March 22nd, 2007 by alice
Tags: Bow, Cream, Sausage, Ties, Tomato
INGREDIENTS
- 1 (12 ounce)packagebow tie pasta
- 1tablespoonolive oil
- 1lb polskakielbasa, sliced
- 1/2teaspoonred pepper flakes
- 1/2cup dicedonions
- 3clovesgarlic, minced
- 1 (28 ounce)can italian-styleplum tomatoes, drained and coarsely chopped
- 1 1/2cupsheavy cream
- 1/2teaspoonsalt
- 3tablespoons mincedfresh parsley
DIRECTIONS
- Bring a large pot of lightly salted water to a boil.
- Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat.
- Cook sausage and pepper flakes until sausage is heated and browning around the edges.
- Stir in onion and garlic, and cook until onion is tender.
- Stir in tomatoes, cream, and salt.
- Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through.
- Sprinkle with parsley.
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March 22nd, 2007 by alice
Tags: Cake, Fashion, Old, Sheet
INGREDIENTS
- 2cups siftedflour
- 2cupssugar
- 1cupbutter
- 1cup boilingwater
- 1teaspoonbaking soda
- 1/2cupunsweetened cocoa
- 2eggs, lightly beaten
- 1cupbuttermilk
- 1/4teaspoonsalt
-
Frosting
- 1/2cupbutter
- 1/4cupcocoa
- 6tablespoonsmilk
- 1lbpowdered sugar
- 1teaspoonvanilla
- 1cup choppedpecans(or more)
DIRECTIONS
- Preheat oven 350 degrees.
- Prepare 13×9″ cake pan by coating with a thin film of butter and dusting with cocoa powder.
- sift flour and sugar together in large bowl.
- Melt butter with 1 cup of boiling water and cocoa, just until butter is melted Pour over flour/sugar mixture and add beaten eggs, baking soda, buttermilk and salt.
- Stir until well mixed.Use mixer to beat eggs only,,,mix in and mix cake well by hand
- Pour into cake pan, spreading evenly and bake for 22 to 25min.
- Frosting make frosting while cake bakes.
- Melt butter over medium-low heat Add cocoa and milk, stirring constantly.
- Pour over powdered sugar and mix well.
- Add vanilla and stir until smooth Add nuts and pour over warm cake.
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March 22nd, 2007 by alice
Tags: Cafe, Truffles
INGREDIENTS
- 11ouncesbittersweet chocolate, best quality
- 4ouncesmascarpone cheese(no substitutes!)
- 1/4cupheavy cream
- 1/4cupwhipping cream
- 3tablespoonsbrewed coffee, best quality regular or decaf
- 9tablespoonscoffee liqueur, good quality
- 1teaspoonvanilla extract
- 15ounces semisweetchocolate-flavored candy coating(you may use bittersweet coating chocolate if you wish)
DIRECTIONS
- First take a medium sized mixing bowl and blend your mascarpone, coffee, coffee liquer, and vanilla extract.
- Add your heavy cream and whipping gream and stir until combined and homogeneous, but do not overdo it, as the mixture should not be whipped!
- Then you will need to melt your 11 ounces of bittersweet chocolate and then stir the melted chocolate into the coffee cream mixture.
- Mix until it is fully combined.
- You will need to chill this mixture for a couple of hours, and then scoop out the mixture into approximately 1 inch balls.
- When making these balls, if you find the edges arent smooth, you can make them smoother by pressing your fingers around the ball.
- After you have formed the balls, you will need to chill again for approximately 1 hour.
- After they have chilled for one hour, melt your bittersweet or semisweet coating chocolate and stir until completely melted.
- Dip each of the refrigerated balls (these will be the centers of your truffle) into the melted coating chocolate and coat completely, afterwhich you will want to place on a tray covered with waxed paper.
- Chill your truffles for 1 to 2 hours until they are completely hard.
- ENJOY!
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March 22nd, 2007 by alice
Tags: Feta, Patties, Potato
INGREDIENTS
- 1lbpotatoes
- 4ouncesfeta cheese
- 4spring onions or1 onion, tennis ball- size,chopped
- 3tablespoons choppedfresh dill or1 1/2 tablespoonsdried dill
- 1tablespoonlemon juice
- 1egg, beaten
- flour(for dredging)
- olive oil
- salt & freshly ground black pepper
DIRECTIONS
- Boil the potatoes in their skins in lightly salted water until soft.
- Drain, peel the potatoes while warm, place in a bowl and mash.
- Add the feta cheese crumbled, the spring onions or the onion, dill, lemon juice and egg.
- Season with salt and pepper (not too much salt: the feta cheese is fairly salted already).
- Stir well.
- Cover the mixture and chill about 30 minutes.
- Divide the mixture in walnut-size balls, and flatten them slightly so they look like little thick cookies (it helps to have a bowl with water on the table to clean the hands after making several patties: they get very sticky!).
- Dredge with the flour.
- Heat some oil in a frying pan (like 3 tablespoons) and fry the patties until golden brown on each side.
- Keep adding little oil when needed.
- Drain on kitchen paper and serve warm.
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March 22nd, 2007 by alice
Tags: Ever, Muffins, Ready
INGREDIENTS
- 1 (15 ounce)boxRaisin Bran cereal
- 5cupsflour(unsifted)
- 3cupssugar
- 2teaspoonssalt
- 5teaspoonsbaking soda
- 4eggs, beaten
- 1quartbuttermilk
- 1cupoil
- 1cupraisins
- 1cup choppedwalnuts
DIRECTIONS
- Combine dry ingredients.
- Combine other ingredients and add to dry ingredients.
- Mix with spoon just to moisten.
- Fold mixture.
- Put in refrigerator overnight.
- Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
- Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.
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