Appetizers

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.

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 »

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 »

Fusilli with Chicken and Pesto

Ingredients 1 pound fisilli pasta2 teaspoons olive oil2 cloves garlic, crushed or chopped fine2 boneless skinless chicen breasts (about 608 ounces each), grilled or poached, cut into bite-size pieces (or use precooked chicken chunks)1 cup pesto sauce (see recipe below)1/2 cup toasted pine nutsGrated Parmesan Instructions Cook pasta in boiling salted water until al dente.More »

Pesto Tomatoes with Mozzarella

Ingredients 1 cup prepared pesto (made with basil, pine nuts, cheese, and garlic 4 cups chopped tomatoes 1 cup mozzarella, cut into ½ inch cubes Instructions Combine all of the above in a bowl and let marinate 30-60 minutes before serving.

Caponata Crostini

Ingredients 1/2 cup extra-virgin olive oil 1 large yellow onion, diced in 1/2-inch pieces 1 tablespoon hot chili flakes 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups) 2 tablespoons sugar 1 teaspoon cinnamon 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 cup basic tomato sauce or pia sauce 1/3 cup balsamicMore »

Italian Bruschetta

Ingredients Pizza crust 1/ cup chopped, fresh tomato, squeeze out juice and seeds before chopping 1/2 tsp. garlic 1/2 cup sweet onion Chopped parsley Olive oil Instructions 1. Brush olive oil generously on top of pizza crust. Spread chopped fresh tomato on top, add garlic, chopped sweet onion and a little chopped parsley if desired.More »

Sausage Roll

Ingredients 1 6 or 7 ounce dough ball 1 cup cooked and crumbled sausage meat 1 cup thick cut, grilled or roasted green peppers and onions Instructions 1. Roll the dough ball out into an 8-inch oval2. Lay sausage meat evenly over the oval, followed by the peppers and onions.3. Roll up like a jellyMore »

Fennel Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 2 teaspoons fennel seeds, coarsely ground Instructions 1) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes. Add the olive oilMore »