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    You are in: Home / Cookbooks / Annisette ZWT 4 Italy
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    17 recipes in

    Annisette ZWT 4 Italy

    Italian recipes from ZWT 4

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    This is a really yummy way to make brussels sprouts. After you eat them like this you'll never boil them to death again!

    Recipe #213666

    This recipe comes from Australian food writer Jill Dupleix.

    Recipe #260949

    A filling and flavorful veggie sandwich.

    Recipe #156563

    Makes a colorful and tasty side dish or light main dish. It has passed the "husband test" and has also been popular at potlucks. This came from a cooking show I used to watch back in the early 1990's.

    Recipe #157113

    This is a coffee-flavored version of Rice Krispie treats.

    Recipe #162959

    Had this at a retreat, and had to get the recipe. These are really good! I had to guess on the number of servings, since it really depends on how big the glasses are that you serve them in. Cooking time is approximate and includes time spent cooling in the refrigerator before finishing.

    Recipe #166011

    A pasta-based dish with tofu, tomatoes, carrots, and other veggies. From VT May/June 2006

    Recipe #167066

    Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

    Recipe #167072

    This is a bread salad that gets better as it sits. Cooking time includes allowing the finished salad to sit for 20 minutes to allow the flavors to develop. From VT July/August 2006.

    Recipe #174568

    Easy way to make your own dried tomatoes. You can experiment with other spices, if you want. These will need to refrigerate for 24 hours before using, so plan accordingly. Semi-Dried Tomatoes should be used within 3-4 days.

    Recipe #175796

    Parmesan flavored oil. This will keep for up to 6 months, stored in a cool, dark place.

    Recipe #175798

    A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.

    Recipe #175801

    This delicious chocolate cake is flavored with Frangelico. Cooking time does not include allowing the cake to refrigerate overnight before serving. Posted for ZWT 2006.

    Recipe #175827

    These make great-looking appetizers. A veggie mixture with a cheese base, baked in individual fluted tart tins. Easy to make. No dough to mess with. Be sure to use firm or very well-drained ricotta or the tarts will be difficult to remove from the tins. Times do not include allowing the tarts to cool for 20 minutes after baking. You can omit the prosciutto to make them vegetarian.

    Recipe #237444

    Different twist on lasagna.

    Recipe #176113

    I made these for Thanksgiving 2005 dinner, and they were absolutely super and impressive-looking. The gravy was a bit of work, but well worth the effort. I made the cornucopias a couple days ahead to save time and oven space. Prep and cooking times are approximate. The cornucopias will take about 30-45 minutes to make and wrap the foil cones and then another 30 to bake them. The gravy will take about 10 minutes of prep and about 1 1/2 hours of cooking. The veggies will take about 15 minutes of prep and about 30 minutes to cook. From VT Nov/Dec 2005.

    Recipe #197191

    I love Italian Sausage and I love Sauerkraut. I thought I would cook the two together and see how it would turn out. It was really good. Sauerkraut can tend to be a little "gassy" so I always put beer in it to neutralize the acidity in the sauerkraut. It seems to do the trick for me. Sometimes draining and rinsing the sauerkraut just isn't enough. Beer also gives the sauerkraut a good flavor. The pears give it a little bit of a sweetness. Cooking time is approximate since some people may want to cook it longer than the suggested 30 minutes. This can serve either 2 or 4 people depending on how many sausages and how much sauerkraut each person may want.

    Recipe #104613


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