Recipes Included On This Page Italian Baked Chicken Italian Breaded Pork Chops Italian Calzone Italian Ricotta Fritters Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Italian Baked Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sour cream 1 eggs -- (beaten) 1/2 cup Grated Parmesan Cheese 2/3 cup Seasoned Bread crumbs 2 1/2 lb Chicken -- cut up In a small bowel, blend sour cream and eggs. Set aside. In a medium bowl or shallow pan, mix bread crumbs and cheese. Dip each piece of chicken in sour cream mixture and then roll in bread crumb mixture to coat completely. Place chicken in an oiled shallow backing pan. Bake until chicken is tender, about 1 hour or until done in a 350 degree oven. Serve hot. Very good! Source: "Foodview" NOTES : Bobbie's Note: This was delicious. I made half of the recipe for the two of us. There is enough left for a lunch serving. I used fat-free sour cream and 2 T. egg beaters to cut a little of the fat and used boneless, skinless chicken thighs with fat removed. Contributed to the FareShare Gazette by Bobbie; 01 October 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 638 Calories; 43g Fat (61.3% calories from fat); 45g Protein; 16g Carbohydrate; 1g Dietary Fiber; 254mg Cholesterol; 888mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat. * Exported from MasterCook * Italian Breaded Pork Chops Recipe By :ElisaW Serving Size : 4 Preparation Time :1:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs, lightly beaten 3 tablespoons milk 1 1/2 cups Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons dried parsley 2 tablespoons olive oil 4 cloves garlic, peeled and chopped 4 pork chops Preheat oven to 325 degrees F (165 degrees C). In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Contributed to the FareShare Gazette by Art 20 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 25g Fat (65.9% calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Italian Calzone Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bread doughs 12 sweet Italian sausage 1/2 pound Deli pepperoni (sliced thin) 3/4 pound Provolone cheese (sliced thin) 3 cups shredded Mozzarella cheese Let dough rise; squeeze air out; roll on floured counter to about 6 x 12. Take sausage out of casing and fry in pan, cutting up to small pieces and drain when done. On 1/2 side (lengthwise) of dough put provolone on for first layer, then pepperoni, sausage, Mozzarella cheese and end up with provolone or top layer. Fold other 1/2 of bread dough over and pinch edge with the fold on the underside of greased cookie sheet. With pastry brush, brush a little oil on top of loaf and sprinkle garlic powder. Bake in 400 degree oven for about 25 minutes until dough browns a little. Cut in slices. Contributed to the FareShare Gazette by Art 30 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 10g Fat (69.7% calories from fat); 9g Protein; 1g Carbohydrate; 0g Dietary Fiber; 38mg Cholesterol; 176mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Italian Ricotta Fritters * Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh ricotta cheese 3/4 cup all-purpose unbleached flour Salt to taste 1 large egg 1 tablespoon dry Marsala wine or rum 6 cups olive oil -- or canola oil for deep-frying * Fritelle da Imperadore Magnifici (The Magnificent Emperor's Fritter) 1. In a medium-size bowl, blend the ricotta, flour, salt, egg, and Marsala wine with a fork. Cover with plastic wrap and leave to rest for 30 minutes in the refrigerator. 2. Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F. Deep-fry several soup spoonfuls of the ricotta dough at a time without crowding the fryer until golden, about 4 to 5 minutes, turning if necessary. Let drain on paper towels. Enjoy Your Highness! NOTES : Fritelle or frictelle are small fritters, fried foods, of great variety that were very popular in the Middle Ages and often sold from street vendors. This recipe comes from a fourteenth century cookbook called simply “Libro per cuoco.” Although the recipe’s title sounds grand, it is similar to our contemporary preparation. In the fourteenth century, they made it with fresh cheese, beaten egg whites, flour, and pine nuts and sprinkled it with sugar when finished. Today, these simple fritters are considered a passatempo, a kind of small cocktail snack had with a drink before any formal dining begins. Contributed to the FareShare Gazette by Chupa 26 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11522 Calories; 1300g Fat (99.8% calories from fat); 5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 56mg Sodium. Exchanges: 1 Lean Meat; 259 1/2 Fat.

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