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Italy Zaar World Tour 2011

Put together for the Zaar World Tour#7 2011.

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From Cooking Channel: Rachael's Week in a Day (What's Cooking?), this looks really good so posting here for safekeeping.

Recipe #445256

Pesto adds so much to so many dishes-swirled into a potato or sweet pepper soup, stirred into mayonnaise, brushed over a baguette, drizzled over a pizza, tomatoes and mozzarella, mixed into pasta, and the list goes on. Pesto freezes well, so if your basil is going to seed, make it into pesto. Freeze it, minus the cheese, in small containers to brighten winter soups, stews, and sauces. I didn't have enough basil, so used half parsley with good results. Adapted from the Fields of Green restaurant cookbook.

Recipe #441336

This yummy dish is from Emeril Lagasse's in the episode Emeril's Vegetable Patch. I have tweaked it just a bit!

Recipe #407344

A yummy recipe from Rachael Ray's Big Orange Book. She got tired of living half of the year without her ziti, so came up with ziti lovely in flavor! A light tomato sauce with tarragon and basil surrounds the ziti at the bottom and on the top of the serving dish. The pasta is tossed with asparagus tips, sweet ricotta, tender peas and Parmigiano. She says to keep your tissues handy, this one might bring you to tears. :)

Recipe #393662

Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook.

Recipe #392746

Balsamic vinegar and honey go so well together! Adapted from The Silver Palate Cookbook.

Recipe #327393

A delicious vegetarian sandwich that I can't get enough of!

Recipe #242095

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

Sicilians like their escarole sauteed with lots of olive oil and served with chewy bread to sop up the juices. This is a grilled adaptation of that idea! This is so good! It won't keep too long because of the greens, so eat it up! That won't be hard! Adapted from BH&G magazine.

Recipe #188230

From Restaurant: Impossible, Episode: Villari's, this looks so good! It uses goat cheese instead of the usual mozzarella. Putting here for safekeeping. You can use the marinara sauce recipe posted here, or use one of your choice, even store bought.If using the recipe here, it does need to cook one hour, so might want to plan accordingly.

Recipe #452169

A recipe that will delight the kids, not to mention dad! These would be good for halloween too, they look like little octopuses! From the episode A Plate for Pop by Rachael Ray on 30 Minute Meals.

Recipe #430199

This is as hearty as a meat sandwich! Lightly charred vegetables, oil and vinegar dressing, a nice black olive tapanede with basil and provolone cheese served on a yummy roll to soak up all the delicious dressing-I'm in veggie heaven! From Down Home with the Neely's Cookbook.

Recipe #415250

From Rachael Ray's Big Orange Book cookbook. She says Ringo and his mates dropped by her TV show one day and sang her a song. During his visit, Ringo told Rachael he makes a wonderful pesto,. He's a vegetarian, so Rachael created this recipe in honor of his appearance.

Recipe #393661

Yum-o! Packed with veggiies and seasoned with fennel seeds, this is flavorful! Adapted from the Rachael Ray show.

Recipe #364866

From Semi Homemade Cooking with Sandra Lee, this is so good!The original salad calls for radicchio, but use any lettuce you like!

Recipe #117221

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