o a boil. Cook spiral pasta in the boiling water, stirring
Toss romaine lettuce and radicchio together in a bowl. Add Roma tomato, salami, pepperoni, garbanzo beans, olives, and mozzarella cheese; mix well. Pour Italian-style salad dressing over salad; mix well. Garnish salad with Parmesan cheese.
In a heavy skillet, cook ground beef and pork sausage with the onion, garlic and green pepper until the meat is cooked through., about 15 minutes. Drain and transfer the mixture to a stockpot. Add the green beans, zucchini, tomato sauce and canned tomatoes. Season with Italian style seasoning, salt and pepper. Bring to a boil then reduce heat and simmer for 1/2 hour. Serve hot topped with a sprinkle of Parmesan cheese.
Preheat oven to 350\u00b0 (175\u00b0C). In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9 x 5-inch loaf pan and cover loosely with foil. Bake in a preheated oven approximately 1 hour or until internal temperature reaches 160\u00b0 (70\u00b0C).
In a large bowl, combine baking mix, cheese, Italian-style seasoning, red bell pepper, pepperoni, green onion, tomatoes and green bell pepper.
In a separate bowl, stir together pizza sauce, milk, sour cream and eggs. Stir egg mixture into flour/vegetable mixture until all flour is moistened.
Heat a lightly oiled griddle or frying pan over medium high heat. Spoon the batter onto the griddle, using approximately 1 tablespoon for each pancake. Brown on both sides and serve hot.
In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.
epper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Make the Egg Noodles and drain. Put them back in the pot and add the stick of butter and stir to melt.
Add the garlic powder and salt and pepper.
You can stop right there and have garlic buttered noodles -- but you can kick up the flavor like I do and add the Italian Style bread crumbs. Don't add to much or it can get dry because the bread crumbs soak up the butter.
Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.
il.
Sprinkle each with Italian Style Breadcrumbs, reserving half the Breadcrumbs
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
Pour Italian-style dressing over the pasta mixture; toss to coat.
Chill salad 20 minutes before serving.
owl; set aside.
Cook Pasta al dente, drain and rinse
about 8 minutes; drain. Rinse pasta with cold water until chilled
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
Combine cooled pasta, tomatoes, cucumber, green bell pepper, red onion, and black olives in a large bowl.
Pour Italian-style salad dressing over the pasta mixture; toss to coat.
Sprinkle bacon bits and cranberries over the salad to serve.
lives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cooled; drain.
Stir cucumbers, green bell peppers, banana peppers, jalapeno peppers, Colby cheese, and Italian-style salad dressing in a bowl; add cooled pasta and mix until pasta is coated completely with dressing.
Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain.
Combine pasta, tomatoes, cucumber, and purple onion in a large bowl.
Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.
Cook pasta.
Meanwhile, in a large skillet, cook onion, carrot and garlic in hot oil for 5 minutes, or until tender.
Add tomatoes, zucchini, fennel seed and crushed red pepper.
Bring to boiling.
Reduce heat; simmer, uncovered, for 3 minutes.
Stir in pasta; heat through.
Makes 4 servings.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.