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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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    Displaying up to 20 pages of results. To see all results, or register.

    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

    Another Joanne Weir recipe from "You Say Tomato." A nice play on traditional pesto.

    Recipe #266572

    2 Reviews |  By Glutton

    Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy.

    Recipe #283708

    From Fabulous Fat-Free Cooking. This savory pizza turnover makes a terrific dinner, just serve with a tossed salad.

    Recipe #377726

    3 Reviews |  By Skooch

    I've had this recipe for so long I don't remember where it came from.

    Recipe #243806

    Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!

    Recipe #465058

    This is from Cooking Light. This dish is very well balanced - a good mix of salty, sweet, and acidic. We used chicken tenderloins and Spanish olives with pimentos, but otherwise followed the recipe to a T. The prep is super easy and this meal is done in no time!

    Recipe #261021

    This recipe is so simple but delicious. It makes a great meatless dinner!

    Recipe #288686

    5 Reviews |  By CJAY

    This is a great salad I found on alleasyrecipes.com. Posted for ZWT 7- Italy

    Recipe #455375

    This is a wonderful and easy vegetable&pasta recipe that my family has been making for ages. We use only fresh broccoli and I have added bullion cubes to enhance the flavor. I hope you try this delicious and healthy dish.

    Recipe #185788

    I like to do the first and second step the night before, so I can put it together quickly the next morning for a hearty breakfast. The 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a weekday breakfast. Usually I half this recipe to serve 4 instead of 8, except over the holidays.

    Recipe #441248

    10 Reviews |  By Rita~

    Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com

    Recipe #54016

    11 Reviews |  By nnreq

    These accompany any dinner and make a great panini for sandwiches.

    Recipe #38931

    14 Reviews |  By Kim D.

    I found this recipe in the "Authentic Italian Recipes Cookbook", compiled by The Christopher Columbus Ladies Auxiliary of San Antonio, Texas. My husband loves this steak! It's a nice change from the normal way we grill our steaks. I serve it with either Fettuccini Alfredo or baked potatoes.

    Recipe #24297

    I found this recipe in an attempt for something different to use up an over abundance of summer tomatoes! The garlic salt brings out the juices in the tomatoes, it works as an acid, so there is no need for vinegar. My family just went nuts over this! Great as a side dish or as a lite lunch! The ratio of vegetables can be adjusted to suit your own taste.

    Recipe #100069

    I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!

    Recipe #31072

    Easy recipe based on a suggestion from Joy of Cooking, 1946 edition that does not appear in the 2006 edition: "Add to the mayonnaise strained chili sauce." And you thought southwest cooking was new. Recipe #96154 by ellie_ also played an important role, esp. the 2 Tbs. of lemon juice and parsley.

    Recipe #347524

    1 Reviews |  By Ruby15

    Or not so traditional. A continuing work in progress. New items to be added please make any suggestions. Please disregard measurements - - needed some kind of measurements to post list. Pick your favorites and enjoy.

    Recipe #270566

    Nothing beats the original, and this is it. It takes a while to prepare, but it's sooooo worth it! Add cooked chicken breast, shrimp, or beef to make a full meal. Don't forget to pass extra anchovies!

    Recipe #20449

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