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Italy-Zaar World Tour #4

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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

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

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

Recipe #186325

Adapted from What's Cooking America.

Recipe #292639

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

Recipe #189202

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

Recipe #149101

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

Recipe #181851

Easy to put together, just give a few hours to marinate! Adapted from Fresh Greenmarket Cookbook by Carole Schneider. Cooking time is marinating time.

Recipe #291485

Created in Venice, Italy, then promoted in restaurants such as the Olive Garden, this drink is now widely popular in the US, particularly in the New York area. This is a non alcoholic version of the classic bellini.

Recipe #231560

I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!

Recipe #293301

Here is what President George Bush Senior had to say about broccoli: �I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States, and I'm not going to eat any more broccoli. Aw, come on Mr. President, try this! Broccoli is believed to be the first of the cole crops to evolve from the wild species of kale or cabbage and was actually cultivated by the Romans. It was introduced in England in the early 16th century known as Italian asparagus or sprout cauliflower. In 1775, John Randolph described broccoli as the heads eat like cauliflower and the stems will eat like asparagus. Broccoli is a relatively recent introduction into the United States. It was grown in the 1800's, but was not popular until later. The first shipment from the west to the east was in 1923 and was really only found in Italian areas of the country. Broccoli means little sprouts in Italian. It became an important vegetable in the US during the 1930's. Broccoli is high in fiber and vitamin C and also is high in calcium and vitamin A. Cook time is marinating time. If you don't care for raw broccoli, lightly steam it for about 5-8 minutes.

Recipe #239850

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

Recipe #109665

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

Created in Venice, Italy, bellinis are widely popular in the US, particularly in the Northeast. Here is a lovely non alcoholic version.

Recipe #231517

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

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

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

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

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

Recipe #113702

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

Recipe #204914

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