Todas las recetas » European
BERRY yogurt lemon Maple syrup Tiramisu-style PARFAITNo need for Mascarpone or Ricotta with this very tasty cold dessert. Healthy, plain yogurt did the trick… |
Foodessa
Julio de 2011 Profesional |
1 voto
3889 views
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custard CREAM with RICOTTA and Maple SyrupTaking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for… |
Foodessa
Abril de 2011 Profesional |
1 voto
1487 views
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Easter Italian Roundup 2010 and 2011A traditional family meal, assorted appetizers, soup, main course, sides and loads of desserts... Italian… |
Claudia lamascolo
Abril de 2011 Profesional |
2 votos
3988 views
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Chocolate Almond ' Torta Caprese ' flourless cake torteThis chocolate, almond based ' Torta Caprese ' is an Italian dessert icon. The luscious flourless cake got… |
Foodessa
Febrero de 2011 Profesional |
3 votos
6794 views
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Italian stuffed Medjool DATESMedjool DATES get stuffed with decadent ITALIAN delicacies: Prosciutto di Parma...Torta Mascarpone {aka DolceLatte} as well as PECANS. Indulgent… |
Foodessa
Noviembre de 2010 Profesional |
3 votos
6875 views
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FIG chocolate PORT nutty Ice CreamThis modified recipe revealed the essence behind the creamy, rich and eggless ice-cream. FIGS, CHOCOLATE and… |
Foodessa
Septiembre de 2010 Profesional |
2 votos
1889 views
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AMARETTO rustic baked French ToastA nutty and fruity bittersweet Italian liquor enhances this great baked FRENCH TOAST dish to greater heights. |
Foodessa
Agosto de 2010 Profesional |
1 voto
3348 views
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FIG and NUT torte cake - Gluten Free - updatedI dare you to challenge this scrumptious gluten-free FIG and ALMOND cake. I experimented with Gluten free… |
Foodessa
Julio de 2010 Profesional |
1 voto
5297 views
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PORT FIGS...dried FIGS bathing in PORTOPlump up those sun-dried figs into a perfectly spirited culinary concoction. For a detailed post...refer to:… |
Foodessa
Junio de 2010 Profesional |
2 votos
3192 views
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creamy CANNOLI maple syrup RICOTTA fillingI'll leave the authenticity to the ones who do it best. In the meantime, I've enjoyed tinkering with this… |
Foodessa
Junio de 2010 Profesional |
3 votos
9702 views
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