Angie’s list of authentic traditional Italian recipes from her own collection of hand written notes.

Beef

Pot Roast with Dill Pickles

Rolled Beef

Sauerbraten

Seafood

Fillets with Sesame Seeds

Orange Roughy

Shrimp and Mushrooms Over Rice

Shrimp AuGratin

Shrimp Pizza

Shrimp Scampi

Stuffed Clams

Stuffed Flounder

Chicken

Chicken Breasts with Spinach

Chicken Cordon Bleu

Chicken Livers with Tomatoes and Noodles

Chicken Piccata

Chicken Reuben

Marinated Chicken

Pork

Pork Piccata

Pork Chops with Devil Sauce

Roast Pork Loin with Sauer Kraut

Pastries and Desserts

Almond Cake

Anise Cookies

Apple Cake

Blueberry Surprise

Bread Pudding

Cheese Cake

Chinese Laughing Balls

Chocolate Macaroons

Coconut Macaroons with Cherry

Crumb Cake

Double Chocolate Bisquick Cookies

Easter Biscuits

Eels

Fig Cookies

Frappe 

Hungarian Cookies

Italian Honey Cake

Lent Cookies

Noodle Pudding

Peanut Butter Chocolate Chip Cookies

Pineapple Topping for Cheese Cake

Pinole Cookies

Pudding Bisquick Cookies

Pumpkin Pie

Rice Pudding

Rugelach

St. Joseph Zeppoli

Strufoli

Sweet Ravioli

Tiramisu

Walnut Almond Torte

Walnut Balls

Salads

Artichoke Salad

Cabbage Salad

French Salad

Fresh Broccoli Salad

Seafood Salad

Shrimp and Cashew Salad

Tortellini Salad

Zucchini Salad

Anchovy Zeppoli

Bread Stuffing

Cheddar Puffs

Cheesy Muffins

Clam Fritters

Crab Dip

Egg Roll Filling

Escarole Mashed Potatoes

Pizza Dough

Potato Cake

Potato Casserole

Salmon Spread

Sausage and Apple Stuffing

Shrimp Toast

Smoked Fish Pate

Spinach Pie

Ricotta Fritters

Zucchini Pie

Soups

Angie’s Potato Soup

Black Bean Soup

Broccoli Soup

Clam Chowder

Escarole Soup

Sausage Jambalaya

Chili 

Pasta

Fettuccini

Spaghetti Frittata

Angie’s Italian Recipes are authentic originals taken from my mother’s hand written cooking notes. Unlike traditional recipes which give complete detailed mixing and cooking instructions, Angie’s original recipes give you the ingredients and her concept of preparing the dish. All great chefs know that a recipe is incomplete without a cook’s personal touch. Her love for cooking was her signature and this is what makes Angie’s Italian Recipes so unique and famous.

 

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Italian Style Chicken Breasts with Spinach

  • Preheat Oven:   Cooking Time:

     Ingredients:

     * 1 Stick Butter   * Fresh Mushrooms - sliced

     * 1 Bunch Scallions  * Salt & Pepper

     * Nutmeg    * Spinach, cooked & drained

     * 3 Eggs    * Parmesan Cheese

     * Chicken Breasts           * Flour

  • Directions:
  • Spinach preparation:  Sauté scallions in butter until tender; add mushrooms, spinach, salt, pepper &
  • nutmeg.  Cook for a few minutes.
  • Chicken preparation:  To clarify butter; melt in pan,
  • allow residue to settle and use only the clear portion.
  •  
  • Beat the eggs and parmesan cheese together.  Dip
  • chicken in flour, then into egg mixture.  Fry the chicken
  • in the clarified butter.
  •      Serve chicken over spinach mixture.

 

 

Chicken Cordon Bleu

Preheat Oven:      Cooking Time: 

Ingredients:

* 8 Boneless Chicken Breasts * 4 Slices Swiss Cheese

* 4 Slices Canadian Bacon  * 1 C Cornstarch

* 1 tsp Garlic Powder           * 1 tsp Onion Powder

* Black Pepper    * Butter or Margarine  

Directions:

Flatten chicken breast with meat mallet.

  •   In separate bowl, mix cornstarch, garlic powder, onion
  •          powder and pepper together.
  •   Take 1 flattened chicken breast, place 1 slice Canadian
  •   bacon, 1 slice Swiss cheese and top with 2nd flattened
  •   chicken breast.  Coat in cornstarch mixture.  Fry in
  •   butter or margarine until browned.  Brown all sides;
  •   making sure chicken is cooked all the way through. 

Chicken Livers with Tomatoes and Noodles

  • Preheat Oven:     Cooking Time:

Ingredients:

* 1 ½ lb. Chicken Livers  * Olive Oil

* 3 or 4 Tomatoes - chopped * Salt & Pepper

* 1 Sm. Onion - chopped  * Noodles  

* Parmesan Cheese   * Butter 

Directions:

  • Cook noodles according to manufacturer’s instructions.  Heat butter and olive oil together; sauté livers.  Add tomatoes, salt & pepper; cook for a few more minutes.
  • When noodles are cooked and drained, toss with butter, parmesan cheese, salt & pepper.  Add livers and serve.

Chicken Piccata

  • Preheat Oven:      Cooking Time: 

          Ingredients:

  •      * 6 Chicken – sliced thin          * Flour
  •      * 1 Tbsp Lemon Juice  * Garlic - minced
  •      * Pepper – to taste   * Salt – to taste
  •      * 1/3 C Dry White Wine  * ¼ C Butter
  •      * Lemon Slices
  •          Sauce Ingredients:

         * Capers     * ¼ C Lemon Juice

         * Anchovies    * 1 Tbsp Flour

 

Directions: Place chicken between two sheets of wax paper and pound lightly

  with a mallet or other heavy flat object to 1/2 inch. Melt half the

  butter in a heavy nonstick skillet over medium-high heat and cook

  the minced garlic for a minute or two.

  Mix flour, salt and pepper together.  Dredge meat in flour mixture.

  Sauté chicken about 4 minutes per side until just cooked

  throughout.

  Transfer chicken to a platter and keep warm.

  Stir in wine with a wooden spoon to deglaze skillet. Whisk in flour

  and bring to a boil. Remove from heat. Stir in lemon juice, capers

  and anchovies; add remaining butter until butter is melted. Pour

  sauce over chicken and garnish with lemon slices.

Chicken Reuben

  • Preheat Oven: 325       Cooking Time: 1 ½ Hr.

Ingredients:

* Chicken Parts       * Sauer Kraut

* Swiss Cheese       * Thousand Island Dressing

Directions:

  • Rinse chicken and pat dry.  Place in cooking dish that
  • has been sprayed with Pam or lightly oiled.  Put Saur Kraut, Dressing and Swiss cheese (last) on top.  Cover and bake in preheated oven for 1 ½ hrs.

Marinated Chicken

Preheat Oven: 350   Cooking Time: 

Ingredients:

* 1 Envelope Lipton Italian Herb & Tomato Seasoning

* ½ to ¾ C Water   * 1 C Lemon Juice

* Garlic Powder   * Oregano

* Rosemary    * Olive Oil

Directions:

  • Mix all ingredients together.  Pour over chicken.  Marinate chicken in refrigerator for 3 – 4 hours (minimum).
  •      Bake at 350 until chicken is cooked.

 

Bread Stuffing

Preheat Oven:      Cooking Time: 

Ingredients:

* Unseasoned Bread Crumbs * Dried Cranberries

* Raisins     * Pecans

* Celery - chopped   * Onions – chopped

* Chicken Broth            * Gizzards

* Sage              * Thyme

* Butter     * Salt & Pepper

* Oil

Directions:

Toast pecans in oil on stove stop.  Chop.

Sauté celery & onions in butter until onion is

translucent.  Cook gizzards.  Chop.

Mix together. 

 

 

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