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    You are in: Home / Cookbooks / Ah So La Mia ~ Italian!
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    Ah So La Mia ~ Italian!

    "Incredible Italian Dishes"
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    This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.

    Recipe #329379

    This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)

    Recipe #247562

    This makes a very rich, tasty sauce. Though the ingredient list below calls for ground chuck, it is wonderful with italian sausage as well.

    Recipe #278158

    This lasagna is so good it is like ART!!

    Recipe #190243

    Mary Helen lived in Italy for some time and came back with some great recipes ... this is one of them.

    Recipe #200635

    I use Chianti wine for this recipe but any good dry red wine will do, this can be made using a mixture of ground beef and pork but Italian sausage meat is so much better --- if possible prepare this a day ahead and refrigerate to allow flavors to blend just rewarm on top of the stove

    Recipe #145855

    These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!

    Recipe #106618

    38 Reviews |  By bratty

    this is our favorite italian beef recipe, it is great for a party, the holidays, gametime, or your family anytime. it also freezes well, and i think tastes even better after being frozen. we serve it on a crusty sweet bread, but any sub or hard roll will want something that will hold all those delicious juices

    Recipe #20266

    If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.

    Recipe #295694

    Three words-- OH MY GOSH!!!! This is a recipe from Adriana's restaurant on The Hill in St. Louis, one of the greatest Italian neighborhoods in the country. This pie is so good it will leave you wanting more, even when you're full. It makes a LOT of extra sauce for you to save and use as you wish. I also make this ahead by only baking it for 15 minutes at first, then freezing it and baking it for an hour at a later time. Can you say "meat crust?" You will from now on... p.s. a reviewer says the recipe also appears on with slight variations.

    Recipe #95239

    15 Reviews |  By chia

    this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce

    Recipe #74123

    You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

    Recipe #30484

    7 Reviews |  By Dee514

    Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

    Recipe #64772

    This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.

    Recipe #127855

    If you're counting calories and/or cholesterol, you'll want to skip this one. On the other hand, if you want your kids to kiss your feet and promise to do their homework, you might try it. :) My children are grown now, but they (and their friends) still beg for it. The original recipe, which I've modified slightly, was printed in Southern Living many years ago. Don't let the fractions throw you. Just 'guesstimate', saving enough for the top layer that it doesn't dry out. Serve with a salad and garlic bread and eat 'til you pop!

    Recipe #86504

    My family loves this meal. It only has 5 ingredients so prep is super easy. I keep a few disposable 8x8 aluminum pans in my pantry and use them for the wet, dry coating process. When I'm done I toss 'em, Reducing clean up to one baking dish. Also please look for RAGU OLD WORLD STYLE PASTA SAUCE (It wasn't listed among the ingredients to choose from) But I've tried several and OLD WORLD STYLE is my personal favorite for this recipe.

    Recipe #291951

    The cream cheese is what makes this sauce special, for the best results use only butter and heavy whipping cream.

    Recipe #116829

    This recipe is easy to make as you do not need to pre-cook the noodles. This is a Weight Watcher's recipe from many years ago when my mom was on the plan. I'm not on the Weight Watcher's plan and this is still the only lasagna I make as it is a family favorite. It tastes better than all the other lasagnas I've tried that have all the calories. Don't let the reduced calorie thing scare can control it by the ingredients you use, and it tastes good any way you make it. My whole family, including my 3 young boys (all under 9), eat this up like it's going out of style. Give it a shot - you won't be disappointed.

    Recipe #110409

    This dipping oil is wonderful with a crusty french bread. I got this recipe from our local paper.

    Recipe #196850

    Tasty chicken burgers. Great on the grill. Can be pan fried or even baked (for those winter nights when it's too cold to grill outside!)

    Recipe #182286

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