Cucina Casalingo's Recipes - Food.com

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This is one of those cookie bars that you remember from your youth with such fondness. There are many recipes with the same name, but this is the one I like best. Great anytime of the year, but also a great addition to the holiday cookie trays.

Recipe #441480

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Chinese Chews

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Be the first to review! | By Cucina Casalingo

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This is one of those cookie bars that you remember from your youth with such fondness. There are many recipes with the same name, but this is the one I like best. Great anytime of the year, but also a great addition to the holiday cookie trays.

Recipe #441479

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Chinese Chews

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Be the first to review! | By Cucina Casalingo

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This is one of those cookie bars that you remember from your youth with such fondness. There are many recipes with the same name, but this is the one I like best. Great anytime of the year, but also a great addition to the holiday cookie trays.

Recipe #441478

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Perfect Pimm's Cup

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Recently tasted this cocktail for the first time at a new Scottish restaurant in Rockville, Maryland. It was so delicious and refreshing! Not too sweet but lots of flavor. Just found the recipe from Chow and wanted to save it here at Zaar and share it. The Pimm’s Cup is to Wimbledon what the Mint Julep is to the Kentucky Derby. This cool, easy-drinking cocktail can sneak up on you, so sip slowly while you watch the matches. If you prefer more Pimm’s liqueur and no gin in your drink, swap the gin for another ounce of Pimm’s. (Any liquor can be substituted for the gin; rum, bourbon, whisky, etc.)

Recipe #431848

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Eggs Florentinesque

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Found this recipe on Chow.com and wanted to try it so I've posted it here on Zaar. I've decreased the original amount of butter and will use light sour cream and whole wheat toast.Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture; it doesn’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute. Weight Watches: 4 Points.

Recipe #427803

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Pasta Primavera With Shrimp

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This is a remake of another recipe that called for salmon. A lot of the fat was removed to make it a little healthier. A great recipe to "play" with by substituting any seafood or vegetable. The herbs and spices can be adjusted, too. WW: 9 points

Recipe #426917

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Creamy Tomato Soup Without the Cream

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This is a low calorie makeover of Creamless Creamy Tomato Soup. Looking for ways to deliciously diet, I take my inspiration from recipies I've saved and then re-work by cutting fat and calories (when it's possible) without altering the overall flavors. Garnish with chive blossoms or toasted croutons. Points value=2 per serving (based on six servings)

Recipe #426386

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Andrea's Turkey Chili

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This is a very satisfying one dish meal that is very low fat. For those following Weight Watchers: 1 cup = 4 points.

Recipe #425557

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Bourbon-Marinated Flank Steak

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"Flank steak is delicious when it’s marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Game plan: We tried this steak marinated for both 30 minutes and overnight-it grilled up juicy and tender in each instance, with not much flavor difference." Found this recipe from another website and have filed it to try very soon.

Recipe #419754

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Apricot Macadamia Snowballs

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These little yummies came from a co-worker, who kindly shared the recipe with me. There are so many "Snowball" recipes posted on Zaar, and they all look delicious; however, I think this is still another variation.

Recipe #415211

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Fish House Punch

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George Washington was partial to the legendary Fish House Punch, introduced in 1732 at the Schuylkill Fishing Club in Philadelphia. Recipe from Chow. Chill time is cook time.

Recipe #412007

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Cumin Turkey Burgers

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These spicy burgers are full of flavor and smell amazing.WW - 4 points They stand on their own, but onions or roasted peppers give them even more of a kick! Ground chicken also works great if you want to substitute the turkey.What to Drink? Syrah (Serve on light hamburger buns, split and toasted.)

Recipe #407125

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Chocolate Ganache Tart With Cherry-Vodka Sauce

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This tart (from Chow) is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart’s bittersweet, truffle-like interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use.

Recipe #404989

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Grand Marnier Creme Brulee

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This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Carrot Ginger Soup. Each of these dishes are fabulous.

Recipe #404848

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Medjool Dates With Goat Cheese

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This recipe is adapted from an appetizer served at Tabard Inn Restaurant in Washington DC. The best way to store dates is to put them in bags and keep them in the freezer. Just take them out when you need them and let them thaw. They will last about one year before they begin to sugar.

Recipe #404805

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Potato-Parmesan Pavé

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From Epicurious.

Recipe #404769

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Artichoke Dip -Delicious and Simple

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This hot artichoke dip is loved by all. Serve hot with pita chips, tortilla chips or crackers.

Recipe #404551

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Carrot Ginger Soup

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This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Grand Marnier Creme Brulee. Each of these dishes are fabulous.

Recipe #404517

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Browned Butternut Squash Couscous

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Cumin-scented butternut squash teams up with almonds and scallions in this simple, healthy whole-wheat couscous dish. This recipe features fall ingredients. Try using pumpkin and pecans.

Recipe #398584

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White Bean and Ham Soup - Recipe

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I was looking for a recipe to use parmesean cheese rinds and found this recipe. The rind is the outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese. On some types of cheese, the outside of the cheese is often a wax coating covering the Rind which is the section closest to the outside that begins to harden as the cheese ages. Since the hardened Rind is not considered to be good for eating or grating, it often cut from the cheese and used as a seasoning for foods. The Rind from Parmigiano-Reggiano cheese is very popular as a flavoring to be added to soups, stews, dried beans, soup broth, and canned or fresh vegetables. To save the Rind for future use, wrap it in airtight plastic and freeze. A combination of ingredients makes this soup similar to Italian soups - a very hearty ham and bean soup that goes well with crusty breads and cheese.

Recipe #396532

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Cucina Casalingo

255 Public Recipes by Cucina Casalingo

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