he onions, salt, pepper, herbs de Provence, and sugar. Stir to
owl, whisk the oil, herbes de province, salt and pepper to
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken
Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
Top each serving with half of the fresh berries, then drizzle each with half of the honey.
Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
Get yourself a good book, sit ...
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
Add tomato paste and stir until dissolved.
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
...
olive oil, and balsamic (optional, Giada's recipe didn't include
nd stored in the refrigerator- Giada suggests serving it at room
NOTE: homemade herbes de Provence is easy to make. **
he cubed chicken with herbes de Provence, salt and pepper. Cook
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, ...
squeeze excess liquid from pico de gallo.
Mix all ingredients
/2 cup of dulce de leche and the butter. Whisk
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
br>Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
-inch coat of dulce de leche over one disc, cover
ake 10 minutes. Empty dulce de leche into microwave bowl. Heat
inegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in
nto crust.
Pour dulce de leche into a microwave-safe
. To make the dulce de leche, pour the sweetened condensed
oaching, make the SALSA DE JITOMATE DE MICHOACAN:
(Chiles and tomatoes