Cook the roast with the dried onion soup and Italian seasoning for 12 hours in crock-pot on low.
Cool and slice or shred meat. Save drippings.
To drippings, add the remaining ingredients. Simmer until ready to serve.
se my electric frying pan for this.) Add the chicken to
nto pot. Allow to boil for 5 minutes, do not stir
il and bay leaves. Add Italian sausages and brown on all
Cook macaroni in boiling water and 1/4 cup Italian dressing for 10 minutes.
Drain.
Combine rest of vegetables and 3/4 cup Italian dressing in large glass bowl.
Let stand at room temperature at least 2 hours, turning frequently.
Add mayo and blend. Refrigerate.
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.
Soak the chicken breasts in the Italian dressing for about 30 minutes, then roll in bread crumbs. Place in baking dish and cook in oven for about 1 hour. Enjoy!
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.
egin to soften.
Add Italian sausage to the pot and
Marinate pork chops in Italian dressing for 10 minutes. Remove pork from marinade and brown quickly in hot skillet with 1 tablespoon oil.
Season with salt and pepper; serve on Italian bread.
Serve with sliced cucumbers and cherry tomatoes to garnish.
Add lettuce and purple onions to sandwich.
Serves 4.
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Beat the chicken breasts until very thin.
Marinate chicken in the zesty Italian dressing for 1 hour, turning occasionally.
In large skillet, add enough oil to fry chicken.
To the oil, add butter.
Dip chicken in flour and place in skillet.
Sprinkle with the dry Italian dressing.
Fry until golden brown.
In crock pot combine beef, spaghetti sauce mix, tomato sauce and cheeses.
Cook on low for 2 hours.
Turn switch to high.
Dissolve cornstarch in wine.
Add to crock pot and cook for additional 15 minutes on high.
Dip Italian bread chunks in fondue.
Marinate (completely covered) chicken breasts in Zesty Italian dressing for 3 hours.
May marinate for more or less time depending on how zesty you want them.
To marinate mushrooms, place in Italian dressing for at least 1 hour or overnight.
Drain mushrooms and saute in margarine in skillet or chafing dish for 5 minutes.
Serve warm, using either toothpicks or relish fork.
Yields 2 cups.
Marinate chicken in Italian dressing for 1 to 2 hours, turning frequently.
Combine equal amounts of wheat germ and corn flakes in a plastic bag.
Shake pieces of chicken in mixture, coating evenly.
Place on ungreased cookie sheet and bake at 350\u00b0 for 1 hour or until done.
Brown loin chops in iron skillet sprayed with Pam to avoid sticking.
Remove from skillet when partially cooked.
Drain off any grease.
Pour spaghetti sauce into skillet; add spices to taste.
Add green beans and mix gently.
Replace loin chops. Sprinkle cheese over all.
Cover.
Cook in oven at 350\u00b0 for 30 minutes.
Preheat oven to 375\u00b0F.
In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
Whisk together eggs, milk, oil and baking powder. Season with salt and pepper.
Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
Ladle the egg mixture over sausage and broccoli.
Sprinkle with Parmesan cheese.
Bake for 15-20 minutes.
Mix together and let set for about 1 to 2 hours.
Add olive oil to an 8 inch skillet.
Add onions and bell pepper after olive oil is hot.
Add salt, black pepper, Emeril's Essence seasoning, and Italian seasoning.
Cook until onions are clear.