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Julie's Cookbook

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Julie's Cookbook - Page Text Content

S: A Taste of Love

BC: Made with love by Gianna

FC: A Taste of Love | Recipes from the Heart for Julie & Anthony

1: Recipe for a Happy Marriage 4 cups of Love 2 cups of Loyalty Dash of Faith 3 cups of Kindness 4 cups of Understanding 1 cup of Friendship 5 spoonfuls of Hope 1 barrel of Laughter Pinch of Forgiveness (no substitutions) Dash of Thoughtfulness (not optional) Take love and loyalty and mix thoroughly with faith. Blend in kindness and understanding, add friendship and hope. Sprinkle abundantly with laughter. Garnish with forgiveness and thoughtfulness. Bake with sunshine. Serve daily with generous helpings.

2: Appetizers Bacon Ranch Dip Vegetab;e Dip Bruchetta Artichoke Dip Guacamole Crab Cakes Zucchini Appetizer Salads Pesto Pasta Salad Greek Salad Chicken Macaroni Salad Fresh Mozzarella & Tomato Salad Feta Cheese | Main Dishes Italian Sausage Gumbo Sausage & Peppers 20-Minute Pasta Baked Boneless Chicago Di's Great TAstign Chili Yia Yia'a Hilopites & Chicken Greek Isles Chicken Easy Chicken Parmesan Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus Chicken with Capers Mama Raines' Sherry Beef Mama Solita's Gravy & Meatballs Chicken Parmesan Baked Rigatoni Ziti al Forno Slow Cooker Shredded Beef Tacos Party Potatoes

3: Main Dishes Easy Cheesy Frittata Fast Chili-Mac Beef & Bean Taco Casserole Creamy Ham & Potato Casserole Linguine & Clams Garlic Roast Chicken with Rosemary & Lemon Cheesy Sausage Calzones Orecchiette w/Broccoli, Tomatoes and Sausage Easy Chicken Tacos Spinach Stuffed Manicotti Zesty Italian Casserole Veal Scallopini Parmesan Baked Salmon Rigatoni A'la Vodka Upside Down Lasagna Chicken & Chili Stir-Fry Giardinera Gravy Yia Yia Martha’s Chicken Avgolemono Soup | Desserts Chocolate Eclaire Cake Anthony's Favorite Butter Cookies Mini Cheesecakes Banana Cake Rosemary Cashews Caramel Layer Bars Pumpkin Squares Chocolate Chip Dip Shortbread Cookies Praline Bars Zucchini Bread

4: Bacon Ranch Dip 1 cup sour cream 8 oz. cream cheese 2 Tbsp. Ranch Seasoning 12 slices bacon (chopped) 1 1/2 cups shredded cheddar cheese 1/3 cup sliced green onion Combine first 3 ingredients in bowl. Beat at med. speed until smooth. Spread in large serving plate up to 1 inch of edge. Top with cheese, bacon, and onion. Cover and refrigerate. Enjoy! | Lauren Stoklosa

5: mix on medium speed-- 8 oz small curd cottage cheese with 1-2 tblspoons may and 1 pkg | Vegetable Dip | of powdered ranch mix. Dip fresh cut vegies. | "It's a "hit" at every party!" | Laura Kuehn

6: Bruchetta 3-4 large tomatoes 2 large cloves of minced garlic cup olive oil of cup red wine vinegar Half an onion Fresh basil to taste 1 t salt 2 T sugar Mix all ingredients together, and refrigerate for 2 hours. Serve over French bread. Dana Musinski

7: Artichoke Dip What you'll need: 2 cans of artichokes 1 cup of Mayonnaise 1 cup of grated Parmesan cheese Shredded Cheddar cheese | Drain the 2 cans of Artichoke & chop to medium size pieces. Mix together with Mayonnaise & Parmesan cheese. Place mixture into Medium sized baking dish. Cover the top of the mixture with a layer of Shredded cheddar cheese. Place in microwave for approximately 3 minutes or until heated through. Serve immediately. Enjoy with your favorite crackers! | Alicia Armentano

8: Guacamole 5 medium avocados 1/8 cup finely chopped onions 1 can chopped green chilis 1 medium tomato 1/8 cup chopped cilantro 1 teaspoon onion powder 1 teaspoon salt 2 tablespoons fresh lime juice Remove pits and scoop out inside of avocado. Smash with potato masher in medium size bowl. Cut tomato in half, scoop out inside and discard. Dice remains of tomato and add to mixture. Add the rest of the ingredients and mix with fork until smooth. Add extra salt and onion powder to taste. | Kim Caccamo

9: Crab Cakes 2 Tbsp butter 2 - 3 Tbsp olive oil 1 lb crabmeat (Trader Joe’s Chicken of the Sea Premium Crab Claw - found in the refrigerator section) 2 beaten eggs 3 Tbsp mayo 2 tsp minced onion 1 Tbsp minced red pepper 1 tsp dijon mustard 1 Tbsp worcestershire sauce 1 Tbsp lemon juice salt and pepper to taste Heat oil and butter in large TEFLON COATED skillet. Mix remaining ingredients and shape into 6 patties. Cook 3 - 5 minutes on each side. Debbie DiLeo

10: Zucchini Appetizer 1 cup Bisquick 1 cup grated zucchini 3 eggs 1/2 cup oil 1/2 cup grated parmesan cheese parsley, salt, pepper and basil Put all ingredients in a bowl. Mix well. Pour in greased 13 X 9 baking dish. Bake at 350 until brown. Kim Caccamo

11: Pesto Pasta Salad 1 lb pasta 2 cups fresh basil (lightly packed) 2 cloves garlic cup shredded parmesan cheese 4 large tomatoes 2 tbsp olive oil 1 small bag pine nuts (I’ve made it without, and it’s still good) Diced fresh mozzarella (optional) Salt Pepper Boil water for pasta. While you are waiting for your water to boil, put basil, olive oil, garlic, and pine nuts in food processor. Blend for about one minute. Once pasta is cooked, drain and put in a serving bowl. Then, mix in the pesto sauce from the food processor. Next, mix in shredded parmesan and set aside. Cut tomatoes in half (from top to bottom), then put the flat side of the tomato on the cutting board and slice the remaining tomato. If you chose to add mozzarella, cut it into little cubes. Sprinkle a thin layer of salt and pepper over the bowl with the pasta and pesto. Then, add tomato and mozzarella and toss your salad! Andrea Nitti

12: Greek Salad 3/4 pound tomatoes, seeded, diced (about 2 cups) 2 cups diced seeded peeled cucumber (from about 1 large) 1 cup diced red bell pepper (from about 1 large) 1/4 cup pitted kalamata olives or other brine-cured black olives, halved 1/4 cup diced red onion 3 tablespoons chopped fresh Italian parsley 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/4 cup crumbled feta cheese (about 2 oz) print a shopping list for this recipe Maria Anna D'Andrea | Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.

13: Chicken Macaroni Salad | -1 lb creamettes (cook and drain with cold water) -5 or 6 boneless chicken breasts (boil and cut into bite size pieces) -5 or 6 celery stalks (chopped) -1/4 cup onion (chopped) -2 cups mayonnaise -2 tsp salt (mix with mayo) -1/2 tsp. pepper (mix with mayo) Mix all ingredients together and refrigerate. Enjoy! | Auntie Kiki

14: Fresh Mozzarella & Tomato Salad Plum tomatoes chopped 2 cartons of Fresh mozzarella 1/3 cup of minced basil 1 tablespoons of Mint teaspoon of parsley cup of lemon juice cup of olive oil Salt and pepper 2 avocados (if u like In a large bowl combine the tomatoes, cheese, basil, parsley and mint. Set aside In a small bowl whicks lemon juice oil and salt and pepperToss to coat and refrigerate for 1 hour | Angela Kelly

15: Feta Cheese with Olive Oil & Oregano | Put a 1/2 inch slice of feta cheese on a salad plate. Serve it plain, or sprinkle with oregano (and pepper if you like), and drizzle with olive oil. | Becca D'Andrea

16: Italian Sausage Gumbo 1 lbs of Italian sausage (hot or Mild) 2 cans (28oz) of diced itl tomatoes 4 med potatoes (cut in wedges) 1 onion (cut into wedges) Garlic teaspoon of crushed red pepper teaspoon of dried oregano teaspoon of fresh basil 2 tablespoons of itl bread crumbs shredded mozzarella In a nonstick skillet cook sausage over med heat until pick is gone. Then place in the slow cooker(cut sausage into small pieces) add everything to the sausage except for the bread crumbs and cheese. Slow cook for 5 hours to 6 hours just before you serve ad bread crumbs and cheese. Cary Bez

17: Auntie Teresa's Sausage & Peppers 1 lb Hot Sausage 1 red pepper 1 green pepper 1 onion 1 16 oz can tomatoe sauce salt, pepper, garlic, parsley. Cut sausage, place in roasting pan. Wash and cut peppers, place in pan. Cut onion, place in pan. Top with tomato sauce and half a can a water. Season with salt, pepper, garlic and parsley. Bake at 350 for one hour. Teresa Natale | "Don't forget the main ingredient which is love." - Aunt Mary.

18: Christe’s 20 Minute Pasta “I don’t often cook with recipes so were going to do this the “Italian style” 1 pound of pasta (Farfalle of Linguini) 2 or 3 cloves of Garlic 2 containers for cherry tomatoes 1 can of black olives a few pinches of chopped basil A little sprinkle of crushed red pepper A few drops of white wine eevo oil (extra virgin) salt Take a large frying pan, coat the bottom (generously) with the eevo oil- Turn to Medium heat. Add the cherry tomatoes (whole), Cover and cook for 5 mins. Add garlic; stir, and then cover for another 5 mins. Add basil, red pepper flacks, salt- STIR (you'll notice the tomatoes popping open, this is good!). to assist in the tomato popping use the bottom of the spoon and push down. All popped? Good, now add the olives (cut them in half’s). Add a few drizzles of white wine and turn heat to low, cover. Now- put the pasta in- cook it till al’ dente. BEFORE you drain the pasta add 2 or 3 table spoons of the starchy water to the pasta sauce (to thicken) and stir. After the pasta is drained turn off the heat to the sauce and add a few spoonful’s of pasta (gradually) in the large frying pan and stir, salt to taste. Plate, serve, ENJOY! Christe Bottigliero

19: Baked Boneless Chicken Boneless Chicken Breasts 1 onion (medium or large) Salt and Pepper Garlic (powder or fresh) Parsley Olive Oil 2 Bell Peppers Chopped (Your choice of what you like: red, green, or yellow) Preheat oven to 350 degrees Chop your onion, bell peppers, and garlic. Use two cloves of garlic if using fresh. I like to use fresh. Place chicken in baking dish. Pour olive oil over chicken. Enough to cover bottom of pan. You do not want your chicken swimming in the olive oil. Add the onions and bell peppers. Add salt and pepper. At least two shakes on each piece of chicken. You can add more salt and pepper to your liking. Add parsley, a shake on each piece of chicken. I usually mix the chicken occasionally as it is cooking. Bake for 40 minutes. If you have large pieces of chicken you may need to cut the piece in half to see if it is cooked. Dominique Natale

20: Di’s Great-Tasting Chili 1 lb. lean ground meat 1 large green pepper 1 large union 1 15 oz. can stewed tomatoes in juice 1 8 oz. can tomato sauce 1 15 oz. can garbonzo beans 1 15 oz. can kidney beans 1 8 oz. can baked beans 1 package chili seasoning 2 tbs. olive oil tsp. dried basil tsp. salt tsp. pepper tsp. garlic powder tsp. crushed red pepper seasoning 1. In a large kettle brown the ground meat. Once it’s browned and crumbly, drain and set a side. 2. Chop the green peppers and onions. 3. In the same kettle, add the olive oil, chopped green peppers and onions. 4. Sauté the vegetables on low to medium for approximately 15 minutes or until the vegetables are tender. 5. Now add all the other ingredients and simmer for about 2 to 3 hours. Makes between 6 to 8 servings. Great with shredded cheddar cheese, sour cream, and oyster crackers. Diane Kolias

21: Yia Yia Martha’s Hilopetis & Chicken In frying pan, brown chicken parts in corn oil. Set aside. In large pot, sauté diced onion until soft and then add can of tomato bits and 2 cans of tomato sauce. Add 2 cans of water and 2 cans chicken broth. (Make sure water is covering chicken, but not floating). Simmer with cover partially on for approximately 1 hour or until chicken is done. When chicken is done, take it out of pot and set aside in a bowl. Now add more chicken broth into tomato sauce to fill pot to a little more than half full. Bring to a boil and add hilopetis and cook until done. Let sit and thicken a bit. When done, add chicken back into pot. | 3-4 lbs. Chicken parts (legs, thighs and breasts) 1 – 12 oz. can tomato bits 2 – 6 oz. can tomato sauce 1 large onion (diced) cup olive oil cup Mazola corn oil Salt/pepper to taste 1 lb hilopetis 3 cans of water 3 cans of chicken broth (approx) | Yia Yia Martha Anast

22: Greek Isle Chicken 1 lemon, halved 1 pint grape tomatoes 1 (6 oz) jar Sicilian pitted green olives, drained 1 teaspoon chopped fresh oregano 1 garlic clove, minced 1 tablespoon plus 2 teaspoons olive oil, divided 4 (6 oz) boneless chicken breast halves 4 teaspoons salt-free Greek seasoning Fresh oregano sprigs Preheat oven to 400. Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine. Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently. Place chicken on top of tomato mixture, and place pan in oven. Bake at 400 for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs. Mary Kay Andriopoulos

23: Easy and Tasty Chicken Parmesan 6-8 (or more) thin-cut boneless, skinless chicken breasts 1 8oz container of shredded parmesan cheese 1/2 bottle of Cardini's Original Caesar Salad Dressing (or any brand creamy Ceasar dressing, but Cardini's is best) 1. Rinse/pat dry chicken breasts 2. Pour dressing into a flat plate; coat each chicken breast with dressing 3. In another shallow dish, empty the shredded parmesan; add a couple shakes of salt and pepper, approx 1 tbsp flour and a couple of teaspoons dried parsley, mix well 4. Dredge the chicken breasts in the cheese mixture, pressing to coat each side 5. Place chicken in a glass baking dish; spray with Pam; press on more cheese mixture on top of each 6. Bake at 350 degrees for approx 20-30 min, until chicken is done; edges start to turn golden and it smells heavenly! Karen Guenther

24: Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus 3/4 pound asparagus, trimmed at stem Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons Salt 4 beef tenderloin steaks, about 1 pound total 4 teaspoons coarse black pepper, a rounded palm full 2 tablespoons butter 6 white mushroom caps, very thinly sliced 1/4 cup cognac or brandy, eyeball it 3/4 cup cream, eyeball it Chopped parsley leaves or chives, for garnish Preheat oven to 425 degrees F. Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink. While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside. Karolina Krawczyk

25: Chicken with Capers Ingredients 4 skinless, boneless chicken breast halves (about 1 1/2 lb.) 1 Tbsp. Dijon-style mustard 1/2 cup seasoned fine dry bread crumbs 8 oz. green beans, trimmed 2 lemons, 1 sliced and 1 juiced 1 Tbsp. capers Preparation 1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard, sprinkle with salt, pepper and bread crumbs to coat. 2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170 degrees). Transfer to plates. Add 2 tablespoons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp- tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken. | Pam Anast

26: Mama Raines' Sherry Beef 2 lbs cubed Beef cup sherry 2 tbsp onion soup mix 2 cans cream of mushroom soup cup sour cream Layer in above order in baking dish. Cook at 375 or 2 hours. Serve over buttered noodles | Leane Raines

27: MEATBALLS 1 lb ground round (beef) 1 lb ground pork 1 lb ground chuck (beef) 1/2 cup of oil (1/2 inch deep in frying pan) 4 eggs 6 wet pieces of sliced white bread (wet from faucet and squeezed) 2 cloves fresch garlic garlic salt, salt, pepper Basil parsley romano cheese (handful) Mix together, roll into balls and fry on very high heat (make sure oil is hot before putting in balls. Fry until crisp on outside, turning often to keep round. When done, take scapings of cooked oil and add to gravy cooking (adds more flavor). Add to gravy for last hour or so of cooking time. | GRAVY package of pork neckbones 1 lb hot Italian sausage (or mild) oil (fill bottom of pot) fresh garlic (3-4 cloves) fresh parsley fresh basil grated romano cheese (approx 1 cup) salt/pepper 1 29 oz. tomato puree (contadina) 1 29 oz. tomato sauce 1 15 oz. tomato paste In 10-12 quart pot, brown oil, salt pepper, garlic, 1/2 cheese, parsley, basil with neck bones & sausage until brown. Add cans of tomatoes and one can of water for each can used. Bring to boil and add rest of cheese and simmer slightly covered for approximately 2-3 hours until thickened. | Mama Solita's Gravy & Meatballs | Diane Solita

28: Chicken Parmesan 6 boneless chicken breasts 1 28oz. can peeled tomatoes 2 cups Italian style bread crumbs 1 bag finely shredded mozzerella cheese 3 eggs fresh basil garlic salt pepper Beat eggs in a bowl and dip chicken in then roll in bread crumbs to coat evenly. Put chicken on a platter, layer w/wax paper if need be, then let sit3 for 10-15 minutes before frying. Pour tomatoes in an aluminum baking tin or pan(9 x 13) and crush tomatoes w/a fork. rip about 8-10 basil leaves and add along w/garlic salt and pepper to taste. Step three: Fry chicken in olive oil, 4 minutes on each side(longer will dry chicken out) Put chicken in tomato mixture in pan, then turn over chicken breasts so both sides have tomato mixture on them. Cover w/tin foil and bake at 350 for 45 minutes. Remove foil and put a generous layer of cheese on top of each chicken breast. Continue baking for 15 minutes or until cheese is melted and bubbly. | Dawn Alimissis

29: Baked Rigatoni 1 lb. Rigatoni Pasta 8 oz. Mozzarella cheese, shredded 32 oz. Prego spaghetti sauce (any variety; I use Fresh Mushroom) 1# ground chuck, browned 3/4 cup grated Parmesan cheese Cook pasta as package directs. While pasta is cooking, brown ground chuck in frying pan. Drain water from pasta. Return the drained pasta to the pot and add 3 T butter, the mozzarella, spaghetti sauce, and meat. Mix well. Pour mixture into a 9 x 13 pan or casserole dish. Sprinkle with the Parmesan cheese. Broil 5 minutes until cheese is lightly brown. | Terry Slater

30: Ziti al Forno 1 pound ziti Salt to taste 4 to 5 cups Sunday Gravy* with meatballs, divided 1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese, divided 1 cup ricotta 8 ounces mozzarella, cut into small dice Preheat the oven to 350 degrees. Cook ziti until al dente according to package instructions. Drain ziti, transfer to large bowl and toss with about 3 cups of Sunday gravy and half of the pecorino. Gently stir in meatballs from Sunday gravy. Spoon half the ziti mixture into a 3 1/2-quart baking dish (a 9-by-13-by-2-inch baking dish works well). Spread ricotta, mozzarella and half the remaining pecorino evenly over top. Pour 1 cup of remaining Sunday gravy evenly over top. Top with remaining ziti mixture. If mixture looks dry, pour another cup of Sunday gravy over top. Sprinkle remaining pecorino on top. Cover dish with foil. (Ziti can be refrigerated for up to 12 hours at this point. Remove dish from refrigerator about 30 minutes before baking.) Bake ziti for 45 minutes. Uncover and bake 15 to 30 min longer, until center is hot and sauce is bubbling around edges. Cover loosely with foil and let rest for 15 min before serving. | Mary Ellyn D'Andrea

31: Slow Cooker Shredded Beef Tacos Cook time 7 - 9 hours 1 1/2 lb. top sirloin steak or sirloin tip roast - all fat removed 3 c chopped onions 1 c chopped green peppers 1/4 c red wine 1/2 c ketchup 2 Tbsp cider vinegar 6 minced garlic cloves 2 tsp bouillon granules 2 bay leaves 1/4 tsp liquid smoke 1/2 tsp. ground cumin 1/2 tsp hot pepper sauce 1/4 tsp pepper 1 tsp sugar 8-10 flour tortillas Put sirloin, onions and green peppers in slow cooker. In a small bowl mix together remaining ingredients (omit tortillas). Pour into slow cooker and cook for 7 - 9 hours. Shred meat and serve in warm tortillas. | Debbie DiLeo

32: Party Potatoes 32 oz. pkg. frozen hash browns (slightly thawed) 1/2 tsp. salt 1/4 tsp. pepper 1/4 chopped onion 1 can cream of chicken soup 2 c. sour cream 1 c. grated cheddar cheese 1/2 c. butter 2 c. crushed corn flakes Mix first 7 ingredients together and place in a 3 quart casserole. Melt butter and mix with corn flakes. Put mixture on top of casserole last 20 minutes of baking time. Bake total of 1 hour at 350 degrees. | Cassie Solita

33: Easy Cheesy Frittata 4 eggs 4 egg whites 2 Tbsp water 1/2 c chopped seeded tomatoes 1 c shredded mozzarella cheese 2 slices crumbled bacon 1/4 c fresh basil | Preheat oven to 350 Beat eggs, whites and water with wire whisk until well blended. Stir in tomatoes, 1/2 c cheese, bacon and basil. Pour into greased 9 inch pie plate. Bake 25 minutes or until puffed and golden brown. Sprinkle with remaining 1/2 c cheese and bake an additional 5 minutes. | Debbie DiLeo

34: Fast Chili-Mac 2 stalks celery 2 cans stewed tomatoes 1 onion Salt 1 ib. ground beef Pepper Macaroni Chili powder 1 can pork & beans Cut celery and onion into pieces and sauté until brown. Add meat and brown. Season with salt and pepper according to taste. Add pork and beans, chili powder to taste and tomatoes, mashed. Simmer 15 to 20 minutes. Add cooked macaroni. | Auntie Irene Sinople

35: Beef and Bean Taco Casserole 1 lb ground beef 1 16oz can refried beans 1 16oz jar salsa 1 pkg taco seasoning mix 2 1/2 c broken tortilla chips 1/2 chopped green pepper 4 sliced green onions 2 chopped tomatoes 1 c shredded monterey jack cheese 1/4 c sliced olives 1 c shredded lettuce Heat oven to 350. Brown ground beef and drain. Stir in beans, salsa and taco seasoning mix. Heat over medium heat to boiling, stirring occasionally. Place 2 cups of broken tortilla chips in 2 quart ungreased casserole dish. Top with beef mixture, layer with peppers, onions and 1 c. tomato, cheese and olives. Bake uncovered 20 - 30 minutes. Top with lettuce , remaining 1/2 c tomato and remaining chips and serve. Debbie DiLeo

36: Creamy Ham and Potato Casserole Prep 15 min Cook 1 hour 3 c frozen potatoes O’Brien with onions and peppers 1 1/2 c frozen cut green beans 1 1/2 c chopped cooked ham 3/4 c milk 1/2 c. shredded american cheese 1 can condensed cream of chicken Heat oven to 375. Spray 8 inch glass baking dish with cooking spray. Mix all ingredients in large bowl and spoon into baking dish. Bake 1 hour. Let stand 5 minutes before serving. Debbie DiLeo

37: Linguine and Clams (White Sauce) (This is one of Anthony's favorites!) 1 lb linguine 6 cans minced or chopped clams (separate clams and juice) 3-4 cloves fresh garlic Romano cheese 1 onion (chopped) Celery heart (soft, leafy part) (chopped) Parsley Basil Salt and pepper to taste cup extra virgin olive oil In pot, sauté olive oil, onion, garlic, celery, basil, parsley, cheese, clams, until soft. (Enjoy the aroma). Add clam juice and a little water and simmer slow while pasta is boiling. Add a bit more romano cheese. When pasta is done cooking, drain and pour over clam mixture. | Mom Solita


39: Cheesy Sausage Calzones Prep 30 minCook 15 minutesServes 5 1/2 lb italian sausage removed from casing 1/3 c chopped onion 1/4 c chopped red pepper 1 10.2oz can of Grands buttermilk biscuits (5 biscuits) 1/2 c shredded mozzarella 1 1/2 c pasta sauce heated Heat oven 375. In a skillet cook sausage onion and bell pepper over medium heat for 10 minutes. Drain and cool 10 minutes. Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit to make it about 6 inches round. Top half of each round with sausage mixture and cheese leaving 1/2 inches of edge. Fold the dough over filling to meet edge. Seal by pressing firmly with a fork. Bake 12 - 15 minutes. Serve with warm pizza sauce. | Debbie DiLeo

40: Orecchiette w/Broccoli, Tomatoes and Sausage Prep 10 min.Cook 25 min. 1 Tbsp. olive oil 2 cloves sliced garlic 6 sausages removed from casing (Trader Joe’s Sun-Dried Tomato Basil Chicken Sausage) 1 15oz. can diced tomatoes with juice 1 lb. orecchiette or small pasta shells 4 cups small broccoli florets (steamed) Parmesan (optional) Make pasta as directed on package. Warm oil in medium skillet over medium heat. Saute garlic 30 seconds and add sausage. Breaking up sausage with wooden spoon and cook about 6 minutes. Add tomatoes, stir occasionally. Cook approx. 10 minutes Add steamed broccoli to tomato mixture. Drain pasta and mix with the tomato mixture. Serve with side salad and warmed baguettes with dipping oil. (Cut baguettes into 1 inch thick pieces and warm in 400 degree oven for 2 minutes. spread with butter and serve with dipping oil.) Debbie DiLeo

41: Easy Chicken Tacos 1-1.5 lbs frozen chicken breast 1 package taco seasoning 1 cup chicken broth 1/2 jar salsa *optional* frozen corn black beans Put first 4 ingridients in slow cooker for 6-8 hours. Shred chicken with 2 forks and let cook for another 1/2 hour or hour If you want to add corn and beans after shredding the chicken Use your favorite hard or soft taco shells and whatever else you like! Its great for days you have to work...throw it together before you leave and its almost ready when you get home. | Katy Biewer

42: Spinach Stuffed Manicotti 8oz pkg manicotti 26oz jar pasta sauce 3 c shredded mozzarella cheese 15oz ricotta cheese 10oz frozen spinach - thawed and well drained 2 eggs 1/2 c grated parmesan cheese Heat oven to 350. Grease 13x9 inch baking dish Cook manicotti as directed on package. Drain and separate on counter to cool. Mix 1 1/2 c mozzarella, ricotta, spinach, eggs and parmesan in medium bowl. Transfer to ziplock baggie with small hole cut at the end. Stuff manicotti and arrange in baking dish. Spoon sauce over top, cover and bake 30 minutes. Uncover and top with remaining mozzarella; bake 15 minutes. Let stand 15 minutes prior to serving. | Debbie DiLeo

43: Zesty Italian Casserole Heat oven to 375. Use either an 8x8 or 9x9 pan. Feeds 2-4 depending on how hungry--great as a left over. 1 pkg crescent rolls 1 # ground beef 8 oz ragu or 8 oz of your own sauce 8 oz sour cream 8 oz mozerella-shredded parmesian Spray bottom of pan and roll out 1/2 of the crescent rolls in the pan. Brown ground beef, drain, and heat with sauce for 10-20 minutes. Spread ground beef mixture on top of flatened crescent rolls. Mix sour cream and mozerella than "dollop" on top of ground beef mixture and spread over the top. Top with the rest of the crescent rolls--flatened and than sprinkle with parm. Bake at 375 for 25-30 minutes until the top is crispy and the edges are starting to brown. Laura Kuehn

44: Veal Scallopini Have the butcher cut you thin veal and tell him its for scallopini so he will cut it into thin strips. Even tho its already cut for you, pound each piece with a meat mallet, so its extra thin. Have all the veal pounded before you are ready to fry it. Heat olive oil in a large fry pan. Quickly brown each piece in the olive oil...just a few minutes on each side. Remove and put aside. Save the oil in the pan and add slices of vidalia onion; sautee them and put aside. Do the same with any other vegetable you like. I prefer onions, red roasted peppers; I add spinach, kalamata olives and french cut green beans when its in the oven. Once everything is sauteed, place it all in a roasting pan (including the oil from the fry pan...has all the juices, YUM!) and mix it up. Add red gravy ( your Sunday spaghetti sauce), Italian seasons, dry cherry, romano, parmesian and asiago cheeses and bake in a 325 oven for about an hour, stirring about every 20 minutes. As you are stirring it up every once in awhile you may have to add a little water or white wine to thin the gravy up; you don't want it too thick as it should be a very loose sauce. Sometimes I serve this over angel hair pasta, sometimes just with mash potatoes on the side; depends on what guests like...one of my signature dishes my friends and relatives always request...ENJOY! Jo DeMarco

45: Parmesan Baked Salmon Prep 10 min Cook 15 min 1/4 c mayo 2 Tbsp parmesan cheese 1/8 tsp cayenne pepper 4 salmon fillets 2 tsp lemon juice 10 crushed ritz crackers Heat oven to 400. Mix mayo, cheese and pepper until well blended. Place salmon on foil lined baking pan. Drizzle with lemon juice and top with cheese mixture and cover with crackers. Bake 12 - 15 minutes | Debbie DiLeo

46: Rigatoni A'la Vodka 2 - 16 oz. cans tomatoes, mashed 1/3 cup Vodka 1/2 cup parmesan cheese 2 1/2 cups heavy cream 1/4 cup olive oil 1 small chopped onion 1 stick butter Melt butter and olive oil and onion in pan and saute. Add Vodka. Let simmer 3 minutes. Add tomatoes, salt and pepper. Simmer for 45 minutes. Add cream. Simmer for 15 minutees. Add cheese right before serving. Pour over Rigatoni pasta. | Kim Caccamo

47: Upside Down Lasagna 2 lbs shells, cooked and drained 1 large package chopped spinach, cooked per direction on bag (do not drain) 1 large package shredded cheddar cheese 1 large package shredded mozzarella 4 well beaten eggs cup oil 1 cup soft bread crumbs, about 5 slices put through blender, or 1 cup Italian bread creumbs 1 large can diced tomatoes (put in blender) cup parmesan cheese 4 jars spaghetti (or your own) Mix eggs, oil, spinach, parmesan cheese and bread crumbs. Add large can diced tomatoes. Add shells, mix together. Spread mixture into deep baking pan. Lay on top of shells the cheeses and 2 jars spaghetti sauce. Do not mix with shells. Cover pan with foil prayed with cooking spray. Bake at 350 degrees for 45 minutes. Remove foil and bake another 15 minutes. Remove from oven and still together. Put extra sauce on side to be added by sauce lovers. | Linda Vitols

48: Chicken and Chili Stir-Fry Ingredients: 1 pound boneless, skinless chicken breasts, rinsed and patted dry teaspoon salt teaspoon black pepper cup reduced-sodium chicken broth 1-1/2 tablespoons low-sodium soy sauce 1-1/2 teaspoons cornstarch 1 teaspoon honey 1-1/2 tablespoons canola oil 1-1/2 teaspoons sesame oil 1 small bunch scallions, chopped, whites and greens separated 3 garlic cloves, finely chopped 1 tablespoon peeled, grated fresh ginger 1/8 teaspoon red pepper flakes cup unsalted roasted peanuts Steamed brown rice (optional) Directions: 1.Cut the chicken into inch chunks; season with the salt and pepper. In a small bowl, whisk together the chicken broth, soy sauce, cornstarch and honey 2.In a large skillet over medium-high heat, add the canola and sesame oils. When the oil is hot, stir-fry the chicken until just cooked through, 4 to 5 minutes. Transfer to a plate. 3.Add the scallion whites, garlic, ginger and red pepper to the pan; cook 30 seconds. Stir fry another 1 minute. 4.Stir the broth mixture into the skillet and reduce the heat to simmer. Scrape the browned bits from the bottom of the pan and cook until the sauce is slightly thickened. 1 to 2 minutes. Stir in the peanuts, chicken and scallion greens; cook 1 to 2 minutes more. Service over brown rice (cooked separately according to directions) if desired. | Cassie Encinas Barron

49: Giardinera Gravy 1/4 c. olive oil 4 cloves chopped garlic 3 14-oz cans Contadina diced tomatoes 3 14-oz cans of DelMonte stewed tomatoes (with onion celery & green pepper) 1 heaping T. of hot giardinera relish 1 heaping T. of regular hot giardinera 2-3 T. of oil from hot giardinera 1/2 cup of grated Romano cheese salt Sautee garlic & oil in sauce pot until garlic is tender (do not over-cook.) Puree diced tomatoes and stewed tomatoes in blender. Add pureed tomato mixture to garlic and oil mixture in pot. let simmer until bubbling. Lower heat and add giardinera relish, giardinera peppers, and giardinera oil. Let simmer for about an hour stirring occasionally. Add cheese and salt to taste. Serve over your choice of pasta. Kim Caccamo

50: Yia Yia Martha’s Chicken Avgolemono Soup 1 whole chicken (or chicken parts) 1 stalk celery 1 whole onion (peeled) Salt and pepper to taste 1 lb orzo pasta or 1 cup Uncle Ben’s Rice In a 6 quart soup pot, fill with water about full, bring to a boil, add chicken and boil, (skim scum off top), then add celery onion salt and pepper. When water begins to boil again, bring the heat to low or simmer and cover the pot for about an hour. Remove the chicken and place in a large bowl. This is now good chicken stock. With slotted spoon, carefully remove celery, onion. Add chicken broth to approximately or a bit more of the pot. Bring to a boil, add orzo or rice. Cook for about 20 minutes until done.(If you need to add more broth or water, add slowly) (If it seems to thick) Then turn heat to off. AVGOLEMONO SAUCE: 4-5 eggs Juice glass of fresh squeezed lemon juice (approx 4 lemons) Soup stock. Divide eggs yolks from egg white and put in bowl. Mix the eggs whites with mix master until very fluffy and white. Then add yolks then slowly add lemon juice. Use a ladle to skim broth off the top of the cooked pasta and add to mixture as you continue to blend with mixer. Keep adding broth until the broth and pasta are level. Now take blended mixture and pour over pot with pasta in it and stir constantly. Stir until soup thickens, being careful not to be too hot, because the eggs will start to cook. You can add pieces of cooked chicken or serve with out. | Yia Yia Martha Anast

51: Ingredients 1 (16 oz) package graham crackers 2 (3.5 oz) pckgs instant vanilla pudding mix 4 cups milk 1 (16 oz) package Cool Whip 1 (16 ounce) package chocolate frosting Directions Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving. | Chocolate Eclair Cake

52: Anthony’s Favorite Butter Cookies 1 lb softened butter 1 cup powder sugar 4 cups flour Pinch of salt Teaspoon vanilla extract Place dough on cookie sheet. Bake @ 375 degrees for 10-12 minutes. Icing: Powder sugar Food coloring to your liking adding a little bit of milk to make thick enough to stay on cookies. | Alexa Raines

53: 2 (8oz.) packages of cream cheese Vanilla Wafers 3/4 cup sugar 1 tsp. vanilla 2 eggs 1 can pie filling cupcake fillers Mix cream cheese, eggs, sugar, and vanilla together. Place vanilla wafers at the bottom of each cupcake fillers. Fill cupcake papers 1/2 full. Bake at 375 degrees for 20 minutes. When cool, top with ready to eat pie filling of your choice. | Mini Cheesecakes | Melissa Scivittaro

54: Banana Cake 1/4 lb. butter 1 tsp. baking soda 4 med. Bananas 1 c. sour cream 2 eggs 2 c. flour 2 c. sugar Soften butter; add bananas, eggs and sugar. Dissolve baking soda in sour cream. Add flour a little at a time while mixing. Put batter in greased and floured 10-inch pan at 350 degrees for 1 hour. Cousin Theresa Nardiello

55: Rosemary Cashews 1 lbs. of cashews 2 tbs. coarsely chopped rosemary tsp. cayenne pepper 2 tsp. dark brown sugar 2 tsp. kosher salt 1 tbs. melted butter | Pam McCarthy | Directions: Preheat oven to 375. Place nuts on an ungreased baking sheet. Bake for 5-7 minutes, until warmed through. Combine above ingredients together in a large bowl. Toss warm nuts in mixture until completely coated. Serve warm

56: Caramel Layer Bars Ingredients: Caramel Sauce (1/2 cup) Oatmeal (3/4 cup) Margarine (1/2 cup) Chocolate chips (to sprinkle on top) Brown Sugar (1/2 cup) Flour (1 cup + 2 tsp) Salt (1/4 tsp) Baking Soda (1/4 tsp) Directions: -Pre-heat oven to 350 -Mix flour, salt, baking soda, margarine, brown sugar, oatmeal (reserve 1 cup) -Press on the bottom of 8x8 greased pan -Make the caramel sauce (combine 1/2 cup of sauce and 2 tsp of flour) -Spread caramel on top of the bottom layer -Sprinkle with chocolate chips and remaining cup of reserved bottom layer | Rachel Stoughton

57: Pumpkin Squares 1 cup oil 4 ggs 2 cups sugar 2 cups pumpkin - 1-16 oz. can Blend together in bowl. Put aside 2 cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Mix together. Then combine dry and wet mixture together. Bake in greased jelly roll pan at 350 degrees for 20 minutes. FROSTING 1 (8 oz.) package cream cheese 1 teaspoon vanilla 3 cups sifted powdered sugar 1 stick butter Beat all ingredients together in mixing bowl. Add powdered sugar to desired taste and thickness. Spread on cooled squares before cutting. Refrigerate & enjoy! Kim Caccamo

58: Chocolate Chip Dip 8 oz. cream cheese 1 box graham crackers 1/4 c. sugar 1 stick butter 12-oz. bag mini chocolate chips 1 tsp. vanilla 8-oz. bag heath bits or bits of brickle Blend cream cheese, butter, sugar and vanilla. Beat well. Add chocolate chips and Heath bits. Beat. Spread over graham crackers. Auntie Denise Sansone

59: Shortbread Cookies 1/2 c. sugar 1 egg yolk 6 oz. butter or margarine Jelly or preserves 1/2 c. flour Mix all ingredients and blend well. Roll into balls, flatten slightly and make impression in center with a finger. Place on greased cookie sheet and fill center with your preferred jelly. Bake at 350 degrees until light brown 15 to 20 minutes. Makes about 20 cookies. | Philomena Sepka

60: Pizzelles 6 EGGS 3 CUPS OF FLOUR 1-1/2 CUPS OF SUGAR 1* CUP OF MARGARINE ( POUND) 4 TEASPOONS BAKING POWER 2 TABLESPOONS VANILLA OR ANISE *DON’T USE MORE THAN ONE CUP AND DON’T USE OIL SUBSTITUTE Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking power and add to egg mixture. Dough will be sticky enough to be dropped by spoon. CHOCOLATE PIZZELLES Add following ingredients to those in recipe shown above. Sift with flour and add to egg mixture cup cocoa cup sugar teaspoon baking power YOU CAN ALSO DO WITH NUTS ADD 1 CUP OF PEACANS, CHOPPED FINE TO BATTER **********NEED PIZZELLE MAKER********* Fran Bez

61: 2 stick of margarine softened 2 c. of graham cracker crumbs 4 c. of powdered sugar 1 c. peanut butter Knead above together in a large bowl. Press in 9 x 13 glass pan. Melt 4 oz. milk chocolate Hershey bar. Pour over top. Cut into squares when chocolate has hardened. | Peanut Butter Bars | Ashley McCarthy

62: Praline Bars 1 cup dark brown sugar 15 graham crackers 1 cup butter 1 cup chopped pecans 1 tsp. vanilla 1 cup chocolate mini morsels Lay graham crackers on cookie sheet to fit tightly. Heat butter, vanilla & sugar to boil. Boil 2 minutes. Pour over graham crackers. Sprinkle pecans over mixture. Bake 10 min @ 350 degrees. Sprinkle chocolate chips over top and spread as soon as out of the oven. Cool 15 minutes, then cut into bars before putting in fridge to cool. | Vanessa McCormack

63: Zucchini Bread 3 eggs 1 tsp. baking soda 1 1/2 c. sugar (or less) 1/2 tsp. baking powder 1/2 lemon peel 2 c. coarsely shredded zucchini 1/2 c. vegetable oil(half oil, half butter) 1 tsp cinnamon butter) 1/2 tsp. nutmeg 3 c. flour 1 c. chopped nuts 1 tsp. salt Lightly beat eggs in large bowl. Mix in sugar and oil. Gradually add flour. Stir in salt, soda and powder. Add zucchini, cinnamon and nutmeg. Mix in nuts. Bake at 350 degrees for about 1 hour or until toothpick comes out clean. Let stand 10 minutes, then remove from pans and cool on rack. Auntie Diane Nardiello

64: Recipe Get into your car. Pick up your android phone. speak into google..."NAVIGATE TO THAI RESTAURANT". Click on the restaurant of your choice. Follow google maps to the address chosen. Order the Panang Red Curry dish. Between the choices of beef, chicken or tofu... choose tofu. Make sure to tell them not to use MSG. Enjoy your meal! Debra Calicchio | "Be the change you want to see."

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Diane Solita
  • By: Diane S.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Julie's Cookbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: about 5 years ago
  • Updated: about 5 years ago

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