Appetizers

Grilled Portobello Burger with Fontina and Basil

Ingredients 3 tablespoons lemon juice 3 tablespoon olive oil 1 teaspoon garlic, minced ¼ teaspoon salt ¾ teaspoon coarsely ground black pepper 4 medium Portobello mushroom caps 1 cup Fontina cheese, shredded ½ teaspoon dried oregano leaves, crushed 4 split crusty roll 1 tablespoon fresh basil, chopped Instructions 1. Preheat grill or broiler2. In aMore »

Pomodoro Ripieno

Ingredients 10 large, halved, cored, and seeded plum tomatoes Freshly ground pepper to taste 3 tablespoons finely chopped fresh basil 1 cup fresh bread crumbs made from day-old Italian bread 1 peeled clove garlic 1 teaspoon crumbled dried oregano 1 teaspoon crumbled dried thyme ¼ cup extra-virgin olive oil 1/3 cup grated Parmesan cheese InstructionsMore »

Cold Antipasto Appetizer

Cold Antipasto Appetizer

Ingredients 2 cups cauliflowerets 2 cups broccoli, cut up 2 cups carrots, sliced 1 green pepper, cut up 2 ribs celery, cut up 2 ounce jar pimientos, drained 2.5 ounce jar olives, drained 3/4 cup wine vinegar 1/2 cup olive oil 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon oregano leaves 1/4 teaspoon pepper 1/4More »

Spiedini alla Romana

Ingredients 1 sub sandwich roll or torpedo roll that measures 10-12 inches long 5 slices of mozzarella cheese, about 2×2 inches and 1/4 inch thick 1 tablespoon extra-virgin olive oil 2 tablespoons grated Romano (or Parmesan) cheese Instructions Square off the ends of the roll. Cut five slits on the diagonal into the roll, butMore »

Chicken/Turkey Sausage Master Base Recipe

Ingredients 7 pounds boned chicken and turkey leg and thigh meat. 3 pounds boned chicken breast meat 1 ½ pounds pork fat cut into 1/4 –inch dice, or 1 cup olive oil 1 tablespoon finely chopped garlic 2 tablespoon coarse grind black pepper 3 tablespoons kosher salt 1 ½ cups wine or ¾ spirits andMore »

Frittata Giambotta (Frittata with Sausage, Eggs, and Peppers)

Ingredients 4 unpeeled small red skin potatoes about ½ pounds 3 tablespoon olive oil ¼ pound link Italian sausage, casing removed and meat crumbled ½ cup chopped red or green bell peppers or a combination 1/8 teaspoon freshly ground black pepper 1/8 teaspoon whole fennel seeds 1 cup liquid eggs (or 4 lightly beaten jumboMore »

Best Ever Onion Rings

Ingredients 3 large onions (about 9-11 ounces each), peeled and trimmed 1 cup flour 1 teaspoon paprika 3/4 teaspoon salt 1/4 teaspoon pepper 1 cup of beer Oil Instructions Cut onions crosswise into 1/2-inch slices; pull apart into rings. Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whipMore »

Grilled Vegetable Pizza

Ingredients One 14-inch pizza crust dough 6 ounces Paradise Tomato’s Smoky Tomato Sauce 2 ounces onions sliced and grilled 1-1/2 ounce red pepper, sliced and grilled 1-1/2 ounce yellow pepper, sliced and grilled 1 ounce portabella mushroom, sliced and grilled 7 ounces mozzarella cheese, shredded 1/2 ounce cilantro, chopped Instructions Top pizza dough with ParadiseMore »

Baked Parmesan Zucchini Sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 5 medium zucchini (about 2-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 4 large eggs, lightly beaten Instructions In a mixing bowl, combine the breadcrumbs and the Parmesan cheese. Dip zucchini strips in beaten egg, then in breadcrumb mixtureMore »

Marinated Mozzarella

Ingredients 1 pound fresh mozzarella, sliced 1 tablespoon finely chopped parsley 2 tablespoons torn fresh basil leaves 1/2 cup extra-virgin olive oil 2 teaspoons fresh lemon juice Instructions Put the fresh mozzarella in a stainless steel or non-reactive bowl. Add remaining ingredients. Toss gently to combine the flavors. Serve at once or chill slightly.