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    89 Recipes

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    This is a meatball dish from Romania. I found it on a website while trying to find a meatball dish my great-grandmother use to make. I havn't tried them yet but will let you know when I do. If you try them first let me know what seasonings you use. I put this here for now because I came to the realization that I don't make anything unless its in my Recipezaar cookbook anymore. I think this is from The Hadassah Jewish Holiday Cookbook and they recomend it for Passover. I hope you enjoy it. Cooking times are guesses.

    Recipe #110589

    3 Reviews |  By Ilysse

    I have used Thyme rather than Sage in the past and it was just as good. This is an easy recipe with AMAZING results. Its perfect for company and quite impressive. You can use ground Turkey rather than Veal if you like. I don't know where I got this from. The cooking & prep times are just guesses. Serve this as a main dish with pasta, risotto, rice or potatoes as a side or part of a larger Italian meal after the Pasta course with a steamed vegetable on the side. Make sure you have some bread for cleaning that plate!

    Recipe #110023

    1 Reviews |  By Ilysse

    I LOVE Bresaola, but it isn't easy to find around here. If you live in a 'real' city ask for it at your favorite Italian salumeria or deli. This is adapted from "The Four Seasons of Italian Cooking" by A.J. Battifarano and Alan Richardson. This is rustic enough for a casual family meal and nice enough for company. I have even served it with the addition of a handful of Arugala (scattered on top of the bresaola b4 you add the mushrooms) and a good crusty bread as a light meal or lunch. You could also stuff this all inside a loaf of bread and have sandwiches.

    Recipe #109801

    1 Reviews |  By Ilysse

    I love this! This is a great warm weather meal you can put together the sauce in the morning b4 work or even the night b4 and it will be perfect by the time you get home. Using canned tomatoes makes this even easier but you can use fresh if you can get good ones or even roast some Romas for this dish. This is also great B4 or with a rare charcoal grilled steak or as part of a larger Italian meal. Cook time is the marinating time.

    Recipe #109731

    My mom has been making this for years. Its a great salad served before a good Italian meal. Mom always serves it before her meat sauce. She makes a big platter and measures nothing. You should probably like anchovies or at least the flavor of them. I posted her recipe but I use whole anchovies packed in salt, cleaned, and a GOOD extra virgin olive oil in place of the canned. But her way is easier. I also use homemade roasted pepper. You can add anything else you wish.

    Recipe #109592

    2 Reviews |  By Ilysse

    This is so yummy and easy and always gets praise. I like to have antipasti parties and this is always in the mix. Its also a great appetizer b4 a good grilled steak or even works as a main dish with a little risotto, pasta or polenta on the side and nice green salad. I have also used this same idea on shelled lobster tails :-) I have no clue where I first got his from, maybe a magazine? It really is essential that you use an herbed goat cheese or other herbed cheese. A plain cheese will not give you the same flavor (as one reviewer pointed out). If need be you can always add your own herbs and garlic to the cheese.

    Recipe #109384

    2 Reviews |  By Ilysse

    I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.

    Recipe #109381

    1 Reviews |  By Ilysse

    I LOVE this sauce. This is for meat lovers as there isn't much tomato to it but it has a wonderful flavor. I like it with a thick pasta like rigatoni to scoop it up or a paparadelli.

    Recipe #108171

    Don't be put off by the number of steps. Its mostly just cutting up vegetables. This is quick and easy to do. I made this tonight after a long hard day. I was tired and it was late and I wanted a quick an easy meal. I had some cut up veggies left over from a vegetable tray I made and everything else just followed along. I added the prosciutto, also left over, because my fiance isn't happy without meat. I smeared my bread with ricotta cheese but left it off his because he doesn't like it. Try different veggies, cheeses and seasonings. Balsamic vinegar may also be a nice addition. It would be easy to make this a vegitarian or even a vegan meal. It was very satisfying and quite tasty. Try to find a good crusty bread for this. Cooking time includes prep time as I did everything at once anyway.

    Recipe #108133

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