Free Recipes Archive
8 ounces chopped iceberg lettuce, in 1/2-inch dice 2 ounce diced plum tomatoes, in 1/2-inch dice 1 poached chicken breast, (3 ounces) diced 1 ounce sliced scallion, in 1/8-inch slivers 2 ounces crumbled Danish blue cheese 1/2 ounce crispy prosciutto, Read More …
5 ounces white cabbage 3 ounces red radicchio 2 apples (Granny Smith) 1 handful rocket (arugula) 2 fennel bulbs 1 tablespoon red wine vinegar 1/2 tablespoon mustard powder 1 large egg yolk 1 handful chopped flat-leaf parsley 6 tablespoons extra Read More …
Yield: About 4 to 6 servings Corn oil, for frying 4 ounces thinly slices prosciutto, cut into 2-inch squares Dressing 1 tablespoon Dijon mustard 2 teaspoons granulated sugar 3/4 cup water 2 teaspoons minced, fresh garlic 1/3 cup red wine Read More …
3/4 cup whole milk 1/4 cup superfine sugar 2 eggs 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 cup cubed pineapple 1 cup grapes 1 cup blueberries 1 cup strawberries 1 cup orange segments (from 6 oranges) 2 cups heavy Read More …
Source: Prepared by Maggiano’s Little Italy to benefit the American Heart Association, Valentines Day 2001 – Maggiano’s Little Italy, 516 North Clark Street, Chicago, Illinois – Francie Copeland, Pastry Chef 10 ounces bittersweet chocolate, chopped 3-1/2 ounces unsweetened chocolate, chopped Read More …
Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is Read More …
Let’s talk about everything that is warm, cozy and comfy like this creamy butternut dauphinoise aka butternut squash au gratin. This time of the year a bit of warming up is in order and that’s how this dish came to Read More …
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made Read More …
Yield: 2 crostadas 2 or 3 fresh, ripe pears 2 tablespoons butter 1/4 teaspoon cinnamon 1 small pinch nutmeg 1/2 cup firmly packed brown sugar 1/2 pound pie dough 2 tablespoons heavy cream 2 tablespoons granulated sugar For the filling: Read More …
Source: Chef Keith Brunell from Maggiano’s Little Italy Makes 4 servings 3 ounces extra virgin olive oil 3 tablespoons garlic (freshly sliced) 1/2 pound broccoli florets (1-inch pieces) 12 shrimp, peeled and deveined (21-25 count) 10 ounces white wine (dry Read More …
1/4 pound medium shrimp, peeled and deveined 2 cloves fresh garlic, peeled and fine chopped 2 turns of the mill fresh ground black pepper 2 ounces extra virgin olive oil 1 cup fresh tomatoes, peeled, seeded and chopped 1/4 cup Read More …
8 ounces chicken stock 2 ounces Parmesan cheese 1 teaspoon basil/parsley 5 ounces cooked and pulled white chicken meat 12 ounces linguini pasta 1 teaspoon fresh lemon 1 ounce whole butter 2 ounces pesto 7 ounces boneless white chicken breast Read More …
Biscotti, the “twice baked” treat from Italy can be made in an infinite number of flavors. They are very easy to make, keep well and make great little gifts from your kitchen. Makes 36 biscotti 3 large eggs, separated 1-1/2 Read More …
2 tablespoons butter 1/2 cup diced onion 1 medium carrot, diced 1 stalk celery, diced 1/2 teaspoon dried oregano 1 teaspoon flour 1 clove garlic, peeled and minced 4 cups chicken stock 2 cups Maggiano’s Marinara Sauce 1 small baking Read More …
1/4 pound medium shrimp, peeled and deveined 2 cloves fresh garlic, peeled and fine chopped 2 turns of the mill fresh ground black pepper 2 ounces extra virgin olive oil 1 cup fresh tomatoes, peeled, seeded and chopped 1/4 cup Read More …