This is for people who are awesome cooks???

Question

My boyfriend’s birthday is this Thursday. I want to cook him something special. He love's Italian food. Does anyone have any good recipes?

Answer 1

One of my all-time favorite Italian dishes is Bruschetta. It's a great appetizer and contains all the ingredients that made Italian food so popular. Here's my recipe, which you can also find on www.allrecipes.com and in the All Recipes Top-Rated Recipe Cookbook:

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

I know your boyfriend will love it, and it's a recipe you will use over and over! Good luck!!

Answer 2

This is a recipe for sausage pepper and onions I got it from Giada on the food network and I have made it numerous times I serve it with bread, and salad and I did not serve it on a roll I served it over rice. Hoope this helps
1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Answer 3

This is kind of a lot of work, but it's worth it.

It's called City Chicken.

Get a pork loin and a beef brisket. You can ask the butcher to cube these for you, but you are going to pay more and you won't be sure that what you bought is what you will get back. You will also need the wooden sticks for city chicken. Ask your butcher if you don't see them.

You need bread crumbs. We made them by crushing crackers with a rolling pin, adding grated Romano cheese and parsley.

A couple eggs.

A couple of onions, peeled and cut in half then each half into 4.

A couple of cans of peas, diced carrots, mushrooms, and crushed tomatoes.

Mazola oil, aluminum foil, frying pan (cast iron if you have it), and a foil lined baking pan - large.

You cut the pork and beef into about 1 inch cubes. Put a piece of beef on a stick, a slice of onion, a piece of pork, a slice of onion, a piece of beef... and do that until you have about 3\4's of the stick filled. Press the pieces together, but not extremely so.

Dip them in beaten egg, then roll in the crumbs, then fry in the Mazola oil until they are nice and brown. You don't need a ton of oil in the pan.

In the bottom of a foil lined pan, pour in a can of peas and carrots drained with a can of mushrooms but don't drain them. As the the city chicken are fried, stack them in the middle of the pan. You can go 3 or 4 layers deep depending on your pan, but don't crowd them - just lay them on one another and leave room around the outside of the pan.

When you are done frying as many as you are going to, cover them with more drained peas and carrots and mushrooms. Then pour 1 or 2 large cans of crush tomatoes over all of it. Lightly cover it all with foil and bake at 350 for about 2 hours.

It is DELICIOUS!!! That is the only time I like mushrooms and the city chicken is even good cold!

Answer 4

This is easy to make and so yummy. Everyone loves it!

Baked ziti with meatballs

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces

Preheat oven to 350 degrees F.
In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.

In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.

In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.

In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.

In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

Answer 5

This is so easy and always turns out perfect!

Baked Chicken Parmesan

Preheat oven to 350 degrees.

Ingredients:
4-6 boneless skinless chicken breasts
italian bread crumbs
1 egg, beaten
1 jar spaghetti sauce of choice
2 cups shredded mozzarella cheese
1 lb. pasta of choice

Dip your chicken breasts in egg then dip in bread crumbs. Place them in a oil-sprayed 9x13 baking dish. Bake for 30 min. Pull them out of the oven, pour the entire jar of sauce over them, sprinkle mozzarella cheese over all and bake for another 30 min. While chicken is baking, cook your pasta according to box directions. Serve pasta on the side extra sauce from baking dish.

Chicken is always so tender!! Wonderful! Everyone is always impressed.

Answer 6

Chicken Parmesan with spaghetti and a green salad.

Answer 7

Yes, I have lots of good recipes but, I'm not an "awsome cook". Too bad I can't share them with you.

Answer 8

here is one i love.

Polenta with Homemade Tomato-Seafood Sauce

INGREDIENTS

Tomato-Seafood Sauce:
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 celery stalk, minced
2 tablespoons olive oil
1 tablespoon dried Italian seasoning
2 tablespoons minced fresh parsley
1 1/2 cubes fish-flavored bouillon cubes
1 cup dry red wine
3 cups canned diced tomatoes
1 tablespoon white sugar
1 pinch cayenne pepper
1 pinch paprika
1 pound mixed frozen seafood
4 squid, cleaned and cut into rings and tentacles
salt and pepper to taste

Polenta:
3 cups water
1 cup coarse polenta (not instant)
1/2 cup baby spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
garlic salt to taste

Vegetable Mix:
2 tablespoons olive oil
1 small red onion, diced
2 zucchini, cut in half lengthwise then into 1/4-inch slices
10 cremini mushrooms, sliced
1 tablespoon balsamic vinegar
sea salt and pepper to taste

DIRECTIONS

Melt butter in a large saucepan over medium-high heat. Stir in onion and garlic; cook until the onion has softened and the garlic has begun to turn brown, about 5 minutes. Stir in the celery and cook for 5 minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and red wine; simmer for 5 minutes, stirring to break up the bouillon cubes. Stir in canned tomatoes, sugar, cayenne, and paprika. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Take the tomato sauce off of the heat and puree with a stick blender until smooth. Stir in the mixed seafood, and return to a boil over medium-high heat. Stir in squid, reduce heat to medium-low, and gently simmer for 30 minutes; season to taste with salt and pepper.

While the tomato-seafood sauce is simmering, prepare the polenta by bringing water to a boil in a saucepan over medium heat.

Reduce heat to medium, and slowly whisk in polenta with a wire whisk. Allow to simmer 5 minutes, whisking constantly. Stir in spinach, Parmesan cheese, and mozzarella cheese. Reduce heat to medium-low, and allow to slowly simmer 15 minutes, stirring frequently to keep from burning. Once the polenta has softened and turned creamy, remove from heat, season to taste with garlic salt, and keep warm.

To prepare the vegetable mix, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in red onion and cook for 2 minutes. Add zucchini and cook for an additional 2 minutes, or until zucchini begins to brown. Stir in mushrooms, and continue cooking until soft. Season with balsamic vinegar and salt and pepper to taste.

To serve, scoop a pile of polenta into the center of each plate; ladle the seafood sauce around, then top with vegetable mixture.