S: My Mom's Recipes for Dana on her SHOWER, October 2, 2011
BC: love, mom
FC: My Mom's Recipes | written by; Gina Lee Gencarelli
1: My Mom's Recipes created for Angelica for her Wedding Shower April 5, 2014 I will always consider you my baby but I knew that one day you would grow-up and start a life with your "Prince Charming". I know in my heart that your fairytale did come true. I know that Gianvito is your true love and I could not be happier than I am at this time in your life as well as mine. May your home be filled with laughter and happiness. May you never want for anything and may you always remember how you feel at this time in your life. May you always have that smile on your fact. You truly light up my life and you are "The Sunshine of My Life". This is only the beginning of all greater things to come. Remember, "Home is where your Heart is" and I know you will make a very Happy Home and Life for you and Gianvito. | Love Always, Mom xoxoxoxoxox
3: Marinara Sauce | 1 can crushed tomatoes Olive Oil garlic, parsley, salt, pepper, pinch of oregano fresh basil 1 piece of green bell pepper | In a medium saucepan, brown garlic and add tomatoes and all other ingredients. Cook on medium flame for 20 minutes.
4: Penne alla Vodka | 1 onion 1 stick butter parsley, black pepper 2 small heavy cream 1 can crushed tomatoes 3/4 cup vodka 6 egg yolks 1 cup grated cheese 1 – 2 lbs of pasta | Sauté onion in butter, add parsley, simmer 3 minutes, add crushed tomatoes, cook low for 20 minutes, Add vodka, cook another 10 minutes. In bowl mix heavy cream, egg yolks and grated cheese, add to sauce, simmer 5 minutes. | Love & Happiness
6: Pasta with Zucchini | 6 Zucchini, cut into quarters 1 small onion 2 cloves garlic Olive oil cup of chicken broth 2 bay leaves Chopped parsley Garlic powder Salt Pepper 1 pound pasta | In a skillet, brown zucchini with garlic and onion, Lower flame, add all other ingredients, cook about 8 minutes Add Pasta Optional: Toast some 4C Bread crumb by frying in a small non-stick frying pan, add in a tsp of olive oil. (turn fast so they don’t burn, for about 1 minute) Top pasta with this!! (serves approximately 6 people)
7: Penne ala Vodka 1 onion, 1 stick butter, parsley, black pepper, 2 small heavy cream, 1 can crushed tomatoes, cup vodka, 6 egg yolks, 1 cup heavy cream, 1 cup grated parmesean or romano cheese sauté onion in butter, add parsley simmer 3 minutes, add crushed tomatoes, cook low for 10 minutes, add vodka, cook another 10minutes in bowl mix heavy cream, egg yolks and grated cheese add to sauce, simmer 5 minutes | 1 lb. ground meat (beef, veal, pork, if desired) 1 egg Sliced white bread (softened with water and mashed) or 2 cups of bread crumbs cup of grated cheese (romano or parmesian) Parsley flakes Onion flakes Garlic powder 1/2 cup of sauce Salt Pepper Filling: Any cheese desired (yellow American, provolone, mozzarella) (you can also add ham or salami) Flaten out mixture of meat onto wax paper or aluminum paper. Place cheese and any other filling in center. Roll and pat together firmly. Bake in baking dish with olive oil for approximately 1 hour in preheated oven of 350 degrees. If desired top with marinara sauce. | Stuffed Meatloaf
8: STUFFED MUSHROOMS Mushrooms 4C bread crumb grated cheese parsley garlic powder salt black pepper Wash mushrooms, gently remove stems, place chopped stems in bowl In bowl mix all ingredients. Blend together with olive oil until mixture is moist Stuff each mushroom, Bake at 365 for approx. 35 minutes
9: Sunday Gravy Crushed tomatoes (as many according to meat added) olive oil 1/4 green bell pepper 2 bay leaves Fresh basil Pinch of oregano Parsley Garlic Onion Salt, pepper Saute garlic in olive oil and add crushed tomatoes and all other ingredients. Add any meat desired. (Meatballs, sausage, spare ribs, brasiolla) Cook approximately 1 to 2 hours on medium/low flame.
10: Ravioli with Eggplant and Fresh Mozzarella 1 Eggplant 1 can crushed tomatoes Olive oil 1 fresh mozzarella or small mozzarella balls Fresh Basil (optional) piece of green bell pepper (for flavor) Parsley, garlic, salt, pepper 1 – 2 boxes fresh ravioli Grated cheese In large pan, sauté garlic in olive oil. Add eggplant (cubed) and brown. Remove eggplant. Set aside. Meanwhile in same pan add crushed tomatoes, bell pepper, salt, pepper and parsley. Cook medium flame for approximately 20 minutes. Return the eggplant to pan and throw in mozzarella cook for 2 additional minutes. Add to cooked ravioli. Garnish with chopped fresh basil and grated cheese.
11: STUFFED ARTICHOKES Wash artichokes, cut off stems Cut off tips (open artichokes by gently banging them top down) In a bowl mix together: 4C bread crumb grated cheese parsley garlic powder salt black pepper blend together with olive oil until mixture is moist | Stuff artichokes, place in pot (should be placed tightly) Fill with water so that artichokes are halfway covered. Add a little olive oil and cover. Cook on low flame for about 2 hours or until tender adding water as needed.
12: FRIED BROCCOLI, ASPARGUS, ARTICHOKE HEARTS (use frozen type) Frozen Vegetables Mazola Oil Egg 4C b read crumb Grated Cheese Salt Pepper Garlic powder Defrost vegetables Microwave for 1 or 2 minutes Soak in egg Bread with 4C breadcrumb, add grated cheese, black pepper and a little garlic powder. Fry until golden
14: Roasted Potatoes with Bread Crumb 6 large potatoes (Yukon gold, preferably), cut into cubes 1 large yellow onion 4C Bread Crumb Olive Oil Oregano (sprinkled on) Salt, pepper In roasting pan, toss together all ingredients (including oil) so that potatoes will not stick to pan. Bake at 375 degrees for approximately 1 hour or until golden brown. Sprinkle some grated cheese when done if desired.
15: "There is no love sincerer than the love of food." ~George Bernard Shaw | CANDIED YAMS Yams or Sweet Potatoes Maple Syrup Light Brown Sugar Butter Peel yams Cut into wedges Place in boiling water for a few minutes Strain Place in baking pan Cover with syrup Add pats of butter - approx 1 stick Sprinkle light brown sugar throughout Bake at 365 for approx 45 minutes
16: In large pot bring water to a boil. Place peeled potatoes in pot and cook until soft. (test with a knife) Drain in strainer. With potato masher or electric mixer, mash together - potatoes, grated cheese and egg with about 1/2 cup bread crumb, salt and pepper. Form into small logs. Fry in frying pan with Mazola oil browning on each side. Place on paper towels to absorb oil. | Potato Croquettes 6 Large Potatoes (any type) 1 egg 4C Bread Crumbs 1 cup grated cheese Mazola Oil Salt, pepper
17: "Potato Consata" | 6-8 potatoes 1 bell pepper chopped Olive oil 2 teaspoons paprika garlic powder, salt, pepper Peel and boil potatoes for approximately 15 minutes or until soft. Mash slightly using a fork or masher. (leave chunky) In a frying pan, fry peppers and potatoes in olive oil. Add all spices and turn frequently until golden brown. | Fried Mashed Potatoes
18: THANKSGIVING DAY SOUP Cans of Chicken Broth 4 KNORR Chicken Boulliouns 5 cups of water Large Bag of Baby Spinach 3 Bay Leaves cup Olive Oil 1 small Onion 2 – 3 eggs beat grated cheese small meatballs (raw) small pasta or tortellini Make your small meatballs – have ready. Meanwhile, in a large pot saute onions in oil, add broth water and boullions. Add raw meatballs. Cook for about 20 minutes on medium flame. Add beaten eggs and cheese. Cook for about another 5 minutes Add spinach for about 2 minutes. Add cooked pasta to soup.
19: Pasta Primavera 1 yellow pepper, cut in strips 1 orange pepper, cut in strips 3 stalks celery, cut in strips 3 carrots, sliced Asparagus 1 small onion, sliced 1 box of frozen Peas 2 small zucchini, sliced 1 cup of chicken bouillon, garlic Olive oil, salt, pepper, grated cheese Pasta of choice In a large skillet, sauté garlic in olive oil. Add all vegetables and stir fry. Cover and simmer until tender. Cook pasta, drain and add pasta to frying pan. Serve with grated cheese
20: Escarole with Cannelini Beans 4 heads of escarole (washed and cut) Garlic Olive oil 1 can of white or red beans 4 potatoes, cubed (optional) 6 plum tomatoes (fresh or canned), cubed Salt, pepper Wash escarole thoroughly (soak and rinse). Cook in large pot of boiling water. Boil for about 15 minutes, drain. In large deep frying pan, sauté garlic with tomatoes in olive oil. Simmer, add drained escarole and all other ingredients. Cook medium flame for approximately hour.
21: 1 lb. ground meat (beef, veal, pork, if desired) 1 egg Sliced white bread (softened with water and mashed) or 2 cups of bread crumbs cup of grated cheese (romano or parmesian) Parsley flakes Onion flakes Garlic powder half cup of sauce Salt Pepper Mix all ingredients together well and form into meatballs and put into sauce | Meatballs
22: Broccoli Rabe Olive Oil 4 cloves Garlic 1 cup chicken broth Salt, pepper Wash broccoli rabe. Saute garlic in olive oil. Add to large pan, cover for approximately 10 minutes on low to medium flame. Add chicken broth, salt and pepper cook until desired.
23: 7 Cups of water 4 chicken breasts (or whatever part desired) 4 Knorr chicken bouillons 5 carrots, cut up 5 stalks of celery, cut up 2 bay leaves (you can use pack of fresh soup greens instead of carrots, celery) 1 small Onion (leave whole and remove when cooked) 1 lb. of small pasta of choice Place all ingredients in pot and cook for about 1 hour. Remove chicken and cut up. Optional: You can remove all vegetables and put in food processor or blender with 2 cups of the broth and puree. Then add it back to the soup in pot for a thicker soup. Add cut up chicken and cooked small pasta or tortellini. | CHICKEN
25: Nanny’s Meat Stuffing 1 pounds chop meat 1 pound pork ground meat 6 sausages (taken out of casing) 2 packages of white mushrooms, sliced 1 package of bacon, chopped Parsley Garlic powder Salt, pepper In large frying pan brown all meat together on medium flame, add spices and mushrooms an stir frequently for about 30 minutes. | FOREVER IN OUR HEARTS
26: Spaghetti Squash with Vegetables 1 spaghetti squash Olive oil 3 cloves Garlic 1 onion 5 plum tomatoes 1 small eggplant, cut into pieces 2 zucchini, cut into pieces (or any vegetable you desire) cup chicken broth Salt, pepper Cut spaghetti squash lengthwise (please let Gianvito do this!!!), place in baking dish, face down. Add water so it covers the squash half way. Bake for approximately 45 minutes or until a knife goes through it easily. Take out of oven and let cool. Meanwhile, in a large frying pan, sauté garlic and sliced onion in olive oil. Add plum tomatoes, cook a few minutes, add all other vegetables and cook together. Remove seeds and remove squash using a fork. Add squash to frying pan with all other vegetables mix well. | r | Roasted Assorted Vegetables Place all veggies with olive oil in baking stone with "Montreal Steak" seasoning and bake for 45 minutes at 375 degrees
27: Stuffed Eggplant 5 small Italian eggplant 4C flavored Bread Crumb (approx. 2 cups) cup grated cheese 1 egg Parsley, garlic powder, black pepper, salt Marinara sauce Olive oil Cut eggplant lengthwise, place in pot of boiling water. Cook approximately 20 minutes (or until semi-soft). Drain in strainer. Let cool. Scoop out inside of eggplant and place in strainer. Squeeze out any excess water. Put into a mixing bowl, add all other ingredients and mix together well. In a frying pan, cook mixture, turning frequently until golden brown. Fill each shell of eggplant. Top with marinara sauce. Place in baking dish with olive oil. Preheat oven to 375 degrees. Bake 40 minutes.
28: 1/2 bag of dry lentils Olive oil 3 cloves garlic onion, diced 10 small carrots, sliced 2 stalks of celery, chopped (or whole for flavor) Parsley, oregano, salt, pepper, crushed red pepper (to taste) 1 lb. of pasta or 2 cups of rice In saucepan sautee olive oil with garlic and onion, add lentils cover with water. (keep adding water as needed throughout the cooking until done). Add all other ingredients and cover medium flame until done (approximately 40 minutes). Add cooked pasta or rice. | Lentils and Pasta or Rice
29: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | 8 zucchini sliced thin 4 cups of bisquick 6 eggs 1 cup of vegetable oil 1 cup grated cheese 2 cups of shredded mozzarella garlic powder, salt, pepper, parsley flakes butter (for greasing pan) Mix bisquick with eggs with hand mixer. Add all other ingredients and blend together by hand. Pour batter into buttered pan. \ Bake in preheated oven of 375 degrees until golden brown. (approximately 45 minutes) | Zucchini
30: Zia Lina's Italian Lasagne 1 Box of Lasagne Gravy with small meatballs 1 dry sopresatta sliced 1 large mozzarella, grated Grated cheese 4 hard boiled eggs (optional) Peas (optional) (Makes 1 tray) Cook lasagna according to box. Separate carefully. Layer baking pan, first with sauce then lasagna top with meatballs, sopresatta, mozzarella, grated cheese, eggs, peas. Spread evenly, and continue layering. Bake in preheated oven of 375 degrees for 45-50 minutes.
31: Chick Peas | 1 can of Chick peas 5 plum tomatoes, diced cup of water 3 cloves of garlic small onion diced 3 tablespoons of olive oil 1 small piece of green bell pepper (for flavor) 2 bay leaves Parsley, oregano, salt, pepper, crushed red pepper (to taste) 1 lb. of pasta (small shells) Saute onion and garlic with olive oil add diced tomatoes cook 3-4 minutes and chick peas and cook for additional 15 minutes medium/low flame. Add cooked pasta to saucepan and stir together. Add grated cheese if desired. | Pasta with....
32: Chicken Rollatine with White Wine and Mushrooms Thin sliced chicken cutlets 4 C Bread Crumbs 1 egg Mazola oil Mozzarella, sliced (Optional: ham, prosciutto or spinach, drained well) Wine Sauce with mushrooms 1 onion sliced 1 – 2 packages white mushrooms sliced 1 cup chicken broth Olive oil Butter (1/2 stick for 6 chicken rollatine) cup white wine Parsley, salt, pepper Preparing chicken: Dip chicken in beaten egg. Bread. Put mozzarella and any other choice in center. Roll. (Put toothpicks to hold together). Fry in shallow frying pan medium flame in Mazola Oil turning so that they are browned on each side. Place in baking dish with Mazola oil and bake in oven at 375 degress for 1 hour. Remove from oven and place in serving dish. (Place over rice or orzo pasta if desired) Wine sauce: In a pan, sauté onion in olive oil for 1 minute. Add mushrooms with butter, parsley, salt and pepper for approximately 2-3 minutes. Add chicken broth and white wine, cook for another 2 minutes. Pour wine and mushroom sauce over the chicken with rice or pasta.
33: Rice Patties 2 cups of cooked rice or (you can use left over Chinese rice, heated in bowl in microwave) 1 egg 2 cups grated cheese Salt, pepper, parsley, garlic powder Mazola oil Mix all ingredients (except oil) together and form into logs. (if rice does not stick together well, add more grated cheese) Fry until golden.
35: 4 | Aunt Christine'sPumpkin | 4 eggs 2 cups sugar 3 1/2 cups flour 2 teaspoons baking soda 1 1 1/2 teaspoons salt 2 teaspoons cinnamon 1 1/4 teaspoons nutmeg 2/3 cups cold water 1 cup raisins 1 1/2 cups chopped walnuts 2 cups pumpkin 1 cup vegetable oil mix all dry ingredients together in large bowl. Beat eggs in separate bowl then add to dry ingredients with all other ingredients. Grease 4 coffee cans or loaf pans with pam or butter. Fill batter half way. Bake for 1 hour at 325 degrees.
37: Fettucine with Broccoli Rabe, Sausage and White Cannellini beans 2 bunches of cooked Broccoli Rabe (cut up) 6 – 8 sweet (or hot) sausage, cut up 1 can cannelini beans Olive oil Salt, pepper 1 pound of Fettucine (fresh is best from Pastosa) Grated cheese Pasta In deep frying pan, sauté garlic in olive oil. Brown sausage on medium flame to high flame. Lower flame and cook thoroughly for approximately 15 minutes. Add cannelini beans and broccoli rabe, salt and pepper and gradually add chicken broth to consistency desired. Add cooked pasta to pan tossing until blended well. Serve with grated cheese.
38: Spinach Pie 2 boxes chopped frozen spinach 4 eggs 1/2 small mozzarella, shredded 1 cup grated cheese 8 oz. Ricotta Salt, pepper Spray pam or butter to coat bottom of pie dish In mixing bowl, beat eggs add all other ingredients. Pour into greased large size pie dish. Bake at 350 degrees for approximately 45 minutes. | Eggplant Parmesan 1 eggplant, with or without sliced round 2-3 eggs cup milk 4C Breadcrumb 1 large mozzarella, shredded (in food processor) 1 cup grated cheese Mazola oil (for frying) Marinara Sauce Beat eggs with milk. Coat each piece of eggplant with egg mixture and breadcrumb. Fill deep frying pan with Mazola oil. Brown each piece on each side. Place on paper towels to absorb oil. In baking dish, coat bottom of pan with sauce, add eggplant, then top with mozzarella and sprinkle grated cheese. Keep layering until complete. Bake in oven at 350degrees for approximately 30 minutes.
39: Risotto with Mushrooms 7 cups simmering beef broth 2 pinches saffron 1/3 cup extra virgin olive oil 1 onion minced 2 1/2 cups of Arborio rice 3/4 cup white wine 3/4 cup peas 3 tablespoons butter 1/4 cup heavy cream 2 packs of mushrooms sliced 3/4 cup grated cheese salt, pepper | In a small bowl pour 1/2 cup of beef broth over saffron and let stand while you begin the risotto. In large skillet heat olive oil and saute onion until golden about 6 minutes add rice and cook stirring continuously until it begins to turn opague about 2 minutes. Add wine and begin adding broth a little at a time. Continue to cook for about 10 minutes, stirring constantly. Add all other ingredients except heavy cream and cheese. When almost done add heavy cream and cheese and cook for another 3 minutes.
40: 1 dozen eggs Approximately 2 lbs. all-purpose flour 2 teaspoons of baking powder teaspoon salt 1 tablespoon vanilla extract Mazola Oil 1 large bottle honey sprinkles | In a large mixing bowl beat eggs. Add flour a little at a time mixing with spatula until it becomes thick. On a cutting board, begin kneading dough with your hands and keep adding flour a little at a time until the dough becomes soft. (if the dough still feels sticky, it is not ready, so just keep adding the flour a little at a time until it feels smooth) When finished, cover with a clean dishtowel and put aside for about hour. | Nanny’s Struffoli | Cut a little piece of dough and roll out to form thin strips. Cut into small pieces. Have about 2 dishes full of struffoli pieces ready before you begin frying. Fill deep frying pan with Mazola oil. Heat well before frying. Fry one dish at a time. (it is best to have one person cutting while the other is frying!) Heat honey in a large pan add struffoli and coat. Put into platter and Sprinke!! | 1 | 2 | 3
42: Shrimp Parmagiana 1 lb. large or jumbo shrimp 1 egg 4C Flavored Bread Crumb parsley, salt, pepper, garlic powder (optional) Mazola oil - for frying 1 mozzarella, shredded Marinara Sauce Dip all shrimp in egg and coat with bread crumb. Fry in oil. When done with frying, place shrimp in pan with sauce on bottom. Pour some more sauce on top of shrimp and cover with mozzarella. Bake @ 375 degrees until mozzarella is melted.
43: In a large mixing bowl mix bread crumb with cheese, wine, oil, parsley, salt and pepper. Blend together well. (should be a little pasty) Butterfly the shrimp, leaving the tail on. (you can get them cleaned with tail on at the fish store) Coat each shrimp with the mixture pressing firmly so packed on. Place in coated pan with olive and bake for 10 minutes at 375 degrees. remove from oven. Place under broiler for 1 or 2 minutes. Watch that they dont burn.!! Remove and serve with wine sauce. You can serve with cooked orzo or rice. | Shrimp Scampi 1 lb. large or jumbo shrimp 2 cups 4C Flavored Bread Crumb parsley, salt, pepper, garlic powder Olive Oil 1 stick butter 1 cup white wine 1 tablespoon lemon juice
45: Christmas Eve Spaghetti with Bacala 4 pieces Bacala (or cod fish) 3 Bay Leves 1 onion or shallot 4 cloves garlic parsley, pepper (no salt) Olive Oil 1 1/2 cups Bread Crumb 1 cup walnuts, chopped fine 1 green frying pepper (or hot pepper) In large deep frying pan, place fish in olive oil with garlic and sear on each side. Put all other ingredients in and cover and simmer for 1/2 hour. In small frying non-stick frying pan, lightly brown bread crumb with walnuts.. Cook spaghetti and place in large serving bowl. Pour juice from fish onto spaghetti and mix thoroughly. Top with Bread Crumb and walnut mixture and mix again. Serve fish seperately.
46: Stuffed Mussells 1 Bag of cleaned mussells Marinara Sauce 2 cups 4C Flavored Bread Crumb parsley, salt, pepper, garlic powder Olive Oil 1 cup white wine Place mussels in sauce and cook until open. Remove from sauce and open shells, keeping half. Place in pan. In a large mixing bowl mix bread crumb with cheese, wine, oil, parsley, salt and pepper. Blend together well. (should be a little pasty) Stuff mixture on mussell and bake for 10 minutes at 375 degrees. Remove from oven. Place under broiler for 1 or 2 minutes. Watch that they don't burn.!! Remove and pour some sauce on top of them. You can also keep some mussells in sauce and serve with spaghetti.
48: In large mixing bowl or blender mix together all ingredients **- except sugar - On top of stove is non-stick saucepan pour sugar in pan and stir frequently until sugar carmelizes. Quickly coat baking bowl (round glass pyrex is best) with carmelized sugar getting some of it on the sides of baking bowl. Pour mixture into it. Place pan in another larger pan filled half way with water creating a double boiler. Bake for 1 hour. Let chill for a few hours in refrigerator. Turn upside down in serving dish, when ready to serve. | Flan | 2 cans condensed milk 3 1/4 cups water 1 tablespoon vanilla 8 eggs pinch salt 1 cup sugar | fin | rGia
53: Spanish Chicken with Potatoes | 1 chicken cut up 1/2 cup soffrito (spanish herbs) 1/8 cup olive oil 1 cup crushed tomatoes 4 potatoes cut into wedges salt, pepper | in deep fryig pan, saute chicken with olive oil browing each side of chicken, add soffrito, crushed tomatoes cook medium turning occasionally for about 30 minutes, add wedged potatoes, cover cook until soft.