Get the latest Meats flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/meats I recently tried this recipe at a potluck. It was tasty, filling and group friendly. Pizza flavours meets pasta. Try subsituting with your favourite pizza toppings! http://www.grouprecipes.com/104291/pizza-casserole.html Mary Alice from Duff Goldman's Series "Ace of Cakes" says bread bowls are a tailgaters best friend. There's nothing to clean! This dip looks and sounds delicious. From Food Network. http://www.grouprecipes.com/102665/mary-alices-hoagie-dip.html During the autumn and winter months I usually get several emails requesting the recipe for an Italian wedding soup. Tuscans don't serve a specific soup at weddings, so I was curious as to the origin of the soup. Until I found a discussion of minestra maritata in Jeannne Caròla Francesconi's La Cucina Napoletana and realized the dish has nothing to do with the happy day -- wedding soup is a mis-translation. To say two things go well together in Italian, one can say si sposono bene (they're well married) -- or, more to the south, that they're maritati, i.e. married. The combination of greens and meat in a clear broth certainly does work well and deserves to be called maritata -- no wedding involved. According to Ms. Francesconi, the dish is extremely old, falling into a group of meat-and-vegetable soups that are common throughout Europe, and may have a Roman origin. In any case, it was the standard Neapolitan fare before the introduction of pasta, so much so that people from other regions used to call Neapolitans "leaf-eaters"(mangiafoglie). Alas, minestra maritata's popularity is now waning among Neapolitans: Since it was designed to be a fulfilling single-course meal (and would likely have been the only meal of the day for many people a century ago) it is rib-sticking. Too rib-sticking for modern diners, who generally follow their soup with a second course, and are also much more conscious of fats than their ancestors were. As is the case with all traditional recipes, there are an infinite number of variations to minestra maritata. The important thing is that it contains meat and greens; within these restrictions feel free to vary the recipe to suit your tastes and what's available in your local market. A note on the meats: Ms. Francesconi says that those used traditionally are now difficult to find even in Naples, so I have substituted to our modern times. http://www.grouprecipes.com/78474/minestra-maritata-or-italian-wedding-soup.html Simple but we all need recipes likes these at time! Adapted from the book Mix-and-Match Recipes: Creative Ideas for Today's Busy Kitchens by Deborah Taylor-Hough http://www.grouprecipes.com/77970/mix-n-match-skillet-meals.html Beatrice Ojakangas, affectionately known in Duluth as Bea, was a judge for the recently published 2008 Duluth News Tribune "Six Ingredients or Less" Cookbook. Having credentials that include 26 cookbooks, a local TV show, three appearances with Julia Child, consultant for Pillsbury, she is our voice of Scandinavian cuisine. The four cookbook judges were asked to submit their own 6 ingredient recipes. This is Bea's. Karelia is an area now split between Finland and Russia. http://www.grouprecipes.com/77513/karelian-hot-pot.html There are many different types of rice that can be used to make fried rice. This recipe uses jasmine rice, The many different ingredients used in this recipe makes this fried rice stands out from the rest with its flavors and presentation http://www.grouprecipes.com/77432/multi-flavored-thai-fried-rice.html Great for lunch, brunch, served as an appetizer or with a large slad to make a meal! http://www.grouprecipes.com/76805/antipasto-hero.html This is a simple and tasty seafood appetizer. http://www.grouprecipes.com/66950/jumbo-seafood-fancies.html A twist on Chili and Hot dogs. You have the best of both combined to make this great Smash Dog. Worth the time and its a crowd pleaser. http://www.grouprecipes.com/66216/smashed-dogs.html But speaking of "Timpano", did you see the movie "Big Night"? All of that stuff listed above is representative of what these two Italian brothers served on the "Big Night" that turned out to be a "Big Dud”. Funny movie! And, just the timpano itself is enough to feed a small army! Anyway, this is a traditional Italian dish that you won't see all that often on a menu. It's a kick to have a party with some close friends that like Italian food as much as you and we do, and serve timpano as the centerpiece dish, though. We've done it. And, it did make a "Big Night" for us. This one is a bit of a challenge, but not for a budding gourmet Italian cook like you! Capische? http://www.grouprecipes.com/65526/italian-timpano.html