Dei Fratelli 2012 Ripened Recipe Contest Winning Recipes
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2012 Ripened Recipe Contest Winners!



 Chicken Enchilada Cornbread Dumpling Soup
 Zucchini, Carrot and Roasted Red Pepper Tart
 Hearty Garbanzo Bean Sausage Soup
 Bistro Beef Barbecue Sandwiches
 Nacho Mama's Chili
 Turkey, Tomato, White Bean and Green Chile Chili
 Cream of Autumn's Bounty
 Baked Sweet and Sassy Tomato Dessert
 Irish Stew with Colcannon
 Vegetable Lasagna


Grand Prize Winner!


Chicken Enchilada Cornbread Dumpling Soup


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 lb Chicken breast, cut into small pieces
  • 2 (14oz) cans Chicken broth
  • 1/2 Cup Green chiles, finely chopped
  • 2/3 Cup Cilantro, chopped
  • 1 Red bell pepper, chopped
  • 1 clove Garlic, minced
  • 1/2 Cup Onion, diced
  • 3 Tbsp Canola oil
  • 1 (28oz) can Echilada sauce

Dumplings

  • 2 (8.5oz) boxes Corn bread mix
  • 2 Eggs
  • 1/2 Cup Milk

Garnish

  • 1 Cup Monterey Jack cheese, shredded
  • 1 Cup Sour cream
Chicken Enchilada Cornbread Dumpling Soup

Preparation:

Heat oil in large skillet. Add chicken breast. Cook over medium heat, stirring occasionally, for 5 minutes. Add onion, garlic, pepper, cilantro. Saute for 5 more minutes. Pour into large stockpot. Add chilies, enchilada sauce, broth and tomatoes. Cover and simmer over low heat for 15 minutes.

In a bowl, combine corn bread mix, eggs and milk. Spoon onto top of soup mixture. Cover and simmer on low for 25-30 minutes, or until pick inserted in dough comes out clean.

Garnish with cheese and sour cream

Pan: Large skillet

Servings: 6


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Zucchini, Carrot and Roasted Red Pepper Tart


Ingredients:
  • 1/4 Cup Dei Fratelli Pizza Sauce
  • 1 (14.5oz) Can Dei Fratelli Low Sodium Diced Tomatoes, drained
  • 1 Zucchini, thinly sliced
  • 1 (14.5oz) Can Carrots, drained
  • 1 Lime
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Tbsp. Basil, fresh and chopped
  • 1/4 Cup Parsley, chopped
  • 1 Pizza crust, refrigerated
  • 2 1/2 Tbsp. Extra virgin olive oil, divided
  • 1 Shallot, sliced
  • 2 Tbs.p Roasted red pepper, drained and chopped
  • 3 cloves Garlic, crushed and minced
  • 6-8 slices Havarti or Swiss
  • 3 Tbsp. Ricotta cheese, lowfat
  • 1/4 Cup + 1 Tbsp. Parmesan and Romano Cheese

Zucchini, Carrot and Roasted Red Pepper Tart

Preparation:

Preheat oven to 400°F. Spray a 9x13 rimmed baking sheet with nonstick cooking spray. Unroll pizza dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown. Remove from oven and set aside.

On stove top in a medium saucepan heat 1/2 Tbsp olive oil and shallot slices. Sautè for about 3 minutes. Add red pepper, garlic, parsley, basil, tomatoes and carrots. Simmer and stir occasionally for 5 minutes or until most of juice is cooked off.

In a small bowl place lime zest, 2 tsp lime juice, and mix with remaining olive oil, salt and pepper. Set aside.

Mix sauce with ricotta cheese in a small bowl. Spread mixture evenly over pizza dough. Evenly sprinkle vegetables from saucepan over pizza. Arrange cheese slices evenly on top. Place zucchini slices over top, overlapping. Drizzle half of juice and oil mixture over zucchini slices, then sprinkle with grated cheese.

Place pan back in oven and bake an additional 10 to 12 minutes or until cheese and zucchini turn golden brown. Remove pan from oven; sprinkle remaining lime and olive oil mixture over tart. Rest pizza for about 5 minutes. Slice into 6 sections and serve warm.

Pan: Baking sheet

Servings: 6


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Hearty Garbanzo Bean Sausage Soup


Ingredients:
  • 1 (28oz) can Dei Fraelli Seasoned Diced Tomatoes
  • 1/2 lb smoked Andouille sausage, cut into 3/4 inch chunks
  • 1 Cup Celery, chopped in 1/2 inch pieces
  • 1 Cup Carrots, chopped in 1/2 inch pieces
  • 3/4 Cup Onion, diced
  • 2 (15oz) cans Garbanzo beans, drained
  • 1 (11.5oz) can Chicken broth
  • 2 Tbsp. dried Parsley
  • 2 Tbsp. Cayenne pepper sauce
Hearty Garbanzo Bean Sausage Soup

Preparation:

Cook the sausage over medium high heat in skillet, turning the sausage frequently until browned (approximately 6 minutes). Set aside.

Combine carrots, celery, onion, parsley and chicken broth in a soup pan. Bring to a boil and then simmer covered for 10 minutes. Add the seasoned tomatoes, garbanzo beans, cayenne pepper sauce, and sausage. Over medium high heat, bring to a slow boil and then simmer covered for 30 minutes.

Ladle into soup bowls. Serve and enjoy.

Pan: Large skillet

Servings: 6-8


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Bistro Beef Barbecue Sandwiches


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 (14.5oz) can Dei Fratelli Chili Ready Diced Tomatoes
  • 1 Boneless beef sirloin tip roast, about 4 lb
  • 4 cloves Garlic, peeled and sliced
  • 2 Tbsp. Worcestershire sauce
  • 1/2 Cup Brown sugar
  • 1/4 Cup Balsamic vinegar
  • 1 tsp Allspice
  • 1 tsp Salt
  • 1/2 Cup Red wine, dry
  • 1/2 tsp Black pepper
  • 1 Tbsp. Olive oil
  • 8-10 Sesame buns, split and lightly toasted
  • Coleslaw
Bistro Beef Barbecue Sandwiches

Preparation:

Place beef on work surface. With a sharp knife cut slits in the roast and insert slices of garlic. Season beef with salt and black pepper. Heat olive oil in a large skillet over medium high heat. Add beef and brown all over. Place beef into a slow cooker. Pour wine into skillet and deglaze the pan. Then stir in the both cans of tomatoes, Worcestershire sauce, brown sugar, vinegar and Allspice. Stir to combine. Pour this mixture over roast. Place lid on cooker and cook on low for about 6-8 hours, or until beef is fork tender.

Remove beef from cooker and using two forks , shred the beef. Return beef to cooker and stir into the sauce. For each sandwich, spoon beef onto bottom half of bun and top with slaw and top of bun. For leftovers, place into a bowl and refrigerate up to 3 days. Great leftover when mixed with 1 can pinto beans and 1/2 tsp chili powder.

Pan: Crock pot

Servings: 8-10


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Nacho Mama's Chili


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 (28oz) can Dei Fratelli Crushed Tomatoes
  • 1/2 Cup Dei Fratelli Chipotle Salsa, Medium
  • 2 cloves Garlic, minced or pressed
  • 1 Sweet onion, diced
  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Fine sea salt
  • 1 Tbsp Grapeseed oil
  • 1 2/3 lb Ground chuck
  • 1 (1.25oz) pouch Taco seasoning mix, mild
  • 1 Tbsp. Cumin
  • 2 Cups Beef broth, reduced sodium
  • 6oz Chocolate stout beer
  • 1/8 tsp Sugar
  • 2 (15oz) cans Pinto beans, drained and rinsed
  • Sour cream
  • Cheddar cheese, shredded
  • Cilantro, freshly chopped
  • Tortilla chips
Nacho Mama's Chili

Preparation:

Heat oil in a large pot over medium-high heat. Add chuck, salt and pepper; brown well, stirring frequently. Drain and return pot to heat.

Add onion, taco seasoning and cumin; stir until onion is tender. Add garlic; stir 10 seconds. Add crushed tomatoes, Mexican tomatoes, broth, salsa, stout and sugar; stir until well mixed.

Bring mixture to a boil; reduce heat and simmer about 30 minutes, stirring occasionally. Add beans, simmer 15 minutes. Taste and adjust seasonings.

Ladle chili into individual bowls. Spoon a generous dollop of sour cream over the center of each; sprinkle with cheddar and cilantro. Serve with tortilla chips.

Pan: Stock pot

Servings: 8-10


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Turkey, Tomato, White Bean & Green Chile Chili


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Low Sodium Petite Diced Tomatoes
  • 1/2 lb Ground turkey
  • 1 cup Great Northern beans, rinsed and drained
  • 2 tsp Garlic, minced
  • 1 tsp Cumin
  • 1 tsp dried Oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 Tbsp. Olive oil
  • 3/4 Tbsp. Chili powder
  • 1 Cup Yellow onion, diced
  • 2 Tbsp Green chiles, diced
  • 2 Cups Chicken Broth, fat-free and less-sodium
  • 1 Tbsp. Lime juice
  • 1/4 Cup Cilantro, freshly chopped
Turkey, Tomato, White Bean & Green Chile Chili

Preparation:

Heat olive oil in a large pot over medium-high heat. Add onion; sauté 8 minutes or until tender and golden. Add chili powder, minced garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth, diced tomatoes and green chiles; bring to a simmer. Cook 20 minutes.

While chili is simmering, cook the ground turkey in a skillet sprayed with non-stick spray until no longer pink. Set aside.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add cooked turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add chopped cilantro, lime juice, salt, and pepper, stirring well.
Serve with tortilla chips, optional Mexican shredded cheese and additional lime wedges.

Pan: Large stock pot

Servings: 4


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Cream of Autumn's Bounty


Ingredients:
  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 6 Cups Chicken stock
  • 1 Butternut squash, peeled, seeded and cubed
  • 3 Yams, peeled and cubed
  • 1 Macintosh apple, peeled, cored and chopped
  • 1 Onion, peeled and chopped
  • 3 Carrots, peeled and chopped
  • 2 stalks of Celery, chopped
  • 2 Jalapeno peppers, seeded and chopped
  • 1/4 Cup Sugar
  • 1 1/2 Tbsp. Salt
  • 1 Tbsp. Oregano
  • 1 Tbsp. Basil
  • 2 tsp Garlic powder
  • 1 tsp Thyme
  • 1 tsp Cinnamon
  • 1 Cup Heavy cream
  • 1/4 Cup Flour
  • 1 Cup Water
Cream of Autumn's Bounty

Preparation:

In a large pot, add chicken stock, squash, yams, apple, onion, carrots, celery, peppers, sugar and seasonings (salt, oregano, basil, garlic powder, thyme and cinnamon) and bring to a boil. Turn stove down to allow a steady simmer, about one hour.

Remove two cups of mixture and set aside. Using an immersion blender, puree contents of pot until smooth. Add removed two cups back into the pot, along with the tomatoes. Stir. Turn stove to low-medium low. Add cream into the soup while agitating.

In a separate bowl, add 1/4 cup of flour to 1 cup of water. Whisk contents until all the flour is dispersed into the water and there are no clumps. Pay special attention to the bottom of the bowl for hidden flour. Slowly add flour mixture into the pot of simmering soup, being certain to mix the soup while adding. Allow soup to simmer for an additional 10 minutes. Remove from heat and serve. Goes well with a crusty bread.

Pan: Large stock pot

Servings: 8-10


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Baked Sweet and Sassy Tomato Dessert


Ingredients:
  • 3 (14.5oz) cans Dei Fratelli Whole Tomatoes, coarsely broken, with juices
  • 1 Golden delicious apple, peeled, cored and diced
  • 1/2 Cup Golden raisins
  • 4oz Dried apricots, dried, coursely chopped
  • 1/2 Cup Walnuts or pecans, chopped
  • 1/2 Cup Sweetened dried cranberries
  • 2 tsp Lemon juice
  • 1/2 Cup Walnuts or pecans, chopped
  • 1/2 Cup Sweetened dried cranberries
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger
  • Pinch Cloves, ground
  • 1 Tbsp. Vanilla extract
  • 1/2 Cup Light brown sugar, packed
  • 1 Tbs.p Orange zest, finely grated
  • 1 tsp Lemon zest, finely grated
  • 4 Tbsp. Unsalted butter, diced
  • Vanilla ice cream or heavy cream for serving.
Baked Sweet and Sassy Tomato Dessert

Preparation:

Preheat oven to 375 degrees.

In a bowl, mix together all ingredients, pour into a deep baking dish and bake 30 minutes.

Serve warm or room temperature as a topping for ice cream or as is in dessert cups, topped with heavy cream.

Pan: Large baking dish

Servings: 6


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Irish Stew with Colcannon


Ingredients:

For Stew:

  • 1 (14.5oz) can Dei Fratelli Stewed Tomatoes
  • 3 lbs Beef or lamb roast, cut into 1/2 inch cubes
  • 1 Tbsp. Vegetable oil
  • 2 cloves Garlic, minced
  • 2 Tbsp. Rice flour
  • 1 Cup Carrots, coursely chopped
  • 1 Cup Onion, coursely chopped
  • 2 Bay leaves
  • 1 tsp dried Thyme
  • 1 tsp Sea salt, coursely ground
  • 1/2 tsp Black pepper
  • 2 Tbsp. Worcestershire sauce
  • 1 pint Beer, dark (Harp, Bass or Newcastle recommended)
  • For colcannon:

  • 3 slices Bacon, thick
  • 2 lb Russet potatoes, peeled and cut into cubes
  • 2 Cups Silver Fleece Sauerkraut
  • 1/4 Cup Milk, warmed
  • 2 Tbsp Butter
  • 1/2 tsp Salt
  • 2 Tbsp Parsley, freshly minced
  • 1/4 tsp Black pepper
Irish Stew with Colcannon

Preparation:

1. Preheat oven to 325 degrees

2. Heat vegetable oil in a large dutch oven over medium-high heat until very hot, and brown the meat in 2 seperate batches, makng sure that all sides brown. Return all meat to dutch oven, sprinkle with flour, and stir lightly in order to coat the meat. Stir in onion, carrots, beer, tomatoes, bay leaves, thyme, 1 tsp salt, 1/2 tsp pepper, garlic, and Worcestershire sauce. Bring mixtue to a boil and cover.

3. Place the dutch oven into the preheated oven and cook for 45 minutes: uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, generally about 45 more minutes.

4. Place the bacon in a large, deep skillet, and cook over medium-high heat, until evenly browned. Drain bacon, crumble, and set aside.

5. During the last 30 minutes start the colcannon: Place the potatoes into a large pot with salted water. Bring to a boil, reduce heat, cover and let simmer until tender. Drain and allow to steam dry.

6. While potatoes are boiling place kraut in a microwave safe container with a little water and steam it to your liking (2 minutes in most microwaves).

7. Place potatoes into a bowl with milk and add butter, salt and pepper and mix until smooth.

8. Add kraut and bacon to potatoes and mix with spoon to basically fold in the ingredients.

9. To serve, place a scoop of colcannon into a bowl and hollow out the middle. Ladle in the stew and enjoy.

Pan: Large baking dish

Servings: 6


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Vegetable Lasagna


Ingredients:
  • 1 (28oz) can Dei Fratelli Tomato Puree
  • 8 Lasagna noodles
  • 2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 3 tsp Garlic powder
  • 2 Tbsp. Olive oil
  • 1 1/2 tsp Oregano
  • 1/4 tsp Basil
  • 1/2 Green pepper
  • 1/2 Yellow pepper
  • 1/2 Orange pepper
  • 1/2 Red pepper
  • 1 Onion
  • 5oz Baby spinach
  • 4 1/2 Cups Mozzarella cheese, shredded
  • 3/4 Cup Parmesan cheese, shredded
Vegetable Lasagna

Preparation:

Bring 20oz of water to a boil. Break lasagna noodles in half, place in water and boil until noodles are tender. Drain noodles in colander.

Pour 2 tbsp olive oil in large frying pan. Heat pan on medium heat while you slice the peppers and onion. Cut peppers and onion into about 1/2 inch wide pieces. Cut the pepper pieces in half, creating about 1 1/2 inch long pieces. Cook on medium heat for 8-10 minutes stirring occasionally. Let some pieces brown. Remove from heat and pour veggies in colander to drain. Let set for about 5 minutes. Gently toss veggies in colander to let more oil drain out. Make sure the veggies are not full of oil.

Preheat oven to 375F. Using a 9x13 casserole or lasagna dish, begin layering lasagna.

1. Pour all of the browned veggies in bottom of the dish. Spread evenly
2. Layer of lasagna noodles
3. 3/4 cup tomato sauce from above spread evenly with back of the spoon
4. 1/2 cup shredded parmesan cheese
5. 2 cups shredded mozzarella cheese
6. 5 oz. fresh baby spinach spread evenly
7. 1 layer of lasagna noodles
8. 3.4 cup tomato sauce
9. 1.4 cup shredded parmesan cheese
10. 2 1/2 cups shredded mozzarella

Cover with foil, with the foil not touching the cheese. Bake at 375 for 45-50 minutes. Cheese should be totally melted. Let cool for five minutes prior to serving.

Freeze remaining sauce or serve with garlic bread or garlic sticks.

Pan: Large baking dish

Servings: 6


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