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1 pk Yeast
1/4 c Water
2 1/4 c Warm water
6 tb Oil, + extra for pan
5 1/2 c Flour; (approx)
1 ts Salt

DIRECTIONS:

Dissolve yeast in 1/4 c water. Combine with warm water, oil, salt and flour. Mix together thoroughly and let rise 30 to 40 minutes or until doubled in size. Punch down and divide dough into 3 parts and place in 3 oiled pie pans.

Let rise 50 to 60 minutes or until doubled in size, brush tops lightly with oil. Bake at 350 degrees 50 minutes or until done.

12 ounces medium pasta shells
Salt
1/2 pound imitation crab meat, broken into pieces
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1 lemon, juiced
1 teaspoon onion powder
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
Pepper

DIRECTIONS:

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.

Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover and chill overnight.

This recipe for Fanara`s Italian Restaurant Crab Seafood Pasta Salad serves/makes 6.

1 cup Italian arborio rice
3 tablespoons extra virgin olive oil
4 cups chicken stock, more as needed
1/2 ounce dried porcini mushrooms
2 cups boiling water (to reconstitute the dried porcinis)
1/2 cup dry, white wine
1/2 pound medium or large shrimp
1/2 pound scallops
3 cloves garlic, thinly sliced
1/2 cup onions or shallots, finely minced
1 tablespoon fennel seeds, crushed
2 tablespoons fresh Italian Parsley, chopped
1/4 cup grated parmigiano-reggiano (more if desired)
salt and freshly ground black pepper
1/2 cup grated Romano cheese
2 tablespoons butter or yogurt butter

DIRECTIONS:

Pour boiling water into small bowl and add porcinis to reconstitute (let soak 20-30 minutes). Mushrooms should be soft and plumped.

Set chicken stock to a slow simmer in a large sauce pan or soup pan.

In large skillet, heat wine over medium and add garlic for one minute. Add the seafood and let simmer until shrimp turn just pink, and/or scallops just turn translucent. Remove from heat and let steep in the wine.

After the porcinis have “re-constituted” for about half an hour, take the porcinis out of the liquid and squeeze out some of the juice back into the bowl. (If it’s “gritty”, strain the grit out). Add the cleaned porcini liquid and the porcinis themselves to the simmering stock.

In a large cast iron skillet or large non-stick skillet, heat olive oil to medium. Add the onions and toss them a couple of times to coat and add the rice. Toss the rice with the onions a few times to coat it well with oil. Add a ladle or two of the barely simmering stock, stir a little, make sure the developing risotto is completely covered with juices and reduce the heat to low. Let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice. Add more stock. You don’t have to stir this time but make sure the rice is completely covered again. Just keep repeating this for about fifteen minutes or so. Add the seafood and the liquid that is with it in its cooking pan. Let the level of the liquid in your risotto reduce by about half. It’s now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste. Add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed. Remove from the heat. Let the dish stand for about 5-7 minutes and the flavors will meld a bit more. Serve in pasta bowls. Top with grated Parmigiano-Reggiano and freshly chopped Italian Parsley.

This recipe for Italian Seafood Risotto With Porcini Mushrooms serves/makes 4.

***Salad***

1 1/2 cup uncooked bow tie pasta (farfalle)
2 medium Italian plum tomatoes, coarsely chopped
1 medium red bell pepper, coarsely chopped
1 medium green bell pepper, coarsely chopped
1/3 cup chopped sweet onion
1/3 cup pepperoni slices
1/4 cup chopped fresh parsley
1/4 cup chopped seeded pepperoncini chiles
1 can (2 1/4-oz. size) sliced ripe olives
***Tomato Mayonnaise***

1/2 cup marinara or spaghetti sauce
3 tablespoons light mayonnaise or salad dressing
2 tablespoons light Italian salad dressing
1/4 teaspoon salt

DIRECTIONS:

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

In large bowl, combine cooked pasta and all remaining salad ingredients; mix well.

In small bowl, combine all tomato mayonnaise ingredients; blend with wire whisk until well blended. Pour mayonnaise over salad; stir gently to coat. If desired, garnish with additional parsley.

1 box tri-colored rotini pasta
1 (1 lb.) bag frozen cauliflower, carrot, broccoli combination thawed
1 bottle favorite italian salad dressing regular or lite

DIRECTIONS:

Cook pasta according to package directions. Rinse with cold water and drain well. Add thawed vegetables to pasta. Decorate with tomato wedges and radish roses or pepper rings.

2 tomatoes, cubed
1 cucumber, peeled & cubed
1 green pepper, cut into chunks
1 (15 oz.) black olives, drained & sliced

You may add any other veggie you desire.

1 stick pepperoni (sliced in 1/4 inch slices then cut in quarters)

DIRECTIONS:

Mix the above then sprinkle with 1/2 bottle Schilling salad supreme seasoning, marinate overnight. Stir once in a while if you think of it. Cook 1 to 2 pounds spaghetti noodles or pasta of your choice, cool, then mix with veggie mixture.
Pour 8 to 16 ounces ZESTY Italian dressing over noodles and veggies. Amount depends on how many noodles you use.

4-1/4 cups vegetable or chicken stock
2 carrots\cooked, peeled and diced
1 zucchini\cooked, diced
1 lb. canned Great Northern beans, undrained
1-1/2 cups quick cooking rice
1 tsp. Italian herb seasoning
1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring stock and carrots to a boil in a saucepan over high heat. Stir in next 4 ingredients. Cook about 5 minutes, until vegetables are just tender. Serve sprinkled with Parmesan.

2 tsps. olive oil
2 oz. cole slaw
1 small onion\cooked, chopped
1 celery rib, chopped
1 clove garlic, minced
1-1/2 tsps. Italian herb seasoning
1-1/2 tsps. dried basil, crumbled
1-1/2 cups vegetable or chicken stock
1-1/2 cups water
1-1/2 cups tomato juice
10 oz. frozen mixed vegetables
10 oz. frozen chopped spinach
1 lb. canned white kidney beans, drained
1 tsp. salt (optional)
1/4 tsp. pepper

DIRECTIONS:

Heat oil in a heavy nonreactive saucepan over medium heat. Sauté next 6 ingredients about 10 minutes or until vegetables are tender. Add next 3 ingredients. Simmer 30 minutes. Stir in remaining ingredients and simmer about 15 minutes until vegetables are tender. Season to taste with salt and pepper.

1 lb. boneless skinless chicken breast halves
1-1/2 tsps. oregano, or 2 Tbs. fresh, chopped
1-1/2 Tbsps. virgin olive oil
2 small zucchini\cooked, sliced
1 large red onion\cooked, chopped
1 clove garlic, minced
1-1/2 cups Italian style peeled tomatoes, drained and chopped
1/2 tsp. basil, or 1 Tbs. fresh, chopped

DIRECTIONS:

Place breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season chicken breasts with oregano and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes, turning occasionally, until chicken is cooked throughout. Transfer to a platter and keep warm. Sauté zucchini, onion and garlic in same skillet over medium heat 3 minutes. Stir in tomatoes and basil and cook another 2-3 minutes or until zucchini is tender. Serve vegetables with chicken breasts.

1 box tri-colored rotini pasta
1 (1 lb.) bag frozen cauliflower, carrot, broccoli combination thawed
1 bottle favorite italian salad dressing regular or lite

DIRECTIONS:

Cook pasta according to package directions. Rinse with cold water and drain well. Add thawed vegetables to pasta. Decorate with tomato wedges and radish roses or pepper rings.