August 12th, 2006 by alice
Tags: Mariata, Zuppa
INGREDIENTS
-
Soup
- 1cup choppedfresh mushrooms
- 1/2cup slicedgreen onions
- 2tablespoonsolive oil
- 1teaspoonlemon juice
- 1/4teaspoonsalt
- 1/4teaspoonoregano
- 1/4teaspoonpepper
- 8cupschicken stock, warmed
- 3/4cuporzo pasta
- 2egg yolks, beaten
- 1cuplight cream
- 1/4cup gratedparmesan cheese
- salt and pepper
- oregano
-
Chicken balls
- 1cupground chicken breast
- 2tablespoonsItalian parsley, chopped
- 2egg whites
- 1/2cupfine breadcrumbs
- 1tablespoon gratedparmesan cheese
- 1/4teaspoonsalt
- 1/4teaspoonpepper
DIRECTIONS
- Make meat balls by combining all ingredients.
- Chill until firm enough to form into balls.
- Saute mushrooms and onions in oil until soft.
- Sprinkle with lemon juice, salt, pepper and oregano while cooking.
- Heat chicken stock to boiling, add mushrooms and onions and orzo.
- Boil 3 minutes.
- Add chicken balls and boil until balls float to the top, Turn off heat and combine yolks, cream and cheese.
- Blend well and whisk into hot soup.
- Adjust seasoning, to taste.
- Whisk until serving temperature and serve garnished with chopped parsley.
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August 12th, 2006 by alice
Tags: Coating, Crumb, Fish
INGREDIENTS
- 1cup crushedsaltines(about 30 crackers)
- 1cupcornmeal
- 2tablespoonspaprika
- 5teaspoonsseafood seasoning
- 2teaspoonssalt
- 1-1 1/2teaspoonpepper
-
Additional ingredients
- 6lbssole fillets, 1 for each batch
DIRECTIONS
- In a large resealable plastic bag, combine the first six ingredients.
- store in a cool dry place for up to 6 months.
- Makes 6 batches (2 cups total) To prepare fish: Place 1/3 cup coating in a shallow bowl; coat both sides of the fillets.
- Place in a greased 13-in.
- x 9-in.
- x 2-in.
- baking dish.
- Bake, uncovered, at 400 degrees for 12-15 minutes or until fish flakes with a fork.
- Makes 4 servings.
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August 12th, 2006 by alice
Tags: Flan, Praline, Pumpkin, Seed
INGREDIENTS
- 2cupssugar
- 1cupwhole milk
- 2 (5 ounce)cansevaporated milk
- 5largeeggs
- 1/4teaspoonsalt
- 1 (15 ounce)cansolid-pack pumpkin
- 2tablespoons premium golden agavetequilaor bourbon
- 2teaspoonsground cinnamon
- 1teaspoonground ginger
- 1/4teaspoonground allspice
- 1/4teaspoonground nutmeg
-
- 1cupsugar
- 1/2cupwater
- 1cup hulled greenpumpkin seeds, toasted
DIRECTIONS
- Preheat oven to 375 degrees F.
- Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.
- Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides.
- (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.
- Scald whole milk with evaporated milk in a saucepan and remove from heat.
- Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy.
- Beat in salt, pumpkin, tequila, and spices.
- Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.
- Pour custard over caramel in dish and set in a water bath of 1-inch hot water.
- Put pan in middle of oven and lower temperature to 350 degrees F.
- Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer.
- Remove dish from water bath and transfer to a rack to cool.
- Chill flan, covered, until cold, at least 6 hours.
- To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath.
- Then, run a thin knife around flan to loosen from sides of dish.
- Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish.
- Holding dish and platter securely together, quickly invert and turn out flan onto platter.
- Caramel will pour out over and around it.
- Cut flan into wedges and serve with caramel spooned over and with shards of praline.
- pumpkin Seed Praline: Preheat oven to 250 degrees F.
- Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
- Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
- Cook caramel without stirring, swirling pan, until deep golden.
- Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
- (If caramel hardens and is difficult to spread, put in a 400 degree F oven until warm enough to spread, 1 to 2 minutes.) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
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August 12th, 2006 by alice
Tags: Balsamic, Pears, Sauteed, Vinegar
INGREDIENTS
- 4medium firm ripepears
- 4tablespoonsunsalted butter
- 2tablespoonssugar
- balsamic vinegar
DIRECTIONS
- Cut each pear into 8 wedges, removing the core and stem.
- Melt butter in large skillet over medium heat.
- Add sugar and pears, stirring gently.
- Cook until lightly brown, approximately 5 minutes.
- Remove to plates and drizzle each pear with several drops of balsamic vinegar.
- Serve warm or room temperature.
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August 12th, 2006 by alice
Tags: Butter, Chocolate, Cookies, Peanut, Splenda
INGREDIENTS
- 1cupunsalted butter
- 1 1/3cupsSplenda sugar substitute
- 2/3cupbrown sugar
- 1teaspoonvanilla
- 2eggs
- 3cupsflour
- 1 1/2teaspoonsbaking soda
- 1 1/2teaspoonssalt
- 1cupcreamy peanut butter
- 2ouncesunsweetened chocolate, finely chopped
DIRECTIONS
- Preheat oven to 350 degrees.
- Place butter, SPLENDA,brown sugar, and vanilla in a mixing bowl.
- Mix with electric mixer until the mixture is light and creamy, 1 to 1 1/2 minutes.
- Add eggs one at a time, mixing well after addition.
- Add flour, baking soda and salt.
- Mix well.
- Add peanut butter and stir until well mixed.
- Add chocolate and mix briefly.
- Roll cookie dough into 48 balls using approx.1 Tablespoon dough per ball.
- Place balls on a ungreased cookie sheet.
- Dip a fork into water and press a crisscross pattern into the top of each cookie.
- Bake in preheated oven for 10 to 15 minutes.
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