Main Dish

Recipe from Cousin Craig Schub This baked conchiglie with pork and mushrooms sauce is a delightful pasta dish that will make you come back for seconds! The large pasta shells are filled with pork and mushrooms and baked till golden. (Add additional garlic and Italian spices as you prefer) Conchiglie is a pasta variety that […]

Tomato sauce (sugo al pomodoro) is an Italian classic and there is nothing better than to prepare it yourself (the “equivalent” you buy at the supermarket is miles away from matching this home made sauce). The recipe is straightforward, the ingredients are extremely easy to find and it is also very cheap to make. If

by Grossy Pelosi The process of making vodka sawce is one of the most visually exciting experiences I’ve had with cooking. I’ve been making a recipe that my talented friend Chris shared with me a long time ago, and it’s completely flawless. It’s been the most popular of all my pasta sauce recipes, and for

The secret to this roasted chicken is the perfect amount of pucker, sweet, and that just-right orange-y taste that comes with a Orange Fruit Spread. The juicy, citrus scent alone will make your mouth water! Ingredients ½ Cup Orange Fruit Spread 2 Tbsp Olive Oil 1 Tbsp Mustard (We used a grainy Dijon) 2 Cloves

The eggplant is infused with savoriness by cooking it in the sausage drippings. The technique used here—halving and broiling the eggplant rather than roasting it whole. Serve this baked pasta with a salad. Ingredients ⅔ cup whole-milk ricotta cheese ¼ cup grated Parmesan cheese 1 large egg 8 ounces sweet or hot Italian sausage, casing

recipe by Elaine Cresenzo One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it’s among the best. Ingredients 3/4 of a cup of olive oil 12 cloves of garlic sliced

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. Ingredients ½ cup pine nuts 3 oz. Parmesan, grated (about ¾ cup) 2 garlic cloves, finely grated 6 cups basil leaves (about 3 bunches) ¾ cup extra-virgin olive oil 1 tsp.

recipe from Stacy Guck Ingredients 4 Skinless boneless chicken breasts about 1 1/2 lb. 1 Tsp Italian seasoning mix 1 Tsp Garlic Powder 1 Tsp Smoked Paprika Sea salt and pepper 12 Asparagus stalks end trimmed 1 oz Tomatoes chopped up or sun dried tomatoe 4 slices Mozzarella Cheese 1 Tbsp Olive Oil Instructions Preheat

recipe from our friend Diane Pauley Diced cooked chicken Chopped onion Corn tortillas Grated yellow/Mexican blend cheese Creme of chicken soup Chicken broth Canned green chili’s Lightly cook onions and warm chicken in small amount of oil. Mix cream of chicken soup and equal amount of broth. Depending on size of your dish, layer corn