13 italian seasoned stir Recipes

all-purpose flour, garlic powder, salt and pepper to taste, skinless, boneless chicken breast meat - cut into cubes, vegetable oil, red bell pepper, sliced, onion, chopped, sliced zucchini, sliced fresh mushrooms, chicken broth, italian salad dressing

cabbage head or 2 sm head of cabbage, carrots (add 1 more if using 2 sm head of cabbage), celery stalk, mild italian sausage or hot if you like the hot italian sausage, minced garlic (add a little more if using 2 heads), onion flakes or small onion (add a little more if 2 heads), soy sauce, sprinkle of seasoning salt, red pepper chopped up

vermicelli, egg, lightly beaten, milk, spaghetti sauce, sliced pepperoni, grated mozzarella cheese, grated parmesan cheese, kicked-up version, saute chopped onion , mushrooms and garlic in butter and olive oil, drain and stir into sauce, along with 2 tsp italian seasoning; and add sauce as below

beef cube steaks (or use pre-cut stir-fry meat), italian herb seasoning, olive oil, onion, recipe-ready crushed tomatoes, ground cinnamon, honey, red wine vinegar

boneless pork roast, stir fry vegetables, mediterranean sundried tomato & garlic chicken seasoning mix, italian-style diced tomatoes, water, tabasco sauce (for spicyness) (optional), sliced mushrooms (optional), salt (to taste preference) (optional)

eggs, whole milk ricotta cheese, stirred to blend, unsalted butter, kosher salt, fresh ground black pepper, torn fresh basil leaf, italian bread, slices buttered with, butter, and toasted, tomatoes, cored and thinly sliced (optional, in season )

butter or 1 tbsp cooking oil, garlic, minced, dried basil or 1/4 tsp dried oregano or 1/4 tsp italian seasoning, crushed, carrot , julienned, zucchini , julienned, summer squash , julienned, leeks or 2 green onions, thinly sliced, grated parmesan cheese or 3 tbsp romano cheese (optional)

boneless beef round steak, cut 3/4 to 1 inch thick, salt, ground black pepper, cajun-style stewed tomatoes or 1 (14 1/2 oz) can mexican-style tomatoes or 1 (14 1/2 oz) can italian-style stewed tomatoes, tomato paste (with italian seasoning ), bottled hot pepper sauce, frozen stir fry vegetables, hot cooked rice or 4 cups noodles or 4 cups mashed potatoes

italian sausage (i used sweet), onion sliced thin, red peppers and green peppers sliced, i used for quick use , a bag of frozen pepper stir-fy mix), drained (8 oz) can mushrooms, parmesan cheese, sazon seasoning (yes sazon-got try it), dried sun dried tomatoes, salt & pepper to taste, olive oil, any flavor of italian salad dressing (i used roasted red pepper)

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.