April 6th, 2007 by alice
Tags: Pastalla, Puttanesca
INGREDIENTS
- 1lbspaghetti
- 2cans wholetomatoes, crushed(28 oz cans)
- 1/4cupextra-virgin olive oil
- 4teaspoonsgarlic, minced
- 1/4teaspoonred pepper flakes, more to taste
- 1teaspoondried oregano
- 1/2cupnicoise olives(Calamata work well too)
- 1/4cupcapers, drained
- 1cananchovies, to taste (optional)
- salt
- pepper
- 1/2cupfresh basil, chopped,as garnish
DIRECTIONS
- Bring large pot of salted water to a boil for pasta.
- Cook pasta until al dente about 7 minutes While pasta cooks, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
- Heat olive oil in a skillet.
- Sauté garlic and red pepper flakes quickly to release flavor.
- Quickly add tomatoes and reserved juice so pepper flakes and garlic don’t burn.
- Bring sauce to a boil.
- Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.
- Reduce and continue simmering until desired consistency and flavor are reached.
- Season to taste with salt and pepper.
- (you don’t need much salt JMHO) Drain pasta and toss in skillet with the sauce Slide hot spaghetti into serving bowl and garnish with basil.
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April 6th, 2007 by alice
Tags: Cheesecake, Chip, Chocolate, Frozen, Vanilla
INGREDIENTS
-
CRUST
- 2 1/4cupsOreo cookies, crushed(about 22 cookies)
- 1/3cup meltedbutter
-
FILLING
- 2 (8 ounce)packagescream cheese, softened
- 1/3cupicing sugar
- 1/3cupwhipping cream, unwhipped
- 1teaspoonvanilla
- 3cupsvanilla chips, melted and cooled
- 1/2cupmini chocolate chips
DIRECTIONS
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and up sides of an ungreased 9-in fluted tart pan with a removeable bottom, or a 9 or 10-inch deep-dish pie plate; cover.
- Place in freezer, be careful not to push up on the removeable pan bottom.
- Freeze for at least 1 hour.
- In a mixing bowl, beat the cream cheese and the icing sugar until smooth.
- Add whipping cream, vanilla and melted vanilla chips; beat for 3 mins.
- Stir in chocolate chips; pour over crust.
- Cover, and freeze for 8 hours or overnight.
- Uncover and refrigerate 2-3 hours before serving.
- Garnish top with shaved chocolate if desired.
- Refrigerate or freeze any leftovers.
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April 6th, 2007 by alice
Tags: Butternut, Caramelizedion, Roasted, Squash, Tart
INGREDIENTS
- 1smallbutternut squash(about 1 pound)
- 3 1/2teaspoonsolive oil, divided
- 1smallonion
- 1 1/2tablespoonsunsalted butter
- 1largeegg
- 1/2largeegg yolk(1/2 tablespoon)
- 1/3cupheavy cream
- 3/4cup grated italianFontina cheese(about 2 1/2 ounces)
- 1/3cup freshly gratedparmesan cheese(about 1 ounce)
- 1/4cup crumbled mild softgoat cheese(about 1 ounce)
- 1 1/2teaspoons mincedfresh herbs, such as rosemary,thyme,and marjoram leaves
- 1/2teaspoonsalt
- fresh ground black pepper
- 1/3cup finefresh breadcrumbs
DIRECTIONS
- Using a prepared pie crust or your favorite crust recipe.On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
- Fit dough into an 11-inch tart pan with a removable fluted rim.
- Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice.
- Bake shell in middle of oven until edge is pale golden, about 20 minutes.
- Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
- Leave oven on.
- Cool shell in pan on a rack.
- Halve squash and scoop out seeds.
- Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh.
- In a food processor purée squash.
- Add whole egg, egg yolk, and cream and blend well.
- Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
- Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
- Sprinkle bread crumb mixture evenly over filling.
- Bake tart in middle of oven 40 minutes, or until filling is set.
- Cool tart in pan on rack 10 minutes and carefully remove rim.
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April 6th, 2007 by alice
Tags: Butter, Chip, Cookies, Double, Peanut
INGREDIENTS
- 3/4cupcreamy peanut butter
- 1/2cupbutter flavor shortening
- 1 1/4cups packedbrown sugar
- 1largeegg
- 3tablespoonshalf-and-halfor milk
- 1tablespoonvanilla
- 1 3/4cupsflour
- 3/4teaspoonbaking soda
- 3/4teaspoonsalt
- 1/2cuppeanut butter chips
- 1/2cupchocolate chips
DIRECTIONS
- Set oven to 350°.
- In a mixing bowl, cream peanut butter, shortening and brown sugar.
- Add egg; mix well.
- Stir in milk and vanilla.
- Combine flour, baking soda and salt; gradually add to the creamed mixture.
- Stir in the chips.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Bake for 7-9 minutes or until golden brown.
- Note: if you prefer larger cookies, just use a tablespoonful of batter, and bake a little longer.
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April 6th, 2007 by alice
Tags: Bean, Red, Smoked, Soup, Turkey
INGREDIENTS
- 1lbdried red beans
- 1/4cup choppedonions
- 2tablespoons choppedgreen peppers
- 1tablespoon mincedgarlic
- 2quartswater
- 2cupssmoked turkey, cut in 1 ",cubes
- 4cupscooked rice
- salt and pepper
DIRECTIONS
- Place all ingredients, except rice, in crockpot.
- Cook 6 hours on High, or overnight on Low.
- Check broth.
- If too thick, add water to suit.
- Adjust salt and pepper to taste.
- When ready to serve, stir in rice.
- Stir in some parsley or chopped green onions when serving, if desired.
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