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Greek + Italian Antipasto and others . Spinach Arancini
Prep Time: 45 Minutes
Cook Time: 40 Minutes Ready In: 5 Hours 25 Minutes
Yields: 10 servings
'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much."
INGREDIENTS:
4 cups chicken broth
1/2 teaspoon saffron threads, crumbled
1 1/2 cups Arborio rice
sea salt and pepper to taste
1/4 cup extra-virgin olive oil
1 onion, minced
3 cloves garlic, minced
1 cup white wine
2 cups chopped fresh spinach
2 tablespoons butter
1 1/2 cups grated Parmesan cheese
8 ounces mozzarella cheese, cut into 1/2
inch cubes 2 cups all-purpose flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
vegetable oil for deep frying DIRECTIONS:
Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside.
Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels, and serve hot.
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Arancini
Prep Time: 20 Minutes
Cook Time: 35 Minutes Ready In: 55 Minutes
Yields: 18 servings
"An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen."
INGREDIENTS:
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 cup uncooked Arborio rice
1/2 cup dry white wine 2 1/2 cups boiling chicken stock
1/2 cup frozen green peas
2 ounces finely chopped ham
salt and pepper to taste
1/2 cup finely grated Parmesan cheese
1 egg, beaten
1 egg
1 tablespoon milk
4 ounces mozzarella cheese, cut into 3/4 inch cubes
1/2 cup all-purpose flour
1 cup dry bread crumbs
1 cup vegetable oil for deep frying DIRECTIONS:
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
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Arancini (Italian Rice Balls)
Prep Time: 40 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 5 Minutes
Yields: 24 servings
"Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides."
INGREDIENTS:
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped 4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan
cheese
1 cup dry bread crumbs 3 cups vegetable oil for frying DIRECTIONS:
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot. |
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Tarradls (Italian Pepper Rings)
Yields: 24 servings
"These savory Italian bread rings with a bite of black pepper are hiding whole almonds within.
INGREDIENTS:
2 cups warm water (110 degrees F/45
degrees C)
1 (.25 ounce) package active dry yeast
1 cup olive oil 1 tablespoon salt
7 cups all-purpose flour
1 teaspoon ground black pepper
1 cup almonds DIRECTIONS:
In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.
Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet.
Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools. |
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Boniet
Prep Time: 15 Minutes
Ready In: 15 Minutes
Yields: 8 servings
"Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread.
INGREDIENTS:
2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced 1 1/2 tablespoons tomato paste
4 tablespoons distilled white vinegar
1/2 cup extra virgin olive oil
DIRECTIONS:
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.
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Good for You Greek Salad
You can use two green onions instead of the small red onion,
if you wish."
Original recipe yield: 6 servings.
Prep Time:15 MinutesReady In:15 MinutesServings:6
INGREDIENTS:
3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced
DIRECTIONS:
In shallow salad bowl, or on serving platter, combine
tomatoes, cucumber, and onion.
Sprinkle with oil, lemon juice, oregano, and salt and pepper
to taste. Sprinkle feta cheese and olives over salad. Serve.
Greek Salad 2
"Use your favorite vinaigrette or marinade for this salad
and serve with hot bread for a hearty meal.
This is also delicious without the chicken or beef."
Original recipe yield: 4 to 6 servings.
Prep Time:20 MinutesCook Time:20 Minutes
Ready In:40 MinutesServings:5
INGREDIENTS:
1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
1 (15 ounce) can baby peas
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 1/2 cups mayonnaise
1/2 cup vinaigrette salad dressing
6 ounces marinated chicken
DIRECTIONS:
Preheat grill to medium-high heat.
Remove chicken from marinade and drain.
Place on hot grill and cook for 6 to 8 minutes on each side,
or until juices run clear.
In a large bowl, combine Romaine, celery, onion, peas,
tomatoes and toss with enough vinaigrette to coat.
In a food processor, add the crumbled feta and mayonnaise.
Blend until smooth.
Place the tossed salad on a dinner plate and top with the
feta mixture and grilled chicken or beef.
Greek Salad 3
"This is a traditional Greek salad with green pepper,
tomato, cucumber, red onion and feta cheese.
If you have like kalamata olives, add them for extra color
and flavor."
Original recipe yield: 6 servings.
Prep Time:10 MinutesReady In:10 Minutes
Servings:6 .
INGREDIENTS:
4 large tomatoes, chopped
1 green bell pepper, chopped
1 cucumber, peeled and chopped
1 red onion, chopped
3 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup lemon juice
DIRECTIONS:
In a large bowl, combine the tomatoes, green bell pepper,
cucumber, red onion, olive oil, and lemon juice.
Refrigerate until thoroughly chilled. Sprinkle with feta cheese
before serving.
Greek Salad 4
"This is a wonderful summer salad for either lunch
or a light dinner. My kids even enjoy it."
Original recipe yield: 4 servings.
Prep Time:20 Minutes.Ready In:1 Hour 20 Minutes
Servings:4
INGREDIENTS:
3 roma (plum) tomatoes, chopped
1 green bell pepper, sliced
1 small English cucumber, chopped
1 small onion, chopped
1/4 cup sliced black olives (optional)
2 ounces tomato basil feta cheese, crumbled
1/4 cup olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS:
In a salad bowl, combine the tomatoes, bell pepper,
cucumber, onion and olives.
Whisk together the oil, vinegar, lemon juice, garlic,
oregano, salt and pepper. Let sit for 1 hour,
occasionally stirring to blend flavors.
Pour dressing over salad, add feta cheese and toss
before serving.
Greek Salad 5
"Here is a recipe you'll love for its simplicity and
wonderful flavor!"
Original recipe yield: 5 servings.
Prep Time:5 MinutesReady In:5 Minutes
Servings:5 INGREDIENTS:
1 English cucumber, diced
2 large tomatoes, each cut into 8 wedges
1/2 cup thinly sliced red onion
1/2 cup thinly sliced green bell pepper
1/2 cup whole, pitted kalamata olives
1 cup crumbled feta cheese
2 tablespoons dried oregano
2 teaspoons fresh lemon juice
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS:
In a medium bowl, layer cucumbers, tomatoes, onion,
bell pepper, kalamata olives, and feta cheese.
Sprinkle with oregano, then drizzle with lemon juice
and olive oil. Season with salt and pepper to taste.
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Spicy Italian Salad 1
Original recipe yield: 6 servings.
Prep Time:30 Minutes Ready In:4 Hours 30 Minutes
Servings:6
INGREDIENTS:
1/2 cup canola oil
1/3 cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
1/4 cup black olives
1/4 cup pitted green olives
1/2 cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste
DIRECTIONS:
In a medium container with a lid, mix canola oil,
tarragon vinegar, sugar, thyme, dry mustard, and garlic.
Cover, and shake until well blended. Place artichoke hearts
into the mixture, cover, and marinate in the refrigerator 4 hours,
or overnight.
In a large bowl, toss together lettuce, red bell pepper,
carrot, red onion, black olives, green olives, cucumber,
and Romano cheese. Season with pepper.
Pour in the artichoke and marinade mixture, and toss to coat .
Salami Lover's Italian Pasta Salad
Original recipe yield: 6 servings.
Prep Time:20 Minutes Cook Time:15 Minutes
Ready In:1 Hour 5 Minutes Servings:6 (change)
INGREDIENTS:
8 ounces rotelli pasta
3/4 cup creamy salad dressing
3/4 cup Italian-style salad dressing
3/4 cup grated Parmesan cheese
8 ounces salami, cubed
1 red bell pepper, thinly sliced
1 (2 ounce) can sliced black olives
1/2 red onion, julienned
DIRECTIONS:
In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.
In a large bowl, mix together the creamy salad dressing,
Italian Dressing, and grated cheese.
Add the pasta, salami, bell pepper, olives and onion.
Stir well to evenly coat. Allow to chill before serving.
Spicy Pasta Salad 2
Original recipe yield: 8 servings.
Prep Time:10 MinutesCook Time:15 Minutes
Ready In:25 MinutesServings:8 .
INGREDIENTS:
1 pound penne pasta
1 (15 ounce) can black beans, rinsed and drained
2 green onions, chopped
1/2 (6 ounce) can black olives, chopped
1/4 cup sun-dried tomatoes, softened in water and sliced
1/4 cup crumbled feta cheese
1 (16 ounce) bottle Italian-style salad dressing
DIRECTIONS:
In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.
In a large bowl, combine the pasta, beans, green onions,
olives, sun dried tomatoes and feta cheese.
Add enough salad dressing to coat; toss and chill before serving.
Mediterranean Potato Salad
Original recipe yield: 16 servings.
Prep Time:15 Minutes Cook Time:45 Minutes
Ready In:1 Hour Servings:16 .
INGREDIENTS:
2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
1/2 cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
1/2 cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges
DIRECTIONS:
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.
In a large bowl, combine the potatoes, green peppers,
cucumbers, red onion and cheese.
Whisk together the lemon juice, salad dressing,
salt and pepper. Pour over salad and toss to coat.
Serve with pita bread wedges if desired.
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Tomatoes and Spinach Vinaigrette
Original recipe yield: 6 servings.
Prep Time:10 Minutes Ready In:10 Minutes
Servings:6
INGREDIENTS:
2 large tomatoes, sliced
2 cups spinach leaves
1/2 cup KRAFT Classic Italian Vinaigrette Dressing
1 cup KRAFT Shredded Mozzarella Cheese
DIRECTIONS:
Arrange tomatoes and spinach alternately overlapping
on platter. Drizzle with dressing.
Sprinkle with cheese.
Balsamic Vinegar and Olive Oil Dressing
Original recipe yield: 1 cup.
Prep Time:5 Minutes Ready In:5 MinutesServings:6
INGREDIENTS:
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
DIRECTIONS:
In a medium glass mixing bowl combine the oregano,
thyme, oil, vinegar, salt and pepper.
Mix together and pour mixture into a bottle,
using a funnel to keep yourself from losing oil.
Cover tightly and store at room temp.
Creamy Italian Dressing 1
"This smooth and creamy dressing has the pungency of
lemon juice and red wine vinegar and the sweet spiciness
of oregano and garlic."
Original recipe yield: 1 cup.
Prep Time:5 Minutes Ready In:5 Minutes
Servings:8 .
INGREDIENTS:
3/4 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1 teaspoon white sugar
1 clove garlic, chopped
DIRECTIONS:
In a small bowl, whisk together the mayonnaise,
vinegar, lemon juice, oil, water, Worcestershire sauce,
oregano, sugar and garlic until evenly combined.
Chill before serving.
Creamy Garlic Italian Dressing 2
" Original recipe yield: 1 quart.
Prep Time:10 Minutes Ready In:10 Minutes
Servings:24 .
INGREDIENTS:
1 3/4 cups corn oil
1 1/8 cups white vinegar
1 tablespoon minced garlic
1/2 cup white sugar
1 (16 ounce) bottle creamy Italian-style salad dressing
1 egg
DIRECTIONS:
In a 1 quart container combine the corn oil, garlic and sugar.
Shake well. Add vinegar and shake well again.
Fill the container the rest of the way with Italian dressing,
leaving just enough room to add one egg. Add the egg,
and blend with a blender or hand-held blender for about
2 minutes. Should be ready by then .
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Herb spread for antipasto
INGREDIENTS:
2 (8 ounce) packages cream cheese
3 tablespoons pesto
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh cilantro
DIRECTIONS:
Place cream cheese and pesto in a food processor or blender.
Blend until smooth. Mix in the chives and cilantro.
Continue blending until smooth. Transfer to a mold lined
with plastic wrap. Cover and chill in the refrigerator 1 hour,
or until firm.
Tastes great with pita chips or sourdough bread!
Sun dried tomatoes may be mixed in for a zesty tang.or if you
are olive mad try a little of these too
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