1: This Cookbook is inspired by all of the talented cooks in the family.
2: Lisa Pezza | Chicken Noodle Soup | Ingredients: 1 whole chicken 3 whole carrots- halved 5 chopped 3 whole celery stalks- halved 4 chopped Leeks Parsnip Parsley 2 tbsp butter Better Than Bouillon- chicken flavor
3: - Boil whole chicken in about 6 cups of water. ( 1 hour or until chicken begins to fall apart.) - Skim fat off top - Half way through add in halved carrots & celery along with a couple leeks, handfull of fresh parsley & parsnip. Finish boiling. (This will flavor broth and make it more hearty) - In seperate pot saute chopped carrots & celery in butter until tender. - Strain broth & add to sauted carrots & celery. - Let chicken cool and add peices to soup. - Add 6 tbsp of Bouillon - Season with salt/pepper & chopped parsley. Simmer 30 min. - Boil pasta & strain. Add to soup when ready to serve.
4: April Elhin | Pepperoni Bread | Roll out pizza dough long ways..put pepperoni slices all over the flat dough..use the 1/2 pound..sprinkle the cheese all over the pepperoni..start rolling dough from one end..roll down then push dough together so it does not open up..Grease a cookie sheet with just a little olive oil...put bread on the sheet..rub a little olive oil on the bread...Bake at 350..for about 20 min or longer until bread is a golden brown. Cut in to pieces..dip in marinara sauce. | Pizza dough 1/2 pound sliced pepperoni(large) Shredded mozzerella and provolone Olive oil Marinara sauce
5: Ingredients: 1/3 cup sugar 1/2 cup butter softened 1/3 cup milk 2 eggs 1 tsp vanilla 2 cup flour 1 tsp baking soda 1/2 tsp salt 2 medium ripe bananas 1/2 cup of walnuts | Lisa Pezza | Banana Bread | Preheat oven to 350 Grease bottom of baking pan Cream butter & sugar Beat in Eggs & add remaining ingredients. Bake 50-60 minutes
6: Contessa Chicken Salad Ingredients: 2 split (1 whole) Chicken breast Olive oil Sat & Pepper 1/2 c Toasted Pecan & Walnut halves 1/2 c Mayo 1/2 c Sour Cream 1/2 tbs Chopped fresh tarragon leaves 1 c green grapes, cut in halves Reheat Oven 350 degrees Cook chicken, skin side up, on baking sheet, rub with olive oil and s & p. Roast 35-40 min When cooled remove meat from bones & skin. Dice chicken & combine ingredients. Lisa Pezza
7: Lisa Pezza | Orzo Salad | Ingredients: 1/2 lb Orzo 1/4 c Pine Nuts 1 sm Red onion finely chopped 1/2 c Parsley finely chopped 1 c Feta Cheese 1 lemon Juiced 1/4 c Kalamata Olives Salt&Pepper 1/2 c Cucumber diced 1/4 c Extra-virgin olive oil | Boil pasta until al dente. (Salt) Drain and combine with all ingredients. Serve hot or cold with chicken or fish along side. Dice in tomatoes (optional)
8: Lisa Pezza | Strawberry Salad | Ingredients: Toppings Romaine Lettuce Brie Cheese Crumbled Strawberries Sliced Almonds Sliced Dressing: 1/2 c Sugar 1 tsp Dry Mustard 1/2 c Olive Oil 1/3 c Apple Cider Vinegar 1/4 c Onion Puree 1 1/2 tsp Poppy Seeds
9: Ingredients 1 (2.1-oz.) package fully cooked bacon slices 1 (16-oz.) Container sour cream 2 cups (8 oz.) freshly shredded sharp Cheddar cheese 1/3 cup sliced fresh chives 2 teaspoons hot sauce Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper Serve with: waffle fries | Recipe by: Pam | Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days. | Loaded Baked Potato Dip
10: Lauren's Fried Favorites | Mozzarella Sticks Ingredients 1 1/2 cups Italian-style dried breadcrumbs 1 1/3 cups freshly grated Parmesan 1 teaspoon salt 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks 4 large eggs, beaten to blend 1 1/2 cups vegetable oil Stir the bread crumbs, parmesan, salt in a medium bowl to blend. Dip the cheese in the eggs. Coat the cheese in the bread crumb mixture, Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
11: Lauren DeSantis | Potato Skins | Cut potatoes in half lengthwise; scoop out pulp, Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. | Ingredients 4 large baking potatoes, baked 3 tablespoons vegetable oil 1 tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 bacon strips, cooked and crumbled 1 1/2 cups shredded Cheddar cheese 1/2 cup sour cream 4 green onions, sliced
12: Pam Carpenter | Honey Nut Chicken | Preheat oven to 400 degrees Cut chicken up into strips and flour Combine cereal, bread crumbs, paprika, poultry seasoning, and montreal seasoning. Dredge chicken in egg, then bread crumb mixture Oil a baking sheet and place chicken Bake for 15 minutes Flash Fry to crisp if necessary | Ingredients: 2lb Chicken tenders 1c flour 2c Honey Cereal 3 eggs 1c Bread Crumbs 1 tbs parika 1/4 oil 1 tbs poultry seasoning 2 tbs montreal seasoning
13: Lisa Pezza | Green Beans & Pancetta | Boil green beans with pinch of salt about 5 minutes, drain and set aside. In saute pan heat oil, add garlic & pancetta, cook until crispy, Remove & set aside. Add butter to same pan and saute mushrooms until crispy. Return pancetta to pan and add beans. | Ingredients: 2 lbs green beans olive oil 3 garlic cloves chopped 1/4 lb pancetta thinly sliced 1 tbs butter white mushrooms scliced Salt & Pepper
14: Ingredients: 4 Chicken breast cut up into strips Lrge bag French string beans (costco) 2 red pepper sliced long ways 1 red onion sliced long Lemon pepper seasoning Balsamic vinegar Olive oil Salt Boil string beans..don't boil them to long you don't want them mushy..just so they are a little hard..while they are cooking..sprinkle lemon pep seasoning and salt onto chicken strips..(Sprinkle a lot of lemon pep). Get a grill pan add some olive oil and cook chicken until done..drain string beans..let cool..in a large bowl put string beans, cooked chicken, red peppers and red onion..add some more lemon pepper season, salt, balsamic vinegar, and olive oil..mix together...serve | Lemon Chicken & String Bean Salad | Recipe by: April Elhin
15: Chicken Sausage w/ Bow Tie Pasta | Ingredients: 1/2 Box Farfalle Pasta (Barilla Plus Multigrain) 1/2 c Frozen Peas 8 medium Baby Bella Mushrooms, Sliced 1/2 c Good Red Wine 1 c Beef Broth/Stock Butter/ Olive Oil 3 garlic cloves chopped 1/2 c grated Parmesan Cheese 3-4 Links of Chicken Sausage Brown Sausage in pan with olive oil, transfer to 350 degree oven to cook through. Boil Pasta until al dente. In a separate deep sauce pan heat oil/butter and cook garlic and mushrooms until slightly browned and crisp. Lower heat and add beef stock & wine. Let sauce simmer and thicken. After sausage is cooked through, slice it and add it to the mushroom sauce. Add pasta (w/ a little pasta water), peas and parmesan cheese. Mix it all together. Add some stock if too dry. Garnish with parmesan & parsley. | Recipe by: Lauren DeSantis
16: Lisa Pezza | Mashed Potatoes | Peal 12 petite red potatoes & wash Boil until tender. Strain and return to pot. Add 1/2 stick butter & salt Mash while adding milk. Serve.
17: Chicken Roll-Ups | Recipe by: Lisa Pezza | Ingredients: 4 Chicken Cutlets, washed and banged 4 Slices of Genoa Salami 8 Slices of Provolone Cheese 2 c Italian Bread Crumbs 4 Eggs Beaten Olive Oil Lay chicken flat and place one slice of salami and 2 slices of cheese on top. Roll the chicken cutlet up starting at the wider end. Secure with a toothpick. Dredge chicken in egg and then coat completely with bread crumbs. Heat oil in pan and brown chicken. Drain and transfer to pan. Cook in 350 degree oven for 7-10 minutes. | CHANGE IT UP! Try filling chicken with roasted red peppers and goat cheese or pepperoni and mozzarella! YUM!
19: Mom-Mom's Italian Sauce & Meatballs | Sauce Ingredients: Meatball Ingredients: 2 cans Cento peeled tomatoes 2 lbs ground round 1 lrg can tomato paste 1 lb ground pork 1 can water (depending on thickness) 1 loaf stale Italian bread 4 cloves sliced garlic 1 c grated parm cheese 1 package fresh basi 1 egg Fresh parsley & S&P In large sauce pot heat oil & brown garlic Blend peeled tomatoes in blender and add to pot After 10 minutes add paste and water (if needed) Add salt & pepper. Let simmer. Dampen Bread & strain (work with hands) In large bowl add meatball ingredients and mix Form meatballs & fry on oiled saute pan until brown. Drain meatballs and add to sauce, Cook sauce on low for 4 hours.
20: Mom-Mom's Raviolis
21: Pasta: 3 c flour 1 tbsp salt 3 eggs 3 yolks 1/4-1/2 c water Make well in center of flour Place eggs & water in center Adding flour to eggs slowly, knead until smooth Roll out into sheets with pasta machine Filling: 2 lbs Ricotta 1 egg 1 c grated mozz 1 c grated parm salt & pepper to taste 1/2 c chopped fresh parsley
22: Lasagna Recipes by: Renee Luzzi | Ingredients: Fresh pasta strips 1 1/2 lb ricotta Tomato sauce shredded mozzarella cheese 2 egg whites, 1 yolk fresh parsley chopped salt,pepper Add cheese, eggs, parsley, and salt & pepper to bowl. Mix Boil pasta. Strain Layer in baking dish sauce-pasta-sauce-cheese Make at least 3 layers bake at 350 ,30-45 minutes *Meatballs ,sausage ,spinach can be added. Penne w Vodka Melt 3 tbs butter ,chopped onion 1/2 Sauté Add vodka 6tbs or more Cook off Then add tomato sauce, tabasco Heavy cream till it's orange . Pour over pasta, serve hot
23: Macaroni & Cheese | Ingredients: 3/4 stick butter 2 c milk 1 box elbow macaroni 2 tbls flour 1 block grated cheddar 1/2 block grated cheese Bread Crumb Topping: 1/2 c Italian bread crumbs & 2 tbls melted butter- mix w/ fork Boil Pasta In a deep saute pan melt butter and add flour slowly to make rue. After rue has thickened add milk slowly whisking together Add cheese slowly, whisk together until melted cheese sauce. Add cheese to pasta and transfer to baking dish. Add bread crumb topping. Bake 375 degrees for 20-25 minutes. | Recipe By: Lisa Pezza | Broccoli & Cauliflower Casserole | Ingredients: 1 Broccoli Head Chopped 1 Cauliflower Head Chopped 1/2 c Dijon Mustard 1/4 c Mayo 1 bag cheddar cheese Boil Broccoli & Cauliflower until tender and strain Mix mustard & mayo together in small bowl Transfer B & C to baking dish and pour mixture over top completely covering. Top with shredded cheese Bake at 350 degrees for 15-20 minutes.
24: Apricot Rugelach | Preheat oven to 350 To make Dough: Mix cream cheese & butter, add in sugar salt and vanilla Cut dough in 4 pieces and refrigerate for 1 hour. To make Filling: Combine sugar, brown sugar, cinnamon, raisins and walnuts
25: Lauren DeSantis | Apricot Rugelach | Roll dough into circle Spread apricot filling Cut into 12 wedges Roll up, place on parchment paper Chill 30 minutes Brush with egg wash and sprinke with cinnamon. Bake 15-20 minutes | Ingredients: 8 oz cream cheese (room temp) 1/2 lb unsalted butter (room temp) 1/4 cup sugar + 9 tbsp 1/4 tsp salt 1 tsp vanilla 1/4 cup light brown sugar 1 1/2 tsp ground cinnamon 3/4 cup raisins 1 cup walnuts 1/2 cup apricot preserves 1 egg beaten w/ milk for wash
26: Preheat oven to 350 In small bowl beat eggs, oil, coffee, & vanilla In large bowl, stir together dry ingredients pour egg mixture over dry mixture and stir until combined Shape mixture into two 12" by 1" logs, place on cookie sheet and flatten slightly Bake 30 minutes & let cool for 10 minutes Slice logs diagonally into 1/2 inch thick biscotti Arrange biscotti cut side up on cookie sheet, bake for 20 minutes. | Chocolate Biscotti | Ingredients: 3 egg whites 1/3 cup vegetable oil 2 tablespoons strong brewed coffee 1 teaspoon vanilla extract 1 & 2/3 cups all purpose flour 3/4 cup sugar 1/4 teaspoon salt 1/2 cup unsweetened cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup chopped toasted hazel nuts 1/3 cup dried cherries/cranberries - optional | Recipe By: Pam Carpenter
27: Filling: 1 c sugar 1 can Lekvar 1 cup choc chips 1 cup nuts | Prune Cookies | Ingredients: 3 c flour + extra 2 eggs 2 tsp vanilla 2 tsp baking powder | 1/2 can crisco 1/2 c milk Form dough into small squares, fill, & roll | Bake at 350 degrees 8-10 minutes
28: Lisa Pezza | Snowball Cookies | Preheat oven to 325 degrees Beat butter and sugar Add vanilla Add flour Stir in walnuts Form into ball's Bake on ungreased cookie sheet For 20-25 minutes | Ingredients: 1c butter 1/2c sugar pinch of salt 1teaspoon vanilla 2c flour 1c chopped walnuts
29: Lisa Pezza | Spritz Cookies | Ingredients: 1c Butter Flavor Crisco 1/2c sugar 1 egg 3/4 tsp salt & vanilla 1/2 tsp almond extract 2 1/4 c all-purpose flour Cookie Press | Preheat oven to 400 degrees Cream butter & sugar with electric mixer Beat in egg, salt, vanilla, and extract. Work in flour until blended. Force cookie dough through press on ungreased cookie sheet. Bake 5 to 7 minutes.