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Simple Italian Cooking Recipe

Below is the quick and easy cooking recipe for Italian.

while-it-is-not-considered-that-the-broth-has-much-nutritive-power,-it is-excellent-to-promote-the-digestion.-nearly-all-the-italian-soups-are made-on-a-basis-of-broth.

a-good-recipe-for-substantial-broth-to-be-used-for-invalids-is-the following:-cut-some-beef-in-thin-slices-and-place-them-in-a-large saucepan;-add-some-salt.-pour-cold-water-upon-them,-so-that-they-are entirely-covered.-cover-the-saucepan-so-that-it-is-hermetically-closed and-place-on-the-cover-a-receptacle-containing-water,-which-must-be constantly-renewed.-keep-on-a-low-fire-for-six-hours,-then-on-a-strong fire-for-ten-minutes.-strain-the-liquid-in-cheese-cloth.

the-soup-stock,-besides-being-used-for-soups,-is-a-necessary-ingredient in-hundreds-of-italian-dishes.

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(Brodo)

To obtain good broth the meat must be put in cold water, and then allowed to boil slowly. Add to the meat some pieces of bones and "soup greens" as, for instance, celery, carrots and parsley. To give a brown color to the broth, some sugar, first browned at the fire, then diluted in cold water, may be added.

While it is not considered that the broth has much nutritive power, it is excellent to promote the digestion. Nearly all the Italian soups are made on a basis of broth.

A good recipe for substantial broth to be used for invalids is the following: Cut some beef in thin slices and place them in a large saucepan; add some salt. Pour cold water upon them, so that they are entirely covered. Cover the saucepan so that it is hermetically closed and place on the cover a receptacle containing water, which must be constantly renewed. Keep on a low fire for six hours, then on a strong fire for ten minutes. Strain the liquid in cheese cloth.

The soup stock, besides being used for soups, is a necessary ingredient in hundreds of Italian dishes.


Soup Of "Cappelletti"
Bread Soup
Vegetable Soup
Queen's Soup
Bean Soup
Lentil Soup
Vegetable Chowder
Ravioli
Pavese Soup
Spaghetti, Macaroni Etc
Tomato Sauce
Brown Stock
Anchovy Sauce
Spaghetti Or Macaroni With Butter And Cheese
Macaroni With Sauce
Macaroni With Anchovy Sauce
Macaroni A La Corinna
Macaroni "Au Gratin"
Macaroni Napolitaine
Macaroni Fried With Oil
Risotto Milanaise
Risotto With Chicken Giblets
Risotto With Lobster
Rice With Saffron
Rice Cakes
Fried Artichoke
Steamed Artichokes
Stewed Artichokes
Artichokes With Butter
Fried Squash
Lamb Omelet
Fried Chicken
Chicken Alla Cacciatora
Corn Meal With Sausages
Polenta Pie
Stuffed Rolls
Stewed Veal
Chicken Boned And Stuffed
Chicken With Tomatoes
Chicken With Sherry
Chicken With Sausages
Chicken With Egg Sauce
Chicken Breasts Saut�S
Wild Duck
Stewed Squabs
Ragout Of Squabs
Squab Timbale
Salmi Of Game
Stewed Hare
Stewed Rabbit
Green Sauce
White Sauce
Yellow Sauce
Sauce For Broiled Fish
Caper Sauce
Genovese Sauce
Balsamella Sauce
Curled Omelet
Veal Kidney Omelet
Puff Paste
Paste For Frying
Chicken Stuffing
Meat Stuffing For Vol-Au-Vent
Pork Liver Fried
Fried Croquettes, Bologna Style
Roman Fry
I
Roman Fry
Ii
Rice Pancake
Kidney Saut�
Leg Of Mutton In Casserole
Stewed Cutlets
Cutlets Of Chopped Meat
Veal Cutlets Stewed
Stuffed Cutlet
Meat Omelette
Lamb With Peas
Shoulder Of Lamb
Breast Of Veal Stewed
Veal With Gravy
Tripe With Gravy
Veal Liver In Gravy
Mutton Cutlets And Filet Of Veal
Tenderloin With Marsala
Meat Genovese
Rice Pudding With Giblets
Pudding Genoese
Liver Loaf
Veal With Tunny
Stuffed Italian Squash
String Beans And Squashes Saut�
String Beans With Egg Sauce
String Beans In Mold
Cauliflower In Mold
Artichokes In Mold
Fried Mushrooms
Stewed Mushrooms
Dried Mushrooms
Fried Egg-Plants
Stewed Egg-Plants
Egg-Plants In The Oven
Dressing Of Celery
Artichokes With Sauce
Stuffed Artichokes
Artichokes Stuffed With Meat
Peas With Onion Sauce
Ii
Peas With Ham
Peas With Corned Beef
Stuffed Tomatoes
Cauliflower With Balsamella
Stuffed Cabbage
Side-Dish Of Spinach
Asparagus
Fish With Bread Crumbs
Stewed Fish Cutlets
Whiting With Anchovy Sauce
Stewed Eel
Eels With Peas
Mussels With Egg Sauce
Mussels With Tomato Sauce
Codfish
I
Ii
Fried Codfish
Codfish Croquettes
Fried Dog-Fish
Stewed Dog-Fish
Roast-Beef
Roast Veal
Pot Roast
Pot Roast With Garlic And Rosemary
Birds
Roast Of Lamb
Leg Of Mutton
Roast Of Hare
Pot Roast Larded
Pigeon Surprise
Stuffed Beef Cutlet
Stuffed Chicken
Chicken With Sauce Piquante
Chicken With Ham
Chicken Saut�
African Hen
Tame Duck Roasted
Turkey
Loin Of Pork Roasted
Leg Of Lamb
Broiled Pigeon
Steak In The Saucepan
Veal Kidney With Anchovy
Veal Kidney Sliced
Broiled Mutton Kidney
Mutton Kidney Fried
Beef Tongue Boiled
Beef Tongue With Olives
Stewed Beef Tongue
Veal Sweetbreads
Tenderloin With Spices
Stuffed Onions
Stewed Onions
Veal Liver
Fried Liver
Polenta With Sausages
Sausages With Onions
Celery
Celery With Butter
Celery Au Jus
Sauce For Celery Au Jus
Fried Celery
Puree Of Celery
Stew
Southern Stew
Stew Milanaise
French Stew
Trout Alpine
Trout Lombard
Fried Trout
Trout With Anchovies
Eggs With Onion Sauce
Eggs With Ham
Eggs With Tomato Sauce
Scrambled Eggs
Pudding Of Hazelnuts
Crisp Biscuits
Soft Biscuits
Biscuits Sultan
Margherita Cake
Mantua Tart
Curly Tart
Almond Cake
Corn Meal Cakes
Biscuit
Cake Madeleine
Almond Crisp-Tart
Wafer Biscuits
Quince Cake
Portuguese Cake
Macaroons
I
Ii
Farina Cakes
Rice Tart
Farina Tart
Pudding Of Rice Meal
Bread Pudding
Potato Pudding
Lemon Pudding
Pudding Of Roasted Almonds
Crisp Cake In Double Boiler
Stuffed Peaches
Milk Gnocchi
Sabayon
Syrups
Red Currant Or Gooseberry Syrup
Raspberry Syrup
Lemon Syrup
Hard Black-Berry Syrup
Orgeat
Apricot Marmalade
Preserve Of Quince
Biscuit
Lemon Ice
Strawberry Ice
Orange Ice
Pistache Ice Cream


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