1 pound (2 cups) dry Navy Beans 2 1/2 quarts water 1 tablespoon salt 3/4 cup celery, diced 3/4 cup carrots, diced 1 medium onion, chopped 1 meaty ham bone or ham hock 1/2 cup tomato catsup 1/4 teaspoon pepper Read More …
Little Kettle Soup
Tag: Little
Little Egg Souffles
2 large eggs 1 tablespoon sour cream 1 teaspoon water 1/2 teaspoon baking powder 1/8 teaspoon Italian seasoning 1/8 teaspoon liquid hot pepper sauce 1/2 cup shredded cheddar cheese In a bowl with an electric mixer on medium speed, combine Read More …
Little Smokies
1 (11-ounce) package (8-count) refrigerated bread sticks 1 (16-ounce) package smoked cocktail sausage links Assorted mustards for accompaniment (such as Jalapeno Mustard) Open and separate bread stick strips. Use a rolling pin to lengthen a little bit; cut strips into Read More …
Maggiano’s Little Italy Spiced Pear Crostada
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 …
Little House Vinegar Pie
Serving Size : 8 1/4 cup Butter 2 Egg 1/2 cup Sugar 1/2 cup Sugar, brown 1/4 cup Flour 1 Nutmeg 3 tablespoons Cider vinegar 1 9″ pie shell, unbaked Prepare pie paste and line the buttered pie pan. Preheat Read More …
Maggiano’s Little Italy Linguine Shrimp Aglio Olio with Broccoli
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 …
Maggiano’s Little Italy Garlic Shrimp and Shells
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 …
Buca di Beppo Little Hat Pasta with Spicy Chicken (Orecchiette Pugliesi)
Source: Chef Vittorio Renda – Buca di Beppo 3/4 cup olive oil 2 tablespoons chopped garlic 2 teaspoons crushed red pepper flakes 2 (6 ounce) boneless, skinless chicken breasts, diced into 1-inch square pieces 2 cups broccoli florets, blanched 1 Read More …
Maggiano’s Little Italy Linguine with Chicken, Pesto and Pinenuts
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 …
Little Chocolate Cakes
1 cup sifted all-purpose flour 1 teaspoon double-acting baking powder 1/4 teaspoon salt 1-1/2 squares melted chocolate 1 egg 3/4 cup fruit sugar 2 tablespoon melted butter 2/3 cup milk 24 walnut halves Preheat oven to 350 deg. F. Sift Read More …
Little Cream Cakes
3/4 cup sifted all-purpose flour 1-1/2 teaspoon baking powder 1/4 teaspoon salt 4 tablespoon butter 1/2 cup sugar 1 egg 1/4 cup whole milk 1/3 cup lemon filling Whipped cream Maraschino cherry bits Preheat oven to 350 deg. F. Sift Read More …
LITTLE DEVIL
Goat Cheese Wings
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
Veal Piccata
These lightly sauteed veal cutlets, flavored with a piquant lemon-caper sauce, take only minutes to prepare. It’s a big impression for very little effort and your guests (or family) will be delighted. 1 pound veal leg cutlets 2 tablespoons all-purpose Read More …
Steak Diane
Steak Diane, a classic in white-tablecloth restaurants is elegant and perfect for that special romantic dinner. Rubbed with a little salt, pepper and dry mustard before broiling, the steak is finished with a rich, lemony sauce sparked with dry sherry, Read More …
Goat Cheese Wings
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
Almond Orange Biscotti
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 …
Little Smokies
1 (11-ounce) package (8-count) refrigerated bread sticks 1 (16-ounce) package smoked cocktail sausage links Assorted mustards for accompaniment (such as Jalapeno Mustard) Open and separate bread stick strips. Use a rolling pin to lengthen a little bit; cut strips into Read More …
Speedy Little Devil Bars
1/2 cup butter, chilled 1 (18.25-ounce) package devil’s food cake mix 3/4 cup creamy peanut butter 1 (7-ounce) jar marshmallow creme Preheat oven to 350°F. Using an electric mixer, mix butter into cake mix until pea-size crumbs form, about 3 Read More …
Maggiano’s Little Italy Minestrone Soup
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 …
Maggiano’s Little Italy Garlic Shrimp and Shells
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 …