Italian Recipes (Most Popular)
Easy Cheese Pizza to make on nights you work and your hub still expects you to cook....
This is a low-carb, low-calorie version of a lemon ricotta Italian Easter pie. This is a crustless "pie", but is very similar in flavor and texture (minus the crust). Whole milk ricotta is preferred for this recipe. Part-skim can be used, but the pie comes out grainier and more crumbly.
Originally published by Laura Dobson from About.com
I wanted to make a cheese omlette with pizza topping as filler, but ran out of cream. What I did have in my fridge was cream cheese, and decided to make a frittata instead...
delicious... family liked it as well as something at Olive Garden
(I don't really measure the spices, just whatever looks right)
Vegetarian main course or traditional side dish features zucchini, summer squash, parmesan and mozzarella cheeses baked in layers.
Low carb italian chicken dish is tasty and satisfying with a side salad and/or hot italian vegetable mixture.
Quick and hot vegetarian sandwich is hearty enough for dinner.
Start with the following in a pot:
1 pound (450 g) of tofurky Italian sausage
1 pound (450 g) of yves ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the `meat`.
Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.
Add the following:
2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
16 ounces (2 cups) of daiya italian cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the daiya cheese.
ADD 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Sprinkle half of a cup of Parmesan cheese over the mozzarella layer
Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes
I made this up using what I had on hand and it turned out great! I'm sure your favorite Italian Dressing would work fine too.
Spicy Scallops and Veggies in Marinara Sauce served on a bed of Spinach fettuccine