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Recipes I've Shared:
A slightly different take on a recipe from "Italian Pure and Simple" by Clifford A. Wright. This dish is easy to prepare, with subtle flavors. It's filling and nutritious. The original recipe calls for fettucine instead of farfalle. I also added more parsley and roasted pepper to this version--the original recipe calls for 1 tbsp parsley and 2 tbsp roasted peppers.
Soup with the colors of the Italian Flag: red, white, and green
This is a hearty vegetarian dish to be eaten alone, or to serve on a hoagie bun or over pasta with some Parmesan cheese.
This is a great, hearty chili for a cold day. I love to serve this recipe with whole-grain dinner rolls or tortillas. Super over a baked potato, too!
Recipes I've Rated:
Recipe Collections I've Shared:
This cookbook is full of recipes that are delicious and nutritious. Enjoy!