SUNSETS IN ITALY RECIPES

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ITALIAN SUNSET COCKTAIL RECIPE - FOOD.COM



Italian Sunset Cocktail Recipe - Food.com image

Make and share this Italian Sunset Cocktail recipe from Food.com.

Total Time 2 minutes

Prep Time 2 minutes

Yield 1 cocktails, 1 serving(s)

Number Of Ingredients 5

2 ounces amaretto liqueur
3 ounces orange juice
3 ounces club soda
1 dash grenadine
orange slice and cherries, for garnish

Steps:

  • Fill a tall glass with crushed ice.
  • Pour the amaretto over the ice then slowly add the orange juice and top with club soda to form layers.
  • Add a dash of grenadine and garnish with a cherry and orange slice.

Nutrition Facts : Calories 41.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 19.6, CarbohydrateContent 9.6, FiberContent 0.2, SugarContent 7.7, ProteinContent 0.6

ITALIAN CHARD STUFFING RECIPE | MYRECIPES



Italian Chard Stuffing Recipe | MyRecipes image

If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.

Provided by MyRecipes

Total Time 1 hours 30 minutes

Yield Serves 16 (makes 12 cups)

Number Of Ingredients 13

¾ loaf (3/4 lb.) French bread
1?½ cups nonfat milk
2 pounds Italian sausages
1 cup chopped parsley
1 garlic clove, minced or pressed
1 medium onion, chopped
½ cup finely chopped celery
1?½ pounds green Swiss chard, stem ends trimmed, coarsely chopped
1?½ cups freshly grated parmesan cheese
1?½ teaspoons dried basil
¼ teaspoon dried rubbed sage
¼ teaspoon dried rosemary
Salt

Steps:

  • Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
  • Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
  • With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
  • Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.
  • Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
  • Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
  • Note: Nutritional analysis is per 3/4-cup serving.

Nutrition Facts : Calories 318 calories, CarbohydrateContent 16 g, CholesterolContent 51 mg, FatContent 21 g, FiberContent 1.6 g, ProteinContent 15 g, SaturatedFatContent 8.3 g, SodiumContent 815 mg

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