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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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    190 Reviews |  By Bev

    This is the salad dressing I grew up with that my mom created. As a child, I didn't realize there were any alternatives. To this day, my mom's salad dressing is still a favorite. Very simple to prepare. If you make it a little ahead of time, it will allow the flavors to blend. I hope you enjoy it!

    Recipe #43522

    Two cans and two minutes later, this delicious side dish will be on the table. Add a can of tuna to cold leftovers and you can have it for lunch the next day.

    Recipe #135487

    Another great recipe from Caio Italia's cooking show, Mary Ann Esposito. One of my favorite Italian chefs! Mary Ann Says: There is nothing that perks up flavors like lemons, but why think just a squirt will do, when this easy to make velvety lemon sauce is more interesting and elegant. Use it on everything from sliced fresh tomatoes and fresh asparagus, to grilled chicken, fish, or pork. It is perfect on roasted brussell sprouts too! Keep a jar in the refrigerator at all times.

    Recipe #329219

    7 Reviews |  By Dee514

    It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!

    Recipe #31978

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    These are so much better than any store-bought bread crumbs, use in any recipe calling for seasoned breadcrumbs, they make a wonderful breading for baked chicken and fish --- store in the fridge or freezer and use when needed --- the recipe can be reduced to one loaf of bread if desired, since I use these on a regular basis I most always make two loaves.

    Recipe #203857

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

    Recipe #200635

    It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

    Recipe #281157

    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

    61 Reviews |  By dahlia

    This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

    Recipe #45348

    This is a very delicious veal dish. Takes hardly any time to prepare, but is very gourmet.

    Recipe #17912

    Garlicky, lemony Italian-style grilled steaks served with steamed spinach. Adapted from a recipe on Huey's website. Huey (Iain Hewitson) is a popular Australian chef who hosts a TV show twice each weekday and has written several books. He also owns Tolarno's restaurant in Melbourne.

    Recipe #136215

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

    Recipe #116829

    This is a nice, easy recipe that is delicious!

    Recipe #14175

    3 Reviews |  By Pinkytz

    I got this recipe a few years back from another recipe site and the whole family enjoys it. Quick to put together for a different holiday side dish. Now that I look at the recipe again a little drizzle of lemon juice might be nice.

    Recipe #161154

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

    Recipe #196850

    If you thought regular fettucine Alfredo was good, wait till you try this!

    Recipe #62278

    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

    A simple, quick and tasty pasta inspired by my meals in Tuscany.

    Recipe #296290

    This is similar to many other Piccata recipes, but this is the one I adapted to my taste and make, over and over. I like to cook my capers a couple of minutes to bring out more flavor. I also like to add a dash of the juice from the caper bottle. Talk about 30-minute entrees, this one takes less than 20 minutes.

    Recipe #145808

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