Italian Cuisine

[Aline]

Spaghetti Sauce

2 tbsp salad oil
1 medium onion, diced
1 medium garlic clove, minced
2 (15 oz) cans tomato sauce
1 (12 oz) can tomato paste
1 tsp brown sugar
2 tbsp chopped parsley
1 tsp oregano leaves
1 tsp salt
1/8 tsp cracked pepper
1 bay leaf

Over medium heat, in hot oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.

Add tomato sauce and remaining ingredients; over high heat, heat to boiling.

Reduce heat to medium-low; partially cover and cook 30 minutes. Discard bay leaf.

Begin 1 hour ahead.

Makes 4 cups

[Aline]

Meat Sauce

2 tbsp olive or salad oil
1 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (16 oz) can tomatoes
1 (12 oz) can tomato paste
4 tsp sugar
2 tsp oregano leaves
1-3/4 tsp salt
1/8 tsp cayenne pepper
1 bay leaf, crumbled

In Dutch oven over medium heat, in hot olive oil, cook ground beef, onion and garlic until meat is well browned; spoon off excess fat.

Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; partially cover and simmer tomato meat mixture 35 minutes or until very thick, stirring occasionally.

Begin 1-1/4 hours ahead.

Makes 4 cups.

[Aline]

Stuffed Shells

Spaghetti Sauce (posted above)
1 (16 oz) pkg JUMBO shell macaroni (about 40)
4 cups ricotta or cottage cheese
1 (8 oz) pkg mozzarella cheese, shredded
2 eggs
1/3 cup dried breadcrumbs
1/4 cup chopped parsley
1 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese

Prepare Spaghetti Sauce.

Prepare shells as label directs; drain well in colander. Preheat oven to 350 degrees F. In large bowl, combine ricotta and next 6 ingredients. Stuff rounded tablespoonful of cheese mixture into each shell.

Spoon 3/4 cup sauce into each of two 13x9-inch baking dishes. Place shells, seam side down, over sauce in one layer. Spoon over remaining sauce, sprinkle with Parmesan cheese.

Bake 30 minutes.

Begin 2-1/2 hours ahead.

Makes 10 main-dish servings.

[b-man]

Pressure Cooker Spaghetti Sauce

Ingredients:

1/2 pound ground beef
1/2 pound bulk Italian sausage (or bulk pork sausage)
2 cups sliced fresh mushrooms - (6 oz)
1/2 cup chopped onion - (1 medium)
1/2 cup sliced celery - (1 stalk)
2 garlic cloves – minced
1/3 cup snipped fresh parsley
1 teaspoon sugar
1 teaspoon dried oregano – crushed
1/4 teaspoon crushed red pepper
2 bay leaves
1 can stewed tomatoes - (28 oz)
1 can tomato paste - (6 oz)
6 cups hot cooked spaghetti or fettuccine (12 oz. uncooked)

In a 4- or 6-quart pressure cooker cook beef and sausage until
brown. Remove meat. Drain off fat.

Return meat to the cooker and add the mushrooms, onion, celery,
garlic, parsley, sugar, oregano, crushed red pepper, bay leaves,
stewed tomatoes, and tomato paste.

Lock lid in place. Place pressure regulator on vent pipe (if you
have a first generation cooker). Over high heat, bring cooker up to
pressure. Reduce heat just enough to maintain pressure and pressure
regulator rocks gently; cook for 10 minutes.

Quick-release the pressure. Carefully remove lid.

Remove bay leaves. Serve over spaghetti.

This recipe yields 6 main-dish servings (6 cups sauce).

B-man

[b-man]

MAMMAMIA’s LASANGNA

Yield: 8 Servings

Ingredients:

3/4 lb Ground Beef
1 lb Italian Sausage, Hot/Sweet
1/2 cup Onion, Chopped
2 Garlic Cloves, Crushed
2 tbl Sugar
1 tbl Salt
2 tsp Ground black pepper
2 tsp Basil Leaves, crushed
1/2 tsp Fennel Seed
1/2 cup Chopped Parsley
4 cup Tomatoes, Undrained
12 oz Tomato Paste
1 tbl Salt
12 Lasagna Noodles ( or more to suit )
15 oz Ricotta or Cottage Cheese
1 Egg
1/2 tsp Salt
3/4 lb Mozzarella Cheese, Sliced Thin.

1. Remove sausage meat from outer casings and chop up the sausage.

2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.

3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.

4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.

5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours)

6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.

7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.

8. Drain and rinse under cold water. Dry lasagna on paper towels.

9. Preheat oven to 375 degrees.

10. In medium sized bowl, combine ricotta or cottage cheese, egg,
    remaining parsley and salt; mix well.

11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish.

12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to
    cover.

13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella.

14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup
    Parmesan.

15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan.

16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan.

17. Cover with foil and tuck it around the edges of the baking
    dish.

18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamias Lasagna begins to bubble.

19. Cool for 15 minutes prior to serving.

B-man

[b-man]

Italian Cheesecake

Ingredients:

4 pkg of cream cheese, softened to room temp (Don’t use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 container of sour cream
2 tblsp sugar
3 tblsp vanilla
1 box of graham cracker crumbs
Melted butter

First, butter the sides and bottom of a springform pan. Melt down some butter and add it to graham cracker crumbs…just enough butter to where the crumbs “stick together”. Press the crumbs all along the bottom and sides of your springform pan.

Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing…no more and no less then 15 minutes. When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees for 25 minutes. Once again, the timing is very important, no more and no less.

Next, set your mixer on “whip” and mix together the 1 container of sour cream, the 2 tblsp of sugar and the 3 tblsp of vanilla. Mix for exactly 10 minutes. Gently pour this on top of the cheesecake, then bake in a 425 degree oven for 5 minutes. Put in fridge overnight. Enjoy!

B-man

[b-man]

Italian Sub-sandwhich

This is a repost of Joe Slate’s (jslate6228), and can also be found in the Recipe Exchange Forum. Joe is the author and creator of this recipe…and we have the good fortune of having Joe as a member here at Recipe Secrets. Thanks Joe, and hope you don’t mind this repost! This is a fantastic recipe!

Ingredients:

1 loaf Italian style wheat bread, unsliced (they are between 16" and 20". You can use white if you like, but the key here is VERY fresh and VERY soft bread)
cooking spray
1/4 pound Boar’s Head Black Forest Ham
1/4 pound Boar’s Head Hard Salami
1/4 pound Boar’s Head Pepperoni
1/4 pound Boar’s Head Capicolla (called “Butt Cappy” in the south)
1/8 pound Boar’s Head Provelone cheese
1/8 pound Boar’s Head Cheddar cheese
1/8 pound Boar’s Head American cheese
(All meat and cheese should be sliced on the thinnest setting by your deli. This helps release their flavors, and creates the stacked sandwiches you often see on menu pictures at a sub joint, but never see in the sandwich you purchased)
1 medium red onion, thinly sliced
thin sliced pickles
banana peppers
lettuce
1 small can sliced black olives
1 large tomato, thinly sliced
Sub Shop Mayo (recipe follows)
Sub Shop Sauce (recipe follows)
aluminum foil

Let me just start by saying that Boar’s head is not available in all areas of the country (unfortunately). It is without a doubt in my mind the best lunch meat available. If you can get it, use it, your taste buds will thank you. If not, buy the best possible lunch meat you can. If you go “Oscar Meyer” here, or get that garbage that comes in a pre-sliced package, you’re selling yourself short.

Preheat a flat cooking skillet over medium high heat. Slice the bread in half length wise, so you have two sandwich halves. Spray each side with the cooking spray. Cook on the pan until it is golden brown. (Note: I use a 6’ grill at the restaurant, and I know most of you don’t have this at home. I have made this at home also, and you simply have to cook each piece of bread half-on and half-off the pan, rotating to brown both sides of each half) Reduce pan heat to medium. Preheat oven to 350 degrees.

Spread out a large piece (or pieces) of aluminum foil and place both halves of bread on it. You will need enough excess foil to come up and over the sub, wrapping it completely, and it’s a BIG sub, so give yourself plenty of extra. Spread a healthy amount of mayonaisse on both sides of the bread. On the bottom half, spread the sliced black olives, and a healty dose of banana peppers. On the top, cover with a good amount of the sliced pickles.

Place as much of the salami on the flat pan as you can. Heat it until it starts to look “greasy”, and then immediately flip it over. Cook for a few more seconds, and remove. (All you want to do here is to warm up the meat and start to release it’s flavor). Repeat with the rest of the salami. Place the salami, layering if necessary, on the bottom half of the sandwich. Top the salami with all of the cheddar cheese.

Cook the pepperoni in the same way. Place the pepperoni on top of the cheddar cheese. Top the pepperoni with all of the American cheese. Top the American cheese with the sliced red onion. Now give it a healthy douse of Sub Shop sauce.

Next cook the capicolla. Place that on top of the sliced onion. Top with all of the provelone cheese. Finally, cook the ham. Ham has less moisture and oil than the other meats, so you’re cooking it last is the residual oils of the other meats. Cook until it starts to show some color. Place the ham on top of the provelone cheese. Place the tomatoes on top of the ham. Give it another generous dousing of sauce. Place the lettuce on top. Now place the top on the sandwich, and close up the foil. Place the sandwich on the middle rack of the oven, and cook for about 10 to 15 minutes. This simply helps melt the cheese and heat the rest of the sandwich through. Remove from the oven and cut into 4 pieces, and serve with chips, fries, or onion rings. Depending on your appetites, this sandwich can conceivably serve 8 instead of 4. When you’re done building it, I’m sure you’ll know how many it will serve for you, but if you’re planning on serving more than 4, make two just in case. If you’re like me you’ll be digging in the fridge for the left overs the next day! (I actually had a first time customer come in an order one with double the meat (this sub weighs over 3 pounds as offered, and I told him so). I don’t offer it on the menu, but I made it for him. He came in the next day and told me to NEVER let him do that again.) This sub is ideal for picnics and tailgating, or anytime you’re sick of Subway

SUB SHOP MAYO
1 cup mayonaisse
1 TBS Grey Poupon Dijon Mustard
1 tsp horseradish

Mix all ingredients until blended and refrigerate until ready to use. This mayo isn’t “spicy” due to the horseradish, so have no fear. It makes an excellent spread for any sandwich.

SUB SHOP SAUCE
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
1 1/2 cups extra virgin olive oil
4 TBS sugar
1 tsp garlic powder
1 tsp black pepper
1/2 cup Grey Poupon Dijon Mustard
2 tsp worcestershire sauce

Add all ingredients into a mixing bowl, and whisk until the sauce has emulsified. This sauce lasts indefinitely, and I refrigerate it soley because of the mustard. Remove it from the refrigerator and allow it to come to room temperature for 10 to 15 minutes before you’re ready to use it, and give it a good shake. This sauce also works great on most sandwiches and subs. Enjoy!

B-man ~thanks again Joe, for a fabulous recipe!!!

[b-man]

Italian Beef

You may want to do this over two days because it’s easier to slice the beef very thin when it is cold.

Ingredients:

3-4 pound rump roast
pepper, freshly ground
1 - 15 ounce can beef broth
1 - 15 ounce can tomato sauce
1 large onion, peeled and sliced length-wise
3 green or red peppers, seeded and cut into long thin slices
1 teaspoon crushed pepper flakes
1/2 teaspoon salt
1 teaspoon garlic
1 teaspoon oregano
1/4 teaspoon anise seed, crushed

Preheat the oven to 350F. Pepper the beef and roast it, uncovered in the oven until done - about 2 to 2 1/2 hours. While meat is roasting, put the rest of the ingredients in a crock pot and cook on high.

To serve the same day, allow beef to cool enough to make thin slices. Add the beef to the crock pot and cook for 2-3 hours on low.

If serving the next day, refrigerate both the beef and the broth. Slice the beef very thin. Put the beef into the crock pot with the broth. Cook on low for about 4 hours (a bit longer since it was chilled).

Serve on crusty French bread, dipping the inside of the bread in the broth and covering it with meat, peppers and onions, or with juice on the side for dipping.

B-man

[Aline]

Bruschetta

Basic Bruschetta

8 large slices country-style Tuscan or French bread
2 cloves garlic
¼ c. extra virgin olive oil
Kosher salt
Freshly ground black pepper

Toast, broil or grill bread. Rub grilled bread with garlic, drizzle with olive oil and season with kosher salt and freshly ground black pepper. Serves 4.

Roasted Red Pepper, Feta & Olive Bruschetta

1 c. roasted red peppers, coarsely chopped
½ c. crumbled feta cheese
¼ c. Kalamata olives, pitted and sliced
½ tsp. crumbled dried oregano
1 green onion, chopped
Salt and pepper to taste
Basic Bruschetta

Combine all topping ingredients in a bowl. Pile onto Basic Bruschetta and bake at 425 F for about 10 minutes or until heated through and feta cheese is softened. Cut into 2-inch pieces. Serves 4.

Caramelized Onion & Goat Cheese Bruschetta

3 tbsp. extra virgin olive oil
3 onions, thinly sliced
3 tbsp. balsamic vinegar
1 tbsp. sugar
½ tsp. salt
5 oz. goat cheese, with or without herbs
2 tbsp. pine nuts
Basic Bruschetta

Heat olive oil in large skillet over medium-low heat. Add onions and cook, stirring occasionally, until deep golden brown, about 30 minutes. Add vinegar, sugar, and salt and cook for 5 minutes, until liquid has almost completely evaporated. Onions can be prepared up to a day ahead and refrigerated until just before you’re ready to prepare the bruschetta.

Arrange a layer of caramelized onions on Basic Bruschetta, top with crumbled goat cheese and pine nuts. Bake at 425 F for about 10 minutes, or until heated through and cheese has begun to melt. Cut into 2-inch pieces and serve. Serves 4.

Peppered Steak & Frizzled Onion with Parmesan Bruschetta

1 tbsp. cracked peppercorns
1 tbsp. coarse salt
8 oz. strip loin steak, trimmed of fat
2 tbsp. extra virgin olive oil
1 large onion, sliced into rings
¼ cup grated Parmesan cheese
Basic Bruschetta

In small dish, mix together pepper and salt. Coat both sides of steak with mixture, using full amount to form a heavy crust on the meat. Preheat a heavy griddle or grill pan over medium-high heat and grease it very lightly with olive oil. When pan is ht enough that a drop of water sizzles, immediately place steak on pan and cook, without disturbing, about 5 minutes on each side for medium rare. Remove steak to a cutting board and let rest.

Add onion to pan and cook, stirring, just until wilted and browned. When onion is done, slice steak very thinly against the grain. Arrange steak slices along the length of freshly toasted bruschetta, top with frizzled onion and sprinkle evenly with Parmesan cheese. Serves 4.

Shrimp & Sausage with Asiago Cheese Bruschetta

1 tbsp. extra virgin olive oil
½ medium onion, chopped
½ medium green pepper, chopped
½ lb. Italian hot or sweet sausage, casing removed
½ lb. raw shrimp, peeled and chopped
1 clove garlic, minced
Salt and pepper to taste
½ c. coarsely grated Asiago cheese
Basic Bruschetta

Heat olive oil in large skillet over medium-high heat. Add onion and green pepper and cook, stirring, until onion is wilted about 3 minutes. Add sausage meat and cook, stirring to break up lumps until no longer raw, about 5 minutes. Add chopped shrimp and garlic, cooking just until shrimp turns pink. Remove from heat and adjust seasoning with salt and pepper, if necessary.

Preheat broiler. Place Basic Bruschetta slices on a baking sheet. Top with shrimp and sausage mixture. Sprinkle with cheese. Broil just until cheese melts (3-4 minutes). Do not let brown. Remove from oven, cut into 2-inch pieces and serve hot. Serves 4.

[b-man]

Pasta Fagioli Soup II

A quick and easy Italian favorite. Garnish with grated Romano cheese.

Serves 8 servings
Prep time: 15 minutes
Cook time: 60 minutes

Ingredients:

1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1&1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound seashell pasta

1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.

2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

B-man

[b-man]

Turkey Torta

Yield: 30-35 Appetizers

Ingredients:

1 Tablespoon unsalted butter
3 Cloves garlic, minced
2 Packets gelatin
1 Cup dry white wine
1 Cup heavy cream
1 Cup roasted red bell peppers, minced
1 Cup prepared basil pesto
1/2 Pound SEASONED SUN DRIED TOMATO TURKEY BREAST, sliced thin & minced
15-Ounces whole milk Ricotta cheese
16-Ounces cream cheese, softened
1 Cup shredded Parmesan cheese
To Taste salt and freshly ground black pepper

Line a 9-inch round cake pan with two 24-inch lengths of plastic wrap, using a criss-cross fashion. Cover the entire bottom and sides of the pan; the extra plastic will be used to cover the top when assembled.

In a medium sauté pan, melt butter and sauté garlic until translucent.
Meanwhile, dissolve the gelatin in 1/4 cup of the wine. Add the remaining wine to the cooking garlic and simmer for about 3 minutes. Stir in the gelatin mixture until dissolved, add the cream and remove from heat.
Place the roasted peppers, basil pesto and turkey breast in three individual bowls. Add 1/2 cup of the wine/cream/gelatin mixture to the peppers, 1/2 cup to the pesto and 1 cup mixture to the turkey. Mix each until smooth.

In a large mixing bowl, cream together ricotta cheese, cream cheese and Parmesan cheese. Blend until evenly mixed.

Bring the turkey mixture to room temperature then blend it with the cheese mixture. Spread the pepper mixture on the bottom of the pan and refrigerate for 15 minutes to set.

Carefully layer 1/2 of the turkey/cheese mixture over the pepper mixture and top with the pesto mixture. Allow to set for 15 minutes in the refrigerator.

Top with remaining turkey/cheese mixture, smoothing to top. Wrap well to cover the pan. Refrigerate for several hours or overnight.
To serve, unwrap, place a serving plate over the top of the pan and invert. Remove the plastic wrap and garnish with fresh basil sprigs and red pepper strips.

Serve with crackers, baguette slices or pita chips.
This recipe serves a larger crowd. For a smaller quantity, cut the recipe in half, and layer the ingredients in a loaf pan or small casserole dish.

B-man

[b-man]

Spaghetti Sauce (6 qt. slow-cooker)

Ingredients:

2 large jars desired brand of spaghetti sauce (meatless)
1 teaspoon or more of oregano and basil
Some chopped Italian flat-leaf parsley
Meatballs (frozen or otherwise) OR you can use Italian Sausage, ground round, stewing meat, etc. I ususally combine sausage and meatballs, or sausage and ground round. The sausage should be a little on the hot side to zest up the sauce. Any meat used should be browned first.

Add water and all other ingredients to the slow cooker and stir until sauce is desired consistency. Cook on high for 4 to 6 hours or low for 6 hours or more. You’ll be able to smell it when it is cooking for a while. You’ll probably not want to use spaghetti sauce straight out of the jar again!

B-man

[b-man]

BRUSCHETTA

This recipe comes by way of LONDONROSE, who authored/created this Bruschetta recipe. Thanks LONDONROSE, for the chance to let everyone sample your Bruschetta creation!

Ingredients:

ONE FRESH LOAF ITALIAN BREAD (OR BREAD STICKS)
1/4 STICK BUTTER
1/4 C OLIVE OIL
2-4 CLOVES CRUSHED GARLIC
4 BASIL LEAVES CHOPPED (FRESH)
2-4 CHOPPED PLUM OR ITALIAN TOMATOES
1/2 CUP PARMESIAN CHEESE ( I PREFER SHREDDED)

MELT BUTTER ADD OIL TOSS WITH GARLIC, TOMATOES, AND CHEESE

CUT BREAD IN 1/4-1/2" SLICES AND PLACE ON BAKING SHEET.
SPREAD WITH OTHER INGREDIENTS

BAKE IN OVEN UNDER BROILER JUST UNTIL SLIGHTLY BROWN OR BUBBLY THIS HAPPENS QUICKLY APPROX. 3 MINUTES SO DON’T WALK AWAY.

GREAT AS AN APPETIZER OR WITH YOUR FAVORITE ITALIAN DISH.

B-man

[b-man]

Copycat Olive Garden Alfredo Fettucine

Ingredietns:

8 Oz Cream cheese, cut in bits
1/2 Cup Milk
3/4 Cup Parmesan cheese, grated
8 Oz Fettuccine, cook; drain
1/2 Cup Butter (or margarine)

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Makes 4 servings

B-man

[Aline]

Pizza Dough

1 pkg active dry yeast
about 4-1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1-1/2 cups water
4 tbsp olive oil

In large bowl, combine yeast, 2 cups flour, salt, and sugar. In 1-quart saucepan over low heat, heat water until very warm (120 to 130 degrees Farenheit); mix in olive oil. With mixer at low speed, just blend water into dry ingredients. (Do not add all the water at once, hold back a little to see if you need it - depends on the weather (humidity). You can always add, but you can’t take away!)

At medium speed, beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup flour to make a thick batter, beat 2 minutes more. Stir in about 1-1/2 cups flour to make a soft dough.

On floured surface, knead dough about 8 minutes, adding more flour if needed. Shape into ball; place in greased large bowl; cover; et rise until doubled, about 1 hour.

Punch down dough; cut in half; turn onto lightly floured surface. Cover 15 minutes. Preheat oven to 450 F. Grease 2 large cookie sheets or 12-inch pizza pans.

With floured rolling pin, roll each dough half into 13-inch circle.

Fold circles of dough into quarters; lift onto cookie sheets and unfold.

Pinch up edges of dough circle to form rim; brush circle with olive oil or garlic butter. (Brushing dough with oil or butter before you add your toppings prevents your pizza crust from becoming soggy!)

Add toppings of your choice and bake 20 minutes or until crust is golden.

Begin 2-1/2 hours ahead.

Makes 8 main-dish servings.

[b-man]

Copycat Olive Garden Florentine Lasagna

Ingredients:

1 pound fresh spinach
1 pound fresh mushrooms, chopped coarsely
1 c onion, chopped
1 clove garlic, minced
2 T olive oil
3 c ricotta cheese
1-2/3 c Parmesan cheese, divided
1 egg
1/2 t salt
1/2 t black pepper
3/4 t dried basil
3/4 t dried oregano
16 lasagna noodles
4-1/2 c mozzarella cheese, shredded
Marinara sauce or tomato-cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Saute mushrooms, onions, and garlic over medium high heat in olive oil until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

Place four lasagna strips in bottom of lightly oiled 9 x 13-inch pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)

B-man

[b-man]

Copycat Olive Garden Spaghetti Sauce

Ingredients:

2 pounds Ground round
6 oz V-8 juice
2 T Oil
1 LB jar Prego Spaghetti Sauce
1 Can stewed tomatoes, (14 ounces)
1 Envelope onion soup mix
1/2 c 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.

B-man

[b-man]

Copycat Olive Garden’s Chicken Marsala

Ingredients:

4 chicken half-breast, boneless and skinless
1/4 c Wondra flour
1/2 tsalt
black pepper to taste
1/2 t dried oregano
4 T vegetable oil
4 T butter (or margarine)
1 c fresh mushrooms, sliced
1/2 c Marsala wine

Pound chicken breasts between sheets of Saran Wrap until about 1/4-inch even thickness. Combine flour, salt, pepper and oregano and blend well. Dredge chicken pieces in the flour, shake off excess.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook; add the mushrooms around the chicken breasts and cook for about 2 more minutes. Stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.

B-man

[b-man]

Copycat Papa John’s Pizza Sauce

Ingredients:

1 can (10-3/4 oz) tomato puree
1/4 c water
1 T sugar
1 T olive oil
1/4 t lemon juice
1/4 t salt
1/4 t oregano
1/8 t thyme
1/8 t basil
1/8 t garlic powder

Combine all ingredients in small saucepan over medium heat. Bring to a boil. Let simmer for 15-20 minutes.

Makes 1 cup

B-man

[Aline]

Cheese Pizza

Pizza Dough of your choice
olive oil
1 medium onion, diced
1 garlic clove, minced
1 (16 oz) can tomatoes
1 (6 oz) can tomato paste
1-1/2 tsp sugar
1 tsp Italian herb seasoning mix
1/4 tsp crushed red pepper
1 (16 oz) pkg mozzarella cheese, shredded

In 2-quart saucepan over medium heat, in 1 tablespoon hot olive oil, cook onion and garlic until tender. Add tomatoes and tomato paste. Stir to break up tomatoes.

Add sugar, herb seasoning mix, red pepper and 1 tsp salt; heat to boiling, stirring. Reduce heat to low; cover partially; simmer sauce 20 minutes.

Brush pizza dough with melted garlic butter or olive oil.

Sprinkle dough circles with half of shredded mozzarella cheese. Top with tomato sauce.

Sprinkle with rest of cheese. Bake 20 minutes or until crust is golden.

(Make sure you have oregano on your pizza. It’s the one herb that goes great with pizza.)

Other Topping Suggestions:

Pizza Primavera: sun-dried tomatoes, sweet red onions, broccoli, roasted red peppers, roasted garlic, Italian herbs

Romano Pizza: Asiago and mozzarella cheeses, pepperoni, regular and hot Italian sausages, Italian herbs

Pizza Fiesta: garlic butter crust, cheese blend, zesty sauce, marinated chicken, red onions, tomatoes, Italian seasonings, Feta cheese.

Chicken Parmesan: salsa sauce, mozzarella cheese, grilled chicken, diced tomatoes, onions, Parmesan cheese, Italian herbs.

Chicken Brushchetta: garlic butter, mozzarella cheese, grilled chicken, ripe red tomatoes, onions dusted with Parmesan cheese, Italian herbs.

** You can add any combination of things, including different cheeses. Try adding shrimp too!

*** And remember, brush pizza dough with garlic butter or olive oil BEFORE adding toppings to prevent a soggy crust.