Category : Databases and related files
Archive   : ITALIANM.ZIP
Filename : ITALIANM

Output of file : ITALIANM contained in archive : ITALIANM.ZIP
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Italian Sausage Spaghetti Sauce
Categories: Cajun Italian Main dish Sauces
Servings: 8

2 lb Italian sausage 1 c Dried parsley
1 T Garlic, finely chopped 1/2 c Olive oil
1 t Red cayenne pepper 1 c Plain flour
3 T Lea & Perrins 2 c Onions, finely chopped
1 c Celery, finely chopped 1/4 t Dried mint
1/2 c Bell pepper, finely chopped 3 c Tomato sauce
2 c Water 1 x Salt, to taste
2 c Dry white wine

Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
From Justin Wilson's "Outdoor Cooking With Indoor Help"

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Spaghetti with Chppd Brocccoli & Pignoli in Brnd Garlic Oil
Categories: Main dish Italian Vegetables
Servings: 4

1 T Thin slivers of garlic 2 c Fresh or frozen Broccoli
12 oz Spaghetti 1 ea Grated Parmesan Cheese
2 T Pignoli (toasted in hot skil 1/3 c OLIVE OIL

Heat oil in a meduim skillet over low heat; stir in garlic. Saute,
stirring, just until edges begin to turn golden, about 3 minutes. Add the
broccoli; cover and cook over low heat until tender, about 5 minutes.

Cook spaghetti til al dente.

Toss with broccoli and garlic oil; sprinkle with pignoli and grated cheese
before serving.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Tomato Sauce with Ground Beef
Categories: Sauces Italian
Servings: 6

2 T Olive oil 1 c Chopped onion
1 ea Garlic clove minced 1 lb Ground beef
1 ea Can Italian Tomatoes 28oz 1 ea Can Tomato sauce 15 oz
1 ea Can Tomato Paste 6 oz 2 T Chopped Italian parsley
1 ea Salt to taste 1 t Dried Basil
1/2 t Dried Oregano 1/4 t Black pepper
1 ea Whole Bay Leaf

Heat oil in a large heavy saucepan; add onion; saute over low heat,
stirring, until tender and golden, about 5 min. Add the garlic; saute 1

Meanwhile, brown the ground beef in a skillet, stirring to crumble meat;
drain off fat; add to the onion mixture. Add the tomatoes, tomato sauce, 1
tomato sauce can filled with water, the tomato paste, parsley, 1 tsp salt,
the basil, oregano, pepper, and bay leaf. Heat over medium-low heat to
simmering. Simmer, uncovered, over low heat, stirring occasionally until
sauce is thickened and flavorful, about 1 hour and 15 minutes.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Shells with Shrimp and Green Beans in Garlic Oil
Categories: Italian Main dish Pasta
Servings: 4

1/4 c Olive Oil 2 ea Garlic cloves crushed
1/4 t Crushed dried red pepper 8 oz Shrimp,shelled deveined,chp
2 T Thnly slivered dried tomat 2 T Italian parsley
8 oz Medium Shells 8 oz Fresh grn beans 1" long

Heat olive oil in a medium skillet; stir in garlic and red pepper; saute
over low heat 1 min. Raise heat to high; immediatley add the shrimp all at
once. Saute, stirring constantly, until they become pink, about 3 min. (
do not over cook ). Stir in the sundried tomatoes (in oil) and parsley.
Remove from heat.

Cook shells until they are tender.

Toss shrimp mixture, shells and beans together. Serve at once.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Shrimp and Feta Greek Style Pizza
Categories: Italian Main dish Fish Greek Pizza
Servings: 8

1 lb Uncooked med. Shrimp 1 T Cornmeal
1 ea Can PB Pizza dough (or hmade 4 oz Shredded Mozzeralla cheese
1 T Olive oil 2 ea Minced Garlic cloves
2 1/2 oz Crumbled Feta Cheese 1/4 c Slice green onions
2 t Rosemary crushed 2 1/4 oz Can sliced ripe olives

Shell and devein shrimp and set aside.

Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan; sprinkle with
cornmeal. Place dough in greased pan; starting at center press out with
hands. Sprinkle with mozzeralla cheese.

Heat olive oil in large skillet over med-high heat. Add shrimp and
garlic. Cook until shrimp are light pink, about 1 min., stirring
frequently. Spoon over mozzarella cheese. Sprinkle feta cheese, green
onions, rosemary and olives over shrimp.

Bake at 425 F for 18-22 min., or until crust is golden brown.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Sausage and Roasted Pepper Calzone
Categories: Italian Main dish
Servings: 4

15 oz Pkg PillsBury Pie Crusts
1 lb Sweet Italian sausage 1/2 c Sliced green onions
1 ea Garlic clove minced 1/4 t Basil leaves
1/4 t Italian seasoning 1/4 t Pepper
2 ea Eggs 1/3 c Ricotta Cheese
8 oz Mozzarella cheese, cubes 7 oz Jar roasted red peppers chp
1/4 c Pine nuts

Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20

Meanwhile, in large skillet brown sausage with onions and garlic; drain.
Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with
fork; reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs;
mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3
tbs of the pine nuts.

Remove crusts from pouches; unfold. Press out fold lines. Place one
prepared crust on end of large ungreased cookie sheet with about 1/3 of
crust hanging over edge. Spoon half of sausage mixture over half of crust
on cookie sheet, leaving abou 1" border and mounding filling towards
center. Fold pie crust half over filling' press edges with fork to seal.
Cut four 1" slits in top of crust. Repeat with second crust and remaining
filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg.
Sprinkle with remaining pine nuts.

Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut
each calzone in half or into 3 wedges.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Roasted Red Pepper Pizza
Categories: Italian Main dish Pizza
Servings: 8

2 T Cornmeal 10 oz Can PB Pizza Crust or (HM)
3/4 c Pizza sauce 1/2 c Grn bell pepper strips
4 oz Thinly sliced prosciutto 7 oz Jar roasted red peppers
8 oz Provolone cheese 2 1/4 oz Ripe sliced black olives
1 T Fresh chives or 1 t Dried chives
1 T Fresh basil leaves or 1 t Dried basil

Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan. Sprinkle corn meal
evenly over bottom of pan. Place dough in center of pan and press out with
hands. Spoon pizza sauce evely over crust. Top with green pepper, onions,
prosciutto and roasted red peppers. Arrange cheese slices over top.
Sprinkle with olives, chives and basil.

Bake at 425 F for 20-25 min or until crust is deep golden brown. Let stand
for 5 min.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Spaghettin with Eggplant and Olives
Categories: Italian Main dish Pasta
Servings: 4

3/4 lb Spaghetti 1 ea Salt
1 ea Extra virgin olive oil 1/2 ea Onion diced
1 ea Med eggplant 1/3 ea Red, yellow, green peppers
1 ea Handful ripe pitted olives 2 ea Ladlefuls tomato sauce

Prepare the spaghetti noodles.

Heat some olive oil gently in a pan and fry the onion until it is
transparent. Meanwhile, dice the eggplant and the peppers and add to the
onion in the pan. Cook over med heat until the eggplant is just al dente;
don't let it become to soft or it will start to break up. Add the olives
and a small pinch of salt.

Cook the spaghettin in the usual manner and warm the tomato sauce gently.

Drain the spaghettin and serve straight on to four warmed plates. Pour a
little tomato sauce over each serving and finish with the eggplant,
peppers, and olives. Serve immediately.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Baked Artichokes
Categories: Italian Vegetables
Servings: 6

6 ea Medium Artichokes 1 ea Lemon
6 T Finely minced fr rosemary 6 T Finely minced fr sage
1 ea Dried red chile, minced 1 ea Salt and pepper to taste
1 ea Olive oil

Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep them
from discoloring. Using a small sharp knife, trim the stems to their
tender corres and cut the tops off the leaves. Spread the leaves and scoop
and scrape out the choke and any prickly inner leaves with a spoon. To
make the filling, mix the herbs, peperoncino (red dried pepper), salt,
pepper and a little olive oil. Divide the mixture evely and pack it in the
artichokes. Stand them in a single layer in a baking pan filled to 1"
height with equal amounts of water and olive oil. Sprinkle olive oil
liberally over the tops. Heat the oven to 350 F and bake unti tender,
about 45 min. Serve hot, at room temperature, or cold.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Chicken Marbella
Categories: Italian Casseroles Main dish Poultry
Servings: 16

4 ea 2.5 lb chickens, quartered 1 ea Head garlic, peeled, pureed
1/4 c Dried oregano 1 ea Salt and pepper to taste
1/2 c Red wine vinegar 1/2 c Olive oil
1 c Pitted prunes 1/2 c Pitted, grn Spanish olives
1/2 c Capers with a bit of juice 6 ea Bay leaves
1 c Brown sugar 1 c White wine
1/4 c Italian parsley, or cilantro

In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse
salt to taste, vinegar, oil, prumes, olives, capers and juice, and bay
leaves. Cover and let marinater, refrigerated, overnight.

Preheat overn to 350 F. Arrange chicken in a single layer in one or two
large, shallow baking pans and spoon marinade over it evenly. Sprinkle
chicken pieces with brown sugar and pour white wine around them. Bake for
50 min to 1 hr, basting frequently with pan juices. Chicken is donw when
thigh pieces, pricked with a fork at their thickest, yield clear yellow
(rather than pink) juice. With a slotted spoon transfer chicken, prunes,
olives and capers to a serving platter. Moisten with a ffew spoonfuls of
pan juices and sprinkle generously with parsley or cilantro. Pass
remaining pan juices in a sauce boat.

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Mama's Marinara Sauce
Categories: Sauces Italian
Servings: 2

4 T Olive oil 5 ea Garlic cloves, minced
2 ea 28 oz cans of tomatoes or 5 lb Fresh tomatoes
1 ea 6 oz can tomato paste 10 ea Fresh basil leaves
1 ea Pepper to taste 1 ea Grated cheese to taste

In a deep 10" frying pan, heat the olive oil and gently saute the garlic.
Add tomatoes, tomato paste.

Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil
leaves into small pieces and sprinkle on top after adding to passta. Add
pepper and grated cheese to taste.

Alternative: Add 1 medium onion, finely chopped, and saute the onion with
the garlic until limp.

Note: If fresh tomatoes are used, put them in a pot of boilng water for
about 10 seconds until the skin can be easily peeled off. Discard the
skin. Cut tomatoes into pieces and add to frying pan mixture. Add tomato


  3 Responses to “Category : Databases and related files
Archive   : ITALIANM.ZIP
Filename : ITALIANM

  1. Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!

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