I am sorry we have not been posting lately. We have been busy revamping our lounge menu with new wines and spirits. Our new menu will be arriving soon!!!
Philadelphia Fruit Pizza
This recipie is from the Kraft Foods webiste (http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=57079).
What a refereshing summer dessert pizza!
PHILADELPHIA Fruit Pizza
- Prep Time: 15 mins
- Total Time: 179 mins
- Servings: 12 servings, 1 wedge each
- Ingredients:
- 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
- 1/4 cup apricot preserves, pressed through sieve to remove lumps
- 1 Tbsp. water
Directions
- Heat oven to 375°F.
- Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
- Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
- Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.
Carbone’s Restaurant Zucchini Pancakes
Looking for a great way to eat all the zucchini from your garden, try our pancakes.
(Natalie Mangini Stefanick)
10 large eggs, beaten
½ c chopped onion
2/3 c grated Romano or Parmesan cheese
6 c shredded zucchini (approximately 4-5 medium zucchini) See note*
2 T fresh minced garlic or 2 tsp granulated garlic
2 tsp salt
2 tsp pepper
1 c Italian-style dry bread crumbs
Oil for frying
*Prepare zucchini one day ahead. Cut off both ends from zucchini and slice lengthwise into two pieces. Remove seeds only if zucchini is really large and seeds are hard. Shred zucchini using hand grater or food processor method. Place zucchini in a colander. Place colander in a large bowl to catch juice. Cover with saran wrap, place a flat lid on top, then place cans on top of lid to weigh down and squeeze out juice. Place colander, bowl and cans in refrigerator overnight to drain. (Usually 4 to 5 medium size zucchini will yield 6 cups shredded.)
Mix eggs, onion, cheese, zucchini, garlic, salt, pepper and bread crumbs in large bowl. Mixture should be like a batter, easy to pour. Place about one inch of oil in a heavy skillet and preheat. Do not let oil get too hot. Always test oil temperature first with one pancake. Using a ladle or cup measure, pour ¼ cup of batter into hot oil for each pancake. Fry until golden brown, turn over and repeat for other side. Remove with slotted spoon and drain on paper towels. The pancakes freeze well.
These are served at Carbone’s with sour cream or apple sauce to spread over top.
Yield: approximately 36-2 inch pancakes
GREEN BEANS WITH MINT VINAIGRETTE
GREEN BEANS WITH MINT VINAIGRETTE
(Natalie Mangini Stefanick)
This is a recipe that my father, Vince Mangini, would prepare using the mint that grew wild in our garden. This is a great side dish for any cook out!
1 pound fresh green beans
2T salt
Ice for an ice bath
1/3 cup red wine vinegar
1/3 cup chopped fresh mint leaves
1/3 cup olive oil
1 ½ tsp sugar
Salt and pepper to taste
THE BEST PINEAPPLE UPSIDE-DOWN CAKE
This recipe is provided by our very own Culinary Institute of America trained Chef. Enjoy this sweet treat on a warm summer day!!
THE BEST PINEAPPLE UPSIDE-DOWN CAKE
(Natalie Mangini Stefanick)
½ cup (1 stick) butter, melted
1 cup packed light brown sugar
1 can (20 ounces) pineapple ring slices, drain well and reserve juice
Maraschino cherry halves
1 cup chopped pecans
1 package yellow cake mix
2/3 cups water
2/3 cups pineapple juice
1/3 cup vegetable oil
3 large eggs
- Preheat oven to 375 degrees. Pour melted butter in a 13X9X2 inch pie pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on the sugar mixture. Arrange the cherry halves, rounded side down, in the center of each pineapple ring. Sprinkle pecans over brown sugar and pineapple.
- Prepare the cake mix according to package directions, substituting some of the pineapple juice for the water in amounts listed above. Pour cake batter over fruit and sugar mixture.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let stand about 5 minutes for topping to begin to set.
- Loosen cake from side of pan with a sharp knife, then turn upside-down onto a large cake platter or cookie sheet.
- If the pineapple rings stick to the pan, use a spatula to gently remove rings and any remaining topping while sugar mixture is still warm. Place gently back into position.
Refreshing drink on a hot night like tonight
Summer is here and the heat is on. The folks at Baileys felt this ice cream cocktail would be a nice way to cool down. Who doesn’t like ice cream and booze?
Ingredients:
1 oz Baileys Irish Cream
2 scoops coffee ice cream
1 oz iced coffee
Directions:
Add Baileys, Coffee ice cream, and iced coffee to a blender. Add 1 cup of chipped iced and blend until smooth. Top with espresso, fresh whipped cream and mint leaf.
Courtesy of Baileys Irish Cream and www.drinkoftheweek.com
Sausage in Chianti Wine
This recipe is reminiscent of Sunday morning breakfasts with our dad, Vince Mangini, who often prepared it when the whole family got together after Mass.
Ingredients:
2 pounds mild or hot Italian sausage links
3 tablespoons olive oil
2 1/2 cups Chianti wine
1. In a large heavy skillet, heat olive oil and brown links on all sides.
2. When sausage is almost cooked through, pour off the oil. Pour wine into pan and let simmer, uncovered, until sausage is cooked. Sausage will become the color of the wine.
Enjoy the sausage hot or save some to put on a sandwich for later.
Deep Fried Pepperoni Chips
This is one of Melissa's favorite snacks. The pepperoni chips are spicy and surprisingly not greasy. I will forewarn you that they do take a while to make and never seem to last long!
Ingredients all as needed to cover the amount of pepperoni slices:
1 pound thin sliced pepperoni
3 eggs
2 cups flour
2 cups plain dried bread crumbs
Set up the following items in the order below:
Bowl of Flour
Strainer on a large plate or pan
Bowl of beaten eggs
Bowl of bread crumbs
Strainer on a large plate or pan
*Plastic container with a lid. Have wax paper liners to place between each row of breaded slices if freezing any for later use.
Each slice will be coated with flour, then egg, then bread crumbs. I find it easier to to keep one hand “wet” which handles the uncoated pepperoni and removes pepperoni from the eggs and one hand “dry” which removes pepperoni from the flour and the bread crumbs.
*If you are frying immediately, you will not need the plastic container listed above. I find easier to make 3 to 4 times the amount that you think you will need and freeze the rest. I place the breaded pepperoni on wax paper sheets in single layers in a tightly sealed container. I have left the slices up to 6 months in the freezer before using them.
Heat one inch of oil over medium high heat. Deep fry until golden brown. I flip them over to get that beautiful color on both sides. The chips may puff up and look like bubbles. Drain when golden brown on both sides. Place in paper towel lined container.
The chips will be very hot from the fryer oil. Please use caution when eating straight from the fryer.
Pasta with Carbone’s Puttanesca Sauce
1/2 cup olive oil
4 garlic cloves, minces
1 (28-ounce) can tomatoes, chopped, reserve juice
12 Kalamata olives, pitted and chopped
8 anchovy fillets, chopped
1/2 cup capers, drained
1 1/2 teaspoons hot red pepper flakes
1/2 cup Italian (flat leaf) parsley, chopped, plus 2 tablespoons for garnish
3/4 cup grated Parmesan or Romano cheese
1 pound pasta - penne or rigatoni or your choice
Heat oil in medium heavy skillet. Add garlic and cook for two minutes.
Add tomatoes and juice and cook for 30 minutes, or until sauce thickens slightly.
While sauce is simmering, cook pasta according to package directions for al dente. Drain (but do not rinse) pasta.
Just before pasta is done, add remaining ingredients to sauce and toss with hot pasta.
Garnish with cheese and parsley.
We wanted to start this page with a recipe that has been requested by our patrons as soon as we started serving it. We hope you enjoy the sauce as much as we enjoy sharing one of our Grandparent's favorite dishes.
As this page grows, we will be adding not only our immediate family favorites but recipes from our extended family - The Staff and Patrons of Carbone's Restaurant. If you have a dish that you would like to share please email the recipe to us via the contact us page.
Enjoy!!
The Carbone Family.
Bernadette Carbone's Red Pepper Relish
This recipie has been a staple of the Stynchula/Carbone family gatherings. We hope you enjoy this as much as we do.
Red Pepper Relish
Ingredients:
6 large red peppers - diced very small
1 TBSP salt
1/2 Cup white vinegar
1 Cup sugar
8 OZ cream cheese (if desire)
1. Mix diced peppers and salt in a bowl and let sit for 1 hour.
2. After the peppers and salt have sat, boil the white vinegar and sugar in a pot. Add in the peppers and let simmer. Stir constantly until the mixture comes to your desired relish consistancy. Remove from pot and refridgerate.
If you desire you can add mix 3 large TBSP of the cooled relish with the cream cheese for a nice cheese spread.