» Order Wine •  The Crinella Family •  Recipes •  Winery •  Announcements

Crinella Family Cookbook If you'd like to receive notification about updates to our site, please submit your email address. Enter Email Address   Our Grandparents' Favorites     Anti Pasti   Soups   Salads   Pasta   Vegetables   Fish   Poultry   Meat   Wild Game   Sweets   Sour Dough   Other Breads ETC   Odds & Ends   Brunch or Luncheon Dishes   Italian Sauce Recipes   Lower Fat Recipes   Slow Cooker Recipes   Entertaining Ideas   Table of Contents

Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Baked Feta Cheese Recipe 1/2 pound Feta Cheese 1 clove garlic minced 1/8 teaspoon sea salt ground pepper 1/3 cup olive oil 1/4 teaspoon red pepper flakes 1/4 teaspoon lemon zest 1/2 teaspoon lemon juice Break up Feta cheese into a few chunks. Put everything into a zip-lock plastic bag and marinate for several hours. Heat oven to 375 degrees. Put cheese into an ovenproof dish, and pour marinade on top. Bake 10 to 15 minutes until browned. Serve surrounded by crackers or bread slices. Enjoy with our 2005 Sauvignon Blanc.

Paesani di Crinella Club •  Guest Book •  Reviews •  Business Information •  Site Map •  Home

Copyright 2009 Crinella Winery & Vineyards, All rights reserved. Hosting by Webicommerce