Italian appetisers recipes - 6 recipes
If you like this, you'll definitely like: bruscetta
Chef Tips and Tricks
Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!
Ingredients
- 3 mugs
- 1 cup milk
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chunks or chips
- 4 eggs
- Salt
- Butter
- Brown sugar
Method
- Preheat the oven to 350°F.
- Set your stove on a low heat setting.
- In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
- Once the mixture thickens to a doughy texture, remove from the heat.
- Add chocolate chunks and stir thoroughly.
- Separate the egg yolks and egg whites into two separate bowls.
- Add the egg yolks to the chocolate mixture. Stir thoroughly.
- In a mixing bowl, beat the egg whites into stiff peaks.
- Add the whipped egg whites to the batter and gently fold them in.
- Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
- Pour the batter equally into each of the 3 cups.
- Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
Top rated Italian appetisers recipes
Stuffed Italian Bread

By LanaMoore
Preheat the oven to 350 F
- 1 Italian loaf, about 12 inches long
- 1 stick butter, melted
- 1/8 cup olive oil
- 3 tsp minced onion
- 2-3 cloves garlic, grated
- 1 tbsp dijon mustard
- 1 tbsp poppy seeds
- 3 tsp chopped parsley (add more if you wish)
- 12 oz grated cheese (a mix of white cheddar and monterey jack)
italian marinated olives

By european cutie, European Cutie
Here is a great recipe for marinated olives using my favorite brand fellow sponser Penna Gourmet olives! Be sure to...
- 1 1/2 c. green olives Penna brand (preferably sm.), pitted, stuffed, or unpitted as desired
- 1 1/2 c. brine-cured black olives (Penna Brand Kalamata)
- 1/4 c. wine vinegar
- 6 garlic cloves, sliced
- 2 bay leaves
- 8 sprigs fresh oregano or 1 tsp. crumbled, dried
- 8 sprigs fresh thyme or 1 tsp. crumbled, dried
- 1 1/2 c.extra virgin olive oil
10 amazing ways to use leftover rice that isn't stir-fry

By Elena Salvadore
Try these 10 INCREDIBLE leftovers recipes the next time you have TOO MUCH rice on your hands.
Italian Bread Bowls

By amylk103, Amy's Awesome Nest
Stir together 2 1/2 cups water and yeast in a large bowl; let stand 5 minutes
- 2 1/2 cups warm water
- 2 envelopes active dry yeast (1/4 ounce)
- 2 tsp vegetable oil
- 7 cups all purpose flour
- 1 Tbsp cornmeal
- 1 egg white
- 1 Tbsp water
Italian Salad

By Sophie Le Bot
Prepare the dressing by mixing all ingredients
- - 2 handfuls of arugula
- - 6 cherry tomatoes
- - 1 small piece of ricotta
- - 6 sun dried tomatoes
- - Parmesan cheese
- - A few leaves of basil
- - Coarse salt
- - 1 Green pepper
- For the dressing:
- - 1 tablespoon wine vinegar
- - 1 tablespoon balsamic vinegar
- - 1 tablespoon olive oil
- - 1 teaspoon of mustard
- - 1 dash lemon juice
Cook your rice like this, and slash its calories in half

By Pascale Weeks
Find out how preparing rice a certain way can lower its glycemic index and majorly cut calories!
Italian Bakes Eggs

By amylk103, Amy's Awesome Nest
In a medium skillet, cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender, set aside
- 1 small zucchini, halved lengthwise and thinly sliced
- 1/2 cup chopped red onion
- 1/2 cup red or green sweet pepper
- 2 cloves garlic
- 2 tsp olive oil or cooking oil
- 6 egg whites
- 1 egg
- 1 cup fat-free milk
- 1 Tbsp shredded fresh basil
- 1/4 cup shredded mozzarella cheese
- chopped tomato (optional)
Baked stuffed Italian artichokes

By sissagem@hotmail.com
These are so easy, but still have that traditional Italian flavor!
- Cleaned artichokes
- Garlic powder
- Salt and pepper
- Parmesan cheese grated and shredded
- Olive oil
- Tiny bit of vinegar
- Water
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