|
 |
 |
 |
 |
|
 |
 |
 |
Artichoke Heart Dip
1 (8oz) jar of artichoke hearts
1 c. of mayo
1 c. Milano’s Brand Parmesan cheese
2 c. Mozzarella Cheese
2 tsp. garlic powder
Salt and pepper to taste
Drain the artichoke hearts. Mix mayo, garlic powder, parmesan cheese, salt, pepper, and half of the grated cheese in a bowl. Add the artichoke hearts to the mixture. Top with the remaining cup of cheese. Bake at 350 degrees for 25-30 minutes. |
|
 |
|
 |
Giovanna’s Broccoli Rabe
1/4 c. extra-virgin olive oil
4 cloves garlic
1/2 c. Milano’s Grated Pecorino Romano cheese
1 bunch of broccoli rabe
Salt and pepper to taste
In a pot boil water and blanche the broccoli rabe. Drain and set aside. In a sauté pan, add the olive oil and cloves of garlic. Once the cloves of garlic are browned, add in the broccoli rabe. Sauté for about five minutes. Removes the broccoli rabe from the heat, top with salt, pepper, and cheese. |
|
|
|
 |
Italian Guacamole
3 avocado’s, halved, seeded and peeled
1 lime
1 tomato, chopped
1 onion, chopped
1 tbsp garlic powder
2 tbsp chopped basil
1 tsp cayenne pepper
2 tbsp Milano’s Grated Parmesan cheese
Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix. |
|
|
|
 |
Aunt Mary’s Mushroom Risotto
1 beef bone, only the marrow
3 oz of salted butter
1 onion, chopped
1/2 c. white wine
4 c. beef broth
1 package, or 1 tbsp, saffron
2 oz Milano’s Grated Parmesan Reggiano
1 c. Arborio rice
In a sauté pan, melt butter. Add onions, bone marrow, and saffron. Cook until onions become translucent. Add rice, salt and pepper to taste. Stir for about one minute. Deglaze the pan using the white wine, stir until evaporated. Add beef broth, one ladle at a time. Do not add more beef broth until the previous broth is reduced. Stir continuously. Repeat process until all the broth is used. Mix in the parmesan cheese. |
|
|
|
 |
Bill’s Parmesan Crusted Chicken
2 eggs
2 c. Milano’s Parmesan cheese
1/4 c. bread crumbs
1/2 c. milk
4 boneless, skinless chicken breasts
Salt and pepper to taste
In a bowl mix the milk, salt, pepper, and eggs. In a plate combine the cheese and the bread crumbs. Dip the chicken breasts, one at a time, into the egg mixture and then into the breading mixture. Place cutlets on a pan at bake at 350 degrees until golden brown. |
|
|
|
 |
Lori’s Pesto Sauce
2 c. fresh basil
3/4 c. olive oil
2 tbs pine nuts, chopped
3 cloves garlic, chopped
3/4 c. Milano’s Parmesan Grated cheese
Blend all ingredients in a food processor. Serve with pasta. |
|
|
|
 |
Guadalupe’s Tacos Dorados
2 TBSP Oil
1 Pack Tortillas
8oz Can of Black Beans
1 Whole chicken
1 head of lettuce, chopped
1 onion, chopped
1 Avocado, sliced
1 tomato, sliced
2 TBSP Milano’s Grated Parmesan Cheese
Salt and Pepper to taste
In a large pot, Boil the whole chicken and shred it. Put the shredded chicken into the tortillas and roll each one. Fry each one in a pan with oil until golden brown. In a separate pan fry the beans with the shredded onion. Put the bean mixture into a blender and puree it until mostly smooth. Put the tacos onto a plate with the beans on top. Garnish the tacos with the lettuce, avocado, and tomato. Finish off the dish with Milano’s Grated Parmesan Cheese sprinkled on top. |
|
|
|
 |
Aunt Anna’s Zucchini Pie
3 c. grated zucchini
1 onion, chopped
1 c. bisquick
4 eggs
1/2 c. vegetable oil
1/2 c. Milano’s Grated Parmesan cheese
1 tsbp parsley
Salt and pepper to taste
In a bowl, combine the vegetable oil and eggs. Add in chopped onion, salt, pepper, parsley, parmesan cheese, and bisquick. In a 9in glass pan, layer the zucchini and add the mixture in. Bake at 350 degrees for 30 – 40 minutes, or until cooked through. |
|
|
|
|
|
|
|
|
|
|
 |
|
 |
 |
|
|
