fry in approximately 3 tablespoons of olive oil on med heat for about 5 min, turning to brown evenly. Then drop them into gently boiling tomato sauce as they are browned. Meatballs take about 20 min to cook well. (Remember to scrape the bottom of skillet and pour meat particles into sauce.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Make Ahead Rolled Up Pizzas Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 slices bread 1 1/2 cups grated mozzarel 1/2 cup tomato sauce 1/2 cup chopped black o 1/2 tsp. italian herb seasoning several dashes t 1/2 stick melted but Cut crusts from bread and roll out each slice with a rolling pin. Combine remaining ingredients except butter and stir to blend well.Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary).Brush each roll with melted butter.Put on a baking sheet and chill until serving time.When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled soup. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lobster Or Shrimp Fra Diavolo Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon red pepper flakes 1 teaspoon dried thyme 2 pound shrimp or lobster (raw 1/2 cup fresh chopped parsley shelled and cleaned) 1 teaspoon dried basil 4 tablespoon olive oil 1 bay leaf 1/2 stick butter 1 teaspoon oregano 2 cloves garlic crushed 1 28 ounce can crushed tomatoes (or more to taste) 1 cup red or white wine 1 onion chopped salt and pepper to taste 1 hot pepper halved and seeded Melt butter in oil and sautee onion and garlic until golden. Add tomatoes and mix well. add all other ingredients and mix well. Simmer for 30 mon. Remove bay leaf and hot pepper halves. Add shrimp /and/or lobster and simmer 15 minutes. Turn off heat and let sit for 10 min. Cook pasta (your choice) according to directions. Drain and toss with sauce. Top with extra sauce and fish and serve immediately with grated cheese on the side. ***Serve with PLENTY OF BREAD AND WINE. A nice salad with dinner and some cold fruit after are perfect. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lamb Chops With Gorgonzola Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 lamb chops 8 ounce gorgonzola -- room temp. * -----sauce----- 8 ounce white wine salt & pepper -- to taste 6 ounce heavy cream 1/2 cup olive oil 8 ounce butter -- room temp. * Or any fine blue vein cheese of your choice. Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with aluminum foil so they do not burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and reduce on med. heat, until thickened. Whisk in cheese and then butter until incorporated. Salt and pepper to taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed under that title). Recipe from Chef Trey Cleveland, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italienne Corn Bowl Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter 1 teaspoon butter 1 teaspoon parsley -- minced 1 teaspoon italian herb seasoning 1/2 teaspoon garlic salt 2 tablespoon parmesan -- up to 3t 3 tablespoon buttery flavor popcorn oil 1/2 cup unpopped popcorn Melt butter in small saucepan over low heat. Add herb seasoning, parsley, garlic salt, and cheese. Blend well. Keep mixture warm while preparing popcorn. Empty popcorn into a large serving bowl. Stir seasoned butter mixture, pour over pepcorn, toss lightly. Serve at once. Makes 4 qts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Vegetables Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup rice 1/4 teaspoon salt 2 cup water 6 tablespoon oil 2 tablespoon white wine vinegar 2 tablespoon soy sauce 1/4 teaspoon pepper 1/4 teaspoon turmeric 1/4 pound spinach 1/2 cup sliced green onion 4 crumbled slices crisp bacon Simmer rice, covered, in salted water until rice is done. Drain. Combine oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR the spinach into small pieces. Toss spinach, onion and bacon into the rice. Eat it as a cold salad, or warm as a side dish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Tomato Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon olive oil 13 ounce canned toamtoes -- chopped 2 cup chopped onions 6 ounce tomato paste 1 md bell pepper -- diced 1 tablespoon honey 2 teaspoon basil black pepper -- lots 1 teaspoon oregano 6 garlic cloves -- minced 1 teaspoon thyme parsley 1 1/2 teaspoon salt Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt. Saute over medium heat until the onion is fairly soft, 8 to 10 minutes. Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes. Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now. Serve over spaghetti & with homemade garlic bread. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Stuffed Zucchini With Tomato Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 zucchini -- medium-size 1 egg -- beaten 1/3 cup olive oil 2/3 cup bread crumbs -- fine 1/2 cup onion -- minced 2/3 cup parmesan cheese -- grated 1 carrot,medium-size -- minced 1 teaspoon oregano 2 garlic cloves -- minced salt to taste 1/2 pound ground beef -- lean pepper to taste 1/4 cup ham -- ground 1 1/2 cup tomato sauce 1. Wash and dry zucchini; cut in half lengthwise and hollow out centers carefully, leaving shells 1/4-inch thick. Reserve pulp. 2. Heat olive oil in a large skillet; saute onion, carrot and garlic in oil until limp. 3. Coarsely chop zucchini pulp and add to sauteed mixture; cook a few minutes. 4. Put vegetable mixture into a bowl. 5. Cook beef in the same skillet until it loses its pink color. 6. Add ham and vegetable mixture; mix well. 7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to taste and oregano; mix well. 8. Stuff zucchini shells with meat-vegetable mixture, mounding tops. 9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange stuffed zucchini in sauce. 10. Sprinke tops with remaining cheese. 11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40 minutes, or until tender. Uncover during last 10 minutes of baking time to brown tops. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Sour Cream Cake Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----cake----- 2 eggs -- separated 1 cup sour cream 1/2 cup firmly packed brown sugar 1/2 cup amaretto 1 cup coconut 1/2 cup water 1/2 cup ground pecans 2 eggs 1 package pillsbury +butter cake mix -----glaze----- 1 cup powdered sugar -- sifted 1 tablespoon corn syrup 2 tablespoon cocoa 3 teaspoon water 2 tablespoon amaretto 2 teaspoon ground pecans 1 tablespoon butter/margarine -- softened 6 maraschino cherries Heat oven to 350F. Generously grease a 10" tube pan. In a small bowl, beat 2 egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread meringue on bottom and up sides of pan to within 1 in. of top. In a large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water, eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high speed. Pour batter into pan. Bake at 350F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes; loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, margarine, corn syrup and 2 to 4 tsp water until of desired spreading consistency. Spoon over top of cake, allowing some to run down sides. Garnish with ground pecans and cherries. Comes fron "Best of the BAKE OFF Contest", year unknown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Sausage And Peppers (Fdgn81a) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound hot or sweet italian sausage strips links 2 lg onions -- sliced 1/4 cup water 1/2 teaspoon salt 2 lg green peppers -- cut into 1/2 teaspoon oregano leaves In 12 inch skillet over medium heat, heat sausage with water to boiling. Cover and cook 5 minutes. Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausage links are well browned, about 20 minutes. Remove sausages to paper towels to drain. Pour off all but about 3 T. fat from skillet; add green peppers, onions, salt, and oregano leaves; over medium heat, cook, stirring frequently, until vegetalbes are tender. Add cooked sausage links to vegetables; heat through. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Rice Recipe By : Mrs. James Bachus, Victoria, Texas Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked regular rice 2 tablespoons butter -- melted 2 1/2 cups boiling water 1 envelope Italian salad dressing mix -- (0.6 oz.) 1 can condensed cream of chicken soup -- undiluted (10 3/4 -- oz.) Saute rice in butter until golden brown. Add water, salad dressing mix, and soup; mix well. Bring to a boil; cover and simmer 25 to 30 minutes or until rice is tender. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Pot Roast #2 Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Jar Ragu' Italian Cooking Sauce 4 Pounds Round Roast, Trimmed 1 Clove Garlic -- minced 1 Medium Onion -- sliced Salt And Pepper -- to taste 2 Tablespoons Oil Sprinkle meat with salt and pepper. Brown on all sides in oil. Add onion and garlic; brown lightly. Pour off excess oil. Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Pot Roast #1 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Chuck Roast -- boneless 3 Tablespoons Oil 1 Jar Ragu' Italian Cooking Sauce -- traditional In Dutch oven, sear roast on all sides in hot oil. Pour on jar of Ragu Sauce. Simmer covered for 2 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Pork Chops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Ragu Italian Cooking Sauce 3 pounds pork chops -- 1/2" thick 1/4 cup vegetable oil Trim off excess fat from chops, brown in oil for 5 minutes on each side. Drain excess oil. Pour Ragu sauce over chops. Reduce heat and simmer 1 hour. Serves 4 - 6. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Minestrone Soup Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pound blade chuck roast 1/2 cup sliced carrots 2 1/2 quart water 1/4 cup diced onion 2 teaspoon salt 1/4 cup chopped parsley 1 sm onion 1 clove garlic -- minced 1/2 cup celery leaves 1/2 cup elbow macaroni 1 bay leaf 6 ounce tomato paste 2 slices bacon -- diced 1 cup coca-cola 1 1/2 cup cooked kidney beans 1 tablespoon olive oil 1/2 cup fresh chopped green beans 1 tablespoon worcestershire sauce 1/2 cup diced celery 1 tablespoon italian seasoning 1/2 cup fresh or frozen green peas 1 teaspoon salt 1/2 cup sliced zucchini 1/4 teaspoon black pepper -----garnish----- grated parmesan cheese In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. From: "International cooking with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Meat Sauce Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 2 tablespoon flour 1/2 cup olive oil 2 tablespoon tomato puree 1 1/2 cup onion -- finely chopped 1 cup red wine 1 cup carrots -- grated 3 1/2 cup beef broth 1/2 cup celery -- finely chopped salt -- to taste 2 1/2 cup mushrooms -- finely chopped pepper -- to taste 2 teaspoon parsley -- finely chopped oregano -- to taste 2 pound lean ground beef/hamburger garlic -- to taste Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Macaroons Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup powdered sugar 1/2 pound almond paste 1/4 cup candied citron and 2 tablespoon sifted flour cherries chop fine 1 cup granulated sugar 3 egg whites Gather these ingredients, pans, and mixing spoons and try these delicious Italian Macaroons: Work the almond paste with your hands, then proceed to add sugar and egg whites and constantly knead, now add flour and paw- dered sugar to the paste, And test if it's sweet enough for your taste. If the taste test seems to suit, you're ready now to add the fruit. Next, according to the P>: Italian plan, You line aluminum foil on your cookie pan. Drop 1/2 teaspoonful on your cookie sheet and wait 24 hours till the curing's complete. Now bake and our recipe from the Italianese Says 25 to 30 minutes at 300 degrees. Decorate each cookie with a bright red cherry or green citron+ too, is customary . . . but if you find this recipe too difficult, don't lose heart; Get your macaroons at the Super Mart. FROM: DOLORES MCCANN - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zuppa Inglase Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 half eggshells full of marsa 2 tablespoon sugar 8 teaspoon level sugar 1/2 whipping cream 1 spongecake (10-12 inches dia 1/2 cup chopped glazed fruit. 1 cup sweet rum This is the easy looking one from "The Art of Italian Cooking. Zuppa Inglese means English Soup but is really an Italian rum cake concoction. Make the Zabaglione (Custard) first. You break egg yolks into top part of double boiler. Add sugar. Beat with until light lemon color and balended. Add marsala; beat thoroughly again. Put top of double boileron bottom that has water boiling, and cook mixture about 5 min. or til it begins to thicken. Beat constantly while cooking. Dont. Boil. Set aside to cool. Slice a spongecake into three layers. Place one layer on plate, pour 1/3 cup rum over. cover with 1/3 of Zambalione. Do 2nd and 3rd layer the same. When good and cold, beat whipping cream with 2 tbls. sugar, and spread over the cake.a Sprinkle with glazed fruit. Served 12-14 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Al Mais Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small zucchini ground red pepper 1 can whole kernal corn (12oz) 2/3 cup parmesan cheese -- grated drained salt 2 eggs -- separated Cook the whole zucchinis in boiling water for about 6 minutes; drain. Cut in half lengthways and scoop out some the seeds and flesh inside, leaving a 1/4" thick shell. Chop the flesh and drain off any liquid. Mix with the corn, egg yolks, ground red pepper, three-quarters of the cheese and salt. Beat the egg whites until stiff, then carefully fold into the corn mixture. Place the zucchini shells in an ovenproof dish, spoon in the filling and sprinkle with the remaining cheese. Cook in a 350F oven for 25 to 30 minutes, until risen. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Wedding Soup Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pound stewing chicken 2 can chicken broth 2 md onions 1 bn endive 2 bn escarole 1 bn celery -- chopped 6 carrots -- sliced 2 1/2 pound meatball mix 1 pound pasta -----optionals----- parmesan cheese 4 eggs -- beat well 1/4 cup romano cheese 1/4 cup fine bread crumbs Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2 cans of chicken broth and water to height of fluid desired in pot. Season with salt and pepper, and some garlic powder. Simmer chicken until it falls off the bones. Remove chicken from the fluid, allowing it to cool. Remove onions and when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop into small pieces. Add to the chicken broth along with the celery, onions and carrots. Debone the chicken and chop into small pieces. Add to the pot. Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef along with bread crumbs). Simmer tiny meatballs in some water for a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta (any type small pasta). Add to the soup. Serve and enjoy!!! Can sprinkle parmesan cheese over bowl of soup. Difficult but well worth it!!!! VARIATION: Mix 4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread crumbs. Add to soup towards end of cooking time. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Verdura Mista (Mixed Vegetablse) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bn broccoli 1 head cauliflower cut into flowerets 3 potatoes -- peeled and sliced 1/4 inch thick 3 tablespoon olive oil 1 tablespoon safflower oil 3 cloves garlic -- finely chopped 2 cup chopped tomatoes -- fresh if possible (drain canned) 22 black olives (about) hot pepper flakes to taste (optional) 1 tablespoon dried oregano salt and freshly ground black pepper to taste 1 tablespoon olive oil Skin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes. Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not overcook. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Risotto Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg leaves chard 1 thick slice ham -- diced 1/2 onion -- minced 1 celery rib -- diced 1 carrot -- diced 1/4 cup butter 1 3/4 cup rice salt and pepper 3/4 cup peas Cut green leaf part of chard into thin strips and then dice the white part. Heat butter in lg frying pan and fry onion, carrot, celery and green and white parts of chard for 2 mins. Add rice, peas, and ham to pan, stir well and cook until rice is transparent. Transfer to ovenproof dish and pour water over enough to equal 1 1/2 times the volume of the rice. Season with salt and pepper. Stir well Cover and bake 400, 18-20 mins. Variation: Spinach can be substituted for chard. Tip: A little garlic or bacon added to pan when frying onion will improve flavor further. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegan Pasta Al Pesto Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup minced spinach leaves 3 garlic cloves -- minced 1/2 cup minced fresh parsley 1 tablespoon light miso 1 tablespoon dried basil 1/4 cup pine nuts -- toasted 1 tablespoon olive oil -- extra-virgin Place all ingredients in a blender & puree to a smooth paste. Toss with hot pasta of your choice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veal Scallopini Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound veal cubes -- shoulder/ shank 3/4 cup flour -- mixed with 1 teaspoon salt -- & 1/4 teaspoon pepper 1/4 cup oil 1 4 ounce can sl. mushrooms -- drained 2 sm onions -- thinly sliced 1 1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon whole oregano 10 milliliter garlic -- minced 30 n can tomatoes Roll veal in seasoned flour & fry in oil until brown. Put in crockpot with the rest of the ingreds, stir. Cook on high for 1 hr., then on low for 6-8 hrs. Serve over rice or fettucini. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veal Roast Florentine Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pound boneless breast of veal 2 cup mozzarella cheese -- shredded 1/4 teaspoon pepper 1 red or yellow pepper -- chopped 2 teaspoon poultry seasoning 2 tablespoon olive oil 2 teaspoon basil 13 3/4 ounce chicken broth 1 1/2 teaspoon garlic powder 1/4 cup white wine; dry -- or water 20 ounce frozen chopped spinach -- drain 3 tablespoon cornstarch 1 teaspoon salt DIRECTIONS -- SEASON OUTSIDE OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONING, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT. COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED. 524cal,58g pro, 58g protein, 7g carbo, 27g fat, 628mg sodium, 245mg cholesterol. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veal Parmigiana 2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dry bread crumbs (seasoned or plain) 1 1/2 pound cutlets sliced thin and olive oil for frying pounded (except for fish) grated cheese and slices of 4 beaten eggs -- lightly salted mozzarella (1 per cutlet) *(can be used for chicken, turkey, or fish fillets) Dip each cutlet into egg, breadcrumbs, and quickly into egg again. Put into hot, but not smoking olive oil. (If oil is too hot cutlets will burn before they cook; if oil is not hot enough, cutlets will soak up oil and breading will not stick.) Cook each one about 3-4 min. on each side until golden brown. Drain well on paper towels or brown bags. When all cutlets are done, arrange in a shallow baking dish. Ladle sauce on top of each one to mostly cover it, but don`t let it swim in sauce. Generously sprinkle with grated cheese. Top with mozzarella slices and bake in oven for about 20 min. until cheese melts. Serve hot with pasta on the side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veal Parmigiana Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound top round steak -- 1/2" thick 1 can tomatoes -- stewed(16oz) 1/3 cup bread crumbs -- dry salt to taste 1/3 cup parmesan cheese -- grated pepper to taste 1 egg -- beaten 1 teaspoon basil 1/3 cup corn oil 1/2 teaspoon oregano 1 onion,large -- chopped 1 1/2 cup mozzarella cheese -- grated 1 can tomato sauce(8oz) 1. Trim excess fat from steak; cut into 6 pieces. 2. Pound each piece with a heavy mallet to 1/4-inch thickness. 3. Combine bread crumbs and Parmesan cheese; dip each piece of meat in beaten egg, then in crumb mixture. 4. Heat oil in a large skillet; brown steak well on both sides. 5. Remove steak to paper towels to drain. 6. Add onion, tomato sauce, stewed tomatoes, salt, pepper, basil and oregano to skillet; stir to combine. 7. Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes. 8. Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2-inch baking dish (enough to lightly cover bottom of dish). 9. Place steak on top of sauce in a single layer; pour remaining sauce over steak. 10. Bake in preheated 350'F. oven 1 hour. 11. Remove from oven; sprinkle with cheese. 12. Bake 15 minutes longer, or until cheese is melted. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veal In Cream Sauce With Barley Pilaf Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon unsalted butter 1/2 teaspoon paprika 1 cup fresh mushrooms -- sliced 2 tablespoon marsala -- or semi dry sherry 1 clove garlic -- smashed 1/2 cup whipping cream 1/2 pound veal cutlets (see note) salt and fresh ground pepper 1 tablespoon flour -----barley pilaf----- 1 tablespoon olive oil 9 tablespoon barley -- little more 1/2 cup 1 shallot minced 1 1/2 cup beef broth 1 med. zucchini -- finely diced salt and pepper to taste Barley Pilaf: Heat oil in medium saucepan. Add Shallot and zucchini and cook over medium heat until vegetables are tender, about 5 minutes. Add barley and beef broth and bring to boil. Reduce heat to low. Cover saucepan and simmer barley until barley is tender, 30 to 40 minutes. Season to taste with salt and pepper before serving. Veal: While barley is cooking; prepare veal by heating 1 tbls. of the butter in medium skillet. Add mushrooms and garlic. Saute over medium heat until mushrooms are lightly browned, about 5 minutes.Push vegetables to one side. Pound veal between two layers of wax paper into 1/4" thickness. Dust veal with flour. Melt remaining butter in skillet. Add veal and saute over medium-high heat until browned on both sides, 2 to 3 minutes per side. Remove veal and mushroom mixture from skillet and set aside. Add paprika to skillet and cook and stir over low heat 30 seconds or until fragrant. Add marsala and scrape up any browned bits. Mixture should reduce to a thick syrup. Stir in 1/3 cup of the cream, veal and mushrooms.If mixture needs more liquid, stir in remaining cream. Cover skillet and simmer 5 minutes until heated through. Season to taste with salt and pepper. Discard garlic. To serve, spoon pilaf onto two serving plates. Top with veal and cream mixture. Note: Turkey cutlets may be substituted for the veal....... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Turkey Cutlets Milanaise Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (1 oz.) slic french bread 8 (2 oz.) turkey breast or other firm white bread cutlets cubed 2 tablespoon flour 1/4 cup grated parmesan 1 tablespoon chopped fresh parsley 1 egg beaten lemon wedges 1 egg white With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At 450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices. (Fat 6.1. Chol. 131.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tripe Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg onion sliced 1/3 cup fresh chopped parsley 3 pound honyeycomb tripe 1 8 ounce can tomato sauce 4 tablespoon butter 1 cup water 4 tablespoon olive oil salt and pepper to taste Parboil the tripe for about 1 hour. When cool enough to handle, cut into strips about 1"by 3". Saute onion in butter and olive oil. When they are golden add the rest of the ingredients andmix well. Simmer for 1 1/2 to 2 hours or until tender. If needed, add a bit more water at the end to make just a bit of sauce to soak up with some good crusty bread. Serve hot with grated cheese on the side. Don`t forget the bread. Variation: with a few minor adjustments, you can use this as a pasta sauce. Cut the tripe a bit smaller and add about 4 more oz of tomato sauce and 1/2 cup of dry wine, white or red. This will give you more sauce for the spaghetti. Don`t forget to adjust the salt and pepper. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bagna Cauda With Vegetables Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 can anchovy fillets (2oz) thinly sliced 1 cup olive oil 1 cup heavy cream 1/2 cup butter assorted vegetables 20 cloves garlic -- peeled and Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite sized pieces. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Alfredo's Noodles Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettuccine 1/4 teaspoon oregano 1 1/2 cup sliced mushrooms 1/2 teaspoon garlic powder 1/2 cup butter 1/2 cup light cream 1/4 teaspoon salt 1/4 cup grated mozarella 1/4 teaspoon pepper 1/4 cup fresh grated romano Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and garlic. Saute for five minutes. Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently. Serves 4. (more on the next page) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lasagna Bolognese Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon butter or margarine 1 dash pepper 3 tablespoon flour 1/2 pound lasagna noodles 1 cup milk meat sauce bolognese 1 cup whipping cream 1 cup grated parmesan cheese 1/4 teaspoon salt Melt butter in saucepan, blend in flour. Gradually add milk and cream, stirring until thickened and smooth. Add salt and pepper Cook lasagna noodles in boiling salted water, according to package directions. Drain;rinse and spread on a damp towel. Spread a thin layer of meat sauce Bolognese in a 13x9 inch baking dish. Top with a layer of half the lasagna noodles, half the meat sauce, half the white sauce and half the cheese. Repeat layers. Bake uncovered at 375 degrees, 35-40 minutes, or until mixture is bubbly and top is golden brown. Let stand 10 minutes. Cut into squares and serve. 8 servings - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Judy's Spaghetti Sauce Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 56 ounce italian peeled tomatoes salt & pepper 16 ounce tomato sauce 3/4 cup red wine 12 ounce tomato paste 1 pound sausage -- ( sweet and/or hot 1 lg onion -- chopped meatballs 2 cup garlic -- minced 1 pound ground beef oregano -- (to taste) 2 lg eggs rosemary -- (optional) 1/2 cup parmesan cheese -- grated parsley -- (to taste) 1 cup italian bread crumbs Put tomatoes through food mill. Simmer onion and garlic in oil until translucent. Add cut up sausage. Cook until brown, stirring often. Add sieved tomatoes, sauce and paste, rinsing tomato paste cans with a little water to pick up any residue. Bring slowly to a soft boil. Add bay leaves, basil, oregano, rosemary, parsley, salt pepper and wine. Simmer. To make meatballs: mix ground beef with eggs. Mixture should be quite wet. Add cheese and bread crumbs. Form into meatballs. (If you moisten your hands with water prior to rolling between palms, it's much easier!) Bake at 350 F. on cookie sheet for 20 minutes. Drain. Add to sauce and heat through. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Inside Out Ravioli Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef salt & pepper to taste 1 md onion -- chopped 6 ounce mastoccioli pasta 3 cloves garlic 10 ounce spinach; frozen -- cooked 1 tablespoon salad oil -- (opt) 1 cup american cheese -- grated 16 ounce tomato sauce 1/2 cup soft bread crumbs 6 ounce tomato paste 2 eggs -- well beaten 1 tablespoon dried parsley 1/4 cup salad oil 1/2 teaspoon oregano 1/4 cup parmesan cheese -- grated Brown meat, onion and garlic in oil (oil is optional for use if meat is extra-lean). Drain excess grease. Add tomato sauce and paste (diluted with 3 cans of water), dried parsley, oregano, salt and pepper. Simmer for 10 min. Cook the mostaccioli as directed on package. Drain and rinse with cold water. Put back into pan in which it was cooked. Add cooked spinach, american cheese, bread crumbs, eggs, oil and parmesan cheese. Spread mixture in a 9x13" greased baking dish. Top with meat mixture. Sprinkle more grated parmesan cheese on top. Bake at 350:F for 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Pasta Primavera Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- heavy cream reggiano parmesan -- grated butter salt black pepper to taste. Mix all the ingredients together in a saucepan until melted and smooth. Taste, adjust seasonings pour over hot angel hair or linguine that has been tossed with steamed-----> vegetables (sliced carrots, broccoli, cauliflower, zucchini, yellow squash (seeds removed), snap peas, snow peas, red bell pepper--you name the vegetable--you can put it in there) For special effect, I cut each slice of carrot and zucchini into flower shapes. It makes a stunning presentation. I serve this as an appetizer in a large scallop shell. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Green Pasta Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound spinach spaghetti 1/2 cup mayonnaise 1 clove garlic -- minced 2 tablespoon rice wine vinegar 1 teaspoon curry powder 5 asparagus spears 2 med-size zucchini 1/4 pound snow peas 1/4 pound mushrooms -- sliced 1/4" thick 1 pint cherry tomatoes -- halved 1/4 cup minced parsley 1/4 cup minced basil 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix. 3. Scrape the asparagur and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow peas on the diagonal into 3/4" slices. Stir these into the spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. 8. Salad can be served now or covered and refrigerated. If chilled, let it return nearly to room temperature for best flavor. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Green Lasagna With Spinach And Ricotta Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup parmesan cheese -- grated 1 pound spinach lasagna noodles 1 teaspoon salt 2 pound fresh spinach -- stemmed and 1/2 teaspoon pepper washed or... 1/4 teaspoon nutmeg -- grated 2 package (10 oz each) frozen chopped 1 pound mozzarella cheese -- cut into spinach 1/2 " cubes 1 1/2 pound ricotta cheese 4 cup tomato sauce 4 egg yolks Cook lasagna noodles and drain. Cool under cold running water; drain again and set aside. Preheat oven to 350 degrees. In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2-3 minutes. Drain spinach in a colander and press excess water out with the back of a wooden spoon. When cool enough to handle, squeeze dry. Turn spinach out onto a cutting surface and chop fine. In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesan cheese, salt, pepper and nutmeg. Mix with a wooden spoon until well blended. In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mixture and mozzarella, making a total four layers. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes longer, or until tomato sauce and remaining Parmesan cheese on the side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic Pasta Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick butter 1 pound pasta, any shape -- * 1/2 cup slivered almonds 1/4 cup parmesan cheese 2 cloves garlic * I prefer rotini or macaroni. Melt 1 tbsp of butter in small skillet. Add almonds and toast them. Add minced garlic and saute together. Cook pasta according to package directions. After draining pasta, pour pasta over remaining butter. Stir until butter is melted. Add almonds and cheese. Toss and serve with salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fusilli W/Broccoli & Garlic Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup broccoli flowerttes 6 cup garlic -- thinly sliced 1/3 cup olive oil 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 & enjoy! SUSAN FROM: SUSAN AARONSON (PSTT79C) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettuccine Alfredo (Prince) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounce fettuccine 1/2 cup butter or margarine 1 cup cream -- heavy or light 1 1/2 cup parmesan -- grated 1/2 teaspoon salt pepper, white -- dash romano cheese to taste We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettuccine Alfredo Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon butter salt and pepper to taste 1/2 cup heavy cream 8 ounce fettuccine 6 tablespoon parmesan cheese 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Manicotti Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md eggplant (1 lb. about) vegetable cooking spray 20 milliliter garlic sliced 3 cup tightly packed fresh 1 red bell pepper spinach (about 1/4 lb.) 3 lg plum tomatoes 1/2 cup low fat cottage cheese 1 tablespoon dried thyme 1/4 teaspoon pepper 1/4 teaspoon salt 1 tablespoon lemon juice 8 cooked manicotti shells 3 tablespoon grated parmesan 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 Pepper 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.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Lasagne Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound ricotta 8 ounce mozzarella 2 lg firm eggplants 3/4 cup grated cheese oil for frying 3 c marinara sauce -- (3 to 4) 3 eggs salt and pepper to taste 2 cup flavored breadcrumbs Peel and slice eggplant (1/4 "). Beat eggs with dash of salt. Heat oil in pan til hot but not smoking. Dip each slice of eggplant in egg and bread crumbs and fry til golden. Drain well. Continue til all are fried. In an ovenproof dish (8x14 or larger) Place enough sauce to cover pan. Make layer of eggplant by placeing in sauce and turning to coat on both sides. Add a bit more sauce. Cover with dabs of ricotta and slices of mozzarella. Dip each nest slice of eggplant in sauce to coat and continue process until you have about three layers. Top with extra sauce and cheese. Bake in oven at 350 for 1 hour. 1/2 covered lightly, 1/2 uncovered. When you remove it from the oven let it sit for 15 min. before serving. Serve with crusty bread and a salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Delicate Homemade Pasta Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- whole wheat pastry 1 cup flour -- unbleached 1 teaspoon salt 2 eggs -- large 2 teaspoon olive oil 2 tablespoon water -- more as necessary Sift together the flours and salt and pour out on a clean, dry board. Shape into a mound, then make a well in the center with the "walls" of the flour even all around. Crack the eggs into the well and add the oil. Using a fork, mix the flour together with the egg mixture, keeping the "well" intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well, incor-porating it into the egg mixture. The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated, and some flakes of the mixture won't be absorbed, but don't be concerned with this small amount---you'll have plenty of pasta.) When you have incorporated all the flour you can into the egg mixture, sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour---just a little---so you can handle the dough, and mix the dough vigorously with your hands. When the dough is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a damp towel, and let rest for 0 minutes to an hour. Divide the dough into eight. Roll out as thin as possible---start at the thickest setting your machine allows, and run each piece through many times, each time setting the machine one notch thinner. The dough will shrink back a little, so roll it thinner than you PRODIGY(R) interactive personal service 09/20/93 7:10 PM want it. Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cool, dry place. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Stuffed Pasta Shells Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce bulk sausage 1 cup canned chicken 1/8 package saltines 2 tablespoon white wine 5 ounce conchiglioni 1/4 cup parsley 2 scallions 1/4 pound mushrooms 2 tablespoon parsley 1/2 teaspoon celery salt 1/2 cup parmesan cheese 1 tablespoon paprika Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Tetrazzini Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup fettucine; cook -- drain 1/2 teaspoon dried sweet basil -- crumble 3 tablespoon butter 1 can crab meat (6oz) 2 cup mushrooms -- sliced 1 tablespoon flour 1/2 teaspoon garlic salt 3/4 cup chicken broth 1/3 cup green onion -- sliced 1/4 cup white wine -- dry 1/3 cup parsley; fresh -- minced 1/4 cup parmesan cheese -- grated Place fettucine in a greased 1-quart casserole. Melt 2 tablespoons butter in large skillet; saute mushrooms in butter until just tender. Add garlic salt, green onion, parsley and basil to mushrooms; saute 1 minute. Spoon mixture over fettucine. Drain crab meat; arrange on vegetables. Melt remaining butter in skillet; blend in flour. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened. Blend in wine. Add cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated 400: oven 15 to 20 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cold Pasta Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pastas twists 8 ounce shrimp or chicken 1/2 cup mushrooms -- marinated 1/2 cup peas -- frozen 1/2 cup carrots -- shredded 1/2 cup cheese -- diced 3 tablespoon parsley -- chopped 1/2 cup virgin olive oil 1/4 cup lemon juice -- fresh 2 anchovies fillets -- chopped 2 tablespoon garlic -- finely chopped salt pepper -- freshly ground Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water. Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tomato, Bacon And Onion Fettucine Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounce uncooked fettuccine 3 slices bacon 1/4 cup chopped onion 1 cup (1 medium) chopped tomato 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves Cook fettuccine to desired doneness as directed on package. Drain, keep warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Pesto Pasta Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cloves garlic -- sliced 2 tablespoon olive oil 2 cup fresh basil leaves 1/4 cup water 1 teaspoon light-colored miso 1 tablespoon lemon juice 6 tablespoon toasted pine nuts 9 ounce dry durum wheat pasta 1 sweet red pepper -- cut into slivers Saute garlic in olive oil. Place in blender or food processor container with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts. Process until smooth, adding remaining 1/4 cup water if thinner consistency is desired. Cook pasta al dente according to package directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished with red pepper slivers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fideo Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon oil 4 coils of fideo ( coil vermicelli) 2 tablespoon minced onion 1 clove garlic -- minced 1/2 cup canned tomato sauce 3 cup water salt -- pepper Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version...add ground beef, fry it on the side...then add the cooked, drained beef when you add the garlic etc. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettucini Alfredo Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint 1/2 and 1/2 3/4 cup parmegiana cheese 1 stick sweet butter 12 ounce fettucini noodles (green are 1/2 pound chopped ham best - the fresher the 1 pint heavy cream better) In a pan, saute the ham in butter for 5 min. Turn off heat. Add the rest of ingredients and serve with HOT pasta. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettucine Pie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground beef 1/2 cup parmesan cheese -- divided onion -- chopped 3 eggs 16 ounce crushed tomatoes 2 tablespoon butter -- melted 1 teaspoon oregano leaves -- crumbled parsley -- chopped salt and pepper 1/4 teaspoon garlic powder 1/2 cup mozzarella cheese -- shredded 4 ounce fettucini Brown meat and onion in skillet. Stir in tomatoes, oregano, salt and pepper. Bring to boil. Simmer, uncovered, stirring occasionally, 20 minutes. Remove from heat and add mozzarella and 1/4c parmesan. Let stand 9-12 minutes. Meanwhile, cook fettucine. Beat egggs, stir in remaining parmesan, butter, parsley and garlic powder. Stir into hot noodles. Spoon onto tomato mixture. Cover. Cook over low heat, 15 minutes or until set. Let stand 5 minutes. Turn out on round platter. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettuccine With Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 1 pound shrimp - medium, uncooked peeled & deveined 4 lg tomatoes - seeded and coarsely chopped 1/2 cup fresh basil - chopped 1/3 cup black olives - sliced & pitted 3 lg garlic cloves - minced 2 tablespoon shallots - minced salt & freshly ground black pepper 1 pound fettuccine -- freshly cooked romano cheese - grated Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettuccine Uzie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fettuccine noodles 1 dash salt 1 dash oil 1 tablespoon butter 1 tablespoon shallots -- minced 1 tablespoon garlic -- minced 8 lg sea scallops -- cut in half horizontally 12 md raw shrimp peeled -- deveined and butterflied keep tails 1 cup heavy cream salt and pepper italian parsley -- chopped Saute in shrimp butter. Cook the pasta in a 4-quart pot of boiling water, adding the salt and oil. Cook a few minutes or until the pasta is al dente. (The pasta will continue to cook as you make the sauce, so don't overcook.) Drain. Heat an 11" saucepan. Add the butter, shallots and garlic. Cook until translucent. Add shrimp and scallops and simmer for one minute. Add cream. Reduce heat to simmer. Add pasta and salt and pepper to taste. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve. NOTE: If using fresh fettuccine, cook only one to two minutes. Packaged noodles may take eight to twelve minutes. The starch from the pasta helps to bind this delicious sauce. May be served as an entree. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettuccine Alla Panna Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter 1/2 cup fresh grated parmesan cheese 1/2 cup cream Put butter and cream in wide shallow serving bowl in warm (200 degree) oven. When butter has melted stir in 2/3 of the cheese. When pasta is al dente, toss with sauce, sprinkle with remaining cheese. Delicious. FROM: MONICA DEBIASE - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine With White Clam Sauce #2 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 can (6 1/2 oz. ) minced clams 1/2 teaspoon garlic powder undrained 1/8 teaspoon pepper 1/2 cup chopped onion 4 cup hot cooked linguine 2 tablespoon fresh minced parsley 2 tablespoon grated parmesan Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4, Chol. 26) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine With Mushroom And Garlic Cream Sauce Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon butter 8 ounce mushrooms -- sliced 3 md garlic cloves -- minced 1/2 teaspoon dried rosemary -- crumbled freshly ground pepper 1/2 cup whipping cream salt 4 ounce dried linguine 2 ounce bel paese cheese -- cut into small cubes chopped fresh parsley Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine W/Mushrooms & Garlic Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound linguine -- cooked al dente 1 pound mushrooms -- thinly sliced 4 cup garlic -- sliced thin 4 tablespoon butter 3 tablespoon olive oil salt & pepper Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add mushrooms & saute until they are beginning to dry out a bit. Add the remaining butter and oil and allow to melt. Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients. Taste, adjust seasoning & enjoy! FROM: SUSAN AARONSON (PSTT79C) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine Gamberini (Garlic Shrimp Sauce) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp; peeled -- deveined 1/2 cup dry marsala 3 cloves garlic -- finely minced 1 cup chicken broth 1 onion -- finely chopped 1/2 cup italian parsley -- minced 3 tablespoon olive oil salt and pepper 2 tablespoon flour 1 pound linguine Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour and stir until well mixed. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done. Serve over pasta, cooked according to package direction. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine Alle Vongole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 hard-shell clams -- small in 1/2 pound linguine or spaghetti salted water 2 tablespoon butter or margarine 2 tablespoon olive oil 1 sm onion -- finely chopped 3 cup garlic -- minced or pressed 1/2 cup dry white wine salt and pepper 1/2 cup parsley -- chopped fresh Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lasagne Rolls Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----sauce----- 4 teaspoon olive oil 1 teaspoon dried basil -- 1/2 t. marjoram 2 md onions chopped 1/2 teaspoon pepper -- 1/4 t. rosemary 2 md garlic cloves minced 1/2 cup dry white wine 1 md red pepper chopped 1 can tomatoes undrained (1 lb) 1 md carrot minced 2 tablespoon tomato paste -----filling----- 1 tablespoon olive oil 1/8 teaspoon rosemary 1/2 pound mushrooms coarsely chopped 1/8 teaspoon mace 1 lg leek coarsely chopped 1/8 teaspoon pepper 1 md shallot coarsely chopped 8 tablespoon parmesan cheese 1 md garlic clove minced 6 lasagne noodles (ruffled 1/4 teaspoon marjoram edges) 1/4 teaspoon grated lemon peel Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions, Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45 Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace & Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T. Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20 Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water & Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lasagne Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lasagne noodles 1 tablespoon parsley 1 1/2 pound ground beef 1 dash cinnamon 2 pound ricotta cheese 1 dash nutmeg 2 cup mozzarella cheese -- grated 1/2 cup parmesan cheese -- grated 3 eggs 1 quart spaghetti sauce Cook lasagne as directed. Brown meat and chill. Mix ricotta, parsley, nutmeg, cinnamon and eggs. Alternate in baking pan; first, layer of sauce. Then a layer of cooked lasagne. Spread ricotta, sprinkle with some of the meat and mozzarella cheese. Repeat layers until all the lasagne is used. Make sure top layer is lasagne. Top with remaining sauce and sprinkle with parmesan cheese. Bake at 375:F for 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lasagna Rolls With Tomato-Fennel Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg garlic cloves minced 1/2 teaspoon fennel seeds 3/4 pound mushrooms sliced 1/4 teaspoon pepper 1/2 cup diced red bell pepper 1 (14 1/2 oz.) whole 1 teaspoon thyme tomatoes undrained & 1/4 teaspoon salt -- pepper choppped 1 (10 1/2 oz.) pkg. 1 tablespoon tomato paste firm tofu drained & 8 cooked lasagna noodles crumbled 1 1/2 cup (6 oz.) shredded 1 cup thinly sliced green onions mozzarella cheese 2 cup finely chopped fennel bulb Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray. Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min. Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish. Spoon Remaining 1 1/2 C. Tomato Mixture Over The Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti With Superb Meat Sauce Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pound beef roast 2 bay leaves 1/2 teaspoon oregano leaves 1 cup red wine -- dry 1/2 teaspoon basil leaves 1 teaspoon celery salt 3 teaspoon salt 1/2 cup ripe olives -- sliced 1/2 teaspoon parsley -- finely chopped 1 teaspoon black pepper 1/4 cup flour 1/2 cup stuffed olives -- sliced 1/2 teaspoon rosemary leaves -- crushed 2 teaspoon sugar 1/4 cup olive oil 2 4 oz can mushrooms 2 cup hot water 1/2 teaspoon red pepper -- crushed 1/8 teaspoon nutmeg -- fresh ground 4 pound spaghetti 4 garlic -- squashed 1 tablespoon season-all 4 tomatoe paste -- 6 oz cans parmesan cheese -- grated 1 onion -- finely chopped 1/4 teaspoon msg 1 quart water Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water; cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency. Cook spaghetti following directions on package, allowing 1 pound for 4 servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti With Pesto Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup basil -- fresh garlic clove 1/4 cup italian olive oil 3/4 cup pine nuts 4 tablespoon butter 1/2 cup parmesan cheese 2 pound spaghetti 1. Wash and diry the basil and remove the stems. 2. Place it in a blender with the garlic, olive oil, pine nuts, butter and cheese. Puree. 3. Cook the spaghetti al dente in boiling salted water. 4. Drain and toss at once with the sauce. 5. Serve with additional cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti With Garlic And Oil Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white wine salt and pepper to taste 1/4 cup olive oil 1 16 ounce thi spaghetti- cooked 1/4 stick butter according to dir. 3 tablespoon chopped garlic gratd cheese for serving 2 tablespoon fresh chopped parsley Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with grated cheese on the side. Serve with crusty bread and salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti With Bacon Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounce spaghetti -- cooked green onions tops -- chopped bacon -- diced eggs -- beaten 2 tablespoon olive oil 1/2 cup parmesan -- grated (up to 3/4c) 1/8 teaspoon hot prpper flakes or cayenne In Skillet, cook bacon until crisp. Add oil and hot pepper flakes and continue cooking for a few mins. Add green onion. Cook until onion is tender. Remove from heat. In serving bowl, mix in eggs. Pour bacon mixture over spaghetti; toss. Toss in parmesan. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti With Bacon & Egg Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon unsalted butter pepper to taste 1/2 pound bacon 1 12 ounce thi spaghetti 4 eggs-beaten 1/2 cup grated italian cheese 1/2 cup white wine Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly chop bacon and leave on the side. Melt butter in bacon drippings, add wine and pepper and simmer 5 min. Cook spaghetti according to directions. Add bacon to butter-wine mixture. The next step must be done quickly so the eggs will cook from the heat of the pasta. Drain pasta, well. Toss pasta with bacon sauce and beaten eggs. Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping. For those looking to keep the fats down a bit, Eggbeaters can be substituted for the eggs.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti W/ Eggplant Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sm eggplant 1/3 cup olive oil 2 teaspoon salt 2 teaspoon fresh basil -- chopped or 28 ounce italian plum tomatoes 3/4 ts dried basil -- crumbled 7 italian/greek-style black 1/8 teaspoon hot red pepper sauce olives 1/4 cup fresh parsley -- chopped 6 flat anchovy filets 1 pound spaghetti -- uncooked 2 teaspoon capers -- drained boiling salted water 1 lg green bell pepper grated parmesan or romano 1 md onion if desired 2 md cloves garlic Pare eggplant; cut into 3/4" cubes. Place eggplant cubes in colander; sprinkle with the salt and toss. Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr. Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve. Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers together; reserve. Rinse eggplant and drain well; squeeze dry in clean kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic. Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr. pepper and onion; saute 5 min. Add garlic; cook 30 sec. Stir in reserved tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling; reduce heat. Simmer covered 20 min. Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 min. longer. Stir in reserved olive mixture and the parsley. Simmer covered 5 min. longer. Just before serving, cook spaghetti in lg. pot of boiling salted water just until al dente, 8-12 min.; drain well. Toss spaghetti w/ sauce in heated serving bowl. Serve w/ cheese to sprinkle. Makes 4-6 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Sauce With Turkey Meatballs Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- chopped 2 teaspoon italian seasoning -- crushed 1 cup green pepper -- coarsely 1/2 teaspoon sugar chopped 1/2 teaspoon garlic powder 1/2 cup carrot -- coarsely chopped 1/2 teaspoon salt 1/2 cup celery -- sliced 12 ounce spaghetti or mostaccioli 2 16 oz can tomatoes -- cut up cooked and drained 1 6 oz can tomato paste (2/3 cup) -----turkey meatballs----- 1 egg -- beaten 1/2 teaspoon salt 2 tablespoon low-fat milk 1/8 teaspoon pepper 1/4 cup bread crumbs -- fine 1 pound ground turkey 1/2 teaspoon italian seasoning For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4 1/2qt dutch oven in a small amount of boiling water for 4 minutes or till tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat. Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Serve over hot cooked pasta. For Meatballs: In a medium bowl, combine all ingredients, except the turkey. Mix well and add the ground turkey; mix well. With wet hands, shape meat into 24 - 1 inch balls. Spray a 13x9x2 inch baking pan with nonstick spray. Place meatballs in prepared pan. Bake in a 375 degree oven for 20 minutes or till no pink remains; drain. 3P, 3V, 2B, 30C. 424 cal, 9gm fat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Sauce With Ribs & Meatballs Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----sauce----- 2 can (29 oz.) tomato puree 2 teaspoon salt 2 1/4 can (29 oz.) cans water 1/2 teaspoon ground black pepper 1 green peppers 1 tablespoon basil 3 garlic cloves 1 tablespoon oregano 2 teaspoon ground anise 1 tablespoon parsley flakes -----meatballs----- 1/2 pound lean ground beef 1/4 tablespoon oregano 1/2 pound italian sausage 1/4 tablespoon basil 1 green bell pepper; seeded 1 teaspoon salt chopped fine 1/2 teaspoon ground black pepper 2 eggs 3 pound country style pork ribs 1/2 cup bread crumbs 1 can (12 oz.) tomato paste 1/2 cup parmesan -- grated 2 can (12 oz.) water For the sauce: Empty tomato puree into an 8-qt. non-aluminum kettle. Fill the two empty cans with water and add to puree. In a blender, add another 1/4 can water, one seeded green pepper and 2 cloves of garlic. Blend or process until liquified. Add to tomato puree. Add anise, 2 tsp. salt, 1/2 tsp. pepper, 1 Tbsp. basil, 1 Tbsp. oregano and 1 Tbsp. parsley. Bring to a boil and simmer. Prepare meat: Thoroughly brown ribs on all sides. Turn off the heat. Do not drain fat. Transfer ribs to a bowl and set aside. Combine ground beef and sausage. In a blender, process eggs, garlic clove, seeded green pepper and add to ground beef mixture. Add remaining spices, bread crumbs and Parmesan. Mix well. Roll into meatballs. Brown thoroughly and set aside with ribs. Pour tomato paste into the same skillet used to brown meat. On high temperature, stirring constantly for one to two minutes, scorch bottom of skillet until some of the paste sticks and turns black. Add the two 12-oz. cans of water, scraping the bottom of the skillet to loosen scorched paste. (This gives the sauce a deep, rich color and flavor.) Add this mixture to the already simmering sauce. Add ribs and meatballs. Continue simmering the sauce for a minumum of three hours, stirring occasionally. For best results, refrigerate after cooking and reheat the next day. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Sauce Of Three Meats Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef -- cut up 1 juice of 1/2 lemon 3 bay leaves 4 garlic cloves -- crushed 1 pound chicken -- cut up 1 1/2 pound italian meatballs 1 tablespoon basil 16 ounce tomato paste 1 pound pork -- cut up 1 pound spaghetti 1 cup parsley -- chopped 1 28 ounce can italian tomatoes 1 onion 1. Brown the meat pieces in hot fat with the sliced onion and garlic. 2. Add the strained tomatoes and paste. Stir in the seasoning and simmer f 1 1/2 to 2 hours. 3. Add the lemon juice to taste. 4. Cook the spaghetti. 5. Heat the meat balls. 6. Slice the meat, which you have removed from the sauce and then combine sauce, meat and meat balls. Serve. 7. This recipe freezes well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Rolls Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound ground beef 1/2 teaspoon pepper 1 tablespoon vegetable oil 2 cup spaghetti sauce -- divided 1 tablespoon onion powder 1 cup mozzarella cheese 1 teaspoon salt 1 package manicotti shells Cook and drain manicotti shells. Cook beef in oil in large skillet over medium high heat until brown, stirring to separate meat; drain fat. Stir in onion powder, salt andpepper. Stir in 1 cup of the spaghetti sauce; cool and set aside. Reserve 1/2 cup of the ground beef mixture. Combine remaining beef mixture with cheese in large bowl. Stuff into manicotti. Arrange in greased 13x9" pan. Combine remaining spaghetti sauce with reserved beef mixture in small bowl; blend well. Pour over manicotti. Cover with foil. Bake in preheated 350: oven 20-30 minutes or until hot. Garnish as desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce spaghetti 2 tablespoon butter 1/3 cup parmesean cheese 2 eggs -- well beaten 1 pound ground beef 1/2 cup onion -- chopped 1/4 cup green pepper -- chopped 1 tomatoes; canned -- cut up 6 ounce tomato paste 1/2 teaspoon garlic salt 1 teaspoon sugar 1 teaspoon oregano 1 cup ricotta cheese mozarella -- shredded topper Cook and drain spaghetti. stir butter into spaghetti. Stir in Parmesean cheese and eggs and eggs. For spaghetti mix into a crust in a buttered 10" pie pan. Cook ground beef, onion, and peppers till meat is browned and vegetables are tender. Drain off fat. Stir in the undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread the Ricotta cheese over the bottom of the crust. Fill with the tomato mix. Bake 20 minutes. Sprinkle mozarella on top and return to oven until cheese melts, but do not allow it to brown. Serve with some good garlic bread and a nice tossed salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Martini Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon butter 1/4 teaspoon whole coriander -- ground 1 tablespoon olive oil 1 teaspoon salt 2 shallots -- minced 1 red bell pepper 4 cloves -- garlic 1 1/2 cup heavy cream 1 jalapeno pepper -- chopped* 1/3 cup finely chopped cilantro 2 medium tomatoes -- chopped 3 tablespoon minced parsley 4 ounce vodka 1 pound fresh spaghetti 3 tablespoon dry vermouth sliced black olives 2 tablespoon fresh lime juice 6 sprigs fresh cilantro (as ga 2 teaspoon tomato paste crushed red pepper 1/2 teaspoon white pepper -- ground * but not seeded Heat butter and oil over medium heat in large saucepan. Add shallots and garlic; and saute about 2 min. Add the jalapeno and saute 30 sec. Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground coriander, and salt; raise the heat and reduce, stirring frequently for about 3 minutes. Add the pepper and continue to simmer for 2-3 minutes. Add the cream and reduce for about 10 minutes. When nearly to the desired consistency, add the fresh cilantro and parsley, followed by the parmesan and simmer maybe another minute. Keep mixture warm until served. Serve pasta and top generously with sauce, freshly grated parmesan, olives and a sprig of fresh cilantro. Crushed red pepper is optional. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Florentine Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spaghetti sauce -- % 4 ounce spaghetti ** 1 package frozen chopped spinach * 1 1/2 cup cottage cheese 1 package (6oz) mozzarella cheese slic 1/3 cup grated parmesan cheese * 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover with spinach, cottage cheese and half the mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2" strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan cheese. Bake at 350 for 30 mins. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Carbanara Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bacon cooked and crumbled 1 md onion -- diced 1 green pepper -- diced 1 sm clove garlic crushed 2 tablespoon bacon fat fom above -----pasta----- 2 cup flour 1 teaspoon salt 2 teaspoon olive oil 2 eggs 2 tablespoon water Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour. Divide the dough into four pieces, and run through the machine, adding flour (this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick and impresses the hell out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 t) and this adds nicely to the taste of the dough. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti All'amatriciana Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup skinned chopped tomatoes 1 canned pimento (diced) 1 tablespoon olive oil 14 ounce spaghetti 1 tablespoon butter salt and pepper to taste 1/2 cup diced lean bacon (or grated cheese prosciuto) Heat oil and butter in pan and gently fry the bacon for 5 min until golden brown. Add tomatoes and pimento and cook over moderate heat for 10 min stirring occasionally. Cook pasta according to directions and drin well. Mix well with 1/2 the sauce. Top with the rest. Sprinkle with cheese and serve with extra cheese on the side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti All'aglio E Peperoncino Piccante Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon olive oil 4 ripe tomatos -- peeled and chopped 30 milliliter garlic -- finely chopped 1 teaspoon crushed red pepper 1 tablespoon chopped parsley 1 pound spaghetti 1/2 cup freshly grated parmesan cheese salt to taste (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Ala Suzy De Bus Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pork chops 2/3 can water (as measured from 1/2 onion -- sliced the tomato soup can) 1/2 green bell pepper -- sliced spaghetti 1 can tomato soup Brown the pork chops in a skillet, then drain off fat. Put the meat back in the skillet. Add the soup, water, onion and bell pepper. Simmer over low heat for about an hour. Cook the spaghetti according to directions on the package and serve on a platter. When ready to serve, remove the pork chops from the skillet. Pour the sauce over the spaghetti. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti Al Pomodoro E Basilico Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pound fresh ripe tomatoes 1/3 cup italian olive oil 1/2 cup chopped onion 30 milliliter garlic 2 tablespoon chopped fresh basil salt & pepper to taste 1 1/4 pound spaghetti 3/4 cup parmesan cheese 20 basil leaves Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese. Garnish each plate with some of the basil leaves. Serve at once. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti & Meat Balls By Little Joe's In La. Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----sauce----- 1 onion, medium -- minced 1 tablespoon basil, dried -- crushed 2 tablespoon bell pepper -- minced 1 teaspoon oregano, dried -- crushed 1 celery stalk -- minced 1 bay leave 1 garlic, clove -- minced 1/2 cup red wine -- dry 3 tablespoon vegetable oil 1 cup water 1 can whole tomatoes -- chopped (1lb 2 teaspoon salt 12 oz cn) 1/2 teaspoon black pepper 1 can tomato pureee (1lb 12 oz cn) -----meat balls----- 1 pound ground beef 4 eggs 1/2 pound ground pork 1/4 cup parsley -- chopped 1/2 pound ground veal oregano -- dried (dash) 1 cup onions -- chopped 1 teaspoon salt 1 garlic clove -- minced 1/2 teaspoon pepper -- black grated parmesan cheese 1/4 cup oil 1 cup bread crumbs SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 Tbsp oil until vegetables are tender. Add tomatoes and liquid, tomato puree, basil, 1 tsp oregano and bay leaf and simmer. MEAT BALLS: Combine all ingredients and mix well. Make 1" balls and fry on medium heat until lightly browned. Place meatballs into simmering sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Skillet Lasagne Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 envelope spaghetti sauce mix 1 pound ricotta cheese 8 ounce lasagne noodles -- uncooked 1 teaspoon italian seasoning -- or oregano 1 tablespoon dried parsley salt 1 16 ounce can crushed tomatoes 1 8 ounce can tomato sauce 1 cup water 8 ounce mozzeralla cheese -- shredded Brown meat in fry pan and sprinkle with half spaghetti sauce mix. Spoon ricotta over mixture and cover with half the noodles.Add seasonings, tomatoes, tomato sauce and water. Lay on remaining noodles. Push down slightly to moisten. Bring to a boil, cover and simmer 35 minutes or until noodles are tender. Sprinkle cheese over top, cover and let stand 5 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sicilian Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon olive oil 2 tablespoon tomato paste 1 medium onion -- finely chopped 1 can crushed tomatoes (28oz) 2 teaspoon dried basil -- crumbled with added puree 1 teaspoon dried oregano -- crumbled salt and fresh ground pepper 3 large garlic cloves -- minced Heat oil in heavy medium saucepan over medium heat. Add onion, basil and oregano. Cook until onion softens slightly, stirring occasionally, about 6 minutes. Mix in garlic and cook 2 minutes. Add tomato paste and cook 3 minutes, stirring occasionally. Add tomatoes and bring to a simmer. Simmer until sauce is of desired thickness. Season with salt and pepper. (Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.) Makes about 2 1/2 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Scampi Primavera Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghetti 2 tablespoon lemon juice 1/2 cup olive oil 3/4 teaspoon salt 1/2 teaspoon lemon peel -- (finely choppe 1/8 teaspoon pepper 1 1/2 pound shrimp ; med -- cleaned 2 tablespoon basil Cook and drain spaghetti as directed on package. Meanwhile, heat oil in large skillet and saute garlic and lemon peel about 30 sec- onds. Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink (5 to 7 min).Sprinkle with lemon juice, salt and pepper. Stir in basil & parsley. Spoonover pasta and toss well. MICHAEL GROSZ (VBFF60A) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Scampi & Pasta Penny Fogelson Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup defated chicken broth 1/2 pound angel-hair pasta 2 tablespoon chopped garlic 1 pound peeled and deveined shrimp 4 tablespoon chopped shallots pepper to taste 4 tablespoon chopped parsley 1.Bring a large pot of water to a boil for the pasta. 2.Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to a simmer; cook 2 minutes. 3.Add pasta to boiling water; cool according to directions. 4.Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes, or until shrimp are cooked through. Add remaining shallots. 5. Drain pasta; divide evenly abomg large shallow plates. Arrange shrimp over pasta and spoon "broth sauce" over shrimp. Sprinkle with pepper, garnish with remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an entree. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Pasta Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 ounce twi pasta -- small 1 pound cooked shrimp -- shelled & dev 1/2 cup chopped parsley 1/2 cup olive oil -- divided 4 tablespoon lemon juice 1 teaspoon tarragon -- crushed 1/4 teaspoon rosemary -- crushed 1/2 teaspoon salt -- to taste tabasco sauce Thedressing Try this one from THE PASTA SALAD BOOK by Nina Graybill & Maxine Rapoport. Have not tried it myself but it looks great! Cook pasta until al dente, drain well & toss with 2 tble. oil. Set aside to cool. Cut some of the shrimp into smaller pieces if desired Throughly mix remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust seasonings. In a serving bowl, toss the pasta, shrimp, dressing & parsley. Cover & let flavors blend about 1/2 hour. (Refrigerate if salad won't be served for more than 1/2 hour.) Just before serving, toss again. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp & Wine-Sauced Spaghetti Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 green onions -- chopped 1/4 teaspoon oregano 1 cup garlic -- minced (or more) 1 dash pepper 16 ounce tomatoes -- cut up 8 ounce shrimp -- peeled and cleaned 2 tablespoon white wine 1 tablespoon cornstarch 1 teaspoon sugar 4 ounce spaghetti -- hot 1 teaspoon basil 1 tablespoon cheese -- grated romano chees I probably post this recipe at least once a month....maybe even more...but I think it is wonderful. It was originally posted by Ann Miller. Cook onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook about 5 min. To tender. Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly. Serve over the hot spaghetti and sprinkle with cheese. This is also excellent made with scallops and/or chicken. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp & Vegetable Pasta Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound lg shrimp -- peeled & deveined 1 teaspoon salt 2 yellow peppers -- 1/4" dice 1/2 cup fresh lemon juice 2 red peppers -- 1/4" dice 1 cup olive oil 6 plum tomatoes -- 1/2" dice 1 tablespoon olive oil 1/2 cup fresh dill -- chopped 1/4 teaspoon hot chile oil 2 teaspoon dried tarragon 1 head broccoli -- cut small 2 tablespoon chopped shallots 1 1/2 cup cooked peas 1/2 teaspoon dried red pepper flakes 1 pound linguine 1 teaspoon coarsely ground black pepper At least 2 hours ahead, bring a large pot of water to a boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate. When you are ready to serve, bring a large pan of water to a boil. Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside. Bring a large pot of water to a boil. Add the remaining 1 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once. From: The New Basics Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage, Beef, And Ribs With Rigatoni Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 cup water 2 onions -- chpd 2 cup dry red wine or water 8 cloves garlic -- minced 6 ounce tomato paste 1 1/2 pound boneless chuck -- cut 1" cubes 2 tablespoon fresh basil -- chpd 1 pound italian sausage -- sliced 1/2" 1 pound cooked rigatoni 6 beef short ribs parmesan cheese 1 1/2 cup marinara sauce In a large pan, saute onions and garlic in oil until tender. Remove and set aside. Add chuck to pan, brown on all sides, then remove to onion dish. Add sausage and brown, Return all to pan. Add ribs, mainara sauce, water or wine, tomato paste and spices and bring to a boil. Reduce heat, cover partially, simmer 3 hrs. or until chuck is very tender, degreasing occasionally. Just before serving, stir in basil. Divide pasta among 6 bowls and top with meat mixture then cheese. This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon olive oil 1 28 ounce can crushd tomatoes or puree 2 pound sausage removed from skin 1 cup dry wine and broken up salt and pepper 1 md onion chopped grated cheese 2 cloves garlic crushed Saute onion and garlic in oil. Discard garlic. Add sausage meat and brown. (discard some of the grease if it looks too fatty)Add tomatoes and wine and simmer for 1 hour. Add salt and pepper to taste and simmer another 15 min. This is great over polenta topped with cheese. It`s also great over pasta. If the sauce seems a bit too thick, add water, wine or broth. Serve with a crisp salad and crusty bread. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage In Cream Sauce Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sweet italian sausage meat 1 teaspoon basil 1 cup onion -- finely minced 1 teaspoon sage 2 teaspoon garlic -- finely minced 1 teaspoon tarragon 3 tablespoon butter 1 teaspoon oregano 3 tablespoon olive oil 1 pint heavy cream 1 teaspoon thyme hot pasta of your choice Heat a very large skillet, melt butter and oil and saute onion and garlic until translucent. Add sausage meat and spices to the onion mixture and cook on moderate heat for 10 to 15 minutes, or until the sausage is completely cooked. Add the cream and reduce by one-third. This should take about 5 minutes on moderate heat. Stir very frequently to insure it doesn't stick or burn. Taste, adjust seasoning with salt and pepper and whatever else you want to add. Pour over hot pasta and MANGIA!!! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rigatoni W Three Cheeses Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon salt 1/2 cup shredded mozzarella 1 pound rigatoni 1 cup heavy cream 3 1/2 tablespoon melted sweet butter 1/2 cup grated parmigiano cheese 1/2 cup shredded swiss cheese 1/2 teaspoon nutmeg 1/2 cup shredded fontina Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rigatoni Alla Fontina Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rigatoni 2 pinch nutmeg 3 tablespoon salt 1 cup parmigiano cheese 6 tablespoon sweet butter 2 pinch black pepper 1/2 pound sliced fontina cheese Preheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rigatoni A La Vodka Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup heavy cream 1 packet bouillion 1 1/2 cup plain tomato sauce salt and pepper to taste 1/4 cup butter 1 pound rigatoni 1/4 pound bacon diced grated cheese(parmagiana) 1/3 cup vodka Lightly sautee bacon. Drain except for 2 tbls drippings. Add butter and simmer on low heat for 3 min. Add vodka and tomato sauce and simmer 5 min. Add cream. salt and pepper and keep warm(never cook with cream on high heat-it will separate) Cook macaroni according to directions. Drain well, mix with sauce, top with cheese and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Spaghetti With Meat Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw ground turkey 1/4 teaspoon garlic powder 3 tablespoon minced onion 1 can (6 oz.) tomato paste 1 cup water 2 tablespoon grated parmesan 1 1/2 teaspoon italian seasoning 2 cup hot cooked spaghetti 1/8 teaspoon salt Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble. Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt, Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese. (Fat 12.2, Chol. 74.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Plain Tomato Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon oil -- olive 1/2 teaspoon pepper -- freshly ground 1 tablespoon parsley -- chopped 1 34 ounce can tomatoes -- italian 1 large garlic clove -- chopped drained -- coarsley chopped 1/2 teaspoon salt 1/2 teaspoon oregano 1 small onion -- chopped 1 tablespoon butter Saute garlic and onion in oil. Add tomatoes, parsley, salt, pepper, and or gano and butter, and simmer uncovered 15 to 20 minutes. Correct seasoning if necessary. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pepper Pasta Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red pepper -- julienned 3 cloves garlic -- minced 1 yellow pepper -- julienned 1 dash tabasco sauce 1/2 cup sliced mushrooms 2 large s tomatoes -- skins salt and pepper -- to taste 3 tablespoon tomato paste 1 handful chopped parsley 1 package pepperoni -- chopped olive oil removed and chopped Saute' garlic and peppers in a small amount of olive oil. Add remaining ingredients and simmer about 45 minutes. Serve over warm pasta. Enjoy, Sheryl - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Penne With Vodka & Tomato Cream Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 tablespoon olive oil 1 onion -- chopped 1 28 ounce can italian plum tomatoes 1 cup heavy cream 1/4 cup vodka 1/4 teaspoon dried crushed red pepper 1 pound penne pasta 1/4 cup parmesan -- freshly grated 1 tablespoon fresh chives -- minced Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 25 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Penne With Smothered Scallops, Tomato, Basil Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tomatoes - large -- ripe or 2 can roma tomatoes 1 pound scallops 1 tablespoon garlic - chopped fine 1 teaspoon salr 1 pound dried penne 2 tablespoon italian parsley 1/3 cup olive oil 1/4 teaspoon crushed chilli pepper 1 teaspoon lemon zest - grated 1/2 cup fresh basil leaves 4 tablespoon parmesan cheese - grated Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Penne Pasta W/Tomatoes & Chile Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoon crushed red chile 1/2 cup sun-dried tomatoes -- cut in slivers 1 cup black olives, cured in oil pitted and halved 1/2 cup fresh basil -- chopped 1/2 cup fresh italian parsley chopped 1 tablespoon grated lemon peel 30 milliliter garlic -- minced 1/2 cup olive oil 2 tablespoon oil from the tomatoes 2 teaspoon freshly ground black pepper 3/4 pound parmesan cheese -- grated 1 pound penne pasta Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Penne In Tomato Sauce With Crabmeat Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 md onion -- minced 3 tablespoon minced italian parsley 1 can (28 ounce) plum tomatoes chopped coarsely with juices reserved 1/4 cup dry white wine 1/2 pound lump crabmeat -- picked over and flaked salt and ground black pepper 12 ounce penne (or rotini -- med. shells) Heat olive oil in a medium skillet. Add the onions and parsley; saute until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to soup kettle. Add sauce; toss to combine. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With White Truffles, Olive Oil, Parmesan, And Basil Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark green extra virgin salt olive oil freshly ground white 3 tablespoon dark green extra virgin pepper olive oil 1/4 cup freshly grated reggiano 1 angel hair pasta for 6 parmesan cheese 2 ounce fresh white truffles 2 tablespoon julienne of fresh basil In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no morethan two minutes; drain well. Toss the pasta with the cup ofolive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Scallops/Vegetables Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounce fresh white or spinach fettu 1/4 cup dry white wine 2 cup broccoli florets 1/2 cup chicken broth or clam juice 1 tablespoon olive oil 1/4 teaspoon nutmeg 2 cloves garlic -- crushed 1/4 teaspoon white pepper 1 red or yellow pepper -- cored 1/4 teaspoon salt seeded and diced 1 teaspoon cornstarch 4 ounce mushrooms -- sliced 2 teaspoon lemon juice 3/4 pound bay or sea scallops Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if using dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes more.)Drain and toss. Heat oil in large,nonstick skillet over medium heat.Saute garlic one minute,until fragrant.Add peppers and mushrooms.Cook,stirring constantly for 3 to 4 minutes,or until peppers begin to soften.Stir in scallops with any accumulated juice.Cook just until scallops begin to go opaque.Stir in white wine and broth.Add nutmeg,white pepper,and salt.Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture.Cook just until sauce thickens slightly.Turn warm pasta into serving bowl.Add scallop mixture and toss to coat pasta.If dersired sprinkle with Parmesan cheese.Serve warm.Makes 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Broccoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 g granaroli xbrg76a 1 md onion chopped 1 mm :mk vmxv03a 1/2 cup white wine or chicken broth 1 md head fresh broccoli salt & fresh grnd pepper 3 tablespoon butter to taste 1/4 cup olive oli 12 ounce pasta cooked 4 cloves garlic minced or 4 grated cheese for topping 1 tb ready chopped garlic Wash and cut broccoli into bite size pieces. Cook in salted water until crisp. Drain well and set aside. In a pan, melt butter in olive oil. Sautee onion until translucent. Add garlic and simmer for 1 minute. Add broccoli, and wine or broth and simmer 3 minutes. Add salt and pepper. In a large bowl mix drained pasta with broccoli mixture. Toss well. Serve immediately with grated cheese for topping. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Anchovy And Clam Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 anchovies -- salted whole or 1/4 cup parsley -- finely chopped pre 2 cherrystone clams -- in the s 1/2 teaspoon rosemary -- chopped 1/4 cup olive oil 1/2 cup dry white wine 3 tablespoon butter freshly ground pepper to tas 3 cup garlic -- minced 1 pound linguine ; other pasta -- coo 2 shallots -- finely chopped If salted whole anchovies are used, wash them in cold running water to remove most of the external salt and any tiny scales that may be present. Use the fingers to pull the fillets from the bone. Discard the bones. Set the fillets aside. Open the clams or have them opened and reserve both the clams and 1 cup of clam juice. Finely chop the clams and set aside. Heat the oil and butter in a skillet. Add the garlic and shallots and cook until light brown. Add the anchovies and stir until they dissolve. Add the parsley, rosemary, reserved clam juice and white wine and bring to a boil. Add pepper and a tiny bit of salt and simmer 15 minutes. Add the chopped clams and cook 5 minutes. Serve piping hot over the freshly cooked pasta. Serve red pepper flakes on the side, if desired, but no cheese. Rita in Scottsdale 09/28 11:04 pm FROM: RITA TAULE (BTVC62A) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta W/Broccoli And Garlic Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg bunch broccoli -- trimmed and cut into flowerettes 1/2 cup extra virgin olive oil 1/2 cup (1 stick) unsalted butter 6 lg garlic cloves -- sliced paper thin 2 teaspoon crushed red pepper flakes 1 pound large shell macaroni cooked Cook broccoli to desired tenderness in lightly salted boiling water. RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli and cut into bite-size chunks; set aside. In a medium size saucepan; heat olive oil over medium, add garlic slices and stir until lightly and evenly browned. (At this point, you can remove and dicard the garlic, but I always leave it in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3 minutes. Add the reserved broccoli water and simmer another minute. Turn off heat and stir in broccoli. Cover and set aside while cooking pasta. Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss to coat and serve with freshly grated Parmesan cheese and black pepper. YUM. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta W/ Goat Cheese & Asparagus Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound asparagus -- fresh 2 tablespoon chives -- chopped 1 pound fettuccine pepper -- freshly ground 1/4 pound goat cheese 2 tablespoon butter 1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. 2. In a kettle bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes.Do not overcook the pasta should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Sauce, Olivia Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 ounce jar artichoke hearts salt and pepper 1/8 cup olive oil 1 pinch cayenne pepper 1/2 cup onion -- chopped 1 14 ounce can tamatoes -- with juice 20 milliliter garlic -- crushed mushrooms -- sliced 1/2 teaspoon oregano black olives -- sliced 1/2 teaspoon basil parmesean cheese -- grated Heat olive oil in large sauce pan. Add onion, garlic, seasonings and artichoke marinade. Saute on medium low heat for about 10 minutes. Add tomatoes and simmer for 30 minutes. Add mushrooms, artichoke hearts, olives and parmesean cheese and simmer for about 5 minutes. Serve over pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Salad With Artichokes And Sprouts Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw sm shaped pasta 3/4 pound marinated artichoke hearts 3/4 cup firmly packed alfalfa sprout 1 sm green pepper finely chop 1 md carrot -- coarsely chopped 1/2 cup sliced/chopped black olives 1/4 cup red wine vinegar -- more/less 1/2 teaspoon dried basil 1/2 teaspoon dried summer savory Cook the pasta al dente, then rinse it with cool water. Drain the pasta well and put it in a mixing bowl. Chop the artichokes into bite-sized pieces and add them to the pasta. Add the alfalfa sprouts, separating the strands as much as possible with a fork, and the remaining ingredients. Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving. Variation: To serve as a main dish salad, garnish with hard-boiled eggs or add some diced mozzarella cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Primavera Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat dry milk 1/2 cup sliced mushrooms 1/2 teaspoon basil -- 1 clove garlic 1/4 cup chopped onions 1/4 teaspoon salt -- dash of pepper 1/4 cup frozen peas 1/4 cup grated parmesan 1 ounce fat free ham -- julienned 1/2 cup diced zucchini 1 tablespoon sliced pimentos 1/2 cup broccoli flowerettes 1 cup uncooked pasta twists In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch& Water. Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover. Cook Pasta According To Package Directions. in Skillet, Saute Garlic, Zucchini, Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas, Pimentos & Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Ooooh Baby Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- boiling salted water 1/2 large onion -- sliced medium 2 large tomatoes ( firm but thick juicy) 1 cloves garlic minced -- (1 to 2) 8 ounce rigatni,ziti -- or other pasta 8 ounce fresh button mushrooms -- whole 4 tablespoon extra virgin olive oil 1 tablespoon minced fresh basil or thyme 2 medium small zucchini -- about salt to taste 1 lb. sliced 3/4" thick fresh ground pepper to taste 2 medium small yellow summer cayenne pepper to taste squash -- 1 lb.sliced 3/4"thic freshly grated parmesan or 1 bunch scallions -- trimmed romano cheese white only. When the water is boiling,core the tomatoes and slash a little X on the blossom end.Plunge fruit into boiling water 20 to 25 seconds,then remove with slotted spoon.At this point,add pasta to the boiling water.Cool and peel the tomato under cold running water.Cut into thickish wedges.Reserve... In a large saute or frying pan,heat the oil over high heat.When sizzling hot,add the zucchini and summer squash and cook,stirring and tossing until vegetables brown 4 to 6 minutes.Add the scallions,onion and garlic.Reduce heat and cook,stirring often,another 2 to 3 minutes.Add the mushrooms,reserved tomatoes,basil,salt,pepper and cayenne;bring mixture to a boil and immediately cover pan tightly and simmer 2 to 3 minutes... Remove lid and adjust seasonings to taste.Spoon sauce over drained hot pasta and add the freshly grated cheese.Makes 4 entree or 6 appetizer servings........ - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Fontina Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- alyce mantia krbs41a 1/4 pound asiago cheese -- grated 1 cup unsalted butter 1/4 cup minced fresh parsley 1/2 pound fontina cheese -- grated 1 pound fresh linguine While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown. Meanwhile, toss the cheeses together (if you can't find Asiago, use Romano or Parmesan, not quite the same but still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle with cheeses, drizzle with browned butter and toss well. Serve at once with parsley sprinkled over the top. Rich, but YUMMY! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta E Fagiolle Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon chopped onion 1 pound pea or pinto beans 1/4 cup olive oil 3 cup beef broth 3 tablespoon chopped carrots pepper 3 tablespoon chopped celery 6 ounce small tubular macaroni 2 small pork chops 2 tablespoon parmesan cheese Saute onions; add celery, carrots, and pork. Add tomatoes and cook for 20minutes. Add precooked beans and cook for 5 minutes, then add broth and bring to a boil. To thicken, scoop out 1/2 of the beans and put in a food processor. Adjust liquid and macaroni. Cook until ready and add cheese at last minute. FROM: ARTHUR MOORE - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta And Oregano Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rigatoni 2 cup cream-heavy 2 tablespoon oregano 1/4 cup white wine 1 pound sausage-hot or sweet 1 cup garlic-minced 1/4 cup parmesan cheese 2 tablespoon oil IN A POT COOK PASTA TO YOUR LIKING.REMOVE CASING FROM SAUSAGE. IN A LARGE SAUCE PAN, ADD OIL, GARLIC, AND SAUSAGE BROKEN UP WITH A FORK WHILE COOKING FOR ABOUT 5 MIN. ADD WINE AND OREGANO, AND COOK FOR 5 MIN. MORE. THEN ADD CREAM AND PARMESAN CHEESE AND COOK UNTIL SAUCE BOILS.ADD SALT AND PEPPER TO TASTE. POUR OVER COOKED PASTA TOSS TO COAT SERVE. GOOD LUCK JOHN IN N.J. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta & Vegetables Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup part skim milk ricotta 2 cup broccoli florets 1/2 cup grated mozzarella 1 cup minced onions 1/2 cup grated romano cheese 3 md carrots sliced 3 egg whites (optional) 2 celery stalks sliced 1/2 teaspoon dried thyme 1/2 pound spaghetti 1/2 teaspoon dried oregano 1 tablespoon vegetable oil 1/8 teaspoon garlic powder 1 cup diced fresh tomatoes salt & pepper 1/2 cup chopped fresh parsley Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until Broccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orzo/Fresh Tomato Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup water 1/2 pound ripe tomatoes,peeled -- 1/2"cub 1 salt to taste 1 fresh ground pepper to taste 3/4 cup orzo 1/4 teaspoon red pepper flakes 2 tablespoon olive oil 2 tablespoon fresh basil,shred -- loose pack 1 teaspoon garlic -- finely minced Bring water to a boil in a saucepan and add salt to taste.Add orzo and cook,stirring briefly,10 minutes or until tender.Do not over cook.Drain. Meanwhile,heat oil in a sauce pan and add garlic.Cook stirring.Do not brown.Add tomatoes and sprinkle with salt,pepper and pepper flakes.Stir and bring to a boil.Add orzo and basil.Stir to blend,and serve.Makes 4 servings... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Nothing For Dinner Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----philly.inquirer----- 1 pound linquine 1/2 cup oil cured black olives 1/4 cup olive oil pitted -- chopped 4 cloves garlic -- minced salt to taste 2 cans chopped clams -- drained hot red pepper flakes 1 6 ounce jar -- marinated artichoke to taste 1/4 cup fresh ground locatelli cheese Cook linquine in boiling water until al dente.... While pasta cooks,make sauce.Heat olive oil in skillet.When oil is hot,add minced garlic.Saute garlic 1 minute.Add drained clams ( save the juice for soup ).Drain and chop artichoke hearts in big chunks;add to clam mixture with olives.If desired,add the marinade from the artichokes as well... Allow to simmer,uncovered,until pasta is done.Drain pasta and toss with sauce,adding salt and red pepper flakes to taste.Sprinkle freshly grated cheese over each serving..Makes 4 servings... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Neopolitan Spaghetti Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- sliced thin 1 can tomato paste -- italian 2 garlic cloves -- mashed 4 chili peppers 1/2 cup olive oil 1 teaspoon salt 1 1/2 pound ground beef 1/4 teaspoon pepper 2 1/2 cup tomato juice 1 teaspoon sugar 1 1/2 cup tomato puree 12 green olives; stuffed -- slic Brown onions and garlic in oil. Add meat and brown slowly. Heat tomato juice, puree and paste in a deep kettle; add meat mixture, chili peppers; salt, pepper and sugar. Simmer 2-1/2 to 3 hours, until thick. Remove chili peppers and add olives. Simmer 10 minute longer. Serve with spaghetti, topped with grated Parmesan cheese. Makes sauce for 1 pound spaghetti. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushrooms & Peas For Pasta Or Rice Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon butter 1/4 cup white wine 10 ounce fresh mushrooms sliced 1/2 pint heavy cream (room temp) evenly(try an egg slicer) 1 pint half and half (room temp) 5 ounce frozen baby peas 1/2 cup grated parmigiana cheese 1/4 cup olive oil pasta or rice Melt butter in olive oil. Sautee mushrooms and peas about 5 minute. Add wine and simmer 5 minutes. Turn off heat. Add cream and half and half and mix well. (never cook cream or half and half on high heat- it will separate) Cook pasta or rice according to directions and drain well but keep hot. Mix with sauce and toss with 1/2 th cheese. Serve hot with extra cheese on the side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushroom Pasta Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound assorted trimmed mushrooms 1/4 cup sherry or madeira 2 tablespoon unsalted butter 1/2 cup whipping cream 1 tablespoon finely minced garlic 12 ounce fresh pasta or 8 ounces drie 1 tablespoon finely minced shallots or on grated cheese 1/2 teaspoon salt Here is a pasta recipe from the LA TIMES; 11/29/91 issue. The recipe is by Michael Roberts. Wipe mushrooms if necessary to remove any sand or dirt. Slice chanterelles and cultivated mushrooms, trim and discard stems of shitake mushrooms, trim and discard root tips of oyster mushrooms. Bring 4 quarts of cold, salted water to boil over high heat on stove. Melt butter in large skillet over medium heat and add mushrooms, garlic, shallots and salt. Cook, stirring, 15 minutes. Add Sherry, increase heat to high and cook 2 minutes. Add whipping cream and cook until liquid reduces to sauce-like consistency and is thick enough to coat spoon. Remove from heat and keep in warm place until pasta is finished cooking. Add pasta to boiling water, cook until desired doneness, drain and toss with mushrooms. Place on serving platter or in large serving bowl and serve immediately. Serve with grated cheese. Makes 4 servings. Now, tell me, how could this not be good? I hope anyone who makes it enjoys it in good health. Sincerererely, Punky - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mom Cambareri's Lasagne Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----sauce----- 1 pound ground beef 1 tablespoon basil 3 cloves garlic 2 cup tomatoes (1 lg. can) 5 1/2 teaspoon salt 12 ounce tomato paste -----lasagne----- 10 ounce lasagne noodles 2 tablespoon parsley flakes 2 eggs -- beaten 1/2 cup parmesan cheese -- grated 3 cup riccota or cottage cheese 1 pound mozzarella cheese -- grated 2 teaspoon salt 4 eggs; hard -- sliced thin 1/2 teaspoon pepper Brown meat slowly. Spoon off fat. Add next 5 ingredients. Simmer uncovered 30 minutes. Cook noodles in boiling salted water until just tender. Drain and rinse in cold water. Meanwhile, combine riccota or cottage cheese with beaten eggs, seasonings, and parmesan. Place half the cooked noodles in a 13"x19"x2" baking dish. Add, in layers, 1/2 each of ricotta mixture, mozzarella cheese, sliced egg, and meat sauce. Sprinkle with grated parmesan. Repeat the layers with the remaining ingredients. Bake in 375F oven for 30 minutes. Garnish with triangles of mozzarella cheese, salami. Let stand 10-15 minutes before cutting into squares. For an extra treat, double the meat sauce recipe and serve the extra sauce to be ladled over the individual servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mock Ravioli Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----meat mixture----- 1 lg garlic clove -- minced 1 can tomato paste 2 md onions -- finely chopped 3/4 teaspoon rosemary 1 cup water 3/4 teaspoon oregano 2 pound beef ground 1 cup parmesan cheese -- divided 1 can tomato sauce 1 cup parsley; chopped -- divided -----spinach layer----- 1 cup vegetable oil 1 teaspoon garlic salt 4 package spinach; frozen -- chopped 1 teaspoon ground sage 6 eggs -- well beaten 1 pound butterfly macaroni 2 cup bread crumbs soft Saute onions, minced garlic and meat. Add 1/3 cup parsley and 1/3 cup parmesan cheese and remaining meat mixture ingredients and simmer. For spinach layer combine oil, 1/3 cup parsley, spinach, bread crumbs, 1/3 cup parmesan cheese, eggs and 1 tsp garlic salt and 1 tsp ground sage. Cook pasta and drain well. Sprinkle 1/3 cup parsley and 1/3 cup Parmesan cheese over pasta and mix well. Butter a large baking dish. Cover the bottom with a layer of pasta, then a layer of the spinach mix, then a layer of meat. Repeat layers until all ingredients are used, ending with the meat sauce. Sprinkle remaining parmesan cheese and parsley over top. Bake at 350: for 20-30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ziti With Broccoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 1/4 pound broccoli -- fresh (to 1 1/2) 2 tablespoon butter 8 parsley sprigs -- leaves only 1/4 cup parmesan cheese -- grate fresh 2 lg garlic cloves -- mashed 1/2 teaspoon black pepper -- fresh ground 3/4 pound ziti Cut stems off broccoli and wash thoroughly. Chop parsley and garlic together. Steam broccoli in a little water in a covered saucepan for about 25 minutes. In another pot cook the ziti in boiling salted water for about 20 minutes. Combine olive oil, butter, parsley, and garlic. Stir to get flavor of garlic. Warm this sauce for 2 minutes, but do not cook or burn. Drain broccoli and ziti as soon as cooked. Place both in the hot pot the ziti was cooked in and pour the sauce mixture over both. Sprinkle on the cheese and black pepper, stir, and serve immediately. Have a loaf of good Italian Bread and a bottle of Barolo. Instead of dessert, try a mixed rugola and dandelion salad with Italian Salad Dressing and a soft Brie and Bel Paese cheese. This recipe is from "LEONE'S ITALIAN COOKBOOK." - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ziti Al Forno*** (Bvbd27b) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup tomato sauce 3 sweet italian sausage 1/2 pound ricotta cheese 1/2 cup parmesan cheese 1/4 teaspoon nutmeg 1/4 teaspoon pepper 1/2 teaspoon oregano 1/2 teaspoon sugar 1/2 teaspoon salt 1 tablespoon chopped parsley Mix tomato sauce with oregano and parsley, heat. Slide sausage out of casing, brown until light and crumbled, drain. Combine ricotta, nutmeg, salt, pepper and sugar, blending well. Cook and drain Ziti. Spoon half the sauce in 9x13 casserole, half the Ziti, spoon on all the sausage and ricotta mixture. Add remaining Ziti and top with remaining sauce. Sprinkle with parmesan. Bake uncovered at 400 degrees for 15 min. or until hot. This recipe can be made ahead and frozen or refrigerated, just allow extra baking time. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * White Mushroom Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon fresh chopped parsley salt and pepper to taste 1 pound fresh mushrooms slicd evenly 1/2 cup white wine (try an egg slicer) 1 pound pasta -- cooked and drained 1/4 cup butter grated cheese 1 cup heavy cream Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt and pepper. Cook for 10 min. on med heat. Add heavy cream and take off heat. Serve over hot pasta with cheese on the side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * White Meat Ravioli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound chicken breast or veal or canned tuna -- chopped 2 tablespoon shallots -- finely chopped 2 plum tomatoes -- chopped 1 teaspoon dried leaf sage -- crumbled 1/4 teaspoon mace 1/4 cup parmeson or romano cheese grated 1/2 cup parsley -- chopped 1/2 teaspoon black pepper -- coursely ground 1 tablespoon brandy or dry sherry pasta dough -----sauce----- 2 tablespoon olive oil 4 scallions -- thinly sliced 2 cloves garlic -- minced 1 cup tomatoes -- crushed 1 cup tomato sauce 1 tablespoon basil Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Veal Francesca Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pieces veal (4 ounces directions: each) 2 ounce noodles 1 cup red sauce 3 slices eggplant 2 ounce parmesan cheese 2 slices mozzarella cheese In a sauce pan saute the veal. Remove from the heat. Cook the noodles until done and drain. Place the noodles on the bottom of a casserole dish. Place the veal on top of the noodles and add the red sauce. Place the eggplant on top and sprinkle with the Parmesan cheese. (57 min left), (H)elp, More? Cover with the mozzarella. Bake at 350-degrees until brown and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Turkey/Chicken Tetrazzini Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves -- cooked 2 tablespoon sherry or-- 1/2 med. onion -- diced 3 cup turkey -- cooked and cubed 1/2 cup celery -- minced 1/2 pound sliced mushrooms 1/2 teaspoon dried thyme 2 tablespoon olive oil 1/2 teaspoon dried parsley 2 tablespoon margarine 1/2 teaspoon garlic powder 1 tablespoon tapioca flour salt, cayenne -- to taste 5 tablespoon flour (wondra) 8 ounce vermicelli pasta-- 2/3 cup 1% milk broken and cooked 1 can chicken broth (14.5 oz) 1/4 cup parmesan cheese Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Turkey Or Chicken Tetrazzini Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3 cup sliced turkey or chicken 1/8 teaspoon pepper 2 cup chicken / turkey broth 1/2 cup caned siced mushrooms 1 cup light cr.or evap.milk 1 8 ounce pack pasta 1 cup shredded sharp cheddar 1/4 cup flour 1 teaspoon salt MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES.ADD FLOUR,BROTH,CREAM,SALT,PEPPER.COOK OVER LOW HEAT,STIRRING UNTIL THICKENED.BUTTER A 2 QUART CASSEROLE DISH,IN A LARGE BOWL MIX TURKEY AND MUSHROOM CREAM MIXTURE TOGETHER WITH SPAGHETTI.PUT 1/2 OF THE CHEESE IN WI THIS MIXTURE.PUT INTO CASSEROLE DISH AND SPRINKLE REST OF CHEESE ON TOP.BA IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.CAN BE MADE IN ADVANCE AND FROZEN.YIELD 8 SREVINGS. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tortellini/White Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoon butter 1 cup heavy cream 1 cup sliced mushrooms 4 tablespoon grated romano cheese 3 ounce prosciutto (italian ham) -- dic 8 ounce spinach tortellini 2 cloves garlic -- chopped 8 ounce cheese tortellini 1/2 cup fresh or frozen peas chopped fresh parsley Melt the butter in a large skillet. Add mushrooms, garlic and prosciutto. Saute for 2 to 3 minutes. Add peas, cream and cheese. Cook until sauce thickens. Cook tortellini according to package directions. Drain. Add tortellini to sauce. Toss until well coated. Sprinkle with parsley. Serve immediately. Serves 4. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tortellini With Peas And Prosciutto Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounce tortellini -- cheese 1 1/2 cup whipping cream nutmeg -- freshly grated pinc 6 tablespoon parmesan -- freshly grated 3/4 cup peas -- frozen tiny thawed d 1 1/2 ounce prosciutto -- fat trimmed cut salt and freshly ground pepp Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tomato Sauce 2 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----tomato sauce - rabiata----- 1/4 cup olive oil 1 28 ounce can progresso italian style 1 medium onion -- chopped 1 teaspoon salt 3 cloves garlic -- minced 1/2 teaspoon pepper 1 green bell pepper -- chopped 1/4 cup freshly chopped parsley 4 red hot chili peppers -- (4 to 6) 1/4 cup freshly chopped basil 1 28 ounce can progresso crushed tomato Saute onion, garlic, and bell pepper in olive oil in medium saucepan till onion is translucent on medium/hi heat. Put Italian style tomatoes in blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add salt and pepper. Simmer, covered, for 1 hour. Add fresh parsley and chopped basil and simmer another 15 minutes. Rita in Scottsdale 03/24/92 21:08 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tomato Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----tomato sauce - basic----- 1/4 cup olive oil 1 teaspoon salt 1 medium onion -- chopped 1/2 teaspoon pepper 3 cloves garlic -- minced 1/2 teaspoon sugar 1 28 ounce can progresso crushed tomato 1/4 cup freshly chopped parsley 1 28 ounce can progresso italian style 1/4 cup freshly chopped basil 1 bay leaf Saute onion and garlic in olive oil in medium saucepan till translucent. Put Italian style tomatoes in blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper, and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped basil and simmer another 15 minutes. If you would like to add browned ground beef, meatballs, or sausage....this would be the perfect sauce to do so. If you prefer a thicker sauce, add a Tbl or two of tomato paste. I personally just don't think it needs it. Rita in Scottsdale 03/24/92 21:05 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Three-Cheese Manicotti Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can (8 ounces) tomato sauce 1 envelope spaghetti sauce mix 2 cup shredded mozzarella cheese 1 cup cream-style cottage cheese 1/2 cup grated parmesan cheese 2 eggs -- beaten 1/4 cup snipped parsley 1/2 teaspoon salt 1/8 teaspoon pepper 8 manicotti shells -- cooked and drained Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer, uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly. Stuff manicotti shells with cheese mixture, using about 1/4 cup for each. Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish. Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with remaining mozzarella. Bake uncovered at 350 until bubbly, 25-30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach-Ricotta Stuffed Shells Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1/4 teaspoon pepper divided 1 cup chopped onion 15 cooked jumbo macaroni 6 cup chopped fresh spinach shells 1 1/4 cup minced cabbage 1 can (10 1/2 oz.) chicken broth 2 tablespoon chablis or dry white wine 1 can (6 oz.) tomato paste 2/3 cup part-skim ricotta 1/4 teaspoon salt 2 tablespoon minced fresh parsley 1/4 teaspoon ground nutmeg Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Spaghetti Sauce With Pepperoni Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounce uncooked spaghetti 1 can tomato paste (6oz) 1 cup fresh mushrooms -- sliced 1/2" 2 teaspoon basil leaves 1 cup onions (2 med.) -- chopped 1/2 teaspoon oregano leaves 1 cup pitted ripe olives 1/4 teaspoon pepper sliced 1/2" 1 tablespoon country-style dijon mustard 1/2 cup fresh parsley -- chopped 1 teaspoon fresh garlic minced 1 cup water 3 ounce sliced pepperoni 2 can stewed tomatoes (14.5oz ea) Cook spaghetti according to package directions; drain. Meanwhile, in 3-qt. saucepan combine all ingredients except pepperoni. Cook over medium heat, stirring occasionally, until sauce is thickened (15 to 20 min.). Stir in pepperoni; continue cooking until heated through (4 to 5 min.). Serve over spaghetti. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Country Pasta And Cheese Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon chopped onion 2 garlic cloves -- minced 1 teaspoon olive oil 1 cup white or shitake mushrooms sliced 1 cup canned italian tomatoes (reserve liquid) -- chopped 5 sm black olives -- sliced in half 1/8 teaspoon crushed red pepper 2 cup cooked penne or ziti pasta 2 teaspoon grated parmesan cheese fresh basil leaves 1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. 2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. 3. Add olives and pepper and stir thoroughly. 4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spiced Oil Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 carrot 1 slice lime 1 slice lemon 1 fresh bay leaf 4 fresh basil leaves 1 sprig thyme 3 garlic cloves- unpeeled 1 teaspoon black pepper 1 slice red pepper 3 1/2 cup olive oil 1 sprig fresh rosemary 1 slice tomato 2 shallots 1 teaspoon red pepper 1 scallion Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghettini Alla Carrettiera Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoon ground red chile 1 pound fresh tomatoes -- cut up 30 milliliter garlic 2 tablespoon olive oil 3/4 cup heavy cream 2 tablespoon vodka 10 sprigs italian parsley coarsely chopped 1 pound spaghettini Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins. Add the cream and vodka and simmer until the sauce is reduced. Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain. Mix the sauce with the spaghettini, top with the parsley and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spaghetti With Tomato Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup tomatoes -- canned 1 tablespoon garlic -- chopped 1/4 teaspoon thyme -- dried 1 tablespoon margarine 2 tablespoon olive oil 3/4 cup green pepper -- chopped 1 tablespoon basil 1 pound spaghetti 3/4 cup onion -- chopped 1/4 teaspoon red hot pepper flakes pepper -- black 1 bay leaf 1. Heat the oil in a saucepan and add the onion, garlic, green pepper and crushed hot red pepper. Cook, stirring often, for about 5 minutes. 2. Add the tomatoes, bay leaf, thyme and a generous grinding of pepper. Bring to a boil and simmer 20 minutes. 3. Spoon mixture into the container of a food processor. Blend to a fine puree. Add the basil. Reheat. Swirl in the margarine. Serve over spaghetti This sauce freezes well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Meat Sauce Bolognese Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 bacon slices 1/4 pound chicken livers -- diced 1 medium onion -- chopped 1/4 teaspoon nutmeg 1/2 cup chopped celery 1 bay leaf 1/2 cup chopped carrot 1 tablespoon vinegar 6 tablespoon butter or margerine 8 ounce tomato sauce 1 pound ground beef -- round 1 cup beef boullion 1 teaspoon salt 1 cup sliced fresh mushrooms 1/2 teaspoon oregano 1/2 cup dry white wine Saute bacon in skillet; drain off all but 2 T fat. Add onion, celery, carrot and cook until tender. Add 2 T butter and the chicken livers. Brown lightly; add ground beef round. Cook 10-15 minutes, or until well browned. Stir in salt, oregano, nutmeg, bay leaf, vinegar, tomato sauce and boullion. Cover and simmer 1/2 hour. Saute mushrooms in remaining 4 T butter. Add to meat sauce, along with wine. Remove bay leaf. Simmer 1/2 hour longer. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mary Callahan's Rigatoni Part 3 Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable oil 5 med.cans tomato paste 20 cans water 2 tablespoon dried parsley 1 teaspoon pepper 2 tablespoon garlic powder 2 tablespoon onion powder 2 tablespoon dried oregano 1 tablespoon dried basil Place the oil in a very large pot and heat on medium. Add the tomato paste, and measure 4 cans of water for each can of paste. Add remaining ingredients. Then add meatballs, pork & liquid from the pork. Bring to a boil and simmer approximately 3 hours. Adjust salt. It isn't in the original recipe, but I also add 1 cup or dry red wine. Serve over Rigatoni or any other pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mary Callahan's Rigatoni Part 2 Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pound ground chuck 1 large onion -- diced finely 8 ounce bread crumbs 3 garlic cloves -- chopped finely 6 eggs 1 tablespoon garlic powder 2 tablespoon onion powder 3 tablespoon parsley -- heaping 1/2 cup romano cheese 1 tablespoon salt 2 teaspoon pepper vegetable oil Combine first four ingredients in a large bowl. Add remaining ingredients, except oil and mix well. Add 1" of oil to a large skillet and heat on medium high. Shape meatballs and fry in the oil until browned. Remove from skillet and place on paper towels to drain excess oil. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mary Callahan's Italian Rigatoni Part 1 Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 meaty pork ribs or otherpork 2 pound italian sausage 2 large onions -- chopped 1 garlic clove -- chopped water to cover ingredients Place all ingredients in a pan & cover with the water. Bring to a boil and lower to a simmer for approximately 1 1/2-2 hours. Discard small bones. The original recipe calls for ribs, but I'm afraid of the bones, so I substitute about 3/4 pound of boneless pork. Any type will do fine. While this is cooking, start the meatballs - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Marinara Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 ounce can italian tomatoes crushed (by your hands) 1/4 cup olive oil 1/2 cup red wine 1 lg onion chopped 1 teaspoon dried sweet basil 3 cloves garli minced 1/2 teaspoon dried oregano 2 tablespoon tomato paste 1/2 cup water 28 ounce tomato puree salt and pepper to taste Saute garlic and onion in oil til lightly browned.( add garlic last minute) Add all other ingredients and simmer 2 hours stirring often to prevent sticking. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Manicotti (Mamma Leone's) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup sifted all-purpose flour 4 eggs 4 1/2 teaspoon cold water 1 pinch salt 1 tablespoon olive oil 3 cup meat sauce 1/4 cup freshly grated parmesan cheese -----stuffing for manicotti----- 3/4 cup ricotta cheese 3/4 pound mozarella cheese -- diced 3 eggs -- lightly beaten 2 tablespoon butter 2 tablespoon freshly grated parmesan cheese 1/2 teaspoon salt 1 pinch black pepper pl ce flour on a pastry board an we l in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Macaroni With Ham And Asparagus Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ham diced 1 cup heavy cream 2 cup asparagus tips and stems salt and pepper to taste steamed (1" pieces -- tender 1 pound macaroni cooked according to only)(fresh only) directions 1/4 cup butter grated cheese (parmigiana) 2 med onions chopped Saute onions in butter until pale in color. Add asparagus and ham and saute for 2 min. Keep heat low and add heavy cream. After 30 seconds turn OFF heat.(don`t get the cream too hot or it will separate). Pour over hot cooked pasta and toss with cheese. Serve with extra cheese on the side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lite Lasagna Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup spinach; raw, fresh -- minced 4 lasagna noodles -- cooked 2 scallions -- finely minced 1/2 cup part-skim ricotta 1/2 cup tomato sauce 1/2 cup broccoli -- finely chopped & 4 teaspoon part-skim mozzarella blanched Preheat oven to 375. Pat the noodles dry, then lay them out on the counter. In a medium bowl fold together the riccota, broccoli, spinach and scallions. Divide this mixture evenly between the noodles, spreading it out with the back of a spoon. Roll up the noodles as you would a jelly roll, then set them in a baking dish that's been sprayed with nonstick vegetable spray. Pour on the tomato sauce, sprinkle on the cheese, and bake until cooked through and the cheese has melted, about 20 minutes. Serve warm. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Beef Manicotti Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----meat filling----- 1 pound lean ground beef 1/2 cup milk 1/4 cup onion -- chopped 1 tablespoon parsley -- snipped 3 sl bread -- torn up small 1 teaspoon salt 1 1/2 cup mozzarella cheese -- shredded 1/4 teaspoon pepper 1 lg egg -----pasta----- 8 ounce manicotti shells -- 1 pk -----tomato sauce----- 4 ounce mushroom stems & pieces 1 tablespoon italian seasoning 15 ounce tomato sauce 1/2 teaspoon sugar 12 ounce tomato paste 1/2 teaspoon salt 1/4 cup onion -- chopped 1/8 teaspoon pepper 1 clove garlic -- minced 1/3 cup parmesan cheese -- grated 4 cup water 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, 13x9". Heat the oven to 375. 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 5-10 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli And Noodles Parmesan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound broccoli 2 tablespoon butter or margarine 1/2 cup chopped onion 1 md clove garlic -- minced 1 can campbell's soup * 1/2 teaspoon dried basil leaf -- crushed 1 cup monterey jack cheese ** 1/2 cup parmesan cheese -- grated 1 cup sour cream 5 cup cooked wide egg noodles *** * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F for 30 mins or until bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheese-Stuffed Manicotti Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----cheese filling----- 1/2 pound fresh mozzarella cheese 1/2 inch dice 2 pound ricotta cheese (or 2 1 15 ounce con ) 1/4 pound prosciutto -- 1/4-inch dice 2 eggs 1/2 cup freshly graterd parmesan cheese salt and freshly ground black pepper 1/4 cup minced fresh parsley 14 manicotti shells 3 cup tomato sauce (meat or marinara) 1/2 cup freshly grated parmesan cheese to make the filling: combine al li g ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan ch eese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan Cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Tetrazzine Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margerine 3 cup mushrooms -- fresh --sliced 1/2 cup onion -- minced 1/2 cup flour 2 1/3 cup chicken broth 2 cup skim milk 1/4 cup cream cheese -- light process 1/3 cup parmesan cheese -- grated -- d 1/4 cup sherry 1 teaspoon garlic powder 1/4 teaspoon pepper 2 jars pimiento -- diced --drain 7 package spaghetti--uncooked 2 1/2 cup chicken -- chopped cooked bre vegetable cooking spray Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving. Enjoy GUY FROM: GUY ATTWOOD (NFWF89A) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Filled Manicotti Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 (4 oz.) boned -- skinned 3 tablespoon water chicken halves -- diced 1 teaspoon oil 1 1/2 teaspoon curry powder 1/2 teaspoon hot sauce 1 1/2 teaspoon paprika 1 1/2 cup sliced green onions 1/4 teaspoon salt 1 tablespoon flour 1/4 teaspoon pepper 1/2 teaspoon ground cumin 20 milliliter garlic 8 manicotti shells 1/4 teaspoon chicken bouillon granules 8 ounce plain yogurt 1/2 cup hot water 1 cup chopped tomatoes Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Ziti With Three Cheeses Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce ziti 1 clove garlic -- minced 15 ounce ricotta cheese 1/4 teaspoon black pepper 8 ounce mozzarella cheese -- shredded 1 pinch ground nutmeg 1 egg -- lightly beaten 1/4 cup parmesan cheese 1/4 cup chopped parsley Cook pasta following package directions; drain. Preheat oven to 350F. Grease 2-quart casserole. In lg bowl, blend ricotta, 1 cup mozzarella, egg, parsley, garlic, pepper & nutmeg; stir in ziti. Spoon into prepared casserole & sprinkle with remaining mozzarella & Parmesan. Bake until top is golden, about 30 min. Makes 8 servings. (The way my family eats it does not make 8 servings!!) Hope this works for you. Jamie in Fl FROM: JAMIE WOOSTER (DRWN11A) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Lasagne Recipe By : donna Beaver Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound ground beef 1 onion -- chopped 2 cup tomato paste 1 cup tomato sauce -- small 12 lasagne noodles 2 cup whole tomatos -- chop 1 1/2 tablespoon oregano 1 1/2 tablespoon italian seasoning 2 tablespoon sugar 1 garlic clove -- minced (1/8t) 1/3 cup parnesan cheese -- grated 3/4 pound ricotta cheese 1 pound mozzarella cheese 1 cup tomato juice DIRECTIONS - BROWN MEAT WITH ONION. DRAIN. ADD TOMATO SAUCE, PASTE AND WHOLE TOMATOS, ALONG WITH OREGANO, ITALIAN SEASONING, MINCED GARLIC, SUGAR,(SALT AND PEP- PER TO TASTE, PARMESAN. SIMMER FOR 1 HOUR. PLACE 3 COOKED LASAGNE NOODLES BOTTOM OF LOW BAKING DISH. OVER THIS LAYER SPREAD SAUCE TO COVER THE SPREAD RICOTTA CHEESE, PARMESAN CHEESE, AND MOZZARELLA. LAYER MOR NOODLES, MORE SAUCE AND THE 3 CHEESES. WHEN ALL INGREDIENTS HAVE BEEN LAYERED ADD TOMATO JUICE TO LIQUIFY. BAKE AT 350 FOR 45 MIN. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Scampi Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- medium size in shell 4 tablespoon parsley;fresh -- chopped 1/2 cup butter 2 pinch cayenne pepper 4 garlic cloves -- crushed/salt 2 lemon -- for juice 1 to 2 tbl. oil Peel shrimp leaving tails.Heat the butter, oil, and garlic in a broiler proof pan. Stir in the parsley,cayenne,and lemon juice. Add the shrimp,tossing to coat.Place under the broiler 6" from heat,and broil until done,about 5 minutes.Check half way through the cooking time and turn shrimp as necessary.Serve with crusty bread for dipping in the sauce.Makes two appertizer servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orlando's Sicilian Baked Sausage Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red bell pepper -- julienned 1 green bell pepper -- julienned 1 1/2 pound italian sausage cut into 2 inch pieces 2 onions -- sliced 2 medium potatoes -- diced in large chunks 2 tablespoons dried basil salt and pepper to taste. 28 ounce canned tomatoes (3 cups) diced with juice Combine all ingredients in large covered casserole and bake in a 350F oven for 1 1/2 hours. Do not add any water. I use the hot sausage. Enjoy - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * April O'Shea's Authentic Italian Meatballs Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound ground beef -- * 1/2 teaspoon pepper 2 teaspoon garlic; minced -- ** 1 cup Progresso italian flavored 2 teaspoon parsley breadcrumbs (approx.) 1 med. onion -- finely chopped 1 egg 1 teaspoon salt 3/4 cup Parmesan cheese * The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal ground together. But I think beef is much better. ** Heaping Tsp., save time by using the jar of pre-chopped garlic. Mix all ingredients together in a large bowl with your hands making sure everything is well mixed. Form into meatballs and fry *** in a large skillet with about 1/2 cup olive oil over medium high heat. Turn on all sides to brown and cook through. When all the way cooked, add them to your sauce and let them cook slowly for about 1 hour. *** Can also be browned in the oven on a baking or broiler rack. This will produce less greasy but also drier meatballs. Note: April's ancestors (on both sides) go back to Italy. I don't think the same is true for her husband! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bean Bruschetta Pizza Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14 ounce can Beans in Tomato Sauce 3 green onions -- sliced 1 medium tomato -- chopped 1 clove garlic -- minced 1/2 cup slivered green pepper 2 teaspoons dried basil leaves 1/2 teaspoon hot pepper sauce 1 (12-inch) Italian-style gourmet flatbread 1 1/2 cups shredded mozzarella cheese Combine beans, green onions, tomato, garlic, green pepper, basil and hot pepper sauce. Spread evenly over flatbread. Sprinkle with cheese. Bake 425F (220C)for about 15 minutes or until bubbling and cheese is melted. Cut into wedges. Source: "Ontario White Bean Producers" S(Internet Address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Marbella Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 2.5 lb chickens -- quartered 1 head garlic, peeled -- pureed 1/4 cup dried oregano 1 salt and pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted -- grn spanish olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup italian parsley -- or cilantro In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350 F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 min to 1 hr, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Risotto with Sausage and Shrimp Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sweet Italian sausage -- crumbled 1/2 pound medium shrimp -- peeled and deveined 3 tablespoons butter or margarine -- divided 1/2 cup chopped onion 1 cup uncooked rice 1/3 cup dry white wine 2 cups chicken broth 1/4 cup grated Parmesan cheese Ground white pepper to taste 1/2 cup heavy cream Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside. Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside. It will take approximately 25 to 30 minutes. Cook onion until soft in remaining 1 tablespoon butter. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Double Pepper Pizza Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium green bell pepper -- thinly sliced 1 medium red bell pepper -- thinly sliced 1 medium onion -- thinly sliced 1 tablespoon vegetable oil 1 12 inch pizza crust 1 14 ounce jar Ragz Pizza Quick Sauce 1 cup shredded Mozzarella cheese Preheat oven to 425 degrees F. In a large skillet, sauti peppers and onion in vegetable oil until tender. Evenly top pizza crust with 1/2 jar Ragz Pizza Quick Sauce and pepper mixture. Sprinkle with cheese. Bake 10-12 minutes or until bubbly. Source: "Ragz" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Pizza Calzones Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound italian sausage 26 ounces beef pasta sauce 1 cup fresh mushrooms -- sliced 1/2 cup green pepper -- chopped 1/2 cup onion -- chopped 2 packages refrigerated crescent rolls 1 egg -- beaten 1 tablespoon water 1 cup mozzarella cheese -- shredded Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cannoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----for pasta----- 1 1/3 cup flour 1 tablespoon butter 1 pinch salt marsala wine 1/2 teaspoon sugar 1 egg white -- beaten 1 tablespoon grated orange or lemon rind oil -- for frying -----for filling----- 1 pound ricotta cheese 1 tablespoon candied citron -- or glaced 2 tablespoon miniature chocolate bits -- or fruit -- slivered shaved semi-sweet chocolate 2 tablespoon sugar PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well. Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large rectangle. Cut into 4" squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold dough accordingly. FILLING: Combine all ingredients and fill the cannoli. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Baked Fish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound flounder or sole fillets 3 tablespoon worchestershire sauce 3 tablespoon low-cal italian dressing 1/8 teaspoon garlic powder 3 tablespoon lemon juice salt and pepper Place fish in shallow baking dish. Combine remaining ingredients and pour evenly over fish. Marinate several hours in the refrigerator, turning the fish occasionally. Preheat oven to 350 degrees. Bake fish uncovered for 30 minutes. Broil for 5 minutes, or until fish is crisped. Each Serving: 154 Calories, 29g Protein, 2g Fat, 3g Carbohydrates, 427mg Sodium, and 85mg Cholesterol. Light and Luscious. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ravioli With Broccoli Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 4 garlic cloves -- chopped salt and pepper to taste 1/4 cup dried red pepper flakes 1 cup heavy cream 1 1/2 pound broccoli 3/4 cup grated parmesan cheese * 15 ounce frozen ricotta ravioli * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuscan Bean Soup With Tomato Bruschetta Muffins Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts Great Northern Beans canned (or cannellini 3 tablespoons olive oil 1 cup prosciutto -- chopped 2 cups leek -- halved, sliced 2 teaspoons garlic cloves -- chopped 3 quarts Chicken stock 1 pound Cabbage -- thinly sliced 1 pound mixed soup vegetables -- frozen 1 pound carrots -- sliced frozen 3 cups small zucchini -- sliced Salt and freshly ground pepper -- to taste 12 Bays English Muffins -- split 6 oil packed sun-dried tomatoes, reserve 1/4 -- drained 3 garlic cloves -- minced 9 roma tomatoes -- sliced 1/3 cup onion -- chopped 1 bunch fresh basil leaves 12 slices sliced mozzarella cheese -- cut in thin strips Rinse and drain beans -- reserve for preparat In large saucepan, heat oil. Saute prosciutto with vegetables over medium-high heat until lightly browned. Add beans to vegetables. Add stock; stir to combine. Bring mixture to a boil, reduce heat. Add vegetables to bean soup. Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160 degrees F. As ordered, garnish each portion with chopped parsley. Cut each sun-dried tomato into 8 strips. combine reserved oil with minced garlic. Hold for per order preparation. Bake muffins at 350 degrees F, 10 to 12 minutes or until edges are crisp and golden brown. Brush each muffin half with tomato/garlic oil. Top with fresh and sun-dried tomatoes, onions, basil and cheese. Serve with Tuscan Bean Soup. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Mozzarella Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped green onion 1/2 cup sliced mushrooms 1/4 cup water 2 cup spaghetti sauce 1/2 teaspoon salt 1 small eggplant. peeled -- sliced 1 egg white -- slightly beaten 1 tablespoon water 1/2 cup all purpose flour 1 teaspoon olive oil 1 cup low fat cottage cheese 1 cup shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta & Sausage Oregano Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rigatoni 2 cup heavy cream 2 tablespoon oregano 1/4 cup white wine 1 pound hot bulk sausage -- -or- sweet 1 garlic clove -- minced sausage can be used 2 tablespoon oil 1/4 cup parmesan cheese In a pot, cook past al dente. In a large sauce pan, add oil, garlic and sausage broken up with a fork while cooking for about 5 minutes. Add wine and oregano and cook for 5 minutes more. Add cream and parmesan cheese and cook until the sauce boils. Add salt and pepper to taste. Pour over cooked pasta and toss to coat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Clam Sauce (Red) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon dried thyme 1 tablespoon fresh chopped parsley 2 can minced -- chopped or whole baby clams 1 28 ounce can tomato puree 1/2 28 oz can crushed 1/4 cup olive oil italian tomatoes 2 tablespoon butter 1/2 cup white wine 4 cloves garlic chopped 1 cup liquid from clams Melt butter in olive oil and saute garlic til golden. Add all other ingredients except clams and simmer 1 1/2 hours. Add salt and pepper to taste. When done, add clams. Serve over cooked spaghetti. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Antipasti Recipe By : Serving Size : 4 Preparation Time : 0:10 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups mixed greens, such as mesclun, gourmet, It 1 cup artichoke heart quarters -- drained 1 cup roasted red peppers -- drained 1/2 cup julienned sun-dried tomatoes in olive oil -- drained 1/2 cup ripe olives 1/2 cup dry bread crumbs 1 teaspoon Italian seasoning 1/4 teaspoon salt 1 egg -- beaten 1 tablespoon olive oil 8 ounces smoked mozzarella cheese -- cut into 3/4 cubes 2 tablespoons balsamic vinegar -- optional 1/4 cup julienned fresh basil leaves OR 1 tablespoon dried basil -- optional Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:05" - - - - - - - - - - - - - - - - - - - NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired Nutr. Assoc. : 0 * Exported from MasterCook * Agnolotti di Ricotta e Spinaci Recipe By : Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound flour 6 ounces sweet cream butter 8 eggs 3 pinches salt -- to taste 15 ounces Ricotta cheese -- dry as possible 2 ounces spinach -- trimmed,washed 13 ounces Parmesan cheese -- grated 1 Pinch black pepper -- to taste 2 pinches nutmeg -- to taste 1 quart heavy cream 4 ounces Mascarpone cheese 2 pinches white pepper -- to taste STEP ONE: The Dough-- Combine the following ingredients: 1 pound bleached flour, 2 ounces sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough. Wrap the dough in a towel and let it rest, for at least one hour, inside the refrigerator. STEP TWO: The Filling-- For the filling, steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry Ricotta cheese and mix very well, but not too long. If you mix it too much, the mixture will become liquid. STEP THREE: The Agnolotti-- Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the spoon on the dough and cover it with another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook in boiling water until the agnolotti come to the surface of the boiling water. STEP FOUR: The Sauce-- For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces Mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper. Boil slowly for five minutes, constantly stirring with a wooden spoon. Serve agnolotti on warm plates with warm sauce. Cuisine: "Continental Classics" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Basic Tomato Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 bay leaf 1 medium onion -- chopped 1 teaspoon salt 3 cloves garlic -- minced 1/2 teaspoon pepper 1 28 oz can Progresso crushed tomatoes 1/2 teaspoon sugar 1 28 oz can Progresso italian style tomatoes 1/4 cup freshly chopped parsley 1 tablespoon italian seasoning 1/4 cup freshly chopped basil Saute onion and garlic in olive oil in medium saucepan till translucent. Put Italian style tomatoes in blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper, and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped basil and simmer another 15 minutes. Simple and delicious! - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0