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    6 Recipes

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    In Italy there is a delicious main meal called Bollito Misto served in many homes and restaurants, and this is the sauce served alongside. I have had this in one of my oil-stained and spattered notebooks for many many years, so I don't have the faintest where it came from, but I do know it's excellent,easy and good in sandwiches too :-)

    Recipe #364085

    okay, so it's a chocolate dessert, well...a cookie. kinda----anyway: it's really GOOD, that's all you really care about, right? this recipe is from an italian childhood cookbook of mine i still have, called "le ricette di nonna papera" and published by walt disney.

    Recipe #364075

    I got this from a Safeway magazine back in 1997 or '98 i think - we had it once and then tore the house apart when i couldn't find the magazine again!! So here it is for the rest of you to enjoy and for me to know where it is, besides being in 2 different notebooks and my laptop in the kitchen hehehe

    Recipe #364063

    My Mom taught me to make this gingerbread when I was about 5 and starting to bake; she almost always made fresh french bread on the weekends and Dad made the best fried green tomatoes :our grocer in Milan got them in from the countryside for him.

    Recipe #364057

    What do you do with bits and pieces of fruits and cheese in your fridge drawers? You make great salads of course ! I love creating meals from scratch using whatever is on hand and blending different textures and flavors; I rarely measure anything except when baking because then kitchen math is necessary for successful results :-) I like bosc pears best, but any firm juicy pear will be fine; do not use iceberg lettuce: it is tasteless and watery. Butter lettuce, oak leaf and frisee are a nice mix, as are romaine and endive.

    Recipe #364048

    Quick, easy and delicious chicken recipe that can be multiplied to whatever number you need; I don't remember how this recipe came about, I often troll through my tons of cookbooks and magazines and mix different ideas together. This is delicious and I usually make however much chicken I have leftovers! Use extra real "parmigiano" if you can afford it, if not "dubliner" or "grana padano" will do. This recipe is also very good made with turkey strips; I've also used it as a pasta sauce, made it into a risotto and even made it into a wonderfully different chicken noodle soup!

    Recipe #363924

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