Bruschetta – Sonny Bono’s (Marilyn’s Recipe)

Bruschetta - Sonny Bono's (Marilyn's Recipe)

Servings

Ingredients

Garlic Butter

1 cup Parsley Leaves (Loosely packed, flat leaves, chopped fine)
1/2 cup Unsalted Butter or margarine, at room temp
1.5 tsp garlic minced
1/2 tsp Salt
1/4 tsp Ground Pepper
2 long loaves Italian Bread
1/2 cup Grated Parmesan Cheese

Tomato Topping

3.5 cups Tomatoes diced, and ripe
1.5 tsp garlic minced
1 tbsp Basil finely chopped and fresh
1/3 cup olive oil
1 tsp Salt
1/2 tsp Ground Pepper

Servings

Ingredients

Garlic Butter

1 cup Parsley Leaves (Loosely packed, flat leaves, chopped fine)
1/2 cup Unsalted Butter or margarine, at room temp
1.5 tsp garlic minced
1/2 tsp Salt
1/4 tsp Ground Pepper
2 long loaves Italian Bread
1/2 cup Grated Parmesan Cheese

Tomato Topping

3.5 cups Tomatoes diced, and ripe
1.5 tsp garlic minced
1 tbsp Basil finely chopped and fresh
1/3 cup olive oil
1 tsp Salt
1/2 tsp Ground Pepper

Instructions

Heat over to 450
Mix all garlic butter ingredients in a small bowl until well blended
Spread on cut sides of bread
Sprinkle grated cheese out on waxed paper
Press buttered sides of bread into cheese
Tap gently to remove excess
Place bread in pan, and bake until lightly browned
While bread bakes, mix tomato topping ingredients in a saucepan
Stir over medium heat just until simmering
Spoon over bread

Risotto Milanese

Cuisine

Italian

Servings

Ingredients

5 cups Chicken Stock
1 pinch Saffron Threads
1/2 cup Onion Minced
3 tbsp olive oil
2 tbsp Prosciutto Finely diced
1.5 cups Arborio Rice
1/4 cup White Wine Marsala or dry white
1/4 cup Grated Parmesan Cheese
1/2 tsp Pepper
2 tbsp Unsalted Butter

Cuisine

Italian

Servings

Ingredients

5 cups Chicken Stock
1 pinch Saffron Threads
1/2 cup Onion Minced
3 tbsp olive oil
2 tbsp Prosciutto Finely diced
1.5 cups Arborio Rice
1/4 cup White Wine Marsala or dry white
1/4 cup Grated Parmesan Cheese
1/2 tsp Pepper
2 tbsp Unsalted Butter

Instructions

Bring stock to a boil and crumble in saffron
In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
Add rice and stir well
Add wine and cook until wine has evaporated
Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
Stir in butter and serve immediately

Recipe Notes

Can sub the chicken stock with 2.5 cups canned broth diluted in water

Shrimp (or Chicken) and Linguine with Herbs

Servings

Ingredients

1 lb Shrimp Or chicken
1 lb Linguine
1/2 stick Butter
4 tbsp olive oil
3 cloves garlic Crushed
1/4 cup Lemon Juice
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley

Servings

Ingredients

1 lb Shrimp Or chicken
1 lb Linguine
1/2 stick Butter
4 tbsp olive oil
3 cloves garlic Crushed
1/4 cup Lemon Juice
2 tbsp Basil
2 tbsp Oregano
2 tbsp Parsley

Instructions

In frying pan, melt butter and olive oil with crushed garlic
Add chicken or shrimp and cook until done
Mix above mixture with the linguine, lemon juice and herbs

Spaghetti and Shrimp (Kevin)

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Course

Dinner

Servings

Ingredients

1 lb Shrimp Uncooked, peeled
4 Tomatoes Plump, ripe
1/4 cup olive oil
1 Onion Minced
1 Bay Leaf Crushed
1 tsp Black Pepper
1 lb Spaghetti
1/2 cup White Wine
2 tbsp Tomato Sauce
1 tsp Oregano
2 tbsp Parsley Chopped
1/2 tsp Crushed Red Pepper
1/2 tsp Salt
1 tbsp Lemon Juice

Instructions

Blance and peel tomatoes
Saute the onion and garlic in olive oil
Add the chopped tomatoes, seasonings and wine
Let the sauce simmer for 5 minutes until well blended
Add the shrimp and cook for 5 minutes; do not overcook
Cook pasta al dente
Drain and place sauce over spaghetti

Recipe Notes

Can sub fresh tomatoes with 16oz can tomatoes

Potatoes with Sweet Red Peppers

Servings

Ingredients

3 Potatoes Medium all purpose
2 Onion Medium
4 Red Bell Peppers Medium
1/4 lb Prosciutto Thinly sliced, optional shredded
1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
Salt To taste
Pepper To taste
1/4 cup olive oil

Servings

Ingredients

3 Potatoes Medium all purpose
2 Onion Medium
4 Red Bell Peppers Medium
1/4 lb Prosciutto Thinly sliced, optional shredded
1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
Salt To taste
Pepper To taste
1/4 cup olive oil

Instructions

Cut potatoes into 1/2 inch slices
Cut onions into eights
Cut bell peppers lengthwise into thick slices
Preheat oven to 400
Place potatoes, onions and red peppers in a large roasting pan
Add the prosciutto, rosemary, salt and black pepper
Drizzle on the oil and toss with vegetables
Bake, stirring 2-3 times, for about 35 minutes or potatoes are tender

Pesto

Servings

Ingredients

1 cup basil leaves Fresh
1/2 cup Pine Nuts
3 cloves garlic
1/2 cup Grated Parmesan Cheese
1/4 tsp Salt
3/4 cup olive oil

Servings

Ingredients

1 cup basil leaves Fresh
1/2 cup Pine Nuts
3 cloves garlic
1/2 cup Grated Parmesan Cheese
1/4 tsp Salt
3/4 cup olive oil

Instructions

Combine all in food processor

Red Potato and Red Onion Gratin

Servings

Ingredients

2 lb Red Potatos Equally sized
3 Red Onions Medium
1/4 cup olive oil
2 tbsp olive oil
2-3 springs Thyme
2 tbsp Butter
Salt
Pepper

Servings

Ingredients

2 lb Red Potatos Equally sized
3 Red Onions Medium
1/4 cup olive oil
2 tbsp olive oil
2-3 springs Thyme
2 tbsp Butter
Salt
Pepper

Instructions

Peel potatoes and slice into 1/4 inch thick pieces. Place in bowl with plenty of cold water. Keep covered.
Peel onions and slice 1/4 inch thick
Cook in 3 tbsp olive oil with thyme over very low heat
Cover pan but stir occasionally
Onions should be sweet, slightly softened and still crunchy after 10 minutes
Remove from heat and set aside
Rinse potatoes in colander and pat dry.
Toss with remaining olive oil
Layer a lightly oiled, sallow 2-3 quart eartenware casserole with potatoes slightly overlapping in concentric circles. Salt and pepper lightly
Remove thyme from onions and strew onions lightly over layer of potatoes
Continue layering and seasoning, ending with a layer of potatoes
Dot with 2 tbsp softened butter and bake in a pre-heated 425 degree oven for 25-30 minutes until potatoes are a deep golden brown

Peppers Provencal

Servings

Cups

Ingredients

1/4 cup olive oil
2 tbsp Sweet Butter
2 cups Yellow Onions Thinly sliced
2 Sweet Red Peppers Sliced into very thin strips
1/2 tsp Herbes de Provence
2 cloves garlic Finely minced
1/2 cup Fresh Basil Finely Shredded
Salt To taste
Pepper To taste

Servings

Cups

Ingredients

1/4 cup olive oil
2 tbsp Sweet Butter
2 cups Yellow Onions Thinly sliced
2 Sweet Red Peppers Sliced into very thin strips
1/2 tsp Herbes de Provence
2 cloves garlic Finely minced
1/2 cup Fresh Basil Finely Shredded
Salt To taste
Pepper To taste

Instructions

Heat oil and butter together in a heavy skillet or saucepan until butter is melted
Add the onion and peppers
Season with Herbes de Provence and salt and pepper to taste
Simmer, stirring frequently, for about 45 minutes or until vegetables are limp, tender and lightly browned. Peppers should have a marmalade like appearance
Add garlic and basil and cook for another 5 minutes
Remove from skillet and let cool to room temperature
Drain excess oil
Fill a quiche shell with this mixture or fill your own tartes

Recipe Notes

Per Jodie note, may need to simmer mix for up to 90 minutes. She normally doubles the recipe and uses regular margarine. If you don't have fresh basil, you can add pesto (for a double recipe a large jigger of pesto is enough).

Baked Mushrooms

Servings

Ingredients

1/3 cup olive oil
2 tbsp Wine Vinegar
1 Onion Medium, grated (use a bit less than full onion)
1/2-1 clove garlic Minced
2 tbsp Fresh Parsley Chopped
1/8 tsp Dried Basil
1 tsp Salt
1/4 tsp Pepper
1.5 lbs Fresh Mushrooms Sliced
4 tbsp Butter
1/2 cup Bread Crumbs Coarse, homemade
1 tbsp Grated Parmesan Cheese Fresh

Servings

Ingredients

1/3 cup olive oil
2 tbsp Wine Vinegar
1 Onion Medium, grated (use a bit less than full onion)
1/2-1 clove garlic Minced
2 tbsp Fresh Parsley Chopped
1/8 tsp Dried Basil
1 tsp Salt
1/4 tsp Pepper
1.5 lbs Fresh Mushrooms Sliced
4 tbsp Butter
1/2 cup Bread Crumbs Coarse, homemade
1 tbsp Grated Parmesan Cheese Fresh

Instructions

Combine oil, vinegar, onion, garlic, herbs, salt and pepper
Add mushrooms
Marinate for 3 hours and baste frequently
Drain and saute in butter over high heat for 1 minute
Reduce heat to low and cook for 10 minutes, stirring frequently
Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
Broil until top is browned

Recipe Notes

Serve as a first course or vegetable accompaniment to meat or fowl

Mushroom Eggplant Sauce

Servings

Ingredients

1/2 lb Mushrooms Thinly sliced
1 Eggplant Peeled and diced
2 cloves garlic
1/4 cup olive oil
28 ounces Tomato Puree 1 can
1/2 cup Water
1 tsp Sugar
1 tsp Dried Basil
1 Bay Leaf
1/8 tsp Crushed Red Pepper

Servings

Ingredients

1/2 lb Mushrooms Thinly sliced
1 Eggplant Peeled and diced
2 cloves garlic
1/4 cup olive oil
28 ounces Tomato Puree 1 can
1/2 cup Water
1 tsp Sugar
1 tsp Dried Basil
1 Bay Leaf
1/8 tsp Crushed Red Pepper

Instructions

Stir fry mushrooms, eggplant, crushed garlic in 1/4 cup olive oil for about 4 minutes
Add the rest of the ingredients and simmer for 1 hour