Recipezaar: Beginner Cook,Italian recipes

Perfect Summer Sandwich (Tomato, Basil, Cheese)

Mon, 06 Jul 2009 15:21:12 -0400

This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy! -- posted by newmama

Italian Balsamic Chicken Wrap

Tue, 07 Jul 2009 02:41:29 -0400

An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g -- posted by blucoat

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!

Chock-Full-Of-Clam Sauce With Farfalle

Fri, 10 Jul 2009 12:39:41 -0400

This is actually a very affordable dinner when clams are in season. I prefer using the slightly larger cherrystone clams, but littlenecks are fine too. If using the littlenecks, reduce the cooking time about 1-2 minutes. -- posted by JackieOhNo!

Ziti Pasta With Herb-Marinated Grilled Prawns: Buon Appetito!

Sun, 12 Jul 2009 09:37:14 -0400

Why go out, when you can have a delicious Italian dinner in the comfort of your home? With this recipe your dinner guests and family will drool over the rich tomato sauce, the crisp freshness of basil, the bite of fresh garlic, and the fragrance of the herb-marinated prawns. Theres no more perfect combination of flavors and textures. Let your creativity soar - Use this reicpe as inspiration to create your own culinary delights! If you are really in a pinch for time,substitute the homemade tomato sauce for 1 large jar of your favorite pasta sauce. -- posted by Feast Your Eyes!

Italian Vegetable Hoagies (Vegetarian Hoagie Sandwiches)

Mon, 13 Jul 2009 15:37:38 -0400

This delightfully easy, healthy, and delicious sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, and provolone cheese. It's from Eating Well Magazine (July/August 2009). If youre packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad. According to Eating Well, these have 264 calories; 8 g fat (3 g sat, 4 g mono); 39 g carbohydrate; 14 g protein; 8 g fiber per hoagie. -- posted by blucoat

V's Pizza Casserole

Tue, 14 Jul 2009 01:54:04 -0400

This is something I make in our regular rotation and my family's Favorite and most requested. Recently made for a few friends -- so posting by request! Enjoy! -- posted by Vseward (Chef~V)

Roast Beef Panini With Horseradish Mayo

Tue, 14 Jul 2009 02:22:44 -0400

This recipe can be made in a panini maker, a George Foreman type grill or a ridged grill pan on the stove. Put foil around a slightly smaller pan and use it to press the panini down. Use whatever cheese you like or happen to have at home - a creamy Havarti goes nice with it - as well as leftovers from a roast or steaks. -- posted by gemini08

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 salad 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

Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

Sun, 19 Jul 2009 15:51:42 -0400

I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!) -- posted by JenJenMarie

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!

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

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

Seafood Lasagna Alfredo

Fri, 24 Jul 2009 14:05:28 -0400

This looks like it should be horribly difficult, but it's really simple. If you are a beginner cook and REALLY want to impress people, this is the recipe for you. I use fresh garlic and garlic powder - feel free to cut back on either. We actually prefer this made with surimi (fake crab meat) rather than fresh crab, but either is fine. Make sure the crab is picked over for shells. Feel free to toss in some scallops too - just saute them for a few minutes in some butter first. Substitute 1 box of chopped broccoli, defrosted, for the spinach, if desired, or omit entirely. -- posted by MJaz

Easy Tomato, Red Onion, and Kalamata Olive Summer Salad

Sun, 26 Jul 2009 13:42:24 -0400

This refreshingly-light summer salad is my absolute favorite way to enjoy vine-ripened summer tomatoes. It's a quick and easy tummy-satisfying dish on a warm midday when the last thing I want to do is turn on the stove. The juicy tomatoes, sweet onions and rich-tasting Kalamatas are dressed simply with olive oil, red wine vinegar, fresh herbs, salt and pepper. If desired, add whatever other garden veggies you enjoy - our family loves cucumbers; or add a slice of feta and some sliced green peppers and you've got a Greek village salad! Don't forget the crusty Italian bread to mop up the tomato and vinaigrette juices. -- posted by Feast Your Eyes!

Italian Sausage and Spinach Quiche

Mon, 27 Jul 2009 18:50:28 -0400

This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!" -- posted by Feast Your Eyes!

Lasagna

Tue, 28 Jul 2009 02:17:42 -0400

Not sure where I found this recipe, but I have cooked it on several occasions. It's simple, and comes out great. Everyone I have cooked it for has loved it! -- posted by Chef #929934

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

Grandma's Pickled Fresh Zucchini

Sun, 02 Aug 2009 17:36:53 -0400

Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful accompaniment to any grilled meat, a terriffic addition to your salad plate or antipasto platter, and its herbed-vinegary jolt will turn an ordinary panini or deli sandwich into something extraordinary! Grandma's storing trick: A Mason jar - She layered the zucchini slices horizontally in the jar and kept them refrigerated for up to 2 weeks. -- posted by Feast Your Eyes!

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

Angel Hair Pasta With White Clam Sauce

Thu, 06 Aug 2009 11:51:51 -0400

This one is a family tradition. I practically grew up on it. My father, grandmother, and several great-aunts made their own variations of it. Regardless of the variation, it was always delicious. This is my own variation on the recipe, originally learned from my father. It goes great with an appetizer of Traditional Caprese Salad, a side of a fresh garden salad with Raspberry Vinaigrette Dressing, and with a dessert of Italian Orange Slices. This makes for a hearty Italian dinner, that is also health conscious - though I highly recommend a walk afterwords to kick-start the metabolism and burn the carbs. (All referenced recipes/appetizers/desserts can be found in my public recipes list.) Note: as various brands of angel hair pasta recommend different cooking times, you may want to adjust when you put the pasta in to cook. Typically, dried angel hair pasta is cooked to "al dente" (tender, but firm) within 3-5 minutes. -- posted by Obsidian468

Sarah's Best Lasagna

Thu, 13 Aug 2009 10:34:28 -0400

This is the 1st time I've completely invented a recipe on my own!!! I've made lasagna before, following a recipe or two, but this one certainly takes the cake! A little sloppy, a-lot-o-saucy, and scrumdidleeeeumptious!!!!! My 12-yr-old went for 3rd's while she was supposed to be cleaning up the kitchen :) It's an easy recipe you can make on your own, or with your kids. -- posted by sarahcis

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

Easiest Pasta With Tomato Basil Sauce

Mon, 17 Aug 2009 02:17:15 -0400

Perfect for weeknights. The sauce is from italianfoodforever.com. Make the sauce while you're cooking the pasta - it's that fast. -- posted by KissKiss

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

Veal Chops With Lemon Sage Sauce

Mon, 17 Aug 2009 02:51:45 -0400

Simple. 4 ingredients (excluding s/p). Delicious. One of those recipes that make you remember what food is meant to be. -- posted by MarraMamba

Italian Carrots

Tue, 18 Aug 2009 17:00:51 -0400

I've made this dish many times during the summer and fall, especially when I can get fresh carrots, easily, from the Farmer's Market or Co-Op. They go especially well with pasta or grilled sausages: anything spicy is a great accompaniment to the sweetness in this lovely side dish! -- posted by David J Rust

Slow-Roasted Stuffed Swiss Brown Mushrooms

Thu, 20 Aug 2009 10:57:50 -0400

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces. -- posted by bluemoon downunder

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

Slammin Fettucine Alfredo Sauce With Prosciutto Ham

Mon, 24 Aug 2009 15:03:45 -0400

My dad has been making this for years with Prosciutto, but I couldn't master the recipe until recently. I recommend imported prosciutto it has a sharper taste. -- posted by Italian Stallions Kitchen Extravaganza

Chicken Lemonada

Tue, 25 Aug 2009 11:41:46 -0400

This is a savory variant on a Fettichini Alfredo reciepe I found - it was my best attempt at duplicating a dish at a local resturant that's no longer here. recipe is a 1-1-1-1 ratio, but I doubled the sauce for a full box of pasta -- posted by James D

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Chicken Parm Sandwich

Thu, 27 Aug 2009 02:38:23 -0400

You will LOVE a little taste of Italy with the Chicken Parm! -- posted by TheChefChiefGirl

Salsa Frittata

Mon, 31 Aug 2009 02:43:49 -0400

Family Favorite fir brunch in the fall season. -- posted by Chef at Large

Baked Ricotta

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

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

Chicken Pesto Parmesan (Non-Breaded)

Tue, 01 Sep 2009 14:35:36 -0400

A non-breaded but super tasty spin on chicken parmesan. This is a recipe I just threw together one day when I was trying to think of something to do with chicken breasts and a little leftover pasta sauce. It's EASY and takes no time at all to prep if you have pre-made sauce and pesto. I make this with Kittencal's Perfect Pesto (#144195) and my own Magic Fresh Tomato Sauce (#388224). I never bother measuring myself, so you might have to adjust the amount of tomato sauce so it's close to but not covering the top of the chicken. Serve this with angel hair pasta if desired. Once again, I will beg you to use real shredded parmesan cheese and not the powdered stuff in a can. This makes a huge difference, and you don't even have to shred it yourself if you don't want to - just pick up a bag of pre-shredded. Any Italian blend cheese works great too. -- posted by ItalianMama

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

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

Easy Baked Penne

Wed, 02 Sep 2009 02:55:05 -0400

Ready in about an hour, this baked penne dish is full of delcious ingredients (made with low-calorie/light options) that the whole family will love. I adapted this recipe from a recipe I found in a church cookbook. -- posted by Chef #1371326

Herb and Garlic Pizza Dough

Fri, 04 Sep 2009 10:36:01 -0400

This is quick and easy. Whenever I serve this for company they rave about the crust. Little do they know it was soooo easy. Sometimes I do half whole wheat flour and half white -- posted by Islandlife

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

Steak and Pesto Stir- Fry

Thu, 10 Sep 2009 19:13:28 -0400

Have dinner on the table in less than 30 minutes with this quick and satisfying dish. Using frozen vegetables can make the process even faster. Save time and money by pre-slicing and freezing one-cup portions of your favorite vegetables to have on hand. Store them in Ziploc® Brand Freezer Bags to keep them fresh tasting and protected from freezer burn. You can also buy steak in advance, slice it and freeze it in a Ziploc® Brand Freezer Bag. Stir-fried dishes are usually seasoned with Asian flavors like soy sauce, but this dish uses bold-flavored pesto for an interesting Italian twist. Serve it over rice or pasta. Find out more at http://www.rightathome.com -- posted by Right@Home

Toaster Garlic Bread

Fri, 11 Sep 2009 10:35:27 -0400

Very easy to make garlic bread, fast and can make you look like a kitchen godess in an emerbency -- posted by andream

Andouille Sausage and Peppers Marinara

Mon, 14 Sep 2009 13:53:45 -0400

This is a "wow" recipe that I created last night. I had been wanting to try Andouille sausage and finally found it at a local grocery. It gives this dish just the right "kick" to spice up your dinner, though feel free to add some red pepper flakes if you really like it hot! My husband took one bite and said "you have got to write this recipe down"! -- posted by Blos

Spaghetti and Spicy Turkey Meatballs

Tue, 15 Sep 2009 11:39:10 -0400

Better Homes and Gardens was running an article about spaghetti and different ways of cooking it. This is one of them, I hope you like it! ;) -- posted by Manami

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

Quick and Yummy Meatball Panini's

Mon, 21 Sep 2009 00:59:16 -0400

A semi-homemade recipe I came up with trying to please my son's craving for a meatball grinder (New England name for a sub or hoagie) and my wish not to waste a loaf of ciabatta bread I had bought the day before. The result? My son said they were "amazing" and he was glad I didn't order out and I thought they were quite yummy myself! FYI - the infused olive oil can be stored in the refrigerator in a sealed container to be used later in the week in any pasta or italian dish. The leftover sauce and meatballs, if any, can be saved for later use as well. -- posted by FeelinYummy

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

Cheesy Pasta Bake

Mon, 21 Sep 2009 12:26:40 -0400

Didn't have much in the house, and wanted something with pasta, so I invented this. My 15 month old loved it, as did my husband! I made this with rotini as that was all I had on hand, you can use whatever pasta you prefer. You can also add more tomatoes if you like more of a chunky sauce. This could also be made with a Jar of spaghetti sauce, or whatever your favorite sauce is. Can also add in ground beef. -- posted by jkm.11.18.

Chicken Caprese Salad

Tue, 29 Sep 2009 14:06:39 -0400

A light, healthy, YUMMY, dinner -- posted by JHolly

Pasta Fazul

Mon, 05 Oct 2009 16:52:49 -0400

This was one of the recipes my mother-in-law passed down to me when I got married and it's SOOOOO good! Very easy to prepare and tastes even better the next day. I usually vacuum seal the left overs and freeze for another night. My Mother-in-Law uses 2 cloves of garlic, I use 4 or 5. A family favorite! -- posted by Tattooed Mama

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

Easy Alfredo

Thu, 08 Oct 2009 10:56:52 -0400

This is a fast, creamy, thick sauce and tastes good. -- posted by FarahC

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Perfect Spaghetti Sauce (Crock-Pot)

Mon, 19 Oct 2009 15:08:50 -0400

As a kid, I was pretty picky about spaghetti sauce, and then mom got this one from a friend...SO good! Now that I have kids of my own, they love it and I've been able to improvise on the recipe myself to make it both kid- and adult-friendly! An easy meal that you don't have to think about and will make your house smell delicious! Plenty for freezing,as well, for another day. Hope you enjoy! *Sometimes, I'll replace some of the tomato sauce with crushed tomatoes and add a little more spice and garlic to compensate* **I use hot Italian sausage mixed with ground beef for a little more of a kick** -- posted by Chef #1240616

Focaccia Flat Bread Homemade (Bread Machine)

Mon, 19 Oct 2009 15:19:14 -0400

An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, galic salt and grated Italian Seasoning makes this bread heavenly. A good friend of mine brought this over for Sunday Night football. We cut it into squares and topped with Prosciutto Panino rolled in Mozzarella cheese and toasted under the broiler for 5 min.... oh my, this is dangerously good! It is so easy to make. Can't wait to have this with a bowl of soup or top with Pizza topping, or to just dip in garlic olive oil. This comes from a bread machine cookbook with instructions to layer ingredients liquid first. Yummers! :) Family Favorite! (Cooking time does not include dough cycle or rising) -- posted by Vseward (Chef~V)

Meatball & Ricotta Stuffed Shells

Mon, 19 Oct 2009 20:56:57 -0400

This dish is really easy to make, and my husband and three year old son love it. I used turkey meatballs, but you can use any type of meatball for this recipe. A salad would make a great side dish! -- posted by Faith T

Quick N' Tasty Roast Chicken Breast

Thu, 22 Oct 2009 17:53:59 -0400

This recipe features very well as a main with classic sides such as mashed potatoes with olive oil, roast onions or even a polenta mash. This chicken dish is a great base for other dishes such as shredded to make in salads, pastas and sandwiches. You can use chicken thighs with skin on to achieve a juicier chicken. -- posted by ~Deux Petits Chefs!

Whole Grain Rotini Carbonara

Mon, 26 Oct 2009 14:44:11 -0400

Using the whole-grain rotini helps balance the unhealthy factor of the cream and bacon. You can use any pasta for it, though. -- posted by Cluich

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

10 Point Weight Watchers Friendly Spaghetti & Meatballs

Wed, 28 Oct 2009 17:21:44 -0400

I came up with this recipe when my husband and I had a craving for meatballs when we were doing weight watchers. I've included the brand names of the ingredients for those of you counting points so you can get the exact same thing. Enjoy! -- posted by Cucina Italiana de Pepe

Guiseppe's Real Italian Pasta With Pork and Broccoli

Fri, 30 Oct 2009 17:13:00 -0400

I learned to cook this dish from a visiting Italian artist and it is just wonderful. He used about triple the amount of olive oil I can bring myself to pour in, but either way is delightful. All of the amounts here are estimates - just use what looks right or suits your crowd. -- posted by Chef #847456

Creamy Pasta & Tomato With Italian Sausage

Fri, 30 Oct 2009 17:15:02 -0400

I just made the one of the best creamy macaroni and tomato dish Ive ever had! I got tired of the same old stuff and started experimentingIts quick, pretty cheap, easy to make and very versatile. Try it with sweet, spicy or mild Italian sausage or even ground beef, turkey or chicken. -- posted by kcdelong

Armadillos (Stuffed Jumbo Shells) OAMC

Fri, 30 Oct 2009 17:30:16 -0400

I adapted this recipe from traditional stuffed shells recipes because my DH and I do not like ricotta cheese. This is a GREAT recipe for kids who are picky eaters (kids think it is fun because they actually look like little armadillos!) and my nephew loves these. Great served with garlic bread or salad. Freezes well also. -- posted by NICU Nurse Dee

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

Alternative Lasagna

Thu, 05 Nov 2009 02:22:45 -0500

**A new twist on an old favorite. No ground beef or tomatoes in this one! -- posted by Jenny M

Super Easy Pasta Carbonara

Sat, 07 Nov 2009 17:31:04 -0500

This recipe is from The Silver Palate cookbook. It comes together very quickly - especially if you precook the bacon. I usually do it on the weekend in the oven, remove, drain and paper towels on a plate in the fridge. For the weekday meal, I take the bacon out of the fridge, rough chop it and microwave for about 45 seconds. It's easy and delicious. -- posted by Elle Anderson

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

Goat Cheese and Zucchini Linguini

Tue, 17 Nov 2009 21:30:54 -0500

A healthy (well healthier) take on alfredo... I recommend buying your goat cheese in a fresh log and crumbling it yourself as it retains more moisture and melts better! -- posted by GoldsmithLissa

Italian Sausage and Rice

Sat, 21 Nov 2009 19:42:46 -0500

I picked this up from the Stater Bros Menu Butler program. I only tried it once but with white rice and it turned out very mushy but tasty. -- posted by kimemeki

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

Skim Milk Granita

Mon, 07 Dec 2009 17:47:44 -0500

Have a vanilla ice cream craving? Well, this is a course granita like they make in Palermo. It is also fat free and low in calories. To make this recipe, you need a blender that can crush ice. -- posted by krolek

Ryan's Chicken

Mon, 07 Dec 2009 17:59:39 -0500

My son Ryan's favorite chicken. :-) -- posted by KissKiss

Bacon & Mozzarella Topped Portabella Mushroom With Pesto

Wed, 09 Dec 2009 18:27:38 -0500

This is a recipe to die for, quick to prepare, quick to make and can be done in large numbers. It is an ideal for breakfast, lunch or evening meal and looks special enough to serve to guests too. Low in saturated fat, this is ideal for anyone on a weight watchers or calorie controlled diet. Inspired by a lunch I had in an Italian Bistro, with the additon of Bacon. -- posted by JinxTheCat

Turkey Meatball and Escarole Soup

Fri, 11 Dec 2009 12:13:07 -0500

From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period. -- posted by duonyte

Quick Better Than Spaghetti Sauce (Marinara) (Vodka)

Tue, 15 Dec 2009 11:45:45 -0500

Mild Italian Sausage and Jar Pesto make this quick recipe tops. This sauce has the flavor and texture that I really enjoy and can't find in any jar sauces. Plus it's quick and easy. An easy variation on this recipe is to add a cup or so of half and half or heavy cream at the end to make a wonderful vodka cream sauce. -- posted by Jusmi71

Chocolate & Walnut Crêpes/Palacinke (Lidia Bastianich)

Fri, 18 Dec 2009 01:43:58 -0500

These crêpes are often served with only a sprinkle of sugar or a bit of home-preserved fruits. Sometimes palacinke were more elaborate: filled with ricotta and baked or layered like a cake with different fillings in between. But the most luxuriousand Lidia's favouriteare palacinke spread with melted chocolate. You can use this recipe with any spread you like. This recipe is from her cookbook, "Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most". -- posted by blucoat

Spicy Tomato Sauce

Mon, 21 Dec 2009 02:24:15 -0500

I use this basic tomato sauce as a base for any recipe that calls for tomato sauce. I freeze 2 cup batches and defrost them as needed for the recipe I'm making. I then tailor the sauce to my flavor needs for the recipe, adding herbs and spices as needed. This works so well, I haven't purchased jarred spaghetti sauce in months. -- posted by Nicole Neumann

Linguine With Smoked Salmon Sauce for One

Tue, 22 Dec 2009 14:57:43 -0500

A quick and delicious recipe from Judith Jones' wonderful new book, "The Pleasures of Cooking for One". -- posted by blucoat

Easy Baked Ziti

Tue, 29 Dec 2009 02:26:17 -0500

As a grad student, I'm always looking for recipes that are quick, easy and relatively cheap, but taste great at the same time! I adapted this ziti dish from a number of recipes online after none of them were precisely what I wanted. I hope that you enjoy it too. The cheese is simply what I tend to keep in the fridge and therefore what I had to put the recipe together. It was a good combination, but you can substitute whatever you would like for it. Equally, you can leave out the ground beef if you'd like it to be vegetarian. I would perhaps substitute some mushrooms, spinach, etc. for it. -- posted by Chef #601730

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

Pasta With Tuna, Spinach, and Red Pepper Flakes

Tue, 05 Jan 2010 13:03:52 -0500

The original recipe came from the San Francisco Chronicle. The original recipe calls for arugula (which I love) but it's hard to find sometimes, so I switched to fresh spinach. If you can find an Italian tonno in olive oil (Bumble Bee has one in the gold can which I can easily find), then it's worth the extra money to use. However, I have used tuna in water when it was all I had in the pantry. Just drain the water and add a little olive oil to the can, since this tuna is a bit drier than the Italian version. Let it marinate for about an hour, then drain it and use. Canned tuna has never tasted so good!!! I love this recipe for a quick dinner that I can throw together out of the pantry in less than 30 minutes, and DH was surprised how good it was when he first tasted it. This is a good base recipe to add extra goodies (sun dried tomatoes, mushrooms, artichokes, black olives, capers, etc.). I look forward to reading your comments with your add ins :) -- posted by CharlieGal

Perciatelli All'amatricianna

Tue, 05 Jan 2010 16:32:51 -0500

Light, fresh tasting, simple, and really GOOD. Reminds me of a wonderful dish I had in Sicily (the name escapes me because of a rapidly advancing case of CRS). Got this recipe from Redbook Magazine. Please go to the trouble of finding both types of canned tomato. It makes a difference in the result. We have served this at dinner parties, and it is always a smash hit. -- posted by MTDavids

Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup)

Wed, 06 Jan 2010 03:21:29 -0500

A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett. -- posted by blucoat

Cheese and Rosemary Breadsticks

Mon, 11 Jan 2010 15:42:23 -0500

These are so tasty, yet they're so easy to put together! You can make these up ahead of time, store in the fridge and then bake when you're ready! This is my twist on another Giada recipe. -- posted by KPD

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?

Garlic Prawn Pasta

Tue, 26 Jan 2010 12:11:09 -0500

Months of trial and error have created the best ! Pasta ! Ever ! For lovers of garlic. -- posted by Dipps

Sweet Red Pepper Tart (Dessert)

Wed, 27 Jan 2010 09:09:26 -0500

Sweet dessert tart with something like Capsicum Jam. A sophisticated taste, unlikely to please children I think.... Adapted from a recipe by Andrew Schloss, you will either love it, or hate it. -- posted by Dipps

Risotto With Spinach, White Mushrooms, and Chicken

Thu, 28 Jan 2010 15:58:37 -0500

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy. -- posted by Chef #713968

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

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

Healthy Chicken Romano

Thu, 04 Feb 2010 10:27:00 -0500

This is so easy and quick! If you want to decrease your cooking time, pound the chicken breasts to make them not as thick. -- posted by MessyChef

Best Creamy Marsala Wine Sauce over Mushroom Ravioli

Fri, 05 Feb 2010 08:33:49 -0500

Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree. -- posted by nmlawrence

Applebees Style 3 Cheese Chicken Penne

Mon, 08 Feb 2010 10:58:22 -0500

A just wonderful Penne dish with Italian cheese and grilled chicken. Very simple but surprisingly good. This based on a recipe is from Hub Pages Restaurant food at home it is extremely well done. -- posted by Hobittual

Linguine With Spinach, Almonds, and Bread Crumbs

Tue, 09 Feb 2010 15:27:39 -0500

A wonderful, simple, tasty meatless pasta dish, full of flavor and very satisfying! -- posted by Cooputo