and peel if you prefer. Lidia stripes them,
Slice on
minutes per batch. Transfer struffoli to a paper towel-lined
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
Steam the mussels for 3 minutes, frequently shaking the covered ...
Whisk together flour, sugar and salt.
Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a ...
Pour just enough water in a double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
To make the base for the tiramisu ...
Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If ...
Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
Bring a large pot of heavily salted water to the boil.
Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced ...
Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
...
Pour enough water over the potatoes in a large pot to cover them by three fingers.
Season the water with salt; bring to a boil.
Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
Drain potatoes and let stand until cool enough to handle.
Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
*Garlic Mashed Potatoes: heat the olive oil in ...
Scrub the potatoes well; do not peel them.
Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
Drain the potatoes and let them stand until cool enough to handle.
Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve ...
FRYING THE ONIONS:
Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and ...
Heat the water in a pot almost to boil; cover and keep it very hot on the stove, near the risotto pan.
Add olive oil, onion, and 1/2 teaspoon salt in the saucepan and set over medium heat.
Stir well as the onion starts to heat and soften; stir frequently and cook until it is wilted and just starting to color, 8 minutes or so.
Pour in the rice all at once, increase the heat, and stir the rice and onions continuously, toasting the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or ...
Rinse and dry the spinach; slice the leaves, a handful at a time, into 1/2-inch wide strips.
Heat the water in a large pot almost to the boil.
Cover, and keep it very hot on the stove, near the risotto pan.
In a heavy 10-inch saucepan, add the olive oil, onions, and 1/2 teaspoon salt; set it over medium heat, and stir well.
Cook, stirring frequently until the onions are wilted and starting to color.
Pour in the rice all at once, increase the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not ...
Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced ...
Drain the soaked beans and put them in a pot with the bay leaf and fresh cold water to cover by an inch or so.
Bring to a boil, decrease heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes, or until the beans are cooked through but not mushy.
Turn off the heat, stir in 1/2 teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid.
To make the soup: peel and core the apples, and cut them into 1/4-inch-thick slices.
Put 4 tablespoons of the butter in a ...