2008 March

Trans-Caspian And Balkan Energy Security

Monday, March 31st, 2008

Thursday, 27 March 2008, 10:51 am Press Release: US State Department Matthew J. Bryza Deputy Assistant Secretary for European and Eurasian Affairs On-the-Record Briefing With Greek Media Via Digital Video ... via Scoop

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Eggplant Parmesan Ww 5 Points

Monday, March 31st, 2008

An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving -- posted by AndreaVT96

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Sheila’s Supremely Simple Shrimp Scampi

Monday, March 31st, 2008

I know, I know...there are a million recipes on here for Shrimp Scampi. Why should you try this one? Because it is so easy. There is no chopping garlic, etc. It comes out the same (perfect) every time, and is always a big hit, (although I would say it is not for the diet-conscious). I have been making scampi this way for almost 25 years, and while I have saved many other scampi recipes and am willing to try them, I just can't get past this one! I generally serve this with rice pilaf or linguine. -- posted by JackieOhNo!

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Priceless views at award-winning affordable development

Monday, March 31st, 2008

... Our first consideration was to relocate to Spain, Bulgaria or Croatia. Our most pressing requirement ... Cyprus, plus there were the benefits of EU membership. In April 2007 the couple flew ... bedroom window and look straight onto the Mediterranean without even getting out of bed The ...

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Authentic Rigatoni Bolognese

Monday, March 31st, 2008

If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total. -- posted by Brandess

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Mozzarella in Carrozza - Sauteed-Breaded Mozzerella

Monday, March 31st, 2008

This recipe is from the January 1990 issue of Gourmet Magazine. It is a little more 'involved' than some of the other "Mozzarella in Carrozza" recipes already posted on 'Zaar. Using a fine quality buffalo mozzarella is key. Gourmet offered this recipe as first course for a New Year's Eve dinner for two. It could also be served as a small main course for a light lunch or quick late night supper with a green salad. -- posted by Chef Regina V. Smith

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Crostini Al Mascarpone

Monday, March 31st, 2008

This is a recipe I learned from a group of Italian women from the Tuscany region of Italy. They teach cooking classes under the name "Tutti-a-Tavola". This is one of my favorite appetizers to make on the run and is always a hit with guests. You can make up the cheese spread ahead of time and will keep for a couple of days in the refrigerator. Try to find a french baguette that is crispy on the outside and soft on the inside. -- posted by American in Paris

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Chicken With Tomato, Sweet Fennel Sausage and Polenta

Monday, March 31st, 2008

This is a dish I cook for special occasions. It is rather rich and is time consuming but well worth it. I got this out of the Nov 85 edition of Bon Appetit. It was in the Bon Appetit cooking class section. This is a recipe by Bruce Aidells. I wrote the recipe as it is in the magazine but I have made a few changes that make it easier for me. I cut the sausage in half and take the casing off. Don't skip the coppa, it's what makes the dish in my mind. I don't use the classic polenta recipe but included it as it was part of the recipe in the magazine. We like to sprinkle parmesan cheese over chicken and polenta. -- posted by ritalou2

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