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Preparation Time: 30 minutes
Serves 5

1 package of Dominic's Of New York^® Authentic Hot or Mild Italian Sausage
2 peeled and sliced medium to large onions
1 red bell pepper cut into strips

Preheat skillet over medium high flame (works best with a cast-iron skillet). Flip sausage every few minutes until golden brown, making sure sausage is cooking thoroughly to an internal temperature of at least 165°. Remove sausage from skillet leaving all the juices. Put onions and peppers in skillet. Mix until onions are golden brown and tender. Serve on Italian hero bread.

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Scallop and Fettuccine a la Pana

Preparation Time: 30 minutes
Serves 5

1 package of Dominic's Of New York^® Authentic Italian Mild Sausage
1 pound of bay scallops
1 pound of fettuccini
20 oz. of heavy cream
1/2 stick of butter
8 oz. of grated romano cheese
1/2 teaspoon of nutmeg
2 tablespoons of fresh chopped parsley
1 tablespoon of olive oil
Dash of salt and pepper
4 tablespoons of flour
4 oz. of sliced snowcapped mushrooms

Remove the skin casing from sausage and knead until sausage is ground. Place sausage in a medium saucepan on low heat. Cover and stir every 30 seconds until sausage meat is brown. Remove from heat. Separate the cooked sausage meat from the remaining liquid in the pan. Place sausage meat in a container and refrigerate. Place fettuccini in boiling water for 3 minutes (al dente). Remove and rinse in cold water. Place pasta in a sealed container with a tablespoon of olive oil and toss. Refrigerate pasta. On medium heat, in large sauce pan, place butter, salt, pepper, and nutmeg. Add 4 oz. of grated romano cheese and sliced mushrooms and simmer for 2 minutes. Add heavy cream an mix thoroughly. Add bay scallops. Let it simmer for 2 minutes. Add parsley, 1 oz. romano cheese, and sausage. Add chilled fettuccini and cover for 2 minutes and sprinkle with remaining romano cheese and parsley.

Preparation Time: 30 minutes
Serves 8

2 packages of Dominic's Of New York^® Authentic Hot or Mild Italian Sausage, sliced into 3/4 inch chunks
4 boneless chicken breasts, sliced into strips
2 cups of diced potatoes
2 cups of sliced green peppers
1 cup of sliced onions
1/4 cup of olive oil
1 teaspoon of oregano
Salt and pepper

Cook sausage completely over medium heat. Remove sausage from the skillet and set aside. Sauté the chicken in the oils from the sausage. After chicken is cooked, put on the side with the sausage. In the same pan add olive oil, potatoes, peppers and onions. Stir in oregano and cook vegetables until tender. Add sausage and chicken to the vegetables and heat everything together. Salt and pepper to taste.

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Preparation Time: 20 minutes

Serves 8 1 large loaf of Italian Bread
1 package of Dominic's Of New York^® Authentic Hot Italian Sausage
1 roasted red pepper cut into strips
1/4 cup of sliced pitted black olives
1/4 cup of sliced pitted green Sicilian olives
1 sliced medium sized rip beefsteak tomato
1 ball of fresh mozzarella cheese
Dash of salt and pepper
2 oz. of balsamic vinegar
4 oz. of olive oil
1/4 teaspoon of oregano
1/4 teaspoon of basil
1 tablespoon of chopped garlic
2 tablespoons of peeled and sliced red onion

Preheat oven at 400 degrees. Remove the skin casing from sausage and knead until sausage is ground. Place sausage in a medium saucepan on low heat. Cover stirring every 30 seconds until sausage meat is brown. Remove from heat. Separate the cooked sausage meat from the remaining liquid in the pan. Horizontally slice large Italian bread into 2 perfect halves. Place both halves of bread on a cookie sheet. Spread the cooked sausage on both halves of Italian bread. Layer sausage with tomatoes, red roasted peppers, mozzarella cheese, green and black olives. Place in oven for 10 minutes. While bread is baking, in a bowl mix balsamic vinegar, olive oil, salt, pepper, parsley, basil, garlic, and red onions. Whip until the mixture is fully blended. Remove bread from oven. Cover bread with mixture. Replace in oven for five minutes. Place bread on large serving dish and cut into 2-inch sections and serve.

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Preparation Time: 45 minutes
Serves 4

4 boneless chicken breasts
1 package of Dominic's Of New York^® Authentic Mild Italian Sausage
2 sliced portobello mushrooms
1 Julian sliced red bell pepper
1 sliced small Vidalia onion
3 tablespoons of olive oil
6 oz. of white table wine
3 medium size garlic petals, peeled and thinly sliced
1 oz. of lemon juice
3 oz. of chicken stock
Dash of salt and pepper
1 cup of flour
1/2 stick of butter

Roast sausage in 350 degree oven until done. Remove and once cool, slice French sausage medallions and set aside. Slice the 1/2 stick of butter into 2 halves and melt. Add 3 tablespoons of flour and whip mixture until smooth. Set aside. Place chicken breasts in the remaining flour. Cover chicken breast on both sides with flour and set aside. Preheat large frying pan over medium heat, add oil, remainder of butter, sliced garlic petals, and onions. As garlic and onions brown, place chicken breast in frying pan, let simmer for 2 minutes. Turn chicken over and simmer for an additional 2 minutes. Remove pan from stovetop. Add sausage and white wine. Place frying pan back on stovetop and reduce wine for approximately 4 minutes. Add chicken stock, salt, pepper, and lemon juice. Add a tablespoon of melted butter and flour mixture to pan and lightly mix. Lower flame and cover for 20 minutes.

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Preparation Time: 40 minutes
Makes 28

1/2 package of Dominic's Of New York^® Authentic Italian Hot or Mild sausage
1/2 lb. of chopped mushrooms
1/2 teaspoon dried thyme, crumbled
1 tablespoon Dijon mustard
1/4 cup sour cream
1 package (8 oz.) refrigerated crescent rolls

Preheat oven to 350 degrees.
Place rack in upper third of oven.

To make filling: In a medium skillet, preferably non-stick, sauté sausage over moderate heat, breaking up with a fork until cooked through and crumbled. Drain off fat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated and mushrooms begin to brown. Cool and stir in mustard and sour cream. This makes 1 1/2 cup filling.

To make strudels: Remove half package of rolls and place them on a lightly floured board. Press perforations together to seal. Turn over and press perforations on other side. Roll lightly into approximately a 15x4 inch rectangle. Spoon half the filling into a log down center of pastry. Fold pastry over and roll up. Crimp ends. Transfer to an un-greased baking sheet, seam side down. Repeat with remaining filling and rolls. (Strudels may be refrigerated overnight or frozen in refrigerator).

To bake: Bake for 14 to 18 minutes or until golden. Remove from oven and cool slightly. Transfer to cutting board and slice into 1-inch pieces.

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Preparation Time: 1 hour 40 minutes
Serves 10 Pastry for 2-crust 9-inch pie

1 package of Dominic's Of New York^® Authentic Hot or Mild Italian Sausage, casing removed
2 cups shredded mozzarella cheese
16 oz. of parmesan cheese
3 oz. prosciutto, chopped
2 tablespoons chopped fresh parsley

(Substitute 1/4 cup finely chopped smoked ham or pepperoni for prosciutto)

Roll 1/2 of the pastry to 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry allowing 1/2 inch overhang. Pierce pastry shell with fork. Brown sausage and drain. Set aside. Mix ricotta cheese, mozzarella cheese, eggs and parmesan cheese. Stir in sausage, prosciutto and parsley; mix well. Pour into pie plate. Roll remaining pastry to 12-inch circle. Place over filling; seal and flute edge. Cut several slits to permit steam to escape. Bake at 375 degrees for 1 hour our until center is set and crust is brown.

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Preparation Time: 1 hour, 45 minutes

12 white bread slices-cubed
1 package of Dominic's Of New York^® Authentic Italian Hot or Mild sausage
1/3 cup of chopped onions
1/4 cup of chopped green peppers
1 jar of chopped and drained pimiento
6 eggs
3 cups of milk
2 teaspoons of Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of oregano

Line a greased 9x13 pan with bread crumbs; set aside. In a skillet, brown sausage with the onion and green pepper pimientos; sprinkle over bread. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, and oregano. Pour over sausage mixture. Cover and refrigerate. Cook uncovered at 350 degrees for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted comes out clean. Let stand for 10 minutes before serving.

Preparation Time: 40 minutes
Serves 4

1 package of Dominic's Of New York^® Authentic Hot or Mild Sausage
1 green pepper cut into strips
1 cup zucchini, sliced into 1/2 inch pieces
2 tablespoons of butter
1 lb. tomatoes, cut into chunks
1 cup pearl onions
salt and pepper

Cook sausage, peppers and zucchini in butter until vegetables are tender, 6 to 8 minutes. Add tomatoes, pearl onions and savory; simmer covered, 25-30 minutes. Season to taste with salt and pepper. Server over rice or pasta.

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1/2 package of Dominic's Of New York^® Authentic Hot or Mild sausage
1 (1 lb.) package of Green Giant® Pasta Accents™ Lasagna Style Frozen Vegetables with Pasta
1 (14.5 oz.) can or diced tomatoes, undrained
Parmesan cheese

In a large skillet over medium-high heat, brown sausage. Drain. Stir in frozen vegetables with pasta and tomatoes. Bring to a boil. Reduce heat to medium; cover and simmer 3-7 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with parmesan cheese.

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Preparation Time: 35 minutes
Serves 8

3-4 tablespoons olive oil
1 package of Dominic's Of New York^® Authentic Hot or Mild Italian sausage, casing removed
2 cups onion, coarsely chopped
1 garlic, minced
8 cups water ( or de-fatted chicken-stock)
1-2 teaspoons salt (optional)
Freshly ground pepper
2-3 fresh basil leaves
1 pn dried hot pepper flakes
1 bn fresh broccoli, trimmed and cut into small pieces
3 cups potatoes, diced
1/2 cup Italian parsle

In a large pot, add olive oil and set over medium heat. Add sausage and onion and sauté until meat is brown (about 5 minutes). Add garlic and sauté 1 minute. Add water or stock, salt, black pepper, basil, and pepper flakes. Bring to a boil. Cover and simmer about 20 minutes. Add broccoli, potatoes, and parsley and simmer until potatoes are tender.

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Preparation Time: 1 hour 15 minutes
Makes 1/2 gallon

1 package of Dominic's Of New York^® Authentic Hot or Mild Italian sausage
3 large green peppers
2 large onions
3 cloves garlic
3 tablespoons olive oil
2 cups canned tomatoes, chopped
2 teaspoons chicken bouillon
3 cups water
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 cups pasta (of choice)

Roast sausage in 350 degree oven. Pierce to allow fat to escape. Cool. Slice into 1/4" thick circles. Chop and sauté until soft. Add remaining ingredients. (Do not drain tomatoes). Simmer 45 minutes. Cool. Skim off excess grease (if any). Cook pasta according to directions. Reheat soup and add sausage and pasta together. Sprinkle with parmesan just before serving.

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Makes 24 Appetizers

24 large mushrooms
1 medium onion
1/2 package of Dominic's Of New York^® Authentic Hot or Mild Italian sausage
1 medium garlic, minced finely
1 cup Italian bread crumbs
1/3 cup grated parmesan
2 tablespoons parsley, chopped
1/2 cup chicken broth

Wash mushrooms. Remove stems and chop. Drain. Sauté next 4 items. Mix dry ingredients. Stir together with chicken broth and sautéed items. Stuff caps. Bake at 325 degrees for uncovered in shallow pan with 1/4" water covering bottom of pan.

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1 cup rice
2 cups chicken broth
2 packages of Dominic's Of New York^® Authentic Hot or Mild Italian sausage, cut in 4-inch pieces
1/4 cup vegetable oil
1 cup sliced zucchini
3/4 cup chopped green pepper
3/4 cup chopped red pepper
1/3 cup chopped onion
2 tablespoons butter
3/4 cup pitted, sliced, large black olives

Cook rice according to package directions, substituting chicken broth for water. Reserve. Brown sausage evenly in oil, in large skillet over medium heat; drain. Remove from skillet; keep warm. Sauté zucchini, and peppers and onion in butter, 5 minutes. Combine rice with vegetables and black olives. Blend dressing ingredients*; toss with rice mixture and parmesan cheese.

* Dressing:

1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon prepared mustard
1/2 cup grated parmesan cheese

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1 package of Dominic's Of New York^® Authentic Hot or Mild Italian sausage
4 oz. cream cheese
salt and pepper to taste
4 baked croissants

Break apart and fry sausage (do not use extra oil). Add onions and sauté until meat and onions are cooked. Add salt and pepper and cream cheese. This can be make the night before and re-heated in the microwave prior to serving. When ready to serve, heat stuffing and serve in sliced croissants accompanied by scrambled eggs.

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1/2 cup butter
1 cup carrots, chopped
1 cup zucchini, chopped
1/4 cup onion, chopped
1 package of Dominic's Of New York^® Authentic Hot or Mild Italian sausage
2/3 cup red wine
15 oz. can tomato sauce
14.5 oz. can stewed tomatoes
6 oz. can tomato paste
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
1 1/2 tablespoon sugar

In a large skillet, melt butter. Sauté carrots, zucchini and onion for 10 minutes. Brown Dominic's Of New York® Italian sausage. Cook thoroughly. Add red wine, tomato sauce, stewed tomatoes, and tomato paste. Stir constantly until well blended. Add oregano, basil, and sugar. Mix well. Salt and pepper to taste. Set aside.

Whip ricotta in mixing bowl with eggs and chives. Salt and chives. Salt and pepper to taste. Place layer of pasta on the bottom of large baking dish. Spread 1/3 of the Dominic's Of New York® Italian sausage sauce evenly over the pasta layer. Spread 1/2 of the ricotta mixture over sauce. Add layer of pasta. Repeat. Cover last layer of pasta with remaining Italian sausage sauce. Sprinkle with parmesan cheese if desired. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Dominic’s of New York^® Italian Frittata Sandwich
Breakfast
Yield: 12 servings

2 ¼ pounds (3 cups) green peppers, sliced
1 pound (1 ½ cups) onions, sliced
Vegetable oil spray
12 Dominic’s Junior Mild Italian Sausage 5:1, sliced
2 ounces Dominic’s of New York^® Steak Seasoning
1/3 cup butter
24 eggs $1.20
12 Papa Felico^TM 7” Italian Rolls, grilled
32 ounces diced potatoes

Sauté the onions and peppers; browned the sausage, sprinkle on Dominic’s of New York® Steak seasonings. Scramble the eggs and serve on Italian bread; top with ¼ cup of sausage & peppers.

Papa Felico^TM Tropical Chicken Bites
Hors D’oeuvres
(serve chilled)
Yield: 4 ½ dozen

1 (8 ounce) package cream cheese
3 tablespoons mayonnaise
12 oz Papa Felico^TM Fully Cooked Chicken Breast Strips
1½ cups finely chopped almonds, toasted
3 tablespoons chutney, chopped
2 teaspoon curry powder
1 teaspoon salt
2 cups flaked coconut

Grill chicken; then finely chop. Beat cream cheese and mayonnaise until light and fluffy. Stir in next 5 ingredients, mixing well. Shape mixture into 1-inch balls; roll in coconut. Chill several hours.

Papa Felico^TM - Jerk Chicken with Mango Chutney
Hors D’oeuvres
Yield: 2 dozen

16 ounces prepared jerk sauce
24 oz Papa Felico^TM Fully Cooked Chicken Breast Strips
Olive oil
4 dozen toasted crostini slices (about 2 baguettes)
2 cups mango chutney

Pour jerk sauce over chicken, turn to coat well, cover, and refrigerate for 1 hour or longer. Heat a lightly oil grill pan or skillet; place the chicken on grill (do not wipe off marinade). Sear the chicken, brushing on more sauce if needed. Place chicken on top of toasted Crostini and top with about ½ teaspoon of the chutney; top with another crostini. Serve with the remaining chutney on the side.

Dominic’s of New York^® Roasted Sweet Potato & Sausage Quesadillas
Hors D’oeuvres
Yield: 3 ½ dozen

1 large (13 ounce) sweet potato (canned sweet potato can be used)
8 ounces fresh goat cheese
14 Flour Tortillas
1 large roasted red bell pepper, cut in strips or diced (jar of peppers can be used)
4 Dominic’s of New York^® Mild Italian Sausage 3:1 , sliced crosswise
¼ cup ancho chili paste
Salt & pepper

Roast sweet potato in a 400-degree oven, until soft, about 1 hour. Let cool, halve the sweet potatoes and scrape out flesh into a bowl (omit this step if using canned sweet potatoes). Brown sausage on grill, drain onto a paper towel. Cut tortillas with a 2 ½ inch biscuit cutter. Spread a thin layer of goat cheese (about ½ teaspoon), onto half of the tortillas. Spread 1 teaspoon of sweet potato over the cheese. Place one slice of sausage over sweet potatoes. Top with a red pepper strip. Drizzle ½ teaspoon ancho chili paste over each and top with a small dollop of cheese. Sprinkle with salt & pepper. Cover the filling with a second tortilla. Press down gently so that the layers stick together. Repeat with the remaining tortillas. Cover with plastic wrap or wet towel to prevent drying out. Working in batches, cook the tortillas on both sides (on a grill or in a skillet until cheese is melted and heated through). Cover with foil to keep warm.

Dominic’s of New York^® Wrapped Gruyère Hot Dog
Lunch
Yield: 6 servings

6 Dominic’s of New York^® Beef Deli Style Hot Dogs
6 slices Gruyere Cheese
12 slices Papa Felico^TM Fully Cooked Pre-Sliced Pastrami Brisket
6 Papa Felico^TM Hot Dog Roll
Horseradish Sauce or mustard

Slice open hot dog lengthwise; grill. Grill slices of pastrami; and toast hot dog roll. Place slices of Gruyere cheese on top of hot dog; melt. Place hot dogs on rolls; add pastrami, and top with a horseradish sauce or mustard.

1 pound Papa Felico^TM Fully Cooked Pre-Sliced Pastrami Brisket
1 cup pitted green olives (6 ounces), finely chopped
3 tablespoons flat leaf parsley, finely chopped
2 teaspoons oregano
1 tablespoon fresh mint, chopped
2 teaspoons capers, chopped
1 tablespoon lemon juice
½ cup olive oil, plus more for brushing the rolls
4 Papa Felico^TM 7” Italian Rolls
2 medium tomatoes, sliced

In a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, pepper, and olive oil. Brush the rolls with olive oil and grill until toasted. Place the pastrami on the grill and heat through. Spoon the olive relish on the rolls and top with the pastrami and tomatoes; sprinkle lightly with salt, and spoon more relish on top. Close the sandwich and cut.

3 pounds Papa Felico^TM Fully Cooked Chicken Breast Strips
Olive oil
1 ½ cup mushrooms
1 medium onion, julienne
1 green pepper, julienne
1 pound diced tomatoes, undrained
6 ounces tomato paste
1 teaspoon sugar
1 teaspoon Italian seasonings
1 teaspoon Dominic’s of New York^® Steak Seasoning

Grill chicken; remove. Sauté mushrooms, onions, green peppers, and garlic. Combine chicken, mushroom mixture diced tomatoes, tomato paste and seasoning in a pot. Bring to a boil; reduce heat, simmer. Serve with pasta or rice.

4 Dominic’s of New York^® Hot Italian Sausage 3:1
1 pound rigatoni pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 small onions, chopped
1 large red bell pepper, chopped
2 tablespoon fresh Italian parsley, chopped
1 teaspoon oregano
32 ounces pasta sauces
Parmesan cheese

Brown the sausage on grill; cook pasta according to package directions. Sauté onion, add garlic & red peppers, and cook until tender. Slice cooked sausage and combine in pan with pasta sauce, oregano, and onion/pepper mixture; heat until warm. Pour over pasta, sprinkle with cheese.

Dominic’s of New York^® Philly Steak Wrap
Lunch

One 12-inch flour tortilla
One 4 oz. Papa Felico^TM Philly Steak
Dominic’s of New York Philly Steak Seasoning
1.5 oz. of the Dominic’s of New York^® Peppers & Onions Mix
Jalapeños
Onion Crunchies
4 slices of fresh Roma tomato
2 oz. of rough chopped lettuce
Approximately 1 oz. Of horseradish sauce

Place steak on grill. Add steak seasoning. After steak is cooked half way, flip steak. Add peppers and onions to the top of steak. Using a fork and spatula, tear steak into one-inch pieces. Make sure that the peppers and onions are distributed evenly throughout the steak. In the center of the tortilla, first place lettuce, then tomato, Jalapeños, Onion Crunchies and finally horseradish sauce. Once the steak, peppers and onions are cooked (140 degrees F) place the mixture on top of the vegetables and horseradish sauce. Tuck in the sides of the tortilla and roll.

Dominic’s of New York^® Italian Sausage Roaster Wrap
Lunch

One 12-inch flour tortilla
1/2 Link of Dominic’s of New York^® Pre-Cooked Italian
Sausage 3:1 (Hot or Mild) Sliced
1 oz. roasted peppers
2 oz. Breaded eggplant, fully cooked, sliced in half
2 slices mozzarella cheese
4 slices of fresh Roma tomato

Lay tortilla on clean surface. Place cheese side by side in middle of tortilla. Place eggplant on top of cheese. Place tomatoes next. Add roasted peppers. Add sliced sausage across the top. Tuck in the sides of the tortilla and wrap.

Dominic’s of New York^® Philly Steak and Eggs
Breakfast

1 Dominic’s of New York^® 4oz. Philly Steak
½ Onion (Sweet or Spanish)
1 cup Dominic’s of New York^® Pepper strips
2 slices of your favorite Cheese
3 Eggs
Dominic’s of New York^® Philly Seasoning

Use a Flat Grill or Skillet

Sautee Onions and Peppers with a little oil. Sprinkle Philly Seasoning to taste. Once Onions and Peppers have softened, put Steak on grill, cook about 1 minute. Flip Steak over and add Philly Seasoning. Break Steak up. Mix with the Onions and Peppers. Add Cheese slices. Take 3 beaten Eggs and pour over Steak mix. Once Eggs are cooked served on a plate with home fries or on your favorite roll.

Papa Felico™ Chicken and Spinach Crostini
Hors D’oeuvres

Papa Felico™ Fully Cooked Chicken Breast Strips
Papa Felico™ Bread
2 cups of Spinach
Chopped Garlic
3 Slices Munster Cheese or Mozzarella
Sliced Cherry Peppers
Salt and Pepper
Extra Virgin Olive Oil

Sautee Garlic, Extra Virgin Olive Oil and Spinach in a skillet. Add salt and pepper to chopped Garlic for taste, then put aside. Grill Papa Felico™ Chicken – put aside. Slice Bread down middle and brush with Extra Virgin Olive Oil. Place on grill. Slice Cheery Pepper. Place spinach on Bread. Add the grilled Chicken, Cherry Peppers, and Cheese. Add top of Bread. Put back on grill for about ½ minute. Flip over for another ½ minute. Remove and slice into 1 inch slices.

Dominic’s of New York^® Neapolitan Sausage Salad
Lunch

¼ Link Sliced of Dominic’s of New York^® Hot Italian Sausage
¼ Link Sliced of Dominic’s of New York^® Mild Italian Sausage
Bed of Greens
Red Onion
Green Olives / Black Olives
Italian Dressing
Provolone Cheese

On a Bed of Green, add Slices of Sausage, Red Onion, Slices and chopped Provolone. Mix well. Add dressing and mix.

Papa Felico™ Pastrami Deli Style Sandwich
Lunch

4 oz. of Papa Felico™ Fully Cooked Pre-Sliced Pastrami Brisket
2 slices Swiss Cheese
1 oz. Cole Slaw
1 tbs. Deli Mustard
2 slices Marble Rye

Grill Pastrami. Grill Bread. After Pastrami is flipped, smooth Mustard on 1 slice of Bread. Add Pastrami, Cheese, and Cole Slaw. Top with other Bread slice. Serve with Chips and Pickle.

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