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Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness.
Creamy béchamel sauce makes this lasagna even more luxurious. From Bon appetite Oct. 2004.
From the book "A treasury of Polish Cuisine"
Over the years I've tested a lot of French Onion Soups. This is my favourite combination of ingredients.
This is a quick, easy and healthy breakfast that fills me up until lunch.
if you like chocolate and bananas, this is your kinda martini!!
Adapted from a polish cookbook.
Paradise soup is so named because who would think tiny meatballs made solely from bread, cheese and eggs could taste, well, so heavenly. From the book Ciao Italia.
This is so easy, and sooo delicious. The garlic really flavours the cream cheese nicely making for a very yummy side.
You can use any melon in this recipe
This drink is very high in Vitamin A and is great for pregnant women
Martha Stewart and her mother pay tribute to Gramma's recipe while calling upon a few of the more traditional additions such a grated Swiss.
From "The Breakfast Book"
From "The breakfast book"
From the "Bistro Cooking" cookbook. Can be served as an appetizer or as a main with a nice green salad.
These are great appetizers and go especially well with the red Burgundian wines.
Can be made with mild flavoured meats and marinated vegetables as well. I find that Aurora brand Antipasto calabrese hot mixed vegetables work the best for this recipe.
This risotto is a springtime favourite in Italy's Veneto region. This is mean to be more of a thick soup than risotto.. This recipe is adapted from Massimo Capra.
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