Easy Italian Recipes - Quick and Delicious for the Entire Family
Do you need easy Italian recipes that you can cook up fast that are delicious and inexpensive?
Below are three very simple Italian recipes that do not require much time to prepare and only use several ingredients that you may even have on hand.
This is the beauty of Italian cooking. You do not need a ton of ingredients to cook up a delicious meal.
The key with cooking great Italian food is to use fresh quality ingredients, like fresh herbs and fine olive oil. And the number one most important ingredient in any type of cooking is of course Love!
Enjoy and Buon Appetito!
EASY ITALIAN MARINARA SAUCE RECIPE
Here is a great recipe for marinara sauce using canned tomatoes. This marinara sauce is delicious over your favorite pasta, on top of pizza and over mussels and shrimp. The beauty of this sauce is that it can be used with a number of other recipes, so it’s a great starting point in Italian Cooking and it is very easy to make.
You can use either fresh or canned plum tomatoes for this recipe, however using fresh tomatoes requires more time and preparation, so I prefer to use canned. If you do plan on using fresh tomatoes, make certain the tomatoes are ripe and in season.
For the canned tomatoes, I prefer Rienzi brand tomatoes. I have tried a number of different brands of canned tomatoes and Rienzi has the best flavor amongst the supermarket brands, in my opinion.
Marinara Sauce Ingredients:
1/4 cup extra virgin olive oil
4 garlic cloves, peeled and chopped (More or less depending on how much you like garlic)
1 35 ounce can of whole plum tomatoes with liquid
Salt to taste
Crushed red pepper to taste (You can use black pepper if you wish)
10 - 12 fresh basil leaves , torn
1/2 teaspoon of dried oregano
Directions:
1) Open your can of tomatoes and crush them by hand into a bowl and set aside.
2) Heat the olive oil in a large saucepan over medium heat. Add your garlic to the oil and cook until soft and lightly browned. Be sure to watch the garlic to make sure it doesn’t burn.
4) Carefully add the tomatoes along with their liquid into the pan with the garlic and oil. Use caution when adding the tomatoes to the hot oil. The oil can splatter. Add the oregano.
5) Stir the mixture and bring to a boil. Season with a bit of salt and red or black pepper. Lower the heat so that the sauce is reduced to a simmer. Break up the tomatoes as it cooks with a spoon until your sauce is chunky. You want the sauce to simmer until thickened, about 20 - 25 minutes.
6) Add your fresh basil a few minutes before the sauce is done. Taste the sauce and add more salt or pepper if needed.
7) Serve over your favorite pasta.
EASY ITALIAN PESTO SAUCE RECIPE
Let’s learn how to make pesto sauce.
This is another very easy and delicious recipe that can be served over your favorite pasta, grilled chicken, mussels or as a topping for pizza. For those of you who want your basil pesto sauce without pine nuts, you can leave them out or substitute the pine nuts with walnuts.
For a nice variation on this recipe, try adding sundried tomatoes to the pesto mixture before blending for a delicious tomato pesto sauce.
This recipe should only be used as a guide. Not everyone has the same preferences. Some do not like a lot of garlic or olive oil flavor for example, so it is recommended that you experiment until you find the right recipe.
Pesto Sauce Ingredients:
4 cups fresh basil leaves
3/4 cup chopped walnuts or pine nuts (the nuts can be lightly toasted in a dry pan before blending for added flavor)
2 cloves garlic, peeled and chopped (more or less depending on your taste)
1/2 cup of grated Parmesan cheese
1/2 cup of extra virgin olive oil
salt and pepper to taste
Directions:
Add all ingredients to a food processor or blender except olive oil. Add a little oil at a time and process until sauce reaches desired consistency. Ready to serve in your favorite dish.
EASY PASTA WITH GARLIC, OIL AND FRESH HERBS
This is another quick and easy Italian recipe with only a few ingredients. It is important that you do not burn the garlic with this recipe otherwise it will become bitter.
Ingredients:
1 pound of spaghetti
3 - 4 garlic cloves chopped (more or less, depending on how much you like garlic)
1/2 cup reserved pasta water
1/4 Cup of Chopped Italian Flat Leaf Parsley
1/4 cup of chopped fresh basil leaves
6 tablespoons of extra virgin olive oil
Salt to taste
A pinch of red pepper flakes (more or less depending on how spicy you like it)
Directions:
1) In a large pot, bring about 6 quarts of salted water to a rolling boil. Add the pasta and cook for about 6 - 8 minutes or until al dente. Drain but make sure you reserve about 1/2 cup of pasta water.
2) While the pasta is cooking, heat 4 tablespoons of olive oil over medium heat in a large skillet. Add the garlic and saute until light brown in color. Remember to pay close attention to the garlic to make sure it doesn’t burn. Remove from heat.
3) Stir in fresh herbs, red pepper flakes, and few tablespoons of the reserved pasta water. Mix until combined.
4) Transfer the drained pasta to a large serving bowl and mix in the remaining olive oil and pasta water.
5) Add the garlic and herb mixture into the pasta and mix well.
6) Taste and add salt and red pepper if desired.
7) Serve immediately. Top with grated cheese if desired.
There you have it. Three great easy Italian recipes that you can whip up in a flash and please everyone. I hope you enjoy these easy italian recipes. Happy Cooking!
SUNSHINE SQUASH
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-” pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6- 8.
SPINACH SOUFFLE
2 pounds frozen spinach, thawed and drained
1/4 cup grated onion
1 8 oz pkg light cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/4 teaspoon white or black pepper
dash nutmeg
Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2-quart Crock Pot (or souffle dish to fit in a larger crock pot) and cook on high for 2 to 3 hours.
MEATBALLS
* 2 pounds Ground beef
* 1 medium Onion-grated or minced
* 20 Ritz crackers, crushed
* 1/4 teaspoon Black pepper
* 1/4 teaspoon Garlic salt
* 1/2 teaspoon Dry mustard
* 2 large Eggs, beaten
* 1 1/2 cups Bottled Barbecue Sauce
* 3/4 cup Tomato paste
* 1 teaspoon Liquid smoke
* 1/3 cup Catsup
* 1/3 cup Brown sugar
* 1/2 cup Water or as needed
In a large bowl combine the ground beef, onion, crushed crackers, pepper, garlic salt, dry mustard and eggs. Squish the mixture together by hand until well mixed and form into walnut sized balls. Place them on a flat wire rack in a roasting pan or a large cake pan. Bake the meatballs in a 350 degree oven for 15 minutes, turn and bake for 15 minutes more. In a Crock Pot combine the remaining ingredients.
Cook on high 30 minutes. Add the meatballs and simmer for several hours.
Makes about 60 meatballs.
FAVORITE CROCKPOT CHILI
2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans, drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peel and crushed
2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart Crock Pot. If you have a small Crock Pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili
CROCKPOT DRESSING
1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter
Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low.
CROCKPOT CREOLE BLACK BEANS
1 to 2 pounds Smoked sausage, cut into 1″ slices
3 15 oz cans black beans, drained
1 1/2 cups Onions — chopped
1 1/2 cups Green pepper, chopped
1 1/2 cups Celery, chopped
3 cloves Garlic, minced
2 teaspoons Leaf thyme
1 1/2 teaspoons Leaf oregano
1 1/2 teaspoons White pepper
1/4 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
1 Chicken bouillon cube
5 Bay leaves
1 can 8-oz. tomato sauce
1 cup Water
Hot boiled rice
-Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot.
Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.
CROCKPOT COQ AU VIN
12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 tsp salt and the pepper. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies,lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.
Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker. Cover and cook on Low 7-9 hours. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be
tender and the moisture will have evaporated from the skillet. Season with 1/4 tsp salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream. Garnish the Coq au Vin with parsley before serving.
CROCKPOT CHICKEN IN A POT
3 lb whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves,
1 ts basil
2 ts salt
1/2 ts black pepper
1/2 c chlcken broth or wine
Put carrots, onions, and celery in bottom of CROCK-POT. Add whole chicken. Top with salt, pepper, liquid. Sprinklebasil over top. Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup water). Remove chicken and vegetables with spatula. I would suggest thawing chicken before cooking in the crockpot for sure–I don’t
think it would be safe to let it go from frozen to cooked over such a long period of time.
CROCKPOT CHICKEN AND DUMPLINGS l
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown
chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2- 1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high.
These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
CROCKPOT CHICKEN AND SAUSAGE PAELLA
2 1/2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
1 141/2 oz. can reduced-sodium chicken broth
1/2 c. water
2 c. chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 c. frozen green peas
3 c. hot cooked rice
-Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart crockery cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all.
-Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice. Makes 6 servings* Prep time: 30 min.
CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
CROCKPOT BRAISED CHICKEN CURRY WITH YAMS
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.
Serve on basmati rice. I usually toss it all into the crockpot when i add back the chicken etc…. and leave it on low for about 4 hours.
CROCKPOT BOSTON BAKED BEANS
1 lb small dry white beans
1 medium onion, chopped
4 slices bacon, chopped
1/4 cup light (mild) molasses
1/4 cup packed dark brown sugar
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
-Rinse beans with cold running water and discard any stones or shriveled beans. In a large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in a 6-qt sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
-In 4 1/2 to 5 1/2 quart Crockpot, stir 3 1/2 cups water with beans and remaining ingredients except salt until blended.
-Cover CP with lid and cook beans on low setting about 14 hours or until beans are tender and sauce is syrupy. Stir salt into bean mixture before serving.
BARBECUED COCKTAIL MEATBALLS
* 2 lbs. lean ground beef
* 1 1/3 C ketchup, divided
* 3 T seasoned dry bread crumbs
* 1 egg, slightly beaten
* 2 T dried onion flakes
* 3/4 t garlic salt
* 1/2 t black pepper
* 1 C packed brown sugar
* 1 can (6 oz) tomato paste
* 1/4 C reduced-sodium soy sauce
* 1/4 C cider vinegar
* 1 1/2 t hot pepper sauce
Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10″ jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS FROM SAM’S WHOLESALE CLUB – THEY’RE WONDERFUL! 
Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on LOW 4 hours.
Serve with cocktail picks.
Makes about 4 dozen meatballs.
BARBECUE STEAK
1 1/2 lb boneless chuck steak, 1 1/2″ thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1″ wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
BARBECUE BRISKET
First, make a batch of homemade Bar-Be-Que Sauce:
1 TBS liquid smoke
1 TBS crushed garlic (or less, we like lots)
1 large onion chopped (I use a small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder (like Coleman’s)
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey
Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butchere didn’t already do this, place it in the CP, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got. When done, remove lid from CP and using two forks shred the brisket. Terrific served on rolls or buns. It’s also good served like tacos with all the trimmings in soft or regular taco shells.
Meatloaf Stuffed With Ham And Cheese
1 1/4 pounds ground sirloin
1 large onion — finely chopped
1 teaspoon Dijon mustard
1 10 3/4 ounce can condensed tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper — finely chopped
2 large eggs — lightly beaten
1 cup plain bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove — minced
1/2 teaspoon dried oregano
STUFFING:
6 boiled ham slices
1 cup shredded mozzarella cheese
TOPPING:
1 tablespoon all-purpose flour
3 Mozzarella cheese slices
Preheat oven to 400F. Lightly oil a 9×5x3″ pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12×8″ rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)
Per Serving (excluding unknown items): 368 Calories; 20g Fat (48.5% calories from fat); 26g Protein; 21g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 850mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Pizza Style Cube Steaks
1 cube steak
1/2 teaspoon lemon
dill weed
rosemary
1 slice tomato
1/2 teaspoon salad oil
salt and black pepper
oregano
1 slice provolone cheese
Brush steak with the oil and lemon juice. Broil 5 min. quickly on one side. Turn and sprinkle with herbs. Broil 5 min on the other side. Turn off broiler and top with cheese and tomato. Serve on toast.
Per Serving (excluding unknown items): 330 Calories; 23g Fat (64.1% calories from fat); 27g Protein; 2g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 305mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Pork Tenderloin With Hawaiian Sauce
6 pounds pork tenderloin
2 quarts reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 large garlic cloves — minced
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 small red potatoes
4 carrots — stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170 degrees) [about 1 hour on low heat].
Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Per Serving (excluding unknown items): 676 Calories; 17g Fat (22.6% calories from fat); 83g Protein; 50g Carbohydrate; 6g Dietary Fiber; 221mg Cholesterol; 6163mg Sodium. Exchanges: 2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
CHICKEN TETRAZZINI
1 chicken
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.
EASY CHICKEN POT PIE
2 cans (10 3/4 oz. each) cream of potato soup
1 (16 oz.) can Veg-All
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9″) frozen pie crust, thawed
Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
CURRY CHICKEN
1 pkg. chicken wing drumettes (3-4 lb.) or
1 med. sized chicken (3-4 lb.), cut into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling, then lower temperature to medium. Stir well, then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings.
Queen Of Sheba Meatloaf
2 tablespoons virgin olive oil
3 tablespoons butter
4 garlic cloves — crushed
2 medium onions — finely chopped
1/2 cup finely chopped fresh Italian parsley
1 teaspoon fennel seeds
2 1/2 pounds lean ground lamb
1 pound ground hot sausage — casing removed
1 lime (juice of)
1/4 cup dry vermouth
3/4 cup dry bulgur wheat — soaked for 30 minutes in enough water to cover
2 large eggs — lightly beaten
3 tablespoons ketchup
1 teaspoon sesame oil
2 tablespoons dried mint
1 teaspoon ground allspice
1/4 teaspoon dried rosemary
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/8 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup toasted pine nuts
1/3 cup pistachios
3 tablespoons bay leaves — split in half
Preheat oven to 375F. Thoroughly coat a Bundt pan with olive oil.
In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are translucent, about 3 minutes. Add the parsley and fennel seeds.
Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture.
Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside.
Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer.
Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf.
Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10.
Per Serving (excluding unknown items): 694 Calories; 57g Fat (73.8% calories from fat); 29g Protein; 16g Carbohydrate; 4g Dietary Fiber; 165mg Cholesterol; 509mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.
The 30-Minute Pizza
THE DOUGH:
1 package fast-rising dry yeast
3 cups all-purpose flour
1 cup hot water (120F-to-130F)
1/2 teaspoon salt
TOPPING COMPONENTS:
1/2 cup mozzarella cheese — thinly sliced or cut into 1″ cubes
1 cup tomato sauce
1 1/2 pounds fresh tomatoes — seeded, drained and roughly chopped
2 garlic cloves (optional) — peeled and minced
1/2 teaspoon dried oregano
6 fresh basil leaves — shredded
freshly ground black pepper
2 tablespoons olive oil
Believe it or not, this pizza is ready in half an hour. Preheat oven to 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it’s hot when you use it). As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continuously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza
Per Serving (excluding unknown items): 2012 Calories; 47g Fat (21.1% calories from fat); 62g Protein; 337g Carbohydrate; 23g Dietary Fiber; 51mg Cholesterol; 2858mg Sodium. Exchanges: 19 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 7 Fat.
SOUTHERN CHICKEN CASSEROLE
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions or sliced onions
2 tbsp. chopped fresh parsley
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon , then cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
Swiss Steak
Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.
Southwestern Chicken Filo Triangles
2 whole skinless boneless chicken breast — cooked, shredded
— and chopped
1/2 cup monterey jack cheese — grated
1 red bell pepper — seeded
— finely chopped
4 roma tomato — peeled, seeded and
— chopped
4 ounces chopped green chilies, canned
1 tablespoon fresh cilantro — finely minced
16 ounces phyllo dough — thawed
— in refrigerator
1 cup butter — or as needed, melted
——-relish—–
2 tablespoons olive oil
4 ear corn — kernels scraped off
6 roma tomatoes — finely chopped
1 large onion — finely chopped
1 tablespoon fresh cilantro — minced
salt — to taste
black pepper — to taste
Cut dough crosswise into 5 equal sections. If you want to serve it as an entree, then cut the filo dough into 4 sections so that the triangles will be larger. Make 4 or 5 of them per serving.
In a medium bowl place the chicken, cheese, red bell peppers, Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together well.
Preheat the oven to 400:.
For each section of the filo dough (cover the other sections with a slightly damp cloth and keep them in the refrigerator), separate the pieces and lay them out flat on a large surface (work quickly). Brush all the pieces with the melted butter. Turn them over and brush the other side.
Place a teaspoon of the chicken mixture at one end of each piece of dough. Fold the bottom left corner over the filling so that the bottom edge lines up with the side edge. Continue to fold the dough up in this manner (as you would fold a flag,) so that a multi-folded triangle is formed. Keep the completed triangles under a damp cloth.
On an oiled baking sheet, place the filo triangles and bake them for 20 minutes, or until they are a golden brown.
Serve the triangles with the Corn Relish and Guacamole on the side.
RELISH: In a medium large saute pan place the olive oil and heat in on medium until it is hot. Add the remainder of the ingredients and saute them for 10 minutes, or until the corn is done. Makes approximately 4 cups.
Italian Roasted Vegetables
2 yellow peppers — cut into chunks
2 red bell peppers — cut into chunks
2 green peppers — cut into chunks
3 zucchini — sliced lengthwise
2 bunches green onions — trimmed
2 japanese eggplant — sliced
24 whole asparagus spears — trimmed
1 pound baby new potatoes — sliced thin
8 ounces mushrooms — halved or whole
1 bunch fresh rosemary — chopped
12 cloves garlic — chopped
1/4 cup extra virgin olive oil
Salt and pepper — to taste
Preheat oven to 500:. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.
NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.
CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables
2 c. cooked, diced chicken
OR 4 to 5 Market Day chicken steaks, cooked
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6 servings)