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Bomba Calabrese (Spicy Calabrian Pepper Spread)
Appetizer Italian

Bomba Calabrese (Spicy Calabrian Pepper Spread)

4.9

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
  2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
  3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
  4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Indian Relish
Appetizer Indian

Indian Relish

4.7

Prep
5 min
Cook
30 min
Total
275 min

Instructions

  1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
  2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Brie and Caramelized Onion Pinwheels
Appetizer

Brie and Caramelized Onion Pinwheels

5.0

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Melt butter in a large skillet over medium-low heat. Add onions, brown sugar, and vinegar; cook, stirring frequently, until onions are golden brown and caramelized, about 15 minutes. Transfer to a bowl with a slotted spoon and cool to room temperature.
  2. 2 Roll puff pastry out into a 11x18-inch rectangle on a lightly floured surface. Spread Brie cheese over pastry. Layer with caramelized onions and sprinkle with caraway seeds. Roll up one long edge towards the center. Roll up from the other side so the 2 rolls meet in the center. Cut into 1/2-inch slices using a serrated knife.
  3. 3 Line a baking sheet with parchment paper. Arrange slices on top; flatten to 1/4-inch thickness. Refrigerate for 15 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Mix egg and water together in a small bowl to make egg wash. Brush egg wash over slices.
  6. 6 Bake pinwheels in the preheated oven until puffed up and golden brown, about 12 minutes.

By J

Golden Tomato and Peach Salsa
Appetizer

Golden Tomato and Peach Salsa

5.0

Prep
40 min
Cook
75 min
Total
845 min

Instructions

  1. 1 Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
  2. 2 While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
  4. 4 Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen Barris Calabro

Sweet Pickled Eggs
Appetizer American

Sweet Pickled Eggs

4.6

Prep
Cook
Total

Instructions

  1. 1 Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
  2. 2 Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
  3. 3 Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
  4. 4 Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

By Tracy Mulder

Rice, Asparagus and Cucumber Salad
Appetizer American

Rice, Asparagus and Cucumber Salad

4.2

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
  2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
  3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
  4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Marinated Cheese
Appetizer American

Marinated Cheese

4.7

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Combine oil, vinegar, pimento, parsley, green onions, garlic, sugar, basil, salt, and pepper in a jar with a tight-fitting lid. Seal the jar and shake vigorously to blend.
  2. 2 Cut Cheddar block in half lengthwise, then cut crosswise into 1/4-inch slices to form squares. Repeat with cream cheese.
  3. 3 Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. (You can arrange in a single row or in two parallel rows, depending on the size of your dish.) Pour marinade from the jar over top, cover, and refrigerate for at least 6 hours, or overnight.
  4. 4 To serve, transfer slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over top.

By trish555

Fresh Spring Rolls With Thai Dipping Sauce
Appetizer Thai

Fresh Spring Rolls With Thai Dipping Sauce

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
  3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

RITZ Steakhouse Bites
Appetizer American

RITZ Steakhouse Bites

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
  2. 2 Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
  3. 3 Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
  4. 4 To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

By RITZ Crackers

Seafood Medley Ceviche
Appetizer Latin American

Seafood Medley Ceviche

Prep
40 min
Cook
Total
120 min

Instructions

  1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
  2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
  3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
  4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Italian Potato Salad
Lunch Italian

Italian Potato Salad

4.1

Prep
10 min
Cook
15 min
Total
825 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  3. 3 Cover and refrigerate overnight.

By Maria

Sweet and Sour Pickled Fennel
Pantry Italian

Sweet and Sour Pickled Fennel

5.0

Prep
5 min
Cook
30 min
Total
10835 min

Instructions

  1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Place sliced fennel in a colander and rinse well.
  3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
  4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

By Kim's Cooking Now

Italian Roasted Cauliflower
Dinner Italian

Italian Roasted Cauliflower

4.2

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. 2 Preheat oven to 450 degrees F (230 degrees C).
  3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
  4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Marinated Mushrooms for Antipasto
Dinner Italian

Marinated Mushrooms for Antipasto

4.7

Prep
15 min
Cook
10 min
Total
325 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
  2. 2 Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close the jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

By Rita

Fabulous Cilantro Pesto
Dinner Italian

Fabulous Cilantro Pesto

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
  2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
  3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Patate Prezzemolate (Italian Potato Salad)
Dinner Italian

Patate Prezzemolate (Italian Potato Salad)

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
  2. 2 While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
  3. 3 Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
  4. 4 Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

By Buckwheat Queen

Chef John's Calabrian Chicken
Dinner Italian

Chef John's Calabrian Chicken

4.7

Prep
25 min
Cook
60 min
Total
330 min

Instructions

  1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
  2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
  3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
  6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
  7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
  8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich

Gorgonzola and Prosciutto Tortellini Salad
Dinner Italian

Gorgonzola and Prosciutto Tortellini Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
  3. 3 Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
  4. 4 Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

By AUSTAD

Chef John's Porchetta
Dinner Italian

Chef John's Porchetta

4.6

Prep
20 min
Cook
75 min
Total
585 min

Instructions

  1. 1 Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
  2. 2 Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
  3. 3 Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered for 8 hours or overnight to dry the surface.
  4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
  5. 5 Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
  6. 6 Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

By John Mitzewich

Chef John's Tomato Sauce
Lunch Italian

Chef John's Tomato Sauce

4.8

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
  2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
  3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
  4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Italian Subs—Restaurant Style
Lunch Italian

Italian Subs—Restaurant Style

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine lettuce, tomatoes, and onion in a large bowl.
  2. 2 Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
  3. 3 Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

By John

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member