Westport Spice Antonio's Italian Spice Blend Seasoning Recipes.

In a sauce pan combine stewed tomatoes, wine, Antonio's Italian Spice Blend Seasoning and Parmesan cheese. Bring to a boil over medium heat, stirring until thickened.

Heat oil in a skillet and brown steaks on both sides. Place steaks in a 12 x 9 x 2 inch baking dish.

Pour sauce over top, spread Mozzarella cheese evenly over top and place into a 350 degree oven for 45 minutes.

Meanwhile, prepare egg noodles to package directions.

Serve steaks with noodles on the side and spoon sauce over top of both.

Dredge the chicken pieces in flour.

Heat the vegetable oil in an 8-quart soup pot over medium-high heat.

Brown the chicken pieces well on all sides, then remove and set aside.

Add 1 chopped onion, 1 chopped bell pepper, and the minced garlic to the pot. Cook until the onions are slightly browned.

Add the whole tomatoes, tomato paste, water, Burgundy wine, Antonio's Italian Spice Blend Seasoning, dried thyme, and dark brown sugar. Stir continuously over medium heat until the sauce has thickened.

Add the remaining chopped onions, chopped bell peppers, and mushrooms. Stir well.

Return the chicken pieces to the pot. Lower the heat and simmer uncovered for 45 minutes, or until the chicken is tender but not quite falling off the bones.

Place the chicken pieces and hot cooked pasta on individual serving plates. Spoon the sauce over the top and serve.

Cook lasagna noodles to package directions.

Mix stewed tomatoes and Antonio's Italian Spice Blend Seasoning in a sauce pan. Bring to a boil over medium heat, stirring until thickened. Lower heat and simmer 10 minutes.

Brown ground beef, drain, add to sauce.

Mix Ricotta (Cottage cheese) with milk in a bowl.

Place ⅓ each of noodles, sauce, Ricotta cheese, Mozzarella cheese and Parmesan cheese in a 9 x 12 x 2 inch greased oven-proof baking dish, repeat layers.

Place dish in a 350 degree oven for 60 minutes or until sauce bubbly and cheese melted.

Remove and let sit 5 minutes to firm up for slicing.

Position the chicken, skin-side up, in a baking dish. If desired, 4-6 ounce boneless skinless chicken breast halves can be used instead.

Combine the remaining ingredients in a bowl to create a marinade. Pour the marinade over the chicken.

Cover the dish with foil and let it sit for an hour to marinate at room temperature. If preparing in advance, the dish can be marinated overnight in the refrigerator.

Bake the chicken in a 350 degree oven for 45 minutes. If the chicken was refrigerated overnight, add an additional 15 minutes to the baking time.

After the initial baking time, remove the foil and bake the chicken for an additional 15 minutes.

Mix the canned tomatoes, tomato paste, water, and Antonio's Italian Spice Blend Seasoning in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Lower the heat and simmer, stirring occasionally.

Meanwhile, prepare the meatballs: mix together the ground beef, dried bread crumbs, garlic powder, milk, Parmesan cheese, beaten egg

Shape the ground beef mixture into 1-inch meatballs.

Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet until browned on all sides, then drain on paper towels.

Carefully add the cooked meatballs to the sauce, being careful not to break them up. Cover and simmer for an additional 20 minutes.

Prepare the spaghetti according to package directions. Serve the spaghetti with the meatball and tomato sauce on top.