Friday, November 6, 2009

Sicilian Stuffed Artichokes

This is my husband's yummy recipe. Handed down from his sicilian grandfather. Soooo yummy!

Made by Dacia.

  • Artichokes
  • Bread crumbs
  • Pecorino Romano
  • Vegetable oil
  • water


  1. Cut edges of artichoke leaves off. Cut stem of artichoke off. Cut top of artichoke off. Separate leaves & wash.
  2. Mix equal portions of bread crumbs and cheese. Enough to fill the amount of artichokes you are cooking.
  3. Separate leaves and stuff with bread crumb mixture.
  4. Place artichokes in slow cooker.
  5. Pour oil over artichokes, so the mixture is moist.
  6. Fill water up to bottom of artichokes.
  7. Slow cook on low for 6-7 seven hours or until leaves pull out easily. You can also cook on high for a shorter amount of time.

Italian Bread

Made by LaTrisha

  • 2 1/2 cup warm water
  • 2 Tbsp yeast
  • 7-8 cups all purpose flour
  • butter
  • cornmeal
  • 1 Tbsp water
  • 1 egg
  • 1 Tbsp salt


  1. Pour warm water into mixing bowl, sprinkler with yeast. Let stand for 5 mins.
  2. Stir in about 2 cups of flour. Beat well.
  3. Add salt and gradually beat in all but 2 cups flour.
  4. Cover and let rise for 10 mins.
  5. Knead by hand until very elastic kneading in as much of the flour as possible.
  6. Grease bowl and put dough in cover and let rise for 1 1/2 hours or until doubled.
  7. Punch down and let rise for another hour.
  8. Divide in half, cover and let rise for 10 mins.
  9. Roll each half of dough into a 15x8" rectangle about 1/2" thick.
  10. Roll up tightly, starting with the short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10-11: long.
  11. Place on a butter and cornmeal pan. Let rise for about 1 hour.
  12. Add 1 Tbsp of water to egg while a& brush on loaves.
  13. Bake bread for 375 degrees for 20 mins and then re-apply egg white mixture.
  14. Bake for another 20 mins or until well-browned.


Made by Bernie.
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 med. sized garlic cloves, minced
  • salt & pepper to taste


1. In blender: combine basil with nuts, pulse a few times. Add garlic, pulse blender.

2. Slowly add oil while blender is on.

3. Add cheese, salt and pepper.

Makes 1 cup.

Italian Soda

Made by Kim.

  • 2 oz. flavoring syrup
  • 1 oz. half and half
  • soda (lemon lime)
  • ice, crushed
  • whipped cream


  1. Measure out syrup and half and half. Stir.
  2. Fill glass 3/4 full of crushed ice.
  3. Add syrup mixture.
  4. Fill with soda. Stir
  5. Top with whipped cream.