Not exact matches
1/4
cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections of Laughing Cow Cheese (regular,
light, or herbed) 2 teaspoons
Italian seasoning 1/2
cup of your favorite bread crumbs Salt and pepper to taste
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2
cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons
light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or
Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or
Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened coconut 1/3
cup (37g) coarsely chopped pecans 2 large eggs scant 1/3
cup (55g) packed
light brown sugar 2/3
cup (160 ml) whole milk 1/2
cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and
light green parts only, halved and thinly sliced 1 stick butter 1/2
cup of water or stock 2 1/2 lbs hot or sweet
Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4
cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2
cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2
cups chicken stock 1/2
cup chopped fresh parsley
1 tablespoon olive oil 1 large leek,
light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried
Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on paper towels 2
cups shredded cheddar cheese 3 eggs, beaten
1
cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and
light green parts sliced (about 2
cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4
cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4
cups vegetable stock (recommend Imagine No Chicken broth) 2
cups water 2
cups bean cooking liquid, plus 1 more
cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2
cup flat - leaf
Italian parsley leaves
Ingredients: 2 normal people / 4 Gwyneths 1/2
cup uncooked quinoa 1/2
cup cooked chickpeas, crushed 1 clove garlic, minced 4 scallions, white and
light green parts only, thinly sliced 1/4
cup Italian parsley, finely chopped Zest of 1 lemon (Use a Microplane grater!)
1/2 (12 ounce box) jumbo shells (about 20 to 24 shells) 1/2 (32 ounce container)
light ricotta 1 (8 ounce) package part skim shredded mozzarella 1
cup grated Parmesan Reggiano 1 teaspoon dried parsley 1
cup frozen chopped spinach, thawed and drained 1 egg
Italian Marinara Sauce
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet
Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and
light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2
cups low - sodium chicken broth or turkey stock 1
cup diced parmesan cheese, plus 1/4
cup shredded
1/2
cup packed
light brown sugar 1
cup ketchup 1 tablespoon Worcestershire sauce 1 1/2 pounds ground beef chuck 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1/2
cup milk 2 large eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 package of dry onion soup mix 1/4 teaspoon ground ginger 3/4
cup Italian bread crumbs
I used 1 room temp egg, 3/4 c.
light olive oil, 1/4
cup organic coconut oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil leaves, and some crushed (bread dipping)
Italian seasoning and it is so tasty!!!