June 22nd, 2006 by alice
Tags: Brussels, Pancetta, Sprouts
INGREDIENTS
- 1lbfresh Brussels sprouts, trimmed
- 2tablespoonsolive oil
- 3ounces paper-thin slicespancetta, coarsely chopped
- 2clovesgarlic, minced
- salt & freshly ground black pepper
- 3/4cuplow sodium chicken broth
DIRECTIONS
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes.
- Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat.
- Add the pancetta and saute until beginning to crisp, about 3 minutes.
- Add the garlic and saute until pale golden, about 2 minutes.
- Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.
- Season with salt and pepper, to taste.
- Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
- Serve.
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June 22nd, 2006 by alice
Tags: Cassata, Strawberry
INGREDIENTS
- 3cups slicedfresh strawberries
- 2tablespoonssugar
- 450gricotta cheese(preferably extra smooth)
- 1 1/2cupswhipping cream
- 1/2cupicing sugar
- 1teaspoonvanilla
- 3/4cupchocolate chips
- 1/3cup toastedslivered almondsor sliced almonds
- 1poundcake(20×10 cm./ 18×4 inches)
DIRECTIONS
- In bowl, combine sliced strawberries and sugar,set aside for juice to form.
- In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
- Stir in chocolate chips and almonds.
- Cut pound cake lengthwise into 6 slices,trimming egdes to make even if desired.
- Brush layers with any juice from strawberries.
- Stir strawberries into cheese mixture.
- On square plate if possible, place 2 cake slices, side by side, spread with 1/2 the cheese mixture.
- Top with 2 more cake slices, spread with remaining cheese mixture.
- Top with remaining cake slices.
- Whip remaining whipping cream with remaining icing sugar and remaining vanilla.
- Spread over top and sides.
- Garnish with strawberries as desired.
- (i. e. cut strawberries in half, stand up on cake with narrow end pointing upwards& garnish with mint leaves in middle, or fashion them in any pattern you may like.) You could also use stencils to decorate and add a dusting of cocoa.
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June 22nd, 2006 by alice
Tags: Cream, Muffins, Pecan, Sour, Streusel
INGREDIENTS
-
PECAN STREUSEL
- 1cup finely choppedpecans
- 1/4cupbutter, melted
- 1/4cupsugar
- 1/3cupbrown sugar
- 1teaspooncinnamon(can use more)
-
MUFFIN BATTER
- 2cupsflour
- 1tablespoonbaking powder
- 1/2teaspoonsalt
- 2/3cupsugar(or more for a sweeter taste)
- 1egg, beaten
- 1cupsour cream
- 1/3cupbutter, melted
DIRECTIONS
- Set oven to 375 degrees.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter, JUST until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.
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June 22nd, 2006 by alice
Tags: Pierres, Rice, Spanish
INGREDIENTS
- 2tablespoonsolive oil
- 1 1/2cupsbasmati rice
- 2onions, finely chopped
- 1/2red bell pepper, finely chopped
- 1/2yellow bell pepper, finely chopped
- 1/2green bell pepper, finely chopped
- 2clovesgarlic, minced
- 1/4teaspoon crushedred chili pepper flakes
- 1teaspooncumin, freshly ground
- 1 (15 ounce)can crushedroma tomatoes, with juice
- 2cupschicken stock
DIRECTIONS
- Heat Oil over med-high heat in a heavy pan or dutch oven.(Cast iron works best)
- Pour in Rice, Saute (stir fry) ’til it starts to turn translucent, 4-5 min.
- Add Onions, Bell Peppers, Red Chilies, Cumin, and Garlic.
- Saute ’til Onions turn translucent.
- Add Tomatoes, several strands of Saffron, and Stock. Mix well.
- When it starts to boil reduce heat to low.
- Cover and let it simmer for 20 min.
- NO PEEKING!
- After the full 20 min.
- After the full 20 min. uncover and check to see if all of the liquid has been absorbed.
- It wants to be moist but have no visible liquid.
- Serve.
- NOTE; This is a great one to play with.
- Try frying chopped Salt Pork instead of Olive Oil.
- If you use Bacon instead, the flavor is again different.
- Turn it into a 1 dish meal; at step#3 add Danish or Italian meat balls.(See my other recipes)
- Play with the heat; try adding chillies of various flavors and amounts. Add these at step # 3.
- The only limit is how far you want to go.
- Have fun!
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June 22nd, 2006 by alice
Tags: Dessert, Mandarinange
INGREDIENTS
- 1 (6 ounce)packageorange flavor gelatin
- 2cupsboiling water
- 1/2cupmandarin oranges, w/ juice(or 1 can)
- 1pintorange sherbet
DIRECTIONS
- Dissolve the orange Jell-o gelatin powder in the 2 cups of boiling water.
- Stir in orange sections with the juice.
- Add the sherbet icecream by spoonfuls; stir until melted.
- Pour into serving size dessert cups.
- Chill well.
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