Antipasto

Ingredients: 2, 24 oz bags iceberg lettuce with carrots and cabbage, 1, 10oz bag spinach, 1 bottle Florentine House Dressing, 1/2 lb capicola ham, 1/2 lb hard salami, 1/2 lb provolone cheese, 4 oz Gorgonzola cheese, 5 Roma tomatoes 1. In a large bowl mix lettuce, spinach and dressing well. 2. Cut meats and provolone cheese in 2 inch slices. Cut tomatoes into quarters. 3. Transfer lettuce to a serving plate and top with meats, cheeses and tomatoes. 4. Enjoy!

Johnny Marzetti

Ingredients: 1 lb ground beef, 1 small onion, chopped, 1 green pepper, chopped, 1 tbsp chopped garlic, 1/2 tsp black pepper, 16 oz rotini pasta, 2 jars Florentine Marinara, 1/2 cup tomato juice, 1/2 cup chili sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp Italian seasoning, 1 tsp salt 1. In a large skillet saute ground beef, onion, pepper, garlic and black pepper for 10-15 min on high or until beef is done. Drain grease. 2. Cook pasta and drain. 3. In a large pot combine beef mixture and all remaining ingredients, except pasta, and simmer on medium-high heat for 10 minutes. 4. Stir in pasta, and continue heating for another 5 minutes. 5. Transfer to a baking dish, cover with f

Chicken Tortellini with Primavera

Ingredients: 1 lb boneless chicken breast, 3 oz olive oil, 1 t garlic powder, 1 t Italian seasoning, 1 t salt, 20 oz refrigerated cheese tortellini, 1 jar Florentine Primavera, 1 1/2 cups shredded mozzarella cheese. 1. Marinate chicken with olive oil and seasonings for at least 20 minutes. 2. Cook chicken in a skillet 4 minutes on each side or until done. Slice. 3. Bring 5 quarts of water to a boil with a pinch of salt. Add tortellini and cook for 4 minutes. Drain. 4. Pour half a jar of Primavera in a baking dish. Add tortellini and chicken; top with remaining sauce and shredded cheese. 5. Bake at 425 for 15-20 minutes or until cheese starts to bubble and brown. 6. Divide into 4 servings.

Spicy Italian Chili

Ingredients: 1 lb ground beef, 1/4 cup banana peppers, diced, 1 small Spanish sweet onion, diced, 1/2 tsp seasoned salt, 1/2 tsp salt, 1/2 tsp black pepper, 1 jar Florentine Marinara, 1 jar Florentine Tomato Cream, 2 15 oz cans red kidney beans, drained and rinsed, 1/4 cup chili powder, 1 tsp cumin, 1/2 tsp red pepper flakes, 1/4 cup brown sugar, 2 tbsp hot pepper sauce, such as Franks Red Hot (optional, depending on desired spice level), dash white pepper (optional, depending on desired spice level), shredded cheddar and mozzarella cheese, sour cream (optional) 1. In a skillet saute ground beef, banana peppers, onion, salts, and black pepper on high heat for 10 minutes or until beef is cook

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