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Cucumber Soup I
Soup American

Cucumber Soup I

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Peel, seed, and chop 2 cucumbers.
  2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  3. 3 Put the soup into a blender, and puree it.
  4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Zucchini Soup with Farina
Soup American

Zucchini Soup with Farina

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Spanish Gazpacho
Soup European

Spanish Gazpacho

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  2. 2 Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

By Luis Luna

My Best Clam Chowder
Soup American

My Best Clam Chowder

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
  2. 2 Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
  3. 3 Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

By PIONEERGIRL

Easy Gazpacho
Soup European

Easy Gazpacho

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
  3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
  2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Batman's Best Caesar Dressing
Italian

Batman's Best Caesar Dressing

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

By John Marshall

Sweet and Sour Sicilian Tuna
Dinner Italian

Sweet and Sour Sicilian Tuna

4.3

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a heavy-bottomed skillet over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Reduce heat to medium-low. Continue to cook and stir until onion is very tender and dark brown, 15 to 20 minutes more. Remove onion to a plate.
  2. 2 Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove tuna steaks to a serving tray; keep warm.
  3. 3 Stir together vinegar and sugar in the same skillet until sugar is dissolved. Return onion to the skillet and simmer until liquid reduces and is slightly thickened, about 5 minutes. Return tuna steaks to the skillet and cook for 3 to 5 minutes. Place tuna on the warm serving tray and top with onion and sauce.

By JoAnna Porreca Schade

Cannellini Shrimp Salad
Lunch Italian

Cannellini Shrimp Salad

2.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
  2. 2 In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
  3. 3 Cover and refrigerate several hours, or overnight, to develop flavors.

By P-Pok

Italian Confetti Pasta Salad
Side Dish Italian

Italian Confetti Pasta Salad

4.4

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
  2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
  3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Marinated Mushrooms with Red Bell Peppers
Appetizer Italian

Marinated Mushrooms with Red Bell Peppers

4.0

Prep
20 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

Nonna's Tuscan Salad Dressing
Pantry Italian

Nonna's Tuscan Salad Dressing

4.1

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Place mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container and refrigerate, at least 1 hour. Shake well before using.

By Baricat

Papaya Bruschetta
Appetizer Italian

Papaya Bruschetta

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
  2. 2 In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

By Lisa Jolley

Cold Spaghetti Salad
Salad Italian

Cold Spaghetti Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse under cold water and drain. Transfer to a large bowl.
  2. 2 Pour Italian dressing and vinegar over spaghetti; mix well. Add Parmesan cheese, diced tomatoes, onion, pepperoni, mushrooms, olives, and salad seasoning mix; stir until well combined.
  3. 3 Serve at room temperature, or refrigerate, covered, for about 3 hours, or marinate 8 hours to overnight.

By JENNIFER J

Antipasto Salad for Picnics
Side Dish Italian

Antipasto Salad for Picnics

4.4

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
  2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Mom's Italian Potato Salad
Lunch Italian

Mom's Italian Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
  2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
  3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Tomato Basil Panzanella
Dinner Italian

Tomato Basil Panzanella

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
  2. 2 Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
  3. 3 Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

By Cecilia Smith

Chef John's Panzanella
Side Dish Italian

Chef John's Panzanella

4.8

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.
  2. 2 Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.
  3. 3 Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
  4. 4 Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.

By John Mitzewich

Pasta with Fresh Tomatoes and Corn
Dinner Italian

Pasta with Fresh Tomatoes and Corn

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. 2 Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  3. 3 Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

By Simmi G

Pasta Chickpea Salad
Dinner Italian

Pasta Chickpea Salad

4.1

Prep
10 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
  2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
  3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
  4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

By Anita Hughes

Linguine with Portobello Mushrooms
Dinner Italian

Linguine with Portobello Mushrooms

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  3. 3 Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
  4. 4 Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
  5. 5 In a large bowl, toss together cooked linguine and the mushroom mixture.

By Maryanne

Asparagus and Tomato Panzanella
Side Dish Italian

Asparagus and Tomato Panzanella

4.8

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
  3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
  4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
  5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Mamma Annette's Caponatina (Eggplant Salad)
Dinner Italian

Mamma Annette's Caponatina (Eggplant Salad)

5.0

Prep
20 min
Cook
45 min
Total
125 min

Instructions

  1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
  2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
  3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
  4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
  5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Vegan Italian Pasta Salad with Vegetables and Olives
Dinner Italian

Vegan Italian Pasta Salad with Vegetables and Olives

Prep
30 min
Cook
35 min
Total
140 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
  2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
  3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
  4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
  5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen