Recipezaar: Italian,Cooking Mixes recipes

Roasted Garlic Butter

Mon, 19 Nov 2001 09:42:33 -0500

Roasting the garlic mellows the flavor and give natural, caramelized, sweetness. -- posted by Steve_G

Italian Butter (No Real Butter)

Mon, 14 Jan 2002 09:21:47 -0500

Easy and delicious addition to fresh baked breadsticks. Or sliced bread. -- posted by Mark O.

Balsamic Dipping Sauce for Bread

Fri, 01 Mar 2002 09:46:26 -0500

Really good stuff - lasts forever too! -- posted by Mille®

Beef Pasta Sauce For The Freezer

Mon, 08 Apr 2002 15:31:50 -0400

I figure if I'm making pasta sauce, it's just as easy to make a big batch. And this saves me a lot of time later on. This sauce is very good. Has a great italian taste. Use for spaghetti, lasagna, your favorite pasta. -- posted by MizzNezz

Saucy Baked Chicken Breasts

Wed, 17 Apr 2002 10:23:14 -0400

Prepare the day before, then bake before serving. Very good! -- posted by MizzNezz

Zesty Baked Fries

Thu, 25 Apr 2002 20:24:47 -0400

Low fat--High taste! So easy to make. These make great appys with low fat ranch or blue cheese dressing. -- posted by MizzNezz

Italian Breadcrumb Mix

Mon, 13 May 2002 18:32:35 -0400

An all purpose breadcrumb mix. This recipe is used with the Shrimp Di Santo recipe posted on this site. -- posted by Miss Annie

E-Z Seasoned Bread Crumbs

Tue, 14 May 2002 20:18:05 -0400

If you are using this for breading such as Salisbury Steaks etc, use 1/2 the amount of crumbs and you will have a stronger spicier mix. -- posted by Aroostook

Italian Dressing Mix

Tue, 25 Jun 2002 22:37:17 -0400

This is a copycat recipe that really is a budget stretcher. I tried it on a green salad and in my Buffalo Wing recipe and it was great! -- posted by Aroostook

Gremolata

Mon, 05 Aug 2002 19:38:17 -0400

This traditional recipe may be used on many different dishes to perk up flavors, or use as a garnish. -- posted by Miss Annie

Italian Bread Crumbs

Tue, 18 Feb 2003 20:02:46 -0500

Simple and quick! If used to bread meat, I add 1/4 c. Parmesan cheese. -- posted by Aroostook

Caperberry & Mint Pesto

Fri, 21 Feb 2003 20:00:49 -0500

. -- posted by Mimi Bobeck

Focaccia Bread Herbed With Black Olive & Fresh Rosemary

Fri, 04 Apr 2003 20:08:35 -0500

Try it with Sun dried tomatoes instead of the olives. Have a dish of first press extra virgin olive oil, season it with pepper. Dip away! -- posted by ~Rita~

Italian Bread Dip

Thu, 24 Apr 2003 20:01:39 -0400

We've had this in the finer Italian restaurants here in Michigan and it's a must have when eating Italian recipes. If you are a garlic lover, you will love this and adjust the garlic to your preference. My hubby & I usually share a plate of this and I'll have 5-6 pressed cloves of garlic on my side alone! -- posted by Chippie

Chicken Legs with Ricotta and Bacon Stuffing

Mon, 05 May 2003 20:11:15 -0400

Chicken is every kitchen-staple and this recipe adds variety and flavour to cooking this popular meat. Deliciously served with assorted salads, mixed lettuce leaves or a mesculin mixture lightly coated with an extra virgin olive oil, balsamic vinegar and sun dried tomato dressing. To complement, you may wish to prepare a drizzled herbed/olive oil and ricotta foccacia. Basic recipe from "Classic Essential Roasts, Hawthorne Press" and accompaniments from my own kitchen. -- posted by TOOLBELT DIVA

Halibut - Mediterranean Style

Thu, 15 May 2003 20:09:31 -0400

Dried Italian seasonings are readily available, from most supermarkets, already premixed. This high protein recipe is wonderful with fresh arugula or spinach salad and rice or sauteed new potatoes. For more servings, increase the recipe, accordingly. This recipe goes well with other white fish, such as haddock, cod, scrod, catfish, etc. A bottle of Chianti to aid digestion would not go amiss. -- posted by TOOLBELT DIVA

Anytime Garlic Butter

Thu, 15 Jan 2004 20:00:46 -0500

This is a quick, from scratch garlic butter, to impress whomever you're cooking for. Its made with ingredients you probably have on hand, and stores in the refrigerator for up to a month. Tasty for garlic bread! -- posted by Jamie Renee

Italian Seasoning

Sun, 01 Feb 2004 20:00:24 -0500

This replaces the store bought jars and tastes so much better. -- posted by chia

Shrimp Linguine With Basil-Garlic Butter

Tue, 17 Feb 2004 20:00:18 -0500

I got this recipe off of another site but modified it quite a bit to suit our tastes. It is very easy and will certainly impress company or make a nice dish for a romantic meal! The key is to use fresh herb in this dish. Serve with a good crusty bread, green salad and a nice white wine. -- posted by Little Bee

French-italian Salad Dressing Mix

Mon, 28 Jun 2004 19:59:52 -0400

Okay, there is Italian Salad Dressing and then there is French Salad Dressing. This mix combines both for a wonderful unique result. This recipe come from more Make a Mix Cookery Cookbook, 1980 vintage. -- posted by PaulaG

Tuscan Rosemary Dry Rub

Tue, 09 Nov 2004 20:00:09 -0500

Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions. -- posted by alijen

Caramelized Garlic and Garlic Oil

Thu, 14 Sep 2006 23:09:47 -0400

I found this recipe in Peter Reinhart's book American Pie. Put the garlic on top of a pizza (try #186393) for a special treat or freeze/refrigerate it to use in other recipes. Save the oil for salads and sauces. -- posted by Scrivener1

Limoncello Oil

Wed, 18 Oct 2006 20:16:48 -0400

Excellent with grilled seafood and shellfish, especially grilled lobster! Can be used immediately or stored for later use. You can use store bought Limoncello or use my recipe to make homemade Limoncello (Recipe #167289). Very pretty in a bottle and makes and excellent gift! -- posted by NcMysteryShopper

Italian Bread Crumbs(Low Sodium)

Thu, 09 Nov 2006 23:01:40 -0500

So tasty and low in salt. Try this as a topping to add a little crunch and flavor to a casserole or some veggies! this would also make a great gift! Adapted from Low Sodium Cooking. -- posted by Sharon123

Italian Breadcrumbs

Thu, 18 Jan 2007 16:26:24 -0500

If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade. -- posted by What's Cooking?

Tomato Cream Pasta Sauce

Thu, 08 Mar 2007 21:02:24 -0500

SUper easy, super delish! -- posted by Zele

Sicilian Popcorn Spice

Thu, 29 Mar 2007 21:21:12 -0400

In my quest to make my favorite snack more flavorful, I found a variation of this recipe on the Jolly Time web site. Your popcorn will need a bit of moisture to get the blend to adhere. It can come from the oil (if any) used to pop or from adding butter, margarine or a low calorie butter substitute. -- posted by justcallmetoni

Red Pepper Puree

Sun, 15 Jun 2008 19:36:38 -0400

This simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables. -- posted by ~Jen~

Spaghetti Sauce

Sun, 08 Mar 2009 17:31:56 -0400

This is very good. I can it for use at any time. It is very thick and hearty. -- posted by Chef Wayne in Parker, Colorado

Al's Pesto Sauce

Wed, 20 May 2009 02:13:50 -0400

This sauce is served most often with pasta, but pesto is very versatile and is a wonderful accompaniment to scrambled eggs or grilled chicken or fish. -- posted by Alan in SW Florida