european

Chicken Piccata for Pressure Cooker

chicken breast

all-purpose flour

olive oil

shallots, sliced

garlic cloves, crushed

chicken broth

lemon juice

sherry wine

salt

white pepper

basil

pimento stuffed olive, minced

sour cream

potato starch flour

parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated

lemon,

Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.

Spaghetti With Fresh Tomatoes and Basil

tomato,

onion, minced

olive oil, divided

sugar

fresh basil, chopped

salt,

pepper

spaghetti

Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.

Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.

Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.

Tomatoes should get warm, but not cooked, about 5 minutes.

When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

I am in the middle of a bumper crop of heirloom tomatoes and was looking for something fast and easy, using what I had on hand. WOW!!!!!!  Was I shocked at how yummy this was. Sometimes I have been known to change up the recipes a bit, but on this one I didn't after reading reviews.  Even the husband wanted to get his hands into it and add more oil, garlic and basil. I ended up having to ban him from the kitchen while I was making this dish. This was a great surprise!!!!  We were fighting over the serving bowl during dinner!!  THANKS!

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this 
recipe. Have spaghetti one night and lasagna later!  Thanks to all of you who have tried my recipe and have written a review.  I read and appreciate every one of them!  Chef Note:  After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Jo Mama's World Famous Spaghetti

lbs Italian sausage,

small onion, chopped (optional)

-4 garlic cloves, minced

(28 ounce) can diced tomatoes

tomato paste

tomato sauce

water (for

parsley flakes

brown sugar

red pepper flakes

fresh coarse ground black pepper

red wine (a good Cabernet!)

lb thin spaghetti

cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Simmer on low, stirring frequently for at least an hour.  A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house!   I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper!  
P.S. It didn't happen tonight, everyone loved it!

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Olive Garden Copycat Zuppa Toscana

sausage

vidalia onion, chopped

bacon,

Accent seasoning (optional)

black pepper

garlic

chicken

water

flour

heavy whipping cream (tempered)

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.

Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).

Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.

Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

Yum yum yum... this soup totally blew me away... it's DELICIOUS.  As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my tastebuds, I can truly say that my soup tonight came out as a PERFECT match.  I did customize this recipe with the help of previous readers, so I recommend following it like this...  I used 1 lb of hot Italian sausage, 3 medium to large potatoes UNPEELED, 1 small onion, 3 strips of thick sliced bacon, 4 cloves of garlic, 3 cups of kale (veins removed and sliced thin like ribbons), 32 oz of chicken broth, 2.5 cups of water, and 1 1/4 cups of half and half.  I removed the casings from the sausage and browned the meat in a skillet, then putting aside in a stockpot.  Then in the same skillet, I cooked the bacon and onions side by side, and put the onions in the stockpot, and went to work chopping up the cooked bacon and also putting in the pot.  Then I sliced up all the potatoes... leave the skins on!... it creates awesome ribbons in the soup that add texture and flavor.  I sliced them lengthwise and then in half into 1/4 inch thick triangles.  Then I put the chicken broth, minced garlic, and water and let boil for about 30 minutes, until the potatoes were tender.  Then I added the kale and half & half and let simmer another 15 minutes or so until the kale was tender as well.  Although the hot sausage left a reddish colored film on top of the soup, it properly seasoned the soup without needing crushed red pepper (which the real OG recipe includes).  Remember this soup should have a nice zing to it so I found that hot italian sausage worked beautifully.  What a fabulous soup for this chilly weather!!  Bon Appetit!

Buttermilk Waffles recipe | Epicurious.com

baking powder

baking soda

well-shaken buttermilk

unsalted butter, melted and cooled

eggs,

Vegetable oil

Accompaniment: butter and pure maple syrup

I once had a craving for a pizza, but I didn't have the things to make pizza dough, so I got this idea! A good recipe for kids, too. I use pocket-less pitas we buy from Indian grocery, but I'm sure regular will work. Note: I edited this recipe by making more exact ingredient amounts, sorry about the previous vagueness, I posted this recipe back when I was just 10 or 11. :)

Easy Pita Bread Pizza

pita bread

spaghetti pizza sauce

mozzarella cheese, shredded

spices (oregano, basil, garlic powder) or dried herbs (oregano, basil, garlic powder)

olive oil (optional)

Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.

Place on baking sheet, bake for 5-7 minutes at 400&deg;, or until cheese is melted (times may vary).

Had this for lunch today- loved it! I think this is my new way of making pizza at home. So easy- and I love that the crust is so thin and crispy! I used ground beef as my topping, but will definitely try with many different toppings in the future. Thanks for a great keeper recipe.

Great little pizzas. Use this basic recipe and add, remove, modify with your favorite ingredients. Great for low-fat diets when you're craving some 'zaah!

Pita Pizza

g mozzarella cheese

pasta sauce (Ragu, etc)

onion

green pepper

g black forest ham (chopped)

Spread pasta sauce evenly over both pitas.

Sprinkle with onion, green pepper and ham.

Place on a cookie sheet or baking stone and bake for 10 minutes (or until cheese starts to brown).

My kids loved this.  It was easy enough for them to make themselves and they loved that it looked like they each had their own personal pizza. Since we keep kosher, I didn't use the ham, but the pizza was good.

I make these on camping trips and hikes. they are great energy-boosters and are even more delicious. also try substituting cereal with trail mix.

River Snacks

(8 inch) flour tortillas

peanut butter

frosted flakes (sweetened crunchy cereal) or 1/2-3/4 cup granola cereal

(optional)

Spread tortilla evenly with peanut butter.

Drizzle honey over cereal. Roll and enjoy.

This was great! I used a whole wheat tortilla, just 1/2 tsp natural PB (has a very strong flavor so less is OK!)-sugar free maple syrup drizzle & multigrain Cheerios. I also added half a sliced banana & sprinkled on some cinnamon to finish. Delicious, fast & easy. Thanks so much for sharing!

This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.

Easy Ham and Potato Hash

potatoes,

onion, diced

ham, shredded

butter

cheddar cheese, shredded

onion salt

cayenne pepper

garlic powder

cajun seasoning

Heat oil in large skillet over medium-high heat until sizzling.

Add cubed potatoes and the last six ingredients to pan.

Fry potatoes until golden brown and fork tender, stirring occasionally.

Then add the butter and diced onion. Mix.

When the onion has softened slightly, add the ham to the pan and mix again to combine.

Once heated through sprinkle the cheese over hash.

Whenever I cook ham, I make extra baked potatoes. Cold previously cooked potatoes make the best fried potatoes or hash dishes. Sometimes I scramble a few eggs and pour over near the end of cooking time and sometimes I leave out the cheese. But, as is, WONDERFUL recipe. Thank you!

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Pickled Eggs

empty sterilized glass jar

vinegar

onions,

pickling spices

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Keeps in refrigerator for weeks, in theory.

In reality, if you love pickled eggs, these will disappear.

Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator.  I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers.  Yours is just perfect.  With much gratitude.  Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)

I tried three of the available recipes for this Carrabba's chicken soup dish - usually called &quot;Mamma Mandola's Sicillian Chicken Soup&quot; - and was not quite getting the results I wanted.   

I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe.  

It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze.  I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot.

Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)

Carrabba's Spicy Sicilian Chicken Soup

onions

green peppers

celery

-10 medium carrots (6 large would be enough)

-12 garlic cloves

chicken stock (2

chicken breasts

parsley

white pepper (2 tablespoons total?)

black pepper (1.5

salt (1.5 tablespoon?, and then salted to taste at end)

lbs ditalini,

In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.

&quot;Sweat&quot; onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.

Add carrots, garlic, some white pepper and some black pepper, and continue to heat under &quot;sweat&quot; conditions while mixing now and then.

Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.

Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).

Remove chicken and let cool and stand to shred.

Add chopped parsley and return the shredded chicken to the soup.

Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).

Simmer while cooking ditalini (or other stubby pasta).

Note: Like many soups, this may be better made the day before and then served when needed.  We will freeze some for ready-made meals and I think it will work out well.

This is delicious and easily made in a pressure cooker or Instant Pot.

Beets are a good source of potassium  and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.

Balsamic Beets and Greens

balsamic vinegar

extra virgin olive oil

dijon-style mustard

baby beets, trimmed, peeled, thinly sliced

vegetable oil

garlic cloves,

salt and pepper

Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.

Toss with the beets and marinate at room temperature for at least 1 hour.

In a large, skillet, heat the oil over medium heat.

Place the garlic in the pan and saute for 1 minute.

Add the greens, lemon juice, salt and pepper to taste.

Cover and cook until the greens are wilted, about 5 minutes.

Divide the hot greens among four salad plates and top with the beets and vinaigrette.

I loved it.  The only problem I had was that my 4 cups of greens was not enough for my sliced beets!  But really that is no problem...I kept eating them out of the marinade anyway, do I'll just eat them up by themselves.  Made for Zaar Stars tag.

Make and share this Hutspot recipe from Food.com.

Hutspot

carrots

potatoes

evaporated milk

Dice&amp; boil onions and carrots 20 minutes.

Boil peeled and quartered potatoes 20-25 minutes, til tender.

I make this a lot, but instead of boiling the onions with the carrots I sautee the onions and then pour the mixture in with the boiled potatoes and carrots. Try it!

One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!

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