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Favorite Family Recipe



Bruschetta with Strawberries & Tomatoes

1/2 pint) Strawberries, hulled and quartered
1/2 pint(s) Mixed Cherry Tomatoes (Red And Yellow), quartered
3 tablespoon(s) Thinly Sliced Fresh Basil
1 clove(s) Garlic, minced
2 teaspoon(s) Balsamic Vinegar
2 tablespoon(s) Extra-Virgin Olive Oil, plus more for brushing bread
Freshly Ground Pepper
1 large Baguette, cut on the diagonal into 1/2-inch-thick slices
In a medium bowl, mix first five ingredients with 2 tablespoons olive oil. Season with salt and pepper. Set aside.
Place bread on a baking pan and brush with olive oil; flip and repeat. Heat grill to medium-high. Transfer bread to grill; grill until slightly charred, 1 to 2 minutes per side.
Place grilled bread slices on a platter and top each with 1 heaping tablespoon strawberry-tomato mix.

Tuna Crostini

2 cans of Italian Tuna in Olive Oil

1 clove of garlic

1 Tablespoon of Mayo

1 can of anchovies (you can include this also in your count for the seven fishes) without capers and drained

Toast the bread lightly and then rub a garlic clove on the toasted bread.  Put the tuna, mayo, anchovies, in a food processor and blend until smooth.  Spread on the toast, and top with sliced roasted red peppers.

Homemade Ricotta
6 cups whole milk
2 cups heavy cream
3 tablespoons distilled white vinegar
1 teaspoon kosher salt
Good olive oil
Rustic Italian bread, for serving
1 clove garlic
In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with olive oil.

Preheat the grill or broiler.

While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.

Serve the ricotta and grilled bread. The ricotta is best served a little warm.

Main Dishes

Awesome Mac & Cheese
8oz white American
8oz yellow American
8oz Muenster cheese
8oz velveta cheese
3/4 stick of unsalted butter
1 quart of whole milk, warmed
1 lb of elbow macaroni, cooked
In a large pot, melt the butter.  Add all the cheese until completely melted.  Add the warm milk and whisk until smooth.  Stir in the cooked elbow macaroni.  Place in a baking dish and sprinkle with plain breadcrumbs.  Bake at 350 degrees for 30 minutes.

Mom’s Meatloaf
1 2lb. package Meatloaf Mix (Veal, Pork, Beef)
1 cup Panko breadcrumbs
2 cups Grated Mozzarella Cheese
2 eggs
1 package cooked fresh spinach, drained well & chopped
1/2 - 1 cup fresh grated cheese
1 chopped onion
salt and pepper
Combine all of the above ingredients in a bowl and mix together well using your hands.  Place in a baking pan and form a loaf shape.  Bake in a 400 degree oven for one hour.

Rose's Sausage and Pepper Recipe
2 lbs. Sausage with broccoli rabe and provolone
6-8 small red potatoes
4 peppers; use red, orange, yellow and green
1 onion
Rosemary, basil, oregano, garlic, & parsley
salt and pepper

Leave sausage whole.  In a separate bowl, thinly slice potatoes sprinkled with salt, pepper, and olive oil.  Place sausage and potatoes in baking dish and bake at 400 degrees for 30-40 minutes.  In separate dish, thinly slice peppers and onions,and toss with olive oil, rosemary, basil, oregano, shredded garlic, parsley, salt and pepper to taste.   Bake for 20 minutes at 400 degrees.  Cut up sausage and add to peppers and onions and bake for an additional 5 minutes

Homemade Pizza Dough
I use my heavy duty standing mixer for this recipe, but my Mom just mixes it with her hands.  
Combing 1 3/4 cup of cold water, 1/4 cup extra virgin olive oil, and 1 1/4 teaspoons of yeast.  Attach the bowl to the mixer with the paddle attachment.  With the machine on low speed, add 1 cup of the flour and 1 1/2 teaspoons of salt.  Gradually add 3 - 3 1/2 more cups of flour to make dough sticky.  It should clear the sides of the bowl.  Switch to the paddle attachment, and knead for about 5 minutes.  The dough should be smooth and elastic.  Turn the dough out to a lightly floured surface and knead briefly.  Cut the dough into 6 equal parts.  Pour a couple of tablespoons of olive oil into a 13 X 9 inch baking dish.  Place each ball in the dish, and turn to coat with the olive oil.  Cover tightly with plastic wrap.  Let the dough stand at room temperature until the balls double in size about 1 1/2 hours.

Roasted Cauliflower Risotto

1 head cauliflower, florets cut into 1/2inch pieces, stems chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (such as Arborio)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
4 ounces Italian fontina cheese, grated (1 1/2 cups)
1/2 cup roughly chopped fresh parsley

Position racks in upper and lower thirds of the oven and preheat to 475.  Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet.  Spread in a single layer and season with salt and pepper.  Roast on the upper oven rack, 5 minutes.  Add the almonds and roast until cauliflower is tender, about 15 more minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat.  Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes.  Add the rice and garlic and cook stirring 2 minutes.  Add the wine and cook, stirring, until evaporated, 1 to 2 minutes.  Add the broth, 2 cups of water and 1 teaspoon salt; cover and bring to a boil. transfer the pot to the lower oven rack and bake until the rice is tender about 15 minutes.
Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until risotto is creamy, 1 to 2 minutes.  Divide among bowls and top with the roasted cauliflower and almonds.  Serves 4

Chicken, Sausage, & Potatoes - Time Saver Dinner

1 package of chicken breasts (usually 2 chicken breast on the bone)
1 package of chicken legs (usually around 4-5)
1 package of sausage (whatever kind you like sweet, hot, cheese & wine, whatever)
2 large potatoes cut up (you can use Idaho potatoes, red potatoes, or fingerling).  If you use small red or fingerling add as many any you like.
1 large onion chopped into chuncks
In a large baking dish combine all the chicken pieces, sausage, chopped onions, and potatoes.  Sprinkle with salt, pepper, and seasonings: paprika, or herbs de provence.  Drizzle with olive oil.

Cover and bake at 425 degrees for 1 hour, then uncover and bake at 375 for 30 minutes.


Aunt Millie's Crumb Cake
For the cake
1 cup of sugar, 1/2 cup of soften butter, 1 egg beaten, 1 cup milk, 1/4 teaspoon vanilla.  Cream sugar and butter.  Add the egg, milk, & vanilla.
In a separate bowl
Combine 2 1/2 cups of flour,  2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Mix together.  Slowly add this mixture to the cake mixer above.  Once combined place cake mixer on a well greased cookie sheet. 
For the crumbs (the best part)
Mix with a pastry mixer - 3 cups of flour, 3 sticks of slightly soften butter, 3/4 cup dark brown sugar, 3/4 cup of sugar and 2 tablespoons of cinnamon.  Gently place the crumb mixture over the cake and Bake at 350 for 35 for 40 minutes.  Just to be sure it's done, test it with a toothpick and make sure it comes out clean.  When it has cooled sprinkle with a lot of confectionary sugar.

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