Entrees

Baked Ziti with Sausage

Baked Ziti with Sausage

Ingredients • 2 tablespoons olive oil • 1/2 cup onion, coarsely chopped • 1 pound sweet Italian sausage, casing removed • 3½ cups tomato puree • 2 teaspoons dried oregano • 2 teaspoons dried basil, crumbled • 8 ounces ricotta • 1 teaspoon salt • ¼ cup chopped flat-leaf parsley • ½ cup grated ParmesanMore »

Baked Spaghetti with Bechemel Sauce

Baked Spaghetti with Bechemel Sauce

Ingredients 1 cup ricotta cheese 1 egg, slightly beaten 1 cup Parmesan cheese (or Parmesan Reggiano), divided Marinara sauce 12 ounces spaghetti, cooked tender 1 cup grated mozzarella cheese, divided 1/2 cup béchamel sauce Instructions In a bowl, stir ricotta cheese, egg and ¾ cup Parmesan cheese. In a baking dish, layer cooked spaghetti, halfMore »

Calzone

Calzone

Serves 1 Ingredients Ingredients Ricotta filling:       5½ cups (one 3 lb. container) Ricotta Tenera®, Sopraffina® or Dolce       5½ cups (2.15 lb.) Grande Mozzarella cheese, shredded       ¾ cup (3.25 oz.)Grande Romano cheese, grated       1/3 cup (.67 oz.) Parsley, fresh, minced       1/3 cup (.67 oz.) Black pepper, freshly ground 7-inch circles PizzaMore »

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Ingredients 3 lb. turkey (or chicken) bones 1/2 cup grapeseed oil 6 garlic cloves, roughly chopped 2 onions, roughly chopped 4 stalks celery, roughly chopped 3 carrots, roughly chopped 18 apples, roughly chopped 2 bunches scallions, roughly chopped 24 black peppercorns 6 bay leaves 3 cups Texas Pete® Original Hot Sauce 1 cup bourbon 1/2More »

Texas Pete® Turkey Hot Brown

Texas Pete® Turkey Hot Brown Featuring Roasted Tomato, Bacon, & Texas Pete® Mornay Sauce Atop Cheddar & Chive Biscuits

Hot Brown Ingredients Cheddar & chive biscuits, cut in half (see recipe) Turkey, roasted & sliced Roma tomatoes, cut in half, slow roasted 25-30 minutes Bacon, thick-cut, cooked until crispy Swiss cheese Texas Pete® Mornay Sauce (see recipe) Parmesan cheese Parsley, fresh, chopped Scallions, bias cut Mornay sauce Ingredients: 3 tablespoons butter 3  tablespoons flour saltMore »

Chicken and Spinach Ravioli using Wonton Skins

Ingredients 12 ounces fresh spinach 1 pound chicken breast, cooked and finely chopped 1/2 cup finely chopped roasted red peppers 1/4 cup freshly grated Parmesan cheese Salt and freshly ground pepper, to taste About 1/2 package 3-inch wonton skins Instructions Cook the spinach in a small amount of water. Drain and pat dry. In aMore »

Fusilli with Mascarpone and Prosciutto

Ingredients 3/4 pound fusilli or other spiral-shaped pasta 3 tablespoons butter, melted 1/2 cup grated Parmesan cheese 1/2 mascarpone cheese 1/4 pound prosciutto, sliced thin & hopped coarse Freshly ground pepper, to taste Instructions Cook the pasta until it is al dente. Drain thoroughly. Put the cooked pasta into a saute pan set over medium-highMore »

Pasta Caesar

Ingredients 3 cloves garlic, crushed ½ cup extra-virgin olive oil ¼ teaspoon salt 8-10 grinds black pepper 8-10 drops Worcestershire sauce 2 tablespoons fresh lemon juices 1 medium head romaine lettuce shredded 1 pound radiatore or fusilli pasta cooked and cooled ½ cup freshly grated parmesan cheese Anchovy fillets Instructions 1. In a large pastaMore »

Seafood Ravioli

Seafood Ravioli

Ingredients Pasta Dough for Ravioli 3 cups all-purpose flour4 teaspoons milk4 large eggs Filling 12 ounces whitefish or cod fillets 1/4 pound ricotta cheese 1/4 pound grated Parmesan 1 egg yolk 2 teaspoons Instructions 1. Combine the flour, milk, and eggs in the bowl of a food processor. Process until the dough forms a ball.More »

Costolette di Maiale alla Pizzaiola

Ingredients 5 tablespoons olive oil 1 cup coarsely chopped yellow onion 1 clove garlic, minced 1 tablespoon fennel seed 3 cups drained and crushed plum tomatoes 2 tablespoons chopped flat-leaf parsley Salt and freshly ground pepper, to taste 4 center cut pork chops, trimmed of excess fat Instructions Make the sauce. In a saucepan overMore »