» Order Wine •  The Crinella Family •  Recipes •  Winery •  Announcements

Crinella Family Cookbook If you'd like to receive notification about updates to our site, please submit your email address. Enter Email Address   Our Grandparents' Favorites     Anti Pasti   Soups   Salads   Pasta   Vegetables   Fish   Poultry   Meat   Wild Game   Sweets   Sour Dough   Other Breads ETC   Odds & Ends   Brunch or Luncheon Dishes   Italian Sauce Recipes   Lower Fat Recipes   Slow Cooker Recipes   Entertaining Ideas   Table of Contents

Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions Sauteed Potatoes & Onions 8 medium-sized red or white potatoes 2 large white onions 8 medium-sized cloves of garlic 1 cup, tightly packed, fresh sweet basil 1/4 cup, olive oil 1 teaspoon pepper Salt to taste Cut potatoes in quarters or eighths. Cut onions into quarters and separate. Peel and coarsely chop garlic. Chop fresh basil. Heat olive oil in skillet, add onions and stir for 5 minutes, then add potatoes, garlic and basil. Cook over medium flame until potatoes are tender. Sprinkle with pepper and salt, stir a bit, and remove to serving bowl. Enjoy with our 2009 Sauvignon Blanc.

Wine Club •  Guest Book •  Reviews •  Business Information •  Site Map •  Home

Copyright 2012 Crinella Winery & Vineyards, All rights reserved.
Hosting by Webicommerce