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.
bottom and sides of the panforte. Lightly tap it over the
o the touch. Cool the panforte completely on a rack, then
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
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
or the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion
eef with garlic powder and Italian seasoning.
3 Drain grease
r baking dish, coat with Italian dressing and evenly season with
To make meatballs: Preheat oven to 425\u00b0F. Combine all ingredients (from 1 recipe above) in a bowl and mix gently with your hands until just -blended. Roll into golf ball-size rounds and roast on parchment-lined baking sheets until cooked through and golden, 20 to 25 minutes.
up custard cups, or double recipe and put in one large
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.