Recipes(Hoilday and other ) and Recipe sites

Roby
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Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 8:27 pm

http://www.foodnetwork.com/food/recipes ... 16,00.html

Green Beans and Portobello Mushroom Saute
Recipe courtesy Rachael Ray

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry


Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 8:31 pm

http://www.foodnetwork.com/food/recipes ... 21,00.html

Broccoli and Green Beans
Recipe courtesy Giada De Laurentiis

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.

In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 8:40 pm

http://www.foodnetwork.com/food/recipes ... 37,00.html

Asparagus and Green Bean Salad
Rachael Ray


Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise

Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.

Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 8:44 pm

http://www.foodnetwork.com/food/recipes ... 91,00.html

"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato Rachael Ray and Elsa Scuderi


1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 8:48 pm

http://www.foodnetwork.com/food/recipes ... 99,00.html

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
Giada De Laurentiis


1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 8:51 pm

http://www.foodnetwork.com/food/recipes ... 35,00.html

Sweet Potato Balls
Paula Deen


4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball

Preheat oven to 350 degrees F.

Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sat Nov 17, 2007 10:30 pm

Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

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polideuce
Posts: 876
Joined: Mon Sep 03, 2007 3:29 pm
Location: Salsomaggiore Terme
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Post by polideuce » Sun Nov 18, 2007 10:35 am

Visto che l'ho mangiata ieri sera, in quel di Ricco' di Serramazzoni nel modenese, affogata in un mare di mascarpone che gridava vendetta ve la posto :) (l'espressione "gridava vendetta" vuol dire che era meravigliosamente buono ma probabilmente ha prodotto abbastanza calorie per poter far funzionare una locomotiva, ma coi quattro gradi sottozero di ieri va benissimo anche così)

TORTA BAROZZI -
INGREDIENTI: - 250 gr. zucchero
- 200 gr. burro (Lago Monate)
- 150 gr. cacao in polvere zuccherato (Perugina)
- 50 gr. cacao in polvere amaro o cioccolato fondente (Lindt o Van Houten)
- 5 uova
- 35 gr. fecola di patate (o maizena)
- 3 cucchiai da tavola di caffè in polvere
- 1 bicchierino di rum (facoltativo)
Far sciogliere il burro e mescolarlo con 200 gr. di zucchero finché lo zucchero è sciolto e il composto “montato”. Montare a zabaione i tuorli delle 5 uova con lo zucchero rimasto. Mescolare lo zabaione col burro “montato” e aggiungere tutti gli altri ingredienti, tranne le chiare delle uova, continuando a mescolare. Continuare a mescolare finché il composto diventa omogeneo (man mano che si mescola, diventa anche sempre più duro). Montare le chiare a neve e versarle sul composto, poi unirle mescolando “dal basso all’alto” per non schiacciarle. Quando è di nuovo tutto omogeneo mettere in una teglia da forno ed infornare in forno già caldo (180 gradi); cuocere per 25/30 minuti. Avvolgere in un foglio d’alluminio e lasciar raffreddare e riposare per 2 giorni.

Un’altra versione della cottura dice di rimettere la torta in forno dopo averla avvolta nell’alluminio, per 2 o 3 minuti, a fuoco molto alto (230 - 250 gradi), poi farla riposare per 2 giorni.

Un’altra ancora dice di togliere dal forno dopo 20/25 minuti, avvolgere nell’alluminio, rimettere in forno per i 10 minuti restanti, poi far riposare per 2 giorni
La seconda cottura sembra essere necessaria

Questa non è la ricetta originaria ma solo una buona imitazione, perché la Torta Barozzi è stata creata dalla pasticceria Gollini di Vignola, nel modenese, http://www.tortabarozzi.it/pasticceria.htm , che ha brevettato la ricetta e le dosi non si conoscono con precisione.
Il contenuto calorico della torta credo che sia impressionante, ma vi assicuro che vale la pena mangiarla e se capitate nei pressi di Vignola, o nel modenese, vi consiglio di assaggiare i dolci che fanno usando la Torta Barozzi

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polideuce
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Post by polideuce » Sun Nov 18, 2007 10:40 am

metto un'altra specialità dolciaria, questa volta tipica del mantovano ma che si trova facilmente, e in diverse versioni, anche nel parmense e nel piacentino
Non a tutti piace e non è il trionfo del cioccolato come la Barozzi, ma a me è sempre piaciuta:

TORTA SBRISOLONA ("sbrisolona" vuol dire che produce molte briciole/"brisli")

* 200 g di mandorle dolci pelate
* 250 g di farina bianca
* 150 g di farina gialla, macinata fine
* 200 g di zucchero semolato
* 1 bustina di vaniglia
* la scorza grattugiata di 1 limone
* 2 tuorli di uovo
* 10 g di burro fuso a temperatura ambiente
* altro burro per imburrare

Inizia:
tritando le mandorle.

Setaccia:
insieme i due tipi di farina con la vaniglia e disponile a fontana sulla spianatoia, forma un incavo nel mezzo, unisci lo zucchero, tenendone da parte due cucchiai, le mandorle, la scorza del limone, i tuorli d'uovo e il burro fuso.
Lavora gli ingredienti rapidamente con la punta delle dita perché l'impasto risulti sbriciolato e non omogeneo.

Prendi una tortiera:
imburrala e all'interno di essa, sbriciola con i polpastrelli l'impasto ottenuto, riempiendola di un bel numero di granelli che poi si salderanno insieme durante la cottura.
Metti in forno già caldo a 180° C e fai cuocere per circa un'ora, appena cotta togli la "sbrisolona" dal forno scuotendo la tortiera per far staccare il dolce, fallo poi scivolare su un piatto da portata e spolverizza la superficie con lo zucchero che hai tenuto da parte.

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Sun Nov 18, 2007 9:59 pm

Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Mon Nov 26, 2007 11:41 pm

http://www.kraftfoods.com/jello/recipe. ... _id=106862


Tiramisu Bowl


Recipe Rating:

Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 16 servings, about 2/3 cup each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries



BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
REFRIGERATE at least 2 hours. Store leftovers in refrigerator.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Fri Dec 28, 2007 1:42 pm

http://www.foodnetwork.com/food/recipes ... 21,00.html

Five-Minute Fudge Wreath
Rachael Ray

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Fri Dec 28, 2007 1:44 pm

Last edited by Roby on Sun Nov 21, 2010 7:21 pm, edited 1 time in total.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Thu Jan 24, 2008 10:30 pm

I ate this Piedmontese speciality during the holidays. It was delicious. I am not fond of raw anchovies, but this dish was great. Anchoives have a different taste when cooked.

Bagna Cauda

Literally translated from Piedmontese dialect, it means "warm sauce". The ingredients suggest it is a country recipe, because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt.


http://www.foodnetwork.com/food/recipes ... 44,00.html

Michael Chiarello

Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced parsley leaves


In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

Roby
Posts: 3850
Joined: Mon Nov 22, 2004 2:06 pm

Post by Roby » Tue Feb 05, 2008 12:22 am

http://www.italianfoodforever.com/iff/news.asp?id=151

Limoncino

6 Ripe Lemons

2 1/2 Cups Vodka

2 1/2 Cups Sugar

2 Cups Water


Wash the lemons well. Carefully remove the peel only, cutting away as much of the white pith as possible. Put the rind in a sterilized glass jar with a lid, and pour the vodka over top. Cover, and place in the sun for 10 days. After 10 days, prepare a sugar syrup with the sugar and water. Bring them to a boil, then simmer for 10 minutes. Set aside to cool. Filter the vodka and lemon peel, by pouring through cheesecloth. Mix with the syrup, and leave for about 10 days to mature. Place in the refrigerator or freezer before serving. This liqueur will keep for months.

Note: By placing in the freezer, then serving in chilled liqueur glasses, it is a refreshing summer after dinner drink. Try to use organically grown lemons to ensure the best results
Roby
"Per raro che sia, il vero amore e' meno raro della vera amicizia."

"As rare as true love is, it is not as rare as true friendship."
- François de La Rochefoucauld

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