Toasted Ravioli

*Makes 24*


2 dozen beef ravioli or 2 dozen cheese ravioli or 2 dozen other filled ravioli, thawed if frozen
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
parmesan cheese
vegetable oil (for frying)
marinara sauce (for dipping)




1 Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
2 Set aside to cool.
3 Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
4 Dip ravioli in beaten egg, then cover in breadcrumbs.
5 Fry in batches in hot oil until golden brown, about 5 minutes; drain.
6 Sprinkle hot ravioli with parmesan cheese.
7 Heat marinara sauce and set aside in serving bowl.
8 Serve ravioli with dipping sauce.

Meat balls

2 lbs lean ground beef 8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up) 2 eggs, slightly beaten 1/2 teaspoon garlic powder (or to taste) 1 teaspoon italian seasoning (or to taste) 2 teaspoons parsley flakes (or to taste) 1/4-1/2 cup grated parmesan cheese (or Locatelli) 1 -2 teaspoon salt 1/4-1/2 teaspoon black pepper olive oil or vegetable oil (for frying) 1 Mix all ingredients gently in a large bowl until well combined. 2 Roll meatballs 1 1/2- 1 3/4" in diameter. 3 Heat about 1/4" of oil over medium heat in a large frying pan. 4 Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear. 5 Drop meatballs in your favorite sauce and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce. 6 Tip: You can also bake or broil these if the frying part is too much of a hassle--

Italian Wedding soup

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or 2 cups chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

1 In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

2 In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.

3 Return to boil;reduce heat to medium.

4 Cook at slow boil for 10 minutes or until orzo is tender.

5 Stir frequently to avoid sticking.

6 Serve with additional Parmesan cheese sprinkled on top

Pasta dish

12 ounces penne pasta, cooked according to package directions 1 lb broccoli floret 1 lb eggplant, sliced into rounds and then halved 6 sun-dried tomatoes, cut into strips 1 red bell pepper, cut into strips 1 cup artichoke heart, cut in half 1/4 cup kalamata olive, cut in half 4 garlic cloves, roughly chopped 1/4 cup olive oil 1/2 cup fresh basil, thinly sliced 1/4 cup pine nuts, toasted salt pepper shredded parmesan cheese 1 Heat oven to 400. 2 Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness. 3 In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste. 4 Serve with Parmesan at the table.

Chicken Pot stickers

Dough 1 1/2 cups all-purpose flour 1/2 teaspoon salt 3 tablespoons vegetable oil boiling water Filling 4 ounces ground chicken 4 water chestnuts, drained and finely chopped 3 green onions, finely chopped 1 teaspoon gingerroot, grated 1/2 teaspoon Chinese five spice powder 1 tablespoon reduced sodium soy sauce 1 teaspoon white sugar 1 teaspoon sesame oil 1/2 cup oil (for frying) 1 Dough:. 2 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes. 3 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle. 4 Thoroughly mix the filling ingredients together (except the oil for frying) 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

Best grilled steak

4 -5 choice beef steaks 1/2 cup soy sauce 2 teaspoons olive oil 2 teaspoons ketchup 1 teaspoon minced garlic 1 teaspoon oregano 1 teaspoon pepper 1 Blend all ingredients, pour over steaks. 2 Marinate 3 hours, turning frequently. 3 Grill to your liking.

Lumpia

This is the best! These are sure to be a big hit,and will leave a empty plate!!


Lumpia(serves 15-18)

* 2 tablespoons vegetable oil
* 1 lb ground lean pork
* 2 garlic cloves, minced
* 1 onion, sliced
* 1/2 lb green beans, julienned
* 2 carrots, julienned
* 1 tablespoon soy sauce (optional)
* 1 cup bean sprouts (optional)
* 15 -20 lumpia skins, square or 15 -20 round lumpia skins
* salt


Vinegar Dipping Sauce

* 1/2 cup white vinegar
* 3 garlic cloves, crushed
* salt and black pepper


Sweet and Sour Sauce

* 1/4 cup white vinegar
* 1/4 cup soy sauce
* 1/4 cup ketchup
* 1/2 cup water
* 2 tablespoons sugar (to taste)
* salt
* 1 tablespoon cornstarch, dissolved in
* 2 tablespoons water




# Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
# 2 To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
# 3 Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
# 4 Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
# 5 Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.