know really really good italian or spanish dishes?

Answer 1

Grandmas spagetti sauce

extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides

Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
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NICK'S SPAGHETTI SAUCE
This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.

extra virgin olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.


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LASAGNA SUPREMO: (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.

FOR THE LASAGNA

1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

FOR MARINARA SAUCE

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, or anything that calls for a Marinara sauce.

Answer 2

This is a recipe that I worked on for years, to size it down and make it fit for family consumption. Prepared the originial recipe for fishing and hunting trips. Never had anybody not come back for seconds, even kids.

This is an edible recipe, if you want it hotter, just increase the Chili Power, or the Cayenne Pepper, or both.

Won't change the flavor, just heats up your internal plumbing!


David's Chili Con Carne Y Frijolies
2 Cups Small Red Beans (Washed and Picked Over)

2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

1 Lbs. Lean Ground Pork

1 Whole Green Bell Pepper

1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

2 Large Peeled White or Cooking Onions (Coarsely Chopped)

3 Tbls. Chili Powder

2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

1 tsp. Paprika

1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

(Note) Sage May Be Substituted For Chia Seed.

1/2 tsp. Ground Cloves

1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

1/8-1/4 tsp. Cayenne Pepper

Salt To Taste (1 tsp. Is A Good Starting Point)

1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

1 1/2 Quarts Bean Stock (From Cooked Beans)

(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

Serves 8 to 10 People

Answer 3

Spanish Rice Recipe

3 tablespoons cooking oil
2 cups uncooked rice
1/4 cup chopped bell peppers
1/4 cup chopped onions
5 cups water
1 tomato, chopped
1 teaspoon salt
2 cloves garlic, chopped
1 teaspoon cumin seeds, crushed

6-8 servings


Fry rice, pepper and onions slowly until yellow in a heavy pot.
Add water,tomato, and spices.
Bring to boil.
Cover and simmer until rice is tender and liquid is absorbed,approximately 25 min.
Variation: Substitute 1 can (16 oz.) tomatoes for fresh.
Use 2 teaspoons of chili powder.
or use one onion and one bell pepper.

Answer 4

italian:
Baked Paprika-Parmesan Chicken

INGREDIENTS:
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Spanish:
Chicken Mole

6 chicken breasts
4 tablespoons olive oil
1/4 cup raisins
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 onion, chopped
1/4 teaspoon cinnamon
1 green pepper, chopped
1/2 teaspoon salt
3 slices pimento pepper, chopped
1/4 teaspoon pepper
1 teaspoon sugar
2 large tomatoes, peeled, seeded and chopped
1 grated orange, rind of
2 ounces unsweetened chocolate squares, chopped
2 tablespoons chili powder (or to taste)
2 1/2 cups chicken broth
1/4 cup light rum
1/4 cup slivered almonds

Answer 5

hi,
hope u r fine

Italian Vegetable Stew
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Ingredients:
1 3/4 cups green beans -- trimmed, cut in half
1 1/2 cups onion -- sliced
2 teaspoons garlic -- minced
1 small eggplant -- cut 1" cubes
2 large yellow squash or zuchinni -- cut 1" cubes
1 large baking potato -- peeled, 1/2" chunks
2 bell pepper -- cut in strips
1 1/2 cups tomato sauce
1/4 cup olive oil
1 teaspoon salt

Serves 6

Method:
1-Put green beans, onions and garlic in a 4 quart or larger crock pot.

2-Mix all of the remaining ingredients in a bowl. Add to crock pot.

3-Cover and cook on low for 8 hours or on height for 4 hours, until vegetables are tender
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hope this help
bye

Answer 6

A plant is a plant or part of a grow used as food

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

Looking for Italian? Go to foodnetwork.com and look up any Giado or Mario recipe.

Answer 9

Have a look at:

http://fooddownunder.com/cgi-bin/search.cgi?q=italian or http://fooddownunder.com/cgi-bin/search.cgi?q=spanish

Answer 10

chic cord en blue surrounded by fettucini alfrado with garlic toast-available at most real grocery stores

Answer 11

yes