All recipes » Appetizers & snacks » Italian
Italian Bread Appetizer by RecipeKingItalian Bread Appetizer is a delicious recipe for a great stuffed bread appetizer. This would work well for the fall and winter holiday season and also your game-day crowds. It is made with a frozen bread dough, stuffed with Genoa salami, Provolone cheese, olives, green onions and chopped garlic. Total time from start to finish is… |
1 vote
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bruschetta by Daniel BrockSimple but great recipe |
5 votes
16108 views
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Carciofi alla romana (Roman-style Artichokes) by Frank FarielloDear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back to work, then, than this dish, one of the most typically Roman… |
2 votes
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Chicken Alfredo Cupcakes by Mary Ellen Nyberg HembyI love the lasagna cupcake recipe I found on line, so I adapted it with other ingredients. (spaghetti sauce and ground beef substitutes) These are great to freeze and heat quickly later. Good portion control. With less sauce or in mini muffin tins, they can be eaten as finger food! We plan to try this with pizza sauce and… |
1 vote
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New Orleans Muffuletta Sandwich by Amos MillerOne of the signature delights in New Orleans is the Muffuletta Sandwich, generally made famous by the Central Grocery across from the Cafe du Monde, near the Market, in the French Quarter. You can craft this sandwich masterpiece with a few cold cuts, a loaf of bread, and a jar of muffuletta olive salad which many stores carry next… |
3 votes
9072 views
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Pizzelle, Anise Flavor by J. Gino GenovesiThe word Pizzelle is an Italian word which loosely means small, flat and round. They are wafer-type cookies which originated in the region of Abruzzi, Italy and known to exist as far back as the 8th Century. Pizzelles were originally baked on double-sided irons embossed with the family crest. The irons usually had long handles… |
1 vote
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Cannellini bean hummus by Frosted FlakerThis bean dip is similar to regular hummus, but a little creamier and smoother. Serve it with pita bread, pita crackers or vegetable dippers. It couldn't be easier! |
1 vote
5180 views
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Baked Ravioli with Meat Sauce by ReeniThis has all the beloved flavors of lasagna but is a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver. And even though the meat sauce needs a bit of time to prepare it's necessary for making this potentially dull dish delectable. And for giving it a bit of home-made flavor. |
2 votes
6086 views
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Zeppole by Frank FarielloZeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn't like fried dough? |
4 votes
13879 views
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Borage filled Ravioli by CarmelitaEarly Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram |
3 votes
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Bruschetta by Kelsey Martin
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4 votes
17108 views
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An Easy, Delectable, Summertime Appetizer…Italian Chopped Salad Stuffed Shells by Skinny Kitchen with Nancy FoxThis tasty and colorful low calorie appetizer consists of a simple to make Italian chopped salad mounded into cooked pasta shells. You can prep everything the night before and then added the dressing and stuff the shells an hour before your guests… |
1 vote
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Easter Dolci - A taralli that floats on air by Patricia TuroThe taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are created with eggs and flour. A star of the Easter desserts along with the Ricotta Torta and Torta di riso. They are traditional desserts that make each and every day special and holidays a delight for everybody. |
3 votes
5174 views
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Dolce al Mascarpone by CarmelitaMy luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries |
3 votes
4682 views
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ROMaSCO romesco PESTO sauce by FoodessaA savoury nut - tomato based specialty...which has originated in Spain has now been taken over by an Italian. Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto. I took the classic 'Catalan' red-rusty colored pesto from the Spaniards and whipped an Italian version of my own. |
3 votes
5591 views
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