Tuesday, December 22, 2015

Tossed Salad

Ingredients for very large salad (increase or decrease as needed) and Items needed:
1 clove garlic
1 head romaine lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head green leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head red leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
2 large carrots, peeled and grated
1 large red onion, minced very finely
1 cucumber, washed, peeled and chopped (remove seeds if needed)
2 large tomatoes, washed and diced 
One 12 ounce can sliced black olives (optional)
1 head broccoli, washed, and cut into very small floweretts
3 sprigs fresh Italian parsley, washed and minced

Method:
Cut clove of garlic in half, and, placing the inside part of the garlic piece onto the very large salad bowl, rub entire bowl from top to bottom with garlic. Then thoroughly mince the garlic and sprinkle it everywhere around the bowl.
Next, prepare the lettuce as stated above and place in bowl.
Next, evenly sprinkle the grated carrot over entirety of lettuce.
Then the onion. 
Then the cucumber.
Then the cucumber.
Then the tomato.
Then the olives.
Then the broccoli.
Finally, garnish with the parsley.


Pollo alla Cacciatora

Ingredients:
5 pound whole chicken or parts
2 cans authentic spaghetti sauce
1 can thick, stewed tomatoes
5 cloves garlic, diced
1 large red onion, sliced
1 large peeled, grated carrot
1 grated zucchini
1 small can slice black olives (optional)
1 teaspoon sugar
1 tablespoon dried basil or 5 minced leaves fresh basil
1 teaspoon ground rosemary or 2 clumps de-stemmed fresh rosemary, crushed
1 tablespoon granulated garlic
salt and pepper to taste
1 tablespoon olive oil
½ teaspoon ground oregano (dried)
1-2 packages Pasta d’Oro gluten free corn spaghetti pasta

Method:
Disinfect and wash thawed chicken. Place in a roaster or deep casserole dish (roaster is best).
Cover evenly with stewed tomatoes, half of the seasonings, then the vegetables. Cover with spaghetti sauce, then sprinkle other half of the seasonings over it evenly. 
Bake until meat is tender and done, at the temperature of 375 degrees. Should take approximately one hour to bake. Stir and baste with the sauce about three or four times during the cooking process.

15 minutes before it is time to serve the chicken, boil some water for the pasta. Follow the instructions on the package. Make sure that you do not overcook the pasta. Pasta is overcooked if it is mushy and falls apart at the slightest touch. But please, do not cook with oil in the water. That is not necessary. Just stir it frequently.

When your pasta and chicken is done, serve the chicken on top of the pasta, stirring some of the sauce into the pasta.

Serve hot, and with salad and bread on the side. A good dessert is tiramisu or ice-cream. 















Sunday, December 13, 2015

HEY EVERYBODY!! REMEMBER ABOUT MY POLL???

Hello, everyone! There are only 6 days left to take my poll on what you want more of or different with my blog, E-Meals! It's on the upper right hand side of my blog and it will only take a minute to do! Please...will you take my poll?? It will help a lot in knowing what you want more of! Then when that's expired I'll be starting another one.

Tuesday, December 8, 2015

I Cuochi Cooking Class #2 Gluten Free Sugar Cookies





Here are some delicious cookies to try out! Recipe included!

Sunday, December 6, 2015

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