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
Example Image of Almond Amaretto Gelato
Almond Amaretto Gelato
(Servings: 6)
INGREDIENTS:
4 cups heavy cream5 egg yolks 1 cup granulated sugar 1 cup crushed blanched almonds1 tablespoon Amaretto liqueur
METHOD:
Pour the cream into a saucepan and heat gently. Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream intothe egg mixture, then beat in the remaining cream, a half cup at a time. Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture,then chill. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving. Almond Amaretto Gelato
Example Image of Spicy Crab Cakes
INGREDIENTS:
2 lg. eggs 1/2 lb. fresh lump crabmeat 1 c. ricotta cheese 1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos 3 tbsp. snipped chives 3/4 c. fine seasoned dry bread crumbs 1/4 c. salad oil 1 (7 oz.) jar roasted red peppers, drained 1/3 c. mayonnaise
Example Image of Mushroom Phyllo Tarts (Source: Google.com)
INGREDIENTS:
3/4 c. dairy sour cream 1 (3 oz.) pkg. cream cheese, softened 1/4 c. dry bread crumbs 1 tbsp. dried dill weed 1/2 tsp. salt 1-2 tbsp. lemon juice 1 (4.5 oz.) jar Green Giant sliced mushrooms, drained 1 garlic clove, minced 1/2 c. butter or margarine 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed 1 (4.5 oz.) jar Green Giant whole mushrooms, drained
Example Image of Chicken Tetrazinni
(8 - 10 Servings)
INGREDIENTS:
1 boiled chicken 1/2 lb. macaroni 1/2 lb. mushrooms, sauteed 2 cups chicken broth 1/2 cup almonds slivered 3 tbsp. butter 2 tbsp. flour 1 cup whipping cream 3 tbsp. white wine, dry
METHOD:
Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned.
