This recipe comes to us from Arthur Spiegel.
Ingredients:
1 pound ground turkey
1 pound ground beef or pork
1 egg per pound of ground meat (for this recipe, 2 eggs)
Garlic powder, to taste (about a tablespoon, more or less)
Salt to taste
Fresh Ground Black Pepper to taste
½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato flour.
1- 2 Teaspoons Oregano Flakes to taste
Directions:
With your hands, combine wet and dry ingredients, thoroughly. Form meatballs about golf ball size. Lightly fry tem in extra virgin olive oil until brown all over. Finish cooking in red Italian gravy. This is best if you can cook one day ...
Veal Marsala is one of my all-time favorite Italian dishes. A true classic that is quick, delicious, easy to make, and sure to please.
Ingredients:
6 veal cutlets (about 3-4 ounces each)
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 ounces crimini or porcini mushrooms, sliced
½ cup sweet Marsala wine
1 tablespoon lemon juice
1 cup beef or veal demiglace* or 3/4 cup gluten-free beef broth
½ teaspoon of fresh rosemary
¼ teaspoon oregano, dried
¼ teaspoon thyme, dried
2 tablespoons chopped fresh Italian parsley
Directions:
Sprinkle the veal with salt, pepper, oregano and thyme.
Melt 1 tablespoon of butter and 1 tablespoon of oil in ...
With summer winding down, we must soon bid farewell to our dear tomato. When they’re at the peak, I like to make this sauce with about 20 Roma tomatoes. A quick bath in hot water makes the tomatoes really easy to peel and add to any sauce. This is a great sauce to keep on hand and can be kept in the freezer for several months. It’s perfect for just about any meat or vegetable you want to dress or dip.
Ingredients:
2 32-ounce cans crushed tomatoes
1 yellow onion, chopped
1 stalk celery, chopped
2 carrots, chopped
3 clove garlic, chopped
2 bay leaves
¼ cup olive oil
1 cup white wine
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon pepper
1 teaspoon salt
Directions:
Heat oil in a large stock pot or Dutch oven over...
Celiac.com 04/14/2015 - These Tuscan-style chicken breasts are a great way to anchor pasta night at any house. They are tasty, easy to make, and will please most eaters. They are delicious either fried or baked.
Ingredients:
4 large boneless skinless chicken breast halves
¾ cup pecorino Romano cheese, grated
¾ cup crushed Rice Chex
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon dried garlic
½ teaspoon paprika
¼ teaspoon sea salt, to taste
¼ teaspoon fresh ground black pepper, to taste
3 tablespoons olive oil
¼ cup tapioca flour, or potato starch, for dredging
1 egg, beaten
1 cup vegetable oil for frying
1 cup marinara or pesto sauce for serving
Directions:
In a large bowl, mix together cheese, crushed Rice Chex, basil, oregano, paprika, garlic, salt,...
Recommended Comments