Get the latest Mild recipes from Group Recipes. http://www.grouprecipes.com/tag/mild I created this soup by combining some aspects of other Italian favorites. The result is a hearty, but mild, thick soup. The meatballs can be made using a variety of ground meats. Lamb, venison, pork or even chicken or turkey. http://www.grouprecipes.com/107610/whats-italian-for-hodgepodge-soup.html Light the grill and throw them on the grill and keep them from burning to cinders. What could be simpler? Of course this is the old fashioned way...place the sausages right on the grill, which is the way I perfer to cook them. The biggest problem is that people use a high heat and burn the surface before the middle gets cooked. The other problem is that when a sausage cooks it leaks juices that can cause flare-ups and add to the burning problem. To eliminate the burning and the flare-ups you need to keep the fire low. This increases the cooking time, but lets the sausage cook gently and hold in its flavor. Some people may tell you to puncture the skin, but this will just let the juices out to start more fires and you will loose your flavor. Keep the sausage casing intact. If you want to serve the sausages straight up, then take care to cook them gently to preserve the appearance as much as the flavor Another way to grill sausages is to parboil them first. In fact there is a great recipe that calls for boiling sausages in half water, half beer before you put them on the grill. Adding something to the water can enhance the flavor and this can be a great way to get sausages partially cooked before they hit the grill, but if you use plain water you will be pulling flavor out of the sausages. To parboil first, drop sausages into boiling liquid long enough to tighten the skin. When you pull the sausages out the fat inside should be just starting to liquefy. Next, place the sausages on a hot grill over a medium low fire and finish cooking Another method is to cut the sausage lengthwise about 80% of the way through, so you can fold it out and lay it flat. This is a great way to get the insides cooked quickly because you can lay it skin side up; at least the skin won’t dry out. Of course when you are open up the sausage you are letting the juices drip out. While this might be a leaner way of cooking, it tends to dry out the sausages and leave them a bit lacking in flavor. http://www.grouprecipes.com/106575/grilled-smoked-sausage-links.html Basic risotto http://www.grouprecipes.com/104967/risotto.html This soup nurses an upset stomach back from the edge and does so with some actual nutrients included. I came up with this as my husband was recovering from a severe bout of vertigo, hence the name. http://www.grouprecipes.com/101101/back-from-the-edge-soup.html I buy frozen chopped spinach, that comes loose in a resealable bag. HANDY! http://www.grouprecipes.com/100795/bean-amp-spinach-ravioli.html This recipe is just a little different from the regular Picatta because my husband doesn't care for a heavy lemon taste and really likes the wild mushrooms. I just barely sneaked the capers in. :-) The only difference between Franchese and Picatta as far as I can see is the capers. Neither can be found in early Italian cookbooks (1800's). They became popular in the 40's and 50's. I can just see a chef replacing his mushrooms and artichokes with capers and wine because he ran out of them with the night half over. :-) Works for me because doing artichokes is a big effort for a little yield...no matter how good they are! http://www.grouprecipes.com/100544/a-variation-on-the-theme-of-chicken-picatta.html Very nice! great for crackers! http://www.grouprecipes.com/99470/tuna-dips.html This is an old family favorite for Thanksgiving. The recipe has been passed down 4 generations. Extremly simple and kid friendly! http://www.grouprecipes.com/97638/grannys-mac-and-cheese.html Different flavor on potatoes http://www.grouprecipes.com/96225/ranch-potatoe-casserole.html Everyone loves deviled eggs, these have just a bit of a kick from the horseradish I know you will love these http://www.grouprecipes.com/95205/deviled-eggs.html