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Shadows 
Posted: 18-Dec-2003, 05:34 PM
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Anyone have they want to share?


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Shadows 
Posted: 19-Dec-2003, 03:41 PM
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Recipe Name: ITALIAN GREEN BEANS
Category: VEGETABLES
Serves: 6

2 Pint fresh green beans
1 Large tomato or 1/2 can tomatoes
2 Clove garlic
2 Tblsp extra virgin olive oil
1 Tsp. salt

1. Clean and prepare beans.
2. Warm oil in a pan then add the beans and cook on high heat for a few minutes.
3. Reduce heat and add the chopped garlic, tomato and salt.
4. Continue cooking at a low heat until the beans are done, approximately 90 minutes.

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Aon_Daonna 
Posted: 19-Dec-2003, 10:59 PM
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I learned to make Bolognese like this (and I usually cook after general gusto, I don't have fixed recipe's in my head):

Mince (alike which, I prefer a mixture of both, pork and beef)
Carrots (2-3)
Onion
Garlic
Olive Oil
Salt
Pepper
Laurel leaf
all sorts of herbs (I usually use fresh ones, so they are added at the end)
tomatoes or passata di pomodori (passata is.. eh, tomatoes squashed through a sieve?)

first cut onions (I like them chunky) and garlic, fry them in a bit of oil until they are almost see-thru (Glasieren in German, no idea what it is in English)
Add the mince and the carrots (carrots cut into pieces or cubes) and fry nicely, season with salt and pepper
Then add the tomatoes (best peeled and without the seeds or use passata) and half a glass of water. Add the laurel leaf and if you use dried herbs, the herbs.

Simmer for as long as you want. I usually start a bolognese in the morning to have it ready for lunch or an early dinner.

When it's ready to be eaten, season until you like it, take the laurel leaf out and serve over spaghetti


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DesertRose 
Posted: 20-Dec-2003, 01:10 AM
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Hi! since I am half Italian I think maybe I should participate in this thread! smile.gif I will start out with this one recipe. My family were from Sicily and they made their own special sauce. However it has been modernized a bit. The recipe is as such and very simple to make.

1/2 onion
1/2 cup of parsley
2 small cans of Contadina (no other brand) tomato paste mixed with 2 cans of water each.
1 large can of Contadina crushed tomatoes
1 tablespoon of Italian seasoning
1 tablespoon of garlic powder
1 tablespoon of salt
1/8 tsp of black pepper
3 tablespoons of parmesean cheese
1 bay leaf

cook on low for 2 hours. smile.gif


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Angel Whitefang (Rider) 
Posted: 20-Dec-2003, 03:46 AM
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Well CelticRose , I have to agree with you, Being also half Italian I should be in on this one too. *giggles*
I usually make this when we have a large gathering of people coming over. I make everything from scratch but have put in substitutions for those who don't.

Chicken Alfredo With Spinach

8-10 Chicken Breasts bone and skin them or you can purchase the frozen boned and skinned ones Cube chicken in to bite sized pieces. place in pan and drizzle 3 tablespoons olive oil over the chicken. Season with fresh ground Pepper and fresh garlic, Fresh chopped cilantro and your other favorite herbs. Cook slowly on Medium - Medium High tossing easily as it cooks.

1-2 Pounds of Fresh Spinach Leaves ( or a bag)
Rinse leaves so all dirt is removed. Stack and roll the leaves (no more then 6 leaves at a time) Slice the leaves in to thin strips. Place them in a bowl and set aside (this will be the last ingredient you will add)

2 pounds of (Each Cheese) mozzarella, provolone, romano & Parmesian cheese great fine and mix together in a bowl.

2-6 cups of whole milk, in a large pot on Medimum Low heat warm milk and Slowly add cheese, stirring constantly. (The amount of Milk depends on how thick or thin you like your sauce) After initial melting has begun add the cooked chick , including the broth. Mix well. Turn down to Warm or medimum low.
* Use 6-8 Jars Classico Alfredo Sauce, Warm through, Use a couple tablespoons of milk in the jar, cap and shake vigorously, empty the cheese-milk mix in to the next jar and repeat process until you have done this with each empty jar.*

Cook your Linguini Noodles, you can use Boxed noodles.

Cook the amount you think you will need.
Follow the directions for cooking of the noodles.
( I usually make Egg Noodles and use my Noodle Press if you would like my recipe for them let me know)
Drain the noodles and place in a large pot. Add the Chicken cheese mixture. Mix well, Now add the spinach and gently toss. Serve immediately with Hot Italian Bread.

ENJOY!
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DesertRose 
Posted: 20-Dec-2003, 04:18 AM
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Ooh! that sounds good Angel! We Italians have to stick together, eh?

I bet you all will like this one.....Cannoli's!

Cannoli shells

6 cups of flour
2 egg yolks
2/3 cup shortening
1-1/2 tbs honey
2-1/4 cups of sugar
1 cup white wine or beer! beer_mug.gif
pinch of salt

Cannoli filling

Combine 12 oz (1-1/2 cups) ricotta cheese with 4 oz (1-1/2 cup) sifted confectioners sugar. Hand mix well then add 1/4 teaspoon of vanilla, 2 oz Bitter-Sweet chocolate chips, 1 tablespoon diced candied fruits, a dash of cinnamon. Mix thoroughly and refrigerate. Fill 6 shells and serve. Yum! eat.gif
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Angel Whitefang (Rider) 
Posted: 20-Dec-2003, 04:35 AM
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Darn Right CR.

Here's an old favorite for the buffet, complete with a "splash" of something new:
Brandied Meatballs: Makes 6 dozen

2 pounds Ground Beef
3/4 cup Milk
1/2 cup soft Breadcrumbs
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon ground Nutmeg (divided)
1/4 teaspoon Ginger, ground
1/8 teaspoon Pepper
Dash Hot Sauce (optional)
2 tablespoons Olive Oil
1 (18-ounce) jar Peach Preserves
1/4 cup Brown Sugar, firmly packed
1/2 cup Brandy
1/2 cup Peach-flavored Brandy
1 tablespoon Cornstarch
1 tablespoon Cold Water

Combine ground beef, milk, breadcrumbs, Worcestershire sauce, salt, garlic powder, half the nutmeg, ginger, pepper, and hot sauce.

Mix well; shape into 1-inch meatballs.

Heat oil in a large skillet; cook meatballs in hot oil over medium heat for 10 to 15 minutes or until browned. Drain meatballs on paper towels; pour off pan drippings.

In the same skillet, combine peach preserves, brown sugar, brandies, and the remaining 1/4- teaspoon nutmeg, mixing well; simmer 10 minutes.

Add meatballs; cover and simmer 1 hour, stirring occasionally.

Combine cornstarch and water, mixing well, then stir into sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve in a warmed chafing dish or crock-pot
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RavenWing 
Posted: 22-Dec-2003, 12:00 PM
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Ok, i will divulge my meatball recipe. Be warned, this is usually not made with a recipe, so I am "winging it"


1 block of sharp cheddar cheese
2 lbs ground beef, as lean as you can find
parsley
garlic powder
onion powder
greek seasoning (wonderful stuff. I think it is Cavender's)
salt
pepper
parmesan cheese
italian blend of herbs
dried red pepper flakes
(all of these are to taste)
2 eggs
3 handfulls of oatmeal

cut cheese into small chunks

Beat the eggs and add it to the ground beef, I then add enough oatmeal to make the beef firm enough to form into balls, but still a little soft.

Then add your seasonings. I never measure, and I can't tell distances or amounts, but play around with it until you find a combination you like.
form into a ball and place a piece of cheddar in the middle.

fry them up and serve them how you would like.





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maggiemahone1 
Posted: 27-Dec-2003, 04:00 PM
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Anyone have a really mouth watering recipe for Minestrone Soup? I ate the best Minestrone soup yesterday at a little Italian restaurant. With all the great recipes that have been posted, I just know one of these Italian cooks has an old family recipe that he/she would like to share. biggrin.gif Thank you!

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DesertRose 
Posted: 27-Dec-2003, 04:23 PM
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Maggie here is a minestrone soup recipe I have. Hope this helps! smile.gif

MINESTRONE SOUP

2 tablespoons of olive oil
2 tablespoons of butter
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves of garlic, minced
1/4 minced parsley
2 cups peeled and diced potatoes
1 cup sliced zucchini
1 small bunch Swiss chard, chopped
3/4 cup dry white beans, soaked and ready to cook
2 cups chopped Italian style plum tomatoes, fresh or canned
6 cups of homemade beefstock or regular strength canned broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper to taste
1/2 cup cup any small dried pasta
1/2 head cabbage, shredded
2 tablespoons Pesto sauce
1 cup canned garbanzo beans

1. In a large stockpot combine olive oil and butter. Add onions, carrots, celery, garlic and parsley. Saute until onion is transparent. Add potatoes, zucchini, Swiss chard, beans and tomatoes. Saute 5 minutes more

2. Stir in broth, basil, thyme and bay leaf. Season with salt and pepper to taste. Bring to a boil, cover and reduce heat. Simmer for 2 hours. Should soup become too thick add more stock or water.

3. Turn heat up to medium-high and add pasta and cabbage. Cook for another 30 minutes, stirring frequently to prevent sticking. Ten minutes before serving, add Pesto Sauce, if desired, and garbanzo beans. Correct seasoning. Searve with grated Parmeson cheese.

Makes 8 servings.

Note: Flavor improves the second day. May be refrigerated for several days.

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maggiemahone1 
Posted: 27-Dec-2003, 04:44 PM
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Sounds delicious, CelticRose. I'll have to make a visit to the grocery store.

Thank you kindly,
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barddas 
Posted: 30-Dec-2003, 11:50 AM
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MMMMmm Itallian....
My former wife's great grandmother was off the boat Itallian. She shared many of her recipes with me, before she passed away.
One that sticks in my mind is what she called "Paradise soup" also known as Itallian wedding soup. I will post this over the New year holiday....sincce i am currently at work and don't have the recipe locked into my head... wink.gif


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Shadows 
Posted: 04-Jan-2004, 02:36 PM
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Recipe Name: OLIVE GARDEN LASAGNA
Category: PASTA
Serves: 8


Alfredo sauce
1/2 Pound Sweet or salted butter
12 Ounces Heavy cream
Fresh ground white pepper
1 1/2 Cup Fresh parmesan -- grate
18 sl Mozzarella cheese -- 1/2oz ea
Ricotta cheese mix
1 Pint Ricotta cheese
2 Ounces Romano -- grate
3 Ounces Mozzarella -- shred
2 tb Green onions -- slice
2 ts Fresh parsley -- chop
1/2 ts Salt
1/8 ts Black pepper
1/4 ts Dried basil
1/4 ts Dried oregano
1 1/4 Cup Alfredo sauce -- cooled
Vegetable mix
4 Cup Broccoli florets
2 Cup Carrots -- sliced 1/4"; then
Chopped
4 Cup Mushrooms -- slice 1/4"
2 Cup Red bell peppers -- dice
1 Cup Green bell pepper -- dice
1 Cup Yellow onion -- dice
2 Cup Zucchini -- slice
Lasagna strips


Lay out enough dry lasagna strips in a 9x13 pan to ensure you have
enough to make 3 full layers, with very little overlap on each layer.
Remove the dry strips and cook according to package instructions
until barely "al dente" and drain.

ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler.
Add butter, cream and pepper to the top pot and heat until butter is
completely melted, then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the sauce into 2 equal
portions. Refrigerate 1 portion for use later.

RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend
thoroughly with a rubber spatula. Set asside at room temp.

VEGETABLES-Combine all veggies and mix well.

ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with
vegetable spray. Lay out cooked lasagna strips (about 4) to cover
entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9
of the mozzarella slices to cover the veggie layer.

Repeat this layering. Top the second layer of mozzarella slices with
lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix
to finish.

COOKING-Spray a sheet of foil with vegetable spray and cover the
baking dish tightly with the foil, sprayed side down. Bake in a
preheated 375~ oven for about an hour or until the internal temp is
165~. Remove from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior to serving,
heat the reserved portion of Alfredo Sauce and ladle the hot sauce
over each slice of lasagna as it is served.

Source: The Olive Garden.



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Shadows 
Posted: 04-Jan-2004, 02:39 PM
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Recipe Name: MINESTRONE
Category: SOUPS
Serves: 6

1 Pound Dried white kidney beans
1 Pound Salt pork and spare ribs
3 Each Cloves garlic
2 Each Onions
4 Each Carrots
3 Each Stalks celery or fennel
1 Cup Green beans
6 Ounces Short-cut macaroni
1 Each Sprig fresh parsley
3 Quart Salted water
2 tb Olive oil
4 lg Potatoes
Each Sweet basil
1/2 Each Head savoy cabbage
5 Each Fresh tomatoes
1/2 Cup Green peas
Each Salt and pepper

Soak the beans overnight. Drain and add 2 quarts salted water. Simmer for
1 hour. Dice meat and saute the onions and garlic in olive oil. Prepare
the vegetables, cutting into bite-sized pieces. Add vegetables, meat, and
onions, and garlic to the soup pot. Cook at a low heat for 1 1/2 hours.

20 to 30 minutes before serving, add macaroni. Add peas and any other
cooked vegetables just before serving. Serve with Parmesan cheese and
garlic bread.

LITTLE PEPINA'S - Denver CO.


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Shadows 
Posted: 04-Jan-2004, 02:43 PM
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Recipe Name: OLIVE GARDEN SPAGHETTI SAUCE
Category: COPYCAT
Serves: 1


2 Pound Ground round
2 tb Oil
14 Ounces Can stewed tomatoes
6 Ounces V-8 juice
1 Pound Jar prego spaghetti sauce
1 Each Env onion soup mix
1/2 Cup Grape jelly


Brown meat in oil until pink color disappears. Crumble with fork.
Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook,
stirring often, 15 to 20 minutes or until jelly melts and sauce is
piping hot.





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