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    You are in: Home / Cookbooks / Zaar-Intimate Italian Food!
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    359 recipes in

    Zaar-Intimate Italian Food!

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    A quick recipe with only 20 minutes preparation using Fleishchmann's Rapid Rise yeast!

    Recipe #401283

    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    From the Splendid Table, this serves four and doubles easily.

    Recipe #120462

    Don't you look forward to a hearty bowl of soup on a cool fall evening? I do! Adapted from Chef2Chef.

    Recipe #193558

    This makes a great gift! Adapted from All Star Holiday Gifts on the Food Network by Tyler Florence, you'll love this! This is really rich, so you may want to cut back a little on the cocoa mix or just add 1/2 cup more water to the cup.

    Recipe #198836

    I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

    Recipe #512994

    In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264430

    A tasty sandwich and fun to make and eat! Adapted from the US Apple Consumers Association.

    Recipe #221685

    An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.

    Recipe #376844

    I got this recipe courtesy of Rachael Ray and "30 Minute Meals".

    Recipe #58808

    Pamper yourself or impress your guests with a cup of your own steaming hot...and homemade cappuccino

    Recipe #366041

    A delicious vegetarian sandwich that I can't get enough of!

    Recipe #242095

    I got this from Oprah! magazine, 2005. I hope you enjoy!

    Recipe #204914

    A quick and easy, kid friendly recipe from Cooking Light magazine-August 2011.

    Recipe #460795

    This little gem came from the South Beach Diet Cookbook! Easy, yummy!

    Recipe #109665

    Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.

    Recipe #182945

    This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

    Recipe #88968

    This is from Modernist Cooking and here's what they say,"One of the easiest ways to try out molecular gastronomy is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche. Here we create sweet-sour balsamic vinegar pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy. We first combine the vinegar with agar agar and bring it to a boil. Then we drizzle it into very cold olive oil that chills the droplets into spheres before they reach the bottom of the glass. Once you rinse off the balsamic vinegar pearls they are ready to use or you can store them in the refrigerator for later use." You can see their video on how to make pearls here: http://www.modernistcookingmadeeasy.com/info/modernist-recipes/more/balsamic-vinegar-pearls-recipe I saw Tyler Florence's general recipe for these pearls and got the exact measurements off the internet. Have fun!

    Recipe #500406

    There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.

    Recipe #498380

    This can be relied upon to spike pasta, seared shrimp, sauteed spinach or potatoes, pizza sauce, the list can go on forever! And keeps indefinitely!

    Recipe #75366

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