hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
aking sheet and bake the stromboli directly on the stone).
ouble in size.
Creating Stromboli, this will make two loafs
enderness, (au dente). It is best to get the water boiling
ollowing order - salami, ham, browned italian sausage, onioin, sprinkle with red
round the filling and place stromboli, seam side-down, onto the
ith Italian dressing and evenly season with Neelys Seasoning. For best results
sausage, cheese blend, parmesan cheese, italian herb seasoning to taste, pizza
ery soft. Add garlic and Italian seasonings and cook for about
ith foil (heavy-duty is best); spray foil with non-stick
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
br>You can quadruple this recipe and make as many as
epper flakes and a little italian seasoning.
10. Next layer
ike it HOT.
This recipe makes about 6 quarts of