Serves 36
24 chicken breast
4 C butter, melted
2 C flour
6 C mushrooms, sliced
5 C Marsala wine
4 C chicken broth
3 t. salt
1 t. pepper
PROCEDURE
Pound chicken in 1/4 in thickness. Dredge chicken in flour and then saute in 1/2 cup melted butter, 2-4 minutes per side. Place chicken in a lined 9x13 baking dish, overlapping edges. In separate saucepan, saute mushrooms in remaining 1/2 cup butter until tender, then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper. Spoon sauce over chicken. Cool completely, then freeze.
REHEATING INSTRUCTIONS
Thaw. Bake at 450 degrees for 12-15 minutes. Sprinkle with parmesan & mozzarella cheese.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Wednesday, July 22, 2009
Saturday, March 21, 2009
Italian Stuffed Chicken Breasts
Serves 32
20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained
tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk
Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.
Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.
20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained
tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk
Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.
Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.
Friday, February 27, 2009
Baked Ziti
Serves 8
INGREDIENTS
INGREDIENTS
*1 lb. hamburger
*1 clove garlic
*1/2 lb ziti pasta
*16 oz. ricotta chz
*2 cups mozzarella chz
*1 cup Romano chz, grated
*3 cups spaghetti sauce
*1/2 cup Parmesan chz, grated
*1 tsp. parsley
*1 tsp. basil
*1/2 tsp. crushed red peppers
DIRECTIONS
1. Brown hamburger in garlic. Drain. Add to spaghetti sauce.
2. Cook ziti according to the package. Drain. Place in large bowl.
3. Mix cheeses & seasonings with the ziti.
4. Spray tins & cover bottom half of tins with sauce.
5. Put ziti mixture on top of sauce.
6. Pour remaining sauce on top of ziti.
7. Sprinkle with Mozzarella. & Romano cheeses.
8. Cover with plastic wrap, apply board, freeze.
REHEATING INSTRUCTIONS
Bake at 350 for 20-30 min until cheese is melted. Sprinkle with mozzarella cheese, if desired.
*1 clove garlic
*1/2 lb ziti pasta
*16 oz. ricotta chz
*2 cups mozzarella chz
*1 cup Romano chz, grated
*3 cups spaghetti sauce
*1/2 cup Parmesan chz, grated
*1 tsp. parsley
*1 tsp. basil
*1/2 tsp. crushed red peppers
DIRECTIONS
1. Brown hamburger in garlic. Drain. Add to spaghetti sauce.
2. Cook ziti according to the package. Drain. Place in large bowl.
3. Mix cheeses & seasonings with the ziti.
4. Spray tins & cover bottom half of tins with sauce.
5. Put ziti mixture on top of sauce.
6. Pour remaining sauce on top of ziti.
7. Sprinkle with Mozzarella. & Romano cheeses.
8. Cover with plastic wrap, apply board, freeze.
REHEATING INSTRUCTIONS
Bake at 350 for 20-30 min until cheese is melted. Sprinkle with mozzarella cheese, if desired.
Thursday, January 15, 2009
Chicken Carbonara
Serves: 8
Ingredients:
7 slices pancetta (or bacon)
1 lbs chicken strips
5 c. whipping cream
8 egg yolks
2 c. grated Parmesan cheese
2 t. parsley
2 t. basil
2 t. garlic
Procedure:
1. Heat E.V.O.O. Fry pancetta in garlic. Drain & Crumble.
2. Saute chicken in butter & garlic.
3. In a large bowl, whisk cream, cheese, yolks. Stir in basil & parsley to blend.
4. Heat meat in large pot. Add cream mixture. Toss over med-low until chx is heated thru.
Reheating Instructions.
Thaw. Cook pasta (rigatoni). Drain. Toss pasta with chix over medium heat until chx is heated thru & sauce coats the pasta thickly (~4 min). DO NOT BOIL! Sprinkle with walnuts & lemon zest, if desired. Some ppl also like to add peas. Serve with salad and garlic bread.
Saturday, December 6, 2008
Kimmi's Manicotti
Serves 48
INGREDIENTS
4 lbs. hamburger, cooked & drained
6 jars spaghetti sauce
6 pkg manicotti shells (12oz), lightly undercooked
12 eggs, lightly beaten
12 lbs. ricotta cheese
12 c. shr. mozz. chz
5 c. shr. parm. chz
1/2 c. dried parsley
1/2 c. dried basil
2 T. salt
1 T. pepper
PROCEDURE
In a large bowl, beat eggs. Stir in cheeses, parsley, salt & pepper until evenly combined. Spoon about 2 T. cheese mixture into each shell. Arrange shells in tins (6 per tin). Pour meat & sauce over shells (1/2 jar per tin). Cover with a sheet of plastic wrap. Apply board lid. Freeze.
REHEATING.
Thaw. Bake at 350 for 40 min. Sprinkle with mozz. cheese last 5 minutes.
Sunday, October 12, 2008
Penne Alla Vodka
Serves 6
3 T. Butter
3-4 Garlic Cloves, finely chopped
1 C. thinly sliced prosciutto
1 (28 oz) can whole tomatoes, drained and chopped
1/2 c. half and half
1/4 c. Vodka (the good kind!!)
Salt and Pepper
1 Pinch crushed red pepper flakes
1 lb penne pasta
3/4 c. freshly grated parmingiano-reggiano cheese
In a large pot, melt the butter. Add garlic and cook until golden brown. Stir in proscuitto, and cook for a minute or two. Add tomatoes, crushed red pepper, pepper and salt. Simmer for 5 minutes. Stir in half/half and cook for 2 minutes, stirring a lot. Add vodka and cook until it no longer smells strongly of vodka (3-5 min). Cook the pasta as direct on box, but al dente. Add the pasta to the pot and mix until it is well coated. Toss w/ cheese and freeze.
**Reheat in oven at 350 until warm or on the stove in a saucepan!
3 T. Butter
3-4 Garlic Cloves, finely chopped
1 C. thinly sliced prosciutto
1 (28 oz) can whole tomatoes, drained and chopped
1/2 c. half and half
1/4 c. Vodka (the good kind!!)
Salt and Pepper
1 Pinch crushed red pepper flakes
1 lb penne pasta
3/4 c. freshly grated parmingiano-reggiano cheese
In a large pot, melt the butter. Add garlic and cook until golden brown. Stir in proscuitto, and cook for a minute or two. Add tomatoes, crushed red pepper, pepper and salt. Simmer for 5 minutes. Stir in half/half and cook for 2 minutes, stirring a lot. Add vodka and cook until it no longer smells strongly of vodka (3-5 min). Cook the pasta as direct on box, but al dente. Add the pasta to the pot and mix until it is well coated. Toss w/ cheese and freeze.
**Reheat in oven at 350 until warm or on the stove in a saucepan!
Wednesday, October 1, 2008
Spaghetti Pie
Serves 8
1 jar spaghetti sauce
1 lb. Hamburger
6 oz. Cooked spaghetti
2 T. margarine
1/3 cup Parmesan cheese
2 well beaten eggs
1 cup cottage cheese
½ cup mozzarella cheese
Brown hamburger. Drain. Combine with the spaghetti sauce (or purchase meat sauce). Stir margarine into cooked, drained pasta. Stir in Parmesan and eggs. Form into “crust” in buttered CAF tin. Spread cottage cheese over the bottom of the “crust”. Fill pan with meat sauce. Cover with plastic wrap and the tin lid with the silver side down.
Reheating Instructions:
Thaw in refrigerator 24-48 hours. Bake uncovered @ 350 degrees for 20 minutes. Sprinkle with mozzarella cheese, bake 5 minutes longer.
Thursday, August 28, 2008
Tuesday, August 5, 2008
Chicken Cacciatore
Ingredients
16 medium Onions, sliced thin
16 cloves Garlic, minced
8- 15 oz can Diced Tomato
8- 8 oz can Tomato Sauce
8 t Salt
2 t Pepper
16 t Oregano
4 t Basil
4 t Celery Seed
8 Bay Leaves
2 cup White Wine
48 boned Chicken Breast
Cooking Day Instructions
Mix together onion, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.
Serving Day Instructions
Place in Crock-Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta.
Makes 12 4 serving dishes.
Please purchase pasta to serve this dish with.
Serving suggestions: garlic bread and salad.
16 medium Onions, sliced thin
16 cloves Garlic, minced
8- 15 oz can Diced Tomato
8- 8 oz can Tomato Sauce
8 t Salt
2 t Pepper
16 t Oregano
4 t Basil
4 t Celery Seed
8 Bay Leaves
2 cup White Wine
48 boned Chicken Breast
Cooking Day Instructions
Mix together onion, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.
Serving Day Instructions
Place in Crock-Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta.
Makes 12 4 serving dishes.
Please purchase pasta to serve this dish with.
Serving suggestions: garlic bread and salad.
Wednesday, June 25, 2008
Pizza Braids
Makes 12 pizza braids.
Dough:
12 cups of warm water
12 pkgs. yeast
12 T. sugar
9 t. salt
3 cups oil
24 cups flour
Topping:
6 jars pizza sauce
22 lbs shredded mozzarella cheese
Pizza Toppings (tbd)
Mix Together all dough ingredients. Dough should be slightly sticky to the touch- not too stiff, just a nice, workable dough. Roll out on a flour surface into a rectangular shape.
Spread sauce down the center of the dough only. Cover the sauce with 2-3 cups of cheese and the pizza toppings, then cover with the rest of the cheese. Use a pizza cutter to cut strips along each side of the dough. Even number on each side. Starting at the bottom, take each piece and cross, twist, and press the piece to the other side of the filling. Continue crisscrossing until your pizza is braided.
Freezing directions: Wrap in plastic wrap and then aluminum foil.
Cooking directions: Thaw completely. Bake at 400 for 18-20 minutes. After it is removed, brush the top with melted butter and sprinkle with garlic salt and Parmesan cheese. Cut into pieces.
Side dish suggestion: garlic bread or salad
Dough:
12 cups of warm water
12 pkgs. yeast
12 T. sugar
9 t. salt
3 cups oil
24 cups flour
Topping:
6 jars pizza sauce
22 lbs shredded mozzarella cheese
Pizza Toppings (tbd)
Mix Together all dough ingredients. Dough should be slightly sticky to the touch- not too stiff, just a nice, workable dough. Roll out on a flour surface into a rectangular shape.
Spread sauce down the center of the dough only. Cover the sauce with 2-3 cups of cheese and the pizza toppings, then cover with the rest of the cheese. Use a pizza cutter to cut strips along each side of the dough. Even number on each side. Starting at the bottom, take each piece and cross, twist, and press the piece to the other side of the filling. Continue crisscrossing until your pizza is braided.
Freezing directions: Wrap in plastic wrap and then aluminum foil.
Cooking directions: Thaw completely. Bake at 400 for 18-20 minutes. After it is removed, brush the top with melted butter and sprinkle with garlic salt and Parmesan cheese. Cut into pieces.
Side dish suggestion: garlic bread or salad
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