Cheesecake:
Combine 1st 3 ingredients;
ne direction.
Make the Italian espresso coffee (better if you
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Drizzle reduced coffee mixture over cheesecake. Pull a skewer through coffee
1/2 cups of cheesecake batter; place in medium bowl
ool down.
PREPARE & ASSEMBLE TIRAMISU:
Beat together yolks and
he crumbs.
Empty the cheesecake filling into a large mixing
ombined.
Transfer 1/2 cheesecake batter to prepared pan. Arrange
urn off oven and leave cheesecake for 1 hour.
Remove
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
ift cocoa powder over the tiramisu and top with chocolate shavings
s just set.
Remove cheesecake from water bath.
Cool
hours or overnight. Lift cheesecake from pan, using foil handles
or preferably overnight.
Sprinkle tiramisu with grated chocolate. Slice and
our cream and Italian seasonings and pour over cheesecake. Return to oven
4hrs for the best tasting tiramisu experience! Minimum is 8hrs.
br>You can quadruple this recipe and make as many as