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    You are in: Home / Cookbooks / Engrossed's Italian recipes
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    27 recipes in

    Engrossed's Italian recipes

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    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. I've never seen one like this! It sounds more like a flavored oil sauce. Serve with poached or baked fish, grilled meats, artichokes, cauliflower or broccoli.

    Recipe #254252

    From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "The name means "happiness" in Italian. This drink is refreshing."

    Recipe #255332

    This is an easy, elegant and yummy pasta recipe. It has a mild flavor. It is my husbands favorite.

    Recipe #201386

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!

    Recipe #283438

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

    Recipe #283276

    Adapted this from "Meze Cooking". Flavor is very nice.

    Recipe #196785

    I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite!

    Recipe #216767

    This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.

    Recipe #432820

    From: "The Mediterranean Vegan Kitchen" by Donna Klein. "Perfect for a party, these crunchy triangles are excellent vehicles for a variety of dips and spreads." "They're also a healthy snack on their own."

    Recipe #256050

    Here's a tasty recipe my Mother made up a few years back. I remember it being really good. She wrote her guess at the measurements down on a recipe card afterwards. Her note says it's great over pan fried sole fillets. It makes enough to top 4 fillets.

    Recipe #251802

    This was inspired by Chef Potpie's recipe#197754. I went to make it and thought it was missing tomatoes...I realized I had some sundried tomatoes and other flavorful add-ins and came up with this. It turned out very yummy. I love the tangy additions with the salami. To me this is a meal in itself! You could add onion to this also if you like. I might even try it with some capers next time. Hmm...and perhaps feta cheese instead of mozzarella with shredded chicken or no meat for greek potatoes! It's so fun to experiment. This could also be made in the oven or with leftover roasted potatoes or canned potatoes. Enjoy!

    Recipe #220897

    Inspired by RSC#11 ingredients. If you enjoy Mediterranean flavors, you'll enjoy this. Vegetarian.

    Recipe #283030

    The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.

    Recipe #243405

    I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun!

    Recipe #255140

    This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!

    Recipe #219820

    This is from an old newspaper clipping. It says it's adapted from Bradley Ogden's "Breakfast, Lunch & Dinner". Sounds flavorful.

    Recipe #252011

    From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

    Recipe #212141

    This is adapted from a photo copy from a book or magazine. It says "The Best Light Recipe" at the top. My notes were to increase the lemon and decrease the basil. So I offered that below. Please use fresh lemon and herbs. Using the oven method gives you a fluffy and chewy brown rice instead of wet and soupy or burnt and crunchy.

    Recipe #251997

    A fairly easy and tasty pasta dish from Sunset. It uses ingredients you may have on hand.

    Recipe #200729

    I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now.

    Recipe #207235

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