br>DELICIOUS VARIATION TO THIS RECIPE: Add one (1) chopped anchovie
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.
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
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2
eef with garlic powder and Italian seasoning.
3 Drain grease
Turn oven off and let biscotti remain in oven until crisp
o combine thoroughly.
Add Italian seasoning and cinnamon.
Adjust
f red wine (such as Italian Chianti, Lambrusco, or Red Rose
oo.) Now here is the recipe for how to use this
breadcrumbs, grated parmesan and chopped Italian parsley in a large mixing
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
nd additional sauce.
This recipe was edited according to the
IZES: If served whole, the recipe will yield 12 large appetizer
poon, drizzle over the cooled biscotti.
*We fresh mill our
Beat butter or margarine in a mixing bowl for 30 seconds.
Add sugar, baking powder, baking soda and 1/4 teaspoon salt; beat until combined.
Beat in eggs, vanilla and almond extract.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour, anise and fennel seeds, cranberries, pistachios and apricots.
Turn mixture out onto a lightly floured board. Cover and refrigerate for several hours or until easy to handle.