Spice Up Your Kitchen With These Great Recipes.

Sausage Soup


2- Lbs bulk sausage (Hot, Sweet and/or Garlic & Cheese)
1- Large onion -chopped
2- Cloves garlic -minced
2- Large celery stalks- diced
2- Large carrots –diced
1- 15 oz can diced tomatoes
1- cup dry white wine
1- Large can chicken broth
1- Tsp basil leaves
1- Orzo or Tubbettini (or any other soup pasta)
a dash of crushed red pepper, if you only used sweet sausage
a dash fine ground black pepper
1 package frozen chopped spinach *


In a large soup pot, brown sausage in a little bit of olive oil then break up sausage into small pieces. Add chopped onion, garlic, celery & carrots. Sauté on med-low heat till vegetables are tender. Cover pot if necessary to retain moisture. Add white wine and simmer till slightly reduced, about 5 minutes. Add chicken broth, tomatoes & seasonings. Heat through. Add uncooked pasta of choice. Cook till pasta is tender, stirring occasionally. Add spinach & heat through. Serve with grated Parmesan or Romano cheese & crusty Italian bread.

* If using fresh spinach, sauté spinach in a separate pan before adding to soup.

Rosemary Summa-Simmons
Pilot Seasoning Co.

Baked Coconut Shrimp


1 ½ lbs uncooked large shrimp, peeled and deveined with tails attached

1 1/2 cups unsweetened coconut milk

A dash of each of the following: salt, ground black pepper, garlic powder

1-8oz bag Coconut Panko

½ cup vegetable oil


In a large bowl whisk together, coconut milk and spices. Toss in raw shrimp and let marinate for at least 2 hours in the refrigerator.

In a separate bowl, combine the coconut panko bread crumbs and the vegetable oil. Toss to combine.

Line a baking sheet with tin foil. One at a time, dip shrimp into panko breading coating both sides, place on baking sheet being careful not to overcrowd them. Return to refrigerator for 30 minutes.

Preheat oven to 350 degrees. Place sheet in center of oven  and bake for approximately 10 minutes or until done.


Lt. Dan’s Smoky Vegetarian Chili




19-ounce can canellini beans


16-ounce cans black beans


16-ounce can kidney beans


16-ounce can garbanzo beans


sun-dried tomatoes


dried Chipotle chili peppers


tablespoons olive oil


large white onion, chopped  


green bell peppers, seeded and chopped


large sweet potato, peeled and diced into 1/2-inch cubes


28-ounce can crushed tomatoes


28-ounce can tomato sauce


cups water


teaspoon dried thyme


teaspoon dried oregano


tablespoon ground cumin


tablespoon chili powder


teaspoon fresh-ground black pepper


  • In a large colander drain the beans, reserving 1/2 cup of the liquid. 
  • Rinse the beans under cold running water.  
  • In a microwavable coffee mug, combine the sun-dried tomatoes and Chipotle chili peppers with 3/4-cup water.  
  • Microwave on high until the water begins to boil. Set aside to steep.  
  • In a 6-quart stockpot, heat the oil over a medium-high flame.  
  • Add the chopped onion and green bell pepper.  
  • Cook, stirring constantly, for about 2 minutes.  
  • Add the chopped sweet potato, crushed tomatoes, tomato sauce and water. Stir to combine.  
  • Add the thyme, oregano, cumin, chili powder and fresh-ground black pepper. Stir to combine.  
  • Bring entire mixture to a slow boil, stirring occasionally.  
  • Reduce heat to simmer, cover and continue cooking, stirring occasionally, for 30 minutes.  
  • Add the canellini beans, black beans, kidney beans, garbanzo beans and their reserved liquid. Stir to combine.  
  • Cover, and continue simmering and stirring occasionally for another 30 minutes.  
  • In a small blender or food processor, puree the sun-dried tomatoes and Chipotle chili peppers together with their soaking liquid.  
  • Add to the stockpot, and stir to combine.     
  • Cover, and continue cooking for another 10 minutes. 

Lt. Dan Chieffo
Waterbury Fire Dept.
Waterbury, CT










Seafood Stuffed Portabella & Flounder


1-8 oz bag Amodio’s New England Style Seafood Stuffing
4 Pieces Flounder or Soul
4 Large Portabella Mushroom Tops
1/4 lb Raw Shrimp
1/4 lb Lobster Meat
1/4 lb Lump Crab Meat

2 Sticks Butter
3/4 Cup Whole Milk

1 1/2 TBS Cooking Sherry
2 Tsp Flour
1/4 Tsp Paprika
Dash Salt
Dash Pepper



Begin by cutting the raw shrimp and lobster into small pieces.  Set 1/4 Cup of the cut shrimp, lobster and lump crab meat aside for later in the recipe. 

In a large bowl mix the Amodio's Seafood Stuffing, 1 1/2 sticks of melted butter, and Cooking Sherry.  After well mixed add the cut shrimp, lobster and lump crab meat.  Mix carefully, not to break up the lump crab meat. 

Wipe Mushrooms clean with a damp paper towel and carefully remove stems if still attached.

Now stuff the pieces of Soul or Flounder generously with the Seafood Stuffing.  Place the stuffed piece of fish on the bottom side of the Portabella Mushroom top. 

Place the Stuffed Portabella and Flounder on a cookie sheet and cook at 350 degrees for 20-25 minutes or until the fish is cooked.

In a sauce pan melt 1/2 stick of butter and add 2 Tsp of flour.  Stir the flour until it becomes light brown.  Now add 3/4 cup of whole milk.  Still well and simmer.  Add the 1/4 cup of mixed seafood that was saved earlier and 1/4 Tsp Paprika to the sauce pan.  Simmer the sauce on low heat until the seafood is cooked and the sauce becomes thick.  Salt and Pepper to taste.

Remove the Stuffed Portabella and Flounder from the oven and plate.  Spoon the Seafood Sauce over the Stuffed Portabella and Flounder and serve.

Any leftover stuffing can be frozen for future use, up to two months.



Rick’s Stuffed Mushrooms


1-17 oz bag Amodio’s Bracciolattini Stuffing

1 lb Sweet or Hot Italian Sausage

1 tbsp olive oil

16 oz Chicken Broth

3 oz Grated Italian Cheese

Fresh Mushrooms for Stuffing about 2 lbs  



Wipe Mushrooms clean with a damp paper towel and carefully remove stems. Chop stems and set aside.  Remove sausage meat from casings, if not using bulk.  Sauté sausage in 1 tbsp olive oil. As the sausage cooks, break into small pieces and continue cooking until it is browned but not completely cooked. Add the chopped mushroom stems to the sausage and cook for 1 minute. Take off heat and let cool slightly.

In a large bowl, mix the Bracciolattini Stuffing, cheese, chicken broth and sausage mixture. Stuff each mushroom cap with the stuffing mixture and place on greased cookie sheet. Bake the mushrooms at 350 degrees for 15-20 minutes or until mushrooms are done.

Any leftover stuffing can be frozen for future use, up to two months. This stuffing recipe is also great to stuff whole chickens, chicken breast, pork chops, pork roasts and veal breast.

Matthew’s Baby Back or Spare Ribs


1 Rack of Baby Back or Spare Ribs
1 Bottle 5-0 BBQ Dry Rub 
1 Bottle Outlaw BBQ Sauce




Prepare your ribs by removing the top membrane on the back side. There will be two layers of connecting membrane on the ribs. It is very important to remove only the top layer. If the top layer is left on, the meat will be hard to eat and will not fall free from the bone. If you remove both layers, the ribs may fall apart during cooking. To remove the membrane use a small knife and place it between any rib and the membrane then pull upward. This will create a gap between the rib and the membrane. Place your finger in that gap and then pull the membrane from the ribs. If the membrane breaks and there is still some left on the ribs continue the previous steps.

Now cover your ribs generously with 5-0 BBQ Dry Rub.

Bring smoker to 225 degrees and place the ribs on the smoker away from the heat source. Smoke for a period of 4-6 hours or until the meat begins to break free of the bones.

Now cover the ribs with your favorite flavor of 5-0 BBQ Outlaw Sauce and leave on the smoker for another 30 minuets. Remove ribs and serve.

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