• Pasta Fagioli

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    January 21, 2015 /  Hors Dover, Italian Cooking, Main Entree, Soup

    PastaFagioli.pngGrowing up in a blue collar Italian family, we never had a lot but never thought we were missing anything.  Dad would work in the steel mill and mom taught school for a bit.  We ate like royalty.  One of the dishes we had regularly was an old version of Pasta Fagioli made with noodles and kidney beans.  I later found

    out that this was the Italian Ramen Noodles of the day (For those of us that were starving college students you will remember that.)
    Here is a simple recipe that takes about 30 minutes to prepare and has a great taste that reminds me of growing up.

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  • August 24, 2013 /  Italian Cooking, Main Entree, Uncategorized

    20130718_190104There is still an undisclosed number of shapes of pasta in the world. They are continually being created and introduced. There are also some old stand by shapes also. One that I found recently is Pappardelle. It is a very tasty wide noodle. About 3/4 to 1 in width and varies in length. It resembles a wide fettuccine noodle. These are made the same as other noodles with a slight twist.


    • 1-3/4 cups all-purpose flour, plus some for dusting
    • 1 cup semolina flour, plus some for dusting
    • 6 large eggs, at room temperature
    • 4 teaspoons extra-virgin olive oil
    • Salt (Pinch)

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    Comments Off on CANNELLONI
    August 21, 2013 /  Italian Cooking, Main Entree, Meals

    Cannelloni is sometimes confused with manicotti. Both are stuffed, baked pasta. The Cannelloni_ready_to_eat difference is that manicotti are usually pre-formed tubes and cannelloni are rectangular sheets of pasta dough that are filled and rolled into tube shapes. Both are stuffed cheese, spinach and cheese, or meats, seafood. The cannelloni are then covered with a tomato or other sauce. Cannelloni is Italian for “large reeds.”

    It is easier to make the cannelloni with home made noodles.  It took about an hour from the first flour on the counter to serving the meal.

    Pasta Ingredients:
    2 cups of all purpose flour
    2 medium eggs
    2 tbs of warm water (give or take)
    1 tbs olive oil

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  • Great Place in Oakland, California

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    August 14, 2013 /  Italian Cooking, Product Reviews

    There is always special places that are found when you are traveling. While I was traveling to San Francisco, I stayed at the Waterfront Hotel in Jack London Square in Oakland.

    The restaurant called Lungomare at the Waterfront is an amazing restaurant and bar.

    Some of their specialities change daily because of the pasta made daily and changes based on the desires of the pasta maker.

    They have a unique group of drinks and a friendly staff.
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  • 17 Ingredient Spice

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    August 3, 2013 /  Condiments, Spices, Italian

    lawry-salt-free-17-ex-lg.jpgAs I have been traveling the last 4 years there have been a number of great food finds. One of them was while in Raleigh North Carolina at a hotel where Doug was cooking. He was an amazing chef. Always the best taste, texture and presentation.

    I asked Doug what his secret to his veggies and potatoes. He brought out a bottle of 17 ingredient spices from Lawrys.
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  • Baked Beans with apples and Golden rasins

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    January 24, 2012 /  Side Dishes, Tailgating

    3 cans Bushes Original Baked Beans, top liquid reserved
    1 Medium Onion, chopped
    1 Granny Smith Apple, pealed and chopped
    1 cup Golden Raisins
    1 ½ cup Dark Brown Sugar
    ½ cup Ketchup
    ¼ cup Yellow Mustard
    8 slices Bacon, cut into 1 inch lengths

    Preheat oven to 400º.  Prepare half sheet aluminum pan by spraying with Pam.

    In a large bowl, mix all ingredients except the bacon.  Insure the brown sugar is mixed in with no clumps.  Add enough reserved liquid to create a loose mixer, but not too soupy.  Pour the beans mixture into the prepared pan.  Top bacon slices.  Bake for 90 minutes, stirring after 45 minutes and then every 15 minutes until done.

    I hope you like it! Not exactly a traditional Italian side dish but great.

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  • Phil’s Tuscan Vegetable Soup

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    April 18, 2011 /  Italian Cooking, Soup

    My brother Phil came for a visit last week. He learned to cook like myself from our Italian relatives and parents. He submitted this recipe. Thanks Big Brother.

    Phil’s Tuscan Vegetable Soup:

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  • Italian Spanikopita

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    July 5, 2010 /  Hors Dover, Italian Cooking


    • 2 packages frozen chopped spinach
    • 1 pound farmers cheese (sliced)
    • 1/2 pound pepperjack cheese
    • 1 package crumbled feta cheese
    • 8 oz blended cheese (mozzarella, asaigo, Romano, etc)
    • 1 package phylo dough
    • 1 onion
    • 1 jar mild ring peppers
    • 8 oz mushrooms ( you choice)
    • 2 sticks bluebonnet margarine
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  • March 30, 2010 /  Italian Cooking, Main Entree, Meals

    This is a great dish that you can make and put in the freezer to use it later. You can cover and freeze the casserole for up to 3 months. This recipe makes two (2) casseroles so you can freeze one for later or invite more friends over to eat the two you make. 


    1 package (16 ounces) angel hair pasta
    1-1/2 pounds ground beef
    1 jar (26 ounces) spaghetti sauce
    2 cans (8 ounces each) tomato sauce
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1 cup (8 ounces) sour cream
    2 cups (8 ounces) shredded Colby-  Monterey Jack cheese

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  • March 28, 2010 /  Italian Cooking, Main Entree, Meals

    Easy and great one dish dinner for a busy night.  You can make it the night before and put it in the refrigerator and then bring it out and cook it as directed.


    3 cups uncooked ziti or small tube pasta
    1-3/4 cups meatless spaghetti sauce, divided
    1 cup (8 ounces) 4% cottage cheese
    1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
    1 egg, lightly beaten
    2 teaspoons dried parsley flakes
    1/2 teaspoon dried oregano
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper

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