Italian Side Dishes(Easy to make and Inexpensive)?

Question

Please help, I dont have alot of time, an ideas for italian side dishes, Simple and cost inexpensive. Gotta be at the wine and book club at 5pm and it is 2:40 now.

Answer 1

check allrecipes.com it's a really good source for all kinds of recipes yer cuttin way close though so good luck.

Answer 2

Stuffed mushrooms:

Wash 8 large white mushrooms. Place upside down on baking dish sprayer w/ cooking spray

Removed the stems and chop - put in bowl
Chop 2 pieces of string cheese (or add shredded mozzerella cheese) - add to bowl
Add 2 tsp of basil
1 1/2 Tbsp Cream Cheese
2 Tbsp grated parmesean cheese
1 1/2 Tbsp italian bread crumbs or smashed crackers
1 1/2 tsp milk
2 sprigs chopped parsley (optional)
Mix togehter

Use mix to fill mushroom caps. Bake at 350 for about 12 minutes or until mushrooms are medium brown and soft when you poke them with a fork.

My husband loves these! They are yummy. :-)

Answer 3

Bruschetta al Pomodoro

INGREDIENTS:
8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread

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DIRECTIONS:
Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

Answer 4

Spaghetti Alla Carbonara

Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Bacon cut in 1/2 inch pieces
1/2 cup chopped Onion
1/4 cup Butter or Margarine
3 Eggs beaten
1/2 cup grated Parmesan Cheese
2 tbsp finely chopped Parsley
Dash Pepper
1 lb Spaghetti or Spaghettini (fine)

Saute bacon and onion in butter until bacon is slightly crisp and onion
tender. Combine beaten eggs, grated parmesan cheese, parlsey and pepper.
Prepare spaghetti or spaghettini in large amount of boiling salted water.
Drain. Return to sauce pan. Add hot bacon mixture and egg mixture to hot
spaghetti. Eggs cook slightly on contact. Blend thoroughly. Serves 6-8.

Answer 5

Cardiac Bread

1 loaf of Italian/French bread.
1 jar of Kraft Old English cheese spread.
1 stick of butter.
1 cup of mayonaise.
Parmesean cheese
Lots of cloves of garlic (to your taste, the more the better).
Italian Parsley.

Nuke the cheese spread and butter in a bowl until they are soft enough to stir together.
Add mayonaise, minced garlic, and chopped (fresh) Italian Parsley.
Slice loaf of bread down the middle and open it up. Spread mixture thickly on bread and sprinkle parmesan cheese on top.
Bake wrapped in foil until melted, then put under broiler until slightly browned.

Answer 6

OK quick!! Hurry chop up fresh tomato, onion, garlic in tiny tiny bits - stir in Balsamic vinegar and a touch of olive oil - salt to taste


Slice up a loaf of italian bread - toast slices in oven - or just buy a cracker type of bread

Have everyone spoon your mixture on the bread

Answer 7

Antipasto Appetizer Salad
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1 jar (7 ounces) stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or Romaine lettuce, torn
In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
Serve with baguette slices or over lettuce. Yield: 6 cups.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=30904

Artichoke Orzo Pilaf
1 medium leek (white portion only), chopped
1 cup uncooked orzo pasta
2 tablespoons olive or canola oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons grated Parmesan cheese
In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately. Yield: 6 servings
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21999

Baked Ratatouille
4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese
In a large skillet, cook the bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
Spread half into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly. Yield: 8 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=18213

Answer 8

large mushrooms stuffed with parma ham and italian cheese, roast in oven for about 15 mins

Answer 9

steamed broccoli with garlic and onion

peas with parmasian and bacon

sauted zucchini

chopped up tomato with garlic and basil and olive oil on toast

roasted red peppers

Answer 10

go to refridgerated section at grocery store and get botoli ravioli, its alredy made just boil it and buy a sauce to go with it like a vodka sauce or pesto its already made as well