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The Story of Peaches and Chianti Where What's Cookin' All Began by Claudia lamascoloA family story, how an Italian blog got started and it's inspiration of fabulous cooks, great conversations and family values. For the whole story visit http://pegasuslegend-whatscookin.blogspot.com/2009/08/every-sunday-would-be-pasta-day-in-our.html |
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Mini Monte Cristo by Chef Smith
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1 vote
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Creme Caramel by B InnesCrème caramel, custard with caramel, flan, or flan de leche, many different names for a simple custard dessert that looks so impressive when served. Soft creamy custard and a soft caramel topping are a wonderful end to any dinner. You can make this as a single large serving in a 2 quart souffle pan or as individual servings in 6… |
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big stew by helpiwannadeleteacountthis is a big steew for hwole family to eat together |
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Medditerranean Style Cucumber Cups by Chef Smith
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Italian Shrimp Salad by Chef Smith
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Antipasto Chef Reno by Nazzareno CashaMethod Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice,… |
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