1. In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate.) 2. Preheat the broiler. On a baking sheet, broil the […]

Serves 4 4 large Roma tomatoes 2 tablespoons bread crumbs (I used crumbs from my pane pugliese) 2 cloves garlic, minced 2 tablespoons chopped basil or parsley 1/4 cup grated parmesan cheese 1 tablespoon olive oil Salt & pepper to taste Preheat broiler. Slice tomatoes in half lengthwise. Mix together bread crumbs, garlic, herbs, parmesan, […]

Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often. Reduce head and simmer uncovered 30 minutes […]

“Riso collUvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate.” Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at […]

In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon until crisp;drain and crumble.Set aside.Place butter in saucepan over medium heat and toss brioche cubes to brown.Halfway through, place chopped green onion in pan and saute with brioche until wilted. Set aside. In a large bowl,whisk together flour and eggs until smooth.Add meat, […]

After making the polenta pour into a dish and let cool until hardened. Cut into 1″ slices. In an ovenproof buttered pan cover bottom with slices of polenta. Cover that with a generous layer of Fontina cheese. Top with another layer of polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in […]

*Annes note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish. Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2″ wide. Cut 1/6″ wide slices and toss to unfold noodles. Bring 6 quarts of water to a […]

Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. e At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. […]

Prepare a day head, following the recipe steps, until meat is tender. Then remove stew, let cool, and keep covered in refrigerator. When ready to prepare dinner the next day, remove fat from top of beef mixture. Heat stew slowly to boiling, then add carrots and potatoes and cook slowly until the vegetables are tender. […]

Discarding dark green outer leaves, wash, dry, then chop lettuce. Toss lettuce and tomato wedges with dressing & serve. Dressing: Combine oil, lemon juice, salt, pepper and dill and shake vigorously until well blended.