Mama G Recipes

Artichokes

2023-08-30T16:53:00.018-04:00

Stuffed Artichokes

Artichokes will be cooked in a round sauce pot. Use a pot that goes from stove top to oven.

Take a pot out and figure out how many can fit.

I can fit 4 in mine. Artichokes must be tight in the cooking pot so they stay in place.

Ingredients

FOR EVERY 2 Artichokes

Artichokes 2
Bread Crumbs 3/4 cup
Egg 1
Grated cheese 2 TBS
Hard cheese - Provolone or Caciocavallo Thinly sliced. Approx. 12 tiny pcs
Fresh Sliced Garlic 1/2 tsp
Olive Oil to drizzle on top of artichokes and about 2 tbs in the pot of water.
Water enough for approx 1/2 way up the artichokes.
Cooking time 1 hr.

Prepping Artichoke: Wear gloves during this step.

A. Slice the stem of the Artichoke off flat and evenly. This allows the Artichoke to sit upright in the pan.

B. Take the top of the Stem and Cut off a sliver off the top and peel off the sides.

The skin is tough. Then place in boiling water for 3 minutes.

Drain out water, chop the stems & add it to the mix below.

C. Chop off about 2 inches off bottom of artichoke. That area is tough to eat.

D. The middle of the Artichoke is emptied out.

Using a spoon, dig out the center of the artichoke.

It's where the fuzzy part is, that you don't eat.

E. Pull off the small leaves at the top. They are too small to stuff and are hard.

F. Leaves have pinchy tips. With Scissor or knife - Cut the tips off all the leaves.

G. Turn the Artichoke facing down and push down lightly.

This will help open up artichoke more for easy stuffing.

Spoon out center with the fuzzy part.

Center is cleaned out and ready to stuff.

Face down and push down to open up artichoke

2. Slice the hard cheese into small pieces

Use: Provolone or Caciocavallo (delicious but expensive)

3. In Separate bowl mix 1 egg, sliced garlic and grated cheese.

4. In separate bowl add 1 cup of breadcrumbs.

Season your breadcrumbs. I season with pinch of, pepper, garlic powder, parsley, basil, oregano and1/4 cup grated cheese.

6. Pour the Egg mix into the breadcrumb bowl. Mix together.

then add in the cooked chopped artichoke stems to the mixture.

7. Spread open the leaves of the Artichokes and stuff them.

Adding the hard pieces of cheese as you go. Pour a little bit of olive Oil approx. 1tsp on top of the Stuffed Artichokes

8. Place water in stove top to oven pot that will reach 1/2 way up the artichokes. Do NOT add Salt to water.

Add 1 TBS Olive Oil and bring water to a boil then place in Artichokes. Cover and boil.

Every 10 minutes check to see if water gets too low and add hot water. (Lower the flame to see. water must be 1/2 cup on artichokes during cooking time.)

Cooking time approx 1 hour on medium high. (water must stay boiling)

Taste one of the leaves if soft then it's done.

Place (stove Top to Oven) pot in oven on broil. When top is toasted it's done. Approx 3-5 minutes

Keep a close eye on it.

I Place in individual containers with a cover and can be refrigerated for about 5 days

2023-08-29T16:28:00.010-04:00

Homemade Muffins

Banana Nut Apple Strudel Muffins

Blueberry Muffins

Banana Nut Oat Muffins

There are 5 Parts A.B.C. D. & E Optional. All mixed by Hand.

Part A.

In Large deep bowl mix together:

2 1/2 Cups of Kodiak Butter Milk Flour
1 1/2 Cup Almond Flour
2 tsp Baking Powder
2 tsp Cinnamon

Part B:

In another bowl (medium Size) Mix together:

8 TBS Melted Salted Butter (1 stick)
2 XL Eggs or 3 Lg Eggs
2 Tbs Vanilla Extract
3/4 Cup Sugar or Sugar substitute. I use 5 Tbs Truvia.
3/4 Cup Milk

Combine Bowl B into Bowl A. Fold until well blended.

Part C:

In a bowl smash up 3 ripped Bananas and fold into mixture Bowl A.

For Blueberry recipe this is where you add into the batter 1_1/2 cups of blueberries. Fold in well then:

Fill up all Cup Cake Holders. I use Jumbo size X large Silver Foil Metallic Cupcake Baking Cups 2- 3/4 " Size.

Place chopped Walnuts into mix and push in with fork. approx. 5 -6 chopped pieces.

Don't over fill. Leave room on top for Toppings

Part D: Different fruit Toppings

Apple Strudel Topping

Peel and Chop into small pieces 1 Macinoch apple
In small frying pan sauté chopped Apples with
2 Tbs butter (salted),
2 Tsp sugar or sugar substitute. (I use Truvia.)
1/2 tsp cinnamon
Cook for 1 minute. Until all blends and butter is melted. Place small amount of Apple Mixture on top of each cupcake and mix in lightly with fork.
Then add more to top of muffins and don't mix in.
Evenly distribute the butter left in pan.

Blueberry Syrup Topping

Place in small cooking pot or medium frying pan.
1 cup chopped Blueberries
1 Tbs Sugar
1 Tbs freshly squeezed Lemon Juice
Cook on Medium Heat and stir constantly.
When you see blueberries Softening then it's done.
Place 1 TBS on top of the muffins
cut up blueberries in 1/2

blueberries, sugar and lemon juice

cook until melted

Blueberry Muffins with & without Crumble

Other Options:

Raisins or Cranberries or Chocolate Chips

Part E: Crumb Topping - Optional

In small Bowl mix:

1/2 cup Almond Flour
1 Tbs Coconut
3 Tbs Brown Sugar (helps to of cupcake to be light brown)
2 Tbs White Sugar
1/4 tsp Cinnamon
blend together than add
4 Tbs melted butter (salted)

Mix lightly, squish together with fingers to make the crumble.

Place on top of muffins.

Bake on 350 degrees for 20-25 minutes

check with toothpick to see if it comes out dry than muffins are ready.

Top is lightly browned. if ready and top is not lightly browned then place temperature

on Broil for 1-2 minutes. Watch closely for tops will burn quickly.

Banana Chocolate Nut Oat Muffins

4 Parts. A -Flour mix, B- liquid mix, C -Bananas, D - added toppings

In large mixing Bowl - fold together: Part A: Blueberry Chocolate muffin

1- 1/2 Cup Buttermilk Cake Mix
1/2 Cup Kodiak Oat Bran Mix
1/2 Cup Kodiak Chocolate Mix
3/4 Cup Almond Flour

Or Part A: Apple Strudel Muffins

2 Cup Buttermilk Cake Mix
1/2 Cup Kodiak Oat Bran Mix
1 Cup Almond Flour
and scroll up for Apple Strudel Topping

In X-Large Mixing Bowl Blend together: B:

4 Large Eggs
1-1/4 cup Milk
1/2 Cup Melted Butter
2 Tbs Vanilla Extract
5 Tbs Truvia Sugar
1 Tbs Cinnamon

Add B mix into A mix and blend well

It will be thick.

Part C- 3 Banana's - Mash up and add to mix. Fold in.

Fill in cupcake cup holders to the top.

Add in Chopped Walnuts.

Blueberries or toppings that's listed above. Push down with fork.

Cook in oven at 350 degrees 40 minutes. When toothpick comes out clean they are done.

I freeze all Muffins and take out night before or bring to work in the morning.

10-15 seconds in the microwave if you like warm Muffins.

2023-07-13T15:14:00.000-04:00

Gina's Apple Crumb Cheese Cake Bars

2 size baking pans. Recipe has measurements for both size pans.
Small Pan 7" x 11" x 2" Large Pan size 9" x 13" x 1"

Bought large pan on Amazon
Red Copper Brownie Bonanza Pan by Bulbhead

There are 5 parts to this recipe.

1. Crust - Graham Crackers

2. Apple filling

3. Crumbled Topping

4. Cream Cheese Filling (place 2 eggs in bowl, needs to be room temperature)

5. Place all into cake pan.

CRUST:

1. Preheat oven to 325 degrees Fahrenheit

2. For Small Pan: Crush 1 pack + 2 more pcs = 9 full cracker sheets of Graham Crackers

For Large Pan: Crush 2 packs Graham Crackers

3. Place crushed Graham Crackers in medium bowl

Small Pan: Add 1 Tbs sugar & 1 stick salted butter.

Large Pan: Add 1-1/2 Tbs sugar & 1 stick melted salted butter

or no sugar option 1 Tbs Truvia

4. Blend Well that you can form a clump. That's when you know you have enough butter

in it to form the crest. if it doesn't clump add in 2 more tbs of melted butter

5. Place in nonstick baking pan (Copper Chef). Do not grease pan.

Press firmly with fingertips to make the graham mix all even and pat down towards the edge

to go up the side of pan a bit.

6. Place in oven on 325F degrees. middle shelf for 10 minutes. Take out and let cool.

7. Lower oven temperature to 300 degrees Fahrenheit for the baking part.

APPLE FILLING:

Same amount of ingredients for both size pans.

1. Peel 2 medium size Macintosh apples (approx 2 cups), slice thin and chop small

2. Place chopped apples, 1/2 stick salted butter in 9" frying pan. When butter is melted

3. Add 1/2 tsp cinnamon, 1 Tbs sugar Or 1/2 Tbs Truvia

4. Stir with soft spatula and cook for approximately 1 minute on high or until apples are

soft but not mushy.

5. Leave in pan to cool off while doing the next steps.

CRUMBLED TOPPING:

Mix well in small bowl

1. Small Pan:

1/2 cup Almond Flour

2 Tbs Coconut flour

1 Tbs Sugar

1/2 tsp cinnamon

2. Add 3Tbs melted salted butter.

3. Mix well until it resembles coarse crumbles

Large Pan:

3/4 cup Almond Flour

3 Tbs coconut flour

1 1/2 TBS Sugar or 1 Tbs Truvia

1 tsp cinnamon

2. Add 4Tbs melted salted butter.

3. Mix well until it resembles coarse crumbles

Cream Cheese Filling:

1. Microwave for 1 minute

Small Pan: 2- 8 oz cream cheese blocks

Large Pan: 3- 8 oz cream cheese blocks

Press Down on cream cheese with finger and make sure

it is extremely soft (like the whipped kind)

2. Place in mixer

3. Small Pan: Add 1/4 cup sugar

1 tsp pure vanilla extract

Large Pan: Add 6 Tbs sugar

2 tsp pure vanilla extract

4. Mix on lowest speed until blended

Same amount of Eggs for either size pan.

5. In small bowl that you put 2 eggs in earlier for room temperature, mix lightly with fork.

Pour 1/2 of egg mix into mixer and blend. Turn off mixer and scrape side of bowl. Making sure eggs are well blended. Then add the other 1/2. mix again same way.

LAST PART: Place in baking pan

1. Pour in graham crust pan - cheese cake filling. With rubber spatula make the batter even.

2. Using a Tablespoon scoop up the apples and distribute them evenly on top of the cheesecake filling.

Pour in evenly the rest of the butter left in the pan.

3. Top it off with the Crumb Topping. Distribute evenly.

4. Bake on 300 degrees Fahrenheit on middle shelf.

Small Pan: 40-45 minutes

Large Pan: 50-55 minutes

When you see cream cheese on the corners solid/buffed up then it's cooked.

5. Crumb topping won't toast up. so when cream cheese looks cooked than

place oven on broil. and watch very closely for 2-3 minutes. When topping is lightly brown take out of oven and place on protected counter top.

6. Let cool for 1 hour then place in fridge for atleast 2 hours before cutting into serving sizes.

7. Push up bottom of pan. then using large flat spatula loosen up the bottom by sliding it through bottom of cake pan. Cut into squares.

Keep refrigerated and cover with plastic wrap.

Stays fresh in fridge for up to 5 days or Can be frozen. Place in ziplock bag or plastic container. Take out of freezer 3 hours before you want to have some.

Beef strognoff

2023-07-12T16:29:00.001-04:00

Ingredients

Egg Noodles -

(light & Fluffy Egg Noodles)

4 TBS butter, dash blk pepper, 3 TBS Parsley and 1/4 cup grated cheese

BEEF STROGANOFF

Prime Rib approx 1/2 Steak for each person.

cut into approx size 3"x3"

Onion 1 small diced

Butter 3 TBS

Grated Cheese 2 TBS

Portobella mushrooms 2 jumbo cut into pieces

Marsala Wine 3 Tbs

1 pint Heavy cream

1/2 cup Beef broth

1 tablespoon Dijon mustard

1/2 cup sour cream

2 TBS Worcestershire sauce

PREPARATION:

Start boiling water in pot for the Noodles.

Cook noodles al dente. (Noodles cook fast)

Strain

Place back in pot.

Add 4 Tbs Butter, Dash of blk pepper, Tbs fresh Parsley, 1/4 cup Grated Cheese

In frying pan add 1 TBS Olive Oil and 2 TBS butter on med. high heat.

On 1 side of frying pan Add:

Diced onion.

On the other side of frying pan Add:

Steak and Sear both sides. Note: You are not cooking steak until done.

Just sear both sides.

When you are searing 2nd side of steak

Add in Mushrooms

Sautee until onions are yellow and mushrooms are slightly cooked

Add in 2 TBS Butter & 4 TBS Marsala Wine

Place all meat/mushroom mix in a dish and leave on side.

In the same frying pan

Add:

1pint Heavy cream

1/2 cup Beef broth

1 Tablespoon Dijon mustard

1/2 cup sour cream

2 TBS Worcestershire sauce

cook until it boils

Add 3 TBS grated cheese

stir

Place meat/mushroom mix back in frying pan, stir and simmer for 2 minutes.

Place noodles in serving bowl and add meat/mushroom mix on top.

Gaetano's Pizza dough Recipe and How to make pizza

2020-05-25T03:08:00.002-04:00

Ingredients to make Pizza Dough:

Buy small plastic trays with lid for dough and make sure it can fit in your refrigerator.

Preheat oven to 175, Then shut off and leave oven door open. (Make sure you do this before you start making your dough)

4 oz of warm water
.50 oz Yeast (1/2 oz)

20 oz cold water

Olive Oil or blended oil 6 oz (NOT extra virgin Olive Oil)

Sugar 1.5 oz

Salt 1 oz

3 lbs High Gluten Flour = 9 cups (Gold Medal for baking bread)

Yields: 80 oz of dough

10 _ 8 oz doughs or

6 _ 12 oz doughs + 1 _8 oz dough

5_ 14 oz doughs + 1 _ 10 oz dough

1. Mix Yeast into 4 oz of warm water in a large measuring cup. Stir until yeast is completely melted.

2. Pour into 20 oz of cold water and stir.

3. Place oil, salt, sugar in Mix and blend.

4. Then add the 24 oz of water mixture

5. Add in only 3 lbs of flour. (Note mixer cannot handle more it can break)

6. Put on speed #1

Start mixer and keep it on #1 speed through out.

Depending on the weather you might have to add more water if dough is too dry.

Add a TBS at a time.

Once all is mixed shut off. You don't want to mix the dough to long.

See picture below on how the dough looks when ready.

The mixer at the beginning will mix slowly and once the dough is almost ready

the mixer will spin faster. This is without changing the speed.

7. Roll dough into a ball and place at least 5 inches apart in Plastic tray that will

fit into your refrigerator. Brush on Olive Oil to lightly cover outside of dough ball.

(This will keep the dough from drying out)

8. Brush on Olive Oil to lightly cover outside of dough ball.

Make sure you cover the sides.

This will keep the dough from drying out.

9. Cover tray with lid or a new large plastic white garbage bag.

10. Place dough tray in the preheated semi warm oven.
(Oven will not be at 175 degrees.
The oven was preheated so that dough can be placed
in a warm area. This helps it rise in 1- 1.5 hours instead of 4 hours.

It's okay if tray doesn't fit in oven. Place whatever fits.

11.. Rise the dough to 2 x the size .

12. Once risen Place in Fridge and let cool off.
(This will stop the dough from rising anymore)
After 1 hour in fridge dough is ready to make pizza.
When dough is cold, it is easier to handle.

To Make Pizza - Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.
To prevent the stone from cracking, I place cold stone in cold oven then turn on oven. Once I am done baking, I keep the pizza stone in oven to cool down.

Rotate Pizza in about 7 minutes
Cooking Time about 14 minutes.

See at end instructions on how to make pizza, if needed

NOTE: To freeze your dough for next time. Keep Dough in fridge for at least 2 hours then Place dough in freezer ziploc bag. Lightly coat the inside of ziploc with Olive oil. Place flat in freezer. Not on top of each other.
Take out day before and defrost in fridge. Keep dough in fridge until ready to use.

Pizza Sauce

TuttoRosso Crushed Tomatoes 1 can 28 0z

Spices:

Salt 1/2 tsp

Sugar 1 tsp

Black Pepper 1/8 tsp

Garlic Powder 1/4 tsp

Dry Basil 1 tsp

Water 2 oz. (just to rinse out sauce that is left in can.)

Mix in bowl all ingredients. No pre-cooking the sauce.
Freeze whatever you don't use.

Cheese

Provoloni - Supremo Italiano
Whole Milk Poly-o

Mixture is 2 Part whole milk to 1 part Provoloni

How to make Pizza

Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.

To prevent the Pizza stone from cracking, I place the room temperature stone in the cold oven then preheat oven. Once I am done baking, I keep the pizza stone in oven to cool down.

#1 Flour the dough both sides and flour the wooden shovel.
Pound down the dough going in a circle. Following the shape of the dough.
Use all your fingers not your finger tips. Flipping the dough to the other side a few times.

#2 Swing the dough left and right sliding on and off your arm.
This step will make the dough wider.

#3 Place your hands in a fist and slide it on the top end of the dough.
This will make the dough longer. Do not place your fist in the middle of the dough.
only close to the edge you can do.

4. Place dough on top of wooden shovel. Don't press down on dough.

5. Add Pizza Sauce. Use a bullseye motion.

5. Add mozzarella

6. Shake shovel and make sure pizza shifts back and forth. If not, use a floured string and slide
under dough to loosen it up.

7. Place in the preheated oven.

Place pizza stone on 2nd shelf from bottom of oven. Preheat oven to 475 degrees.

To prevent the stone from cracking, I place cold stone in cold oven then turn on oven. Once I am done baking, I keep the pizza stone in oven to cool down.

Rotate Pizza in about 7 minutes
Cooking Time about 14 minutes.

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon

2020-05-12T05:55:00.002-04:00

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon

Ingredients

Recipe for 6 people

Chicken - Boneless Chicken Thighs 12 pieces cut in 1/2 ( approx. 2 pieces per person)
Flour mix- 2 cups flour, salt, pepper, garlic powder.
(If you want low carb - don't add flour mix to chicken)

Beef Broth- 4 cans or large container. Will use 3 cans and maybe another 1/2 can

Portabella Mushrooms - approx. 12 - 15 medium size - Sliced
Cream of mushroom soup - 4 cans
(will use 3 cans and maybe more if not thick enough)
Onion - 1 large. Sliced Thin.
Shallot - 1 small - chopped
Bacon - 6-8 Strips
Virginia Ham - cut into chucks. Deli counter ask to slice 2 piece on #9
Butter 1 - 2 sticks (cut up into 2 TBS pieces)
Marsala Wine 4 TBS for each frying pan.

Optional: Served with side Egg Noodles. Cook Noodles add beef broth, black pepper and butter.

Preparation:

1. Place 6-8 Strips of bacon in pan and cover with aluminum foil. Bake in over at 400
Once bacon is cooked take off foil and place on Broil to crisp the bacon.
Cut into chunks. (Place in bowl)

Note: I use the pan below. and I don't use any of the fat that drips off. I find that when you use the fat from the bacon you cannot taste the rest of the ingredients because the bacon over powers it with the bacon fat.

2. Boars Head -Virginia Ham Cut into chunks

At deli counter ask Clerk to slice 2 pieces of ham on #9. It will be a thick slice.
Clerk will ask many times "Are you sure" Tell him you are going to cut the ham into chunks and
Just give that "what you don't think I know what I am doing kind of look"

3. Chicken - Cut Boneless Chicken Thighs into 3" x 3" sizes. You don't want to thick

because you want the chicken to cook fast and not be raw.

4. Flour mix- Mix in large bowl approx. 2 cups of Flour,

spec of (1/4 tsp) Salt, pepper and garlic powder

Flour each piece of chicken and place flat in large pan.

(if you place on top of each other the Chicken will stick to each other)

5. In frying pan on medium high Brown each side of chicken.
You want to crisp the outside.
At this point most of Chicken can be cooked fully.
Some thicker pieces might be raw in middle.
Cook them a little bit longer on lower temperatures once outside is crisp.
Place chicken in bowl.

browning out side of chicken

place in bowl when done.

6. 2 bars of butter. Cut up into chunks. Leave on side in bowl.

Next steps. 7 - 11 Cooking Onions, Ham, Mushrooms and Bacon.

You want to only place in frying pan enough to cover bottom. Otherwise to much in pan food cannot saute correctly. I used 3 pans for this stage. Cooking Onions, Ham, Mushrooms and Bacon.

7. Saute Sliced Onions and chopped Shallot in large frying pan with a small amount of Olive Oil

Cook until Onions are golden brown

8. Add Ham chunks. Cook Ham for about 1 minute. crisping the outside.

9. Add Mushrooms and 2 Tbs butter. Cook for about 1 minute. Until butter is melted.
(Note: Mushrooms are not to be fully cooked at this stage.
10. Add cooked chopped Bacon.

11. Add in 2 Tbs of Marsala wine. Saute 2 minutes and flip the mixture in pan a few

times so that all can absorb the Marsala wine.

sauteing with butter

Added Marsala wine

12. Add in cooked Chicken to each frying pan.
13. Add another 2 TBS of Marsala Wine and 1 TBS Butter.
14. Flip the ingredients so that the Chicken is coated with the Marsala wine
and saute for about 3 minutes
15. Place everything is a large bowl.

16. In 3 frying pans. Add 1 can of beef broth and 1 TBS butter. Cook until butter is melted.
17. Add in 2 TBS Marsala Wine. Stir in.
18. Add 1 can Cream of Mushroom Soup to each frying pan.
Stir lightly with whisk. Cook until it comes to a boil and sauce thickens up.
If too thick add a few TBS at a time of beef broth.
19. Add in 2 TBS grated Cheese. Stir well and shut off heat.

Mix in cream of Mushroom soup

Bring to boil

20. Last Stage:
When preparing 2 person dish you can combine all ingredients into frying pan and let simmer for
a few minutes.
If preparing for 6 people. You can either do as above states or
Place all ingredients in a glass baking pan and pour the Creamy Mushroom sauce over it and bake in oven on 400 degrees, covered for 8-10 minutes

2 person dish. added all ingredients into frying pan.

baked all ingredients in oven for 10 minutes.

Meatball Ravioletti Soup

2020-05-12T03:09:00.002-04:00

Meatball Ravioletti Soup
w/ Spinach & Mushrooms

Ingredients

Serves 4
1 frozen small package of Spinach_ thawed
4 Portabello Mushroom caps (sliced)
4 Meatballs _ (recipe on this blog)
Beef Broth 2 cans
2 TBS Butter
Garlic 3 cloves chopped
Grated cheese - Romano Pecorino 1 Tbs
1 package of Ravioletti
Olive Oil, spices - Salt, Pepper and Garlic Powder

Preparation:

Ravioletti.

1. In Medium size pot -Boil water. Add tsp salt.

Cook Ravioletti for 5 minutes. Note: it's not fully cooked. Strain and leave on side.

While Ravioletti is cooking. Prep the other ingredients.

2. Microwave to thaw out frozen spinach.

Place in strainer and squeeze out excess liquid (water)

3. Rinse mushrooms and pat dry with paper towel.

Slice Mushrooms into thick pieces.

4. Meatballs - if frozen place in bowl. pour 1/4 water over meatballs

and microwave for 1 minute.

(Water over Meatballs will keep the Meatballs moist and not dried out)

Meatballs can still be cold. Microwave just enough that it's not frozen.

Slice each meatball in 4 pieces.

5. Add sliced Garlic and just a small amount of olive oil to Saute Garlic.
Once Garlic is lightly golden
6. Add spinach with a pinch of salt, pepper and garlic powder.
Saute stirring for 1 minute.
Spinach absorbs the olive oil. Add little extra to cook the spinach so it won't burn.
7. Add sliced mushrooms and 2 TBS butter.
Saute for about 1 minute and butter is melted.
8. Add grated cheese and stir in, cook for about 5 -10 seconds
Leave mix on side off heat.

9. Place in large pot

Add 2 cans of beef broth.

Bring to full boil

10. Add Ravioletti, Meatballs, spinach mushroom mix

Cook at boiling point for 2-4 minutes.

When Ravioletti is cooked than the soup is done.

Optional: Add more grated cheese on top of each bowl of soup.

Note: If any left overs. All the soup juice will be absorb by the Ravioletti.

So, you might have to add more beef broth when reheating the left overs.

Stuffed Peppers

2020-04-21T22:40:00.005-04:00

Ingredients

Red peppers 4 large. buy the ones with flat bottoms not pointy.

Rice 1/2 cup rice - 1.5 cups water makes enough for 4 peppers as shown.

Butter 4 TBS

Palermitana sauce recipe on this blog (2 _ 16 oz containers)

mozzarella cheese 1 - 2 cups

grated cheese 1/2 cup

Recipe -

Cook Red Peppers

1. Slice top off of Peppers. take the stem off and keep the small piece of pepper that's surrounded it.

Clean out all the pepper seeds from inside the pepper. Throw out stem and seeds.

2. Place a large Pot with water fill 3/4 way and Add 1 tsp of Salt.

Place on high heat and Place peppers into large pot of boiling water.
Cook at boiling point for 7 minutes or until peppers get softer but still firm.

3. While peppers are cooking. Take 3 top pieces of Pepper Strips and chop into small pieces.
Chop up a small Onion into small pieces.
Place in frying pan with 2 TBS olive Oil and 2 TBS butter.
Add chopped peppers when oil is hot.
Cook until onions are lightly golden.
Place on side. This will be added to cooked rice.

4.   Place Palermitana Sauce in pan and heat up. Take off heat and Leave on side.



5. Place 3 TBS of Palermitana Sauce on bottom of pan.
Slice Peppers in half with knife or scissor and place close together with openings against the outside of the pan. Use a non-stick baking pan or glass baking pan.

6. Cook Rice

4 Peppers - use 1/2 cup rice. 1.5 cups of water_ yields 1.5 cups of cooked rice. Add 1/2 tsp salt and 2 TBS butter

When cooking rice, add small amount of extra water if rice needs more liquid to cook. Don't add too much at a time. You don't want rice to be watery.

Once rice is cooked and if it's watery, place in basket strainer and let any excess liquid strain out.

7. Place rice in bowl. Add 2 TBS butter.

Place in cooked chopped peppers and onions.
Add 1/2 cup grated Romano cheese.

Mix well

8. Mix 2.35 oz of each Rice and Palermitana sauce together. (Approx. 2 TBS of rice and 3 TBS Palermitana sauce per pepper. )

I don't like mixing everything together in 1 large bowl, because you don't know if you have to much rice.

9. Add 1/2 oz. Mozzarella Cheese to the inside of each pepper.

Save other 1/2 oz for the top.

10. Add Rice/Palermitana sauce mix on top

11. Add more Mozzarella Cheese on top of mix

12. Bake in oven @ 375 degrees until cheese in melted. Approx. 13 min.

13. Turn Oven to Broil for about 1 min. until crispy on top. Watch Peppers. broiling oven
temperatures cook quickly and you don't want your Stuffed Peppers burnt.

Another Recipe for the rice mix is to use
Rice a Roni Spanish Rice
Cook Spanish Rice as instructed. Once rice is 1/2 way done
Add 1 large can Diced Tomato and the small pieces of peppers (left from when you cut open the tops)
Once Rice is done add 3 TBS grated cheese
Cook Chopmeat and add Sautee onions when chopmeat is almost done.
Strain out any fat from Chopmeat.
Mix with Rice and stuff peppers as listed above.

Cannoli Cream By Gaetano cream puffs, cannoli mousse cream

2018-04-27T16:48:00.016-04:00

Cannoli, Cream Puffs & Cannoli Mousse Cream

Cannoli

Cannoli Mousse Cream

Cream Puffs

Cannoli Cream Recipe

Polly-O Impastata Ricotta Cheese 10LBS -

(this is a thicker and less moist Ricotta then the ones you find in the store. If it has a lot of moisture then place the Impastata in a Colander with a dish underneath it to collect the water that drains out
and place on top a moist paper towel. leave in fridge overnight)

Ingredients:

Impastata comes in 10 lb bag. Use only 5 lbs of impastata at a time. It's too much to fit in the mixer.

Recipe is for 5 lbs Impastata Ricotta

Sugar 2 lbs
Vanillin - 1 tsp
Cinnamon oil 2 drops
1 piece of dry uncooked Spaghetti
Powdered Sugar
Chocolate Chips - Small Size of Semi-Sweet Chocolate Morsels

Cannoli Shells - Store bought

Place in Mixer using the Paddle Blade

5 lbs Impastata Ricotta

Sugar - 2 lbs

Vanillin - 1 Tsp
Mix until just blended

NEXT STEP: READ BELOW 1ST
(NOTE: IF YOU USE TOO MUCH CINNAMON OIL, IT WILL RUIN THE CREAM!)

Add 2 drops of Cinnamon Oil - Using the piece of uncooked dry spaghetti- place the tip into the cinnamon oil, tap it then place it over the bowl and only use 2 drops that fall off of it.

Yep! Laugh! But, That's how we do it. IT WORKS! An eye dropper drop is too much. Cannoli cream will be too bitter and you won't be able to eat it.

Mix everything until smooth and place in bowl. Cover with plastic wrap and leave in fridge overnight.
I like to do this because the sugar gets absorbed better.

The next day - Place in plastic 16 oz containers or in Disposable plastic pastry bags and freeze.
Do not add chocolate chips to Cannoli cream that you are freezing. They won't taste good when defrosted. To defrost leave in fridge over night or a few hours. Stays fresh in freezer for approx. 8 months.

A container can be left in Fridge for over 2 weeks.

Buy Cannoli Shells. Heat oven to 350 degrees. Place on rack with a baking tray underneath it (to collect oils that will be dripping off of cannoli shells). Cook for 10 - 15 minutes until you see the cannoli shells turn darker. Take out of oven and let cool. This will make the cannoli shells taste fresh and crispy.

When ready to fill the Cannoli.
Place Cannoli Cream in a bowl.
Add Some Chocolate Chips - Small/Tiny Size of Semi-Sweet Chocolate Morsels
Mix and then add to pastry bag. (if you don't have a pastry bag then make one by using a ziplock bag. fill it 1/2-way, close bag and cut large tip of 1 corner.)

Fill the Cannoli shells and you can add more chips to the ends or sprinkles.
place all in dish and dust some powdered Sugar on top.

You also can buy Pizzelle and serve with Cannoli Cream too!

Pizzelle

Party Time!

Cannoli Mousse Cream

Recipe Fills 16 Lg Cream Puffs

Equipment:

Mixer with Whisk and Paddle Blade

Pastry Plastic Bag

knife

Ingredients:

1 Cup Heavy Cream

1 Tbs Sugar

1/8 Tsp Pure Vanilla Extract ( approx 3 drops)

1 Egg Yolk

1- 16 oz container of premade Cannoli Cream

Chocolate chips

Powdered Sugar

Instructions:

Kitchen Aid mixer with the WHISK BLADE attached

Add in Heavy Cream, Sugar, Vanilla Extract

Whip on High until comes to a peak.

And it looks like whip cream

Last Step:

Cream Puffs

Yield 16 Large or 20 Medium Puffs

Equipment -

Parchment Paper

Baking Pan 12 x 16

Rubber Spatula

Knife

Nonstick Short & wide pot 7.5" x 3" deep

Medium size mixing bowl

Pastry Bag - Plastic throw away or regular

Oven - 400 degrees 33 minutes. then shut off oven and slightly open oven door for 10 minutes

Ingredients - For Gluten Free option read below what you have to use and add.

Group A:

1 cup Water

1 stick Salted Butter cut into pieces

1/2 Tsp Vanilla Extra

1/4 Tsp Baking Powder

1 Cup All Purpose Flour

Or for Gluten Free Puffs use Bob Red Mill 1 to 1 Gluten free flour

1 1/4 cup and also add 1/4 Tsp Baking Soda

==============================

Group B: Do this before you start recipe -

Beat 4 large Eggs in a small bowl. Leave on side for later.

Group C:

Powder Sugar 1/4 cup

Milk Chocolate melts - 3/4 cup

====================================

Group A:

Place in pot Water & Butter - Bring to a boil

then lower heat to Medium High

Add in Vanilla Extra, Baking Powder stir.

then add in the Flour or Gluten Free Flour & baking soda

Take off flame for 10-20 seconds to Stir quickly to allow the water mixture to absorb the flour

then place back on flame and keep Folding flour until it's not moist and flour rolls into a ball.

Take off heated stove and place in a medium size mixing Bowl

Now you have to cool off the flour mix before adding any Eggs.

In the Medium size bowl. With a rubber Spatula fold and then spread out the flour.

Do this for 5 minutes. (Do not place in fridge to cool off)

and let sit for 5 + minutes.

If you want to cook 2 patches of Puffs. then start the next mix while this one cools off

Group B

The Batter will look small but will be fine after adding eggs.

Add Eggs: Divide into 4 parts. Adding a little bit at a time until the egg is fully absorbed in the flour. Keep folding the flour mixture into the egg. Give dough time to absorb the egg before adding more. Once dough is dry, no liquid showing then add more egg. Don't add all eggs at once time.

This is how it looks once egg is absorbed. then add more.

Once All Eggs have been mixed then it's time to place mixture into pastry bag.

Don't fill up pastry bag. fill up 3/4 of the way. push dough down on bag and cut

at tip where you will make an One inch hole.

Place parchment paper onto baking pan.

Yield 16 Large Puffs 4 across/4 down Squeeze 1 inch across and 2" high

or 20 Medium Puffs 4 across5 down - Squeeze 1 inch across & 1 1/2" high

Leave 1" in between each Puff.

To not have a point on top just use the non-sharp side of a knife and slice off pointed tip right before finishing squeezing the dough mix out.

If making 2 batches place on 2 middle shelves. Not bottom shelf

Place in 400 degree preheated oven for 33 minutes. Then shut off oven.

Open door slightly for 10 minutes. Then take tray out of oven and let cool before inserting cream.

With knife make small hole on side of Puff and squeeze in cream.

After filling up pastries.

you can just add powdered sugar and/or chocolate melt.

To add chocolate melt. place in thick microwave safe small bowl for 1 minute.

mix with fork. if all chocolate is melted then, with a fork pick up some melted chocolate and zig zag it across cream puff. Place cream puffs in fridge until chocolate is hard then cover with plastic wrap and keep in fridge until ready to serve.

GLUTEN FREE

Cream Puffs

Broccoli - Sauteed Oil & Garlic

2018-04-13T13:19:00.002-04:00

1 Bunch of Broccoli. Separate and Cut up into large pieces

In large pot boil water with 2 TBS Salt

Add Broccoli and boil until slightly tender

Strain.

In large frying pan. on Med heat.

Place enough Olive Oil to cover bottom of pan and 1 TBS of Butter.

Saute 6 Sliced Garlic Cloves

When lightly golden

Add in Broccoli and 2 TBS butter and Keep sauteing for 1- 2 min.

Add in 1/4 cup grated cheese and mix

on High Heat

Add Seasoned Breadcrumbs and mix constantly for 30 seconds.

(This will toast the breadcrumbs into the broccoli and give it a crispy flavor)

For Bari-Friendly your choice to add Breadcrumbs or not, depending what you ate that day or eating with your meal)

Can be served as a side dish or add cooked Chicken or Shrimp.

Great to use with left over meats

Chicken Melody

2018-04-06T13:57:00.000-04:00

2 - 4 Servings

Ingredients

Chicken- 4 Skinless, Boneless Chicken Thighs cut into 3" x 2" chunks

Garlic - 6 Sliced Cloves

2 Portabella mushrooms - Sliced

1 Medium Zucchini, peeled and diced

2 cups cooked chopped Stringbeans

2 large Tomatoes - diced

2 cups fresh Spinach

Mozzarella 1 1/2 cups

1/4 Sundried Tomatoes - chopped

Cook Chicken

Saute Chicken in Olive Oil. Browning both sides.
Add 2 TBS of butter
1/4 cup white wine
Saute until chicken is carmelized
Place Chicken on the side

Cook Vegetables

Place in large frying pan enough Olive Oil to cover bottom of pan
(Note: you might have to add additional Oil while cooking)

Add in Zucchini and Tomatoes cook for 3 - 4 minutes
Add in Stringbeans and Mushrooms saute until mushrooms are 1/2 way cooked (1 - 2 min.)
Add Sliced Garlic. Cook until Garlic is golden brown

Add in Fresh Spinach. Cook until melted down
Add in 2 TBS butter , a splash of white wine and Sun dried Tomatoes . Cook for 1 minute

Add in 8 oz Chicken Broth. Cook Until 1st boil
Then lower to medium heat

Add in cooked Chicken
Simmer for 1 - 2
Add in Mozzarella
Simmer Covered for 30 seconds.
Optional: Place over pasta.

Shrimp Medley

2018-04-06T11:58:00.002-04:00

Serving for 4-6

Ingredients

40 Shrimp (Size:16-20)

1 Bag Frozen Sugar Snap Stir Fry

1 box Frozen White Pearl Onions

6 Cloves Garlic - Sliced

Flour - Enough for Shrimp (2 cups)

Seasonings: Salt, pepper and Garlic Powder

Chicken Broth (1 can if serving with pasta) otherwise 1/4 can

White Wine 1/4 cup

Optional - Pasta -Your Choice

================================

Place veggies in glass bowl and microwave until defrosted.
Place in strainer to strain out excess water.

Cook Vegetables:

In Large frying pan.
Heat Olive Oil,
Add Sliced Garlic, cook until golden brown
Add in Vegetables, 2 TBS butter, cook until tender 2-3 minutes
Add in Chicken Broth, cook on high to full boil then on Medium for 3 Min.
Shut of heat and leave on side Cook Shrimp

Flour Shrimp - (Flour, salt, pepper and garlic powder)
In Frying pan - Heat Olive Oil (amount -a little more than bottom of pan)
Add shrimp add salt, pepper and garlic powder to each shrimp
Cook on high heat to sear both sides.
Place shrimp in bowl.
In frying pan leave only a very small amount of oil and add 4 TBS butter and melt it
Then Add the shrimp back in. Sauteing in the butter and
Add White Wine.. Saute (you will see shrimp being carmelized )
Shrimp is done.

Place cooked Pasta on bottom of glass baking pan

Place 1/2 cooked Vegetable on top of pasta and all the broth and mix together.

Place shrimp on top

Add grated cheese.

Artichoke and Beans

2018-04-06T10:33:00.000-04:00

Serve as side dish

Ingredients:

1 Frozen bag Artichoke - Defrosted

1 Portabella Mushroom - Sliced

1 Scallion - Diced

1 Onion - Sliced

Olive oil - enough to cover bottom of pan

1 can Goya Navy Beans

3-4 cooked Asparagus - (boil until tender)

Seasonings. Salt, Pepper and Garlic Powder = (SPG)

Place frozen Artichokes in dish and microwave for 2 min. or until defrosted.
Place in Strainer and squeeze out excess water.
In large frying pan Heat Olive Oil
Add in Onions and scallions saute until lightly golden
Add in Mushrooms. cook for another 2 min- until mushrooms are browned
(Note: Mushrooms will soak up the Olive Oil so you will need to add a little bit of oil at a time)
Add in Artichokes and 2 TBS butter and SPG
Keep Sauteing for about 3 minutes.
Add in cooked Asparagus
Add in Navy Beans. Juice from can also.
Cook until comes to first boil
Dinner is finished.

BRUSCHETTA - Tomato or Eggplant, and Eggplant Crushed Tomato Sauce

2018-04-05T16:59:00.000-04:00

Scroll down for different recipes.

Tomatoes from my Garden.

Eggplant Pizza

Eggplant Bruschetta Eggplant Crush Tomato Sauce

Tomato Bruschetta

Use Fresh Cherry or Roma Plum Tomatoes

Place in bowl:

Chopped Tomatoes into small chunks.
Add Finely Chopped Garlic
Add Seasonings: Salt, Pepper and Garlic Powder
Add Fresh chopped Parsley and Basil
Add Olive Oil. Enough to cover tomatoes
Add Peccorino Romano - Locatelli - Grated Cheese
Mix
Slice Italian bread in a slant.
Lay out bread on a wire rack and sprinkle a little bit of Olive Oil and Grated Cheese on them then toast in oven until crispy.
Place toasted bread slices on plate and add Tomato Bruschetta.

or Split Italian bread in half, toast in oven 1/2 way then place Bruschetta on top with slices of fresh mozzarella toast again until cheese is melted.

Bake Catfish Brushetta: Can Also place on top of fish and Bake it.

Bruschetta can also be frozen in small plastic containers. I do this all summer long when harvesting the tomatoes. Delicious to have all winter long.

Eggplant or Zucchini Bruschetta

Can be used for on top of Pasta, pizza, Italian bread, as a side dish or in a

Portabella Mushroom cap

Peel Eggplant or Zucchini
Slice as shown below
Then Slice in quarters. Place in bowl.

In Large frying pan:

Place Olive Oil in to cover more than bottom. (NOTE: Eggplant will use all the oil so you might have to keep adding some)
Heat oil first then lay the Eggplant flat in the pan.
Add Salt, pepper and Garlic Powder.
Fry both sides until golden brown. you can see it becoming transparent.

At this step you can add the Eggplant to the Tomato Bruschetta and place on Italian bread.

or place on side and keep following the steps below for

Eggplant or Zucchini Crushed Tomato Sauce.

You can also freeze into 16 oz plastic containers. I always do this so I have the Eggplant Sauce ready and don't have to go through the whole process. I usually make this after harvesting my Eggplant or Zucchini from the garden and it lasts me all winter.

First Make the Crush Tomato Sauce:

Place Olive Oil on bottom of pan 1/4 to 1/2 cup
Add 8 sliced Garlic cloves. Saute until lightly golden
Add 3 Diced Tomato Cans - TuttoRosso
Seasonings: 1 TBS Sugar, 1 Tsp Salt, pepper and Garlic Powder; 1 TBS fresh chopped parsley and fresh chopped basil
Stir and cook on High heat until it boils
Then simmer on medium heat for 15 - 20 Minutes.

NOTE: Do NOT add any water to this recipe. not needed.
Add Eggplant. stir and cook for another 5-10 min.

Freeze in 16 oz containers or continue below to finish preparing the rest of this meal.
NOTE: if you are using a frozen container then it must be defrosted and heated into a frying pan.
Place what you will be serving tonight in a large frying pan.
Add 1/4 grated Cheese. Stir
Bring to boil.
Add chopped cubed Provolone BelGioioso Cheese, stir and cook for 30 seconds.
Shut off heat and serve over Pasta or as a side dish.

Palermitana Sauce - Meat sauce and Peas

2018-04-03T16:58:00.001-04:00

Bariatric Friendly - Do not eat with Pasta. Use to make Califlower Arancini or Stuff Portabella Mushroom PizzaCaps

Ingredients:

Makes 21 - 16 oz Containers. Great to freeze! Stays good for 1 year.

10 lbs of Chopmeat. Your choice. I used a mix of Veal, Beef and Pork
Olive Oil
Tomato Puree - 5 Cans of Tutto Russo, Contadina or Progresso (your choice)
1 chopped onion
1 bag frozen Peas
3 cans beef broth
1/4 Cup Grated Cheese
Seasonings - Salt, Pepper, Garlic Powder and Onion Powder, Basil & Parsley

=============================================

Preparing the Meat.

Place Chopmeat in large bowl.
Add: 1/4 cup grated cheese, 1/4 cup chopped Onion, 1 tsp Salt, Black Pepper, Garlic Powder, Onion Powder. Mix well.
Make small flat meatballs and lay them down in large pan on counter. ( I grab a small amount of meat, roll it as I would be making a meatball, then flatten it out.)
Place olive oil in pan. A small amount to only cover bottom of pan lightly. Sear outside of meat. Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor.

(Note: Meat will still be raw, you are not cooking it fully. it will cook in the sauce.
you are searing it so it will stay as chunks in sauce instead of turning into minced meat.)

Place Seared meat in strainer.

PREPARING THE SAUCE

Once Meat is all cooked.
Use the frying pan with all the drippings that you seared the meat in.

Add chopped Onions. (Not finely chopped)
Cook until golden brown.

Add Sauce Suzy Bell or 5 - 28 oz cans of Puree - Tutto Russo, Progresso or Contadina.
2 Tbs Sugar
1 Tbs Salt
1Tbs garlic powder
1 Tsp pepper
2 tsp dry Basil
1/3 cup chopped fresh Basil leaves.
1/3 cup chopped Fresh Parsley
3 cans of beef broth. (Place the beef broth liquid in the empty Puree Sauce cans to help rinse out the left over sauce in the cans )
Additional water if needed.

Stir and start cooking for about 5 min. until it gets hot but not boiling yet.

Place in chopmeat.
Break pieces if too large.
Stir well
Add bag of peas.
Boil on medium heat for 20- 30 minutes.

Sauce is to be thick. So, you must stir it often not to burn bottom of pot.

Add water if too thick.

Chicken Asparagus Marsala Cheese Sauce

2018-03-29T14:45:00.001-04:00

Bariatric Friendly.

PREP ASPARAGUS

Wash Asparagus with warm water. Place your finger tips on bottom stem of Asparagus.

Bend and snap easily the bottom portion off. (that's the hard stem that you don't eat)

Cut into 1 inch chunks
Place in salty boiling water and cook until tender.
Strain and leave on side

COOK VEGGIES MIX

In Large Frying pan -
Saute Olive Oil with mushrooms for 2 min.
Add Sliced Onions. Cook until 1/2 way light golden
then Add Sliced Garlic and cook both together until lightly golden
Place in Asparagus
Add a dash of Salt, Pepper and Garlic Powder.
Mix together Sauteing for about 1 min.
Place on side and prep Chicken

PREP CHICKEN:

Cut Skinless boneless Chicken Thighs into 2 or 3 " cubes
Place olive Oil in frying pan and heat
Place in Chicken pieces
Season with spices - Salt, Pepper and Garlic
Keep turn the chicken a few times to evenly crisp both sides without burning them
Place Chicken in Bowl
Add 2 TBS of butter 1 TSP olive oil in frying pan
melt then add chicken and coat it for a few seconds
then Add Marsala Wine 4 TBS
Coat the chicken for another few seconds
Place Chicken in Baking Pan
and prep Marsala Cream Sauce

Marsala Cream Sauce

Chop Scallions - 1 bundle

Place in frying pan with

4 TBS butter and 1 TBS olive oil

Cook for about 1 minute

Add 1/2 cup beef broth

Add 1/2 cup Heavy Cream

3 TBS grated Cheese

Mix well

Add 1/4 cup Marsala wine

bring to boil and shut off.

Place Chicken and Asparagus in Baking Pan.

Add Sliced Munster Cheese
Cook on 400 degrees for 5 minutes or until Cheese is melted. then Broil until cheese is crispy.

Asparagus Meals and Chicken Asparagus Meals

2018-03-28T16:46:00.001-04:00

Recipes on this page: Scroll down: Bariatric Friendly

Asparagus with Fresh Mozzarella, Shrimp Scampi or Chicken.

Asparagus with Fresh Mozzarella and Roasted Peppers

Ingredients:

Asparagus - 2 Bundles, chopped and cooked

Fresh Mozzarella 1/2 log sliced

Olive Oil

Spice: Salt, pepper and Garlic powder

Portabella Mushrooms- Sliced

Clean and cut ends off Asparagus. bottom part of stem is hard and must be thrown up. (squeeze your 2 fingers at bottom part of Stem which is very hard, moving your fingers upward until you feel it softer, then break off piece and discard bottom piece.
Place in salty boiling water and cook until tender.
Strain and leave on side

4. In Large Frying pan Saute Olive Oil with mushrooms for 2 min.
5. Add Chopped Garlic and cook until Garlic is lightly golden

6. Place in Asparagus and a dash of Salt, Pepper and Garlic Powder.

7. Mix and cook for 1 - 2 minutes.

Place all in non stick baking pan
Add in Sliced fresh Mozzarella and Roasted Peppers.
Place in oven on Broil. 1 - 2 minutes until cheese melts.

Another Meal for Asparagus can be cooked with Shrimp Scampi or Chicken.

Prepare Asparagus as printed in Blue above, Steps 1-7 only
To Make with Shrimp Scampi (follow recipe on this site) and then mix in with Asparagus.

To: Add Chicken

Small Plate is the serving for Bariatric People .

Cook both sides Chicken in Olive oil, with Salt, pepper and Garlic powder. Medium to High heat. I usually turn Chicken a few times so, it has a chance to cook and doesn't get burnt.
Place Cooked Chicken in dish leave on side

in Frying pan:

Saute 4 TBS butter and 1 TBS Olive Oil
Place chicken in.
Cook so that chicken is being glazed with the butter for 1 minute
Add 1/4 Cup of White Wine (Chardonnay and Pinot Grigio)
Keep mixing until the wine has a chance to mix in. 1 2 min.

Add 1/4 Cup Chicken Broth.
Add in Asparagus mix
simmer for about 3 minutes.

Cauliflower: Cauliflower Arancini and Cauliflower Cheddar Bake

2018-03-28T11:30:00.003-04:00

How to Cook Cauliflower and what you can do with left overs. (Bariatric Friendly)

1 large head of Cauliflower,
Cut off Stem and Core
cut into 4's. then take apart leaving in big chunks.
Cauliflower will break apart into smaller pieces when cooking.


Place Olive Oil to cover bottom of Pot
6-10 cloves of garlic. cut in half. (leaving garlic in large pieces)
Saute in Olive Oil until lightly golden
Add Cauliflower
Add Salt and Pepper
Add 1/2 cup of chicken broth
Option A. Add 1 can of chicken broth, if adding to Pasta
Option B. Add 1/2 cup of chicken broth if making recipes below.
Cover and cook on medium heat for 10-15 minutes or until Cauliflower is soft.

Serve as side veggie for (Bariatric friendly, Gluten free). or place on top of pasta.



For LEFT OVERS, I make Cauliflower Arancini or Cauliflower Cheddar Bake.

Cauliflower Arancini - (rice ball without the rice) Bariatric Friendly. Note: Lightly bread crumbed
approx. 10 grams of carbs for breadcrumbs 2 TBS for each Cauliflower Arancini.

1 Large Califlower head makes approx 13-15 Arancini.

Place Cauliflower in bowl without any of its juices.
Mash up with fork (like you would do for mash potatoes)
add 1/4 cup grated cheese, 1 1/2 cup mozzarella cheese and mix together.

Add Palermitana Sauce (Meat sauce and Peas) don't add to much (sauce) more meat sauce than just liquid sauce.
Make small round balls as big as meatball size.

Prepare a Small bowl of Egg mix and small bowl of breadcrumbs mix
In small bowl mix 1 egg, dash of salt, pepper, Garlic Powder and grated cheese
Coat Arancini Ball with Egg mix
and then roll them into the breadcrumb mix
Spray Pam Olive oil on bottom of baking pan
Place Arancini balls in pan not touching.
Bake on 425 for 5 -10 minutes or until crispy.

Can be place in fridge for about 4 days. to warm up, place in microwave for 1 minute or until hot.

You can also place Cauliflower into baking pan. without making them in meatball type shapes.

Place Cauliflower in bowl without any of its juices.

Mash up with fork (like you would do for mash potatoes)

add grated cheese, mozzarella cheese and mix together.

Lightly spray bottom of baking pan.

Add Cauliflower to bottom of pan. Spreading it Flat.

Add on top the Palermitana Sauce (meat sauce and Peas) in this you can add more sauce.

Add more Cauliflower on top.

Sprinkle on top breadcrumbs

Bake in oven on 350 for 5 - 7 minutes then on 425 to crisp the top

Cauliflower Cheddar Bake

Cook Cauliflower as stated in original recipe written in Purple:
6 Servings:
Cream Cheese Mix:
In a Bowl add:
4 oz Cream Cheese cut into cubes
1/2 Cup Sour Cream
1/4 Cup grated Cheese
Bacon pieces - cooked, until crispy. Cut up into small chunks.
mix together
(option can add 2 TBS diced Scallions)

In Another Bowl:

Place 1 head of cooked Cauliflower without juices in Bowl. but, can use the cooked garlic chunks.
Smash up but leave some in chunks.
Add in the Cream Cheese and Mix together
Place in bottom of a non stick sprayed( Pam - olive oil) baking pan
Add Cheddar Cheese to top. (Sharp or Mild, your choice) approx 1 - 1 1/2 cups.
(You can add bacon bits on top also if you like)
Bake Covered in oven at 350 for 10-15 minutes ( until you see cheese melting)
Broil uncovered for 1-2 minutes to crisp.

This taste YUMMY! I wasn't going to try it but, I had left over cauliflower so, I made

a small portion to test it. Oh, I will definitely be making this again! and Yes, in a larger portion.

HINT: To cook bacon without the trouble of hot oil splashing on you and the fire alarm going off because of the smoke:

Place bacon Layered flat side by side in a pan.

Cover bake on 350 until cooked

Uncover and place on broil until crispy.

Easy! and NO FIRE ALARM GOING OFF AND NO HOT OIL SPLASHING ON YOUR HAND!

Scallop Marsala

2018-03-26T16:51:00.000-04:00

Simple, Easy and Cooked in minutes!

Bariatric Friendly

Ingredients:

Bay or Sea Scallops

Olive Oil

2 TBS Butter

Sliced Fresh Garlic

Fresh Parsley

Marsala Wine

A Dash of Salt, Black Pepper and Garlic Powder

Pat Scallops dry with paper towel.
Heat frying pan with Olive oil. Enough to cover bottom of pan.
Place scallops in and add a dash of Salt, pepper and Garlic powder.

4. Cook on high heat to sear the outsides. (Scallops will cook fast. So, you are not trying to cook the insides, just outside)

5. Once scallops are browned on outside. Add Butter and Sliced Garlic, Cook until Garlic is lightly golden then...

6. Add Marsala Wine (Watch out! Flames will shoot up) No! I didn't burn my hand. Almost! but I moved fast! Whoo!

7. Keep cooking on high heat for about 1 minute. Add Fresh Parsley.

8. Shut off flame and serve.

My Daughter and Grand daughter ate them all and looking for more! Go Home kids! lol

Prime Rib Di Giuseppe

2018-03-26T14:14:00.002-04:00

Ingredients:

5 Prime Rib steaks cut up into chunks. (with excess fat cut off.)

1/2 cup Whole White Flour

5 Yukon Gold Potatoes- peeled, sliced and boiled (1/2 way cooked)

1 large Onion- Sliced

Seasonings: Salt, pepper and Garlic powder
4 TBS of butter
2 Portabella Mushroom (Washed, dried and chopped into chunks)
1 tsp oregano
Sprinkle of Paprika
Olive Oil - 1 cup or less
1/4 cup Marsala Wine
Grated Cheese Peccorino Romano - Locatelli
=======================================
Prep Meat

In large bowl place flour and season with Salt, pepper and Garlic powder.
Pat both sides of Steak with flour
Place olive oil in pan to cover a little more than bottom of pan
Heat on Medium flame
Place meat when Olive oil is heated and cook both sides on Medium High.
Place on side once cooked.

====================================================
Prep Potatoes
7. Place onions in same frying pan that steak was cooking in. Add more Olive oil if needed
and 2 TBS Butter. Saute until 1/2 way golden.
8. Add cooked Yukon Potatoes
9. Season with Salt, pepper and garlic powder
10. When Potatoes are cooked (lightly crispy)
11. Add in Oregano, Paprika
12. Add more butter if needed.
13. Cook until Mushrooms are done. 2-3 minutes

12. Add in Mushrooms. Add more butter if needed.
13. Cook until Mushrooms are done. 2-3 minutes

14. Add in cooked Steak
15. 2 TBS Butter and Marsala Wine
16. Saute for about 2 minutes.

Meal is complete. Serve with side salad.

Giuseppe and Jamie

Breaded Baked Catfish

2018-03-26T11:44:00.000-04:00

American Catfish is a tender, flaky Creamy tasting fish.

It is not a fishy tasting fish. My granddaughters love the taste.

Ingredients:

6 Tbs butter

1/4 tsp Garlic Powder and black pepper

1 Tbs grated cheese

fresh parsley,

Bread crumb - homemade or 4 C

In bowl place Breadcrumbs - homemade

I add: grated cheese, parsley, basil and oregano, spices garlic powder, black pepper.
In microwace melt butter in large bowl.

Be Careful bowl will be hot.

Place a small amount of melted butter into breadcrumb bowl. just to make it moist not soaked. fluff up to mix. don't press down on it. (it will only become a clump and hard )
Pam spray a non stick baking pan.
In the butter bowl add Tbs grated cheese, garlic powder and black pepper. Mix.
Take the Catfish and smear butter only on the non scale looking side.
Place onto the non stick pan with the scale looking side down.
Add breadcrumb.

(showing in pic. is the scale looking side, which is the bottom side)

Pound down with your finger tips.

You must work quickly because the fish is cold and the butter will
harden up fast. If it does then microwave butter again.

Bake covered on 350 degrees for approx 15 min. Once it is flaky, its cooked.
Then take cover off and broil for 2 minutes until crispy.

Broiled:

Grilled/BBQ Chicken or BBQ Steak Marinade Sauce Recipes

2018-03-23T16:20:00.000-04:00

Bariatric Friendly

Place in large measuring cup.

1/2 Cup Lemon Juice
1/4 Cup Olive Oil
1 tsp Salt, Pepper and Garlic Powder
a pinch of Oregano, Basil & Parsley
Mix well
Place your portion skinless, boneless Chicken Thigh in Ziploc bag
Pour in mixture to coat Chicken, close bag air tight.
Freeze bag
take out in the morning or night before to thaw out.
Cook on BBQ, grill or George Foreman Grill.
Slice up and eat with veggies or on top of a Salad.

You can also place all chicken in a bowl with Lemon olive oil mixture.

Marinate at least 1/2 hour
Take Chicken out of bowl and place on BBQ. Cook fully
Take the rest of the lemon oil mixture from bowl and place in pot. Cook over high heat and Boil for 1 minute.
(lemon oil juice must be boiled because you had it marinating over raw chicken and you don't want to get chicken poisoning from the juice on raw chicken )
Cool off lemon oil mixture and BBQ chicken.
Slice Chicken and place your portion in zip lock bag and pour lemon oil juice mix in bag to coat chicken.
Close bag air tight and Freeze.
When you want it. Take the chicken and juice out of ziplock bag and place in bowl . Microwave for 1 min. or until hot. (you don't have to worry about the juice mix becoming contaminated because you boiled it and then placed it in with cooked chicken)

Freeze all ziplock bags laying flat and not on top of each other. once frozen you can place together.
Otherwise they will stick together and it is hard to separate them.

You can also marinate with Veri Veri Teriyaki Marinade & Sauce

Just Place a few TBS in each ziploc bag.

Same procedure as above. Cook or freeze and boil extra juice .

Chicken Feta Corvo Wine Sauce

2018-03-22T15:22:00.001-04:00

Bariatric Friendly

Serving for 4

Ingredients

5 - 6 Skinless Boneless Chicken Thighs 2 Jumbo Portabella Mushrooms - Sliced into chunks 1/4 cup Olive oil Garlic Seasonings - 1/4 tsp Salt, pepper and garlic Powder

1/4 cup chopped fresh Parsley,

4 Slices chopped Munster Cheese,

4 Tbs Salted Butter,

1/4 cup Chicken Broth

1/4 cup of Corvo White Wine

2 oz crumbled Feta cheese

Prep Chicken

Cut Chicken into cubes,
Saute in Olive Oil and add salt, pepper & garlic powder
Cook both sides - crispy
Don't worry about it being raw. it will be completely cooked by the end.
Place cooked chicken in a pan

Using the same frying pan
Add Sliced Garlic, 2 Tbs butter and fresh parsley cook until garlic is lightly golden
Add in Cooked Chicken, Sliced Virginia Ham, and another 2 Tbs Butter
Saute for a minute then

Add Corvo Wine
Saute for another 1 - 2 minutes.

(I used the Corvo Wine that my husband received as a gift. it is the wine that is made
from his town in Sicily. Opps! but it made the meal delicious. I always believe if you use
good wine your dish will taste delicious! Corvo is now my new favorite wine. )

Add in chicken Broth and Munster cheese cook until cheese is melted.

Then add in chopped pepperoni. Saute for another 1-2 minutes to it begins to boil. Take off heat.

Add in Feta Cheese. If you want it crispy place frying pan in broiler for 1-2 minutes.

Make sure your frying pan is made to go into oven! if not, place in pan and broil.

Excuse the non-tiled wall. I bought a new gas stove and remodeling the Kitchen.

Stuffed Beef Steak Strogonoff

2018-03-20T15:33:00.000-04:00

Stuffed Beef Steak Strogonoff - Bariatric Friendly.

For Large meals place in baking Pan

2-3 Servings

or for Large meals usually 2 slices of ham and cheese for each steak.

Meat Ingredients
Beef Round Top Steak Boneless - 2 Giant Size
or Vension Steak or ( 1/2 steak per person)
4 Slices of Virginia Ham (2 slices ham to cover meat)
4 Slices of Munster Cheese (2 Slices cheese to cover meat)
Pepperoni chopped Hormel (2 - 3 pieces per steak )
ToothPicks 2 per each

Cream Sauce Ingredients

To prepare for larger meals.

I used 1 can of beef broth to 1/2 - 3/4 container of small Heavy cream shown.

You want the cream sauce to stay a light color beige so don't use too much cream.

1ST PREPARE THE MEAT.

Prepare Meat

Place toothpicks on open side of steak to hold closed.

Prepare all your steak before you start sauteing

Lightly Oil Pan and Sear both sides of Steak
adding Salt, Pepper and Garlic powder to top.

Place meat in baking pan to cool off a little, so you can slice them. Prepare the Stronganoff Cream Sauce first.
You will be using the run off juices from the steak in the pan by adding it to the Stroganoff Cream sauce once it is prepared.

Prep the Strogonoff Cream Sauce

From the same pan you seared the meat in(using the juices that are in there)

Add 2 TBS butter and sliced Garlic. cook until lightly golden. (can add more olive oil if needed)
Add Sliced Mushroom. Saute for 1 minute. Add another TBS butter . Season with garlic powder and blk pepper.
Add 1/4 cup Marsala wine, Saute for another minute. keep stirring.
1/4 Cup Heavy Cream and 1/4 cup Beef Broth. Mix and cook for 30 seconds
Add in grated Cheese, stirring constantly for about 30 seconds.
Shut off and remove from hot surface.

Last step in Meal.
Take the Seared Rolled Steak and place on cutting board.
(NOTE: STEAK WILL STILL BE RAW.)
Slice Steak and place back in pan or frying pan. Whichever, can fit all the meat and Stroganoff Cream Sauce.

Place the Strogonoff Cream Sauce on top.
Cook for 3-5 minutes on stove top in frying pan or
For larger meals in baking pan.
on 400 covered for 5 -10 minutes. Then uncover for 2-3 minutes on broil to get crispy.

Can be served with Egg Noodles.

I made this recipe with Vension meat.
From the happy grin on my husbands face, I can say
he likes it.

this meat was very tender and not gamie at all.
You can also rinse the venison in cold water and then soak
it in a bowl with milk for a day. then rinse off and use.
Milk takes the gamie flavor out.

Bolognese Sauce

2018-03-20T14:42:00.000-04:00

Bolognese Sauce -

Bariatric Friendly without pasta. Use in Portabella Mushrooms or Zucchini Boats (Recipes on this site) Or Banza Pasta made with ChickPeas.

For Bariatric Friendly serve with Banza Chickpea pasta approx 1 oz = 25 Rotini.

Stuff Mushroom with Bolognese sauce

Ingredients:

CHOPMEAT:

3 packages of Ground Beef, Pork and Veal for meatloaf. 6 + pounds

1/2 cup of chopped Onions

1/2 tsp of black pepper, Salt, Garlic Powder

Tomato Puree:

Suzy Bell or Tutto Russo 6 - 28 oz cans (large cans)
1 cup Olive Oil
1/4 cup chopped Garlic
1 Medium chopped Onions
1/2 tsp of black pepper, 1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
2 Cups Water
2 cups finely chopped Celery
2 cups finely chopped Carrots
1 1/2 quarts of Heavy Cream
1 package of Frozen Sweet Green Peas or 2 cans
1 1/2 cup grated cheese

Prepare Meat

Mix in large bowl all meats.

Add in 1/2 cup chopped onions & 1 teaspoon of spices - Salt, Pepper and Garlic Powder. Mix and make small round meatball shapes and then flatten them out like a burger.

With a very small amount of Olive Oil (just to coat pan) Place flatten meats in frying pan. 1 layer only at a time. (it cooks faster this way and you have more control on turning them)

Cook on medium to high heat to just to crisp the outside. Don't worry about meat being raw, it will cook once in sauce.

Once 1 side is cooked crispy turn over and start chopping the meat into smaller pieces. I like doing it this way so I have chunks for the sauce instead of minced meat.

Placed cooked meat in large bowl and finish all meat.

Prepare Sauce:

In large Sauce Pot: Saute 1 cup Olive Oil, 1/4 cup chopped Garlic and 1 cup chopped onions

When onions are lightly golden add chopped celery and chopped carrots.

Cook for 2 minutes

Tomato Puree: Suzy Bell or Tutto Russo 6 - 28 oz cans (large cans)

1/2 tsp of black pepper, 1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
Use 2 Cups water only to rinse out cans and place the sauce left in cans in pot.
Stir in Heavy cream 1 1/2 containers . Color will become a peach color. Cook until 1st boil and then for another 10 minutes on medium. Stir frequently.

Place in all the cooked chopped meats.

Cook on Medium high until 1st boil then lower to medium Stir Frequently- add Sweet Green Peas and cook for additional 10 - 15 minutes. Take off of hot stove surface and add 1 - 1/2 cups of grated cheese.

Serve over Pasta. top with grated cheese.

Can be Frozen in plastic containers for 6 months.
Makes approx. 15 - 16 oz containers.

Reheat: You can also after defrosting the Bolognese sauce place in frying pan
add cooked pasta and saute, mixing constantly for 2 minutes.

Mama G Recipes

Artichokes

Stuffed Artichokes

FOR EVERY 2 Artichokes

Part A.

Part B:

Part C:

Part D: Different fruit Toppings

Part E: Crumb Topping - Optional

Banana Chocolate Nut Oat Muffins

Gina's Apple Crumb Cheese Cake Bars

APPLE FILLING:

CRUMBLED TOPPING:

Cream Cheese Filling:

LAST PART: Place in baking pan

Beef strognoff

Gaetano's Pizza dough Recipe and How to make pizza

Ingredients to make Pizza Dough:

Buy small plastic trays with lid for dough and make sure it can fit in your refrigerator.

Pizza Sauce

Cheese

How to make Pizza

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon

Ingredients

Preparation:

Meatball Ravioletti Soup

Meatball Ravioletti Soupw/ Spinach & Mushrooms

Ingredients

While Ravioletti is cooking. Prep the other ingredients.

Stuffed Peppers

Cannoli Cream By Gaetano cream puffs, cannoli mousse cream

Cannoli, Cream Puffs & Cannoli Mousse Cream

Cannoli Cream Recipe

Ingredients:

5 lbs Impastata Ricotta

Cannoli Mousse Cream

Equipment:

Cream Puffs

Broccoli - Sauteed Oil & Garlic

Chicken Melody

Shrimp Medley

Ingredients

Artichoke and Beans

Ingredients:

BRUSCHETTA - Tomato or Eggplant, and Eggplant Crushed Tomato Sauce

Tomato Bruschetta

Use Fresh Cherry or Roma Plum Tomatoes

Eggplant or Zucchini Bruschetta

or place on side and keep following the steps below for

Eggplant or Zucchini Crushed Tomato Sauce.

Palermitana Sauce - Meat sauce and Peas

Ingredients:

PREPARING THE SAUCE

Chicken Asparagus Marsala Cheese Sauce

Chop Scallions - 1 bundle Place in frying pan with 4 TBS butter and 1 TBS olive oil Cook for about 1 minute Add 1/2 cup beef broth Add 1/2 cup Heavy Cream 3 TBS grated Cheese Mix well Add 1/4 cup Marsala wine bring to boil and shut off.

Place Chicken and Asparagus in Baking Pan.

Asparagus Meals and Chicken Asparagus Meals

Recipes on this page: Scroll down: Bariatric Friendly

Asparagus with Fresh Mozzarella, Shrimp Scampi or Chicken.

Asparagus with Fresh Mozzarella and Roasted Peppers

To: Add Chicken

Cauliflower: Cauliflower Arancini and Cauliflower Cheddar Bake

Scallop Marsala

Prime Rib Di Giuseppe

Ingredients:

Breaded Baked Catfish

Grilled/BBQ Chicken or BBQ Steak Marinade Sauce Recipes

Chicken Feta Corvo Wine Sauce

Ingredients

Prep Chicken

Stuffed Beef Steak Strogonoff

Stuffed Beef Steak Strogonoff - Bariatric Friendly.

Prepare Meat

Prep the Strogonoff Cream Sauce

Bolognese Sauce

Bolognese Sauce -

Ingredients:

CHOPMEAT:

Tomato Puree:

Prepare Meat

Meatball Ravioletti Soup
w/ Spinach & Mushrooms

Chop Scallions - 1 bundle

Place in frying pan with

4 TBS butter and 1 TBS olive oil

Cook for about 1 minute

Add 1/2 cup beef broth

Add 1/2 cup Heavy Cream

3 TBS grated Cheese

Mix well

Add 1/4 cup Marsala wine

bring to boil and shut off.