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RECIPE
Yield4 servingsIngredients 1/2 (16-ounce) Italian bread loaf1/4 cup Italian dressing1/3 cup shredded Parmesan cheese1/2 cup mayonnaise1/2 cup mustard1/2 pound thinly sliced Genoa salami1/2 pound thinly sliced mortadella or bologna4 (1-ounce) provolone cheese slices Romaine lettuce leaves3 plum tomatoes, sliced8 bacon slices, cooked and cut in halfGarnish: pimiento-stuffed green olives PreparationCut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.Bake at 375° for 5 to 6 minutes or until lightly toasted. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, mortadella, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Garnish, if desired.
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RECIPE
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.Yield8 servings (serving size: 3 oysters)Ingredients 1 1/2 (1-ounce) slices white breadCooking spray1/3 cup sliced green onions1/4 cup chopped fresh parsley 2 garlic cloves, minced1/4 cup Italian-seasoned breadcrumbs1/4 cup (1 ounce) grated fresh Parmesan cheese1 teaspoon fresh lemon juice1/8 teaspoon ground red pepper 1/8 teaspoon black pepper24 oysters on the half shell8 lemon wedges PreparationPreheat oven to 450°. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.Nutritional InformationCalories:76 (30% from fat) Fat:2.5g (sat 1g,mono 0.5g,poly 0.5g) Protein:5.4gCarbohydrate:7.7g Fiber:0.4gCholesterol:26mgIron:3.3mg Sodium:234mgCalcium:77mg
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RECIPE
YieldMakes 4 servingsIngredients1/2 (16-ounce) Italian bread loaf1/4 cup Italian dressing1/3 cup shredded Parmesan cheese1/2 cup mayonnaise1/2 cup mustard1/2 pound thinly sliced Genoa salami1/2 pound thinly sliced mortadella or bologna4 (1-ounce) provolone cheese slicesRomaine lettuce leaves3 plum tomatoes, sliced8 bacon slices, cooked and cut in halfGarnish: pimiento-stuffed green olivesPreparationCut bread diagonally into 8 slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.Bake at 375° for 5 to 6 minutes or until lightly toasted.Stir together mayonnaise and mustard; spread untoasted side of bread evenly with mayonnaise mixture.Layer 4 bread slices, mayonnaise mixture side up, with salami and next 5 ingredients. Top with remaining 4 bread slices, mayonnaise side down. Secure with wooden picks. Garnish, if desired.
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RECIPE
YieldMakes 8 servingsIngredients 1 (8-ounce) package sweet Italian sausage8 green onions, sliced (1 cup)2 zucchini, diced (about 3 cups)1 teaspoon salt1/2 teaspoon pepper1 (7-ounce) jar roasted red bell peppers, drained and chopped 1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)2 cups (8 ounces) shredded sharp Cheddar cheese6 large eggs1 1/2 cups milkPreparation Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.Bake, covered, at 325° for 1 hour or until bubbly and hot.
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RECIPE
Deliver with potato chips and fresh fruit.YieldMakes 6 servingsIngredients 1 pound lean ground beef3 1/2 cups (14 ounces) shredded mozzarella cheese, divided1 (6-ounce) can low-sodium tomato paste1/2 cup frozen chopped spinach, thawed and drained2 teaspoons Italian seasoning2 (10-ounce) cans refrigerated pizza crustOlive oilItalian Tomato SaucePreparation Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.Combine beef, 2 1/2 cups cheese, and next 3 ingredients. Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil. Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.
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RECIPE
Yield8 servingsIngredients2 teaspoons olive oil1 cup chopped green bell pepper1 cup chopped onion1 cup chopped mushrooms1 (12.3-ounce) package firm tofu, drained and crumbled3 garlic cloves, minced3 tablespoons tomato paste1 teaspoon dried Italian seasoning1 teaspoon fennel seeds1/4 teaspoon crushed red pepper1 (25.5-ounce) jar fat-free marinara sauce6 cooked lasagna noodles, cut in half crosswiseCooking spray1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheesePreparationPreheat oven to 375°.Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chopped onion, mushrooms, tofu, and garlic; sauté 3 minutes or until vegetables are tender. Stir in tomato paste, Italian seasoning, fennel seeds, crushed red pepper, and marinara sauce; bring to a boil. Reduce heat; simmer 10 minutes.Arrange the noodles spokelike in the bottom of an 8-inch round baking dish coated with cooking spray. Spread 3 cups tomato mixture over noodles. Fold ends of noodles over tomato mixture, and top with the remaining tomato mixture and cheeses. Bake at 375° for 20 minutes.Nutritional InformationCalories:307 (30% from fat)Fat:10.4g (sat 4.4g,mono 3g,poly 2.1g) Protein:19.7gCarbohydrate:33.8gFiber:4.8gCholesterol:20mgIron:6.7mgSodium:444mgCalcium:340mg
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RECIPE
Yield4 servings (serving size: 1 wedge)Ingredients6 cups cubed peeled baking potato (about 1 3/4 pounds)1/2 cup all-purpose flour2 teaspoons olive oil1/8 teaspoon salt1 large eggCooking spray1/4 teaspoon dried Italian seasoning2 garlic cloves, minced1 (14.5-ounce) can diced Italian-style tomatoes, drained1 cup (4 ounces) shredded part-skim mozzarella cheese3/4 cup (3 ounces) grated fresh Parmesan cheeseThyme sprigs (optional)PreparationPreheat oven to 450°.Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake at 450° for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.Nutritional InformationCalories:459 (29% from fat)Fat:14.6g (sat 7.7g,mono 5.3g,poly 0.7g) Protein:23.1gCarbohydrate:59.6gFiber:3.7gCholesterol:86mgIron:2.4mgSodium:927mgCalcium:533mg
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