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    190 Recipes

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    1 Reviews |  By MsPia

    This is my favorite after Easter dish. Great way of using up all those colored Easter eggs. Be careful if you substitute the mozzarella cheese for another kind, you might need to cut back on the bouillon, since the pie can turn too salty. (I made that mistake once)

    Recipe #166060

    4 Reviews |  By MsPia

    This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)

    Recipe #163656

    I got this recipe from the back of a box of saffron from Spain.

    Recipe #161575

    1 Reviews |  By MsPia

    I transformed this recipe from a magazine and it turned out really good. It only takes 30 minutes. It is flavorful, easy and light.

    Recipe #158171

    2 Reviews |  By MsPia

    Serve this dish with mashed potatoes; the combination of the sauce and potatoes is delicious.

    Recipe #157844

    I have made this recipe with beef shanks and lamb shanks. Great both ways. I served it over egg noddles with butter and parley and also over green past (recipe 154037)

    Recipe #155417

    I got this recipe from a Knorr bouillon box. It is very simple but it taste great. My daughter loves it. Perfect when she gets back from skiing all day and she is purple from the cold.

    Recipe #155412

    1 Reviews |  By MsPia

    This is a very simple and tasty dessert. Great when apples are not as good as you expected.

    Recipe #154575

    4 Reviews |  By MsPia

    If raisins become dry, simply place the raisins in a bowl and cover with boiling water. Soak for 15 minutes. Drain.

    Recipe #154041

    1 Reviews |  By MsPia

    Depending on the size of the eggs, you might need to add a little more olive oil.

    Recipe #154037

    1 Reviews |  By MsPia

    You can substitute the ingredients for your favorite seafood.

    Recipe #151824

    1 Reviews |  By MsPia

    The fragant mix of scallions, garlic and spieces in this recipe, could warm you to the soles of your feet. Perfect wintertime dish.

    Recipe #151817

    1 Reviews |  By MsPia

    I found this recipe on a magazine years ago. It is very simple, but the combination of flavors and textures is perfect.

    Recipe #151456

    One of the ingredients for the rub is "Tajin", that is a mix of chilis, salt and lemon juice. Simply delicious.

    Recipe #151453

    1 Reviews |  By MsPia

    You can also serve this Asian dish over Chinese noodles, available in most supermarkets, or steamed rice.

    Recipe #150930

    This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

    Recipe #150919

    1 Reviews |  By MsPia

    Spinach and ricotta gnocchi are a first course reserved for my very favorite guests…and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

    Recipe #150914

    2 Reviews |  By MsPia

    Great soup for a cold winter night.

    Recipe #150897

    2 Reviews |  By MsPia

    This is one of my favorite soups. It is from Real Simple magazine

    Recipe #150890

    3 Reviews |  By MsPia

    You can garnish crepes with dulce de leche, jelly, jam, marmelade, fuit and ice cream, etc...

    Recipe #150693

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