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Recipes
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| 1-1/2 cups cooked, strained pumpkin | 1/4 tsp. ginger |
| 1 cup sugar | 1/4 tsp. cinnamon |
| 1/2 tsp. salt | 3 eggs, beaten |
| 1/8 tsp. cloves | 1-1/2 cups milk, scalded |
| 1/8 tsp. allspice | 1 - 9” unbaked pie shell |
Mix pumpkin, sugar, salt, and spices. Add eggs and scalded milk. Pour filling
into
pie shell. Bake at 425 degrees for 30-40 minutes or until a knife inserted into
the
center of the filling comes out clean. Yield one 9 inch pie. To cook pumkin for
pie,
wash and cut in small pieces. Do not scoop out seeds and fibers, but rub cut
surfaces
with shortening and place cut side down in baking pan. Bake at 375 degrees for
15-30 minutes until tender. Remove seeds and fibers, scoop out flesh and sieve.
One pound raw pumpkin makes 3/4 cup cooked pulp.
Zucchini Pie
Courtesy of Scardigno Caterers, Belleville
3 cups zucchini diced
1 small onion diced
4 eggs
1/2 cup oil
3/4 cup Bisquick
1/2 cup mozzarella cheese
Salt & pepper to taste
Mix eggs, oil, salt, pepper & cheese in bowl. Mix in
Bisquick. Mix in zucchini & onion.
Bake in glass dish sprayed with pam at 350 degrees for 45-50 minutes.
Bisteca Ripiana - Courtesy of Sophia's Ristorante
Ingredients:
1/2 c Spinach
1 Ribeye Steak 1 in. thick
< 1/4 lb. Swiss Cheese
Salt, Pepper, Garlic to Taste
Flour, Eggs and Breadcrumbs
1. Butterfly the steak and pound it out until flat.
2. Mix all other ingredients together except flour, eggs
and breadcrumbs.
3. Fill the steak with the mixed ingredients.
4. Take the stuffed steak and dip it into flour then egg then
breadcrumbs.
5. Deep fry the steak for 3-5 minutes.
6. Then bake in the oven for up to 10-15 minutes based on
how well cooked you desire.
7. Serve over your favorite salad.
Bon Appetit!
Ingredients:
1/2 stick butter
2 Tbsp. flour
10 black pitted olives
1 (13-3/4 oz.) can chicken
broth
3 slices prosciutto,
chopped
1 onion, chopped
1 (10 oz.) box frozen arti-
choke hearts
Grated cheese
1 (12 oz.) box fettuccine
Melt butter and add flour. Add chicken broth and simmer 3-4 minutes. Add frozen artchoke hearts; cook according to package directions 5-8 minutes. Remove from heat when cooked. Saute chopped onions and prosciutto for a few minutes. Add to broth mixture, and add olives. Cook fettuccine and drain. Pour artichoke sauce over fettuccine, Grated chees may be added to taste. Enjoy!
Ingredients:
4 cups flour
1 tsp.salt
3/4 cup sugar
2 Tbsp. melted butter
1-1/2 tsp.baking soda
1-1/2 cups buttermilk
1-1/2 Tbsp. caraway seeds
1 cups raisins
2 eggs, beaten
Mix together first five ingredients. In separate bowl, beat the eggs, then add buttermilk and stir until mixture is of a smooth consistency. Add liquid mixture to dry ingredients, then add raisins and caraway seeds. Dough will be very wet and sticky so dust hands with flour. Grease two loaf pans with butter and divide dough between the pans. Bake at 350° for 1 hour. Check for doneness with toothpick.
Rosina’s Homemade Stella Dora Cookies
Ingredients: 6 eggs, 1 cup Mazzola Oil, 3 cups flour, 1
cup sugar, 3 Tbsp. baking powder, 1 Tbsp. vanilla, some anisette, and sprinkles.
Instructions: Mix together flour, sugar, & baking powder. Then fold in the rest
of the ingredients. Put the batter in baking pan in long narrow strips and bake
at 375 degrees in a preheated oven. Cookies are done when touched lightly with a
finger and it springs back up.
After it is cooled off you can ice the cookie strips with icing that is made
with confectionary sugar and milk. Add the milk to confectionary sugar till it
is the consistency you want. Then drizzle sprinkles over it. Let it cool before
cutting.
Ingredients:
12 oz. whipped cream cheese
1 cup of green olives (chopped)
1 can Jalapeno peppers (chopped)
Bunch scallions (chopped)
8-12 Flour Tortillas
Mix ingredients together and then thinly spread 1 tsp of mixture in each
Tortilla. Roll up and then place each tightly in Saran Wrap to keep it’s form.
Lay each rolled tortilla flat in container with a damp cloth on top. Keep
refrigerated for at least 2 days before cutting into inch long pieces and
serving.
Lamb Toscano - Courtesy of Joe Chiccino, Sophia’s Ristorante
Ingredients:
Rack of Lamb
1 tsp. salt
1 tsp. pepper
1 tsp. rosemary
1/4 cup Balsamic vinegar
1 clove garlic
2 cup sliced mushrooms
1/2 cup red wine
1/2 cup chopped onions
1/2 cup Gorgonzola cheese
1/3 cup olive oil
Marinate the lamb in a mixture of Balsamic vinegar, salt, pepper and rosemary
for half to one hour in the refrigerator. Take the lamb and grill for about 5
minutes each side. Then put the meat in a pan in the oven @ 350 degrees for
15-20 minutes. Saute the mushrooms, onions and garlic in olive oil for about 5-7
minutes. Then add the red wine for 3 minutes. Pour mushroom mixture on top of
lamb with Gorgonzola cheese and serve.
Fennel Salad
- Courtesy of Vincent Lombardo, Jr.
of Stephanie’s Italian Restaurant
Ingredients:
• 1 head of fennel (thinly sliced)
• 2 cups of baby arugala
• 1 tomato (cut in quarters)
• 1/4 cup of red onions (thinly sliced)
• Sliced fresh mozzarella to desire
• 5 whole pitted black olives
Salad Dressing:
• 2 Tbs. white Balsamic vinegar
• 2 Tbs. red vinegar
• 3 Tbs. extra virgin olive oil
• Pinch each of salt, pepper, oregano, and parsley
• 1 clove of chopped garlic
Whisk all above ingredients together adding white balsomic vinegar last.
Toss all together.
1 large can fruit cocktail
1 can mandarin oranges
1 (16 oz.) sour cream
1 large bag small marshmellows
1/2 cup shredded coconut
Drain fruits. Mix in sour cream and marshmellows.
Coconut is optional. Chill 2 hours. Stir well and serve.
Salmone Della Nonna
Joe Cicchino (Sofia's Ristorante)
Ingredients for the Salmon:
10 oz. salmon fillet
Salt, pepper, basil (pinch each)
1/2 cup artichoke hearts
1/2 cup Cannellini beans
1/2 cup white wine
1/2 cup clam juice or fish stock
Flour
1 clove of garlic
1tablespoon olive oil
Dip Salmon in flour and then saute for one minute on each side in a pan of oil
and garlic. Add the rest of the ingredients to the salmon and place in the oven
at 350 degrees for 15-18 minutes.
Ingredients for the Polenta:
1 cup corn meal
Salt, pepper, basil (pinch each)
1 tablespoon olive oil
4 cups of water
Bring 3 cups of water to a boil. Combine 1 cup of water with the rest of the
ingredients and slowly pour into boiling water, stirring constantly. Continue to
whisk in corn meal to a low flame until it absorbs all the liquid (5-7 min.)
Put Polenta in a dish and place the cooked salmon over the polenta and enjoy.
Pasta Alla BELLALISA
Courtesy of Chef Vincenzo Esposito
(Esposito’s Ristorante) & his daughter Lisa
Ingredients:
1lb. boneless Chicken Breast
4 cups ripe diced fresh tomato
1 cup of mushrooms (your favorite)
1/4 lb. butter or margarine
1/2 cup of onions (finely chopped)
2 Tbs. fresh rosemary
1/2 cup fresh basil (finely chopped)
1/4 cup fresh parsley (finely chopped)
1 clove of garlic (finely chopped)
1 cup White Wine
2 cups of Chicken Stock
1 tsp. salt
1 tsp. black pepper
1 Tbs. corn starch
Instructions:
Cut the chicken breast into finger like size. Dust them in flour and saute them
in vegetable oil and set aside. Sauce: In a large frying pan, melt the butter or
margarine and add diced tomato, onion, mushrooms and garlic; saute for ten
minutes and then add white wine, 1 and 1/2 cup of chicken stock, fresh rosemary,
basil, parsley, salt and pepper and saute for ten more minutes; in a bowl mix
1/2 cup of chicken stock and corn starch and add it to the sauce and stir till
thicken. Cook your pasta and top with BELLA LISA SAUCE.
Buon Appetito!!!
Oatmeal-Cranberry Cookies
Courtesy of Vincenzo Esposito
1 cup butter, at room temperature
1 cup chopped pecans
9 cups rolled oats
1/4 cup dry cranberries
5 Tbsp. fructose
1 cup unbleached white flour
1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. vanilla extract
Preheat oven to 350 degrees. In a large bowl, cream butter and fructose until
light and fluffy. In another bowl whisk together nutmeg, flour and baking soda.
Gradually beat this into butter mixture. Add vanilla and oats. Mix in dry
cranberries and pecans. Divide dough in half to form two 10 inch logs. Wrap each
in wax paper. Refrigerate at least 6 hours. Slice cookie logs into 1/2 inch
thick slices. Place on cookie sheet. Bake approximately 15-20 minutes until
lightly browned. Cool for 5 minutes before removing from cookie sheet.
Tomato Sauce
Courtesy of Vincenzo Esposito
2 cloves of fresh smashed and then finely chopped garlic
1/4 cup of olive oil
1/4 cup of finely chopped white onions
2 cups of fresh diced ripe tomatoes
1/4 cup chopped basil
1/8 cup chopped parsley
Pinch of Cayenne pepper
1 tsp. fresh chopped oregano
Saute garlic and onions until slightly brown.
Put in fresh diced tomatoes and fresh herbs and cook for 20 minutes. The sauce
can be served over cooked pasta prepared as per manufacturer with one important
exception. Since the sauce is flavorsome enough with the fresh herbs, instead of
adding the full amount of salt to the boiling water when cooking the pasta, you
could use 1/4 or less of the amount of salt that is called for and not sacrifice
its taste.
The addition of Chicken Breast ... the tomato sauce can be served over
chicken instead of pasta. Saute the garlic and onions as described above and
then brown the chicken breast on each side. Take the chicken out and proceed
with the tomato sauce as described above with the addition of chopped fresh
rosemary to taste. For the last 10-15 minutes of cooking time, put chicken in
tomato sauce until fully cooked and then serve.
Back to the Top
Lemon-Based Salad Dressing
Courtesy of Vincenzo Esposito
1 cup olive oil (or extra virgin oil)
1 cup water
1/4 cup lemon juice
2 cloves smashed, chopped fresh garlic
1 pinch of Cayenne pepper
2 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
1Tbsp. chopped fresh rosemary
Blend all ingredients in a blender on high speed for 3 minutes. Use dressing on
your favorite salad.
Carmina’s Pasta Dish - Submitted by: Carmina McKaig (973-226-4514)
Ingredients:
11/2 lb. Tri-color Rotini
2 or 3 med. yellow bell peppers
2 or 3 med. orange bell peppers
2 or 3 med. red bell peppers
2 garlic cloves
1/4 cup olive oil (for cooking peppers and garlic)
1 tsp. dried basil (or several fresh leaves)
1 tsp. dried parsley (or several fresh leaves)
3/4 tsp. salt
1 package of cherry tomatoes
1 package of small mozzarella balls
Instructions:
1. Prepare pasta as directed on box then drain.
2. Cut peppers in strips for frying (put aside some for garnish).
3. Crush garlic cloves.
4. Saute garlic and peppers together with basil, parsley, and salt.
5. Combine with pasta (toss).
6. Cut mozzarella balls and tomatoes in half.
7. Add to pasta and peppers and mix.
8. Garnish with left over cut peppers.
Can be served hot or chilled. Serves 6-8.
Herb Crusted Pan Seared Chilean Seabass with Sauteed Broccoli Rabe and
Sausage finished in a Garlic Saffron Sauce
Courtesy of Chef Jorge Calvo’s
(2 Servings)
Ingredients:
• 1 clove sliced garlic
• Pinch rosemary, sage and thyme (chopped)
• 1lb. Chilean Seabass
• One bunch broccoli rabe
• One sausage link
• 1/2 cup fish stock
• Salt and pepper to taste
1. Sprinkle herbs, salt and pepper over one side of fish.
2. Sear on high heat for three minutes herb side down.
3. Place in oven at 350 degrees for ten minutes. In separate pan, cook sausage
for
eight to ten minutes.
4. Saute oil and garlic till brown.
5. Add broccoli rabe and cook for about 8 minutes till soft.
6. Add salt, pepper, saffron, fish stock & sliced oven roasted sausage.
7. Arrange on plate, top with mashed potatoes & herb crusted Chilean Seabass.
Almond Crusted Halibut with a Citrus Honey Sauce
Courtesy of Brian Kochanowski’s
(2 Servings)
Ingredients:
• 1 lb. Halibut filet split into two 8 oz.
portions
• 1 cup orange juice
• 1/2 cup honey
• Pinch of crushed red pepper
• 1/2 cup sliced almonds
• Flour for dusting
• 1 egg (beaten)
• Cooked rice or Risotto
1. Prepare the sauce by combining juice, honey, and red pepper in a small sauce
pan and allow to reduce by half until thickened.
2. Prepare fish by dusting with flour on flesh side.
3. Dip flesh side of fish in egg and then in almonds.
4. In saute pan, over medium heat, toast the almonds side of fish until light
brown.
5. Remove from pan and finish off in oven at 350 degrees for 10 minutes.
6. Arrange on plate over rice or risotto and top with sauce.
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