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Stuffed Tomatoes


Ingredients 
6 large tomatoes 
2 cups of cooked rice 
Olive oil 
Chicken bouillon 
Salt and pepper 
½ teaspoon of fresh chopped 
basil 
¼ cup of grated mozzarella cheese 
2 tablespoons of chopped fresh parsley 
2 cloves of garlic crushed 

Directions

Make your rice boil with chicken bouillon instead of water, set aside. 
Cut tops of tomatoes-scoop out the pulp and chop put into a bowl. 
Add the garlic, basil, parsley, cheese, salt and pepper and a little oil. 
Mix really well. 
Spoon the rice mixture into the tomatoes. 
Arrange on oiled baking dish. 
Place the tops back on and sprinkle with olive oil. 
Bake for 20 minutes on 350 degrees. 
Do not over bake it will cause the tomatoes to expand. 

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Prosciutto Bread


Ingredients 

1 loaf fresh or frozen pizza dough 
1 cup of shredded mozzarella cheese 
2 tablespoon of shredded fontinella 
cheese 
2 tablespoons of grated Romano 
cheese 
1\2 pound of sliced prosciutto 
1\2 cup of marinated dried tomatoes 
1\2 cup of artichoke pieces 
1 egg 
1 tablespoon of sesame seeds


Directions

Preheat oven to 400 degrees.
Roll dough out into a rectangle. 
Place mozzarella, fontinella, and Romano cheese all over dough. 
Add prosciutto, tomatoes and artichokes evenly on top of cheese.
Roll up jelly roll style tucking in edges.
Bake at 400 degrees for 15 minutes and lower heat to 350 and continue baking 
for 10 to 15 minutes.  
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Veal Osso Bucco


Ingredients 

4 Veal Shanks 
2 tablespoons of Olive Oil 
3 teaspoons of butter 
Salt and pepper 
Flour 
1 cup of carrot diced 
1 cup of celery diced 
¼ cup of diced onion 
1 clove of garlic crushed 
1 28 0z can of Tomato Puree 
½ cup of white wine 
1 cup of chicken stock 
1 cinnamon stick 
 2 tablespoons of chopped parsley 
½ cup of frozen peas

Directions 

Season Veal Shanks with Salt and pepper, dredge them in flour. 
Melt butter and oil, brown meat on both sides, take out and set on a warm plate. 
Add vegetables, garlic and cook until tender, return the meat to the pot. 
Add puree, wine and cook until liquid has reduced. 
Add Chicken Stock, cinnamon salt and pepper. 
Bring to a boil and than reduce heat to low and cover the pot and cool for 2 hours or 
until the meat start to fall apart. 
Add chopped Parsley and Peas, serve over homemade Polenta or Fettuccine. 
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Gorgonzola Cole Slaw


Ingredients (slaw)

1 package shredded cabbage 
1 cup of pineapple chunks 
4 ounce gorgonzola cheese


Ingredients (dressing)

2 tablespoons of juice 
2 tablespoons of white wine vinegar 
3/4 cup of mayonnaise 
1/4 sugar 
salt and pepper 

Directions

Combine cabbage and pineapple (re- 
serve 2 teaspoons of juice) 

Mix dressing with cabbage , add crumbled gorgonzola cheese 

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Polenta


Ingredients 

6 cups of boiling water 
2 teaspoons of salt 
1 ¾ cup of cornmeal 
3 tablespoons of butter 
2 tablespoons of grated cheese 

Directions 

Bring the water to a rapid boil. 

Add the salt and gradually whisk 
in the cornmeal. 

Reduce the heat and stir until mixture thickens—about 15 minutes. 

Remove from heat and add butter and cheese. 

You may spread in a baking dish and refrigerate for 2 hours, or serve warm with sauce on top of the Polenta. 

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Tiramisu


Ingredients 

1 large container of Marscapone 
cheese 
1 package of Italian lady finger 
cookies 
6 egg yolks 
1 ¼ cup of sugar 
½ pint of whipping cream 
2 teaspoons of powder sugar 
cocoa powder 
1 large pot of coffee, cooled 
3 tablespoons of any kind of liqueur

Directions

Beat your 6 egg yolks until creamy and lemon color 
Transfer yolks to a double boiler and cook for 8 minutes careful not to 
scramble them. 
Meantime beat your whipping cream with 2 teaspoons of powder sugar ( 
place your beater and bowl in freezer for 5 minutes before beating) you 
can do this ahead of time if you need your mixer for the cheese mixture 
Start to beat the cheese in a clean bowl and add the eggs with the sugar, 
fold in the whipping cream mixture 
Pour coffee into a shallow dish and add the liqueur to it 
Dip 1 cookie in the coffee and continue until you have a layer on the 
bottom of casserole dish 
Spread the mixture on top of the cookies and sprinkle with the cocoa 
powder 
Repeat the layer 1 more time ending with cocoa powder 
Place in refrigerator for 2 hours before serving
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Eggplant Parmesan


Ingredients 

2 Eggplants 
2 cups Italian Breadcrumbs 
1 cup of shredded mozzarella 
cheese 
3 eggs 
2 cups of Italian Tomato Sauce 
Flour 
Olive Oil for frying

Directions

Warm sauce on top of stove top. Cut skins off eggplants and slice in round pieces. 
Salt the eggplants Place beaten eggs in a separate bowl. Place flour in a bowl 
Place bread crumbs in a bowl. Dredge eggplant in flour, egg than bread crumbs. 
Continue until all the pieces are breaded. Meantime heat oil, fry pieces turning once 
until they are crisp. Drain on paper towel. 
Put sauce on bottom of a casserole dish. Place eggplant on top of sauce covering the 
dish.  Put sauce on top of eggplant and sprinkle with shredded cheese. 
Repeat one more time ending with shredded cheese. 
Bake at 350 degrees for 25 minutes or until cheese is bubbly. 
Let cool down for about 10 minutes before slicing - Enjoy!
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Baked Breaded Tilapia


Ingredients 

6-8 Tilapia Filets 
3 tablespoons of melted butter 
¾ cup of olive oil Italian 
Breadcrumbs 
4 Fresh chopped Roma tomatoes 
1 Lemon 
1 clove Garlic 
½ teaspoon of dried oregano 
½ teaspoon of fresh chopped basil 
1/3 cup of olive oil for tomato mixture  

Directions 

Dip filet in oil and melted butter 
Place on sprayed pan 
Place a lemon slice on each piece of fish 
Bake for 12-15 minutes at 350 degrees 
Meantime place tomatoes in medium bowl 
Add juice from 1 lemon 
Add crushed garlic, oregano, basil 
Mix altogether and season with salt and pepper 
When filets are done, remove from oven and take lemon slices off 
Add tomato mixture on top of each filet, and place back in oven for 5 minutes
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Risotto Caprese


Ingredients 

6 cups of hot chicken broth 
¼ cup of olive oil 
½ cup of chopped onion 
2 cups of risotto rice 
1 cup of white wine 
½ pound of small fresh mozzarella balls 
(Bocconcini-made from milk of the water 
Buffalo) 
2 cups of cherry or grape tomatoes 
¼ cup of fresh basil leaves 


Directions 

Salt and pepper to taste 
Heat the oil and sauté onion. 
Add the rice and stir until well coated. 
Add the wine and stir until reduced. 
Start to add the broth ladle at a time, stir until almost absorbed. 
Add another ladle full and continue to stir. 
When rice is tender about 20 minutes, remove from heat and add 1/4 ladle full. 
Mix the tomatoes, cheese and basil. Season the risotto with salt and pepper. 
*You may want to sprinkle with grated parmesan cheese. This is a very creamy dish.
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Panzanella


Ingredients 

4 cups of hard bread cubed 
2 tomatoes 
1 large cucumber slices 
1 small red onion sliced 
1/3 cup of fresh basil 
1/3 cup of fresh parsley 
6 anchovy filets 
1/3 cup of capers rinsed 
3 cloves of garlic crushed 
¼ cup of red wine vinegar 
½ cup of olive oil 
Salt and pepper 
2 tablespoons of grated cheese

Directions 

Mash the garlic, salt, anchovies and capers, add the vinegar and oil. In the meantime put about ½ 
cup of olive oil in a pan and sauté the bread cubes until nice and brown. 
Sprinkle with salt and pepper and a couple tablespoons of grated cheese. 
Cut your cucumber and tomatoes and onions, place in a salad bowl. 
Toss the vegetables with croutons, dressing add the basil, parsley. 
Adjust the salt and pepper.  This is such a nice summer salad. 
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Pasta Primavera


Ingredients 

3 carrots peeled and sliced 
2 medium zucchini chopped in small 
pieces 
2 yellow squash chopped in small pieces 
1 onion sliced 
1 ¼ cup of grated parmesan cheese 
1 tablespoon of Herb de Provence 
salt and pepper 
2 cups pf whipping cream 
1 stick of butter 
2 tablespoon of olive oil 
1 pound of Penne Pasta 


Directions

Toss all your vegetables with 2 tablespoon of olive oil and 1 tablespoon of Herb de Provence 
roast or bake at 400 degrees for 10 minutes 
In the meantime boil pasta 
Than melt the butter in a saute’ pan, slowly add the whipping cream heat through, add the 
parmesan cheese and the roasted vegetables 
Drain the pasta and add to the cream mixture, toss with extra cheese 
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Stuffed Artichokes


Ingredients 

4 Artichokes 
¾ cup of Italian Breadcrumbs 
¼ cup of olive oil 
¼ cup of Fontinella cheese cut into 
chunks 
¼ cup of hard Salami cut into chunks 
¼ cup of chicken broth 


Directions

Wash and cut the tops of the artichokes off, cut the stems off so that they stand up 
Mix the breadcrumbs with the oil 
Place little breadcrumbs in between each row of artichoke 
Place a piece of cheese and salami on top of breadcrumb 
Place them in a pot of water covering them up about 3 inches, add the Chicken Broth 
Place them on the stove and let them come to a boil 
Drizzle a little oil on each Artichoke 

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