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.
Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.
Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
...
Melt butter in a frying pan and add Gioia Rosa Marina.
Saute and mix constantly on low-medium heat until brown.
This will take 5 to 10 minutes.
Be careful not to burn the Rosa Marina!
icotta cream.
(See
recipes.) Sprinkle
with powdered sugar
Drain pineapple and oranges well, reserving liquid. Refrigerate fruit.
Cook pasta until tender. Drain.
Make custard of fruit juices, salt sugar and flour.
Mix custard
and pasta and refrigerate overnight.
Combine fruits and whipped topping.
Add to pasta when ready to serve.
Melt margarine in a small saucepan (nonstick).
Brown rice and Rosa Marina.
Add boiling water slowly.
Add bouillon cubes. Cover and simmer on low until all liquid is absorbed.
This mixes well with small pieces of meat (hamburg, beef or chicken) or add fresh vegetables for crunch.
This recipe for
plain
sauce
is
used
for
making
a variety of dishes including:
baked macaroni, lasagne, zucchini parmesans and a starting base for many of my other recipes.
Brown Rosa Marina in butter or oil.
Add rice and stir; pour in water and bouillon cubes.
Bring to a boil.
Cover and remove from heat.
Let set 20 to 30 minutes or until all water is absorbed.
Will serve many.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, ...
Add the juice from pineapple and oranges to sugar, eggs, flour and salt.
Cook until thick.
When macaroni is chilled thoroughly, fold in fruit and Cool Whip.
Chill again.
Makes a large bowl full.
Put pasta in a large bowl.
Beat eggs in small bowl.
Drain the pineapple, saving juice.
Refrigerate drained pineapple.
In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
Cook over low heat, stirring till thickened.
Pour thickened juice mixture through a strainer over the cooked pasta.
Mix well then and refrigerate overnight.
The next day, drain all of the fruits very well.
Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
Mix well.
Chill for at least an ...
Brown meat and suet a little at a time; drain excess fat in colander. Put drained meat into large kettle. Add rest of ingredients. Cook slowly 1 1/2 to 2 hours. Mix Casa Marina and water. Makes a paste. Add to meat mixture and simmer 30 minutes.
Cook macaroni until tender, then drain.
Drain juice from pineapple and oranges and save juice.
Cook juice, 3/4 c. sugar, flour and eggs until thick.
Pour over macaroni.
Let refrigerate overnight.
Add Cool Whip, cherries (cut up), oranges and pineapple (cut up).
Refrigerate until cold.
Tastes just like a fruit salad.