Free Recipes Archive
2 cup basmati (white or brown) cooked according to package instructions 1/2 cup grated Parmesan cheese 1 tablespoon dry basil (or one bunch fresh chopped) 1/2 teaspoon pepper 1/2 teaspoon salt (optional) 1-2 cloves garlic crushed 1 large can sliced Read More …
1 package dry onion soup mix 1-1/2 pounds ground beef 3 ounces mozzarella cheese, cut into 6 cubes 6 hamburger buns In a large bowl, combine dry onion soup mix and ground beef. Form into six patties shaping around diced Read More …
3/4 cup butter, melted 1/4 cup olive oil 1 tablespoon lemon juice 3 cloves garlic, minced 1-1/8 pounds jumbo shrimp 2 tablespoons fresh parsley, finely chopped Combine butter, oil, lemon juice and garlic. Place shrimp inn bottom of a glass Read More …
1-1/2 lbs. ground beef 1 egg, beaten 1 cup bread crumbs 1 cup water 1/2 cup finely chopped onions dash garlic powder salt and pepper to taste dash cayenne pepper FILLING 2 small cans herbed tomato sauce (approximately 6.5 ounces Read More …
Source: Chef Abraham, Harry Caray’s, Chicago, Illinois 4 boneless chicken breasts (7 ounces each) Salt and pepper 12 ounces sauteed spinach 1 red pepper, roasted, peeled and quartered 12 ounces goat cheese 8 ounces Parmesan 4 teaspoons chopped Italian parsley Read More …
Chef: Andrea DiLuca – Dahl & DiLuca Ristorante Italiano, Phoenix, Arizona 4 (4 ounce) pieces pounded veal 4 ounces prosciutto, sliced 4 ounces mozzarella, sliced 4 fresh sage leaves Flour for dusting 2 tablespoons olive oil 8 ounces mushrooms, sliced Read More …
1 teaspoon cornstarch 1/2 teaspoon Italian seasoning 1/8 teaspoon salt 1/8 teaspoon red pepper flakes 1/4 cup chicken broth 1/4 cup white wine 1/2 pound turkey, sliced 1/4 cup sliced green onion 1 garlic clove, crushed 1 1/2 teaspoons butter Read More …
Serving Size : 8 1 pound ground beef (or venison) 1/2 pound bulk Italian sausage 1 cup onion, chopped 2 cloves garlic 2 – 16 oz cans Italian tomatoes 2 – 8 oz cans tomato paste 2 – 4 oz Read More …
Source: Maurizio Contartese, Bravo Ristorante Italiano Both northern and southern Italian elements. 6 ounces Italian sausage (take off skins and loosen until like ground meat) 20 ounces canned tomato sauce (chunky style preferred) 1/8 cup chicken broth 3 tablespoons peas Read More …
Yield: 6 servings 1/4 cup butter 1-1/2 cups diced pancetta bacon 1 cup diced yellow onion 1-1/2 pounds shrimp (16/20 count), peeled and deveined and tail trimmed off 1 teaspoon fresh-cracked black peppercorns 2/3 cup whipping cream 4 eggs 1-1/2 Read More …
Source: Bravo Ristorante Italiano – Sacramento, CA 1 pound penne pasta 1 (12 ounce) filet of salmon, cut into cubes 2 shallots, chopped 1 cup peas 1 tomato, diced 1 ounce vodka 1/2 ounce vegetable stock 1-1/2 ounces cream 1/2 Read More …
2 Whole Chicken Breasts (Split, Boned, Skinned) 1 15 oz can Tomato Sauce particularly Del Monte 1-1/2 teaspoon oregano 1 teaspoon chopped parsley 1/2 teaspoon each garlic salt, onion powder and sugar 1 2 1/4-oz can of sliced ripe olives, Read More …
Source: Fratelli’s, San Antonio, Texas Fratelli’s owner Jim Jungmann has roots in Northern Italy, and so do these wonderful almond cookies called amaretti. On a wall in a little bakery/trattoria in Pompeii’s ruins, there is a 2,000-year-old recipe calling for Read More …
Source: Olive Garden Restaurants Soup Base 28 ounces canned Italian plum tomatoes 1 garlic clove, minced 1/2 cup very finely-chopped mixed herbs 1/2 cup olive oil 3 tablespoons white wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/4 cup Read More …