Welcome to “Frances Italianni ‘s Restaurant”

Please try our Menu

Try our “Fish ” dishes

Beer Batter Fish

Recipe for Beer Batter Fish

Ingredients  2 quarts vegetable oil for frying 8 (4 ounce) fillets cod salt and pepper to taste 1 cup all-purpose flour 2 tablespoons garlic powder 2 tablespoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 1 egg, beaten 1 (12 fluid ounce) can or bottle beer

Cooking Procedure Heat oil in a deep fryer to 365 degrees F (185

degrees C). Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Cedar Planked Salmon

Recipe for Cedar Planked Salmon

Ingredients  3 (12 inch) untreated cedar planks 1/3 cup vegetable oil 1 1/2 tablespoons rice vinegar 1 teaspoon sesame oil 1/3 cup soy sauce 1/4 cup chopped green onions 1 tablespoon grated fresh ginger root 1 teaspoon minced garlic 2 (2 pound) salmon fillets, skin removed

Cooking Procedure Soak the cedar planks for at least 1 hour in warm water.

Soak longer if you have time. In a shallow dish, stir together the vegetable oil, rice

vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Grilled Cod

Recipe for Grilled Cod

Ingredient 2 (8 ounce) fillets cod, cut in half 1 tablespoon Cajun seasoning 1/2 teaspoon lemon pepper 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter 1 lemon, juiced 2 tablespoons chopped green onion (white

part only)

Cooking Procedure Stack about 15 charcoal briquettes into a grill in a pyramid

shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.

Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.

Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.

Pasta

Peppered Shrimp Alfredo

Recipe for Peppered Shrimp Alfredo

Ingredients 12 ounces penne pasta 1/4 cup butter 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1/2 pound portobello mushrooms, diced 1 pound medium shrimp, peeled and deveined 1 (15 ounce) jar Alfredo sauce 1/2 cup grated Romano cheese 1/2 cup cream 1 teaspoon cayenne pepper, or more to taste Salt and pepper to taste 1/4 cup chopped parsley Check All Add to Shopping List

Cooking Procedure Bring a large pot of lightly salted water to a boil. Add

pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a

saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Spinach Lasagna

Recipe for Spinach Lasagna

Ingredients  1 (15 ounce) container ricotta cheese 1 (10 ounce) package frozen chopped

spinach, thawed and well drained 2 cups shredded mozzarella cheese 3 cups Prego® Fresh Mushroom Italian

Sauce 6 uncooked lasagna noodles 1/4 cup water

Cooking Procedure Mix ricotta cheese, spinach and 1 cup

mozzarella cheese. Spread 1 cup pasta sauce in 2-quart shallow

baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.

Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.

Pesto Surprise

Recipe for Pesto Surprise

Ingredients Original recipe makes 10 servingsChange Servings

1 (12 ounce) package farfalle (bow tie) pasta 1 (.6 ounce) package zesty Italian-style salad dressing mix 12 cherry tomatoes 1 (8 ounce) can artichoke hearts, drained and chopped 2 (2.25 ounce) cans chopped black olives, drained 1 (2.25 ounce) can sliced green olives, drained 6 ounces shredded Parmesan cheese 3 tablespoons pesto Check All Add to Shopping List

Directions

Cooking Procedure Bring a large pot of lightly salted water to a

boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.

Prepared zesty Italian dressing according to package directions.

In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

Time for Desserts!

Italian Ricotta Cheesecake

Recipe for Italian Ricotta Cheesecakes

Ingredients  9 eggs 3 pounds ricotta cheese 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 cup white sugar 1 teaspoon grated orange zest 1 (1.5 fluid ounce) jiggerwhiskey, optional Check All Add to Shopping List

Directions

Cooking Procedure

Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.

Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.

Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

Strawberry Angel Food

Recipe for Strawberry Angel

FoodIngredients 1 (10 inch) angel food cake 2 (8 ounce) packages cream cheese,

softened 1 cup white sugar 1 (8 ounce) container frozen whipped

topping, thawed 1 quart fresh strawberries, sliced 1 (18 ounce) jar strawberry glaze

Cooking Procedure Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a

medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Tiramisu Chocolate Mousse

Recipe for Tiramisu Chocolate Mousse

Ingredients 2 tablespoons brewed espresso 1 tablespoon unsalted butter 3 1/2 ounces dark chocolate, broken into

small pieces 2 tablespoons Marsala wine or

rum (optional) 2 egg yolks 4 teaspoons white sugar 2 tablespoons mascarpone cheese 3/4 cup heavy cream

Cooking Procedure Combine espresso and butter in the top of a double boiler over

simmering water. Place dark chocolate pieces in the espresso mixture; cook without

stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.

Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.

Stir mascarpone cheese into marsala mixture. Combine chocolate mixture with mascarpone mixture. Cool to room

temperature. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes. Fold half of whipped cream into cooled chocolate mixture. Fold second half of whipped cream into chocolate mixture. Cover

with plastic wrap and chill in refrigerator for at least 2 hours.

Time for our Beverage!

Strawberry Milkshake

Recipe for Strawberry Milkshake

Ingredients 1/2 pound fresh strawberries, hulled and

sliced, plus whole strawberries, for garnish

2 heaping tablespoons sugar 1 teaspoon vanilla extract 1 pint vanilla ice cream 1/2 cup milk

Directions

Cooking Procedure In a mixing bowl combine the sliced

strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to maceratefor at least 20 minutes and up to 1 hour.

In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

Boun Appetito!