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

    Ah So La Mia ~ Italian!

    "Incredible Italian Dishes"
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    Yummy pasta -- It makes a lot (2 9x13 pans) but could be easily halved. Everyone in my office is RAVING about this this week, and it's great b/c it can be adjusted to your own liking.

    Recipe #72237

    I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 21, 2004. His comments: "Great served over pasta or with rice. Recipe from Fine Cooking"

    Recipe #81675

    I made this last night for dinner from In Touch mag. It is from a New York City restaurant "Cipriani". Bolognese Meat Sauce A ragù is a meat sauce that is usually made with beef or veal, but can also be made from chicken, duckling, turkey, rabbit, or lamb. Traditionally ragù was made only at home, and every self-respecting Italian housewife would start cooking her ragù early in the morning and let it cook very slowly for at least 4 hours. Naples is particularly famous for its ragù. It is very rare to find a restaurant that serves a good ragù. The ragù takes a long time to make, but it should be eaten within a few hours. Unfortunately many restaurants like to keep their ragù on band for days at a time. Ragù - sometimes called Bolognese Sauce - is good with any pasta, but I think fusilli are best.

    Recipe #132690

    These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!

    Recipe #26820

    I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.

    Recipe #260851

    My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.

    Recipe #258679

    My favorite meal is Chicken Marsala from the Macaroni Grill. This is a copycat recipe that I received from recipelink and it is truly wonderful and surprisingly easy too.

    Recipe #226541

    My husband and I learned to make this lemony chicken entree on a cooking vacation in Italy. The recipe is very quick and easy, yet bursting with flavor and tenderness. The sauce is made by whisking a beaten egg into the reduced liquids. We love it served over a side of pasta to soak up all the lemon-wine sauce.

    Recipe #206632

    1 Reviews |  By HEP MEP

    I got this from my "ex-sister-in-law" many years ago,and I've played with it a bit since.It was the first lasagne I had ever eaten - how weird is that? I was about 24 at the time! She and my older brother were "newlyweds" and invited my whole family over for this dinner,including my husband-to-be. The sauce is DEE-LUUXE,and DEE-LIGHTFUL! I usually make it for Christmas Eve dinner,with salad and a good bread.(and a good wine!)

    Recipe #49398

    5 Reviews |  By HEP MEP

    I don't know who the heck Dorothy is, but this is pretty good stuff. My husband tore this out of the paper,years back,when I was hospitalized,and begged me to make it when I was feeling better- so I did.Thanks, Dorothy, whoever you are!

    Recipe #52483

    I love Italian food and this is a dish I have made over and over for the past 5 years.

    Recipe #168415

    This is a favorite dish of mine. And it is really easy to make.

    Recipe #139062

    A good weeknight choice, this is my version of the classic dish.

    Recipe #188400

    A great tasting, easy recipe from Rachael Ray.

    Recipe #208980

    Adopted! Posted by request -- I have not tried this recipe. From "Pinardises" by Daniel Pinard.

    Recipe #66638

    Wondering what to do with leftover sauce when you make Recipe #22782? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.

    Recipe #28559

    A great tortellini salad that is colorful...tastes great and easy to make! Great to bring to a cookout...the guys go crazy over it!

    Recipe #250918

    From an old Woman's Day cookbook.

    Recipe #135556

    This sauce is lower in fat than traditional Alfredo Sauce but full of flavour. Great as a side with grilled chicken or double it for a meal with meat filled pasta.

    Recipe #12365

    26 Reviews |  By Rita~

    I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

    Recipe #51138

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