ITALIAN RECIPES

 

Italian Recipes

Cheese Manicotti

SAUCE:

1 1/2 cups onion, finely chopped

1 clove garlic, minced

2 tablespoons parsley, chopped

1 teaspoon salt

1 tablespoon sugar

1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon pepper

1 1/2 cups water

1 can (2 lb. 3 oz) Italian tomatoes, undrained

1 6-ounce tomato paste

MANICOTTI:

9 large eggs

2 1/4 cups flour

1/3 teaspoon salt

2 1/4 cups water

 

FILLING:

2 pounds ricotta cheese

1/3 cup Parmesan cheese, grated

1 8-ounce mozzarella cheese, grated

2 large eggs

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon parsley, chopped

1/4 cup Parmesan cheese, grated

Sauce:  In hot oil in 5-quart Dutch oven sauté onion and garlic 5 min.  Mix in rest of sauce ingredients and water.  Mash or cut up tomatoes.  Bring to boiling; reduce heat and simmer, covered, stirring occasionally, 1 hours.

Manicotti:  Combine in electric mixing bowl and mix until smooth.  Let stand 1/2 hour or longer.  Slowly heat 8-inch skillet.  pour in 3 tablespoons of batter rotating skillet quickly to spread batter evenly over bottom.  Use low to med low heat.  Cook until top is dry but bottom is not brown.  Remove after about 2 min.  when edges start lifting up.  turn out on wire rack to cool.  As manicotti cool, stack them with waxed paper in between.  These can be done a day ahead.

Filling:  In large bowl, coming ricotta, mozzarella,  1/3 cup Parmesan, eggs, salt, pepper, and parsley.  spread about 1/4 cup filling down the center of each manicotti and roll up.  Spoon some of the sauce into each of two 12 x 8 x 2 baking dishes.  Place 8 rolled manicotti seam side down, in single layer.   Cover with about 2 cups sauce; sprinkle with parmesan.  Repeat in second dish.

Bake 1/2 hour covered with foil; remove foil and bake till hot and bubbly. 

To freeze: line a baking dish with foil; assemble as directed.  fold foil over to seal and freeze in dish.  When frozen, remove dish.  To serve: unwrap, place in dish; thaw 1 hour.  Bake, covered, 1 hour more in 350 ovens.

 

Lasagna   Better Homes

 

1-pound Italian sausage, browned and drained (I sometimes like to mix in some ground beef)

1 clove garlic, minced

1 tablespoon whole basil

1 1/2 teaspoons salt

1 (1-pound)  can tomatoes

2 6-ounce can tomato paste

10-ounces lasagna noodles

2 large eggs

3 cups Ricotta or  cottage cheese

1/2 cup Parmesan or Romano cheese, grated

1 pound mozzarella cheese, sliced very thin 

Brown meat slowly, drain off excess fat.  ( I always use ground beef)   Add next 5 ingredients.  Simmer uncovered 30 minutes stirring occasionally.  Cook noodles in large amount of boiling salted water until tender drain and rinse.  (I don't cook the noodles.  Use them like they are.  Sauce can be a little more runny because noodles will absorb extra liquid)

Beat eggs; add remaining ingredients together, except mozzarella.

Layer half the noodles in 9 x 13 pan.  Spread with half of the Ricotta filling and half the mozzarella cheese and half the meat sauce.  Repeat. 

Bake at 375 for 30 minutes.  Or assemble early and refrigerate and bake for 45 min.  Let stand 10 minutes before serving.

 

 

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Servings: 6 servings

Ingredients

·         2 Tbsp olive oil, divided

·         1 lb. lean ground beef

·         1 1/2 cups chopped yellow onion

·         1 cup diced carrots (about 2 medium)

·         1 cup diced celery (about 3 stalks)

·         3 cloves garlic, minced (1 Tbsp)

·         3 (8 oz) cans tomato sauce

·         2 14.5 oz cans low-sodium chicken broth

·         1/2 cup water, then more as desired

·         1 (15 oz) can diced tomatoes

·         2 tsp granulated sugar

·         1 1/2 tsp dried basil

·         1 tsp dried oregano

·         3/4 tsp dried thyme

·         1/2 tsp dried marjoram

·         Salt and freshly ground black pepper

·         1 cup dry ditalini pasta

·         1 (15 oz) can dark red kidney beans, drained and rinsed

·         1 (15 oz) can great northern beans, drained and rinsed

·         Finely shredded Romano or Parmesan cheese , for serving

·         3 Tbsp minced fresh parsley

Instructions

1.                   Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 

2.                   Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 

3.                   Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer. 

4.                   Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 

5.                   Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 

6.                   Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

7.                   Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

8.                   Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

*If you don't plan on eating all of the soup right away, I recommend adding the pasta to individual servings. Otherwise, pasta gets soggy and absorbs too much broth.

Spaghetti Sauce

2 pounds ground beef

1 medium green pepper, chopped

1 medium onion, chopped

30 ounces tomato sauce , 2 -15 oz. cans

24 ounces tomato paste, 2 -12 oz. cans

7 1/2 ounces olives, chopped

2 envelopes Italian style spaghetti sauce 1 1/2 oz.

3 cups water

1 tablespoon sugar

1 teaspoon oregano

2 cloves garlic, crushed

1 leaf bay leaf

Brown meat, onions, pepper until brown.  Stir in remaining ingredients.  Cover and simmer 1 1/2 hours. Serve over cooked spaghetti noodles.

 

 

Spaghetti Sauce                   Better Homes  (My Favorite)

1 cup onion, chopped

1 pound ground beef, browned and drained

2 cloves garlic, minced

2  1 pound 14 ounce can tomatoes

1 6-ounce can tomato paste

1/4 cup parsley, snipped

1 tablespoon brown sugar

1 teaspoon salt

1 1/2 teaspoons crushed oregano

1/4 teaspoon crushed thyme

1 bay leaf

In Dutch oven, combine onion, meat, and garlic, cook until brown.  Drain off grease.  Add remaining ingredients.   (Recipe calls for adding 2 cups water.  I always use home canned tomatoes and I don't add water)simmer uncovered 3 hours or till sauce is thick.  Remove bay leaf and serve over cooked spaghetti noodles.

 

 

Olive Garden Copycat Zuppa Toscana

1 lb. Italian sausage (I like mild sausage)

2 large russet baking potatoes, sliced in half, and then in 1/4-inch slices

1 large Onion, chopped

1⁄4 cup bacon bits (optional)

2 garlic cloves, minced

2 cups kale or 2 cups Swiss chard, chopped

2 (8 ounce) cans chicken broth

1 quart water

1 cup heavy whipping cream

DIRECTIONS

1.          Chop or slice uncooked sausage into small pieces.

2.          Brown sausage in your soup pot.

3.          Add chicken broth and water to pot and stir.

4.          Place onions, potatoes, and garlic in the pot.

5.          Cook on medium heat until potatoes are done.

6.          Add bacon.

7.          Salt and pepper to taste.

8.          Simmer for another 10 minutes.

9.          Turn to low heat.

10.       Add kale and cream.

11.       Heat through and serve.

Servings 4 to 6

 

 

 

 

 

 

 

 

 

 

 

BARBECUE RECIPES

 

Barbecue Recipes

 

Baked Beans

1 pound ground beef, browned and drained

1 medium onion, chopped

2 cans pork and beans

1 1/2 cups catsup

1/2 cup brown sugar

1 teaspoon cloves

2 tablespoons vinegar

2 leaves bay leaf

1 tablespoon Worcestershire

Mix all together.  You can use Worcestershire sauce of hot sauce to taste. Put in casserole dish.

Bake at 350 for 1/2 hour.

 

Baked Beans with Pineapple

1 cup onion, chopped

1 cup green pepper, chopped

1 cup ham cubes, cubed

1 cup pineapple chunks in syrup, drained

1 can pork and beans, large

1/2 cup catsup

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

Mix together and bake  325 for 1 hour.

 

Barbecued Spareribs Jan Clayton

5 lbs. spareribs

2 cups catsup

¼ cup Worcestershire sauce

1 tbs prepared mustard

½ cup brown sugar

¼ cup vinegar

Liquid smoke

Brown ribs salt and pepper.  Put in crock pot and  cook no less than 3 ½ hours.  Take off lid last hour so sauce thickens.  Skim off fat serve. 

 

Beef Briskets

Costco Brisket 6 to 8 pounds

Marinate over night

For every 4 pounds of meat use

2 Tbs. liquid smoke

1 Tbsp. onion salt

1 Tbsp. garlic salt

Rub half on each side.

Wrap in foil over night

Cook roasting pan 5 to 6 hours on 300 cool and slice

 

BBQ Sauce

1 ½ Tbsp. brown sugar

1 Cup catsup

3 Tbsp. butter

¼ C water

½ tsp. celery salt

1 tbsp. liquid smoke

2 tbsp. wore shire sauce

1 ½ tsp. mustard powered

Cook until boiling pour over sauce pan and bake 1 hour

 

Rudy’s Slow-Cooker Creamed Corn  (Serves 8)

32 ounces frozen corn

8 ounces cream cheese cut into 1-inch cubes

1/3 cup heavy cream

¼ cup butter

2 Tablespoons sugar

½ tsp. freshly ground black pepper

¼ tsp kosher salt (be careful not to over salt)

Combine all ingredients in the crock-pot and cook on low for 4 hours.  Stir to combine and make sure the cream cheese has completely melted into the sauce.  The finished corn will hold nicely on low or war for another hour or two without a  problem.  Enjoy!

 

*Dad’s BBQ Beans

¾ cup peppers (green)

1 jalapeno that has been seeded.

¾ cup onion Chopped

½ lb. bacon

Cook Bacon and sauté peppers and onions until clear.  

Add:  2  -  16-oz cans of Pork and Beans (Dad likes Wal Mart brand baked beans or pork and beans)

1 Tbs of liquid smoke

1 cup of brown sugar 

Add more or less sugar and liquid smoke according to the flavor.

Bring to boil for 5 minutes. Refrigerate overnight.

Bake 350 for 30 minutes. 

PORK

 

Pork Recipes

Crepes

1 whole eggs

1 cup milk

1 teaspoon butter, melted

1 cup flour

Beat until smooth.  Preheat pan on medium heat for 2 minutes. Pour in 2 Tablespoons of batter in middle of pan and tilt to cover bottom of pan.  Heat until brown on bottom. If you use this for a dessert crepe, put powdered sugar on dish and stuff with pie filling.  Top with whipping cream.

 

Ham Filling for the Crepes

1 can cream chicken soup

1 cup sour cream

1 1/2 cups ham, cubed

2 whole eggs, boiled

1 teaspoon green onion, chopped

1/4 cup milk

1/4 teaspoon dry mustard

Mix 1/2 can of soup, cream, ham, egg, onion, mustard together.  Make sauce out of milk the rest of the soup to pour over the crepes. Put 3 tablespoons ham stuffing into each crepe.  Cook for 20 minutes in oven on greased dish.

 

Ham Filling for the Crepes 2nd recipe

1 tablespoon margarine, melted

1/2 teaspoon salt

2 tablespoons flour

1 cup milk

1/2 cup mozzarella cheese, grated

1 cup ham, cubed

1/2 cup mushroom, sliced

Make medium white sauce by melting margarine, add flour and salt, slowly add in milk and heat to boiling and thick.  For every 2 cups of white sauce add 1/2 cup grated mozzarella cheese Divide sauce in half, reserving 1/2 for sauce to pour over crepes.

To the other 1/2  of the sauce add cubed ham and sliced fresh mushrooms.  Fill crepes, roll and spoon plain sauce over top.

Heat in oven for 15-20 minutes.

Crepes can also be stuffed with anything you could put in a pie shell and topped with whip cream.

 

Ham Brown Sugar and Cherry Glazed

1 ½ cups cherry preserves

¼ cup brown sugar

2 Tbs. balsamic vinegar

2 Tbs. mustard

2 tsp fresh thyme, chopped

1 (10 lb.) Spiral sliced ham

In a small saucepan, mix all ingredients except ham.  Bring to a boil over medium heat.  Reduce heat; simmer 3 to 5 minutes or until slightly thickened.  Heat ham according to package directions, basting with preserves mixture every 30 minutes.  Makes 15 serving.  Add 1 can Coke. Ham needs to be 140 degrees

 

Ham and Cheese Sliders

For the Melted Butter Topping:

2 to 3 Tbs. butter melted

½ tsp garlic powder

½ tsp Italian seasoning

1 12-count package Hawaiian or soft dinner rolls

12 slices baked honey home sliced thinly

9 slices cheddar cheese

9 slices  Swiss cheese

Preheat oven to 350

Make the melted butter topping: in a small bowl, mix together the butter with garlic powder and Italian seasoning and brush over tops of rolls

To Make the sliders:

Split your buns in half, place one half in the bottom of a 11x7 or 9x13 baking dish.

Brush a little bit of melted butter topping on the rolls.  Top with slice of cheddar cheese on the bottom layer, layer with ham slices then top with Swiss cheese.  Place the other half of the rolls on top and brush top of rolls with remaining butter mixture.  Cover with tinfoil and bake in preheated oven for about 12 to 15 minutes or until cheese is melted.

Slice into individual sliders and serve immediately with a sprinkle of grated Parmesan, if desired.  Sliders are best warm and fresh.

Ham and Potato Casserole

6 slices ham, cubed

6 whole potatoes, cubed

1 medium onion, chopped
add garlic 
1/3 green bell pepper

2 tablespoons margarine

1 can cream of chicken soup 

1/2 cup of sour cream 

3/4 cup cheddar cheese, grated

Barely cook potatoes peel and cube and chopped ham and cheese.  In a frying pan melt  butter and add dice onion, garlic  and green pepper and sauté until soft.  Add to potatoes.  Mix together soup and sour cream. Pour over all the ingredients and stir until mixed put in a backing dish,  Bake at 350 for about a half hour or until bubbly.  

 

Pulled Pork Sandwiches

5- pound pork shoulder roast, bone in

12 ounce can Coca-Cola

1 tsp garlic powder

½ tsp Cumin

¼ tsp red pepper flakes

½ tsp salt

¼ tsp pepper

½ dried orange peel, optional

Sandwiches

French bread rolls

Yellow mustard

Sliced dill pickles

Sliced Peperoncinis

Sliced Havarti or Swiss cheese

Place pork roast in large slow cooker.  Mix Coca-Cola, garlic powder, cumin, red pepper flakes, salt, pepper and orange peel.  Pour mixture over pork roast.  Cook on low for 8 hours.  Remove and discard bone and fat. Shred meat using two forks.  Discard remaining liquid in slow cooker.  Taste and season with additional salt/pepper to preference.

Pre-heat oven to 375.

Place each French bread roll onto foil large enough to wrap sandwich securely.  Open rolls and spread mustard on both sides. Layer sliced pickles, shredded pork, pepperoncini and 2 cheese slices. Close sandwiches and wrap tightly with foil. Transfer to baking sheet and bake for 15 minutes.

 

Pulled Pork Enchiladas Recipe

2 Tbs canola oil

½ cup minced onion

2 Tbs flour

1 (15-ounce) can tomato sauce

2 tsp chili powder

1 tsp cumin

½ tsp garlic salt

¼ tsp cayenne pepper (if desire)

Kosher salt and fresh cracked black pepper to taste

3 cups pork filling

10-12 corn tortillas

Canola oil for frying

½ cup shredded cheddar cheese

½ cup shredded Monterey jack cheese

Guacamole

Pork filling ingredients

1 tbs. canola oil

½ cup minced onion

1 (4-ounce) can diced green chilies

1 cup shredded Monterey jack cheese

3 cups slow cooker pulled pork

Pre-heat oven to 350. 

To prepare the enchilada sauce. Heat oil in a small sauce pan.  Cook onion until softened about 5 minutes.  Sprinkle flour over the top, cook 1 minute.  Stir in tomato sauce and remaining ingredients.  Bring to a boil.  Reduce heat and let simmer while you prepare the filling.  Season to taste with salt and pepper.

For the filling, heat oil in a skillet over medium heat.  Cook onion until softened, about 5 minutes.  Stir in pulled pork and diced green chilies.  Cook until warm through. Turn heat to low while you prepare the tortillas. 

Use enough canola oil to lightly coat the bottom of a small pan, about 2 tbs.  Heat over medium-high heat.  Cook tortillas one at a time until soft, about 30 seconds on each side.  As you cook each tortilla, place them on paper towels to absorb any o the oil left over.

Lay each tortilla on a flat surface.  Spoon about ¼ cup filling into center, sprinkle with shredded Monterey jack cheese.  Roll closed.  Reat with remaining filling and tortillas.

Spread a thin layer of enchilada sauce on the bottom of a baking dish.  Place rolled tortillas in the baking dish.  Spoon remaining enchilada sauce over the top.  Sprinkle with shredded Monterey jack and cheddar cheese.  Bake 15 to 20 minutes or util cheese melts.  Turn on broiler, broil for 3 to 5 minutes or until cheese browns.  Remove from oven.  Let cool slightly and serve with guacamole and sour cream.

 

Red Beans and Rice

1 pound kidney beans

6 cups hot water

1-pound meaty ham bone

1 large onion, chopped

3 cloves garlic, minced

2 bay leaves

1/2 teaspoon red pepper

rice, cooked

Rinse beans and let them set overnight in water or you can bring beans to a boil and simmer 2 minutes.  Remove from heat and cover and let stand for 1 hour.  (Instead I always use canned kidney beams that just need to be drain and rinse. Put water, ham bone,  beans, onion, garlic, bay leaves,  and pepper in a pan and simmer 2 1/2 hours or till beans are tender.  Add more water if necessary. Stir occasionally.  Remove ham bone and cut meat into pieces.  I always add a quart of salsa and reheat.  Serve over rice.  If you want it spiced hotter add more red pepper.

 

Rice with Beans (Puerto Rico) Lisa Prestwich

3 cups rice

2 can kidney beans

8 ounce can tomato sauce

1 package sazon

2 large tbs. Sofrito seasoning

1 tbs. oil

1 can cooked ham

½ tsp garlic powder

¼ tsp dried oregano

1 teaspoon Adobo (could use Goya)

Salt to taste

Ground black pepper to taste

½ lb. potatoes, peeled and diced into large chunks

1 1/2 cups water

1 tbs. oil

2 tbs. manzanilla or Spanish pimento-stuffed olives

 

INSTRUCTIONS

1.                   IN A MEDIUM CALDERO, SAUTÉ SOFRITO IN OIL 2-3 MINUTES OVER MEDIUM HEAT.

2.                   ADD TOMATO SAUCE, BEANS, WATER, SAZÓN AND HAM PACKET. SEASON WITH PEPPER, ADOBO, GARLIC POWDER, OREGANO AND STIR. TASTE AND ADJUST SPICES ACCORDING TO YOUR LIKING. BROTH SHOULD BE SLIGHTLY SALTY SINCE THE POTATOES WILL ABSORB MUCH OF THE FLAVOR.

3.                   ADD POTATOES AND OLIVES AND BRING TO A BOIL. REDUCE HEAT TO LOW AND SIMMER UNTIL POTATOES ARE COOKED THROUGH, ABOUT 30 MINUTES OR SO, DEPENDING ON THEIR SIZE. SERVE OVER HOT RICE.

NOTES

IF SOFRITO IS NOT SOMETHING YOU ARE FAMILIAR WITH, THERE ARE A FEW OPTIONS. SOFRITO IS THE BASE FOR MANY PUERTO RICAN DISHES.

1.                   SEE IF A LOCAL HISPANIC STORE SELLS IT.

2.                   GOYA BRAND MAKES A PREPARED VERSION THAT YOUR REGULAR GROCERY STORE MAY CARRY, BUT CHOOSE THE GREEN JAR THAT SAYS "RECAITO" INSTEAD OF “SOFRITO.” IF THEY ONLY HAVE THE “SOFRITO,” DECREASE THE AMOUNT OF TOMATO SAUCE IN THE RECIPE BY ABOUT HALF.

3.                   MAKE YOUR OWN. IF YOU CANNOT FIND ALL OF THE INGREDIENTS, USE WHAT YOU CAN AND IT WILL STILL TURN OUT TASTY!

 

Sofrito Seasoning:

Ingredients

·         3 large green bell peppers

·         3 large Spanish onions

·         2 bags of aji dulce (about 10 peppers)) OR 1 red bell pepper

·         1 head of garlic, peeled

·         1 large bunch of cilantro

·         1/2 bunch of recao (about 15 leaves)

·         Instructions

1.       Remove stems and seeds from bell peppers. Cut into quarters.

2.       Peel the onion and cut into quarters.

3.       Remove stems and seeds from aji dulce.

4.       Blend all the ingredients in a food processor or blender until finely minced.

5.       Store in airtight container in refrigerator if using within a few weeks.

6.       Or, freeze in small portions (about 1-2 heaping tablespoons) for later use. Ice cube trays work well for this. After frozen, store sofrito cubes in an airtight freezer bag and use as needed. No need to thaw before cooking.

 

 

Sausage Egg Cheese Dish

1 pound sausage

8 slices white bread, cubed

2 cups cheese, grated

8 large eggs, beaten

3/4 cup milk, 1% low-fat

1/8 teaspoon dry mustard

1 can cream of mushroom soup

1/2 cup milk, 1% low-fat

Brown sausage.  Drain off excess grease.  Grease the bottom of a 9 x 13 pan.  Cover the bottom of the pan with the cubes bread.  Cover bread with sausage and grated cheese. 

Beat 8 eggs, 3/4 C milk and 1/8 tsp. dry mustard.  Pour in pan and refrigerate overnight.

Mix 1 can of cream of mushroom soup with 1/2 Cup milk and pour over top.

Bake 2 1/2 hour at 325.

 

Smoked Sausage Skillet, Easy

Servings Size 4-6

Total time 20 min.

Ingredients:

1 pkg. Hillshire Farm smoked sausages sliced thin diagonally

2 Cloves garlic crushed

¼ Cup olive oil

1 large red bell pepper, sliced thin

1 small yellow onion sliced thin

1 pkg. frozen broccoli thawed

½ cup chicken broth (or water)

½ cup tomato sauce

2 cups instant rice

½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet.  Stir in sausage sliced and cook until brown.  Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed.  In the meantime, prepare rice according to package instruction.  Stir rice into the skillet with cheese.  

 

Sweet and Sour Pork Chops

1 tbs. corn oil

4 pork chops, ½ inch thick

1 8 oz. can crushed pineapple, undrained

½ cup white vinegar

½ cup sugar 2 tsp. soy sauce

2 tbs corn starch

2 tbs water

½ cup Chinese plum sauce

Heat oil in large skillet.  Add pork chops and cook, about 5 minutes on each side, until done.  Meanwhile, combine pineapple, vinegar, sugar, and soy sauce in saucepan.  Heat to boiling.  Combine corn starch and water in small bowl and whisk until smooth.  Stir into hot sauce mixture.  Return to boiling and simmer 1 minute, stirring constantly.  Add plum sauce and remove from heat.  Serve warm over cooked pork chops. Also delicious with ham or chicken.  Makes 4 servings about 2 cups sauce.