In a saucepan mix cornstarch, sugar and eggs until well blended.
Gradually stir in milk.
Add butter or margarine and stir over medium heat until custard thickens.
Remove from heat and cool, covered.
Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
Gradually stir amaretto into remaining chocolate. Set aside.
In sauce pan, combine gelatin and water.
Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
Line the bottom and ...
uter leaves from the Broccoli di Rape.
Keep florets and
n a slice of Prosciutto di Parma and place the chicken
Drain the pineapple and the oranges and save the juices.
Cook the di pepe as directed on the box.
Drain
and mix it with the pudding.
Cool.
Add the fruit, marshmallows and Cool Whip.
Store in refrigerator.
cream cheese, salt, vanilla, Fiori di Sicilia, and zest.
Beat
bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
mix with 1 tbsp olive oil and set aside.
heat remaining oil in a skillet.
add carrots and onion, cook for 8 minutes.
add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
add wine and scrape up any brown bits.
add the pasta to the pan and stir, combining everything.
remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
cook acini di pepe according to package directions, drain, and keep warm.
heat oil and butter in a skillet.
add garlic pepper flakes and scallions, and cook 2 minutes.
add spinach and cook until wilted, 2 minutes or so.
add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
serve.
Cook acini di pepe in a pasta pot of boiling salted water until al dente. Drain well in a sieve. Transfer to a bowl.
Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute garlic with red-pepper flakes until golden, about 2 minutes. Remove from heat.
Stir in olives.
Toss with pasta.
Toss basil slivers into pasta mix.
Season with salt and freshly ground pepper.
Serve at room temperature.
Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
Add the acini di pepe and heat through. Add salt to taste.
Sprinkle each serving with plenty of black pepper.
Crust: Combine ingredients.
Press onto bottom of a 9-inch springform pan; set aside.
Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
Add eggs, one at a time, mixing just until combined.
Blend in sour cream and liqueur; pour over crust.
Bake in 450 degree F oven 10 minutes.
Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
Run knife around rim of pan; cool on wire rack.
Chill.
Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
...
Preheat Oven to 350*.
Grease and flour 2, 9 inch round cake pans.
Beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes.
Pour into prepared pans.
Bake for 28-33 minutes, or until a toothpick inserted in center comes out clean.
Cool on racks.
Split each cake layer horizontally into two thin layers. Cover loosely, set aside.
In a sauce pan, mix cornstarch and sugar. Gradually stir in milk and beaten eggs. Stir over low heat until mixture bubbles and thickens ...
Break up the trifle sponges and place them in a large glass serving dish. Crumble the amaretti cookies over them and then sprinkle with amaretto or sweet sherry.
Squeeze the juice from 2 of the mandarins and sprinkle into the dish. Segment the rest and out them in the dish.
Make the custard. Melt chocolate in a heatproof bowl over hot water. In a Seperate bowl mix the cornstarch, sugar and egg yolks to a smooth paste.
Heat the milk in a small saucepan until almost boiling then pour in a steady stream onto the egg yolk mixture, ...
Cream together the butter, sugar, and egg. Beat until light and fluffy. Stir in the liqueur and almonds.
Mix the flour and salt and gradually add these to the creamed mixture. Form the dough into (2) 10-inch logs. Cover and refrigerate for 2 to 3 hours.
Cut the logs into 1/4\" slices and bake in a 350\u00b0 oven until lightly browned, about 10 minutes. (The alcohol dissipates but leaves that wonderful amaretto flavor.).
Makes 6 to 7 dozen petite cookies.
Stir together all liquid ingredients in a large cocktail glass and top with ice.
May garnish with a pineapple chunk or cherry, if desired.
Position a rack in the lower third of an oven and preheat to 350\u00b0F
Grease a Mary Ann cake pan and dust with cocoa powder.
TO MAKE THE CAKE:
Over a sheet of waxed paper, sift together the flour, salt and baking soda; set aside.
In a large bowl, whisk together the 3/4 cup cocoa, the sugar, the Amaretto and boiling water.
Set aside.
In a small bowl, whisk together the butter, eggs and vanilla.
Pour into the cocoa mixture and whisk to combine.
Whisk in the flour mixture in two additions.
Pour the batter through a ...
Soak cookies and bread in the milk overnight.
The day after blend the soaked mixture in an electric mixer.
Pour mixture in a medium bowl, fold in eggs and then the rest of the ingredients until well blended.
Grease a 9 inches round pan and coat greased bottom and sides with some flour or breadcrumb.
Pour mixture in prepared pan and bake in preheated oven (175\u00b0C - 350\u00b0F) for about 45 minutes.
Serve cold.
Enjoy!
Cream together the butter and sugar.
Add eggs, one at a time, beating well after each addition.
Add sour cream; beat.
Add extracts, baking soda and salt.
Gradually beat in flour.
Add Amaretto and beat well.
Pour into greased Bundt pan.
Bake at 325\u00b0 for 1 hour and 15 minutes or until done.
Cool for about 15 minutes and remove from pan to finish cooling.
Mix apricots and raisins in a bowl, sprinkle cream and Amaretto over them and let stand overnight.
Add next 3 ingredients.
Blend well and roll into balls.
Roll in sugar. Makes 3 dozen.
Pour all ingredients into a shaker of cracked ice.
Strain into a martini glass and garnish with a cherry or lemon slice.
Enjoy! ;).