Scarpetta Stromboli with Dipping Sauce

French Bread Ingredients

• 1 1/4 cups water (70 to 80 degrees F)
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon cornmeal

(For those of you without a bread machine, click here for hand recipe and source)

Directions

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)

2. Filling:

   • 2 cups grated smoked mozzarella
   • Salt
   • 1/2 bunch fresh basil, leaves chopped
   • 1 tablespoon chopped garlic
   • Freshly ground black pepper
   • 4 ounces salami, sliced thin
   • Extra-virgin olive oil
   3. Lightly brush a foil lined long cookie sheet with oil. Spread out the dough on the oiled sheet with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.

   Place the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides.
3. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf.   

4. Toppings on Loaf

   • 1 tablespoon fresh rosemary leaves, chopped
   • Sprinkle the loaf with sea salt
   • 1/4 pint cherry tomatoes, halved
   • *Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
5. BAKE  375 degrees
   When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
   Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.

Citrus Herb Oil: (Dipping Sauce)

• 1 cups blended oil (3/4 canola, 1/4 olive oil)
• 2 cloves garlic
• 1/2 of a lemon, zested, white removed
• 1/2 of a lime, zested, white removed
• 1/2 of a orange, zested, white removed
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Pinch red pepper flakes

Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed. Makes 4 cups

Rosemary's Carbonara

Melt margerine in a frying pan--about 1/2 stick.
Saute 1-2 onions sliced on med till soft.
Add cubes of ham and heat.
Sprinkle flour over--about 3 tablespoons.
Pour in milk--I have never measured, just cover what you have in the pan with milk.
Heat till it boils.
If the sauce is too think, add a little more milk.
Add a jar of alfredo sauce.

Lasagna or Calzones

Filling:
16 oz Ricotta cheese
2 cups Mozzarella cheese
1/2 cup Parmesan cheese
2 T. Italian seasoning
1/2 pkg frozen chopped spinach

Lasagna:
Layer sauce, noodles, filling.

Calzones:
Take pizza dough and put 2 T. or more. Fold dough over and pinch closed.

Dee's Chicken, Garlic, and Sun-dried Tomato pasta

1 (16 oz) package of bow tie pasta
1/2 cup butter
3 cloves garlic
1 can of condensed cream of chicken soup
1/2 cup milk
1 T. dried parsley
1/2 tsp salt
1/4 tsp pepper
3 cooked chicken breasts
1/3 cup sundried tomatoes
2 T. grated Romano or Parmesan cheese

Cook chicken breasts.
Cook pasta.
In a large saucepan melt butter or margarine.
Add garlic cloves and cook until garlic browns.
Add the cream of chicken soup and milk, stirring until smooth.
Stir in the dried parsley, salt, and pepper.
Let simmer for 2-3 minutes.
Add bite size chicken pieces and sun-dried tomatoes.
Simmer for 6-8 minutes.
Mix in grated cheese.
Toss cooked and drained pasta with chicken sauce.

Dee's Pasta Alforno

Italian sausage or ground beef (as much as desired)
Pepperoni (opt)
Pasta (rotini, corkskrew, penne work well)
about 1 jar of spaghetti sauce
3/4 cup grated mozzarella cheese
3/4 cup grated Parmesan cheese

Cook pasta.
Brown meat in skillet; drain.
Combine pasta, meat, sauce, and half of cheese.
Mix together and place in baking dish.
Top with rest of cheese.
Bake at 375 for 20 minutes.

Dee's Italian Chicken Marinade

1/4 cup parsley
1/4 cup basil
2 T. chopped green onion
1 T. minced garlic
2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (opt)
3/4 cup olive oil.

Cover 4 chicken breasts with marinade for 2 hours.
Cook in slow cooker on low for 4 hours.
Add a can of chicken broth and cook until chicken is tender.

Skillet Chicken Parmigiana

4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup crushed croutons
1/3 cup grated Parmesan cheese
1 egg
2 T. olive oil
2 cups tomato pasta sauce (any variety)
1/2 cup shredded mozzarella cheese (2 oz)

Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness.
In shallow dish, mix bread crumbs and Parmesan cheese.
In another shallow dish, beat egg.
Dip chicken into egg, then coat with bread crumb mixture.

In 12-inch skillet, heat oil over medium heat.
Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
Pour pasta sauce around chicken in skillet; heat until hot.
Sprinkle mozzarella cheese over chicken.

4 servings

Minestrone Soup

1 can (28 oz) whole tomatoes, undrained
1 can (15 to 16 oz) great northern beans, undrained
1 can (15 to 16 oz) kidney beans, undrained
1 can (15.25 oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cups water
1 tsp. Italian seasoning
2 vegetable bouillon cubes
1 clove garlic, finely chopped
Grated Parmesan cheese, if desired.

In 4-quart Duth over, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender.
Serve with cheese.

6 servings.

Primavera Ravioli Bake

1 bag (25 oz) frozen Italian sausage-filled ravioli
1 bag (14 oz) frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 tsp Italian seasoning
1 cup Parmesan croutons, crushed

Heat over to 350 degrees. Spray 13x9 (3-quart) glass baking dish with cooking spray.
Spread frozen ravioli in baking dish.
Top with remaining ingredients except croutons; mix slightly to coat ravioli.
Cover baking dish with foil.

Bake 50 minutes; stir.
Sprinkly with croutons.
Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Baked Chicken Dijon

3 cups uncooked farfalle (bow-tie) pasta (6 oz.)
2 cups frozen broccoli cuts (from 1 lb bag)
2 cups cubed cooked chicken
1/3 cup diced roasted red bell peppers (from 7-oz jar)
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
1/3 cup chicken broth
3 T. Dijon mustard
1 T. finely chopped onion
1/2 cup shredded Parmesan cheese

Heat over to 375 degrees.
Spray 2 1/2 quart casserole with cooking spray.
Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking.
Drain pasta and broccoli.

Meanwhile, in casserole, mix chicken and bell peppers.
In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture.
Stir in pasta and broccoli.
Sprinkle with cheese.

Cover and bake about 30 minutes or until hot in center and cheese is melted.

Pesto-stuffed Steaks

2 beef rib eye steaks, 1 1/2 inches thick (about 2 lbs)
1/4 cup refrigerated basil pesto (from 7 oz container)
2 T. finely shredded Parmesan cheese
1 T olive or vegetable oil.

Heat coals or gas grill for direct heat.
Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
In small bowl, mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
Drizzle oil over beef.
Cover and grill beef over medium heat 12 to 14 minutes for medium doneness, turning once.
To serve, cut beef into thick strips.

Pepperoni Pizza Chili

1 large can Hunts four cheese
1 Classico four cheese bottle
2 cans red kidney beans
1 can white kidney beans
1 can black beans
2 lbs. ground beef (add fennel)
3 tsp. Italian seasoning
2 cups water
8 oz. sliced pepperoni
1 whole green pepper chopped
1/2 red bell pepper chopped
Shredded mozzarella cheese

In a large saucepan, cook beef over medium heat until no longer pink; drain.
Stir in beans, sauce, water, pepperoni, peppers, seasoning, salt.
Bring to a boil.
reduce heat; simmer uncovered for 30 minutes or until chili reaches desired thickness.
Sprinkle with cheese.