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Recipes

Tossed Salad
 Just add Italian Fusion dressing to a tossed salad and you have a delicious start to any meal!

Traditional Salad  Use Italian Fusion from the bottle To mix your own use the dry season packet or 2 TBSP from shaker bottle blended with ¾ cup extra virgin olive oil and ¼ cup red wine vinegar  Pour Italian Fusion Dressing over preferred greens Be creative and enjoy



Italian Fusion Veggie/Chip Dip
 Need a quick dip for a party? Try this recipe.
 
Mix 2 tsp of Dry Season mix for every 8 oz of sour cream
You'll love dipping veggies, chips, pretzels or use as a baked potato topping.
 


Marinated Grilled Chicken

 Place chicken pieces in plastic ziptop  bag or glass container and pour Italian Fusion over chicken (only enough to coat pieces).
Marinate for 1-8 hrs.
 Internal temperature should be 165 degrees.
Dispose of used marinade.



Sandwhich Sauce

Place sliced deli meats and cheese on a hoagie roll. Add sliced tomato, lettuce and onion if desired and drizzle Italian Fusion on both sides of roll.





Italian Fusion Rice
 
Italian Fusion Dressing
3 cups cooked rice
handful of frozen peas
 
Cook rice according to direction and add peas 2 minutes before done
Add 1-2 tablespoons of Italian Fusion dressing per cup of rice depending on your needs
*Turn this into a main dish by adding cooked ground beef or turkey



Italian Potato Salad
 
½-3/4 cup Italian Fusion Dressing
2-3 lbs potatoes
Salt and Pepper to taste
1 small chopped onion
 
Simmer or bake potatoes till done and let cool before peeling. For thin-skinned potatoes, such as Yukon Gold or Red, you can leave the skin on if preferred
Cut cooled potatoes into bite sized pieces into a bowl
Add 1/2 to 3/4 cup of Italian Fusion dressing and let stand for 1/2 hr. Best if made 1 day ahead of time and stored in the refrigerator
Take out 20 min before serving

 

Crostini
 
Italian Fusion Dressing
French baguette
Fresh mozzarella cheese
Cherub or sliced tomato
*Optional basil leaves
 
Cut a French baguette on a bias and toast on each side till golden brown, under the broiler.
Be sure to watch closely and don’t walk away from the oven as they toast very quickly.
Place a slice of fresh mozzarella cheese, a tomato slice and a basil leaf on each slice and drizzle with Italian Fusion Dressing

 

Grilled Steak Salad
 
Italian Fusion Dressing/Marinade
Sirloin
Romaine lettuce
Sliced onions
Tomato slices
 
Preparation:
Marinate steak in Italian Fusion for 1-6 hrs and grill.
Slice grilled steak on a bias and top salad greens.
Drizzle on Italian Fusion and sprinkle with optional toppings feta cheese, red onion, black olives or croutons



Dry Rubbed Roasted Chicken
 
2 TBSP Italian Fusion Dry Seasoning
1 whole chicken 
 
Pre-heat oven to 350 degrees.  Sprinkle whole chicken with Italian Fusion dry season mix and place in roasting pan.
Roast uncovered for 45-60 min or until internal temp is 165 degrees. Let rest for 5 min before slicing.




Pork Loin Sandwich
 
 Italian Fusion dry seasoning 
1 3-5 lb pork loin
2-3 cups of water or broth.
 
Pre-heat oven to 325 degrees. Generously sprinkle dry seasoning on all sides of roast, place in roasting pan and add water or broth.
Cover with foil and roast for 3 to 4 hrs or until tender (internal temp should be 160 degrees).
Let roast stand for approximately 10 min.
 
For Sandwich
Slices thin and pile on a nice crusty roll. Wilt spinach or broccoli rabe in hot broth and place on top of pork along with the aged cheddar.
Dip sandwich in au jus or pour on roll.



Creamy Pasta and Chicken
 
2 TBSP Italian Fusion Dry Season 
2-3 boneless, skinless chicken breasts
1-8 oz block of cream cheese
1 1/2 cup of milk
1-12 oz box of pasta
 
 Sprinkle 2 teaspoons of Italian Fusion dry season mix onto cubed chicken and cook in sauté pan until done.
While chicken is cooking, prepare a 12 oz box of your choice of pasta, according to the package directions.
In saucepan, combine 8 oz block of cream cheese with 1 cup of milk and cook on medium heat until sauce is smooth.
Add the remaining (4 tsp) of Italian Fusion dry seasoning to sauce.
Toss cooked chicken, pasta and cream sauce. 
*Optional toppings- Cut up tomatoes, sautéed peppers, onions or zucchini, sprinkle of romano or parmesan cheese. 


 

Tomato and Mozzarella Ball Salad
 
1 cup Italian Fusion Dressing
4-5 large tomatoes
1 8-12 oz container of mozzarella balls (can substitute cubed cheese)
4 basil leaves cut into ribbons
 Mix ingredients in a bowl and serve.

 

Italian Fusion Meatloaf
 
2-3 lbs of lean ground beef or turkey
2 TBSP Italian Fusion Dry Season 
2 eggs
1 cup of water
¾ cup breadcrumbs or quick oats
1 ½ cups ketchup or marinara sauce
 
In large mixing bowl, combine 2-3 lbs of lean ground beef or turkey, eggs, water, breadcrumbs/quick oats and dry seasoning. Form into loaf on baking sheet and heat oven to 350-375 degrees. Bake for about 1 1/2 hrs or until internal temp reaches 160 degrees.  Top with ketchup or marinara sauce and bake for 5 more min. 



Marinated Grilled Chicken and Pasta
 
Italian Fusion Dressing/Marinade
2-3 boneless, skinless, chicken breasts
12 – 16 oz Penne or other desired pasta
8 oz container of cherub tomatoes cut in half
Parmesan or Romano cheese
 
Place chicken in zip top bag or container and coat with Italian Fusion, about ½ cup. Let marinate for 1-6 hrs.
Grill chicken or cook stovetop until done. Internal temp should be 165 degrees.
*Throw away used marinade
Prepare pasta according to package directions and drain
Cut chicken into bite-sized pieces and pour on desired amount of Italian Fusion. Add tomatoes and sprinkle with cheese.
 


Fresh Green Bean Salad
 
2/3 cup Italian Fusion Dressing
1-2 lbs of fresh green beans
½ small red onion, sliced
  
Wash green beans and snip off the stem end and any unsightly spots
Simmer fresh green beans just until tender. Don’t over cook as it removes the nutrients and color
Drain and use cold water to stop the cooking process. Let drain until all water has run off
Place beans in bowl and pour on dressing
 

 

Marinated Grilled Steak

 Place steak in container and pour on just enough Italian Fusion Dressing/Marinade to coat and let sit for 1-8 hrs
Grill steak to desired doneness
Check FDA suggestions for proper cooking temps



Cucumber Tomato Salad
 

1/2 cup Italian Fusion Dressing
2 – sliced cucumbers
3 – med to large tomatoes cut into bite sized chunks or 20 cherry or cherub tomatoes halved
1/2 small to med onion
Mix all ingreadients in a bowl and serve




Creamy Pasta and Shrimp
 
2 TBSP Italian Fusion Dry Season
1 lb shrimp (peeled and cleaned)
1-8 oz block of cream cheese
1 1/2 cup of milk
1-12 oz box of pasta
 
  Sprinkle 2 teaspoons of Italian Fusion Dry Seasoning onto 1 lb of peeled, deveined, shrimp without tail.  Cook in sauté pan until done.
While shrimp is cooking, prepare a 12 oz box of your choice of pasta, according to the package directions.
In saucepan, combine 8 oz block of cream cheese with 1 cup of milk and cook on medium heat until sauce is smooth.
Add the remaining Italian Fusion dry seasoning to sauce.
Toss cooked shrimp, pasta and cream sauce. 
*Optional toppings- Cut up tomatoes, sautéed peppers, onions or zucchini, sprinkle of romano or parmesan cheese



Easy Tomato Bisque
 
1 TBSP Italian Fusion Dry Season 
2-14.5 oz cans of fire roasted tomatoes
1 cup half & half
1 cup milk
 
Empty 2 cans of fire roasted tomatoes into a saucepan and heat. Feel free to blend tomatoes if you don’t like large chunks
Italian Fusion Dry Seasoning, half & half and milk and warm slowly on medium heat. It’s ready when hot. 



Marinated Pork Chop

Place chops in zip top bag and add just enough Italian Fusion Dressing/Marinade to coat both sides. Marinate for 1-8 hrs and grill or cook stove top. Internal temperature for pork should be a minimum of 160 degrees.  Always dispose of used marinade



Breaded Chicken  
 
2 TBSP Italian Fusion Dry Seasoning
2 cups dried breadcrumbs (Progresso crumbs are fine) in a bowl. If you use your own fresh breadcrumbs it will take 2 cups.
8 boneless, skinless chicken breasts (trimmed)
*Optional 1/3 cup grated parmesan or romano cheese
2 eggs (beaten)
1 TBSP oil (olive oil if available)
 
Pre-heat oven to 400 degrees and coat baking sheet with oil.
Mix dry seasoning, breadcrumbs, and cheese in a bowl. Coat chicken breast, one at a time in egg and dredge in breadcrumb mixture, firmly pressing crumbs onto meat.
Place chicken onto baking sheet and cook for approx. 40 min. Flip chicken to crisp other side after 20 min.
Internal temp should be 165 degrees 



Italian Style Potato Salad
 
2 TBSP Italian Fusion Dry Seasoning 
3-4 lbs potatoes
1 ½ cup mayonnaise
 
Simmer potatoes till done and let cool.  Peel and cut into bite-sized pieces and place in large bowl.
Mix together mayo and Italian Fusion dry season mix 
Chill and serve



Italian Fusion Chicken Wings
 
 Italian Fusion Dry Seasoning
3 lbs chicken wings
 
Pre-heat oven to 425 degrees
Sprinkle and toss wings Italian Fusion dry seasoning
Cook in oven for about 25 minutes or until crisp
Flip over and crisp on other side (about 15-20 min)
 


Pork Roast
 
 Italian Fusion Dry Seasoning 
3-5 lb pork or beef roast
peeled potatoes
carrots
1-2 cup water or broth
 
Pre-heat oven to 325 degrees and place meat in roasting pan
Generously sprinkle roast and veggies with Italian Fusion Dry Seasoning
Roast for 2 hrs or until internal temp reaches 150 degrees. Add potatoes and carrots during the last hr of cooking time
 


Italian Fusion Meatballs
  
2 TBSP Italian Fusion Dry Seasoning
2 lbs of ground beef
¾ cup breadcrumbs
¾ cup water
3 eggs
 
Preheat oven to 400 degrees
Mix all ingredients in a large mixing bowl
Form meatballs and place on baking sheet (should make about 20)
Bake for 25 minuets
Place meatballs and sauce in a large saucepot and let simmer while pasta is cooking or longer
Place cooked pasta in serving bowl and spoon sauce and meatballs over top and serve
 
*To enhance store bought sauce, (2 jars/cans) simply add 2 Tbsp extra virgin olive oil, 1 Tbsp garlic powder, 1 Tbsp onion powder and 2 Tbsp basil. 



Italian Fusion Bread
 
Italian Fusion Dry Seasoning
French baguette, cibatta or any other desired bread sliced lengthwise
 
Butter bread or drizzle olive oil on both halves
Sprinkle desired amount of Italian Fusion dry seasoning on bread
*a little goes a long way
Bake at 450 degrees for 8-10 minutes
 
Serve as a side to salads, pasta dishes or as a snack
 


Oven Roasted Vegetables
 
 Italian Fusion Dry Seasoning
1 summer squash
1 zucchini
1 medium red onion
½ red bell pepper
½ green bell pepper
2 cups cauliflower 
2 Tbsp extra virgin olive oil
 
Preheat oven to 450 degrees
Cut up vegetables into bite sized pieces and place onto baking sheet
Drizzle olive oil onto veggies and toss to coat
Sprinkle dry seasoning (about 1 heaping Tbsp), on veggies and toss to coat
Distribute veggies evenly over baking sheet and bake for 20-25 min
 


Easy Marinara
 
2 TBSP Italian Fusion Dry Seasoning
Two 28 oz can of petite diced tomatoes
8 oz dry pasta cooked till firm (cut cooking time by 3 min) (Do not add salt)
*Optional black olives
*Optional parmesan or romano cheese
 
Heat tomatoes and dry season mix in saucepan while pasta is cooking. *Do not add salt to pasta as seasoning has enough
Drain pasta and place back in saucepan. Add marinara sauce and simmer on medium heat until liquid is mostly absorbed, about 3 minutes.
Plate pasta and sprinkle with cheese.


Italian Stuffed Peppers
 
2 TBSP Italian Fusion Dry Seasoning
1 lb lean ground beef or turkey
1 cup prepared rice
¼ cup water
 
Mix Italian Fusion dry seasoning with 1 lb of ground turkey, 1 cup of prepared rice and 1/4 cup water.
Preheat oven to 375 degrees
Cut tops off or cut peppers from the side and clean out.
Stuff with mixture and top with tomato puree.
Place in backing pan and loosely cover with foil.
Bake for approx 60 min. or till done.


Shrimp and Pasta with Asparagus
 
Italian Fusion Dressing/Marinade
1 lb pre-cooked, cleaned and tailless shrimp
12 oz pasta
1 lb cleaned asparagus with ends cut off
1 large chopped tomato
 
Cook pasta according to box directions.  While pasta is cooking, sauté asparagus in 1 tablespoon of Italian Fusion dressing.  After 2 minutes add the shrimp and sauté until done, about 3-5 min.  Place cooked/drained pasta in serving bowl and add shrimp, asparagus, tomato and ½ cup Italian Fusion dressing. Feel free to top with a sprinkle of romano or parmesan cheese.
 


Burger with Italian Slaw
 
Burger
1-2 TBSP Italian Fusion Dry Seasoning
1 ½-2 lbs ground beef or turkey
 
Mix meat and Italian Fusion dry seasoning together in a bowl.  Grill or cook stove top till done.  Internal temperature for ground beef is 160 degrees and internal temp for poultry is 165 degrees.
  
Slaw
1 cup Italian Fusion Dressing
1 12-16 oz bag of prepared shredded slaw mix
 
Mix slaw blend and Italian Fusion in bowl, stir and serve
 


Dry Rubbed Fish
 
Italian Fusion Dry Seasoning
Fish of your choice (white fish, tilapia, salmon, flounder, perch, trout, cod)
 
Lightly sprinkle dry season mix on each piece of fish, and bake or cook stove top.
Cooking times and temperatures will vary due to type and thickness of fish.
Fish should be light and flakey when done



Grilled Chicken Salad
 
Chicken breast
Italian Fusion Dressing/Marinade
Romaine lettuce
Tomato
Feta cheese
 
Preparation:
Marinate chicken in Italian Fusion for 1-8 hrs and grill or cook stove top to an internal temperature of 165
Let rest for 5 min. Slice and top romaine or favorite lettuce with grilled chicken, Italian Fusion, and any other veggies you prefer
Croutons and romano or feta cheese are also great additions
 


Italian Fusion Popcorn
 
Italian Fusion Dry Seasoning
 
Shake desired amount onto prepared popcorn



Shish Kabob Italiano

Place preferred meat and veggies on skewers and place in ziplock bag.
(*Note: wood skewers will need to be soaked in water before using.)
Pour Italian Fusion dressing/marinade into the bag, making sure all components are coated.
Let sit in fridge for 1-8 hrs. Place on hot grill till done
Place over riced with a splash of Italian Fusion Dressing.
*Discard used marinade*


Pasta Salad
3/4 to 1 cup Italian Fusion Dressing
1 12-16 oz pasta of choice
1 small red onion, diced
1 cup cherry or cherub tomatoes
1 small can of sliced black olives
1/4 green or red bell pepper
 
Cook and drain pasta
Mix ingredients together an add ½ of Italian Fusion Dressing and chill. Pour on remaning Italian Fusion Dressing just before serving



Dry Rub with Corn on the Cob

Butter corn, sprinkle with Italian Fusion Dry Rub, wrap in foil and cook on grill. 
or
Cook in pot, drain corn, butter and sprinkle with dry rub.

Italian Fusion Chicken Salad

Use store bought chicken salad or make your own.
Simply sprinkle desired amount of Dry Rub on sandwich


 
Italian Oyster Crackers

1 tsp Italian Fusion Dry Seasoning
1 (16 oz) pkg oyster crackers
1/4 cup melted butter

Pre-heat oven to 250 degrees. Place oyster crackers in a large bowl and drizzle butter on them while stiring 
Sprinkle 1 tsp dry season mix on crackers while stirring
Spread coated crackers on baking sheet and bake for 15 min.


Easy Italian Roast Beef Sandwiches
 
Enough for two 10 inch sandwiches
1 tsp Italian Fusion Dry Seasoning
2-10 inch deli rolls
2 cups of beef broth
3/4 lb of deli roast beef (medium or rare if possible)
4 oz aged cheddar or preferred cheese
Two handfuls fresh spinach leaves
 
Heat broth in saucepan. Add Italian Fusion Seasoning, roast beef and spinach. When spinach is wilted, it’s done, about 1 min. Place meat and spinach on deli roll and add cheese. Pour some of the seasoned broth into a small bowl for dipping.
 

 
Chicken and Tomato Sauce
1 1/2 - 2 lbs boneless skinless chicken breast cut thin
6 TBSP cup flour
3 TBSP Italian Fusion Dry seasoning
4 TBSP olive oil
2 med onions (chopped)
1 28 oz and 1 14 1/2 can of petite diced tomatoes 
4 TBSP half and half 
1 13 oz box of pasta (prepared per directions on box)
Mix 4 tbsp flour with 2 tbsp Italian Fusion Dry Seasoning in shallow dish. Paper plate will do. Dredge chicken pieces in the flour mixture.
Heat 3 tbsp olive oil in skillet and fry chicken till golden. Set chicken aside.
Heat the remaining 2 tbsp olive oil in skillet and sauté onions about 5 min.
Stir in remaining 2 tbsp flour to skillet, add tomatoes and remaining tbsp Italian Fusion Dry Seasoning
Bring to a boil, then add chicken back into the pan and turn to a low simmer for 10-20 min. Stir in half and half.
Spoon cooked pasta, sauce and chicken onto plate and top with parmesan, romano or fontinella cheese.
Serve with Italian Fusion Bread
Butter baguette and sprinkle on Italian Fusion dry seasoning
bake on 450 for 5 min

Grown Up Grilled Cheese and Tomato Bisque
 
Hearty bread
Butter
A sprinkle of Italian Fusion Dry Seasoning
Your choice of cheese
Spinach leaves
Tomato
 
Butter one side of bread and place choice of cheeses on open side.  Layer with meats, spinach leaves, tomato or other toppings and grill on both sides.
Pair with tomato bisque with a tbsp. of Italian Fusion Dry Seasoning
 

 
Cucumber, Sour Cream & Onion Salad
 
1 cup sour cream (I like Daisy)
4 tsp Italian Fusion Dry Seasoning
2 tsp white vinegar
2 large seedless cucumbers, thinly sliced
1/4 medium onion
Mix sour cream, Italian Fusion and vinegar in a large bowl
Add cucumbers and onions
Garnish with a sprinkle of Italian Fusion Dry Seasoning

Roasted chicken legs with potato wedges.

Set oven for 400*
Sprinkle Italian Fusion Dry Seasoning on all sides of chicken legs and place on a baking sheet. (non stick is best)

Cut potatoes in wedges and drizzle with olive oil. Place on same baking sheet (if there is room) and sprinkle with Italian Fusion Dry seasoning. 

Bake for 40 min or until internal temp is 165*. Meat should pull off bone easily and skin should be golden brown and crisp.


 
Roll Up Sauce

Drizzle Italian Fusion on any sandwich

Farmer’s Market Salad
 
 
2 medium tomatoes
2 zucchini (about 7 inches in length)
1 small red onion
1 yellow summer squash (about 7 inches in length)
½ red bell pepper
1 English cucumber
1 can white sweet corn *with liquid drained*
¾ cup Italian Fusion Dressing/Marinade
 
Diced all veggies into small pieces, add corn and Italian Fusion. Refrigerate for about 1 hr before serving.
 
*Can add ½ tsp cumin for a twist
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gluten free italian fusion salad dressing, marinade, dipping sauce and dry rub
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