CHICKEN CACCIATORE

• 1 pkg. chicken
• 1/4 c. butter
• 1/2 c. sherry
• 15 oz. can stewed tomato bits
• 1 (6 oz.) can mushrooms
• 1 pkg. Italian dressing mix
• 1/4 c. chopped green pepper
• 1 tsp. Italian seasoning
• Garlic powder, to taste
• Bayleaf

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.

Broccoli with Cheese Sauce

Broccoli with Cheese Sauce

• 1 bag Mann’s Broccoli Wokly (or about 2 C. broccoli florets)
• 1 C. heavy cream
• 1 8-oz. pkg. shredded Swiss cheese

Cook broccoli to desired tenderness and season to taste. Drain and set aside. In medium saucepan (I used the same saucepan I cooked the broccoli in - less mess), heat cream. Add cheese and stir until melted. Add broccoli and stir gently until broccoli is coated with the sauce.
NOTE: After this cooled, the sauce thickened a bit and it became sort of casserole-ish.
It would make a good casserole with diced chicken added.

Eggplant Lasagne

Eggplant Lasagne

• 1 large, or 2 medium eggplants
• 1 c. ricotta cheese
• 2 eggs
• 1/2 - 1 c. grated Parmesan cheese
• 1 tsp. parsley flakes
• Salt & pepper
• 1 lb. (or more) ground beef or turkey
• Chopped green pepper (optional)
• Minced garlic (optional)
• 1 c. low carb spaghetti sauce
• Mozzarella Cheese - (alot)

Peel one large, firm eggplant and slice it lengthwise into "steaks" approx. 1/4" thick. (You need at least 16-20 of these "steaks" so use two eggplants if you don’t get enough). Pam-spray a baking sheet or two and bake eggplant steaks at 400‘F. for 8-10 min, or until softened. Keep an eye on your eggplant, because if you cut it unevenly (as I always do) the skinny parts will get crispy before the fat parts are soft.
While eggplant is baking, make a mixture of 1 c. ricotta cheese, 2 eggs, 1/2 - 1 c. grated parmesan cheese, 1 tsp. of parsley flakes and salt to taste. Brown about 1 lb. (or more!) ground beef or turkey in a skillet. Add chopped green pepper and minced garlic to this (optional). Salt and pepper to taste. Use a pan about 10 x 13, but you will need a bigger one if you use lots of ground meat. Spread 1/3 c. of the lowest carb spaghetti sauce you can find over the bottom of your pan. Place a layer of baked eggplant over the sauce. Cover eggplant with 1/2 the ricotta mixture, then 1/2 the beef. Sprinkle a generous handful of shredded mozzarella over the beef. (If your beef is a little warm, this is good, because it will slightly melt the mozzarella and make it easier to spread the next 1/3 c. of spaghetti sauce).
Repeat the layers, and end with a final layer of eggplant covered with a final 1/3 c. of spaghetti sauce. Sprinkle with a little more shredded mozzarella and grated parmesan cheeses. Bake at 375‘F. for about 45-60 min. Cover with foil and bake for 40 min., and then remove foil to allow cheese to turn golden.
Let the finished lasagna stand for a while. This is so the eggplant can absorb all the juices. If you don’t let it stand you will see a lot of "water" seep into the empty spot after you take out your portion, but the eggplant will eventually absorb all this moisture.

Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

• 1 10-oz pkg of frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
• 4 eggs or equivalent egg substitute
• 1 C part-skim ricotta cheese (I’m sure you could use the NF)
• 3/4 C freshly grated Parmesan cheese
• 3/4 C chopped portobello mushrooms
• 1/2 C finely chopped scallions with some green tops
• 1/4 t dried Italian seasonings
• Salt and pepper, to taste

Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-in pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Fast Fabulous Frittata

Fast Fabulous Frittata

• Prepare the veggies and eggs in an ovenproof skillet you can run under the broiler to
• finish cooking the top.
• 2 strips of bacon cut into 1/2 inch pieces
• 1 onion, halved lengthwise and slivered
• 1 red and 1 green bell pepper cut into 1/4-inch strips.
• 2 T olive oil (optional)
• 4 eggs lightly beaten
• 3 T cream (replaces milk)
• Salt & pepper to taste
• 2 thin slices of baked ham, coarsely slivered
• 1 T chopped flat-leaf parsley

Place bacon pieces in a 10-inch ovenproof skillet and cook over medium heat about 6 minutes to render fat. Use a slotted spoon to remove the bacon to a paper towel to drain. Reduce the heat to low.
Add the onion and peppers to skillet (add the olive oil if necessary) and cook for 5 minutes. Remove from the heat and sprinkle with the drained bacon pieces.
Preheat the broiler. Beat the eggs, cream, salt, pepper, ham and parsley in a bowl. Pour over the vegetables in the skillet.
Cook the egg mixture on the stove over medium heat until the bottom is set and top is still slightly wet.
Place the skillet under the broiler, 4 to 6 inches from the heat source, until the top of the frittata is puffed and set, 2 to 3 minutes.
Serves 2 to 4. Per serving (based on 4): 237 calories, 6g carb less if made with cream instead of milk.

Spinach and Mushroom Frittata

Spinach and Mushroom Frittata

• 1 10-oz pkg. frozen chopped spinach, thawed and squeezed dry
• 4 eggs
• 1 C ricotta cheese
• 3/4 C freshly grated Parmesan (I use Peccorino Romano)
• 3/4 C chopped portobello mushrooms
• 1/2 C finely chopped green onion with some green tops (about 4 large)
• 1/8 t. dried oregano
• 1/8 t. dried basil
• 1/2 t. salt
• 1/8 t. pepper

Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 10-15 minutes; cut in wedges and serve.

Italian Frittata with Spinach and Parmesan

Italian Frittata with Spinach and Parmesan

Beat 6 eggs in a bowl with 1/4 c grated Parmesan cheese. Add salt and pepper to taste. Heat 2 T oil in a non-stick skillet. Add 2 cloves of minced garlic, sauté until golden, add a 10-oz package of thawed and squeezed dry spinach.

Cook about 4 minutes, until liquid evaporates. Preheat the broiler. Pour eggs over spinach and cook on stove 5 minutes (or until almost set). Then run pan under broiler (don’t use a pan with a plastic handle!) for a minute or 2 to brown the top. (If you don’t like the top brown or don’t have a pan with a metal handle, just cook on stove until set.)
(Serves 4)

Artichoke Frittata

Artichoke Frittata

• 1/2 can artichoke hearts, quartered, drained
• 4 eggs
• cheese (I like Southwestern) sharp cheddar would work too.
• Tabasco Sauce

Mix the 4 eggs in a bowl, add Tabasco sauce, then fry in a pan with olive oil and scramble. When the eggs are almost done, add half of the can of artichokes. Leave the rest for next day. Sauté this for a couple minutes and add cheese to your liking.

Spinach Alfredo White Pizza Recipe

Spinach Alfredo White Pizza Recipe

Italian Pizza Crust Mix Zesty Pizza & Pasta Spice

This recipe was sent to us by a kind reader in Georgia. She says that this is her favorite pizza. We made it. It is very good.

Ingredients
1 pizza crust mix or recipe made per directions
1/2 cup Alfred sauce either from the store or homemade
1 1/2 cups frozen, chopped spinach
1 cup shredded mozzarella
1 tablespoon pizza seasonings

Directions
Preheat the oven to 450 degrees.
Form the pizza dough per package of recipe directions. Let it rest for ten minutes.
Spread Alfredo sauce over the formed crust.
Thaw the spinach in the microwave and press the water from the spinach. Dry it on paper towels.
Spread it over the pizza. Season with pizza spice. Cover with mozzarella.
Bake for 20 minutes or until the crust is done and the cheese is bubbly.

Artichoke and Sun Dried Tomato White Pizza Recipe

Artichoke and Sun Dried Tomato White Pizza Recipe

Ingredients
1 pizza crust mix or recipe made per directions
1/2 cup sun dried tomatoes, finely diced
2 large cloves of garlic
1/4 cup olive oil
1 12-ounce can artichoke hearts (not marinated)
1 1/3 cup mozzarella cheese
1/4 cup gorgonzola cheese
Italian spices as desired

Directions
Preheat the oven to 450 degrees.
Form the pizza dough into a pizza crust. Let it rest for ten minutes.
Steep the sun dried tomatoes for ten minutes in hot water. Drain the water and pat dry with a paper towel.
Mince the garlic and mix it with two tablespoons of the olive oil. Spread the mixture over the crust.
Drain the artichoke hearts, chop them if needed, and spread them over the crust.
Spread the sun dried tomatoes. Sprinkle the cheeses evenly over the vegetables.
Add pizza spice if desired. Drizzle the remaining olive oil over the toppings.
Bake for 20 minutes or until the crust is baked and the cheeses are bubbly.

Stuffed Roasted Peppers

Stuffed Roasted Peppers

• 4 − 7 oz. cans roasted peppers
• 1 cup seasoned breadcrumbs
• 8 oz. shredded fontina cheese
• 3 cloves minced garlic
• 1/4 cup imported grated romano cheese
• A few sprigs of fresh
• parsley, chopped fine
• Salt and pepper

Flour and beaten eggs (enough to dredge peppers in) Olive oil to fry peppers in
Drain peppers and rinse with water. Open peppers, splitting in one side, so that they lay flat on counter. Sprinkle with small amount of breadcrumbs, reserving most to coat peppers with. Add minced garlic, shredded fontina cheese, parsley, and grated romano cheese. Roll up peppers, keeping as much filling inside as possible, then dredge in flour, egg, then seasoned bread crumbs and set aside. Heat olive oil on medium−high heat in frypan. When hot, fry peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper and serve.

Italian Tomato Sauce

Italian Tomato Sauce

• 2 − 28 ounce cans diced or ground tomatoes or whole
• tomatoes NOT packed in puree or sauce
• 3 tablespoons high−quality olive oil
• 1 large, thick pork chop or 1−1/2 pounds beef chuck,
• steak preferred
• 1 medium onion, peeled and finely chopped
• 1 medium carrot, peeled and finely chopped
• 4 garlic cloves, peeled and crushed
• 1/2 cup red wine
• 1−1/2 teaspoons salt
• 3 tablespoons fresh basil or Italian parsley, chopped
• Freshly ground black pepper to taste

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl.
In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium−high heat on both sides, about 8 minutes total. Remove meat and set aside. Reduce heat to medium−low, add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute. Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes.
Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened.
Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point; it will taste fine once added to pasta). Slice the meat and serve with pasta and sauce.

Carbonara Sauce

Carbonara Sauce

• 4 Tablespoon Butter
• 8 Slice Bacon; cut in 1/4" strips
• 2 Eggs
• 2 Egg yolks
• 1 Teaspoon Red pepper flakes
• 1 Cup Parmesan cheese
• 1/2 Cup Heavy cream
• 1 Teaspoon Salt
• Black pepper
• 1 Pound Spaghetti
• 8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done. Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.

Spumone Di Zabaglione

Spumone Di Zabaglione

• 6 eggs
• 1/2 cup sugar
• 1/2 tsp. nutmeg
• 1/2 cup marsala
• 3 tbsp. dark rum
• 1−1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double boiler. Place the whites in a stainless steel bowl at room temperature. Add sugar and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add marsala and rum and place over double boiler. Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking. Beat the cream to soft peaks and fold egg mixture into whites. Place into ice cream machine and chill according to manufacturer's instructions. Place in freezer, well covered. When ready to serve, scoop into balls and garnish with crushed amaretti cookies.

Angel Hair With Balsamic Tomatoes

Angel Hair With Balsamic Tomatoes

• 1 teaspoon minced garlic
• 1 teaspoon olive oil
• 5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
• 3 tablespoons balsamic vinegar
• salt & pepper to taste
• 1/4 Cup chopped fresh basil
• 1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Cavatelli Sausage With Broccoli

Cavatelli Sausage With Broccoli

• 1/2 lb. or 2 cups dried Cavatelli or other small
• shell−shaped Italian pasta
• 1/2 lb. or 3 links sweet Italian Sausage
• 2 cloves garlic, minced
• 1 bunch broccoli
• 1 1/4 cup low−salt chicken broth
• 1/4 cup raisins
• 1 tbls. unsalted butter
• Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan. Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook. Finally, add butter and stir to melt. Add, with sausage, to cooked pasta and serve with parmesan cheese.

Pasta E Fagioli

Pasta E Fagioli

• 1/4 cup extra virgin olive oil
• 6 cloves garlic, minced
• 1 can (6 ounces) tomato paste
• 2 cans (15 ounces each) cannellini beans, undrained
• 2 teaspoons dry basil leaves
• 3−4 cups boiling water, divided usage
• 2 cups beef broth
• 1/3 cup dry red wine
• 12 ounces ditalini, elbow macaroni, or any short tubular pasta
• Salt and pepper to taste
• Parmesan cheese, freshly grated

Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over medium heat just until golden. Add tomato paste and cook 3−4 minutes stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water, broth, wine, salt and pepper. Increase heat and bring to a boil, stirring occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.

Tiramisu

Tiramisu

• 4 tablespoons espresso coffee
• 1 tablespoon Grappa
• 3 eggs, separated
• 1/2 cup sugar
• 8 ounces Marscapone cheese
• 24 Savoiardi biscuits
• 1 ounce sweet chocolate, grated

In a small bowl, combine the coffee and grappa; set aside In a medium bowl, beat the egg whites until stiff; set aside. In a large bowl, beat the egg yolks together with the sugar until thick and lemon−colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

Pasta Dough

Pasta Dough

• 8 eggs
• 2 tsp. salt
• 4 cups all purpose flour

In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x 2" square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand. Lay out cut pasta on table covered with a table cloth until dry. Pack in plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually takes less time to cook. Top with your favorite sauce.

Pasta Alla Caruso

Pasta Alla Caruso

• 2 Tbs. Olive Oil
• 1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
• 1 Lb. Chicken Livers, separated into individual lobes, all visible fat removed
• 2 Tbs. Unsalted Butter
• 1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini, White button, sliced thinly
• 1 Cup dry red wine
• 1 28 Oz. Can, peeled Tomatoes
• 2 Tbs. Flat−leafed Italian Parsley, finely chopped
• Salt & freshly ground black pepper
• 1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken livers, shaking off any excess and add to the pan. Saute until they are slightly browned and firm. Remove livers and set aside. Pour off the olive oil, then add the two tablespoons of butter. When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to give off some of their juices. Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom. Continue, cooking over high heat until the wine has reduced by about half. Lower the heat, puree the tomatoes through a food mill, or in a food processor, then add to the mushrooms and wine. Adjust the heat so the mixture barely simmers. Slice the chicken livers crosswise into half−inch rounds and add them, with any of their accumulated juices, to the tomato sauce. Taste for seasoning, add salt and pepper if necessary, then cook over low heat for about thirty minutes, or until the extraneous juices have evaporated. In the meantime, bring a large pot with about six quarts of water to a boil. Add the pasta and cook until al dente. Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped parsley.