Combine all ingredients in a blender or food processor; puree until smooth.
sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan
Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
Store meatballs for later.
Add another 2 tbls olive oil and saute all the veggies except for the kale.
Add stock, water bay leaf, Italian seasoning and addition garlic.
Simmer for 30 minutes.
Add meatballs and kale and simmer for approx 20 minutes longer.
Serve with shaved parmesan cheese and crusty bread.
celery and onion with a food chopper.
Lightly spray a
Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
ogether the cream cheese, mayonnaise, Italian seasoning and black pepper until
Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
Add meatballs, pasta and frozen veggies.
Return to boiling, reduce heat.
Simmer covered, about 10 minutes or till pasta and veggies are tender.
Ladle soup into bowls and sprinkle with cheese.
In large saucepan, combine undrained tomatoes, beef broth, water, and Italian seasoning and bring to boiling.
Stir in meatballs, frozen vegetables, and pasta.
Return to boiling, reduce heat.
Simmer covered for about 10 minutes or until vegetables are tender.
Ladle soup into serving bowls and top with parmesan cheese.
Makes 4 servings.
Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
Saute celery, garlic, onion and bell pepper in olive oil until tender.
Add tomato sauce, tomato paste, Italian style spaghetti mix, mushrooms, water, sugar, oregano, basil and bay leaf. Simmer.
In a large soup pot, boil chicken broth, celery, carrots and onions for approximately 20 minutes.
Add salt, pepper, olive oil, tomatoes, spinach (thaw and re-chop finer), lemon juice, Italian seasoning, garlic and wine.
Add prepared meatballs last and simmer for about 1 hour.
Serve with grated Parmesan cheese on top.
(If using homemade meatballs, cook them before adding to soup.)
o dry.
Place Italian croutons in food processor and process to
Add ingredients in food processor and process until desired consistency.
Drop in half inch or so balls onto a teflex sheet, fruit roll up tray, or waxed paper and dehydrate about 12 hours.
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Preheat oven to 350\u00b0F Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
To ...
regano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE
Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
minced
1/4 cup Italian tomato paste
Four 28
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty.
Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces.
Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it ...
pinch salt in a food processor. Puree until almost smooth
Preheat the oven to 450\u00b0F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.
Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
Transfer the chicken to a plate to cool slightly.
Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each ...