Gemelli with Sweet Sausage and Spinach

• 3/4 pound gemelli or penne
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered lengthwise and thinly sliced crosswise
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (4 ounces)
• 1/2 pint red grape tomatoes
• 1/2 cup freshly grated Parmesan cheese

• In a large pot of boiling salted water, cook the gemelli until just al dente. Drain the gemelli, reserving 1 cup of the cooking water.
• Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until softened, 4 to 5 minutes. Add the sausage and crushed red pepper and cook, breaking up the meat with the back of a spoon, until no trace of pink remains, about 5 minutes. Add the spinach and tomatoes and cook just until softened, about 3 minutes.
• Add the gemelli and the reserved cooking water to the skillet and cook over moderate heat, lightly crushing the tomatoes, until heated through, about 2 minutes; season with salt. Transfer the pasta to bowls, sprinkle with the Parmesan and serve. 
• Original Author: Angie
  
  
  
  
  Category:
  
  
  
  
  Ethnicity: Italian
  
  
  
  
  Healthiness Rating (1=not good, 10=good):
  
  
  
  
  Favorite Memories/Stories:

Sundance Granola

• 2/3 cup whole almonds
• 2/3 cup pecans
• 1/3 cup roasted unsalted sunflower seeds
• 3 cups rolled oats
• 1 cup wheat germ
• 1/2 teaspoon cinnamon
• 1/4 cup honey
• 1/4 cup pure maple syrup
• 2 tablespoons molasses
• 2 tablespoons vegetable oil
• 1 1/2 cups raisins

1. Preheat the oven to 275°. In a large bowl, toss the almonds with the pecans, sunflower seeds, oats, wheat germ and cinnamon. In a small saucepan, combine the honey, maple syrup, molasses and oil and warm over low heat. Add the mixture to the nuts and grains and toss thoroughly.
2. Spread the granola on a large rim-med baking sheet and bake for about 40 minutes, stirring thoroughly every 10 minutes, until the grains and nuts are nicely toasted. Let the granola cool, then stir in the raisins.

MAKE AHEAD Once thoroughly cooled, the granola can be stored in an airtight container for up to 1 month. NOTES One Serving 320 calories, 13.6 gm total fat, 1.3 gm saturated fat, 45 gm carb.

Original Author: Angie

Category: Breakfast

Ethnicity:

Healthiness Rating (1=not good, 10=good): 10

Favorite Memories/Stories:

Ham, Soppressata and Two-Cheese Stromboli

• All-purpose flour, for dusting
• Two 1-pound pieces of pizza dough
• 1/2 pound thinly sliced Black Forest ham
• 1/2 pound thinly sliced provolone
• 1/2 pound thinly sliced hot or sweet soppressata
• 1/2 pound fresh mozzarella, cut into 4-by-3/4-inch sticks
• 12 large basil leaves
• 8 ounces roasted red peppers from a jar, drained and cut into 1/2-inch strips
• 2 peperoncini, stemmed and finely chopped
• 1 large egg yolk beaten with 1 tablespoon of water
• 2 tablespoons sesame seeds

• Preheat the oven to 375°. On a lightly floured surface, roll out one piece of the pizza dough to a 14-by-10-inch rectangle, about 1/4 inch thick. With a long side facing you, layer half each of the ham, provolone and soppressata across the bottom half of the dough, leaving a 1/2-inch border on the bottom. Arrange half of the mozzarella strips across the soppressata. Top with half each of the basil leaves, roasted red pepper strips and chopped peperoncini. Loosely roll the dough around the filling and pinch the seams together to seal. Fold in the sides. Transfer the stromboli to a lightly oiled baking sheet, seam side down. Repeat with the remaining dough and fillings and place the stromboli on a second lightly oiled baking sheet.
• Brush the strombolis with the egg wash and sprinkle with the sesame seeds. Make five 1-inch diagonal slashes across the top of each stromboli to allow steam to escape. Bake the strombolis for about 40 minutes, until golden. Transfer to a rack and let cool for 20 minutes before slicing. Serve warm or at room temperature.

• MAKE AHEAD The strombolis can be refrigerated overnight. Serve cold or wrap in foil and rewarm in the oven.

Original Author: Angie


Category: 


Ethnicity: Italian


Healthiness Rating (1=not good, 10=good):


Favorite Memories/Stories:

Sonoran Salad

Sonoran Salad

1 to 1-1/2 bags of chopped Hearts of Romaine lettuce
1 container grape or cherry tomatoes, halved
1 medium red onion, chopped
1 (3-4 oz) container crumbled blue cheese
6 slices bacon, fried and crumbled

Dressing:
3/4 cup vegetable oil
1/4 cup vinegar (white distilled)
1 clove garlic, minced
1 teaspoon salt
4 teaspoons sugar
Pepper to taste

Combine dressing ingredients in a jar and shake well. Chop all vegetables in uniform size and toss with dressing. Mix in blue cheese and sprinkle bacon crumbs on top. 


Original Author: Angie


Category: Salad


Ethnicity:


Healthiness Rating (1=not good, 10=good):


Favorite Memories/Stories:

Oat Waffles

2 cups rolled oats (I use old fashioned)
2 1/2 - 2 3/4 cups milk (cow, soy, almond, any kind)
2 eggs
1/4 teaspoon sea salt
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon vanilla
optional 1/4 teaspoon nutmeg

Combine all ingredients in a blender. Add to waffle maker. Stir the batter before pouring into the waffle maker each time. Yields about 12 4x4 waffles. I make them almost every weekend and freeze the remainder. On school mornings I put frozen waffles in the toaster and serve with butter and maple syrup.

Original Author:
Delia from Green Door Pre-School

Category:
Breakfast

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
10

Favorite Memories/Stories:
Ava and Anthony have had these waffles several times a week for about a year. They sit on the counter and help me make them on the weekends. The smell will always remind me of lazy "stay-at-home days".

Meatloaf

2 1/2 pound lean ground beef
2 small onion (chopped finely)
2 egg
1/2 cup grated Romano cheese
1/2 cup seasoned Italian bread crumbs
Dash salt and pepper
4 tablespoons dried parsley flakes
1 - 6 oz. can tomato sauce

Mix ingredients in a bowl plus 1/2 can of tomato sauce. Pack into bread pan. Bake at 350 for 1 1/2 hours. Before the last half hour, pour the remaining tomato sauce over the top then continue to bake.

Original Author:Nancy


Category:Main Course


Ethnicity:American


Healthiness Rating (1=not good, 10=good):2


Favorite Memories/Stories:One of my favorite dinners!

Pizza Sauce (QC style)

28 oz. can Tomato Sauce
2 tbsp Olive Oil
2 tsp Oregano
1 tsp sugar
1-2 tsp Basil (optional)
1 tsp salt (optional)
fennel seeds (to taste)
red pepper flakes (to taste)

Heat oil, pour sauce in, add spices. Simmer for at least 30 mins.


Original Author: Mike


Category: 


Ethnicity: Italian


Healthiness Rating (1=not good, 10=good): 9


Favorite Memories/Stories:

Wreath Cookies

1/2 cup melted margarine

30 marshmellows

3 1/2 cups Corn Flakes

1/2 tsp vanilla

Green food coloring

Red cinnamon drops

Melt margarine and marshmallows over hot water. Add corn flakes and enough green food coloring to make it look like Christmas green. Quickly, while still warm, drop by spoon onto wax paper. Shape into wreaths and put cinnamon drops on top. Need to remain in pans over night to get firm.

Original Author:
Judy Benson

Category:
Cookies

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
2

Favorite Memories/Stories:

Waldorf Astoria Salad

1 - 16oz Cool Whip

1 lg. Instant Pistachio pudding

1 lg. can crushed pineapple (don't drain)

1 cup chopped walnuts

1/2 cup miniature marshmallows

1 apple chopped

Mix & chill

Original Author:
Mum-Mum

Category:
Side Dish

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
5

Favorite Memories/Stories:

Tuscan White Bean Salad

Makes 4 servings

2 tablespoons minced fresh sage or 2 teaspoons dried

4 teaspoons extra virgin olive oil

1 tablespoon dry white wine

1 tablespoon white-wine vinegar

2 garlic cloves, minced

1/4 teaspoon salt

Fresh ground pepper, to taste

1 16oz. can cannellini beans, rinsed and drained

--------------------------------------------------

In a large bowl, whisk the sage, oil, wine, vinegar, garlic, salt, and pepper.  Add the beans; toss to coat. Let stand, covered, until the flavors are blended, 1-2 hours.

Original Author:
Weight Watchers

Category:
Side Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
10

Favorite Memories/Stories:

Thyme Roasted Sweet Potatoes

• 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
• 3 tablespoons olive oil
• 4 large garlic cloves, minced
• 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Original Author:
epicurious.com

Category:
Side Dish

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
8

Favorite Memories/Stories:

Sweet Potato Casserole

3 cups mashed sweet potatoes

1/2 cup brown sugar, packed

1/2 cup sugar

1/3 cup half and half (cream)

1/2 cup melted butter

2 eggs slightly beaten

1 tsp. vanilla

1 tsp. cinnamon

Mix all ingredients and put in a 9" x 13" baking dish.

Topping:

3/4 cup brown sugar

2/3 stick melted butter

1/3 cup flour

1 cup chopped pecans

Mix together and sprinkle on top.

Hint: Make a day ahead and keep in bowl in refrig.

Pour into a 9 x 13 dish when ready to bake (then dish won't be cold) and sprinkle on topping before baking.

Original Author:
Nancy

Category:
Side Dish

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
3

Favorite Memories/Stories:

Sugar Cookies (Sharon Silbermann recipe)

Sharon's Sugar Cookie Recipe

Ingredients:

4 cups sifted flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 pd (2 sticks) unsalted butter 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract (or 2 teaspoons fresh lemon juice)

Directions:

1.   In a medium bowl, mix flour, salt, baking powder (set aside). 2.   In a large bowl use electric mixer to cream butter & sugar until fluffy.  Beat in eggs. 3.   Add flour mixture, and mix on low speed until thoroughly combined.  Stir in vanilla. Wrap dough in plastic - chill 30 minutes 4.   Heat over to 325 degrees.  On a floured surface - roll dough to 1/8 inch thick or roll on parchment  (Sharon prefers rolling on parchment as it eliminates flour and transferring shaped cookies) 5.   After rolling dough, cut into desired shapes.  Refrigerate 15 minutes. 6.   Bake 8-10 minutes or until slightly brown.

Original Author:
Sharon Silbermann

Category:
Cookies

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
1

Favorite Memories/Stories:

Sugar Cookies

2 cups sugar

2 cups margarine (can use part Butter Crisco)

2 eggs

2 tsp vanilla

4 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Mix. Roll into balls. Optionally roll in sugar. Place on cookie sheet and bake at 350 degreed for 10 minutes. If you are using air bake pans, bake for 12 minutes.

Original Author:
Donna Cavins

Category:
Cookies

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
1

Favorite Memories/Stories:

Strawberry Crunch

½ cup butter, melted

1/3 cup brown sugar

1 cup flour

½ cup pecan, chopped

10 oz frozen strawberries

2 egg white

2/3 cup white sugar

8 oz cool whip
 

1.      Mix butter, brown sugar and flour. Add pecan to the mix. Bake in a baking sheet at 350 for 20 minutes. Let cool completely. I usually just bake it in the same 9x13 baking dish. After taking out of the oven, I like to make the chunks smaller by pressing them with a fork.

2.      In a big bowl, add strawberries, egg white and white sugar. Beat at high speed for 10 minutes. Fold in the whipped cream and stir to mix well.  Thawing the strawberries ahead of time will make it easier to beat.

3.      Spread half of the crunch on the bottom of a 9x13 baking dish, add strawberry mix, top with the remaining crunch. Freeze overnight.

Original Author:
Yan Barnett

Category:
Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
3

Favorite Memories/Stories:

Spritz Cookies

1/4 cup Crisco

1/2 cup butter

6 tablespoons powdered sugar

2 tablespoons water

1/2 tsp almond extract

1-1/2 tsp vanilla

1-1/2 cups flour, sifted

Mix all ingredients (you can add green food coloring if you want to make Christmas trees). Put dough in cookie press, extract shapes onto cookie sheets. Add sprinkles (optional). Bake at 400 degrees until golden (about 11-12 minutes). After baking you can dip in chocolate, add candies, nuts, coconut, etc.

*****TIPS*****

- I usually double recipe.

- If doubling, 12 tablespoons = 3/4 cup
- Make sure butter is a little soft before mixing.

Original Author:
Mum-Mum

Category:
Cookies

Ethnicity:
Scandanavian

Healthiness Rating (1=not good, 10=good):
1

Favorite Memories/Stories:

Roasted Shrimp Cocktail

Ingredients

For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Directions

Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set
aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot
sauce. Serve as a dip with the shrimp. 

Original Author:
Barefoot Contessa

Category:
Appetizer

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
5

Favorite Memories/Stories:

Riceballs

1/3 C minced onion

1 Tbsp.  olive oil

1 lb. Ground Beef

1 (6oz). can  tomato paste

Pinch of sugar

3 C Italian seasoned bread crumbs

1 Tbsp season salt

1 C grated Romano cheese

1 lb Riceland long-grain rice

48 oz bottle of Corn oil

Fry onion in olive oil until transparent.  Add ground beef and cook until brown.  Season with salt and pepper.  Add tomato paste and dilute with 2 cans of water.  Add a pinch of sugar and mix.  Simmer until meat absorbs sauce and remove any accumulated grease.  Sprinkle Romano cheese over top of meat and let sit while cooking rice.  Before forming rice balls mix cheese into the meat.

After rice is cooked pour in colander and let drain.  When cool enough to handle, rinse hands in cold water.  Cup one hand and place 3 heaping Tbsp. of rice, followed by 2 Tbsp of meat mixture.  Then take more rice to cover meat and form into a ball and gently pack.

Mix seasoned salt with bread crumbs in cookie sheet.  Carefully roll rice ball into the bread crumb mixture and pack again (somewhat tightly).  Be sure to cover completely with bread crumb mixture.

Deep fry in Corn oil (preferably in an aluminum or non-stick pan).  The oil must be sufficiently hot for a crispy rice ball.  Temperature of oil can be checked by dropping in a few grains of rice.  When golden brown, remove and place on a tray with brown paper or paper towel to absorb excess oil.

Makes approx. 12-15 rice balls about the size of a regular orange.

Original Author:
Nanni

Category:
Side Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
5

Favorite Memories/Stories:

Pumpkin Bread

Ingredients

1 can (15 oz) pumpkin

1 cup sugar

1/4 cup vegetable oil

1 cup plain low-fat yogurt

1-1/2 cups all-purpose flour

1-1/2 cups whole-wheat flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

1 cup raisins (optional)

Directions

1) Preheat oven to 350 degrees.

2) In a large mixing bowl, beat together pumpkin, sugar, oil and yogurt.

3) In a medium mixing bowl, combine flours, baking powder, baking soda, cinnamon and salt.  Add to pumpkin mixture, stirring until moistened.  Stir in raisins.

4) Pour into 2 greased 9x5x3-inch loaf pans.  Bake for 50 to 60 minutes.

5) Cool on a wire rack for 10 minutes; remove from pan and cool completely.

Serving size

1 slice; makes 32 servings

Per serving

Calories 110

Total Fat 2g

Sodium 150mg

Total Carbohydrate 21g

Dietary Fiber 1g

Sugars 10g

Original Author:
AARP Magazine

Category:
Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
4

Favorite Memories/Stories:

Pistachio/Heath Bar Frozen Dessert

50 Ritz crackers crushed

1 stick melted margarine

2 sm. pkg. Instant Royal Pistachio pudding

1 1/2 cups milk

1 qt. vanilla ice cream softened (or half of half-gallon ice cream)

1 bag of bite-size or mini Heath bars crushed

1 (16 oz) carton Cool-Whip

Crush crackers in lg. Zip-Lock bag with rolling pin.

Combine crushed crackers with margariine and press into a 9" x 13" pan.

Beat milk and pudding until firm and fold in ice cream.

Spread on top of crackers.

Sprinkle half of Heath bar crumbs on top of ice cream/pudding mixture then spread Cool-Whip on top of that.

Sprinkle remaining Heath bar crumbs on top and freeze until ready for use.

Remove from freezer at least 10 min. prior to cutting.

Original Author:
Nancy

Category:
Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
3

Favorite Memories/Stories:

Peanut Blossoms

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1/2 cup margarine

1/2 cup peanut butter

1 egg

1 tbsp milk

1 tsp vanilla

48 chocolate stars or Hershey Kisses

Combine all ingredients and mix at low speed. Shape into balls then roll in sugar and place on ungreased cookie sheet. Bake at 350 degrees for 10-13 minutes. Take cookies out of oven and immediately press chocolate gently in middle.

Original Author:
Nancy

Category:
Cookies

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
2

Favorite Memories/Stories:

Pancit Bihon (with egg rolls)

Pancit  (serves 6-8)

• 2 large boneless chicken breast - thinly sliced {note: can substitute dark meat, pork, ground meat, etc.}
• 4 large carrots - julienne cut
• 2 cups snow peas - ends cut  {note: can substitute snap peas}
• 1 medium onion - diced
• 5 cloves garlic - chopped
• 1 whole green cabbage - quartered, then thinly sliced
• 24 oz vermicelli noodles [green bean/pea based or rice based] - soaked in hot water until soft, then remove
• 1/2 cup soy sauce
• 1 cup oyster sauce

IMPORTANT:  See step 11 for eggroll preparation

Preparation:

1. Cover bottom of large pot with vegetable and place on medium heat
2. Brown garlic
3. Add onion; cook
4. Add chicken; cook
5. Keep on heat until liquid evaporates
6. Stir in soy sauce and oyster sauce
7. Add carrots; cover pot; cook
8. Add snow peas; cover pot; cook
9. Add cabbage; cover pot; cook
10. Remove veggie/meat mixture from pot; leave liquid
11. Separate 2/3 of veggie/meat mixture for eggrolls
12. Boil remaining liquid on high heat
13. Add noodles
14. Keep noodles on high heat until liquid is absorbed
15. Remove from heat
16. Stir veggie/meat mixture into noodles

Eggrolls  (yields approx 25)

• Wrap veggie/meat mixture in a large eggroll skin
• Seal skin with beaten egg
• Fry

Enjoy with duck sauce or sweet/sour sauce

Original Author:
Q

Category:
Main Dish

Ethnicity:
Filipino

Healthiness Rating (1=not good, 10=good):
8

Favorite Memories/Stories:

Nanni's Meatballs

1 pound lean ground beef
1 small onion (chopped finely)
1 egg
1/4 cup grated Romano cheese
1/4 cup seasoned Italian bread crumbs
Dash salt and pepper
2 tablespoons dried parsley flakes

• In a bowl, mix all ingredients by hand until a uniform consistency. If mixture is dry or crumbly, add 1 tablespoon of water.
• Roll meatballs by hand (about the size of a golf ball).
• Fry in skillet on medium heat. Press down lightly with spatula to make sure inside cooks.
• Eat fresh out of the skillet or put on top of your favorite pasta dish.

Original Author:
Nanni

Category:
Side Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
4

Favorite Memories/Stories:
I loved eating Nanni's meatballs when she made them right out the skillet! I could have eaten the whole batch but had to save some for the rest of the family  :)

Nanni's Lentils

1 pkg. lentils
3-4 cloves garlic chopped
1 onion chopped
1 sm. pkg. chopped broccoli
2 tablespoons olive oil
salt and pepper to taste
pasta or rice

Clean lentils, put in sauce pan with water, enough to cover lentils. Add salt and pepper to taste. Boil for 10 minutes the add chopped onion and broccoli and olive oil. Let cook until lentils are tender, add more water if it gets too thick. When tender, add chopped garlic and cook on low heat for a couple minutes. Cook pasta or rice. Add lentils over pasta or rice. It should be somewhat watery like soup. Add romano cheese over top.


Original Author:
Nanni

Category:
Main Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
9

Favorite Memories/Stories:

Nancy's Chili

2 1/2 - 3 lbs.  ground round

1 (28 oz.) can Dei Fratelli crushed tomatoes

1 (15 oz.) can Hunts tomato sauce

2 pkg.  French's Chilo-O seasoning

2 small onions chopped fine

1/4 cup chopped green pepper

1 tomato chopped

Brown meat and drain.

In large pot, combine all ingredients and simmer.

I added 1 (28 oz.) can of water and 1 (15 oz.) can of water.

Serve with cooked macaroni and top with shredded cheddar cheese.

Original Author:
Nancy

Category:
Main Dish

Ethnicity:
Mexican

Healthiness Rating (1=not good, 10=good):
5

Favorite Memories/Stories:

Meringues

3 egg whites

1 cup sugar

1/2 tsp vanilla

1/2 tsp vinegar

Beat egg whites 15 minutes or until dry and fluffy. Slowly add sugar then remaining ingredients and beat well. Drop for teaspoon onto brown paper (bags) on cookie sheet. Bake at 250 degrees for 5 minutes. Turn off heat and leave in oven overnight. May be sprinkled with red/green colored sugar before baking.

Original Author:
Aunt Mabel Herud (Benson)

Category:
Cookies/Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
1

Favorite Memories/Stories:

Low-fat Cake Batter Ice Cream

Ingredients:
2.5 cups of 2% milk, divided
2 large egg yolks
1 14oz. can of fat-free condensed milk
2/3 cup cake mix
2 tsp. vanilla extract

Directions:
Take 1 1/4 cup of milk and mix with egg yolks in a heavy saucepan at medium heat for about 8 minutes or until thickened. Do not let the mixture boil. Let the mixture slightly cool.

Mix remaining milk, vanilla and condensed milk together in a separate bowl. Slowly add the egg mixture to the milk mixture. Mix in cake mix until thoroughly combined. Refridgerate mixture for about 1 hour.

Put in your ice cream maker for 25-30 minutes. Makes about 1 quart or 8 – 1/2  cup servings.

Here’s the nutritional information on this recipe:

Low Fat Version
Calories: 311.4
Fat: 4.4 g
Fiber: less than 1 g

Original Author:
Mike

Category:
Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
2

Favorite Memories/Stories:

Lobster Gravy

At least (2)  1 1/4 - 1 1/2 lb Live Lobster  (more is better)

28 oz. can of Tomato Puree

12 oz. can of Tomato Paste

4-5 cloves of garlic

1 - 2 Tbl olive oil

1 tsp parsley flakes

1/4 tsp oregano

1/2 tsp basil

salt & pepper (to taste)

Serve with Linguine

Prepare Lobster (for the un-squemish)

Rinse the whole lobster using tap water.

Using a sturdy knife, seperate the tail from the body.

Break off each main claw (2) at the body.

Cut-off the head from the body approx. 3/4" - 1" behind the eyes (this may be the most difficult part) and discard.

Lightly rinse the body taking care to keep the "green tamale".

Prepare Lobster (for the squeamish)

Submerse the live lobsters in boiling salt water for approx. 5 min.

Follow the above directions for cutting the lobster.

Prepare Gravy

Chop garlic in small pieces and saute in olive oil in large pot.

Add Tomato Puree, Paste and water.

Add other ingredients, stir and add lobster.

Simmer for at least 2 1/2 hrs. or until gravy thickens stirring on occasion (the kitchen should take on a tantalizing aroma).

Serve with linguine, fresh grated peccorino romano cheese and fresh basil.

Original Author:
Uncle Joey from Boston

Category:
Main Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
7

Favorite Memories/Stories:

Lime Dessert

60 Ritz crackers (rolled fine)

1/4 cup powdered sugar

1 stick margarine (melted)

    - reserve 1/2 cup for topping

    - put remainder in 9"x13" pan

Mix together:

1 can Eagle brand

6 oz. can limeade (thawed)  (Buy 12 oz. can and use half).

12 oz. Cool Whip

add small amount of green food coloring

Pour on top of cracker mixture and refrigerate.

Original Author:
Nancy

Category:
Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
2

Favorite Memories/Stories:

Katsina's Italian Beef

7-8 lb rolled roast beef roast

4 cloves garlic

olive oil

black pepper

1 onion

Dry Vermouth

8 beef bouillon cubes (or Tone's Beef Soup Base)

2 Tbls. oregano

Make slits 1" apart over entire roast and stuff wih small pieces of garlic.

Sprinkle pepper all over roast and sear in a little hot olive oil in a large soup pot.

Add chopped onion and saute.

Add Dry Vermouth as desired to loosen browned drippings.

Melt beef bouillon cubes in a large saucepan of boiling water then pour over beef (or add Tone's Soup Base directly over beef).

Add enough hot tap water to just barely cover beef.

Add (2) Tbls. oregano, stir and cover.

Boil slowly for (4) hrs.

Slice thin or shred when cool.

Serv hot on Italian bread with fried green pepper or giardineria and add juice as desired.

Original Author:
Katsina's Restaurant

Category:
Main Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
5

Favorite Memories/Stories:

Italian Soup

Make 1 lb basic meatball recipe

In large pot add the following ingredients:

1 (12 oz) can tomato paste

water to come within a couple inches of the top of a soup pot.

1 package dry onion soup.

Salt and pepper to taste (sometimes takes more than you think)

Basil

Dash of baking soda (to tone done acid from tomato paste)

Add little raw meatballs when broth begins to boil. Let soup simmer for one hour. Just before soup is finished, cook pasta or soup noodles.

Original Author:
Nanni

Category:
Soup

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
8

Favorite Memories/Stories:

Hummus

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas*. Blend for 3-5 minutes on low until thoroughly mixed and smooth.


*Note:  I rarely need all 1/4 cup of the reserved liquid.  Just pour in enough so that the hummus starts jumping the the processor and getting fluffly.  I normally need about half the amount.  This is particularly true if you use the higher end of the lemon juice range.  I think the lemon juice is probably better for you than the reserved liquid anyway.

Original Author:
Erin

Category:
Appetizer

Ethnicity:
Middle Eastern

Healthiness Rating (1=not good, 10=good):
9

Favorite Memories/Stories:

Homemade Pizza (Mario Batalli style)

Makes 2 large pizzas

Dough:

1 cup warm water

3 tablespoons olive oil

2 teaspoons sugar

1 1/2 teaspoons kosher salt

3 cups all purpose flour

2 teaspoons yeast

Add these ingredients together in this order to a bread machine bowl (or in a regular bowl if doing it by hand). Put the machine on dough setting and begin mixing.

Sauce:

2 tablespoons olive oil

1/4 medium onion, diced

3 cloves garlic, chopped

3 1/2 cups tomato puree (1 28oz. can)

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground pepper

Heat the oil in medium saucepan on medium heat. Add garlic and onion and sautee until light brown. Add tomatoes, salt, pepper, and herbs. Simmer covered for at least 10 minutes. Discard the sprigs.

_____________________________________________________

Grease 2 pizza stone(s) or pan(s) with olive oil and sprinkle corn meal on them. Cut dough in half and roll out each and place on pan(s).  Sprinkle oregano, fennel seed, and Romano cheese on top of sauce. Top with FRESH mozzarella and any veggies or meats that you like.  Bake at 400 degrees for 20-25 minutes or until cheese starts to bubble and brown. Remove from oven and ENJOY!

Original Author:
Mario Batalli

Category:
Main Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
6

Favorite Memories/Stories:

Hazelnut-Anise Biscotti

1 Cup whole Hazel nuts

2 1/4 cups white flour - all purpose

4 tsps Anisees

1 tsp baking powder

1/2 tsp salt

1 Cup sugar

1 tsp vanilla extract

Preheat oven to 325 degrees.   Lightly oil a baking sheet or coat it with non-stick cooking spray and set aside.

Spread hazelnuts on a pie plate and bake for 8 to 12 minutes, or until lightly toasted.  If the hazelnuts have skins, place them in a clean kitchen towel, fold the towel over and rub off the skins.  Let cool.

In a bowl, stir together flour, aniseed, baking powder and salt.  Set aside.  In a mixing bowl, beat eggs, sugar and vanilla with an electric mixer on high speed until thick and pale.  About 3 minutes.  With a wooden spoon, stir in the reserved dry ingredients, followed by the hazelnuts (The dough will be very soft).

With two rubber spatulas, scoop the dough onto the prepared baking sheet forming three 10 inch long logs.  Smooth the logs with a spatula or moistened hand.

Bake for 30 minutes, or until the logs are lightly browned and spring back when lightly pressed in the center.  Carefully transfer the logs to a cutting board; slice them crosswise into 1/2 inch thick slices.  Stand the slices up on a baking sheet, 1/2 inch apart.  Return the Biscotti to the oven and bake for 10 to 15 more minutes, or until lightly colored and crisp.  Transfer the Biscotti to a rack to cool.  Store in an airtight container at room temperature for up to a minth.  Makes 4 dozen.

Original Author:
Dottie Diasparra

Category:
Dessert,Cookie

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
2

Favorite Memories/Stories:

Hash Brown Casserole

2 lbs. thawed hash brown potatoes

1 lb. sour cream

1 stick melted margarine

1 can Cream Chicken or Mushroom soup

dash salt & pepper

dash parsley flakes

1 sm. onion chopped (I usually leave this out)

8 oz. grated cheddar cheese

2 c. crushed Corn Flakes (reserve 1/2 cup)

Mix all ingredients in lage bowl.

Spread in 9 x 13 casserole.

Top with remaining 1/2 c. crushed Corn Flakes and bake at 350⁰ for 1 hr.

Original Author:
Gail Pfeifer '77

Category:
Side Dish

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
3

Favorite Memories/Stories:

Green Door Chicken Dumpling and Rice Soup

2 lbs Chicken Breast (on bone)
10 cups Water
5 Chicken Bouillon cubes
1 1/2 cup Carrots (sliced)
1 cup Celery (sliced)
1 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Basil
1/2 tsp Chives
1/4 tsp Oregano
1/2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Pepper
1 cup Cooked Rice (White or Brown)
1 batch Dumplings (see recipe below)

Boil and then simmer water, chicken breast, and chicken bouillon cubes until chicken falls off bone. Remove bones then add carrots, celery, onion powder, garlic powder, basil, chives, oregano, Italian seasoning, salt, and pepper. Cook until vegetables are tender. Add 1 batch of dumplings and rice.

Dumplings
1 egg
1/3 cup water
1/2 tsp salt
3/4 cup flour

Stir all ingredients until it is a stiff batter. Drop by spoonfuls into boiling soup. Cook 10 minutes.


Original Author:
Ava's preschool cookbook (Green Door)

Category:
Soup

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
9

Favorite Memories/Stories:
A family with two twin boys from Ava's school, Green Door, submitted this recipe to the Green Door Cookbook. The original recipe was titled "Davis' and Ellis' Favorite Chicken Dumpling and Rice Soup". We have had this soup many times and it is great on cold winter nights. Ava loves it and finishes her bowl every time.

Garden Fresh Marinara Sauce

Makes about 3 cups

2 large garlic cloves, lightly smashed

1/4 cup olive oil

2 pounds ripe garden tomatoes or 1 - 28oz. can crushed tomatoes

Salt to taste

8 to 10 fresh basil leaves

In a medium sauce pot, cook garlic in olive oil over medium heat, pressing garlic with the back of a spoon. Sautee until golden, about 4 minutes.

Add tomatoes. If I'm using fresh tomatoes from the garden, i will puree them in a food processor along with the fresh basil leaves. Bring the mixture to a simmer and cook for at least 15-20 minutes. If sauce is too watery, add a can of tomato paste to thicken.

Serve hot over pasta.

Original Author:
Mike (adapted from Sopranos Family Cookbook)

Category:
Main Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
10

Favorite Memories/Stories:

Fudge (Sandy Coca Cola 1963)

1 stick margarine

1 - 12 oz can evaporated milk

4 1/2 cups sugar

Melt & boil over heat for 5 min. stirring constantly

In a large bowl combine:

20 large marshmallows (or 2 cup miniature)

1 lb. milk chocolate

12 oz. chocolate chips

Mix all ingredients together & stir in 1 tbls. vanilla and pour immediately into a large cookie sheet.

Refrigerate.

Original Author:
(Sandy Coca Cola 1963)

Category:
Dessert

Ethnicity:
American

Healthiness Rating (1=not good, 10=good):
1

Favorite Memories/Stories:

Fettuccine with Shrimp & Zucchini

1 lb fettuccinie, dry
1/2 cup EVOO
1 T garlic, chopped
2 T parsely, chopped
1 med zucchini
1 lb large shrimp
1 C dry white wine
3/4 t salt
3/4 t black pepper
4 T butter
6 lemon wedges
dash parsely, chopped

Cut zucchini in 2"x1/4" sticks.  Peel and devein shrimp.  Chook fettuccine according to package directions.  While pasta is cooking, heat oil in large saute pan over medium heat.  Add chopped garlic and parsley.  Cook for 1 minute.  Add zucchini.  Cook additional minute.  Add shrimp, wine, salt, pepper and butter.  Stir well and cook shrimp for 5 minues or until they are no longer opaque.  Add drained pasta to the mixture.  Toss all ingredients to mix.  Season with salt and pepper to taste.  Use tongs to pull pasta onto serving platter.  Top with shrimp, zucchini and seasonings.  Squeeze two lemon wedges over dish; garnish with remaining wedges and parsely.

Cook time:  20 minutes.  Serves 4.


Original Author:
Erin - Olive Garden

Category:
Main Dish

Ethnicity:
Italian

Healthiness Rating (1=not good, 10=good):
7

Favorite Memories/Stories:

Empanadas (Chilean/Argentine style)

DOUGH

2 1/4 cups all purpose flour

1 1/2 teaspoons salt

1 stick unsalted butter (cut into 1/2 inch slices)

1 large egg

1/3 cup ice cold water

1 tablespoon distilled white vinegar

MEAT

1 1/2 tablespoons olive oil

1 cup chopped onion

1/2 pound lean ground beef

Salt

Fresh ground black pepper

Tabasco or hot sauce to taste

1/2 teaspoon ground cumin

1/2 teaspoon paprika

2 hard boiled eggs, sliced

12 black or green olives, sliced

30 raisins

Prepare dough first. Mix dough ingredients together in bread machine or food processor until smooth. Roll out dough as flat as possible. Place on cookie sheet and refrigerate for an hour.

Sautee onion in olive oil in medium heat until transparent. Add ground beef and cook until brown. Add salt and pepper to taste. Add cumin, paprika, and hot sauce. Set aside and heat oven to 400 degrees. Slice olives, eggs, and raisins and them into a separate bowl.

Cut out 6 inch circles from dough and place on cookie sheet. Spoon meat mixture on one half of circle then add a dolup of olive, egg, raisin mixture. Fold circle over mixture to create a semi-circle, close ends with egg wash or fork. Bake in 400 degree oven for 10 minutes, flip empanadas over, then bake for another 5 minutes until golden brown. Serve and enjoy!

Original Author:
adapted from "El Vino Perfecto Para Cada Comida" by Hector Vergara (Planeta Vino, 2005)

Category:
Appetizer

Ethnicity:
Latin American

Healthiness Rating (1=not good, 10=good):
3

Favorite Memories/Stories:
Eating these in Argentina!