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    You are in: Home / Cookbooks / Italy-Zaar World Tour #4
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    29 recipes in

    Italy-Zaar World Tour #4

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    A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!

    Recipe #315910

    This is a great way to transform leftover risotto! Supplì is an Italian dish consisting of a ball of rice (generally in the form of risotto) and meat with tomato sauce bound together with eggs around a piece of mozzarella; the whole device is surrounded by breadcrumbs and then fried. This is a vegetarian version without the sauce. Adapted from Williams and Sonoma Collection: Risotto cookbook.

    Recipe #315886

    Adapted from A Taste of Provence by Leslie Forbes.

    Recipe #315826

    A wildly refreshing dessert that will have your mouth singing! A unique and delicious granita and it's so easy to make! This granita is a fancy schmancy way to end a meal, especially Italian. The citrus flavors refresh the palatte, while the basil gives the fresh taste of Italy When our team thought of Italy, basil came right to mind. It just shouts Italy! We thought putting it in a frozen granita would be fancy, unique and delicious! Made up by the Fancy Feinschmeckers Team for the Italian Frozen Dessert Challenge in the Zaar World Tour #4. Each team member picked an ingredient and told why they picked it: mliss29-I've always liked lemons, even since I was a little kid - Wildflower-I love orange anything! And the blossoms are so pretty, too! Alskann- Some things you don't scrimp on; pure vanilla is one of the most complex flavors in the world, its unique flavor and aroma will blend beautifully with the fresh, tart citrus flavors and the herbal essence of the basil to make this granita both flavorful and aromatic - Celticevergreen-grapefruit juice-because it's my favorite flavor and to me is like tasting liquid sunshine - Nasseh-water-It is the foundation for so many things we love & enjoy. It is in almost every food, in some form or another luvinlif2k- I'm liking the slice of lime as an optional garnish. It should look lovely with the sprig of basil and if you like your granita a bit more tart, just squeeze some lime on your granita or rub your spoon with the lime before each bite - Heydarl-Basil Sprig, as I love basil & would like to be decorative - Sharon123-I picked salt! In Matthew 5:13 it says,"Ye are the salt of the earth". Salt is also thrown over the shoulder for good luck. In ancient times, salt was precious and used to preserve meats, fish, etc. , and it also heightens the flavor of many foods. It sure works in this recpe! :lol:

    Recipe #306861

    Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!

    Recipe #149101

    This little gem came from the South Beach Diet Cookbook! Easy, yummy!

    Recipe #109665

    A really cool recipe from Easy Entertaining with Michael Chiarello. If you like fennel, do try this recipe:)

    Recipe #163260

    From Emeril Live, a wonderful yummy snack or make it lunch with a nice salad!

    Recipe #113702

    Adapted from a recipe from Garlic Central, these can be an appetizer or a snack or a side to dinner! They say these will disappear faster than a vampire on a summer's day!

    Recipe #140383

    I tried Watermelon Basil Sorbet last year and now I have found this teasure! Adapted from Martha Stewart Living magazine.

    Recipe #178560

    A lovely way to have iced tea! Adapted from Everyday Italian. Take this to a picnic, or just take it out to the front porch!

    Recipe #178833

    I love mushrooms and this is a grand way to show them off! Adapted from BH&G!

    Recipe #186325

    I started with a recipe from Martha Stewart Living magazine, then added more herbs, vidalia onion, and Parmesan cheese. This is wonderful!

    Recipe #181851

    This recipe came from Chef Craig Stoll, chef and owner of the Delfina restaurant in San Fransisco, California. I did scale down the recipe to feed 12. You can easily cut this recipe in half. Great for a crowd for the holidays!

    Recipe #196951

    So tasty and low in salt. Try this as a topping to add a little crunch and flavor to a casserole or some veggies! this would also make a great gift! Adapted from Low Sodium Cooking.

    Recipe #194760

    Serve with steak, chicken, fish or whatever pleases you! Adapted from Cooking With Onions, Favorite Onion Recipes. The Spanish, Greeks and Italians all use red onions extensively. Also popular in the Southwest, West and the South!

    Recipe #197182

    Quick and easy to put together, this makes a great weeknight meal! Adapted from BH&G magazine.

    Recipe #189202

    Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving!

    Recipe #196953

    I got this from Oprah! magazine, 2005. I hope you enjoy!

    Recipe #204914

    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!

    Recipe #228574

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