Recipezaar: 3 or Less Steps,Italian recipes

Scampi Appetizer Alla Buonavia

Fri, 26 Jun 2009 02:40:05 -0400

Source: Lidia's Italian American Kitchen In this dish, high heat and speed are essential. Make sure the pan is good and hot when you add the shrimp and that it is wide enough to hold all the shrimp pieces in a single layer (so the pan doesn't cool down as the shrimp go in). And be sure to have all your ingredients right by the stove-once the shrimp go into the pan, it's "full speed ahead." -- posted by Brookelynne26

Pan-Fried Lemon-Ricotta Gnocchi

Fri, 26 Jun 2009 02:44:40 -0400

copied from Jaden's Steamy Kitchen blog -- posted by Brookelynne26

Italian Sausage and Pasta Soup

Fri, 26 Jun 2009 03:50:49 -0400

. -- posted by Brookelynne26

Olive Salad Mix

Sun, 28 Jun 2009 13:32:36 -0400

Can be used in a variety of recipes. See recipe #379356. -- posted by gailanng

Muffuletta Pasta

Sun, 28 Jun 2009 13:33:27 -0400

An easy, good ole Italian dish. Can use my recipe #379350 recipe -- posted by gailanng

Tagliolini With Pecorino Romano and Black Pepper

Wed, 01 Jul 2009 12:04:00 -0400

Don't let the number of ingredients fool you, this dish offers a lot of flavor despite it's simplicity. Be sure to get high quality ingredients; it makes a big difference in a recipe with so few ingredients and it's still ridiculously cheap to make. Even the pepper is important, don't use the powdery stuff that's been sitting around for a year, splurge on some high quality peppercorns; you won't regret it. The lack of oil is one of the most notable things about this recipe. While some add oil or butter to this dish, you'll find it really isn't necessary. Instead you use the starchy pasta water to create an emulsion sauce with your cheese which will stick to the pasta beautifully. As for the pasta itself, taglioni is a particular cut, but this recipe would work just as well with something thicker like tagliatelle or fettucine. Although it's an old Roman favorite, I got this recipe from a recipe blog called "Rachel Eats" which I highly recommended. I wanted to post it on here to give it a wider audience. -- posted by OwlMonkey

Eggplant Gnocchi (Gnocchetti Di Melanzane)

Thu, 02 Jul 2009 12:21:06 -0400

From Italian Food at about.com. -- posted by SweetJezebel

Super Fast and Filling Vegetarian Rose Pasta

Fri, 03 Jul 2009 02:15:52 -0400

am i really the only one who does this? whenever i make it to feed hungry friends they think i've invented something amazing. seems perfectly logical to me.... -- posted by spiritussancto

Red Wine Pancetta Bolognese

Sun, 05 Jul 2009 12:32:19 -0400

. -- posted by Brookelynne26

Grilled Mackerel With Summer Vegies

Mon, 06 Jul 2009 16:16:59 -0400

You can use any fish. -- posted by Chef Ayako

Chicken Hunter's Style

Thu, 09 Jul 2009 13:26:04 -0400

Mario Batali -- posted by Brookelynne26

Ragu Bolognese

Thu, 09 Jul 2009 13:31:08 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Garlic Shrimp and Peas With Linguine

Thu, 09 Jul 2009 17:10:41 -0400

Toss lemony shrimp in a flavorful garlic and butter sauce and serve with linguine and peas. -- posted by JackieOhNo!

OAMC Italian Pork Chops - Easy!

Tue, 14 Jul 2009 02:12:15 -0400

This recipe is too easy for the results you get - tender pork chops, perfect cut up over angel hair pasta! -- posted by Kim-mom-4--se-bg-gm

Tuscan Family Anchovy-Garlic-Lemon Sauce

Wed, 15 Jul 2009 11:40:23 -0400

Spread on grilled bread, raw or cooked vegetables, toss with boiled red-skin potatoes or top grilled eggplant with some sauce and extra lemon. From The Seattle Times. I added the 20 minutes rest time in the prep time - really, this one is easy peasy for the flavor punch it provides. -- posted by Buster's friend

Braised Carrots With Parmesan Cheese

Thu, 16 Jul 2009 15:48:03 -0400

This is one of those simple yet impossibly delicious recipes. Slowly cooking the carrots brings out a wonderful caramelized flavour. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, where she prefaces the recipe with, "I know of no other preparation in the Italian repertory, or in other cuisines for that matter, more successful than this one in freeing the rich flavor that is locked inside the carrot". You can do the first 2 steps ahead of time, and then just rewarm in a pan with the Parmesan before serving. The recipe is supposed to serve 6, but they are so yummy, you may only get 3 servings. Enjoy! -- posted by blucoat

Tom Colicchio's Sicilian Tuna Salad

Thu, 16 Jul 2009 17:36:53 -0400

Celebrity chef Tom Colicchio serves this delicious mayo-free tuna salad at his New York restaurant wichcraft. He recommends serving the sald on a fresh baguette, with olives, fennel and lemon confit (or more simply, some grated lemon zest). I got the recipe from the Today Show. This tastes best with a higher quality tuna. -- posted by blucoat

Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum

Sun, 19 Jul 2009 13:00:52 -0400

Can't fail with this cheese. Super wonderful with melting best on Italian foods. It's from St. Louis' Imo's pizza but i will say it's italian. rock your world melty goodness. Use on pizzas, pastas, lasagana... anything -- posted by College Girl

Tomato, Goat Cheese and Black Olive Salad

Wed, 22 Jul 2009 01:45:17 -0400

I threw this together with ingredients I often have on hand, since I love Mediterranean flavors. It's a great dinner starter or a perfect lunch when served with good quality bread and wine. This recipe will serve one for a lunch portion or 2-3 for a dinner starter. -- posted by KissKiss

Buca Di Beppo Penne Calabrese

Fri, 24 Jul 2009 12:40:00 -0400

This came from Into the Sauce, From Our Cucina to Your Kitchen -- posted by aronsinvest

Joe's Garage Fettuccine

Fri, 24 Jul 2009 12:40:38 -0400

This comes from the restaurant Joe's Garage. A fast put together and yummy. -- posted by aronsinvest

Tuscan Chicken Cakes

Fri, 24 Jul 2009 12:40:41 -0400

Easy to make and a great way to use up leftover chicken. This recipe has a lot of great tastes going on. Came from a blog site. -- posted by aronsinvest

Asparagus Milanese

Fri, 24 Jul 2009 12:40:44 -0400

. -- posted by Brookelynne26

Tuscan Onion Soup - Palio Restaurant, New York

Mon, 27 Jul 2009 18:10:43 -0400

Published in Bon Appetit, November 2007. Serve with crusty bread and a salad. -- posted by swissms

Tapas 177's Rosemary Aïoli

Tue, 28 Jul 2009 12:16:23 -0400

This is a delicious, flavourful aïoli recipe from the Rochester, NY restaurant, Tapas 177. It was printed in Bon Appétit (Nov. 2000). It works really well on turkey sandwiches, on grilled portobello mushrooms, or fish. It's also really great with roasted garlic (rather than raw) and with homemade mayo. Yield: Makes about 1 cup -- posted by blucoat

Veggie Filled Portobello Mushrooms

Fri, 31 Jul 2009 12:40:15 -0400

A $400 winner in Crave-Worthy Vegetable Suppers Catagory, published in the August 2009 issue of BH&G magazine! Submitted by Ilene S. Whitehead, Pueblo, Co. -- posted by Sharon123

Orange Blossom

Sun, 02 Aug 2009 10:22:19 -0400

Based on a recipe from Esquire's book, Handbook for Hosts. You'll find this in the "Something for the Girls" section! -- posted by mersaydees

Cheddar and Scallion Bread

Sun, 02 Aug 2009 10:34:05 -0400

This came from the episode "Surf's Up" from the Food Network show Giada at Home. I haven't tried it yet, but I'm tweaking it a bit to serve my own ends (I'm not a fan of ciabatta bread). -- posted by JanieTeachGal

Tangy Italian Chicken Pitas

Mon, 03 Aug 2009 11:55:27 -0400

The original recipe calls for eating these sandwiches cold, but we prefer to grill them on our George Foreman grill or in a frying pan. Hot or cold, it is a quick way to make a tasty meal! Perfect for those hot summer days or when you're just in a hurry. Low-fat cheese and dressing can lighten up the recipe without sacraficing flavor. -- posted by Tee Lee

Aoc's Long Cooked Cavolo Nero (Tuscan Kale)

Tue, 04 Aug 2009 02:05:48 -0400

Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes. -- posted by blucoat

Cucuzza Stew

Thu, 06 Aug 2009 11:27:07 -0400

This was my mother's and grandmother's recipe for using Cucuzza. It contains no meat but I sometimes add good Italian Sausages. Another good addition is wide green beans. This will serve 4 or 2 hungry Italians! -- posted by Chef Ro #2

Italian Granita Lemon Ice Cream

Thu, 06 Aug 2009 11:27:21 -0400

Many people think that Lemon Granita is similar to a Lemon sorbet. There is a main difference which is the fact that Lemon Granita has no eggs, no milk and no cream in it. Just lemon juice, lemon zest, water and sugar! In Southern Italy we have a granita for breakfast, aperitif, lunch and as an after siesta drink. The best lemon Granita is made with little sugar and a grated lemon zest in it! For breakfast we would have a Coffee Granita with a croissant (the Sicilian way); for aperitif the Lemon Granita; after the siesta the almond granita. There are many flavors you can choose: lemon, mint, coffee, strawberry, almond, kiwi, mandarin, prickly pears. -- posted by stile mediterraneo

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Creamy Tuscan Bean Soup

Thu, 06 Aug 2009 11:33:24 -0400

From Cinnamon Spice and Everything Nice. -- posted by SweetJezebel

Giada's Chicken in Lemon Cream and Penne

Thu, 06 Aug 2009 11:42:09 -0400

This recipe is incredibly easy and delicious! The lemon makes it really refreshing--we've been enjoying it this summer. I've used different types of pasta (most recently linguini) and all of them have worked really well! A great week-night meal! -- posted by Kace83

Chicken Parmigiana

Sun, 09 Aug 2009 21:05:20 -0400

I am a big fan of Italian and I came across this recipe in one of my many books. Thought I would give it a try and I am glad I did it is great!!!! So I hope you enjoy!!! -- posted by Kiwidolphin

Infused Dipping Oil

Sun, 09 Aug 2009 21:36:52 -0400

This is my attempt to re-create an infused dipping oil served at Bernardi's Restaurant in Pontiac, IL. Yummy with or without asiago cheese grated on top and crusty bread dipped in. Vary some of the seasonings to alter flavor. -- posted by Zetty66

Italian Panzanella

Thu, 13 Aug 2009 17:21:52 -0400

Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From MarthaStewart.com -- posted by hlkljgk

Chicken Riggies

Mon, 17 Aug 2009 02:16:52 -0400

I got thisone from a friend of mine in NY -- posted by Chef Jayeff

Sicilian Triangle

Mon, 17 Aug 2009 02:30:54 -0400

Created by Duggin McDonnell Mixologist from the Averna website. Looks great - let me know if you try it!!:) Averna is produced using the exact same antique recipe of 1868, this full body and smooth taste is the principal ingredient for its immense success, worldwide. Each of the most delicate herbalist phases in the biters production are scrupulously checked natural ingredients. As an excellent digestive and an extremely pleasant liqueur for any occasion or moment of the day, it has became a success which his rapidly expanding globally. It tastes like licorice. :) -- posted by Manami

Lemon Pasta With Lemon Thyme

Mon, 17 Aug 2009 02:53:10 -0400

This is a slightly different take on most lemon pastas because it also uses one of my favorite herbs, lemon thyme in addition to the lemon. It is superb served with a few grilled shrimp as well. As a no cook sauce its fast as well, but do let it marinate for the 2 hours. If you don't have lemon thyme you can sub basil or parsley -- posted by MarraMamba

Chicken Vesuvio

Mon, 17 Aug 2009 03:52:49 -0400

One pan meal. Whole Chicken and potatoes smoothered with lemon olive oil. -- posted by daisygrl64

Chicken Rustigo

Mon, 17 Aug 2009 03:54:21 -0400

Serve with rice or orzo pasta. 1/4 teaspoon of hot pepper flakes is just enough to jazz up the dish, if you like spicy hot food, then add more or add in some cayenne pepper. Enjoy :) -- posted by daisygrl64

Chicken Puttanesca-Style

Mon, 17 Aug 2009 12:35:23 -0400

A slighter easy way to make Chicken Puttanesca. Serve with your favorite pasta, or rice. Be sure to use the best quality balsamic vinegar you can find. In general, the longer its been aged, the deeper and tastier the flavor. Please Note: I'm sorry but the database wouldn't allow to to put in 1 (1lb. 10oz.) jar of Ragu Old World Style Pasta Sauce, so I had to rearrange wording in the ingredients list. So please use 1 (1lb. 10oz.) jar of Ragu Old World Style Pasta Sauce. -- posted by daisygrl64

My My My Minestra - Italian Vegetable Soup With Pasta

Wed, 19 Aug 2009 11:01:49 -0400

Some of Italy's finest ingredients make up this warming soup. Adapted from 'Pasta Cooking' by Parragon.... the original recipe called for spinach, which I didn't fancy, so I subbed zucchini. I get the impression that our zucchini are generally a bit smaller than those in the Northern hemisphere, so balance the amount used with your other vegetables, just feel your way! You don't want your soup to be over-loaded with any one vegetable. Hope you enjoy! -- posted by Karen Elizabeth

Summer Bread Filling

Fri, 21 Aug 2009 12:01:47 -0400

suitable for picnics or to take near the beach, it could be used also in small party bread for a finger food item. -- posted by Chef #krisven

Traditional Minestrone Soup (Easy and Delicious)

Fri, 21 Aug 2009 12:02:38 -0400

I came up with this recipe after I couldn't find a minestrone recipe that I liked. This one is very simple and delicious, with ingredients that are easy to find. But the great thing about minestrone is that you can use whatever you have on hand. And because the main ingredients are vegetables and beans you can adjust the recipe to fit any dietary needs such as vegetarian or low-sodium. -- posted by JoeyV

Italian Broccoli & Pasta

Fri, 21 Aug 2009 12:17:45 -0400

This quick, yummy, fairly healthy recipe came from the internet (can't remember the site) and I modified it to our families taste. My Italian hubby grew up on this (although I make it a tad differently). We eat it as a main dish, although you could easily eat it as a side for any kind of meat or fish. Adjust the broth to your preferences, my husband likes it soupy, so this version has a lot of broth. -- posted by hmtheLords

Italian Rice Pudding from Friendship Dairies

Mon, 24 Aug 2009 01:58:02 -0400

There are very few products that I'm brand-loyal to, but Friendship Dairies makes some wonderful, health-beneficial cottage cheese. -- posted by SweetJezebel

Summer Shrimp Scampi With Linguini

Mon, 24 Aug 2009 12:03:03 -0400

I adapted this dish from a Tyler Florence recipe one evening while trying to come up with a way to use an abundance of fresh basil and tomatoes from my garden. I had made a batch of fresh pesto with toasted pine nuts the day before. You can make your own or use ready made from the grocers. AND I used large frozen shrimp (lets face it, most grocers more than 25 minutes from the ocean only sell frozen anyway!). The combination of shrimp and tomatoes with a little garlic and basil seemed like a natural for a summer evening dinner. Add a little toasted sour dough garlic bread. My family polished off the whole platter. -- posted by Pegasus from SF

Capsicums ( Bell Peppers ) With Tomato Anchovy Filling

Thu, 27 Aug 2009 02:49:32 -0400

From Woman's Weekely Great Italian Food -- posted by JustJanS

Linguine Verde

Mon, 31 Aug 2009 01:59:48 -0400

Verde means green in Italian. This pasta dish has a wonderful mixture of vegetables and tastes great. Enjoy! -- posted by Nif

Rustic White Bean, Grilled Vegetable Soup

Mon, 31 Aug 2009 02:31:54 -0400

This is the perfect fall soup. The tomatoes and basil are still fresh, but the evenings are getting crisp. This comes from the Weber's Big Book of Grilling -- posted by 2hot2handle

Grilled Tomato and Basil Bruschetta

Mon, 31 Aug 2009 02:45:06 -0400

What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes. -- posted by 2hot2handle

Irish Girl Can Make Cannoli!

Mon, 31 Aug 2009 10:16:31 -0400

My friends teased me for years saying Irish girls couldn't make good cannoli.. I dated an Italian guy in high school and his dad taught me to make cannoli I use Pre- made cannoli shells -- posted by GingerlyJ

Lemon-Zucchini Cornmeal Cookies

Mon, 31 Aug 2009 11:17:49 -0400

This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread. -- posted by Linda O.

Nif's Pasta Alle Pesto

Tue, 01 Sep 2009 13:06:52 -0400

Easy to throw together and the pesto is just the right amount to serve with one meal. Enjoy! -- posted by Nif

Red Onion Marmalade and Ricotta Pizza

Tue, 01 Sep 2009 15:03:00 -0400

Do NOT reject this recipe without trying it!!! One of the most unusual and tasty pizzas I've ever tasted. (I originate from Chicago, btw). I can't believe this is the first time I've tried ricotta on a pizza. Full credit goes to Smitten Kitten and her blog. I didn't change a thing, apart from not making homemade ricotta. -- posted by Gianni #23

Italian Chicken Saute

Fri, 04 Sep 2009 14:32:58 -0400

This is a simple, easy to fix recipe I got off the back of a can of Del Monte Spaghetti sauce. Simple but tasty! (Note: You could use whatever spaghetti sauce you want, but I do highly recommend Del Monte's Four Cheese sauce. It it one of my favorites. I like it better than some of the more expensive sauces, of course with the exception of Classico!) -- posted by mjerusha

Italian Style Broccoli

Fri, 04 Sep 2009 14:57:22 -0400

I serve this with as a side to pasta dishes -- posted by GingerlyJ

Tuscan Rustico Soup

Sun, 06 Sep 2009 09:14:34 -0400

I put this together one rainy day, based on the flavors of Tuscany -- posted by GingerlyJ

Walnut Brownie Martini

Tue, 08 Sep 2009 17:41:53 -0400

YUMMY!!!!!!!! -- posted by ~Rita~

Ham and Bean Soup

Wed, 09 Sep 2009 17:07:59 -0400

Yummy ham and bean soup made in the crock pot. Modified from a BHG recipe. -- posted by theNaturalDesigner

Ultimate Chicken Marsala

Thu, 10 Sep 2009 01:44:43 -0400

From food networks "Tyler Florence Ultimate". I really enjoyed this recipe, not to mention that it is family friendly. I am not that fond of cooking with wine but this Italian classic is a keeper! I used bacon as I did not have prosciutto and I did could not find "sweet marsala cooking wine" so I used regular marsala, either way it came out great! -- posted by Chef Sarita in Austin Texas

Father Sal's Tenerumi Soup

Fri, 11 Sep 2009 12:23:37 -0400

Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but a good soup can be made in the same spirit with dandelion greens and spinach. -- posted by Phil Franco

Frugal Gourmet's Chicken Piccata

Mon, 14 Sep 2009 10:45:29 -0400

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess. -- posted by Queen Dana

Frugal Gourmet's Pasta E Fagioli

Mon, 14 Sep 2009 17:58:48 -0400

This is Jeff Smith's recipe AKA The Frugal Gourmet. Hope you enjoy! -- posted by Queen Dana

Tuna and Bean Salad

Thu, 17 Sep 2009 15:42:26 -0400

An all-time favorite Italian salad, this won't take long to make and is great for lunch. -- posted by English_Rose

Veggies! Pasta Sauce

Mon, 21 Sep 2009 11:01:48 -0400

Healthy and full of nutrients! Also tomato free! -- posted by Karina A

Fresh Pesto and Tomato Salad

Mon, 21 Sep 2009 11:15:57 -0400

Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied. -- posted by Sarah_Jayne

Pesto Louisa Carbone

Mon, 21 Sep 2009 17:24:08 -0400

Not your typical pesto -- but outrageously delicious! This is my husband's grandmother's recipe. In 1986 it was published in a cookbook entitled *Italian Provincial Cookery* by Bea Lazzaro and Lotte Mendelsohn. Louisa was a shepherdess outside of Genoa before emigrating to Massachusetts early in the 20th century; she substituted cream cheese (more readily accessible) for sheep or goat cheese after arriving in America. -- posted by L'ecole

Pizzette With Fontina, Tomato, Basil, and Prosciutto

Mon, 28 Sep 2009 01:49:21 -0400

Bon Appétit | April 2006 by Giada De Laurentiis -- posted by Chef #1298498

Vegetable Stew

Tue, 29 Sep 2009 11:24:40 -0400

From Dom DeLuise. -- posted by Chocolatl

Italian Deli Wraps

Thu, 01 Oct 2009 01:07:50 -0400

A do ahead recipe with big flavor. -- posted by gailanng

The Last Garlic Bread You'll Ever Eat

Fri, 02 Oct 2009 16:13:58 -0400

Once you try this Cheesy Garlic bread, you'll never ever want to eat another -- posted by GingerlyJ

Pesto

Mon, 05 Oct 2009 16:52:27 -0400

This is a classic, fresh pesto recipe with old-world charm. You will never taste a better pesto! -- posted by Hungry Chefs

White Cheese Sauce

Mon, 05 Oct 2009 17:02:04 -0400

This light sauce goes well with tortellini, ravioli and is wonderful on asparagus or brocolli! I've made this recipe for years and it is so simple to make and tastes great! Enjoy! -- posted by Kim in Anthem

Rao's Marinara Sauce

Mon, 05 Oct 2009 17:05:16 -0400

I got this receipe from Martha Stewart's website. This great recipe is from "Rao's Cookbook" by Frank Pellegrino. This stuff sells for $7.50 a quart in Florida. I use it with Frankie's Meatball s recipe found here on Recipezaar. This is the "real deal." -- posted by Danny Sneade

Italian Meatloaf

Fri, 09 Oct 2009 17:06:41 -0400

I'm so not sure where I got this one, but I made it tonight and wanted to share. Posted by request after asking about freezing it. The suggestion was to prep it and put it in a freezer bag, flatten it out, double bag and then thaw before baking. I added a little bit of oats and some shredded motz. just for kicks and then served it with a gravy dish of marinara, steamed broccoli, and garlic bread. :) -- posted by SmoochTheCook

Macaroni Grill Bread Dipping Oil

Mon, 12 Oct 2009 12:04:31 -0400

This herbed oil is served on tables at Macaroni grill for dipping bread. -- posted by GingerlyJ

Authentic Eggplant Parmesan

Mon, 12 Oct 2009 13:37:00 -0400

Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe! -- posted by Chef #1409323

Asiago Pasta Salad

Mon, 12 Oct 2009 17:17:06 -0400

Based on a recipe from BelGioioso's brand Asiago cheese recipe card I picked up at Sam's Club. The card didn't indicate the number of servings, so I'm guessing 4 main course vegetarian servings, or 8 salad course servings. This sounds like a quick and tasty recipe. -- posted by mersaydees

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

It's About Thyme Pizza Sauce

Wed, 21 Oct 2009 12:39:03 -0400

From one of Marge Clark's cookbooks, here is a quick, easy-to-make pizza sauce that tastes great! It doubles or triples easily. -- posted by rochsann

Asparagus With Scrambled Eggs

Sun, 25 Oct 2009 20:43:05 -0400

This recipe is from the vegetarian cookbook Mediterranean Harvest. The asparagus can also be steamed instead of boiled. The eggs may be doubled if you'd like. -- posted by Eat Your Vegetables!

Tuscan Rosemary Lemon Drop

Mon, 26 Oct 2009 13:40:45 -0400

Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each. -- posted by College Girl

Italian Green Salad

Mon, 26 Oct 2009 17:19:56 -0400

This is my usual green salad to go with dishes like spaghetti, lasagna, carbonara, etc. My husband doesn't like black olives, so those are usually on the side so I can have plenty! :) I generally make a really basic vinaigrette, with just olive oil, red wine or balsamic vinegar, salt, and Italian herbs. -- posted by CraftScout

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Cannoli Parfait

Tue, 27 Oct 2009 01:34:33 -0400

This divine parfait can double as breakfast or dessert -- posted by GingerlyJ

Italian Bow Tie Vegetable Soup

Tue, 27 Oct 2009 18:00:00 -0400

As the temperature drops and winter fast approaches, keep your family warm with a classic FRENCH'S® favorite Italian Bow Tie Vegetable Soup. -- posted by French's Kitchen

Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Wed, 28 Oct 2009 17:03:34 -0400

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 -- posted by Sharon123

Smeared Tomato Bruschetta W/Extra Virgin Olive Oil, Torn Basil

Tue, 03 Nov 2009 12:03:23 -0500

Chef's note: These bruschetta should be prepared at the last minute. Do use a good quality salt and extra virgin olive oil for this recipe as it makes all the difference in the world. I like adding slices of fresh mozzarella to this yummy dish. I got this recipe from Michael Chiarello's NapaStyle website. I love saving my favorite recipes on Zaar! -- posted by By The Lake

Cheesy Chicken Penne Pasta Bake

Thu, 05 Nov 2009 01:50:37 -0500

I am always looking for simple yet filling casserole type recipes to fix for busy weeknights. I found this recipe at our local grocery store. Delicious and very easy to make! -- posted by delainey

Roasted Red Pepper Bruschetta

Thu, 05 Nov 2009 02:09:10 -0500

Delicious alternative to a tomato bruschetta. Or serve both for variety! -- posted by aricia

Mamma Mia Popcorn

Fri, 06 Nov 2009 17:22:09 -0500

Easy Italian popcorn. -- posted by littlemafia

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Cunetto's Chicken Spedini

Tue, 17 Nov 2009 00:55:37 -0500

I LOVE Cunetto's House of Pasta. I found this recipe at recipegoldmine.com. I havent tried it yet. Cooking time includes marinating time. -- posted by jrivera

Cunetto's Tutto Mare

Tue, 17 Nov 2009 01:41:15 -0500

I found this online on a search for recipe's from Cunetto's house of Pasta in St. Louis. I havent tried it yet but I usually order this when I go to the restaurant. It is wonderful. -- posted by jrivera

Cunetto's Salad

Tue, 17 Nov 2009 20:24:46 -0500

I found this recipe at cookbooks4sale.com. I LOVE Cunetto's salad so I cannot wait to try this! -- posted by jrivera

Antipasto Salad from Gooseberry Patch

Fri, 20 Nov 2009 01:40:23 -0500

This is a flavorful make-ahead salad which can also double as antipasto if you serve it with toothpicks. Serve the salad with a slotted spoon. This is very easy to put together yet is a crowd-pleaser. Notice that you make this the day before to allow flavors to marry. -- posted by Lorraine of AZ