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Venetian Stuffed Zucchini recipe
posted by Dan
Slice the zucchini in half lengthwise. Scoop out
the centers and discard them, leaving shells about
1/2 inch (1.3 cm) thick. Heat the oil in a heavy
skillet. Add the onion, ce ...
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6458
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None
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Tue September 18, 2007 10:41am
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No reviews
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Venetian Roasted Shiitake Mushrooms
posted by Dan
Preheat the oven to 350 F (180 C). Line a baking
pan with foil. Remove the stems from the mushrooms
and wipe off any dirt with a damp towel. Sprinkle
the oil and wine over the ...
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5304
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None
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Tue September 18, 2007 10:06am
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No reviews
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Venetian Rosemary Biscotti
posted by Dan
Preheat the oven to 350°F (180°C). Line a baking
sheet with parchment paper. Mix the flour, baking
powder, and salt together and set aside. Beat the
butter and sugar together ...
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6055
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None
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Mon September 17, 2007 3:38pm
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No reviews
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Venetian Pasta e Fagioli recipe
posted by Dan
Place the beans in a bowl, cover with cold water
to a depth of 1 inch (2.5 cm) and allow to soak
for 4 hours or overnight. Drain the beans. Heat
the bacon and 2 tablespoons (3 ...
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3074
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None
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Fri September 14, 2007 10:50am
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No reviews
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Venetian Sautéed Rabbit with Herbs
posted by Dan
Place the rabbit pieces in a large bowl and toss
with the sprigs of rosemary, thyme, and sage, 2
cloves of the garlic, and 3 tablespoons (45 ml) of
the oil. Set aside to marin ...
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6821
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None
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Thu September 13, 2007 12:51pm
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No reviews
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Venetian Country Terrine
posted by Dan
Combine the boneless pork, boneless veal, and pork
fat in large bowl. Add the rosemary, marjoram,
sage, bay leaves, garlic, and juniper berries and
toss the ingredients togeth ...
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5142
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None
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Thu September 13, 2007 11:46am
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No reviews
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Venetian Clams Venetian Style
posted by Dan
Be sure the clams or mussels are well scrubbed.
Mussels should be de-bearded. In a large, heavy
saucepan, heat the oil. Add the garlic and wine,
stir, then add the clams or mu ...
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6513
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None
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Thu September 13, 2007 11:32am
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No reviews
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Venetian Rosemary Grissini
posted by Dan
Place ½ cup (125 ml) of the water in a bowl, stir
in the yeast and sugar, and set aside to proof for
10 minutes. Add the remaining water, 2 tablespoons
(30 ml) of the oil, and ...
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1971
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None
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Thu September 13, 2007 11:00am
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No reviews
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Venetian Venetian Seafood Stew
posted by Dan
Heat 2 tablespoons (30 ml) of the oil in a heavy
4- to 5-quart (4- to 5-L) saucepan or shallow
casserole. Add the mussels and cockles or clams,
cover, and steam over medium he ...
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7883
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None
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Wed September 12, 2007 5:07pm
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1 reviews
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Venetian Sea Scallops with Bean Cream
posted by Dan
Cover the beans with water to a depth of 1 inch
(2.5 cm) and allow to soak 4 hours or overnight.
Drain the beans, place them in a saucepan, and
cover with water to a depth of ...
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5874
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None
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Wed September 12, 2007 5:05pm
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No reviews
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Venetian Whole Fish in Salt Crust
posted by Dan
Preheat the oven to 400°F (200°C). Trim the fins
and tail of the fish with scissors. Stuff the
cavity of the fish with scissors. Stuff the cavity
of the fish with the herbs an ...
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5403
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None
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Tue September 11, 2007 5:01pm
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No reviews
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Venetian Brochette of Swordfish
posted by Dan
First place 8 long bamboo skewers in cold water to
soak. Finely chop the garlic with the herbs,
season with black pepper, mix with the bread
crumbs, and side aside. Remove the ...
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5947
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None
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Tue September 11, 2007 4:46pm
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No reviews
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