Mangia! . . . I Love you: Cook, Eat, Laugh and Love

Mangia! . . . I Love you: Cook, Eat, Laugh and Love

Language: English

Pages: 322

ISBN: 1475129483

Format: PDF / Kindle (mobi) / ePub

Mangia! . . . I Love you: Cook, Eat, Laugh and Love

Language: English

Pages: 322

ISBN: 1475129483

Format: PDF / Kindle (mobi) / ePub


Step into the heart of an Italian-American family and discover the richness, joy and comfort of Italian food shared with people you love—and who love you. For those who cook and those who just love to eat good food, Mangia…I Love You shares a legacy of Italian cooking, recipes, traditions and family stories handed down from generation to generation. Open the pages of this book, enter the kitchens and dining rooms of an Italian-American clan, and partake in their gatherings centered on food and family. Mangia…I Love You will remind readers of time spent cooking with and for those they care about. It will elicit a wonder and new appreciation for the traditions each one of us creates in our own lives. Most recipes are easy to follow and include fun serving suggestions. The few that are more complicated, like the cannoli recipe, are worth the extra time – they are world-class cuisine. Mangia in Italian means, “eat.” Showing affection through food is a tradition of many cultures. This book transports you into a world where those traditions come to life, so you can make them part of your own life and share them with your loved ones. Mangia…I Love You is the creation of Vicki Suiter-McNickle and Lucy Amico-Peters. Vicki & Lucy share recipes and stories from the kitchens of an Italian-American family. From grandma's recipe for spaghetti sauce to a sister's recipe for Fennel & Pear Salad you will learn how to create these mouth-watering recipes while sharing in heart-warming, humorous stories of family life.

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mixer running, add sugar gradually until blended, scraping sides as needed. With mixer at low speed, beat in pumpkin, sour cream, bourbon, cinnamon, allspice, pumpkin pie spice and salt. When fully blended, add eggs one at a time, beating until incorporated. Pour pumpkin mixture into cooled crust. Place pan in 2 inch deep roasting pan. Place pan on middle rack of oven. Carefully pour enough BOILING water into bottom of roasting pan to come one inch up side of spring form pan. About two quarts of

sprinkles. Shape into a pyramid-like mound or into a wreath shape on a large plate. These little sweet treats are better the same day they’re made, as they lose their crispness rather quickly. If you would like to save some for another day, do not drizzle with honey. Store in an airtight container. They can be crisped in a 250 degree oven for about 3 or 4 minutes. Remove from oven and proceed with honey and sprinkles. Prep Time: 50 minutesStart to Finish: 1 hour 20 minutes Zabaglione and

Combine flour, salt and pepper in a shallow bowl. Pour milk in another shallow bowl. Wipe steaks dry with paper towels, dip into milk, then dredge in flour mixture; put on plate. Heat olive oil in large frying pan over medium heat. Place steaks in hot oil, brown on both sides - about 2 minutes a side. Remove from pan, set aside. Add a bit more oil to pan (if needed); heat; add green pepper, sauté until slightly soft; add onion slices, sauté until onion is translucent; add garlic; sauté for 1

stock. This can be done the night before as well, just make sure to re-seal the bag with the turkey completely after removing the giblets, etc. Remove giblets, neck and liver from turkey, rinse under cold water, and place in large pot. Add cold water to the pot to about 3 inches above the giblets, etc. Bring to a boil over high heat. Once boiling add 3 stalks celery, 3 medium carrots and 2 medium onions that have been cut into large chunks, along with 1 tbsp. dried parsley, 1 teaspoons salt, 1/2

used if you don’t want to make your own from turkey innards. See recipe notes on this. Prep Time: 1 hourStart to Finish: 4 hoursServings: 20 Salads Lucy, Tim, Taylor, Vicki, Sandy Amico and Len Buffalo, NY – July 2007 Avocado & Orange Salad Source: Virginia Amico Vicki’ note: This is a wonderful summer salad. I remember it was always a treat when mom made this. 1 large orange, sectioned and cut into 1/2” cubes 2 medium, ripe avocados, sliced and cut into 1/2” cubes 3 tablespoons orange

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