1) Pound chicken to flatten.
2) Salt and pepper to taste.
3) Dip chicken in egg; then in bread crumbs.
4) Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
5) Remove from skillet.
6) To skillet add spaghetti sauce.
7) Heat thoroughly.
8) Add chicken.
9) Place slices of mozzarella on top of chicken.
10) Sprinkle with parmesan.
11) Cover and cook until cheese is melted.
12) Serve with a side of spaghetti.
1) Mix all ingredients in a large bowl by hand.
2) Use your bare hands for best results.
3) Roll meatballs to about the size of a golf ball.
4) Drop raw meatballs into large (I use a stock pot) pot of sauce.
5) Simmer for about 3 hours.
1) Brown beef in a skillet.
2) Drain fat from beef and add to crock pot with everything except pasta.
3) Cook on low 7-8 hours or high 4-5 hours.
4) During last 30 min on high or 1 hour on low, add pasta.
1) Whisk together chopped garlic, vinegar, salt, pepper, and basil.
2) When combined slowly drizzle in oil.
3) Add diced tomatoes and let sit for 20 minutes at room temp.
4) Meanwhile back at the bat cave, toast the bread.
5) This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
6) When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
7) Place the bread on a cookie sheet and top with tomato mixture.
8) Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
9) Serve immediately.
10) The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
1) Combine tomato products in large stock pot or dutch oven.
2) Add a 28 ounce can of water and stir.
3) Bring to a boil and reduce to a simmer.
4) Sprinkle with sugar, salt, pepper, Italian seasoning (thyme, marjoram, sage, savory, basil, oregano, rosemary), garlic powder, parsley and grated cheese and stir to combine.
5) In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
6) Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
7) Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in. Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
8) Fry onions and garlic until tender and aromatic.
9) Remove pan from heat.
10) Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
11) Pour and scrape it all into the simmering sauce.
12) Stir to combine.
13) Let simmer for 3 hours or until desired consistency, stirring occasionally.
14) Remove pepperoni, chicken and ribs if used.
15) Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
16) Discard pepperoni, eat it, or chop it up and add it back to sauce.
17) Serve over your favorite pasta and enjoy.
1) Potatoes must be sliced in half, and then in 1/4 inch slices.
2) Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot.
3) Add chicken broth and water to pot and stir.
4) Place choped onions, potatoes, and minced garlic in the pot.
5) Cook on medium heat until potatoes are done.
6) Add 1/4 cup bacon bits (optional).
7) Salt and pepper to taste.
8) Simmer for another 10 minutes.
9) Turn to low heat.
10) Add kale and cream.
11) Heat through and serve.