|« May||May »|
Mmmm Cannoli. I found this reicpe here. My changes are reflected below.
To fry and serve
In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated.
Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.) Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
Form, fry, and fill shells
Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough. Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.
Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.
Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white–brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)
Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel–lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.
Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)
When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner’s sugar and serve immediately.
I found this recipe here in a desperate attempt to make crepes for breakfast. Everything’s the same except I use whole wheat flour and I add a little more milk.
I got this recipe from here. It’s the best. My changes are below.
1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the butter. Microwave until butter is melted. In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
4. Serve over pasta with sauce or with just the drippings drizzled over.
I got this recipe here after visiting the restaurant. Awesome black bean soup. My changes are made below.
Black Bean Soup with Chipotle Crema and Tomato SalsaServes 8
- 4 ounce chopped bacon
- 1 onion chopped
- 1 rib of celery chopped
- 4 cloves of chopped garlic
- 3 or 4 cans black beans
- 8 ounces chicken stock
- 1 teaspoon Ezpazote muddled into dust
- 1 teaspoon cumin
- salt and pepper to taste
Render bacon, add celery, onions, and garlic and carmalize. Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender. Puree until smooth and season to taste with pepper and salt. garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.
- one 7 ounce can chipotle pepper in adobo sauce
- 1 cup sour cream
Blend chipotle peppers and sour cream in a blender or food processor until smooth.
- 2 vine ripened red tomatoes, seeded and diced to 1/4″
- 1 shallot diced
- 1 jalapeno pepper, seeded, pith removed, diced
- 1/2 clove garlic minced
- 1/2 bunch cilantro chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
salt and pepper to taste
Mix all ingredients together and season with salt and pepper.
1 head of cabbage
1 lb ground beef
1 lb italian sausage
2 cups of minute rice
1 onion diced
1 jar marinara sauce
With a knife, cut out the core of the cabbage. Place in a large pot with about 3 inches of water. Bring to a boil and cook for 10-15 minutes or until leaves turn a little soft. Drain water off and rinse with cool water to speed cooking process.
While cabbage is cooking prepare the 2 cups of rice. Set off to the side.
In a bowl mix 2 lbs of meat with the 2 cups of cooked rice. Add 1 egg, chopped onion and salt, pepper and herbs to your liking. Mix everything well.
Seperate cabbage leaves apart and add some filling to each leaf then roll it like a burrito and put into a casserole dish that has 1/2 cup of sauce on the bottom. Line all rolls up close togehter and pour remaining sauce over the top.
Bake covered with foil for 1 hour at 350 degrees.
I got this recipe from here. It’s the same when I do it except that I like to add green chilies and black beans to my enchiladas.
1 Preheat the oven to 350°F.
2 Dice chicken and onion and 1/4 cup of sauce in a pan. Saute until cooked. Sprinkle with a little salt. Set aside in a bowl.
3 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.
4. Open black beans, cheese and chilies and set to the side by the chicken.
5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla, add some cheese, chilies and beans and roll it up. Place in the baking dish and repeat until all of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
1/4 cup butter
1-1/2 cup minute rice
1/2 cup onion diced
1/3 cup green pepper diced
1-1/2 cup water
1 can tomato sauce 8oz
1 tsp salt
1/2 tsp prepared mustard (optional)
Melt margarine or butter in large skillet, add rice, onion and green pepper. Cook and stir until rice is lightly browned. Add remaining ingredients and quickly bring to a boil. Reduce heat and simmer five minutes. Remove from burner and let stand five mintues. Fluff with a fork and serve.
You can also add chunky salsa and green chilies while cooking if you’d like.
I got this recipe from some website and didn’t write it down. Let me know if this is yours. It was yummy.
1 lb ground beef
1/2 cup dry breadcrumbs
1 onion, finely chopped
1 tsp. curry powder
1 egg lightly beaten
1/4 cup water
1/4 cup milk
1/2 cup water
1/2 cup tomato sauce
1/2 cup worcestershire sauce
1/4 cup brown sugar
2 Tbs. lemon juice
2 Tbs. white vinegar
2 Tbs. butter
1 tsp instant coffee
Preheat oven to 350 degrees. Lightly grease a baking dish.
In a large bowl, combine breadcrumbs, onion, parsley 7 curry. Add egg, water and milk. Season to taste. Add meat and mix together until well combined.
Shape meat mixture into a loaf. Place in dish and bake for 30 minutes. Remove from the oven and pour off the fat.
Put all sauce ingredients in a medium saucepan. Bring to a boil while stirring. Reduce heat and simmer for 5 minutes.
Pour sauce over loaf. Bake for a futher 40-45 minutes basting frequently with sauce. Serve sliced, hot or cold.
2 cans chopped clams
1 stick butter
3 cloves garlic
1 cup milk
2 Tbs. flour
Saute garlic in 1 stick of butter until soft. Add only juice from the clams and milk. Bring to a boil & add flour to thicken. Add clams and simmer for 10-15 minutes. Season with chopped parsley, cheese and salt and pepper. (If sauce is too thick, add more milk.)
1 onion minced
3 cloves garlic minced
1 Tbs. olive oil
1 lb. ground beef
2 family size cans of tomato paste
3 tomato paste cans of water to every 1 can of paste
2 cans of tomato puree
1 can of tomato puree of water to every 1 can of puree
Brown garlic, onion, olive oil and meat in a pan, then salt the meat. Put meat in sauce pot on low. Ad tomato paste and 3 cans of water to 1 can of paste. Add tomato puree and 1 can of water to each can of puree. Add pepper, sugar, oregano, salt and a pinch of baking powder to taste. Simer and stir for 1 hour until consistent.