Oggi’s Diablo Chicken Tortilla Soup

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 3 medium onions, chopped 3 red bell peppers, chopped 2 tablespoons garlic 2 cups tomato strips 2 cups corn 2 cups cilantro 1 cup julienned carrots 2 pounds cooked chicken shredded 2 gallons picante sauce 1½  gallons chicken stock 1 chopped fresh jalapeño Sour cream AvocadoMore »

Minestra Maritata

Courtesy of Brian Gojdics Tutta Bella, Seattle, WA Prosciutto brodo ½  pound prosciutto end pieces In a heavy bottom stock pot, add the prosciutto pieces and ½  gallon of cold water. Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the prosciutto.More »

Fresh Arugula Salad

Courtesy of Aldo Musico Aldo’s Pizza, Naples, FL Baby arugula, bunch 4 Campari tomatoes 4 rings of red onion 1 ounce shaved parm ½ lemon 2 ounces extra-virgin olive oil sea salt, to taste fresh pepper, to taste 4 ounces sheep’s milk feta Combine all ingredients in a salad bowl and toss together. Serve onMore »

Phil’s Creation Salad

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 4 ounces romaine lettuce 3 ounces honey mustard dressing, tossed 1 ounce cashews 3 ounces pineapple 2 ounces cheddar cheese 2 ounces caramelized onion (heated) 3 ounces chicken breast (heated) 1 ounce chopped bacon (heated) Place all the ingredients together in a large salad bowlMore »

Co-Co Panini

Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI 4 ounces fresh dough 3 ounces ricotta cheese 2 ounces mascarpone cheese 2 ounces sugar 1 teaspoon vanilla extract 3 ounces mixed nuts 2 ounces Nutella 2 ounces powdered sugar 2 ounces balsamic vinegar infused with fig 1 gallon corn oil (for frying) Take yourMore »

HUMMUS AND GREEK SALAD WRAP

HUMMUS AND GREEK SALAD WRAP

Serves 1 Ingredients Recipe courtesy of Cafesano, Reston, Virginia 1 12-inch flour or whole wheat tortilla 3 ounces hummus 1 ounce cucumbers, chopped 1 ounce tomatoes, chopped 1 ounce red onion, chopped 1 ounce Kalamata olives 1 ounce green peppers, chopped 1½ ounces Romaine lettuce, shredded 1 ounce Feta cheese crumbles ½ ounce Greek vinaigretteMore »

Seafood Chowder

Seafood Chowder

Ingredients 2 pounds white fish 1 51-ounce can chopped sea clams with juice 1 pound of crab flakes 1 pound baby shrimp 2 pounds diced potatoes ½ pound clam base ½ gallon light cream 1/3 cup granular garlic ¼ cup salt ¼ cup black pepper 10 bay leaves 1 tablespoon thyme Instructions Simmer all ingredientsMore »

Philly Cheese Steak Hoagie

1 pound beef sirloin, cut into thin 2-inch strips ½ teaspoon salt ½ teaspoon paprika ½ tablespoon dried red pepper flakes ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon dried marjoram 3 tablespoons vegetable oil 1 onion, sliced 1 green bellMore »

Sweet Vinaigrette

Ingredients 2 cups red wine vinegar ¼ cup of honey (or more to taste) 1 tablespoon chopped fresh garlic ½ teaspoon ground caraway seed (optional) 2 cups olive oil Salt and pepper to taste Instructions Place the vinegar, honey, garlic, and caraway seed in a small pan and bring to a boil. Let simmer gentlyMore »

Ranch Dressing

Ingredients 1 gallon of mayo 1 quart half and half cream ½ cup white vinegar 1 cup water ½ cup granulated garlic 1 cup onion powder 1 tablespoon salt 1 tablespoon pepper ½ cup finely chopped parsley or freeze dried Instructions Mix ingredients thoroughly.