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For the Greens Dressing:
3/4 cup olive oil
3 large cloves beans, well minced
1 tsp. sea salt
1/2 tsp. refreshing oregano, well sliced (or 1/8 tsp. dried)
1/4 to 1/2 tsp. fresh ground black pepper
1 tablespoons. refreshing tulsi, well sliced (or 1/2 tsp. dried)
1/4 cup red wine vinegar
2 tablespoons. grated Parmesan cheese
pinch of red spice up flakes (optional)
1/2 tsp. Mrs. Rush Garlic tasting (optional)
1 frying chicken
2c chopped celery
5 quarts of water
2 c. yellow onion, chopped
1 pound mini-Roman Italian Meatballs
1 1 / 2 T. dried basil
1 ton of fresh parsley, chopped
2 T. chopped garlic
January 10-oz package. frozen chopped spinach
The other day I took the only food left in my fridge – a few pieces of chicken.
I had no idea what to do with it. So I sent an email to a friend who likes to cook.
“Have you any suggestions on what to do with chicken cutlets? Hmmm … I’m cooking for myself and my mother.”
Penne with fish sauceThe Adventures of Italian Food Lover
Ivonne of Cream Puffs in Venice and Catherine of Blithe palace together to host an event of food blogs in the celebration of the release of the adventures cookbook / travelogue, a lover of Italian food by Faith Heller Willinger . The rules for this event were simple: Instead of writing an exam, participants were asked to select and prepare a recipe book and share the story of a friend or family member with whom they share the dish. Or the participants could share the story of a friend or family member who inspired them to prepare the dish.
Mmmm, Mmmm, good!Good to eat and easy to prepare! The tilapia fish was light and fluffy, and the citrus bagna caôda added a special explosive taste to the fi
In the previous post where I used the recipe for tilapia
(fish with tomato sauce / Peixe com Mollo de Tomate), asked if
we could find tilapia in Italy. According to Helen of Beyond
Salmon, the answer is “no.” However, there are many other
substitutes, such as:
Catfish Cod Hake Haddock Pollock Red Snapper Bass Sea Bream
(Orata Italian) Mediterranean Bass (Branzino Italian) Helen said that you can use almost any white fish or cream,
which is delicate or slightly firm as a substitute for tilapia.
Thanks for the advice, Helen!Peace Ed Note: Gia has informed me in the comments section,
although not very popular,
tilapia is available in Turin. Editor's Note: February 1, 2011 - It looks like I lost half of the message,
including the recipe. I am replacing the recipe that Giada De Laurentiis is the Food Network. Tilapia with Citrus Bagna Cauda Giada De Laurentiis (Food Network)
Last night I made a fish dish from Giada show, Everyday Italian – Tilapia, covered with white beans, mixed with radicchio and fish broth, lemon vinaigrette drizzeled over tilapia.
Clothing that is fresh lemon juice, Italian parsley, garlic, lemon zest, olive oil extra virgin crumbs, salt and pepper – just the finishing touch.
Tilapia fish was tasty and beans Cannelin flaky.The, soft and melted in my mouth.
I felt like having some fried chicken (pollo frito), something I haven’t had in a long time.Giada De Laurentiis on the Food Network channel has a nice recipe, which I tried for the second time.
The first time I prepared this recipe, I didn’t fry the chicken in the oil long enough. The outside was golden brown but the inside was still raw. I tried to ignore that fact and act as if everything was fine. My sister brought me back to reality very fast! She refused to eat the chicken. I was highly annoyed. She could have eaten it, after all the work I went through slaving over a hot stove with a pot of hot oil! Just joking. I don’t blame her.