Stuffed Portobello Caps

2 large Portobello caps
1/4 lb buld Italian sausage
1 clove garlic, minced
1 Tbsp fresh basil, chopped
6 to 8 pieces roasted red peppers
1/4 cup shredded Parmegiana (reggiano if available)
Olive Oil, (Virgin preferred)

Drizzle oil on Portobello caps
Sprinkle with garlic
Break up sausage and scatter in Portobello Caps
Scatter peppers on top
Sprinkle with basil
Cover with cheese and drizzle with oil
Bake at 375 for 20 minutes
Serve

Pesto

4 C Fresh Basil
6 Cloves Garlic
2 Tbsp Pine Nuts , Toasted
(You can toast pine nuts in an ungreased cast iron skillet just till slightly browned)
1/2 C fresh grated parmesan
1/4 cup olive oil

In a food processor, place garlic and basil, turn on processor till well mixed
Add Pine nuts and turn on processor till mixed
Add parmesan and turn on processor till all is mixed evenly
Remove basil mixture from processor and place in bowl
Pour Oil over basil mixture and stir with fork so basil absorbs oil.

Serve over al dente pasta.
Pesto can be saved in refrigerator for days it may change to a darker color but flavor will be true

Pastina Soup

This may be the easiest Soup ever and there is so much that you can do with it.
1/2 Lb Pastina (Ancini di Pepe) pasta. Usually sold in a 1 LB box or bag, use about half Pkg
1 1/2 Qts Water (no need to salt the water the soup base will make up for it.
3 to 4 tsps Chicken Soup Base. (boullon cubes will work) You can use any flavor soup base you like.
Grated Parmesan

In a medium saucepan bring water to boil.
Add Soup base Gradually tasting as it dissolves. It's up to you how you want it to taste. If you like it with 3 tsps. fine, if not add another.
Stir in Pastina,  Let cook for about ten minutes till pastina is tender and you will see it swollen in size.

Now comes the time you can customize this soup to your own taste.
I like to poach a few eggs in the soup at this point and serve it with one poached egg per bowl.
Other suggestions for add ons... Small meatballs, pieces of cooked Italian Sausage, Fresh spinach or escarole, I have even crumbled a TBSP of ricotta in each bowl before I put in the soup.
Have fun with it and don't be afraid to experiment.
Eat as much of this soup up as possible as it will have a tendency to absorb all the broth but you can reserve the left over pastina and add it to other dishes or even to a cup of cooked broth for a new cup of pastina soup

Chicken Parmesan

2 Boneless skinless chicken breasts, cut horizontally  into 4 thinner Breasts.
1 cup seasoned flour (salt, pepper, garlic powder)
2 Eggs beaten
Oil to cook chicken
2 C Marinara sauce Link
1 C shredded parmesan
Place chicken breast pieces between two sheets of wax paper and pound flat with meat mallet
Drag chicken through flour to coat then dip in egg  and place in skillet with 1/2 inch hot oil for  three minutes per side till cooked through.
Drain on paper towel.
Put one cup of marinara sauce in a flat oven safe casserole dish
Place cooked chicken in sauce
Pour remaining cup of sauce over chicken being sure to spoon some sauce over all of the chicken.
Sprinkle parmesan on chicken and bake for 30 minutes at 350F
Remove from oven garnish with fresh basil and serve.
Most often served with pasta.
Serves 2 to 4

Biscuits with Bacon Gravy

1 batch of biscuits (Home made, Made from a mix, baked from a tube. as long as you like them that's all that matters.)

1/2 Lb Bacon cut into 1 inch pieces
1 C Water
1 tsp Chicken soup base or 1 bouillon cube
1 C Heavy Cream
1 to 2 Tbsp Flour
Fresh Ground Black Pepper

Bake Biscuits according to directions and time them to be done before gravy is.
Cook Bacon over low to medium heat till cooked but not too crispy.
Add water and cook over medium heat till boiling
Add Bouillon and stir till dissolved
Stir in cream and bring back a slight boil
Add flour one Tbsp at a time and dissolve with a fork then mix it with entire mixture until desired consistency
Sprinkle with Black Pepper

Serve over open face biscuits

Grilled Tilapia Fillets

Tilapia Fillets (as many as you want to cook) Thawed
Salt and Pepper
Paprika
Garlic powder
Chopped parsley
Crushed red pepper

Heat a grilling pan over medium heat
(This will work with a George Foreman Grill just make sure to spray top and bottom and reduce cooking time to 3 minutes total)

Sprinkle both sides of Tilapia with salt and pepper and a generous dusting of garlic powder and paprika
Lightly Spray Grilling pan with cooking spray

Place Fish on pan, Grill for 3 minutes then turn and grill for 3 more minutes

Sprinkle with parsley and red pepper flakes and serve.
I like it with a fresh salsa like pico di gallo or mango and avacado salsa

Timballo

Ingredients
1/2 Lb Pizza Crust Dough, (1/4th recipe) dough recipe
1 Lb Ziti pasta cooked very al dente. (pasta will cook more as it bakes in the oven.
4 C Red Gravy or Marinara Sauce
1/2 Lb Italian Sausage cooked in pasta sauce and cut into bite sized pieces. about 1 inch
1 C Ricotta
1 Raw Egg
1/2 tsp Salt
1 Tbsp Parsley Frakes
1/8 Lb Cooked Bacon strips cut into 1 inch lengths. Browned but not crispy.
20 Slices Pepperoni
3 Hard Boiled Eggs peeled and left whole
2 Tbsp Early sweet peas
1/2 C Sliced Mushrooms
1/2 C Mozzarella
1/4 C Parmesan
6-8 Basil Leaves, Chopped.
Fresh Ground Pepper to Taste

Cook Pasta, drain and mix with 1 cup of sauce and set aside

Prepare Ricotta, whip ricotta with egg, 1/2 tsp salt, pepper, and Parmesan

Prepare Crust
Proof dough for 1/2 hour then roll out to about a 20-22 inch circle.
Place dough loosely in an 8 1/2 inch springform pan. Let dough fill bottom of pan to edges and overlap rim to fold over when filled.

Spoon a shallow layer of pasta into bottom of crusted pan. spread evenly
Add a ladle of sauce and spread to fill.
Place a layer of bacon over pasta.
Spread ricotta mixture over bacon.
Add layer of pasta
Place sausage pieces on and into pasta.
Sprinkle basil over all
Add enough pasta to even out layer of sausage.
Ladle sauce over layer till filled.
Spread Sliced Mushrooms over layer.
Place hard boiled eggs well spaced on mushrooms
Fill layer with pasta, sprinkle in peas and add some sauce
Cover layer with half of the Mozzarella
Add layer of pepperoni
Add remainder of pasta and cover with remaining Mozzarella.

Close carefully by folding edges of dough up over top all around. Overlap where needed and pinch edges to close

Bake at 450F for 20 - 25 minutes till medium brown.

Let stand 5 minutes then remove spring form pan,
Cut into wedges and serve.

Makes 6 generous servings

Osso Bucco (Braised Italian Veal Shanks)

Ingredients:
3 lbs Veal shanks

3 Tbsp olive oil
2 Tbsp butter
1 red onion, coarsely chopped
1 green or red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 lg stalk celery, coarsely chopped
5 clove garlic, thinly sliced
1/3 c dry sherry)
1/3 c brandy
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 sprig rosemary
1 Tbsp thyme
1 bay leaf
2 c chicken broth
Salt and pepper to taste
chopped parsley and lemon juice to sprinkle over servings

Prep:
In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Add rosemary, thyme and bay leaves to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken stock. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less.
Sprinkle individual servings with parsley and lemon juice

Serve with pasta, mashed potatoes or risotto (rice)
I like it served right over a bed of mashed potatoes

Pasta Piselli (Pasta and Peas)

Simple and Delicious, This dish can be complete in the time it takes to cook the pasta.

1 LB Ditali Pasta (Chili Mac Pasta)
You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic, Chopped
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box in salted water.
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid

Sprinkle with Parmesan
Best served with hearty Italian bread
(encourage your guests to dip the bread into the liquid)

Pork Fried Wonton

1 pkg, 48ct wonton skins
2 C Oil for cooking wontons
Mix in a small mixing bowl
1Lb Ground Pork
1 Green onion finely chopped
1/2 cup plain bread crumbs
1 clove Garlic, minced.
season meat with white pepper, black pepper, sesame seed, and orange zest.
1 egg

Wrap
With a teaspoon, put enough meat mixture to make a 1/2 to 3/4 inch ball in center of a single skin
Fold according to directions on pkg. Set on plate.
repeat till all skins are used

Cook.
Heat oil in slillet to about 350f
place enough wontons in oil to fill pan. turn when golden brown and cook other side.
Drain on paper towel or brown paper bag.

Serve with soy sauce, sweet and sour sauce, hot mustard.
These can be frozen and kept in the freezer till ready to cook. Just freeze them on a pan not touching till frozen then keep them in a freezer bag till ready to use.
Even frozen they cook in less than 5 minutes.

Pizza Fritte (Fried Dough)

About 1 LB Prepared Pizza Dough, click link
 about 1/2 recipe
Pizza Dough Recipe
3 cups oil

Optional Toppings
Cinnamon Sugar, 1/2 cup sugar mixed with 2 tsp cinnamon
Powdered Sugar
Butter
Any Two
All Three
My favorite and our family tradition is Cinnamon Sugar

Heat Oil in skillet to about 325f to 350f

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 1/2 to 3/4 an inch thick
Fry dough in oil till light brown one one side, turn over and brown other side
Drain on paper towel or brown paper bag
Sprinkle on cinnamon sugar or powdered sugar or spread on some butter
Serve Warm
This dessert brings back the happiest of memories.
I love them, My children love them. You will too.

Pasta Carbonara

This recipe has changed since I posted it last year.
I have made it creamier and according to all who tried it, better.

Ingredients:
1 Lb Spaghetti or Fettuccine
2-3 Tbspns salt to cook pasta
1/2 Lb Bacon, cut into 1/2 inch pieces
2 cloves Garlic, chopped
2 Lg Eggs, beaten
1/4 C Heavy Cream
1/2 tsp Freshly Ground Pepper
1/2 C Grated Parmesan


Prepare
Cook pasta in salted water
5 minutes before pasta is done cook bacon pieces in skillet till cooked but not crispy
Add garlic to bacon after fat begins to render

In your serving bowl beat eggs with pepper and cream

Drain pasta and immediately pour into serving bowl and toss well. The hot pasta will cook the eggs on contact,
Add bacon, fat and all to pasta.
Add Parmesan and toss well.

Serve

Quick and Easy Escarole and Beans

Ingredients:

2-3 Tbsp. Olive oil
3 – 4 Cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1 Head escarole, approximately 1 Lb., washed and chopped into bite-sized pieces
2 14 oz. cans cannellini, drained and rinsed

1 C Chicken Stock
Salt & freshly ground black pepper
Freshly grated Parmesan

Cook:
Heat a pot over medium-high heat

Cover the bottom of a soup pot with olive oil

Add garlic and sauté till lightly browned.

Add the escarole and stir to coat with the oil.

Toss in red pepper flakes and sauté, stirring occasionally, until the escarole begins to wilt.

Stir in the beans. Lower the heat, add up to a cup of chicken Stock (more if you prefer it soupier)

Season with salt and pepper, and simmer for five to ten minutes.

Serve with a crusty Italian Bread

Tiramisu

Ingredients:
3 Lg Eggs
1 C Espresso (brewed)
1/2 C Sugar
2 Tbsp Cognac or Brandy
8 oz. Mascarpone (Italian Cream Cheese)
1/8 C Cocoa
20 Ladyfingers, toasted

Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes.
Add Mascarpone and beat 3-5 minutes until smooth.
(I have found that this step is best when mixed in a non metallic bowl)

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.

Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer.
Dust top with Cocoa
Refrigerate for at least two hours.
A true key to success in serving Tiramisu is to serve it very very cold. But don't let it freeze.

Makes six servings.
(Do not use a metal mixing bowl for the Mascarpone Mixture. The cognac will not blend with the other ingredients in a metal bowl)

Artichoke and Cranberry Risotto with Bacon

Ingredients:
1/4 C Olive Oil
2 Cloves Garlic, sliced thin
3 Tbsp Onion, chopped
1/2 C Artichoke hearts, coarsely chopped
1/2 C Craisins (dried cranberries)
1 1/2 C Arborio Rice
1/4 C Dry cocktail sherry or cooking sherry
6 C Chicken Stock, hot
1/4 Lb Cooked bacon chopped
1/2 C Grated Parmesan
2 Tbsp Heavy Cream (optional)
1/4 C Chopped Basil
Fresh ground black pepper to taste

Prepare
In a non stick frying pan or cast iron skillet
Heat garlic and onion in oil over medium heat till onion is tender
Add artichoke hearts and Craisins and cook about 2 minutes
Add rice and toss until rice is coated with oil and heat until warm but not cooked. Stir frequently so rice does not stick
Add Sherry and cook over med heat about 2 minutes stirring frequently
Ladle in stock till rice is just covered stirring frequently.
As rice absorbs liquid, ladle in stock keeping rice barely covered with stock.
Continue adding stock one ladle at a time till rice is tender to your satisfaction.
Stir in bacon
Stir in Parmesan till mixture is creamy
If more creaminess is desired add a couple Tbsp of heavy cream and stir till warm.
remove from heat and stir in basil and black pepper.
Serve
makes 6 to 8 servings.

Chocolate Eclair Cake

INGREDIENTS
1 (16 oz) box Graham crackers
2 (3.5 oz) pkg Instant vanilla pudding mix
4 cups milk
1 (16 oz) tub whipped topping, thawed
1 Can chocolate frosting (dark if available)

DIRECTIONS:
Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping.
Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.

Mango Avacado Salsa

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl
Serve at room temp or chilled

Store in refrigerator up to 3 days, but use this up.
The avacados will tend to darken, the lemon juice will slow this process but use it within a few days.
Great with grilled fowl or fish. I served it with tostada shells and a bacon and cheese omlette.

Pork Braciole

Ingredients
2 Lbs Boneless pork loin, cut into 1/4 inch slices
1/4 Lb Thin sliced Prociutto
2 Hard boiled eggs, chopped
2 Cloves garlic, finely minced
6 Basil leaves chopped coarsely (if using dried basil use about 1 Tbsp.
1/2 C seasoned bread crumbs
1/2 C Shredded Parmesan or Asiago
Salt and freshly ground pepper to taste

Prepare Pork
Trim off all fat and pound with meat mallet between two sheets of waxed paper till doubled in size.
About an 1/8 inch thick rectangle.

Prepare Stuffing:
Mix remaining ingredients Except Prociutto in small bowl.

Stuff Bracciole
One by one lay out each slice of pork.
Lay a slice of Prociutto lengthwise on pork slice.
Spread a thin layer of stuffing down loin leaving about 1/4 inch space at edges.
roll braciole up tightly and secure with a toothpick on each end or kitchen string.
Repeat till all pork is used

Cook Bracciole
You have trimmed all the fat. No need to par cook. Just drop braciole in your red gravy or sauce and simmer for about one hour.
They will be tender as butter.

Smother in red gravy, sprinkle with cheese and Serve with the pasta of your choice.
Serves 4 to 6

Alfredo Sauce

Alfredo Sauce tho commonly used for pasta can be used in many dishes.
Some use it for seafood or for chicken.
Others use it on vegetables, the possibilities are endless.

Ingredients
1 Stick Unsalted Butter
1/4 cup Heavy Cream
1/2 cup Parmesan Grated or shredded.

Prepare
In a small to medium skillet melt butter over medium low heat.
Stir in cream with whisk and continue to cook will cream begins to scald
Add cheese and whisk continuously till smooth and desired thickness.
Remove from heat and serve.

Crab and Cheese Gnudi

Gnudi means naked in Italian.
They're kind of like a ravioli without the wrapper.

Ingredients
1 Lb Ricotta
6 oz. Crabmeat (white lump preferred)
1 cup grated Parmesan
2 eggs plus 1 yolk
2 Tbsp parsley flakes
salt pepper and garlic powder to taste
2 cups All purpose flour

Prepare
Combine all ingredients except flour in a mixing bowl.
Mix well with a wire whisk till light and fluffy.
Fold in one cup of flour till combined with crab cheese mixture adding more flour by the tablespoon if needed till mixture is not too sticky to handle.
With floured hands, roll mixture into 1 inch diameter balls.
Coat balls in flour and place in a bowl or pan careful not to let them touch eachother.
Finish by sprinkling more flour over balls.
Place in refrigerator till ready to cook.

Cook
Carefully place balls into salted boiling water. They will not take long so be careful not to overcook as they may become chewy.
Let balls cook till they float to the surface and give them an additional 20 to 30 seconds.
Remove with slotted spoon to serving dish.

Serve with Alfredo Sauce or even with Melted butter with Basil or Sage leaves.

Vodka Sauce

Ingredients
2 Large Cans Tomatoes
2 Tbsn Olive Oil
1 Clove Garlic, Chopped
1 Small Onion, Diced
2 - 4 Basil Leaves
Salt and Pepper
1/4 Cup Vodka
1/2 Cup Heavy Cream (room temp)
1/2 Cup Grated Parmesan

Cook
In a large skillet heat oil
Add Garlic Stir a few times for 15 seconds
Add Onion till tender
Add Tomatoes and Basil
Heat to boil and continue boiling for 5 minutes
Simmer for 10 more minutes
Put sauce in blender and blend till smooth
Return Sauce to skillet bring to second boil
Add Vodka
Stir till Sauce boils again and cook for another 5-6 minutes stirring occasionally
Lower heat to simmer
Stir in Cream and heat over low heat till sauce is heated through
Stir in Parmesan till melted and remove from heat.
Salt and Pepper to taste

Serve
Serve over pasta

Home Made Cavatelli

Ingredients
1 Lb Ricotta, drain well
1 Egg
1/8 tsp Salt
4 Cup Sifted Flour


Mix Dough
Beat ricoota, egg and salt till very fluffy
Add sifted flour gradually till not sticky.
You may need more or less flour to make a firm workable dough you can roll out into a nice smooth rope.
Cover on work surface with upside down bowl to keep moist.

Rolling the dough
Cut a small piece of dough (about the size of an egg)
With the palm of your hands roll dough into a long uniform rope about 1/2 inch diameter.
cut into small pieces about 1 1/2 - 2 inches long
Shaping the cavatelli
On a well floured suface place two to three fingers on dough pieces and drag until it curls up.
Repeat with all till dough is used up.

Cook
Cook the same as you would pasta or freeze on floured cookie sheet for later use.

Serve with any sauce you like or in soup.
My favorite is Cavatelli with Vodka Sauce

Perfect White Rice

2 cups White Rice
3 cups Water
1/2 tsp Salt
1 tblsp Olive Oil

Place all ingredients in medium saucepan
Bring to boil
Reduce heat to low and cover tightly
Simmer for 18 minutes.
Remove from heat and let stand for 5 minutes.
(Do not remove lid during simmer time as steam cooks rice)
Fluff with fork, serve
For more rice just double ingredients.

Prime Rib Of Beef

Ingredients:1 Standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)

Salt and freshly ground black pepper

Prepare:
Remove roast from the refrigerator, loosely wrapped, a few hours before cooking.
Roasts should always be brought close to room temperature first, before they go in the oven. If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.
Preheat your oven to 500°F, or the highest it will go. Generously sprinkle salt and pepper all over the roast.
Place the roast, fat side up, rib side down in a roasting pan in oven.
After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. If in doubt guess to the rare side.
Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.
Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 15 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones. Use a carving knife to slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.
Servc

Pappa al Pomodoro (Stale Bread & Tomato Soup)

This is a Tuscany style soup which instead of being served with cheese is drizzled with Olive oil.

1/2 C Extra Virgin Olive Oil
Plus 1/4c for serving
4 cloves Garlic chopped
1 Lg Sweet Onion halved and sliced vertically
1/2 of 1Lb loaf Day old crusty style Italian bread, sliced thick and torn into large bite sized pieces
2 28oz cans Tomatoes, diced
1/2 cup Fresh Basil leaves
1/2 tsp salt
pinch Red Pepper

In a large pot heat onion in oil over medium heat till tender
Add garlic and cook for 1 more minute
Add tomatoes (with liquid), salt and red pepper
Simmer loosely covered over med heat for about a half hour until tender
Add bread pieces stirring until fully incorporated (about 2-3 minutes)
tear up basil leaves and stir in, reserving a few leaves for garnish
Season to taste with salt and pepper

Serve
To serve drizzle a little Extra Virgin Olive Oil over each bowl and garnish with a basil leaf or two

If making soup ahead of time, don't add the bread until soup is hot, then add bread till incorporated.
Then serve as directed above

Pasta Marsala

This recipe is my original creation. I don't know of any other but it combines two favorite foods that go hand in hand. If you like Marsala, you'll love this dish
.
2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

Rigatoni Sorrentino

Ingredients:
4 c Marinara Sauce
1/2 Lb ricotta cheese
1 Lb Rigatoni, cooked al dente per directions on pkg
2 c Shredded mozzarella
1 1/2 c Grated Parmesan

Directions:
Preheat broiler In a large saucepan, bring the sauce to a boil.
Remove from heat, pour half the sauce into a bowl, and reserve. Add ricotta and cooked rigatoni to saucepan with the sauce, mix to combine, and bring to simmer over low heat.
Spoon the hot rigatoni mixture into a baking dish and cover with reserved sauce.Top with the shredded mozzarella and grated Parmesan
Broil until the cheeses have melted, about 5 to 7 minutes.
Serve immediately

Photo by Frank Angelieri 

Grilled Pork Roast

1 pork loin roast

The Rub
1 Tbsp Coarse sea salt
1 Tsp Fresh ground black pepper
1 Tbsp Cracked coriander
1 Tbsp Garlic powder
3 Tbsp Fresh Rosemary chopped
1/4 cup Lemon Zest (grated lemon peel)
Mix all ingredients in bowl
Rub pork roast generously
Cook on Grill with indirect heat till cooked thoroughly about 30 minutes per pound
Or  Roast in oven at 375F for 25 minutes per pound
Slice and Serve

Pasta and Broccoli

Ingredients
1 LB Pasta. You can use any pasta you like. Shells seem to be the most commonly used.
1 Lb Bag Frozen Broccoli Florettes (Fresh is great but for this dish and the sake of simplicity I like frozen.)
1/2 C Olive Oil
2 cloves Garlic Chopped or if you prefer, sliced thin.

In your pasta pot cook pasta to directions on pkg.
In a saucepan cook Broccoli per directions on pkg.

Aglio Olio (Garlic and Oil)
Two minutes before pasta is to come out of the pot lightly brown garlic in a skillet.
(Do not let garlic get too brown, go for lightly golden.)

Drain pasta and Drain Broccoli
Place both in large bowl
Cover with aglio olio and toss well.
Sprinkle with some Parmesan and serve.

Chinese Spaghetti

Chinese Spaghetti

This dish is a long time family favorite and very easy to do.

 Ingredients

 1 lb Ground Beef

1 lb Ground Beef

5 pkgs Ramen Noodles (it is good that one of them is beef flavor)

1 bunch green onions chopped into quarter inch lengths

1 cup water

2 tbspn Kikoman's Soy Sauce

2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

Directions

In a large sauce pan boil some water for noodles

Brown ground beef in a 12 inch skillet

Drain

Return skillet of beef to stove

Add 1 cup of water heat on medium heat

Remove flavor packets from noodles

Empty one flavor packet to beef and water mixture and stir

Place the noodles in boiling water

(You can save the remaining flavor packets for future use)

Bring beef mixture to slight boil  

Add soy sauce stir and bring back to slight boil

Add corn starch and stir constantly till thickened

Remove from heat and stir in Green Onions

Drain noodles and place on large platter

Cover with beef mixture

Let stand 3 minutes and serve.

5 pkgs Ramen Noodles (it is good that one of them is beef flavor)

1 bunch green onions chopped into quarter inch lengths

1 cup water

2 tbspn Kikoman's Soy Sauce

2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

In a large sauce pan boil some water for noodles

Brown ground beef in a 12 inch skillet

Drain

Return skillet of beef to stove

Add 1 cup of water heat on medium heat

Remove flavor packets from noodles

Empty one flavor packet to beef and water mixture and stir

Place the noodles in boiling water

(You can save the remaining flavor packets for future use)

Bring beef mixture to slight boil  

Add soy sauce stir and bring back to slight boil

Add corn starch and stir constantly till thickened

Remove from heat and stir in Green Onions

Drain noodles and place on large platter

Cover with beef mixture

Let stand 3 minutes

Serve

This dish may be my longest standing creation and the recipe has never changed. It's simple, fast and  those who try it keep making it. I hope you and your family will enjoy it as mine does.

Pumpkin and Basil Ravioli With Tomato and Onion Salsa

Pumkin and Basil Ravioli


Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)




Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste, cover and keep refrigerated.

Make the pasta using basic pasta recipe, (Pasta from Scratch) into long sheets about six inches wide.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut ravioli with pastry wheel or knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Tomato and Onion Salsa
1/4 cup Olive Oil
1 Lg Clove Garlic (chopped)
1 cup of fresh ripe tomato cut into cubes
1/2 cup sweet onion diced
1 Tbsp chopped fresh basil
1 Tbsp capers (optional)
Lightly Brown Garlic in Olive Oil
Add onion and toss till coated with oil
Add tomato and basil, saute till warm, add capers and toss well

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Top with Salsa and serve

Pasta from Scratch

Basic Pasta Recipe

2 C All purpose flour
4 Eggs
Chilled Water

Mound flour on a work suface or in a large bowl.
Make a well in the center
Break eggs into well and whisk with fork incorporating flour as you whisk
You may need to add chilled water a few drops at a time to make a loosely massed dough
Turn dough onto a lightly floured surface, It should be soft pliable and dry to touch
Knead dough for 5 to 7 minutes or until smooth and elastic.
Cover with towel and let sit for 30 minutes

Roll out dough
Divide into 4 managable portions
Working one portion at a time. and keeping the rest covered
Flatten dough on floured surface
roll out from center toward edges till 1/4 inch thick then fold in half and roll out again
Do this 5 or six times to achieve a smooth circle of pasta then roll to about 1/8 inch thick sheet.
if pasta is to be filled keep it covered with a lightly floured dish towel and don't let it dry out.
If sheets are to be cut to lengths or shapes, leave uncovered while you work the other portions of the dough,
If using pasta maching work dough through rollers making the setting smaller till desired thickness is reached

Artie's Basic Italian Bread and Pizza Crust Recipe

6 cups all purpose flour
1/2 tsp salt
3 cups of tepid water
1 pkg Quick Rise Yeast
2 Tbspns Vegetable Oil

Mix 4 cups of flour with salt... two minutes
Dissolve yeast in 2 cups of tepid water - around 95 - 105 degrees
(if water is too hot or too cold yeast will not dissolve)

Add yeast mixture to salted flour, Knead. if using mixer use hook and mix on slow speed till consistent.
Once dough is mixed slowly add the rest of the water and flour until you have a consistent soft dough.
(if too soft add a little flour till you have what you like if too hard, add water)

Place soft dough in a large bowl with room for dough to double.
Keep loosely covered in a warm place for one hour.
Remove dough from bowl onto a well floured work surface.
Knead dough till smooth.

Cover loosely and let it proof for 1/2 hour.
Shape into bread or roll into pizza.
Bake bread @ 475 F for 20 minutes.
Pizza @ 475 F for 15 minutes

For A Crispy Pizza Crust, do not proof dough, separate into amount you will use. and place immediately in fridge. When ready to roll out dough, just remove from refrigerator and roll it out and construct your pizza.
half the recipe makes a nice thick 16 inch pizza. for thin pizza divide by four.
For bread, half the recipe makes about a one pound loaf of Crispy Italian Bread.
divide accordingly

To use refrigerated dough for bread. Remove from fridge let dough warm about a half hour then knead and let proof for another half hour. Shape into bread and bake @ 475 F for 20 minutes.
Enjoy