Appetizers

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 »

BLT Bruschetta

Ingredients 1 package of Patrick Cudahy Regular or Thick Slied Bacon, cooked, drained and crumbled 1 French baguette 2 tablespoons light olive oil 4 tomatoes, diced 2 tablespoons fresh basil, chopped 2 tablespoons fresh oregano, chopped 2 teaspoons garlic, finely minced 16 ounces Asiago cheese, shredded 10 ounces provolone cheese, sliced thinly Ground white pepperMore »

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 »

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 »

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 »

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 »

Dried Chiles

Ingredients Chiles Instructions Heat oven to 225 degrees. Spread chiles on a sheet pan, spacing just to keep them from touching one another. Place in oven and bake until leathery, but not hard or crisp. Depending on humidity and the size of your chiles, this could take from 2 to 4 hours.

Stuffed Artichokes

Ingredients 4 large artichokes 1/2 cup dry breadcrumbs 1/2 cup grated Parmesan cheese 1 clove garlic, minced 2 tablespoons chopped flat-keaf parsley 1/4 pound prosciutto, finely chopped 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Instructions Prepare artichokes for stuffing. In a bowl, combine breadcrumbs, Parmesan, garlic, parsley and prosciutto. Add 2 tablespoons ofMore »

Garlic Herb Popovers

Ingredients 3 eggs 1 cup milk 12-15 peeled and minced garlic cloves (a food processor is easiest) 2 teaspoons dried thyme 2 teaspoons fresh parsley 1 cup all purpose flour 1 teaspoon salt ¼ teaspoon baking powder Instructions Preheat oven to 450 degrees. Spray the muffin tins with pan coating. In a standing mixer, beatMore »