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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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