In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
Put bread in blender.
Mince garlic very fine.
Chop parsley. Mix all ingredients except spaghetti together until well blended (with your hands).
Cook spaghetti or linguine al dente.
Drain and mix with bread crumb mixture.
Happy St. Joseph's Day.
Fill a tall Collins glass with ice.
Add Champagne first, then St-Germain, then Club Soda.
Stir completely. St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly.
Garnish with a lemon twist, making sure to squeeze essential oils into the glass.
Quarter the ripe figs without cutting through.
Pinch the bottoms and the fig will open.
Slather on the St Andre.
Have a pepper grinder handy.
I know you are shaking your heads and going -- are you kidding me? Trust me in this -- It will turn heads. Sometimes simplicity is the best.
Combine all ingredients. Add flour as is needed to make a batter of a similar consistency to pankcakes.
Fry in Crisco until brown and then turn to brown on the other side. When done, place on a paper towel to drain. Serve with granulate sugar on top!
Combine water, butter, sugar and salt in saucepan and bring to a boil.
Add flour all at once, then beat with a wooden spoon for 1 minute or until mixture leaves sides of pan and forms a ball. Cool mixture.
Add eggs one at a time, beating after each egg, until mixture has satin-like sheen.
Use pastry bag with large star tip and fill with mixture.
Make doughnut shape with pastry bag on greased cookie sheet.
Bake in 400\u00b0 oven for 20 minutes or until puffed and well browned.
Cool.
Slice each zeppole in half and fill with ...
Filling: In a small saucepan over medium heat, bring the sherry and orange juice just to the boil. Meanwhile, combine the figs, raisins, walnuts, honey, cinnamon and lemon zest in a food processor, and pulse until the nuts are finely chopped. Add the hot liquid through the feed tube and pulse into a paste. Transfer to a pastry bag with a medium round tip, or to a bowl, cover and set aside.
Dough: Sift together flour, sugar, baking powder and salt. Using a pastry cutter, or two knives, cut in the butter until it resembles coarse cornmeal. ...
In a small bowl, combine the water, yeast, shortening, sugar, oil and salt.
Let stand for 5 minutes.
In a large mixer bowl, put 2 1/2 cups of the flour, add liquid (yeast) mixture.
Beat by hand or on low speed of electric mixer until all ingredients are well blended.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes of kneading).
Shape ...
For Puffs:
Combine water and margarine in a deep saucepan. Bring to a boil; cook until margarine melts.
Quickly stir in flour and salt. Beat until dough forms a ball in center of pan. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating thoroughly after each addition. Beat in orange rind. Mixture will be very stiff. Drop mixture by tablespoon onto a baking sheet, which has been greased.
Bake at 375\u00b0 for 20 minutes or until puffs are firm and crusty (prick each puff with a fork to release steam).
Leave in ...
FILLING:
In a food processor, combine the figs, dates, marmalade, orange zest, 3 tbls orange juice, butter and cinnamon.
Process until coarsely pureed, about 1 minute. If the mixture begins to clump, stop and redistribute the contents as necessary.
If the mixture seems dry, add about 1 tbls more orange juice.)the filling may be refrigerated for up to 4 days; let come to room temperature and stir before using.
DOUGH:
In a food processor, combine the flour, sugar, baking powder,and salt.Process on/off pulses until well blended.< ...
Add olive oil to heavy stock pot and saute onions until transparent.
Add
anchovies
and
saute
until
melted.
Add tomato
paste, puree, salt, sugar, pepper, oregano and crushed garlic
plus
sweet basil and saute well.
This takes approximately
20
minutes,
stirring constantly.
Then add water and fennel
greens and simmer 3 hours.
This recipe doubled serves approximately 50 people, making a large electric roaster full. Add additional water as needed.
Stir together in a large bowl 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds and mix into a smooth batter.
Stir in the golden raisins and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface.
Knead for another 8 to 10 minutes, until the dough is smooth and no longer sticky (you may not need to use all the flour).
Place the dough into a lightly oiled bowl, and turn to coat.
Cover with plastic ...
Dissolve jello in boiling water.
Drain mandarin oranges and crushed pineapple.
Mix all ingredients thoroughly in large mixing bowl.
Transfer mixture to a serving bowl.
Cover and chill overnight.
In a stockpot, cook the pasta in boiling salted water until al dente; drain and set aside.
In a saucepan, heat the olive oil and cook the garlic until golden brown in color.
Add the parsley, bread crumbs and nuts.
Simmer gently for 2-3 minutes.
Add sauce to drained pasta.
Sprinkle with Parmesan cheese and serve immediately.
Combine water, butter, sugar and salt in saucepan and bring to a boil.
Add flour all at once, then beat with a wooden spoon for 1 minute or until mixture leaves sides of pan and forms a ball. Cool mixture.
Add eggs one at a time, beating after each egg, until mixture has satin-like sheen.
Use pastry bag with large star tip and fill with mixture.
Make doughnut shape with pastry bag on greased cookie sheet.
Bake in 400\u00b0 oven for 20 minutes or until puffed and well browned.
Cool.
Slice each zeppole in half and fill with ...
Just mix and serve.
Cut meat into bite-sized pieces and brown in cooking oil. Combine remaining ingredients in casserole.
Bake covered at 350\u00b0 for 1 hour; then bake at 325! for 2 hours.
Serve over rice or noodles.
Serves 6.
Mix flour, sugar, butter, anise seed and salt like a pie crust, then add remaining ingredients.
Knead.
Let rise until double.
Punch down and braid into 10 small loaves (start at center and braid both ways).
Let rise again.
Bake at 350\u00b0 for 20 to 25 minutes.
Set out 9-inch round layer cake pan.
In a large fry pan over medium heat add half the sardine oil.
Chop the sardines in large pieces.
Add the sardines, celery, onions and garlic.
Saute for 3 minutes.
Add the tomatoes with juice and mash with a wooden spoon.
Add the olives.
Bring a large pot of water to boil and add the Perciatelli.
Boil to Al dente-about 8 minutes.
Drain and add to the sauce.
Stir to coat.
Pour into a serving platter, top with toasted bread crumbs and serve.