All posts filed under: D’Alberto Family Cookbook

D’Alberto Family Cookbook: Chicken And Ba-Day-Dahs

Ingriedients Chicken-1 whole bird, cut into pieces or legs & thighs (If you use boneless, skinless breasts, they will dry out badly by the time the potatoes cook). White Potatoes-3-4, peeled & cut into wedges. Sweet Potatoes-1 or 2, peeled and cut into pieces (not to small, or they will turn to mush). Sweet Italian sausage-2 or 3 links, cut into 2 inch chunks. Oil-2 or 3 tbsps. Oregano-1 or 2 tbsp. Salt & Pepper to taste (and if you want it to taste good, don’t be afraid to be generous with the salt). Garlic-4 or 5 cloves, peeled and sliced. Instructions Place chicken, potatoes & sausage into a very large roasting pan. Pour oil over the top.  Add generous amount of salt and pepper.  Crush organo between fingers over top of everything. Toss well with your hands until everything is coated with oil and spices. Spread evenly in pan. Tuck slices of garlic evenly throughout the pan.  Cover with foil and bake covered at 350 degrees for about 30 minutes.  Uncover and continue baking …

D’Alberto Family Cookbook: Brunch For A Bunch

This delicious breakfast bake is great for breakfast, lunch, dinner, holidays, family gatherings or a party. 1 lb. pork sausage. 2 cups frozen hash brown potatoes (plain or with onions and peppers). 1/2 tsp. salt. 6 eggs. 1 1/4 cup of milk. Thaw hash browns. Cook sausage until brown, drain & crumble. Place hash browns in a lightly greased, 13 x 9 baking dish. Sprinkle with salt. Layer cooked sausage on the top of potatoes. Sprinkle cheese on the top of sausage. Combine eggs and milk and heat well. Pour over the top of casserole. Bake uncovered at 350, for approximately 50 minutes. Cut into squares and serve. Submitted by Rosalie (D’Alberto) Castellano.    

D’Alberto Family Cookbook: Apple Crisp

4-6 Granny Smith Apples. 8 Graham Cracker Squares, Chopped. 3/4 Cup Brown Sugar, Packed. 1/2 Cup Rolled Oats. 1/2 Cup Of Flour. 1 TSP Cinnamon. 1 TSP Nutmeg. 1/2 Cup Butter Or Margarine Melted. Peel, core and slice apples and cut slices in half. Combine graham crackers, sugar, oats, flour, and spices.  Pour in melted butter and mix well.  Place prepared apples in a deep baking dish.  Spoon mixture over apples.  Bake in pre-heated 350 degrees over 30-35 minutes. This is great warm with vanilla ice cream. Recipe Submitted By Jolie D’Alberto Obrien

D’Alberto Family Cookbook: Nisky ’97 Chicken

I made up this recipe for Lauren’s high school graduation party.  there are no exact measurements for any of the ingredients.  So you decide to try it, you’ll just have to “wing” it. *Boneless Chicken Breasts, Cut Into Chunks. *Bread Crumbs & Flour Mixture. *Eggs And A Little Water, Beaten. *Oil And Margarine. *Onions & Garlic, Very Finely Chopped. *Black Olives Sliced. *Fresh Mushrooms Sliced. *White Wine. *Assorted Seasonings (Salt, Pepper, Parsley, Dill…Whatever You Like Best). *Knorr Garlic Herb Pasta Sauce Mix. Dip chicken first in the bread crumb/flour mixture, then into the egg/water mixture.  Saute chicken in oil/margarine mixture until golden brown.  Remove chicken from skillet to greased baking dish.  Add onions, garlic, seasonings, and wine to skillet and cook until softened.  Add mushrooms, olives, (and more wine if desired).  Spread entire mixture over chicken.  Prepare sauce mix as package directs and pour all over it. Bake in a 350 degree oven until heated through and you’re sure the chicken is completely cooked (20-30 minutes?) If the chicken doesn’t turn out alright, you can …

D’Alberto Family Cookbook: Aunt Fran’s Cheesecake

Crust: 1 3/4 cups of graham cracker crumbs 1/4 cup walnuts, finely chopped (optional) 1/2 tsp of cinnamon 1/2 cup melted butter or margarine. Filling: 3 eggs 2 8oz pkgs cream cheese 1 cup of sugar 2 tsp vanilla 3 cups of sour cream Instructions: Mix crust ingredients together and press into the bottom of and sides of a 9″ spring form pan. Combine eggs, cheese, sugar, and vanilla, and beat until smooth.  Mix in sour cream. Pour into crust and bake at 350 degrees for about an hour. Cool, then chill for at least 2 hours. Serve topped with fruit, if desired. Submitted by Rosemary D’Alberto Prock