Free Online Recipes

1 lb tri-color spiral pasta
1/4 lb genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb asiago cheese, diced
1/2 lb mozzarella cheese, diced (fresh if you can get it)
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
2 chopped green onions
3 tomatoes, seeded and chopped
1 (0.667-2/3 ounce) package Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
salt & fresh ground pepper

DIRECTIONS:

Cook the pasta in a large pot of salted boiling water until al dente.
Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, cheeses, black olives, red bell pepper, and tomatoes.
Stir in the envelope of dressing mix.
Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
Just before serving, pour dressing over the salad, and mix well.

2 c. vegetable corn screw pasta
1 cucumber, sliced
1 green onion, chopped
1 c. carrots, chopped
1 c. tomatoes, chopped
1 c. cauliflower, chopped
1 c. broccoli, chopped
1 sm. bottle Italian dressing
6 radish flowerets

DIRECTIONS:-

Cook pasta until tender then drain. In a large bowl add pasta and all of the chopped vegetables except radishes. Pour the bottle of Italian dressing over all of this and toss gently until well mixed. Garnish the salad with radish flowerets and refrigerate. This salad is best when chilled several hours before serving.

3 qts. chicken stock
1 c. acini di pepe (pasta)
30 pieces sm. meat balls (broiled)
1 tbsp. Italian seasoning
Salt and pepper to taste
Imported Parmesan cheese
Fresh chopped chives or cooked spinach leaves

DIRECTIONS:-

Heat chicken stock, add seasoning, bring to boil. Add acini di pepe, cook until pasta is done. Drop meat balls into heated soup bowl. Top with boiling soup; sprinkle with greens. Serve with Parmesan cheese and hot crusty Italian bread. Serves 6.

Boneless pork shoulder (about 1 1/4 to 1 1/2 lb.), cut into 3/4 inch pieces
1 tbsp. oil
1 lg. onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. fennel seed
1/2 tsp. pepper
1 16-oz. can whole tomatoes, broken up
2 c. water
1 med. green pepper, diced
1 sm. zucchini, thinly sliced
1/3 c. sm. pasta (bows, elbow macaroni, or shells)
Grated Parmesan cheese

DIRECTIONS:-

Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasoning, salt, basil, fennel seed, and pepper over pork. Add tomatoes and water. Cover tightly and simmer one hour.

1 lb. boneless chicken breasts
3 tbsp. Italian dressing
1 can stewed tomatoes, Italian style (14-15 oz.)
1 (9 oz.) pkg. fresh tri-color rotini pasta
1 (16 oz.) bag Italian style vegetables
Grated Parmesan cheese

Can substitute dry pasta, cooked according to package directions.
Vegetables - zucchini, cauliflower, carrots, Italian green beans, lima beans & red peppers.

DIRECTIONS:-

Cut up chicken into bite-sized chunks and place in a large (deep) skillet or non-stick wok with Italian dressing. Saute chicken over medium-high heat until cooked, about 6-8 minutes. Add tomatoes and fresh pasta (or cooked dry pasta), cooking over high heat for 3-4 minutes.

Pour entire bag of vegetables into skillet, stirring all ingredients frequently. Cook over medium heat for 6-8 minutes, until vegetables are done. Occasionally cover during cooking to let ingredients simmer and steam. Serves 4. Sprinkle with Parmesan cheese.

8 oz. chicken breast
4 sliced tomatoes, 1/4″ thick
1 tsp. chopped basil
1 c. angel hair pasta, cooked
1 tsp. olive oil
2 oz. low cal Italian dressing
2 tbsp. Italian bread crumbs
1 tsp. Parmesan cheese
1/2 c. frozen green peas

DIRECTIONS:-

Preheat oven to 400 degrees. Marinate chicken in Italian dressing in refrigerator for 2 hours. Place chicken in baking pan and top with Italian dressing. Cook approximately 10 minutes, then top with tomato slices, bread crumbs, basil and Parmesan cheese. Continue to bake until bread crumbs are browned and chicken is done, about 20 to 25 minutes.
Meanwhile, quickly saute angel hair pasta and green peas in olive oil over brisk heat. Serve cooked chicken over heated pasta. (NOTE: If angel hair pasta is hard to find, a very thin spaghetti like capellini or spaghetti No. 9 could serve as a stand in.) Serves 2, 8 ounce skinned, boneless chicken breast.

1/2 c. olive oil
1 clove garlic, chopped
1 tbsp. basil
1/2 tsp. red pepper
1/2 c. dry white wine
1 can Italian tomatoes
2 tbsp. tomato paste
8 oz. clam broth or juice
1 pkg. frozen cod fillets
1 pkg. frozen haddock
1 lb. frozen or fresh shrimp, shelled or deveined
4 tbsp. ditali or other sm. pasta
2 tbsp. finely chopped parsley

DIRECTIONS:-

Heat oil in a heavy kettle or Dutch oven; saute garlic, basil, and red pepper until tender. Add wine; simmer about 5 minutes or until liquid is somewhat reduced. Add tomatoes, tomato paste, clam broth, and salt. Simmer, uncovered, 20 to 30 minutes to thicken sauce. Leave fish in blocks; cut into large pieces. Add fish and shrimp to sauce. Cover; simmer 10 minutes or until fish is just done (it will look opaque).
Remove fish to serving dish; keep warm. Add pasta to sauce. Cover; simmer 10 minutes longer or until pasta is tender. Pour over fish in serving dish. Garnish with chopped parsley and grated lemon. Stew maybe ladled over Italian bread or served over rice.

2 c. med. shell macaroni
4 radishes, sliced
1/2 green pepper, coarsely chopped
2 green onions, thinly sliced
1/4 c. shredded carrot
1/2 tsp. basil leaves, crushed
1/3 c. olive or vegetable oil
3 tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. dry mustard
1 c. cherry tomatoes, halved
2 (6 1/2 oz.) cans Chicken of the Sea brand pink salmon, drained

DIRECTIONS:-

Prepare macaroni according to package directions. Drain and cool. Place in large bowl. Add radishes, peppers, onion and carrot. In a small bowl combine oil, vinegar, garlic, basil and mustard. Pour over pasta and vegetables. Toss well. Refrigerate 1 to 2 hours or overnight. Just before serving, add tomatoes and salmon and toss gently.

10 c. water
7 large cloves garlic
2 T olive oil and 2 T salt pork chopped
2 to 3 sprigs parsley, cut
1/2 lb. sopressatto, proscuitto, 2 chicken legs, and 2 italian sausages
(or use any combination of a proscuitto bone or ham bone or 2 chicken legs and two italian sausages, sliced)
1-2 heads escarole 1/2 pound linguine or other pasta
Salt to taste
Pepper
1/2 c. cooked or frozen Great Northern or limas or cannellini beans
1/2 tablespoon chopped fresh oregano leaves
2 leaves fresh basil

DIRECTIONS:-

Fry out chopped salt pork in olive oil. Add thickly sliced garlic, parsley or flakes, and basil and chopped meat or brown whole chicken legs if using chicken. When meat begins to color, add water to cover and reduce heat to simmer. Leave on back burner or in crock-pot for several hours over very low heat. Cook until potatoes are very soft. In a few hours, taste and adjust seasoning. Add water as needed during cooking to keep meat in broth. A half hour before soup is done, boil 1/2 pound pasta in separate pot. When pasta is boiling, add uncooked (well-washed) greens directly to soup and simmer an additional 15 minutes, then turn off heat. Serve with bruschetta drizzled with a good quality olive oil, that has been sprinkled with coarse salt, chopped black olives, and slivered parmesan, romano, or provolone cheese. You can vary this recipe by substituting linguica for the proscuitto or sausage, and kale for the escarole. Or you may also substitute Chicken and sausage for the meat, collards for the escarole, and blackeye peas for the cannellini beans.

3-4 chicken breasts or pieces
1 jar of your favourite tomato pasta sauce
1 part beer
1 part Italian dressing

DIRECTIONS:-

Pierce the chicken. Marinate the chicken overnight in a mixture of 1 part Italian dressing to 1 part beer (however much you need to cover chicken completely).
Remove chicken from marinade the next day and place chicken in a glass baking dish. Pour entire jar of tomato sauce over chicken.

Bake at 350 degrees for about 45-60 minutes.

Check to see if thoroughly cooked (juices when pierced should run clear and not pink).

Serve immediately.