Recipezaar: Appetizers,Italian recipes

Sauteed Eggplant With Tomatoes and Balsamic Vinegar

Fri, 17 Apr 2009 00:44:47 -0400

This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping. -- posted by Eat Your Vegetables!

Herbed Crescent Rolls

Sat, 18 Apr 2009 16:49:05 -0400

Easy and quick, this goes great with a meal, or just eaten as a snack! I got this from the magazine Mississippi! -- posted by Sharon123

Caponatina - Eggplant Appetizer

Mon, 20 Apr 2009 12:00:42 -0400

Probably of Middle Eastern origin, Caponatina or Caponata is one of Sicily's signature dishes. -- posted by Chef #1242379

Spinach Pasta

Mon, 20 Apr 2009 12:26:27 -0400

Just one version. I don't use a pasta machine but you can if you want. There are lots of variations for differently colored pastas, this one is a rich green and has lots of spinach in it to sneak veggies into the kids. Raviolis take more time. Times listed are for fresh. -- posted by Red Hook

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Garlic & Rosemary Focaccia

Fri, 24 Apr 2009 10:17:42 -0400

This is excellent to have as a simple starter or as an accompaniment. Or if you're my friend Matt, a meal... I found it in a copy of Delicious magazine and I tend to make this most in the summer, it's a great barbecue bread as it's great to share and easy to tear off hunks. Hope you enjoy! -- posted by thestudentthatcancook

Pecorino Custard With Tomato Sauce

Sat, 25 Apr 2009 15:32:53 -0400

Adapted from a recipe in _Osteria_ by Rick Tramonto with Mary Goodbody, as reprinted by Michele Humes at Serious Eats. This hearty Italian _budino_ (pudding) is a great appetizer. It's essentially a bread pudding, but it's puréed before baking for a silky-smooth texture. You need a young Pecorino that's not too firm; an older cheese will turn grainy when it melts. The recipe calls for ciabatta bread, but any rustic, crusty white bread with an airy crumb will do (nothing too dense!). "Italian bread" is listed first to generate nutritional information - be sure to use ciabatta if you can find it. -- posted by DrGaellon

Tomato-Eggplant Tortino

Sun, 26 Apr 2009 21:14:19 -0400

The first new recipe for my garden's tomatoes & White Lightening eggplant! Am imagining stacks of yellow, red, black, white & green tomatoes all summer long. From Silvano Merlo, executive chef of the Monterey Marriott in California. He starts with eggplant, tomato, and cheese slices of the same size so they stack neatly. I may not be so compulsive. -- posted by Buster's friend

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Peppered Crostini

Fri, 08 May 2009 02:23:27 -0400

Serve these crispy crostinis with cheese or your favorite olive spread! Adapted from a spice website. -- posted by Sharon123

Like Cibo's Artichoke Lemon Pesto (Nut-Free)

Sun, 17 May 2009 02:38:00 -0400

I read the ingredients on the container, read it twice and read it a third time: no basil, no nuts. Copycat version of Cibo Natural's Pesto from Seattle, Washington. Serving suggestions from the Cibo company: spread for French bread, sandwich condiment, or slather approximately two-three tablespoons pesto on a chicken breast or thigh and bake in oven until chicken is done, add some mayonnaise to the pesto for "instant aioli", etc. Many uses! -- posted by Cookgirl

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Alton Brown's Eggplant 'pasta'

Thu, 28 May 2009 15:29:00 -0400

Although this recipe is called pasta, it actually contains no pasta! Alton suggests serving this as a first course but we enjoy it as a light lunch with fresh crusty bread...... -- posted by Um Safia

Pesto, Roasted Red Pepper and Parmesan Bruschetta

Sun, 31 May 2009 19:50:37 -0400

You can make the roasted red peppers and pesto at home, or you can use a store bought ones depending how much time you wish to spare. This recipe came from "The thousand best recipes" cookbook. -- posted by Katanashrp

Baked Polenta and Roasted Vegetables

Thu, 04 Jun 2009 13:02:24 -0400

I love recipes to get ideas on how flavors go together. Much to my family's dismay, I hardly ever follow them. I saw something like this in our local paper but didn't want mushy polenta. I always have a fridge full of leftovers and this was created with what I had on hand. It has a few short cuts- like buying pre-made polenta but you can make your own. Experiment with other veggies, cheeses, spices... Enjoy! I salted the eggplant then reconstituted the polenta and put it in the oven before prepping the rest of the veggies. This give the eggplant time to weep and to bake the polenta. And to have a glass of wine. -- posted by MushroomPrincess

Dom's Broiler Roasted Red Peppers

Sat, 06 Jun 2009 01:56:53 -0400

From Dom DeLuise. What makes this different from other roasted pepper recipes is that the juice is saved and added to the marinade. You can use all red peppers, or a combination of colors. Time include standing time for peppers but not chilling time. -- posted by Chocolatl

Pea & Parmesan Wonton Ravioli

Sat, 06 Jun 2009 02:54:38 -0400

An incredibly easy and elegant starter or main dish with a bright springtime flavour and colour. I adapted the recipe from Gourmet Magazine (May 2009). You can make the recipe as is add a squeeze of lemon, substitute olive oil the butter, or some thinned out pesto. Serves 8 as a starter and 4 as a main dish. -- posted by blucoat

Roasted Peppers With Four Cheeses

Sat, 06 Jun 2009 02:56:50 -0400

Serve these peppers as part of an antipasto or as an appetizer for an Italian-themed dinner. The recipe is from the R.S.V.P. section of a September 1986 issue of a Bon Appetit magazine. It was requested from Cafe Giovanni restaurant in Denver, Colorado. -- posted by Leslie in Texas

Creole Tomato Bruscetta

Fri, 12 Jun 2009 01:45:15 -0400

This was published in The Times-Picayune in anticipation of the Creole Tomato Festival this weekend. That is the festival for the tomato variety called Creole. Can't find a Creole tomato? You are missing something good then, mon cherie. The Cerole tomato was made the LA state vegetable (though we all know it is a fruit) in 2003. Why? "cause they are sooo darned tasty! Use any red, robust full-flavored tomato you can get your hands on - it will taste delicious! -- posted by Buster's friend

Suppli' Al Telefono (Stuffed Rice Balls)

Tue, 23 Jun 2009 11:49:59 -0400

A Mario Batali recipe, cooking time does not include time for soaking mushrooms. -- posted by Brookelynne26

Joe's Tasty Bruschetta Pizza!

Tue, 23 Jun 2009 14:44:58 -0400

Everyone loves pizza. so give my Bruschetta Pizza a try if you want to tempt your taste buds with a lil zest! -- posted by Chef Teer

Potato Croquettes

Tue, 23 Jun 2009 16:36:01 -0400

From Molto Italiano -- posted by Brookelynne26

Stuffed Mushrooms (Lidia Bastianich)

Wed, 24 Jun 2009 15:51:11 -0400

Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil. -- posted by Brookelynne26

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

Fried Onions: Cipolle Fritte

Thu, 09 Jul 2009 13:24:11 -0400

From Molto Mario -- posted by Brookelynne26

Ingrid's Top Secret Meatballs

Thu, 16 Jul 2009 12:17:04 -0400

This recipe is from my best friend, Ingrid. She is the co-host of a daily radio show(www.drunkintheam.com) and she gave this recipe to her listeners on her blog.(http://belfastbeautyqueen.blogspot.com) She said she couldn't figure out how to post a recipe on here, so I'm doing it for her. :-) Anyway, she said these meatballs are great if you have a friend who is on a diet and you secretly want them to stay fat...just bring a platter of these to their home next time you visit. Evil, isn't she? :-) -- posted by hwmabire3

Grilled Cheese Spiedini on Rosemary Sprigs

Sun, 19 Jul 2009 12:59:47 -0400

The fresh rosemary really flavors these little sandwichs of grilled cheese...HEAVENLY! Easy to make! -- posted by College Girl

Chilled Italian-Style Mushrooms: Very Simple, Very Delicious!

Tue, 21 Jul 2009 13:05:37 -0400

This makes for a delicious and easy appetizer. The mushrooms are marinated in a tangy blend of Italian flavors like garlic, basil, oregano, and red wine vinegar. Serve it to your guests cold or at room temperature. -- posted by Feast Your Eyes!

Italian Stuffed Mushrooms Featuring Ham, Bacon, and Cheese

Tue, 21 Jul 2009 15:43:12 -0400

A tempting treat on the appetizer tray: figure two or three per person. Too good for kids so don't try to coerce them into it either. More for you and me--and we know how good these can be! -- posted by Debber

Gina's Summer Tomato Pie

Thu, 23 Jul 2009 01:15:02 -0400

My husband & I saw this on "Down Home with the Neelys" on The Food Network the other night & thought it looked good. Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too. -- posted by Jackie #6

Asparagus Milanese

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

. -- posted by Brookelynne26

Solar Cooked Mini Eggs and Bacon Frittata

Sun, 26 Jul 2009 10:20:06 -0400

A very easy frittata dish. -- posted by SunshineCooking

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

Roast Mediterranean Peppers

Wed, 29 Jul 2009 14:23:30 -0400

This simple, colourful dish, with its Mediterranean flavours, makes a great appetizer served with foccacia or any other good quality bread. -- posted by English_Rose

Vegetarian Bolognese Frittata Bites

Mon, 03 Aug 2009 11:48:51 -0400

A delicious and hearty appetizer! Italian style tomatoes, white beans and spinach baked with eggs and cheese. Gotten from Better Homes and Gardens magazine, submitted by roxiechan. -- posted by Sharon123

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

Italian Savory Torte

Thu, 06 Aug 2009 12:10:42 -0400

From Vegetarian Times September 2009. -- posted by Keri Lenore

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

Peperonata: Spicy Shrimp

Mon, 17 Aug 2009 02:30:21 -0400

This was made using a few different recipes and with what we had in the refrigerator - it was on a Sunday evening and I felt the need to do something, so we decided to test cook a few recipes. We made a Peperonata- an Italian condiment made of sauteed peppers (all colors) tomatoes, onions and garlic, and we spiced it up with a Scotch Bonnet pepper (cooked whole) & a thinly sliced Poblano. This we served Mexican-Style with warm tortillas with slices of avocado and dollops of sour cream. It was very delicious and we enjoyed it immensely! This would also be fabulous served Italian-Style over polenta à la Lidia Batianich!. -- posted by Manami

Pecorino, Pear, Walnut & Honey Pizzettes

Mon, 17 Aug 2009 02:50:53 -0400

This came from Deborah Mele's wonderful italian food site http://italianfoodforever.com and is delightful! -- posted by MarraMamba

Tomato Galette

Mon, 17 Aug 2009 03:48:48 -0400

This recipe resembles a pizza in flavor, but looks much more elegant. I was surprised how easy it was to make. You just need to make sure the dough stays cold at all times. If it warms up while you are working with it, put it back in the fridge and chill until cold again. I got the recipe from the "You Say Tomato" cookbook by Joanne Weir. -- posted by 2hot2handle

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

Garlic Tomatoes With Herbs and a Hint of Walnuts.

Mon, 24 Aug 2009 01:51:43 -0400

Every summer I like to dry tomatoes in the oven. Recipe #57884 is a base of this recipes . Oven dried tomatoes with 1 bulb thinly sliced garlic, rosemary and basil is to die for!!!! You'll have garlicky, plump, juicy tomatoes with a hint of walnuts from the oil. -- posted by ~Rita~

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

Sweet Potato Polenta

Fri, 28 Aug 2009 10:27:39 -0400

Based on a recipe from the R.S.V.P. section in the August 1988 issue of Bon Appetit. Phil Dagort of Los Angeles, California says, The Newport Harbor Art Museum recently sponsored a special dinner at the Four Seasons Hotel in Newport Beach, California. One of the guest chefs, Jimmy Schmidt, from the Rattlesnake Club in Denver, prepared fried polenta flavored with sweet potatoes. And voila! Prep time includes 4 hours refrigeration. -- posted by mersaydees

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

Baked Ricotta

Tue, 01 Sep 2009 13:05:50 -0400

Untried by me as yet but sounds yummy. -- posted by katew

Creamy Polenta Soup With Spinach (Paparot)

Tue, 01 Sep 2009 16:45:13 -0400

I watched an episode of "Lydia's Italy" on PBS the other day and she made this deliciously comforting and simple soup using polenta. I made it and it will surely please your family (and your pocketbook). Enjoy! -- posted by mlao77

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Mozzarella-Filled Rice (Risotto) Balls

Fri, 11 Sep 2009 11:38:22 -0400

A lovely starter or great finger food for a buffet. Makes a great meal served with garlic bread and salad. Definitely worth making for its own sake, but is also a great way to use up leftover risotto. This originally came from the Good Housekeeping Vegetarian book. -- posted by Boo L

Tuscan White Bean Dip

Mon, 14 Sep 2009 11:16:17 -0400

I was looking for a heathy appetizer to take to a party and decided a good garlicy white bean dip would be the choice. A friend had sent me a recipe for a bean dip. I tried the dip and then tweaked it to my taste. This ultimately should be served on pita chips, however not being able to buy those in Holland, I chose to use plain salted tortilla chips. My recipe was a complete success at the party. People loved it and not a drop was left. At first when told of the dip my husband was skeptical of a healthy bean dip. However he raved about it as well. -- posted by Expat in Holland

Simple Sliced Salami Snacks

Mon, 14 Sep 2009 18:45:34 -0400

This easy to do , addictive snack couldn't be simpler! These are great with some good cheese,a great bread and a glass of wine. Originally from a January/February issue of "Tastes of Italia" magazine.Try to use a really good Italian salami with this recipe. It uses 1/2 pound of sliced salami, but since the data base wouldn't let me post a recipe with one ingredient, I broke it into 2 portions! :) -- posted by Leslie in Texas

Pesto

Thu, 17 Sep 2009 10:27:36 -0400

A simple but quite good basil pesto recipe I concocted from a couple of different recipes. A bit more garlic, less oil, and extra pinenuts. Enjoy! -- posted by Chef Rrrita

Prosciutto and Shallot Salad

Mon, 21 Sep 2009 13:26:08 -0400

A very stylish, very simple and very delicious appetizer. -- posted by English_Rose

Tasty Cheesy Tomato Sauce Snack

Tue, 22 Sep 2009 13:35:45 -0400

I eat this atleast once a week. Growing up in my Italian household means that we always have marinara on hand. Lol. I love this recipe as a snack. -- posted by fatefellshort0626

White Bean and Pesto Bruschetta

Fri, 25 Sep 2009 15:20:44 -0400

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer -- posted by GingerlyJ

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

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

Savory Bruschetta

Tue, 06 Oct 2009 10:36:27 -0400

This is one of my family's favorite things that I make. Sage,Thyme, Onions,Tomatoes and Swiss cheese make this a very savory and tasty appetizer. It's very simple and can be tweaked with other additions if you like. I try to buy a few baguettes at a time so I can slice them all up and place them in zip lock baggies and freeze.Then whenever I have tomatoes onions and cheese on hand, I can take out the bread,defrost, and put this quick appetizer together in a matter of minutes. -- posted by Chef #741806

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

Rigatoni With Sun-Dried Tomato and Fennel Sauce

Mon, 12 Oct 2009 13:31:12 -0400

This recipe was posted in The Costco Connection September 2009 edition and is from Fine Cooking magazine. Awesome. Wonderful recipe! Excellent flavor combinations with the fennel and sun dried tomatoes, and super tasty. No need for Parmesan cheese on this pasta! -- posted by DeidreJane

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

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

Insalata Caprese (Or Caprese Salad) With Balsamic Reduction

Mon, 19 Oct 2009 13:25:33 -0400

This is my quickie "copycat" of the insalata caprese at Fleming's steakhouse. No, it's not traditional, but it IS delicious! Could also be considered vegetarian, depending on the person's dairy product preferences. -- posted by princessbride029

Italian Vegetable Soup

Wed, 21 Oct 2009 12:44:51 -0400

For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. -- posted by English_Rose

Deli Pasta Salad

Wed, 21 Oct 2009 12:51:25 -0400

Great for taking to work. -- posted by English_Rose

Pressed Cheese Sandwiches

Tue, 27 Oct 2009 01:37:34 -0400

Simple is the best way to start off a meal. Alex sure knows how to dress a simple sandwich and make it super! :) These are best chilled overnight before cooking, so make the day before eating! Recipe courtesy Alex Guarnaschelli From the new show: Alex's Day Off Episode: Dinner with Friends -- posted by Sharon123

Nutty Roasted Garlic Ricotta Spread

Wed, 28 Oct 2009 17:29:51 -0400

Sounds fabulous and placed here for safe keeping. They suggest serving it on toasted slices of baguette that have been rubbed with raw garlic but I have to imagine it would be great with raw veggies too. Recipe from Sauce Magazine, October 2009. -- posted by JanuaryBride

Olive Crostini

Mon, 02 Nov 2009 17:20:46 -0500

This is a wonderful first course; our son, who wouldn't eat an olive if he fell on it, devours these each time I serve them. I thought that I would have a little of the mix to take home when I took this to a dinner party recently; alas, the host would not let it leave her home! -- posted by cmacooks

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

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

How to Make Sun-Dried Tomatoes

Sun, 08 Nov 2009 18:10:28 -0500

These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves -- posted by GingerlyJ

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

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

Miniature Rosemary and Brie Bruschetta

Thu, 03 Dec 2009 00:29:29 -0500

A very simple, very delicious appetizer that is sure to please. Feel free to use either fresh or dried rosemary as both produce a wonderful flavor. This dish can be served as a stand-alone snack, or as a compliment to a main course. Believe it or not, this recipe came to me in a dream and every time I prepare it for friends and family they always ask for more! Give it a chance, I'm anxiously awaiting to hear how it turns out for you. -- posted by Sky Chef

Italian Meat Bars

Fri, 04 Dec 2009 16:37:54 -0500

Spicy and flavorful italian meats in a soft, chewy and rich pastry crust. A favorite in our house and often requested for pot-luck gatherings, especially around the holidays! I got this recipe from a coworker years ago who just gave me general directions, and have spent a few years refining it. -- posted by CityGirlExiledToASmallTown

Fig and Prosciutto Flatbreads

Wed, 09 Dec 2009 01:47:27 -0500

by chef Todd English for Olives Restaurants Make it quick by using storebought dough instead of homemade Serve with light, cherry-infected Chianti Classico -- posted by GoldsmithLissa

Gene Autry Museum's Stuffed Mushrooms

Sun, 13 Dec 2009 20:30:20 -0500

Years ago in the gaslamp district of San Diego, I had a fabulous appetizer in an Italian restaurant. It was a portobello or other large mushroom stuffed with a melty pale yellow cheese, onions and white wine. I have never found a recipe that duplicated that one, but this is in the ballpark so I'm posting it for safekeeping. This recipe was published in the L.A. Times, from the restaurant of the Gene Autry Western Museum. -- posted by coconutty

Grape Jelly Meatballs

Mon, 14 Dec 2009 01:22:04 -0500

Easy and tasty meatballs. -- posted by NumbaOneStina

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

Roasted Portabello Caprese

Mon, 14 Dec 2009 15:05:49 -0500

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving. -- posted by Dee Licious

Savory Sun Dried Tomato Dip

Tue, 15 Dec 2009 16:38:56 -0500

Recipe from GoodSeasons.com as it's a super fast and easy dip made with Good Seasons Italian Salad Dressing and Recipe Mix. Dip may be made up to 2 days before serving. -- posted by JanuaryBride

Olive Bruschetta

Thu, 17 Dec 2009 15:16:48 -0500

. -- posted by STAR EXTRA VIRGIN

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Crostini With Mussels

Wed, 23 Dec 2009 15:16:40 -0500

Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx -- posted by DrGaellon

Olive Garden Portobello Mushrooms With Mozzarella

Fri, 25 Dec 2009 23:01:07 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Marinated Peppers

Sat, 26 Dec 2009 00:23:08 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Moms Italian Baccala christmas Salad (Saltcod)

Mon, 04 Jan 2010 17:25:50 -0500

My mom makes this at Christmas time. Im not a big fan of it but everyone else in the family loves it. Its a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours. -- posted by Phil Smith

Eggplant Antepasto

Tue, 05 Jan 2010 12:50:43 -0500

This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :))) -- posted by Chef Glaucia

In-A-Pinch Garlic Bread

Fri, 08 Jan 2010 14:46:55 -0500

I had returned to New York from California this New Year to an empty kitchen and a snowstorm. Unable to get any groceries immediately, I had to make do with what I had on hand. I found some hero rolls that I had purchased just before I left on my trip, and decided to make garlic bread, even though I had no butter or fresh garlic. The result was actually really tasty! -- posted by JackieOhNo!

Copycat Olive Garden Spinach Artichoke Dip

Tue, 12 Jan 2010 17:27:07 -0500

If you are here you know how delicious OG's spinach artichoke dip is! Well, you are in luck, this takes that recipe and multiplies it by love. Love, of course is what takes food from ok, to "more please and can I get the recipe?!" I came up with this recipe after a lot of trial and error, and many outings to olive garden for comparison. It's a huge hit any time I make it, and requested at potlucks. -- posted by Got Sauce?

Too Cheap to Make Real Pesto. Pistachios are Perfect

Wed, 13 Jan 2010 18:15:15 -0500

Since the Umpa Lumpa's that harvest pine nuts started their own union, I have had to make some changes to my grocery list. $14 a pound is a little pricey for some tiny little nut. Pistachios are an ideal substitue. They taste great and if you buy them salted, (which is the only way I have ever seen them sold) you don't need to add any additional salt. One other thing. Peste freezes very well. I like to put it into ice cube trays and freeze it into portions. Then pop them out and put them in a frezer bag. It's easier to stuff a roast with pesto when it's solid, than when it's a messy goo. -- posted by ROV Chef

Dehydrator Pesto-Stuffed Mushrooms

Mon, 18 Jan 2010 00:40:11 -0500

Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom. -- posted by TxGriffLover

Lemon and Caper Mozzarella

Tue, 19 Jan 2010 06:49:37 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sauv Blanc or Semillon Napa Sauv Blanc 2004; Rudd Vineyards, Oakville -- posted by GoldsmithLissa

Warm Mediterranean Olives With Fennel and Orange

Tue, 19 Jan 2010 07:01:35 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Cote du Rhone Rose or Cote du Provence Rose Vin Gris de Cigare 2004; Bonny Doon, Santa Clara CA I usually up the garlic and add some black pepper -- posted by GoldsmithLissa

Spicy Sauteed Calamari over Pasta

Mon, 01 Feb 2010 12:31:11 -0500

I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer). -- posted by Chef Remy #186273

Bresaola and Tomato Salad

Tue, 02 Feb 2010 00:04:01 -0500

From Sydney Morning Herald 2 Feb 2010. Serve with drinks. -- posted by Coasty

Italian Bean Sauce/Soup

Tue, 02 Feb 2010 09:09:34 -0500

After looking through my cupboards trying to find something to make for lunch, I came across these items and threw them together in a pan. The end result was delicious, so I decided to share... -- posted by Chef #788130

Caprese Salad 22

Tue, 02 Feb 2010 09:28:46 -0500

This is a quick and simple recipe with flavor and style.....Enjoy -- posted by Thom 22

Easy Polenta Pizza Appetizer Bakes

Tue, 09 Feb 2010 15:57:17 -0500

I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy. -- posted by The Foodgitive