| | African | | American | | Arabian | | Chinese | | Egyptian | | English | | French | | Greek | | Italian | | Pasta - Boil 2 cups Water pinch of salt and 2 tablespoons oil; add pasta and cook until soft. Strain. | | Tomato Sauce - Fry tomato paste and tomato sauce with oil and water. Season with salt, pepper, garlic and onion powder. | | Sausage & Peppers - Cook Sweet & Hot Sausage, Add sliced red and green bell peppers to the cooking sausage, Add sliced and diced potatoes, Toast Roll | | Pizza - Mix water and oil; add to flour mixture. Turn onto floured surface; knead for 2 minutes. Place in a greased bowl; turning to grease top. Cover and let rise for 20 minutes. Punch down; place on 12in, greased pizza pan. Pat into a circle. Spread a thin layer of tomato sauce and sprinkle on sliced mozzarella cheese. Toppings Optional. | | Meat Sauce - You will need Sausage, Pepperoni, and Meatballs cooked thoroughly. Add these ingredients to a warm large pot of Tomato Sauce. Cook until desired temperature and serve with Pasta. | | Meatballs - Mix 1 Pound of Beef Chopped Meat, and light amount of bread crumbs and 4 seasons (Salt, Pepper, Garlic & Onion Powder). Roll into ping pong balls. Set frying pan with 1/4 way filled cooking oil on 1/2 Heat. Carefully add rolled meatballs into hot oil pan (be careful of splashing its hot). Roll meatballs while cooking to evenly cook. Make sure meatballs are thoroughly cooked and serve. | | Bruschetta - Antipasto Bread, garlic, olive oil variations: Tomato, vegetables, beans, cured meat, cheese
| | Pasta e Fagioli - 1 tablespoon olive oil, 1 carrot, diced
1 stalk celery, diced, 1 thin slice onion, diced, ½ teaspoon chopped garlic, 4 (8 ounce) cans tomato sauce, 1 (14 ounce) can chicken broth, freshly ground black pepper to taste, 1 tablespoon dried parsley, ½ tablespoon dried basil leaves, 1 (15 ounce) can cannellini beans, drained and rinsed, 1 ½ cups ditalini pasta. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture. | | Antipasto - 8 ounces Genoa salami, cut into bite-size pieces,8 ounces sopressata or other hard salami, cut into bite-size pieces, 8 ounces sharp provolone cheese, cut into bite-size pieces, 8 ounces fresh mozzarella cheese, cut into bite-size pieces, 2 large tomatoes, cut into bite-size pieces, 1 (14 ounce) can artichokes, drained and cut into bite-size pieces, ½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives, ¼ cup pitted and chopped green olives, 1 tablespoon extra-virgin olive oil, 3 tablespoons red wine vinegar, freshly-ground black pepper, to taste, ¼ cup shredded fresh basil leaves. Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve. | | Eggplant Parmigiana - coat bottom of pan with oil and tomato sauce. Place thin slices of eggplant, coated with tomato sauce, season with salt, pepper, garlic and onion powder, place shredded mozzarella and parmesan and basil on top. Cook till cheese is bubbly. | | Jews | | Mexican | | Spanish | | Thai |
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