Ingredients 1 pound uncooked penne pasta 1/4 cup extra virgin olive oil 4 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes 3/4 teaspoon salt 2 tablespoons vodka 1/2 cup heavy whipping cream 1/4 cup chopped fresh parsley 2 (3.5 ounce) links sweet Italian sausage Directions Bring a large […]
Spicy Vodka Tomato Cream Sauce With Penne Pasta Read More »
Ingredients 8 – 12 Sweet Italian Sausage 4 – 8 Bell Peppers (Red, Orange and/or Yellow—NO GREEN) 1 Large Onion (I prefer the White Spanish variety) 3 cloves of Fresh Garlic Fresh Basil (5 leaves) Fresh Parsley (10 leaves) Fresh Oregano (pinch) White Wine (big splash) 3 Tablespoons of Butter Olive Oil (big splash) Salt
Italian Sausage and Peppers New York Style Read More »
We believe this dish was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing
Ingredients 4 lbs chuck roast 1 (1 ounce) envelope ranch dressing mix 1 (1 1/4 ounce) envelope au jus mix 1⁄2 cup butter 4 -5 pepperoncini peppers fresh ground pepper, to taste Directions Brown the outside of the roast (You don’t need to brown meat before cooking it in a slow cooker, but there are
Mississippi Roast (Crockpot) Read More »
Who doesn’t love Cannoli? They are an amazingly delicious and widely popular dessert but it’s a process to make cannoli and sometimes we just don’t like to wait. So here it is in dip form then just dip crackers and fruit in it. 2 cups ricotta cheese 1 (8 ounce) package cream cheese 1 (8
Awesome creamy and tasty stuffed shells dish. Ingredients 15 jumbo pasta shells 2 cups ricotta 1 cup shredded mozzarella 3/4 cups olive oil-packed sun-dried tomatoes, finely chopped 2 tbsp. chopped basil Kosher salt Freshly ground black pepper 1/2 cups low-sodium chicken broth 1/2 cups heavy cream Directions Preheat oven to 350 degrees F. In a
Creamy Ricotta Stuffed Shells Read More »
It translates as pennette pasta with smoked salmon and vodka. It’s and old Italian classic, very popular as a quick fix when you have friends around unexpectedly and you want to feed them. It’s a very simple dish, packed with flavour (if you like smoked salmon of course) and very easy to make. There are
Penne Pasta with Vodka and Salmon Read More »
Tunisian Jews are credited for bringing shakshuka to Israel, but it’s unclear where exactly the dish was first made. (Some say Tunisia, others say Libya.) These days, the egg dish is popular in a number of North African and Middle Eastern countries, including Algeria, Egypt, Iraq, Libya, and Morocco. It’s basically eggs poached in a
Spicy Shakshuka With Feta Cheese Read More »
A homemade sun-dried tomato pesto recipe. Tomato pesto is the secret ingredient in my homemade minestrone soup. It’s delicious mixed with warm pasta too! Ingredients 1 cup sun-dried tomatoes 3 cloves garlic ½ teaspoons salt + ¼ teaspoon black pepper 1 cup basil leaves ¼ cup pine nuts 1 pinch red pepper flakes (or more
Sun Dried Tomato Pesto Read More »
The steak in Brazil is awesome. Especially in Rio de Janeiro restaurants. With the garlic make sure that the green sprout growing in the center (the “germ”) is removed as it will add a bitter like flavor to the steak. I added a side of roasted Brussel sprouts and a salad. 6 medium cloves garlic
Skirt Steak Brazilian Style with Garlic Butter Read More »
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