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 until everything is browned and crispy (another 45-60 minutes).

Note: These are approximate amounts and times, just meant to give you an idea of how to make the dish. You can leave the sausage out if you’d like; you can substitute carrots for the sweet potatoes; you can increase or decrease the amount of garlic; or you can use different herbs like Italian seasoning. Just have fun with it.

Tootsie Shaky Mike D’Alberto recipe

Submitted By Deb D’Alberto Dominski

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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 always drink the rest of the wine and call Boston Market for take out.

Recipe Submitted by Rosemary Prock

 


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

 


Past And Present

April Showers Bring May Flowers, April Feels More Like Winter

In Niskayuna New York it feels more like winter coming to an end and spring just barely starting.  What has mother nature done with spring?  We’ve had some sunny days, few semi warm days, and more snow days.  This time of the year I love cleaning up outside.  I hope spring comes soon with some warm weather to go with the sunshine.  With a little sunshine and warmth, I’ll be able to plan my garden and walk Ginger.

Past And Present

Ever since going to a wake last Tuesday night for my mom’s Aunt Jean, this week it’s been looking at old photographs and organizing these old photographs for safe keeping.  I pulled out about 200 old photographs from both my mom’s side of the family and my dad’s side of the family. Within the mix of 200 photographs I pulled out to reorganize, I also found some pictures of mom and dad’s college days. I found some shipping envelopes and bought a marker and labels to pack these photographs and label every one of envelopes.

My mom’s Aunt Josephine was always organized and meticulous about how everything was in it’s place.  I said to my parents, that’s how I want to be.  It’ll take a long time to get there, but I’m going to do it.  Parts of these photographs made me think about when I was a kid and how I used to spend time with my Grandma, and some parts made me think of how I was grateful to have the time I had with her. When she occupied her chair she brought a lot of delight to a room.

Quick And Easy Chicken With Asian Vegetables: by Lauren Prock

Cooking Time: 10 minutes

1 Rotisserie Chicken (Purchased From Your Local Grocery Store)

2 Bags Of Bird’s Eye Steam Fresh Asian Medley Vegetables (Frozen Vegetable Section At Your Local Grocery Store)

Vegetable Dumplings (Optional)

Turkey Platter

Take rotisserie chicken out of the fridge and leave in the bag it comes in.  Place bag with chicken in the microwave for two minutes.  When two minutes is up, take out of the microwave and open bag.  Pull skin off the chicken and pull chicken apart leaving the bones behind.  Place all of your chicken on a turkey platter.

For the steam fresh vegetables, open bag a little bit and place in the microwave.  Cooking instructions are on the back, so read carefully.  When both bags of vegetables are done cooking, place on the turkey platter with chicken.  Drizzle some sauce on the top of the chicken and vegetables and enjoy.

Note: Vegetable Dumplings were leftovers with dumpling sauce.  

If you wish to have vegetable dumplings, stop by your local Chinese Restaurant, or simply buy at the grocery store.

 

 

 

 


Happy St. Patrick’s Day

Sorry for not blogging in the month of February.  Dealing with some health issues with mom, unpacking items from the shop, and working around my least favorite season winter.  During the month of February, I crocheted a new cake blanket made with Caron Cakes Rum Raisin Yarn, and my dog Ginger decided to make herself comfortable on it.

We had some nice warm spells and I was able to take some decorations from the holidays outside and put my new close line reel outside.  Now winter is back with two enormous snow storms from last week and this week it’s been crazy.  With this lovely snow, I’ve been cleaning up stuff, throwing stuff out, working with some cake yarn, and enjoying nature outside.  Ever since I’ve added this bird feeder outside,  there’s been more birds, squirrels, and rabbits outside to see.  With the snow these guys have been limited to what they can eat, so it’s interesting seeing what’s going to come on the deck in the backyard.

Now I’m craving for some warm weather and looking forward to seeing what spring and summer has to offer.

Happy St. Patrick’s Day With A Corned Beef And Cabbage: by Lauren Prock

1 Corned Beef Round Cut.  Round cut corned beef has the least amount of fat when cooked.

1 Head Of Cabbage Chopped.

1 Sweet Onion Chopped.

Carrot Sticks Sliced.

Salt.

Pepper.

1/4  Stick Of Butter.

Pam Cooking Spray.

1 Cup Of Water.

Crock Pot.

Bird’s Eye Steam Fresh Vegetables New Potatoes, With Garlic and Herb (4 bags).

Irish Soda Bread (Optional).

In a large crock pot, add cook spray on the side of the crock pot, 1/4 stick of butter on the bottom, and a cup of water.  Place your corned beef, salt, and pepper on the corned beef.  Place sliced vegetables in the crock pot and place on low.  Stir vegetables on occasion and keep lid on.  Cook all day and enjoy for dinner.

Enjoy this amazing dinner with an Irish Soda Bread.

 


Hello Thanksgiving 2017

Dear Friends:
Sorry Sow’s Ear Studio and I haven’t posted in a while, but we’re almost at the end of moving 1597 Union Street to 867 Warner Road. It’s been a long hall with the move and 20+ years of wonderful memories at a wonderful location. Now it’s time to make new memories with our online business back home. For the month of November, the Prock family had two wonderful Thanksgivings. First Thanksgiving was celebrated with the D’Alberto family at Galway Lake, New York. Uncle Larry cooked the most wonderful meal and I brought mashed sweet potatoes and mashed cauliflower with spinach. The original Thanksgiving day was celebrated back home in Niskayuna and Mazzone Hospitality prepared our meal. A perfect meal for 10 people, we had lots of leftovers and enough for a few days. After Thanksgiving, it was time to get back to packing and cleaning up what we brought home. With a little bit of time on my hands, I was able to make the annual Jib Jab video for YouTube, Facebook, Instagram, and our blog. Here’s my recipes for my mashed sweet potatoes and mashed cauliflower.

MASHED SWEET POTATOES: by Lauren Prock
3 large sweet potatoes peeled and chopped into small pieces.
1/4 cup of extra virgin olive oil and sea salt butter.
Cinnamon.
Honey.
Raisins (optional)
Pecans (optional)

In a large saucepan, add a 1/4 stick of butter, honey, and as much cinnamon as you like for taste. Add chopped and peeled sweet potatoes and cover saucepan. Stir occasionally and add 1/3 cup water, the water will help soften the potatoes and mix with the butter and cinnamon. Add a little more honey as needed, this should take approx. 30-40 minutes. I prefer cooking the potatoes this way as oppose to boiling because you’re getting a better taste from browning the potatoes and not boiling the potatoes. After potatoes are done cooking use an electric mixer or masher to mash. After mashing place potatoes in a bowl and add raisins and pecans on the top.

MASHED CAULIFLOWER: by Lauren Prock
1 Cauliflower Head Chopped.
1 Bag Of Spinach.
1 Clove Of Garlic.
Garlic Press.
Pinch Of Pepper.
1/4 cup of extra virgin olive and sea salt butter

In a large saucepan, add butter, pepper, pressed garlic, and chopped cauliflower.  As cauliflower browns, add half of bag of spinach and place lid on pan.  When spinach is cooked down, add the other half of bag of spinach.  When spinach is cooked and translucent, mash spinach and cauliflower together.  Add in a serving bowl.

Stay tuned for our business to be moved back home.