In a large heavy soup pot or dutch oven over
ladle into soup bowls.
Place a slice of Italian bread on each
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.
Preheat oven to 350\u00b0.
Slice Italian bread in half and place on foil.
Mix scallion, mayonnaise, garlic, seasoning, mushrooms and cheeses.
(It is best if this mixture marinates about 2 hours.)
Spread mixture on bread.
Place bread in oven for approximately 5 minutes until cheese begins to melt. Set oven on broil until cheese is finished melting and bread browns.
Be careful not to burn.
Bread will brown in 1 to 2 minutes. Serve.
Pour Olive Oil onto salad sized plate.
Place pressed garlic all around the edges of the plate to form a ring of garlic.
Drizzle balsamic vinegar over garlic& olive oil.
Sprinkle parmesan cheese, oregano,& black pepper over entire plate.
Dip Italian Bread or French Baguette until your garlic loving heart contents.
Preheat oven to 350\u00b0.
Cut Italian bread in half and cut both pieces in half longways so you have 4 equal size pieces.
Put pizza sauce on, then the cheese and any toppings you'd like.
Put on cookie sheet.
Bake for about 12 minutes.
Serves 4.
In small bowl, mix garlic, oil, salt and pepper. With pastry brush, spread on to Italian bread; cut lengthwise and place on foil-lined baking sheet. Sprinkle each with onion, tomato and cheeses. Bake 5 to 6 minutes in 500\u00b0 oven until cheese melts and crust turns brown.
Cut loaf of Italian bread in half lengthwise.
Spread with butter; shake on oil, basil and garlic powder.
Slice into 4 inch pieces, grill until brown or fry in pan.
Great with barbecued ribs.
Chop bacon into 1/2\" pieces and saute until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.
ith the celery leaves and bread. Simmer 1-2 mins until
b loaf of French or Italian bread (torpedo or batard shape).
Dip boneless chicken breast in milk, then in Italian bread crumbs.
Brown chicken lightly in oil, then drain off excess oil. Mix tomato soup and Italian seasonings (to taste) in a separate bowl.
Pour soup mixture over chicken and lower heat to simmer 45 minutes to an hour.
Put a small amount of shredded mozzarella cheese over chicken to melt just before serving.
Prepare chicken for baking.
Season chicken with salt, pepper and garlic.
Pour Italian dressing over chicken.
Top with Italian bread crumbs.
Preheat oven.
Bake for 20 to 25 minutes or until tender at 375\u00b0.
Enjoy!
COMBINE seasoning and olive oil on a 6-inch plate. Top with freshly ground black pepper. Dip bread into oil.
Heat oil in large Dutch oven.
Add garlic and saute until golden.
Add washed escarole and cover.
Stir occasionally until escarole wilts about 10 minutes.
Add chicken broth and beans.
Stir and heat through.
Place toasted Italian bread in soup bowls; ladle soup over bread.
Sprinkle with red pepper flakes and cheese as desired.
Cut center out of round loaf.
Mix soup mix with sour cream. Chill for about 2 hours.
Cut center of round loaf and Italian bread into cubes.
Spoon sour cream mixture into hollowed out bread.
Place bread cubes and veggies around bread and dip.
Enjoy. A real crowd pleaser!
n a bowl. Mix in bread crumbs and let stand 5
I like to cook the orzo separately and then add it to the soup at the end.
Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
up (250 ml) of the soup and set aside.
Ladle