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Yield: 6

2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced
Meaty soup bones 1/4 c Parsley, chopped
2 1/2 qt Water 1 Clove garlic, minced
2 ts Salt 1/2 c (2 oz) elbow macaroni
1 sm Onion 1 cn (6 oz) tomato paste
1/2 c Celery leaves 1 c COCA-COLA
1 Bay leaf 1 tb Olive oil
2 Slices, bacon, diced 1 tb Worcestershire sauce
1 1/2 c Kidney beans 1 tb Italian seasoning
1/2 c Green beans, fresh/chopped 1 ts Salt
1/2 c Celery, diced 1/4 ts Black pepper
1/2 c Green peas Parmesan cheese,
1/2 c Zucchini, thinly sliced Grated (optional)
1/2 c Carrots, thinly sliced

In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981


Italian Cooking Sauce Mix
Yield: 1

2 cn (14 1/2 oz) Stewed Tomatoes 4 cn (8 oz) Tomato Sauce
2 c Water 2 cn (6 oz) Tomato Paste
2 tb Instan Minced Onion 2 tb Parsley Flakes
3 ts Salt 2 tb Cornstarch
4 ts Green Pepper Flakes 1 ts Instant Minced Garlic
3 ts Sugar 1 1/2 ts Italian Seasoning

Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch
oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt
containers leaving 1/2-inch space at top. Seal and label containers
Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6
pints of mix.


Italian Meat Sauce Mix
Yield: 1

1 lb Mild Italian Sausage 2 lb Lean Ground Beef
4 ts Salt 1/4 ts Pepper
1/2 ts Instant Minced Garlic 1 Small onion, Peeled
1 Medium Carrot, Peeled Water
2 tb Sweet Basil Leaves 1/4 ts Chili Powder
1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower
1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree
1 cn (12 oz) Tomato Paste 8 c Water

Peel and crumble the sausage. In a large kettle or dutch oven, brown the
Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put
onion and carrot in blender. Cover with water and finely chop. Drain off
water and add onion and carrot to meat in the kettle. Continue cooking
with meat mixture. Stir in basil, chili powder, thyme, cauliflower and
broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a
boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1
pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze
and use within 6 months. Makes between 8 and 9 pints of mix.


Yield: 1 Servings

2 1/2 c Flour
6 oz Cream
3 Eggs
1 c Crisco
2 tb Almond extract
1 tb Cinnamon
1 1/2 c Sugar
6 oz Milk
1 Stick oleo
3 tb Baking powder
1 c Nuts, chopped
1 Box powdered sugar
1 Stick of Butter or oleo
-Food coloring

Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon,
cream and milk. Mix in nuts and baking powder and flour. Roll small
balls into long rolls, then kind of flatten it. Slice in 1/2 inch
pieces. Put on cookie sheet. Bake until done at 350 degrees.

Mix melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden.
Then put in canned containers. Can store for months.


Yield: 4 Servings

2 c Hot Strong Coffee
2 c Hot Traditional Cocoa
Whipped Cream
Granted Orange Peel

Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with
whipped cream; sprinkle with orange peel.
From Sheila Buff & Judi Olstein, "The New Mixer's Guide to
Low-Alcohol & Nonalcoholic Drinks." Published


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