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    You are in: Home / Cookbooks / Cafe ZMAKK Gypsies: Italian Recipes
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    63 recipes in

    Cafe ZMAKK Gypsies: Italian Recipes

    Our teams ZWT4 Italian recipes
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    These can be made up to 2 days in advance. Store them in an airtight container lined with thick paper towels to help absorb any excess butter. Then, warm them in a moderate 350F degree (180C) oven for 10 minutes before serving. This recipe is very adaptable. Try parmesan and thyme by substituting the Gruyere with 3/4 cup of coarsely grated parmesan and replace the parsley with 2 teaspoons of thyme. Can also make these sweet twists for dessert. Experiment and have fun!

    Recipe #308863

    These lacy Italian Cookies are thin and crispy and are made with almonds with a sweet hint of orange. They freeze very well and are delicious sandwiched with dark chocolate or even crumbled over vanilla ice cream. They make great holiday gifts. This recipe is from Giada De Laurentiis on the Food Network and has been modified slightly to be gluten free. (Use regular flour if you prefer not to make them gluten free.)

    Recipe #307914

    The wild gals of Café Zmakk bring to you “Lip Zmakk'in Gypsy Gelato” - a delectable and creamy concoction of cream, amaretto, almonds, marzipan, amoreto biscotti all topped off with sumptuous red fruit! The ingredients represent our team PERFECTLY! French Tart feels flighty and flirty with a tipple of Amaretto, whilst Mom2Rose gets quite nutty when she eats almonds! Katew craves the deep and mysterious feel of marzipan topped with raunchy raspberries; however, AuntWoofieWoof likes to bathe in a bath of double cream with a few strawberries thrown in for good measure! Annisette favours vanilla, because she is pretty strong on her own but likes to enhance the flavours of others. Meanwhile, Chef Pot Pie thinks she should tell you, that she is JUST like an amaretto biscuit, as she’s sweet, a little crunchy, and GREAT with coffee! Zurie swings into action with her thin almond wafers – sophisticated and ready to SCOOP up any ice cream within 10 paces! Emily Elizabeth finishes off this delightful delectation with a spoon full of sugar. This creation is brought to you by special delivery. Are YOU wild enough to sample our Lip Zmakk'in Gypsy Gelato? You will need an ice cream maker for this.

    Recipe #307293

    This is a modified version of a recipe given to me by Momma Maglione. Her recipe does not include the sausage and uses her secret family gravy recipe which I cannot post. ;)

    Recipe #306470

    This is very easy and fast so it's perfect for a weeknight meal. This is another one of Momma Maglione's recipes! Fagioli is pronounced "fazool."

    Recipe #306131

    This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..

    Recipe #295643

    Serve inside cannolis or as a dip for pizzelles or other crisp wafer like cookies. This recipe includes Kahlua, Creme de Cacao and chocolate chips, what's more to like? This is my husband's creation, which is his own take on a recipe he learned from an italian friend. This is quite addictive so be careful! UPDATE: I have provided a much smaller version of the recipe (which is how I usually make it), since it originally called for 3lbs of ricotta and you only need that when company's coming! The original recipe would be 6 times the amounts below.

    Recipe #284517

    This recipe is from my mom's Italian friend who takes the art of cooking to another level. She puts extra care into everything she does in the kitchen from using the freshest ingredients to making even the most common meal uncommonly good with the addition of candles & music. Momma Maglione's attention to detail certainly shines through in this delicious pecan pie recipe. It's not too sweet and has a wonderful consistency. I always whip up the amaretto whipped cream (which I got from the Food Network) as a topping which really sets it off. If tempted to read the calories and fat in this recipe...FORGETABOUIT! This is for special occasions. Enjoy!

    Recipe #267483

    This is a spicy vegetable Bruschetta that is almost like a salsa and is great served cold on sourdough bread, rye crackers or even with Recipe #263512. I came up with this recipe after being appalled at the price of a small jar of bruschetta at a grocery store. I looked at the ingredients and decided I could make that myself for less than half the cost. It is great for using up any leftover veggies (I make it with the salsa leftover from Recipe #306949) and is very forgiving if you don't have all the ingredients.

    Recipe #263500

    I came up with this recipe after finding out that I had to go gluten free. I don't miss the bread crumbs in the meatballs one bit! Substituting the spaghetti squash for regular pasta is also good for those who are counting calories or carbs. TIP: omit the egg if needed, the meatballs will still stay together (I found this out on accident)!

    Recipe #260261

    Homemade pasta is as easy as mix, roll out, slice and boil. There is no drying involved. Simply boil for 5 minutes or freeze the fresh dough for later use. Enjoy spaghetti, fettuccine, lasagna and even manicotti. This is one of Bette Hagman's fantastic recipes from her book "The Gluten-Free Gourmet Cooks Fast and Healthy." (TIP: Mix up 9 cups of the flour mixture ahead of time so you always have it on hand and can whip this up in only 20 minutes. Mix flours in a large bowl using a wire whisk, then transfer to a storage container.)

    Recipe #292555

    Different twist on lasagna.

    Recipe #176113

    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

    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

    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

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

    Recipe #175798

    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

    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

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

    Recipe #167066

    A filling and flavorful veggie sandwich.

    Recipe #156563

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