Brian's Favorite Sauce

Ingredients

• 1 onion, chopped
• 6 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pound sweet Italian sausage, casings removed
• 2 (15 ounce) cans tomato sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 (16 ounce) cans diced tomatoes
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 pinch cayenne pepper

Directions

1. In a large saucepan over medium heat saute chopped onion and garlic in the oil. Break up sausage into small pieces and brown. Add tomato sauce, ground black pepper, dried oregano, dried basil, chopped tomatoes, salt, sugar and cayenne pepper; stir well. Let simmer uncovered 15 to 30 minutes.

Nutritional Information

Amount Per Serving Calories: 509 | Total Fat: 37.5g | Cholesterol: 58mg

Easy Tiramisu Recipe

Ingredients

• 1 package (10-3/4 ounces) frozen pound cake, thawed
• 3/4 cup strong brewed coffee
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/2 cup chocolate syrup
• 1 cup heavy whipping cream, whipped
• 2 Heath candy bars (1.4 ounces each), crushed

Directions

• Cut cake into nine slices. Arrange in an ungreased 11-in. x 7-in. dish, cutting to fit if needed. Drizzle with coffee.
• In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 520 calories, 29 g fat (17 g saturated fat), 127 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 1 g fiber, 6 g protein.

Pasta Salad

5 Cups Cooked Short Pasta

3 Cups Cherry Tomatoes Halved

4 Green Onions, Chopped

8 Pitted Kalamata Olives, Chopped

2 Tablespoons Capers

1/4 Cup Chopped Fresh Basil or Parsley

4 Slices Prosciutto, Finely Chopped

Salt & Pepper

1/3 Cup Grated Parmesan Cheese

3 Tablespoons White Wine Vinegar

1/2 Cup Olive Oil


Mix together all of the ingredients in a large bowl and toss to combine well. Serve at room temperature.

Chicken, Gorgonzola, Pear, And Walnut Salad

2 (5 Ounce) Bags Baby Mixed Greens

2 Poached Chicken Breasts, Chopped Into Pieces

2 Cups Candied Walnuts (See Recipe Below)

2 Large Ripe Pears

6 Green Onions, Chopped

4 Ounces Gorgonzola Cheese


Dressing:

1/4 Cup White Balsamic Vinegar

1/2 Teaspoon Salt

1/2 Teaspoon Freshly Ground Black Pepper

3/4 Cup Extra Virgin Olive Oil


If roasting the pears, cut into wedges leaving skin on, and cutting out the core. Place on a baking sheet in a preheated 350 degree oven and cook about 15 minutes or until fork tender. Divide the salad greens onto four individual plates. Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.

To make the dressing, mix the vinegar in a bowl with salt and pepper until the salt dissolves. Then beat in the oil by droplets, whisking constantly. Taste and adjust the seasonings. Drizzle the dressing onto each plate and serve immediately.


Candied Walnuts:

2 Cups Whole Walnuts

1/2 Cup Sugar

Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and bake about 5 minutes. Sprinkle on the sugar and toss with the walnuts to coat. Add a teaspoon or two of water and toss again. Bake another 3 or 4 minutes until the walnuts are crisp and lightly browned. Coarsely chop and cool.

Berry Tiramisu Cake Recipe

Ingredients

• 4 cups assorted fresh berries
• 1 cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• CAKE:
• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs, separated
• 1/2 cup water
• 1/3 cup canola oil
• CREAM FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 cups heavy whipping cream, whipped

Directions

• In a large bowl, combine the berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside.
• In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
• In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth.
• In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan.
• Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside.
• Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Top with a third of the berries; drizzle with 1/4 cup berry syrup. Repeat layers twice, drizzling with remaining syrup. Refrigerate for at least 2 hours before serving. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 517 calories, 29 g fat (15 g saturated fat), 146 mg cholesterol, 259 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.

Panettone French Toast

4 Extra Large Eggs

2/3 Cup Milk

1 Panettone Loaf

Butter


Optional Toppings:

Apple Compote (Recipe Below)

Powdered Sugar

Maple Syrup

The night before, cut the rounded dome off the panettone and set aside and cut the rest of the loaf into 1 inch slices horizontally. Cut each slice into four quarters. Set aside on a baking sheet to dry. The next morning, preheat the oven to 325 degrees F. Beat together the eggs and milk until light. Pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter over a large skillet on medium low heat, adding as many slices of bread onto the skillet as will fit at a time. Fry until lightly browned on both sides, flipping the bread when necessary, and ensuring the bread is cooked through. As each batch is cooked, place on a warmed tray in the oven while you continue to cook the rest of the french toast. Serve warm with your choice of topping.


Optionally Caramelized Apple Compote Topping

4 Tablespoons Butter

1/4 Cup Sugar

1/2 Vanilla Bean, Split In Half

1/2 Teaspoon Ground Cinnamon

Pinch Salt

4 Large Apples, Peeled, Cored, and Cubed


In a large saucepan, combine the butter, sugar, vanilla bean, cinnamon, nutmeg, and salt and heat until sizzling. Add the apple, then lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens and browns, about 15 minutes. Add a little water if mixture begins to burn. Serve warm.

Pasta alla Gricia

3 Tablespoons Extra Virgin Olive Oil

5 oz Guanciale, Diced (or Substitute With Unsmoked Pancetta)

3 Tablespoons Cracked Black Pepper

1 lb (450 gr) Pasta (Bucatini or Spaghetti Work Best)

1/4 cup Pecorino Romano Cheese, Freshly Grated


Place a large pot of salted water on to boil for the pasta. In a separate small pot heat the olive oil and once hot add the diced guanciale. Cook until it has turned light brown. Cook the pasta until it is "al dente". Drain, reserving a small cup of pasta water. Toss the pasta with the guanciale olive oil mixture, grated cheese, and the cracked pepper. Mix well, using some of the pasta water if the pasta seems a little dry. Serve piping hot.

Pasta alla Norcina

4 Mild Sausage Links

1 Small Onion, Finely Diced

8 Ounces Fresh Mushrooms, Cleaned And Coarsely Chopped

2 Cloves Garlic, Peeled & Minced

2 Tablespoons Olive Oil

1 Cup Dry White Wine

Salt & Pepper

Red Pepper Flakes (Optional)

1 1/2 Cups Heavy Cream


To Serve:

1/4 Cup Chopped Fresh Parsley

1/2 Cup Chopped Lightly Toasted Walnuts (Optional)

Freshly Grated Parmesan Cheese


Remove the sausage meat from the casings, and cook until no longer pink in a heavy saucepan over medium heat, breaking up the meat with a fork as it cooks. Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown. Add the garlic and cook another minute or two.

Add white wine, and simmer uncovered a few minutes until the wine has reduced by half. Add cream and season with salt, red pepper flakes and black pepper to taste. Continue to cook over medium low heat until the sauce has thickened, about 10 minutes at which time you can bring a large pot of salted water to boil. Keep the sauce warm and cook your pasta of choice until it is al dente. Drain the pasta, reserving 1 cup of pasta water. Add the sauce to the pasta in the pot, adding just a little water if the sauce seems too thick.

Fresh Peach Breakfast Cake

Crumb Topping:

1/2 Cup Quick Cooking Oats

1/3 Cup Brown Sugar

3 Tablespoons Butter

1 Teaspoon Ground Cinnamon


Cake:

1 Cup Granulated Sugar

1/2 Cup Softened, Unsalted Butter

1 Teaspoon Vanilla

4 Egg Whites

1 1/2 Cups All-purpose Flour

3/4 Cup Quick Cooking Oats

1 Tablespoon Baking Powder

3/4 Cup Greek Style Yogurt

1 1/2 Cups Diced Fresh Peaches


Preheat oven to 350 degrees F. Lightly grease a 9 inch square cake pan. Combine the topping ingredients together in a small bowl, using your fingers to rub the butter into the dry ingredients.

Beat together the sugar, butter, and vanilla until light. Add the egg whites and continue to mix until smooth. Combine the flour, oats, and baking powder in a separate bowl. Add half the dry ingredients, along with half the yogurt and mix just until blended. Add the other half of the dry ingredients as well as the rest of the yogurt and mix just until smooth. Fold in the diced peaches. Pour the cake batter into the prepared pan and smooth out with a spoon. Sprinkle the top of the cake with the crumb top mixture and then bake about 50 minutes, or until a skewer comes out clean when inserted into the center of the cake. Cool before serving.

Apple-Goat Cheese Bruschetta Recipe

Ingredients

• 16 slices French bread (1/2 inch thick)
• 1 medium Fuji apple, chopped
• 1/4 cup crumbled goat cheese
• 3/4 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh oregano
• 1/4 teaspoon coarsely ground pepper

Directions

• Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread. Broil 1 minute longer or until cheese is softened. Yield: 16 appetizers.

Italian Christmas Cake

Filling:

1 Pound Of Raisins

1 Pound Coarsely Chopped Walnuts

1/2 Cup Whiskey

3/4 Cup Sugar

2 Tablespoons Cinnamon

Juice Of 1 Orange

Dash Of Anisette

Combine all filling ingredients in a glass bowl, cover and let sit overnight, covered, stirring occasionally.


Dough:

4 to 5 Cups All-Purpose Flour (Plus Additional For Rolling)

3/4 Cup White Wine

3 Eggs

Zest From 1 Lemon And 1 Orange

1 Cup Sugar

1/2 Cup Canola Oil

1 Teaspoon Vanilla Extract

1 Teaspoon Ground Cinnamon

1 1/2 Teaspoons Baking Soda

Toothpicks


Topping:

1 Cup Honey

Colored Sprinkles


Make a mound of 4 cups of the flour on a pastry board or counter. Make a well in the center, and using a fork, begin to add in the remaining ingredients, mixing the dry ingredients with the wet ones by stirring with the fork until you have created a soft dough. Add additional flour if the dough is still too sticky. Knead by hand for 3 to 4 minutes with a little additional flour as needed until the dough is smooth. Divide into 8 equal sized balls.

Covering the rest of the balls, take one and begin to run it through a pasta machine to flatten. Continue to lightly flour and pass through increasingly narrow openings, until the dough is about 1/4 inch thick. I stop at number 3 to 4 on my roller attachment. Place the dough strip on the counter, and using a scalloped pastry wheel, run it along the outside edges of each side of the dough.

Next using the pastry wheel, cut the strip of dough in half lengthwise into two ribbons about 2 1/2 inches wide. On each half of the ribbon, sprinkle on some of the walnut, raisin mixture and fold to close. Starting at one end, begin to roll up the dough into a coil, using toothpicks to support it as needed.

Continue until you have an 6 inch cake. Continue using all of the dough up in this manner. See Photos Below.

Preheat the oven to 325 degrees F. Place the cakes on a lightly floured baking sheet and bake for about 35 minutes or until lightly browned. Melt the honey in a pot and brush each of the cakes lightly over the top. Bake an additional 5 minutes.

Mochaccino Biscotti

4 Ounces Bittersweet Chocolate, Chopped

1 Cup Brown Sugar

2 Cups All-Purpose Flour

1 Tablespoon Instant Espresso Powder

1 Teaspoon Baking Powder

Dash of Salt

3 Large Eggs

1 Teaspoon Vanilla Extract

1 Cup Toasted Hazelnuts, Coarsely Chopped


Preheat the oven to 350 degrees F. In a food processor, blend together the chocolate and brown sugar until fine. Mix together the flour, espresso powder, baking soda and salt. In a separate bowl, blend the eggs and vanilla until the mixture is light and fluffy. Add half the chocolate mixture and blend at low speed. Add half the flour mixture and blend. Repeat blending just until mixed. Stir in the hazelnuts and mix throughout the dough. Divide the dough into two equal parts.

On a prepared baking sheet, shape each half of the dough into a log about 12 inches long. Wet your fingers to shape if needed to keep the dough from sticking. Bake the logs for about 35 to 40 minutes or until the tops of the logs are firm to the touch. Allow to cool 10 to 15 minutes.

Decrease the heat to 300 degrees F. Using a serrated knife, cut the logs into 1/2 inch slices and place flat on the baking sheet. Bake for an additional 10 minutes and turn the slices over. Bake another 10 minutes. Cool the biscotti completely and then store in an airtight container.

Cantucci

1 Cup Whole, Raw Almonds

2 Cups All-Purpose Flour

1 ½ Teaspoons Baking Powder

1/8 Teaspoons Salt

½ Teaspoons Cinnamon

6 Tablespoons Butter Softened

2/3 Cup of Confectioners Sugar

2 Large Eggs

1 Tbs. Almond Extract


Place the almonds in a preheated 325-degree F. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop. Mix together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and powdered sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended.

On a lightly floured surface, divide the dough in half, and form two loaves about 9 inches long and 2 1/2 inches wide and place on a lightly greased baking sheet. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into ½ inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.

Vegetable Pasta Salad Recipe

ingredients

• 2 cups broccoli florets
• 4 cups cooked spiral pasta
• 2 medium carrots, julienned
• 1/2 cup frozen peas, thawed
• 1/2 cup cubed fully cooked ham
• 1/2 cup cubed cheddar cheese
• 1/3 cup sliced green onions
• DRESSING:
• 3/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dill weed
• 1/4 teaspoon pepper

Directions

• Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions.
• In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10 servings.

Nutritional Analysis: 1 cup equals 252 calories, 17 g fat (3 g saturated fat), 17 mg cholesterol, 276 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Pecorino, Pear, Walnut & Honey Pizzettes

1 Pound Pizza Dough

1/4 Cup Olive Oil

3 Cups Shredded Young Pecorino (Or Other Melting Cheese)

1 1/2 Cups Aged Pecorino Shavings

2 Large Ripe Pears

3/4 Cup Chopped Walnuts (or Pine Nuts)

1/4 Cup Artisan Honey


Preheat the oven to 450 degrees F. Divide the dough in half and roll out on a lightly floured surface to about 1/3 of an inch thickness. Use a 3 inch round biscuit or cookie cutter cut out as many circles as you can and set these aside and cover with a towel to rest for 10 minutes. Use the other half of the dough to cut out more circles. Thinly slice the pears.

Use your fingers to pull the dough into a 4 inch round and place as many as will fit onto a baking sheet. Brush the top of the pizzas lightly with olive oil, and sprinkle with the shredded melting cheese. Top with two pear slices per pizzette, and then some of the aged pecorino shavings. Sprinkle on some of the chopped walnuts and then drizzle with a little of the honey. Bake about 10 to 15 minutes or until puffed and golden brown. The honey will caramelize on top and get quite dark but is delicious anyway. Serve immediately.

Grissini

1 Pkg. Active Dry Yeast

2 Cups Warm Water

Pinch of Sugar

Pinch of Salt

1 Teaspoon Cracked Black Pepper

1/4 Cup Extra Virgin Olive Oil (Extra Needed For Baking)

1/4 Cups Fresh Rosemary, Finely Chopped

1 Cup Grated Parmesan Cheese

6 Cups of All-Purpose Unbleached Flour


Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water. Add sugar and stir. Leaves 10 minutes to ferment. Stir together the flour, cheese, rosemary and pepper. Place in a mound on a large board or counter, and make a well in the center. Add the yeast mixture, the remaining water, and the oil into the well. Mix together until stiff, and knead by hand until smooth for about 10 minutes. Shape into a ball, place in a greased bowl, cover and refrigerate overnight.

Day2: Preheat the oven to 350 degrees F. Oil 4 baking sheets. Take a handful of the dough, leaving the rest covered. Dust well with flour and press into a flat disk. Run the the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time. Again dust with flour and pass through the fettuccine cutter on the pasta machine. Carefully separate the grissini and place on the baking sheets so they do not touch. Brush with a little more oil and sprinkle with salt. Bake for about 30 minutes or until golden brown. Cool and store in an airtight container.

Tomato Bruschetta

Bruschetta:

1 Loaf Crusty Italian Bread -- Baguette

2 Cloves Garlic

1/2 Cup Good Olive Oil


Tomato Topping:

3 Cups Ripe Tomatoes, Cut Into 1/2 Inch Pieces

Salt & Pepper

2 Tablespoons Olive Oil

3 Tablespoons Fresh, Chopped Basil


Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately.

Cathy's Tomato-Bean Salad Recipe

Ingredients

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 4 large ripe tomatoes, sliced thick
• 1 cup thinly sliced red onion
• 1 can (6 ounces) medium pitted ripe olives, drained and halved
• 1/2 cup Crisco® Extra Virgin Olive Oil
• 5 to 6 large fresh basil leaves, snipped or 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• Salt to taste
• 1/8 teaspoon garlic powder

Directions

• In a large salad bowl, layer beans, tomatoes, onion and olives. Combine all remaining ingredients; pour over vegetables.
• Cover and chill at least 3 hours or overnight. Serve chilled or at room temperature. Yield: 8 servings.

Diabetic Exchanges: One serving (without add salt) equals 1 starch, 1 vegetable, 2 fat; also, 178 calories, 333 mg sodium, 0 mg cholesterol, 19 gm carbohydrate, 4 gm protein, 10 gm fat.

Simple Beef Carpaccio

1 Pound Beef Sirloin, Bright Red

2 Cups Fresh, washed And Dried Arugula Leaves

A Wedge Of Parmesan Cheese

1/3 Cup Extra Virgin Olive Oil

Salt And Cracked Black Pepper

Lemon Wedges


If slicing yourself, use an electric carving knife and cut the beef into paper thin slices. Arrange the arugula leaves on individual plates, and lay the beef on top. Drizzle with the olive oil, and season with the salt and pepper. Shave some of the parmesan cheese over the dish, and serve with a lemon wedge.

Beef Rolls In Red Wine Tomato Sauce

1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices

2 Cloves Garlic, Finely Minced

2 Tablespoons Fresh Rosemary

6 Thin Slices Of Prosciutto, Cut In Half

1/4 Cup Grated Parmesan Cheese

1/3 Cup Olive Oil

1 Cup Dry Red Wine

1 Carrot, Finely Chopped

1/2 Onion, Finely Chopped

1 Celery Stalk, Finely Chopped

2 Cups Chopped Canned Tomatoes

Salt & Pepper

1/4 Cup Chopped Fresh Parsley


Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.

Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.

Broccoli Rabe And Sausage Pizza

4 Balls Pizza Dough For Individual Sized Pizzas
Use My Favorite Pizza Dough Recipe Or Dough Of Your Choice

1 Bunch Prepared Broccoli Rabe (See Instructions Below)

4 Large Sausage Links

1 Tablespoon Olive Oil

3 Cups Prepared Tomato Sauce

1 (8 Ounce) Block Mozzarella Cheese, Thinly Sliced


To prepare the broccoli rabe, wash the stalks and cut the leafy parts into 1 to 2 inch lengths. Peel the stems and cut into 2 inch pieces. Bring a pot of salted water to a boil, and cook for about 3 minutes or until tender. Drain. Heat 2 tablespoons olive oil and cook two cloves of garlic peeled and minced until sizzling. Add salt, pepper, and a dash of red pepper flakes. Return the broccoli rabe to the pot and cook a minute or two more in the seasoned oil. Cool.

In a skillet, heat the oil. Remove the sausage meat from the casings and cook until lightly browned, breaking the meat up with a fork as it cooks. Set aside.

Preheat oven to 500 degrees F. Roll out one ball of dough into a 12 to 14 inch circle and place on a cornmeal dusted pizza peel. Spoon some of the tomato sauce onto the pizza spreading it to within 1 inch of the edge. Place cheese slices over the sauce, then top with some of the broccoli rabe and sausages. Cook for about 12 to 15 minutes or until the crust is lightly browned and the cheese is bubbly. Serve immediately and continue to prepare and cook the rest of the pizzas.

Pizza Quattro Staggioni

2 Pizza Dough Balls (See My Pizza Dough Recipe)

2 Cups Prepared Tomato Sauce

2 Cups Full Fat Cubed Mozzarella Cheese

1 Can Artichoke Hearts Drained And Quartered

1 8 Ounce Package Baby Bella Mushrooms, Sliced And Sauteed Until Tender And Golden Brown

6 Thin Slices Prosciutto

About 24 Pitted Kalamata Olives

4 Tablespoons Capers


Preheat oven to the highest setting and place a pizza stone in the oven for at least 30 minutes. Making one pizza at a time, shape your pizza dough into a 12 inch circle and place it on a pizza peel lightly sprinkled with corn meal.

On each pizza, spread one cup of the prepared tomato sauce on top, and then divide the mozzarella evenly between the two pizzas. Arrange the artichokes on one quarter of each pizza, the olives on another, the mushrooms on yet another, and finally the prosciutto on the last quarter. Sprinkle the capers over the top and bake for about 8 to 9 minutes or until the cheese is bubbling and the crust is lightly browned. serve immediately cut into wedges.

Aniseed Biscotti Recipe

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 cup slivered almonds
• 2 to 3 tablespoons aniseed
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; add to the creamed mixture. Stir in almonds and aniseed. Divide dough into thirds; shape into three 10-in. x 3-in. rectangles on a greased baking sheet.
• Bake at 325° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool completely.
• Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place slices cut side down on ungreased baking sheets. Bake at 325° for 12-16 minutes or until firm and golden brown, turning once. Remove to wire racks to cool.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until chocolate is set. Refrigerate in an airtight container with waxed paper between layers. Yield: about 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 180 calories, 10 g fat (5 g saturated fat), 35 mg cholesterol, 83 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Tiramisu Brownies Recipe

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1 cup butter, softened
• 1-1/3 cups plus 1/4 cup sugar, divided
• 8 eggs
• 1 cup cake flour
• 1/4 cup instant coffee granules or espresso powder
• 2 cartons (8 ounces each) Mascarpone cheese
• 2 teaspoons vanilla extract
• 1 teaspoon baking cocoa

Directions

• In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.
• Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.
• For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth.
• Pour 4 cups of chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.
• Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
• Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator. Yield: 3 dozen.

Italian Cheese Loaf Recipe

Ingredients

• 1 loaf (1 pound) French bread
• 2 cups diced fresh tomatoes
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 medium onion, finely chopped
• 1/4 cup grated Romano cheese
• 1/4 cup chopped ripe olives
• 1/4 cup Italian salad dressing
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh oregano

Directions

• Cut top half off loaf of bread; set aside. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use).
• In a bowl, combine the remaining ingredients; mix well. Spoon into bread shell; replace top. Wrap in foil. Bake at 350° for 25 minutes or until cheese is melted. Slice and serve warm. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 204 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 478 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.

• 12 Servings
• Prep: 15 min. Cook: 20 min.

Orange-jicama Salad

1 head bibb lettuce leaves
1 large orange, peeled and sliced
1 cup jicama peeled and julienned
1/2 cup chopped red onion
3 tablespoons extra virgin olive oil
1 tablespoon fresh orange juice
1 teaspoon white wine vinegar
salt and freshly ground black pepper to taste
1 tablespoon minced fresh cilantro

Preparation
Line plates with lettuce leaves, divided equally. Top withorange slices. Mound with jicama. Sprinkle with chopped red onion.

Blend juice, vinegar, salt and pepper in small bowl. Whisk in oil in thinstream. Spoon over salads. Garnish with minced cilantro.

Title: Chicken Big Mamou On Pasta - Paul Prudhomme
Yield: 6 Servings

Ingredients

6 Quarts Hot water
3 Tablespoons Salt
1/4 Cup Vegetable oil
1 1/2 Pounds Fresh spaghetti (1 lb
- dry); ----seasoning mix---
2 Teaspoons Dried thyme leaves
3/4 Teaspoon Black pepper
1 1/4 Teaspoons Ground cayenne
-pepper
1/2 ts Dried sweet basil leaves
1 ts White pepper; ----sauce-----
1 lb Unsalted butter plus
2 tb Worcestershire sauce
4 tb Unsalted butter
1 tb Tabasco sauce + 1 teaspoon
1 c Onions; chopped very fine
2 cn Tomato sauce (16 oz)
4 Med. garlic cloves; peeled
2 tb Sugar
2 ts Minced garlic
2 c Green onions; chopped vy fin
3 1/4 c Rich chicken stock (see
-note; ----chicken seasonin
1 1/2 tb Salt
1 ts Black pepper
1 1/2 ts White pepper
1 ts Cumin (optional)
1 1/2 ts Garlic powder
1/2 ts Dried sweet basil leaves
1 1/4 ts Ground cayenne pepper
2 lb Boneless chicken (see notes)

Instructions

NOTE: To make a Rich Chicken Stock strain the basic stock, then continue
simmering it until evaporation reduces the liquid by half. For example, if
the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place
in the hot water, oil and salt in a large pot over high heat; and cover and
bring to a boil. When water reaches a rolling boil, add small amounts of
spaghetti at a time to the pot, breaking up oil patches as you drop the
spaghetti in. Return to boiling and cook to al dente stage, do not over
cook.(To test doneness of spaghetti, cut a strand in half near the end of
cooking time. When done, there should be only a speck of white in the
center, less than one-fourth the diameter of the strand.) Do not overcook.
During this cooking time, use a wooden or spaghetti spoon to lift spaghetti
out of the water by spoonfuls and shake strands back into the boiling
water.
(It may be an old wives' tale, but this procedure seems to enhance the
spaghetti's texture.) Then immediately drain spaghetti into a collander;
stop cooking process by running cold water over strands. (If you used dry
spaghetti, first rinse with hot water to wash off starch.) After the pasta
has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of
vegetable oil in your hands and toss spaghetti. Set aside still in the
colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a
small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of
the
butter, the onions and garlic cloves; saute over medium heat 5 minutes,
stirring occasionally. Add the minced garlic and seasoning mix; continue
cooking over medium heat until onions are dark brown, but not burned, about
8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the
Worcestershire and Tabasco; bring to a fast simmer and cook about 8
minutes,
stirring often. Stir in the tomato sauce and bring mixture to a boil. Then
stir in the sugar and 1 cup of the green onions; gently simmer uncovered
about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F
oven. Combine the ingredients of the chicken seasoning mix in a small bowl;
mix well. Sprinkle over the chicken, rubbing it in with your hands. In a
large skillet melt 1-1/2 sticks of the butter over medium heat. Add the
remaining 1 cup green onions and saute over high heat about 3 minutes. Add
the chicken and continue cooking 10 minutes, stirring frequently. When the
tomato sauce has simmered about 40 minutes, stir in the chicken mixture and
heat through. To finish the dish, for each serving melt 2 tablespoons
butter
in a large skillet over medium heat. Add one-sixth of the cooked spaghetti
(a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining
stock; heat throughly, stirring frequently.
Remove from heat. Roll spaghetti on a large fork and lift onto a heated
serving plate. Repeat process for remaining servings. From Paul Prudhomme's
Louisiana Kitchen


Preparation Time: 1:20

Grilled Pasta Salad
from Vegetarian Resource Center - Boston, USA

• 1 1/2 cups balsamic vinegar
• 1/2 cup olive oil
• 1/2 cup rice syrup
• 1/3 cup chopped fresh oregano
• 1/3 cup chopped fresh sage
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin

• 2 large red onions sliced thick
• 3 zucchini, trimmed, cut lengthwise into thirds
• 3 Japanese eggplants, trimmed, cut lengthwise into thirds
• 2 large red bell peppers, seeded, cut into 1 inch wide strips

Marinate all the vegetables for at least one hour in mixture.
Grill this indoors or outdoors.
Cook 1 pound of pasta or less.

Take some crushed garlic, mix in some Balsamic Vinegar, Salt, Pepper, Grainy mustard, small amountt of olive oil

Toss with pasta that has been cooked.

When all the vegetables are grilled, cool for awhile and then chop them slightly and add to the salad.
Perhaps add some sliced black olives.

Tomato-Basil Soup with Orzo

Here is another recipe from the October Vegetarian times which sounds delicious!

If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth.
If not use good quality canned Italian plum tomatoes.

• 1 tsp. olive oil
• 1/4 cup apple juice
• 1/2 medium onion
• 2 cloves garlic
• 1/2 cup diced red bell pepper
• 4 cups chopped fresh or canned tomatoes
• 1 cup vegetable stock
• 1/3 cup orzo pasta
• 1/4 cup chopped fresh basil
• *30 minutes or less*

In a soup pot, heat oil and apple juice over medium heat.
Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)

Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.
Makes 4 servings.

Per Serving:
106 calories; 4G prot; 2G Fat; 21G Carb; 0 Chol; 133MG Sod 3G Fiber

Classic Mexican Pizza With Tortilla and Beans


Mexican pizzas are corn tortillas, topped with beans, beef and all the delicious taco toppings you can imagine. They can be served as an appetizer or main dish.

Here is a great Mexican pizza recipe:

1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
11/2 teaspoon chili powder
2 tablespoons water
8 small flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild salsa
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Start with cooking the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, and let simmer over medium heat for about 10 minutes. Stir often to avoid burning.

Heat the oil or Crisco shortening in a frying pan over medium - high heat. If the oil begins to smoke, it is too hot. When the oil is hot, fry each tortilla for about 3045 seconds per side and set aside on paper towels.

TIP: You can also bake the tortillas in the oven at 375, for 12 minutes instead of deep frying.

When frying tortillas, be sure to pop any bubbles that form so that the tortillas lays flat in the oil, and become golden brown. Heat up the refried beans in a small pan over the stove or in the microwave.

Preheat the oven to 400F.

When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then add another tortilla.

Coat pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next, divide the cheese, onions and olives. Place pizzas in hot oven for 812 minutes or until cheese on the top is melted.

If you want more Taco Bell like Mexican Pizzas, you can spread the beans on the tortilla, top that with meat, then add another tortilla and cover with cheese and bake for 10 minutes. Then top with sour cream, salsa, and jalapeno peppers.

Pizza Margherita

Let's talk pizza! Here's one of my best free Italian recipes, that of pizza Margherita, which is the easiest of pizzas. Using this recipe as a base, you can add whatever you want on it!

What you need (1 serving):

125 g 00 flour
1 teaspoon brewer’s yeast
1 mozzarella
canned tomatoesor tomato sauce (NO ketchup!)
water
salt
sugar
extra virgin olive oil
basil

Let's do it!
Melt yeast in two fingers of warm water, then add just a bit of sugar and 2 teaspoons of flour. Mix it all and leave it for 15-20 minutes.
Pour the remaining flour in a bowl, adding half a teaspoon of salt, then 1 teaspoon of extravirgin olive oil, and in the end the previously prepared yeast. Work it all with a wooden spoon, then pour oil on your hands and use them to mix the dough. When your knuckles leave a dent and it rises again in no more than half a minute, than the dough is ok.
Let it rest for 3 hours, covered with a cotton or linen cloth.
Pre-heat your oven at 200°. Make a dish with your dough. It should be no higher than 2 or 3 mms. Pour tomato sauce on it, making sure you leave a white border. Ease yourself with a spoon. Cut mozzarella in small cubes or thin slices and add it on the tomato sauce. Add some extravirgin olive oil (be careful: it shouldn't be too much!) and cook it in your oven.
When your pizza is ready (it should take no more than 20 minutes if the oven was pre-heaten), add some basil leaves and eat!

While it cooks, you could wonder on where this Pizza found its name...
In about 1889, Queen Margherita took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. She summoned Chef Raffaele Esposito from his pizzeria to the royal palace and ordered him to bake a selection of pizzas for her pleasure. To honor the queen who was so beloved by her subjects, Raffaele decided to make a very special pizza just for her. He baked it topped with tomatoes, mozzarella cheese and fresh basil, to represent the colors of the Italian flag: red, white, and green. This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world.

Great Italian Sauce Recipe


Here's one that my 104 year old Sicilian great grandmother taught me. Sunday Gravy Never Tasted So Good.

Can be prepared in 45 minutes or less.

Ingredients

1 large onion, sliced and diced
4 cloves garlic, minced
1/4-cup olive oil
1 28-ounce can tomato puree
1 18-ounce can tomato paste
1-teaspoon dried basil
1-teaspoon oregano
1-teaspoon salt
1/4-teaspoon crushed anise (or 1/2-teaspoon whole)
2 tomato paste cans of water (see note)

Sauté onions and garlic in oil in a large pot. Cook until golden. Add rest of ingredients. After sauce starts to boil, lower heat to a simmer. At this time add a pinch of baking soda which will cause sauce to foam. Remove foam with spoon. Cover pot and let cook for 2 to 2.5 hours. Recipe can be doubled and then frozen for future use. One half-hour BEFORE sauce is finished cooking -add meats such as meatballs, pork or Italian sausage for flavor. If using ground beef, cook separately and drain off fat and then add to cooking sauce.

NOTE: More water may be needed if sauce becomes too thick.


Looking for a Great Italian Meatball Recipe?

Can be prepared in 45 minutes or less.

Ingredients

1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumbs
1 clove garlic - minced
1 tablespoon salt

Preparation

(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound.

IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.

Bake for 12 minutes on one side then 10 minutes for the other.

I freeze the meatballs in bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.

Buon Appetito!

Chocolate Balls or Palline di Cioccolato

Chocolate Balls or also called Palline di Cioccolato can be served for dessert.

Ingredients are 1 cup Hazel nuts (shelled), 3 ½ ounces unsweetened chocolate, ¾ cup powdered sugar, 1 tablespoon cold Espresso coffee, 1 tablespoon unsalted butter and 3 tablespoons unsweetened Cocoa.

Grate the chocolate in a bowl. Put the hazel nuts inside the food processor and blend thoroughly. Mix the nuts with the chocolate, coffee, sugar and butter. Prepare a plate and put the cocoa. Roll the mixture into balls that measures approximately 1 inch, using your hands. Place the balls on the cocoa. When all the balls are ready, gently roll them on the cocoa.

Put them on a serving dish. Keep them inside the fridge until you are ready to serve them. You can use instant coffee as an alternative to Espresso. Almonds can be used instead of hazel nuts.

Polpettone For a Romantic Italian Dinner

Your main dish could be Italian Meat Loaf called Polpettone. This can be made on the stove instead of using the oven.

Ingredients are 10 ounces ground pork, 10 ounces lean ground beef, ½ small white onion, 1 egg, 1/3 cup freshly grated Italian Parmesan cheese, 2 tablespoons butter, a pinch of fresh ground pepper, 2 tablespoons Extra Virgin Olive Oil, whole milk and 1 teaspoon salt.

Use a 9- to 10-inch frying pan, heat some oil and butter. Cut the onion into big pieces and cook in low heat, occasionally mixing it. In a large bowl, combine the Parmesan, meat, pepper, salt and egg. Remove the onions from the heat after 5 to 10 minutes of cooking time but leave the butter and oil in the pan.

Put the meat mixture into the pan. Press it down using a spoon. Cook the meat mixture in Medium heat until it becomes golden brown. Turn it and brown the other side as well. When the 2nd side turns brown, add some milk until the meat is covered completely.

Lower the heat to minimum, covering and allowing it to simmer for an hour. Then, take off the lid. If there is still too much liquid, allow simmering again for another 15 minutes or so but leave it uncovered. Serve with mashed potatoes.

Italian Wedding Cookies Recipe


I will be catering several weddings this spring, so I came up with my own version of Italian wedding cookies, after many trials, and a few errors to produce a delicate buttery cookie that is made with ground nuts. There are several different types of these cookies which include the Mexican Wedding cookies, often coated with a mixture of cinnamon and confectioners' sugar. The Russian Tea Cakes which can be made with ground hazelnuts, and Italian Wedding cookies which traditionally use ground almonds. All of them are delicious, and each recipe utilizes a different proportion of butter and flour. They are a very good suprise in you mouth, delicate little cookie. I would try all different types, or versions to figure out the one you like best.


These Italian Wedding cookies are buttery, delicate, and have a wonderful flavor. This is a very easy recipe to make, and they are worth the effort put forth for every cookie and crumble left.


Italian Wedding Cookies:


1½ cups unsalted butter

¾ cup confectioners' sugar

¾ teaspoon salt

1 ½ cups finely ground almonds

4 ½ teaspoons vanilla bean paste

3 cups of sifted all purpose flour

1/3 cup confectioners sugar for dipping


First, preheat your oven to 325 degrees if you have an electric oven and about 300 to 315 if you have a gas oven. Gas ovens cook much faster than an electric oven depending on the oven. If you have a convection oven I recommend turning the fan off if you can, it will burn the cookies before they are fully cooked.


First you will soften and mix the butter in a bowl, and you will sift and then add the ¾ cup confectioners sugar and salt to the butter. You will then mix the butter, and sugar with salt mixture until it is light and fluffy. You will now add the ground almonds and the vanilla bean paste. You will then add the sifted flour in until it just mixed, you do not want to over mix, or overwork the dough. The cookies will not be very light in texture if you do.


Take about one teaspoon of dough in your hand at a time, and roll it into a ball. You will then place the rolled cookie dough balls on the parchment paper or an ungreased cookie sheet if you do not have parchment paper. You will then bake the cookies for 15-20 minutes. You will want to watch the first batch fairly closely and turn halfway through baking to ensure even cooking. You want to make sure to get them cooked but not too brown. Once the cookies are done you will remove from the oven, and cool the cookies for about five minutes, and then roll in the left over confectioners sugar.


You will then hold these little delicate cookies until you are ready for service.

Pasta Recipe


Here in this article I am telling you that how to make a pasta recipe at home. If you wish to create an amazing recipe of pasta here are some essential tips.

You can purchase simple pasta from your nearby grocery but remember its taste will be multiplied if little effort is added. You can easily try this dish at home. It is not so time consuming but the result that will produce will be worthy. Always prefer home made recipes because these are better and delicious than market variety.

There are few ingredients that you will need to make a pasta dish. These generally include 2 cup of flour, 4 large beaten eggs, salt, olive and some more flour. This recipe will help you to make one pound pasta. You can mix all these ingredients with the help of an electric mixer. This will make your work easier. However, if you want to make your dough by hand, first put flour in the bowl and add some salt in it. Mix it well and then add 4 eggs in that bowl. You can use a wooden spoon but if you feel that the mixture is not mixed well, use your hand to mix all the ingredients effectively.

When you have prepared the dough, put some powdered floor on your hands so that the dough could not stick to your hands. Set aside the dough for few minutes so that it becomes smooth, firm and elastic. You can place it for 30 minutes. Always remember to cover the bowl properly while keeping aside for 30 minutes.

Next step is to use a machine that helps to make pasta. You can simply divide this dough in some equal and small portions. Now put these small portions in machine. Rest work will be done by your pasta machine. One side of it will roll the dough and the other side will work to cut it properly. Always remember to follow the directions of machine.

How to Make Italian Garlic Bread Fast and Easy

First things first... Italian garlic bread does not have to be on Italian bread. You can use french bread, sour dough bread or Italian bread. I like french bread and even baguettes sometimes. The goal here is to make it fast and simple and yet have it look like it took an authentic Italian chef to make it taste so good.

Ingredients you will need: 2 cloves minced garlic, 3- 4 Tablespoons olive oil, 2 Tablespoons butter and a loaf of suitable bread.

If you have those you are all set and in about 10 minutes it will be ready.

Instructions:


Preheat the oven to 450 degrees F. NOTE: As with most of my recipes, I always promote flexibility. If you are concerned 450 is too high choose a lower temperature such as 375 and simply bake longer.
Slice the loaf of bread lengthwise on its side so you have 2 long pieces of bread side by side.
Melt the butter and mix with the olive oil and the minced garlic.
Use a brush or spoon to spread the mixture over the bread as evenly as possible.
Place bread face up on baking pan and place in oven. Some people will wrap the bread in foil leaving the face of the bread exposed. This will take longer, but is a good tip for preventing the bread from becoming too crispy on the sides.
Bake about 5 minutes or until it is done to your desire. Keep a close eye on the baking so you do not end up with burnt toast!
When finished, remove from the oven and slice into desired thickness. 1 inch thickness is fairly standard.


TIP #1: If the bread is done before you are ready to serve, wrap it in foil to keep warm.

TIP #2: I recommend doing the bread when you do not have a zillion other things going on at once. Simply because it is easy to forget about it until the smoke alarm goes off. Use a timer to remember to check the bread!

Tip #3: If you are trying to reduce the caloric intake, simply use olive oil and leave out the butter.

Enjoy and Mangiamo!

2009 Copyright. Elizabeth Krause

Elizabeth Krause grew up in an Italian home, however it wasn't until later in her busy life when she began to appreciate the benefits of using simple ingredients to make simple Italian dishes. Take advantage of other simple [http://www.simpleitaliancooking.com/recipebox.htm]Italian pasta dishes on her website. Each week she posts a new Italian recipe along with helpful tips in the hopes others will benefit from her learning experiences. [http://www.simpleitaliancooking.com]Join her Newsletter to receive more Simple Italian Cooking recipes and tips directly to your inbox.

Easy Twenty-Minute Meals

With many families operating around a schedule, and not to mention a budget, it can often be difficult to arrange mealtimes. Because of such, more families are adopting the "fend for yourself" conduct for meals, but it doesn't have to be that way. We've got a few simple recipes here that are quick to make and don't require a lot of ingredients-which means they're also fairly cheap!

First up is an egg-based casserole dish kind of like a crust-less quiche. For this, you'll just need some eggs (2 eggs for each person you're serving), milk, salsa (to taste), chopped tomatoes (optional), jalapeno peppers (optional), chopped sandwich meat (ham and turkey work well, but you can also use cooked sausage meat), and grated cheddar cheese. In a bowl, whisk together the eggs, milk (about 1/4 cup for every 4 eggs), and salsa. The milk works to keep the eggs fluffy and prevents your casserole from drying out, but you don't want the mixture to be too runny or it won't set up. Pour the egg mixture into a greased casserole dish or a ramekin if you're just cooking for yourself. Top with chopped tomatoes, jalapenos, meat, and cheese. Bake at 400 degrees F until golden brown and toothpick or fork inserted comes out clean.

Crepes are so easy to make and they're extremely flexible as to what you can put on them. You'll need a cup of flour, 2 eggs, half a cup of water, half a cup of milk, and 1/4 teaspoon of salt. Start by whisking together the flour and eggs, then gradually mix in the milk and water. Add butter and salt and continue to mix until the batter is smooth. Oil up a skillet and set it to medium heat. Pour the batter in the center of the skillet until it coats the base of the skillet-keep in mind that these should be thinner than pancakes, but not so thin that you have difficulty flipping them. When the bottom of the crepe has turned light golden brown, flip it over. When the crepe is done, transfer it to a plate and top with whatever you like. Traditionally, they are sprinkled with sugar and lemon juice and folded into quarters, but you can use anything: peanut butter, chopped fruit, chocolate spread, honey, butter & syrup, etc. A popular choice is to spread a thin layer of preserves on the crepe, fold it into quarters, then top with whipped cream. Yummy!

If you're looking for something a bit creamier, we have a quick three-ingredient recipe for chicken and broccoli alfredo. You'll need to get in a package of chicken and cheese tortellini, a jar of alfredo sauce, and a head of fresh broccoli. Frozen broccoli can be used, but it tends to dampen the flavor a bit. First, boil the pasta as per the directions on the packet. Empty the alfredo sauce into a medium-sized saucepan and wait for the tortellini to cook. While you're waiting, go ahead and cook the broccoli. You can either boil it (which causes a huge loss in flavor), or you can steam it. Once the tortellini is done, drain and rinse with warm water and add it to the pot with the alfredo. Set it to a medium heat and gently stir in the broccoli. Stir occasionally as the sauce heats up. Once it becomes hot, add salt and pepper to taste-even a bit of garlic salt if you like-then serve. A nice slice of French bread goes well with this if you have some on hand-but if not, buttered toast will do.

Now that you're equipped with these time-saving recipes, preparing a meal that the whole family can sit down to is a lot closer than you think.

Tortellini Salad With Mozzarella, Tomatoes, and Fresh Basil - Good Eating Any Time!

Basil is one of the freshest smelling herbs. One sniff and you automatically think of Italian food. Though you have added the dried herb to recipes, you many not have tried the fresh. A few chopped leaves will turn an ordinary dish into an extraordinary one. What is its history?

According to the Basil Guide Website, the herb comes from the Greek language and means king. In Greek Orthodox Churches plants are kept near the alter for the "religious healing that the Greeks believe will take place," the article notes. Greek and British royalty added leaves to their bath water and the herb was also used for medicinal purposes. That may be why basil is known as the king of herbs.

Judith K. Mehl also gives a brief history of the herb in her article, "Basil: More than Your Basic Herb," published on the Learn 2 Grow Website. The herb has been cultivated for 5,000 years. There are 60 varieties, Mehl says, and "if it weren't for its distinctive smell," we would have to work hard to recognize them. The plants vary widely. Some are light green and others are a dark purplish green. When the plant blooms, it has small flowers of white, pink, lavender, or purple.

In her book, "A Matter of Taste," Sylvia Windle Humphrey describes basil as an herb that has trapped the clear warmth of the Mediterranean sunlight. Her cook book contains recipes for basil pesto (Pesto alla Genovese), lasagna made with this pesto, basil vinegar and soup. The soup is made with green beans, potatoes, carrots, zucchini, tomatoes, vermicelli, garlic and 15-20 leaves -- Mediterranean cuisine in a bowl.

You are in for a surprise if you have never tried this fresh herb. Start with Italian and Basil salad, which is so easy to make you do not need a recipe. Slice tomatoes and arrange them on a platter. Top them with slices of fresh Mozzarella. Scatter torn basil leaves over the top. Season with salt and pepper, drizzle a little olive oil over the salad, and you are done.

This recipe for Tortellini Salad with Mozzarella, Tomatoes and Fresh Basil builds on the Italian recipe. Pasta salad absorbs moisture and you may have to add more dressing to the salad if it has been refrigerated for hours or over night. Need to bring food to a pot luck supper or picnic? This dish is the one!

Ingredients

9-ounce package fresh, three-cheese tortellini

7-ounce jar roasted red peppers, drained and roughly chopped

2.25-ounce can sliced black olives, drained

1 medium cucumber, peeled, seeded and chopped

1/2 cup chopped celery (1 stalk)

1 cup frozen petite peas, defrosted under hot water

3 large scallions, white and green parts, chopped

3 Roma tomatoes, chopped

1 cup cubed, low moisture, part skim Mozzarella cheese

2 tablespoons fresh basil, chopped

1/2 cup (or more) Light Northern Italian salad dressing with Romano cheese and basil

Method

Cook tortellini in boiling water just until tender. Do not overcook. Drain tortellini, rinse with cold water, and pour into a large bowl. Add remaining ingredients. Refrigerate for at least two hours to blend flavors. Makes 6-8 servings.

Tortelloni with Creamy Broad Beans and Thyme Ingredients 175 g (6 oz) shelled fresh or thawed frozen broad beans
3 tbsp cooked long grain rice
1 large garlic clove, thinly sliced
Freshly grated nutmeg
350 g (12 oz) fresh tortelloni stuffed with cheese and ham
10 g ( 1/4 oz) butter 300 ml (10 fl oz) strong chicken stock 60 g (2 oz) freshly grated Parmesan, plus extra for serving 2 tbsp chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tbsp creme fraiche or double cream

Yield: 3 – 4 Servings

directions

Prep: 10 min Total: 18 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

• Blanch the broad beans in boiling water for 3 minutes. Drain and rinse with cold water, then slip the beans out of their skins.
  

  Put the stock, two-thirds of the broad beans, and the rice in a pan. Bring to a boil and boil for 5 minutes, stirring occasionally. Puree in a blender with the cheese, garlic, and thyme until smooth. Return to the pan. Season to taste with nutmeg, salt, and pepper.

• Cook the tortelloni according to packet directions. Drain.
• Add the cream, butter, and remaining beans to the pureed bean sauce and heat through. Add the tortelloni and toss gently to coat. Serve with extra grated Parmesan.

Red Wine Poached Pears

4 Almost Ripe Large Bartlet or Anjou Pears

4 Cups Full Bodied Red Wine

3/4 Cup Granulated Sugar

2 Whole Cinnamon Sticks

Slice Of Lemon Zest


Carefully peel the pears leaving the stem intact. In a saucepan large enough to hold all four pears standing, heat the red wine, sugar, cinnamon and lemon zest until it comes to a boil. Reduce the heat and add the pears with stem end up. Cover the pot and simmer, spooning some of the poaching liquid over the pears from time to time. Cook until the pears are tender when pierced with a knife. Remove the pears from the liquid and set them aside for now. Remove the cinnamon and lemon zest and bring the poaching liquid back to a boil. Continue to boil until it has thickened and is reduced by at least half. Cool. Serve the pears with a little of the thickened syrup on top, or in any of the options described above.

Pumpkin Spice Biscotti

1/2 Cup Pumpkin Puree (Canned Or Roasted Fresh As Described Above)

2 Medium Eggs

2 Tablespoons Softened Butter

1 Teaspoon Pure Vanilla

2 1/2 Cups All-purpose Flour

1 Cup Sugar

1 1/2 Teaspoons Baking Powder

1 1/2 Teaspoons Ground Cinnamon

Dash of Ground Nutmeg

Dash of Ground Cloves

1 Cup Toasted Coarsely Chopped Walnuts


Preheat oven to 350 Degrees F. Stir together the flour, sugar, baking powder, and spices in a bowl. In a separate bowl, whisk together the pumpkin puree, butter, vanilla and eggs. Pour the pumpkin mixture into the bowl with the flour and stir until combined. Fold in the walnuts. Lightly grease a baking sheet, or use a silicon tray liner. Flouring your hands as needed, form a log about 14 inches long and 6 inches wide. I flatten mine out a bit so it is almost square on top.

Bake for about 30 minutes or until the loaf is light brown and the top is just firm to the touch. Cool the biscotti for 15 minutes, and then using a serrated knife cut into 1/2 inch slices. Reduce the oven heat to 300 degrees F. Lie the slices flat onto the baking sheet and bake an additional 7 to 8 minutes until one side is light brown. Turn the slices and bake an additional 5 minutes. Cool. Store in an airtight container.

Lasagne Recipe: Best Lasagne Recipe in the World

Here is a great recipe for lasagne that may or may not be the best you’ve ever tasted. Either way, it’s sure to be a hit every time you serve it up.

1 package lasagna noodles

1 1/2 jars thick spaghetti sauce

1/2 cup chopped green pepper

1 large onion, chopped

1 large container ricotta or small curd cottage cheese

2 cups parmesan cheese, freshly grated

1/2 teaspoon cracked black pepper

2 eggs

1/4 cup fresh parsley, chopped

3 cups fancy parmesan or mild cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 pound Italian sausage, cooked and chopped

1 pound ground beef, cooked and chopped

2 cans mushroom slices

Directions

Preheat oven to 375 degrees.

In a bowl, mix the sausage and the beef together.

In a pan, sauté the peppers and onions in olive oil or butter until soft.

In another bowl, mix together the cottage cheese, eggs, parmesan cheese, pepper and parsley.

In a pot, cook the lasagna noodles according to package directions. Rinse noodles in cold water and drain.

In a large non-stick baking pan, pour in 2 cups of the spaghetti sauce. Add a layer of lasagna noodles on top. Add a thin layer of spaghetti sauce over the noodles.

Next, add a thin layer of the cottage cheese mixture, followed by layers of meat, onions and peppers, shredded cheese and mushrooms. (note: save enough shredded cheese for the very top).

Cover filling with the final layer of noodles. Spread a thin layer of spaghetti sauce on top of noodles, then sprinkle the remaining shredded cheese on top.
Place uncovered pan in the oven and bake until the top is a golden brown color and filling is bubbly.