Appetizers

Southwestern-Style Sausage

Ingredients Chicken/Turkey Sausage Master Base* 3 fresh or canned seeded and finely chopped jalapeno peppers 1 cup seeded and finely chopped mild chile peppers 3 tablespoons chopped garlic 1 ½ cups fresh-chopped cilantro 3 tablespoons ground cumin 3 tablespoons ground paprika 2 tablespoons chili power ¾ cup fresh lime juice ¾ tequila Instructions 1. FollowMore »

Buffalo Chicken Dip

Ingredients 16 ounces of cream cheese, softened 12 ounces of chicken, cooked & cubed 3/4 cup ranch dressing 3/4 cup hot sauce 1/2 cup shredded cheddar cheese 1/4 cup bleu cheese crumbles Tortilla chips Instructions Beat cream cheese, ranch dressing and hot sauce. Fold in chicken. Spread mixture into pie plate prayed with non-stick spray.More »

Marco’s Toasted Ravioli

Ingredients 1/2 cup cold water 1/2 cup milk 1 egg 8 2-ounce raviolis 1 cup flour 1 cup unseasoned breadcrumbs Vegetable oil, as neededGrated Parmesan and parsley, for garnish 1 cup tomato sauce Instructions In a bowl, combine water, milk and eggs. Whisk. Dredge ravioli in four. Add to milk & egg mixture. Then dredgeMore »

Toasted Ravioli

Ingredients 2 large eggs ½ cup canned evaporated milk 1 cup Italian-style breadcrumbs Oil for frying 24, small, bite sized meat filled ravioli, thawed if frozen 1 cup grated parmesan 2 cups marinara, warmed Instructions 1. In a small bowl, beat and combine the eggs and milk. Put the breadcrumbs in another small bowl2. HeatMore »

Fried Stuffed Olives

Fried Stuffed Olives

Ingredients 12 dozen California black olives, large or extra large, pitted* 5 ounces garlic, minced 5 ounces anchovy paste 1 ounce lemon zest, minced 2 teaspoons chopped thyme 4 cups all-purpose flour 8 eggs, beaten 4 cups breadcrumbs Olive oil to taste Instructions Drain the olives; reserve for stuffing. Combine the garlic, anchovy paste, lemonMore »

Pappardelle with Roasted Red Pepper Pesto

Ingredients Large red bell pepper, halved and trimmed 3 garlic cloves garlic, peeled ¾ cup walnuts, chopped ½ cup sun-dried tomatoes, drained ½ cup fresh basil, plus 4 leaves for garnish ½ cup grated Parmesan cheese (or Pecorino) Salt and pepper to taste ½ cup extra-virgin olive oil 1-pound box pappardelle noodles Instructions Place red-pepperMore »

Pizzadilla

Pizzadilla

Ingredients 2 flour tortillas 2 tablespoons pizza sauce 2 ounces sliced beef (or ground) Olives Onions Mushrooms Peppers Instructions Place tortillas on a pizza pan. Spread 1 tablespoon of pizza sauce on each tortilla. Layer beef, olives, onions, mushrooms and peppers over pizza sauce. Sprinkle with mozzarella cheese and top with other tortilla. Bake atMore »

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 »

Grilled or Sautéed Portobello Mushroom Cap

Ingredients Several slices of crusty Italian bread 2 slice beefsteak tomato 1 slice of red onion Leaf lettuce to cover toppings Red pepper vinaigrette* Instructions Use ½-inch-thick slices of crusty Italian bread or a quality crusty round Italian roll, one that is larger than the mushroom cap. Brush some vinaigrette on one slice of bread or rollMore »

Spaghetti Squash Stuffed Peppers

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »