BY:Dayonia Brown

1. BY:Dayonia Brown

2. ENJOY MY MENU!!!!!!!

3. DeDe’s

4. Main Meal • CHICKEN CASTELLINA=$3.89 • CHICKEN GIARDINO=$9.55 • CHICKEN AND SAUSAGE MIXED GRILL=$11.85 • GRILLED SHRIMP CAPRESE=$4.45 • FRITTATA VONGOLE=$6.81

5. Deserts • PECAN PIE=$4.80 • STRAWBERRY PIE=$4.80 • PUMPKIN PIE=$4.80 • CHOCLATE RICOTTA PIE=$4.80 • PANNA COTTA PIE=$4.80 • PINEAPPLE TIRASMIC=$4.95 • STARWBERRY RANCOFF=$5.60

6. Smoothies ITLAIAN CREAM SODA • MEDUIM=$2.15 • SMALL=$1.75 • LARGE=$3.89 • GRAPE JUCIES • ICED MARASCHIMO • MOCHO CARMEL CREAM

7. APPETIZERS • BAKED STUFFED WITH FOCCACIA=$5.45 • TOMATO AND MOZZARELLA COPRESE=$3.55 • TOMATO BASIL CROSTINI=$6.89 • PASTA SALAD AND SUPREMO WITH TOAST=$8.55 • TUNA WITH CELERY=$8.95

8. SIDE DISHES • RISOTTO=$5.51 • ROASTED POTOTOES=$3.59 • MARINATED PEPPERS=$6.41 • RISOTTO MALIANSE=$8.81 • CREAMY POLENTA=$6.81 • HERBED RISOTTO=$4.81

9. SOUPS • CREAM AND TOMATO=$6.89 • LENTIL STEW=$8.89 • ANGEL ONIONS=$6.81

10. DRINKS • WATER=FREE • TUSCAN TEA • Mountain Dew • Dr .Pepper • Coke • Pepsi • Medium=$2.15 • Large=$3.89 • Small=$1.75

11. PIZZAS • PIZZA RUSSTICA=$6.14 • SUMMER PIZZA=$8.05 • CHESSE PIZZA=$8.05 • PEPPRONI PIZZA=$8.05 • SUPREME PIZZA=$8.05

12. PIZZA RUSSTICE • PIZZA RUSSTCA 7 ½ cups all-purpose flour • 1 pack dry active yeast • 2 1/2 cups water, warm (90-115ºF) • 1/2 Tbsp +1 tsp salt • 1 Tbsp extra virgin olive oil • All-purpose flour as needed • 1 eggplant, peeled and cut into very thin slices • 16 fresh garlic cloves • 1 Tbsp extra virgin olive oil • 20 thin slices prosciutto ham • 4 rounds fresh mozzarella cheese, cut into slices • 4 tbsp of pesto (jarred) • Pre-heat oven to 350ºF—increase to 550ºF.

13. SUMMER PIZZA • 7 ½ cups all-purpose flour • 1 pack dry active yeast • 2 ½ cups water, warm • ½ Tbsp +1 tsp salt • 1 Tbsp of extra virgin olive oil • All-purpose flour as needed • 8 green onions, cut into 3” pieces • 1 red pepper • 1 yellow pepper • 1 lb mozzarella cheese, sliced • 16 oz marinara sauce (your favorite) 20 slices pepperoni • 16 black olives, pitted • wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

14. CHEESE PIZZA • 1/4 ounce dry yeast • 1 cup water, lukewarm • 1 teaspoon sugar • 3 cups bread flour • 1/2 teaspoon salt • 1 tablespoon olive oil • 1/2 cup tomato puree • 2 tablespoons tomato paste • 1 garlic clove, minced • 1 tablespoon fresh basil, chopped • 4 ounces fresh mozzarella cheese

15. PEPPERONI PIZZA • Dough about 3 -5 minutes In a glass or plastic bowl, combine yeast, water, and sugar (the water can just be water from the tap, make sure it's below 100°F). • Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes. • Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour). • Dump mixture onto kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball. • In Coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes. • Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan.

16. SUPREME PIZZA • In a large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes. • Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. • Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted. Yield: 2 pizzas (6 slices each).

17. CHICKEN CASTELLINA • 1/4 cup pancetta (or bacon • 6 Tbsp butter, cubed • 1 tsp garlic, chopped • ¼ cup sun-dried tomatoes, diced • 1 ½ cups heavy cream • 1 ½ cups milk • 1 oz cornstarch • ¼ cup Parmesan cheese, grated • ½ cup smoked Gouda cheese, chopped • 1/4 tsp salt • 1 Tbsp fresh rosemary, chopped • 8.5 oz can sliced artichokes, drained • 1/4 tsp pepper • ¼ cup mushrooms, sliced • 1 1/2 lbs pasta of choice, cooked according to package directions

18. CHICKEN GIARDINO • 1 Tbsp butter • ¼ tsp dry thyme • ½ tsp fresh rosemary, finely chopped • 1 tsp garlic pepper • 1 Tbsp cornstarch • ¼ cup chicken broth • ¼ cup water • ¼ cup white wine • 1 Tbsp milk • 1 tsp lemon juice • Salt and pepper to taste • Chicken: • 2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips • ¼ cup extra-virgin olive oil • 2 small rosemary sprigs • 1 clove garlic, finely minced • Juice of ½ lemon

19. CHICKEN AND SAUSGAE MIXED GRILL • Marinade • 2 tsp red pepper oil • 2 Tbsp fresh rosemary, chopped • 1/2 cup fresh lemon juice • 1 tsp salt • 3 bay leaves, broken into pieces • 2 large garlic cloves, pressed • 1/4 cup extra virgin olive oil • Skewer • 2 lbs skinless, boneless chicken breasts (4 oz each) • 1 lb Italian sausage links, mild • 1 pt cherry tomatoes • 1 bag bamboo skewers, soaked in water for at least 30 minutes • 3 lemons, cut in half • Rosemary sprigs (2) • Ingredients • Marinade • 4 tsp red pepper oil • 4 Tbsp fresh rosemary, chopped • 1 cup fresh lemon juice • 2 tsp salt • 6 bay leaves, broken into pieces • 4 large garlic cloves, pressed • 1/2 cup extra virgin olive oil • Skewer • 4 lbs skinless, boneless chicken breasts (4 oz each) • 2 lbs Italian sausage links, mild • 2 pt cherry tomatoes • 2 bags bamboo skewers, soaked in water for at least 30 minutes • 6 lemons, cut in half • Rosemary sprigs (4) • Ingredients • Marinade • 6 tsp red pepper oil • 6 Tbsp fresh rosemary, chopped • 1 1/2 cups fresh lemon juice • 3 tsp salt • 9 bay leaves, broken into pieces • 6 large garlic cloves, pressed • 3/4 cup extra virgin olive oil • Skewer • 6 lbs skinless, boneless chicken breasts (4 oz each) • 3 lbs Italian sausage links, mild • 3 pt cherry tomatoes • 3 bags bamboo skewers, soaked in water for at least 30 minutes • 9 lemons, cut in half • Rosemary sprigs (6) • Procedures

20. GRILLED SHRIMP CAPRESSA • 1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces • 20 medium fresh basil leaves, stems removed and cut into 1” pieces • 2 Tbsp extra-virgin olive oil • 1 Tbsp garlic, minced • 1 tsp Italian seasoning • Salt to taste • 2 Tbsp butter • 1/2 cup white wine • 11/2 cups heavy cream • 1 cup Parmesan cheese, grated • 1 lb capellini (angel hair) pasta, cooked according to package directions • 2 cups mozzarella cheese, shredded • 1 lb 26/30 or 21/25 shrimp, peeled and deveined

21. FRIITTA VONGLE • 10 eggs • 3/4 cup Fontina cheese, shredded • 1 cup Pecorino Romano cheese, freshly grated • 3/4 cup heavy cream • 2 cups red-skinned potatoes, diced and cooked • 1 cup clam meat, chopped • 2 Tbsp fresh parsley, chopped • 4 Tbsp olive oil • 1 tsp salt • Fresh ground pepper to taste • Freshly grated Pecorino Romano cheese for garnish • Spring lettuce mix • Lemon wedge

22. SAUCES • ALFEDO SUACE=.25 • BOLOGNESE SAUCE=.25 • HERBS SAUCE=.25 • PESTO SAUCE=.25 • SIENA SAUCE=.25

23. MEATS • FRIED PORK CHOPS=$6.05 • BUFFLO WINGS=$6.05 • BBQ WINGS=$6.05 • HOT WINGS=6.05 • SAUCES FOR MEATS • FOR FREE • 1 SCOOP FOR YOUR MEATS

24. PASTAS • RIGATOEL AL POEDORO=8.10 • PEASE CONTADES=$6.81 • PEASE AILLASICTIONS=$5.51

25. SALADS • CHICKEN SALAD=$4.50 • FRUIT SALAD=$4.50 • VEGGIE SALAD=$4.50 • DRESSING=0.25

26. THE END !!!By : DayoniaBrown