I actually forgot about this until I was going through my picture folders and ran across it again. Of course, this recipe is too good not to share with y'all
And I know we’re done with Christmas, but her Grinch Salad, outside the month of December, is called a Watergate Salad, and it is one of my retro faves
When I was growing up, my parents would take me to their favorite Italian food ‘joint’, known as a tavern to enjoy a sloppy, messy, but delicious treat — a Cheesy Italian Meatball Sandwich
I have found that for my household to enjoy any kind of soup item, especially if it is for dinner, it has to be very hardy, very chunky, and full of flavor
My favorite part of Italian Wedding Soup are the tiny little meatballs. And though that's not necessarily a prerequisite in my kitchen, it sure is nice when I'm tired but want something healthy and filling
I decided to make my top four quick and simple crostini. Brush both sides of the baguettes with olive oil, season with salt, pepper and rub each piece with a fresh cleaned piece of garlic clove
Zesty Italian Pasta Salad. 1/2 cup Italian dressing. 1/2 cup green pepper, (cut into thin strips, about 1 1/2 Zesty Italian Pasta Salad. 1/2 cup Italian dressing
Anyway, I decided to whip up my best version of an easy Italian stromboli. My son went away for the weekend last month and came home raving about the stromboli he had one night
Also I learned from both my uncle and cousins (all great Italian cooks), that simmering the meatballs in sauce after frying them helps develop their flavor and keep them moist (preventing them from turning into hard little rocks)
I just realised that when I posted my Oscar themed recipe for Alabama Firecrackers that I just stated “Italian seasoning’ in the recipe but no other elaboration
Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender
With the garlic and Italian seasoning I think it calls for a good slathering of butter before jamming it into my pie hole, but it tastes just as good plain
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