Mama Leones Italian Dressing Recipes

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ITALIAN DRESSING



Italian Dressing image

This is a satisfying all-purpose Italian dressing recipe. Use this homemade version on salad greens, in vegetable salads or even as a marinade for chicken. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 11

1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons grated Parmesan cheese
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1 cup olive oil

Steps:

  • Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 163mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MAMMA LEONE'S-STYLE SPAGHETTI AND MEATBALLS WITH MOZZARELLA



Mamma Leone's-Style Spaghetti and Meatballs with Mozzarella image

Mamma Leone, we love you!

Provided by Rachael Ray

Number Of Ingredients 36

About ½ cup extra-virgin olive oil (EVOO)
1 onion
finely chopped
3 large cloves garlic
finely chopped or grated
Salt and pepper
2 cans San Marzano Italian tomatoes
2 cups passata
A chunk of rind from Parmigiano-Reggiano
A fat handful of basil leaves
torn
about ¼ cup
2 tablespoons olive oil
plus some for drizzling
1 small onion
finely chopped
2 large cloves garlic
finely chopped or grated
Salt and pepper
4 slices stale white Italian bread
each about 1-inch thick
1 cup whole milk
1 ½ pounds ground beef
1 ½ pounds ground pork
About ¼ teaspoon (2 pinches) ground allspice or ground cloves
1 ½ teaspoons (half a palmful) fennel seeds
1 teaspoon (⅓ palmful) red pepper flakes
About ½ cup grated Pecorino cheese
About ½ cup grated Parmigiano-Reggiano cheese
2 eggs
lightly beaten
1 ball fresh mozzarella
halved and thinly sliced or coarsely shredded
Basil
to serve
1 to 1 ½ pounds spaghetti

Steps:

  • For the sauce, heat a large Dutch oven over medium heat with oil, 6 slow turns of the pan
  • Add onions, garlic, salt and pepper, and cook slowly until very soft, 15 minutes, stirring frequently and lowering the heat if the onions begin to brown
  • Add tomatoes and break them up, add passata, cheese rind and basil, and simmer at a low bubble for a minimum of 30 minutes
  • For the meatballs, sauté the onions and garlic in olive oil in a small skillet over medium-low heat until very soft, about 15 minutes
  • Add a splash of water if the onions begin to brown; let cool
  • Soak the bread in milk for 10 minutes then squeeze out excess liquid and crumble into moist crumbs
  • Place meats in a bowl and season with salt and pepper
  • Add breadcrumbs and season with allspice or cloves
  • Add fennel seeds, red pepper flakes, grated cheeses and eggs to the bowl and mix
  • Roll large meatballs about 2 ½-inches in diameter and arrange in a baking dish or casserole; drizzle with EVOO
  • (Tip: The meatballs freeze well but do not add mozzarella if freezing them
  • ) Bake meatballs at 375 °F for about 15 minutes then cover with about half of the sauce and mozzarella, and bake about 15 minutes more
  • Meanwhile, bring a large pot of water to rolling boil, add salt to liberally season water and cook pasta 1-2 minutes less than al dente
  • Reserve 1 cup of starchy water and drain pasta
  • Toss pasta with half the sauce and add starchy water and more grated cheese if you like
  • Drizzle with EVOO to gloss the sauce and pasta once it emulsifies
  • Top with torn basil and serve
  • Pass meatballs at the table to place on top of pasta

MAMA'S BALSAMIC VINAIGRETTE



Mama's Balsamic Vinaigrette image

This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.

Provided by SOSARA77

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 7

¾ cup extra virgin olive oil
¾ cup balsamic vinegar
1 clove garlic, crushed or to taste
½ teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper

Steps:

  • Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 2.7 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 24.8 mg, Sugar 2.2 g

PORK CHOPS DIJON



Pork Chops Dijon image

Make and share this Pork Chops Dijon recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork loin chops, 1/2 thick
1 medium onion
3 tablespoons dijon-style mustard
2 tablespoons Italian salad dressing (low-calorie dressing)
1/4 teaspoon pepper

Steps:

  • Trim excess fat from chops.
  • Spray a 10-inch skillet with nonstick spray coating.
  • Brown chops on both sides in hot skillet.
  • Remove chops.
  • Add onions; cook and stir over medium heat 3 minutes.
  • Push onions aside; return chops to skillet.
  • Combine mustard, dressing and pepper; spread over chops.
  • Cover; cook over medium-low heat 15 minutes or till meat is tender.

Nutrition Facts : Calories 518.6, Fat 31.6, SaturatedFat 9.5, Cholesterol 170.8, Sodium 167.8, Carbohydrate 2.7, Fiber 0.5, Sugar 1.2, Protein 52.3

MAMA LEONE'S ITALIAN DRESSING



MAMA LEONE'S ITALIAN DRESSING image

Number Of Ingredients 8

1 cup + 2 Tbsp. extra virgin olive oil
1 clove garlic, crushed
1/3 tsp. black pepper
1/3 tsp. salt
6 Tbsp. red wine vinegar
1 Tbsp. minced onion
1 tsp. celery leaves, minced
1 small Roma tomato, chopped fine

Steps:

  • Directions 1 Combine oil and garlic, mix well and let stand a few minutes to infuse garlic flavor in oil. 2 Strain and discard garlic. 3 Add all other ingredients and mix well with a whisk. Pour into bottle or jar and refrigerate.

MAMA CORLEONE'S SAUSAGE AND PEPPERS



Mama Corleone's Sausage and Peppers image

This dish was inspired by a description in the novel, 'The Godfather.' It is also a favorite with my 'family.' Serve with a crusty bread, a green salad, and a robust dry red wine for a very satisfying meal. The amount of oil and garlic can be adjusted to your taste.

Provided by SURFWENCH

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package thin spaghetti
4 (4 ounce) links sweet Italian sausage
5 assorted bell peppers, seeded and cut into strips
1 clove garlic, minced
¼ cup extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
¼ cup minced flat leaf parsley
freshly grated Parmesan cheese to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside.
  • While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
  • Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 53 g, Cholesterol 49.9 mg, Fat 38.2 g, Fiber 4.7 g, Protein 26.1 g, SaturatedFat 10.7 g, Sodium 1046.8 mg, Sugar 5.8 g

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