Italian Torte

Italian Torte Prep 20 m Ready In 3 h 20 m Recipe By:ELAINE05 “This is a wonderful mix of pesto, sun-dried tomatoes and cream cheese formed into an attractive torte-like dome. You can’t go wrong with this recipe. “ Ingredients 3 ounces sun-dried tomatoes 2 (8 ounce) packages cream cheese, softened 1 clove garlic, minced 10 slices provolone cheese 8 ounces pesto Directions Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop. In a medium bowl, mix cream cheese and garlic. Line a … Continue reading Italian Torte

Italian Cioppino

Italian Cioppino Prep 20 m Cook 45 m Ready In 1 h 5 m Recipe By:Cindy Anschutz Barbieri “Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!” Ingredients 3 tablespoons unsalted butter 1 cup chopped onion 3 cloves garlic, minced 2 (14.5 ounce) cans chicken broth 2 (14.5 ounce) cans diced tomatoes 3/4 cup white wine 1/2 cup water 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 2 bay leaves 1 1/4 pounds cod fillets, cut into chunks 1 pound large shrimp, peeled … Continue reading Italian Cioppino

Italian Biscotti

Italian Biscotti Recipe By:Bernie “A traditional biscotti recipe. Great for dunking in coffee or tea.” Ingredients 12 ounces butter 1 3/4 cups white sugar 6 eggs 1 teaspoon anise extract 2 teaspoons vanilla extract 6 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 8 ounces chopped almonds Directions Preheat oven to 350 degrees F ( 165 degrees C ). In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg … Continue reading Italian Biscotti


Pesto Prep 5 m Ready In 5 m Recipe By:ANDERVAL “Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.” Ingredients 3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup pine nuts 1/2 cup chopped fresh parsley (optional) Directions Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. … Continue reading Pesto

Pesto Chicken Florentine

Pesto Chicken Florentine Prep 20 m Cook 35 m Ready In 55 m Recipe By:MINERFAMILY “Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad–it’s the best!” Ingredients 2 tablespoons olive oil 2 cloves garlic, finely chopped 4 skinless, boneless chicken breast halves – cut into strips 2 cups fresh spinach leaves 1 (4.5 ounce) package dry Alfredo sauce mix 2 tablespoons pesto 1 (8 ounce) package dry penne pasta 1 tablespoon grated Romano cheese Directions Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then … Continue reading Pesto Chicken Florentine

Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts   Ready In 50 m Ingredients 3/4 cup all-purpose flour 1/8 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon Italian seasoning 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds 2 tablespoons olive oil 1 clove garlic, minced 1 onion, minced 1/2 cup white wine 1 (14.5 ounce) can chicken broth 2 tablespoons lemon juice 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved 1/4 cup capers, with liquid 2 tablespoons butter Directions Mix together the flour, garlic powder, salt, pepper, and Italian seasoning … Continue reading Chicken Piccata with Artichoke Hearts

Chicken Milano

Chicken Milano Prep 10 m Cook 20 m Ready In 30 m Recipe By:MARBALET “A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.” Ingredients 1 tablespoon butter 2 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup chicken broth, divided 1 cup heavy cream 1 pound skinless, boneless chicken breast halves salt and pepper to taste … Continue reading Chicken Milano