Italian recipes.?

Question

Does anyone have any good Italian recipes.

Answer 1

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs:

Tangy sourdough bread adds intriguing flavor to the herbed sausage mixture. Total time: 35 minutes.

1 (4-ounce) Italian sausage link
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/4 cup dry white wine
1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed
1 garlic clove, halved
1 tablespoon minced fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 cup fat-free, less-sodium chicken broth

Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.

Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.

Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately.

Yield: 4 servings (serving size: 1/2 chicken breast)

Answer 2

1 Medium Onion, Finely Chopped 2 garlic_cloves, Minced 4 Tablespoons Olive_Oil 3 Slices of Bacon or Pancetta, Chopped into Small Pieces 1 (14oz) Can Chopped Tomatoes Salt & Black Pepper Red_Pepper_Flakes 1/4 Cup Chopped Fresh Parsley 1 Pound Dried Pasta Fresh Grated Pecorino_Romano Cheese Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.

Answer 3

This is very good. Hope you make and enjoy it!
Italian Meatloaf
Serves 6 to 8
Oil for pan
1 pound ground beef
½ pound ground mild Italian sausage
½ cup chopped yellow onion
½ cup chopped red or green bell pepper
1 clove garlic, minced
½ cup coarse dried bread crumbs, preferably sourdough or Italian
Optional: 2 tablespoons dry red wine
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
½ teaspoon dried basil, crushed
½ teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
1 can (8 ounces) tomato sauce, divided
1 ½ cups shredded mozzarella cheese, divided
1. Preheat oven to 350 degrees. Lightly oil a 9-by-5-loaf pan. If using a silicone pan, place on a sturdy baking sheet.
2. In a large bowl, combine beef, sausage, onion, bell pepper, garlic, bread crumbs, optional wine, egg, Worcestershire, parsley, basil, oregano, salt, pepper, Parmesan and ½ cup each tomato sauce and mozzarella. Spoon into prepared pan and gently pack down. Bake 45 minutes. Pour off drippings.
3. Spread remaining tomato sauce on top of the loaf and sprinkle with remaining 1 cup mozzarella. Bake until an internal temperature reaches 160 degrees on an instant read thermometer. The cheese should be melted and the sauce should be bubbling hot. Let stand 10 minutes, pour off drippings and remove from pan before slicing

Answer 4

BRUSSADELLA (ITALIAN BREAD CAKE)

2 1/2 cups flour
1 cup sugar
grated lemon peel and juice of 1 lemon
3/4 stick butter
1 tsp vanilla
2 eggs (reserve 2 tsp)
3 tsp baking powder
pinch salt

Sift all dry ingredients together, add eggs, beating well after each addition. Stir in melted butter and vanilla.
Mix dough by hand until it holds together. Add a little milk or anisette if dough is hard or dry.

Turn dough out onto a lightly floured board and knead until smooth.

Grease and flour a tube pan or small square pan. Spread dough in a pan and brush with a mixture of reserved egg and sugar.

Bake at 375F for 35 minutes or until brown. Remove from pan and brush top with melted butter.

Answer 5

ITALIAN Beef

One 2-3 lb Sirloin ( cut into cubes or strips)
one jar italian spaghetti sauce (Ragu, Prego, etc)
1 onion diced or sliced (your choice)
one can of diced tomatoes
one green pepper diced
2 cloves of garlic, minced
1-2 cups of red wine
1 tsp. sugar
2 tbsp of olive oil
Parsley , chopped
1/8 tsp oregano
1/8-1/2 tsp salt (add to your taste)

Heat the olive oil in the pan. Add the onion & garlic, cook til transparent. Add beef. Cook beef until brown and then add the remaining ingredients. Wine according to your tastes. Start w/1/2 cup. Simmer for about 30 minutes til tender. Add parsley , stir.

Serve over white rice or bed of egg noodles and with a salad and garlic bread.

Answer 6

There is a good Italian recipe to make in a crockpot on this site that I think is great. Check it out.

Answer 7

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are bad. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

go to either olivegarden.com they have a recipes link and also food network.com and click on Everyday Italian (giada de laurentiis' cooking show) she makes excellent italian food!!

Answer 9

Italian-Style Skillet Pork Chops
* 1 clove garlic minced
* 6 cups hot cooked med tube-shaped macaroni (3 1/2 cups dry)
* 1 tbsp vegetable oil
* 6 pork chops, 3/4 inch thick
* 1 jar (28 oz) spaghetti sauce with fresh mushrooms

Directions

- In 10-inch slillet over medium-high heat, in hot oil, cook half of the chops 10 minutes or until browned on both sides. Remove, set aside.

- Repeat with remaining chops. Pour off fat.

- Stir spaghetti sauce into same skillet. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally.

- Serve with macaroni or other pasta



Italian Vegetable Bake
1 28 oz. can whole tomatoes
1/2 lb. Fresh green beans, sliced
1/2 lb. Fresh okra, cut into 1/2" pieces or 1/2 10 oz. pkg frozen okra
3/4 c Green pepper, finely chopped
1 T Fresh basil, chopped, or 1 tsp. dried basil, crushed
1-1/2 t Fresh oregano leaves, or 1/2 tsp. dried oregano, crushed
1 7" long zucchini, cut into 1" cubes
1 Eggplant (medium), pared and cut into 1" cubes
2 T Grated parmesan cheese
1 Medium onion, sliced
2 T Lemon juice

PREPARATION METHOD
Drain and coarsely chop tomatoes.
Reserve liquid.
Mix together tomatoes and reserved liquid, onion, green beans,
okra, green pepper, lemon juice and herbs.
Cover and bake at 325 for 15 minutes.
Mix in zucchini and eggplant and continue baking,
covered, 60 more minutes or until vegetables are tender.
Stir occasionally.
Sprinkle top with parmesan cheese just before serving.
Makes 18 (1/2 cup) servings.


Italian Stuffed Chicken
* a sprinkle of tarragon
* 2 tbsp cubed partly skim cheese
* a prinkle of oregano
* 2 chicken breasts, boned and skinned
* 2 tbsp chopped onion
* 2 tsp Hungarian Vegeta seasoning (or as needed)
* Italian seasoning as needed
* vegetable oil
* 1/2 cup frozen vegetable mix, thawed (green beans, carrot, sweet corn)
* tooth pick as needed
* 2-3 lemon slices
* a sprinkle of marjoram
* for the rice: 2 cups of uncook rice; 1 tbsp of Hungarian Vegeta; 1/4 cup of vegetable mix; 1 tbsp of chopped fresh parsley
* a dash of white pepper
* steak seasoning

- Sliced a little part of one chicken breast, cubed.

- Heat a little oil in a wok, saute the onion, add in chicken cubes, cheese cubes and stir fry mixed vegetables with the other ingredients.

- Wait until it cooled down before stuffing.

- Meanwhile, cook the rice in rice cooker and add the seasoning plus the vegetables and parsley.

- Cut deep pockets in the side of the chicken breasts with a sharp knife. Try to make as much room for the stuffing as possible. Try to make both sides of the "pocket" evenly thick. If you make a mistake and cut through the side, you can seal it later.

- Stuff as much stuffing in each pocket as you can, still being able to seal the thing. Use a spoon to push the stuffing into the back of the pocket so that it's very "plump". Use toothpicks to hold the pocket closed.

- If you cut a hole in the side, use a tooth pick to seal that. Don't worry too much about getting a great seal, you just need to hold things together. And use as many toothpicks as you need, they'll come out later.

- Marinade only one side of each chicken (the upper side) with steak seasoning.

- Heat amount of oil in a pan, and brown the chicken breast.

- Take out the toothpick before serving.

- Serve warm with cheese sauce or any kinds of sauces you desire, with some lemon slices to sprinkle on the cooked chicken if needed, and warm vegetable rice.

Italian Shrimp Dip
* 2 pkgs. (3 oz each) cream cheese
* 1 package Italian dressing, dry (0.7 oz)
* 1/2 cup sour cream
* 1 T. lemon juice
* 1 can small shrimp (4.25 oz)

Mix all ingredients together. Use as a dip for potato chips or tortilla chips. Makes 1 cup.

Answer 10

http://italian.betterrecipes.com/italian.html , Best best best! Italian cooking site, I recommend this for anyone who loves Italian cooking! :)