Excellent Italian Recipes 5


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Excellent Italian Recipes 5

 

VEAL PAPRIKA
(4 servings)

1 lb. boneless veal
1/2 lb. mushrooms
1 cup chicken broth
1 medium onion
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
dash caraway seeds
1/2 cup sour cream

Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2 qt.
casserole combine veal, 1/2 cup broth, mushrooms, onion, paprika, salt, pepper,
caraway. Cover, cook on HIGH 10 minutes and at MEDIUM-LOW 22 minutes or until
veal is tender.

Stir occasionally. Blend flour with remaining broth; stir until smooth.
Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until sauce thickens.
Blend in sour cream.

FETTUCINE ALFREDO
(4 servings)

8 oz. medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter

Grate cheese. Cut butter into quarters. Cook noodles. While noodles are
standing, in glass serving bowl, combine cheese, butter and cream. Cook at
MEDIUM 3 - 4 minutes or until butter melts. Stir twice. Stir in drained
noodles, toss well. Season with pepper.

BAKED ZITA
(4 servings)

8 oz. zita macaroni
15 oz. spaghetti sauce
1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt.
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle with cheese.
Let stand 10 minutes before serving.

MINI PIZZA SNACKS
(2 servings)

2 English muffins
1/2 cup spaghetti sauce
1 oz. mozzarella cheese
oregano

Half and toast muffins, shred cheese. Place muffins on plate, spread
with spaghetti sauce, top with cheese and season with oregano. Cook at MEDIUM
1 - 2 minutes, or until cheese melts.

MEATBALL MORSELS
(36 balls)

1 lb. ground beef
1 egg
1/2 cup soft bread crumbs
1/4 cup ketchup
1 tbsp. parsley flakes
1 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper

Thoroughly combine all ingredients; shape into 1" balls (36).
Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir once. Rotate
dish after 3 minutes. Drain liquid. Repeat with remaining meatballs. Serve
with favourite sauce or gravy.

MACARONI AND CHEESE
(4 servings)

8 oz. elbow macaroni
3/4 lb. cheddar cheese
1 cup milk
1/8 tsp. dry mustard
1/2 tsp salt
1/4 tsp. onion powder
1/4 tsp. pepper
bread crumbs, buttered

Cook and drain noodles. Cut cheese into cubes. In 3 qt. casserole,
combine noodles, cheese, milk, salt, onion, pepper, mustard. Cook, covered,
at HIGH 10 - 12 minutes; stir twice. Top with bread crumbs, cook uncovered,
at HIGH, 3-5 minutes.

SPAGHETTI WITH HAM AND PEAS
(4 servings)

1 8 oz. package spaghetti
1/4 cup butter
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cracked pepper
1-1/2 cups half & half
1 10 oz. package frozen peas, thawed
1 cup fontona cheese
1 cup mozzarella cheese
1 4 oz. package sliced, cooked ham

Prepare spaghetti as label directs. Drain, keep warm.

Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir in
flour, salt, pepper; gradually stir in half and half. Cook, stirring, until
thickened. Add peas (thawed) and shredded cheeses, stir in ham; heat.

In large bowl, toss spaghetti and cheese mixture until spaghetti is
well coated. Serve immediately.

MEAT PIZZAS
(4 servings)

1 stale roll
1/4 cup warm water
2 onions
1 lb. ground beef
1 egg
salt and pepper
1/4 tsp. cayenne pepper
1 - 2 tsp. chilli sauce
1/4 cup oil
2 eggs, hard-cooked
2 tomatoes
12 stuffed green olives
4 slices cheese
8 anchovy fillets (opt.)

Soften roll in warm water, squeeze out water, crumble into small
pieces.

Peel and finely chop onions, mix with bread, beef, egg, salt, and
pepper, cayenne and chilli sauce. Divide into 4 portions and form into a
patty. Fry patties in oil 3-4 minutes on each side, until crisp. Transfer to
baking sheet.

Shell and slice eggs. Slice tomatoes and olives. Cut cheese into
strips. Top each patty with mixture. Add anchovy fillets (optional) and
cheese.

Bake at 400 degrees 5 - 7 minutes, until cheese melts.

VEAL CHOPS WITH AVOCADO
(4 servings)

4 veal loin chops (3/4")
2 tbsp. butter
1/4 lb. mushrooms, sliced
1/4 cup minced onions
2 tbsp. medium sherry
1 tsp. salt
dash hot pepper
1 small avocado
2 tsp. cornstarch
1/2 cup heavy cream
1 tsp. fresh dill

Preheat oven to 350 degrees. Slash fat on edge of chops. in 10"
skillet, over medium heat, cook mushrooms and onions in hot butter, about 5
minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to
boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange over
chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining
cream. Gradually stir into hot liquid in skillet and cook over medium heat,
stirring until thickened. Stir in chopped dill.

VEAL STEAKS WITH SPAGHETTI
(4 servings)

2 veal shoulder arm steaks each 1" thick
2 tbsp. all-purpose flour
2 tbsp. olive oil
1 8 oz. can stewed tomatoes
1 6 oz. can tomato paste
1-1/2 tsp. salt
1/4 tsp. pepper

1/4 tsp. oregano
1 8 oz. package spaghetti

On waxed paper, coat veal steaks with flour. In 12" skillet over
medium heat, in hot oil, cook meat until well browned on both sides.

Add remaining ingredients except spaghetti; heat to boiling. Reduce
heat to low; cover and simmer 1 hour or until steaks are fork-tender, turn
once. Serve over cooked spaghetti.

WESTERN FRITTATA
(4 servings)

2 tbsp. butter
4 oz. Canadian bacon
2 medium onions
7 eggs
1/2 cup Swiss cheese
1/4 tsp. pepper

In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon
sliced and cut into 1/2" strips, cook 1 minute. Add sliced onions, cook
3 minutes, stirring frequently; remove from heat. In bowl beat eggs, grated
cheese, pepper and bacon-onion mixture.

In skillet melt butter over medium heat. Add egg mixture, reduce heat
to medium-low, cook 10-15 minutes until bottom is set. Meanwhile, preheat
broiler. Broil frittata until top is set and lightly browned, about 3
minutes.

PEPPERONI BITES
( 60 )

1 pouch dry cheddar cheese soup mix
1-1/2 cups flour
2 tsp. baking powder
1/4 cup shortening
3/4 cup pepperoni finely chopped
1/3 cup green pepper finely chopped
1/3 cup onion, chopped
3/4 cup milk

Preheat oven to 400 degrees. In medium bowl combine soup mix, flour,
baking powder. Mix well, cutting in shortening until mixture is coarse. Add
pepperoni, green pepper, onion and milk.

Stir with fork until soft dough forms, about 5 minutes. Drop dough by
heaping teaspoonfuls on to ungreased baking sheet. baked 10-12 minutes until
bites are golden brown. Serve warm as snacks.

MOZZARELLA LOAF
(6 servings)

1 long loaf Italian Bread with sesame seed
1 16 oz. package mozzarella cheese
1/2 cup salad olives
1-1/2 tsp. oregano

Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1"
slices. Cut cheese into 1/4" slices. Place cheese and olives between
bread slices.

Bake bread on cookie sheet for 15 minutes or until cheese is melted.
Sprinkle loaf with oregano. Serve immediately.

PUFF PASTRY PIZZAS
(4 servings)

1 lb. frozen puff pastry
12 slices salami
1/4 cup chopped cooked ham
2 onions, sliced
2 slices cheese, cubed
2 tomatoes, peeled
1 tsp. paprika
1 tsp. pepper
2/3 cup oil
5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line four
4" pie pans. On pastry arrange salami, ham, onion, cheese, and sliced
tomatoes. Sprinkle with seasonings and over each spoon 3 tbsp. oil. Bake at
420 degrees for 20-25 minutes. Sprinkle with chopped parsley and serve hot.

VEAL TOAST
(4 servings)

4 veal cutlets or scallops
juice of 1-1/2 lemons
1 tsp. salt
1 tsp. pepper
1/4 cup oil
4 slices bread
1/4 cup mango chutney
2 sliced tomatoes
4 slices cheese
2 tsp. paprika
3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry on each
side for 4 minutes, in oil. Toast bread and sprinkle with chutney. Place veal
on bread and top with tomatoes, then cheese. Broil until cheese is melted.

VEAL SCALLOP OPEN SANDWICH
(4 servings)

2 tbsp. butter
4 slices bread
1 heat lettuce
4 small veal scallops
3 tbsp. flour
1/4 cup oil
1/2 tsp. celery salt
4 tomatoes
1/2 tsp. garlic salt

Butter bread. Separate lettuce into leaves, wash and pat dry and shred.
Pound veal to flatten; coat with flour. Fry veal in oil 2-3 minutes each side
until lightly browned. Remove from pan; keep warm. Halve tomatoes, place in
pan cut sides down.

Fry 3 minutes, turn over, sprinkle with celery and garlic salt. Remove
from heat. Place bread on four individual dishes. Place veal on each; add
layer of lettuce; top with two tomato halves and serve.

MEDITERRANEAN FONDUE

1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop
onions. Grate cheese. Pour stock into metal fondue and heat. Add grated
cheese and stir over low heat until melted; do not boil. Remove from heat,
stir in onions, dill, cayenne, sugar and pepper.

Bring pan to table and place on spirit burner. Drain shrimp, pat dry.
Spear on fondue forks, dip in to fondue for 1 minute, then eat. Serve with
slices of crusty Italian bread, hot.

ITALIAN BREAD
(2 loaves)

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart
saucepan over low heat, heat butter and 1-3/4 cups water until very warm
(butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry ingredients
until just blended. Increase speed to medium, beat 2 minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating mixture at
medium for 2 minutes. Scrape bowl often with spatula. With wooden spoon, stir
in enough additional flour (about 1-3/4 cups) to make a soft dough.

Turn dough on to floured surface, knead until smooth and elastic, about
10 minutes, adding flour while kneading.

Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes
for easier shaping.

Grease large cookie sheet; sprinkle with cornmeal.

On floured surface with floured rolling pin, roll each half into
15" by 10" rectangle. From 15" side, tightly roll dough, pinch
seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap. Refrigerate 2 - 24 hours.

Preheat oven to 425 degrees. Remove loaves from fridge, uncover. Let
stand 10 minutes. cut 3 or 4 diagonal slashes on top of each loaf. Bake 20
minutes.

In small bowl with fork, beat egg white with 1 tbsp. water. Remove
loaves from oven, brush with egg, return to oven, bake 5 minutes.





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