Dei Fratelli Appetizer Recipes - Sauerkraut Stuffed Mushrooms
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Dei Fratelli Appetizer Recipes

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Finger Food Recipes



Bruschetta

Prep Time: 5 mins | Servings: 12
Ingredients:
  • 1 (26.46oz) Carton Dei Fratelli Truly™ Petite Cut Tomatoes
  • 6 Tbsp. Shredded Parmesan
  • 3 Tbsp. Grated Parmesan
  • 3 Tbsp. Roasted Garlic in a jar
  • Cracked Black Pepper To Taste
  • 4 Tbsp. Basil, snipped with shears
  • 12 Toasted French Bread Baguette
Dei Fratelli Bruschetta

Preparation:

1. Gently combine all ingredients in a mixing bowl with a rubber spatula.

2. Using a small spoon place the mixture on toast.

3. Serve on a platter

Chef Tip: For a gluten free option try on romaine hearts for a tasty and easy appetizer. Try Bruschetta as a sandwich topper on grilled chicken for a healthy burst of flavor.


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Broccoli and Cauliflower w/ Tomato Gravy


Prep Time: 4 min | Cook Time: 25 min | Servings: 6

    Tomato Gravy

  • 1/3 Cup Butter, cubed
  • 1/4 Cup All-purpose Flour
  • 1 1/2 Cups Whole Milk
  • 1 Cup Shredded Swiss Cheese
  • 1 Can Dei Fratelli Petite Diced, strained
  • Broccoli and Cauliflower

  • 1 Head Broccoli
  • 1 Head Cauliflower
  • 3oz. Olive Oil
  • Salt and Pepper to taste
  • 2 Cups Tomato Gravy Recipe
Dei Fratelli Broccoli and Cauliflower w/ Tomato Gravy

1. In a small sauce pan add cubed butter, flour, and milk and set to medium high. Stir to combine ingredients until it forms a thick sauce. About 4 minutes.

2. Lower heat to low and stir in cheese in batches until completely melted.

3. Add salt and pepper to taste.

4. Take the sauce off of the heat and gently fold in strained Dei Fratelli Petite Diced Tomatoes. Set the sauce to the side.

5. Preheat oven to 425°F.

6. Cut cauliflower and broccoli into florets and mix in a large bowl with olive oil and salt and pepper.

7. Place broccoli and cauliflower onto two sheet trays taking care not to overcrowd. Place sheets in oven and cook until lightly brown, about 20-25 minutes.

8. Carefully remove broccoli and cauliflower from oven and place in serving dish.

9. Ladle tomato gravy over broccoli and cauliflower and serve immediately.


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Tomato, Spinach, Onion, and Goat Cheese Tarts

Prep Time: 8 min | Cook Time: 25 min | Servings: Makes 6 Tarts
Ingredients:
  • 2 Cups Julienne White Onion
  • 1 5 Oz. Package Baby Spinach
  • 1 14.5 OZ. Can Dei Fratelli Petite Dice Tomatoes, drained
  • 1/2 Cup Goat cheese (about half of log)
  • 1 Package Puff Pastry Shells
Dei Fratelli Tomato Tarts

1. Cook puff pastry "shells" as per instructions

2. Add 1 tbsp oil to large saute pan on medium heat, add onions and sweat on medium low heat. About 10 minutes.

3. After 18-20 minute, shells should be almost done. Add spinach to onions and cook down. Remove shells from oven.

4. When spinach is wilted fully and cooked down, take the pan off heat and add goat cheese. Mix in cheese in pan until it is worked in uniformly.

5. Take off "tops" to pastry shells and spoon in spinach, cheese and onion mixture to the top.

6. Spoon Dei Fratelli petite dice tomatoes on top of spinach mixture to finish.


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Deviled Eggs

Prep Time: 17 mins | Cook Time: 10 mins | Servings: 5
Ingredients:
  • 1 cup honey
  • 10 Hardboiled Eggs, Sliced, Yolks Reserved
  • 1/4 cup Dei Fratelli Mexican Chopped Tomato & Jalapeno, drained
  • 1 Tbsp. White Vinegar
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Cheese Puffs, crushed
Dei Fratelli Deviled Eggs

Preparation:

1. Once the hardboiled eggs are peeled, and sliced, place the yolks in a mixing bowl.

2. Add the drained tomatoes, vinegar, and mayonnaise. Stir until well incorporated.

3. Spoon the yolk mixture into the halved egg whites and top with the crushed cheese puffs to your satisfaction.

To Use: Serve the Deviled Eggs chilled, and well garnished!

Chef Tip: For a shortcut, simply buy pre-hardboiled eggs and save some time.


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Easy Reuben Dip


Submitted by: Joyce H. - Toledo, OH
Ingredients:
  • 8 oz cream cheese, softened
  • 1/2 Cup Mayonnaise
  • 1/3 Cup Thousand Island Dressing
  • 1/4 lb Turkey pastrami, coarsely chopped
  • 1/4 lb Swiss cheese, coarsely grated
  • 1 1/2 Cups Silver Fleece Sauerkraut, rinse with water and squeezed dry
  • 1/2 Cup Chopped midget Kosher dill pickles, drained
  • 1 1 lb Round loaf (8 inch diameter) of pumpernickel/light rye combination bread

Preparation:

Combine cream cheese, mayonnaise, and Thousand Island dressing and beat with hand mixer until fairly smooth. Add the pastrami, Swiss cheese, sauerkraut and dill pickles and blend together by hand. Refrigerate the dip until ready to serve. Hollow out the round loaf of bread and line inside with plastic wrap. Cut the bread that was removed in wedges to use for dipping. Place the dip in the loaf and garnish. Pumpernickel sticks, celery sticks, and carrot sticks are also delicious with this dip.

Servings: 16

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Touchdown Reuben Dip

Ingredients:
  • 1 (14.5 ounce) can Silverfleece Sauerkraut, rinsed and squeezed dry
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Thousand Island dressing
  • 7 oz Corned beef, shredded
  • 14.5 oz Swiss cheese, shredded
Touchdown Reuben Dip

Preparation:
Preheat oven to 350 degrees F. In a small bowl, combine mayonnaise and dressing. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut. Bake for 20 to 25 minutes.


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Avocado Deep End Dip

Ingredients:
  • 3/4 Cups Dei Fratelli Original Salsa Mild
  • 2 Avocados, peeled, pitted and diced
  • 1 (15 oz) can Black beans, drained and rinsed
  • 1 (15 oz) can Whole kernel corn, drained
  • 1 medium Onion, minced
  • 1 Tbsp. Fresh cilantro, chopped
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Chili powder
  • Salt
  • Pepper

Preparation:
In a bowl, mix the avocados, black beans, corn, onion, Dei Fratelli Original Salsa Mild, cilantro, and lemon juice. Season with chili powder, salt, and pepper.


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Busy Bee Salad

Ingredients:
  • 1 (14.5 ounce) can Dei Fratelli Petite Diced Tomatoes
  • 1 (15 ounce) can Garbanzo beans, drained and rinsed
  • 1/3 Cup Mozzarella cheese, grated
  • 2 Tbsp. Extra-virgin olive oil
  • 1 Tbsp. Fresh lemon juice
  • Salt and pepper to taste
  • Tortilla chips

Preparation:
Toss the garbanzo beans, Dei Fratelli Petite Diced Tomatoes, onion, mozzarella cheese, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss. Pack in brown bag lunch with tortilla chips for scooping the salad.


 

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Garlic Tomato Crisps

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes, drained
  • 1 clove Garlic, minced
  • 3/4 Cup Mayonnaise
  • White bread, toasted

Preheat broiler and toast bread until golden brown. Cut toast into rounds. Combine diced tomatoes, mayo and garlic evenly. Drop mixture onto toast rounds and broil for three to five minutes, until topping bubbles.

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Marinated Grilled Shrimp

Ingredients:
  • 1/4 Cup Dei Fratelli Tomato Sauce
  • 3 cloves Garlic, minced
  • 1/3 Cup Olive oil
  • 2 Tbsp. Red wine vinegar
  • 2 Tbsp. Fresh basil, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne pepper
  • 2 lbs Fresh shrimp, peeled and deveined
  • Skewers
    Dei Fratelli Marinated Grilled Shrimp

Preparation: In a large bowl, stir together the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

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Spicy Shrimp Cocktail with Tomato and Cilantro

Ingredients:
  • 2 Cups Dei Fratelli Tomato Juice
  • 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes
  • 1 Cup Bottled clam juice
  • 1/2 Cup Sherry wine vinegar
  • 20 large Cilantro sprigs
  • 2 Serrano chilies or jalapeño chilies, cut in half
  • 1 Tbsp. Worcestershire sauce
  • 2 lb uncooked large Shrimp, peeled and deveined
  • 2 Green onions, chopped
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Fresh cilantro, chopped
  • 1 tsp Fresh lime juice
  • 1 tsp Sugar
  • Lime wedges

 

Preparation:
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2 3 cups, about 30 minutes. Strain into medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes, then cool. Add rest of ingredients to sauce. Garnish with lime wedges.

Serves 6-8

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Tomato Basil Bruschetta

Ingredients:
  • 1 1/2 Cups Dei Fratelli Petite Diced Tomatoes, drained (approx. 1/2 of a 28 oz can)
  • 8 oz Fresh mozzarella, sliced or soft goat cheese
  • Basil leaves for garnish, chopped

  • Bruschetta topping
  • 3 Tbsp Fresh basil, chopped
  • 2 cloves Fresh garlic
  • 2 Tbsp. Extra virgin olive oil

  • Rusks/Bread
  • 1 loaf Ciabatta bread, sliced 1/2 in thick

Preparation:
Preheat the oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approx. 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

Serves 4-6

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Baked Goat Cheese in Tomato Pesto Fondue


Submitted by: Jennifer B. - Falls Church, VA
Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
  • 1/4 Cup Prepared pesto sauce
  • 8 oz soft Goat cheese
  • 1 Tbsp. Olive oil
  • Fresh basil leaves for garnish, if desired
  • Baguette for serving, sliced and toasted

Preparation:

Preheat the oven to 400 degrees. Spray a 1-quart oven-safe serving dish with non-stick spray.

Combine the Chopped Italian Tomatoes with the pesto sauce and pour into the prepared dish. Crumble the goat cheese on top in roughly marble-sized chunks.

Bake for 20 minutes, until cheese has softened and sauce is bubbling. Drizzle with the olive oil and garnish with a basil sprig, if desired.

Serve warm, to be spread on the toasted baugette slices.

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Secret Salsa


Submitted by: Casey Pogan - Toledo, OH
Ingredients:
  • 2 cans Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
  • 5 - 8 Roma tomatoes
  • 2 - 3 bunches Green onions, chopped
  • 1 - 2 Red sweet onions, chopped
  • 1 Lime
  • 1 bunch Fresh cilantro, chopped
  • 1 clove Fresh garlic, minced
  • 1 small Jalapeño
  • Salt and pepper to taste

Preparation:
Combine all ingredients except lime, cilantro, salt and pepper and jalapeño in a glass bowl. Add cilantro last and salt and pepper to taste. Cut the ends off the jalapeño and leave whole in the bowl. Salsa tastes best if it has a few hours to mix flavors in the refrigerator before it is served.

Serves 6-8

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Tijuana Caesar Salmon Canoes

Ingredients:
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapeños, drained well (reserve liquid for another use)
  • 2 Cups cooked Salmon, flaked and chopped
  • 1/2 Cup prepared Caesar salad dressing
  • Juice of 1 small Lime
  • 1/4 tsp Ground red pepper
  • Salt and freshly ground black pepper, as desired
  • 16 Romaine lettuce leaves, cleaned and trimmed
  • 1/3 Cup Parmesan cheese, freshly shredded
  • 1/4 Cup Coasted garlic Caesar flavored sliced almonds (or plain sliced almonds, lightly toasted)

Preparation:
Place salmon and well-drained tomatoes and jalapeños in a mixing bowl. Whisk salad dressing with lime juice and ground red pepper, mixing well. Add to salmon, tossing to blend well. Season as desired with salt and black pepper. Fill each romaine leaf with the salmon/tomato mixture. Top with cheese shreds and almonds, dividing equally. May be garnished with fresh lime slices, if desired.

Note: This Caesar-salad influenced dish may be eaten out of hand (serve with plenty of napkins), or placed on a plate and eaten with a knife and fork. The lime juice provides a wonderful fresh flavor boost to the prepared dressing, the tomatoes and jalepenos provide color as well as flavor and nutrition, and the almonds provide an interesting textural element (vs. the more traditional croutons) to the lush taste of the salmon. Since Caesar salad was born in Tijuana, Mexico, this dish is a tribute to that fact!

Serves 4-8

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Quick Pizza Potatoes

Ingredients:
  • 1 (15 oz) can Dei Fratelli Pizza Sauce
  • 1 pkg Scalloped potatoes
  • 1 1/2 Cup Water
  • 1 (4 oz) pkg Pepperoni, sliced
  • 1 (8 oz) pkg Mozzarella, sliced

Preparation:
In a saucepan heat pizza sauce and water. Pour into a casserole dish. Stir potatoes in with the pizza sauce. Top with pepperoni and mozzarella. Bake at 375 degrees for 30 - 40 minutes.

Serves 4-6

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Sauerkraut Stuffed Mushrooms

Ingredients:
  • 1 Cup Silver Fleece Sauerkraut, drained and chopped
  • 4 - 6 Bacon, sliced and diced
  • 2 Tbsp. Onions, minced
  • 1 Cup Bread crumbs, fine
  • 1 Cup Swiss cheese, grated
  • 24 very large Mushrooms
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 Cup Butter, melted
Stuffed Mushrooms

Preparation: Wash mushrooms. Remove stems. Sauté bacon until crisp. Crumble into small bits. Mince mushroom stems; then sauté with onion in bacon drippings until soft. Add bread crumbs. Remove from heat then add sauerkraut, cheese and crumbled bacon bits. Season to taste. Stuff each mushroom cap with sauerkraut mixture and brush with melted butter. Place on greased cookie sheet and place under preheated broiler until browned.  

Serves 4-6

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Tomato and Caper Relish

Ingredients:
  • 1 1/2 Cups Dei Fratelli Petite Diced Tomatoes, drained
  • 2 oz Capers
  • 1/2 Lemon
  • 4 Scallions, sliced
  • 1/4 Cup Olive oil
  • 1 1/2 tsp Black pepper, freshly ground

Preparation:
Drain all excess liquid from the can of diced tomatoes and place 1 1/2 Cups of tomatoes in a bowl. Add capers, including brine, into the bowl with the tomatoes. Squeeze juice from the lemon into the bowl of tomatoes and capers. Add scallions, olive oil and black pepper to mixture. Stir until mixed thoroughly. Add salt for taste if desired.

Serving Suggestions: Use as a topping for grilled chicken, fish or vegetables.

Serves 4-6

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Hot Reuben Dip


Ingredients:
  • 1 tbsp. olive oil
  • 1 medium onion, minced
  • 1 tsp. garlic, minced
  • 1 cup Silver Fleece Sauerkraut
  • 1 tbsp. yellow mustard
  • 1/2 tsp. black pepper
  • 1/2 cup cream cheese
  • 1 cup Dei Fratelli Seasoned Diced Tomatoes
  • 1 8 oz. block of Swiss cheese, cut into cubes
  • 1 lb. Corned beef, cooked and cut into strips

Preparation:

In a medium stock pot on low heat, add the olive oil. Bring the oil to temp then add the minced onions and garlic.  Saute until the onions are soft then add the Silver Fleece sauerkraut, mustard, pepper, and cream cheese. Stir gently on low heat to melt the cream cheese, then add the Dei Fratelli Seasoned Diced Tomatoes and mix well. Slowly add in the cubes of Swiss cheese until it's all melted and the mixture is spreadable. Stir in the corned beef and heat through. Serve on your favorite toasted bread.

Servings: 5


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Pizza Margherita Bubble Bake


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Italian Tomatoes, drained
  • 2 8 oz. tubes crescent dough
  • 3 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp. sea salt
  • 1/3 cup packed fresh basil, chopped
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup shredded parmesan cheese

Preparation:

Preheat oven to 375 degrees. Spray the inside of an 8x8 inch pan with non-stick cooking spray.

Coarsely chop unrolled logs of crescent dough into squares measuring roughly 1/2 inch in size.

Place dough into a large mixing bowl, and top with tomatoes, olive oil, garlic, sea salt, basil, and 1 1/2 cups of mozzarella cheese. Using tongs or clean hands, toss to combine.

Pour dough-tomato mixture into greased pan and top with remaining 1/2 cup of mozzarella. Sprinkle Parmesan cheese evenly over top of casserole.

Bake in preheated oven for 15-20 minutes, until bubble bake is well-risen, golden, and cheese is melted. Remove from heat and let sit 5-10 minutes before serving.

Servings: 4


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Pizza Bites

Ingredients:
  • 1/2 Cup Dei Fratelli Pizza Sauce
  • 1 can Pizza crust dough (Pillsbury)
  • 96 Mini pepperoni
  • 2 Tbsp. Italian seasoning
  • 6 oz Shredded Italian cheese blend
Dei Fratelli Deep Dish Pizza Bites

Preparation:
Preheat oven to 425°F and spray a muffin pan with non-stick cooking spray. Roll out pizza crust into a thin layer. Use a cookie cutter and cut rounds out of the dough, slightly larger than the size of the muffin cup. Stretch and press cut dough into muffin cups. Place 3 mini pepperoni at the bottom of each muffin cup. Add 1/2 to 1 teaspoon of Dei Fratelli Pizza Sauce to each muffin cup. Sprinkle each cup with Italian seasoning. Add Italian cheese blend to each cup. Top each pizza bite with 5-6 mini pepperoni. Bake for 10-12 minutes, until dough is golden brown, and the cheese is melted.

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Sticky Sweet Tomatoes

Ingredients:
  • 2 cups Dei Fratelli Stewed Tomatoes, drained - keep juice
  • 1 cup honey
  • 1 tsp Balsamic vinegar
Dei Fratelli Sticky Sweet Tomatoes - Tomato Recipe

Preparation:
Place drained tomatoes and honey in a two quart saucepot and set over medium-low heat for 10-12 minutes. Add balsamic vinegar and 2 tbsp. of reserved juice, stir. Cook for an additional 5-7 minutes until tomatoes are sticky and glazed in appearance. Allow to cool and place in a heatproof container or glass jar.

Chef Tip: Use as a sweet condiment on salads, sandwiches, or simply add to warm toast and serve. Also makes a great addition to a cheese board for a party. Use the remaining stewed tomato juice for pasta, soups, or a cocktail mixer.


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Quick and Easy Parmesan Dipping Sauce

Ingredients:
  • 1 (15 oz) can Dei Fratelli Pizza Sauce
  • 1/4 cup Parmesan cheese, grated

Preparation:
Mix the Parmesan Cheese and Dei Fratelli Pizza Sauce in a medium bowl and allow to sit for one hour. This will allow the flavor of the cheese to marry with the pizza sauce and add an incredible boost of savory flavor.

Chef Tip: This powerfully simple recipe can add tons of flavor to any dish where pizza sauce could be used. Incorporate it into your lasagna, or simply dunk pizza crusts into it. Try substituting different hard cheeses like Romano or Pecorino and make your own unique blend.


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Twice Baked Loaded Potatoes

Prep Time: 12 min | Cook Time: 75 min | Servings: 3
Ingredients:
  • 1 Cup Dei Fratelli Chopped Mexican Tomatoes
  • 3 Large Baking Potatoes
  • 1 Cup Bacon, rough chop
  • 1/2 Cup Green Onion, sliced
  • 1/2 Cup Jalapeño, diced
  • 3/4 Cup Shredded Cheddar or Pepper Jack Cheese
  • 1 Cup Sour Cream
  • 1/2 Cup Corn Chips
  • Olive Oil
  • Salt
Dei Fratelli Twice Baked Loaded Potatoes Recipe

Preparation:

1. Preheat oven to 400°F.

2. Wash and dry potatoes. Roll them in oil and salt and place on a baking sheet.

3. Cook 1 hour, or until tender.

4. Cut potatoes in half and carefully scoop out potatoes and reserve in a bowl. Set potato skins aside.

5. Add bacon, sliced green onion, jalapeño, cheese, and 1/2 Cup of sour cream. Mix well.

6. Fill reserved potato skins with potato mixture.

7. Lower the oven to 350°F and cook filled potato skins for 12-15 minutes.

8. When done, top with Dei Fratelli Chopped Mexican Tomatoes and corn chips.

9. For a side sauce, mix last 1/2 Cup of sour cream with 2 Tbsp. of Dei Fratelli Chopped Mexican Tomatoes.

Serves 6

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Sauerkraut Balls

Ingredients:
  • 1/4 cup Dei Fratelli Diced Tomatoes
  • 2 cup Silver Fleece Sauerkraut
  • 1 lb. bulk sausage
  • 4 oz cream cheese
  • 1 Tbsp. Dijon mustard
  • 2 cup panko bread crumbs
  • 3 eggs
  • 1 1/2 cup milk
  • 1 cup flour
  • Oil for deep frying
  • 1/2 cup applesauce
Dei Fratelli Sauerkraut Balls Recipe

Preparation:
Drain sauerkraut and make sure as much moisture is released as possible. Then cut sauerkraut down until the strands are about half their regular size. You can do this with a knife, or you can use clean kitchen shears. Render sausage in a medium sautè pan on medium high heat. Break up the sausage as you cook it if using cased sausage. Drain excess fat and allow to cool. In a large bowl, mix kraut, sausage, cream cheese and Dijon mustard. Cover and put in the fridge to chill for 30-60 minutes.

Form mixture and roll into golf sized balls. If the balls are still too wet, throw the balls in the freezer for 20 minutes. Mix eggs and milk in bowl. When balls are ready, roll them into flour, then the egg/milk mixture, and finally in breadcrumbs. Lay out on sheet tray. If deep frying, allow enough oil to just cover the balls in a large sauce pan. Heat oil to 350°F. Use a digital thermometer to check temperature if not using a deep fryer. Carefully add the balls to oil in small batches. Fry for 6 1/2 minutes when frying ball from frozen. Balls can also be cooked in oven at 375°F for 15-20 minutes. Mix apple sauce and diced tomatoes together for a sweet dipping sauce.

Serves 6

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Drink Recipes




Virgin Bloody Mary

Ingredients:
  • 8 oz Dei Fratelli Tomato Juice
  • 2 dashes Salt
  • 2 dashes Pepper
  • 2 dashes Tabasco® sauce
  • 2 dashes Worcestershire sauce
  • 2 dashes Celery salt
  • 1 1/2 Tbsp. Dill pickle juice
  • 1 Celery stalk
Dei Fratelli Bloody Mary

Preparation:
Fill a 12 oz. tall glass half full with ice and add Dei Fratelli Tomato Juice, salt, pepper, Tabasco sauce, Worcestershire sauce and celery salt. Top with dill pickle juice and stir.

Garnish with a celery stalk and enjoy.

Serves 1
 

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Cool Tom

Ingredients:
  • 4 large Fresh basil leaves
  • 4 oz Dei Fratelli Tomato Juice
  • 1/4 Cup Fresh lemon juice
  • 1/4 Cup Simple syrup
  • 2 Cups Ice, plus more for glasses
  • 2 Cups Club soda
  • Olives (optional)

Preparation:
Crush 4 basil leaves and place in a large shaker. Add Dei Fratelli Tomato Juice, lemon juice, simple syrup and 2 cups ice. Shake vigorously and strain into 4 tall glasses filled with ice. Top each glass with 1/2 cup club soda. Garnish with olives, if desired.

Serves 4
 

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Truly Tomato! Refreshing Smoothie

Ingredients:
  • 1/2 cup Dei Fratelli Truly Tomato! Juice
  • 2 Cups (chopped) Tomatoes
  • 1/4 Cup Apple juice
  • 1/2 Cup Carrots
  • 1/4 Cup (chopped) Celery
  • Tabasco or hot sauce to taste
  • 2 Cups Ice
Dei Fratelli Truly Tomato Refreshing Smoothie

Preparation:
Combine all ingredients in blender and blend until smooth.

Serves 2-3
 

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Truly Tomato! Veggie Smoothie with a Kick!

Ingredients:
  • 2 Cups cold Dei Fratelli Truly Tomato! Juice
  • 1/2 Cup Chopped bell pepper
  • 1/2 Cup Cucumber, peeled and chopped
  • 3 Tbsp. Lemon juice
  • 2 Tbsp. Chopped scallions
  • 2 tsp Worcestershire sauce
  • Pinch of Salt & Pepper
  • 1/4 tsp Hot pepper sauce

Preparation:
Combine all ingredients in blender and blend until smooth.

Serves 2-3
 

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Truly Tomato! Veggie & Berry Delight

Ingredients:
  • 1 1/2 Cups cold Dei Fratelli Truly Veggie! Juice
  • 2 Celery stalks
  • 2 Carrots
  • 1 Peeled orange OR unpeeled, but cored apple
  • 1/2 Cup Berries
  • 1/4 Cup Cold water
  • Splash of hot sauce
  • Splash of lemon juice

Preparation:
Combine all ingredients in blender and blend until smooth.

Serves 2-3
 

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Bloody Mary

Ingredients:
  • 1 (46 oz) can Dei Fratelli Tomato Juice
  • 1 1/2 Tbsp. Celery salt
  • 1 1/2 tsp Ground black pepper
  • 3 Tbsp. Worcestershire sauce
  • 1 1/2 tsp Hot pepper sauce
Tomato Casserole

Preparation:
In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.


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