irms the loaf. Refrigerate the cassata for about 2 hours, or
*Cherries and pineapple are suggested, but any candied mixed fruit which includes cherries may be used.
In a microwavable bowl, melt the butter.
Add the coffee and the chocolate chips and stir until melted and smooth. You might need to microwave the mixture a few short times to allow full melting of the chocolate chips.
Once it's all melty and smooth, put the bowl into a larger bowl filled with ice so it can cool down and firm up.
Stir every 10-15 minutes to keep it smooth as it firms.
Then start on the filling: Mix the ricotta with the sugar, orange zest and grated chocolate.
After the pound cake has cooled, slice it into three ...
Preheat oven to 350 degrees F (175 degrees C).
To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff ...
Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
Add chocolate and fruit; mix well.
Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
Turn ricotta mixture into lined mold.
Cover the top with remaining cake slices.
Refrigerate overnight, or place in freezer for several hours.
To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
Sprinkle (lightly sift) confectioner's sugar over cake.
...
Preheat the oven to 400 degrees F.
In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the marinara (Basic Tomato Sauce) and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.
In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.
Season each piece of fish with salt and pepper and ...
uch as shrimp to the recipe. Fish/seafood is not considered
Mojo Sour cream (Alla Munee) Directions:
Mix in
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1. Bring a large pot of water to a rolling boil and salt generously.
2. Meanwhile, put the olive oil in a large frying pan and sautee eggplant till golden. Remove to a bowl. Add onion and garlic. Over medium heat, cook for about 7 minutes, or until the onion is softened not browned. Stir in the tomatoes, season with s & p and raise the heat to medium-high. Bring to a boil, reduce the heat to medium or medium-low and simmer, uncovered, for 15 min, or until the tomatoes have thickened into a sauce.
3. Sprinkle with the mint, ...
Brush the dough with a little olive oil.
Spread tomato sauce over the dough to within 1/2-inch of the edge.
Distribute olives, anchovies and capers over sauce.
Sprinkle with cheese.
Drizzle with the remaining olive oil.
Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
Heat oil in a large ...
Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
Add ...
Trim eggplant and cut into 1/2-inch pieces.
In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
Stir in tomatoes and break up with a wooden spoon.
Add oregano, salt and red pepper flakes.
Simmer for 15 minutes, stirring occasionally.
While sauce is simmering, cook pasta following package directions.
Drain, reserving 1 cup of the cooking water.
Toss drained pasta with sauce.
Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.< ...
Marinate steaks in garlic and olive oil for 30 minutes (15 minutes on each side).
Combine cheese, oregano and breadcrumbs, salt and pepper.
Dip steaks in the bread mixture.
Cook steaks under broiler, turning once.
For rare, cook 8-10 minutes; for medium cook 12-14 minutes; for well done cook 18-20 minutes.