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Monica Olson (Ca, US) posted...
Italian Inspired Shepherd’s Pie

2lbs ground chicken or turkey
1lb Italian chicken sausage (casing removed)
1 – 24oz jar Bongiovi Brand Garden Style sauce
1 cup frozen organic corn
1 cup frozen organic peas & carrots
¼ cup balsamic vinegar
2 TBS tomato paste
2 TBS extra virgin olive oil
½ tsp sea salt
½ tsp freshly cracked black pepper
Grated Parmigiano Reggiano

For Mashed Potatoes

5lbs potatoes (peeled and cut into large chunks)
½ cup mascarpone cheese
1 stick unsalted butter
1/3 cup milk (1/2 to ¾ cup for creamier potatoes if using as side dish & not casserole topping)
1 tsp sea salt for water, plus 1-1/2 tsp sea salt

Directions:

Pre-heat oven to 375 degrees

Place potatoes in large pot and cover with water 1/2” above potatoes. Bring to a boil; add 1 tsp salt. Cover and reduce heat to medium and cook until fork tender. Drain well. Return to pot. With masher; mash until potatoes are relatively smooth. Add butter & continue to mash. Add milk, mascarpone & salt…mash until smooth. Adjust salt, if necessary. Set aside.

Heat olive oil in large sauté pan. Add ground chicken and sausage. Cook until browned and use potato masher to break up large lumps. Drain off excess fat; return to heat. Add balsamic, Bongiovi Brand sauce, tomato paste, corn, peas and carrots & salt & pepper; stir until well combined. Bring to a boil; reduce to simmer and cook for 5 minutes. Adjust salt, if necessary.

Place meat mixture in 3-1/2qt baking dish. Top with mashed potatoes; liberally sprinkle grated Parmigiano Reggiano on top. Bake uncovered on large baking sheet for 35 minutes.

**When using leftover mashed potatoes, you will need 4 to 6 cups. Reheat before topping meat mixture. **

Enjoy!
1st May 2012 5:02pm
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Caren Faisst (New Jersey, US) posted...
PORTABELLO MUSHROOM INDIVIDUAL PIZZA


Ingredients:

Fresh Portabello Mushroom Caps (veggie section of your grocery)
Mozzarella cheese (shredded or sliced)
1 24 oz. jar of Bongiovi Brand Sauce (flavor optional)
Cooking Spray (optional)
Toppings of your choice

Directions:
Rinse mushroom caps and dry on rack or papertowels
Use spoon to remove "gils" and stem (Optional) *I leave my stem*
Use non-stick cooking spray on the baking sheet (Optional)
Place on sheet with gil side up
Bake in preheated oven at 350F for 5 minutes
Remove from Oven
Spoon Bongiovi Brand Garden Style Sauce (or whichever flavor you choose)on to the Portabello Cap gil side up
Add & place your favorite toppings
Return to Oven
Bake in preheated oven at 350 F for 15-20 minutes.
Let cool 5 min.
Eat & Enjoy!

Note: 1-2 Caps per Adult should suffice for a meal.
27th April 2012 1:34pm
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The Sauce Boss (US) posted...
Veal Parm with Arrabbiata angel hair.

Ingredients:

6 pieces veal
1 cup breadcrumbs
2 eggs
1/4 cup Vegetable oil
1/4 cup Extra light Olive oil
1lb. Mozzarella (shredded or sliced)
1/4 lb Prosciutto
1 - 2 24oz jar of Bongiovi Brand Arrabbiata sauce
1lb Angel hair pasta

Directions:
Preheat oven to 350 degrees for Veal. In a saucepan heat the sauce on med low stirring occasionally. In another saucepan boil water for the pasta.

Beat eggs in a bowl large enough to coat veal in, coat on separate plate with breadcrumbs.
Pour Oil into large skillet and heat on medium high. Fry veal until lightly golden and set on paper towel coated plate to soak up extra oil. Pat with paper towel if needed.
In a roasting pan cover veal with a slice or two of prosciutto.
Take two tbs. of sauce and spread evenly over prosciutto, Then sprinkle Mozzarella as desired.
Place in oven for 20min. cook pasta to liking and serve. Enjoy
23rd April 2012 9:42pm
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