Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Phil Franco's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    195 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    ----- Purpette a la Passula ----- Raisins in meatballs originated in Southern Italy, probably in either Sicily or Calabria. In Sicily, and (I expect) Calabria the use of raisins and pine nuts came from contact with Arabs, who use them extensively (remember that Sicily was an Arab Province for a time). Though the Arabs never dominated further north you do find raisins in savory recipes in old cookbooks. For example, raisins and pine nuts are included in a Roman sauteed spinach. Now you get garlic and salt, and perhaps a little red pepper. Though this might sound somewhat unlikely, it is quite traditional. The recipe is Calabrian.

    Recipe #121441

    Orange-glazed Roasted Salmon and Fennel

    Recipe #121437

    Optional: Grated chocolate, for dipping the ends of the cannolli in. 4 Tbsp. of finely chopped candied fruit or chocolate chips/small chunks

    Recipe #121436

    Recipe #121435

    Gorgonzola is produced in Lombardy and Piedmont, it is one of the world's fine cheeses.

    Recipe #121434

    We enjoyed this in Sorrento.

    Recipe #121433

    Shrimp and Prosciutto Finger food

    Recipe #121398

    Recipe #121397

    This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. Makes 1 - 9x9 inch pan (5 servings).

    Recipe #121395

    A surprisingly tasty Tuscan use of leftover bread is Panzanella. Essential to the tastiness of it is top quality extra virgin olive oil, good red wine vinegar, the bread and of course flavorful tomatoes. Usually associated with Tuscany, but is popular in Umbria as well. This is one of many versions. Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics. Remove from refrigerator an hour or so before serving. Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil, and vinegar.

    Recipe #121394

    Be sure to choose large, deep green artichokes that are heavy for their size and with firm leaves that are fairly tighly closed. Avoid artichokes with split or ragged leaves.

    Recipe #121390

    Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.

    Recipe #121356

    Serves 6 as an Appetizer Black and green olives combined with tuna and capers as the topping for crostini is a delicious appetizer. It's also good as a dip for raw vegetables. Be sure not to use canned olives.

    Recipe #121353

    Sausage, chicken, shrimp and rice dish! ---------------------------------------------

    Recipe #121257

    Phil's version of Eggplant Parmesan

    Recipe #121255

    « Previous 1 2 3 . . . 7 8 9 10 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites