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Recipes You Can Try
Yourself |
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Appetizer
Lasagna
Dessert |
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Try these recipes yourself! |
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Appetizer |
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Italian Stuffed Olives
by Daisy Doodle |
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Ingredients: |
| 1/4 cup olive oil |
| 1 stalk celery, minced |
| 1/2 medium onion, minced |
| 2 cloves garlic, pressed |
| 2 thick cut bone-in pork
chops |
| 1 whole skinless, bone-in
chicken breast |
| 1 (10.75 ounce) can tomato
puree |
| 1 (12 ounce) can tomato paste |
| 1 cup water |
| 3 (8 ounce) jars colossal
green olives, with pits |
| 3 eggs, divided and beaten |
| 1/4 cup grated Parmesan
cheese |
| 1 teaspoon ground nutmeg |
| 1 lemon, zested |
| flour for dredging |
| bread crumbs |
| vegetable oil for deep frying |
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Directions: |
| 1) Heat olive oil in a large,
heavy-bottomed pot over medium-high heat. Cook and stir
celery, onion, and garlic in hot oil until translucent,
about 5 minutes. Add pork and chicken and cook for 7 to 10
minutes. Combine tomato puree and tomato paste with 1 cup
water, and add to meat mixture. Reduce heat to low and
cook, stirring occasionally, for 2 hours, or until pork
and chicken are falling off the bone. Remove meat from the
pot to cool, and set sauce aside. |
| 2) Meanwhile, remove olive pits
using a special olive pitting tool. Make a slit in one
side of each olive large enough to insert stuffing. |
| 3) Once cooled, remove pork and
chicken meat from the bones, and mince. Mix together with
2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest,
and 1/4 cup of reserved sauce. Use more or less sauce as
needed so that meat mixture is moist, but not too wet. |
| 4) Fill each olive with enough
stuffing so that a small amount is pushing out of the
slit. Dip each stuffed olive in flour, then beaten egg,
then bread crumbs. Stuffed olives may be frozen in an
air-tight container at this point until ready to use. |
| 5) Heat oil in deep-fryer to 375
degrees F (190 degrees C). |
| 6) Fry olives in hot oil for
about 3 minutes, or until golden brown on the outside.
Serve warm. |
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Lasagna |
| Italian Lasagna
by Cathy |
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Ingredients: |
| 9 thick slices bacon, diced |
| 1 onion, chopped |
| 1 teaspoon fennel seed |
| 1 teaspoon dried oregano |
| 1 1/2 teaspoons Italian seasoning |
| 2 (28 ounce) cans tomato sauce |
| 2 pounds Italian sausage |
| 1 (16 ounce) package lasagna noodles |
| 2 pints part-skim ricotta cheese |
| 2 eggs |
| 2 teaspoons chopped fresh parsley |
| 1 teaspoon dried oregano |
| 1/3 cup milk |
| 8 slices provolone cheese |
| 6 cups shredded mozzarella cheese |
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Directions: |
| 1) Brown bacon and onion in a large pan
over medium heat. Stir in fennel seed, 1 teaspoon oregano,
Italian seasoning, and tomato sauce. Cover, and simmer on
low for 4 to 6 hours, or until thick. |
| 2) Brown sausage links in a large
skillet. Drain on paper towels. Cut into 1 inch pieces. |
| 3) Mix together ricotta cheese, egg,
milk, parsley, and 1 teaspoon oregano in a medium bowl. |
| 4) Layer 1 cup of sauce on the bottom of
a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna
noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces,
1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3
sauce. Repeat layers. Top with remaining 1/3 noodles.
Spread remaining sauce over the top, and sprinkle with
remaining 1/3 mozzarella cheese. |
| 5) Bake at 350 degrees F (175 degrees C)
for 1 1/2 hours. |
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Dessert |
| Italian Ricotta Cheese Pie
by Holly |
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Ingredients: |
| 1 cup graham cracker crumbs |
| 2 tablespoons butter |
| 1 cup honey |
| 4 eggs |
| 4 cups ricotta cheese |
| 1 tablespoon honey |
| 2 teaspoons vanilla extract |
| 2 tablespoons whole wheat flour |
| 2 teaspoons lemon zest, cut into thin
slivers |
| 2 tablespoons blanched slivered almonds |
| 1 tablespoon shelled pumpkin seeds |
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Directions: |
| 1) In a small mixing bowl, combine graham
cracker crumbs, butter and honey and mix well. Place in a
9 inch springform pan and spread evenly across the bottom.
Refrigerate 30 minutes to chill. |
| 2) Preheat oven to 325 degrees F (165
degrees C). |
| 3) In a large electric mixer bowl,
combine ricotta and eggs (beat in one at a time until
incorporated). Add tablespoon of honey, vanilla and flour.
Beat until smooth. Fold in lemon peel and almonds. Pour
mixture into chilled crust and scatter pumpkin seeds on
top. |
| 4) Bake for 1 hour or until just firm and
lightly colored on top. Turn oven off, open door and leave
pie inside to cool for 30 minutes. |
| 5) Remove pie from oven, refrigerate and
chill for 2 hours to overnight before serving. |
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recipes from
www.allrecipes.com |
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