Bracciole

Classic bracciole is made with flank steak - you can use that cut of meat with the following recipe, although my family prefers a thin-cut round steak or sirloin instead.

Take 4-6 pieces of lean meat (approx. 4" x 8" each) and trim any fat off.

With meat laid out on a cutting board or work surface, get the filling ingredients together - and place the same amount of toppings down the center (the long way) of each piece of meat - leaving an inch withOUT filling at each end.

Top each piece with:

2 Tblsp. grated parmesan cheese

1 Tblsp. grated or torn up provolone cheese

1 Tblsp. unseasoned breadcrumbs

2 Tblsp. grated pepperoni (or salami, or sopressata... )

a few torn up leaves of fresh basil

season with salt and freshly ground pepper

Roll up the meat (the long way- so that you have an 8" roll) and either tie them up (using cooking thread/string) or fasten them closed using a couple toothpicks (be careful not to break them!!).

Heat 4 Tblsp. olive oil in the pan and when the oil's hot, place the meat in the pan. Turning them only once or twice (carefully, using tongs), brown the meat. When they're nearly finished browning, slice up a medium sized onion and 6 cloves of garlic. Toss into the pan with the meat, making sure the garlic/onions don't brown. Once the meat's somewhat browned (they'll finish cooking in the sauce), lower the heat to medium.

Pour over the meat:

1-1/2 cups crushed tomatoes, 2 cups diced tomatoes with juice, 4 Tblsp. tomato paste, salt & pepper (to taste). Stir everything so it's mixed well. Toss 4-6 fresh basil leaves on the top of the sauce, cover the pan tightly and simmer for 45 minutes. Remove cover and turn meat carefully. Cover again and finish cooking until tender (the time depends on the cut/tenderness of the meat - test it with a knife to check).

When the meat is cooked, remove it to a plate and carefully remove the string or toothpicks. You can either serve the bracciole whole, or cut it into slices & serve over cooked pasta, spooning the sauce over it.

Panko coated, oven fried chicken

Heat oven to 325 degrees. Coat a baking pan with nonstick spray.

Remove the skin from 10-12 chicken drumsticks, place them in a bowl and pour milk over them to cover. Let them sit for a few minutes while you mix the topping.

In another bowl, combine 1/2 cup unseasoned breadcrumbs and 1 cup Panko crumbs (found in the breadcrumb section of your grocery store, or by Oriental foods).

Add seasonings and mix well:

1/4 tsp. fresh ground pepper

1/4 tsp. garlic powder (not salt)- or more if you like it pretty garlicky

1 Tblsp. fresh or dried, chopped parsley

1/4 tsp. Emeril's "Essence of Emeril" seasoning (it has a 'BAM' factor!) - if you don't have this, use your favorite seasoned salt instead - but try "Essence" - it's great!

Take the drumsticks (one at a time) from the milk and roll them in the seasoned crumbs, making sure they're completely covered. Place them on the baking sheet. Make sure the pan's large enough so there's space between the chicken. When all the leg sections are finished, scatter any remaining crumbs over the tops.

Melt 3 Tblsp. butter and drizzle the butter over the coated chicken, then shake a bit of paprika over the top of the crumbs.

Put the chicken in the oven and bake for 50 minutes. Increase the oven temperature to 350 degrees & bake an additional 15-20 minutes, or until the coating is nice & golden

Pasta Carbonara

1 Lb Spaghetti or Fettuccine
2-3 Tbspns salt to cook pasta
1/2 Lb Bacon, cut into 1/2 inch pieces
2 cloves Garlic, chopped
2 Lg Eggs, beaten
1/2 tsp Freshly Ground Pepper
1/2 C Grated Parmesan

Cook pasta in salted water
5 minutes before pasta is done cook bacon pieces in skillet till cooked but not crispy
Add garlic to bacon after fat begins to render

In your serving bowl beat eggs with pepper

Drain pasta and immediately pour into serving bowl and toss well. The hot pasta will cook the eggs on contact,
Add bacon, fat and all to pasta.
Add Parmesan and toss well.

Serve

5 Minute Microwave Chocolate Mug Cake

Easy and Dangerous Microwavable Cake in a Coffee Mug

4 tablespoons flour
4 tablespoons sugar you can use Splenda
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large (microwave safe) coffee or soup mug

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Then EAT!
(This can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night.
Contributed by, JoAnn Giugliano

Grilled Tilapia Fillet

Tilapia Fillets (as many as you want to cook) Thawed
Salt and Pepper
Paprika
Garlic powder
Chopped parsley
Crushed red pepper

Heat a grilling pan over medium heat
(This will work with a George Foreman Grill just make sure to spray top and bottom and reduce cooking time to 3 minutes total)

Sprinkle both sides of Tilapia with salt and pepper and a generous dusting of garlic powder and paprika
Lightly Spray Grilling pan with cooking spray

Place Fish on pan, Grill for 3 minutes then turn and grill for 3 more minutes

Sprinkle with parsley and red pepper flakes and serve.

Ricotta and Sausage Fritatta

1 LB Italian Sausage, cut up into pieces and cooked
1 Lb Ricotta, drained well
10 Lg Eggs
1 Clove Garlic, chopped
1 med Tomato, sliced
salt and pepper to taste

In a large bowl beat eggs, ricotta, garlic, salt and pepper
Fold in sausage and tomato

Coat a large oven safe skillet with cooking spray
Pour mixture into skillet and bake at 350f for about 35 minutes till center is firm.

Tinna made pizza using my crust recipe

Tinna made this Pizza using my Bread and Pizza dough recipe. Posted July 31, 2009
It looks wonderful.

One Layer Bourbon Chicken

Ingredients

4 chicken breasts

1 tsp. ground ginger

4 oz. soy sauce

1/2 cup firmly packed brown sugar

3/8 cup bourbon

1/2 tsp. garlic powder

Methods/steps

Heat oven to 350 degrees. Place chicken breasts in a 9 x 13-inch baking dish in a single layer.

In a small bowl combine ginger, soy sauce, sugar, bourbon and garlic powder.

Mix together and pour mixture over chicken.

Cover. Bake for 1 hour or until juices run clear. Remove cover during last 10 to 15 minutes before done.

Ready in 1 hour and 20 min

Makes: 4 servings

Contributed by: Jo Ann Giugliano

Pork Bracciole

Prepare Pork
2 Lbs Boneless pork loin, cut into 1/4 inch slices
Trim off all fat and pound with meat mallet between two sheets of waxed paper till doubled in size. About an 1/8 inch thick rectangle.

Prepare Stuffing:
2 Hard boiled eggs, chopped
2 Cloves garlic, finely minced
6 Basil leaves chopped coarsely (if using dried basil use about 1 Tbsp.
1/2 C seasoned bread crumbs
1/2 C Shredded Parmesan or Asiago
Salt and freshly ground pepper to taste
Mix in small bowl.

Stuff Bracciole
One by one lay out each slice of pork.
Spread a thin layer of stuffing across loin leaving about 1/4 inch space at edges.
roll braciole up tightly and secure with a toothpick on each end or kitchen string.
Repeat till all pork is used

Cook Bracciole
You have trimmed all the fat. No need to par cook. Just drop braciole in your red gravy or sauce and simmer for about one hour.
They will be tender as butter.

Smother in gravy, sprinkle with cheese and Serve
Serves 4 to 6

BOMBOLONI DI NUTELLA

For The Donuts

2 jars Nutella (13 ounces each)

1 pound ricotta cheese

1 teaspoon salt

1 teaspoon vanilla

4 teaspoons baking powder

2 cups all purpose flour

4 eggs

2 quarts Canola oil

granulated sugar

1. To make donuts: In a large mixing bowl, combine 1 jar Nutella, ricotta, salt, vanilla, baking powder, flour and eggs. Mix until smooth to form dough.

2. Drop heaping spoonfuls of dough into hot oil at 375° and cook for 3 to 4 minutes.

3. Remove donuts from hot oil, drain on paper towels for a moment, roll in granulated sugar, and fill with Nutella. Serve immediately.

6 SERVINGS

Contributed by Jo Ann Giugliano