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Recipes
Linguine With Pine Nuts & Zucchini
By shauna
Add 11/2 Tbsp. olive oil to a lg
- 51/2 Tbsp. Olive Oil (divided)
- 1 C. Fresh Breadcrumbs
- 3/4 C. Pine Nuts
- 2 Cloves Garlic, minced
- 4 Shallots, chopped
- 1 Med Zucchini, cut into 1/2" thick half-moons
- 1/3 C. White Wine
- Zest of Half a Lemon
- 1/2 of a 454g Pkg Of Linguine
- 1/2 C. Mint, chopped
- 1/2 C. Flat-Leaf Parsley, chopped
- Salt & Pepper to taste
"Peanut Butter & Jam Sandwich" Muffins
By shauna
Preheat oven to 400. Beat egg, 1 C
- 1 Egg
- 1 C. Smooth Peanut Butter
- 1/4 C. Oil
- 1/2 C. Firmly Packed Brown Sugar
- 1 C. Milk
- 1 C. Flour
- 1 Tbsp. Baking Powder
- 1/2 tsp. Each Baking Soda & Salt
- 2 Tbsp. Strawberry or Raspberry Jam
- 2 Tbsp. Smooth Peanut Butter
Parsleyed Potatoes With Saffron
By shauna
Steam potatoes in a steamer rack, covered, over boiling water till tender, 18-20 min
- 11/2 lbs. Sm. Red Potatoes (preferably 11/2in. in diameter; 20-24), peeled
- 2 Tbsp. Unsalted Butter
- Sm. Pinch Saffron Threads, crumbled
- 1 Tbsp. Flat Leaf Italian Parsley, choped
Pesto-Mozzarella Dippers
By shauna
Spread butter on one side of each slice of bread; spread 1 tsp
- 8 Slices Crusty Italian Bread, 1/2-in. thick
- 4 Tbsp. Unsalted Butter, softened & divided
- 8 tsp. Jarred Basil Pesto ( or Fresh Basil-Parsley Pesto-under"Sauces" )
- 6 oz. Fresh Mozzarella, sliced & divided
Beef Bruschetta Skillet
By shauna
Brown meat in oil in nonstick skillet on med-high heat
- 1 lb. Beef Sirloin Steak, cut into thin strips
- 2 tsp. Vegetable Oil
- 4 Garlic Cloves, minced
- 2 C. Chopped Tomatoes
- 1 Can ( 10 fl. oz./284 ml ) Beef Broth
- 1 tsp. Dried Basil Leaves
- 11/2 C. Minute Rice, uncooked
- 1/2 C. 4 Cheese Italiano Shredded Cheese
Bolognese Rigatoni
By shauna
*Bolognese refers to dishes that are slowly simmered with vegetables & meat till thick, then finished with wine or ...
- 1 lb. Ground Beef
- 1/2 lb. Bulk Italian Sausage
- 1/2 C. each Onion, Celery & Carrot, chopped
- 1 Tbsp. Garlic, chopped
- 1 Can ( 28 oz. ) Whole Tomatoes
- 1 C. Red Wine
- 1 C. Whole Milk
- 1/4 C. Tomato Sauce
- 2 Tbsp. Balsamic Vinegar
- 1 tsp. Kosher Salt & Freshly Ground Black Pepper to taste
- 1 tsp. each Dried Basil & Oregano Leaves
- 1/2 tsp. Red Pepper Flakes
- 1/2 C. Mascarpone Cheese
- 1 C. Fresh Italian Flat-Leaf Parsley, chopped
- Cooked Rigatoni
Buttered Herb Noodles
By shauna
Bring a lg. pot of salted water to a boil
- 11 oz. Fettuccine or Thick Egg Noodles ( approx. 3/4 of a box )
- 1 Tbsp. Butter
- 2 Tbsp. Fresh Parsley, chopped
- 2 Tbsp. Fresh Basil, chopped
Rosemary Mushroom Crostini
By shauna
Slice bread into 1/2-in. thick rounds
- 1 Baguette
- 2 Tbsp. Butter
- 1/4 C. Red Onion, finely chopped
- 1 Lg. Garlic Clove, minced
- 51/2 C. Mixed Mushrooms, finely chopped
- 1/4 C. 35% Cream
- 1 tsp. Fresh Rosemary, minced
- 1 C. Aged Cheddar
- 1/2 C. Parmesan, freshly grated
- Salt & Freshly Ground Black Pepper
- Whole Pink Peppercorns & Rosemary Sprigs for garnish
Tagliatelle Carbonara
By shauna
Cut bacon & onions into matchlike sticks
- 6 oz. Slab Bacon ( American-Style or Pancetta )
- 2 Med Onion
- 2 Tbsp. Olive Oil
- 11/2 C. Chicken Stock or Broth
- 2 Tbsp. Whipping Cream
- 1 lb. Tagliatelle Pasta ( Fettuccine )
- 2 Egg Yolks, beaten
- 1 C. Freshly Grated Grana Padano Cheese
- Coarsely Ground Black Pepper
Parmesan-Artichoke Crostini Spread
By shauna
In a bowl, combine cream cheese, parmesan cheese & sour cream
- 1 3oz. Pkg. Cream Cheese, softened
- 1/2 C. Grated Parmesan Cheese
- 1/4 C. Dairy Sour Cream
- 1/2 C. Marinated Artichoke Hearts, drained & chopped
- 1/4 C. Green Olives, sliced
- 2 Tbsp. Pepperoncini Salad Peppers, chopped
- 1 Tbsp. Fresh Italian Parsley
- 1 tsp. Grated Lemon Peel
- 20 Baguette Slices, toasted