Italian Cuisine

[b-man]

Italian Cream Puffs


Makes about 18 puffs
Prep time: 20 minutes
Bake time: 30-35 minutes


Filling:

1 cup heavy cream
1/2 cup confectioners' sugar, or more to taste
1/2 pound ricotta cheese, drained
1 teaspoon orange extract
1 teaspoon vanilla
1/4 cup candied fruit, finely chopped (optional)

Puffs:

1 cup water
1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup sifted all-purpose flour
4 large eggs, beaten
1 teaspoon fresh grated lemon peel
1 teaspoon fresh grated orange peel
Confectioners' sugar or melted chocolate for garnish (optional)

For filling, in the bowl of an electric mixer, combine cream and confectionerssugar; whip until stiff soft peaks form. In a medium mixing bowl, combine ricotta cheese, vanilla, orange extract and optional candied fruit; stir until well combined. Gently fold cream into cheese mixture. Refrigerate until ready to use.

For puffs, heat oven to 450ºF. Combine water, shortening, granulated sugar and salt in medium saucepan. Bring to boil over medium-high heat; stir well. Add flour, stirring vigorously, until mixture leaves sides of pan. Remove from heat; let cool. Slowly add eggs, one at a time, beating vigorously after each addition, to cooled flour mixture. Stir until mixture is smooth and leaves the side of the pan. Add lemon and orange peel; mix well. Spray baking sheets with Crisco No-Stick Cooking Spray. Drop tablespoonfuls of batter 2 inches apart onto baking sheets.

Bake at 450ºF for 15 minutes. Reduce heat to 350ºF. Bake an additional 15 to 20 minutes or until golden. Cool completely on cooling rack.

To assemble, cut puffs in half horizontally. Spoon ricotta filling on bottom half. Cover with top half. Drizzle with melted chocolate or dust with confectioners sugar, if desired.

[b-man]

Lightning FAST Spaghetti and Meatballs

Bucatini for 8 (check the box for portions) or use regular spaghetti, penne or mostaccioli

Serves 8

Ingredients:

1 Tbls. olive oil
1 large red pepper, chopped
1 large green pepper, chopped
1 large white or yellow onion, chopped
1 Tbl minced garlic
3 large jars (about 25 or 26 oz. each) of jar spaghetti sauce. Mix these. Use all red sauces but mix the flavors. You might get one that's mushroom and peppers, one that's four cheese, one that's spicy. You get the idea. When you mix them, your sauce automatically has more ingredients in it.
1 Tbls. Italian herbs

1 bag (38-oz.) Rosina Frozen Italian Style Meatballs (76 meatballs per bag). Make SURE you get Italian Style meatballs and not cocktail meatballs. Rosina is not the only brand you can buy. It's just my current favorite.

1 cup freshly grated parmesan cheese (parmesan/asiago/romano mix--all work), plus more on the side

First thing, put on your large pot of water to boil for the spaghetti. That takes the longest.

Heat your olive oil in the bottom of a large soup pot. Add your peppers and onions. Saute until they are all softened (3 to 5 minutes). Add the garlic. Stir the garlic around and then open the jars of sauce. Pour them in. Then right from the bag (frozen), toss in your meatballs. (I know this seems weird. I used to brown them first. Believe me, you don't need to.) Add your Italian herbs. Turn the heat on high until you get the whole thing just boiling. Stir periodically so it doesn't start to stick to the bottom. You have to keep it loose so the cold stuff on the top gets moved to the bottom. Once it's all hot, turn it down to medium and just let it "meld" for about 30 minutes. In that time, the meatballs thaw out, everything gets hot and the sauce is ready to go. You can keep it warm longer or turn it off and reheat it after your guests arrive.

When the water is boiling, put a teaspoon of salt (optional) in the water for your spaghetti. Cook your noodles according to the instructions on the box. When they are al dente (just done and slightly chewy), drain them and turn them out onto one side of your platter. Put your sauce with the meatballs on the other side of the platter. (I use the big Thanksgiving platter. You can use two big heat-proof bowls too.) Sprinkle all with parmesan and serve steaming hot. Have your extra parmesan ready to serve. You can have your Caesar salad and garlic bread ready to serve too if you are serving those.


B-man

[b-man]

Whole Wheat Pasta Marinara

This is a fat-free, sugar-free variation on a recipe I use a lot. If you're not hell-bent on making it totally fat-free, I recommend cooking the onions and mushrooms and garlic in olive oil. Serve with fat-free Parmesan cheese and, if desired, hot sauce.

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

1 pound whole-wheat spaghetti
1 (14.5 ounce) can peeled and diced tomatoes
1 small onion, chopped
2 cloves garlic, pressed
0.5 pound sliced mushrooms
1 (15 ounce) can tomato sauce
3 tablespoons Italian seasoning


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear.

3. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta.

B-man

[b-man]

Creamy Polenta

Polenta, a mush made from cornmeal, is an Italian favorite. It's delicious served plain as a side dish or topped with a favorite tomato sauce. You can also use it as a base ingredient in casseroles instead of noodles.

Servings: 4

Ingredients:

low-fat, low-sodium chicken broth 2 cups
cornmeal 1/2 cup
salt 1/2 tsp
grated Parmesan cheese 1/4 cup


1. Combine the broth and cornmeal in a medium saucepan. Bring to a boil, stirring frequently. Reduce the heat and simmer over low heat until thickened but creamy, about 12 to 15 minutes. Stir often to prevent sticking. Taste and add salt, if desired.

2. Remove from the heat. Sprinkle with cheese.

B-man

[b-man]

Italian Pork Chops


These Italian-flavored chops are ready in minutes!

Ingredients:

1/2 cup Original Bisquick® mix
1/3 cup Italian dressing
1/2 cup Progresso® garlic-herb dry bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil


1. Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.

2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.

Note:
Use regular Italian dressing rather than fat-free for more flavor and a better coating.

B-man

[b-man]

Slow Cooker Lasagna


Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!


Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into desired sized pieces.

note:
Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

B-man

[b-man]

Italian-Style Lamb Shanks

Tender lamb shanks in red wine with onion, garlic and tomatoes.

Suggestions: Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.

Serves: 4 person(s)
Preparation Time: 20 mins
Cooking Time: 2hrs 10 mins

Ingredients:

8 baby pickling onions, skins removed
8 garlic cloves, peeled
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste, reduced salt
14 oz can tomatoes in juice, chopped
2 Tbsp extra water
1 tsp beef stock powder
1 tsp garlic stock powder
1 Tbsp cornstarch
4 lamb shanks, trimmed (10 oz each)
1 pkt french onion soup mix
1 roasted red pepper, skinned and cut into quarters
1 roasted yellow pepper, skinned and cut into quarters


Preheat oven to 325?F.

Place lamb shanks, onions and garlic cloves in a large casserole dish.

Combine the soup mix, wine, water, thyme, tomato paste and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about 1 hour.

Add the peppers; cover and cook for a further 30 minutes.

Skim any excess fat from the top of the sauce. Combine the cornstarch and water, and stir into the casserole.

Return to the oven for a further 5-10 minutes or until the sauce has thickened. Serve with couscous or mashed potatoes.

B-man

[b-man]

Porcini Risotto


This classic Italian dish is rich with the flavor of dried porcini mushrooms. Adding truffle-flavored olive oil at the end of cooking adds a depth that is unbelievable. Always remember when making risotto to cook the rice until it is creamy but still has a bit of a bite. With a large green salad, this dish is elegant enough for guests.

Makes 4 servings

Ingredients:


1/4 cup dried porcini mushrooms
3-4 cups warm vegetable stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup Arborio rice
Salt and pepper to taste
2 teaspoons truffle-flavored olive oil (optional) or extra-virgin olive oil
1/4 cup grated fresh Parmesan cheese (optional)

1. Rinse the dried mushrooms in cold water, drain, and add to warm vegetable stock to soften.

2. In a large skillet, heat the olive oil over medium heat and sauté the onion until soft. Add the rice and stir to combine. Add the mushrooms, cut into smaller pieces if necessary. Reduce heat to medium-low.

3. Add the stock, one ladleful at a time, as you stir the rice. As the rice absorbs the liquid, add more. After 15 minutes, test the rice for doneness.

4. When the rice is tender but not mushy, remove from heat, season to taste with salt and pepper, and add truffle-flavored olive oil and grated Parmesan cheese, if desired.


B-man

[b-man]

Italian Sausage and Cremini Mushroom Pasta



Ingredients:

1 leek, cleaned and sliced into quarter-inch "circles" (white and light green parts only)
1 Tbl olive oil
8 oz Cremini mushrooms, cleaned and quartered. (These are the same as baby Portobello mushrooms.)
1 Italian sausage per person (Hot, mild or medium--you choose), cut into one-inch chunks
Pasta for 2 (You choose linguini, penne or spaghetti. Follow the package for amount to cook.)
1 25-oz jar of pasta sauce. (I use tomato vodka sauce, but just about any tomato-based sauce will do.)
3/4 cup whipping cream or half-and-half
Parmesan cheese to sprinkle on top

In a large saute pan, cook the leek and sliced sausage in olive oil on Medium until the leek is soft and the sausage is half cooked. You'll still see some pink in the middle of the sausage. (About 4 minutes.) Add the mushrooms. Cook until the mushrooms give off their liquid and the sausage is cooked all the way through. (About 5 minutes more.) Cut a sausage piece open to see that the pink is gone.

While this is all cooking, you can cook your pasta in boiling water. Follow the package instructions for cooking times because, depending on which pasta you choose, cooking time will vary.

Back to the sauce... Add the cream and the pasta sauce from the jar to your saute pan. Stir to combine. Heat just until hot and just simmering. Turn off.

Drain your pasta and put in a large bowl. Pour the sauce on top and stir to combine. Or, alternatively, put your plain pasta on the plate or in individual pasta bowls and pour a portion of sauce on top. It just depends on how you like your pasta served.

Note: These are huge servings because of the amount of sauce you have. You can save some sauce or put in another sausage or two to stretch to serve 3 or 4 people.

Sprinkle grated parmesan on top to your taste. Savor the creamy yet tangy sauce and enjoy!

B-man

[b-man]

ITALIAN DRESSING MIX
(Compare to Good Seasons Italian Salad Dressing Mix)


Ingredients:

1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper

Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.

Yield: 1 package (4 tablespoons).

To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil

Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.


B-man

[b-man]

Garlic Crostini


Ingredients:

1 French baguette
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
1/2 cup black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish

Slice baguette into 1/4 inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.


B-man

[b-man]

Italian Riboletta Soup

Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. This is an excellent version, brimming with vegetables, and baked for the final 30 minutes of cooking with parmesan toasts nestled on top.

Serves 8
Prep time: 30 minutes
Cook time: 90 minutes


Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 carrot, chopped
1 bay leaf
1/4 cup chopped parsley
4 cups chicken broth
1 cup water
2 (14.5 ounce) cans stewed tomatoes
1 teaspoon dried thyme
3 cups shredded cabbage
1 potato, peeled and diced
2-1/2 cups cooked white beans
6 slices French or Italian-style bread
1/2 cup grated Parmesan cheese



Directions
1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.

2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.

3. Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices o
4. Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.



B-man

[b-man]

Meat Filled Cannelloni


Ingredients:

2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
1/4 cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
1/4 cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce

Heat oil in a skillet and brown ground beef (We used ground buffalo. It tastes great and is very low in fat), add onion and garlic and saute until tender. Add dry sherry and cook for several minutes over low heat. Remove from heat and allow to cool slightly. In a food processor, process meat mixture along with eggs, cheese, Canadian bacon, prosciutto and fresh parsley. Process until smooth but still somewhat crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets with mixture. You may buy pasta sheets or make then on your own, recipe follows.

Pasta Recipe

2 and 1/2 cups all-purpose flour
1/2 cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press

Place both flours in a food processor and pulse together. Add eggs and olive oil and pulse until a smooth dough ball forms. Place dough ball on a lightly floured surface and knead for several minutes. Separate dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30 minutes. Remove one part of the dough at a time and knead slightly. Flatten out and fold into a rectangle and start through a pasta press. Start on the highest setting and run the pasta through several times, then switch to the next setting and run through only once, ending with the next to last setting. You should end up with a long sheet of pasta that is approximately 4 inches wide and several feet long. Cut the pasta into 5 inch sheets. Place pasta sheets in boiling water for only a couple of minutes (fresh past cooks very fast). Place cooked pasta sheets in cold water to stop cooking process. Remove and pat dry before filling.

If you a using dry pasta, cook according to manufacturer's instructions and then drain. To fill cannelloni, spread 2 Tbsp. of mixture on each sheet and roll up. Place the marinara sauce along the bottom of a 13 x 9 inch baking dish and place each filled cannelloni seam side down in the pan. You may need two pans because this recipe makes a lot. Sprinkle with grated Parmesan cheese and bake at 375 for about 20 minutes or until cheese is bubbly and golden brown.


B-man

[b-man]

Homemade Chocolate Biscotti

These hard, Italian cookies are loaded with flavor, not calories. Dried cherries add a little chewiness; the almonds, a little crunch.

Makes about 2 dozen cookies

2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fat-free egg substitute
1 tablespoon vanilla
1/2 cup dried cherries
1/4 cup whole almonds, roughly chopped
2 tbsp flour, for dusting

Arrange rack in oven's center; preheat oven to 350°F. Line a baking sheet with parchment paper.


Mix flour, sugar, cocoa, baking powder, cinnamon, baking soda and salt in medium bowl; stir in egg substitute and vanilla, then cherries and almonds.


Dust a clean work surface with flour; turn out dough and knead a few turns. Divide dough in half; roll out two logs, each 8 inches long and 1-inch-thick. Place logs 3 inches apart on baking sheet. Bake 25 minutes. Cool on the baking sheet at least 30 minutes.


Slice logs with a sharp, serrated knife into ¾-inch-thick cookies. Place cookies cut-side down on baking sheet; bake for 8 minutes more. Turn cookies over; continue baking 8 minutes, or until lightly browned. Cool on baking sheet 10 minutes, then transfer to finish cooling on a wire rack.

B-man

[b-man]

Spaghetti with Olive Pesto

This black pesto is called olivada in Italy. Make sure to use high-quality olives in this recipe. The anchovy adds flavor but not fishiness to the pesto and we recommend its inclusion.

Serves 4 to 6


Ingredients:

3 medium cloves garlic , unpeeled
1 1/2 cups kalamata olives , pitted
1 medium shallot , chopped coarse
8 fresh basil leaves (large)
1/4 cup packed fresh parsley leaves
1 anchovy fillet , rinsed (optional)
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving
6 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
table salt and ground black pepper
1 pound spaghetti
1 lemon , cut into wedges (optional)


1. Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until the garlic is softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.

2. In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, anchovy, Parmesan, olive oil, and lemon juice, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and add salt and pepper to taste.

3. Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately, passing the lemon wedges and extra Parmesan at the table.

B-man

[b-man]

Eggplant Parmesan

Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

serves 6 to 8

Ingredients:

Eggplant

2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce

3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper


additional
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish




1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.


B-man

[b-man]

Pasta with Eggplant, Tomatoes and Bread Crumbs


Ingredients:

Salt and pepper
1/4 to 1/2 cup extra virgin olive oil (use lesser amount if
using meat)
1/4 cup diced pancetta, guanciale or bacon, optional
1 cup coarse fresh bread crumbs
2 small-to-medium eggplants, about 12 oz., in 1/2" to 1" chunks
1 pound spaghetti or linguine
6 small or 3 medium tomatoes, about 12 ounces, cored, seeded and
in 1/2" to 1" chunks
1 to 2 teaspoons thinly sliced garlic
Chopped fresh basil or parsley for garnish

1. Set a large pot of water to a boil and salt it. Put half the oil
in a large skillet and turn heat to medium-high. Cook meat, if you
are using it, stirring occasionally, until just about crisp.
Remove with a slotted spoon. Add bread crumbs and cook, stirring
almost constantly, until nicely browned, 3 to 5 minutes; season
them with a bit of salt and pepper as they cook. Remove with a
slotted spoon and add remaining oil.

2. Cook eggplant, stirring occasionally and seasoning with salt and
pepper, until browned and tender, about 15 minutes. When it is
done, begin cooking pasta. Add tomatoes and garlic to skillet and
cook, stirring occasionally, until they soften, about 10 minutes.
By this time, pasta will be just about tender; when it is, drain
it.

3. Toss pasta with eggplant-tomato mixture, bread crumbs and meat, if
you used it. Taste and adjust seasoning, garnish, and serve.

[b-man]

A Pesto Pizza

Once again, there is nothing that says one must put tomato sauce on a pizza. This is quite good, and calls for:

INGREDIENTS:

About a pound (500 g) pizza dough
1/2 pound (250 g) Provolone cheese, diced
1/4 pound (100 g) commercially prepared pesto sauce
2-3 plum tomatoes, chopped, seeded, and drained
Olive oil
Salt

Pull the disk and put it in a lightly oiled 11-inch (25 cm) pizza pan unless you are using a pizza stone or a wood fired oven. Let it rest for a half hour, and then bake it for 20 minutes in a 400 F (200 C) oven, or for about 5 in a pizza oven.

Note: Feel free to use home made pesto sauce if you'd rather.

B-man

[greyblueyes]

Oirginal Italian Garlic Bread

Ingredients:

Loaf of french bread - cut in half long ways and then sliced into pieces about 3" wide.

Parmesan Cheese Grated or Romano
1t. Garlic Powder
1 & 1/2 stick butter or margarine

Saute butter and garlic, turn off when butter is completely melted. Dip bread into butter and place on baking sheet. Top with parmesan cheese.

Broil in oven until golden brown. This is delicious and great with BBQ too.

[Ohiojude]

Basic Pasta
An easy recipe and simple to double or triple, depending on amount needed.
Hope you enjoy! Makes 3 servings.

j


--------------------------------------------------------------------------------
1 egg, beaten
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons water


Directions
1 In a medium sized bowl, combine flour and salt. Make a well in the
flour, add the slightly beaten egg, and mix. Mixture should form a stiff
dough. If needed, stir in 1 to 2 tablespoons water.
2 On a lightly floured surface, knead dough for about 3 to 4 minutes. With
a pasta machine or by hand roll dough out to desired thinness. Use
machine or knife to cut into strips of desired width.

[Ohiojude]

Cannoli Pie
A light pie with lots of cannoli flavor. A big success at holiday parties.
More or less cherries, almonds or chips maybe used according to taste. Prep
Time: approx. 15 Minutes. Ready in: approx. 3 Hours 15 Minutes. Makes 8 servings.

--------------------------------------------------------------------------------
1 cup confectioners' sugar
1 (15 ounce) container ricotta cheese
1/4 cup blanched slivered almonds
1/4 cup chopped maraschino cherries
1/4 cup miniature semisweet
chocolate chips
1 (9 inch) graham cracker crust


Directions
1 In a medium bowl, use a spoon to stir together the confectioners' sugar
and ricotta cheese until well blended. Fold in the almonds, cherries, and
chocolate chips. Spoon into the graham cracker crust. Freeze for 3 hours to set.
Remove from the freezer for 10 to 15 minutes before slicing and serving.

Refreeze any leftovers.

[b-man]

Carrabba's Italian Grill Linguine Pescatore

Ingredients :

3 shrimp
3 scallops
6 - 8 mussels
10 oz jar of marinara or tomato sauce of your choice
12 oz of cooked linguine
salt and white pepper, to taste


Cook all the above (except linguine) over medium heat in a covered sautee pan until done.

Toss with 12 oz of cooked linguini. Garnish and serve.



B-man

[b-man]

Carrabba's Italian Grill Cozze in Bianco


Ingredients:

4 cups mussels
2 tbsp extra virgin olive oil
2 tbsp chopped yellow onion
2 tbsp chopped garlic
2 tbsp Pernod or other anise/licorice flavored liqueur
1 tbsp chopped fresh basil
½ lemon, juiced

for lemon butter sauce :

¼ cup real butter
2 tbsp minced yellow onion
2 tbsp minced garlic
1/3 cup fresh lemon juice
2 tbsp dry white wine
Kosher salt and white pepper, to taste
2 tbsp cold butter

Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.

Add onion and garlic; toss to mix; cook, covered, for 1 minute.

Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds.

Discard any mussels that did not open. Serve in a deep bowl.

For Lemon Butter Sauce :

Melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.

Sauté onion and garlic in 2 tbsp of the clarified butter until transparent.

Stir in lemon juice and white wine and season salt and pepper.

Simmer 2-3 minutes to reduce liquid.

Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

B-man

[b-man]

Carrabba's Italian Grill Chocolate Dream


Ingredients:

1 box dark fudge brownie mix
¼ cup Kahlua
2 cups prepared chocolate mousse
2 cups real whipped cream
1 oz semi-sweet chocolate shavings


Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.

Line two 9" square baking pans with either parchment paper or wax paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.

Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely.

Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.

Brush the brownie evenly with ½ of the Kahlua; then top with ½ of the mousse, spreading it evenly over the brownie. Spread ½ of the whipped cream over the mousse.

Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.

Sprinkle top evenly with chocolate shavings.

Refrigerate until ready to serve.

B-man

[Aline]

One Pot Cheesy Beef and Pasta Dinner

1 onion, chopped
1 garlic clove, chopped
1 green pepper, chopped
1 lb ground beef
1 can (28 oz) whole tomatoes
1 can (10 oz) sliced mushrooms
2 cups uncooked macaroni
1 cup water
2 tsp Italian dried herb seasoning
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese


Cook and stir onion and green pepper in a large saucepan with ground beef until browned; add garlic at end of cooking time so it doesn't burn and become bitter. Add tomatoes, mushrooms, macaroni, water and Italian seasoning.

Simmer for 12 minutes or until macaroni is tender; stirring often. Stir in Cheddar and Parmesan cheeses.

Makes 6 to 8 servings.

[b-man]

Turkey and Broccoli Penne al Forno


Serves 6 to 8.

Ingredients:

Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
• salt and freshly ground white pepper, to taste
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 ounces Gruyère cheese, grated, (about 1/2 cup)
1 1/2 teaspoons Dijon mustard

Pasta:

1 1/2 teaspoons salt
4 quarts cool water
1 pound penne pasta
2 tablespoons unsalted butter, divided
1 cup fresh broccoli florets
1 medium white or yellow onion, finely chopped
1 recipe Cheese Sauce
1 1/2 cups leftover turkey, cut into bite-size cubes
• salt and freshly ground white pepper, to taste
1 cup fresh breadcrumbs


1. For the Sauce: Melt the butter in a heavy saucepan. Stir in the flour and cook over low heat for 3 minutes. Off the heat, add the milk all at once, whisking constantly. Return the pan to the heat and continue whisking until the sauce comes to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 10 minutes. If necessary, strain the sauce when it reaches the desired consistency; season to taste with salt, pepper.

2. Remove from heat and add the cheeses and mustard. Stir until the cheese melts and the sauce is smooth (return to very low heat if necessary). Season with salt and pepper to taste.

3. For the Pasta: In a large stockpot with a pasta insert, bring salted water to a rolling boil over high heat. Pour in the pasta all at one time, stirring to separate and prevent sticking together; cook until it is tender throughout but with a slight bite. Drain the pasta, transfer to a large bowl and toss with half the butter.

4. Cook the broccoli in rapidly boiling salted water for one minute; drain, then immediately plunge into an ice water bath to stop the cooking. Quickly remove the florets from the ice water and drain thoroughly; pat dry with paper towels.

5. Heat the remaining butter in a sauté pan and sauté the onion until softened and translucent but not browned, about 5 to 7 minutes. Mix the onion, cheese sauce, turkey, and broccoli into the pasta; season with salt and pepper to taste. Turn into a large oiled baking dish and sprinkle with breadcrumbs. Bake in a preheated 425°F oven for 15 minutes until the breadcrumbs are lightly toasted. Let stand 10 minutes before serving.

Make It Light: Substitute nonfat milk; reduce cheese to 2 ounces; reduce butter to 2 teaspoons.

Make It Ahead: Cheese Sauce may be refrigerated up to the three days in advance or frozen up to one month in advance. Cool quickly and completely in an ice water bath prior to storing. Unbaked, the Turkey and Broccoli Penne al Forno can be stored without breadcrumbs up to three days in the refrigerator or one month in the freezer. If frozen, cover with foil and extend baking time by 25 minutes. Remove foil the last 10 minutes of cooking time. Add breadcrumbs just before baking.

B-man

[b-man]

Turkey and Spinach Risotto

Serves 8 to 10.

Ingredients:

1/2 stick unsalted butter (4 tablespoons or 2 ounces), divided
1 tablespoon extra-virgin olive oil
1 medium white or yellow onion, cut into 1/4-inch dice
1 clove garlic, minced
2 cups Arborio rice
1/2 cup dry white wine, of drinkable quality (4 ounces)
5 to 7 cups chicken stock, simmering
• salt and freshly ground black pepper, to taste
2 cups coarsely chopped fresh spinach, stems removed, packed
1 cup leftover turkey, cut into bite-sized cubes
2 ounces Parmigiano-Reggiano, grated (about 1/2 cup plus extra for garnish)


1. Place a medium casserole over medium-high heat; add 3 tablespoons of the butter and the olive oil and heat through. Stir in the diced onion and cook until tender and translucent, about 8 to 10 minutes; add the garlic and cook one minute more.

2. Add the Arborio rice to the casserole, stirring constantly to coat each grain. Cook for 1 to 2 minutes, then add the wine, continuing to stir until all of the wine has been absorbed.

3. Stirring constantly, add a large (6-ounce) ladleful of the simmering stock to the rice mixture. When the stock has been absorbed, add another ladleful, stirring constantly.

4. Continue adding stock as needed, stirring constantly, until the rice is cooked, about 20 minutes. (You may not use all of the liquid or you may need more.) The rice is cooked when it is tender and creamy with a slightly firm center. Taste, and adjust the seasoning with salt and pepper.

5. Remove the casserole from the heat; stir in the spinach, turkey, Parmigiano-Reggiano, and the remaining tablespoon of butter until well mixed. Serve garnished with additional Parmigiano-Reggiano.

B-man

[b-man]

Turkey, Roasted Red Pepper, and Brie Panini


Makes 4.

Ingredients:

2 medium red bell peppers*
2 tablespoons mayonnaise or aioli
1/2 pound leftover turkey (preferably white meat), thinly sliced
8 thin slices bread (preferably Italian bread)
1 wedge Brie cheese, sliced
• extra-virgin olive oil, for drizzling


1. For the Peppers: Char the peppers over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly. Place the blistered peppers in a covered container or in a bowl covered with plastic wrap and cool. When cool enough to handle, peel off the dark skins and remove the seeds.

2. For the Panini: Preheat a grill pan over medium-high heat. Spread mayonnaise on one side of each slice of bread. Place several slices of turkey on top of the mayonnaise on 4 slices of the bread. Top the turkey with an even layer of roasted peppers, then place an even layer of sliced Brie over the peppers. Top with another slice of bread, mayonnaise side down, then brush both outer sides of the prepared sandwich with olive oil.

3. Weight the sandwiches down with an aluminum foil-covered brick or grill press. Press the sandwiches 2 or 3 minutes on each side, then serve immediately. (Note: If you have a panini grill, place the assembled and oiled sandwiches in the panini grill, then close the lid and grill until crisp, about 3 to 4 minutes. Serve immediately.)

*Note: Use one 16-ounce jar of roasted red peppers for a quick and easy substitute. Drain the peppers well and pat dry with paper towels before using.

B-man

[b-man]

Sun-Dried Tomato Pesto


Makes 1 cup.

Ingredients:

2 tablespoons chopped fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 to 2 cloves garlic, coarsely chopped
1/2 packed cup sun-dried tomatoes in oil, drained
2 tablespoons toasted pine nuts*
2 tablespoons grated Parmesan cheese
1 teaspoon balsamic vinegar
1/4 cup extra-virgin olive oil
• salt and freshly ground black pepper, to taste


Combine all of the ingredients except the olive oil, salt, and pepper in the work bowl of a mini-food processor; process until the mixture is finely chopped. With the motor running, add the olive oil in a fine stream; season to taste with salt and pepper.

* Toasting Nuts: To toast in the oven, spread the nuts in a single layer on a baking sheet. Place in a 350°F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from the heat, then immediately remove from the hot pan to stop the browning process.


B-man

[b-man]

Italian Oven-dried Tomatoes in Olive Oil

These wonderful tomatoes can be put on toasted bread with cheese to
make bruschetta or you can add them to pasta dishes. They also make
yummy garnishes and are good in salads. Don't throw the olive oil
away when the tomatoes are gone! It will be infused with tomato
flavor and is great to use in salad dressings or on pasta. The
tomatoes will keep up to 2 weeks in the refrigerator.

Ingredients:

6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
3 cups extra-virgin olive oil, plus
2 tablespoons extra-virgin olive oil
2 tablespoons dried Italian herb seasoning (such as basil, oregano or
rosemary)
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon salt
fresh ground pepper

1. Heat oven to 225 degrees F.

2. Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice,
salt and pepper to taste in a mixing bowl.

3. Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1
hr.

4. Cool to room temperature, about 15 min.

5. Place in 4 half-pint canning jars. Add remaining olive oil to
cover tomatoes in each jar.

6. Tightly cover jars. Refrigerate. **Note: Olive oil will solidify
in the refrigerator, but this won't affect the tomatoes. The oil will
re-liquify at room temperature.

B-man

[Aline]

Fettuccine Mushroom Alfredo

2 tbsp butter
1 lb mushrooms, sliced (500g)
1 clove garlic, minced
3 tbsp flour
1 can (385ml) 2% evaporated milk
2 tbsp dry sherry
1/4 tsp EACH nutmeg, salt and pepper
1/4 cup chopped fresh parsley
12 oz. dry fettuccine, cooked (375g)
Freshly grated Parmesan cheese


In large skillet, melt butter; add mushrooms and garlic. Simmer, covered, until mushrooms are tender and have released their juices.

In small bowl, mix pan juices with flour until smooth and return to skillet. Gradually stir in milk; cook over medium heat, stirring frequently. Add sherry, nutmeg, salt and pepper. Cool, stirring constantly, until thickened. Add parsley and serve over cooked fettuccine.

Top with cheese.

Makes 4 servings.

[b-man]

Classic dish gets poultry makeover


This is an easy, scaled-down version of the traditional Italian recipe, Vitello Tonnato (Veal in Tuna Sauce), using sauteed chicken instead of veal. It is a perfect dish to serve hot or cold.

The accompanying mayonnaise sauce has tangy flavors of capers, anchovies and tuna. The original recipe calls for fresh mayonnaise, which takes time and must be made in advance. This shortcut uses bottled mayonnaise and yogurt. The sauce is so quick and easy, you can double the recipe and use the leftovers the next day over pasta or rice.

The chicken and sauce are served on a bed of red peppers and beans, making this a quick one-dish dinner. Warm a loaf of Italian bread -- plain or with garlic and butter -- and toss a green salad to complete the meal.



Note: Great northern or navy beans can be used instead of cannellini beans.


Preheat oven to 300 degrees to warm bread. Saute chicken, peppers and beans. While chicken cooks, make tuna sauce. (see below)



This rich dish would go nicely with a rich, dry, white semillon, or, for contrast a crisp, red Chianti.

Pollo Tonnato (Chicken in Tuna Sauce)

Serves 2

Ingredients:

1 tablespoon olive oil, divided use
2 6-ounce boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 medium red pepper, thinly sliced (2 cups)
1 cup canned cannellini beans, drained and rinsed
2 medium garlic cloves, crushed
1/2 loaf Italian bread
2 anchovy fillets
1/4 cup water-packed white meat tuna, drained
1/4 cup low-fat mayonnaise
1/4 cup non-fat plain yogurt
1/4 cup water
1 tablespoon capers, drained and rinsed
4 pitted black olives, cut in half

1. Preheat oven to 300 degrees for bread. Heat a large nonstick skillet on high. Add 1 teaspoon olive oil. Add chicken breasts and brown 2 minutes, turn and brown the other side 2 minutes. Salt and pepper the cooked side.

2. Lower heat to medium high, push chicken to one side and add 2 remaining teaspoons olive oil. Add red pepper, beans and garlic. Saute 5 minutes, tossing beans and peppers together. A meat thermometer should read 170 degrees.

3. Place bread in oven to warm. While chicken cooks, rinse anchovy fillets and place in the bowl of a food processor with tuna, mayonnaise and yogurt. Process until smooth. Add water and process to blend.

4. To serve, spoon the beans and peppers on individual plates and place the chicken on top. Pour the sauce over the chicken. Sprinkle the capers and olives on top.

B-man

[b-man]

Italian Macaroni And Cheese Bake


Ingredients:

8 ounces uncooked ziti or other tubular pasta (about 2 1/4 cups)
1 package (9 ounces) frozen broccoli cuts
2 cups (8 ounces) shredded mozzarella cheese
1 clove garlic - finely chopped
1 jar (17 ounces) Alfredo pasta sauce
1 can (14.5 ounces) Italian-style diced tomatoes - undrained
2 teaspoons butter or margarine - melted
2 Tablespoons Italian-style dry bread crumbs

1. Preheat oven to 350 degrees F. Cook pasta as directed on package - except add broccoli during last minute of cooking pasta. Drain well.

2. Stir together pasta/broccoli mixture, cheese, garlic, Alfredo pasta sauce and tomatoes in same saucepan that pasta was cooked in.

3. Spray 2 quart casserole with non-stick cooking spray. Spoon pasta mixture into casserole.

4. Stir together melted butter and bread crumbs. Sprinkle over pasta mixture.

5. Bake about 20 minutes or until hot and top is golden brown.

Serves 5


B-man

[b-man]

Chesdan Toasted Ravioli


Ingredients:

45 frozen cheese ravioli
1 cup Italian bread crumbs
1/2 pound sliced Provolone cheese
1 cup flour
1/2 cup pancake mix
1/2 teaspoon salt
1/4 teaspoon pepper water oil

Combine flour, pancake mix, salt and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into bread crumbs to coat. Fry ravioli in hot (350 degrees F) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.


B-man

[Aline]

Spaghetti with Bacon and Mushroom Sauce

(4 servings)

8 slices of bacon, cut into small cubes
4 tbsp butter
1 cup thinly sliced mushrooms
2 cups canned tomatoes, preferably Italian plum tomatoes, drained and chopped
1/4 cup finely chopped parsley
1/2 cup dry white wine
salt and freshly ground pepper to taste
1/4 tsp hot red pepper flakes
1 lb spaghetti, cooked and drained

Cook bacon in skillet until it is rendered of most of its fat. Drain off fat and add butter. Sauté mushrooms in it briefly.

Add tomatoes, parsley, wine, salt, pepper and red pepper flakes to skillet. Simmer for 30 minutes.

Taste sauce and, if desired, add more salt. Combine sauce with spaghetti and serve immediately.

[Aline]

Fusilli with Broccoli

(4 servings)

6 cups broccoli flowerets and sliced stems
6 tbsp olive oil
2 tsp finely chopped garlic
1/4 tsp hot red pepper flakes
1/3 cup chicken stock
salt and freshly ground pepper to taste
1 lb fusilli, cooked and drained


Cook broccoli in boiling water for about 3 minutes. It should remain slightly crisp. Drain broccoli and run under cold water to stop the cooking.

Heat oil in skillet and add garlic. Cook briefly and add broccoli. Toss to heat through. Add red pepper flakes, stock, salt and pepper and bring to a boil.

Toss the fusilli with the hot sauce.

[Aline]

Pasta with Shrimp

(4 servings)

2 tbsp olive oil
1 large onion, sliced thin
2 garlic cloves, minced
4 cups canned Italian tomatoes
1-1/2 lbs small shrimp, shelled and deveined
pinch of oregano
salt and freshly ground pepper to taste
1 lb tagliarini or spaghettini, cooked and drained


Heat oil and sauté onion until transparent. Add garlic and continue cooking over low heat about 3 minutes. Add tomatoes and cook over fairly high heat 12 minutes, leaving pot uncovered.

Add shrimp and season with oregano. Reduce heat and simmer about 5 minutes. Add salt and pepper to taste. Serve over the hot pasta.


NOTE: Two cups of the following may be used in place of the shrimp: shelled raw clams without juice; raw oysters, cut into pieces; crabmeat; lobster meat, cut into pieces; raw baby squid, sliced thin.

[b-man]

Almond Biscotti


Ingredients:

3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
2 teaspoons vanilla
2 tablespoons Anise seed
3 3/4 teaspoons baking powder
1 cup chopped Almonds (can substitute with Walnuts)


To prepare the biscotti, cream butter, sugar and 1 tablespoon anise seed.
Add eggs and vanilla.

Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form cookie dough into 2
or 3 long thin rolls.

Place rolls on a ungreased baking pan or cookie sheet
and bake biscotti cookie rolls at 350 degrees 15 to 20 minutes, or till
light brown.

Remove from oven and cut diagonally into 1/2 to 3/4 inch
slices. Put back in oven and bake an additional 10 to 15 minutes or till
Biscotti is lightly toasted. You want the biscoti to dry slightly. It will
look somewhat like a elongated piece of french bread, except smaller.

B-man

[b-man]

Amaretto Cookies

Ingredients:

1/2 Cup Butter
2 Tablespoon Molasses
2 Eggs
1 Cup Almonds, ground toasted
1/2 Teaspoon Lemon rind; grated
1 Teaspoon Almond extract
1/2 Cup Amaretto liqueur
2 Cup Pastry flour, whole wheat

Cream together butter and molasses.

Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour.

Drop by teaspoons onto unoiled cookie sheets. Bake at 350 degrees for 12−15 minutes.

Cookies will be golden brown when done.

B-man

[b-man]

Angel Hair With Balsamic Tomatoes


Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later. Leave garlic in skillet.

Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occassionally.

Boil water for pasta.

Just before you put the pasta in the water, drain tomatoes and reserve the
juice that runs off. (I usually set my colander on a dinner plate). Put the
angel hair pasta in the water to cook for the recommended amount of time.

Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
They should retain their shape. The pasta should finish cooking (usually no
more than 5 minutes for angel hair) at the same time the tomatoes are ready.

Toss the pasta and tomato mixture together and serve with freshly grated
parmesan cheese.

B-man