143 pan italian chops Recipes

water, pasta sauce, any kind, uncooked elbow macaroni, frozen italian style meatballs or 20 regular meatballs, 1 inch in diameter, onion, finely chopped, green bell pepper, finely chopped, salt and pepper, mozzarella cheese

butter or shortening, for the pan, unblanched or blanched whole or chopped almonds, unsweetened chocolate, roughly chopped, sugar, divided in half, salt, egg whites, cream of tartar, unsweetened cocoa powder (for dusting), heavy cream, beaten to soft peaks

balsamic vinegar, dry red wine (such as chianti), dark brown sugar, red-skinned baby potatoes, carrots, peeled, cut into 2-inch-long pieces, onions, unpeeled , quartered lengthwise, olive oil, boneless rib-eye roast, trimmed and tied, room temperature, chopped fresh italian parsley

pan recipe yellow or white cornbread, cooked ear of corn on the cob , corn removed, red ripe plum tomatoes chopped, green bell pepper chopped, several tbsp chopped red onion chopped, carrot finely chopped or grated, chopped toasted pecans or walnuts, homemade favorite oil and vinegar or bottled italian dressing or vinaigrette, salt and pepper to taste, fresh basil , parsley or cilantro to garnish

sweet italian sausage, hot italian sausage, extra virgin olive oil , 2 turns of the pan, garlic cloves, crushed, onion, thinly sliced, cubanelle peppers, seeded and thinly sliced (light green mild italian peppers), red bell pepper, seeded and thinly sliced, salt and pepper, jarred hot cherry peppers or 2 -3 banana peppers or 2 -3 pepperoncini peppers, finely chopped, hot pepper juice , from the jar, submarine rolls , crunchy, extra virgin olive oil, butter, garlic clove, dried italian seasoning, 1/2 a handful (or 1 1/2 tsp oregano, thyme, parsley)

sweet italian sausage, hot italian sausage, extra virgin olive oil , 2 turns of the pan, garlic, crushed, onion, thinly sliced, cubanelle peppers (light green mild italian peppers), seeded and thinly sliced, red bell pepper, seeded and thinly sliced, salt and pepper, jarred hot cherry peppers , banana peppers or pepperoncini, finely chopped, hot pepper juice , from the jar, crusty, semolina submarine sandwich rolls , 8 inches, sesame seeded or plain, extra-virgin olive oil, butter, garlic, dried italian seasoning, 1/2 a handful or 1/2 tsp each oregano, thyme, parsley

cubes of italian or french bread, olive oil, freshly ground pepper, salt, chopped shallot, unsalted butter, all-purpose flour, a 14- to 16-oz c n tom toes, crushed nd dr ined in sieve, dried basil, tabasco, paprika, oysters, shucked , reserving the liquor, half-and-half, milk, chopped fresh parsley leaves for garnish

salad, head iceberg lettuce, in 1 inch dice, head romaine lettuce, in 1 inch dice, tomatoes, in 1 inch dice, danish blue cheese, crumbled, prosciutto , pan fried until crispy,& chopped, italian dressing, avocado, small dice, prosciutto, pan fried, dressing, dry mustard, sugar, water, garlic, finely minced, red wine vinegar, white vinegar, salt , to taste, canola oil, extra virgin olive oil, crushed red pepper flakes, fresh ground pepper, fresh oregano (or 3/4 tsp dried ), parmesean cheese, grated

lemon, halved, onions, peeled and quartered, olive oil, dry mustard, dried sage, worcestershire sauce, fresh ground black pepper, roasting chickens, cut into 10 pieces, kosher salt, sweet italian sausages, chopped fresh sage

bacon, bacon fat, shallots, minced, garlic clove, italian tomatoes, balsamic vinegar, dry sherry, parsley, unsalted butter

boneless skinless chicken breast halves, cut crosswise in half, egg, chopped fresh italian parsley, dijon mustard, dijon mustard, panko breadcrumbs (japanese breadcrumbs), olive oil, low sodium chicken broth, pure maple syrup, coarse grain mustard, coarse grain mustard, chilled unsalted butter or 1 tbsp dairy-free margarine

pork, minced, vegetable oil, egg, beaten, light soy sauce, breadcrumbs, breadcrumbs, onions, minced, mashed potatoes, milk, hot chili sauce, salt and pepper, garlic clove, minced, italian tomatoes, chopped (fine herb), hot sauce, cottage cheese, garlic cloves, minced, dry minced chives, cilantro, minced

ground chicken breast, garlic, chopped, chopped parsley leaves, grated parmesan , parmigiano-reggiano or romano, fennel seeds , 1/3 palm full, coarse black pepper , 1/3 palm full, salt , eyeball it, extra-virgin olive oil , 2 turns of the pan

italian semolina bread , day old is fine, extra-virgin olive oil , 1 turn of the pan, pancetta or bacon, chopped, ground beef, garlic, chopped, yellow onions, peeled and finely chopped, carrot, peeled and chopped, coarse black pepper and coarse salt, worcestershire sauce, allspice , 1/3 palm full, red wine , 1 couple of glugs, beef stock, crushed tomatoes, handful flat-leaf parsley, finely chopped, fresh smoked mozzarella , fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced, handfuls grated parmigiano or romano, fresh basil, 20 leaves, shredded or torn

chopped frozen spinach , defrosted in microwave, extra-virgin olive oil , 2 turns of the pan, garlic, finely chopped, quartered artichokes in water, drained well, salt and pepper, butter, all-purpose flour, vegetable or chicken stock, cream or half-and-half, grated parmigiano-reggiano , a couple of handfuls, nutmeg, freshly grated, salt and black pepper, sack , 2 cups grated provolone or italian 4 cheese blend, from dairy aisle, 10 oz, marked family size ) fresh ravioli, such as contadina brand, 24 to 28 oz, or choose your favorite filling, such as wild mushroom or 4 cheese, asparagus spears , trimmed of tough ends

italian sausage links 2 hot and 2 sweet, skins removed ., crumbled goat cheese, ricotta or cream cheese ( preferred but not necessary), onion diced, garlic gloved minced, scallions chopped, phyllo sheets (partridge farm s a good choice), butter melted, olive oil, freshly ground cracked pepper, kosher salt, couple of shakes of crushed red pepper, oregano, cumin, equipment needed : 1 working oven 375 degrees, mini-muffin pans, pastry brush (brand new paint brush can be used as substitute), clean and damp (sounds like an oxymoron) dish towel placed over unused phyllo sheets while working, skillet to brown sausage and onions, food processor or bowl and pastry blender to mix ingredients.

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.