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    You are in: Home / Cookbooks / The Shady Ladies Italian Cookbook
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    143 recipes in

    The Shady Ladies Italian Cookbook

    For ZWT#7. These are Italian/Sicilian recipes.
    « Previous 1 2 3 4 . . . 6 7 8 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.

    Recipe #457353

    Snack-size cream puffs from Better Homes and Gardens, 1999.

    Recipe #228601

    Our kids always liked this chicken dish, and they are picky, picky! Back then I used to run the mushrooms through the blender so they didn't know they were in there. It worked. This recipe came from The Seattle Times, 1984. I hope you enjoy it as much as we have over the years! We serve this with pasta. Posted for Zaar World Tour II.

    Recipe #173370

    This is posted in honor of the "cabin boys" that accompany us on our ZWT's. An after dinner drink, served thoughout Italy. Flavored with Sambuca, Frangelico and Amaretto. Salute'

    Recipe #456866

    A friend gave me this recipe and I tweaked to meet my family's tastes. Mind you they do not like plain zucchini but mixed with breads, other veggies, and soups--well let's just say kitchen Witchery. Super easy to make and smells great.

    Recipe #273790

    From Gooseberry Patch-Mom's Favorite Recipes. I received this in the Cookbook Swap from mandabears and just love the simplicity of the recipes and the wholesomeness that comes with them. Easy to make, simple food that is nutritous and tasty!

    Recipe #389469

    This recipe comes from the June 2011 edition of South African "Food and Home Entertaining", and it's from Anna Montali. However, I tweaked the recipe. It is posted as part of an Antipasti spread, but I found it absolutely great as a low-carb side dish instead of rice or potatoes! It's especially nice served with meat gravy, as it is fairly bland on its own. Quick and easy recipe!

    Recipe #456914

    From the Italian Taste

    Recipe #456912

    From the Art of Cookery

    Recipe #456907

    This is from Canadian Living Magazine. Alot of it screams Italian to me, simply because it has many of the ingredients that are traditionally associated with Italian cuisine.

    Recipe #455819

    Posted for Zaar World Tour 2. Described as a less is more dessert, but not a bedtime snack.....Enjoy!

    Recipe #170587

    A new spin on Pesto, made with Arugula and Pine Nuts. This comes from Adriana's Italian Cooking.

    Recipe #455789

    Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.

    Recipe #450283

    Chicken, Penne,Pesto & Sundried tomatoes... oh yes. This gem comes from my Best of Arizona Cookbook contributed by the 5 star Armadillo Grill. The cayenne pepper brings a little zing, if you want more hot... add more.

    Recipe #348324

    The pesto and olive give the focaccia a very robust flavor. As a variation, omit the pesto and brush dough with olive oil, then sprinkle with snipped fresh basil and finely shredded parmesan cheese. This comes from my Better Homes and Garden Bread Machine Book.

    Recipe #327097

    7 Reviews |  By Nasseh

    Love olives? Then this salad is for you. The times shown does not include marinating time.

    Recipe #393006

    3 Reviews |  By Nasseh

    Another recipe from my Betty Crocker cookbook.

    Recipe #403999

    2 Reviews |  By Nasseh

    Posted for ZWT 7

    Recipe #428678

    11 Reviews |  By Nasseh

    I am not too fond of eggs just by themselves. This is a great way to make plain eggs extraordinary. (The cook time includes the cooking time for the bacon.)

    Recipe #312725

    2 Reviews |  By Nasseh

    These Italian rice balls are a great favorite of children & adults alike. Italian cheese blends consists of Mozzarella, Provolone, Parmesan, Romano, Fontina, & Asiago. I have noticed that sometimes the last 2 cheeses are not included. I have adjusted the recipe according to 2Bleu's comments. Thanks for the input...

    Recipe #308619

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