uter leaves from the Broccoli di Rape.
Keep florets and
n a slice of Prosciutto di Parma and place the chicken
Drain the pineapple and the oranges and save the juices.
Cook the di pepe as directed on the box.
Drain
and mix it with the pudding.
Cool.
Add the fruit, marshmallows and Cool Whip.
Store in refrigerator.
cream cheese, salt, vanilla, Fiori di Sicilia, and zest.
Beat
bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
mix with 1 tbsp olive oil and set aside.
heat remaining oil in a skillet.
add carrots and onion, cook for 8 minutes.
add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
add wine and scrape up any brown bits.
add the pasta to the pan and stir, combining everything.
remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
cook acini di pepe according to package directions, drain, and keep warm.
heat oil and butter in a skillet.
add garlic pepper flakes and scallions, and cook 2 minutes.
add spinach and cook until wilted, 2 minutes or so.
add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
serve.
Cook acini di pepe in a pasta pot of boiling salted water until al dente. Drain well in a sieve. Transfer to a bowl.
Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute garlic with red-pepper flakes until golden, about 2 minutes. Remove from heat.
Stir in olives.
Toss with pasta.
Toss basil slivers into pasta mix.
Season with salt and freshly ground pepper.
Serve at room temperature.
Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
Add the acini di pepe and heat through. Add salt to taste.
Sprinkle each serving with plenty of black pepper.
Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
Portion the drained quartered artichoke hearts to 10 ounces.
In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
Saute for 3-4 minutes, until the garlic and onions are slightly browned.
Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
...
In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
Serve immediately.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Saute until onions become tender.
Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
For Mashed Potatoes:.
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
On a large ...
In 3 quart sauce pan, heat olive oil over medium heat.
Add onion and garlic and cook until golden brown.
Add tomatoes and salt.
Bring to boil, then cook over low heat for 30 minutes stirring often.
Turn off heat and add basil.
Wash potatoes and place in large pot.
Cover with water and bring to a boil over medium to high heat.
Reduce heat to low and cook until the potatoes are tender.
About 15 minutes.
Drain potatoes and transfer to large serving bowl. Immediately add garlic, oregano, salt, cheese and butter.
Blend thoroughly with the whip attachment of an electric mixer.
Serves 4.
Place the pork loin in baking pan, fat side down.
Combine salt, pepper and rosemary in small bowl.
Rub pork with olive oil, then season both sides with seasoning mixture.
Bake pork loin, fat side up, in a 350\u00b0 convection oven with the wind on.
Rotate pork after 30 minutes.
Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140\u00b0.
When pork is almost done, place the butter in a saute pan and melt over medium heat. Do not ...
Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
ESPRESSO RUM MIXTURE: Mix espresso and rum together.
ZABAGLIONE: Whisk egg yolks and whole egg ...
Heat olive oil.
Add eggplant and saute until brown and soft. Add chopped garlic and saute.
Add sliced chicken breast, and marinara. Reduce heat.
Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
In a large skillet, over medium heat, heat olive oil and butter then saute the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
Remove the ...
In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
Blend together while slowly adding the olive oil.
Allow to sit at room temperature for 30 minutes before serving.
Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.
Combine ingredients in a small sauce pan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes.
Preheat oven to 425 degrees F.
Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
Saute the chicken breast until browned.
Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
Transfer the chicken breasts to a pan and hold.
Add the garlic, crushed ...