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Lemon, Basil and Mascarpone Sauce with Pasta


INGREDIENTS
1 pound pasta (angel hair)
5 tablespoons lemon juice
1 teaspoon lemon zest
½ pound mascarpone cheese
Salt and pepper
Handful basil leaves, torn
Parmesan cheese


DIRECTIONS
Cook pasta in large pot of salted boiling water.

In a sauté pan over medium heat, mix lemon juice, zest and mascarpone cheese. Warm gently, stirring until heated through, about 3 to 4 minutes. Add salt and pepper. 

Drain pasta, reserving ½ cup water. Add pasta to sauce. Sprinkle in torn basil and toss, adding reserve water if needed. Sprinkle with cheese.

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Anchovie Vegetable Dip

INGREDIENTS
¾ cup extra virgin olive oil
6 garlic cloves, crushed
4 ½ ounce can anchovy fillets, finely minced
1 stick butter 
Raw vegetables (carrots, celery, fennel, cauliflower, mushrooms), cut into strips
Ciabatta bread

DIRECTIONS
Cook oil, garlic and anchovies in saucepan and place over low heat. Stir until the anchovies dissolve. Do not let garlic brown. Add butter. Leave over low heat until butter melts. Season with pepper.

Transfer to a warmer.

Serve the vegetables and bread on a platter. 

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Pesto Crostini


INGREDIENTS
Baguette, sliced
Olive oil
3 cups fresh basil leaves
Pine nuts, toasted 
2 garlic cloves
¼ to ½ cup olive oil
½ cup parmesan cheese
Salt and pepper
Cream cheese, whipped
Cherry tomatoes, sliced in half

DIRECTIONS
Preheat oven to 425 degrees. 

Drizzle bread slices with olive oil. Toast on one side. Bake for 8 minutes. 

To prepare pesto, put basil leaves, nuts and garlic in food processor; pulse slowly. Add olive oil, followed by parmesan cheese. Season with salt and pepper. 

Spread cream cheese on top of bread slices, followed by pesto mixture. Top with cherry tomatoes.

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White Bean Ravioli


INGREDIENTS
15 ounce can cannellini beans
1 egg
3 tablespoons balsamic vinegar
½ cup fresh grated parmesan cheese
1 teaspoon Italian seasoning
24 large wonton wrappers
½ cup chopped parsley

Sauce
1 stick butter
2 cloves garlic
2 tablesppons fresh parsley, chopped
2 tablespoons capers
1 tablespoon Italian seasoning
Salt 
Cheese for serving
DIRECTIONS
In food processor, puree the beans, egg, vinegar, cheese and seasonings. Stir in ½ cup chopped parsley. 
Lay out the wrappers. Place ½ tablespoon of mixture in the center of each. Moisten 2 connecting edges with your finger dipped in water. Fold in half to form a triangle. Press edges together to seal.

For the sauce, melt butter in a skillet. Add parsley and garlic. Cook until it begins to brown. Turn off heat. Add capers and seasoning. Pour sauce on ravioli. Serve with grated cheese. 

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Calzones



INGREDIENTS
1 store-bought small pizza dough, thawed
½ pound bulk Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 cup spinach
¼ pound ricotta
½ cup sundried tomatoes in oil, drained and chopped
½ cup mozzarella cheese, shredded
1 tablespoon fresh parsley, chopped
¼ lb prosciutto, sliced and chopped
1/3 cup olive oil
½ cup grated parmesan cheese
DIRECTIONS
Preheat oven to 425 degrees.

Sauté sausage in olive oil until brown. Add onions and garlic. Sauté until onion is tender. Add spinach to mixture and cook until spinach is wilted. Remove from heat.

Stir in ricotta, sundried tomatoes, mozzarella, parsley and prosciutto.  Mix well and season with salt and pepper. Set aside.

Pat and stretch dough to ¼ inch thickness and 10 inches in diameter. Divide the filling among dough.  Fold each round in half, pinching the edges to seal. Brush with olive oil. 

Slide the calzone onto a pizza stone or prepared pan. Bake at 425 to 450 degrees for 6 to 10 minutes. Top with parmesan cheese.

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Baked Polenta with Tomato Sauce


Ingredients 

8 cups of water 
2 cups of polenta (cornmeal) 
1 tablespoon of salt 
1 tablespoon of butter 
Italian tomato sauce 
Mozzarella cheese (2 cups) 
½ cup grated cheese 


Directions

Bring water to a boil—slowly add the polenta, stirring with a wooden spoon constantly —add a little salt—continue to add the polenta and stir until really thick about 25 minutes. 

Remove the polenta from the stove—Oil a baking dish, spread the polenta.  

Put the polenta in the refrigerator until nice and firm.  

Cut into squares and place on a baking pan, top with sauce and mozzarella cheese.  

Bake dough 25 minutes at 350 degrees.  Sprinkle with grated cheese.
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Vegetarian Grill Panini



Ingredients 

4 pieces of Munster cheese 
3 pieces of Swiss cheese 
1 avocado Alfalfa sprouts 
1 small red onion slices 
1 small tomato slices 
2 pieces of rye bread 
Olive oil Red wine Vinegar 
1 teaspoon of dried oregano

Directions

Layer 2 pieces of Munster cheese, slices of avocado, tomato, alfalfa sprouts, and red onion. 
Brush olive oil and vinegar on top of the cheese and sprinkle with oregano. 
Place the remaining cheese and top with bread. 
Brush both sides with olive oil and grill for 4 minutes. 
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Chicken Pot Pie


Ingredients


6 Chicken breasts that already been cooked 
1 cup of carrots diced 
1 cup of celery diced 
1 cup of frozen peas 
¼ cup of shallots 
¼ cup of white wine 
1 ½ cups of chicken broth 
½ cup of half and half 
¼ cup of flour 
1 tablespoon of chopped parsley 
Salt and pepper 3 tablespoons of butter 
Prepared pie crusts 
Melted butter 
1 cup of plain bread crumbs 


Directions

Melt butter and add shallots until softened. 
Sprinkle in the flour, stir in the stock wine and half and half. 
Add the chopped parsley and stir until the mixture thickens. 
Stir in the vegetables and chicken.
Season the mixture with salt and pepper. 
In the meantime put prepared pie crusts in the bottom of your pie plate. Prick holes in it 
to let air escape. 
Mix 1 cup of plain bread crumbs with melted butter to form crumbs put on top of pie 
and bake at 400 degrees for 30 to 45 minutes. 
Let cool at least 15 minutes before cutting and serve with gravy and mashed potatoes— 
ENJOY –this is one of my families’ favorites. 

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Pignolata


Ingredients: 

2 cups of flour 
4 large eggs( room temperature) 
Vegetable oil for frying 
1 cup of toasted almonds 
(roast in oven for 6 to 8 minutes at 400 degrees) 
1 ½ cup of honey 
1/3 cup of sugar 
2 tablespoons of Italian cinnamon ground very fine 
Powder sugar 
1 large Hershey’s chocolate bar 


Directions: 

Put 2 cups of flour in mixer—using dough hook, or make by hand make a well and add 
2 beaten eggs—mix slowly adding the other 2 eggs—until a soft but not sticky dough 
ball forms 
Work a little by hand with more flour—take a small piece and roll into a long rope—cut 
into very small pieces 
Put on cookie sheet sprayed with Pam until all the dough has been cut 
Put oil in a 10 quart pan filling up about 8 inches—add about ¾ of the dough balls than 
turn your stove top on high 
The dough balls will start coming to the top—mix them constantly until they are golden 
brown—this will take at least 8 minutes—watch then so they don’t burn 
Take a slotted spoon and put them in a bowl 
If you are not going to mix them right away place the balls in a brown paper bag to 
release all the oil—I like to wait a couple of days before mixing 
To mix you are gong to bring the honey and sugar to a boil—remove from heat add the 
cinnamon and almonds 
Mix the dough balls into the honey coating until almost all the honey is absorbed 
Place the dough balls on small dishes—place your hands on ice and mold the balls so 
they stick 
When cooled at chopped chocolate and powder sugar 
I like to fry all my dough balls 1 day and mix the next.  
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Pasta Puttenesca


Ingredients:

1 pound of Spaghetti 
3 tablespoons of olive oil 
3 cloves of garlic 
½ cup of fresh chopped parsley 
½ teaspoon of hot pepper flakes 
2 cans of whole Tomatoes 14 oz. 
1 tablespoons of capers 
5-6 Anchovy fillets 
chopped 
½ cup of black olives cut in half 
Parmesan cheese 


Directions:

Cook and drain spaghetti. 
In the meantime heat oil and add garlic, parsley, and pepper flakes. 
Cook and stir constantly for about 1 minute. 
Add whole tomatoes breaking them apart with your hands. 
Simmer for about 5 minutes. Add the capers, olives, anchovies. 
Cook for 5 minutes longer and season with salt and pepper and maybe a little sugar. 
When completed add the pasta to the sauce and mix gently coating all the pasta. 
Serve with grated cheese of your choice. 

*This pasta is a very spicy dish and should be eaten right away. Enjoy!
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Spiedini



Ingredients: 

8 pieces of veal cutlets or chicken cutlets 
1 1/2 cup Bread crumbs seasoned with 1\4 cup of parsley 
1/4 cup grated Romano cheese 
2 garlic cloves minced; salt and pepper 
1/4 pound of provolone cheese 
1/4 pound salami sliced 
4 hard boiled eggs; chopped 
1/2 onion sliced 
2 tomatoes chopped 
6 bay leaves 
Olive oil for dipping 

Directions:

Dip veal or chicken in olive oil and then bread crumbs. 
Be sure bread crumbs stick to the meat. 
Place a piece of cheese, salami, onion, egg and tomato on top of meat. 
Roll up jelly roll style. 
Place in a well sprayed baking dish and place a bay leaf between each roll. 
Bake at 350 degrees for 30 minutes.      Serves 4.
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Lentine's Chicken Cacciatore


Ingredients 

Olive oil 
4 whole chicken breasts cut in half 
or you can use a whole chicken cut in 
pieces 
2 cans of tomato sauce 14 oz 
1 can of paste 
1 cup of chopped celery 
1 cup of pitted green olives cut in 
half 
½ cup of capers rinsed 
½ cup of sugar 
½ cup of apple cider vinegar 
1 cup of sliced onions 
2 cloves of chopped garlic 
3 potatoes peeled and cut 

Directions

Saute Chicken in olive oil, turning on both sides for about 10 minutes. 
Take out and pat dry. 
To the same pan add onions, celery garlic, olives and capers, cook for a few minutes.
Add the sauce and paste. 
Start to mix in the vinegar and sugar. 
Add some salt and pepper. 
Cook for a few minutes and than put the Chicken back. 
Adjust the seasonings and put the potatoes in.  
Keep the heat on low and let cook for about 45 minutes. 

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Prosciutto and Melon Panini


Ingredients (This recipe is for 1 Panini sandwich)

4 slices of prosuitto 
A few pieces of cantaloupe sliced very thin 
Goat cheese 
Argula 
Ciabatta Bread 

Directions

Layer all the ingredients upon the bread ending with the arugula. 

Brush with olive oil and grill for 4-5 minutes. 
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Oven Baked Fennel



Ingredients 

2 fennel bulbs 
½ cup of chicken broth 
Salt and pepper 
½ cup of parmagiano reggiano 
cheese 
2 tablespoons of butter cut up 

Directions

Preheat oven to 350 degrees
Spray baking dish
Trim off stems of fennel and cut into wedges.  
Arrange in a baking dish, pour broth over fennel. 
Sprinkle with salt and pepper.  
Scatter the grated cheese over the top and dot with butter.  Bake for 45 minutes.  

A delicious side dish--enjoy.
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