Libassi's Restaurant & Pizzeria

Ingredients

1/2 of a red onion, diced
½ cup banana peppers
½ cup iceberg lettuce, chopped
½ cup diced tomatoes
½ cup pepperoni, chopped
¼ lb sliced salami, chopped
¼ lb sliced turkey, chopped
¼ lb scliced ham, chopped
¼ lb sliced provolone, chopped
1/3 cup parmesan
½ cup mayonnaise
2 oz chopped basil
1 tsp apple cider vinegar
1 tsp mustard
1 tbsp olive oil
½ tsp red pepper flakes
1 tsp oregano
1 loaf Italian bread or hoagie rolls

Method of Preparation

• In a large bowl, combine all ingredients and mix completely
• Slice and toast the bread

Ingredients

Salad

1/4 cup sliced almonds
1 tablespoon plus 1 teaspoon sugar (for Almonds)
Sweet Sour Dressing (recipe is below)
2 heads romaine (average size), cut into bite-size pieces
2 medium stalks celery, chopped (about 1 cup)
2 green onions (with tops), thinly sliced (about 2 tbsps.)
1 can (11 ounces) mandarin orange segments, drained

Dressing

1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon snipped parsley
1/2 teaspoon salt
Dash of Pepper
Dash of Tabasco Sauce

Method of Preparation

• Mix all dressing ingredients together and shake well.
• Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• Toss the salad ingredients together in a large bowl. When mixed evenly, toss again with the dressing.

Ingredients

1 pineapple
1 lb sea scallops
2 avocados
1 lime
½ tsp ground cumin
2 tbl bacon fat
1 clove garlic
Salt & pepper to taste

Method of Preparation

• Core, trim, and slice the pineapple into rings.
• Remove pit and outside shell from the avocados.
• Blend avocado with juice from the lime, bacon fat, ground cumin, garlic, salt & pepper
• Dry the sea scallops in a cloth or paper towel
• Heat vegetable oil in a sauté pan and add scallops once hot.
• Cook at a high heat for 1 ½ minutes on each side
• Place the scallops atop the pineapple slices and top with the avocado mousse

Ingredients

1 boned and cleaned chicken breast
1 clove garlic, minced
4 thin slices of prosciutto
4 oz grated or finely chopped mozzarella
4 oz chopped sharp provolone
3 oz parmesan cheese
3 oz cleaned spinach
White cooking wine
2 tbsp unsalted butter
5 oz heavy cream
5 oz chicken stock
Salt & pepper to taste
1 oz parsley

Method of Preparation

• In a large bowl, mix together the mozzarella, provolone, minced garlic, chopped spinach, salt, pepper
• Cut an inch wide incision at the top of the chicken breast and carefully expand the cavity inside, being careful not to tear a hole in the outside wall of the chicken breast.
• Stuff the chicken with the mixture in the bowl.
• Wrap the slices of prosciutto around the chicken, overlapping slightly.
• In a large sauté pan, mix the wine, cream, stock, parmesan cheese, salt, and pepper. Heat to a simmer.
• Once the sauce is heated to just below a boil, insert the stuffed chicken breast and cover.
• Cook for 10 minutes, keeping the sauce just below a boil.
• Serve garnished with parsley

Ingredients

Cake:

1 cup sugar
1 cup water
1/3 cup oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup flour
¼ cup baking cocoa
1tsp baking soda
½ tsp salt

Filling:

1 pkg softened cream cheese
1/3 cup sugar
1 egg
Pinch of salt
1 cup chocolate chips

Method of Preparation:

• Beat together the sugar, water, oil, vinegar and vanilla.
• Combine all dry ingredients and gradually add it to the wet mixture.
• Cream the cream cheese with the sugar, egg and salt.
• Stir in the chocolate chips.
• Fill paper lined cups half way with batter.
• Top each one with 2 tbsp of the cream mixture.
• Bake at 350 for 25-30 minutes.

Ingredients

½ cup vegetable oil
½ cup fresh garlic, minced
1 onion, diced
1 head of celery, diced
10 oz. cleaned spinach
1 gallon chicken stock
Salt, pepper, thyme, and parsley to taste
1 dozen eggs
½ cup parmesan

Method of Preparation

• Cook the onions, celery, in the vegetable oil in a large stock pot.
• Once vegetables are slightly tender, add the garlic, salt, pepper, and thyme. Cook until garlic begins to brown.
• Add chicken stock and bring to a rapid boil
• Scramble eggs and remaining seasonings
• Slowly add eggs to boiling soup, while stirring constantly. Boil soup until eggs are fully cooked.