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    You are in: Home / Cookbooks / Italian Recipes for ZWT 2006
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    Italian Recipes for ZWT 2006

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    Turkey cutlets are crosswise cuts from the turkey breast that are 1/4- to 1/2-inch thick. Look for them in your supermarket’s poultry section. You may also substitute chicken. From verybestbaby.com

    Recipe #153319

    From Martha Stewart Living. April 2001.

    Recipe #154870

    The original recipe calls for veal.

    Recipe #144730

    The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano. From Martha Stewart.

    Recipe #152359

    Recipe may also be prepared in a lightly greased 11- x 7-inch baking dish. Reduce dressing to 1/4 cup and cheese to 1 1/2 cups. Bake at 425° for 5 to 8 minutes or until cheese is melted and lightly browned.

    Recipe #155078

    Ready-to-use grilled chicken pieces may be added to pasta. Sliced zucchini and sun-dried tomatoes can be substituted for spinach and red peppers.

    Recipe #164281

    Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta.

    Recipe #164287

    Baking the dough before topping it with tomato keeps the crust crisp. Be sure to use fresh mozzarella, which comes packed in water and can be found with other gourmet cheeses.

    Recipe #154848

    Recipe #159450

    I have adapted this from Southern Living.

    Recipe #153314

    This should keep for 2 weeks in the refrigerator. From Cooking Light.

    Recipe #150159

    From Southern Living.

    Recipe #145455

    A stuffed pizza, or an Italian-style quiche? Hmmm... We just know it’s delicious!

    Recipe #157685

    Recipe #155096

    If unable to find prepared pesto. Stir together 2 T chopped fresh basil, 2 T grated Paremsan cheese, 1 clove garlic and 1 t olive oil.

    Recipe #170598

    This recipe is well-suited for families who like home-cooked meals but don't always eat together. Store the meat loaves in the refrigerator for up to a day. Cook them all at once or one at a time.

    Recipe #155076

    Serve with Maple Blueberry Syrup recipe#143337.

    Recipe #153309

    We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.

    Recipe #156972

    Recipe #164283

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