Dinner Menu 13

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Cooking receipe to make Dinner Menu 13 under category Everyday Recipes. You may find some video clips related to this receipe below.

Italian Sausage on Angelhair Pasta

3/4 pound hot Itlaian sausage, cut into 1/2 inch slices

3/4 pound mild Italian sausage, cut into 1/2 inch slices

1 cup chopped bell pepper

1 cup chopped onion

4 garlic gloves, minced

2 tbsp olive oil (light)

1 can (16 oz) tomatoes

1 can (29 oz) tomatoe puree

1/2 c chopped fresh parsley

2 tsp dried basil

1 tsp dried oregano

1/4 tsp freshly ground pepper

3 whole cloves

1 1/2 pounds angel hair pasta

1/2 cfreshly grated parmesan cheese

In a stock pot, saute sausage slices. bell pepper, and garlic int he olive

oil–cook until the meat is lightly browned. Add tomatoes and the next 6

ingredients. Bring to a boil, reduce heat and simmer for 40 mins (cover).

Cook pasta according to directions on box. Put pasta into individual bowls,

top w/ the meat sauce, add cheese for topping. Serves 8.

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Fresh Spinach w/ Spinach Dressing

Buy a bag of fresh spinach. Wash according to directions. Place in ice

water until 15 mins prior to serving the greens.

DRESSING

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1 small onion, chopped

1 c veggie oil

1/3 c cider vinegar

1/3 c sugar

1 tbsp prepared mustard

1 tsp celery seed

1/2 tsp salt

1/2 tsp black pepepr

In a blender, combine all ingredients and mix well. Chill for 1 hour prior

to use. Stir before using.

AFTER this is done: Drain the spinach and pat dry w/ paper towels. Either

you can mix the dressing with the greens or you can let your guests. Serve

w/ savory garlic croutons.

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Italian Bread sticks

1-2 loaves Italian bread, cut in half cross ways and length wise

2 sticks of butter, softened

1 tbsp dried parsely

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp onion powder

Preheat oven to 425. Cut each bread section lengthwise into 3 sticks. In a

small bowl, combine remaining ingredients–mixing well. Spread over cut

surfaces of bread sticks. Bake 7-9 mins until golden brown. Variation: You

can add freshly grated parmesan cheese to the bread sticks.

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Warm Chocolate Silk

4 ounces bittersweet or semi sweet chocolate, chopped

1 1/2 ounces unsweetened chocolate, chopped

1 1/4 unsalted sticks of butter

1/2 c + tbsp sugar

3 large eggs, room temperture

1/2 c + 2 tsp all purpose flour

3/4 tsp baking powder

1 1/2 tbsp unsweeted cocoa

Sweeten whipped cream (optional)

Shaved chocolate or chopped pecans for garnish (optional)

Melt choclates in top of a double boiler over barely simmering water,

stirring until smooth. Add butter and sugar and stir until butter melts and

sugar dissolves.

Transfer to a large bowl. Add eggs and next 3 ingredients and beat until

mixture thickens toa mousse consistancy, about 8 mins. Divide mixture into

6 lightly buttered 1 cup souffle dishes. Cover w/ plastic wrap and freeze

about 3 hours.

Position rack in center of oven and preheat oven to 375 degrees. Remov

lastic wrap from frozen souffles and bake for 11 mins or until edges are

set but centers are moist and shiny–DO NOT OVERBAKE!!

Remove from Oven and cool 10 mins. Serve topped with sweeten whipped cream

and garnish w/ the sahvings or pecans–add a cherry for that special touch.

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