Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Ital-Tuna Melts View Edit
    Italian View Edit
    Italian Baked Chicken and Pastina View Edit
    Italian Chicken Salad in Lettuce Cups View Edit
    Italian Flat Bread (Piadina) with Fontina and Prosciutto View Edit
    Italian Fried Olives 4 View Edit
    Italian Frittata View Edit
    Italian Manhattan 4 View Edit
    Italian Meatball Burgers View Edit
    Italian Quesadillas View Edit
    Italian Sausage Penne Pasta with Tomatoes and Peas and Sweet Corn Salad View Edit
    Italian Style Chicken View Edit
    Italian Tuna Salad Melts View Edit
    Italian Vegetable Bake View Edit

    Servings: Not specified

    Directions

    1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325º F for 15 minutes. 2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally. 3. Sprinkle top with parmesan cheese just before serving.

    Ingredients
    • 1 can (28 oz.) whole tomatoes
    • 1 medium onion, sliced
    • 1/2 lb. fresh green beans, sliced
    • 1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
    • 3/4 cup finely chopped green pepper
    • 2 tablespoon lemon juice
    • 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
    • 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
    • 3 medium (7" long) zucchini, cut into 1" cubes
    • 1 medium eggplant, pared and, cut into 1" cubes
    • 2 tablespoon grated parmesan cheese

    Parsed from recipe text (no separate ingredient records).

    Comments

    Yield: 18 servings--Serving Size: 1/2 cup

    Jack Daniel's Honey Mustard View Edit