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Ingredients: ============ 3 Tbs. extra-virgin olive oil 4 garlic cloves, thinly sliced 1 pound New Zealand cockles or 24 Manila clams, scrubbed and rinsed 1/2 cup dry white wine 1 cup canned plum tomatoes, roughly chopped with their juices 1 Tb. hot red pepper flakes 1 pound linguine 1/2 cup finely chopped Italian parsley
Directions: =========== 1. Bring 8 quarts of water to boil in a large pasta pot and add 3 tablespoons salt. 2. In a 14 to 16 inch skillet, heat the oil and garlic over medium heat until the garlic is golden brown. 3. Add the clams, wine, tomatoes, and pepper flakes, cover and cook 7 to 8 minutes, until all the clams have just opened. 4. Meanwhile, drop the pasta into the salted water and cook accordingly to the package directions to 1 minute shirt of al dente. It should be quite firm. 5. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour colander and pour immediately into the skillet with the clams. 6. Cook over high heat for 45 seconds. 7. Stir in the parsley, add some of the reserved pasta water if the pasta seems too dry, and serve in a large bowl
2 lbs.and 1/2 lbs.of ricotta 1 1/2 cup of sugar 15 eggs 1/2 bar of grated chocolate bar 1/2 tsp of vanilla 1/2 tsp of cinnamon 1 small jar of marschino red cherries in a large bowl mix all the above dice cherries add a little cherry juice Pour in pie shells (i buy mine unbaked) Bake at 350 for 1 1/2 hrs. leave in oven till cooled after oven is shut off with oven door open.
1/2 cup milk 1/4 cup granulated sugar 1/4 cup butter 1 tsp salt 1 tsp granulated sugar 1/2 cup warm water 1 Pkg active dry yeast {or 1 Tbsp} 2 Eggs, beaten 3 1/2 cups all purpose flour {approx} 1 Tbsp Grated orange rind 4 tsp Crushed aniseed 1/4 cup Raisins 1/2 cup Chopped candied fruit 1/4 cup Chopped Almonds 6 Whole uncooked eggs
EGG GLAZE: 1 egg yolk 2 Tbsp Milk
In small saucepan, heat together, milk, 1/4 cup sugar, butter and salt until butter is melted. Let cool to lukewarm.
Dissolve 1 tsp sugar in warm water, sprinkle in yeast and let stand for 10 minutes or until frothy.
In a large mixing bowl, combine yeast mixture, milk mixture and eggs.
Stir orange rind and aniseed into flour. Using electric mixer, gradually beat in 1 1/2 cups of flour mixture into the yeast mixture, beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining mixture to make soft, slightly sticky dough.
Turn out dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap (or greased waxed paper and tea towel), let rise for 1 to 1 1/2 hours or until doubled in bulk.
Punch down dough, knead in raisins, candied fruit and almonds. Divide dough in half. Roll each piece into 26 inch long rope and twist together. Transfer to greased baking sheet. Bring ends together to form into ring, pinching ends to seal. Gently pull twisted ropes apart and tuck 6 whole uncooked eggs, colored if desired, into openings, placing eggs evenly around ring. Eggs will become hard cooked during baking. Cover and let rise for about 1 hour or until doubled in bulk.
EGG GLAZE: Stir egg yolk with milk, brush over ring. Bake in 375 degree oven for 35 to 40 minutes or until crust is golden brown and top of ring sounds hollow when tapped. Remove from pan and let cool on rack.
lostlady:
I add extra Ricotta and get three,i taste as i go along of course.You also can put this in a lg baking dish with no crust.No greasing is needed for it's most from the cherry juice.
This is an Italian cheesecake made only at Easter.You can buy unbaked pie shells.
(Casatta)
Dough:
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5 cups flour
5 heaping tablespoons shortening
4 eggs
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking powder
2 tablespoons vanilla
6-ounce glass of milk
Directions:
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1) Cream sugar, shortening and eggs.
2) Add salt, vanilla, baking powder and beat well.
3) Gradually add the milk and flour. If sticky, put hands in flour and work dough until soft.
4) Pat dough in pie dishes a little at a time.
5) Pour in the filling (recipe at bottom)to 1/2 inch from top of dish.
6) Cut strips from left over dough and "weave" on top of filling.
7) Bake 15 minutes at 300 degrees and then lower the heat to 250 degrees for 1 hour or until butter knife comes out dry.
Filling:
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3 pounds ricotta
2 dozen large eggs
2 cups sugar
2 tablespoons rum
1/2 teaspoon cinnamon
1 bottle of cherries (cut)
1 large chocolate bar, grated
Filling Directions:
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1) Mix all together by hand until well blended.
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