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Italian recipes
All recipes » Evelyn Scott » Italian
Zabaglione Gelato
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Evelyn Scott
May 2011 Advanced |
2 votes
2573 views
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Amaretti and Pumpkin Gnocchi(Gnocchi di Amaretti e Zucca) |
Evelyn Scott
Oct 2011 Advanced |
2 votes
2061 views
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Fingerling Potato and Crispy Bacon PizzasI've been making these crispy breakfast, brunch , lunch, and appetizer pizzas for several years now. Try my… |
Evelyn Scott
Jan 2010 Advanced |
2 votes
2347 views
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Eggplants Stuffed With MozzarellaMelanzane Farcite Alla Mozzarella |
Evelyn Scott
Mar 2010 Advanced |
4 votes
2408 views
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Fig and Parmesan CheesecakeSpecial Equipment: 10-inch springform pan |
Evelyn Scott
Jun 2010 Advanced |
3 votes
2775 views
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Almond Poppyseed CheesecakeThis is one of my favorites,with its sweet almond taste, and poppy seeds, reminds me of my childhood, and my nonna's italian cooking and baking. |
Evelyn Scott
Aug 2010 Advanced |
2 votes
1785 views
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Giadiniera ItalianaThis is a great side dish |
Evelyn Scott
Jan 2011 Advanced |
2 votes
1505 views
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Shrimp Risotto with Spinach and Basil - Risotto Gamberetti con Spinaci e Basilico
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Evelyn Scott
Jan 2010 Advanced |
2 votes
2634 views
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Spring Vegetable Pizza
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Evelyn Scott
Mar 2010 Advanced |
2 votes
1580 views
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Dante's Risotto
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Evelyn Scott
Jan 2012 Advanced |
1 vote
1796 views
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Ricotta Stuffed Chicken
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Evelyn Scott
Mar 2010 Advanced |
2 votes
3662 views
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Chicken Breasts with Zucchini PappardelleEquipment: an adjustable-blade slicer Accompaniment: lemon wedges |
Evelyn Scott
Apr 2010 Advanced |
2 votes
1443 views
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Fried Calamari with Peperoncini Mayonnaise Calamari Fritti con Peperoncini Maionese
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Evelyn Scott
Jan 2010 Advanced |
2 votes
1784 views
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The Original Fettuccine AlfredoMixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't… |
Evelyn Scott
May 2011 Advanced |
1 vote
2199 views
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Mushroom & Goat Cheese PizzaThe best thing about homemade pizza is that there really is no recipe, you can create whatever you want using whatever happens to be in the fridge. |
Evelyn Scott
Mar 2010 Advanced |
2 votes
962 views
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