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    You are in: Home / Cookbooks / Rosie's Angles Italian Cook book
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    223 recipes in

    Rosie's Angles Italian Cook book

    Taste of Italy Food for the soul, what the heart wants and desires. You will go back for more Guaranteed . Enjoy my recipes for life. Love from the Angels This Cook Book is for people that have love for food and live to eat.
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    I havent tried this one yet, but it sounds yummy and refreshing for all those who dont consume alcoholic beverages.

    Recipe #82524

    112 Reviews |  By Rita~

    This is a refreshing Cuban drink. It's hard to stop drinking these on a hot summers day. I made these for the fourth of July and we went on to 3 yes 3 pitchers! If you don't have a muddle stick try a mortar and pestle or the end of a wooden rolling pin. Please use fresh lime if you cannot go ahead and try the already bottled lime juice but if you do think about that when you rate this recipe! I did both and there's nothing like fresh! Same goes for the fresh mint if you need to you can use frozen but I DON'T recommend extract. And for the sugar real granular is what helps muddles the lime and extract the mint oils from the leaves.

    Recipe #66947

    Good Food Magazine, October 1986. Prep time does not include 1 hour of soaking time for beans.

    Recipe #349979

    2 Reviews |  By Rita~

    A Great Appetizer or side. My roasted asparagus recipe below do have salt I do suggest to go easy or omit it in the roasting as the prosciutto is salty. This is great at room temperature so it can be prepared ahead of time. Or make with left over asparagus.

    Recipe #187347

    1 Reviews |  By blucoat

    This recipe is from Dolce Vita, where David Rocco actually calls it Carla’s Torta Di Ricotta. It's a traditional Italian cheesecake-like pie. Note: Prep time does not include 4 hour resting time.

    Recipe #129268

    originally from "Sunset" magazine

    Recipe #5132

    4 Reviews |  By Rita~

    This salad is chewy, crunchy, sweet, salty and most of all addictive! Farro, a Mediterranean grain, is naturally high in fiber, and contains more protein than wheat. So enjoy it!

    Recipe #378392

    I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.

    Recipe #180304

    Light casserole bread that goes very well with spaghetti, lasagna, etc. Whip this up in just a few minutes and then cook your meal. Has a biscuit like texture, my DS loves this one.

    Recipe #300501

    6 Reviews |  By MamaJ

    I got this recipe from my great aunt years ago and it is a favorite with our entire family. This is great for large gatherings or potluck dinners. It travels well and is always popular at picnics or on the buffet table. Note: **Don't be tempted to "jazz up" the dressing. This simple dressing combines with the flavors of the pepperoni and salami and tastes great.

    Recipe #264743

    This is a great salad that's easy to prepare, and it's a great way to use up any day old bread you might have leftover. Please don't be restricted to the dressing listed here. Feel free to toss salad with any Italian, or oil and vinegar based dressing of your choice. A balsamic vinaigrette works great with this too.

    Recipe #78749

    A cross between a cookie and a candy wonderfully flavored with chocolate, coffee and almond.

    Recipe #216228

    This is a recipe that I came up with that hopefully you will enjoy. I tweaked and re-tweaked it a few times before I came up with the final version which my family, friends and I really like.

    Recipe #357953

    The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.

    Recipe #324644

    This recipe is from my Italian grandmother. The one change she made to get with the times was to use Ragu sauce instead of homemade, and she declared that it still tasted just as good. It's never failed to impress the people I make it for. My husband says these meatballs have forever ruined him to other people's, or even restaurant meatballs. The real secret is in the time you take to slowly cook the meatballs in the sauce. Don't skimp and just toss the sauce on and eat it. It will still taste good, but not anything like it should be. The raisins are meant to absorb the acidity and impart a little sweetness to the sauce. This recipe can easily be multiplied to feed more people.

    Recipe #360117

    4 Reviews |  By Kritty

    I absolutely love this dip! I got it from the Olive Garden website.

    Recipe #235027

    This is from an old "Top Secret Recipes" cookbook we found this summer in a garage sale. This soup is AWESOME!

    Recipe #181769

    A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal--just add salad, wine and dessert. Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola--though the gorgonzola does melt so beautifully into the sauce.

    Recipe #156147

    A classic Italian dish, but created in no time flat! I usually double the sauce recipe and freeze the leftovers for up to 2 months. That way we can have ziti anytime of the week!

    Recipe #313023

    This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

    Recipe #38298

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