Saged Mushroom and Sausage Ragu


1 pound of Italian sausage
1 pound of diced portobello mushrooms
In a large skillet brown sausage and add the mushrooms near the very end of the sausage browning process
3 T of butter
Add butter to the meat and mushroom mixture.
Add 1/4 cup or Asiago cheese or Parmesan grated cheese.
10-12 leaves fresh sage, sliced thin/minced. Add to the mixture and serve over rice or potatoes.

saged mushroom

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Tomato Gratin


Tomatoes bountiful?

It is this simple – anything with cheese on it is better. Enough said. Cheers to the marriage of the tomato and the cheese in this dish.

2 slices bread

1 garlic clove, minced

1 tbsp extra-virgin olive oil

1/3 cup  favorite cheese

2 medium tomatoes, sliced

1/4 cup chopped fresh basil

dash freshly ground pepper

dash salt

Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.

Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.

Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

tomato

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Grilled Peanut Butter Bananas


Warning, this is a recipe that is addictive. Also, the end product is not all that pretty, so when you serve it, perhaps avoid putting it into a clear glass dish.

8 bananas, ripe but still firm

2 cups whipped topping

1 cup of peanut butter

1 cup honey, for drizzling

Ground cinnamon

On a medium heat (pre-heated grill) place the bananas still in their skins. Cook for about 7 minutes with a turn about 3 minutes into it. The banana will turn brown and even be a bit soft.

Remove the bananas from the grill with tongs, they will be hotter than blazes! Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Add a spoon or two of peanut butter and a spoon of whipped topping. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.

grilled peanut butter bananas

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

 

Spiked Lime and Rosemary Lemonade


Your lemonade now has a twist!
1/2 lemon – juiced
1/2 lime – juiced
1/4 cup sugar
1 rosemary and mint sprig
4 oz of lemon vodka
In a metal shaker, add ice, all ingredients and shake, shake shake!
Garnish with fresh mint, rosemary and lime!
*must be 21 years of age to enjoy this Carbo classic
spiked Lime and Rosemary Lemonade

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Lime and Rosemary Lemonade


Hey foodies – make your state fair beverage a state of the premium beverage!
1/2 lemon – juiced
1/2 lime – juiced
1/4 cup sugar
1 rosemary and mint sprig
Cup of ice and 6 ounces water. Shake shake shake! and serve!
A nice added touch, rim the glass with colored sugar!
Lime and Rosemary Lemonade

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Italian Seasoning


Our trips to the farmer’s market makes us realize how much more healthy we can eat. It can begin with our seasonings we put on our vegetables and meats. Here is my Italian seasoning recipe that is very simple and can be molded around what you like, have and desire! Cheers from Carbo

Take fresh rosemary, sage, basil and make sure they are dry, clean and the tie them together or bunch with a rubber band. Punch or cut several holes in a paper bag. Label the bag with the name of the herb you are drying.

Place the herb bundle upside down into the bag.

Gather the ends of the bag around the bundle and tie closed. Make sure the herbs are not crowded inside the bag.

Hang the bag upside down in a warm, airy room.

Check in about two weeks to see how things are progressing. Keep checking weekly until your herbs are dry and ready to store.

Remove from the bag, finely chop add coarse ground pepper and sea salt. Now you have your own fresh Italian Seasoning!
Italian Seasoning

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Jell-O Pineapple in a Can


Ingredients
1 can of pineapple sliced ( look like rings)
1 3oz. box of your favorite Jell-O

Directions
Pour out the juice from the can of pineapple
Prepare the Jell-O but with only half of the water it calls for
Pour into can of pineapple and allow to set
Run the can under warm water on the sides before sliding out of can to cut.

PineappleRingsCan

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!