Italian Bread Dip

This was a really good oil dip, perfect for an appetizer. This is a tad spicy, so if you don't like the heat, leave off or cut down on the crushed red pepper. Ingredients:
1/2 tsp. crushed red pepper
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 cup extra virgin olive oil (or as needed)

Italian Salad Dressing

A classic Italian Salad, similar to that of Olive Gardens....however, I, personally like this one better! Ingredients:
lettuce mixture
1 can of black olives, sliced in half
Red onion, sliced
Large croutons
Banana peppers
Roma tomatoes

Dressing:
1/2 cup mayonaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 TBSP. corn syrup
2 TBSP. parmesan cheese
2 TBSP. romano cheese
1 clove garlic
1/2 tsp. italian seasoning
1/2 tsp. parsley flakes
1 TBSP. lemon juice
1 TBSP. sugar

Directions:
Mix the dressing ingredients in a blender until well mixed. Toss over the salad. Sprinkle with freshly grated parmesan cheese and fresh ground pepper.

Italian Risotto

The kids all raved over this one! Very creamy and flavorful, almost just melts in your mouth.Ingredients:
2 TBSP. butter
1 medium onion, chopped
1 cups Arborio rice
1/2 cup white wine
2 sprigs of thyme
7 cups chicken stock, hot
4 TBSP. butter
1 cup freshly grated parmesan cheese
Salt and pepper, to taste

Directions:
In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock. Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the thyme. (See Note Below) Remove from heat and stir in the butter and cheese until well mixed. Season to Taste with salt and pepper. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Italian Beef Tenderloin

This is very flavorful and almost melts in your mouth. The cut of meat is expensive, but it is worth it! I did make this in a crock pot with a regular rump roast. You still get the flavor and it does make a yummy roast. Although, I do recommend the tenderloin the most.
Ingredients:
Beef tenderloin roast (4-5 lbs.)
2 TBSP. olive oil
1 tsp. basil
1 tsp. thyme
1 tsp. pepper
1 tsp. Oregano
1 tsp. garlic powder
1 tsp. salt
1 tsp. minced garlic

Gravy:
1 small yellow onion, chopped
2 TBSP. butter
1/4 cup water
1 TBSP. corn starch
1 tsp. dijon mustard
1 tsp. tomato paste
1 can beef broth
2 cups portabella mushrooms, sliced

Directions: Take the first set of ingredients and combine all the spices in a bowl. Take the olive oil and spread over the roast. Then coat the roast with the spices. Brown until a crisp outer coating on all sides. Then place in a roasting pan on a rack and roast it at Bake 425 for 35-40 minutes, rotating occasionally. Then remove from the oven, cover with tinfoil and let sit for 20 minutes before slicing.

Gravy: Saute the onion and mushrooms in the 2 TBSP. butter, mix the corn starch in the 1/4 cup cold water and add to the onion/mushroom mixture. Add the can of beef broth and the tomato paste and mustard. Bring to a boil and then simmer until thickened. Serve over the roast.