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    89 Recipes

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    1 Reviews |  By Ilysse

    From "The Splendid Table". So easy to make and very satisfying. If you can get a really really good artisan-made balsamic vinegar don't use the brown sugar.

    Recipe #166204

    3 Reviews |  By Ilysse

    Got this from a low fat, low cal cookbook. Its very yummy. I listed whole fat items but you can use the low fat if you wish.

    Recipe #166190

    1 Reviews |  By Ilysse

    As far as I know, I invented this. I had a craving one day and went with it and this is what happened. I like to use a sweet BBQ sauce to contrast the hot sauce but use what you like best.

    Recipe #166187

    1 Reviews |  By Ilysse

    From "The Italian Country Table" by Lynne Rosseyyo Kasper. Wonderful pasta dish. Try the sauce with other things. I onces used it drizzeled over fried green tomatoes and mozzarella cheese. Use the best grapes you can get. They should be nice and sweet for this. Don't trust my cooking times EVER. Oh, and this is great for kids since it turns the pasta purple :-)

    Recipe #166185

    From one of my cookbooks, but I don't know which one. I got rave reviews on this at a party from pretty picky critics (my family who don't mind telling me when something isn't good). I served it as an appetizer but there is no reason why you can't serve it as the main course (its good enough). As usual, ignore the cooking times since I don't look at the clock when I cook.

    Recipe #166176

    Another recipe from another book. Your guess is as good as mine as to which one. This is a wonder lamb recipe tho, be sure to serve it with a good bread to sop up the gravy. You can use chops for this, shoulder, chunks, whatever.

    Recipe #166171

    2 Reviews |  By Ilysse

    I think I got the original recipe from "Patsy's Cookbook : Classic Italian Recipes from a New York City Landmark Restaurant". I know I changed the wine used in the original, but I can't remember what the original was. There are probably other changes I've made form the original, who can keep track anymore? Hope you like it. This is great company food, especially to impress. I have made this with cheaper cuts of meat and bacon rather than the pancetta with good results. Since I don't know how well done you like your meat (rare for me) its even harder to judge the cook time in this recipe.

    Recipe #166169

    1 Reviews |  By Ilysse

    These are so good and very easy to make. Great for a cocktail party (when made with the smaller mushrooms), as an appetizer, along side a steak, chicken or roast or as a meal itself with a tossed salad. I am sorry but I just don't know how much ovlive oil I use, just enough to dampen the breadcrumbs.

    Recipe #166167

    This is my version, to each their own :-)Cooking time does not include time it takes to cook pasta.

    Recipe #166165

    Got this from the internet, not sure of the site. I have made a few changes to the original. I served this a few parties and got rave reviews. The cooking time includes the time it need to sit. No clue how many servings this is but I took a guess that there are may be 20 Tbsp +/- in the the bowl and figured a serving to be a tablespoon.

    Recipe #166159

    Sinful. Once apon a time I copied a handful of recipes into my computer. Unfortunately I didn't note where the recipe came from. Chances are, I've changed them enough so it doesn't matter, but if I ever find the origional I will edit this and give credit where its due.

    Recipe #166158

    1 Reviews |  By Ilysse

    Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess.

    Recipe #166155

    1 Reviews |  By Ilysse

    From "The Splendid Table" by Lynne Rossetto Kasper, this is a favorite in my house. Its very easy to make but impressive to serve for company. Try using different greens. The dressing can be made in advance and kept at room temp for up to a few hours. This is great for a light main dish as well as a salad course. Serve with a good bread to sop up the dressing.

    Recipe #166124

    Another from "The Splendid Table" just in time for summer.

    Recipe #166067

    Another one from "The Splendid Table". Great for summer so you can use thoes sweet onions and fresh herbs from your garden. Use any herbs you like. Some suggestions are basil, marjoram, rosemary, sage and thyme or a combination of them.

    Recipe #166066

    1 Reviews |  By Ilysse

    This is wonderful. Don't run because it sounds different. If you like prosciutto and melon you will probably like this. Comes from The Italian Country Table by Lynne Rossetto Kasper.

    Recipe #165285

    Adapted from the book Simply Tuscan by Pino Luongo. This is the only way we will do ribs. Try it over different salad mixes to see which you like the best. The original recipe called for just a head of frisée but we can't get that here, so I use whatever salad blend looks the best (usually go for the baby greens since they have frisée in it).

    Recipe #165284

    3 Reviews |  By Ilysse

    This is so good, great comfort food. This is something that one would make for a small child but its so good adults love it too. As it is, its great but you can also add some prosciutto, pancetta, etc (cook until browned in a pan with a little olive oil). Also try adding veggies like peas, spinach, escarole, ect. This is from Simply Tuscan by Pino Luongo. (cooking time is just a guess since I always forget to time myself)

    Recipe #165155

    1 Reviews |  By Ilysse

    There is an Italian recipe I love, made with Lamb, that uses egg this way. I love it and have been wanted to try it with other things. When I saw the list of ingredients for this contest this was the first idea that came to mind. I cooked it for someone, who I thought would hate it, and he LOVED it. Serve with pasta, risotto (my choice), or polenta. As you can tell from the name, my creativity stays in the kitchen.

    Recipe #116357

    I found this on a website called Shtetl Kitchen. I changed it slightly to fit my needs and taste. We had it for Shabbat dinner so I made it Thursday night and stored it in the fridge until Friday (I gave directions for this). It is not that difficult to make dispite the cooking times and is sooo good. Very much comfort food. If only Mike liked kash, I could eat this every Friday night.

    Recipe #110915

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