Silvana's Family Recipes

You may shape these cookies as a knot, make them round, circular or even change the sprinkle color to make it more FESTIVE -any way YUMMY! Ingredients: 3 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons butter, room temperature 1/2 cup sugar 3 large eggs 2 tablespoons lemon juice 2 tablespoons lemon zest 1-2 tablespoons of lemon extract Icing: 1-1/2 cups confectioners' sugar 4 to 5 tablespoons milk or half-and-half 1 teaspoon almond extract Colored sprinkles To make the cookies: In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon juice and zest. Gradually add the flour mixture, beating well to combine. The dough will be soft. Wrap the dough in wax paper and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Grease 2 baking s

My grandmother made these honey balls at Christmas or Easter time. I found this recipe on the internet. I remember she made them in chocolate too -both ways are delicious! Dough 2 1/2 cups of flour 2 eggs 1/2 cup of Crisco 1 tablespoon of sugar zest of 1 lemon 2 tablespoons of Stock Sweet Vermouth 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder Honey Sauce 16 oz of honey zest of 1 orange peel juice of 1/2 an orange (depending on size) Sift the dry ingredients together. Add zest and combine wet ingredients. Some melt the Crisco, I cut it in. Knead the dough about 5 minutes (by hand). Make a long rope from the kneaded dough. Cut little marble size pieces (maybe a little bigger) and cover them with plastic wrap till your ready to fry them. To make the honey sauce, put the honey in a saucepan, add the juice of the orange and the zest on a low flame just enough to warm and infuse the orange's essential oils into the honey. Some str

Ingredients: 1 can (8 ounces) almond paste (not marzipan) 1-1/2 cups butter, softened 1 cup sugar 4 eggs, separated 1 teaspoon almond extract 2 cups flour 1/4 teaspoon salt 10 drops green food coloring 8 drops red food coloring 1 jar (12 ounces) apricot preserves 5 ounces semisweet chocolate Directions: Preheat oven to 350-degrees . Grease three 13x9x2-inch baking sheets. Line with wax paper; grease paper. Break up the almond paste in a large bowl with a fork. Add butter, sugar, egg yolks, and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt. Beat egg whites in another bowl until stiff peaks form. Fold into almond mixture. Remove 1-1/2 cups batter and spread evenly into one of the prepared baking sheets. Remove another 1-1/2 cups batter and tint with green food coloring. Spread evenly into second prepared sheet. Add red food coloring to remaining 1-1/2 cups batter and spread into third shee

Ingredients: 1package of lasagna noodles 1 pound ground beef 3 cups Traditional tomato sauce 2 pounds ricotta cheese 8 ounces mozzarella cheese, grated 1/2 cup plus 2 tablespoons Parmesan cheese, grated 2 eggs, lightly beaten 2 tablespoons chopped fresh parsley Preheat oven to 375 degrees 1/2 cup fresh basil and parsley Directions: Cook lasagna according to the package. Drain and rinse. In a large skillet, break up the ground beef with a fork and saute until no pink remains. Drain the fat from the meat and set aside to cool. In a large bowl, combine the ricotta, mozzarella, 1/2 cup Parmesan, eggs, parsley and basil. In a 13x9-inch baking dish, spread 1/2 cup sauce. Place 4 lasagna noodles lengthwise over the sauce, overlapping the edges. Spread one-third of the ricotta mixture over the noodles, cover with one-fourth sauce. Sprinkle some meat on each layer. Repeat layers 2 more times ending with a layer of noodles. Spread remaining sauce on top and sprinkle wit

These cookies are a delicious part of any occasion. You can sprinkle a little powdered sugar or drench them in chocolate. Serve it with tea, coffee, espresso or your favorite cappuccino. Ingredients: This recipe has been scaled down. My Mom usually triples the recipe. 3 cups of flour  ** You may need a little more to get the correct consistency 3 teaspoons baking powder 1 sticks of butter, margarine or vegetable oil 3 teaspoons vanilla extract 1/4  cup of Manhattan (coffee) soda or Cafe liquor 1 cups of sugar 3 eggs **You may use all/ some/one of the following spices: 1/4  teaspoon cinnamon 1/4  teaspoon ground cloves 1/4  teaspoon nutmeg 1 lb. shelled, cleaned & roasted hazel nuts Directions: In a large bowl beat the butter for 30 seconds. Add sugar, baking powder, eggs and vanilla extract, cafe liquor or Manhattan Special or any coffee soda. Add the cinnamon, ground cloves and nutmeg. Beat in as much flour as you can while mixing. Using a wooden spoon s

I found this delicious recipe in "Low Fat Magazine". I was looking for fresh, fun recipes to try. It has a lot of  ingredients but one trip to the store is all you need. It's an impressive dish to serve for the holidays or any time.  Ingredients: 1 large  onion chopped 1 large green bell pepper chopped 1/2 cup sliced celery 2 teaspoons basil leaves crushed  1/3 cup olive oil 1 can 28 ounce Italian style pear or plum tomatoes undrained 2 cups white wine 1 cup water 1 can tomato paste 2/3 cup chopped parsley divided 1 teaspoon salt 1 bay leaf 1 lemon cut into semi circles  1 lb. of any firm white fish-ie: sea bass or halibut cut into 2 to 3inch pieces  12 well scrubbed hard shell clams  8 ounces bay scallops 8 ounces medium to large shrimp shelled and de-veined  Juice of 1/2 of a lemon 1 lb. to 1 1/2 lb. of cooked crab legs, thawed if frozen,cut into 1 to 3 inch pieces and cracked,optional  Directions: In a 6-8 quart sauce pot saute the onion,green pepper ,celery and g

I found this recipe in a food magazine. I made a few changes. It is a quick meal using pantry/freezer ingredients. You can use your favorite beans and your favorite pasta ie: tortellini, or any small pasta. Ingredients: 1  9-ounce package of fresh four cheese ravioli 1 can 0f 15 ounce Great Northern Beans or Navy Beans rinsed and drained   1 can 15 ounce diced tomatoes undrained 1/2 teaspoon dried basil (or fresh 3-4 leaves) 1/2 teaspoon oregano  1/8 teaspoon crushed red pepper flakes 6 cups of chopped escarole, spinach(frozen is good too) or Swiss chard-green or red  1/2 cup water  1/4 cup Asiago cheese  1-2 cloves of garlic 1/4 cup of olive oil Directions: Cook ravioli according to the package directions. In a large pot add the olive oil and saute the garlic until golden. Add the oregano and red pepper. Add the tomatoes & basil. Add the water. Let it come to a boil. Turn it down to a simmer. Cook for 20 min. Add y

When I visited my Aunt in Ridge-wood Queens, I remember the aroma of  her making these scrumptious rice balls while we chatted in her kitchen. It was truly memorable. She would serve it with her tomato sauce. Recently my cousin shared this recipe with me. I hope I go it right. Thanks Maria!  Ingredients: 4 cups of long grain rice 1 & 3/4 lb. of ground chopped meat 1 lb. of peas (frozen)  dry bread crumbs 2 cups of pecorino romano cheese 1 medium onion 2 cloves of garlic 3-4 leaves of fresh basil  7-8 eggs about 2 egg whites 1  28 ounce can of tomato puree  salt and pepper to your taste  oil for frying -canola or corn Cook 4 cups of rice according to package directions. Set aside to cool to room temperature. Directions: Place a medium pot on stove and add the olive oil on medium heat. Add the onions, garlic and sweat them. Add your meat to the pot. Cook the meat until it's no longer pink-break it up in the pan while cooking. Add salt and pepper to your

One of the best banana bread I've ever eaten was bought in a little stand in Hawaii. It was moist and tasted tropical. I have searched the internet to try and recreate that delicious taste at home and this is one that I found to be close. Ingredients: 4 cups of flour 1 cup granulated sugar 1 cup brown sugar 2 teaspoons salt 1/4 teaspoon cinnamon  2 teaspoons of baking soda 1 cup of chopped walnuts 1 1/2 cup of vegetable oil 4 cups of mashed bananas 1 can of drained pineapple 2 teaspoons vanilla 1 cup shredded coconut Directions: Preheat oven to 350 degrees. Grease 2 large loaf pans or 2 mini loaf pans-they have 4 mini loaves in each pan and set aside. Combine on a bowl all the dry ingredients and set aside. In another bowl mix all the wet ingredients. Fold in the wet int o the dry ingredients. Add the batter to the pans about 3/4 full. Bake for about an hour at 350 degrees. Serve with butter-mmmmmm and tea.

My family loves fresh yellow bananas. When they ripen no one wants to eat them. This recipe is sure to please and they'll never know you used those over ripened bananas. Ingredients: 2 cups all purpose flour 1/2 cup sugar 1/2 cup brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 beaten eggs 1 1/2 cups mashed bananas 1/2 cup cooking oil 1 teaspoon grated lemon peel 1 teaspoon vanilla extract  1/2 cup chopped walnuts Grease and flour the bottom and sides of 9x5x3inch loaf pan and set aside or use a mini loaf pan. It has 4 mini rectangular loaves. This is what I use. They're so cute. Add the flour, baking powder, baking soda, salt and cinnamon to a mixing bowl and form a well in the middle- set the bowl aside. Into another bowl add eggs, bananas, sugar , oil and lemon peel  and mix. Add this mixture to the dry ingredients all at once. Stir thoroughly once-the batter will be lumpy. Fold in the walnuts. Carefully add the mixture

When I was a little girl there was a woman named Josephine who lived next door that made the most delicious sesame seed cookies. Her husband was Greek. Although I'm not Greek, I found this recipe on line. It is as close to the recipe as I remember my neighbor making. I make these cookies for Easter but actually they make beautiful additions to any occasion. Ingredients: !/2 cup soft butter 1/2 cup sugar 3 yolks-set the whites aside and don't worry if you drop a whole egg in* :D 1/4 cup light cream or evaporated milk 2 1/4 cups of flour 1 tsp. baking powder 1/4 tsp. salt 2-3 tsp. sesame seeds *optional -1 tsp vanilla extract Directions: Cream butter and sugar. Beat egg yolks and 3 tablespoons light cream or evaporated milk together. Add the optional vanilla. Stir in flour, salt and baking powder and blend thoroughly. Shape cookies by rolling 1 inch ball into 7 inch strand. Bring ends together and twist. Brush with left over egg whites and cream. Spri

Happy St. Patrick's Day everyone! I love Irish Soda Bread. One year when I was expecting my last child I had to get my hands on a loaf of Irish Soda Bread. Well I couldn't find it any where so I decided to bake one myself. This is the recipe I found on the internet. I hope you will try it and enjoy it! :D *Put the machine on the dough cycle. To the bread machine- add liquids first Add 1 cup water 2 tablespoons butter melted 3 tablespoons buttermilk* if not on hand use regular milk with a little lemon juice-let it sit a few minutes then add in. 3 cups all purpose flour *tip add a little high gluten flour this mimics bread flour 1 teaspoon salt 2 tablespoons sugar *optional 1 teaspoon caraway seeds 1/2 teaspoons baking soda 2 1/2 teaspoons dry yeast Add the **1/2 cup raisins about 15-20 minutes before it completes it's cycle. Remove the dough from the bread machine. Cut into 2 round loaves and place on a baking sheet. Brush the top of the bread with b

Beauty is in the world that I see A big red balloon A shiny new swing A sunny afternoon The first signs of spring Beauty is in the world that I hear Like door chimes and wind chimes My father’s songs to help me sleep My favorite nursery rhymes Loud booming fireworks that leap Beauty is in the world that I touch A soft warm embrace A high five hand for good choices A kiss upon my little face A hug for using inside voices Beauty is the world that I taste A doughnut with jelly Or a chocolate treat They fill my belly With a taste that’s so sweet Beauty is in the world filled with scents Like hot baked bread And freshly picked flowers Clean sheets on my bed Right after a shower Beauty is when I talk My voice to be heard The thoughts in my head No matter how absurd Beauty is my family When I dance with my mother Or play catch with my dad Or wrestle with my brothers They never get mad Beauty is God I know he’s always there It's love in all that

Please check out  the children s  book called "What does Happy Look Like?" that my husband and I wrote for all kids and kids with special needs. It helps all children understand their emotions and relates colors to their feelings. http://www.amazon.com/gp/product/1934575542/ref=cm_sw_r_fa_dp

This soup can be thrown together in no time flat- even for the most finicky eaters. It's a meal all by itself or as a starter to your main course. A perfect addition to Thanksgiving. Ingredients: 1 large cauliflower 1 large potato  5 cups chicken or vegetable stock 2/3 cup cream, milk or evaporated milk 4 tablespoons of grated cheese salt and pepper to your taste 1 can of drained, rinsed chickpeas Directions: Place a pot on the stove and add the stock heat to high.  Meanwhile: Rinse the cauliflower and cut into small sized florets-discard the stalk. Peel and cut the potato into quarters  When the broth comes to a boil, add the cauliflower and potato Cook for about 10 minutes. With a slotted spoon, remove the cauliflower and potato carefully and set aside. Meanwhile: Drain and rinse your chickpeas. To a blender or food processor add the cauliflower, the potato, the chickpeas and blend until smooth. Add the mixture to the broth. Add the cream or milk and ch

My mom cooked with rosemary. She added it to the roast beef or lamb that she served for the holidays. This is a spin off of the French chef Pierre Franey's recipe for Chicken and mushrooms. I have created a chicken dish made with rosemary that is just as flavorful and simple. Ingredients: 1  3 lb chicken skinned and cut up 2-3 tablespoon of olive oil 1 finely chopped onion 2-3 cloves garlic chopped fine 1 tablespoon rosemary 3/4 lb of fresh mushrooms or  2  - 4 ounce cans of drained mushrooms 1/2 cup white wine 1/2 cup chicken broth or chicken base mixed with water 1/4 cup freshly squeezed lemon 1/4 cup chopped fresh Italian flat leaf parsley Salt and pepper according to your taste Directions: Rinse the cut up chicken and pat dry. Place a pot on the stove preferably one with more surface area than height. Add the  2 tablespoons of oil and turn the heat to medium. Add the chicken pieces one at a time do not over crowd the pot. Cook the chicken until golden b

When my Aunt Anita was young, my  grandma would make pickled eggplant and caponata using vegetables from her garden in Italy. Ingredients: 1 lb small eggplants or 1 large eggplant a pinch of salt 1 large onion diced 2 ribs of celery cut into small pieces  1 cup kalamata olives pitted roughly chopped 3 plum tomatoes cubed and seeded 2-4 tablespoons of olive oil 3 tablespoons of vegetable oil 1 tablespoon sugar 1/3 cup wine vinegar 1 tablespoon capers Pine nuts -optional 1/4 cup Directions: Wash and slice the eggplants, sprinkle with salt and place them on a sieve to allow the bitter juices to drain off. Meanwhile cut and blanch the celery then set aside. Rinse the eggplants off and pat dry. Heat the oil in a skillet and saute the eggplants on both sides until golden brown. Place them on a paper towel to cool and remove any excess oil. When cool chop the eggplant into small cubes-set aside. When done sauteing the eggplants -In the same pan add more olive

This is a quick meal you can throw together from your pantry. I find the canned clams just as good and easy to prepare. Ingredients: 3 6.5 ounce cans of chopped clams in clam juice 2-4 cloves of garlic chopped 1/4 cup fresh Italian parsley 3 tablespoons of olive oil 1 lb of linguine or spaghetti salt and pepper to taste pinch of red pepper (optional) Directions: Place a large pot with water on the stove to boil for the linguine. Cook according to the package directions. Meanwhile: Saute the garlic with olive oil until golden. **optional-Add the hot red pepper now if you like a spicy kick. Add the 3 cans of clams. Let it come to a boil, lower cook for 5-8 minutes Drain the linguine when it's cooked " al dente ". Reserve a little water (1/2 cup) from the pot to add to your sauce. **optional-Add a little olive oil to the linguine. Place your linguine in a large shallow serving dish. Pour the sauce over the linguine. Serve immediately S

This is how my mom makes her stuffed peppers. It's a meal in itself. I love to top it with her sauce and some cheese. Ingredients: 2-3 tablespoon of oil 1 1/2 lbs of lean ground meat - beef/turkey /pork 1 onion chopped fine 2 or 3 cloves of garlic minced 2 large tomatoes diced into cubes 1 8 ounce can of drained mushrooms (or you can use fresh about 5-8 ounces cut up) salt and pepper to your taste 1/2 cup Italian flat leaf parsley chopped finely 3-4 leaves of basil chopped finely 1/2 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago 2 eggs 1 cup cooked rice **Note -Cold rice is fine just make sure if you cook it fresh it's at room temperature 4 bell peppers: green, red, or yellow Directions: Wash and dry peppers. Cut the peppers in half, remove inside seeds and stem and set aside. In a large pan add the olive oil on medium heat and saute the onions and garlic. Add the meat and cook until the meat is no longer pink

My mom used to fry the light green  Italian long  peppers in oil after she stuffed them. She served with or without sauce. The stuffing ingredients is the same as the recipe for meatballs. I choose to bake them and use a spicier pepper and top it with salsa. Either way it's delicious. Ingredients: 1 1/2 lbs of lean ground meat - beef/turkey/pork 2 or 3 cloves of garlic minced 1/3 cup Italian flat leaf parsley chopped finely 1/3 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago 1/4 teaspoon of black pepper and salt 1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine 2 eggs 1/2 cup of water 4-6 medium sized Chiles Poblano-or green Italian long peppers ** The Chiles Poblano are spicy and the green Italian peppers are mild Directions: Pre-heat oven at 375 degrees. Mix all your ingredients in a large bowl. Wash the peppers and remove the seeds from them. **Cut the peppers by going around the stem caref

My mother in law serves this dish as an appetizer or as one of her main dishes. I love to eat it with my favorite hot mango relish and yogurt sauce. Ingredients: 2 pounds ground lamb, chop meat turkey or chicken 1 large onion 2-3 cloves of garlic 1/2 cup cilantro 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon turmeric 1/4 teaspoon fresh ginger pinch of salt and pepper 1/2 cup of plain bread crumbs 1 large egg skewers **Note soak them in water before adding the meat so they don't catch fire while grilling Directions: In a food processor pulse garlic, ginger, onion and cilantro to a mushy paste. Add the meat to a bowl with the spices, mushy paste, bread crumbs and the egg and mix well. Divide the meat into egg-sized lumps. Press them firmly around skewers and form into thin sausage like shapes. Cook over a hot greased charcoal grill or under broiler in a greased pan-400 degrees for about 10 minutes or until done, turning over once.

I love making a dish that has all the nutrition from all the basic food groups. This dish is quick, warm and tasty. The kids will love helping you make it as well as eating the little meatballs. Ingredients: 2 lbs of lean ground meat - beef/turkey/chicken 2 or 3 cloves of garlic minced 1/2 cup Italian flat leaf parsley chopped finely 1/2 cup grated cheese -Asiago, Romano or Parmesan 1/4 teaspoon of black pepper and salt 1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine 2 eggs 1/2 cup of water 1 bag of frozen spinach, fresh cut up escarole or curly endive (1 lb if you use fresh) 4 quarts low sodium chicken broth-Or use soup base: follow the directions for how much water to add Directions: Mix all the ingredients in a large bowl. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs or use a melon baller. Meanwhile -To make the soup: Bring the broth to a boil in a large pot

Everyone loves my Carrot Cake. It takes me back to when I was working at my Aunt Bea's Restaurant "The Park Bench" in Florida. She had the best food and the best desserts ~ I had to learn to make it for myself :) Ingredients: 3 cups all purpose flour 1/2 cup regular granulated sugar 1/2 cup of brown sugar 1 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 3 cups finely shredded carrots 3/4 cup vegetable oil 3 eggs 1  20 ounce can of crushed pineapple drained 3/4 cup shredded sweetened coconut 3/4 cup chopped walnuts 1 teaspoon vanilla extract 1 teaspoon grated lemon peel Frost with Cream Cheese frosting Directions: Grease and lightly flour 2 -9 1/2 inch round baking pans. Note** You can use 2 or 3 round baking pans~ or 1 rectangular pan ~13 inch  by 9 inch or  3   ~9 by 1&  1/2 inch round pans Mix in a large bowl the flour, sugar, baking powder, baking soda and cinnamon. Add the carrots, pineapple, oil,vanilla extract

I love artichokes. Mom stuffed hers and cooked it on the stove and then broiled them to achieve a golden color. Ingredients: 4-6 artichokes (the smaller ones are tastier but the big work well too) 1 cup of fresh Italian parsley chopped finely 4-6 cloves garlic chopped finely 1/2 grated cheese 1 cup bread crumbs 1/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper Directions: Cut the base off (the handle) of each artichoke. Cutting the ends help them sit stable in your pan. Cut the ends off the top leaves and discard any loose leaves. You may peel the base piece (the handle) and cut it into pieces or discard it. Hit each artichoke-gently- upside down on the counter top to open them up for the stuffing mixture. Rinse under cold water Pat dry Get a shallow pan or pot with a cover -Pick one preferably with a lot of surface area.The artichokes should fit snugly and stand up. Add the parsley and garlic to a food processor and chop well Mix the chopped p

Mom took beef to another level of indulgence.I remember her filling, tying and rolling the braciole. Sometimes she would pound the meat to get it to the right thickness. She would sear them in a bed of perfectly sauteed, golden brown onions. It was a love affair for the senses. Ingredients: 5-6 lean flattened pieces of beef- thinnest cuts like Milanese/Milanesa 1 cup of fresh Italian flat leaf parsley chopped finely 4-5 cloves garlic minced finely 1 cup grated cheese-like Parmesan,Romano or Asiago Pinch of pepper Butcher's twine or tooth pics 3 tablespoons of olive oil Directions: On a clean surface open up your meat. Add the chopped garlic, parsley, cheese and pepper to each one-**distribute the filling mostly in the middle. Carefully roll and tie each one or secure with tooth pics. Tie them in the same place with the same amount of ties** this assures how many need to be taken off later when it is ready to be served. Add oil heat on medium and saute the

My mother makes her sauce 2 ways: one with onions and the other with garlic and oregano. She added her meatballs, braciole and sausages to this one. Ingredients: 1 28 oz can o crushed tomatoes - 1 large onion chopped 3 tablespoons olive oil 1 can tomato paste Add salt and pepper to your taste 3-4 large leaves of fresh basil 1/2-1 cup water Directions: In a large pot add your olive oil Saute your onions until golden brown don't burn but get a nice color it will make your sauce sweet Add the tomato paste Break the paste up and let it melt a bit into the oil Add your crushed tomatoes Add 1/2-1 cup of water Salt and pepper to your taste Sit and let the sauce come to a boil then lower to medium heat Add the fresh basil Cover and cook for 1 hour to 1 hour on medium heat Stir it occasionally while it simmers Add to your favorite pasta Our family loves Barilla or the brand called Garofalo pasta. You can serve it with your favorite raviolis or tortell

This quick and easy recipe can be served as a main dish or appetizer. I love to use it when we have barbecues during the summer months. Ingredients: 1 whole chicken cleaned, skinned and cut up small (you can use chicken legs or any other part only if you want) 1 teaspoon ginger pulp **Note- food processor will get it to a pulp cut a piece about an inch 1 teaspoon garlic pulp (about 2 pieces of garlic pulse it through the food processor) 1 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon salt 2/3 plain nonfat yogurt 4 teaspoons lemon juice 1 teaspoon fresh chopped coriander 1 teaspoon olive oil or ghee Directions: Add the cut up,cleaned and skinned chicken to a bowl with the ginger pulp,garlic pulp,chili powder,turmeric,salt,yogurt and oil. Pierce the chicken meat so the marinade penetrates it Marinate for at least 2 hours Turn on the grill it should be 400 degrees or better Oil the grill so the chicken won't stick Add the marinated chicken to the gri

It was said that this dish can be compared to the "Ladies of the Evening" and those who dared cross the line couldn't stop going back once they had it. Ingredients: 1 28 oz can of crushed tomatoes 1/4 to 1/2 cup of capers 1/2 to 1 cup of kalamata olives pitted and roughly chopped **Add some of the juice from the kalamata jar to the sauce 1 can of anchovies 2 or 3 cloves of garlic chopped 1/2 to 1 cup of white wine 2 to 3 table spoons of olive oil 1 pinch of oregano 1 pinch of red pepper Add 1/2 cup of water 3 to 4 fresh basil leaves Directions: Saute the garlic until golden brown Add the anchovies to the oil they will melt into the oil Add the capers and olives Add a pinch of oregano,red pepper Add the wine to deglaze the pan Add the 28 oz can of crushed tomatoes and the water Add the basil Cook for about 35-40 min Meanwhile- boil your favorite linguine or spaghetti (1lb-1 1/2 lbs)drain and add a little olive oil to your pasta. Serve indiv

My mom told me that when she was a girl in Italy, it was her job to start cooking after school before everyone came home from working on the farm. This dish was an economical and nourishing dish to feed a family of eleven. She said she could hardly reach the stove. Ingredients: 3 tablespoons of olive oil 1 big onion 2 or 3 cloves of garlic 2 celery stalks chopped 2 medium carrots peeled and chopped 1 large tomato seeded and cubed 1 16 oz bag of small brown lentils 1 8 oz can of tomato sauce 1 and 1/2 to 2 teaspoons of chicken base -depending on how salty you prefer it start with less then add accordingly 1 bag of chopped frozen spinach -10 oz (optional) 1/4 fresh Italian flat-leafed parsley 1/4 cup grated cheese Bacon or pancetta Directions: Add the garlic, celery, carrots, tomato, and onions to a food processor. **Chop the vegetables by hand if desired. In a large pot and add the olive oil on medium heat. **Optional -You could fry some bacon or pancetta in the

My sister in law Bonnie makes the tastiest Beef Curry. She's given me a few family secrets to cooking and making their taste buds happy. Ingredients: 3 to 4 lbs of meat for stew- you can mix the meat and use beef short ribs and stew meat or chuck or leaner cuts.They should be cut into small pieces. Ask your butcher to cut the short ribs in half. 2 or 3 cloves of garlic 1 big onion 1 piece of fresh ginger -about an inch 1 1/2 teaspoons cumin 1 1/2 teaspoons coriander 1 1/2 teaspoons turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon chili powder 1 bay leaf 1 or 2 cinnamon sticks 1/2 to 1 cup fat free plain yogurt Directions: In a food processor or blender and add the onion, garlic, ginger and blend until it's a mushy pulp. Add the meat into a big bowl. Add the spices. Add the yogurt and mushy pulp mixture to the bowl of meat. Let the meat marinate

I have tried many chili's and I don't miss the extra calories. It's a great dish for the Superbowl or on a cold winter's night. Ingredients: 2-3 lbs of turkey-or lean chopped meat works too 2 medium onions 2 cloves of garlic 1 green pepper 1 red pepper 1 dry ancho chili pepper -if you can't find it leave it out 3 tablespoons of chili seasoning mix 1 tablespoon of Chili Powder 2 tablespoons of olive oil 2 packages of "Sazon Goya con Culantro Achiote"-in the Spanish Isle of your grocery store 1 15 oz can of pinto or red kidney beans -rinse them before adding to your chili 1 8 oz can of tomato sauce 1 8 oz can of Mexican Salsa To rehydrate the ancho chili pepper I left it in hot water and cut it in half to remove the interior seeds Directions: Add your olive oil to your pot on medium heat. Add your turkey and break it up while you cook it through. Add your chili mix and Goya seasoning packets to the meat and stir it around evenly. Me