* 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 mod