Peppered Crostini
Serve these crispy crostinis with cheese or your favorite olive spread! Adapted from a spice website.
Pa Amb Tomaquet Tomato Toast
From
Olive Garden Spinach Artichoke Dip
I absolutely love this dip! I got it from the olive garden website.
My Kinda Zuppa Toscana
Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so i use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes…
Loaded Garlic Bread
I haven’t made this yet, but it sure sounds wonderful. I’ve read and re-read the recipe and can’t find a single reason why it wouldn’t be! I saw it in the october, 2009 issue of family circle, and just knew…
J Baldwin S Green Bean Casserole
Another recipe from jeff baldwin’s culinary class ! Very good and can be made the day before. Worth the effort !!!
Italian Vegetable Melt
This is recipe from a book i recieved from the cookbook swap. A variety of fresh vegetables will work in this sandwich. A great lunch!
Italian Cheese Fondue
Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese or provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (note: the gorgonzola will make a more pungent fondue.)
Italian Beef And Green Pepper Sandwiches
This one came from my best friend, whose husband is a gourmet with the crock pot. Great leftovers!
Grilled Vegetable Muffuletta
A recipe from rachael ray from the issue of june-july 2008. Posted for zwt4 italy. For the portobello, it’s not written to slice it. But i guess after it’s grilled, we can slice it.