Il Villaggio Holiday Italian Recipe Contest

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22 Responses to Il Villaggio Holiday Italian Recipe Contest

  1. Harrison Kincaid says:

    Could use some extra green

  2. liz grover says:

    gonna get started on this right away – I will be submitting my vegetable lasagna YUM

  3. Tanner Berkabile says:

    Enter Contest

  4. SHEILA DIXON says:

    love it

  5. Ray Meyers says:

    Let me win!!

  6. jerry wright says:


  7. laurie nemeth says:

    Just love it..

  8. Roy says:

    Would be nice to make your own Pizza

  9. Carlos Byers says:

    Hope to win, thanks!

  10. Shinji Araki says:

    Good Stuff.

  11. Connie says:

    Dreaming of winning!!!!!!!!!!!!!!!!!!!!!

  12. joseph pichler says:

    go Seahawks Joe Pichler.

  13. Darrell Meisberger says:

    love to win

  14. Julie Radenberg says:


  15. Merna Krim says:

    I believe I have a great recipe to submit but it is neither a pasta salad or desert. Is any other offering excluded.?

  16. Darlene Jensen says:


  17. Darlene Jensen says:


  18. Robert White says:

    Good stuff

  19. Robert White says:

    Great Cheese

  20. Robert White says:

    Premium quality

  21. Susan Scarborough says:

    Lombardy Lattice, Gorgonzola, Fig and Walnut Tarts
    1/2 butter softened
    3oz. Il Villaggio Mascarpone softened
    1 cup flour
    1/2 teaspoon chopped fresh rosemary leaves

    2 Tablespoons melted butter
    1/2 cup fig preserves, large pieces chopped
    1/3 cup granulated sugar
    1/2 cup golden cane (preferred) or dark corn syrup
    1 egg, plus one yolk
    1 cup chopped lightly toasted walnuts
    1/2 teaspoon orange liqueur or vanilla extract
    10oz. Il Villaggio PDOGorgonzola
    1. Preheat oven to 400°F. For tart shells, beat butter and mascarpone in medium bowl until well blended. Add flour and rosemary, mix until a soft dough forms.
    .2. Divide dough into 8 large or 24 small balls. Place balls of dough into individual tart pans or mini pans, press up sides, and freeze while mixing filling.
    3. For filling, place all ingredients except gorgonzola in a medium bowl and beat for one minute.
    4. Fill each shell to top but not overflowing. Bake 5 minutes then lower oven to 300 and bake, 20-25 minutes or until light golden brown. Remove from oven, and cut gorgonzola into strips and garnish warm tops in a lattice pattern. Or just crumble over top for minis. 8 individual or 24 mini tarts

  22. Laercio Chamon says:

    Is it too late to enter ?

Comments are closed.