Classic Italian Subs
This comes straight from my New England childhood. I love a real Italilan sub. You just don't find them in Texas.
By: Marsha Powell
- 1 head iceberg lettuce, shredded
- 2 medium fresh tomatoes, chopped
- 2 large banana peppers
- 1 medium red onion, chopped
- 6 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 pinch dried oregano
- 1/2 pound sliced Capicola
- 1/4 pound thinly slice boiled ham
- 1/2 pound thinly sliced Genoa salami
- 1/4 pound thinly sliced prosciutto
- 1/2 pound sliced provolone cheese
- 4 submarine rolls, split
- 1 cup dill pickle slices
- Step 1 In a large bowl, toss together the tomatoes, peppers and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
- Step 2 Spread the submarine rolls open, and layer the Capicola, boiled ham, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, as many pickle slices as desired, and lots of shredded lettuce. Close the rolls and serve.
White Bolognese Meat Sauce This is so good as a change from the red sauces. We like it over rigatoni. White Bolognese Meat Sauce Recipe Type: Italian Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 […]
Instant Pot Five Cheese Ziti Anything with pasta, sauce and cheese is great! Instant Pot Five Cheese Ziti Recipe Type: Entree Cuisine: Italian Author: Marsha Powell Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Serves: 6 Ingredients 16 ounces Penne pasta […]
Italian Stuffed Shells
I love these. But then I love Italian. You can always add meat to the sauce if you’d like. I usually serve this with a big green salad and garlic bread.
- 8 oz jumbo shells approximately 20 jumbo shells
- Cooking spray
- 1 3/4 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- Preheat oven to 350 degrees.
- Boil water and cook shells according to directions on package. Drain the shells, spray them with cooking spray (to prevent sticking) and set aside.
- In a medium bowl, mix ricotta, egg, Italian seasoning and 1 cup of mozzarella until combined well.
- Fill each shell with a tablespoon of the ricotta mixture. (I usually have some leftover, so I divide it up between all the shells.)
- Spray a 9×13 casserole dish. Fill the casserole dish with the stuffed shells. You can fit four rows of five shells.
- Pour 1 cup of marinara sauce over the stuffed shells.
- Sprinkle remaining 1 cup of shredded mozzarella over the sauce.
- Cover with foil and bake for 30 minutes in a 350 degree oven.
- Remove foil and bake for another 5 minutes.
Beefy Cheesy Tortellini Bake This is a nice change from all those holiday leftovers. The kids will love it. Beefy Cheesy Tortellini Bake Recipe Type: Casserole Cuisine: Italian Author: Marsha Powell Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 6 […]
Antipasto Squares Perfect for your New Year’s Eve party. Antipasto Squares Recipe Type: Appetizer Cuisine: Italian Author: Marsha Powell Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 6 Recipe published by Lauren. https://www.delish.com/cooking/recipe-ideas/recipes/a57563/antipasto-squares-recipe/ Ingredients Cooking spray 2 (8-oz.) tubes crescent […]
Instant Pot Spaghetti & Meat Sauce
I love pasta just about any way you can fix it. This one is really good with lots of flavor. It always amazes me that the Instant Pot cooks the pasta to the perfect consistency.
- 2 tbsp olive oil divided
- 3 cloves garlic chopped
- 1/2 onion (or 1 large shallot) chopped
- 8 oz mushrooms sliced
- 1 lb ground beef
- 1 tsp salt divided
- 28 oz can of crushed tomatoes
- 14.5 oz can of diced tomatoes
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 2 cups unsalted chicken stock (reduce salt if not sodium free)
- 8 oz. Spaghetti
- Sauteeing Onions and Mushrooms in the Instant Pot:
- Push “Sauté” button and “Normal” speed on the Instant Pot. Add 1 tablespoon olive oil, garlic, onion (or shallot) and mushrooms. Sauté on Normal for 5-7 minutes with no lid on, stirring with a wooden spoon. If, during sautéing process, your instant pot signals “Burn’, just add as splash of water
- Sauteeing Beef in the Instant Pot:
- Add second tablespoon of olive oil and ground beef. Salt with 1/2 tsp salt. Sauté on high for 5-8 minutes, breaking down beef with a wooden spoon.
- Add 1 can crushed tomatoes, 1 can diced tomatoes, remaining 1/2 tsp salt, 2 cups of chicken stock, onion powder, garlic powder, pepper and Italian seasoning. Combine everything with mushrooms and shallots by mixing with a wooden spoon.
- Adding Spaghetti to the Instant Pot
- Add 8 oz spaghetti, breaking them by half (make sure to break them to prevent pasta from clumping during pressure cooking). Place spaghetti in layers,crosswise, alternating directions – this will prevent clumping as well.
- Pressure Cooking Step by Step Instructions:
- Time to pressure cook! Click “Pressure Cook”/”Manual” button. Set it on High (this will show on the digital display, which has 2 option low or high). Set time to 8 minutes: 00:08. Turn the vent on top of the lid all the way to the back to “Sealing”. At this time the pressure will start building (this is called preheat mode). This process will take a while, about 10-15 minutes due to so much liquid in the pot. Once the instant pot is getting close to reaching its optimal temperature, you will see steam coming out of the float valve The screen will show “On” for the duration of the preheat mode. It’s not cooking at this point yet.
- You will know when the preheat mode is over when the float valve pops up ant seals itself. The steam will stop coming out. At this time you will hear the beep, “On” reading on the screen will be replaced by “00:08”, which is the number of minutes. This will start the countdown from 8 minutes until 0.
- Once the countdown is over, the Instant Pot will beep several times and the digital display will show “L0:00”. Push “Cancel” button to turn off heat warm mode.
- How to do Natural Pressure Release Method:
- Last step is to make sure the Instant Pot is depressurized before opening the pot. We will be using NPR – Natural Pressure Release method. After the cooking cycle of the Instant Pot Spaghetti is finished, there are a couple of things that need to be done prior to opening the lid.
- First, wait until the Floating Valve (metal pin) completely drops before opening the lid (about 10 minutes).
- Second, turn the Venting Knob from “Sealing” to “Venting” to ensure all the pressure is released before opening the lid (about 5-10 minutes).
- Third, open the lid.
Manicotti Cheese Bake The only problem I have with making these is filling them. It can be messy. But, I knew a lady who gave me a tip on filling these easier. Use a decorator’s bag without a tip. Fill it up with the filling […]
Italian Cannoli Cake I haven’t tried this yet, but I’m sure looking forward to it. I love cannoli and I’m positive this cake is great. The recipe is from Chef Dennis at www.askchefdennis.com Italian Cannoli Cake Recipe Type: Cake Cuisine: Italian Author: Marsha Powell Prep […]
Pasta e Fagioli
I’ve made many different versions of this recipe, but this is my favorite. The recipe is from Alyssa at www.goodinthesimple.com
- 3 15 oz cans cannellini beans
- 1/4 cup extra virgin olive oil
- 1/2 medium onion chopped
- 2 cloves garlic chopped
- 4 oz pancetta or approx 4 slices bacon diced
- 2 tsp minced fresh rosemary
- 3 cups beef broth
- 3 cups chicken broth
- 1 cup crushed tomatoes
- 1 3/4 cups small pasta shells uncooked
- 1 1/2 tsp kosher salt
- crushed red pepper flakes optional
- parmesan cheese optional
- Drain ONE can of beans, and set aside.
- In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
- Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
- Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
- Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove from heat.
- Taste, and add more salt if necessary.
- Serve, topped with red pepper flakes and parmesan cheese, if you like.
Frank Sinatra’s Spaghetti Sauce How can you go wrong with a recipe from Frank Sinatra? I use this one most of the time, so I know it’s great. The recipe comes from Heidy at https://themccallumsshamrockpatch.com Frank Sinatra’s Spaghetti Sauce Recipe Type: Entrees Cuisine: Italian Author: […]
Italian Tiramisu Cake Here’s another luscious recipe from Rosemary at anitalianinmykitchen.com Italian Tiramisu Cake Recipe Type: Cake Cuisine: Italian Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 15 Recipe published by Rosemary at https://anitalianinmykitchen.com Ingredients For […]
I love Italian cuisine. I grew up in a town with a large Italian community so I got used to good Italian cooking. This recipe comes from Rosemary at anitalianinmykitchen.com She has some wonderful recipes that you’ll want to try.
- 1 roll pre-made puff pastry
- PASTRY CREAM
- 3/4 cup milk (172 1/2 grams)
- 3/4 cup cream (whipping or whole cream) (172 1/2 grams)
- 4 egg yolks
- 1/2 cup sugar (112 1/2 grams)
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons flour (19.5 grams)
- PASTRY CREAM
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixturand refrigerate at least 3 hours.
- PUFF PASTRY SQUARES
- Pre-heat oven to 350° (180° celsius)
- Cut puff pastry into 12 equal squares, puncture each square with a fork a few times, sprinkle with sugar and bake for approximately 20 minutes until puffy and lightly golden. Cool, then carefully, cut each square through the centre to make two parts (top and bottom).
- Remove Pastry Cream from the refrigerator, place in pastry bag or use a spoon to fill 12 squares and then top with remaining squares, dust with powdered sugar and serve. If you would like to eat them warm then pre-heat oven to 350° and heat for approximately 2-4 minutes. We ate them unheated and they were delicious. Enjoy!
Homemade Italian Seasoning I usually make my own seasoning blends. They’re cheaper and (to me) they taste better. Homemade Italian Seasoning Recipe Type: Seasoning Cuisine: Italian Author: Marsha Powell Prep time: 10 mins Total time: 10 mins Ingredients 1/3 cup basil 2 Tbsp. rosemary 1/4 […]
One Pot Pizza Rigatoni For all you pizza lovers out there – this is fantastic! It’s pizza without the crust. I used ground beef instead of the Italian sausage – just personal preference. One Pot Pizza Rigatoni Recipe Type: One Pot Meal Cuisine: Italian Author: […]
Crock Pot Spaghetti Bolognese
This is perfect for a busy day. Just add a green salad and some garlic bread and you’re ready to go.
I also found that just before adding the spaghetti, it was a good idea to mash the vegetables. Just in case you have family members who don’t like the veggies in their spaghetti.
- 1 lb ground beef or ground chuck, browned
- 1 can (28 oz) whole peeled tomatoes
- 2 carrots, finely diced
- 1 medium onion, diced
- celery stalk, chopped
- 2 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 3/4 lb spaghetti, uncooked
- grated parmesan, for serving
- In a 4-quart to 6-quart slow cooker, mix together beef, tomatoes and juices, carrots, onions, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, salt and pepper. Cover and cook until vegetables are tender and meat is cooked through (on low for 7 to 8 hours or on high for 4 to 5 hours). Twenty minutes before serving, cook spaghetti according to package directions; drain and return to the pot. Toss spaghetti with Bolognese sauce; sprinkle with parmesan.