MAMA'S ITALIAN CHICKEN BAKE

MAMA'S ITALIAN CHICKEN BAKE

3 lb chicken breast
6 Italian sausage links
Marinara Sauce SEE RECIPE BELOW
1 lb package penne pasta
1 large bag mixed cheese (we buy already grated)
1 onion
1 Green Pepper
1 Red pepper

Cook the chicken cut up, onions, peppers, and sausage cut up. Drain.
Boil penne pasta, then drain. Mix the pasta, sausage, onion, peppers, chicken and sauce.

Put it in a large, deep dish. Top heavily with cheese.

Bake at 325 for about 45 min or until golden and bubbly.

ITALIAN SAUSAGE SOUP

ITALIAN SAUSAGE SOUP

1 lb. ground Italian sausage (mild)
2 cloves fresh garlic, minced
3 leaves fresh basil
1 can 15 oz. butter beans
1 can 15 oz. black beans or kidney beans depending on your preference.
1 can 15 oz. diced tomatoes
2 cups beef broth
grated Romano or Parmesan cheese (use 1/2 of each for best result's)

Cook sausage until brown, add garlic and basil. Sauté 4 minutes.
Add remaining ingredients: beans, tomato, broth.

Cover and simmer 10-15 minutes, then remove from heat.
Sprinkle with cheese and serve with Italian bread!
PERFECT FOR COLD WINTER NIGHTS!

Italian Wedding Soup Recipe

An Italian Tradtion Must

What You Will Need
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
6 cups chicken broth
1/2 cups thinly sliced escarole
3/4 cup uncooked orzo pasta
1/3 cup finely chopped carrot



Directions
In large bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium.
Cook at slow boil for 10 minutes, or until pasta is done…al dente.
Stir frequently.

Yum Yum!!!!

MACARONI GRILL PENNE RUSTICA

Here is a recipe that doesn't belong to Mama but sure is good!
MACARONI GRILL PENNE RUSTICA
Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:|Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes.
Remove and garnish
with fresh rosemary sprig. Serves six.

What Is More Italian than a Cheescake Recipe? Just for Halloween!

Pumpkin cheesecake
Kelly Johnston
Serves 12 to 16

Here is a cake that is decadent but delicious and well worth the calories. Besides, it is easy to make. Is there a more perfect fall dessert?

INGREDIENTS


• 4 1/2 tablespoons melted unsalted butter
• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cloves
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup firmly packed light brown sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 1 can (16 ounces) unseasoned pumpkin puree
• 1 teaspoon ground ginger
• 1/2 teaspoon grated nutmeg
• Pinch of salt
• Sifted confectioners’ sugar, for serving

DIRECTIONS
Preheat the oven to 350 degrees. Use 1/2 tablespoon of the butter to grease the sides of a 9-inch springform pan.

Mix the crumbs with the granulated sugar and 1/4 teaspoon of the cloves in a bowl. Use a fork to stir in the remaining melted butter to coat the crumbs. Press the crumbs in the bottom and about an inch up the sides of the baking pan.

In the bowl of an electric mixer, beat the cream cheese at medium speed using the paddle attachment until smooth and creamy. Gradually beat in the 1 cup light brown sugar until the mixture is smooth. At low speed, beat in the eggs one at a time until just blended. Beat in the flour, the pumpkin, and the remaining seasonings. Mix well.

Pour the filling into the graham cracker crust.

Bake about 1 hour 15 minutes. The cake may crack a bit. Turn the oven off and open the oven door a little. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven and continue cooling on a wire rack for 30 to 45 minutes, then refrigerate covered with foil. Before serving, cover the cracks on the top with a dusting of confectioners’ sugar.

Note: If you use canned pumpkin, be sure it is unsweetened and unseasoned. Plain frozen butternut squash or homemade butternut squash puree are two alternatives.

Serve in style: The easiest way to cut slices of cheesecake is to have a tall glass of cold water alongside and to dip the knife in it after each cut.

Pumpkin risotto with toasted almonds

The Scotto Family
4 servings

INGREDIENTS


Pumpkins

• 4 small pumpkins, weighing 2 pounds or less, tops removed, insides scraped and deseeded
Risotto

• 6 cups chicken stock
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely diced
• 1/2 cup white wine
• 2 cups Arborio rice
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 6 tablespoons grated Parmesan cheese
• 1/2 cup toasted sliced almonds; set aside 1/4 cup for garnish
• Salt and freshly ground black pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees. Bring chicken stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.

2. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and wine and cook, stirring constantly with a wooden spoon until the onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated the liquid.

3. Place pumpkins in preheated oven.

4. Add 1 cup of the chicken stock until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. When half the stock has been added, add pumpkin puree. Continue to add stock. Cook until the rice is tender and creamy, about 15 to 20 minutes.

5. Remove the pan from the heat, stir in the butter and Parmesan cheese and toasted almonds.

6. Remove pumpkins from oven, fill with risotto, top with almonds and serve immediately.

ITALIAN CARBONARA SAUCE RECIPE

CARBONARA SAUCE
3 1/2 Tablespoon Butter
6 Slices Bacon - cut in 1/4" strips
2 Eggs
2 Egg yolks
3/4 Teaspoon Red pepper flakes
1 1/4 Cup Parmesan cheese
1/2 Cup Heavy cream
Salt and Pepper to taste
1 Pound Spaghetti
8 Quarts water
Cream soft butter.
In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 parmesan cheese.
Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot.
Meanwhile, fry bacon in skillet over
med heat until crisp.
Pour off half of fat and stir in red pepper flakes and
cream.
Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. Heat from the pasta will cook the raw eggs.
Taste and season
with salt and pepper. Serve with remaining grated cheese.

Enjoy!!!

EGGPLANT PARMIGIANA RECIPE

EGGPLANT PARMIGIANA
2 Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

|Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.