Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts

Wednesday, September 3, 2014

Sausage Mushroom and Peppers Cabernet Sauce Recipe


This is the perfect sauce to start off any meal, whether you make this in a covered sandwich, over pasta, rice or even over a baked potato. No matter what you can really just eat this right out of the dish then spoon it the bowl  sopping up the sauce with a wonderful bakery favorite bread. Either way you will be very please on this wonderful blend of flavors if your a Italian sausage lover. I love this tossed over penne pasta or rigatoni. My son loves it in a sub roll baked with garlic bread and topped with mozzarella on top.  Rice and potato lovers you're also in for a treat! Great over cooked pasta or choice of rice, mashed potatoes or serve in a covered sandwich.


Sausage Mushroom and Peppers in Cabernet Sauce Recipe


Bell peppers 3 or 4 sliced and cleaned
2 lb of Italian hot or sweet homemade or store bought sausage cut in bite size pieces or leave in larger links for sandwiches
2 pounds pureed plum tomatoes or canned whole tomatoes pureed
1 pound baby bella mushrooms or whatever kind you like
olive oil
1/2 cup Cabernet wine or water
4 whole cleaned garlic cloves

Optional toppings: grating cheese, chopped parsley, chopped Kalamata olives, minced prosciutto, mozzarella, chopped pepperoni, crumbled feta cheese 

Serving suggestions: Cooked pasta to package instructions, cooked rice to package instructions, sub or hard rolls adding melted cheese. Cooked potatoes.

In a large saucepan 5 quart, saute the sausage in 3 tablespoon olive oil until browned on both sides around 10 minutes.  Add the garlic, peppers and mushrooms. Saute for around 2 to 3 minutes. Add the tomatoes, wine and simmer on low for around 1 1/2 hour .
+claudia lamascolo  Author

Sunday, June 15, 2014

Chicken Tortellini Primavera Recipe


If you love tortellini, your in for a special treat. This is a chicken dish with vegetables totally cooked Italian style over this pasta. The sauce is amazing, the flavors all come together perfectly. Serve this with some garlic bread and salad and you will have everyone asking for it again! If your lucky enough to use all fresh vegetables this will be the best dish of the summer!

Chicken Tortellini Primavera

2 pound frozen tortellini cooked to package instructions
8 oz of either fresh mushrooms or sliced zucchini (or use both)
4 boneless chicken breasts cut into small chunks
2 tablespoon olive oil
2 fresh basil leaves chopped
1 lb green beans cut of using fresh boil first until tender
1 large can whole tomatoes or 1 lb fresh plum tomatoes (That's what I used) put through food processor to leave some medium size chunks
1/2 cup red wine (I used Burgundy)
1 cup fresh or canned peas
3 cloves minced garlic 
1/2 teaspoon each oregano, parsley, basil 
1 teaspoon garlic powder
salt and pepper to taste
1/4 teaspoon red pepper flakes

1/2 cup Parmigiano Reggiano cheese


Prepare pasta to cooking instructions, reduce the cooking time 3 minutes.

In a large fry pan, add olive oil, brown chicken on both side, add squash, beans, peas and garlic.  Saute' for 2 to 3  minutes more. Add tomatoes, wine, herbs all rest of seasonings. Cover and simmer for 30 minutes or until chicken is cooked through and no pink remains.  Place the drained cooked tortellini in the chicken mixture and serve with a generous amount of grating cheese on top.

+claudia lamascolo  Author

Friday, June 13, 2014

Italian Butter and Garlic Herb Wings Baked

Some of the best wings I have ever had have been baked and not fried, well at least I convinced my waist line of it (smile). I am a big fan of wings that have been marinated and fall off the bone. I often see folks suck the meat clean off the bone and can't ever seem to see how they do that. These fall apart tender wings will do that on their own. They are crispy but still moist, not at all stringy or dried out and these really burst with flavor. Italian herbs with butter make them one of my very favorites!

Italian Butter and Garlic Herb Wings Baked

1 bag of frozen wings thawed or fresh around 4 pounds
1 teaspoon garlic powder
2 cloves minced garlic
1/2 teaspoon chili powder
3 tablespoons lemon juice
3 tablespoons olive oil
1/4  teaspoon cayenne pepper (optional)

Mix everything together except the wings in a large bowl.   Add the wings to coat evenly. Place in the refrigerator for 3 hours or overnight.

Bake at 400 degree hot oven on greased foil or parchment paper until crispy around 1 hour or more. When crispy and browned, coat with 1/2 the butter and herb sauce.  Bake for around 10 minutes pour the rest of the sauce over the wings to soak in the butter and garlic herb sauce (see recipe below) and serve.


 Sauce for Cooked Wings:

1 stick butter (1/2 cup butter)
3 teaspoons minced garlic in olive oil
1/2 teaspoon garlic powder
1 tablespoon assorted chopped fresh herbs, parsley, basil, rosemary, oregano
salt and pepper to taste
Melt butter, then mix the seasonings with herbs, set aside.

+claudia lamascolo  Author

Saturday, April 5, 2014

Italian Shrimp, Spinach Saute Recipe

Here is a quick throw together meal for all my seafood lovers! Shrimp, tomato, garlic and wine... with fresh spinach! A healthier version to start your way to healthier eating if your a seafood lover. I love the ease of this recipe and you can serve this many ways, the healthier version is to serve over brown rice or then the heartier way is to serve over pasta, potatoes and it's great on top of fresh crusty Italian bread!

2 pounds large shrimp cleaned and deveined tails on
1 pound fresh plum tomatoes cleaned and put through the food processor leaving chunks
3  cloves fresh minced garlic
olive oil
1/2 cup white wine
springs of fresh parsley
fresh basil
1 bag of fresh spinach around 13 to 16 ounces
Optional additions: sliced peppers, black sliced olives, sliced onions can be added with the tomatoes. 



Optional ways to serve this:  Cooked Pasta boiled in salt water to package directions.  Top a baked potato or serve on a bed of boiled rice instead of pasta.  I love this on top of Italian crusty bread as a sandwich.



In a large fry pan, add 1/4 cup olive oil, garlic and spinach. Saute until spinach has wilted. Add the white wine and tomatoes. Cook for around 15 minutes.
In the meantime boil your favorite pasta and set aside.
Add the shrimp to the pan and cook until the shrimp turns pink, around 4 to 5 minutes. Add the fresh herbs and stir.


To serve, place over a bed of brown rice or the other suggestions listed above.  You can garnish with fresh cracked black pepper and long shreds of grating cheese if you like.



+claudia lamascolo  Author

Saturday, February 8, 2014

Southwest Tex Mex Hamburger Sauce Recipes Four Ways

For those of you that read my blog you know that even though I am Italian I love many other kinds of foods. Southwest style is one of them. This is a great sauce almost like a homemade hamburger stew that is hearty, flavorful and healthy.  A versatile sauce designed to be used in many ways.
See below for the suggestions. My favorite is really over rice.

1 or 2 pounds ground chuck or small 3 cubed boneless chicken breast
1 bell pepper
3 cloves minced garlic
1 teaspoon chili powder
salt and pepper to taste
optional pinch of cayenne pepper
1 can whole kernel corn drained
1 can black beans drained, red beans or pinto beans can be used
1 15 ounce can diced tomatoes
1 small can tomato sauce (1 cup) or store bought in a jar
1 teaspoon chopped fresh cilantro or parsley
2 teaspoons Worcestershire sauce
Optional Toppings: sour cream, shredded cheese, olives, salsa, jalapeno

Use Below As A Topping And Making Different Meals add additional shredded  cheese on top!

Version 1:
8 to 10  flour or corn tortilla's

Version 2:
Favorite Cooked Pasta

Version 3:
Cooked Rice

Version 4:
In a hurry? Pour over Torilla chips for a quick snack. Use chips, add shredded cheese, black olives and sour cream




For the sauce:

In a large fry pan saute hamburger (or chicken) with peppers in 1/4 cup water and 2 teaspoons olive oil till pink is gone, drain some of the excess oil from the meat. Add the garlic, cook 1 minute. Add the tomatoes, corn, beans and seasonings. Simmer for 30 minutes on low. Your sauce is ready to use on the three suggestive versions!


For Pasta Version: Boil Pasta to package directions. Drain. Add to casserole dish top with cheese and bake till hot and bubbly.

For Rice Version: Boil rice to package instructions. Pour into casserole dish, bake with cheese on top until melted.

For Tortilla Version: Line a casserole dish with tortilla like a lasagna. First layer tortilla some of the Tex Mex mixture, cheese and repeat ending with cheese.  Bake at 400 degrees until cheese is hot, bubbly and browned.

+claudia lamascolo Author

If you enjoy Southwest Cuisine, try some of these recipes:

Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding Recipe
Southwest Crockpot Corn Pudding
Southwest Potato Salad
Southwest Cheddar Scones

Friday, September 14, 2012

Grandma's Marinara, Spaghetti and Meatball Recipe


What's not to love end of summer, fresh garden plum tomatoes and angel hair pasta or spaghetti any style. Fresh herbs from the garden, basil, parsley, oregano, fresh grown bulb garlic, the only thing missing now, Grandma, her memory of food lives on forever.....  This is a meatless sauce, if you want to serve meat.
Fry the meatballs or sausage, pour some sauce over them.. Do not add to the sauce.

My dad was able to almost duplicate her sauce but Grandma still holds the trophy of excellence.
 Here is as close as it gets to her perfection! Simplicity, nothing unusual, just what she had to work with.
Good Ole Fashion Italian Cooking at it's finest.


Fresh Plum Marinara Sauce:  ( a meatless sauce)

10 Roma (plum) tomatoes, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 fresh garlic cloves, chopped
1/4 cup chopped fresh parsley
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine


Click here for MEATBALL RECIPE

Pasta of Choice we prefer Angel Hair or Spaghetti



I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings, tomatoes, simmer in pot for 15 minutes add wine parsley and basil. Cook for 15 more minutes. Serve over your favorite pasta. We use angel hair spaghetti or vermicelli cooked to package instructions.


+claudia lamascolo  Author



Click here for MEATBALL RECIPE

Tuesday, September 4, 2012

Melted Provolone, Roasted Peppers and Meatball Sandwich Recipe


A gourmet style Italian meatball sandwich. Growing up in East Utica N.Y., this one was a family favorite. Very special to us back then when money was tight we would make this one from Sunday leftovers. Now in 2012, a sandwich you will pay plenty for and considered gourmet. Simple, delicious and Mom always put this together with love... give this one a try, the combination of flavors is one to remember.


Meatballs in Sauce (click here for homemade meatball recipe) or use store bought
Provolone Cheese slices
Garlic powder (or used fresh minced garlic pieces rubbed on the hard rolls)
Olive oil
Hard Rolls
Roasted Peppers (click here for directions on making homemade roasted peppers)
Grating cheese
Optional: oregano

Split the hard roll in half. Brush both sides with olive oil. Sprinkle with garlic powder lightly, add a pinch or oregano and grating cheese. Add two crushed meatballs to one side, top with a slice of provolone cheese and a large portion of roasted peppers on top. Broil until the bun toasts and the cheese is melted. Drizzle some more olive oil over the top or add more Traditional Sunday Sauce if you like this covered in tomato sauce.

Tuesday, July 31, 2012

Zucchini and Peas Sauce

This is that time of the year when I love using fresh everything. Tomatoes, peas and zucchini from the garden make the best vegetarian sauce for what ever pasta, rice dish you serve!

3 zucchini washed sliced in half then in cubed wedges
1 teaspoon fresh each chopped parsley, oregano, basil
1/2 teaspoon fennel seeds
salt, pepper and red pepper flakes to taste
1/2 cup white wine
2 cans of whole tomatoes pulsed into small chunks in the food processor
2 teaspoons fresh minced garlic
3 cups fresh shucked green peas or canned drained and wash the salt off of them
1 bell pepper chopped
olive oil

In a large saucepan add 2 tablespoons olive oil, minced garlic on low heat,  add peas and peppers saute for four minutes (this will enhance the flavors on the peas). Add tomatoes, herbs, spices, zucchini and wine. Cook for around an hour or until the zucchini is fork tender.
Pour over favorite boiled pasta, rice or even mashed potatoes.

Tuesday, March 6, 2012

Rigatoni with Genovese or Roasted Pepper Sauces

Rigatoni with Roasted Pepper Sauce
(see below for recipe) A different kind of Italian Sauce for pasta with robust flavors!



Meatballs and Homemade Bread
Click on the above for recipes





Genovese Pesto Sauce

2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Coarse salt and freshly cracked black pepper to taste
1/4 tablespoon pine nuts, pistachio nuts or walnuts
3 tablespoons Pecorino Romano Cheese
1/2 to 1/3 cup olive oil
In a food processor make a paste with the garlic, basil, pinch salt, pine nuts and cheeses Gradually blend in olive oil; adjust seasoning. Pour over cooked Rigatoni.


Roasted Red Pepper Sauce

3 tablespoon olive oil
Salt
2 pounds of plum tomatoes put through the food processor
4 garlic cloves, finely minced
1 tablespoon fresh basil chopped
pinch or oregano dried
1 tablespoon fresh Italian parsley chopped
2 tablespoons tomato paste
1 1/2 cups Burgundy red wine
4 cups roasted red peppers removing all skins (jarred or homemade roasted peppers) if using jarred rinse well in warm water)
1/4 teaspoon smoked paprika (optional)
1/2 teaspoon cayenne or hot paprika
Grated cheese Pecorino Romano Cheese

In the foodprocessor, place roasted peppers and pulse until fine puree, add the tomatoes and puree leaving a few chunks of tomato.
In a large deep saucepan, saute in olive oil the garlic till soft a few minutes. Add the paste and stir to combine flavor. Add the tomato pepper mixture, wine, and spices. Simmer for at least 25 minutes. Add the fresh herbs and cook another 30 minutes, if you like a thicker sauce cook longer. Boil pasta of choice and serve over cooked pasta with grating cheese.

Sunday, March 4, 2012

Spinach Ricotta Stuffed Shells

32 jumbo pasta shells
2- 15 oz containers of Store Bought Ricotta cheese or homemade Ricotta
2- (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 tablespoons fresh chopped parsley
4 cloves garlic, finely minced
salt and pepper to taste
Mozzarella cheese shredded

Preheat oven to 350 degrees.
Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until pasta until tender, drain.

Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, parsley and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread Traditional Sunday Sauce (or your favorite sauce)  evenly over the bottom of a 9x13 inch baking dish.
Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining Traditional Sunday Sauce over the shells. Sprinkle remaining mozzarella cheese on top of the shells.
Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.  You can also fill the shells and freeze them without sauce on a cookie sheet. When solid throw them into freezer bags until ready to use. Bake as directed with sauce when ready to use.  These will keep frozen for 6 months.

More Homemade Pasta's?
Homemade gnocchi
Homemade egg noodles
Homemade manicotti
Homemade ravioli
Homemade cavatelli
Homemade orecchietti
Stuffed Shells
Mom's Lasagna

Friday, February 17, 2012

Cube Steaks with Peppers and Sauce

Easy, quick and delicious meal!



4 to 6 cube steaks
1 large 28 ounce can tomato sauce
3 large bell peppers cleaned and sliced lengthwise
1/4 cup white wine
2 cloves minced garlic
1/2 teaspoon garlic powder, parsley, oregano, black pepper and sea salt
1/4 teaspoon cayenne pepper

In a large dutch oven, add 2 tablespoons olive oil in the pan, add sliced peppers, minced garlic and saute for about two minutes. Cook on low until peppers and meat are tender around 35 minutes. Serve with rice, noodles or over thick Italian crusty bread.
Add the cube steaks, spices, cook on low until browned.  Add the tomato sauce and wine.

Wednesday, January 25, 2012

French Bread Pizza, Buffalo Chicken Style or Garlic Cheesy Pizza Plus Video



Really the skies the limit folks, these are a 5 minute meal.
Leftovers? Here's a great way to use them.
Whether your having a party, in a hurry or just love pizza this one's for you!




Shown are olive, mushroom, peppers, pepperoni on the left.
Buffalo Chicken French Bread Pizza on the right!





The kid's will love this one!


1 loaf french bread sliced lengthwise in half then in half again! You will get four different kinds. Or just split once for two long pizza's. It's easier to arrange on a cookie sheet cut in half. Place on a foil lined cookie sheet for easy cleaning.
olive oil
dried, oregano,basil, garlic powder
tomato sauce store bought or homemade
mozzarella
assorted topping sliced,  cooked sausage, pepperoni, cooked ham, olive, cooked meatballs sliced, peppers, mushrooms, eggplant, meatball, ham, pineapple, cooked chicken
hot sauce
ranch or blue cheese dressing
mexican 4 or 5 kinds of mixed shredded cheese

Slice bread, add sauce, then toppings of choice, top with mozzarella, drizzle with olive oil..sprinkle lighting with dried spices….. Broil on high until the cheese is melted around 3 to 4 minutes watching carefully.  Bake on 430 degrees for a harder crust for 5 minutes until cheese is melted. 


Buffalo Chicken Pizza
Slice in half. Place cooked chicken on the bread. Pour 3 or 4 tablespoons of ranch or blue cheese dressing evenly over the top of the chicken. Add hot sauce on top of the dressing. Generously top with cheese. Broil for 3 minutes on high till cheese is melted.


Garlic Cheesy Bread
Spread top of cut bread loaf with butter or olive oil. Sprinkle with garlic powder lightly. Add dried parsley, oregano, basil  to cover the top lightly on the buttery side. Add a pinch of salt and pepper to taste, cayenne if you like heat. Top the herb bread with lots of whole milk shredded mozzarella. Bake for 10 minutes at 400, or broil on "HI" and toast cheese till it's browned watching closing around 2 to 3 minutes.


Sunday, January 22, 2012

Corkscrew (Fusillioni) Pasta with Sausage and Creamy Tomato Sauce

    Here's a perfect Sunday quick Italian meal... a little fattening, just once in awhile
    you just have to splurge~ I love the sun-dried tomatoes and cream!!
  • 1 - 1/2 cups oil packed sun dried tomatoes, drained  saving the oil and sliced
  • 1/4 cup olive oil from the jar of sun-dried tomatoes
  • 1 bell green pepper chopped
  • 8 oz of fresh mushrooms washed and cleaned
  • 3 tablespoons minced garlic
  • 1- 28 ounce can of Italian style diced plum tomatoes
  • salt and pepper to taste
  • oregano, basil, parsley to taste
  • pinch of cayenne pepper
  • 1 cup heavy cream( goes in last please read to the end)
  • 1 pound of  sliced meat of choice : sausage, chicken, sirloin steak are some suggestions
  • 1 pound box of your favorite pasta of choice boiled in salt water set aside
 extra olive oil

Boil pasta set aside and keep warm. Toss with 2 tablespoon extra virgin olive oil to keep from sticking together. Set aside.
In a large skillet over low heat  add sun-dried tomato oil and completely cook meat all the way through, making sure you do not burn or use anything that will stick to the pan. Saute till brown, not too dark.  Remove meat and in the same pan with leftover oil, stir in peppers, mushrooms, add garlic, and saute till softened or your preferred taste.
Stir in diced plum and sun-dried tomatoes along with meat. Season with salt, pepper and rest of spices to taste. Bring to boil. Reduce heat to low and simmer 10 minutes. Add cream and stir. Pour over cooked pasta. Serve with a glass of Cabernet and cheesy garlic bread pizza.
 

Friday, January 13, 2012

Fresh Plum Marinara Sauce Recipe Simplified


Fast, easy and always delicious by itself or as a side dish~

I am so lucky to be able to buy plum tomatoes in the supermarket
all year round, these are just beauties! Sweet, firm, great fresh flavor.
Living in Florida we are just full of the freshness of
summer with always an abundance of fresh produce.
Today I wanted  to make something lighter and still tastes great with less calories. I decided to make my favorite, marinara sauce simplified. I usually add more ingredients, less is more today.

My dad would say I just want a nice dish of spaghetti regular thin, angel hair, linguine any kind of pasta.... that would be his easy favorite! Today for healthier eating, I am using Whole Wheat pasta. 


 Simplified Marinara Italian Tomato Sauce
(I double this recipe)
4 ounces pasta of your choice boiled in salted water drained
2 ounces extra-virgin olive oil
4  plum ripe tomatoes place whole tomatoes with stems removed into food processor and pulse till fine chunks, (yes skins and all) you can remove skins if you like by submersing them into hot boiling water then into cold then peels skins.( If you have to use a 28 ounce can please choose the one's in carton, they are the closest to fresh)
4 to 6 fresh basil leaves, roughly chopped
Pinch salt and pepper
2  large cloves sliced garlic
 shavings of grating cheese
Freshly ground black pepper
Cook pasta according to package directions. (I like al dente and serving this with Whole Wheat pasta today.)

Meanwhile, saute' sliced  garlic in olive oil over very low heat  for about 4 minutes do not brown or scorch or garlic, garlic tends to become bitter when overcooked and easily can ruin your sauce, so watch it carefully.
Add tomatoes and spices, stir over medium heat  for another 15 minutes.

Toss with cooked pasta with fresh torn basil, grating cheese and freshly ground black pepper. This can be served as a side dish or for me,  a full meal.  I recommend baked fish or lemon chicken to top the pasta with.

Note: for a spicier sauce, add some red pepper flakes, 1/4 cup red wine, pinch of oregano and parsley, simmer for 1/2 hour longer.

A simple side dish that is always welcome on my tables, one of my very favorites..  Angel Hair pasta marinara with fried calamari. Add a little red wine to the sauce, oregano, red pepper flakes.

Shown above is fried calamari on top of the marinara pasta.  An Italian speciality on Christmas Eve along with 7 Fishes.


    Read about some of our Italian style traditions at Christmas time with fish 
    and Italian specialities desserts:
     

Tuesday, January 10, 2012

Eggplant, Peppers, Mushrooms and Olives Italian Sauce Recipe



1 medium eggplant
1 medium green, yellow or red pepper, chopped
1 (28 ounce) can Italian style tomatoes, cut up
1 (6 ounce) can Italian style tomato paste
1 8 oz can sliced mushrooms, drained or washed fresh mushrooms
2 cloves, minced garlic
1/4 cup water
1/2 teaspoon dried oregano
1/2 cup pitted calamata olives, sliced
2 tablespoon chopped fresh parsley
4 cups hot cooked penne pasta
Optional: 2 cups cubed cooked pork, chicken or beef
1/3 cup grated or shredded parmesan cheese
2 tablespoons toasted pine nuts (optional)

Peel eggplant, then cut into 1-inch cubes.

In a large size crockpot around 5 quarts,  combine eggplant, garlic, peppers, undrained tomatoes, tomato paste, mushrooms, garlic, water and oregano (add meat if using). Cook on low 7 to 8 hours. Stir in olives and parsley. Season to taste with salt and pepper.

Serve over pasta with parmesan cheese. Garnish with toasted pine nuts

Friday, December 16, 2011

Cranberry Amaretto Holiday Gelatin Salad



Here's what I did to use up this whole Amaretto Cranberry sauce I made. It's a great side dish with any poultry meal~

1 large box cherry, or strawberry gelatin
1 cup hot water (if you haven't made the Amaretto Cranberry sauce, or you can use 3/4 cup hot water and 1/4 cup Amaretto)
1 homemade batch of Amaretto Cranberry Sauce or use a  (16 ounce) can whole cranberry sauce
1/2 cup diced celery
1/2 cup chopped apples I like Mcintosh
1/4 cup chopped pistachio or walnuts
8 ounces cream cheese, softened
Dissolve gelatin in hot water. Cool and chill slightly about an hour so it's  liquid wiggly not solid.

Break up cranberry sauce with a fork and add to gelatin with celery, apples and nuts. Fold in cream cheese. Pour into an 8-inch square pan or festive mold such as a Christmas Tree holiday mold. Refrigerate.

Thursday, December 15, 2011

Mom's Italian Style Chicken or Turkey Gravy

I always said Mom made the best gravy and I still think so...
I  can't to this day  make that same taste...  I think this is very close,
 but without her love in there it could never be the same... of course the Holidays wouldn't be the same without making her gravy... so here is Margarets recipe...



Drippings from roasted turkey (you can use all liquid from the Turkey but it must be strained and cleared from cooking the turkey) or use the broth suggested below.
3 Tablespoons unsalted butter
2 cloves minced garlic
3 Tablespoons all-purpose flour( we like it thick so heaping spoonfuls!)
2 cups chicken or turkey broth 
1/4 cup Chablis white wine or Marsala wine
Salt and freshly ground pepper, to taste
1 pinch of garlic powder
 chopped parsley for garnish
Strain any fat from the turkey juices in the roasting pan. Add the broth to the drippings to equal at least 2 to 2 1/2 cups. Boil for 2 to 3 minutes.
In a seperate small sauté pan over medium heat, melt the butter saute garlic. When it is soft, add the flour and stir rapidly to cook the flour until golden brown, about 2 minutes. Add the combined drippings.   Cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the wine and season with salt and pepper and pinch or garlic powder. Add more wine if too thick and garnish with parsley.

Pour into a gravy pouring bowl.
Dad Carmen and Mom Margaret... forever in my heart.....

Saturday, November 5, 2011

Homemade Italian Sausage Mom's Recipe






 Homemade Sausage baked in the oven with roasted potatoes (see recipe at the end)

Upstate NY Sausage and Peppers
 

Sausage frying for Traditional Sunday Sauce

( Recipe for Sausage):This recipe uses 25 to 26 pounds of pork shoulder, which creates about 24 pounds of sausage, have the market grind this for you or if you prefer you can use ground turkey in place of the pork shoulder. This recipe can cut in half also.

Hog Casings (Prepared As Instructed Below)
3/4 Cup of Salt
1/2 Cup Sweet Paprika
1/2 Cup Black Pepper
1/4 Cup Fennel Seed
1/2 Cup White Wine ( I use Chablis)
1/2 Cup Red Pepper Flakes this will make a medium hot sausage

Flavor suggestions:
Make herb flavored by adding minced garlic, parsley, oregano and basil, usually a 1/4 cup of each to taste.
Prepare the hog casings the day before by soaking in water with a little orange juice and salt. Before using, rinse well and cut into pieces 18"- 2' long. Keep the casings in warm water to keep them soft and flexible. You will need a funnel tube and stuff by hand or buy attachment for your industrial mixer sausage attachment.)
Mix all the ingredients together, usually we mix by hand, until well combined with seasonings. Put casing on the funnel or machine and stuff. We usually freeze most the links and you can use this making many other Italian recipes)



Broccoli Rabe, Roasted Potatoes with Homemade Sausage (Click title for recipe)
 

Tuesday, September 20, 2011

Herb Parmesan Vegetable Penne Pasta




1 cup sliced julienne carrots
1 cup frozen peas
2 cups broccoli florets
1 cup diced eggplant or zucchini
1/4 teaspoon red pepper flakes,  and parsley
1 clove minced garlic
Saute vegetables in 2 tablespoons olive oil, garlic, season with salt pepper and herbs till desired softness, we like them soft around 6-8 minutes. Set aside.

1 box penne pasta or pasta of choice
Boil  salt water for pasta of choice.  Cook pasta and set aside.

Sauce
In the meantime make herb parmesan sauce.
In a large fry pan, melt 2 tablespoon butter, 1/4 cup extra virgin olive oil saute 2 cloves of minced garlic in pan on medium heat. Lower heat and add 1 1/2 cups chicken broth. Season with salt pepper and a pinch of rosemary, add 1 teaspoon chopped parsley. Add 1/3 cup grated parmesan cheese. Stir all together. Add sauteed vegetables to this sauce. Serve over cooked pasta toss with more parmesan. Great over rice too.

Saturday, September 10, 2011

Italian Shrimp Parmesan Stuffed Peppers Recipe




6 green or red peppers cleaned and seeded and hollowed out leaving a empty cavity

1 cup of quick cooking rice raw
1 1/2 cups frozen baby shrimp thawed (easier to stuff them with but you can use larger ones if you like)
 1/4  teaspoon garlic powder, cayenne pepper, basil, oregano
 salt and pepper to taste
1 egg slightly beaten
4 tablespoons of grated cheese
1 tablespoon chopped parsley
1 small can of tomato sauce 4 oz
Sauce:
1 can tomato paste mixed with 1/2 cup water
1/2 cup white wine (extra water for the bottom of pan)
Mix in a bowl, add 4 fresh garlic cloves peeled minced fine
Set aside.
Topping
1/2 cup italian flavored panko bread crumbs
1 tablespoon pecorino romano grated cheese
3 tablespoons extra virgin olive oil 1/2 teaspoon garlic powder, oregano
dash of cayenne pepper
Mix all above ingredients in a bowl together and set aside
2 cups mozzarella cheese
olive oil

In a large bowl mix, egg, shrimp, tomato sauce, herbs,  raw rice, spices and cheese. Mix together well, proceed to then stuff peppers. Place in lightly sprayed baking dish. Top with bread crumb mixture. Drizzle the tops with olive oil.
Pour the tomato wine sauce on the bottom of  the baking dish with water and cloves of garlic. Spoon tomato paste wine sauce around the sides of the peppers in the pan, while baking baste the tops with sauce adding more water if it gets too thick. Bake for at least 40 minutes or until tender. Five minutes before they are done sprinkle with mozzarella, broil until cheese is browned.

I love to serve bow tie pasta on the side or whatever your favorite pasta is preferred.