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Results 1 - 10 of 240 for 1940s italian-american food
1. BEEF ROLLUPS
Choose a beef roast such as eye round roast, bottom of the round or top round. Sirloin may be used; in this case cook for a shorter time. ...
Diced tomatoes may be substituted for whole canned tomatoes if desired. If you prefer, use 4 or 5 diced fresh tomatoes. Cut up into small ...
Preheat oven to 350°F. Brown beef, green pepper, onion and garlic, draining any excess fat (very lean ground beef may need a small amount ...
Remove skins from sausage and combine with ground beef in a heavy skillet with onions, peppers, garlic and olive oil. Brown over medium ...
Slice one Italian bread lengthwise, being careful not ... the slices pyramid style on serving dish. Repeat with the second loaf of Italian bread.
1. Preheat oven to 350 degrees. 2. Mix meats together in large bowl by hand. Add eggs, onion, celery, bread crumbs, milk, ketchup, basil, ...
Stir butter into hot spaghetti. Add beaten eggs and Parmesan cheese. Form this mixture into a crust in a greased pie pan. Spread with ...
Brown the ground beef in ... salt, pepper and Italian seasoning to beef/soup mixture. Let ... golden brown. Serves 4 to 6 (depending on appetite).
Watch in amazement as your ... cheddar cheese (and American if you wish). Crush crackers, ... for 30 minutes or until crackers are golden brown.
This dish is considered one ... stock pot boil Italian sausage, just before fully cooked ... and finish with sausage sauce. Serves 4-8 . Stocke
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