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2013 Ripened Recipe Contest Winners!



 Senegalese Chicken Big Bowl
 Fratellicious
 Peruvian Pilaf
 Zesty Italian Slow Cooker Lasagna
 Italian Panzanella Salad with Fresh Olives, Basil and Parmesan
 Garlicky Stewed White Beans with Mixed Peppers
 African Groundnut Stew
 Bavarian Chili
 Hot Reuben Dip
 Pizza Margherita Bubble Bake
 Easy Crock Pot Mexican Chicken
 Tomato Cake


Grand Prize Winner



Senegalese Chicken Big Bowl


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños
  • 1 tbsp. vegetable oil
  • 1 cup chopped onion
  • 1 tbsp. minced garlic
  • 2 tbsp. curry powder
  • 3 cups diced peeled sweet potato
  • 2 14.5 oz. cans lower-sodium chicken broth
  • 1 14 oz. can unsweetened coconut milk
  • 2 cups shredded or chopped cooked chicken
  • 1 tbsp. lime juice
  • 1/2 cup creamy peanut butter
  • 3 cups hot cooked jasmine rice
  • 1/2 cup chopped fresh cilantro

Senegalese Chicken Big Bowl

Preparation:

Heat the vegetable oil in a Dutch oven or large saucepan and saute onion 3 minutes. Add the garlic and curry powder and cook, stirring, 30 seconds. Add the sweet potato, chicken broth, tomatoes and coconut milk and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 15 to 20 minutes. Add the chicken, lime juice and peanut butter and stir until peanut butter is dissolved. Cook until heated through. Toss the rice with the cilantro and spoon into deep soup bowls. Ladle chicken mixture over the rice.

Servings: 6


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Runners-Up


Fratellicious


Ingredients:
  • 2 28 oz. cans Dei Fratelli Seasoned Diced Tomatoes
  • 1 large or 2 medium spaghetti squash
  • 1 large or 2 medium slivered onions
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 8 slices bacon, fried, drained chopped or 1/2 cup of real bacon bits
  • 1/4-1/2 cup Sherry or Marsala wine
  • 1/4 cup dried basil
  • 16 oz. fresh baby spinach shredded parmesan cheese

Preparation:

Cut spaghetti squash in half, seed, lay cut side down on parchment lined pan, add 2 cups of water. Bake for one hour at 350F.

To make sauce, saute onions in olive oil, add garlic, and bacon. Saute until onions are soft and clear. Add two cans tomatoes, (rinse cans with wine, then add to sauce) and basil. Bring all to a simmer for five minutes. Add spinach. Take spaghetti squash off of pan, cool slightly, right side up, until cool enough to handle. Shred with a fork, then scoop out with a serving spoon. Reheat if necessary. Serve sauce on top of spaghetti squash and top with shredded parmesan cheese.

Servings: 6


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Peruvian Pilaf


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños, drained
  • 1/2 cup Dei Fratelli Black Bean N˙Corn Salsa
  • 4 cups warm cooked quinoa
  • 1 cup cooked corn kernels
  • 1 15 oz. can black beans, rinsed and drained
  • 1/4 cup chopped onion
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped bittersweet chocolate
  • 2 tbsp. olive oil
  • 1 tbsp. lime juice
  • garnished snipped cilantro
Peruvian Pilaf

Preparation:

In a large bowl mix all the ingredients together till well combined. Garnish and serve.

Servings: 6


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Zesty Italian Slow Cooker Lasagna


Ingredients:
  • 1 24 oz. jar Dei Fratelli Marinara Pasta Sauce
  • 1 28 oz. can Dei Fratelli Chopped Italian Tomatoes
  • 1 lb. bulk sweet Italian sausage
  • 12 no-boil lasagna noodles
  • 15 oz. ricotta cheese
  • 8 oz. shredded Italian cheese blend
  • additional shredded Italian or parmesan cheese for garnish

Preparation:

Lightly coat the inside of a 4-quart (or larger) slow cooker with
non-stick cooking spray.

In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes. Remove from heat.

Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).

Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That's noodles, ricotta, meat/marinara/shredded cheese.

Repeat the layers two more times starting with the noodles.

Cover and cook on high-heat setting for up to 3 hours.

Let stand, uncovered, for about 15 minutes before serving.

Serve individual portions sprinkled with fresh parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.

Servings: 8


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Italian Panzanella Salad with Fresh Olives, Basil and Parmesan


Ingredients:
  • 2 cups Dei Fratelli Seasoned Diced Tomatoes, drained
  • 1 tbsp. minced garlic
  • 3/4 cup extra virgin olive oil
  • 1/4 tsp. fresh pepper
  • 1 loaf ciabatta bread, cut into 1/2 inch cubes
  • 1/4 cup sliced olives
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh basil leaves, chopped
  • 1/8 cup fresh parsley, chopped
  • 1/4 tsp. salt
  • 1/4 cup fresh grated parmesan

Preparation:

Preheat oven to 350F. In a small bowl, combine minced garlic with extra virgin olive oil and pepper. Place the bread cubes in a large bowl and slowly drizzle olive oil mixture over and toss to coat. Only use enough to coat the bread cubes, reserve the remainder. Place bread cubes on a large cookie sheet. Place in oven for 20 minutes. Remove from oven and allow to cool. While bread is in the oven prepare the marinade by combining (in a small bowl) the remaining olive oil mixture, Dei Fratelli Seasoned Diced Tomatoes, olives, balsamic vinegar, basil, parsley and salt.

Allow to set until bread is cooled. In large bowl, toss together the bread cubes and marinade. Sprinkle fresh parmesan over top. Serve immediately.

Servings: 6 - 8


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Garlicky Stewed White Beans with Mixed Peppers


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Chopped Tomatoes with Onion and Garlic, undrained
  • 1 tbsp. olive oil
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 4 large cloves garlic, minced
  • 1/8 tsp. crushed red pepper flakes
  • 1/2 cup water
  • 2 15 oz. cans white beans, drained, rinsed
  • 1/4 tsp. coursely ground black pepper

Preparation:

Add oil to pan. Saute peppers till tender. Add garlic, cook 1 minute, stirring. Add remaining ingredients. Bring to a boil, then reduce to simmer until slightly thickened.

Serve with a warm, crusty baguette.

Servings: 4-6


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Honorable Mentions


African Groundnut Stew


Ingredients:
  • 1 28 oz. can Dei Fratelli Diced Tomatoes
  • 1 lb. boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 large sweet potato, peeled, cut in 1-inch cubes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 tbsp. olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup creamy peanut butter
  • 1/4 cup mango chutney
  • 1/4 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • garnish with chopped peanuts

Preparation:

Sprinkle chicken and potatoes with salt and pepper. In a Dutch oven, cook chicken and potatoes over medium heat in 2 tablespoon oil for 4-6 minutes or until chicken is no longer pink; remove and set aside. In the same pan, saute onion in remaining oil until tender.

Stir in the Dei Fratelli Diced Tomatoes, chicken, sweet potato, broth, peanut butter, chutney, thyme and cayenne. Bring to a simmer. Reduce heat to low; cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts.

Servings: 6


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Bavarian Chili


Ingredients:
  • 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes with Onions, Celery and Peppers
  • 1 28 oz. can Dei Fratelli Crushed Tomatoes with Basil and Herbs
  • 1 33.8 oz. carton Dei Fratelli Truly Tomato Juice
  • 1 8 oz. can Dei Fratelli Tomato Sauce
  • 2 cups Silver Fleece Sauerkraut, drained
  • 2 1/2 lbs. fresh bratwurst links, cut into 1 inch slices
  • 2 tbsp. bacon drippings, divided
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 poblano chili pepper, seeded and diced
  • 1 14.5 oz. can Dei Fratelli Chopped Mexican Tomatoes and Jalapeños
  • 4 cloves garlic, minced
  • 2 15 oz. cans red beans, drained and rinsed
  • 1 12 oz. can German-style beer
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 tbsp. cumin
  • 1/4 cup chili powder
  • 3 tbsp. white sugar
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tsp. allspice
  • 1 tsp. oregano
  • 2 1/2 oz. chocolate candy (milk chocolate if beer is dark, dark chocolate if beer is paler in color)
    Chili

    Preparation:

    Place the bratwurst into a large skillet with 1 tbsp. of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. Drain excess grease.

    Place remaining 1 tbsp. of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and poblano peppers, and garlic until the onion is translucent, about 8 minutes. Place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, beer, salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.

    Bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

    Can cook on stove top or in crock pot for 4 to 5 hours.

    Servings: 10-12


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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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    Easy Crock Pot Mexican Chicken


    Ingredients:
    • 1 28 oz. can Dei Fratelli Seasoned Diced Tomatoes, undrained
    • 3 lb. frozen chicken breasts
    • 1 10 oz. can cream of celery soup
    • 1 cup red or sweet onion, diced
    • 2 15 oz. can black beans, drained
    • 1 15 oz. can corn, drained
    • 1 4 oz. can green chiles, diced – (or substitute 3 mild banana peppers)
    • 1/3 cup chunky peanut butter
    • 2 tsp. cumin
    • 1 tsp. garlic (minced)
    • 1/2 tsp. salt
    • 1/2 tsp. red pepper

    Optional Toppings

    • shredded Mexican cheese
    • cropped cilantro
    • salt and pepper to taste when served

    Preparation:

    Cut each frozen chicken breast into 3 pieces and lay in the bottom of crock pot. Add all of the ingredients in order above, layering each. Turn to "high" setting, and after 30 minutes, stir to disperse the melted peanut butter and spices (do not disturb the bottom chicken layer). Cook on high for a total of 4 - 6 hours. Serve on individual dinner plates over rice, and garnish with Mexican cheese and chopped cilantro. Add salt and pepper, if desired.

    Servings: 8-10


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    Tomato Cake


    Ingredients:
    • 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
    • 1/2 cup raisins
    • 1/2 cup hot water
    • 1 cup chopped walnuts, toasted
    • 1/2 tsp. baking soda
    • 1/2 cup apple sauce
    • 2 1/2 cup flour
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 2 tsp. baking powder
    • 1/2 cup unsalted butter, softened
    • 2 eggs
    • 1 tsp. vanilla
    • 1 tsp. cinnamon
    • dash of cloves
    • 1/2 tsp. salt
    • 1/2 cup powdered sugar
    • 2 tbsp. orange juice

    Preparation:

    Pour hot water over raisins. Let them soak about 10 min. Pour Dei Fratelli Petite Diced Tomatoes into large mixing bowl. Add soda. Stir in apple sauce. Add flour, sugar, brown sugar, baking powder, butter, eggs, vanilla, cinnamon, cloves and salt. Mix after each addition. Drain raisins and add to batter. Fold in walnuts. Bake in 10" tube pan 1 hr. at 350F. After plating cake, drizzle with thin glaze made of 1/2 Cup powdered sugar and 2 Tbsp. orange juice.



    Servings: 12


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