Torta Di Spinaci (Source: Google.com)

INGREDIENTS:

10 oz. spinach, blanched 1 minute, drained, dried and chopped

2 cups all purpose flour, extra for kneading dough

1/2 cup unsalted butter(4 oz.)

1 egg yoke plus 3 whole eggs, beaten

3 tbs milk

1/4 cup golden raisins, soak 30 minutes in water, drain

3/4 cup heavy cream

Gnocchi Alla Giordano (Source: Google.com)

INGREDIENTS:

2 pounds Baking potatoes

1 cup All−purpose flour

1 Whole egg plus

1 Egg yolk, lightly beaten

2 tablespoons Unsalted butter, softened

1 teaspoon Salt

Freshly grated Parmesan cheese

Tomato sauce

METHODS:

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

Risotto alla Parmigiana (Source: Google.com)

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, finely chopped

1 pound Arborio rice

6 cups chicken stock, hot

2 tablespoons butter

3 ounces Parmagiano Reggiano cheese, coarsely grated

METHODS:

Heat the butter and oil in a large, straight−sided saute pan or saucepan. Add the onion, and saute until soft, without browning. Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

Eggplant Parmigiana (Source: Google.com)

INGREDIENTS:

2 Small Eggplants; unpeeled cut into 1/4−inch rounds

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic cloves peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoon Minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

Focaccia Versiliese (Source: Google.com)

INGREDIENTS:

2 Teaspoon dried yeast

1 Cup warm water

1 Tablespoon olive oil

1 Tablespoon rosemary, chopped

4 sage leaves, torn

3 1/2 Ounce olives, pitted

2 Tablespoon garlic, minced

2 Cup unbleached all−purpose flour

1 Cup corn flour

2 Teaspoon salt

2 Teaspoon olive oil

METHODS:

Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.

Calamari Imbottiti (Source: Google.com)

INGREDIENTS:

8 small squid

1 small onion,chopped

2 tablespoons raisins

1−1/2 cups bread crumbs

1 teaspoon minced parsley

2 tablespoons grated Parmesan cheese

salt and pepper

1 egg ,well beaten

1 #2 can tomatoes

4 tablespoon olive oil

1 clove garlic

METHODS:

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce:  1 #2 can tomatoes, 4 tablespoon olive oil, 1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree for 35 minutes, or until tender. Serve whole with sauce.

Fettuccini Romano Ala Fratelli (Source: Google.com)

INGREDIENTS:

1 Tablespoon Olive oil

3 Cloves garlic, crushed

1/2 Cup White wine

3/4 Cup Half−and−half

1 Cup Romano cheese, grated

1 pound dry spinach fettucini, Cooked

Chopped parsley for garnish

METHODS:

Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat

Tomato Bruschetta (Source: Google.com)

INGREDIENTS:

1 Loaf Italian bread, halved lengthwise then cut

crosswise diagonally, into 1−in slices

1 Garlic clove; minced

2 Tablespoon Olive oil

2 Large Tomatoes; peeled, seeded, and chopped

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Cup Chopped fresh basil

METHODS:

Toast the bread under the broiler until lightly browned. Combine the garlic

Italian Basic Polenta (Source: Google.com)

INGREDIENTS:

9 Cups Water

1 Teaspoon Salt

3 Cups Cornmeal; coarse−grain

METHODS:

Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the

Italian Antipasto (source: Google.com)

INGREDIENTS:

1/2 Pound sliced Genoa salami

1 slicing tomato

1 large white onion

2 roasted red bell peppers

1 Pound sliced provolone

2 cans black pitted olives

1 can baby corn on the cob

1 small jar of Pepperoncini peppers

2 stalks of celery

1 can of rolled anchovies

extra virgin olive oil

Chicken Kabobs (Source: Google.com)

CHICKEN KABOBS (Serving: 6)

INGREDIENTS:

1 cup yogurt

1 1/2 tablespoon salt

1/2 tablespoon ground red or black pepper

3 cl garlic; finely minced

1 1/2 lb chicken breasts; boneless, skinless, cut into kebob sized pieces

Flatbread such as lavash, pita or flour tortillas

Example Image of Baked Cheddar Toast

Baked Cheddar Toast

(Servings: 6)

INGREDIENTS:

1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 ts Nutmeg 1/4 ts White Pepper 4 Eggs; Lg, Well Beaten 12 Bread Slices; White

METHOD:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. Baked Cheddar Toast

Oriental Chicken Tenders Curried Peanut Chicken Example Image of Oriental Chicken Tenders Curried Peanut Chicken

INGREDIENTS:

1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)

METHOD:

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.  Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.