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Italian Recipes – Recipes of Italy
Posted By kaustin On April 17, 2008 @ 12:07 pm In | Comments Disabled
1 jar (24 oz.) pepperoncini peppers, drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
2 cups fresh mushrooms, cut in half
2 cups cherry tomatoes, cut in half
1/2 lb. Provolone cheese, cubed
1 can (6 oz.) pitted ripe olives, drained
1 pkg. (3-1/2 oz.) pepperoni, sliced
1 bottle (8 oz.) Italian vinaigrette dressing
In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce lined platter. Serve with toothpicks.
Yield: 14 to 16 servings.
1 (3 lb) boneless beef brisket, partially frozen
1 medium onion, quartered, sliced
1 (19 oz) can Progresso Tomato Basil Soup
2 Tbs cornstarch
2 Tbs brown sugar
1/2 tsp dried Italian seasoning
1/8 tsp ground red pepper (cayenne)
2 Tbs Worcestershire sauce
10 (1/2-inch-thick) slices Italian bread
10 (1 oz) slices provolone cheese
2 Tbs chopped fresh parsley
Cut beef diagonally across grain into thin slices. Place
beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium
bowl, combine soup, cornstarch, brown sugar, Italian
seasoning, ground red pepper and Worcestershire sauce;
mix until smooth. Pour over beef and onion. Cover; cook
on low setting for 10-12 hours. To serve, place 1 slice
of bread on each individual plate. Top each with slice of
cheese and spoon about 3/4 cut beef mixture over each.
Sprinkle with parsley. Makes 10 servings.
3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables
6 eggs, lightly beaten
2 Tbsp. milk or water
3/4 cup Grated Parmesan Cheese, divided
HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables;
cook 5 minutes or until potatoes are browned, stirring occasionally.
MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly
over potatoes and vegetables; cover. Reduce heat to medium-low.
COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese;
cover. Let stand 5 minutes. Cut into wedges.
Suggested Vegetables: Chopped broccoli flowerets, red pepper and shredded carrots
or sliced green onions, chopped tomato and chopped parsley.
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes, or to taste
3 tbsp. olive oil
1 can (28 oz.) chopped tomatoes (fresh ok)
1/4 cup each vodka, NO flavored; heavy cream
to taste salt, pepper
1 pint cherry tomatoes
1/2 cup parmesan cheese, grated
2 tbsp. fresh basil cut into teeny strips
16 oz. Italian, precooked meatballs (No need to thaw frozen.)
1 lb. pasta; penne, rigatoni recommended
Put pasta kettle on to boil. This takes longest of whole meal.
While water is coming to a boil, get out a large sauté pan. Add
olive oil, garlic and peppers. Heat ton medium-high heat until it
starts to sizzle. If garlic gets brown, taste will be very rusty. As
soon as it’s sizzling, add tomatoes and vodka. This is vodka sauce,
so I have no substitute. Bring to a simmer. Add meatballs, even
right from freezer. Heat this on medium heat until meatballs are
thawed and everything is hot, about 15 minutes. By then, pasta water
should be boiling. Add pasta. Follow directions on pkg., but most
penne and rigatoni take about 15 minutes to cook. Go back to sauce.
Add cream, cherry tomatoes, salt and pepper to taste. Turn heat to
low and add your parmesan. Stir and eave simmer until pasta is
completed. When you dish up the sauce, sprinkle on basil. When
finished, thoroughly drain pasta.
Makes 4 servings.
1 jar (6-1/2 oz.) marinated artichoke hearts
1 jar (7 oz.) roasted red sweet peppers, drained and cut into strips (about 1 cup)
2/3 cup jalapeño stuffed olives, sliced
1 medium onion, thinly sliced and separated into rings
1 small clove garlic, minced
1 TB fresh parsley, chopped
1/8 tsp. dried oregano, crushed
1/8 tsp. ground cumin
4 sandwich rolls, such as pan cubano, bolillos, hoagie buns, sliced in half OR
Two 8″ Italian flat breads (focaccia), split in half horizontally
1 lb. thinly sliced Deli roast beef or roast pork
8 oz. provolone cheese, sliced
4 tsp. olive oil
1. Drain artichokes, reserving marinade; thinly slice artichokes. Combine artichokes, reserved
marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2 to 24 hours, tossing occasionally. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.
2. Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press, or foil covered brick. Or use a panini press if you have one.
3. Cook over medium heat for 8 to 10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary.
Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches.
Makes 4 sandwiches.
1 cup margarine
1/2 cup sugar
1/2 tsp. anise flavor
2 1/2 cups flour
4 tsp. baking powder
Mix margarine, sugar, eggs, and anise.
Sift flour with baking powder and add to mixture, mixing thoroughly.
Flour hands and shape as desired.
Place cookies on greased cookie sheet.
Bake at 400 for 10-12 minutes
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