EGG NOODLES RECIPE - OLD STYLE

Super Simple Delicious Old Fashioned Egg Noodles: Mama's Italian Pasta Recipe

INGREDIENTS
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter


DIRECTIONS

Stir together the flour and salt in large bowl. Add eggs (beaten), milk, and butter. Knead dough until smooth, approx 5 minutes.
Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to desired thickness.
Cut into desired lengths and shapes.
Air dry before cooking.
To cook fresh pasta: Use large pot with a sprinkle of salt, add noodles to boiling water, cook until al dente.

Slow Cooker Italian SausageSoup Recipe

1 1/2 pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 1/4 cups dry red wine
5 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste

DIRECTIONS
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
Cover, and cook on Low for 4 to 6 hours.


Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Serves 8. Very tasty and warming...a great winter meal!

Christmas Sugar Cookies

1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals.
Dough may seem too dry but continue to mix with mixer until well mixed. The dough becomes perfect once chilled.
Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm.

Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper.
Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies.
Cut out shapes with cookie cutters and place on prepared baking sheets.
Bake for 7-8 minutes or until edges just start to turn a golden color.

**For soft cookies, do not allow the cookies to turn golden brown.
Remove from oven, let cool for one minute and then transfer to wire rack.
Be sure cookie sheet to cool thoroughly before placing uncooked dough on it.

Decorate cookies with Icing or Buttercream Frosting and sprinkles. We sometimes eat these with no frosting they are so good!


Makes 2 dozen cookies Varies depending on thickness of dough and size of cookie cutters.

ENJOY & Merry Christmas! These are amazing sugar cookies!

Simple Tiramisu Recipe

INGREDIENTS
16 ladyfingers
2/3 cup strong brewed coffee, room temperature
1/3 cup maple syrup

1 (3 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup maple syrup
1 (12 ounce) container frozen whipped topping, thawed
1 tablespoon unsweetened cocoa powder, for dusting
Or white chocolate twists


DIRECTIONS
Split ladyfingers lengthwise and use them to line the bottom and sides of an 8x8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
Dust with sifted cocoa or strips of white chocolate just before serving.

This is absoltly wonderful- not sure why I haven’t posted this before! A great holiday treat.

Baked Tomatoes Recipe Italian Style

Ingredients:
Garden fresh tomatoes – cut in half around the middle
Olive oil
Grated Mozzarella, Parmesan, Cheddar, Romano or a mix of cheeses, your choice
Chopped garden fresh herbs - Parsley, Basil, Chives

Cut tomatoes in half around the center or middle, not top to bottom.
Brush cut side of tomato with olive oil.
Top with, shredded cheese then sprinkle with chopped fresh herbs.

Broil under medium heat until cheese is brown and bubbly. Serve as a side dish or appetizer.

A wonderful, easy, warming, and tasty fall Italian treat just the way Mama taught me.

Fried Green Tomatoes Recipe ~ Italian Style

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup Italian bread crumbs
1/4 cup olive oil
Salt and pepper to taste
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 3 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Salt and Pepper as desired!

Old Fashioned Zucchini Bread Recipe

Fresh Zucchini Recipe From the garden to your table!
One of mama's signature old world recipes

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
2 1/4 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or your favorite nuts

DIRECTIONS
Preheat oven to 325 degrees.
Grease and flour two loaf pans.
In a large bowl, beat eggs until light.
Mix in oil and sugar. Stir in zucchini and vanilla.
Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Pour batter into prepared pans.
Bake for 60 to 70 minutes, or until done.

Tomatoes Recipe – Basil Tomato Cucumber Salad Recipe

Just in time for the garden crop!
1 1/2 cups red tomato, sliced
1 1/2 cups yellow tomato, sliced
1 cucumber or 1 cup round cucumbers, sliced
8 ounces of mozzarella cheese, sliced
3 tablespoons of olive oil
1 1/4 tablespoon of lemon juice
1/3 cup of chopped basil – fresh if available

Layer all the vegetables and cheese and then combine oil, lemon juice. Drizzle over salad and top with chopped basil. Serve room temp or chilled!

Old-Fashioned Italian Zucchini Fritters Recipe

Italian Zucchini Fritters Recipe
Use that fresh basil too!
5 eggs
3 zucchinis, shredded
1 zucchini, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
2 cups olive oil

Beat eggs until smooth.
Stir in the shredded and diced zucchini. Add salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
Heat the oil in a large skillet to 375 degrees F .
Drop the batter into the hot oil by, don’t over crowd the skillet with batter. Cook until golden brown on each side, about 4 minutes. Drain - paper towel, both sides.

CHERRY TOMATO AND BLUE CHEESE SALAD

1 pt. cherry tomatoes
1 scallion, chopped
4 fresh basil leaves chopped (can use dried basil)
1 tbsp. olive oil
1 tsp. lemon juice
2 oz. bleu cheese crumbled

Halve tomatoes. Add scallions,lemon juice and oil. Crumble cheese over salad. 4 servings.

Fried Chicken Italian Style

60 saltine crackers
3 tbsp all-purpose flour
3 tbsp dry potato flakes
2 tsp Italian Seasoning
1 tsp Paprika
1tsp basil
Salt and pepper
2 eggs
1/2 cup vegetable oil
6 skinless, boneless chicken breasts


Place crackers whole in a large sealable plastic bag. Seal bag and crush crackers until they are coarse pieces. Add the flour, potato flakes, all spices to bag and shake.
Beat eggs in a shallow dish or bowl - heat oil in a large skillet over medium heat.
Roll chicken pieces in egg, then place in bag with crumb mixture, seal bag and shake to coat.
Cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown.

ITALIAN PASTA SALAD RECIPE

7 oz. pasta/noodles (we like spirals or shells for this salad)
1 large tomato cut into wedges
1 sm. can sliced ripe olives
1/4 c. green pepper, diced
1/4 c. onion, diced
1 oz. pepperoni sliced
1 sm. can sliced mushrooms
Italian salad dressing
Parmesan cheese

Cook noodles according to package directions and then drain. Drain juice from olives and mushrooms and add to the pasta. Add peppers and onions and stir. Add dressing until other ingredients are thoroughly coated. Add Pepperoni & Parmesan cheese to taste. Salt and pepper to taste.
Serve chilled.

ITALIAN CANNOLI RECIPE

1 1/2 lbs. ricotta cheese
1 1/2 c. sugar
1/4 c. semisweet chocolate pieces
1/8 tsp. pure powdered vanilla
1/8 tsp. cinnamon
Cannoli shells, buy ready made from Italian pastry shop.
The better quality of ingredients the better these are! I always use good chocolate, cinnamon and vanilla.

In large bowl, with portable electric mixer, beat cheese for one minute. Beat in sugar, 1 minute. Mix in chocolate, vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.

I have received more email asking for this recipe & it has surprised me! I didn’t even know what a cannoli was until I married into my Italian family. Enjoy!

ITALIAN FRUIT SALAD

1/2 lb. pasta shells
1 c. canned fruit cocktail
1 c. diced apples
1 c. diced celery
1/2 c. chopped nuts - any
1 c. canned fruit cocktail
1 c. mayonnaise
1 bag or head of you favorite lettuce chopped.

Cook sea shells until tender; drain and run cold water to chill. Combine fruit cocktail, apples, celery, and nuts. Then mix with sea shells. Add mayonnaise; mix well.
Serve over lettuce.

Perfect dish for Spring!

EASY TOMATO, BASIL, AND MOZZARELLA SALAD RECIPE

1 lb. lg., red, very ripe tomatoes (2-3 tomatoes)
2 oz. shredded Mozzarella cheese
8 leaves fresh basil
2 tsp. olive oil

Slice tomatoes crosswise into 1/2 inch thick slices. Arrange 2-3 slices on each salad plate. Sprinkle Mozzarella on top of each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Enjoy!

BALSAMIC AND BASIL VINAIGRETTE DRESSING RECIPE

1/8 ounce Basil, Freshly minced
3/4 teaspoon Garlic, Freshly minced
1/2 tablespoon each Salt & Pepper
1 ½ teaspoon Honey
1/2 teaspoon Dijon mustard
1/2 cup Balsamic vinegar
1 cup Olive oil

In a blender or food processor, thoroughly blend all ingredients except for the olive oil.
Add in the olive oil once all other ingredients are blended.

ROASTED GARLIC LAMB LEG WITH ROSEMARY - Beautiful Easter Dinner

1 leg of lamb, bone-in
2 heads garlic, halved
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons Rosemary, chopped
3 pounds small red potatoes, halved
grilled asparagus or preferred vegetable

Preheat the oven to 350°F.
Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).

Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside.

Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat.

When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

EASTER HAM PIE RECIPE

The Filling:
2 lbs lean ham
1/2 stick of pepperoni or 1 lb pre sliced
1/2 lb salami
1/2 pound provolone
1/2 pound sharp cheese
1 quart of ricotta
1/4 tsp basil
1/4 cup diced onion
1/2 cup of grated Romano cheese
4 eggs
The Crust:
8 eggs
1 cup olive oil
salt
1 cup milk
6 cups flour

Dice all meats and chunk cheeses into small pieces, dice onion - set aside. Beat Eggs, Ricotta,Romano cheese and basil until smooth. Mix ingredients by hand into ricotta mixture.
Beat eggs for 1 minute and add oil, salt and milk. Add flour, 1 cup at a time, and mix with spoon until dough is stiff. (
Flour board and knead until smooth. Roll dough thin and put in greased 8 inch cake pans.

Slit top of crust. Bake at 325°F for 1 to 1 1/2 hours.

MAKE AHEAD ITALIAN EASTER BREAKFAST CASSEROLE

Make this ahead of time for a no hassle easter, delicious easter breakfast!

1 lb. sausage
1 med. onion, diced
1 cup sour cream
6 oz. seasoned croutons
12 eggs
2 c. milk
12 oz. shredded Cheddar cheese
¼ tsp Italian seasoning
¼ tsp basil

Brown sausage with onion. Drain well. Mix sour cream with sausage and onion mixture. Place seasoned croutons in 9x13 inch pan. Sprinkle meat over croutons.
Beat 12 eggs with 2 cups milk and pour over meat. Top with 12 oz. cheese. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees.



We have EASTER COLORING AND PRINTABLES Here

ITALIAN EASTER BREAD

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup room temp milk
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/3 cup blanched almonds, chopped
3/4 tsp. anise seed
olive oil

Combine 1 cup flour, sugar, yeast and salt in a large mixing bowl. Pour in milk and softened butter. Beat for 2 minutes on medium speed with an electric mixer.
Stir in 2 eggs and 1/2 cup flour.
Mix 2 minutes on high speed.
Hand mix in mixture fruit, nuts and anise seed mixing well.

Stir in enough of the remaining flour to form soft dough.

Turn dough out onto a lightly floured surface.
Knead until dough is smooth and elastic, about 6-8 min.
Can use an electric mixer's dough hook for 5 minutes but be sure to finish by hand for approx. 1 min.

Place in a bowl greased with olive oil; turn once so that dough is lightly coated in oil.

Cover with a damp cloth and let rise in a warm place, until dough has doubled in size, about 1 hr.

Punch dough down. Divide in half; roll each piece into a 24 inch rope approx. . Loosely twist ropes together; place on a greased baking sheet and form into a circle.

Pinch rope ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.

Bake at 350°F for 30-35 minutes or until golden brown.
Remove from pan. Brush top of bread with butter.

Cool on rack.