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Appetizers |
Sauce |
Pasta |
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Sides |
Desserts |
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Almond Rusks - Mandelskorpor (Biscotti) |
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These crisp twice-baked
cookies keep well. They can be made well
ahead of the holiday season and stored in air tight containers in cool dry
place.
3 cups flour
1 tablespoon baking
powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
3 eggs
3 tablespoons heavy
cream
1/1/2 teaspoon almond
extract
1 beaten egg white
1 package chopped
almonds
Stir together flour,
baking powder and salt; set aside. In
large bowl of mixer cream butter and sugar until fluffy. Add eggs and cream; blend well. Stir in flour mixture and almond
extract. Chill dough at least 2 hours.
Shape in 4 long loaves about the length of the cookie sheet and 1-1/2" in
diameter. Brush tops with egg white and
sprinkle with pearl sugar. Bake on
lightly greased sheet in preheated 300 oven for 25 minutes. Remove and cool. Cut into ½ thin slices, place cut side up on
cookie sheets, return to oven and bake 30 minutes or until completely dry.
Makes about 96.
1/4 cup butter
1/4 cup olive oil
1 teaspoon flour
1 cup chicken broth
1 clove garlic
1 tablespoon parsley
1 - 2 teaspoons lemon
juice
Salt and pepper
14 ounces drained,
marinated artichoke hearts
2 tablespoons parmesan
cheese
Linguini noodle
1. Melt butter with oil in a small pan.
2. Add flour and stir until thickened, about 1
minute.
3. Reduce heat to low, add chopped garlic,
parsley, salt, pepper and lemon juice.
4. Cool about 5 minutes.
5. Blend in artichokes and cheese, simmer 8
minutes.
6. Pour over al dente linguine.
1 fresh artichoke
1 cup mayonnaise
2 tablespoons lemon
juice
Wash artichoke; cut off
the top third of vegetable with sharp knife. Cut off the stem of artichoke
flush with the base. Pull off tough outside leaves around base and discard;
open center leaves carefully. turn the artichoke over on cutting board and
press down firmly at the base to cause the leaves to spread open further. Turn
right side up and pull the yellow-white leaves from the center. With a spoon,
carefully scrape and pull the fuzzy and prickly portion from the heart of the
artichoke.
Cook artichoke, covered
in boiling water, about 30 minutes until tender; drain and chill.
To serve: Place a
chilled artichoke on serving plate. Fill center with an Artichoke Dip . Pull
off leaves; scoop into dip.
Lemon Dip: Combine 1
cup mayonnaise with 2 tablespoons lemon juice.
1 can black beans
1 onion
1/2 cup milk
1 cup cheese
1. Mix beans in blender
2. Fry onion in oil
3. Put blended beans in pan
4. Add milk
5. Put cheese on top milk
3 1/2 cups milk
1/2 stick butter
5 - 6 tablespoons flour
Dash nutmeg
1. Mix flour and milk in bowl, beat until creamy
2. Put in pan on low heat and add butter
2. Add pepper and nutmeg.
3. Stir continuously until mixture is thick or
boils.
1 cup (2 sticks) butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
extract
2-1/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking
powder
Cream butter, add
sugar. Beat in egg and vanilla. Blend in flour, salt and baking powder.
Bake on ungreased
cookie sheet @ 375 for 10-12 minutes.
5 eggs
2 cups sugar
1/4 cup milk
1 dash salt
2 tablespoons baking
powder
2 tablespoons rum
2 sticks melted butter
or margarine
2-1/2 cups sifted flour
Bake at 350 until
golden.
1 package beef sirloin
steaks
1 or 2 bags (with
onions) sweet peas
1 small chopped onion
1 can tomato paste
1 cube mushroom
boullian
1. Brown onion, bouillon cube in pan.
2. Add meat and brown.
3. Add tomato paste and wine and let boil.
4. Reduce heat and add peas. Cover pan and let simmer.
1 package carrots
Slice carrots and add
1/2 cup water in a saucepan.
Add salt and
pepper. Add oil to cover carrots, cook
until tender.
1 cup sugar
2 teaspoons vanilla
extract
6 eggs
2 large pie shells
3 packages cream cheese
1. Melt the cream cheese at room
temperature.
2. Combine cheese, eggs, sugar, ad vanilla
extract.
3. Blend until creamy consistency.
4. Bake for 1/2 hour at 250° then bake for 1/2
hour at 350°.
5. Let cool.
1 chicken
1 cube mushroom
boullian
1 can peeled tomatoes
1 can black olives
1 tablespoon garlic
1 cup white wine
Fry chicken in oil, add
garlic, bouillon, seasonings, and wine.
Add peeled tomatoes and olives.
1 package (4-5 thin
slices) chicken breasts
1 cup chicken broth
1/2 lemon
1/2 cup milk
1 clove garlic
Add oil and garlic to
frypan and brown garlic.
Coat chicken breast
with flour and add to pan.
Salt chicken and cook
until browned.
Add lemon jiuce, soup
and milk.
Cover and let simmer.
Mince and sauté white
onion or shallot in olive oil, adding prosciutto fat, parsley, celery and
carrot -- a little of each.
Coarsely chop and add
the livers. Sprinkle with white wine. Let evaporate. When the livers are half
done remove them from the pot and mince them, with a few previously steeped
dried porcini. Finish cooking the paté over a low flame, moistening it with
broth, white wine or
A variation on the
standard crostini di fegatini di pollo, which I prefer, has you mince 2
teaspoons each onion and prosciutto. Sauté the mixture in a dollop of olive
oil, and when it has browned, add 3-4 minced chicken livers and 4-5 leaves of
sage. Sprinkle with white wine, let evaporate, and when the livers are half
done, remove them from the pan and mince them to a fine paste with the sage.
Return the mixture to the fire, season it with salt and pepper, stir in a
teaspoon of flour to bind it, and finish cooking it over a low flame,
moistening it with broth, or more white wine, and a pat of butter as you remove
it from the flames. Artusi suggests you also stir in a tablespoon of grated
Parmigiano just before you remove the paté from the fire.
Once the mixture is
ready, spread it on thinly sliced bread or polenta.
1 package chicken
breasts
1 teaspoon salt
1 teaspoon pepper
2 teaspoons oregano
2 tablespoons garlic
2 larges russet baking
potatoes
6 tablespoons olive oil
1 cup dry white wine
2 tablespoons chopped
parsley
Preheat oven to 400
degrees F. Season chicken with salt,
pepper, oregano and garlic. Peel
potatoes and cut into quarters, sauté in olive oil until golden brown; set
aside. In skillet, boil oil and add
garlic. Add chicken and sauté on both
slides until golden brown. Add potatoes
and then deglaze with white wine. Put in
baking pan and pour sauce over potatoes and chicken and bake for 20 to 30
minutes.
1 stick butter
4 eggs
1 cup sugar
1 tablespoon anise
seeds
1 tablespoon (amaretto
or rum) liquore
Flour
1. Put anise seeds in water to soak, set aside.
2. Mix sugar, eggs and liquor in bowl, set
aside.
3. Melt butter and add to bowl of ingredients.
4. Add flour until dough is not runny.
5. Drain water from anise seeds and add to
ingredients.
6. Drop a spoonful on warm pizelle maker.
1 cup water
1 cup flour
1/2 cup butter
4 eggs
1/2 teaspoon salt
Pre-heat oven to
375. Heat water and butter to a rolling
boil. Stir in flour and salt. Stir vigorously over low heat for about 1
minute or until mixture form a ball.
Remove from heat. Beat in eggs
one at a time. Continue beating until
smooth. Let stand 10 minutes. Drop dough with a tablespoon 2" apart on
baking sheet. Bake 20-25 minutes @ 375
or until puffed golden.
1 each (yellow only)
eggs
1/2 cup milk
1 tablespoon sugar
1 tablespoon flour
Mix until boils
continually stirring.
1 can artichoke hearts
in water
3 eachs eggs
1 cup breadcrumb
mixture combine breakcrumbs, parmesan cheese, pepper and garlic salt
Drain artichokes and
cut in quarters
Add 3 eggs to
breadcrumb mixture
Roll artichokes in
breadcrumb and egg mixture, coat well
Fry on low in pan until
browned
2 cakes yeast
2 tablespoons butter
4 cups warm water
8 - 10 cups flour
1 teaspoon salt
1. Dissolve yeast and sugar in water.
2. Add butter and half flour; beat until smooth
to make dough that can be handled.
3. Knead until smooth and elastic and then let
raise 4 1/2 hours.
4. Cut slices off and fry in hot fat (oil).
2 potatoes
1 onion
4 eggs
Cut thin slices of
potatoes. Sautee onions and bouillon
cube in pan with oil. Mix eggs and
potatoes and pour until pan. Fry on one
side and then turn over (using large plate) and fry on other side.
4 white (large)
potatoes
2 small eggs
Flour
Salt and pepper
1. Cook potatoes with skin.
2. Peel potatoes and mash, set aside to cool.
3. Add potatoes, eggs, salt and pepper and flour
until dough is not sticky.
4. Knead dough.
5. Roll dough and cut into bite size pieces.
6. Boil immediately for a few minutes or until
dough rises to top.
1/2 cup oils
1/4 cup vinegar
3 tablespoons water
1 package good seasons
italian dressing
Mix all ingredients
together in cruet. Can use Olive oil or
Balsamic Vinegar
3 eggs
2 - 3 tablespoons oils
3 tablespoons water
Flour
1. Combine all ingredients in bowl.
2. Add flour, when consistency becomes too hard
to stir, put on counter and add flour while kneading dough.
3. Leave dough out a couple of hours or
refrigerate over nite.
4. Cut dough into strips and cook.
4 chicken breasts
2 cups italian herb
dressing
1/2 cup
Italian/Seasoned bread crumbs
1/4 cup parmesan cheese
1. Place chicken in a
9x13 pan (can be frozen or defrosted).
2. Pour italian dressing over chicken.
3. Refrigerate for at least 8 hours.
4. Take chicken out of refrigerator after
marinating for 8-24 hours.
5. Place seasoned bread crumbs in shallow pan.
6. Roll chicken in bread crumbs until coated.
7. Place coated chicken in back in the 9x13 pan.
8. Sprinkle parmesan cheese over chicken.
Cook at 350°F for
approximately 30-35 minutes.
These make excellent
meatball sandwiches or go great with spaghetti. Add to or omit spices to your
own preferences. I make these different sizes, depending on how I'm going to
use them. I make smaller meatballs to take to parties where guests can skewer
them with toothpicks.
2 pounds ground beef
1 each large onions
1 cup parmesan cheese
6 eachs eggs
1 cup bread crumbs
Oregano, garlic, basil
spices
1. Mix together the onion, parmesan cheese,
eggs, basil, oregano, and garlic.
2. Pour mixture onto hamburger and work in well.
3. Add bread crumbs.
4. The mixture will be sticky.
5. Use a little water in palm of hands to roll
meatballs (or burgers) so mixture doesn't stick.
6. Put meatballs in oven and bake.
1 each garlic
1 stalk leeks
1 package rice
6 cups chicken broth
1 cube mushroom
boullian
1. Pour broth into a saucepan and bring to a
simmer, set aside but keep hot.
2. In other sacepan, add oil,leeks, garlic and
boullian cube and saute. (about 5 minutes)
3. Add rice to suacepan with leeks and stir.
(about 1 minute)
4. Add 1 ladleful of broth, adjust heat to
maintain a gentle simmer, cook stirring constantly until liquid is absorbed.
(about 2 minutes)
5. Continue adding broth one ladleful at a time
and stirring until rice is tender and mixture is creamy. (about 20-25 minutes)
6. Add cheese when done and serve.
3 pounds ground beef
2 large onions
1 package celery
4 cans 12 oz tomato
paste
1 mushroom misc.
bouillon
1. Chop celery and onions, add salt &
pepper, simmer in oil until browned.
2. Add meat and let cook.
3. Add 4 cans of tomato paste to large pan,
clean out cans with water (at least 2 full).
4. Add mushroom bouillon, boil, and then let
simmer.
5. Add meat, celery, onions when fully cooked to
sauce.
6. Let simmer 1-2 hrs.
2 pounds ground beef
1 chopped onion
1 cup bread crumbs
Salt and pepper
1. Add meat, spices and eggs in bowl and mash
together with hands.
2. Form balls and roll in bread crumbs.
3. Either fry in oil and place on baking pan
(with fold) in oven until browned.
4. Add meat balls to sauce.
1 jalapeno chiles
1 each red bell peppers
1 onion
1 tablespoon garlic
3 stalks celery
1 package beef or
chicken
Cut meat in small
pieces. Sautee in oil all
ingredients. Add meat, chile, salt, soy
sauce. Add cheese on too and serve.
1 peeled tomato
1 cup rice
2 cups hot water
1 cube misc. bouillon
1 tablespoon garlic
Wash rice. Fry in oil.
Put hot water, garlic, onion, tomato in blender. When rice is fried, remove oil, strain
blended stuff, and add to pan.
Add salt and bouillon
and blended mix. Lower flame, cover and
add hot water or soup if necessary.
2 parts yellow cornmeal
1 part white flour
1 cup meat sauces
2 tablespoons parmesan
cheese
Boil water in 1 qt
pot. Add salt and flour and stir until
soft and falls off spoon. Continue
boiling for 20 to 30 minutes. Spoon onto
plate and add sauce and cheese.
1 package cornmeal
1 cup mushroom boullian
Add water to polenta
and bouillon cube; stir continuously until polenta pulls from sides of
pan. Put in baking dish and let cool or
refrigerate until solid. Cut and brush
with oil and place on baking sheet.
Broil until crisp about 5 minutes.
Can use any meat
previoulsy cooked. Port roast, roast
beef or combination of both.
Serves: 2
1 pork roast
1/2 cup parsley
2 cups bread crumbs
3 red potatoes
5 eggs
1 clove garlic
Garlic salt and pepper
1. Season pork roast with garlic salt, pepper
and garlic cloves.
2. Cook until tender in oven at 350°.
3. Grind pork roast in meat grinder.
4. Boil potatoes and grind.
5. Add meat, potatoes, parsley, salt, pepper and
eggs in bowl and mix with hands (do not over mix).
6. Form oblong shaped rolls and cover with bread
crumbs.
7. Fry in oil until browned.
Breaded meat, served
with olives.
Serves: 2
1 can pitted black
olives
1 package thin steak
sandwich
1 small onion
1 mushroom misc.
bouillon
1/2 can tomato paste
2 cups bread crumbs
4 eggs
1 cup white wine
1 cup water
1. Cut all fat and tendons from meat (meat will
curl if you do not remove these).
2. Combine eggs, salt and pepper in bowl and add
meat, let stand for 5 minutes.
3. Pass meat in bread crumbs, coat well.
4. Fry meat in oil until browned, set aside.
5. Brown onion and bouillon cube in large pan.
6. Mix water and tomato paste together until
blended, pour in pan and let boil for a few minutes.
8. Add wine to pan and let boil.
9. Add meat and & olives to pan and cover,
let simmer for 30 - 60 minutes.
Stuffing can be made
and stored in refrigerator until ready to stuff pasta and cook.
Serves: 2
1 pork roast
1 roast beef
1/2 cup parsley
Clove garlic
1 onion
1 pound pasta shells
1. Grind pork roast and roast beef.
2. Add to skillet with oil and parsley and
brown.
3. Add pepper, salt, garlic and onion.
4. Stuff filling into pasta shells and cook
immediately.
2 cups rice
1 tablespoon butter
1 tablespoon parmesan
cheese
1. Boil water, add salt.
2. Add rice and cook until tender.
3. Drain water.
4. Add butter and cheese.
3 cups rice
1 cup sauces
1 tablespoon butter
2 tablespoons parmesan
cheese
1. Add salt and boil water.
2. Add rice and let cook until tender.
3. Drain rice; add butter, sauce and cheese
5 cups water
1 package asparagus
spears
1 onion
1 delicato boullian
1 tablespoon parmesan
cheese
1. Cut ends of asparagus spears. Bend and snap, put tips aside in water. Cut
rest of asparagus into small pieces.
2. Cook cut asparagus in pan with oil onion, and
boullian about 20 minutes.
3. Add 3 ladels of soup broth and 1 handful of
rice per person + 1 extra handful, cover and cook.
4. Add chhese and asparagus tips, low heat
covered until tips are tender.
Can be made in slow
cooker or mix sauce ingredients together over medium heat. Add meatballs to
saucepan, and let sauce simmer for 30 minutes, or longer for better falvor.
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 small onion, chopped
1/2 cup green peppers, chopped
1/2 cup red wine (or beef broth)
1/3 cup water
2 garlic cloves, minced (1 t)
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
1 teaspoon sugar, to taste
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 each garlic
1 tablespoon parsley
1 cube mushroom
boullian
1 package frozen shrimp
3 florets broccoli
Put garlic, parlsey,
boullian cube and shrimp in pan with olive oil.
Cook pasta and broccoli
in water.
Add cooked pasta and broccoli
to shrimp.
1 box frozen leaf
spinach
1 onion
4 eggs
Put frozen spinach in
pan with water until thawed; set aside to cool.
Sautee onions and bouillon cube in pan with oil. Mix eggs and spinach and pour until pan. Fry on one side and then turn over (using
large plate) and fry on other side.
Meat, potatoes and
celery stew.
Serves: 2
5 - 6 potatoes
1 package beef sirloin
steaks
1 cup white wine
5 - 6 celery
1 small onion
1. Cut big slices of potatoes & celery and
fry in pan of oil.
2. Season with pepper and salt.
3. Cook chopped sirloin steak in oil with
mushroom bouillon cube.
4. Add onion and salt and pepper.
5. Add tomato paste, water and wine and let
boil.
6. Add potatoes and celery and let simmer.
2 zucchini
1 small onion
1 cup bread crumbs
1 cup parmesan cheese
2 eggs
1. Peel zucchini and then grate with cheese
grater.
2. Grate onion.
3. Combine all ingredients in bowl, season with
salt and pepper and shape into patties.
4. Drop zucchini mixture by heaping teaspoonfuls
and cook on both sides until golden.