Appetizers

Meatballs Mia Madre

Meatballs Mia Madre

Ingredients 10 pounds ground beef 2pounds ground pork ¼ cup finely minced fresh garlic 4 medium finely chopped onions 1 cup grated parmesan cheese 1 cup grated romano cheese 1 ½ cups finely chopped fresh parsley 5 cups bread (torn from day-old Italian bread, soaked in milk and squeezed dry) 8 lightly beaten eggs 4More »

Bruschetta with Lemon

Ingredients 1 fresh lemon, squeezed 1 pound of crusty Italian bread, sliced into 1/2-inch slices Handful of fresh parsley, finely chopped 1/2 pound of smoked salmon, cut into small pieces 1/4 cup of whipped cream cheese Olive oil for drizzling Instructions Place bread slices on grill or in oven under broiler until golden and crispy.More »

Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper)

Ingredients 1 pound fusilli or rotini pasta, cooked al dente, cooled to room temperature 1 pound boneless, skinless chicken breast, poached or oven-baked, cooled and cut into bite-sized strips 8 ounces prepared (can or jar) roasted red bell pepper cut into strips ½ cup extra-virgin olive oil 2 tablespoon balsamic vinegar 1 teaspoon dried oregano,More »

Pasta e Fagioli

Ingredients 2 cups (5 ounce) tubetti or ditalini pasta 2 tablespoons extra-virgin olive oil 1/2 cup hopped yellow onion 1 clove garlic, crushed 1/2 cup each diced carrots and celery 1-1/2 quarts chicken broth 2 tablespoons chopped parsley 1 19-ounce can cannellini beans, drained, rinsed Salt and freshly ground pepper, to taste Instructions Cook theMore »

Salsa Fresca

Ingredients 2 tablespoons olive oil 4 scallions, including 2 inches of the green top, chopped ½ cup chopped onion 1 ½ quarts canned plum tomatoes, drained and crushed 1 large green bell pepper, chopped ¼ cup finely chopped cilantro 1 teaspoon dried oregano ½ teaspoon crushed red pepper flakes ½ teaspoon pepper Instructions In aMore »

Antipasto Pasta Insalata

Ingredients 1 pound fusilli past 1 cup roasted red peppers 1 cup artichoke hearts, marinated, drained and chopped1-1/2 cups provolone cheese, diced 1 cup garbanzo beans 1/2 cup pitted black or green olives, whole 1 cup fresh tomatoes, coarsely chopped 1-1/2 cups Premoro Sliced Pepperoni, 22061, thawed 1 cup Italian salad dressing, prepared 8-10 peperonciniMore »

Stuffed Baked Clams

Ingredients 24 littleneck clams, scrubbed clams1 cup water2 tablespoons unsalted butter2 cloves garlic, minced1/4 cup finely chopped parsley1/2 cup panko breadcrumbs Instructions Put the clams in a pot with the water. Put a cover on the pot. Steam the clams open over medium-high heat (just until the shells open; discard any clams that do notMore »

Drunken Shredded Beef

Ingredients 15 pounds pot roast-chuck or bottom-round 2 pounds onions, peeled and thickly sliced 2 #10 cans ground tomatoes 1 cup garlic, finely chopped ½ cup red wine vinegar ½ cup brown sugar 1 tablespoon cinnamon 1 tablespoon paprika 2 tablespoons salt 1 tablespoon pepper 2-12 ounces cans or bottle of beer at room temperatureMore »

Mexican Wings

Ingredients Chicken wings Mole sauce Celery sticks Hot salsa Instructions To give chicken wings a Mexican flair, simply brush the wings with a mole sauce (available from your supplier) before baking. Arrange the chicken wings on a platter with celery sticks and a ramekin of hot salsa.

Bruschetta with Filet

Ingredients 1 fresh carrot 1/4 pound fresh mushrooms 2 tablespoons extra virgin olive oil 1 small golden onion, chopped 1 pound of crusty Italian bread, sliced into 1/4-inch to 1/2-inch thick slices 1/4 pound of potatoes 1 celery rib 1/4 cup ripe cherry tomatoes, cubed 1 cup dry white wine 1 pound of filet ofMore »