Tomato, Basil and Mozzarella Bruschetta

Tomato, Basil and Mozzarella Bruschetta

Yield: about 30 bruschetta (scale up in direct proportion) 4 cups canned plum tomatoes, drained of liquid 2 cups of fresh basil leaves, washed and dried (use paper toweling) and torn 4 tablespoons extra-virgin olive oil Salt and pepper (to taste) 2 large French or Italian baguettes, sliced about 1-inch thick to make 30 piecesMore »

Pizza Beignets (sponsored by Grande Cheese)

Pizza Beignets (sponsored by Grande Cheese)

Yield 20 (1.25-ounce) beignets Ingredients 16 ounces pizza dough ball 6 ounces 50/50 Blend, shredded or diced 6 ounces Aged Provolone, divided into 20 squares 40 slices Pepperoni 1 ounce Parmesan, grated 1 cup pizza sauce, warmed Roll out dough to 1/8″ thick on a lightly floured surface. Rolled-out dough will be approximately 14″ in diameter. CutMore »

Breaded Mozzarella Balls (provided by Grande Cheese)

Breaded Mozzarella Balls (provided by Grande Cheese)

Yield 7 breaded mozzarella balls Ingredients 1 cup flour 1 Tbsp. pepper 3 eggs 3 tablespoons milk 1 cup bread crumbs 7 balls Ciliegine Fresh Mozzarella 2 Tbsp. Parmesan, grated Marinara sauce, as needed Instructions Mix together the flour and pepper; set aside in a bowl. In a separate bowl, whisk together the eggs andMore »

Cheesy Pepperoni Pinwheels

Cheesy Pepperoni Pinwheels

Ingredients 1 14 oz. Pizza dough ball 2½ ounces Pizza sauce, prepared 1 teaspoon garlic, chopped 5 leaves basil, chopped 3 ounces cheddar blend, shredded or diced 1 ounce Parmesan, grated 10 slices pepperoni, julienned Instructions Roll pizza dough into a rectangle shape about 11 x 8. Brush dough with pizza sauce. Top with garlic,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 »

Italian Style Barbecued “Hot Links”

Ingredients 5 pounds Italian link sausages (preferably hot or smoked) 1 quart of “Good Basic BBQ”* sauce or the sauce of your choice Instructions 1. Prick the sausages all over with a fork and grill or roast in the oven until they are evenly browned and cooked through.2. Let them cool off before slicing intoMore »

Oriental-Style Sausage

Ingredients Chicken/Turkey Sausage Master Base* ¾ cup (or to taste) soy sauce 2 tablespoons peeled and finely-chopped fresh ginger 1 tablespoon chopped garlic ¾ cup sweet sherry ¾ water ¾ cup scallions, white and green part, finely-chopped ½ teaspoon Tabasco Instructions 1. Follow instructions for “Chicken/Turkey Sausage Master Base”2. Measure out the above combinations beforeMore »

Blue Crab Melt

Ingredients 18 ounce dough ball 1-1/4 cups Crab Mix Base (recipe follows)* 4 ounces mozzarella, shredded 1/2 cup lightly packed fresh flat-leaf spinach 1/4 cup lightly packed fresh flat-leaf spinach 1/4 cup roasted red peppers 1/2 cup artichoke hearts, chopped 1 tablespoon fresh basil chopped 2 ounces soft goat cheese 2 tablespoons Asiago cheese, gratedMore »

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 »

Deviled Chicken Wings

Ingredients 16 chicken wings, tips cut off, halved at the joint 1 ½ cup bread crumbs 1 cup grated Parmesan ½ cup Dijon-style mustard 3 tablespoons vegetable oil 3 tablespoons white wine vinegar ½ teaspoon salt ½ teaspoon cayenne Instructions 1. In a mixing bowl, combine the bread crumbs and the Parmesan. In another largeMore »