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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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    From Semi Homemade Cooking with Sandra Lee, this is so good!The original salad calls for radicchio, but use any lettuce you like!

    Recipe #117221

    This is a simple appetizer that is meant to be eaten at leisure with friends! You can make crostini out of day old bread, and you can use any flavor of bread you like, but don't make them too far ahead, they are best served warm. Cook time is marinating time. From Cooking with Caprial cookbook.

    Recipe #118191

    From The Splendid Table, this is delicious!

    Recipe #119434

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

    Recipe #120462

    From Sara's Secrets, this isn't secret anymore! Delicious in almost anything!

    Recipe #121461

    Oh, this is just delcious! A vegetarian delight! I have found out that the Africans cook alot with peppers and frequently stuff them with rice and/or grains.

    Recipe #121942

    From Foodnetwork Specials, Racheal Ray's Block Party. I haven't tried this yet, but it sounds so different, I am intrigued and will try it soon!

    Recipe #124364

    Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommend(from reading reviewers advise) that you double the sauce!

    Recipe #123947

    This risotto is as green as a spring field! Be sure to make plenty, this is a hard one to stop savoring. From The New Basic Cookbook.

    Recipe #133338

    Gremolata is a classic Italian seasoning mixture of parsley, lemon rind, and garlic. In this dish, it really enhances the fresh carrots. This doubles easily. Adapted from Country Living magazine.

    Recipe #133907

    In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch. They only take 5 - 10 minutes to make! Adapted from Mezzetta web site. Cheese is produced in New England, the West and the Mid West.

    Recipe #134849

    In the fall, check out your local produce markets for fresh mushrooms. Shiitakes are great, and oyster mushrooms work well in the this recipe too! Adapted from The New Basics Cookbook.

    Recipe #136600

    Yummy to take on a picnic, camping, or at home! Adapted from the AOL website.

    Recipe #137353

    This tastes a little like stuffing, and is perfect for a holiday buffet. Layered eggplant is an intriging contrast to the nuts. This makes an eye popping entree and may be served with cranberry sauce and gravy. Adapted from Vegetarian Times magazine.

    Recipe #145246

    This goes over well with children and is like a light and fluffy macaroni and cheese! From the great cookbook-Pasta!

    Recipe #148117

    Here is a Indian Italian variation on a Mexican theme. A delight for the senses! Adapted from Vegetarian Times magazine.

    Recipe #154148

    This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.

    Recipe #154208

    Colorful appetizers, and so simple to prepare and packed with flavor!

    Recipe #155826

    Lots of oomph in this one! You may use goats cheese, mozzarella, or feta! Adapted from Country Home magazine. This recipe may be doubled easily.

    Recipe #159664

    Okay, go out and buy some puff pastry sheets! Then go back to your kitchen, and make these! You won't be sorry!

    Recipe #160424

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