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EXCELLENT ITALIAN RECIPES 5

 
VEAL PAPRIKA

(4 servings)

1 lb. boneless veal

1/2 lb. mushrooms

1 cup chicken broth

1 medium onion

3 tbsp. flour

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

dash caraway seeds

1/2 cup sour cream

Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2

qt. casserole combine veal, 1/2 cup broth, mushrooms, onion,

paprika, salt, pepper, caraway. Cover, cook on HIGH 10 minutes

and at MEDIUM-LOW 22 minutes or until veal is tender. Stir

occasionally. Blend flour with remaining broth; stir until

smooth. Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until

sauce thickens. Blend in sour cream.

FETTUCINE ALFREDO

(4 servings)

8 oz. medium egg noodles

1 cup Parmesan cheese

1/2 cup heavy cream

pepper to taste

1/2 cup butter

Grate cheese. Cut butter into quarters. Cook noodles. While

noodles are standing, in glass serving bowl, combine cheese,

butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter

melts. Stir twice. Stir in drained noodles, toss well. Season

with pepper.

BAKED ZITA

(4 servings)

8 oz. zita macaroni

15 oz. spaghetti sauce

1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt.

casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle

with cheese. Let stand 10 minutes before serving.

MINI PIZZA SNACKS

(2 servings)

2 English muffins

1/2 cup spaghetti sauce

1 oz. mozzarella cheese

oregano

Half and toast muffins, shred cheese. Place muffins on plate,

spread with spaghetti sauce, top with cheese and season with

oregano. Cook at MEDIUM 1 - 2 minutes, or until cheese melts.

MEATBALL MORSELS

(36 balls)

1 lb. ground beef

1 egg

1/2 cup soft bread crumbs

1/4 cup ketchup

1 tbsp. parsley flakes

1 tsp. onion powder

1 tsp. salt

1/4 tsp. pepper

Thoroughly combine all ingredients; shape into 1" balls (36).

Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir

once. Rotate dish after 3 minutes. Drain liquid. Repeat with

remaining meatballs. Serve with favorite sauce or gravy.

MACARONI AND CHEESE

(4 servings)

8 oz. elbow macaroni

3/4 lb. cheddar cheese

1 cup milk

1/8 tsp. dry mustard

1/2 tsp salt

1/4 tsp. onion powder

1/4 tsp. pepper

bread crumbs, buttered

Cook and drain noodles. Cut cheese into cubes. In 3 qt.

casserole, combine noodles, cheese, milk, salt, onion, pepper,

mustard. Cook, covered, at HIGH 10 - 12 minutes; stir twice. Top

with bread crumbs, cook uncovered, at HIGH, 3-5 minutes.

SPAGHETTI WITH HAM AND PEAS

(4 servings)

1 8 oz. package spaghetti

1/4 cup butter

1 tbsp. flour

1/4 tsp. salt

1/4 tsp. cracked pepper

1-1/2 cups half & half

1 10 oz. package frozen peas, thawed

1 cup fontona cheese

1 cup mozzarella cheese

1  4 oz. package sliced, cooked ham

Prepare spaghetti as label directs. Drain, keep warm.

Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir

in flour, salt, pepper; gradually stir in half and half. Cook,

stirring, until thickened. Add peas (thawed) and shredded

cheeses, stir in ham; heat.

In large bowl, toss spaghetti and cheese mixture until spaghetti

is well coated. Serve immediately.

MEAT PIZZAS

(4 servings)

1 stale roll

1/4 cup warm water

2 onions

1 lb. ground beef

1 egg

salt and pepper

1/4 tsp. cayenne pepper

1 - 2  tsp. chili sauce

1/4 cup oil

2 eggs, hard-cooked

2 tomatoes

12 stuffed green olives

4 slices cheese

8 anchovy fillets (opt.)

Soften roll in warm water, squeeze out water, crumble into small

pieces.

Peel and finely chop onions, mix with bread, beef, egg, salt,

and pepper, cayenne and chili sauce. Divide into 4 portions and

form into a patty. Fry patties in oil 3-4 minutes on each side,

until crisp. Transfer to baking sheet.

Shell and slice eggs. Slice tomatoes and olives. Cut cheese into

strips. Top each patty with mixture. Add anchovy fillets

(optional) and cheese.

Bake at 400 degrees 5 - 7 minutes, until cheese melts.

VEAL CHOPS WITH AVOCADO

(4 servings)

4 veal loin chops (3/4")

2 tbsp. butter

1/4 lb. mushrooms, sliced

1/4 cup minced onions

2 tbsp. medium sherry

1 tsp. salt

dash hot pepper

1 small avocado

2 tsp. cornstarch

1/2 cup heavy cream

1 tsp. fresh dill

Preheat oven to 350 degrees. Slash fat on edge of chops. in 10"

skillet, over medium heat, cook mushrooms and onions in hot

butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat

to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange

over chops. Bake, uncovered, 10 minutes. Put chops on warmer

plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir

remaining cream. Gradually stir into hot liquid in skillet and

cook over medium heat, stirring until thickened. Stir in chopped

dill.

VEAL STEAKS WITH SPAGHETTI

(4 servings)

2 veal shoulder arm steaks each 1" thick

2 tbsp. all-purpose flour

2 tbsp. olive oil

1  8 oz. can stewed tomatoes

1  6 oz. can tomato paste

1-1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. oregano

1  8 oz. package spaghetti

On waxed paper, coat veal steaks with flour. In 12" skillet over

medium heat, in hot oil, cook meat until well browned on both

sides.

Add remaining ingredients except spaghetti; heat to boiling.

Reduce heat to low; cover and simmer 1 hour or until steaks are

fork-tender, turn once. Serve over cooked spaghetti.

WESTERN FRITTATA

(4 servings)

2 tbsp. butter

4 oz. Canadian bacon

2 medium onions

7 eggs

1/2 cup Swiss cheese

1/4 tsp. pepper

In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon

sliced and cut into 1/2" strips, cook 1 minute. Add sliced

onions, cook 3 minutes, stirring frequently; remove from heat.

In bowl beat eggs, grated cheese, pepper and bacon-onion

mixture. In skillet melt butter over medium heat. Add egg

mixture, reduce heat to medium-low, cook 10-15 minutes until

bottom is set. Meanwhile, preheat broiler. Broil frittata until

top is set and lightly browned, about 3 minutes.

PEPPERONI BITES

( 60 )

1 pouch dry cheddar cheese soup mix

1-1/2 cups flour

2 tsp. baking powder

1/4 cup shortening

3/4 cup pepperoni finely chopped

1/3 cup green pepper finely chopped

1/3 cup onion, chopped

3/4 cup milk

Preheat oven to 400 degrees. In medium bowl combine soup mix,

flour, baking powder. Mix well, cutting in shortening until

mixture is coarse. Add pepperoni, green pepper, onion and milk.

Stir with fork until soft dough forms, about 5 minutes. Drop

dough by heaping teaspoonsfuls onto ungreased baking sheet.

baked 10-12 minutes until bites are golden brown. Serve warm as

snacks.

MOZZARELLA LOAF

(6 servings)

1 long loaf Italian Bread with sesame seed

1  16 oz. package mozzarella cheese

1/2 cup salad olives

1-1/2 tsp. oregano

Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1"

slices. Cut cheese into 1/4" slices. Place cheese and olives

between bread slices.

Bake bread on cookie sheet for 15 minutes or until cheese is

melted. Sprinkle loaf with oregano. Serve immediately.

PUFF PASTRY PIZZAS

(4 servings)

1 lb. frozen puff pastry

12 slices salami

1/4 cup chopped cooked ham

2 onions, sliced

2 slices cheese, cubed

2 tomatoes, peeled

1 tsp. paprika

1 tsp. pepper

2/3 cup oil

5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line

four 4" pie pans. On pastry arrange salami, ham, onion, cheese,

and sliced tomatoes. Sprinkle with seasonings and over each

spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes.

Sprinkle with chopped parsley and serve hot.

VEAL TOAST

(4 servings)

4 veal cutlets or scallops

juice of 1-1/2 lemons

1 tsp. salt

1 tsp. pepper

1/4 cup oil

4 slices bread

1/4 cup mango chutney

2 sliced tomatoes

4 slices cheese

2 tsp. paprika

3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry

on each side for 4 minutes, in oil. Toast bread and sprinkle

with chutney. Place veal on bread and top with tomatoes, then

cheese. Broil until cheese is melted.

VEAL SCALLOP OPEN SANDWICH

(4 servings)

2 tbsp. butter

4 slices bread

1 heat lettuce

4 small veal scallops

3 tbsp. flour

1/4 cup oil

1/2 tsp. celery salt

4 tomatoes

1/2 tsp. garlic salt

Butter bread. Separate lettuce into leaves, wash and pat dry and

shred. Pound veal to flatten; coat with flour. Fry veal in oil

2-3 minutes each side until lightly browned. Remove from pan;

keep warm. Halve tomatoes, place in pan cut sides down. Fry 3

minutes, turn over, sprinkle with celery and garlic salt. Remove

from heat. Place bread on four individual dishes. Place veal on

each; add layer of lettuce; top with two tomato halves and serve.

MEDITERRANEAN FONDUE

1 lb. shelled shrimp

juice of 1 lemon

8 oz. Gruyere cheese

2 pints chicken stock

1/4 cup chopped dill

pinch cayenne pepper

1/2 tsp. pepper

1/2 tsp. sugar

2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and

chop onions. Grate cheese. Pour stock into metal fondue and

heat. Add grated cheese and stir over low heat until melted; do

not boil. Remove from heat, stir in onions, dill, cayenne, sugar

and pepper. Bring pan to table and place on spirit burner. Drain

shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1

minute, then eat. Serve with slices of crusty Italian bread, hot.

ITALIAN BREAD

(2 loaves)

1 tbsp. sugar

2 tsp. salt

2 packages active dry yeast

cornmeal

5 cups all-purpose flour

1 tbsp. butter

water

salad oil

1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In

1-quart saucepan over low heat, heat butter and 1-3/4 cups water

until very warm (butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry

ingredients until just blended. Increase speed to medium, beat 2

minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating

mixture at medium for 2 minutes. Scrape bowl often with spatula.

With wooden spoon, stir in enough additional flour (about 1-3/4

cups) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic,

about 10 minutes, adding flour while kneading.

Cut dough in half, cover pieces with bowl. Let dough rest 20

minutes for easier shaping.

Grease large cookie sheet; sprinkle with cornmeal.

On floured surface with floured rolling pin, roll each half into

15" by 10" rectangle. From 15" side, tightly roll dough, pinch

seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends.

Brush loaves with oil; cover loosely with plastic wrap.

Refrigerate 2 - 24 hours.

Preheat oven to 425 degrees. Remove loaves from fridge, uncover.

Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each

loaf. Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tbsp. water.

Remove loaves from oven, brush with egg, return to oven, bake 5

minutes.

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