Category Archives: Recipes

A Few Italian Favorites

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2017-newsletter

Happy New Year!!!

We hope you enjoyed the holiday season surrounded by great food and all of the people you love. We have a lot to be thankful for as we look back on 2016 and we owe it all to our incredible customers – so thank you!

In celebration of our 100 year anniversary we really went All Out, All Year Long. From the 100 Days of Food campaign benefiting Feeding America, to our expansion to Chicago, Illinois, then back to Bristol for the first annual Battle of the Burgers, October with it’s record breaking donation for the American Cancer Society, and finally, the introduction of a number of delicious new favorites including Illg’s sausages. What A Year! Thanks to each of you for being a part of the best year in our company’s history and for your continued support as we move into 2017.

Now onto the tasty stuff…
All this cold weather has craving warm and hearty foods and what’s more comforting than a few Italian classics?!

tortelliniTortellini Soup
Need we say more? This recipe couldn’t be easier and the wilted spinach is absolutely to die for. So rich and delicious, make plenty for leftovers!

ingredients:
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 4 or 5 garlic cloves, crushed
  • 5 or 6 Italian sausages (hot, mild or sweet)
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • 1/2 tsp. basil
  • 2 cans stewed tomatoes
  • 6 cups chicken broth
  • 1 bag (about 12oz,) of fresh spinach, chopped
  • 1 package fresh or frozen tortellini
  • Parmesan cheese, to taste
  • Salt and pepper, to taste
method:
  1. Brown onion, garlic and sausage in olive oil. Drain well.
  2. Add oregano, rosemary, basil, tomatoes and chicken broth. Simmer for up to 1 hour.
  3. Just before you serve, turn off heat and add tortellini and spinach. Cover for 8-10 minutes.
  4. Garnish with Parmesan cheese and season with salt and pepper.
egg-noodlesEgg Noodle Lasagna
 
If your pants are still a little tight from the holidays, this recipe for egg noodle lasagna is the perfect pick for you. Not nearly as heavy as traditional lasagna, but just as satisfying.

ingredients:
  • 1 1/2 ground beef
  • 1 clove garlic, diced
  • 1 tsp sugar
  • 2 15oz. cans tomato sauce
  • 1 tsp salt, 1/2 tsp pepper
  • 8oz. package small or medium egg noodles (about 4 cups)
  • 1/2 cup white onion, diced
  • 1 8oz. package cream cheese
  • 1/2 cup Parmesan cheese
  • 1/2 tsp basil
  • 1 tsp oregano
  • 2 tsp parsley flakes
  • 1 cup cheddar cheese
  • 1 cup sour cream
method:
  1. Brown onions, meat and garlic. Drain off fat.
  2. Add tomato sauce, super, salt, pepper and spices.
  3. Cover and simmer for 15 minutes
  4. Cook noodles
  5. Blend softened cream cheese, cheddar cheese and sour cream.
  6. Lightly grease 9×13 pan.
  7. Layer noodles, meat mixture and cheese mixture. Repeat.
  8. Sprinkle with Parmesan cheese
  9. Bake at 350 uncovered for 30 minutes. Then at 400 for 10 minutes.
  10. Serve with hot crusty bread.

Thanks again and we look forward to another fantastic year!

November Update

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Happy Fall From Passanante's

As we change seasons it’s time to change up your menus. Put away those summer salads and cozy up to watch the leaves fall with these hearty and satisfying treats.

Double Good Stew

Double Good Stew RecipeNothing says Fall like a hearty stew dinner. Enjoy Double Good Stew with warm cornbread covered in honey and a glass of your favorite red.

ingredients:
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 cup celery, chopped
  • 1/4 lb. butter
  • 1 1/2lbs. frozen mixed veggies
  • 3/4 lb. frozen yellow corn
  • 2 cups cubes beef
  • 1 can tomato soup
  • 1 tsp. Worcestershire
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
method:
  1. Use 1/2 the butter to saute the cubed beef until well browned. Place in stew pot and add 1 pint of water. Start cooking over medium heat.
  2. Use remainder of butter to saute onion, green pepper and celery until tender and onions are clear. Add to meat and cook over low heat for 1 hour.
  3. Add remaining ingredients and cook another 30 minutes. Add only enough water to keep good boiling action.
Easy Peanut Brittle

Peanut Brittle RecipeIf you’ve got a microwave you can handle this next recipe for Easy Peanut Brittle. This is a great treat to have on-hand during the holiday season for the occasional rogue sweet tooth.

ingredients:
  • 1 cup sugar
  • 1/2 cup white corn syrup
  • 1 cup raw peanuts
  • 1/8 tsp. salt
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 tsp. baking soda 
method:
  1. Mix together sugar, white corn syrup, peanuts and salt. Microwave on high 4 minutes.
  2. Remove, stir and microwave 4 minutes more then add 1 tsp. butter, 1 tsp. vanilla and microwave again for 1.5 minutes.
  3. Remove, stir in 1 tsp. baking soda and immediately pour on cookie sheet to cool.
Breast Cancer Awareness Month

Breast Cancer Ribbon
Wow. What an incredible month October was! Thanks to all of your support we gained more than 500 new Facebook and Instagram followers and delivered more than 1,100 PINK Free Food Samples!

We’re so grateful for everyone’s participation in making this year our largest donation to the American Cancer Society yet at a rock solid $6,125!

2016 Donation: $6,125
2015 Donation: $5,550
2014 Donation: $2,500
2013 Donation: $1,228

 

Recipe: Tasty Turkey Casserole

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Recipe: Tasty Turkey Casserole

If you’re expecting a full house this Easter, this incredibly easy 4-step recipe for Tasty Turkey Casserole is a great option for a no-fuss crowd pleaser. Set aside 5 minutes to prep 1 or 2 casseroles, toss in the refrigerator and enjoy more time with your family and less time hustling around the kitchen. This recipe is delicious any time of the day, but we think it makes a pretty great lunch option when served alongside your favorite cold pasta salad, warm rolls and fresh sweet tea.

Casserole Ingredients

  • 4 Cups cubed cooked turkey
  • 1 Tbsp Worcestershire
  • 1 Small onion, chopped
  • 1 Can cream of chicken soup
  • 3 Cups herbed croutons
  • 1 Tbsp minced parsley
  • 1 Can cream of mushroom soup

Mushroom Sauce Ingredients

  • 2 Cans cream of mushroom soup
  • 1 Tbsp minced parsley flakes
  • 1-2 Drops tabasco sauce
  • 1 Tbsp Worcestershire
  • 1/4 Tsp poultry seasoning
  • 1/8 Tsp pepper

Method

  1. Combine casserole ingredients in bowl and spoon into 9 x 13 baking dish. Pat smooth.
  2. Bake at 350 degrees for 40-45 minutes.
  3. Combine Mushroom Sauce ingredients and spoon over casserole.
  4. Bake an additional 10 minutes. Makes 8-10 servings.

Passanante’s Home Food Service prides itself on delivering the highest quality organic veggies and meats and offer a 100% product guarantee. We have a USDA inspector on site, ensuring top quality and cleanliness, and are proud to report that in our 100 years of business we have NEVER issued a food recall. Interested in tasting the difference? Click here to request a Free Gourmet Food Sample.

Not completely sold on this recipe? Check out a few of our other favorite options:
Southern Fried Chicken
Ranch Pork Chop Casserole
Veal Piccata

 

Planning Your Holiday Menus

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Happy Holidays

With Thanksgiving just barely behind us it’s hard to imagine in a matter of weeks Christmas and Hanukkah will be upon us!

The holidays bring more time with family and loved ones, more traditions, more memories, and of course… more food! If you’re still stuffed from the stuffing and if that turkey-tired hasn’t quite worn off, you may be considering ways to make the next month as painless on the waistline as possible. The bad news is – candy & cookies are never going to be calorie-free, but the good news is that there are tons of better-for-you options to pick from as you set your holiday menu.

Nibblers: Instead of Spinach Artichoke Dip which has 9 grams of fat and 100 calories per 2-tbs serving, reach for the salsa with 0 fat and just 10 calories per serving.

Sides: Sweet potato casserole is delicious, but with 11 grams of fat and 379 calories per 3/4 cup serving it might be worth passing on and replacing with garlic mashed potatoes for just 4 grams of fat and 170 calories per serving.

The Main Event: Everyone loves a good Prime Rib (including and especially us!), but if you want to keep your Spinach Artichoke Dip and Sweet Potatoes, swapping it for Skinless Smoked Turkey will save you 53.5 grams of fat and 444 calories per 6-ounce serving.

The Sweet Stuff: Can’t decide if you should cut a piece of Pecan, Pumpkin or both?? Pumpkin pie has 1/3 the fat of pecan and 60% less calories — WOW! You could almost have TWO pieces of pumpkin! (We won’t tell!)

Still need a gift for the neighbors? Whip up a batch of homemade Baileys Irish Cream and voila!

  • 1 2/3 Cups good Irish whiskey  (Jameson is a nice pick)
  • 1 Cup heavy cream
  • 1 (14 oz.) Can fat free sweetened condensed milk
  • 2 Tablespoons Hershey’s chocolate syrup
  • 2 Teaspoons pure vanilla extract
  • 2 Tablespoons cold coffee

 Place all ingredients in a blender or high for 20 seconds and transfer to airtight containers. Kerr canning jars from Walmart with a bow around the neck make for a festive presentation.

This makes 4 pints and will keep in the fridge for up to two months! Never be empty handed when a neighbor pops over again — this is too easy!

Happy Holidays!

Recipes: Bacon ‘N Bleu Potato Casserole, Quick Butterscotch Ice Cream Pie

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Fall Favoritess

As we approach Thanksgiving and the holiday season we will be sharing more and more of our favorite cold weather recipes with our blog and newsletter subscribers. Keep reading for two of our all-time favorites — one savory and one sweet!

Bacon N Bleu Potato CasseroleBacon ‘N Bleu Potato Casserole

  1. Preheat oven to 375 degrees F. and coat a casserole dish with cooking spray.
  2. Heat 1/4 cup butter in a medium pot until melted. Whisk in 6 tablespoons flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt and pepper. Then whisk in 1.5 cups milk. Continue whisking until thickened.
  3. Stir 1.25 cups crumbled bleu cheese into mixture and stir until cheese has melted and combined.
  4. Peel and slice 12 large new potatoes into 1/8-inch slices and place in layers in casserole dish.
  5. Top with 1 pound cooked and chopped bacon and 1 16-ounce bag frozen broccoli then pour cheese sauce overtop.
  6. Cover casserole with aluminum foil and bake for 1 hour.
  7. Remove casserole and uncover. Sprinkle 1/4 cup breadcrumbs overtop then bake another 15 minutes or until potatoes are tender. Let cool 10 to 15 minutes before serving.

Butterscotch Ice Cream PieQuick Butterscotch Ice Cream Pie

  1. In a small bowl, combine 1/2 cup pecans, 1 cup graham cracker crumbs and 1/3 cup butter. Mix well and press into a 9 inch pie plate and set aside.
  2. In a small saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Bring to a boil and let boil for 3 minutes before removing from the heat.
  3. Combine 1 cup butterscotch morsels and sugar mixture in a blender and blend on high for 30 seconds. Add 2 eggs, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend on high for 1 minute. Cool to room temperature.
  4. Fold into 1 3/4 cups heavy cream. Spoon 1/2 of the filling onto the crust  and sprinkle 1/2 cup pecans on top. Spoon remaining filling on top. Garnish with 1/2 cup pecans and freeze for several hours before serving.