Recipezaar: Non-Religious Holiday,Italian recipes

Mint Limonada

Wed, 29 Aug 2007 20:19:42 -0400

This lemonade sure packs a punch :) Although you can use 7-UP or Sprite, I really prefer this drink with club soda. -- posted by NcMysteryShopper

Amaretto Bread Pudding

Mon, 24 Sep 2007 19:42:12 -0400

From Cooking Light Cookbook, 1989. Not what I think of as light food but sounds great just the same! -- posted by Oolala

Kittencal's Freezer Baked Ziti (Oamc)

Fri, 28 Sep 2007 23:12:33 -0400

This recipe goes back a long time, it makes two 12-1/2 x 8-inch disposable pans, I use my recipe#71273 for this but you may use your favorite homemade sauce, you will need about 8 cups of pasta sauce or a little more if desired, chili flakes is only optional I like to add them in for some heat, you may adjust the amount to suit your taste or omit --- make certain to leave the frozen pan in the refrigerator overnight to thaw slightly before baking, and you will need about 2 cups of mozzarella cheese for the top after baking, this makes the perfect potluck meal and you also get to enjoy one pan :) -- posted by KITTENCAL

Kittencal's Classic Spaghetti Carbonara

Tue, 16 Oct 2007 22:20:48 -0400

This is a definite Italian classic --- the trick to perfect carbonara is to have your spaghetti hot and mix in the eggs very vigorously so the eggs will not scramble -- I most always add in some cayenne pepper for heat but that is only optional :) -- posted by KITTENCAL

Full of Flavor Oven Meatballs

Wed, 17 Oct 2007 00:09:38 -0400

I think store bought frozen meatballs taste like you're eating sponges with sauce on top. So here is my basic meatball that will go with any sauce you want to cover them in. Very moist and flavorful. -- posted by DbKnadler

Simply Perfect American-Style Lasagne

Sat, 20 Oct 2007 22:43:16 -0400

I got the basis for this recipe (proportions) off a Barilla box years ago. I've tweaked it, adding elements of other lasagne I've liked, until my husband told me it was perfect. Then I started taking it to pitch-ins, and was told by many that it was the best they'd ever had, too! I think it melds elements of good, American-style lasagne: spicy meat, good cheeses, a rich blend of spices, and spinach. The key is the sauces and cheese blend. Get as many different Italian cheese in this as you can! I've used a mozzarella/sun-dried tomato/basil blend for the mozzarella, and that was excellent, too. -- posted by Tracey Rollison

Onion Frittata Bites

Thu, 01 Nov 2007 16:34:54 -0400

Cooking Light Magazine, 11/07 edition. Sweet caramelized onions and salt Parmesan cheese flavor these bite-sized appetizers. They can be made the day before; cover and refrigerate in the baking dish. Before guests arrive - reheat at 200ºF for 15-20 minutes. Can be served at room temperature; garnished with sour cream and chives. -- posted by Manami

Kraft Cheesy Mushroom Burgers

Wed, 21 Nov 2007 23:15:05 -0500

These hearty burgers have sauteed mushrooms, fresh basil and mozzarella cheese mixed right in to the meat. Found in Kraft Food and Family Magazine -- posted by Stephanie Rex's Wife

Antipasto Platter

Wed, 12 Dec 2007 16:27:04 -0500

I made this for our Christmas party and it was big hit! I made it a day ahead for maximum flavor. I used a large can of ripe olives since DH loves them. Cooking time is marinating time. While it may not meet the definition of a "true" antipasto, it is delicious and has just the right amount of ingredients. -- posted by Lvs2Cook

Spinach and Mushroom Manicotti

Thu, 13 Dec 2007 17:07:25 -0500

This is my most famous dish, Manicotti con Spinaci e Funghi, I sometimes make it without the spinach and its just as good, also I really like garlic so if you don't like a very strong garlic taste I would only use one clove instead of the 2-3 i would normally use. -- posted by Nessa's Mommy

Linda's Cherry Bombs

Sun, 23 Dec 2007 18:13:30 -0500

I make this ahead of time for a no-stress fast dessert. Try making this for your kids and watch their eyes pop out in amazement. Everyone will think you are a genius! As most of my recipes, this one will let you change ingredients to your own tastebuds. You can make these very quickly and they are make-ahead desserts that will WOW everyone. -- posted by Secret Agent

Italian Sausage Stuffed Mushrooms

Thu, 27 Dec 2007 18:42:27 -0500

I *love* mushrooms and I am always looking for an excuse to try out a new mushroom recipe. I was looking for a stuffed mushroom recipe for my New Year's party but I didn't want one that involved cream cheese because I was already using it in a few recipes for the night. I found this one on All Recipes and it didn't look to be here. So, I added it so I can have it stored in my menus. I think I will play with it to make it fit smaller mushrooms but that shouldn't be very difficult. -- posted by Sarah_Jayne

Chef Lyles Cappuccino Mousse in Chocolate Cups

Fri, 28 Dec 2007 19:33:27 -0500

" I created this elegant dessert for an Italian wedding I catered in 94 and it has a flavor twist. I found that I could use White chocolate, coffee, plus cinnamon and vanilla to makes a cappuccino mousse. Use foil baking liners for the best results when making the chocolate cups. "Leave it to an Italian to come up with something like this!" -- posted by Chef Lyle

Jarlsberg & Mushroom Mini Pizza

Mon, 07 Jan 2008 22:59:22 -0500

I love to putter around in the kitchen and on Sunday's when Jesus, the chef, is here he lets me test out some of my recipes. These I made as a "trial run batch" and they were inhaled as soon as they came out of the oven! mealsforyou.com. -- posted by Manami

Godiva Tiramisu

Fri, 11 Jan 2008 02:07:05 -0500

I got a photocopy of a recipe from some magazine, I don't know the name of the magazine, but this sounds super good, I will make it soon. Refrigeration time included in cooking time. -- posted by Kitty Kat Cook

Chicken Cutlets & Spaghetti With Peppers & Onions

Thu, 31 Jan 2008 01:54:55 -0500

I saw Rachael Ray prepare this on her television show as a special Valentine's Day dinner and it looks delicious. I am posting it here to try in the near future. It's lengthy, but it looks worth it. -- posted by Lainey6605

Warm Mortadella on Focaccia

Tue, 05 Feb 2008 17:57:33 -0500

Recipe from the free sample lady at Costco, where they make really good focaccia. This recipe serves two people for a nice lunch. -- posted by Hey Jude

Spaghetti With Vegetarian Bolognaise Sauce

Tue, 05 Feb 2008 23:18:12 -0500

A wonderful sauce full of veggies, this is sure to please! Adapted from Vegetarian Gourmet, Fall, 1995. -- posted by Sharon123

Valentine's Day Spicy Pasta Sauce

Mon, 11 Feb 2008 19:35:30 -0500

Warm up your significant other this Valentine's Day with this super easy pasta sauce. What better way to spend Valentine's Day than at home heating up your honey. Serve with a good pinot noir and a wink! -- posted by searsponcho

Tortellini Alfredo With Peas and Bacon

Tue, 19 Feb 2008 02:28:42 -0500

This elegant but easy recipe is sure to be a hit whether you are hosting a festive party or a casual get together. -- posted by Manami

Honey-I-Love-You Lemongrass Shrimp Pasta

Fri, 22 Feb 2008 20:05:33 -0500

A co-worker brought this dish to share at lunch one day. The vibrancy of the lemongrass pesto, succulence of the tender curled shrimp, and the al dente fresh pasta made this a lunch to remember. This dish is just beautiful to share with someone you love, thus I've called it Honey-I-Love-You...Pasta. Serve with a crusty French bread and garlic butter or olive oil. I've found lemongrass pesto recipes online, but haven't made any. I usually buy from a local specialty store or online. Warms up well in the microwave. Haven't tried freezing. -- posted by whitan

Italian Cauliflower and Broccoli Salad

Mon, 17 Mar 2008 01:39:25 -0400

Sundried tomatoes, prosciutto, basil add a nice touch to this salad. Making it a great summer salad. I wanted a green dressing for St Patrick's day and came up with this. I know It is Italian but still yummy. The dressing is good as a dip or sandwich spread. -- posted by ~Rita~

Delicious Penne Vodka With Fresh Mushrooms, Mozzarella, Olives,

Thu, 20 Mar 2008 23:37:32 -0400

This is another one of my favorite "go to" simple meals. I threw this together for the first time over 10 years ago and it's been a constant ever since. It's hearty and rustic and is also great for a quickie vegetarian dish or during Lent. I've served this on Holidays as well. Goes great with a nice dinner salad and of course, a loaf of hot, crusty garlic bread! Oh, and a nice glass of Chianti for those who are interested. -- posted by BlondieItaliana

Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich

Tue, 22 Apr 2008 01:32:11 -0400

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub. -- posted by French Tart

Kiss the Cook Good Risotto Primavera

Wed, 30 Apr 2008 01:16:12 -0400

Taken from a gourmet grocery store recipe and tweeked a bit, this is jump up and kiss the cook good! The keys to good risotto are 1) making sure that the broth is very hot before it is added to the rice, 2) using a large, heavy pot, and 3) stirring the rice almost constantly. The vegetables used here are really colorful and healthy! -- posted by Sharon123

Easy Grilled Burgers Italiano for the BBQ

Tue, 06 May 2008 23:21:42 -0400

Only a few ingredients necessary which you probably have available. I usually have dried basil but this calls for fresh. If you use dried, use a little less. From First Magazine, July, 2007. I haven't tried it yet. Lettuce, tomatoes, pickles and onions are suggested as possible garnishes. -- posted by Oolala

Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)

Mon, 12 May 2008 02:41:18 -0400

This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Prosciutto Wrapped Peaches

Thu, 22 May 2008 15:25:34 -0400

This Italian inspired dish sounds mouth watering. It would work as an upmarket starter for a fancy meal or just a treat for your family. I originally found this in the BBC Good Food Magazine. -- posted by Sarah_Jayne

Italian Turkey Burgers (Reduced Fat)

Tue, 27 May 2008 01:59:25 -0400

I have been playing around lately with trying to make different kinds of reduced fat burgers to go with the low fat eating plan I am on. This is my latest attempt. I used ground turkey breast so that I didn't feel that bad about having a little bit of fat from the sundried tomatoes but at least it is 'good' fats. The cooking time includes the one hour chilling time. -- posted by Sarah_Jayne

Baked Italian Potato Wedges

Tue, 27 May 2008 01:59:52 -0400

These were an experiment I did for tonight's meal and I think they turned out pretty well. They aren't out and out low fat but the only fat used is extra virgin olive oil so it is a good fat and a little bit of fresh Parmesan cheese and you could use the reduced fat version of that if desired. So, far better than deep fried French fries. -- posted by Sarah_Jayne

Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat)

Wed, 28 May 2008 18:53:28 -0400

I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine. -- posted by Sarah_Jayne

Smoked Salmon and Pea Frittata

Wed, 28 May 2008 18:54:03 -0400

Smoked salmon always feels indulgent and it can make even a simple recipe like an Italian style frittata feel special. I originally found this recipe in the BBC Good Food Magazine. -- posted by Sarah_Jayne

Limoncello Syllabub With Crushed Amaretti Cookies

Wed, 28 May 2008 22:55:28 -0400

This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Kumquat's Kookin' Kaboodles' Limone Pistachio Gelato

Wed, 04 Jun 2008 19:07:09 -0400

Posted for the ZWT4-- Frozen Italian Dessert Challenge-- Part 1, this is an unusual and unique gelato recipe with some ingredients that are not necessarily traditional. Although lemon and pistachio are typical of fine Italian cuisine by their Mediterranean character, the ingredients take a curve ball by using both buttermilk and lemon yogurt to give both a solid base and a nice tartness to accentuate the lemon flavor. The Splenda was made as an option to accomodate those with special dietary needs,and the egg yolks and heavy cream, while not traditional, provide richness and act as a stabilzer for this yummy frozen dessert. -- posted by Sue L

Spicy Stewed Sausages With Three Peppers a La Mario Batali

Thu, 05 Jun 2008 02:07:28 -0400

This recipe is so good! The heat was a little too excessive for me - however I loved it! ""This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival". Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta! F&W.Magazine, September 2006. -- posted by Manami

Tiramisu

Wed, 18 Jun 2008 19:32:44 -0400

Enjoy a taste of la dolce vita with this classic Italian dessert, made with ladyfingers and coffee. It is lovely served with a cup of espresso. For those who absolutely cannot find mascarpone cheese, 15 oz. whole-milk ricotta, 3 oz. cream cheese, and 1 t. fresh lemon juice processed in a food processor or blender until perfectly smooth can be substituted successfully. Prep time given does not include 2 hours of chilling time. This is a great make-ahead dessert that is guaranteed to wow your guests. -- posted by JackieOhNo!

Man Friendly Lasagna

Wed, 02 Jul 2008 05:07:23 -0400

This Lasagna is nearly fat free. It is also cholesterol free, and by using whole wheat noodles it is extremely healthy and satisfying. Everyone absolutely loves it. I don't tell them it is a vegan lasagna until they are headed for their 3rd helping. To see photos and get more of my vegan recipes see my blog at http://worldwidevegan.blogspot.com TVP is textured vegetable protein. It is highly nutritious, has twice the protein of beef, and it has no fat or cholesterol. It absorbs the flavors of the other ingredients in the recipe while offering the texture and appeal of ground meat. Packaged TVP granules are available in health food stores, grocery stores and online. Tofu comes in many varieties but for this recipe use firm, water packed tofu. -- posted by Wildjoy

Simple Pizza Dip

Wed, 09 Jul 2008 01:41:40 -0400

I got this one from a friend. 4 steps and your done! -- posted by Momma Simplicity

Frittata D'aosta

Tue, 15 Jul 2008 19:59:44 -0400

Easy, versatile and scrumptious egg frittatta with great presentation. Something to make when you need a whole new idea. Can be served for main course, side dish or even appetizer. -- posted by JoAnne1441

Me Amore' - Italian Love Cake

Sun, 20 Jul 2008 03:17:09 -0400

You dont have to be an Italiano to enjoy this slice of heaven. The moist shortcake-like density, generous layer of sweetened ricotta cheese, and cinnamon-sugar crumble topping will surely impress family, friends, and guests alike. Surprisingly simple to prepare, the result is unbelievably delicious! Your guests will think you slaved for hours over this splendid dessert cake. Thats O.K. Just smile and sip your after dinner espresso. Please Note: I would like to share credit for this "Italian Love Cake" recipe version with the Kirkwood Ski Education Foundation. -- posted by Feast Your Eyes!

Antipasto Pasta Salad

Sun, 27 Jul 2008 03:14:05 -0400

Can't remember where I found this recipe but I always bring it to BBQ's and it's a hit.. easy to make and you can totally customize the ingredients to your liking! -- posted by cw1113

Lobster Risotto With Herb-Rubbed Beef Tenderloin

Thu, 07 Aug 2008 01:10:43 -0400

My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition. -- posted by Manami

Cheesy Beef and Spinach Manicotti

Thu, 14 Aug 2008 18:09:46 -0400

The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308. -- posted by KITTENCAL

Kittencal's Chicken Parmesan (Low-Fat and Delicious!)

Thu, 14 Aug 2008 18:19:14 -0400

Use you own favorite meatless marinara sauce for this, I use my recipe#136292 --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :) -- posted by KITTENCAL

Pasta Carbonara With Spinach and Tomatoes

Tue, 19 Aug 2008 02:23:27 -0400

Roma tomatoes may be used in place of the canned I would however suggest to blanch the tomatoes and remove the peel before using in the recipe. -- posted by KITTENCAL

Kittencal's Chicken Cacciatore

Tue, 16 Sep 2008 23:03:37 -0400

Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, I use my wide 5-quart chicken fryer skillet --- if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives --- adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this --- made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top. -- posted by KITTENCAL

Grilled Eggplant Risotto

Thu, 25 Sep 2008 14:13:07 -0400

Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan Justus opened his Smithville, Missouri restaurant in his family's former drugstore last year (hence its name, James Drugstore). From F&W Magazine, 08/2008 - from "Green" Living Guide, Local Flavors. -- posted by Manami

Savory Fig Tart

Tue, 30 Sep 2008 00:19:56 -0400

All the flavors of prosciutto-wrapped figs. A wonderful addition to your holiday appetizers or dinner party hors d'oeuvres. Fig spread is more easily found in most supermarkets than it once was...generally found where the jams and jellies are. -- posted by Alan in SW Florida

Rigatoni With Roasted Butternut Squash and Pancetta

Thu, 13 Nov 2008 16:38:04 -0500

This is wonderful! It has very few ingredients, and is finished in 35 minutes, and the flavors all meld beautifully! From: Pasta/Quick Recipes from Scott Conant, F&W Magazine, March 2003 edition. -- posted by Manami

Super-Cheesy Stuffed Shells

Mon, 17 Nov 2008 21:49:53 -0500

There are seven different kinds of Italian cheeses in this stuffed shells recipe. -- posted by Lainey6605

Roasted Shrimp With Feta (Barefoot Contessa)

Sun, 30 Nov 2008 02:25:43 -0500

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful." -- posted by Manami

Mini Mochaccino Puddings

Sun, 30 Nov 2008 02:49:56 -0500

I saw these in my mother's copy of Woman's Day when I was on vacation in the States and I wanted to put it here so I would have it when I got back to the UK. It certainly looks yummy! The cooking time includes the chilling time. -- posted by Sarah_Jayne

Lemon Capri

Mon, 01 Dec 2008 00:37:33 -0500

Cold coffee. with a hint of lemon. -- posted by Julie B's Hive

Mini Espresso-Amaretto Granitas

Mon, 01 Dec 2008 17:52:13 -0500

I just love granitas and this one was found in A Better Homes & Gardens appetizer. magazine. Six hours in the freezer. -- posted by Julie B's Hive

Holiday Tortellini Soup

Tue, 02 Dec 2008 01:08:06 -0500

This is a hearty and flavorful soup. It can be made ahead and freezes well. Recipe is from Taste of Home. -- posted by Lainey6605

Sausage and Mushroom Penne Gratin

Wed, 03 Dec 2008 23:31:20 -0500

"Instead of traditional baked pasta, we broiled mozzarella-topped penne and sausage to get that bubbly melted cheese everyone loves, minus a lot of oven time" It tastes fantastically good! ;).Gourmet Magazine, November 2008. -- posted by Manami

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

Black Manhattan

Tue, 30 Dec 2008 22:46:35 -0500

Toast your good health and a prosperous New Year with this wonderful cocktail. This is based on a drink served at a bar in San Francisco called the "Bourbon & Branch". The original recipe calls for bourbon, but I like the rye whiskey with the dashes of two different bitters. You make the choice!! Averna Amaro is a wonderful Italian liquor made with herbs, roots, and citrus rinds, and a caramel flavor added for sweetness...perfect on its own or just about any cocktail you can throw it in. -- posted by Alan in SW Florida

Mini-Calzone

Wed, 31 Dec 2008 18:16:47 -0500

This calzone is made with refrigerated pizza dough and makes great appetizers. -- posted by Lainey6605

Skillet Pizza Dough

Sun, 11 Jan 2009 20:54:29 -0500

You can prepare this skillet pizza dough up to 1 day in advance. Refrigerate the covered bowl of dough and let rise overnight for up to 24 hours. When ready to use, punch down the dough and allow an extra 30 minutes to 1 hour for the second rise in the skillet. For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour. You will need a cast iron skillet to bake this dough. Recipe is from Rachael Ray. Rising time is not included in the prep and cooking time. -- posted by Lainey6605

Tomato-And-Cheese Pizza

Sun, 11 Jan 2009 22:20:44 -0500

This is a recipe from Rachael Ray. You will need a cast-iron skillet. Preparation time does not include time for the rising of the dough. -- posted by Lainey6605

Sausage-And-Pepper Frittata

Wed, 14 Jan 2009 22:05:22 -0500

If you would like to make this all vegetables, skip the sausage and cook the vegetables with 1 pint grape tomatoes in 2 tablespoons olive oil. -- posted by Lainey6605

Roasted Red Pepper Subs

Thu, 22 Jan 2009 01:08:18 -0500

When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, olive paste, goat cheese and peppery arugula on a crusty baguette. Found it when I was rummaging through some "old" recipes in EatingWell Magazine, January/February 1998. We enjoyed them thoroughly! -- posted by Manami

Ham and Cheese Calzones

Fri, 23 Jan 2009 17:00:05 -0500

This is great to make when you have leftover baked ham. -- posted by Lainey6605

Tuscan Burgers

Tue, 27 Jan 2009 00:39:50 -0500

This recipe was one of 8 favourite recipes by Valli Little on recipe cards which came with the current issue of the Australian cooking magazine 'delicious'. -- posted by bluemoon downunder

Oven-Roasted Garlic Potatoes

Wed, 04 Feb 2009 17:57:53 -0500

Serves 2, but can easily be doubled or tripled. Just throw these in the oven and let them roast while you prepare the rest of your meal. The aroma will be wonderful. -- posted by JackieOhNo!

Romantic Chicken Scallopine With Saffron Cream Sauce

Mon, 16 Feb 2009 01:11:42 -0500

This is a recipe of Giada De Laurentiis's from Foodnetwork.com (but I lessened the salt, added flour, upped the garlic, and added a sauce-thickening tip). It seems like it would be super hard, but it is really not that difficult. The first time I made it was for my husband on Valentine's Day. I had never cooked with several of the ingredients before, and except accidentally buying chicken tenders instead of chicken cutlets, it turned out just lovely. :) I also found saffron threads the cheapest at Whole Foods, almost $7.00 less expensive than the next cheapest place! I served this over angel hair pasta with green beans and garlic breadsticks, and we had Recipe #175610 for dessert. -- posted by Greeny4444

Butternut Squash Lasagna

Fri, 06 Mar 2009 17:25:20 -0500

Delicious and creative lasagna. Perfect for a Thanksgiving meal or just any special meal. I saw it on the Food Network made by Giada di Laurentiis in Simply Italian. It has a slightly sweet flavour. You should really try it!! I hope you like it. :P -- posted by Baking Latina Girl

Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Sun, 08 Mar 2009 00:43:52 -0500

This simple dish has a quiche-like filling and baguette slices for a crust. A quick but festive dish, that leaves plenty of time to open gifts or visit with family members. Bon Appetit magazine, December 2008, Family Style by Maria Helm Sinskey. This was part of a Christmas Breakfast but it can be for Thanksgiving weekend, as well! :) I have included cooling time, as well.I divided up the kinds of sausage but it is up to you, how you want to eat it! -- posted by Manami

Sardo Punch

Tue, 10 Mar 2009 14:53:18 -0400

Mirto means myrtle in English. The myrtle bush has small pointy leaves,and dark berries similar to wild huckleberries.I don't know exactly what's in mirto, I think that the term is used interchangably for foods flavored with the leaves or the berries. From Healthy Italian Hors dOeuvres published in the October 2008 edition of F&W Magazine. They say that Amaro means bitter in Italian & the quintessential after dinner cordial ;) so a punch made with it can't be bad. Saw this recipe and am putting it here for safekeeping. Watch out it can be lethal!!! -- posted by Manami

Mediterranean Pasta With Fire Roasted Tomatoes

Sun, 22 Mar 2009 03:05:20 -0400

From Cooking Light. Have not tried yet, but posting for safe keeping. -- posted by Vicki in CT

Ham and Gouda Panini

Sun, 05 Apr 2009 01:54:27 -0400

Awesome panini. -- posted by Vicki in CT

Heirloom Tomato Tart

Sun, 05 Apr 2009 02:22:19 -0400

From Giada. Haven't tried but looked beautiful and delicious. -- posted by Vicki in CT

Italian-Style Gourmet Burger

Mon, 06 Apr 2009 22:11:13 -0400

CurtisStone.com - these were a big hit here at the home - we did have to tweak it here and there, but that 's because of the many restrictions the residents have.:) -- posted by Manami

Hot Canapes With Prosciutto and Mozzarella

Fri, 10 Apr 2009 14:18:44 -0400

This is a simple recipe for a great appetizer, especially before a hearty Italian meal or as a selection at a cocktail party. I threw it together because I love all of the ingredients on their own and they're amazing together. -- posted by Joey D from NYC

Potato and Rosemary Pizza

Mon, 13 Apr 2009 18:11:20 -0400

Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough. -- posted by bluemoon downunder

Sun-Dried Tomato Potato Crush

Tue, 28 Apr 2009 01:06:53 -0400

I threw this together tonight on a whim to go along side a nice steak. I enjoyed the results so figured I would share it here. -- posted by Sarah_Jayne

Italian Sausage and Peppers With a Kick

Fri, 01 May 2009 03:06:50 -0400

Super simple one dish meal, or can be made on the grill. Can serve on Italian bread, pasta, or just as is, which is my preference. -- posted by Vicki in CT

Snowcapped Pink Strawberry Mountains(Strawberry Granita)

Mon, 08 Jun 2009 17:15:08 -0400

Brilliant with color and pure, intense flavor! You may use frozen, thawed strawberries, but you might need to add more sugar. Cooking time is freezing time. Would you like a little history? History of Granita According to Alan Davidson in the Oxford Companion to Food, (Oxford University Press:Oxford) the appearance of "water ices" is documented to have taken place in Europe in the 17th century around the same time as ice cream. There is some undocumented conjecture that Marco Polo returned to Venice from China in the 13th century and introduced ice cream or water ices to Italy. Further it is not known for sure if water ices were first found in Spain or in Italy. In any event the mixture seemed to have migrated to London at some later, undocumented time. Granita is akin to but not quite the same as sorbet. The difference being sorbets tend to be smoother and less granular in texture. Both are made with water, a flavoring such as fruit juice or coffee and typically sweetened with sugar. Adapted from Delicious Living magazine. -- posted by Sharon123

Farro Salad

Wed, 01 Jul 2009 11:48:47 -0400

This refreshingly sweet salad is a tasty culinary delight. Yes you can use barley in place of the farro. But try to get it. It is so chewy and yummy! -- posted by ~Rita~

Raspberry Tiramisu

Tue, 18 Aug 2009 13:43:13 -0400

I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. -- posted by Sarah_Jayne

Thanksgiving Leftovers: Harvest Turkey Bread Salad

Thu, 20 Aug 2009 02:23:34 -0400

This is a great panzanella bread salad using up those leftover pieces of turkey meat, rolls, and cranberries. Alternately, you could use Texas Toast croutons (from the store) or toast up some of the leftover rolls instead of using Italian bread. Thanks to the Taste Of Home folks for a great way to make the day after Thanksgiving as tasty as the Big Dinner. -- posted by Debber

Garlic Zucchini Damper Bread

Fri, 04 Sep 2009 09:47:40 -0400

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time. -- posted by Sarah_Jayne

Walnut Brownie Martini

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

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

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

Porchetta - Italian Marketplace Pulled Pork Sandwich (Crock Pot)

Mon, 28 Sep 2009 01:12:23 -0400

Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson. -- posted by BecR

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette

Mon, 19 Oct 2009 13:11:42 -0400

"Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio* cheese, which is stuffed in the chicken breast. A slightly sweet bread salad is served with the chicken." Bon Appetit Magazine, September 2009 Edition. The real name of the dish is: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette - with "Taleggio cheese that is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread! Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds & whites." Cooling times have not been included. -- posted by Manami

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Mon, 26 Oct 2009 12:32:23 -0400

A Turkey dinner! Yes! Turkey sausage with butternut, apples, onions and cranberries. Flavored with crisp sage and garlic. For a quick and easy method look here Recipe #194908. The sausage can be removed from the casing and crumbled and cooked. -- posted by ~Rita~

Pumpkin Pistachio Cannoli

Thu, 29 Oct 2009 10:28:27 -0400

I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!! -- posted by "Food:The Way To Anyone's Heart"

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Squash & Leek Lasagna

Tue, 01 Dec 2009 23:06:54 -0500

A huge favorite with non-healthy, picky, and healthy eaters alike. A wonderful combination of fall flavors that will delight your tastebuds! Adapted from Eating Well magazine 2006. This would made a great Thanksgiving or Christmas main dish-or any holiday! -- posted by Sharon123

Crescent Holiday Surprise

Wed, 02 Dec 2009 21:03:18 -0500

Just unveiled at the Thanksgiving Day parade. Chef Marcel Cocit offers an easy holiday Crescent recipe bursting with bold, savory flavors. Great for any holiday! -- posted by Sharon123

Butternut Squash and Potatoes With Rosemary

Fri, 11 Dec 2009 12:15:17 -0500

From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingreidets are very familiar to North Americans, as well. -- posted by duonyte

Sausage and Mushroom Risotto

Fri, 11 Dec 2009 16:53:24 -0500

Creamy, hearty meal. Side with a simple salad. -- posted by Vicki in CT

Harlequins and Bow Ties

Fri, 11 Dec 2009 20:48:26 -0500

Two-toned vanilla & chocolate butter cookies that look so fancy with a simple twist. So pretty on a Christmas platter. Note the dough needs at least an hour chill time - perfect for making & chilling until you are ready to bake. To make your own superfine sugar, process granulated sugar in a food processor, blender or coffee grinder. -- posted by Buster's friend

Italian Egg Rolls

Mon, 14 Dec 2009 01:43:11 -0500

Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy! -- posted by College Girl

Spicy Italian Sandwich Like Subway

Sun, 03 Jan 2010 17:14:46 -0500

Instead of going out make it at home. Choose the veggies of your choice, but this is how I like it. -- posted by Vicki in CT

Spooning Mac and Cheese Fondue (Rachael Ray)

Tue, 19 Jan 2010 13:06:26 -0500

A romantic recipe for Valentine's Day from Rachael Ray's Feb 2010 magazine. Sounds fabulous. -- posted by JanuaryBride