Silvana's Family Recipes

Italian Knot Cookies or Anginetti Cookies

2010-12-28T09:00:00.000-08:00

You may shape these cookies as a knot, make them round, circular or even change the sprinkle color to make it more FESTIVE -any way YUMMY!

Ingredients:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/2 cup sugar
3 large eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
1-2 tablespoons of lemon extract

Icing:
1-1/2 cups confectioners' sugar
4 to 5 tablespoons milk or half-and-half
1 teaspoon almond extract
Colored sprinkles
To make the cookies:
In a bowl, combine the flour, baking powder, baking soda, and salt.
Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the lemon juice and zest.
Gradually add the flour mixture, beating well to combine.
The dough will be soft.
Wrap the dough in wax paper and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Grease 2 baking sheets.
Place the dough on a lightly-floured surface.
Break off golf-ball size pieces of dough.
Roll each piece into a rope about 7 inches long and 1/2 inch in diameter.
Tie into a knot with one end poking up in the center.
Place 1-inch apart on the prepared baking sheets.
Bake 12 to 15 minutes or until lightly browned.
Transfer the cookies to a wire rack to cool slightly.
You want the cookies to be slightly warm when you add the icing.
To make the icing:
In a bowl, stir together the confectioners' sugar and milk until smooth.
Stir in the almond extract.
Add more milk if necessary to make a slightly thin icing.
Dip the top of each cookie into the icing.
Place the cookies on wire racks and top with the colored sprinkles.
Allow the icing to dry before storing.
These cookies will stay fresh in an airtight container for about 1 week.

Strufoli or Honey Balls The Other Fried Dough

2010-12-28T08:57:00.001-08:00

My grandmother made these honey balls at Christmas or Easter time. I found this recipe on the internet. I remember she made them in chocolate too -both ways are delicious!

Dough

2 1/2 cups of flour
2 eggs
1/2 cup of Crisco
1 tablespoon of sugar
zest of 1 lemon
2 tablespoons of Stock Sweet Vermouth
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder

Honey Sauce
16 oz of honey
zest of 1 orange peel
juice of 1/2 an orange (depending on size)

Sift the dry ingredients together. Add zest and combine wet ingredients. Some melt the Crisco, I cut it in. Knead the dough about 5 minutes (by hand). Make a long rope from the kneaded dough. Cut little marble size pieces (maybe a little bigger) and cover them with plastic wrap till your ready to fry them. To make the honey sauce, put the honey in a saucepan, add the juice of the orange and the zest on a low flame just enough to warm and infuse the orange's essential oils into the honey. Some strain this syrup (some don't), I do and zest another orange over a heap of coated strufoli; right before serving.

I use vegetable oil but you can try other oils (oil combos ...) or Crisco (any shortening), heat the oil until it is hot enough to fry a marbles sized piece of dough to golden within a minute or less. We never used a thermometer but I'd say around 365°. Only put a few in at a time or the oil will foam up on you. When they are golden brown take them out of the oil and blot them on brown paper bag with a paper towel over them. I put them on a drying rack, for 30 minutes.

I like to take all the strufoli and put them in a big mixing bowl, pour the honey mixture in and coat all the strufoli. Then you can arrange them in a heap, and sprinkle non nonpareil all over them. Some also put more orange zest strings too.

Venetian Layered Cookies

2010-12-28T08:56:00.001-08:00

Ingredients:

1 can (8 ounces) almond paste (not marzipan)
1-1/2 cups butter, softened
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
1 jar (12 ounces) apricot preserves
5 ounces semisweet chocolate

Directions:

Preheat oven to 350-degrees .
Grease three 13x9x2-inch baking sheets. Line with wax paper; grease paper.

Break up the almond paste in a large bowl with a fork.
Add butter, sugar, egg yolks, and almond extract.
Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt.
Beat egg whites in another bowl until stiff peaks form.
Fold into almond mixture.

Remove 1-1/2 cups batter and spread evenly into one of the prepared baking sheets.
Remove another 1-1/2 cups batter and tint with green food coloring.
Spread evenly into second prepared sheet.
Add red food coloring to remaining 1-1/2 cups batter and spread into third sheet.
Bake for 15 minutes or until edges are lightly golden.
Immediately remove cakes from pans onto wire racks. Cool thoroughly.

Place green layer on upturned baking sheet.
Heat apricot preserves in a small saucepan and strain.
Spread half the preserves over the green layer to edges.
Place yellow layer on top.
Spread with remaining preserves.
Place red layer, top-side up, on yellow layer.
Cover with plastic wrap. Weight down with a large wooden cutting board or heavy tray.
Refrigerate overnight.

Melt chocolate.
Trim cake edges even.
Frost top layer with chocolate.
Cut into strips 1-inch wide by 2-inches long or cut into small squares.

Nonna Gallo's Traditional Meat Lasagna

2010-12-28T08:54:00.001-08:00

Ingredients:

1package of lasagna noodles
1 pound ground beef
3 cups Traditional tomato sauce
2 pounds ricotta cheese
8 ounces mozzarella cheese, grated
1/2 cup plus 2 tablespoons Parmesan cheese, grated
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees
1/2 cup fresh basil and parsley

Directions:

Cook lasagna according to the package. Drain and rinse.
In a large skillet, break up the ground beef with a fork and saute until no pink remains.
Drain the fat from the meat and set aside to cool.
In a large bowl, combine the ricotta, mozzarella, 1/2 cup Parmesan, eggs, parsley and basil.
In a 13x9-inch baking dish, spread 1/2 cup sauce.
Place 4 lasagna noodles lengthwise over the sauce, overlapping the edges.
Spread one-third of the ricotta mixture over the noodles, cover with one-fourth sauce.
Sprinkle some meat on each layer.
Repeat layers 2 more times ending with a layer of noodles.
Spread remaining sauce on top and sprinkle with some Parmesan cheese.
Cover with foil and bake for 30 minutes or until hot and bubbly.
Remove the foil and bake an additional 10 minutes.
Remove from the oven and let stand 10 minutes before serving.

Nonna Gallo's Hazel Nut Biscotti

2010-12-28T08:52:00.001-08:00

These cookies are a delicious part of any occasion. You can sprinkle a little powdered sugar or drench them in chocolate. Serve it with tea, coffee, espresso or your favorite cappuccino.

Ingredients:

This recipe has been scaled down. My Mom usually triples the recipe.

3 cups of flour ** You may need a little more to get the correct consistency
3 teaspoons baking powder
1 sticks of butter, margarine or vegetable oil
3 teaspoons vanilla extract
1/4 cup of Manhattan (coffee) soda or Cafe liquor
1 cups of sugar
3 eggs
**You may use all/ some/one of the following spices:
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 lb. shelled, cleaned & roasted hazel nuts

Directions:

In a large bowl beat the butter for 30 seconds.
Add sugar, baking powder, eggs and vanilla extract, cafe liquor or Manhattan Special or any coffee soda.
Add the cinnamon, ground cloves and nutmeg.
Beat in as much flour as you can while mixing.
Using a wooden spoon stir in any remaining flour and work in the hazel nuts.
Divide dough in half on a cold surface.**You may need to work in a little more flour to get the correct consistency.
Lightly grease a cookie sheet and set aside.
Shape each portion into a 9 inch log.
Place the logs about 4 inches apart.
Flatten logs slightly.
Bake in a 375 degree oven for 20-25-minutes.
Cool on a wire rack.
With a serrated knife cut each log on a diagonal about 1/2 inch in thickness.
Lay slices down on an ungreased cookie sheet.
Bake in oven for about 8 min or until golden.
Turn over and bake again for about 8 min or until golden.

California Ciopinno

2010-12-07T17:35:00.000-08:00

I found this delicious recipe in "Low Fat Magazine". I was looking for fresh, fun recipes to try. It has a lot of ingredients but one trip to the store is all you need. It's an impressive dish to serve for the holidays or any time.

Ingredients:

1 large onion chopped

1 large green bell pepper chopped

1/2 cup sliced celery

2 teaspoons basil leaves crushed

1/3 cup olive oil

1 can 28 ounce Italian style pear or plum tomatoes undrained

2 cups white wine

1 cup water

1 can tomato paste

2/3 cup chopped parsley divided

1 teaspoon salt

1 bay leaf

1 lemon cut into semi circles

1 lb. of any firm white fish-ie: sea bass or halibut cut into 2 to 3inch pieces

12 well scrubbed hard shell clams

8 ounces bay scallops

8 ounces medium to large shrimp shelled and de-veined

Juice of 1/2 of a lemon

1 lb. to 1 1/2 lb. of cooked crab legs, thawed if frozen,cut into 1 to 3 inch pieces and cracked,optional

Directions:

In a 6-8 quart sauce pot saute the onion,green pepper ,celery and garlic until tender.

Add the crushed basil.

Add the undrained tomatoes and break them up with your spoon.

Stir in the wine, clam juice and water.

Add the tomato paste.

Add the parsley.

Add the salt and bay leaf.

Bring to boil.

Reduce heat.

Simmer for 20 min.

Add lemon slices & sea bass.

Cook for 5 min.

Add clams,scallops,shrimp and lemon juice.

Bring to boil.

Reduce heat to medium high

Cover and cook for 5 min longer or when fish is just cooked.

Add crab and the remaining parsley.

Heat through.

Remove bay leaf.

Serves with your favorite crusty bread.

Ravioli with Tomatoes, White Beans & Escarole

2010-12-07T12:18:00.000-08:00

I found this recipe in a food magazine. I made a few changes. It is a quick meal using pantry/freezer ingredients. You can use your favorite beans and your favorite pasta ie: tortellini, or any small pasta.

Ingredients:

1 9-ounce package of fresh four cheese ravioli

1 can 0f 15 ounce Great Northern Beans or Navy Beans rinsed and drained

1 can 15 ounce diced tomatoes undrained

1/2 teaspoon dried basil (or fresh 3-4 leaves)

1/2 teaspoon oregano

1/8 teaspoon crushed red pepper flakes

6 cups of chopped escarole, spinach(frozen is good too) or Swiss chard-green or red

1/2 cup water

1/4 cup Asiago cheese

1-2 cloves of garlic

1/4 cup of olive oil

Directions:

Cook ravioli according to the package directions.

In a large pot add the olive oil and saute the garlic until golden.

Add the oregano and red pepper.

Add the tomatoes & basil.

Add the water.

Let it come to a boil.

Turn it down to a simmer.

Cook for 20 min.

Add your greens.

Add the beans drained and rinsed.

Let it come to a boil-push down the greens into the liquid-they will wilt.

Reduce heat to a simmer.

Cook for about 5 min.

Gently stir in your cooked ravioli.

Serve with cheese.

Zia Anna's Arancine "RICE BALLS"

2010-12-07T12:13:00.000-08:00

When I visited my Aunt in Ridge-wood Queens, I remember the aroma of her making these scrumptious rice balls while we chatted in her kitchen. It was truly memorable. She would serve it with her tomato sauce. Recently my cousin shared this recipe with me. I hope I go it right. Thanks Maria!

Ingredients:

4 cups of long grain rice

1 & 3/4 lb. of ground chopped meat

1 lb. of peas (frozen)

dry bread crumbs

2 cups of pecorino romano cheese

1 medium onion

2 cloves of garlic

3-4 leaves of fresh basil

7-8 eggs

about 2 egg whites

1 28 ounce can of tomato puree

salt and pepper to your taste

oil for frying -canola or corn

Cook 4 cups of rice according to package directions.

Set aside to cool to room temperature.

Directions:

Place a medium pot on stove and add the olive oil on medium heat.

Add the onions, garlic and sweat them.

Add your meat to the pot.

Cook the meat until it's no longer pink-break it up in the pan while cooking.

Add salt and pepper to your taste.

Add the 28 ounce can of tomato puree.

Add about 1/2 cup of water.

Add your basil.

Raise the heat.

Let it come to a boil and lower to a simmer.

Cover for about 30 min.

Add bag of peas.

Cook for another 30 min.

Stand a colander over another sauce pan.

Pour the sauce and separate the solids (meat & peas) from the liquid.

Place rice in a bowl and add stir in some of the sauce-none of the meat or peas-just enough for some color.

Add the cheese.

Add the eggs and mix thoroughly.

Set aside a bowl with some bread-crumbs & a bowl with the beaten egg whites close at hand.

Using a tablespoon, portion out a baseball sized rice ball in your hand.

Make an indentation with your thumb into the ball and place some peas and meat in the center. Using your palms, round into a ball, so that the filling is in the center.

*** You can add pieces of Caciocavalli cheese (or your favorite ie: mozzarella) in the center of the rice ball to if desired.

Dampen the rice ball with some of the egg white with your hand while shaping.

You may need to add more rice to fill up the hole you made for the filling.

Roll the balls in the breadcrumbs until the rice balls are completely coated.

Working in batches, deep-fry the rice balls until golden brown and hot on the inside.

Remove from the oil and place on paper towels to drain.

Serve as a main course with your favorite tomato sauce or as a side dish by itself.

Hawaiian Banana Bread Recipe

2010-03-23T09:58:00.001-07:00

One of the best banana bread I've ever eaten was bought in a little stand in Hawaii. It was moist and tasted tropical. I have searched the internet to try and recreate that delicious taste at home and this is one that I found to be close.

Ingredients:

4 cups of flour
1 cup granulated sugar
1 cup brown sugar
2 teaspoons salt
1/4 teaspoon cinnamon
2 teaspoons of baking soda
1 cup of chopped walnuts
1 1/2 cup of vegetable oil
4 cups of mashed bananas
1 can of drained pineapple
2 teaspoons vanilla
1 cup shredded coconut

Directions:
Preheat oven to 350 degrees.
Grease 2 large loaf pans or 2 mini loaf pans-they have 4 mini loaves in each pan and set aside.

Combine on a bowl all the dry ingredients and set aside.
In another bowl mix all the wet ingredients.
Fold in the wet int o the dry ingredients.
Add the batter to the pans about 3/4 full.
Bake for about an hour at 350 degrees.
Serve with butter-mmmmmm and tea.

Banana Bread

2010-03-15T22:59:00.000-07:00

My family loves fresh yellow bananas. When they ripen no one wants to eat them. This recipe is sure to please and they'll never know you used those over ripened bananas.

Ingredients:

2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 beaten eggs
1 1/2 cups mashed bananas
1/2 cup cooking oil
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Grease and flour the bottom and sides of 9x5x3inch loaf pan and set aside or use a mini loaf pan. It has 4 mini rectangular loaves. This is what I use. They're so cute.
Add the flour, baking powder, baking soda, salt and cinnamon to a mixing bowl and form a well in the middle- set the bowl aside.
Into another bowl add eggs, bananas, sugar , oil and lemon peel and mix.
Add this mixture to the dry ingredients all at once.
Stir thoroughly once-the batter will be lumpy.
Fold in the walnuts.

Carefully add the mixture to your pans. Bake at 350 degrees for 45- 60 minutes or until a wooden tooth pick inserted near the center comes out clean.
Serve with honey and butter.

Koulourakia -Greek Easter Cookies

2010-03-15T22:28:00.001-07:00

When I was a little girl there was a woman named Josephine who lived next door that made the most delicious sesame seed cookies. Her husband was Greek. Although I'm not Greek, I found this recipe on line. It is as close to the recipe as I remember my neighbor making. I make these cookies for Easter but actually they make beautiful additions to any occasion.

Ingredients:

!/2 cup soft butter
1/2 cup sugar
3 yolks-set the whites aside and don't worry if you drop a whole egg in* :D
1/4 cup light cream or evaporated milk
2 1/4 cups of flour
1 tsp. baking powder
1/4 tsp. salt
2-3 tsp. sesame seeds
*optional -1 tsp vanilla extract

Directions:

Cream butter and sugar.
Beat egg yolks and 3 tablespoons light cream or evaporated milk together.
Add the optional vanilla.
Stir in flour, salt and baking powder and blend thoroughly.
Shape cookies by rolling 1 inch ball into 7 inch strand. Bring ends together and twist.
Brush with left over egg whites and cream. Sprinkle with sesame seeds. Bake at 350 degrees for 15 minutes. Cool. Makes 2 1/2 dozen cookies.

Irish Soda Bread Recipe using a bread machine

2010-03-15T22:27:00.000-07:00

Happy St. Patrick's Day everyone! I love Irish Soda Bread. One year when I was expecting my last child I had to get my hands on a loaf of Irish Soda Bread. Well I couldn't find it any where so I decided to bake one myself. This is the recipe I found on the internet. I hope you will try it and enjoy it! :D

*Put the machine on the dough cycle.
To the bread machine- add liquids first
Add 1 cup water
2 tablespoons butter melted
3 tablespoons buttermilk* if not on hand use regular milk with a little lemon juice-let it sit a few minutes then add in.
3 cups all purpose flour *tip add a little high gluten flour this mimics bread flour
1 teaspoon salt
2 tablespoons sugar
*optional 1 teaspoon caraway seeds
1/2 teaspoons baking soda
2 1/2 teaspoons dry yeast
Add the **1/2 cup raisins about 15-20 minutes before it completes it's cycle.
Remove the dough from the bread machine.
Cut into 2 round loaves and place on a baking sheet.
Brush the top of the bread with butter and sprinkle some natural cane sugar on top.
Bake at 375 degrees for about 35 minutes or until golden.
Serve with butter and honey-mmmmm

Beauty is...... A poem dedicated to my boys

2010-02-17T16:55:00.001-08:00

Beauty is in the world that I see
A big red balloon
A shiny new swing
A sunny afternoon
The first signs of spring

Beauty is in the world that I hear
Like door chimes and wind chimes
My father’s songs to help me sleep
My favorite nursery rhymes
Loud booming fireworks that leap

Beauty is in the world that I touch
A soft warm embrace
A high five hand for good choices
A kiss upon my little face
A hug for using inside voices

Beauty is the world that I taste
A doughnut with jelly
Or a chocolate treat
They fill my belly
With a taste that’s so sweet

Beauty is in the world filled with scents
Like hot baked bread
And freshly picked flowers
Clean sheets on my bed
Right after a shower

Beauty is when I talk
My voice to be heard
The thoughts in my head
No matter how absurd

Beauty is my family
When I dance with my mother
Or play catch with my dad
Or wrestle with my brothers
They never get mad

Beauty is God
I know he’s always there
It's love in all that I see
I’ve heard once in a prayer
Beauty is about me

Silvana Karim

Children's Book

2010-02-17T14:26:00.000-08:00

Please check out the children s book called "What does Happy Look Like?" that my husband and I wrote for all kids and kids with special needs. It helps all children understand their emotions and relates colors to their feelings.

http://www.amazon.com/gp/product/1934575542/ref=cm_sw_r_fa_dp

Chickpea and Cauliflower Soup

2010-02-02T13:51:00.000-08:00

This soup can be thrown together in no time flat- even for the most finicky eaters. It's a meal all by itself or as a starter to your main course. A perfect addition to Thanksgiving.

Ingredients:

1 large cauliflower
1 large potato
5 cups chicken or vegetable stock

2/3 cup cream, milk or evaporated milk
4 tablespoons of grated cheese
salt and pepper to your taste
1 can of drained, rinsed chickpeas

Directions:

Place a pot on the stove and add the stock heat to high.
Meanwhile:
Rinse the cauliflower and cut into small sized florets-discard the stalk.
Peel and cut the potato into quarters
When the broth comes to a boil, add the cauliflower and potato
Cook for about 10 minutes.
With a slotted spoon, remove the cauliflower and potato carefully and set aside.
Meanwhile:

Drain and rinse your chickpeas.
To a blender or food processor add the cauliflower, the potato, the chickpeas and blend until smooth.
Add the mixture to the broth.
Add the cream or milk and cheese to the broth.
Stir and taste if it needs salt or pepper.
Ladle the soup to individual bowls.
Top with more cheese, bacon, fried onion or garlic if desired.
Serve with Italian parsely, black pepper and Melba toast.

Rosemary, Lemon Chicken with Mushrooms

2010-01-31T17:13:00.000-08:00

My mom cooked with rosemary. She added it to the roast beef or lamb that she served for the holidays. This is a spin off of the French chef Pierre Franey's recipe for Chicken and mushrooms. I have created a chicken dish made with rosemary that is just as flavorful and simple.

Ingredients:

1 3 lb chicken skinned and cut up
2-3 tablespoon of olive oil
1 finely chopped onion
2-3 cloves garlic chopped fine
1 tablespoon rosemary
3/4 lb of fresh mushrooms or 2 - 4 ounce cans of drained mushrooms
1/2 cup white wine
1/2 cup chicken broth or chicken base mixed with water
1/4 cup freshly squeezed lemon
1/4 cup chopped fresh Italian flat leaf parsley
Salt and pepper according to your taste

Directions:

Rinse the cut up chicken and pat dry.
Place a pot on the stove preferably one with more surface area than height.
Add the 2 tablespoons of oil and turn the heat to medium.
Add the chicken pieces one at a time do not over crowd the pot.
Cook the chicken until golden brown about 10 minutes.
Place the golden brown pieces of chicken in a holding dish while you finish cooking all the pieces.
In the same pot add a little more oil and saute the chopped onions and garlic.
Add the mushrooms and rosemary.**When using fresh mushroom saute them until the water evaporates from the mushrooms.
Add the white wine make sure your scrap the bits of pieces off the bottom of your pot.
Let it come to a boil.
Keep cooking -reduce the liquid and add your broth and lemon juice.
Continue to reduce the liquid and taste it.
Add salt and pepper according to your taste.
Return the chicken to the pot, lower the heat and stir it.

Cover and cook for 30 min.

Serve with rice or pasta and side vegetable.
Top with fresh Italian parsley.

Zia Anita's Caponata (Eggplant and Olive Tapenade)

2010-01-29T12:57:00.000-08:00

When my Aunt Anita was young, my grandma would make pickled eggplant and caponata using vegetables from her garden in Italy.

Ingredients:

1 lb small eggplants or 1 large eggplant
a pinch of salt
1 large onion diced
2 ribs of celery cut into small pieces
1 cup kalamata olives pitted roughly chopped
3 plum tomatoes cubed and seeded
2-4 tablespoons of olive oil
3 tablespoons of vegetable oil
1 tablespoon sugar
1/3 cup wine vinegar
1 tablespoon capers
Pine nuts -optional 1/4 cup

Directions:

Wash and slice the eggplants, sprinkle with salt and place them on a sieve to allow the bitter juices to drain off.
Meanwhile cut and blanch the celery then set aside.
Rinse the eggplants off and pat dry.

Heat the oil in a skillet and saute the eggplants on both sides until golden brown.
Place them on a paper towel to cool and remove any excess oil.
When cool chop the eggplant into small cubes-set aside.
When done sauteing the eggplants -In the same pan add more olive oil.
Add the onions saute them about 5 minutes-let them sweat.
Add the optional pine nuts.
Add the celery, tomatoes, and the kalamata olives saute about 5 minutes.
Add a pinch of salt and pepper to your taste.
Simmer for 5 minutes more.
Add the sugar, vinegar, capers, and cubed eggplant and continue simmering for 10 minutes until the vinegar has evaporated.
Serve at room temperature as an appetizer on a baguette or as a side dish.
Top on pita, pasta or main dish.
Garnish with fresh Italian parsley and basil.

Linguine and Clam Sauce

2010-01-29T08:16:00.000-08:00

This is a quick meal you can throw together from your pantry. I find the canned clams just as good and easy to prepare.

Ingredients:

3 6.5 ounce cans of chopped clams in clam juice
2-4 cloves of garlic chopped
1/4 cup fresh Italian parsley
3 tablespoons of olive oil
1 lb of linguine or spaghetti
salt and pepper to taste
pinch of red pepper (optional)

Directions:

Place a large pot with water on the stove to boil for the linguine.
Cook according to the package directions.
Meanwhile:
Saute the garlic with olive oil until golden.
**optional-Add the hot red pepper now if you like a spicy kick.
Add the 3 cans of clams.
Let it come to a boil, lower cook for 5-8 minutes
Drain the linguine when it's cooked "al dente".
Reserve a little water (1/2 cup) from the pot to add to your sauce.
**optional-Add a little olive oil to the linguine.
Place your linguine in a large shallow serving dish.
Pour the sauce over the linguine.

Serve immediately
Serves 4-6
Top with Italian parsley, black pepper and cheese if desired.

Mamma Gallo's Stuffed Italian Style Peppers

2010-01-28T14:49:00.001-08:00

This is how my mom makes her stuffed peppers. It's a meal in itself. I love to top it with her sauce and some cheese.

Ingredients:

2-3 tablespoon of oil

1 1/2 lbs of lean ground meat - beef/turkey /pork

1 onion chopped fine

2 or 3 cloves of garlic minced

2 large tomatoes diced into cubes

1 8 ounce can of drained mushrooms (or you can use fresh about 5-8 ounces cut up)

salt and pepper to your taste

1/2 cup Italian flat leaf parsley chopped finely

3-4 leaves of basil chopped finely

1/2 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago

2 eggs

1 cup cooked rice **Note -Cold rice is fine just make sure if you cook it fresh it's at room temperature

4 bell peppers: green, red, or yellow

Directions:

Wash and dry peppers.

Cut the peppers in half, remove inside seeds and stem and set aside.

In a large pan add the olive oil on medium heat and saute the onions and garlic.

Add the meat and cook until the meat is no longer pink-break up the chopped meat with a spatula when cooking.

Drain the excess fat from the pan.

Add the parsley, basil, mushrooms and the tomatoes to the pan and cook until the water has evaporated.

Set pan aside to cool to room temperature.

Add the cooled rice to the pan and stir it into the room temperature meat mixture thoroughly.

Add the eggs and cheese.

Mix all the ingredients thoroughly.

Set the oven to 350-375 degrees.

Get a cookie sheet pan.

Grease a pan with cooking spray or rub with a little oil.

Spoon the mixture to each halved pepper and place it on the sheet pan.

Place in the heated oven.

Cook for 30-40 min.

Serve as a main dish or side.

Top with tomato sauce cheese and fresh basil if desired.

Silvana's Zesty Stuffed Peppers

2010-01-27T21:12:00.000-08:00

My mom used to fry the light green Italian long peppers in oil after she stuffed them. She served with or without sauce. The stuffing ingredients is the same as the recipe for meatballs. I choose to bake them and use a spicier pepper and top it with salsa. Either way it's delicious.

Ingredients:

1 1/2 lbs of lean ground meat - beef/turkey/pork
2 or 3 cloves of garlic minced
1/3 cup Italian flat leaf parsley chopped finely
1/3 cup of grated cheese -Asiago, Romano or Parmesan- I prefer Asiago
1/4 teaspoon of black pepper and salt
1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine
2 eggs
1/2 cup of water
4-6 medium sized Chiles Poblano-or green Italian long peppers
** The Chiles Poblano are spicy and the green Italian peppers are mild

Directions:

Pre-heat oven at 375 degrees.
Mix all your ingredients in a large bowl.
Wash the peppers and remove the seeds from them. **Cut the peppers by going around the stem carefully. Remove the stem and the seeds out of the cavity of the pepper.
Dry them off and stuff them with the meat mixture.
Put a little olive oil on your hand and massage each pepper and place them on a tray to bake.
Bake at 375 degrees for 1 hour turning them once half way through baking.

Serve as a main dish or appetizer, with rice or pasta.
Top with tomato sauce or salsa.

Amma's Savory Kebabs

2010-01-26T08:23:00.000-08:00

My mother in law serves this dish as an appetizer or as one of her main dishes. I love to eat it with my favorite hot mango relish and yogurt sauce.

Ingredients:

2 pounds ground lamb, chop meat turkey or chicken
1 large onion
2-3 cloves of garlic
1/2 cup cilantro
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon fresh ginger
pinch of salt and pepper
1/2 cup of plain bread crumbs
1 large egg
skewers **Note soak them in water before adding the meat so they don't catch fire while grilling

Directions:
In a food processor pulse garlic, ginger, onion and cilantro to a mushy paste.
Add the meat to a bowl with the spices, mushy paste, bread crumbs and the egg and mix well.

Divide the meat into egg-sized lumps.
Press them firmly around skewers and form into thin sausage like shapes.
Cook over a hot greased charcoal grill or under broiler in a greased pan-400 degrees for about 10 minutes or until done, turning over once.
**Note-You may cook the kebabs on a greased cookie sheet without the skewers and bake them for about 20-30 min for oval meatball sized kababs turning them once.
**Be sure not to overcook them-they get dry easily- cook according to how big the kababs are -the bigger they are -the more time is needed the smaller they are- the less time is needed.

Serve naan bread, rice, chutney, podina masala and yogurt sauce.
Garnish with cilantro, cucumber and tomatoes.

Silvana's Italian Wedding Soup

2010-01-26T07:14:00.000-08:00

I love making a dish that has all the nutrition from all the basic food groups. This dish is quick, warm and tasty. The kids will love helping you make it as well as eating the little meatballs.

Ingredients:

2 lbs of lean ground meat - beef/turkey/chicken
2 or 3 cloves of garlic minced
1/2 cup Italian flat leaf parsley chopped finely
1/2 cup grated cheese -Asiago, Romano or Parmesan
1/4 teaspoon of black pepper and salt
1 cup of bread crumbs -whatever you have on hand plain seasoned or even pankco breadcrumbs are fine
2 eggs
1/2 cup of water
1 bag of frozen spinach, fresh cut up escarole or curly endive (1 lb if you use fresh)
4 quarts low sodium chicken broth-Or use soup base: follow the directions for how much water to add

Directions:

Mix all the ingredients in a large bowl.
Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs or use a melon baller.

Meanwhile -To make the soup:
Bring the broth to a boil in a large pot over medium-high heat and add the meatballs.
Cook the meatballs for 30 min.
Add your spinach-escarole or curly endive.
Cook for about 10-15 min.

Ladle the soup into bowls.
Top cheese, squeeze of lemon, fresh parley if desired.
Serve alone or with crusty bread, small pasta, rice or tortellini.

Silvana's Carrot Cake

2010-01-25T12:37:00.000-08:00

Everyone loves my Carrot Cake. It takes me back to when I was working at my Aunt Bea's Restaurant "The Park Bench" in Florida. She had the best food and the best desserts ~ I had to learn to make it for myself :)

Ingredients:

3 cups all purpose flour
1/2 cup regular granulated sugar
1/2 cup of brown sugar
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups finely shredded carrots
3/4 cup vegetable oil
3 eggs
1 20 ounce can of crushed pineapple drained
3/4 cup shredded sweetened coconut
3/4 cup chopped walnuts
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
Frost with Cream Cheese frosting

Directions:

Grease and lightly flour 2 -9 1/2 inch round baking pans.
Note** You can use 2 or 3 round baking pans~ or 1 rectangular pan ~13 inch by 9 inch
or 3 ~9 by 1& 1/2 inch round pans
Mix in a large bowl the flour, sugar, baking powder, baking soda and cinnamon.
Add the carrots, pineapple, oil,vanilla extract, lemon peel and eggs.
Beat until all the ingredients are combined with a mixer on low.
Add the walnuts and stir in.
Pour the batter in the prepared pans ~

Bake in a 350 degree oven for 35-40 minutes.
Remove from oven and from pans carefully.
Cool on a wire rack thoroughly.
**Sometimes I bake them ahead of time and more than I need -fridge or freeze them for the next occasion.

Ingredients for Cream Cheese frosting:

6-8 ounces of low fat or regular cream cheese -room temperature
1/2 cup of butter or margarine-room temperature
2 teaspoons of vanilla extract ~or lemon juice or ~lemon extract or water
2-3 cups of powdered sugar

Directions:

Beat the cream cheese, butter and vanilla until light and fluffy.
Gradually add the powdered sugar **Note add more gradually to achieve the desired consistency.
Frost the cooled cakes.
Top the carrot cake with some shredded coconut and walnuts if desired.

Stuffed Articokes

2010-01-25T07:27:00.000-08:00

I love artichokes. Mom stuffed hers and cooked it on the stove and then broiled them to achieve a golden color.

Ingredients:

4-6 artichokes (the smaller ones are tastier but the big work well too)
1 cup of fresh Italian parsley chopped finely
4-6 cloves garlic chopped finely
1/2 grated cheese
1 cup bread crumbs
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Cut the base off (the handle) of each artichoke. Cutting the ends help them sit stable in your pan.
Cut the ends off the top leaves and discard any loose leaves. You may peel the base piece (the handle) and cut it into pieces or discard it.
Hit each artichoke-gently- upside down on the counter top to open them up for the stuffing mixture.
Rinse under cold water
Pat dry
Get a shallow pan or pot with a cover -Pick one preferably with a lot of surface area.The artichokes should fit snugly and stand up.
Add the parsley and garlic to a food processor and chop well
Mix the chopped parsley,garlic,salt,pepper,cheese, olive oil, and breadcrumbs in a bowl thoroughly
Add the stuffing to the inside of each artichoke-gently pressing the mixture down
Place them snugly in the pan and if desired add the cut peeled stems to the pan
Add water to the base of the pan- about 1 cup
Drizzle with olive oil over the top of each artichoke
Cover and cook gently on the stove top for 40 min to 1 hour
Broil at 400 degrees until the top is golden
Add lemon as a garnish
Serve as a side dish or as a main course
Serves 4-6

Beef Braciole

2010-01-24T20:50:00.000-08:00

Mom took beef to another level of indulgence.I remember her filling, tying and rolling the braciole. Sometimes she would pound the meat to get it to the right thickness. She would sear them in a bed of perfectly sauteed, golden brown onions. It was a love affair for the senses.

Ingredients:

5-6 lean flattened pieces of beef- thinnest cuts like Milanese/Milanesa
1 cup of fresh Italian flat leaf parsley chopped finely
4-5 cloves garlic minced finely
1 cup grated cheese-like Parmesan,Romano or Asiago
Pinch of pepper
Butcher's twine or tooth pics
3 tablespoons of olive oil

Directions:

On a clean surface open up your meat.
Add the chopped garlic, parsley, cheese and pepper to each one-**distribute the filling mostly in the middle.
Carefully roll and tie each one or secure with tooth pics.
Tie them in the same place with the same amount of ties** this assures how many need to be taken off later when it is ready to be served.
Add oil heat on medium and saute the chopped onions-make sure the pan has a surface area big enough to accommodate all the braciole and the tomato sauce you will add later.
Saute until golden brown.
Add the braciole and sear on all sides.

**Continue with my Nonna Gallo's Tomato Sauce recipe or
Add your favorite tomato sauce and cook for 2-2 1/2 hours or until fork tender.
Remove the braciole and let it cool in a dish.
Remove the butcher's twine or tooth pics.

Serve with your favorite pasta, ravioli, tortellini, cavatelli -well you get the idea.
Serves 4-6

Mom added meatballs and pork fennel sausages to this sauce too. This recipe is great when you have company. You can make it the day before and warm it slowly before the guests arrive.