new recipes

mrsjack_gwFebruary 24, 2002

I really like this site, and the idea of cooking in advance. I've tried many recipes on this site--they are excellent. I would be interested in any new recipes that might be out there. Any ingredients are fine. I cook for my husband and always take food to my mother and an aunt, and none of them are fussy. I certainly would appreciate any new recipes.

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This page has Italian recipes that are freezer friendly

Here is a link that might be useful: Italian freezer ready recipes

    Bookmark   February 25, 2002 at 6:09AM
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mrsjack, I hope that you are checking out the recipe and cooking forums. There have been a lot of recipes posted recently.


    Bookmark   February 25, 2002 at 9:51AM
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Hi Mrs Jack,

Here are two that I've posted before. You can feed as many or as few folks as you like, and refrigerate or freeze the leftovers for future meals.

10 Boneless, skinless chicken breasts
1 C. Mayonnaise
1 C. Flavored breadcrumbs
2 C. Panko (Japanese breadcrumbsÂ) *
¼ C. grated Parmesan cheese
2 t. garlic powder
Fresh ground pepper.
2.5 C. Fresh tomato sauce (see below)
1 lb. Mozzarella, sliced into 10 pieces.
Pound cutlets until theyÂre of even thickness.
Mix flavored breadcrumbs, panko, Parmesan cheese, garlic powder, and pepper in a large flat dish.
Taking cutlets one at a time, coat each cutlet with mayonnaise and then dip into breadcrumb mixture and place in baking pan.
Bake at 350° for 45 minutes or until deep golden.
Take out of oven and spoon ¼ C. tomato sauce over each.
Top each cutlet with one slice of mozzarella.
Return to oven for 5 minutes, or until cheese is melted.
Making ahead:
Cutlets can be prepared ahead and refrigerated until ready to use.
Remove from refrigerator 30 minutes before baking and cook as directed above.
*If you donÂt have panko, just use 3 cups of flavored breadcrumbs.

3 T. Olive oil
3 Garlic cloves, chopped fine
1 Lg. Can whole plum tomatoes  finest quality you can find (Trader Joes are very good)
1 t. Dried Oregano
2 t. Dried Basil
You can crush the tomatoes before hand, or use a hand-held blender as theyÂre ccooking.
Heat sauce pan, add olive oil.
Heat for a minute, add garlic.
Saute garlic until golden, stir frequently  do not allow to burn.
Add tomatoes and puree with a hand-held blender until desired consistency.
Stir, cook for 2 minutes on medium heat.
Add herbs, and salt/pepper to taste.
Cook for 5 minutes longer . Serve hot over pasta.


Yield: 25 meatballs + other meat

3 lbs. Chopped meat
14 Slices white bread
1 ¼ C Pecorino-romano cheese - grated (Locatelli brand)
3 or 4 Eggs (add 4th if mixture is dry)
¼ C. Garlic Powder
2 T Fresh-ground pepper
1/3 C Parsley - dry
Olive oil
1 medium onion  sliced
4 garlic cloves  whole

Italian sweet sausage (10 links)
Country pork ribs
Neck bones


Mix first 7 ingredients together (Chopped meat thru Parsley) using hands.
Shape into balls (larger than a golf ball, smaller than a tennis ball). Be careful not to pack them too tightly.

Heat large 12" fry pan.
Add ¼ inch of olive oil; heat.
Lightly brown 2 garlic cloves and 2 the onions (be careful not to burn).

Brown sausage, pork, and meatballs thoroughly.
As they brown, begin sauce preparations. (See: DAD's GRAVY).
As meat finishes browning, set aside in bowl.
Refresh onions and garlic halfway through browning, reserving used garlic and onion.
When all meat is browned, pour off half of the oil. The other half will be used to further flavor the sauce (optional).


2 or 3 Garlic cloves - whole
1 T. Olive oil
1 Medium onion - chopped
1/4 C Basil - dried
4 Lg. Can plum tomatoes (Red Pack or
Trader Joe's)
6 oz. Tomato paste
Salt and pepper


Put garlic, onion, oil, and 1 can of plum tomatoes in blender.
Bend until smooth.
Pour into large saucepan.
Blend remaining 2 cans of tomatoes.
Add to saucepan.

Simmer sauce while meat browns (SEE: MEATBALLS).

When all meat is done browning:

Add tomato paste plus 3 cans hot water (18 ozs), and reserved onions and garlic to blender.
Blend until smooth.
Add mixture to remaining oil in browning pan (optional); deglaze pan over medium/high heat.
Add mixture and browned meat to saucepan.
Simmer, uncovered for 1.5 hours or more, stir occasionally.

NOTE: The meat is what gives the sauce most of it=s flavor.

Sauce can be frozen in air-tight container.

    Bookmark   February 27, 2002 at 11:53AM
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