Tagged "free recipes"


Italian Eggs in Purgatory Recipe

Eggs in Purgatory is a classic Italian dish, that can be enjoyed for breakfast, lunch or dinner. Creamy and flavorful, this recipe is sure to please.
Eggs in Purgatory
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Cook time:
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Cuisine: Italian
Serves 4
Ingredients
  • 4 eggs
  • 1 - 15 ounce can of tomato sauce
  • ½ cup warm water
  • 4 tablespoons Bruschetta Originale
  • 2 tablespoons Chilli Pepper Olive Oil
  • Chopped parsley for garnish
  • Artisan bread for serving
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small mixing bowl, prepare the Bruschetta Originale by mixing with ½ cup warm water allowing to sit for 5 minutes. Add Chilli Pepper Olive Oil.
  3. In a medium sized oven proof sauce pan, add the tomato sauce and Brushcetta mixture. Heat over medium-high heat and let it come to a bubble. Reduce heat and simmer for 5 minutes.
  4. Remove from heat, make four indentations in the sauce with the back of a large serving spoon. Crack 1 egg into each of the indentations. It is OK if some of the eggs run together in spots.
  5. Place pan in preheated oven. Bake until whites and yolks are softly set, 12 - 15 minutes.
  6. Remove from oven, garnish with parsley and serve with artisan bread.
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Shrimp Arrabbiata Pasta Recipe

Arrabbiata is a spicy Italian pasta sauce made with garlic, tomatoes, chili peppers and olive oil. Adding shrimp makes this recipe a wonderful seafood dish that isn't a hassle to whip up!
Shrimp Arrabbiata
Prep time:
Cook time:
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Recipe type: Main Dish/Pasta
Cuisine: Italian
Serves 4
Ingredients
  • 1 pound 31 - 40 count shrimp, raw, peeled and deveined
  • 1 cup warm water, divided
  • ¼ cup Bruschetta Originale
  • ¼ cup Chilli Pepper Olive Oil
  • ¼ cup Arrabbiata Herb Mix
  • ¼ cup dry white wine or broth
  • 1 (250 g) package Pasta di Puglia
  • Parmesan for serving
  • Chopped parsley for garnish
Instructions
  1. In a small mixing bowl, prepare the Bruschetta Originale by mixing with ½ cup warm water and allowing to sit for 5 minutes.
  2. Prepare Pasta de Puglia according to package.
  3. Meanwhile, in a large sauce pan heat Chilli Pepper Olive Oil until shimmering. AddArrabbiata Herb Mix and saute for 5 minutes. Add the remaining ½ cup warm water and ¼ cup wine of broth simmer for 3 minutes.
  4. Add rehydrated Bruschetta Originale and simmer for an additional 5 minutes.
  5. Add shrimp and cook until slightly opaque and have curled into the letter “C” shape.
  6. Add cooked Pasta de Puglia stirring to coat with sauce and distribute shrimp.
  7. Transfer to warm serving platter.
  8. Serve with grated Parmesan and garnish with chopped parsley.

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Habanero Cheesecake with Cherry Chocolate Swirl Recipe

A spicy twist to your ordinary cheesecake. Adding a dollop of Habanero Sauce does the trick for this sweet and spicy recipe! The Cherry Chocolate Jam adds unique flavor as well. This dessert will not disapoint.
Habanero Cheesecake with Cherry Chocolate Swirl
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Recipe type: Dessert
Serves 10-12
Ingredients:
  • 1- 7 ounce package biscotti
  • 4 tablespoons butter, melted
  • 4 – 8 ounce bars cream cheese, room temperature
  • 1½ cups sugar
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • Zest of one lemon
  • Juice of one lemon
  • 2 teaspoons Habanero Sauce
  • Cherry Chocolate Jam
Instructions:
  1. Heat oven to 325 degrees.
  2. Place Cantuccini in food processor bowl, blend until cookies are ground finely. Add melted butter, and pulse to moisten. Transfer to 9-inch springform pan. Using fingers, press crumbs firmly and evenly into the bottom to create crust. Place in preheated oven and bake 10 minutes. Remove from oven and set aside.
  3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt. Blend until smooth. While the motor is running, add eggs, then sour cream, then lemon juice and zest and finally Habanero Sauce. Blend until smooth, scraping down sides of bowl as needed.
  4. Pour filling onto crust. Drop Cherry Chocolate Jam by teaspoon full on the filling. Using a skewer, swirl the jam into the filling until decorate swirls are formed. Being careful not too over-swirl.
  5. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening.

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Toscana ( Alabama ) Fire Crackers Recipe

This recipe calls for a Tuscan spin to the famous Alabama Firecrackers. This packed full of flavor snack is a must-have at your next get together.
Toscana Fire Crackers
Prep time:
Cook time:
Total time:
 
Recipe type: Snack
Cuisine: American
Serves 28
Ingredients
  • 1 (16 ounce) package of saltine crackers
  • 1 cup Bonsecco Olive Oil
  • ⅔ cup Chilli Pepper Olive Oil
  • 3 tablespoons crushed red pepper flakes
  • 2 tablespoons Toscana Dipper
  • ½ teaspoon black pepper
Instructions
  1. To a gallon ziplock bag, add Bonsecco Olive Oil, Chilli Pepper Olive Oil, pepper flakes, Toscana Dipper and pepper. Seal bag and massage the ingredients to combine
  2. Open bag and place saltines inside. Reseal allow to sit for 1 hour, turning the bag over several times to coat the crackers with the olive oil mixture.
  3. Remove from bag and store in an airtight container.
Notes
Serving suggestions: serve with hard cheeses such as Parmesan or Cheddar.

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Peperoncini Chili with Couscous Recipe

This tasty chili dish is all-veggie, filling and easy to make for a group of friends. What makes this dish stand out from other chili recipes is the addition of couscous- We hope you enjoy as much as we do!
Peperoncini Chili
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Serves 6 - 8
Ingredients
  • 1 tablespoon Moroccan Grapeseed Oil
  • 1 medium yellow onion, diced
  • 1 cup grated carrots
  • 1 jar (3.9 ounce) jar Peperoncini con Pecorino peppers, chopped
  • 3 Marinated Garlic Cloves, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¼ cup Sunpomo Sundried Tomatoes, chopped
  • 1½ cups tomato sauce
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • ½ cup Couscous Natural & Tomato Mix
  • 1 teaspoon salt
  • Chopped cilantro for serving
  • Chopped onion for serving
  • Grated Cheddar cheese for serving
Instructions
  1. In large pot over medium-high heat Moroccan Grapeseed Oil. Add onions and saute until translucent, about 5 minutes. Add carrots, Peperoncini and garlic and cook additional 3 minutes. Add chili powder and cumin, stirring to distribute seasoning. Cook for 2 minutes.
  2. Add Sunpomo Sundried Tomatoes, tomato sauce, kidney beans, black beans and Couscous. Stir to combine. Turn heat down to low and simmer for 15 minutes until couscous has cooked through.
  3. Serve with cilantro, onion and grated Cheddar cheese.

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