Healthy Italian Vegetable Saute Recipe by Claudia lamascolo

Ready to shed some of those Holiday pounds? Here is a healthy way to do it and still very delicious. Come join me in my quest to lose 10 pounds by eating healthy. Here is what I am eating these days. Add whatever you like.

Linguini with Salmone e Mandarini (Salmon & mandarin oranges) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

From The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition;copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati)

Zabaglione Gelato by Evelyn Scott

Ricotta Gnocchi by Maria Gross

Simple pasta dish

Brown Sugar Caramel Souffles by Syi

I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate) TOTAL cooking & baking times.

Bacon Rose Quiche by Culinary Envy

This Bacon Rose Quiche is so rich and creamy; it will melt in your mouth. It’s the best quiche recipe I have ever tried! Bacon slices made into cute roses for the top make this dish perfect for company.

Cinnamonroll gourmet style by branna

(makes abt 12 large or 15 small rolls) :

Blueberry Popovers by Chef Smith

lebkuchen copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

This is a recipe I discovered visiting the Alto Adige Christkindlmarkts during the recent Holidays. This recipe is used to make cookies that are used to hang on Christmas trees for decorations but you can also make in the form of a heart for…

Chocolate Coconut Sandwich Hearts by Hungry Jenny

Makes 12 'sandwich' hearts and 12 mini hearts http://hungryjenny.blogspot.com/2010/12/christmas-baking-with-love.html

Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Italian Shrimp Salad by Chef Smith

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…