135 deep italian Recipes

chunky italian-style tomatoes, cooking spray (pam ), refrigerated pizza dough, shredded part-skim mozzarella cheese

boneless pork loin chops (cut 1-inch thick ), milk, egg, flour, salt, seasoned salt, garlic powder (your preference) or 1 tsp garlic salt (your preference), pepper, italian herb seasoning, meat tenderizer, accent seasoning, hungarian paprika, ground cayenne pepper, vegetable oil (fill deep fryer)

equipment, deep heavy pan (dutch oven ), zipper bag, colander, oysters, fresh or packaged shucked oysters ., italian style seasoned breadcrumbs ., peanut oil, enough to deep fry . (or whatever oil you use for frying)

deep dish pie shell, unbaked and chilled, bacon, leeks, cleaned and sliced thinly (i use the white and about 1 to 1-1/2 inch of the green), whole eggs , plus, egg yolk, egg white, slightly beaten, half-and-half, heavy cream, italian cheese blend (i use sargento s), dried herbes de provence or 1/4 tsp dried italian seasoning, fresh ground nutmeg , if you don tsp have fresh,skip it, paprika , optional

deep dish pie shell, baked and cooled, tomatoes, thickly sliced (ripe ), shredded sharp cheddar cheese, mayonnaise, italian spices, chopped basil, bacon, -cooked and crumbled (optional)

deep dish pie shells (frozen and thawed ), mozzarella cheese, shredded, divided, sweet italian sausage (cooked and drained ), eggs, milk, snipped chives

rhodes dinner rolls, thawed and risen, extra virgin olive oil, tomato sauce, crumbled feta cheese, grated mozzarella cheese, your choice of toppings , pepperoni, sausage, olives etc., grated cheddar cheese

pork sausage, chopped onion, sauerkraut, well drained and finely chopped, prepared yellow mustard, garlic salt, ground black pepper, italian seasoned dry bread crumbs, cream cheese, softened, dried parsley flakes, all-purpose flour, egg, beaten, milk, italian seasoned dry bread crumbs, vegetable oil for deep-frying

whole italian style peeled tomatoes, dried oregano, kosher salt, minced garlic, whole fresh basil leaves, coarsely chopped, red pepper flakes

boneless skinless chicken breast , about 3 breasts, cut into 1-inch pieces, kraft light zesty italian dressing, potato, peeled and cubed, neufchatel cheese, cubed, flour, chicken broth, frozen mixed vegetables, thawed, cheddar cheese, shredded, refrigerated pie crust (double)

chicago style deep dish pizza dough , recipe follows, olive oil, chopped fresh garlic, chopped fresh basil, chopped fresh oregano, fennel seeds, salt, freshly ground black pepper, red pepper flakes, tomatoes, coarsely crushed, dry red wine, sugar, extra-virgin olive oil, mozzarella cheese, sliced, pepperoni, thinly sliced, mushrooms , wiped clean and thinly sliced, green bell pepper, cored and cut into thin rings, yellow onion, cut into thin rings, sliced black olives, crumbled hot italian sausage, grated parmesan, warm water (about 110 degrees f), active dry yeast, sugar, all-purpose flour, semolina flour, vegetable oil , plus 2 tsp to grease bowl, salt

spinach, washed, stems removed , and lightly wilted (stir-fry), shredded mozzarella cheese, canadian bacon, slices diced, oregano, garlic cloves, sliced thinly, mushrooms, sliced, buffalo, moose (hamburger or buffalo can replace this), tomato sauce, shredded mozzarella cheese, shredded parmesan cheese, hot italian sausage (browned and crumbled and drained ), pepperoni , pieces, sliced black olives, sliced green olives, frozen chopped spinach (thawed and drained ), oregano, chopped parsley, buffalo

chopped zucchini, chopped onion, mushrooms, sliced, white wine, black pepper, fat-free garlic -and-onion pasta sauce (such as muir glen organic), hot italian turkey sausage, honey, active dry yeast (or 1 package), warm water (100 to 110 ), all-purpose flour, divided (about 11 1/4 oz), yellow cornmeal, salt, olive oil, shredded part-skim mozzarella cheese, grated parmesan cheese

mushrooms (whole ), beaten eggs, flour, cornmeal, garlic powder,italian seasoning ,oregano,black pepper, ground red pepper flakes, cayenne pepper, louisiana hot sauce, shortening

deep dish pie shell, vidalia onions, thinly sliced, olive oil, salt and pepper, four-cheese mexican blend cheese (grated ), monterey jack pepper cheese (grated ), firm ripe tomatoes , halved lengthwise and cut into thin wedges, green onion top, chopped, italian seasoned breadcrumbs, margarine (melted )

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

rib eye steaks (1 lb each, about 1 to 1 1/4 inches thick ), coarse kosher salt, unsalted butter, room temperature, crumbled american blue cheese, room temperature (such as maytag), grated lemon peel, chopped fresh italian parsley, freshly cracked black pepper, cake flour, coarse kosher salt, baking powder, beer, vodka, canola oil (for deep-frying ) or peanut oil (for deep-frying), walla walla onions (such as vidalia or maui) or 1 large other sweet onion, cut into 1/3-inch-thick rounds, separated into rings (such as vidalia or maui)