Entrees

Spaghetti and Meatballs

Spaghetti and Meatballs

Ingredients MEATBALLS (sauce recipe below in Instructions area) 1/2 pound ground pork 1 pound lean ground beef 1 cup cubed day-old Italian bread 1/2 cup milk 1 teaspoon dried oregano, crumbled 1 teaspoon dried basil, crumbled 1/8 teaspoon each, salt & pepper 1/4 cup minced parsley 1/4 cup Romano cheese 1 large egg, lightly beatenMore »

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 »

Pasta with Gorgonzola Cream Sauce

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

Serves Serves 4 as a first course Ingredients 2 tablespoons unsalted butter 1 cup whipping cream 2 ounces (½ cup) Gorgonzola cheese, crumbled ½ cup freshly grated Parmesan cheese 8-12 ounces cooked short pasta (gnocchi, rigatoni, penne) Instructions In a large sauté pan set over medium heat, melt the butter (do not brown). Add theMore »

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 »

Fettuccine Alfredo

Fettuccine Alfredo

Yield: 4 servings 1¾ cups heavy cream, divided 6 tablespoons unsalted butter? 8 ½ ounces grated Parmesan cheese? 1 teaspoon kosher salt? Cracked black pepper to taste? Combine 1¼ cups cream with the butter in a large sauté pan. Heat over a low flame, whisking until the butter melts and the cream comes to aMore »

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 »

Fettuccine with Shrimp and Peppers

Yield: 4 servings (scale up in direct proportion) ¼ cup olive oil 1 cup each red, green and yellow bell peppers cut into ¼-inch strips 8 ounces fettuccine pasta 2 cloves garlic, minced 1 pound medium shrimp (31-35) shelled, deveined and butterflied ¼ teaspoon crushed red pepper flakes ½ cup torn fresh basil In aMore »

Linguine with Anchovies

Linguine with Anchovies

Ingredients 1/4 cup (2 ounces) anchovy fillets ½ cup extra-virgin olive oil 1 large clove garlic, pressed 3 cups plum tomatoes, crushed 2 tablespoons finely chopped flat-leaf parsley Salt and pepper to taste 1 pound linguine, spaghetti or other long pasta Instructions Put the anchovies in a small bowl and rinse them thoroughly to getMore »

Tagliatelle with Gorgonzola Cream Sauce

Ingredients 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, smashed, chopped 1 cup chicken stock 4 ounces broccoli, steamed 1 pound tagliatelle pasta 1 cup heavy cream 1 cup Gorgonzola cheese, crumbled 1 tablespoon lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons fresh Italian parsley, chopped coarsely for garnish InstructionsMore »