Why Italy

italian food?

mu husband loves Italian food he wanted it for his birthday but no restaurant near us has that do you have a simple easy recipe that i can make him. i don't cook pasta much i don't like it but i want to make him something special( he doesn't like peppers onions tomatoes broccoli) thanx

Public Comments

1. I *LOVE* this recipe - very simple, too!!! Pork Piccata This variation on veal piccata features a sauce made by deglazing the pan with lemon juice and chicken broth. 1/3 cup Italian seasoned bread crumbs 4 (4 ounces) boneless center cut loin pork chops, trimmed, about 1/3 inch thick 1 tablespoon olive oil 1/4 cup chopped shallots 1 cup fat-free less-sodium chicken broth 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh parsley, divided 2 teaspoon capers 1 teaspoon grated lemon rind 1/8 teaspoon black pepper Place the bread crumbs in a shallow dish. Dredge pork in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium. Add shallots to pan, and cook 30 seconds. Stir in broth and juice, scraping pan to loosen browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind and pepper; simmer one minute. Return pork to pan, and cook 3 minutes or until thoroughly heated. Sprinkle pork with 1 1/2 tablespoons parsley. Serve on top of, or along side buttered noodles and with a crisp salad. Makes 4 servings.
2. there is always plenty of iltain restarants, but if ur husband does not want to eat out try makes pasta or chicken parashan* check the unternet for cooking ideas or ask friends to help with the meal.
3. Make a chicken parmigiana with a side of fettucine Alfredo
4. try pizza hut, thats kinda italian! #
5. Not liking all those veggies seems odd and loving Italian food. How about a proscuitto and mozz pannini. We loved them in Italy. If he likes basil put some fresh basil it it, YUM. Another idea is a pasta carbonara. Again YUM. I would suggest Giada Di Laurentis for this recipe. It's great. Or seafood scampi. I like the basic scampi recipi that Mario Batali uses. I double it and use clams, muscles, shrimp and lobster in mine.
6. try bertolli. its in the frozen food section but it turns out really well, you basically just heat it in the pan. they have different types of noodles and different flavors of sauces. the shrimp is really good. if you want to do it all on your own, but some cheese and garlic tortellini and dice tomatoes to put over it, toss w/a little olive oil to coat and there ya go.
7. My Favorite Chicken Parmesan * 4 boneless chicken breasts, pounded to 1/2 inch thickness * 1 egg * 1/2 cup milk * seasoned bread crumbs * 8 slices mozzarella cheese, or more * 1 jar (16 oz) spaghetti sauce * Parmesan cheese PREPARATION: Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. In a skillet with a little olive oil over medium-high heat, brown on both sides until golden. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad. Or instead of spaghetti you could boil some fettucine noodles and add a jar of Alfredo sauce from the store. You can get it by the Ragu.
8. Here's a really quick and easy version of Chicken Parmigiana... Cut skinless/boneless chicken breast into chicken finger sized pieces. Dip the pieces in egg, then Italian breadcrumbs. Heat olive oil in a pan, and when hot, add the chicken. Fry the chicken until brown, then let drain on paper towels. Put the cooked chicken pieces in a glass baking dish then top with marinara sauce and shredded mozzerella cheese. Add any spices you like...I use lots of garlic powder and onion powder. If you want to spice it up a bit, you can add sauted mushrooms or onions. Cook at 350' until cheese melts. While the chicken is cooking, boil some pasta and serve it with the leftover marinara sauce that you didn't use. This meal is great with a garden salad and garlic bread.
9. Chicken Scallopine 4 skinless boneless chicken breast halves 1/2 cup all-purpose flour 2 tablespoons parmesan cheese, grated 3 teaspoons olive oil 2 teaspoons butter 1 tablespoon garlic, minced 1/3 cup white wine 1 tablespoon capers 1 teaspoon lemon peel 2 tablespoons lemon juice 1/4 cup chicken stock 1/4 teaspoon salt 1 pinch ground black pepper 2 cups angel hair pasta, cooked 2 tablespoons fresh parsley, freshly chopped With a meat mallet, pound chicken breast to 1/2 inches thick. In a small bowl, combine flour and cheese. Dredge both sides of chicken breast in flour mixture. In a large saute pan, saute chicken breasts in 1 teaspoons olive oil for 3-5 minute on each side or until cooked through. Remove from pan. Heat butter and remaning olive oil together over medium-low heat. Add garlic and cook 1 minute. Add wine and simmer for about 3 minute or until wine is evaporated. Add remaining ingredients except salt, pepper and parsley. Simmer sauce for 5 more minutes. Add salt and pepper. Serve over chicken breast with 2 Tbsp. sauce and 1/2 cup cooked angel hair pasta and parsley.
10. You can go to www.redrocksunrise.com and download the olive garden recipes ...I did and I love it..you pay about 5 bucks and they email you a link instantly. I can email it to you for free just email me at chesterracca@yahoo.com and I'll send it to you for free ( I got outback too) here's a couple of them: Olive Garden Spaghetti Sauce 2 lb Ground round 2 tb Oil 14 oz Can stewed tomatoes -- cut Up 6 oz V-8 juice 1 lb Jar Prego Spaghetti Sauce 1 Envelope onion soup mix 1/2 c Grape jelly Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot. Olive Garden Five Cheese Lasagna Cream sauce: 1/4 c Butter 1/4 c Flour 2 c Milk Cheese filling: 1/4 c Sun-dried tomatoes; oil Packed; minced 1 tb Fresh garlic; minced 3 1/2 c Ricotta cheese 3 Eggs 1 c Grated parmesan cheese 1/2 c Grated romano cheese 1/2 ts Salt 1 ts Black pepper Other: 4 c Mozzarella cheese; shredded 1 c Spinach lasagna noodles or Regular if unavailable Marinara sauce; as desired Extra parmesan cheese Freshly grated To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.) Olive Garden Shrimp Primavera SAUCE 1/3 oz Butter or margarine 1 oz Pk Knorr Romaglio Pasta -- Sauce Mix (or similar) 28 oz Canned tomatoes -- crushed 2 tb Lemon juice 1/4 ts Red chili pepper -- crushed 1/2 ts Dried basil 1/4 ts Dried marjoram 1/2 ts Black pepper VEGETABLES 2 tb Butter 1/2 lb Mushrooms -- halved 1 c Green peppers -- 1" squares 1 c Red peppers -- 1" squares 1/2 c Yellow onion -- 1" squares 1 lb Linguini -- cooked 1 lb Medium shrimp, cooked -- Peeled and deveined Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large sauté pan, melt 2 tb butter. Sauté veggies about 3 minutes until crisp-tender. Add to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan.