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    190 Recipes

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    1 Reviews |  By MsPia

    Adapted from Barefoot Contessa, How Easy is That?

    Recipe #445896

    8 Reviews |  By MsPia

    Adapted from Barefoot Contessa's HOW EASY IS THAT cookbook.,

    Recipe #445895

    Pasta with bean and pesto. From an Italian cooking magazine. Very tasty dish, a crowd pleaser.

    Recipe #349449

    1 Reviews |  By MsPia

    From the book Tapas by Penelope Casas. Garbanzos con cebollas. Very simple, but delicious.

    Recipe #342306

    Spicy Bucatini with vegetables. Bucatini is a thick spaghetti-like pasta with a hole running through the center. The vegetables in this recipe should be julienned, if possible, all the same size.(they should look like the size of the pasta). This is a nice pasta salad, it can be serve at room temperature or cold.

    Recipe #330597

    1 Reviews |  By MsPia

    This salad comes from an Italian cooking magazine called "Subito Pronto". That translates to immediately ready. (Update: after the first review I double checked the recipe and it does call for 1 cup of olive oil; it might be an error made by the magazine, I haven't try the recipe myself yet so I'm not going to change the recipe for now)

    Recipe #322661

    I call this Italian because I got it from an Italian cooking magazine. Pasta salads are not my favorite, so the ones I actually post, TRUST ME, are really good. For this salad you first have to cook mini meatballs. The recipe makes more meatballs than needed in the salad (in my opinion), but they are delicious and a great appetizer by themselves. Plus it is impossible not to munch on them while cooking them. The recipe calls for 3 red onions instead of 1 as I posted, but Italia red onion, called Tropea, are much milder and sweeter than American ones.

    Recipe #320799

    2 Reviews |  By MsPia

    From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!!

    Recipe #306681

    2 Reviews |  By MsPia

    From www.whymilk.com. I make this chili for a farmer's market every year and it sells great. I love it!

    Recipe #306337

    2 Reviews |  By MsPia

    From an old clipping by Bianca Centofanti.

    Recipe #306236

    2 Reviews |  By MsPia

    Nice dose of betacarotin.

    Recipe #306068

    1 Reviews |  By MsPia

    I got this recipe from a Low Calorie better Homes and Gardens (Spring 1998) I'm really not a low calorie kind of person (I should be...) but this is a delicious meal. Enjoy! Preparation time includes 2 hour marinating time.

    Recipe #306065

    Fast and tasty meal for two.

    Recipe #305952

    Serve this pilaf with skewered chicken kabobs and a sliced cucumber salad.

    Recipe #305871

    1 Reviews |  By MsPia

    From Sam Choy's island flavor. Make with Recipe#303165 Preparation time includes overnight marinate.

    Recipe #303269

    From Sam Choy's Island Flavor. Great with Recipe#30208 It looks like a lot of work (it better be worth it)

    Recipe #303260

    1 Reviews |  By MsPia

    From Sam Choy's Island Flavors. To use with Mochi Mochi Chicken.

    Recipe #303165

    From Sam Choy's island Flavour. Great to serve with Recipe#30242 Enjoy

    Recipe #303154

    3 Reviews |  By MsPia

    I have to admit that I know nothing about Swedish meatballs. I've notice that most recipes call for eggs and this one doesn't. Also the directions are not the best, but I haven't make them yet, so I can't perfect them yet. (they might not even need any changes). So if you make them and have some suggestions, please Zmail me. Thank you. Here goes another one of Judy's recipes.

    Recipe #302934

    5 Reviews |  By MsPia

    On Judy's notes it says: "Pour a 1/4 cup of DECENT white wine". The recipe also says bake or grill for about 20 minutes. I personally like my salmon on the rare side so I would grill it for less time.

    Recipe #302826

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