Slice and seed peppers.
Brush with olive oil.
Boil until peppers are slightly blistered.
Cool and chill in refrigerator, approximately 20 minutes or until slightly chilled.
Place peppers on serving platter.
Sprinkle generously with olive oil, chopped black olives, cheese and Italian seasonings.
Serve chilled as a cold salad or appetizer for an Italian dinner.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and
Fry the mushrooms and garlic in the butter.
Add the cream and stir until thickened.
Toast crusty Italian bread lightly.
Rub with a garlic clove.
Top with the mushroom sauce.
br>Note: on the show, Giada made her own limoncello from
nd stored in the refrigerator- Giada suggests serving it at room
roth, tomato paste, bay leaf, Italian seasoning and thyme. Add the
br>Combine sour cream and Italian seasonings and pour over cheesecake
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually ...
ell. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if
Meatballs:
Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
Shape the meat mixture into \"marble-sized\" meatballs. Place on a baking sheet.
Soup:
Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and simmer until the meatballs are cooked through.
Add spinach.
Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion and drizzle the egg mixture into the moving broth to form thin stands of egg.
Season the soup to taste ...
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
o blend.
Add the Italian seasoning and stir again.
edium-high heat cook the Italian sausage until it completely cooked
Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
arsley instead if italian seasoning, and use these meatballs for other recipes.
uffet, use in your favorite recipes, or freeze to use at
Saute Italian sausage for a few minutes in olive oil, just long enough to seal it or firm it up.
Remove sausage and let cool.
Cut into bite-size pieces.
Mix the rest of the ingredients in the skillet.
Bring to a boil.
Add sausage and cook for 1 hour on low heat.
Serve as a hot appetizer.
You may wish to be cautious with the wine at first.
Some may find 1 cup too much.
side to dry.
Place Italian croutons in food processor and