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в AGNOLOTTI DEL “PLIN” AL CASTEMAGNO WITH BUTTER AND SAGE SAUCE IN A CRISPY PARMESAN BASKET
There are so many pasta lovers in the world. Some of them just play with different spices to create interesting flavors, someone surfs an internet for the classic pesto recipe, and others buy a pasta maker, and know all kinds of pasta. But all of them have a mutual feature – each of these types of cooks just loves Italian pasta.
This recipe is just for them.
The favorite recipe of the Chef Stefano Rossi. And you imagine how delicious the favorite dish of the professional, and even Italian, chef could be?
Although, of course, it is better not just imagine, but cook and try this fantastic dish!SEE THE RECIPE
Hi! I looked briefly in the archives, but couldn't find anything to what I was looking for. Does anyone have any recipes for Strawberry Cake or Strawberry Cupcakes?
This is a recipe of my dad's; I don't remember which cookbook he got it from because he's been making it ~40 years. :) I thought it was the best thing EVER when he'd make it when I was a kid, and then I thought it looked really complicated. After I got a better mixer, though, making this became a snap. (I still think it's one of the best things EVER. LOL!)
I told gingerzing1967
I'd post this; decided to do it here in case anyone else thinks it looks interesting!
2 1-oz squares unsweetened chocolate
8 T butter, softened
1/2 C confectioner's sugar
6 T white granulated sugar
1 C heavy cream and 1/4 C white granulated sugar
Melt chocolate in top of double boiler; cool slightly.
Add chocolate to butter; beat until light and fluffy.
Add sugars; beat until smooth.
Add eggs one at a time and beat 2-3 minutes after each.
Beat mousse until not grainy.
Spoon into individual serving cups and refrigerate at least two hours.
Top with homemade whipped cream: whip cream and sugar in cold bowl until stiff peaks form.
Hi folks! Looking for favorite chili recipe suggestions, please? I've done one with Ghirardelli chocolate, but I'm curious about other options. :) (FYI it was very tasty!)
I decided to completly scratch the meal I had planned (too much work). And so now I'm dead set on making this instead. This is something I've made several times, and I know it's pretty darn good. I don't remmeber where I got it, but I've tweaked the hell out of it over the years to where it's kind of a different recipe.
*8 ounces uncooked linguine
- 1/2 of a medium onion-diced
- about 4 garlic cloves, minced
- about 1 tbl spoon of finely chopped parsly
- 3 tablespoons butter or margarine
- 3/4 cup whipping cream
- 1 pound of raw cleaned shrimp
- 3/4 cup shredded Parmesan cheese
- 1/2 of small scallops
- Small can (4oz of sliced mushrooms)
1. Cook linguine according to package directions.
2. Meanwhile, in a saucepan, sauté the onion and garlic in butter until onion is crisp-tender. Gradually add the cream and parmesan.
3. Cook and stir over low heat until cheese is melted.
4. Add the shrimp and small scallops
5. Continue cooking on medium low heat until shrimp become mostly pink (they will continue cooking with the heat of mixture and you don't want to overcook)
6. Mix in chopped parsley
7. Top linguine with shrimp/scallop mixture. (serves about 4)
****Garnish with shredded Parmesan and enjoy!****
I'm serving this with fresh garlic bread, a nice crisp salad, and a nice bottle of white wine ;)
So, my future in-laws are coming to dinner. They are both super nice, but I've NEVER cooked for them before. They are both accustomed to eating great food. My fiance told them that we'd be cooking for them when they came down, but we're both seniors in college, and our meal planning skills are pretty lack-luster. I'm a pretty good cook, but we could really use some help creating a delicious and cohesive meal plan.
So far we've decided to make :
Oven baked BBQ ribs
Homemade cole slaw
Honey cornbread muffins
aaaand? I feel like there are too many sweet elements in the meal. Aside from a salad, what else would go well with this meal?!
Hey can you guys send me some simple fruit smoothie recipes?
At the moment I have:
Hi folks! I have several "favorites," but I'm looking for new ideas for macaroni and cheese (that do not involve Kraft boxes! LOL!). Thoughts/suggestions? :)
Lately I have found myself perusing my local library more and more often. I also have found myself solely interested in the cook books as of late. I found this little gem of a recipe. It had peaked my interest when I was reading the book and I tried it. The pie was amazing, so I though I need to write about this one. This is unlike any savoury pie I had tried and I am glad I did!http://gravyandcheese.blogspot.com/2011/04/mushroom-pie.html
I had stuff to use up, so tonight I combined steamed flat Italian green beans, sliced red and yellow bell peppers, cut up tomatoes, and pepperoni crisps. I then added grated Parmesan and a grind of pepper. Yum! Even better - several parts of dinner were from a local CSA. Yay!!
This came from the April Real Simple magazine and we just tried it. It's super easy and if you like spinach artichoke dip, you'll really like this.
8 oz mezzi rigatoni or some other short pasta
1 14oz can artichoke hearts, rinsed and quartered
1 9oz package frozen creamed spinach, thawed
1/4c. grated Parmesan (1 oz)
2c. grated mozzarella (8oz)
-Cook pasta according to the package directions, drain and return it to the pot. Heat broiler.
-Add the artichoke hearts, spinach, Parmesan, half of the mozzarella, and 1/4t. pepper to the pasta. Toss to combine.
-Transfer the mixture to a shallow 2-qt (or 8in square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2-3 minutes.
We added shredded chicken (probably about 1 lb or so) and maybe 10-12 oz of pasta. I also used a 9x13 Pyrex to broil it. Enjoy!
Ok - I am trying to create a dip that won't have anything from the onion family in it, but will still have a nice flavor. The usual ingredients are cream cheese, sour cream, green onions, and dried beef. The green onions are not an option (severe allergy in one of the people who will be there) and I'm trying to come up with other ideas. Basil? Thyme? Help?
The number of dates and ingredients depends on how many you want to make. I used Medjool dates, which I had to pit by hand, but they were larger and tastier than the pitted dates I previously used.
Dates, pitted; Parmesan, cut into small slices/slivers/chunks (today I cut the Parmesan into chunks roughly the same size/dimension as a pit); thick-cut bacon, cut in half. Preheat oven to between 375 and 400 degrees F. Soak toothpicks in water (on the rare but possible concern of the toothpick burning up). Put cheese in date, wrap with bacon, secure with toothpick; repeat. Bake for ~ 30 minutes or until bacon looks cooked/crispy. Tonight I baked them for closer to 35 minutes but a a little lower temp for the most part, because the first time I did this they were too done at 30 minutes at 400F. Turn over/flip halfway through cooking so the bacon cooks evenly.
This is a recipe from Frill Kill, a (cozy) murder mystery by Laura Childs. Tasty!!!
1 8-oz package cream cheese, softened
1 C peanut butter, creamy or chunky
1 C regular (white) sugar, not raw and not confectioners
2 T melted butter
1 C heavy cream
2 T vanilla
1 prepared graham cracker crust
1/4 C chopped peanuts
1/4 C chocolate chips
Blend cream cheese, peanut butter, sugar, and butter.
Whip cream and vanilla together and then fold into peanut butter mixture.
Spread into graham cracker crust.
Freeze at least 2 hours.
Before serving, sprinkle pie with chopped peanuts. Melt chocolate chips and drizzle over pie.
I made this using tat soi from our CSA instead of bok choy, and it was pretty good. This is a basic noodle dish. The recipe could work with other veggies pretty well--next time I think I'll try adding slivered carrots or chopped mushrooms. Vegetarian. Could easily be modified to be vegan by using another sweetener in place of the honey. Original recipe had tofu added raw, but I think I'll fry them first next time to add texture. From the CSA: tat soi, onion, garlic( Read more...Collapse )
Spiced Surprise Brownies
I am involved in ongoing experiments in how to cook the fennel in our CSA. Neither my husband nor I are at all fond of black licorice, which is what it tastes like, so this is a challenge. In a fit of brilliant madness, I decided to make fennel brownies. I processed the raw fennel to smithereens and added it to my standard double-chocolate brownies recipe, plus cloves and craisins. Then I was forced to substitute mashed bananas for the eggs in the recipe. The results were promising but not ideal, which is why there's no recipe here! The craisins were a mistake. Next time I'll cut the cloves down to 1/4 tsp. and try adding some other spices--maybe nutmeg, cinnamon, or allspice. Or I'll go crazy and add orange extract too. Still--something one can cook involving fennel that's actually pretty tasty!Root Vegetable Biscuit Bake
(based on this Epicurious recipe
Of all the words in a recipe, take it from me, the one you least want to miss is "covered." I did. As a result, this got too browned on top and didn't look very good, though it tasted fine. Also, I had to cook the biscuits separately because I didn't want to put it back in the oven and I was trying to follow the original recipe's instruction to cook the veggies for 50 minutes and then with the biscuits for another 45. This is not actually necessary. On the other hand, at least I'm learning to check how many servings it's supposed to make before
I start cooking. I've had a few too many vats of leftovers lately!( The recipeCollapse )
I think I've found my new favorite chili recipe...I made this last night and we had it tonight for supper...the flavors meld nicely...
4 slices bacon, diced
2 T oil
1 C chopped onion
1 lb. lean ground beef
1 28-oz crushed tomatoes
1-3 T chili powder (I used 2 T mild chili powder)
1 T Ghirardelli ground chocolate
1-1/2 t garlic salt
1 t cumin (who runs out of cumin?)
1/4 t pepper
1 16-oz can kidney beans, drained
1/2 C chopped green pepper (I used 1 whole red bell pepper instead)
In heavy saucepan, saute bacon until light brown; stir in oil & onion (and bell pepper). Add meat and fry until brown. Add tomatoes, beans and seasonings. Simmer, covered, ~20 minutes. Serve with grated cheddar cheese & hot cornbread. (The original calls to add the bell pepper with the beans, but I really liked it sautéed with the onions.)
Anyone have a favorite recipe for chimichangas? I am thawing a hunk of roasted beef that I want to shred and make into chimis tomorrow. :)
Ok...so I love coffeecake...and I'm having fun playing with recipes...a week or two ago I made one with raspberries in the middle...and I have a load of fresh peaches from the farmers market so I was thinking about what to do with a peach coffeecake...what do you think of...
Putting what would normally be the "topping" on the bottom of the pan, then a layer of peach slices, then pouring over the batter and baking it. The topping I normally use has brown sugar, so it would glaze over the peaches, which would get soft (I think!) and then when it's baked, flip it over and out of the pan to serve, rather like a pineapple upside-down cake.
I made ginger ale!
1 lb fresh ginger root, diced
4 C water
1.5 C sugar
Bring ginger, water, and sugar to a boil in a large saucepan; reduce heat, cover, and simmer for about 15-20 minutes. Cool completely, strain, reserve ginger (for what, I'm not quite sure yet but there's gotta be something!), and add 1/4-1/2 C syrup to a tall glass with ice, then add soda water and stir. Add more syrup if desired.
It's a perfect summertime drink.
My boyfriend found the recipe/links to the recipe(s) on LifeHacker and from there to the Amateur Gourmet
I served this with steamed asparagus and turnips (thinly sliced and fried in butter with garlic powder). Tasty!!
1/3 C molasses
1 shallot, chopped
2 T balsamic or red wine vinegar
1/2 t dried thyme, crushed
1/4 t ground black pepper
1 lb. beef tenderloin, all visible fat removed
Vegetable oil spray
Combine everything except the beef & spray in a plastic bag/container with a tight seal; shake/mix well.
Add beef and marinate overnight/24 hours, turning every so often so meat is marinated evenly.
Spray skillet with vegetable oil spray.
Cut beef crosswise into 4 slices and reserve marinade.
Cook meat over medium-high heat until it reaches desired doneness.
Remove from pan, add marinade, and cook over medium-high heat until it thickens. Serve meat with sauce.
I made this for dinner tonight; it's from a "Quick & Easy Cookbook" published by the American Heart Association. It's actually the picture on the cover of the book. :) (I can be easily distracted by shiny pretty things.)( Three Pepper PorkCollapse )