Razzoli's Little Italy
Razzoli’s Little Italy Italian restaurant in North Arlington
Razzolis Little Italy, 599 Ridge Rd, North Arlington, NJ 07031
Monday: Closed | Tuesday: 9AM-7PM | Wednesday: 9AM-7PM | Thursday: 9AM-7PM | Friday: 9AM-7PM | Saturday: 9AM-6PM | Sunday: 9AM-2PM
America/New_York time zone
4.7 average rating from 154 reviews for Razzoli’s Little Italy
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North Arlington
New Jersey
7031
US
Others Nearby
Muriale’s Trattoria & Italian Delicacies Italian restaurant in Lyndhurst
656 Ridge Rd, Lyndhurst, NJ 07071
Monday: 8AM-6PM | Tuesday: 8AM-6PM | Wednesday: 8AM-6PM | Thursday: 8AM-6PM | Friday: 8AM-6PM | Saturday: 8AM-5PM | Sunday: 9AM-2PM
America/New_York time zone
4.7 average rating from 44 reviews for Muriale’s Trattoria & Italian Delicacies
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Crispy Fried Mushrooms Recipe
Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Fry a few mushrooms at a time 2 to 3 minutes, or until deep golden brown, turning over several times. Drain on paper towels. Serve hot with catsup, if desired.
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Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.
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Brush bread slices with melted Crisco and place on an ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece cut-side-down on each bread slice.
Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400ºF for 10 to 12 minutes or until golden brown. Serve immediately.