Dei Fratelli 2009 Ripened Recipe Contest Winning Recipes
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2009 Ripened Recipe Contest Winning Recipes

 Peppercorn Bacon and Tomato Shrimp Chowder
 Quick and EASY Mediterranean Chicken
 Smokin' Santa Fe Succotash
 Pierogi Pizza
 Fiesta Tomato Corn Fritters
 Gianna's Cheesy Minestrone Soup
 Pork, Kraut and Tomatoes
 Red Pepper Shrimp Linguini
 Crowd Pleasing Pasta Casserole
 Steve's Crock Pot Chili Recipe

Peppercorn Bacon and Tomato Shrimp Chowder

Submitted by: Barbara Hahn, Park Hills, MO
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 4 Cups Water
  • 1 1/2 lb medium Shrimp, shelled
  • 4 slices thick Peppercorn bacon
  • 1 medium Onion, finely chopped
  • 1 medium Green pepper, finely chopped
  • 1 tsp Ready-to-serve garlic
  • 2 Cups Potatoes, peeled and cut into 1/2 inch dices
  • 1 Bay leaf
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • 3 - 4 dashes Hot sauce, to taste

In a medium size pot, add water. Cook until boiling. Add shrimp and cook 2 minutes. Remove shrimp from pot. Strain water and measure 3 cups. Keep on warm temperature until needed.

In a Dutch oven, fry the bacon until crisp. Remove bacon to cool on paper towels. When cool, break into pieces.

Add onion, green pepper, and garlic to bacon grease and sauté until tender about 10 minutes. Pour in reserved water. Add the potatoes, tomatoes, bay leaf, salt, pepper and hot sauce. Bring slowly to a boil, then turn the heat to low and cook and simmer for about 10 minutes or until the potatoes are tender but not mushy.

Add the shrimp and bacon. Continue cooking for 3 to 4 minutes. Remove the bay leaf and discard.

Serve the chowder in heated mugs.

Serves 6 to 8

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Quick and EASY Mediterranean Chicken

Submitted by: Erin L. Coyne, Bethel Park, PA
  • 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 Cup Flour
  • 1 Tbsp. Dried oregano
  • 1 Tbsp. Dried basil
  • 1 Tbsp. Dried thyme
  • 1 Tbsp. Pepper
  • 2 Tbsp. Butter
  • 2 Tbsp. Olive oil
  • 6 pieces Skinless chicken breast
  • 1/2 Cup Dry white wine
  • 1/2 Cup Black kalamata olives, halved
  • 2 Tbsp. Capers
  • 8 oz Feta cheese, crumbled
  • Flat Italian parsley (garnish)

Combine the first 5 ingredients in a plastic bag. Shake bag to combine. Add the chicken breasts to coat, shaking off any excess. Set aside.

Heat the oil and butter in a large skillet over medium heat. Add chicken and sauté about 4 to 6 minutes each side, until golden. (I sometimes sprinkle with a little paprika while cooking for color.) Remove chicken from the skillet and set aside.

Add the 1/2 cup of wine to deglaze the pan. Add tomatoes and bring to a boil. Lower heat and simmer for 3 minutes.

Return chicken to skillet, spooning some of the tomato mixture on the top. Add the olives, feta cheese and capers at this point and cover. Bake covered in a 350° oven for 20 minutes until chicken is cooked through. Garnish with chopped Italian parsley and serve with a rice medley.

Serves 6

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Pierogi Pizza

Submitted by: Nancy Pipp, Ipswich, NH
  • 1 (14.5 oz) can Silver Fleece Sauerkraut
  • 1 lb Pizza dough
  • 1 large Onion, thinly sliced
  • 1 tsp Garlic, chopped
  • 1/4 Cup Olive oil
  • 4 Cups Instant mashed potatoes, cooled
  • 1 pound Mozzarella cheese, shredded

Preheat oven to 500°. With vegetable spray, grease a 12 inch round pizza pan. Roll out pizza dough and press evenly into pan. Sautée onions and garlic in the olive oil until the onions are tender. Spread the four cups of instant mashed potatoes on top of the dough, top with the sautéed onions and garlic. Evenly spread the mozzarella cheese and sauerkraut onto the onions. Bake in pre-heated oven for 12-15 minutes or until the crust is golden and the cheese has melted.

Serves 6-8.

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Fiesta Tomato Corn Fritters

Submitted by: Roxanne E. Chan, Albany, CA
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, well drained
  • Cilantro and Dei Fratelli Original Salsa Medium for garnish
  • 2/3 cup corn, drained and rinsed
  • 2/3 cup black beans, drained and rinsed
  • 1/4 cup green onion, chopped
  • 1/3 cup Mexican blend cheese, shredded
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 eggs, beaten
  • 2 Tbsp. vegetable oil

In a medium bowl combine the Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, corn, beans, onions and cheese. In a small bowl whisk together the flour, baking powder and eggs; stir into the tomato mixture until well mixed. In a large skillet heat the oil over the medium heat. Drop the batter by heaping spoonfuls into the skillet. Flatten slightly and cook until browned on both sides, about 4 minutes total. Top each serving of fritters with Dei Fratelli Original Salsa and garnish with cilantro.

Serves 6

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Gianna's Cheesy Minestrone Soup

Submitted by: Glovanna Kranenberg, Cambridge, MN
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes with juice
  • 1 Cup Dei Fratelli Crushed Tomatoes
  • 3 Tbsp Extra-virgin olive oil
  • 1 medium Onion, diced
  • 4 Garlic cloves, minced
  • 1 Carrot, diced
  • 1 stalk Celery, diced
  • 1 large Zucchini, cubed
  • 2 Cups Cabbage, shredded
  • 2 Cups Navy beans, cooked
  • 2 small Potatoes, peeled and diced
  • 8 Cups Chicken stock or water
  • Salt and pepper to taste
  • 1 tsp Dried parsley
  • 1 Cup Grated 6 cheese Italian blend (mozzarella, provolone, asiago, parmesan, romano and fontina cheeses)
  • 2 Cups Pasta (use your favorite kind), cooked and drained

Heat oil over medium heat in a very large saucepan. Add onion and cook, until softened, 2 to 3 minutes. Add carrot, celery, cabbage, zucchini and garlic; cook 2 to 3 minutes. Add diced tomatoes, crushed tomatoes, potatoes, chicken stock, and beans. Add salt, pepper and parsley. Bring to a boil and reduce heat to medium and simmer for 45 minutes.

Take off heat and stir in cheese until well blended with soup. Add cooked pasta and stir. Cover and let sit at least 5 minutes before serving so pasta absorbs some of the soup.

Serve with a crispy Italian bread.

Serves 8-10

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Pork, Kraut and Tomatoes

Submitted by: Charyl Noller, Toledo, OH
  • 1 (10.75 oz) can Dei Fratelli Tomato Soup
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 (28 oz) can Dei Fratelli Stewed Tomatoes
  • 1 (14.5 oz) Silver Fleece Sauerkraut
  • 2 - 3 lb Boneless pork loin roast
  • 1 large stalk Celery, chopped
  • 2 large Carrots, sliced
  • 3 Garlic cloves, chopped
  • 1 small Onion, chopped
  • 1/3 Cup Water
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tsp Pepper
  • pinch of Rosemary, chopped
  • Parsley for garnish, chopped (optional)
  • 4 quart or larger Crock pot or slow cooker

Rinse and drain kraut, then slightly squeeze kraut with hands to remove excess water. Combine all ingredients except pork and parsley into pot. Mix well. Then submerge pork roast into pot making sure it is covered well. Cook on high 4-5 hours or until meat can be pulled apart with fork. Slice meat and spoon mixture over, garnish with parsley. Note: Goes well with mashed potatoes and dark bread.

Serves 8-10

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Red Pepper Shrimp Linguini

Submitted by: Jennifer Coduto, Kent, OH
  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
  • 1/3 Cup Olive oil
  • 1 Cup White onion, sliced thin
  • 1 Cup Red bell peppers, sliced
  • 2 1/2 Tbsp Garlic, minced
  • 1/4 Cup Fresh basil, finely chopped
  • 2 Tbsp. Oregano
  • 1 Tbsp. Rosemary
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 3/4 Cup Mushrooms, sliced
  • 1 1/2 lb Fresh large shrimp, cleaned and deveined, tail on (can substitute thawed frozen cooked shrimp)
  • 1 lb Linguini, cooked al dente per package instructions

Heat oil in large pot with lid. Add onion, peppers, garlic, basil, oregano, rosemary, salt, pepper and mushrooms. Sautée over medium heat 5 minutes. Add tomatoes. Cover and simmer 15 minutes, stirring occasionally. Add shrimp and simmer until shrimp is pink and hot (if using frozen cooked shrimp, approx 5 minutes to heat through). Toss with cooked pasta.

Serves 8-10

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Crowd Pleasing Pasta Casserole

Submitted by: Angela McClure, Holly Springs, NC
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 2 1/2 Cups Dei Fratelli Tomato & Basil Pasta Sauce, divided
  • 2 1/2 Cups Whole grain penne pasta (cooked al dente)
  • 1 lb Ground Italian sausage (mild)
  • 3 Garlic cloves, crushed and finely chopped, divided
  • 1/4 Cup Onion, diced
  • 4 Tbsp. Extra virgin olive oil, divided
  • 1 lb Ricotta Cheese
  • 1 tsp Oregano, crushed
  • 1 tsp Dried basil
  • 1 tsp Dried rosemary
  • 2 Tbsp. Extra virgin olive oil
  • Parmesan and Romano Cheese, shredded (use for topping only)

Preheat oven to 350°. Spray 2 quarts casserole dish with cooking spray. Heat Italian sausage, onion, 2 cloves garlic, and 3 Tbsp oil in saucepan. Mix well. Heat until sausage is done and no longer pink.

Using large mixing bowl, spoon in ricotta cheese, oregano, basil and rosemary. Stir well. Add 1 tablespoon olive oil. Squeeze tomatoes into mixture and add 1/2 cup pasta sauce. Stir well. Add sausage and all drippings to mixture. Add cooked pasta. Mix well. Pour mixture into casserole dish. Cover. Place in oven and bake for 25 minutes. Uncover and bake for an additional 20 minutes.

Top should be slightly browned. While pasta is baking, prepare sauce. Pour remaining pasta sauce, olive oil and garlic in microwave safe dish for 10 minutes, stirring halfway through cooking time.

Spoon onto plates and drizzle 2-3 tablespoons of sauce over. Serve. Top with cheese (optional).

Serves 6

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Steve's Crock Pot Chili Recipe

Submitted by: Steve Ulrich, Columbus OH
  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 1 (28 oz) can Dei Fratelli Tomato Sauce
  • 1 can Light red kidney beans
  • 1 can Great northern beans
  • 1 can Pinto beans
  • 1 small can Whole kernel corn with peppers
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 2 1/2 tsp Chili powder
  • 2 Tbsp. Dry Onion, minced
  • 1 1/2 - 2 pounds Sirloin meat, chopped (cooked in frying pan)
  • small amount Basil
  • Sprinkle with several dashes of cinnamon to taste
  • 1/2 tsp Oregano

Put all ingredients in crock pot. Cook in a crock pot on low for 6 hours.

Serves 6

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