Other recipes in this category
  • bean and tuna salad
    3 cups water
    1/2 pound dried white kidney, Great Northern or navy beans
    1/3 cup olive or vegetable oil
    3 tablespoons red wine vinegar
    1 teaspoon salt
    Freshly-ground pepper
    1 medium Spanish, Bermuda or red onion, thinly sliced
    1 (6 1/2 ounce) can tuna, drained
    Snipped parsleyHeat water and beans to boiling boil 2 minutes. Remove from heat cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst). Drain and cool.Mix oil, vinegar, salt and pepper pour over beans and onion in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks arrange on bean mixture. Sprinkle with parsley. 2 (15 to 20 ounce) cans cannellini or other white beans, drained, can be substituted.
  • strufoli
    A favorite at Italian weddings.12 servings3 cups SIFTED all-purpose flour
    5 medium eggs, slightly beaten
    1 egg yolk
    1/4 cup solid shortening, softened
    1 tablespoon granulated sugar
    1/4 teaspoon salt
    1 tablespoon grated lemon rind
    1 quart oil for deep-fat frying
    1 1/2 cups honey
    1 tablespoon grated orange rind
    2 tablespoons colored sprinklesPlace 1 1/2 cups flour in a large mixing bowl. Make a hollow in the center and pour eggs into it. Add egg yolk yolk, shortening, sugar, salt, and lemon rind. Work it with a wooden spoon until dough forms (add remaining 1 1/2 cups flour as necessary). Knead dough on floured surface until smooth and no longer sticky. Cut s mall pieces of dough and roll into thin ropes. Cut ropes into 1/4-inch pieces. Roll each piece into a tiny ball.Heat oil (at least 2 inches in a deep-fry pan) to about 370 degrees F.Fry a handful of strufoli at a time, until golden brown. Remove with a slotted spoon drain on paper towel.Melt honey over medium heat and stir in orange rind. Add strufoli, stirring them in very gently with a wooden spoon. Coat them well with the honey, then remove from pan and "mound" them pyramid-style on a decorative platter. Sprinkle with colored sprinkles and let them cool.Cover with wax paper and store at room temperature. They will stay crisp for several days.
  • italian meat sauce
    1/2 cup onion, diced
    2 tablespoons olive oil or vegetable oil
    1 pound ground beef
    2 cloves garlic, minced
    2 (16 ounce) cans tomatoes
    2 (8 ounce) cans tomato sauce
    1 (3 ounce) can sliced mushrooms
    1/4 cup chopped parsley
    1 1/2 teaspoons oregano
    1 teaspoon salt
    1/2 teaspoon MSG, if desired
    1/4 teaspoon thyme
    1 bay leaf
    1 cup waterSauté onion in hot oil until almost tender. Add meat and garlic brown lightly. Add remaining ingredients. Simmer uncovered for 2 to 2 1/2 hours or until sauce is nice and thick, stirring occasionally. Remove bay leaf.Serve over hot spaghetti.Makes 6 servings.NOTE: You can omit the ground beef. Brown and cook Italian sausage and meatballs. Add to the sauce about the last 30 minutes of cooking until they are well heated through.
  • sicilian salad dressing
    Posted by artsycook at recipegoldmine.com1/2 cup extra virgin olive oil
    1/3 to 1/2 cup red wine vinegar, to taste
    1/3 cup water
    1/2 teaspoon salt or to taste
    1/2 teaspoon pepper or to taste
    1 rounded teaspoon oregano
    1 teaspoon garlic powderCombine all ingredients in a 12 ounce jar or cruet and shake well every time you serve.Makes 6 servings.
  • shrimp capri
    Posted By: Chris in NM 2004/12/20 06:08Source: http://www.italianfoodforever.com/ Below is what we had for dinner last night. It was so good!!In this zesty recipe, quickly cooked, tender shrimp are coated in a delicious tomato sauce which has been flavored with olives, capers, garlic and hot peppers. Great as an appetizer for 6, or as an entree for 4.I have been asked many times to share recipes for Shrimp Capri, or Chicken Capri, so I have added my version of this tasty dish. You can either use fresh tomato sauce, chopped tomatoes, or even halved cherry tomatoes in the sauce. In order to keep the shrimps tender, just be careful not to overcook them. The hot red pepper flakes are optional, but they are what gives this recipe it's unique flavor. Cook the sauce up until it is just thick enough to coat the shrimp. You dont want the shrimp swimming in sauce.1 pound large shrimp
    2 cloves garlic, minced
    3 tablespoons olive oil
    Salt and black pepper
    Dash of red pepper flakes (optional)
    1/2 cup white wine
    2 cups chopped tomatoes or fresh tomato sauce
    12 black olives, pitted and coarsely chopped
    2 tablespoons capers
    1/4 cup fresh parsley, chopped
    2 tablespoons butterHeat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly. What I did – I used 1 can, drained, of sliced black olives and 1 can Contadina crushed tomatoes with marinara sauce. We don’t have capers nor fresh parsley, so I omitted them. I did use 3 tablespoons dried chives in place of the parsley and capers. I served linguini and peas with this. It is very good! You could use chicken breasts in place of the shrimp if you wish.