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. 

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.  

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. 

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 

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. 

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

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!

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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