Best Caruso Recipes

SPAGHETTI CARUSO FOR 2

Steps:

• Flour the chicken livers, shaking off any excess and reserve on a plate.
• In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
• Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
• Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
• Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
• Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
• Serve immediately.
• From Mary Lombardi, Gurnee +larry#1 + Popsie:.

SPAGHETTI CARUSO

Steps:

• Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
• Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
• Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
• Bring a large amount of water to a boil to cook the spaghetti.
• Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
• Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
• Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
• As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
• Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.

SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )

Steps:

• Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
• In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
• Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
• Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
• Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.

CHICKEN CARUSO AND RICE

Steps:

• Prepare rice according to package directions; set aside.
• Cut chicken breasts into 1/4 inch strips.
• Sprinkle chicken strips with garlic salt and pepper to taste.
• In a large non-stick skillet, saute the chicken strips and celery in the melted butter for 4-5 minutes or until chicken is not pink.
• Add in the spaghetti sauce, Italian seasoning, and basil; stir to combine.
• Bring mixture to a boil; cover, lower heat, and simmer 10 minutes.
• Serve over rice.
• Sprinkle with Parmesan cheese.

CHICKEN CARUSO

Steps:

• 1. thaw, and cut up your chicken breasts into small to medium pieces usually about one inch by one inch, try and cut your chicken while its a little frozen makes it easyer to cut.
• 2. Melt the half a stick of butter in a large Pan then drop all of the chicken in, sprinkle the chicken with garlic salt. sear it till all the chicken is white on all sides..
• 3. Get a medium to large pot for your rice put in the suggested ammnt of water for the rice. (you can change the ammount of rice you cook its a great variable) Start up the rice to a boil. Turn off and cover for 5 minutes. Then fluff rice
• 4. Open the can of Chef boyardee spagetti sause, and pour it over chicken, with the butter and garlic still in the pan... pour a can full of water over it and let simmer for 5 minutes...
• 5. Serve Rice with sause and chicken poured over top, salt to taste.

THE BEST CHICKEN CARUSO

Steps:

• Melt butter. Stir in chicken seasoned with pepper and garlic salt (or sprinkle on chicken while cooking). Cook 3 minutes or until chicken is white.
• Add spaghetti sauce and oregano (to taste). Cover and simmer for 15 minutes.
• Add celery and simmer uncovered for 15 minutes or until celery is desired tenderness. Serve over cooked white Minute rice.

CHICKEN CARUSO

Steps:

• Heat oil in large pan.
• Add chicken and garlic and cook over medium heat until chicken is cooked through.
• Add remaining ingredients and simmer until vegetables are tender.
• Serve over cooked rice.

GRAMMA CARUSO'S SICILIAN STUFFING

Steps:

• Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
• Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
• There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.

CARUSO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook sausage, onion and garlic in skillet until sausage is brown and crumbly. Drain and set aside.
• Melt butter, stir in flour and seasonings until smooth.
• Remove from heat and stir in milk. Bring to a boil over medium heat, stirring constantly for 1 minute.
• Reduce heat to low. Stir in half of the cheese.
• Stir in cooked sausage mixture, noodles, zucchini and tomatoes.
• Turn into buttered 1 quart casserole. Bake 25 - 30 minutes or until hot and bubbly.
• Remove from oven and sprinkle with remaining cheese.
• Return to oven to melt cheese.

CHICKEN LIVERS CARUSO

Steps:

• Sauté the onions, mushrooms, green pepper and garlic in a heavy skillet in oil. Add the salt, oregano and chicken livers and cook until the livers are brown. Add the basil, tomatoes and sugar, cover and simmer for 30 minutes. Cook the linguini in boiling salted water for 8minutes and drain in a colander. Do not rinse. Place the linguini in a large bowl, mix in the sauce. Serve with Romano cheese.

CARUSO

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

SPAGHETTI ALLA CARUSO

Steps:

• Season the flour with a little salt and pepper.
• Dredge the chicken livers in the flour.
• In a large skillet, saute the chicken livers in the olive oil until brown and firm.
• Remove the livers from the pan and set aside.
• Add the butter to the pan and saute the garlic, onions and mushrooms for 5 minutes.
• Add the wine and reduce to about half.
• Puree the tomatoes and add then to the pan.
• Slice the chicken livers in half and add them to the pan.
• Season with salt and pepper and cook on low heat for around thirty minutes.
• In 6 quarts of boiling salted water cook the spaghetti until al dente.
• Drain and plate the pasta.
• Cover with the sauce and garnish with parsley.
• Serve with Parmesan cheese. Serves 4 people.

SPAGHETTI CARUSO STYLE

Steps:

• 1 Pour the oil into a skillet large enough to hold all of the pasta. Add the shallots. Cook over medium heat until tender, about 3 minutes. Add the livers, rosemary, and salt and pepper to taste. Cook 2 minutes or until the livers are no longer pink. 2 Stir in the tomatoes and bring to a simmer. Cook 20 minutes or until slightly thickened. 3 Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 4 Add the spaghetti to the sauce and toss together 1 minute over high heat. Add a little cooking water if the sauce seems too thick. Add the butter and cheese and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARTINI CARUSO

Steps:

• In a martini shaker, mix gin, dry vermouth, creme de menthe and some ice. Strain into 4 chilled cocktail glasses. Garnish the glasses with mint leaves.