Rosie's Favorite Recipes



We all have a childhood memory of a special recipe that only Mom could make. For Nickki Stello and his family and friends, "Rosie's Sweet Pepper Spread" was everyone's favorite. Their Grandparent's (Nick and Lucy Villella) recipe for ground peppers with oil in a special tomato sauce was passed on to the next generation. No one ever imagined this special spread, so often shared with family and friends, would soon be sold in grocery stores all around the country.  Now you can find Rosie's recipes using the pepper spread plus so many more flavorful products produced by Stello Foods here at Rosie's Favorite Recipes.  Grazie!


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Recent Posts

  1. Rosie's Zippy Deviled Eggs
    Thursday, March 27, 2014
  2. Doctor's Cheese Toasts
    Wednesday, March 19, 2014
  3. Gnocci with Rosie's Vodka Sauce
    Wednesday, March 19, 2014
  4. Rosie's Easy Spiced Peach Crisp
    Monday, March 03, 2014
  5. Sauteed Chicken Breast with Pink's Hot Peppers
    Thursday, February 27, 2014
  6. Stuffed Yellow Squash Boats
    Thursday, February 20, 2014
  7. Rosie's Mild Red Pepper Dip
    Thursday, January 16, 2014
  8. Grilled Hot Sausages with Rosie’s Peppers & Onions in Sauce
    Monday, January 06, 2014
  9. Rosie's Easy Cherry Crisp
    Wednesday, November 06, 2013
  10. Chef Tony Merola's Caponata Tuna Melt
    Tuesday, October 01, 2013

Recent Comments

  1. Betsy on Rosie's Zippy Deviled Eggs
    4/1/2013

Monthly Archives

BLOG.STELLOFOODS.COM

Rosie's Zippy Deviled Eggs



From the Executive Kitchen at Stello Foods

Ingredients:
12 large hard boiled eggs
2 tbsp Rosie's Hot Pepper Mustard
2 tbsp Mayonnaise or Miracle Whip
Paprika - garnish
Salt & Pepper to taste

Directions:
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Rosie’s hot prepared mustard, Rosie’s mild mustard, salt and pepper.

Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.




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Doctor's Cheese Toasts



From the Executive Kitchen at Stello Foods
Chef Tony Merola®


Mix together:

8 oz. grated sharp cheddar

1/4 cup chopped dill pickles

1/4 cup mayonnaise

2 Tbsp. chopped pimientos

Season with kosher salt and Doctor’s Hot Sauce or to taste.

Spread onto 4 slices of toasted country-style bread and broil until melted, about 4 minutes.

Makes 4 servings


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Gnocci with Rosie's Vodka Sauce



From the Executive Kitchen at Stello Foods

Ingredients:
1-17.5oz DeCecco Potato Gnocchi
1 jar Rosie's Vodka Sauce
4 tbsp grated Pecorino salt & pepper to taste

Directions:
Pour the dumplings directly into salted boiling water. Strain as soon as they float to the top, season with your Rosieʼs Vodka Sauce and sprinkle with grated Pecorino or Parmesan cheese.
 
Cooking time, 2 minutes.  
 
Yield: 4 Servings 




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Rosie's Easy Spiced Peach Crisp



Rosie's Spiced Peaches - Shop Here

Ingredients:
2/3 cup   Rolled Oats - Multigrain or Regular
1/3 cup   Flour, all-purpose
2 tbsp     Brown Sugar - packed
1 tsp       Cinnamon, ground
1/4 cup   Margarine
1 Jar       Rosie's Spiced Peaches - drained and sliced

Preheat oven to 375º.  In a medium bowl, stir together the oats, flour, brown sugar, and cinnamon.  Cut in margarine until mixture is crumbly.  Place drained Rosie's Spiced Peaches in a 8 x 8 square baking pan.  Sprinkle with oat mixture.  Bake, uncovered 30 minutes or until topping is light brown.  Serve warm.  Enjoy!

Makes 9 servings


Sauteed Chicken Breast with Pink's Hot Peppers



From the Executive Kitchen at Stello Foods
 
 Ingredients:
4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each )
   Kosher salt to taste
1 onion, halved and sliced
2 sprigs fresh thyme, leaves stripped
1 cup **Pinks Hot Peppers
1 cup chicken broth, homemade or low-sodium canned
2 tablespoons dry vermouth
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves
 
Directions:
Preheat the oven to 400 degrees F.
Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 5 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
 
Meanwhile, add the onion, thyme to the skillet and season with salt to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the Pinks Hot Peppers and cook for about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
 
4 servings




**Substitute Pink's Pleasant Peppers for less heat.  Click here to Shop 

Stuffed Yellow Squash Boats


From the Executive Kitchen at Stello Foods

Chef Tony Merola®

Ingredients:

4 large yellow squash

1 tablespoon organic olive oil, plus more for drizzling

2 organic turkey sausages, casings removed

1/2 organic sweet onion, finely chopped

1 pint  grape tomatoes, sliced in half

   Doctor’s Hot Sauce to taste

   Organic Sea salt and freshly ground black pepper to taste

1/3 cup organic corn flakes, crushed into breadcrumbs

1/4 cup Organic Romano cheese, grated

2 tablespoons chopped organic fresh Italian parsley


Directions:

Preheat the oven to 375 degrees F.

Put the squash in a 12-inch skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 6 to 8 minutes. Set the squash aside to cool.

Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 6 minutes. Stir in the onions, hot sauce and cook until softened, about 5 minutes. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break down. Set aside to cool.

Trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon, making a boat shape. Chop up the centers and combine with the sausage filling.

Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the breadcrumbs, romano, and chopped parsley in a small bowl, sprinkle on top of the stuffed squash. Drizzle everything with olive oil and bake until golden on top, about 25 minutes.

Yield: 4 to 6 servings


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Rosie's Mild Red Pepper Dip



From the Executive Kitchen
at Stello Foods
 
 1 (8 ounce) bar cream cheese
1 jar Rosie's Mild Red Pepper Spread 12oz - click here to shop this item
 
Instructions:
 
In food processor, blend all ingredients together.  Blend longer for creamier texture or shorter for a chunky texture.  Let the dip sit covered in refrigerator before serving to bring out the garlic flavor.
 
Chef's tips:
 
You can lighten up this recipe by using fat-free or reduced-fat cream cheese.
 
Serves: 6-8  





Grilled Hot Sausages with Rosie’s Peppers & Onions in Sauce



From the Executive Kitchen at Stello Foods, Inc

Ingredients:

1 - 16 oz bottle Rosie’s Peppers & Onions in Sauce  - Click here to shop this item

4 hot Italian sausages (about 12 ounces total)

2 individual hero, hoagie, or grinder rolls (each about 7 inches long by 3 inches wide)

Directions:

Prepare grill or grill pan.

In a saucepan heat Rosie’s Peppers and Onions to a simmer,  lower heat, and keep warm.

Prick sausages with a fork and grill, turning them, until golden and just cooked through (about 160° F. on a instant-read thermometer), 10 to 15 minutes.

Halve sausages lengthwise and rolls horizontally and grill, cut sides down, 1 minute, or until sausages are cooked through but still juicy.  Have rolls toasted lightly. Top sausage with Rosie’s peppers and onion to taste. 

Yield: Serves 2




Rosie's Easy Cherry Crisp





Ingredients:
2/3 cup   Rolled Oats-Mutligrain or Regular
1/3 cup   Flour, all-purpose
2 tbsp     Brown Sugar, packed
1 tsp       Cinnamon, ground
1/4 cup   Butter
1 jar        Rosie's Dark Tart Cherries, drained - Click here to shop this item
 
Directions:
Preheat oven to 375 degrees.  
In a medium bowl, stir together the oats, flour, brown sugar and cinnamon.  
Cut in butter until mixture is crumbly.  
Place drained Rosie's Dark Tart Cherries in an 8x8 square baking pan.  
Sprinkle with oat mixture.  
Bake uncovered 30 minutes or until topping is light brown.  
Serve warm with ice cream or whipped topping.
 
Serves 9

Chef Tony Merola's Caponata Tuna Melt




From the Executive Kitchen at Stello Foods
 
11.5 oz Chef Tony Merola® Caponata, - Click here to shop this item
10 oz Tuna Fish in Olive Oil, drained
8 slices provolone cheese
1 loaf French bread, halved lengthwise and crosswise
 
Preheat oven to 400° F.
 
Line baking sheet with foil. In a medium bowl, combine caponata and  tuna; mix thoroughly. Place sliced bread face up on baking sheet. Spread tuna mixture evenly over bread; top with cheese. Bake 10 minutes or until cheese melts and begins to brown.
 
Slice and serve immediately.
 
Serves 4-8.

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