=== ASIAGO SAUCE ===
4 cups heavy whipping cream
1/8 teaspoon chicken paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
=== FOR THE PASTA ===
1/2 stick butter
1/2 cup diced red onions
1/2 cup pancetta (Italian spice-cured bacon) -- chopped
1 tablespoon chopped garlic
3/4 cup chopped green onion, tops only
3/4 pound sliced grilled chicken
2 pounds cooked farfalle (bow-tie pasta)
8 ounces heavy whipping cream
1 tablespoon chopped parsley
To make the sauce: Heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese.
Stir constantly with a wire whip and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce.
Bring to a slow simmer to cook out starch.
Transfer sauce to a container, cover and refrigerate until needed.
To make the pasta dish: saute red onion in butter for a few seconds then add pancetta and garlic.
Add chicken, green onions and pasta.
Deglaze the pan with the cream.
Add asiago cream sauce.
Garnish with parsley and serve.
This recipe yields 4 servings.
1 cup warm tap water -- (110 to 115 degrees)
1 package active dry yeast
3 1/2 cups flour
1/2 cup coarse-ground cornmeal
1 teaspoon salt
1/4 cup oil
1 pound mozzarella -- sliced
1 pound sausage -- removed from the casing and crumbled
1 can whole tomatoes - (28 oz) -- drained, and coarsely crushed
2 garlic cloves -- minced
3 teaspoons dried oregano (or 5 fresh basil leaves, shredded)
4 tablespoons freshly-grated Parmesan cheese
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
Mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15 to 20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling.
Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
This recipe yields 6 servings.
4 cups uncooked assorted pasta, cooked al dente
2 pounds ground round
2 tablespoons oil
1 1/2 packages onion soup mix
28 ounces stewed tomatoes, sliced
1 Can V-8 juice - (6 oz)
1 jar Prego meat-flavored spaghetti sauce - (16 oz)
1/2 cup grape jelly
Mozzarella cheese slices
Provolone cheese slices
Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese.
Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil.
Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes - or small oven-proof serving dishes.
This recipe yields 6 servings.
16 oz Package of Mozzarella Cheese
1/4 Cup of Water
1 1/2 of Cups Italian Bread Crumbs
1/2 tsp. of Garlic Salt
1 tsp. of Italian Seasonings
2/3 of Cup Flour
1/3 of Cup Corn Starch
Slice cheese into thick strips then cut crossways into triangles.
Beat the eggs with water and set aside.
Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
Blend the flour with corn starch and set aside.
Heat your vegetable oil for deep frying to 360 degrees.
Dip cheese in flour, then in the egg wash and finally coat with bread crumbs
Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain.
Serve with your favorite Italian Spaghetti Sauce and enjoy.
1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.
1/3 cup diced red onions
1/2 teaspoon finely-diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's black label bourbon
1/2 teaspoon Tobasco sauce
Place ingredients in sauce pan in order listed. Mix and stir after each ingredient.
Place on medium heat and stir until mixture reaches boiling stage.
Turn temperature down to low until mixture is on a slow simmer.
Cook sauce for 35 to 45 minutes and remove from heat.
Mixture will have reduced in volume about a 1/4 to 1/3.
Sauce is great with chicken fingers or crispy deep-fried chicken breast strips.
1 Can Sliced Jalepeo Peppers - (26 oz) (not pickled, those used for nachos)
2 2/3 Cup Crackers Crumbs
2 Cup Flour
1/2 Cup Water
Vegetable Oil -- for deep frying
Drain jalepeo peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well.
Heat oil in fry pan, deep-fryer, or fry-cooker until temperature is the same degrees that you would fry French-frys at.
Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.
Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown.
Remove peppers and dry on a paper towel.
Peppers are served with your favorite Con Queso Dip on the side.