64 italian bowls Recipes

uncooked fettuccine pasta, frozen broccoli cuts, thawed, carrots, peeled and sliced to a medium thickness, canola oil, crushed red pepper flakes (optional), shredded cooked pork, italian dressing, soy sauce, ground ginger

bread, cream cheese, room temperature, shredded sharp cheddar cheese, cubed fully cooked ham, chopped green onion, chopped fresh chives, italian bread, sliced into bite-size cubes

olive oil, chopped yellow onions or 2, diced carrot , scrubbed, unpeeled, i peel and dice, fennel bulbs, trimmed, cored and medium dice or 1 1/2 cups fennel bulbs, garlic cloves, minced or 4 garlic cloves, ciabatta, 1-inch dice, crust removed , i do not remove the crusts, san marzano canned tomatoes, chicken stock, dry red wine, cupup fresh basil leaf , cuphopped, if using dried, i have used dried about 3 tbsp i felt the dried equivalent of 1/3 cup, kosher salt , to taste, pepper , to taste, freshly grated parmesan cheese, diced ciabatta, 3-5 cubes per bowl, approx . 5 slices, pancetta, small dice , i brow up 4 ounces, basil leaves , can omit, olive oil

onion, pickled pepperoncini peppers, head iceberg lettuce, tomato, halved and seeded, deli-sliced genoa salami, deli-sliced ham, deli-sliced prosciutto, deli-sliced roast turkey, deli-sliced provolone cheese, mayonnaise, extra virgin olive oil, dried oregano, dried basil, red pepper flakes, italian bread (bread bowl 10-12 inch), hoagie rolls, cut into pieces, for dipping (or baguette)

active dry yeast, warm water (110 degrees f/45 degrees cup), salt, vegetable oil, all-purpose flour, cornmeal, egg white, water

warm water (105o to 115o), active dry yeast, salt, vegetable oil, all-purpose flour, cornmeal, egg white, water

hot italian sausage, ground chuck, monterey jack pepper cheese , grated into mixing bowl to your taste, french onion soup , and add to mixing bowl, a-1 steak sauce , to mixing bowl

shrimp, peeled and deveined, sriracha asian chili sauce, salt, hot cooked rice, corn, drained, drained and chopped sun-dried tomato packed in oil , reserving oil, shredded italian cheese blend, fresh basil leaf, salt

clam pieces, clam juice, parmesan cheese, mozzarella (or ricotta) cheese, garlic, crushed, lemon juice, butter, italian bread crumbs, sm onion, diced, worcestershire, tabasco, parsley, garnish, sour dough round or other round similar bread, hollwed out in center

mild italian sausage, sliced 1/2 inch thick, sliced mushrooms, granny smith apples , sliced into 16 half moons, leaves fresh sage, frozen pierogies, sour cream, fresh dill, half-and-half cream, chicken base, water, white wine

cream cheese, softened, miracle whip, italian salad dressing mix, frozen chopped broccoli, thawed, well drained, shredded cheddar cheese, hawaiian sweet bread (or any other round loaf of similiar size(pumpernickel is a good substitute)

unsalted butter , plus, unsalted butter, melted, yellow onion, finely chopped, green bell pepper, seeded , deribbed, and finely chopped, stalks celery, finely chopped, fresh breadcrumbs, whole milk, fresh lump crabmeat , picked over for shell, minced fresh flat-leaf parsley (italian ), fresh lemon juice, dry mustard, cayenne pepper, salt & freshly ground black pepper, cracker , for serving

egg roll wrappers, ground italian sausage, sm. onion, finely chopped, garlic, minced, shredded asiago, shredded parmesan, shredded mozzarella, egg in bowl used for egg wash

ruby tuesday s chicken quesadillas, chicken breast, italian dressing, flour tortilla, margarine, shredded monterey jack/cheddar cheese, tomatoes, diced, jalapeno peppers, diced, shredded lettuce, diced tomatoes, sour cream, salsa, place chicken breast in a bowl with enough italian dressing to, coat ; allow to marinate 30 minutes, refrigerated. grill marinated, chicken until done in a lightly oiled pan. cut into 3/4 pieces, aside ., brush 1 side of tortilla with margarine and place in frying pan, over medium heat. on 1 half of tortilla , add cheese, tomatoes , peppers, and cajun seasoning in that serving. make, spread to the edge of the half. top with diced chicken, fold empty tortilla side on top , and flip over in pan so that, cheese is on top of chicken. cook until very warm throughout ., pan to serving plate and cut into six equal wedges, on 1 side of plate. on the other side put lettuce , topped with, tomatoes , and then topped with sour cream. serve your, favorite salsa in a small bowl on the side .

egg yolks, milk, savoiardi (lady fingers), sugar, alchermes liquor, lemon zest, flour, fresh whipping cream, warm up the milk in a nonstick sauce pan ., combine the ingredients until well mixed ., add the milk , a little bit at the time to the egg mixture, mixing well., low heat. mix the cream continuously with a wooden spoon. when it starts to thicken remove it from the heat and pour it on a large plate to cool off., stir the cream now and then so that the top doesn tsp harden., dip quickly both sides of the savoiardi in the liquor. layer them 1 at the time in a glass bowl large enough to contain 7 savoiardi., spread 1/3 of the cream and repeat the layer with savoiardi. finish with the cream., decorate the zuppa inglese with whipped cream., alchermes is liquor you should be able to find in specialty liquor stores. if you do not want to use alcohol you can substitute alchermes with strong italian coffee, but you won tsp call this dessert zuppa inglese anymore.

sliced celery, diced onion, diced green pepper, great northern beans, drained (use half the can), uncooked quick-cooking barley, water, italian-style diced tomatoes, undrained, tomato juice, grated cheese, in bowl (to garnish )

pork tenderloin 2.5 - 3 lb, italian salad dressing or 1 bottle lawry s garlic and herb marinade, get a pre-seasoned pork tenderloin - they are good , and saves your time for other party preparations), frozen yeast rolls, condiments of your choice, i usually have alittle bowl of dijon mustard , green goddess dip from the melting pot (great on these little sandwiches) and a flavored mayo., green goddes dip from the melting pot, melting pots green goddess dip, red pepper mayo, roasted red peppers, drained, kraft real mayo, shallots, minced, stir together and serve, garlic n vidalia mayo, garlic-n-vidalia-mayo.html >garlic n vidalia mayo

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.