Chicken Cacciatore

1 three pound chicken cut into pieces

1 large onion chopped

1 pound mushrooms sliced

1 cup dry sherry wine

1 cup chicken broth

2 cups Marinaria Sauce

1/4 cup olive oil

Salt and Pepper to taste

1 tablespoon chopped fresh parsley

Serves 4

1. Heat Olive Oil in large, high sided frying pan over medium heat. Add the chicken to the pan and cook until browned on all sides.

2. Add the onions and mushrooms, cook for 2-3 minutes until onion is translucent.

3. Drain the oil, add salt, pepper and wine. Cook for 1 minute, stirring and scraping bottom of the pan, to mix in the pan residues.

4. Add marinara sauce and chicken broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes.

5. Transfer the chicken to a serving dish., pour the sauce over the chicken sprinkle with parsley and serve.

Pork Chops with Peppers

4 center cut pork chops

1/4 cup olive oil

6 sweet vinegar peppers

Salt & pepper to taste

Serves 2

1. Either on grill or in broiler, cook pork chops until they are done the way you like them.

2. While chops are cooking, heat olive oil in saute pan over medium heat.

3. Tear peppers up into large pieces, add to pan and sautee for 3-4 minutes.

4. Drain oil and spoon peppers over dished out chops, season with salt and pepper and serve.

Steak Pizzaiola

4 boneless Shell Steaks

1/4 cup olive oil

1 large green pepper and 1 large red pepper sliced and seeds removed

1 pound of mushrooms sliced

4 cups Marinaria Sauce

1 cup of chicken or beef stock

salt & pepper to taste

Serves 4

1. Either on grill or in broiler, cook steaks until rare.

2. While steaks are cooking heat olive oil in a large saute pan over medium heat.

3. Add peppers, and mushrooms and saute for 2-3 minutes.

4. Drain oil and place steaks in pan season with salt and pepper.

5. Add marinara sauce and stock and simmer for 5-6 minutes.

6. Remove steaks to serving plates, cook sauce for 2 more minutes to reduce then pour sauce over steaks and serve.

Marinara Sauce

1/4 cup of olive oil

4 cloves of garlic sliced in half

1 35oz can of imported Italian tomatoes

3 basil leaves, washed, patted dry and chopped

1/2 teaspoon of oregano

salt & pepper to taste

1. Place garlic and olive oil in large sauce pan.

2. Turn heat to medium and cook until garlic is soft and lightly browned.

3. Crush the tomatoes and add with their juices.

4. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes.

5. Add basil, oregano, salt and pepper.

6. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

Fettuccine Alfredo

1.5 cups heavy cream

1 tablespoon salt

1/2 pound of homemade fettuccine

2 egg yolks

1 cup freshly grated Parmigiano-Reggiano cheese

1/4 teaspoon black pepper

Serves 2

1. In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat.

2. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute.

3. Strain pasta and add to pan with butter and cream. Turn the heat on medium.

4. Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.

5. Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.

6. Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.

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