November Recipe of the Month Submitted by Sally Gill 1lb Orecchiette Pasta1 Tablespoon Olive Oil¾ to 1lb oz Chicken Sausage,1 ½ to 2 cups pesto (recipe below)½ cup Grated Parmesan Cheese Pesto Sauce This is a basic pesto, made with basil, olive oil, pine nuts, and parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like. 3 cups cup packed basil leaves4 cloves garlic3/4 cup parmesan cheese (add more to taste if needed)1/2… Continue Reading…
October 2020 By Lenny Ricciardelli – This recipe is actually my moms. When I was catering, I lined up a series of Latin weddings, A tradition was they always wanted a roasted pig, I had big ovens, and the equipment to accomplish this, which was probably the main reason I was able to land the jobs. I also used to hold an annual Luau. These were outside events. Anyhow Paella was always on the menu too. So I would modify this recipe, serve with or over rice as a paella,… Continue Reading…
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