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 COPY KAT RECIPES - JOHNNY CARINOS - CandyPrevious Next [Print] 
Johnny Carino’s Gorgonzola Chicken

Yield: 4 servings.
2 chicken breasts
2 tablespoons vegetable oil
1 pound dry pasta
2 cups half and half
4 ounces crumbly Gorgonzola cheese
8 ounces white button mushrooms sliced
2 tablespoons shredded Parmesan cheese
1/2 cup chopped red tomatoes

1.) Pound chicken breasts until they are 1/2 inch think season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked.
2.) Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned.
3.) While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
4.) Cook pasta according to instructions on the package. Johnny Carino’s typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better.

by combining half and half and Gorgonzola in a saucepan heating through.
The sauce should thicken slightly.
Slice chicken into 1/4 inch slices.
Add sauteed mushrooms to the sauce, and stir to combine well.
Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices.
Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.

If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won’t soak into the pasta.

Johnny Carinos Bowtie Festival
Yield: 4 servings.

1 ounce melted butter
1 teaspoon chopped fresh garlic
1/8 cup diced red onion
1/4 cup diced cooked bacon
1/4 cup diced Roma tomatoes
1 cup sliced cooked chicken
1 ounce heavy (whipping) cream
1 jar Ragu Alfredo sauce (I got the Cheesy kind)
1/8 cup Asiago cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
10 ounces precooked bowtie noodles

In a heated sauté pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture. When onions begin to turn translucent, add heavy cream and Asiago cheese. Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.

Johnny Carino's Chocolate Cake Recipe
Source: Southern Living Magazine, November 2002
Makes 10 to 12 servings

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting (recipe follows)
pecan halves (for garnish)

Preheat oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.

Beat egg whites at high speed with an electric mixer until stiff peaks form;
set aside.

Beat butter and shortening until creamy; gradually add sugar, beating well.
Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat at low speed
until blended after each addition.

Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour
batter into prepared pans.

Bake at 325 degrees F for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes.
Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top
and sides of cake. Garnish, if desired.

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans

Beat together cream cheese, butter, vanilla, and cinnamon at
medium speed with an electric mixer until creamy. Combine powdered s
ugar and cocoa; gradually add to butter mixture alternately with buttermilk,
beginning and ending with powdered sugar mixture. Beat at low speed until b
lended after each addition. Stir in pecans. Makes 4 cups

Timballo - menu description
Source: Carino's

A hot skillet filled with spaghetti, marinated onions and peppers, mushrooms, black olives and pepperoni. Baked with mozzarella and parmesan cheese, and your choice of Italian sausage or sliced grilled chicken

Source: Gourmet | September 2004

We've taken the timpano and simplified it into a timballo, a molded casserole without a pastry crust. For added flair, arrange the ziti in a decorative pattern as you make the first layer of the timballo.

SERVINGS: Makes 6 to 8 main-course servings.


1 1/2 tablespoons extra-virgin olive oil
1/2 lb sweet Italian sausage meat (remove casings if in links)
1 medium onion, finely chopped
1 Turkish or 1/2 California bay leaf
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
1 tablespoon tomato paste
1/2 cup dry red wine
1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)
Pinch of sugar
For pasta
3/4 lb ziti

1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)
1 1/2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)

Special equipment: a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot

HEAT... oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sautee'; sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes.
ADD... onion and bay leaf and sautee';, stirring frequently, until onion begins to brown, 5 to 7 minutes. ADD... carrot, celery, and salt and sautee';, stirring occasionally, until vegetables begin to soften, about 4 minutes.
ADD... tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes.
ADD.... tomato puree' and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.

COOK PASTA .... in a 6- to 8-quart pot of boiling salted water until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.

MAKE CHARD in heavy pot ;chamel sauce:
Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.

HEAT BUTTER a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.

ASSEMBLE and bake timballo:
Put oven rack in lower third of oven and preheat oven to 375degrees f inside temp 176;degrees F.

OIL SOUFFLE # 233 ; and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflle dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.

in a water bath in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.

Makes 6 to 8 main-course servings.


Timballo With Cheese Recipe
Source: Epicurean

1 lb. spaghetti(uncooked--break strands in halves)
1/3 c. butter
1 lb. bulk pork sausage
1 (4oz.)can sliced mushrooms, drained
3 tblsp.finely chopped onion
1/3 c. sliced pimiento-stuffed olives
1/2 c. grated Parmesan cheese
2 tblsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. dry bread crumbs
2 eggs, well beaten
1/4 lb. mozzarella cheese, shredded
Cheese Sauce

Cook spaghetti 10 minutes in boiling salted water. Drain; toss with butter.

sausage in skillet until almost done. Pour off fat; return 2 tblsp. to skillet. Add mushrooms and onion; saute until tender.

together spaghetti, sausage mixture, olives, Parmesan cheese, parsley, salt and pepper.

9"" spring-form pan with bread crumbs; reserve some for top. Place half of the spaghetti mixture in pan; pour eggs evenly over all. Sprinkle with mozzarella cheese; top with remaining spaghetti mixture. Sprinkle with reserved crumbs. Cover with foil; bake in moderate oven(375 degrees F.)40 minutes. Let stand 5 minutes. Serve with Cheese Sauce. Makes 6 to 8 servings.

Melt 1/4 cup butter or regular margarine over low heat; blend in 1/4 cup flour. Add 2 cups milk and cook, stirring constantly, until thick and smooth. Stir in 3/4 teaspoon salt, 1/4 cup Parmesan cheese and 1 tablespoon chopped


Timpano de Maccheroni Recipe
Source: Epicurean

10" or 12" springform baking pan, preferably teflon

two sheets puff pastry, either home made or commercial

MEATBALLS: assemble ingredients into one long meat ball or loaf, which makes it easier to slice and fit in the timpano
3/4 lb ground meat, beef, veal, or pork
1/2 cup bread crumbs
3 eggs
3 cloves chopped garlic
4 TBSP chopped parsley
1/2 cup grated Pecorino Romano cheese
salt and pepper to taste
Preparation: mix together, shape into a meatloaf, and bake at 450 for 1/2 hour; slice into 1/4 or 1/2" when cool

SAUSAGE: Use at least two kinds of sausage, such as Italian sausage with fennel, pheasant sausage, etc.; need a total of eight links
Preparation: bake until cooked through at 450 for at least 1/2 hour; slice into 1/4 or 1/2" slices when cool

CHICKEN: 2 whole breasts, cut in half
Preparation: Season with salt, pepper, olive oil, and fresh herbs such as rosemery and sage; brush with olive oil; grill on both sides until done; slice into 1/4 or 1/2" slices when cool.

VEGETABLES: 1 medium eggplant, 2 large red peppers, 1 medium zucchini, 3 medium potatoes, 2 cups canned Italian plum tomatoes

slice eggplant 1/4", core and flatten the peppers,
cut the zucchini 1/4" lengthwise:
brush the vegetables with olive oil,
salt and pepper to taste, and grill.
Blacken peppers and peel skin.
Boil potatoes, let cool, slice into 1/4 ", and season with oil and herbs if desired.
Crush tomatoes, add 3 TBSP olive oil, 2 cloves minced garlic, fresh parsley and basil to taste. Important: you will not use all the sauce in the timpano, use sparingly!

PASTA: 1 lb cooked pasta, a flat pasta such as farfalle or lasagne works best.
Preparation: Cook to al dente,in plenty of water with 2 TBSP salt; drain, rinse with cool water, dress with a little olive oil to prevent sticking.

CHEESE: 1/2 cup grated mozzarella, 1/2 cup grated Pecorino Romano; cheeses may be substitued with Fontina, Fontinella, parmigiana or other Italian cheeses.

All ingredients should be prepared ahead and at room temperature.

Thaw pastry crust and dust with a little flour.
Butter the inside of the springform pan.

REMOVE... the bottom and cut the dough to fit the round; cut a second round 1/2" larger than the round for the top. Reassemble spring form pan, cover the bottom with cut dough, cut strips of remaining dough to fit side, seal side edges to bottom dough and egg wash the edges.

ARRANGE the ingredients in layers beginning with the pasta, leaving no spaces in each layer. Spoon a little bit of the sauce and cheese,follow with layer of meatloaf. Use your imagination when layering and vary the layers for color and texture. Make sure to include a layer of pasta half way up to help absorb the liquid and facilitate a firm internal texture. The final layer should be pasta with a little tomato sauce and cheese.

COVER..... with the remaining round and seal the edges inwards. Do not extend edges beyond rim of pan. Seal the top inside edges so that they do not open when the sides are removed. Cut a vent hole and decorate with leftover scraps of pastry dough.

BRUSH.... with eggwash and bake at 400 for about 45 minutes and browned. let stand for at least 30 minutes. Remove the sides, cut in generous slices, and serve the remaining tomato sauce around the timpano.

Use your imagine and have fun. If you cannot get all the ingredients listed above, use comparable substitutes, such as green or yellow peppers for red or chicken sausage instead of pheasant sausage. I tried it with a spicy salami sausage and fennel sausage. The word Timpano is actually a regional or family use of the term Timballo in Italian or Timbale in French if you wish to look for other recipes in cookbooks.

Johny Carinos Artichokes and Angel Hair Pasta

4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta

Sauté garlic in olive oil until done.
Add tomatoes, olives, capers, and artichoke hearts. Sauté until done.
Serve over pasta.

Thanks to ncbrewster for sharing this recipe.

floridagirly68 Sep 2006
Location Florida

Found this on

Source: Ron / Texas Monthly

Here's my version of their Italian Nachos...

**First, the Alfredo sauce:
Ron's home made Alfredo sauce...

This one is not for the low-calorie, low-fat, low-carb dieters out there... but it sho'nuff is a good'n... and very easy.

You'll need a medium saucepan
One stick of lightly salted, sweat cream butter (yes... an entire stick, and don't use margarine or any other imitation spread as it won't come out right)
One quart of Heavy Cream (not milk, and especially not Skim Milk!)
2-3 average sized cloves of crushed garlic (you can roast the garlic beforehand if you prefer - it adds a good flavor) I love garlic...
Dried Italian seasoning
Grated Italian cheese blend (Romano, Parmesan, asiago, or any combination of the three - or just one of the three - make sure it's grated fine and nor 'shreaded'). The amount is based on your preference, however, I would recommend 8 ounces.
Salt and pepper to taste


Start out by melting the entire stick of butter in the saucepan, on medium low heat.
Crush the garlic into the melted butter and bring the heat up a little to turn the garlic slightly golden.
Add the grated cheese slowly in small batches of two or three tablespoons at a time.
After the grated cheese is dissolved, the butter will thicken to look like slightly yellowish cream, with some graininess. That's the time to add the quart of heavy cream. Slowly pour it in as you stir the mixture to combine and keep it on medium low.
Keep stirring slowly. When you stir, be sure to force the spoon along the bottom slightly to keep the cheese from settling too long.
Add your herbs (Italian seasoning)

Keep it on medium low for about 5-7 minutes to ensure all the ingredients have combined. If you let it go longer, it will thicken up a lot. If it gets to that point, you can always cut it with some half-and-half to thin it out slightly, and if you don't have any half-and-half, you can use milk as a last resort (no non-dairy creamers! and definitely no water... ).

Salt and pepper to taste now, as any salt in the cheese will have been mixed in already. Salting too early can be a MAJOR mistake depending on the salt level of the cheese.

Now, the Italian Nachos:


1 package of potsticker wrappers (small round pasta sheets)
1-2 cup(s) Alfredo Sauce
1/2 cup of chopped Roasted Red Peppers (I use them from a jar)
1/4 cup of Kapers
1 small can of sliced black olives
4-6 oz of shredded mozzarella cheese
5-6 Pepperincinos sliced thin (about 1/8 inch thick)
Salt and pepper to taste

Fill a frying pan to about a half inch deep of your favorite vegetable oil.
Bring to frying temperature
Remove the potstickers from the package and cut the entire stack in half
Fry them in batches until they are lightly golden brown and puffy.
Drain them (I lightly salt them while they still have some oil on them)
Chop the RRP into 3/4 inch chunks
Slice the Pepperincinos
Lay the fried pasta chips out on a large dish or platter
Drizzle the Alfredo Sauce over them
Sprinkle the cheese, olives, kapers, Pepperincinos, and RRP's over them

Salt and pepper to taste




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