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italian full course menu?

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  • Duckie
    Lv 4
    1 decade ago
    Favorite Answer

    Antipasta

    Recipe By : Suzanne Zick

    Serving Size : 1 Preparation Time :0:00

    Categories : Appetizers Posted To Cynscookin

    Ethnic Salads:Meat

    Posted To Sunday_Dinner

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    deli ham slices

    Mozzarella cheese -- cut in

    black olives

    artichoke hearts

    1 hearts palm

    Italian dressing

    french bread

    Roll ham around cheese sticks and secure with toothpicks. Marinate all

    in

    dressing. Serve with French bread.

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    * Exported from MasterCook *

    Italian Bread

    Recipe By :

    Serving Size : 16 Preparation Time :0:00

    Categories : Breads:Breadmaker Ethnic

    Posted To Sunday_Dinner

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    sharyn cerniglia (wmrk84a)

    1 package yeast

    3 cup bread flour

    2 tablespoon sugar

    2 tablespoon butter (sweet -- at room temp)

    1 cup less 1 T hot water

    2 stiffly beaten egg whites

    Be sure to use "crisp" bread setting and add the egg whites after the

    rest of

    the ingredients are moist. Let me know how it turns out! Formatted by

    Elaine

    Radis

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    * Exported from MasterCook *

    Italian Cheesecake

    Recipe By : Lisa Dutt

    Serving Size : 1 Preparation Time :0:00

    Categories : Posted To Cynscookin Desserts:Cheesecakes

    Ethnic Posted To Sunday_Dinner

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    ***** NONE *****

    5 pounds of ricotta cheese

    2 cups of sugar

    1 1/2 cups of flour

    6 eggs

    2 tablespoons of vanilla

    3 teaspoons of anisette

    1 jar of citron fruit

    1 teaspoon of butter

    1 box of graham cracker crumbs

    Mix all the ingredients together except the graham cracker crumbs

    until

    smooth. Grease a 10x14 pan and sprinkle cracker crumbs evenly. Pour

    mixture on top of the crust and spread evenly.

    Sprinkle crumbs on top to. Bake at 400 degrees for 1 1/2 hours.

    Remove from oven and scrape the sides of the pan with a butter knife;

    let cool on the counter for 3 hours.

    Place on a dish after cooled and place in the fridge overnight; slice

    and serve when ready to eat.

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    * Exported from MasterCook *

    Minestrone Soup

    Recipe By : Better Homes and Gardens Soups and Stews

    Serving Size : 6 Preparation Time :0:00

    Categories : Soups Beans:Navy

    Pasta:Manicotti Vegetables:Mixed

    Ethnic

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    1 1/2 cups dry navy beans

    9 cups water

    2 medium carrots -- sliced

    6 slices bacon

    1 large onion -- chopped

    2 stalks celery -- chopped

    1 clove garlic -- minced

    2 16 oz. can tomatoes -- undrained and cut up

    2 cups finely shredded cabbage

    2 medium zucchini -- sliced

    2 teaspoons salt

    1 teaspoon dried basil -- crushed

    1/2 teaspoon ground sage

    1/4 teaspoon pepper

    1 1/2 cups elbow macaroni or small shell pasta

    Grated Parmesan cheese -- for garnish

    Rinse beans. In Dutch oven or kettle, combine beans and the water.

    Bring

    to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover;

    let

    stand 1 hour. {Or soak beans in the water overnight in a covered pan.}

    DO NOT

    DRAIN. Add carrots. Cover and simmer 2 1/2 to 3 hours.

    Meanwhile, in a skillet, cook bacon till crisp. Drain, reserving 2

    tablespoons drippings. Crumble bacon; set aside. Cook onion, celery,

    and

    garlic in reserved drippings till vegetables are almost tender; drain.

    Add to

    beans along with undrained tomatoes, cabbage, zucchini, salt, basil,

    sage, and

    pepper. Bring to boiling; stir in noodles. Reduce heat and simmer 20

    minutes

    more or till noodles are tender. Stir in crumbled bacon. Top each

    serving with

    grated Parmesan cheese, if desired.

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    * Exported from MasterCook *

    Lasagna Italiano

    Recipe By : Best Recipes From The Backs Of Boxes, Bottles, Cans, &

    Jars

    Serving Size : 6 Preparation Time :0:00

    Categories : Beef:Ground Ethnic

    Pasta:Lasagna Posted To Sunday_Dinner

    Amount Measure Ingredient -- Preparation Method

    -------- ------------ --------------------------------

    1 pound ground beef

    1/2 cup chopped onion

    1 6 oz. can tomato paste

    1 1/2 cups water

    1 clove garlic -- minced

    2 teaspoons salt

    3/4 teaspoon oregano leaves

    1/4 teaspoon pepper

    8 ounces lasagna noodles -- cooked and drained

    1 pound ricotta or cottage cheese

    2 6 oz. pkgs. KRAFT Mozzarella cheese slices

    1/2 cup grated Parmesan cheese

    In skillet, brown meat; drain. Add onion; cook until tender. Stir in

    tomato

    paste, water, and seasonings. Cover; simmer 30 minutes. In rectangular

    baking

    dish, layer half of noodles, meat sauce, ricotta cheese, and

    Mozzarella

    cheese; repeat layers. Sprinkle with Parmesan cheese. Bake at 375

    degrees for

    30 minutes. Let stand 10 minutes before serving.

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    Source(s): Cyn's Menu / Sunday Dinner Recipe List
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  • 1 decade ago

    COURSE 1

    Antipasti

    Ingredients

    16 slices Mortadella (12 oz/350 g)

    16 slices Parma ham (6 oz/175 g)

    24 slices salami (10 oz/275 g)

    1 lb (450 g) Mozzarella

    16 olives

    16 cornichons

    16 radishes

    4 tablespoons olive oil

    freshly milled black pepper

    All you need to do is divide the meats and cheese equally among eight plates, garnish with the olives, cornichons and radishes, and just before serving, drizzle the cheese with the olive oil and season it with freshly milled black pepper.

    This recipe is taken from How to Cook Book Three.

    COURSE 2

    Italian Baked Fish

    Serves 4

    Ingredients

    4 thick pieces cod (or other white fish)

    2 tablespoons olive oil

    1 medium onion, finely chopped

    1 fat clove garlic, crushed

    1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian tomatoes

    4 oz (110 g) mushrooms, thinly sliced

    1 level tablespoon fresh chopped basil

    1 level tablespoon capers, chopped

    juice ½ lemon

    12 black olives

    salt and freshly milled black pepper

    Pre-heat the oven to gas mark 5, 375°F (190°C).

    Start by making a good thick tomato sauce: heat the olive oil in a saucepan and fry the onion for about 5 minutes. Now add the garlic and tomatoes. Season with salt and pepper, then bring to simmering point and cook gently, uncovered, for 15 minutes, stirring occasionally. Next add the sliced mushrooms, making sure that they are well stirred in. Simmer for a further 10 minutes until it looks like a thick sauce. Lastly, stir in the fresh basil and chopped capers.

    Now place the fish in a shallow baking dish or tin, season with salt and pepper and sprinkle a little lemon juice on each piece. Next spoon an equal quantity of the sauce on to each piece of fish and arrange a few olives on top. Cover the dish with foil and bake on a high shelf for about 25 minutes, depending on the thickness of the fish. Serve with new potatoes or brown rice and a tossed green salad.

    DESSERTS.....

    Italian Rice Creams with Gooseberry and Elderflower Puree

    Serves 6

    Ingredients

    3 oz (75 g) Italian arborio rice

    3 oz (75 g) caster sugar

    1½ pints (850 ml) full-cream milk

    ½ oz (10 g) butter

    5 fl oz (150 ml) whipping cream

    4 inch (10 cm) strip lemon zest

    3 drops pure vanilla extract

    ¼ whole nutmeg, freshly grated

    1 large egg yolk

    2 level teaspoons powdered gelatine

    For the gooseberry and elderflower puree:

    12 oz (350 g) gooseberries

    2 oz (50 g) caster sugar

    2 tablespoons elderflower cordial

    To garnish:

    sprigs of mint

    You will also need 6 x 5 fl oz (150 ml) ramekins, 3 inches (7.5 cm) across and 1½ inches (4 cm) deep, lightly buttered.

    HOPE THIS HELPS YA.

    JAN

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  • 1 decade ago

    Not sure exactly what you're asking...but here's what we like when we have company for dinner.....

    Italian Bread with Dipping sauce with Garlic

    Minestroni or Italian Wedding Soup

    Italian Olives

    Green Salad with Tomatoes, Olives, Cucumbers, Red Onion rings, and Olive Oil and Wine Vinegar

    Italian Spaghetti Sauce over Ravioli, or Mannicotti

    Meatballs

    Sicilian Cream Puffs or Cannoli's

    UMMMM....I'm drooling already! Sometimes we put some soft Italian music on, too!!!

    ps...will you invite me to dinner? ;~)

    Source(s): I'm Italian, and I love to cook!
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