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
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.
Prepare anginetti by slicing off tops. Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layers of cookies, replace top.
Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
This recipe can be cut in half.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
Prepare Anginetti by slicing in half; put aside.
Drain pineapple; leave a little juice.
Whip the cream cheese and whipped cream about 1 minute at medium speed.
Add crushed pineapple. Blend all 3 ingredients for 1 minute.
With a tablespoon, scoop whipped cream mixture on bottom of the Anginetti.
Like a sandwich, place top.
Refrigerate until serving.
*This is a great OAMC recipe. Before cooking/prep day, I
Prepare Anginetti cookies by slicing off tops (about half the cookie).
Set aside.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed.
Add crushed pineapple and blend all three ingredients for about 1 minute at low speed.
Drop about a tablespoonful of filling onto the bottom of cookies and replace tops.
Refrigerate until ready to serve.
Filling should be enough to fill all of the cookies in a package.
br>You can quadruple this recipe and make as many as
Drain pineapple, leaving a little juice.
Soften cream cheese in mixing bowl.
Add whipped topping.
Beat for 1 minute at medium speed.
Add crushed pineapple.
Blend all 3 ingredients for about 1 minute at low speed.
Slice off tops of anginetti.
Drop filling from tablespoon onto bottom layers.
Replace tops.
Refrigerate puffs until ready to serve.
Filling should be enough to fill 1 package of cookies.
Prepare Anginetti by slicing off tops.
Hold aside.
Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl, about 1 minute, at medium speed. Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed.
Drop filling from tablespoon onto bottom layer of cookies; replace tops.
Refrigerate puffs until ready to serve.
(Filling should be enough to fill all or most of the cookies in this package.)
Drain most of the juice from pineapple;
Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
Refrigerate before serving.
anilla, coconut optional.
This recipe is transcribed as written in
br>1 pound of sweet Italian sausage.
1 pound of
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2
asta and the tomatoes, this recipe uses a lot of salt
Prepare Anginetti by slicing off tops.
Prepare Anginetti by slicing off tops.
Hold aside.
Drain crushed pineapple, leaving a little juice.
Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed.
Add crushed pineapple; blend all 3 ingredients for about 1 minute at low speed.
Drop filling by tablespoon onto bottom layers of cookies.
Replace tops.
Refrigerate puffs until ready to serve.
Filling should be enough to fill all or most of the cookies in the package.
or the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion