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Mama Toriello's Favorite Recipes:
Greema's Best Tomatoe
Sauce | Greema's Best Fried Meat
Balls
Gary's Favorite Fried Pasta with Onions | Gary's Favorite
Fried Flat Potatos | Gary's Favorite Fried Eggplant Slices
Grandpa's
Sausage & Peppers | Spinach & Prosciutto | Eggplant Parmesan
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- Greema's Best Tomatoe Sauce
- RIENZI Plum Tomatoes - (3) 28oz cans
- HUNTS Tomatoe Sauce - (3) 8oz cans
- Garlic - 3 cloves
- Sugar - 1 Tbsp
- Onion - 1 large
- Oregano - 1-1/2 tsp
- Basil - 1-1/2 tsp
- Hot Pepper - sprinkle
- PREPARATION: Put large cans of tomatoes
in blender and blend for 2 minutes. Dice
onion & crush garlic, then saute
until golden brown. Combine blender contents,
saute, & sugar into large pot. Cook
over low heat (simmer) for 1-1/2 hours.
Add oregano, basil, and hot pepper. Cook
for another 1/2 hour. Makes 3 batches
of sauce (each enough for 1 lb pasta).
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- Greema's Best Meatballs
- Ground Beef - 1 lb
- Milk - 3/4 cup
- Plain Bread Crumbs - 3/4 cup
- Grated Parmesan Chesse - 1/2 cup
- Garlic - 1 large clove, pressed
- Parsely - 1 Tbsp
- Eggs - 2
- Olive Oil - 1 Tbsp
- PREPARATION: Mix all contents together
in large bowl. Form into golf-ball sized
balls. Add olive oil to frying pan, and
brown meatballs. Then cover and cook
over low heat for about 5 minutes. Add
to Tomatoe Sauce recipe or mix in with
Fried Pasta recipe. Or just eat them
on a roll! Makes about 2 dozen meatballs.
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- Gary's Favorite Fried Pasta
with Onions, Pepperoni & Sausage
- Leftover Boiled Pasta (any kind) - 1/2 lb
- Butter - 1/4 stick
- Onion - 1/2
- Green Bell Pepper - 1/2 (or substitute red,
yellow)
- Oregano - 1 Tbsp
- Ground Black Pepper - 1/2 Tbsp
- Hot Pepper - 1/2 tsp
- PREPARATION: Cook 1/2 lb pasta. Leave
in refigerator overnight. Melt butter
in large frying pan. Dice onion and pepper.
Add to pan, and saute over low heat until
onions are translucent. Add pasta. Mix
well, then add the spices. Fry over medium-high
heat until noodles are golden brown.
Add sliced pepperoni, cooked meatballs,
and/or italian sausage if you would like
meat in the dish. Makes about 2-4 plates
worth.
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- Gary's Favorite Fried Flat Potatos
- Potatoes - (2) ___ oz cans or ___ lb fresh
- Butter - 1/4 stick
- Onion - 1
- Oregano - 1 Tbsp
- Ground Black Pepper - 1 Tbsp
- Hot Pepper - 1/2 tsp
- PREPARATION: Use canned potatos, or
Peel fresh potatos & cut into 1/4" thick
slices. Melt butter in large frying pan.
Dice onion and pepper. Add to pan, and
saute over low heat until onions are
translucent. Add potatos. Mix well, then
add the spices. Fry over medium-high
heat for ___ minutes until potatoes are
golden brown. Add cooked meatballs or
italian sausage if you would like meat
in the dish. Makes about 2-4 servings
worth.
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- Fried Eggplant Slices / Chips
- Eggplant - 1 medium round, or 2 Japanese
- Salt - 1 tsp
- Eggs - 2 eggs, lightly beaten
- Italian Bread Crumbs - 3/4 cup
- Italian Seasoning - 1 tsp
- Grated Parmesan Cheese - 1 Tbsp
- Garlic Powder - 1/4 tsp
- Cooking Oil
- PREPARATION:
Skin eggplant,
and cut into 1/8" thick slices. Place a few paper towels on a large plate, and spread out a layer of the eggplant slices on it. Sprinkle the slices generously with salt. Cover the plate with another paper towel, and let them sit for an hour (this will allow the bitter juices to drain out). Mix bread crumbs, seasonings,
grated, cheese, and garlic powder in a large bowl. Beat eggs in a small bowl. Dip eggplant slices in egg, then dredge
in bread crumb mixture. Heat cooking oil in large non-stick frying pan. Add the eggplant slices one at a time to the hot oil and fry over high heat. Have one of those metal screens handy to cover the frying pan and prevent oil splatter. Brown one side, then flip the slices over and brown the other. If you like them a little chewy, take them out when they are a light golden brown. If you like them crispy, wait until they are a dark brown. Drain on paper towels. They are best served hot, right out of the frying pan. Makes about 2-4 servings worth.
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- Grandpa's Sausage & Peppers
- Italian Sausage (hot or sweet) - 1 lb
- Green Peppers - 4
- Onions - 4 large
- Oregano - 1 tsp
- Huntz Tomatoe Sauce - (1) 8oz can
- PREPARATION: Take sausage links & cut
in half. Brown in frying pan over low
heat for ___ minutes. Keep emptying fat
into a second frying pan. Dice onions & peppers.
Add them to second frying pan and saute
over medium heat for 10 minutes. Add
sausage and Hunts to peppers & onions.
Add oregano. Cover and simmer over low
heat for 30 minutes until done. Makes
about 4 servings.
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- Spinach & Prosciutto
- Bird Eye Chopped Spinach - 1 ___ oz pkg
- Prosciutto - 1/4 lb
- Goodmans Egg Wafers - 1 box
- Garlic - 1 large clove
- Grated Romano Cheese - 3/4 cup
- PREPARATION: In one pot, cook spinach
over ___ heat for ___ minutes (save water).
In second pot cook egg wafers until "al
dante". Cut prosciutto into small
cubes with scissors. Melt butter in frying
pan, then add prosciutto and garlic.
Saute over low heat for _ minutes (until
butter bubbles). Mix everything together
in large bowl and top with the grated
cheese, then serve. Makes about 8 servings
worth.
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- Eggplant Parmesan
- Eggplant - 1 medium
- Eggs - 2 egg whites, lightly beaten
- Italian Bread Crumbs - 3/4 cup
- Italian Seasoning - 1 tsp
- Grated Parmesan Cheese - 1 Tbsp
- Garlic Powder - 1/4 tsp
- Mama's Best Tomatoe Sauce - 1 cup
- Shredded Mozzarella - 1/2 cup reduced fat
- PREPARATION: Preheat oven 350 degress.
In large bowl, mix bread crumbs, seasonings,
grated, cheese, and garlic powder. Spray
8"x8"x2" non-stick cookie
sheet with PAM cooking spray. Skin eggplant,
and cut into 1/2" thick slices.
Place a few paper towels on a large plate, and spread out a layer of the eggplant slices on it. Sprinkle the slices generously with salt. Cover the plate with another paper towel, and let them sit for an hour (this will allow the bitter juices to drain out). Dip slices in egg whites, then dredge
in bread crumb mixture. Add eggplant
to sheet, and bake 20 minutes. Then top
eggplant with sauce and mozzarella. Bake
an addition 20 minutes (or until cheese
bubbles). Makes about 4 servings worth.
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