Free Recipes Archive
Turkey Medallions 5 oz. Capers, small 2 tbsp. Olive oil 2 tbsp. Crushed red pepper 1 tsp. Black olives, pitted, cut in quarters lengthwise 4 tbsp. Anchovies, canned, finely chopped 5 ea. Tomatoes, large, beefsteak type 2 ea. Tomato paste Read More …
Source: Chef Jimmy Bannos – Heaven on Seven Restaurant, Chicago 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning 1/4 cup extra virgin olive oil 1/2 cup diced yellow Read More …
2 Tablespoons Olive oil 1 Onion, chopped 2 Garlic cloves, minced 3 cups Mushrooms, sliced 1 Sweet green pepper, chopped 1-1/2 teaspoons Dried basil 1-1/2 teaspoons Granulated sugar 1 teaspoon Dried oregano 1 teaspoon Salt 3/4 teaspoon Pepper 28 ounce Read More …
1/4 cup Olive oil 3 medium Onions, halved/thinly Sliced 1 pound Lean bacon, cut into 1/2 inch Pieces 1 Bay leaf 6 slices (3 to 4 ounces) smoked Boiled ham, in julienne Strips 1/2 cup Dry white wine 1/2 teaspoon Read More …
8 ounces dried rigatoni 2 tablespoons olive oil 3 cloves garlic, minced 1/2 bunch broccoli, cut into florets (about 4 cups) 1 1/3 cups ricotta cheese, whole-milk or part-skim 3 ounces gorgonzola, crumbled (about 1/2 cup) salt and pepper to Read More …
1 cup Red bell peppers; cut up in 1-inch squares 1 cup Yellow bell peppers; cut up in 1-inch squares 2 Tablespoons Extra-virgin olive oil 1/4 cup Yellow onion; chopped 1/4 cup Flat-leaf Italian parsley 1 can Italian plum tomatoes-28 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 …
4 cups diced fresh tomatoes 1/2 cup red onion, chopped 3 tablespoons balsamic vinegar 1 cup low sodium chicken broth 3/4 cup fresh basil leaves 2 tablespoons grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cloves Read More …
Source: Chef Luigi – L’Amore, Phoenix, Arizona 6 ounces rigatoni, cooked according to package directions, drained and kept hot 3 shallots, finely chopped 3 tablespoons extra-virgin olive oil 1 tablespoon butter 1/4 cup vodka 3/4 cup tomatoes, finely chopped 1/4 Read More …
Source: Patinette at the Museum of Contemporary Art, Los Angeles, California Yield: 24 cups 2 pounds rigatoni, cooked 1 cup corn kernels, grilled 1/2 cup yellow onions, sliced, grilled 1/2 cup green onions, sliced, grilled 1 cup red onions, sliced, Read More …
Delicious, when paired with Bella Sera® Delle Venezie Merlot 8 ounces uncooked rigatoni 1 jar (26 ounces) spaghetti sauce 2 large garlic cloves, minced 2 teaspoon fennel seed 1 package Italian sausage, fully cooked, coin sliced 2 cups shredded mozzarella Read More …
Source: Vittorio Renda, Buca di Beppo Executive Chef 1/4 ounce basil, picked 10 ounces marinara sauce 4 ounces fresh mozzarella cheese 2 ounces grated Romano cheese 6 ounces fresh chicken breasts, cooked and sliced 1 tablespoon garlic 3 ounces olive Read More …
Yield: 4 Servings 8 oz Dry rigatoni or penne, cooked, drained, and kept warm 1 tablespoon Olive oil 1/2 cup Diced onion 2 tablespoon Dry vermouth or white wine 15 oz Can chunky tomato sauce 1/2 cup Heavy cream 1 Read More …
4 cups cooked rigatoni, al dente 1/2 cup bread crumbs 1/2 cup Parmesan cheese, grated 1 cup olive oil 1 cup water 2 cups fresh tomatoes, cubed and seeded 1 cup Greek oregano leaves, loosely packed salt and pepper to Read More …