Eggs and Tomato Sauce

 Mamma Rita's Eggs and Tomato Sauce Recipe



      2 tablespoons extra virgin olive oil 
       4 ripe tomatoes, chopped
       4 eggs
       salt and pepper to taste

  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins


  • In skillet or frying pan, warm oil over medium heat. Add tomatoes to skillet and cook until juices begin to evaporate, about 3 to 5 minutes.
  • Break eggs into skillet and cook to desired firmness without breaking yolks. Season to taste with salt and pepper.


Sweet and Sour Chicken I

Sweet and Sour Chicken I Recipe

    1 (8 ounce) can pineapple chunks, drained (juice reserved)
    1/4 cup cornstarch
    1 3/4 cups water, divided
    3/4 cup white sugar
    1/2 cup distilled white vinegar
    2 drops orange food color
    8 skinless, boneless chicken breast halves - cut into 1 inch cubes
    2 1/4 cups self-rising flour
    2 tablespoons vegetable oil
    2 tablespoons cornstarc
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    1 egg
    1 1/2 cups water
    1 quart vegetable oil for frying
    2 green bell pepper, cut into 1 inch pieces

  • PREP 30 mins
  • COOK 20 mins
  • READY IN 1 hr
  • Directions

  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.



Asian Chicken Salad

Asian Chicken Salad Recipe


2 tablespoons brown sugar
    2 teaspoons soy sauce
    1 tablespoon sesame oil (optional)
    1/4 cup vegetable oil
    3 tablespoons rice vinegar
    1 (8 ounce) package dried rice noodles
    1 head iceberg lettuce - rinsed, dried, and chopped
    4 boneless chicken breast halves, cooked and shredded
    3 green onions, chopped
    1 tablespoon sesame seeds, toasted
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins


  • Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  • To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  • In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Cordon Bleu Chicken Rolls

 Cordon Bleu Chicken Rolls Recipe

    8 skinless, boneless chicken breasts
    8 slices cooked ham
    4 slices Swiss cheese, cut into 1 inch pieces
    salt and pepper to taste
    1 teaspoon dried thyme
    1/4 cup melted butter
    1/2 cup cornflakes cereal crumbs
    1 (10.75 ounce) can condensed cream of chicken soup
    1/2 cup sour cream
    1 teaspoon lemon juice


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
  4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
  5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Eclairs II

Eclairs II Recipe


      1/2 cup butter
    1 cup water
    1 cup all-purpose flour
    1/4 teaspoon salt
    4 eggs
    1 (5 ounce) package instant vanilla pudding mix
    2 1/2 cups cold milk
    1 cup heavy cream
    1/4 cup confectioners' sugar
    1 teaspoon vanilla extract
    2 (1 ounce) squares semisweet chocolate
    2 tablespoons butter
    1 cup confectioners' sugar
    1 teaspoon vanilla extract
    3 tablespoons hot water

  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
  • Directions

  • Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  • In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  • Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  • For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  • For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

French Onion Soup Gratinee

French Onion Soup Gratinee Recipe

    4 tablespoons butter
    1 teaspoon salt
    2 large red onions, thinly sliced
    2 large sweet onions, thinly sliced
    1 (48 fluid ounce) can chicken broth
    1 (14 ounce) can beef broth
    1/2 cup red wine
    1 tablespoon Worcestershire sauce
    2 sprigs fresh parsley
    1 sprig fresh thyme leaves
    1 bay leaf
    1 tablespoon balsamic vinegar
    salt and freshly ground black pepper to taste
    4 thick slices French or Italian bread
    8 slices Gruyere or Swiss cheese slices, room temperature
    1/2 cup shredded Asiago or mozzarella cheese, room temperature
    4 pinches paprika  


  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins


  1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!