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    22 Recipes

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    More Italian goodies. Passive cook time is per cookie sheet. This makes a massive batch since they are normally made for weddings and other large events so you may want to make half a batch at a time as I do.

    Recipe #204147

    This is a variation on the almond biscotti recipe I posted. I prefer the almond biscotti but most of my friends prefer this recipe. I have tried hazelnuts, almonds, and semi-sweet chocolate chips in place of the white chocolate chips. All of them were great. I don't even have a favourite!

    Recipe #194902

    A nice twist on the typical chocolate martini. This drink replaces the chocolate liqueur which is normally an ingredient in chocolate martinis with gianduia liqueur. The gianduia liqueur I used was imported from Italy and it contains chocolate and hazelnut flavoring, cream, and grappa. Also, you may want to keep the vodka in the fridge or freezer to ensure an ideal temperature.

    Recipe #202927

    I found this on the Post Punk Kitchen website. It has a nice delicate flavour, lacks msg, and is super cheap to make. I use 1 tsp of salt but the recipe calls for two.

    Recipe #282654

    My aunt made this at dinner the other night. She got it from Chatelaine magazine. I liked it so much I searched Chatelaine's website for the recipe and I am placing it here for safe keeping. Note: The recipe calls for store bought hummus as an ingredient but you could surely use your own home made hummus instead.

    Recipe #204154

    This recipe is nice and hearty. The wine gives it a depth of flavor that many similar recipes lack.

    Recipe #259442

    This is from Company's Coming- Diabetic Dinners

    Recipe #167972

    I got this recipe from this summer and have been making it constantly ever since. I have adapted it slightly by omitting the nuts and using skim milk instead of buttermilk. I make it with applesauce but you can substitute it for canola oil quite nicely.

    Recipe #194597

    These are my mother-in-law's macaroons. This is a great no-bake recipe which is easy to make, freezes well, and tastes heavenly. 01/26/07---When scooping these cookies, make sure the batter isn't too liquidy. The batter should be thick. If you use quick oats, you may run the risk of attaining a crumbly batter as I did the last time I made these- no problem. Just add a bit of milk, blending thoroughly after each tablespoon. Then, using a cookie scoop or tablespoon measure, press the batter into the scoop with either your fingers or the back of a spoon to make it hold together then drop them onto the waxed paper and proceed as described below (if you are using a tablespoon measure, you may need to tap it against the cookie sheet to get the batter to drop out).

    Recipe #204133

    Now, here is something that my family gets every year at Easter. I am putting it on Recipezaar to immortalize it. My grandmother is notorious for not writing her recipes down. So, when you ask her how much flour she used she will hold out her hands and say "this much". Well, this year I'm getting it down while I still can (I get this recipe every year and lose it about a month after Easter). This recipe is for a traditional Italian sweet bread which my grandmother has been known to serve with those salami-style cured sausages. We also like to just eat this bread with coffee. I have shown the traditional method of making this recipe but you can also use the dough setting on your bread machine- I did it for the first time yesterday. The amounts below are for half a batch since the whole batch is too large for a bread machine and it yields 4-5 regular sized loaves or 2 massive ones.

    Recipe #221027

    This is my grandmother's tiramisu. I have been eating this for as long as I can remember and I have yet to try a tiramisu that I like better. I made this over the weekend and I didn't have kahlua on hand so I used creme de cacao instead and I think I may even prefer it that way now. In the past I have omitted the liqueur and it has still been very good. I have also used part-skim ricotta instead of mascarpone if I'm looking to lower calories and cost. Cook time is chill time for first the coffee and then for the cake itself. Feel free to make this even as early as two days before serving- it will only be better for it.

    Recipe #208631

    This is the panettone my grandmother has always made. It has a slight lemon flavour and a more "cakey" consistency than regular panettone.

    Recipe #204136

    I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.

    Recipe #259855

    Makes a great light meal on its own or you can pair it with meat.

    Recipe #194671

    These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.

    Recipe #217637

    I just made roasted garlic on the weekend and had some left in the fridge so I threw some things together to help me make a dent in the leftovers. I make it on my health grill to avoid using fat but you could always make it in a frying pan with butter.

    Recipe #198745

    I love these cookies. My grandmother got the recipe from her niece (Rosa) years ago. I don't think I have ever gone to visit her without these being presented along with coffee after a meal. The chocolate taste is subtle and there are hints of almond flavour.

    Recipe #197578

    I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.

    Recipe #215304

    I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.

    Recipe #194901

    I wanted a tofu burger that didn't come out of the freezer section of a grocery store. This recipe came out of a 1997 issue of Vegetarian times and it is one that I have used repeatedly. The author suggests serving these burgers on a garlic bun with hoisin sauce, tomato slices, and chopped cilantro but I have always served them on a whole wheat bun with sauteed mushrooms, sauteed onions, fresh spinach, tomato slices, and a creamy dijon.

    Recipe #286233

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