Todas las recetas » Italian
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Cream of Wild MushroomMushroom lovers, you’re gonna love this rich & creamy soup made from Portobello & Mixed Button Mushrooms! I prefer my Mushroom Soup rich &… |
Blackswan
Octubre de 2010 Avanzado |
1 voto
3264 views
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Tuscan Pignolata alla PatriziaA traditional Tuscan Pine Nut Cake and a favorite of my Dad's with his evening espresso! |
Pattie Meegan
Octubre de 2010 Avanzado |
1 voto
1790 views
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Polenta~Just a basic way to make a healthy grain for heart smart viewers~ |
Claudia lamascolo
Octubre de 2010 Profesional |
1 voto
1983 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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Gay pink grapefruit saladThis recipe was created by me and my gay friend Guido a.k.a. Ivana. I'll save you the bench of innuendos included in ingredients and procedures,… |
Gino la Tilla
Septiembre de 2010 Intermedio |
1 voto
2718 views
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MILLET stuffed red Bell PEPPER cupsOne of my favourite whole grains was going to honour our deliciously healthy meal. With so many varieties of… |
Foodessa
Septiembre de 2010 Profesional |
1 voto
3438 views
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Peposo alla FornacinaSorry for doubling my recipe, I act before thinking, the correct language should be english. Peposo alla Fornacina is one of that historical… |
Gino la Tilla
Septiembre de 2010 Intermedio |
1 voto
3794 views
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Smoked Mozzarella Naan Bread PizzaMy favorite homemade pizza is made on Garlic Naan Bread. It's made with fire-roasted garlic, cilantro and ghee… |
Nanette
Septiembre de 2010 Avanzado |
2 votos
2831 views
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Potato filled "Candy" with Porcini Mushrooms and SausageA twist to a ravioli recipe. |
Fabio Bongianni
Septiembre de 2010 Profesional |
3 votos
4745 views
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Torrone: A Delicious Chewy Candy Fit for a WeddingThe Festa del Torrone is held every year in the historical center of Cremona in mid November. |
Patricia Turo
Septiembre de 2010 Intermedio |
1 voto
3180 views
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Whats' Cookin' Italian Cuisine
