Outlet-Italia

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Outlet-Italia, Negozio di abbigliamento maschile, Via Roma, 32, New York, NY.

07/12/2025

OFFERTA ESTIVA ⚡️

07/12/2025

Benvenuti da Varela Milano: eleganza e stile per l’uomo moderno.

09/19/2024

Sausage Cream Cheese Crescents
Ingredients:
1 lb (450g) ground sausage (breakfast sausage works well)
1 (8 oz) package cream cheese, softened
2 cans refrigerated crescent rolls (8 rolls per can)
1/2 teaspoon garlic powder (optional for added flavor)
1/2 teaspoon onion powder (optional)
Salt and pepper to taste
1 egg (for egg wash, optional)
Instructions:
Cook the Sausage:
In a large skillet, cook the sausage over medium heat until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat.
Mix the Filling:
In a medium bowl, combine the cooked sausage with the softened cream cheese. Stir until the mixture is well blended and creamy.
Add garlic powder, onion powder, salt, and pepper to taste. Set aside.
Prepare the Crescents:
Preheat the oven to 375°F (190°C).
Unroll the crescent rolls and separate them into triangles.
Place a heaping tablespoon of the sausage and cream cheese mixture on the wide end of each crescent roll.
Roll and Bake:
Roll each crescent starting at the wide end, and tuck the sides as you go to keep the filling inside.
Place the crescent rolls on a baking sheet lined with parchment paper or lightly greased.
Optional: Brush the tops with a beaten egg for a golden finish.
Bake for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
Serve:
Let the crescent rolls cool for a few minutes before serving. These are perfect as a party appetizer, breakfast treat, or snack!

09/19/2024

Buffalo Chicken Lasagna Burger
Ingredients:
For the Buffalo Chicken Patties:
1 lb (450g) ground chicken
1/4 cup buffalo wing sauce (your favorite brand)
1/4 cup breadcrumbs
1/4 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil (for cooking)
For the Lasagna Layers:
4 cooked lasagna noodles
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 cup marinara sauce
1/4 cup buffalo sauce (for drizzling)
For Assembly:
4 burger buns
Blue cheese dressing or ranch dressing
Lettuce leaves
Sliced tomatoes (optional)
Fresh basil for garnish (optional)
Instructions:
Prepare the Buffalo Chicken Patties:
In a large bowl, mix together the ground chicken, buffalo wing sauce, breadcrumbs, shredded mozzarella, garlic powder, onion powder, salt, and pepper until combined.
Form the mixture into 4 burger patties.
Heat olive oil in a large skillet over medium heat. Cook the chicken patties for about 5-6 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Set aside.
Prepare the Lasagna Layers:
In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and Italian seasoning.
Lay out the cooked lasagna noodles. Spread a thin layer of the cheese mixture on each noodle, then roll them up to create mini lasagna rolls.
Assemble the Lasagna Burger:
On the bottom of each burger bun, place a lettuce leaf.
Add the buffalo chicken patty on top of the lettuce.
Place a lasagna roll on top of the patty and drizzle it with a little marinara sauce and extra buffalo sauce.
Add a dollop of blue cheese or ranch dressing for that classic buffalo chicken flavor.
Optionally, top with sliced tomatoes and fresh basil leaves.
Place the top of the bun on the burger to complete the assembly.
Serve:
Serve the Buffalo Chicken Lasagna Burgers immediately with extra buffalo sauce, ranch, or blue cheese dressing on the side for dipping.

09/19/2024

Chicken and Dumplings
Ingredients:
For the Soup:
1 1/2 lbs (680g) boneless, skinless chicken breasts (or thighs)
6 cups chicken broth
1 medium onion, chopped
3 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, cold and cubed
1 cup whole milk
Instructions:
Cook the Chicken:
In a large pot, combine the chicken breasts, chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, and parsley.
Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaf and set the shredded chicken aside.
Make the Dumplings:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until the dough comes together.
Simmer the Soup:
Return the shredded chicken to the pot. Season the soup with salt and pepper to taste.
Bring the soup back to a simmer.
Add the Dumplings:
Drop spoonfuls of the dumpling dough onto the simmering soup, making sure to leave space between each dumpling as they will expand.
Cover the pot and let the dumplings cook for 12-15 minutes, or until they are puffed and cooked through. Do not lift the lid while the dumplings are cooking, as they need steam to rise properly.
Serve:
Ladle the chicken and dumplings into bowls and serve hot for a comforting, hearty meal!

09/19/2024

Sweet and Sour Crockpot Ribs
Ingredients:
3 lbs (1.4 kg) pork baby back ribs or spare ribs
Salt and pepper to taste
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup rice vinegar (or apple cider vinegar)
1/2 cup ketchup
1/4 cup honey
1/4 cup pineapple juice (optional, for extra sweetness)
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)
1/2 teaspoon red pepper flakes (optional for heat)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions:
Prepare the Ribs:
Pat the ribs dry with paper towels. Season both sides generously with salt and pepper.
Optionally, you can cut the ribs into smaller sections to fit better in the crockpot.
Make the Sweet and Sour Sauce:
In a medium bowl, whisk together the brown sugar, soy sauce, rice vinegar, ketchup, honey, pineapple juice, Worcestershire sauce, minced garlic, grated ginger, and red pepper flakes. This will be your sweet and sour sauce.
Cook the Ribs:
Place the ribs in the slow cooker. Pour the sweet and sour sauce over the ribs, making sure they are well coated.
Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the ribs are tender and the meat is easily pulled from the bones.
Thicken the Sauce (Optional):
Once the ribs are done cooking, carefully remove them from the slow cooker and transfer them to a serving platter.
Pour the sauce from the slow cooker into a small saucepan. Bring it to a simmer over medium heat.
Stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens to your desired consistency.
Serve:
Brush the thickened sauce over the ribs before serving. You can also serve the extra sauce on the side for dipping.
Garnish with fresh chopped green onions or sesame seeds for a pop of color, if desired.

Address

Via Roma, 32
New York, NY
20116

Website

https://www.outlet-italia.com/

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