Burgundy & Orange Soda Cocktail

Chicken Parmesan with Spaghetti

HOUSE RED SAUCE

LOAF OF ITALIAN BREAD

APPLE CRISP

MINI CANNOLI

CHICKEN PARMESAN

VEAL PARMESAN

Fresh mozzarella breaded and fried to a soft center. Served with a side of house red sauce.

MOZZARELLA STICKS

Fresh cut french fries, never frozen, fried twice for exceptional taste

FRENCH FRIES

Fresh lake smelts seasoned and fried until golden brown

FRIED SMELTS

Iceberg and mixed greens, tomatoes, black olives, cucumbers, and shredded carrots with Italian dressing on the side.

HOUSE SALAD

Tender calamari rings breaded and fried then blended together with hot pepper rings, olives, roasted red peppers, and spices.

FRIED CALAMARI

Arugula topped with shaved Parmigiano Reggiano with Lemon Honey dressing on the side.

ROCKET SALAD

Begin by selecting a tall glass or a cocktail glass. Fill the glass with ice cubes to chill it.

Prepare the Glass

In a cocktail shaker, combine the burgundy wine, orange soda, fresh orange juice, and simple syrup. Ensure the ingredients are measured accurately for the best flavor.

Mix Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix the ingredients well and chill the mixture.

Shake it Up

Remove the ice from the glass if desired, then strain the mixture from the shaker into the prepared glass over fresh ice cubes.

Pour the Cocktail

Garnish the drink by adding the orange slices on the rim and placing the mint leaves on top for an aromatic finish.

Garnish the Cocktail

Serve your Burgundy & Orange Soda Cocktail immediately and enjoy the refreshing taste!

Serve and Enjoy

Burgundy wine

Orange soda

Fresh orange juice

Simple syrup

Ice cubes

Orange slices

Mint leaves

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Set up a breading station: Place the flour in one shallow dish, whisk the eggs in another, and place the breadcrumbs in a third dish. Dip each chicken breast first in flour, shaking off the excess, then in the whisked eggs, and finally coat with breadcrumbs.

Bread the Chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and drain on paper towels.

Fry the Chicken

In a baking dish, spread a layer of marinara sauce. Place the fried chicken breasts on top of the sauce. Add additional marinara sauce over the chicken, then sprinkle with mozzarella and Parmesan cheese.

Assemble the Dish

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

While the chicken is baking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

Plate the spaghetti and top with a piece of chicken parmesan. Garnish with additional marinara sauce and serve hot.

Serve

Boneless, skinless chicken breasts

Salt

Black pepper

All-purpose flour

Eggs

Breadcrumbs

Olive oil

Marinara sauce

Mozzarella cheese, shredded

Parmesan cheese, grated

Gather all the ingredients and chop the onion and garlic finely. Set aside.

Prepare Ingredients

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and sauté for another 1-2 minutes until fragrant.

Sauté Vegetables

Stir in the crushed tomatoes and tomato paste into the saucepan with the sautéed onions and garlic.

Add Tomatoes

Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes. Stir well to combine.

Season the Sauce

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20-30 minutes, stirring occasionally.

Simmer the Sauce

Once the sauce has thickened slightly, remove it from the heat. Stir in the fresh basil and grated Parmesan cheese before serving.

Finish the Sauce

Taste the sauce and adjust the seasoning with additional salt, pepper, or red pepper flakes as desired.

Adjust Seasoning

Olive Oil

Garlic

Onion

Crushed Tomatoes

Tomato Paste

Dried Oregano

Dried Basil

Sugar

Black Pepper

Red Pepper Flakes

Fresh Basil

Parmesan Cheese

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.

Activate Yeast

In a large bowl, whisk together the all-purpose flour and salt.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until a rough dough forms.

Combine Ingredients

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Once risen, punch down the dough gently and shape it into a loaf. Place it in a greased loaf pan.

Shape the Loaf

Cover the shaped loaf with a cloth and let it rise for another 30 minutes.

Second Rise

Preheat Oven

Bake the loaf for about 30-35 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.

Bake the Bread

While the bread is baking, prepare the olive oil mixture for brushing. In a small bowl, combine olive oil, minced garlic, and Italian herbs.

Prepare Add Ons

Once the bread is out of the oven, brush the top with the olive oil mixture and sprinkle grated Parmesan cheese over the top.

Brush the Bread

Allow the bread to cool for at least 10 minutes before slicing. Serve warm as a side or enjoy with your favorite dipping sauce.

Cool and Serve

Warm water

Active dry yeast

Olive oil (for brushing)

Italian herbs (such as oregano and basil)

Garlic, minced

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sliced apples with half of the granulated sugar (1/2 cup) and 1/2 teaspoon of ground cinnamon. Toss well to coat the apples evenly.

Prepare the Apples

In another bowl, mix together the remaining granulated sugar (1/2 cup), brown sugar, flour, oats, 1/2 teaspoon of ground cinnamon, and salt. Stir until well combined. Pour in the melted butter and mix until the mixture is crumbly and resembles wet sand.

Make the Crisp Topping

Spread the apple mixture evenly in a greased 9x13 inch baking dish. Top the apples with the crisp topping, spreading it evenly over the apples.

Assemble the Apple Crisp

Bake in the preheated oven for about 45-50 minutes, or until the topping is golden brown and the apples are bubbling.

Remove from the oven and let it cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or whipped cream.

apples, peeled, cored, and sliced

granulated sugar

all-purpose flour

old-fashioned oats

brown sugar, packed

ground cinnamon

salt

unsalted butter, melted

Once the shells are completely cool, carefully remove them from the tubes. Use a piping bag to fill each shell with the chilled ricotta filling.

Fill the Shells

Dip the ends of the filled cannoli into chopped pistachios and sprinkle additional mini chocolate chips on top. Dust with powdered sugar before serving.

Garnish

Pistachios, chopped

Additional mini chocolate chips

Powdered sugar (for dusting)

Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.

Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine breadcrumbs and grated Parmesan cheese.

Dredge each chicken breast in the flour, shaking off excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.

Transfer the browned chicken breasts to a baking dish.

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the canned crushed tomatoes to the saucepan along with oregano, basil, sugar, salt, and black pepper. Stir to combine.

Bring the sauce to a simmer, then reduce heat and let it cook for 15-20 minutes to thicken and develop flavors.

Once the sauce is ready, pour it evenly over the chicken breasts in the baking dish.

Top each chicken breast with sliced mozzarella cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

Garnish with fresh basil and parsley before serving.

Breadcrumbs (preferably Italian-style)

Grated Parmesan cheese

Canned crushed tomatoes

Dried oregano

Dried basil

Fresh basil leaves, chopped (for garnish)

Sliced mozzarella cheese

Fresh parsley, chopped (for garnish)

Start by seasoning the veal cutlets on both sides with salt and black pepper.

Prepare the Veal

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.

Breading Station

Dredge each veal cutlet in flour, shaking off the excess. Dip it in the beaten eggs, then coat with the breadcrumb and cheese mixture, pressing gently to adhere.

Coat the Veal

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded veal cutlets and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Veal

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of Angelo's Homemade Sauce on the bottom. Place the fried veal cutlets on top of the sauce.

Spoon more of Angelo's Homemade Sauce over each cutlet, then sprinkle with shredded mozzarella cheese.

Add Sauce and Cheese

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with chopped fresh basil, and serve hot.

Garnish and Serve

veal cutlets

black pepper

eggs

breadcrumbs

olive oil

Angelo's Homemade Sauce

mozzarella cheese, shredded

fresh basil, chopped

Cut the fresh mozzarella cheese into sticks, about 1/2 inch thick and 3 inches long. Make sure to use a sharp knife to get clean cuts.

Prepare the mozzarella

In three separate shallow bowls, set up the breading station: one with all-purpose flour, the second with beaten eggs, and the third with breadcrumbs mixed with garlic powder, dried oregano, salt, and black pepper.

Set up the breading station

Take each cheese stick and first coat it in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it in the breadcrumb mixture, ensuring it is fully coated. Repeat for all cheese sticks.

Bread the mozzarella sticks

Place the breaded mozzarella sticks on a baking sheet and chill in the refrigerator for at least 30 minutes. This helps the coating adhere better while frying.

Chill the breaded sticks

In a deep frying pan or pot, heat the vegetable oil over medium-high heat to 375°F (190°C). You can use a thermometer to check the temperature.

Heat the oil

Carefully add the chilled mozzarella sticks to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and the cheese starts to melt. Use a slotted spoon to remove them and drain on paper towels.

Fry the mozzarella sticks

Serve the mozzarella sticks hot with a side of house red sauce for dipping.

Fresh mozzarella cheese

Garlic powder

Vegetable oil

House red sauce

Wash the Russet potatoes thoroughly under cold water to remove any dirt. Cut each potato into even strips, about 1/4 inch thick, to ensure even cooking.

Burgundy & Orange Soda Cocktail

Chicken Parmesan With Spaghetti

House Red Sauce

Loaf Of Italian Bread

Apple Crisp

Mini Cannoli

Chicken Parmesan

Veal Parmesan

Mozzarella Sticks

French Fries

Fried Smelts

House Salad

Fried Calamari

Rocket Salad