Can you give me some good Italian recipes?

Answer 1

Lisa's Italian Food Recipes
Baked Stuffed Peppers
This classic recipe is perfect for gatherings, because it's naturally vegetarian and quite delicious!

1/2 cup long-grain brown rice
3 tbsp butter
1/2 cup sunflower seeds
1 stalk celery
1 medium onion
2 eggs, slightly beaten
1/4 tsp dried oregano leaves,crumble
1/4 cup minced parsley
1/4 cup chopped green chiles
Salt & pepper to taste
4 large red bell peppers
1/2 cup sharp cheddar cheese, shredded

Cook the rice according to the directions and drain.

While the rice is cooking, melt the butter in a small frying pan. Add in sunflower seeds, celery (diced) and onion (chopped). Saute for about 4 minutes. Stir into the rice. Add in eggs, oregano, chiles, parsley, and salt and pepper.

Cut the peppers in half lengthwise and remove the seeds. Boil them in salted water for 5 minutes. Now place open-end-up in a greased baking dish. Spoon mixture into the peppers. Sprinkle the cheddar cheese over the top. Add 1/2 cup of hot water to bottom of dish.

Bake at 400F for 20 minutes.

GOES GOOD WITH


This is a delicous appetizer for any sort of gathering, and is a favorite at Italian weddings.

1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
1/4 tsp salt
dash of pepper
1 1/4 cups spaghetti sauce
40 large mushroom caps
5 tbsp olive oil
mozzarella cheese

Mix together the sausage, onion, green pepper, garlic powder. Saute in a skillet, then drain off the fat. Add in the bread crumbs, salt, pepper and spaghetti sauce.

Next, coat the mushroom caps with olive oil. Fill the mushroom caps with meat mixture. Put the caps onto a cookie sheet, cover with foil and bake at 350F about 20 minutes.

Sprinkle the caps with mozzarella cheese, then broil until cheese is melted and mushrooms are tender.



D E S S E R T D E S S E R T

1 1/3 cups vegetable oil
3 cups zucchini, "about 3, shredded and unpeeled
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3 eggs
2/3 cup sugar
1 teaspoon salt
1 1/2 cups walnuts, halved and chopped, approximately 1/2 pound
1 cup golden raisins
1 cup whipping cream, whipped (garnish)

1 tube cake Change size or US/metric
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1 hour 35 minutes 15 mins prep

Answer 2

My personal recipe;

Zuppa di Pesce

1/2 pound shelled raw shrimp
1/2 pound cleaned mussels
1/2 pound cod cut into chunks (it will break down further during cooking)
1/2 pound littleneck clams or cockles
1/2 bay scallops
32 ounce container of seafood stock or your own homemade
6 cloves garlic minced
4 Tablespoons olive oil
6 Tablespoons sundried tomato paste (or regular tomato paste)
1 cup frozen green peas
4 tablespoons minced fresh chives

Place the clams, cockles and mussels in a deep bowl and cover with cold water with a few tablespoons of cornmeal in it for 30 minutes to an hour. The shellfish will then eat the cornmeal and expel any sand they have inside into the water. Rinse them before using them.

In a large stock pot heat the olive oil gently and add the garlic to infuse the oil with it's flavour. Add the tomato paste and saute it for 30 seconds and add the seafood stock. Heat until the stock is just about to boil.

Reduce the heat and add the seafood and simmer it until the cod and shrimp are opaque and the shellfish has opened. Throw away any shellfish that do not open. This means they were dead before you cooked them.

Turn off the heat and add the peas and chives and serve immediately with some crusty garlic bread, a salad and a good white wine. This will serve 4 people.

If you have any leftover, use a strainer to remove the seafood and refrigerate it separately from the broth. When you reheat it, to avoid overcooking the seafood, heat the broth first until it's very hot and then add the seafood and serve as soon as it's heated through.

NOTE: You have the option of using seafood that has had the shells removed or leaving them in. Personally, I think leaving the shells in makes for better presentation and extra flavour.

I've put links to the seafood stock and sundried tomato paste below because it may not be easy to find in your area.

Answer 3

This is a great website that I use to get authentic italian recipes. http://www.italianfoodforever.com/

Good Luck!

Answer 4

Go to foodtv.com and select the show Everyday Italian. Everything from that show is awesome and easy! Watch the show too!

Answer 5

food network...i think the chick's name is gianna

Answer 6

www.copykat.com, good luck, there are lots on there

Answer 7

http://www.annamariavolpi.com/

Answer 8

I could, but then I would have to kill you!

Answer 9

spagetti ;)