70 italian herb roasted red italian Recipes

idahoan butter & herb or roasted garlic mashed potatoes, egg, lightly beaten, green onions, chopped, red bell pepper, diced, italian parsley, coarsely chopped, dijon mustard, old bay seasoning, lemon pepper seasoning, cooked crab meat, panko (japanese-style breading), butter, vegetable oil, watercress leaves (optional), lemon aioli, mayonnaise, sour cream, lemon zest, fresh lemon juice, chopped fresh parsley, ground coriander

tomatoes, quartered, zucchini, sliced, onion, sliced, sweet yellow or red pepper , cut into 1-inch pieces, garlic cloves, coarsely chopped, olive oil, johnsonville italian mild sausage links prepared to package directions and coin sliced, uncooked fettuccine, crumbled feta cheese with herbs

olive oil, pizza crusts (i like boboli), minced garlic, garlic cloves, roasted, marinated artichoke hearts, drained and halved, baby portabello mushrooms, sliced, red onion, sliced (about 1/2 to 3/4 cup, depending on how much you like red onions!), red bell pepper , cut into 1/4 inch strips, then cut into 1 inch pieces, black olives, pitted and halved , preferably kalamati olives, fresh herb, chopped (i like basil, but you can use a mix), feta cheese, crumbled, italian cheese blend cheese, shredded

peanut oil (or vegetable or canola oil), onion, chopped, garlic cloves, minced, green bell pepper, chopped, red bell pepper, chopped, carrots, peeled and cut into chunks, potato, peeled and cubed, sweet potato, peeled and cubed, italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added), kidney beans, undrained (or pinto beans), frozen chopped spinach, frozen corn, salt, peanut butter, crushed red pepper flakes, roasted peanuts, chopped, cooked rice

extra virgin olive oil, plus additional for brushing, day-old rustic style bread (1/3-inch cubes ), low sodium chicken broth, sliced button mushrooms, eggs, lightly beaten, minced shallot, roasted garlic, chopped fresh italian parsley, chopped fresh thyme, coarse kosher salt, ground black pepper, crushed red pepper flakes (for that extra kick), ground turkey (15% fat), ground turkey breast

yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here), garlic (4 smashed and finely chopped; 2 just smashed), fresh oregano (half with leaves finely chopped ; half as whole sprigs), pitted gaeta or kalamata olives, slivered, crushed red pepper, extra-virgin olive oil, kosher salt, fish (such as a snapper or bass), scaled, gutted and gills removed, lemon, sliced, fresh bay leaves, fresh italian parsley, dry white wine

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

lean ground beef, italian sausage, casings removed (use mild or spicy ), olive oil, onion, chopped, green bell pepper, seeded and chopped, fresh small white button mushrooms (if your mushrooms are large slice in half), crushed red pepper flakes (optional or adjust to suit taste), dried basil, classico roasted garlic and herb pasta sauce, salt (or to taste), fresh ground black pepper (to taste)