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    You are in: Home / Cookbooks / Italian Recipes
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    67 recipes in

    Italian Recipes

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    1 Reviews |  By Dee514

    Since pumpkin is the "Ingredient of the Month", I thought I would contribute a few pumpkin recipes. If you like risotto, and are looking for something a bit different, you should give this one a try. I think the nutmeg and gorgonzola cheese are an interesting combination with the pumpkin. The risotto can be served as a side dish or main course.

    Recipe #42391

    1 Reviews |  By Dee514

    Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.

    Recipe #64777

    3 Reviews |  By Dee514

    My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.

    Recipe #31152

    7 Reviews |  By Dee514

    This quiche makes a yummy, light dinner. Serve with a mug of soup, and a small tossed salad to complete the meal.

    Recipe #44669

    4 Reviews |  By Dee514

    The addition of herbs or sun-dried tomatoes easily transforms this basic Italian bread into an extra tasty treat. Prep time includes the time to make the starter and 2 rises.

    Recipe #49389

    5 Reviews |  By Dee514

    Posted by request. Every Italian family has their own version of this dish. My grandmother made it with a simple garlic/cheese "stuffing", which is the same way I still make it. It can be served as a main course or as part of the "meat course" along with the meatballs, sausage, etc.

    Recipe #28185

    7 Reviews |  By Dee514

    This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven.

    Recipe #30571

    Although they are called "biscotti", they are not a biscotti in the true sense (ie: twice baked)they are really more like a cookie. They are very easy to make and are a traditional part of every Italian cookie/pastry tray, especially for weddings and other festive/special occaisions. They are also very good any old time, with a cup of coffee or a cappuccino :)

    Recipe #36029

    This makes a great "do ahead" appetizer, since it can be served cold or reheated. Its also wonderful to take on a picnic (with a bottle of wine ;) If prefered, you can leave out the Feta and Parmesan cheeses.

    Recipe #42332

    3 Reviews |  By Dee514

    I was looking through my cookbook for a recipe when I noticed that I had posted a recipe (some time ago) for Cannoli Shells (#40291), but never posted the recipes for the fillings (OOPS!!). Here are the filling recipes that should have been posted along with the shells. These fillings are ricotta based. "Cook time" = chilling time. NOTE: Impastata (aka pastry ricotta) is what is used. The texture of Impastata ricotta is completely smooth (no graininess like regular ricotta) and much drier than regular ricotta. Directions are written for regular ricotta because impastata can be difficult to find.

    Recipe #59710

    5 Reviews |  By Dee514

    This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.

    Recipe #40291

    A fantastic, make ahead, "ice cream like" dessert! Very rich, but not too sweet. A good recipe for those times when you want an impressive dessert. This recipe comes from "La Dolce Vita" by Michele Scicolone Prep time does not include 8 hour minium freezing time. Cook time is for the sauce.

    Recipe #41151

    1 Reviews |  By Dee514

    This is my grandmother's recipe for the chocolate variation of Torrone. Torrone is a traditional nougat candy with hazel nuts (or almonds, or a combination of both), usually served at Christmas and/or Easter. Please note - the mixture sets up quickly, so work quickly. You may find that lining the loaf pans with waxed paper before adding the wafer to be helpful. Should some of the mixture ooze under the wafer, it could stick to the loaf pan, making it difficult to remove the torrone from the pan for slicing.

    Recipe #106781

    2 Reviews |  By Dee514

    Semifreddo is an decadent ice-cream like dessert. Its very easy to prepare, and very rich! If you love chocolate, give this one a try. Prep time does not include initial 1 hour freeze time or the overnight freezing time.

    Recipe #23182

    I found this recipe on the net, in response to a "Request a recipe" post. It's very similar to a cake my grandmother used to make. The recipe makes 10-12 servings, so I will have to wait for an occasion to try it.

    Recipe #32413

    Posted in reply to a request.

    Recipe #94330

    This is a another "no bake" variation of the traditional Italian cream cake.

    Recipe #38225

    1 Reviews |  By Dee514

    My grandmother used to make Easter Egg breads, but she used to make small individual braided "baskets" with an egg nestled in the center under the handle. This recipe is very similar to hers, but makes one large loaf instead. This recipe is from the April 1983 issue of Good Housekeeping magazine. Prep time includes 3 hours rising time.

    Recipe #60586

    The arugula pesto is a nice change from the usual basil based pesto sauce. A quick recipe to prepare, and yummy enough for company!

    Recipe #33402

    20 Reviews |  By Dee514

    Over 50 years ago, I was taught to make zucchini frittatas by my grandmother. This is her recipe, which I still use on a regular basis. You can adjust/substitute the herbs to your taste preference to make this recipe "your own". Served with a tossed green salad on the side, it makes a wonderful light dinner. Posted in answer to a request.

    Recipe #33312

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