Chocolate chip-orange cannoli

Posted on June 21st, 2010 by Danielle.
Categories: dessert, italian.

Mmmm Cannoli.  I found this reicpe here.  My changes are reflected below.

For dough

  • 1 1/2 cups all-purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled unsalted butter, cut into cubes
  • 3/4 cup orange juice

For filling

  • 1 pound (2 cups) fresh sheep’s- or cow’s-milk ricotta, drained 1 hour in cheesecloth-lined sieve
  • 3/4 cup superfine sugar
  • 1/3 cup whole chocolate chips blended in the food processor
  • 1 teaspoon vanilla extract

To fry and serve

  • About 8 cups vegetable oil
  • 1 egg white, lightly beaten
  • Confectioners’ sugar for dusting (optional)
  • Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes

Preparation

Make dough
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.

Make filling
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.

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Basic Crepes

Posted on June 21st, 2010 by Danielle.
Categories: breakfast, dessert.

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.

Ingredients

  • 1 cup all-purpose whole wheat flour
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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Parmesan Chicken

Posted on June 21st, 2010 by Danielle.
Categories: cheesey, chicken, dinner, italian.

I got this recipe from here.  It’s the best.  My changes are below.

  • 3 clove garlic, minced
  • 1 stick  butter
  • 1 cup Italian seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches

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.

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Black Bean Soup

Posted on June 21st, 2010 by Danielle.
Categories: bacon, black beans, dinner, soup.

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.

Chipotle Crema

- 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.

Tomato Salsa

- 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.

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Cabbage Rolls

Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, italian, sauce, sausage.

1 head of cabbage
1 lb ground beef
1 lb italian sausage
2 cups of minute rice
1 egg
1 onion diced
Salt
Pepper
Oregano
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.

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Enchiladas

Posted on June 21st, 2010 by Danielle.
Categories: cheesey, chicken, dinner, mexican, spicy.

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.

Ingredients

  • 1 small onion, chopped (about a cup)
  • 2 small cloves garlic, minced
  • 12 corn tortillas
  • 2 large cans of enchilada sauce
  • Grapeseed oil, peanut oil or canola oil – a high smoke point vegetable oil
  • 2-3 cups of cooked chicken, shredded or chopped
  • 1 can black beans
  • 1 small can diced green chilies
  • Salt
  • 2 cups grated cheese (about 1/3 lb)

Method

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.

Serves 4.

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Mom’s spanish rice

Posted on June 21st, 2010 by Danielle.
Categories: mexican, rice, side dish.

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.

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Meatloaf

Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, ground beef.

I got this recipe from some website and didn’t write it down.  Let me know if this is yours.  It was yummy.

Meatloaf:

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

Sauce:

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.

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Nane’s Clam sauce

Posted on June 21st, 2010 by Danielle.
Categories: clam, italian, sauce.

2 cans chopped clams
1 stick butter
3 cloves garlic
1 cup milk
2 Tbs. flour
parsley
Parmesan cheese
Salt
Pepper

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.)

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Nane’s spagetti sauce

Posted on June 21st, 2010 by Danielle.
Categories: Beef, italian, pasta, sauce.

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
pepper
sugar
oregano
salt
baking powder

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.

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