Italian

Ingredients 1 lb ground beef (80/20), optional to do half and half beef and pork but beef alone is fine in a pinch 1 large egg 1/3 cup breadcrumbs 1/3 cup grated parmesan cheese 1/3 cup very finely chopped onion 3 minced garlic cloves 1 tsp salt 1 tsp black pepper 3 tbsp finely chopped fresh parsley Instructions Preheat oven to 400 F and coat baking pan with oil. Combine all ingredients in a bowl and mix really well with hands. Use spoon or hands to make ~1.5 in diameter meatballs and space them on the oiled baking pan Bake for 18-20 minutes or until fully cooked through. Serve with whatever dish or by themselves. If serving by themselves, serve with marinara on the side.

Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - > add toppings - > rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.

Ingredients Cheese sauce: 1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta: 2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top.

Ingredients Fish: 5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff: 0.6 lb pasta, preferably short pasta (cook according to package directions) 3 cups of veggies, dealer’s choice (ex: zucchini, onion, asparagus diced small, etc.) 0.5 cup parmesan cheese (the hard, good kind) 2 tbsp butter ? cup wine Few tbsp olive oil 4 oz can green chilis ...

Ingredients Ingredients (marinade) 1 loaf italian bread 1/4 cup melted butter 1 cup basil pesto (check for cashews if allergy) 1.5 cups mozzarella cheese Instructions Preheat oven to 375 F Cut 1" diagonal cuts through the bread, leaving the bottom crust intact (but still making deep cuts close to the bottom). Then do the opposite direction, creating a cross hatch pattern. Pour butter into thew cuts and then spoon the pesto in as well. Finally, stuff the cheese into the cuts. Wrap in aluminum voil and place on baking pan, bake for 15 minutes. Open the top of the aluminum foil and bake another 10 minutes. Serve after cooling 5-10 minutes.

Ingredients Ingredients chicken 2 pounds chicken thighs (sliced 0.25" or so thin) Salt, pepper, paprika, italian seasoning Alfredo pasta ingredients (using off the shelf alfredo sauce) 4 cloves garlic minced 1 yellow onion diced small Jar (~15 oz) good alfredo sauce (better than ragu makes a difference) Red pepper flakes to taste (1 tsp or so) Salt and pepper to taste (1 tsp each to start) 1/4 tsp dried basil (optional) ...

Ingredients 1 lb spicy italian sausage 1 pound long pasta (dealers choice), cook according to package directions 1 jalapeno, diced 1 large onion, diced 2-3 cloves garlic, minced 1 poblano, diced 1 zucchini, diced (optional) 1 package sliced mushrooms 4-6 ripe, fresh tomatoes (if garden size 4-6, if roma size 8) Red pepper flakes Black pepper Garlic salt Ground basil and oregano 1 jar of off the shelf alfredo sauce ...

Ingredients 6 cups sliced onions Salt 1/4 cup olive oil 1 lb fettuccine 2 cups yogurt, plain 1 cup grated pecorino romano cheese Black pepper to taste Instructions Slice the onions and saute in large sauce pan. Carmelize. Sprinkle with salt during process to taste. This will take 30+ minutes or so. Can add a splash of water if things start to stick and this also speeds the process Cook fettuccine in water according to package directions In large serving bowl, add 1/4 cup of hot pasta water with yogurt, stir until smooth. Add drained pasta, grated cheese, onions, and black pepper Toss everything together well and add touch more water if necessary Serve immediately

Ingredients 1 lb fettuccine, cooked according to package directions 6 large ripe tomatoes peeled, seeded and diced 1 large cup, packed, fresh basil, chopped 1/2 cup parsley chopped ¼ cup olive oil 6 cloves of garlic minced 1 jalapeno minced and seeded Instructions Peel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off. Combine tomatoes, basil and parsley in a bowl. Heat oil and saute garlic and pepper until soft. Add tomato mixture to hot pan for another minute to warm up. Mix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm)

Ingredients 2 cups all purpose flour 3 large eggs 1/2 tsp salt 1/2 tbsp olive oil Instructions Place flour on clean, flat surface and make a nest. Add eggs, oil and salt to center and use fork to break/mix things in while keeping flour walls intact Now use hands to gently bring the flour inward to incorporate Work ball with your hands to bring it together and continue to knead for 10 minutes or so. (it will feel dry at first but be patient). It should beome conhesive and smooth. If still dry and kneaded to death, add a smidge of water to finalize it. IF too sticky, add a smidge of flour Let dough rest at room temp for 30 minutes Now, proceed to use dough such as with pasta attachment on kitchen aid or something