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I got this recipe here. My changes are below.
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 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.
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.
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.
This is my nane’s recipe for meatballs. I use it all the time for both spaghetti and for meatball sandwiches.
1/2 lb lean ground beef
1/2 lb hot italian sausage
2 tbsp water
1/2 cup italian bread crumbs
3 Tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
Preheat oven to 350 degrees. In a large bowl combine egg, water, crumbs, onion, salt and pepper. Add ground beef and sausage and mush with your hands to mix. Form into meatballs 1″ round and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are cooked through.