202 dish italian Recipes

zucchini , cut into 1/4-inch-thick slices, italian seasoning, mccormick, extra virgin olive oil, grated parmesan cheese, salt, ground black pepper

eggplants, peeled and diced, salt, olive oil or 1/4 cup pam cooking spray, as needed, egg, chopped fresh basil or 2 tbsp dried basil, dried breadcrumbs, salt and pepper, to taste, bell peppers, mozzarella cheese , to be divided into 8 parts, water, pam cooking spray or olive oil, when drizzling the dish, aluminum foil

uncooked small pasta shells, ground beef, sliced fresh mushrooms, divided, chopped onion, chopped green pepper, tomato sauce, dried oregano, garlic powder, onion powder, pepper, shredded part-skim mozzarella cheese, divided, grated parmesan cheese, divided

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

cuban bread or 1 loaf french baguettes or 1 loaf italian bread, eggs, beaten, dark rum (or other liqueur) or 2 tsp amaretto (or other liqueur), milk, heavy cream, almond extract or 1 tsp vanilla extract, cinnamon, freshly grated nutmeg, granulated sugar (or less ), coarsely chopped almonds (or some other nuts to compliment your dish, optional) (optional) or chopped macadamia nuts, to taste (or some other nuts to compliment your dish) (optional)

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, eggs, milk, dry mustard, salt and pepper (to taste approx. 1 tsp each), italian-style diced tomatoes, mozzarella cheese (shredded ), links italian turkey sausage, sliced mushrooms, pepperoni

classico traditional basil pesto, breaded chicken cutlets, not cooked (i come from long island so we have italian meat shops in abundance, you can bread your own cutlets), provolone cheese, cut in strips, onions, red pepper, olive oil

uncooked small shell pasta, lean ground beef, sliced fresh mushrooms, divided, chopped onion, chopped green pepper, tomato sauce, dried oregano, garlic powder, onion powder, pepper, shredded part-skim mozzarella cheese, divided, grated parmesan cheese, divided

chopped mixed vegetables (such as onions, broccoli, zucchini, mushrooms, bell peppers, and carrots), eggs, cornstarch, ricotta cheese (or cottage cheese), yogurt or 1/4 cup sour cream, dried basil, dried oregano, salt, fresh ground black pepper, grated mozzarella cheese

brocollie, anchovies, red chillie, option is diced cherry tomatoes )

king arthur unbleached all-purpose flour, salt, cold butter, cubed, ice water, ground beef, onion, chopped, salt, pepper, condensed tomato soup, undiluted, spaghetti sauce mix, sliced cooked carrots, cut cooked green beans, shredded part-skim mozzarella cheese

fusilli, plum tomato, sliced, mushrooms, sliced, zucchini, sliced, yellow squash, sliced, red bell pepper, sliced, mozzarella cheese, pepperoni, sliced, cider vinegar, olive oil, chicken broth, dijon mustard, garlic powder, black pepper, sugar, dried basil, dried oregano, dried rosemary, parmesan cheese, grated

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.

chicken thighs, bone in and with skin (you can be healthy but for this dish i think the skin and bone adds flavor), chicken breasts, bone in and with skin (you can be healthy but for this dish i think the skin and bone adds flavor), mild italian sausages , cut in 2-inch pieces on a angle, onions, thin sliced (cut in half and then thin sliced), dark beer (1 bottle), chicken broth, brown sugar, dijon mustard, ground allspice, flour, vegetable oil (3 to saute, 1 to coat the chicken), bay leaf

butter, for greasing dish, wide egg noodles, heavy cream (no substitutions. this is a rich dish. go with it. don tsp try to slim it down.), whole milk (no substitutions), all-purpose flour (original recipe said 2 tsp, but i have used tbsp to get this to set up and thicken), salt, plus more for pasta water, fresh ground black pepper, grated fontina cheese , packed, grated parmesan cheese , packed, grated mozzarella cheese , packed, cooked ham, finely diced (optional), chopped fresh italian parsley

jumbo shrimp, peeled , devained and tails removed (jumbo is key for this dish, approximately 12-16 shrimp, depending on the size), links spanish chorizo (not mexican , which is the soft chorizo, spanish is the hard cured chorizo, you will get 5-6 slices p), pearl onions (1 box of frozen works great for this, it has approximately 16 onions), spanish olives (you could also use black olives if you prefer), fresh mozzarella ball (optional), italian salad dressing (i just use bottled , but you can always use a homemade dressing if you want), salt, pepper