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Fettuccine Alfredo {top}
Ingredients: Quantity:
Fresh fettuccine (plain, spinach or tomato) 1 lb.
Heavy cream 1 cup
Butter 1/2 cup
Parmesan cheese, grated 2/3 cup
Black pepper
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Fettuccine with Pesto {top}
Ingredients: Quantity:
Pine nuts 1/3 cup
Fresh basil leaves, tightly packed 2 cups
Olive oil 1/2 cup
Garlic 2 cloves
Parmesan cheese 2/3 cup
Butter, softened 1 tablespoon
Freshly ground black pepper to taste
Fettuccine, cooked 1 lb.
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Fetuccine Bolognese {top}
Ingredients: Quantity:
Oil 2 tablespoons
Medium onions, chopped 2
Garlic, crushed 2 cloves
Ground beef 1 lb.
Small mushrooms, chopped 8 oz.,
Basil, chopped fresh 2 tablespoons
Tomatoes with their liquid, crushed 16oz.
Tomato paste 1/2 cup
Oregano, chopped fresh 1 tablespoon
Water 4 cups
Fettuccine, dried 1 lb.
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Gazpacho {top}
Featuring Contadina Deluxe Primavera Sauce
Portions: 50 (7 oz.)
Ingredients: Amounts:
Contadina Deluxe Primavera Sauce 2 #10 cans
Del Monte Tomato Juice 2 quarts
Fresh Lemon Juice 1 cup
Red Wine Vinegar 1 cup
Salt 2 Tbs.
Pepper 2 Tbs.
Tabasco 2 tsp.
Garnish: Amounts:
Tomatoes, fresh cut 1 quart
Onions, diced 2 cups
Garlic, chopped 1/3 cup
English Cucumbers, diced 2 each
Green Peppers 2 cups
Bread, diced for croutons 8 slices
Olive oil 1/2 cup
Method:
Combine all ingredients in a three-gallon stainless steel pot or bowl. Chill the soup overnight. Prepare croutons by sautéing the bread cubes in olive oil until crisp and lightly brown. Reserve for garnish.
Uses:
Serve as a cold soup.
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Greek Shrimp with Pasta {top}
Serves 2
Ingredients: Amounts:
Olive Oil 1/2 cup
Garlic, minced or crushed 1 Tbs.
Medium Chopped Tomatoes 1 1/3 cup
Dry white wine 1/3 cup
Salt and pepper To taste
Fresh Basil 1/3 cup (1 1/2 cup dry)
Oregano 1/2 tsp.
Peeled and Deveined Shrimp 1 lb.
Red Pepper Flakes 1/2 tsp.
Rigatoni, raw 1/2 tsp.
Feta Cheese, crumbled 1/3 lbs.
Directions:
Preheat oven to 400 degrees F. Set a large pot of water on the stove to boil. In a large bottomed pot, sauté the garlic in half the olive oil. Cook briefly, then add the tomatoes. Cook briefly, then add the wine, salt, pepper, basil and oregano. Simmer on low heat for about 10 minutes. Meanwhile, sauté the shrimp in remaining olive oil. Sprinkle with pepper flakes as they cook. Remove the shrimp from heat when they lose their opacity. Put the shrimp in a baking pan. Sprinkle with crumbled feta cheese. Spoon tomato sauce over feta cheese. Bake about 10 minutes. Cook rigatoni. To serve, spoon mixture over rigatoni.
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Mozzarella, Basil and Tomato Salad {top}
Ingredients: Quantity:
Medium tomatoes, ripe 6
Small mozzarella(bocconcini)
chesses, fresh 3-4
Lemon juice 1 tablespoon
Virgin olive oil 4 tablespoons
Shredded basil leaves
Freshly ground black pepper
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Potato Vegetable Pizza – sliced red skins {top}
Yield: 1 pizza
Ingredients: Measure:
Potato "Pizza Crust" One
Broccoli florets 1/3 cup
Baby carrots, halved lengthwise 1/3 cup
Yellow summer squash, sliced 1/3 cup
Fresh basil, chopped 2 tablespoons
(or 2 tsp. dried)
Swiss cheese, shredded 1/2 cup
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Ricotta-Filled Ravioli with Fresh Tomato Sauce {top}
Ingredients: Quantity:
Ravioli Dough
All-purpose flour 1 cup
Egg 1
Oil 1 tablespoon
Water 1 teaspoon
Soft brown sugar 1 teaspoon
Chicken stock 1/2 cup
Worcestershire sauce 1 tablespoon
Basil, chopped fresh 1/3 cup
Sauce
Oil 1 tablespoon
Onion, chopped 1
Garlic, crushed 2 cloves
Carrot, chopped 1
Ripe tomatoes, skinned and chopped 2 lb.
Tomato paste 1 tablespoon
Filling
Ricotta cheese 1 lb.
Prosciutto, finely chopped 4 oz.
Flat-leaf parsley 1 tablespoon
Egg yolk 1
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Rigatoni with Tuna Sauce {top}
Featuring Contadina Deluxe Marinara Sauce
Portions: 50 (6 oz.)
Ingredients: Amounts:
Olive oil 1 cup
Onions, diced 1 lb.
Garlic, minced cup
Contadina Deluxe Marinara Sauce 2 #10 cans
Lemon Juice cup
Italian Tuna, packed in olive oil 8 lbs.
Black olives, sliced 3 cups
Oregano, dried 1 Tbs.
Salt 2 Tbs.
Pepper 1 tbs.
Rigationi 6 lbs.
Parsley, chopped 2 cups
Method:
In a three-gallon, sweat the onions and garlic in the olive oil until translucent. Add Contadina Deluxe Marinara Sauce, lemon juice, herbs and spices and simmer 20 minutes. Remove sauce from heat, add tuna, olives and parsley. Adjust the seasoning and combine with the cooked rigatoni. Put the mixture in 2-inch insert pans or individual casseroles, sprinkle with grated Parmesan cheese and bake at 375F for 20 minutes, or until the cheese is golden brown.
Other uses:
Use as a filling for baked polenta, in place of sauce Bolognese.
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Risotto with Vegetables, Tomato and Basil {top}
Featuring Contadina Deluxe Pizza Sauce
Portions: 50 (8 oz.)
Ingredients: Amount:
Butter 1 lb.
Onions, chopped 1/2 lb.
Arborio Rice 4 lbs.
Beef Broth, hot 5 quarts
Vegetable Oil 1 cup
Carrots, diced 1 lb.
Celery, diced 1 lb.
Zucchini, diced 1 lb.
Contadina Deluxe Pizza Sauce 2 quarts
Basil Leaves 25 each
Parmesan Cheese 1 lb.
Method:
Sweat the onions in the butter. Add the rice and mix thoroughly with the butter. Cook the rice until a toasted aroma develops. Add 1/3 of the stock, stirring the rice frequently until the rice has absorbed the stock. Add the second 1/3 of stock in the same way. At this point the Risotto may be spread out on a sheet pan and cooled quickly to be reserved and later finished into smaller batches. Cook the vegetables in a sauté pan in the vegetable oil, season and hold. Finish cooking the rice by adding the remaining stock. The rice should be creamy, but al dente. Stir in the Contadina Deluxe Pizza Sauce, the cooked vegetables and the Parmesan cheese. Add the shredded basil and serve.
Uses:
Cut vegetables by half and add 1 1/2 lbs. cooked and sliced Italian sausage.
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Roasted Garlic and Walnut Sauce {top}
Featuring Contadina Deluxe Primavera Sauce
Portions: 50 (7 oz.)
Ingredients: Amounts:
Garlic, ovenroasted 10 bulbs (150 cloves)
Walnuts, toasted and chopped 3 cups
Olive Oil 1 cup
Onions, chopped 3 cups
Contadina Deluxe Primavera Sauce 3 #10 cans (9 quarts)
Water 2 quarts
Fresh Chives, chopped 1 cup
Salt 2 Tbs.
Pepper Flakes 2 Tbs.
Directions:
Place whole bulbs, still covered with the papery outer skin, on a bed of coarse salt in a baking dish. Roast in a 350F degree oven until tender, the skin has turned brown and juices are beginning to escape. Approximately 20 minutes. Allow the bulbs to cool, then separate the cloves and hold. Toast the chopped walnuts in a hot saute pan until you smell the nutty aroma. Cool nuts immediately on a cold half sheet pan to avoid carry over cooking. Using a three-gallon sauce pot, caramelize the chopped onions in the olive oil until golden brown. Add the Contadina Deluxe Primavera Sauce and water. Add the roasted garlic cloves, the roasted walnuts and chopped chives. Season with salt and pepper flakes. Simmer 15 minutes.
Uses:
Serve sauce over sauteed chicken breast or pork chops, or over penne or rigatoni pasta.
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Sauce Cacciatora {top}
Featuring Contadina Deluxe Primavera Sauce
Portions: 50 (6 oz.)
Ingredients: Amounts:
Extra Virgin Olive Oil 1 cup
Onions, chopped 3 cups
Garlic, Chopped 1/2 cup
Contadina Deluxe Primavera Sauce 3 - #10 cans
White Wine (optional) 2 cups
Italian Parsley, chopped 1 cup
Fresh Lemon Juice 1/2 cup
Salt 2 Tbs.
Pepper 1 Tbs.
Method:
In a three-gallon sauce pot, sweat onions and garlic in olive oil until translucent. Add wine, reduce until dry. Add all other ingredients and simmer for 30 minutes. Check seasoning.
Uses:
Base for braising chicken, pork, white lean fish portions. Serve over any type of pasta.
Chicken Cacciatora:
Dredge 50 chicken legs and 50 thighs in flour. Brown chicken on all sides in approximately 3 cups of olive oil. Place chicken pieces in casseroles and cover with sauce. Braise in a 350F degree oven for 45 minutes. Serve with rice or spaghetti.
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Seared Moroccan-Style Tuna {top}
Makes 4 Servings
Ingredients: Amounts:
Tuna steaks 4 (3/4 to 1 inch thick, about 6 oz. each)
Paprika 1 tsp.
Cumin, ground tsp.
Tumeric 1 tsp.
Anise seed, ground 1/2 tsp.
Ginger, ground tsp.
Cinnamon, ground 1/8 tsp.
Red pepper flakes 1/2 tsp.
Salt and freshly ground pepper to taste
Lemon juice, freshly squeezed 1 Tbs.
Extra-virgin olive oil 2 Tbs.
Butter, melted 2 Tbs.
Fresh coriander, ground 4 Tbs.
Directions:
Rinse the tuna steaks and pat dry with paper towels. In a small bowl, combine paprika, cumin, tumeric, anise, ginger, cinnamon, pepper flakes, salt, pepper, and lemon juice. Lightly run both sides of the tuna steaks with olive oil. Rub the seasoning mix on both sides of tuna steaks; coating them well. Using a heavy bottomed saute pan or cast-iron pan, warm the remaining olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose itís flavor.) Pour the melted butter over the tuna steaks immediately after taking them from the oven; then sprinkle with coriander. Serve Immediately.
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Smoked Sausage Alfredo {top}
Yield: 1 serving
Ingredients: Quantity:
Hillshire Farm Smoked Sausage
(about 4"), sliced 1/2 inch thick 4 oz.
Heavy cream 8 oz.
Cooked pasta 8 oz.
Parmesan cheese, shredded 4 oz.
Chopped parsley 1 tbsp.
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Smoked Sausage Pizza {top}
Ingredients: Quantity:
Pizza crust (10-12 inch) 1
Prepared pizza sauce 4 oz.
Shredded cheddar cheese 2 oz.
Shredded mozzarella cheese 2 oz.
Hillshire Farm Smoked Sausage
(about 5"), sliced 1/4" thick 5 oz.
Yield 1
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Spaghetti Carbonara {top}
Ingredients: Quantity:
Garlic 4 cloves
Oil 1 tablespoon
Bacon, chopped 6 slices
White wine 1/3 cup
Eggs 4
Cheddar cheese, grated 1/2 cup
Parmesan cheese, shredded 1/2 cup
Freshly ground black pepper to taste
Parsley, chopped 1/2 cup
Spaghetti, cooked and kept warm 1 lb.
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Spicy Chorizo Sauce {top}
Featuring Contadina Deluxe Spaghetti Sauce
Portions: 50 (6 oz.)
Ingredients: Amounts:
Olive Oil 1 cup
Onions, chopped 3 cups
Garlic, minced 1/2 cup
Ground Chorizo 6 lbs.
Contadina Deluxe Spaghetti Sauce 2 - #10 cans
Water or Stock 3 quarts
Salt 2 Tbs.
Green Onions, chopped 2 cups
Ancho Chili Pepper, chopped 2 Tbs.
Reduced Cream of Crème Fraiche 2 cups
Directions:
In a three-gallon sauce pot, sweat the onions and garlic in the olive oil until translucent. Add the other ingredients, omitting the Crème Fraiche and simmer for 30 minutes. Adjust seasoning and fold in the Crème Fraiche.
Uses:
Use as a sauce for enchiladas, or as a sauce for pasta such as tagliatelle, pappardelle, or maltagliati, or farfelle.
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