Tempo Di Mangiare

By Maria DiNota

Welcome home to a book that will make you experience the taste of traditional Italian cooking along with modernized recipes. You will be able to visualize the taste as you read the savory recipes! Descriptive step-by-step instructions where even a beginner could cook like a pro!

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Mar 26, 2019
• ISBN: 9781644249239

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Tempo Di Mangiare

Maria DiNota

Copyright © 2019 Maria DiNota

All rights reserved

First Edition

PAGE PUBLISHING, INC.

New York, NY

First originally published by Page Publishing, Inc. 2019

ISBN 978-1-64424-922-2 (Paperback)

ISBN 978-1-64424-923-9 (Digital)

Printed in the United States of America

Table of Contents

Appetizers

Breads or Quiches

Sauces

Pasta or Soup

Fish

Meat or Poultry

Vegetables

Salads

Desserts

About the Author

Maria DiNota, wife to Peter DiNota and mother of three children (Peter, Angelina, and Robert), grew up in Westchester, New York. She is thankful to her parents (both born in Sicily, Italy) for allowing her to be brought up in a strong Italian heritage. Strongly involved in their children’s school activities and yet always makes sure they have a freshly cooked meal. She loves entertaining at home with her family and friends. She cherishes family traditions especially when it comes to food. She emphasizes the importance of family and respect to others and to her children. Relaxing time, for her, is spending time with the family on the beach. Her hobbies are exercising and cooking.

Appetizers

Stuffed Mushrooms

20 medium mushrooms

1 1/2 c. Italian-seasoned bread crumbs

4 tbsp. of parmigiana cheese (grated)

3 garlic cloves (chopped)

3/4 c. olive oil

1 1/4 c. mozzarella (cubed small)

Mushrooms

Wash mushrooms, remove stems, then set mushrooms aside.

Stuffing

Cut mushroom stems into small pieces.

Mix stems together with bread crumbs, grated cheese, garlic, olive oil, and mozzarella.

Stuff mushroom caps with the mixture.

Place on baking sheet.

Bake for 25 minutes at 495 degrees.

Serves 10

Spinach and Artichoke Dip

2 8-oz. pkg. of spinach (thawed and drained)

2 cans artichoke hearts

2 c. parmigiana cheese

2 c. mayonnaise

4 gloves garlic (chopped)

Mix spinach, artichoke hearts, parmigiana cheese, mayonnaise, and garlic.

Place in a quiche pan.

Place in oven to bake. Bake at 350 degrees for 25 minutes.

Serves 10

Spinach Dip

1 c. sour cream

1 c. mayonnaise

1 10-oz. bag of frozen spinach (thawed and drained)

1 pkg. of Knorr’s Vegetable Recipe Mix packet

Mix sour cream, mayonnaise, spinach, and Knorr’s Vegetable Recipe Mix packet together. Place in refrigerator for an hour before using.

Serves 10

Buffalo Chicken Dip

18 oz. cream cheese

1 1/2 c. shredded rotisserie chicken

3/4 c. hot sauce

3/4 blue cheese dressing (cut)

1 c. Monterey Jack cheese (shredded)

1 c. mozzarella cheese (shredded)

Preheat oven at 350 degrees.

Mix together cream cheese, chicken, hot sauce, blue cheese dressing, and Monterey Jack cheese.

Top the mixture with shredded mozzarella and place it in a medium baking dish.

Bake for 20 minutes or until fully melted and a little brown.

Serves 10

Seven-Layer Dip

1 lb. of either beef, chicken, or turkey (chopped)

2 15.5-oz. jars of salsa

1 large onion (chopped)

3 c. guacamole

3 c. sour cream

3 c. Mexican mixture shredded cheese

Preheat oven at 400 degrees.

Brown chopped meat in a skillet.

Once browned, drain liquid.

In a 13 1/2 × 10 pan, pour in contents of one jar of salsa.

Top salsa with browned meat.

Spread chopped onion on top of meat.

Spread guacamole on top of onion.

Spread other jar of salsa on top of guacamole.

Spread sour cream on top of salsa.

Cover top with Mexican shredded cheese.

Once all layers are placed, cover with