ITALIAN-INSPIRED CASSEROLE
I come from a huge family, and it seems there is always a potluck occasion. No matter what time of year, this hearty, crowd-pleasing Italian casserole is always a hit. It's easy to make and serve. -Rita Goshaw, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 16-20 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 273 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
ITALIAN WEDDING CAKE
This is a bride's cake. It was served at a very dear friends wedding.
Provided by BOSQUE
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
- Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
- To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
Nutrition Facts : Calories 1043.7 calories, Carbohydrate 118 g, Cholesterol 164.2 mg, Fat 61.6 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 21.1 g, Sodium 684.3 mg, Sugar 94.3 g
ITALIAN WEDDING CAKES
Frosted, cake-like cookies. To enjoy for special holidays I sprinkle on colored jimmies before the icing dries.
Provided by Barbara
Categories World Cuisine Recipes European Italian
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring.
- Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack.
- To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 16.7 g, Cholesterol 9.4 mg, Fat 3 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 130.6 mg, Sugar 9.3 g
ITALIAN WEDDING PASTA
I love Italian wedding soup, so I couldn't wait to try this recipe. With very few adjustments, I was surprised how well it resembled the general flavor of the soup. Easy and delicious!! * I have one in the freezer and will post OAMC directions once I have them.
Provided by jackieblue
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.
- In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.
- Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.
- Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.
- Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.
- Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.
Nutrition Facts : Calories 456.5, Fat 12.4, SaturatedFat 6.4, Cholesterol 99.3, Sodium 723, Carbohydrate 50.9, Fiber 2.8, Sugar 4.1, Protein 33.5
EASY ITALIAN CASSEROLE
I just concocted this one night in a pinch. Its really just a form of goulash I guess but I got rave reviews from all who have tried it
Provided by rachiekb
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown ground beef w garlic powder, basil, sea salt & pepper, drain.
- Add both jars of spaghetti sauce to drained meat.
- While browning meat, prepare penne according to package directions, drain.
- In 9x13 baking dish, layer ingredients: meat/sauce, cheese, pasta, cheese, meat/sauce cheese and so forth, ending w cheese (roughly 3 layers of each).
- Bake uncovered until bubbly and cheese is melted.
- *I usually serve with garlic bread and green beans.
ITALIAN WEDDING COOKIES
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Provided by Tonkcats
Categories Dessert
Time 15m
Yield 80 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (165°C).
- Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy.
- Add almonds and vanilla.
- Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie.
- Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown.
- Cool slightly, then roll in the extra confectioners' sugar.
Nutrition Facts : Calories 67.8, Fat 4.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 61.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.3, Protein 1.1
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