Recipes(Hoilday and other ) and Recipe sites

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

Post by Roby » Sat Nov 18, 2006 2:21 am

http://www.foodnetwork.com/food/recipes ... 82,00.html

Pumpkin Chocolate Chip Cookies
Recipe courtesy George Duran

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Roby

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

Post by Roby » Sat Nov 18, 2006 2:34 am

http://www.foodnetwork.com/food/recipes ... src=search

Oatmeal Cranberry Cookies
Recipe courtesy of Beth Setrakian

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Roby

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

Post by Roby » Tue Nov 28, 2006 2:07 am

This is a very delicious dessert.

Limoncello Dessert

1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted
1 lemon, zested
Wafer cookies, for garnish

Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.

Roby

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

Post by Roby » Tue Nov 28, 2006 2:15 am

http://www.foodnetwork.com/food/recipes ... src=search

Limoncello

Mario Batali

4 cups vodka
Zest of 10 lemons, no pith at all, may substitute 15 limes, 6 grapefruits, 10 blood oranges, 12 mandarin oranges, or 8 regular oranges
2 1/2 cups sugar
3 1/2 cups water

Place vodka and zest in a sealable jar, like a mason jar and allow to sit in a cool place for 4 days. On the fifth day place the sugar and the water in a saucepan and bring to a boil. Allow to cook 5 minutes, remove from heat and allow to cool. Add sugar solution to the vodka solution and allow to stand overnight. Strain through a layer of cheesecloth in a conical sieve, pressing the solids firmly. Strain again through a second layer in the same manner. Chill and allow to stand 1 week. Serve very cold.

Roby

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

Post by Roby » Mon Dec 18, 2006 11:52 am

Torta di ricotta e altre ricette di formaggio


http://impariamo.com/forum/viewtopic.php?p=12676#12676

Roby

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

Post by Roby » Mon Dec 18, 2006 1:29 pm

http://www.recipesource.com/baked-goods ... c1451.html

Patina Di Natale---cookies
Recipe by: Cranbrook Reflections, A Culinary Collection

3 c All-purpose flour
2 ts Baking powder
1 pn Salt
1 c Butter; diced
1/2 c Pine nuts; chopped
1 c Sugar; plus
2 tb Sugar
2 Eggs
Grated zest of 1 lemon
1 Egg yolk; mixed with
1/2 tb Water; for glaze


Sift together the flour, baking powder and salt into a large bowl. Add
butter and break with a fork until texture resembles coarse meal. Add pine
nuts. In a separate bowl, beat sugar and eggs together; add lemon zest.
Mix dry ingredients with egg mixture until dough is firm. Knead for 1 to 2
minutes. Divide dough into quarters and wrap in plastic wrap; chill for 1
hour.
Preheat oven to 425 degrees. Roll out dough, one piece at a time; cut
into desired shapes using cookie cutters. Arrange on ungreased baking
sheets. Brush glaze on each cookie with a pastry brush. Bake for 10
minutes until lightly golden. Remove to a cooling rack.

Roby

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

Post by Roby » Mon Dec 18, 2006 1:39 pm

http://www.foodnetwork.com/food/recipes ... 89,00.html


Hot Chocolate with Peppermint Schnapps
Recipe courtesy Michael Chiarello

1 quart milk (skim, 2 percent or whole) or half-and-half
6 ounces bittersweet or semisweet chocolate, chopped (recommended: Scharffenberger)
9 ounces peppermint schnapps
Whipped cream, for serving
6 peppermint sticks, for serving

Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.
If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.

Roby

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

Post by Roby » Mon Dec 18, 2006 1:45 pm

http://www.foodnetwork.com/food/recipes ... 73,00.html

Mamma's Eggnog
Paula Dean

6 egg, separated*
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon**
1 tablespoon vanilla
Nutmeg

**(You can use Rum or Brandy as well if you don't like the Bourbon)

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Roby

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

Post by Roby » Mon Dec 18, 2006 1:48 pm

http://www.foodnetwork.com/food/recipes ... 22,00.html

Peppermint Hot Chocolate
Recipe courtesy Jackie Riley

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Roby

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

Post by Roby » Mon Dec 18, 2006 1:59 pm

http://www.foodnetwork.com/food/recipes ... 81,00.html

Rudolph Pie (Christmas Shepherd's Pie)
Recipe courtesy Nigella Lawson

Cook's Note: This is one of those simple-hearted, down home kind of dishes that in fact is quite fiddly. Nothing's difficult, but there are quite a few steps. But that's often the way with food that you can simply reheat when you need it: you have to put more hours in earlier. Often, especially at this time of year, it's worth it. I sometimes think that 1 hour's cooking alone, calmly and in advance, is so much more preferable than 15 minutes frenetic, last-minute activity when you're tired and have a roomful of people to entertain. I say this now, as a form of defence on my behalf, but also to warn you, however encouragingly, of the labour to come.


1 3/4 ounces dried porcini mushrooms
4 onions
4 carrots
4 cloves of garlic
3 to 5 tablespoons olive oil
Salt and freshly ground pepper
1 pound button mushrooms, sliced or quartered
2 1/4 pounds minced venison
2 1/4 pounds minced pork
2 tablespoons flour
2 (14-ounce) cans chopped tomatoes
2 tablespoons tomato paste, diluted in 1/2 cup water
1/3 cup Marsala
Worcestershire sauce, to taste
9 pounds potatoes
3 1/4 pounds parsnips, peeled and cut into chunks
1/2 cup full-fat milk
1 stick butter, melted, plus extra to dot on the top
Pinch freshly ground nutmeg

Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each.
Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn.

Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low.

Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven.

Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste.

Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it.

Roby

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

Post by Roby » Mon Dec 18, 2006 2:06 pm

http://www.foodnetwork.com/food/recipes ... 73,00.html

Sgroppino (Italian cocktail)
Giada De Laurentiis

1 cup chilled Prosecco (Italian sparkling white wine)
2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves

Pour the Prosecco and vodka into 2 Champagne flutes, diving equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately


Roby

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

Post by Roby » Mon Dec 18, 2006 2:09 pm

http://www.foodnetwork.com/food/recipes ... 39,00.html

Holiday Mimosas
Recipe courtesy Emeril Lagasse

1/2 cup Grand Marnier Centenaire or Cent Cinquantenaire liqueur
2 tablespoons sugar
1 bottle chilled Brut non-vintage Champagne
1 cup freshly squeezed orange juice

Pour 1/4 cup of the Grand Marnier into a shallow bowl, and put the sugar into a saucer. Dip the rims of 6 Champagne glasses first in the Grand Marnier, then into the sugar to form a crust.
Pour the remaining 1/4 cup Grand Marnier, the Champagne and orange juice into a large decorative pitcher and divide among the 6 prepared Champagne glasses. Serve immediately

Roby

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

Post by Roby » Mon Dec 18, 2006 2:12 pm

http://www.foodnetwork.com/food/recipes ... 04,00.html

Lime-oncello Spritzers with Mint
Recipe courtesy Giada De Laurentiis

Limoncello:
2 pounds limes (about 10 large)
1 (750-ml) bottle 100-proof vodka
2 1/2 cups sugar
2 1/2 cups water
Spritzers:
Ice cubes
1 cup fresh mint leaves
1 cup club soda


To make limoncello: Using a vegetable peeler, remove the peel from the limes in long strips (reserve the limes for another use). Place the lime peels in a 1-quart jar. Pour the vodka over the peels and screw on the lid. Steep the lime peels in the vodka for 1 week at room temperature.
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely, then stir in the vodka mixture. Strain the liquids into bottles, pressing on the peels to extract as much liquid as possible. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

To make spritzers: Fill 4 tall glasses halfway with ice. Add the mint leaves. Using the handle of a wooden spoon, coarsely crush the mint leaves into the ice. Pour some limoncello over, and stir to blend. Add a splash of club soda and serve.

Roby

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

Post by Roby » Mon Dec 18, 2006 2:16 pm

http://www.foodnetwork.com/food/recipes ... 18,00.html

Emeril's Coffee
Recipe courtesy Emeril Lagasse

2 ounces coffee-flavored liqueur (recommended: Kahlua)
1 tablespoon unsweetened cocoa powder
1-ounce amaretto
Hot, strong brewed coffee
Sweetened whipped cream, for topping

Pour 1 ounce of the coffee liqueur into 1 coffee cup saucer. Put the cocoa powder on another saucer. Dip the rim of an old-fashioned or Irish coffee mug in the coffee liqueur and then in the cocoa. Add the remaining coffee liqueur and the amaretto to the glass. Fill the glass with hot coffee and top with whipped cream.

Roby

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

Post by Roby » Mon Dec 18, 2006 7:47 pm

Sicilian Holiday Cookie Recipes


http://impariamo.com/forum/viewtopic.php?p=12697#12697

Roby

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