Recipezaar: New Years,Italian recipes

Bruschetta Abruzzese

Tue, 08 May 2001 18:34:21 -0400

we love bruscetta and it's done in many ways this is something that put toghether for my taste -- posted by Teresa Salvatore

Chocolate Chip Cookies

Thu, 26 Jul 2001 08:30:17 -0400

. -- posted by Dreamgoddess

Antipasto

Fri, 02 Nov 2001 16:28:42 -0500

the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from "Georgian Bay Gourmet, Winter entertaining") -- posted by Derf

Parmesan-Scallion Dip

Sun, 25 Nov 2001 13:34:18 -0500

Haven't tried this one yet, but the low sodium content caught my eye. -- posted by Mille®

Meatballs - Slow Cooker/Crock Pot

Sun, 25 Nov 2001 13:36:12 -0500

Serve as main dish or as appetizers. Mouthwatering! -- posted by Mille®

Noodles Ratatouille

Tue, 04 Dec 2001 13:07:11 -0500

How about a little "TWIST IN THE SOBRIETY" ! -- posted by Mini R.

Spaghetti & Lasagna Sauce

Tue, 04 Dec 2001 13:07:24 -0500

Very nice sauce; you should try it alt least once. -- posted by Mille®

Garlic Shrimp Spaghetti

Wed, 12 Dec 2001 12:39:56 -0500

This is always a hit if I have dinner guests who like shrimp. It's simple, but with a wonderful taste -- another great recipe from Canadian Living. I typically serve it with fresh bread, small steaks, salad, and I'll do roast potatoes if I have a guest who I know doesn't like seafood. Note: if you don't have the steaks, expect this to only serve 4; it's that good. -- posted by Lennie

Raw Mussels

Sat, 22 Dec 2001 09:17:35 -0500

A poor man's raw oyster recipe! -- posted by Mille®

Pickled Oysters or Mussels

Sat, 22 Dec 2001 16:35:41 -0500

Eat these bad boys right out of the jar,or use them in your favourite shellfish recipes. -- posted by Mille®

Classic Pumpkin Pie with Maple Whipped Cream and Walnuts

Sun, 10 Feb 2002 13:42:12 -0500

This is delicious. The maple taste is wonderful in this recipe. This is a good one for the winter Holidays. -- posted by Gingerbear

Tortellini Salad With Garden Vegetables

Sun, 03 Mar 2002 09:47:40 -0500

-- posted by Gingerbear

'Panettone Festive Cake'

Thu, 21 Mar 2002 11:48:01 -0500

This Panettone really is "heaven on earth!!" So light in texture and really addictive!! The preparation time I have given does not include the time it takes for the dough to rise - (this usually takes about 1 1/4 hours in total). To make the Panettone an outstanding centrepiece on a table, put the dough (all of it) into a well greased ceramic lift-out centre of a slow cooker, such as a Crock-Pot and make sure the basin is well greased around the top. It will need a slightly longer 'proving' time doing it this way -you will need to stand it in a warm place (using the large basin), for about 45 minutes or even a little longer, until the dough doubles in size. -- posted by Karin...

Belgian Lukken waffle cookies

Mon, 22 Apr 2002 16:48:11 -0400

This recipe is for Belgian Lukken cookies made in a Lukken iron (Lukijyer). You can also use an Italian Pizzelle maker which may be easier to find. -- posted by 1Steve

Toasted Ravioli

Mon, 29 Apr 2002 20:58:07 -0400

These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot! -- posted by Sue L

Italian Chopped Salad in Shells

Sat, 25 May 2002 09:17:37 -0400

I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time. -- posted by yooper

Cappuccino Cheesecake

Wed, 12 Jun 2002 23:45:00 -0400

My sister loves cappuccino cheesecake. I baked this for her birthday, and she was one happy camper! Prep time includes chill time. -- posted by yooper

Mint Pesto Linguine With Shrimp

Thu, 13 Jun 2002 21:15:22 -0400

. -- posted by debbie.stettler

Michele's Spiced Almond Biscotti

Wed, 26 Jun 2002 19:54:31 -0400

Positively decadent and delicious recipe for a continental cookie favorite :) -- posted by 1Steve

Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs)

Sun, 30 Jun 2002 17:43:17 -0400

Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs :) Of course, she always says "Yes"! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed up jarred sauce and they are still great. However...meat-a-balls like these deserve a homemade sauce, in my humble? opinion! -- posted by Karen=^..^=

Arty Choke Horses' Doovers with Balsamic Garlic

Tue, 23 Jul 2002 19:14:44 -0400

Preparing for a party in advance? This recipe can be completed up to 1 week before serving. Prep time does not include refrigeration time. -- posted by Mille®

Gianduia Brownies

Tue, 03 Sep 2002 17:50:49 -0400

Italian Style Roasted Hazelnut Flavored Brownies. -- posted by 1Steve

Sun-Dried Tomato Bruschetta with Goat Cheese

Mon, 16 Sep 2002 18:01:47 -0400

These are good. If you haven't tried goat cheese, you should, it's very creamy and delicious. -- posted by Sue L

Pork Medallion Valdostana with Marsala Essence

Fri, 20 Sep 2002 23:24:55 -0400

This recipe is so easy and so good! It's definitely a crowd pleaser! -- posted by LeAnne Conaway

Show-off Roast Pork

Mon, 30 Sep 2002 21:47:51 -0400

My favorite do-ahead party dish. Excellent taste, very easy to make, and perfect for everything from a casual to a formal dinner party, or even a buffet. It's great served with braised belgian endive or lightly sauteed broccoli rappe, green salad, wine, and even pasta. Versatile and easy dish. My go-to dish when we've got friends coming over, and I can't think of what to make. -- posted by Lizzie-Babette

Smooth and Creamy Italian Dip

Mon, 30 Sep 2002 22:05:32 -0400

EASY dip for those unexpected guests, or even the ones you know are coming! -- posted by ~*Miss Diggy*~

Soft As Silk Italian Cream Cake

Tue, 22 Oct 2002 22:09:33 -0400

This cake was the winner of The 2002 Tulsa State Fair Baking Competition. -- posted by Gingerbear

Savory Zeppole

Fri, 25 Oct 2002 22:12:20 -0400

These are traditionally served in my Italian family tradition on Christmas and New Years eves. They make an excellent appetizer and go great with beer at parties too! -- posted by 1Steve

Grandma Helen's Struffoli

Tue, 29 Oct 2002 22:05:40 -0500

This is an Italian Christmas Tradition. This is my moms family recipe and is tried and true. It is quite festive and makes a nice holiday gift too. -- posted by 1Steve

Goat Cheese Crostini

Tue, 29 Oct 2002 22:19:41 -0500

Nice and cheesy with the crunch of pine nuts and a hint of tomato. -- posted by Sue L

Pepperoni Pizzettes

Mon, 04 Nov 2002 23:10:42 -0500

Miniature pizzas that are really easy to make. And taste great too! -- posted by Sue L

Italian Rice Balls

Tue, 07 Jan 2003 20:14:27 -0500

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling. -- posted by Julesong

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Cheese Rice Casserole

Mon, 27 Jan 2003 20:12:32 -0500

This is a really good dish, can be used as a side dish or add a salad and eat as a light lunch! -- posted by SlipC

Lemon Italian Chicken Pasta

Mon, 10 Mar 2003 20:07:40 -0500

Easy and quick dinner or lunch. I like to serve this with french bread and a salad. -- posted by ~*Miss Diggy*~

Fish Dumplings With Warm Minced Tomatoes and Butter Sauce

Sun, 16 Mar 2003 20:02:09 -0500

One day I was just looking for something a little out of the ordinary. I found this recipe in an old Sunset magazine.I really enjoyed making it. It wasn't difficult. Plus it was fun and delicious to eat. I like to play with my food ;>) -- posted by Normaone

Crock Pot Pizza Supreme

Mon, 24 Mar 2003 20:01:30 -0500

-- posted by Gingerbear

Mussels with Thyme and Shallots

Tue, 08 Apr 2003 20:17:52 -0400

Green Lip mussels are my favorite, but any will do. If you like mussels, this is a dish to try. It can be an appetizer for up to 6 people or a meal for 2. Be sure to serve it with some fresh crusty bread to sop up the juices. Yum! -- posted by Normaone

Spicy Tomato Sauce

Tue, 13 May 2003 20:02:46 -0400

Although this sauce is wonderful as a base for pasta or pizza sauce, we also us it as a base for cioppino. -- posted by Normaone

Onion Soup with Parmigiano and Cracked Pepper

Thu, 24 Jul 2003 20:10:09 -0400

From "The Cook and the Gardener" , a wonderful recipe that doesn't remotely resemble the -soggy raft of bread tied to a bowl with bad cheese-that many people call Onion Soup. -- posted by Miraklegirl

Phyllo Purses with Sweet Ricotta

Wed, 27 Aug 2003 20:02:38 -0400

These are cool to look at and wonderfully tasteful. Great appetizer -- posted by Tish

Bagna Cauda

Wed, 03 Sep 2003 20:01:40 -0400

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished. -- posted by evelyn/athens

Polenta Gratin With Gorgonzola Cheese

Fri, 12 Sep 2003 20:03:35 -0400

Polenta is a delicious Italian side dish made of cornmeal. Here it is accompanied by a creamy, gorgonzola cheese sauce. This is best with a simple roast. -- posted by evelyn/athens

Chicken Tetrazzini

Tue, 30 Sep 2003 20:00:39 -0400

This is the dish I make when I'm having about 4-6 casual guests for dinner. I serve this with Romaine Salad with Creamy Garlic Dressing and some crusty bread. I always get rave reviews for this and it's SO easy. I make it up the day ahead and turn my attention to supervising the rest of the family in their housecleaning activities! You can also make this using leftover turkey and big cans of chicken broth. -- posted by Hey Jude

Gorgonzola Cheese Ball

Tue, 30 Sep 2003 20:56:47 -0400

Intense flavours abound in this delicious cheese spread - the pungent gorgonzola combined with the delicate anisette of the Sambuca and the crunchy nuttiness of the pine nuts - this begs to be spread on a crisp, juicy wedge of pear or apple! This needs to be refrigerated for atleast 2 hours before serving. -- posted by evelyn/athens

Rolled Stuffed Eggplant (Aubergine)

Wed, 15 Oct 2003 20:00:42 -0400

Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!! -- posted by Tweeky

Steamy Passion

Mon, 20 Oct 2003 20:00:09 -0400

This recipe was created by Serena Bar & Lounge in New York City. -- posted by Gingerbear

Pepperoni Pizza Spread

Thu, 11 Dec 2003 20:00:24 -0500

This is a great late night snack or party spread! It comes from Taste of Home magazine. -- posted by keen5

Tiramisu Torte

Wed, 17 Dec 2003 20:00:18 -0500

This elegant dessert is a fitting finale to any special dinner or Holiday meal. To save time and elbow grease, you can sub a bag of Heath bar pieces for the chopped bars. If you want to kick this up a notch, brush the layers with a coating of your favorite liquer before frosting! -- posted by yooper

Awesome Shrimp over Pasta

Sun, 11 Jan 2004 20:00:43 -0500

This shrimp dish is the best. It is important to marinate for several hours to get the full flavor. Everyone I have served this to loves it. -- posted by Chris from Kansas

Panzanella (Italian Bread Salad)

Sun, 25 Jan 2004 20:01:34 -0500

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!! -- posted by evelyn/athens

Marinated Baby Eggplants with Pine Nuts and Raisins

Wed, 28 Jan 2004 20:00:52 -0500

This is a wonderful addition to an antipasto platter. -- posted by evelyn/athens

Emeril Lagasse's Perfect Pizza Dough

Fri, 20 Feb 2004 19:59:29 -0500

This is my new favourite recipe for pizza dough; it's so easy and works so well. I was watching a recent episode ("Pizza Party") of his show and went to the web as soon as it was over to get the recipe. Here it is, but the instructions are different than what you'll find on the web as I use my heavy-duty mixer rather than make this by hand. Enjoy! -- posted by Lennie

Potato and Smoked Salmon Lasagna

Thu, 01 Apr 2004 20:00:03 -0500

An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles. -- posted by evelyn/athens

Chicago-Style Stuffed Spinach Pizza

Thu, 01 Apr 2004 20:00:21 -0500

This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe. -- posted by Hey Jude

Stromboli Appetizers for a Crowd

Thu, 27 May 2004 19:59:47 -0400

This is an easy to put together appetizer. Cut down the portions for a smaller gathering or family meal! -- posted by Tish

Steve's Panettone for Bread Machine

Sat, 18 Dec 2004 19:59:53 -0500

This is an excellent Panettone made easier by using your bread machine.It will taste much better if you can find the separate containers of candied peel than if you use the mixed peel made for fruit cake. The oils in mixed peel seems to get old quickly and give a bit of a biter less fresh taste. Here in NY at holiday time the individual candied peel under the Paradise brand are easy to find in most supermarkets. -- posted by 1Steve

Esca Bruschetta

Wed, 04 Oct 2006 20:42:46 -0400

"Esca, which means 'bait' is one of Mario Batali's Italian seafood restaurant in NYC. He uses canned mackerel for the bruschetta, but tuna is a fine substitute." Courtesy Mario Batali from The Antipasto Challenge, Food & Wine, October 2000. It might even be good with sardines. The challenge was between Mario Batali and Michael Chiarello, both chefs have different approaches to cooking Italian dishes. -- posted by Manami

Milanese Braised Pork

Thu, 05 Oct 2006 20:14:57 -0400

The Runner-Up recipe for 1994 in the San Francisco Chronicle, by Shirley Sarvis. As the pork braises, the sauce reduces and will look curdled. Not to worry. This is supposed to happen, and is important to the flavor of the finished dish. -- posted by evelyn/athens

Osso Buco With Tomatoes and Kalamata Olives

Wed, 20 Dec 2006 21:53:06 -0500

If you love food with flavor then this one is for you, you can also make this same recipe using short ribs in place of the veal shanks! This takes about 2-1/2 hours to cook in the oven so make this on a day when you have some time, cooking time is only estimated, it will depend on the size of the shanks. This can also be made in a large electic fypan with a lid instead of the oven, and can easily be doubled. Try not to omit the olives they are what makes this Osso Buco! -- posted by KITTENCAL

Green Bean & Tomato Casserole

Wed, 24 Jan 2007 13:15:39 -0500

Mixture of green beans tomatoes, bacon and spice to make a sweet yet tasty dish that even people that hate tomatoes will like, this is a favorite family dish my grandfather has been making for years. -- posted by Chef #386199

My Oh My Spaghetti Pie

Thu, 17 May 2007 15:59:41 -0400

A kicked up way to use leftover spaghetti noodles, from Emeril's kitchen to yours. Adapted from Emeril's cookbook, Emeril's There's a Chef in My Soup. I have changed this to make it vegetarian, using veggie crumbles, but feel free to use ground beef if you like. Enjoy! -- posted by Sharon123

Crostini With Sun-Dried Tomato Jam

Sun, 24 Jun 2007 23:06:19 -0400

I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad. -- posted by cookiedog

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

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

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

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

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

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

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

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!

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

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

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

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

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!

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

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