Italian Recipes - How About A Dinner In Rome?
by: Jonathan Teng
These italian recipes are just fantastic for all gourmet lovers! I bet you'll love these dishes!
Meal: Chicken Spaghetti
Salad: Spinach Salad
Dessert: Lemon Sorbet
1 cup Chopped onion (about 1 large)
1 cup Water
1 tsp Dried oregano leaves
3/4 tsp Dried basil leaves
1/2 tsp Dried marjoram leaves
1 tsp Sugar
1/4 tsp Dried rosemary leaves
1 clove Garlic, crushed
1 Bay leaf 1 (8-ounce) can Tomato sauce
1 (8-ounce) can Tomato paste
1-1/2 cups Cut-up cooked chicken or turkey
4 cups Hot cooked spaghetti
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.
Note: All three Italian recipes in this article yield 6 servings.
2 or 3 cups Raw spinach
3 slices Bacon
1 whole Avocado, sliced
12 strips Pimiento Salt and pepper, to taste
1/2 cup Italian olive oil
1/4 cup Vinegar
1 cup crumbled Gorgonzola cheese
Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.
2-1/4 cups Fresh lemon juice
1-1/2 tbsp Grated lemon zest
4-1/2 cups Simple syrup Simple Syrup:
3 cups Sugar
6 cups Water
Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.
Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.
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by: Donna Monday
Instead of the usual tacos, why not try this delicious taco soup featuring fresh roast beef and salsa?
1 cup mild salsa
¼ cup red or green bell pepper, chopped
½ teaspoon ground red chilies or chili powder
1 (14 ½ oz.) can ready-to-serve chicken broth
6 corn tortillas, cut into ½-inch strips
½ pound cooked deli roast beef, cut into 1-inch pieces
1 large tomato, chopped
Preheat oven to 425 degrees.
Mix salsa, bell pepper, chilies (or chili powder), and broth in a 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes.
While mixture is simmering, place tortilla strips in ungreased jelly roll pan. Bake 5 to 8 minutes, or until crisp.
Divide beef and tortilla strips among 4 soup bowls. Pour soup over beef and tortilla strips. Top with tomatoes.
Dry skim milk, enough for 1 quart of milk
3 cups water only
1/4 cup yogurt
Mix milk-powder and water; slowly bring to boiling point; then cool to lukewarm temperature. Thin out yogurt by adding about 1/2 cup of the lukewarm milk; stir well to make it smooth. Add yogurt mixture to the rest of milk, blend thoroughly. Pour into serving size cups. Cover them with thick towel. (Paper toweling between cups helps maintain even, warm temperature). Leave undisturbed for about 5 to 6 hours (free from drafts and jolts). Refrigerate after it solidifies. Save some yogurt to start a new batch.
For this yogurt less water is used in proportion to drymilk than when making fluid skim milk. This produces a more concentrated product.
Appetite comes with eating!!!
About The Author: Petrosyan writes for http://www.healthfood.blogspot.com where you can find more information about Healthy food, Diet food, Food Safety, Kids food, Best healthy food recipes, Healthy weight loss ...