Free Recipes Archive
Serves 4 1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 cup (60 ml) olive oil 1 medium carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch dice 1 medium onion, finely diced Read More …
1 lb. ripe tomatoes (2-3) 5-6 fresh mozzerella balls (small size) 2-3 fresh basil leaves, diced 2 tsps. olive oil Dash of salt (optional) Slice tomatoes into 1/2-inch thick slices. Arrange 2-3 tomato slices on each salad plate. Cut fresh Read More …
4 medium tomatoes, cut into 1/4 inch slices 1/4 Cup. Olive Oil or vegetable oil 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves 3 tablespoon red wine vinegar 1 tablespoon water 1/8 teaspoon salt 3 drops red Read More …
Rich but so good. Can be served as an appetizer or a sandwich 6 slices Mozzarella Cheese 12 slices Prosciutto or Cooked Ham 12 thin slices White Bread, trimmed of crust 1/2 tsp. Salt 1/2 c. Dry Bread Crumbs 1/2 Read More …
serves 2 Delicious, when paired with Bella Sera® Delle Venezie Merlot 10-inch Prebaked pizza crust 8 ounce Smoked mozzarella, sliced 1/2 Cup Tomato paste 1 Roma tomato, thinly sliced 1/4 teaspoon Dried Italian seasonings 1 Sprig, fresh basil leaves Preheat Read More …
1 pound mozzarella cheese, cut into stix 3 eggs, beaten 1/2 cup flour 3/4 cup Italian seasoned bread crumbs vegetable oil (for frying) Italian tomato sauce (for dipping) Dip the cheese stix in egg, roll in flour, and dip in Read More …
2 tablespoons olive oil 2 ounce pancetta, diced (I leave this out) 1 c. diced onion 2 lb. assorted mushrooms (button, cremini, portobello, oyster, shiitake), cut into 1/4 inch slices 1/2 c. dry white wine salt and pepper to taste Read More …
1 kg ripe tomatoes, thickly sliced 2 lb 500 g mozzarella cheese, thickly sliced 1 lb 125 ml green basil leaves 1/2 cup 125 ml purple basil leaves 1/2 cup salt & pepper to taste favorite oil & vinegar dressing Read More …
Makes 8 servings 12 ounces fresh mozzarella, cut into 1/4-inch dice 1-1/3 pounds California Avocados, cut into 1/4-inch dice 1 pound tomatoes, cut into 1/4-inch dice salt, as needed white balsamic vinegar, as needed micro-greens, as needed hot chili oil, Read More …
Source: Greg Schweizer, director of culinary development, Olive Garden Restaurants 1 pound vine-ripened tomatoes sliced 1/4-inch thick 1 fluid ounce balsamic vinegar 1/4 cup packed fresh basil leaves 12 ounces fresh whole milk mozzarella or buffalo mozzarella 1 sprinkle dry Read More …
5 ounces fresh mozzarella, sliced 2 large vine-ripened tomatoes 1-inch slices roasted red peppers 1-inch slices roasted yellow peppers 2 tablespoons fresh basil, chopped 10 fresh basil leaves 1 tablespoon olive oil 1 teaspoon chopped garlic 1 teaspoon oregano Salt, Read More …
12 garlic cloves, peeled About 5 tablespoons olive oil 12 grape leaves, blanched 1/4 pound prosciutto, thinly sliced 1/2 pound smoked mozzarella, cut into 1/4-by-1/2-by-1-1/2 inch slices 1 tablespoon balsamic vinegar Salt and pepper, to taste Saute the peeled garlic Read More …
1 scarmorza, (smoked mozzarella) 1 large courgette, sliced 4 tablespoons extra virgin olive oil 1 large red pepper, roasted, skinned, seeded and roughly chopped 4 tablespoons vintage balsamic vinegar 1 small clove garlic, chopped 1 beef tomato, blanched, skinned, seeded Read More …
Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. Read More …
(appetizer) 3 Lbs Buffalo (fresh) mozzarella Cheese (with packing milk) 6 to 8 ounces Sundried Tomatoes in Olive Oil (drained) 1 Can Kalamata Olives 5 to 6 Cloves Garlic 1 Bunch Fresh Basil 2 tablespoon Balsamic vinegar Tools Food processor Read More …
This is a mouthwatering and visually pleasing appetizer. 1/3 cup olive oil 4 tablespoons balsamic vinegar 1 teaspoon dried basil, fresh can be used if finely shredded 16 bambino bocconcini (can substitute 8 regular size bocconcini -cut in half orr Read More …
1 (7 ounce) package refrigerated buttermilk biscuits 1 teaspoon oregano 2 -3 ounces mozzarella cheese, block 2 tablespoons pizza sauce Make an indentation in the center of each biscuit. Sprinkle with oregano. Cut the mozzarella into 10 cubes. Place a Read More …
A quick and easy recipe that can be used as an appetizer, a side dish, or even an entree! 2 Medium sized Zucchini’s, sliced into 1/2″ rounds 2 TBS of *Garlic Oil Mix together 1/4 teaspoon each of dried Basil, Read More …
Kids and adults alike will get a kick out of these “red-veined eyeball” toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious?a claim you can?t always make Read More …
Frozen pizza dough is the secret to this easy pizza which is topped with slices of mozzarella cheese shaped like ghosts. 1 tablespoon olive oil 1 pound frozen pizza dough; thawed 3/4 cup jarred tomato sauce 8 ounces low-moisture mozzarella Read More …
Let them savor the morning with a frittata featuring Butterball® Turkey Breakfast Links, mozzarella, herbs and Parmesan. Pair with fresh fruit for a complete breakfast. 13 oz Butterball® Turkey Breakfast Links 1 1/2 Tbsp Olive oil 1 cup Green onions Read More …
This is a beautiful appetizer dish or side dish. It’s great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer’s market Read More …
Is there anything more Italian and elegant than caprese salad and wine. This is very simple to make, just put it on a nice plate and pair it with your favorite wine in a crystal decanter with some crystal wine Read More …
50 ml olive oil 1/4 cup 30 ml vinegar 2 tbsp 15 ml fresh parsley, chopped 1 tbsp 10 ml dijon mustard 2 tsp 5 ml sugar 1 tsp 2 cloves garlic, minced 2 ml dried basil 1/2 tsp 2 Read More …
1 recipe New York-style Pizza Dough or 36 ounces store-bought Kosher salt 3 ounces fresh spinach leaves (about 4 loosely packed cups) 3 ounces fresh basil leaves (about 4 loosely packed cups) 1 clove garlic; minced 6 ounces grated parmigiano Read More …
12 ounces mozzarella cheese, cut into 6 slices 1 large tomato, cut into 6 slices 1 medium zucchini, cut into 1/4-inch slices 1/4 cup olive or vegetable oil 1/4 cup white wine vinegar 1 tablespoon chopped fresh basil leaves 1 Read More …
8 large slices of country French bread 1/4 cup olive oil 16 slices of mozzarella cheese 3 Roma tomatoes, cut into 4 slices each 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/4 bunch of basil Lightly brush both sides Read More …
1 (46-ounce) can tomato juice 2 teaspoons chicken soup base or bouillon 1 (14 1/2-ounce) can evaporated milk 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons chopped fresh basil 3 cups ripe tomatoes, seeded and chopped 1/4 teaspoon lemon Read More …
For a superb taste delight, use only the best ingredients available, especially the tomatoes. If homegrown garden or quality vine-ripened commercial tomatoes aren’t available–then wait until they are to make this dish. 3 large ripe tomatoes cut into 1/2-inch thick Read More …
Spiral pasta 1 tablespoon olive oil 2 cloves garlic, slivered 1 c. zucchini, sliced 1/4 c. grated mozzarella 2 eggs, lightly beaten freshly ground black pepper Cook pasta until tender. Meanwhile, heat oil in a pan, add garlic and sauté Read More …
1 tablespoon butter 4 large eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 teaspoons water 4 ounces mozzarella cheese, sliced 1/8 teaspoon oregano 1/8 teaspoon paprika Heat butter in a skillet until hot. Break eggs into individual cups and carefully Read More …
Serves: 24 (4 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 3 lbs. (4 ea.) puff pastry, frozen, thawed, 10″ x 15″ sheets 1 egg, beaten 2 Tbsp. milk, whole 6 Tbsp. Read More …
20 lb Link or bulk Italian sausage, sliced or crumbled 3 gallons Spaghetti sauce 16 c Sliced fresh mushrooms 1 1/2 qt (6 cups) Tomato juice 3 large Onions, chopped 3 tbsp. Italian seasoning 2 tbsp Salt 1 tbsp. Pepper Read More …
An Italian Sandwich 1 large sturdy baguette shaped roll 4 to 5 slices imported Italian prosciutto, about 1/8 pound 2 ounces fresh bocconcini, thickly sliced, drained on tea towels extra virgin olive oil fresh ground black pepper 4 whole basil Read More …
Yield: 6 sandwiches Firm, fresh tomatoes, cored 1 1/2 lb. Semolina bread 12-in. loaf 1 Mozzarella cheese 1 lb. Fine cornmeal 1/2 cup Garlic salt 1 tsp. Ground black pepper 1/2 tsp. Olive oil 1/4 cup Prepared pesto 1/2 cup Read More …
An Italian Sandwich 1 large sturdy baguette shaped roll 4 to 5 slices imported Italian prosciutto, about 1/8 pound 2 ounces fresh bocconcini, thickly sliced, drained on tea towels extra virgin olive oil fresh ground black pepper 4 whole basil Read More …
7/8 cup warm water 1/2 cup shredded mozzarella 1/2 cup sun-dried tomatoes, rehydrated and chopped 2 tablespoons olive oil 2-3/4 cups bread flour 1 1/2 tablespoons granulated sugar 1 teaspoon garlic powder 1/2 tablespoon salt 2 1/2 teaspoons yeast Place Read More …
20 lb Link or bulk Italian sausage, sliced or crumbled 3 gallons Spaghetti sauce 16 cups Sliced fresh mushrooms 1-1/2 quart (6 cups) Tomato juice 3 large Onions, chopped 3 tablespoon Italian seasoning 2 tablespoon Salt 1 tablespoon Pepper 12 Read More …