Food Girl

By Donna Rega

Food Girl is an easy to follow cookbook. There are a collection of delicious favorites that can be enjoyed throughout the year. Some are fast and fun when time is not available. There are others that may take a few more minutes but are worth it when time is available. Make yourself feel special every day. You have earned it.

• Language: English
• Publisher: Trafford Publishing
• Release date: Mar 7, 2007
• ISBN: 9781426941559

Donna Rega

Donna Rega, creator of Food Girl, grew up in Jersey City, New Jersey, where the desire of cooking was formed and inspired by her mother and father. She continues to use only the finest of ingredients in a traditional manner for home cooking.

Book preview

BREAD STICKS AND PROSCIUTTO

¼ lb. Prosciutto

10 Sesame Seeded Bread Sticks

Take a slice of prosciutto and rip it in half lengthwise. Use one half and wrap it around a bread stick. Continue until all have been arranged. Serve standing in a glass.

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BREAD/FIG/WALNUT

1 Slice Crusty Bread

2 Fresh Figs

4 Walnut Pieces

Cut the slice of crusty bread into 4 sections. Cut the figs in half. Place one section of bread on a plate, top with one half of a fig and put the walnut on top of the fig. Continue until all ingredients are finished. Serve.

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FANCY OLIVE OIL DIP

¼ c. Olive Oil

1 tsp. Oregano

1 tsp. Grated Reggiano Parminaggio Cheese

1 tsp. Red Pepper Flakes

1 tsp. Basil

1 loaf Crusty Italian Bread

In a dish, place olive oil, oregano, grated cheese, red pepper flakes and basil. Slice the crusty Italian bread. Dip away.

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SHRIMP COCKTAIL

1 doz. Shrimp

1 tsp. Tabasco Sauce

4 T. Ketchup

3 Leaves of Lettuce

1 tsp. White Vinegar

½ Lemon

Wash and devain shrimp. Leave tails on. Bring a pot of water to a boil. Add vinegar and shrimp. Shrimp are cooked when they turn pink and white. Drain and rinse with cold water. Place in the refrigerator until cold. In a small bowl, mix Tabasco sauce, juice of the lemon and ketchup. Wash and dry lettuce. Place lettuce on a platter. Arrange shrimp on top of the lettuce. Put sauce in a small bowl and place in the center of platter. Serve chilled.

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FIZZIN PINA COLADA SMOOTHIE

1 6oz. Pineapple Coconut Yogurt

1 slice Pineapple

1 tsp. Sugar

4 Ice Cubes

½ c. Plain Seltzer

Place yogurt, pineapple, sugar in a blender. Mix until smooth. Add ice. Blend until smooth. Add seltzer and pulse a couple times. Serve in a tall glass with a straw.

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FRESH HOMEMADE LEMONADE

3 lg. Lemons

¼ c. Sugar

4 c. Water

1 c. Ice

Slice lemons in half and squeeze juice in a pitcher. Add sugar and water. Stir until sugar has dissolved. Add ice and