Amaretto Cookies
Yield > 36
Keys : Cookies Alcoholic Italian Italy European Mediterranean
Ingredients :
1/2 cup Butter
2 tbl Molasses
2 x Eggs
1 cup Almonds, ground toasted
1/2 tsp Lemon rind grated
1 tsp Almond extract
1/2 cup Amaretto liqueur
2 cup Pastry flour, whole wheat
Method :
• Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes.
Cookies will be golden brown when done.
Amaretto Cream Filled Cake
Yield > 6
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
1 x sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds, blanched,chopped, toasted
1 oz unsweetened chocolate, grated
Method :
• Bake hazelnuts in ungreased baking pan at 400F for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden.
Amaretto Cream Filled Cake (Zuccotto Ripieno)
Yield > 6 servings
Keys : Nuts Alcoholic Cakes Desserts Frostings Italian Italy European Mediterranean
Ingredients :
1 x Sponge Cake
1/2 cup Hazelnuts
1/4 cup Amaretto
1/4 cup Light rum
1 1/3 cup Whipping cream
1/3 cup Powdered sugar
1/3 cup Almonds, blanched, chopped, toasted
1 oz Unsweetened chocolate,grated
Method :
• Bake hazelnuts in ungreased baking pan at 400 for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool. Cut 4-
inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl.
Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.
Amaretto Hazelnut Macaroon Cheesecake
Yield > 1
Keys : Alcoholic Nuts Pie Italian Italy European Mediterranean
Ingredients :
HAZELNUT CRUST
1 cup hazelnuts, roast 10 min at 350
3 x egg whites
2 tsp vanilla
2 cup powdered sugar
1/2 cup sugar
1/8 tsp salt
FILLING
1/2 cup amaretto
3 tsp gelatin, unflavored
2 tsp vanilla
1 1/2 lb cream cheese
3/4 cup sugar
2 tbl lemon juice
1 tsp lemon zest
2 cup cream
Method :
• Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment.
• line a cookie sheet with greased parchment
• whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mixture. process
for 15 sec until smooth
• reserve 1/2 - 1/3 cup batter. pour remaining into spring form, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
• bake crust 25-30 minutes, disk 20-25 minutes cool on wire rack
• chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
• carefully remove crust (VERY CAREFULLY). replace bottom of spring form with foil wrapped cardboard circle.
replace crust
• amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 minutes heat in sauce pan with hot (not boiling) water stirring for 4 minutes. leave in hot water to stay warm
• beat cream cheese in mixer for 1 minutes add lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining whipped cream. fold in soaked macaroon disk bits
• scrape into prepared pan, cover with plastic wrap.
refrigerate at least 3 hrs.
• (preferably overnight)
Amaretto Peach Cheesecake
Yield > 10
Keys : Cakes Desserts Alcoholic Fruit Pie Italian Italy European Mediterranean
Ingredients :
3 tsp Margarine
1/3 cup Sugar
1 x Large Egg
3/4 cup Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 tsp Unbleached All-purpose Flour
3 x Large Eggs
16 oz Canned Peach Halves *
1/4 cup Almond Flavored Liqueur
Method :
• * Peach halves should be drained, and then pureed.
• Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at
medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.
Amaretto White Italian
Yield > 1
Keys : Alcoholic Drinks Beverages Italian Italy European Mediterranean
Ingredients :
1 oz Vodka
1 oz Amaretto fill cream
Method :
• Ice // rocks or blended // frozen
• (add 2 scoop ice cream or mix)
Amaretto Zabaglione
Yield > 4 people
Keys : Desserts Alcoholic Hot Sauce Party Italian Dessert Italian Italy European Mediterranean
Ingredients :
5 x egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto (or white wine)
1 cup cream
ALMOND PRALINE:
1/2 cup sugar (caster)
1/2 cup almonds, unsalted
Method :
• *Almond praline:
In a very clean saucepan, heat sugar and almonds until sugar begins to turn golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush or process into coarse pieces
and set aside.
• Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add amaretto, place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. A balloon whisk is best for this. Remove from heat and allow to cool to room temperature.
• Whip cream until soft peaks form. Fold into egg mixture with half the crushed almond praline.
• Pour over poached peaches or pears and sprinkle with remaining toffee.
• A traditional Italian dessert cream that's great poured over fresh or poached fruit.
Amatriciana Sauce
Yield > 6
Keys : Sauce Italian Italy European Mediterranean
Ingredients :
1/3 cup olive oil
4 x onions, coarsely chopped
8 oz Canadian bacon, sliced, cut into 3/4" square
OR sliced smoked ham
4 x cloves garlic, crushed
2 can , large plum tomatoes , in juice, 35 oz. each can
(4 cups tomatoes)
2 tsp sugar
3/4 cup dry red wine salt and freshly ground black
pepper, to taste
Method :
• Heat oil in a medium size heavy saucepan over mediumhigh heat. Add the onions, and sauteefor 10 minutes. Stir in the bacon and garlic, and sauteefor 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.
Amazing Low-Fat Cannoli
Yield > 1
Keys : Desserts Italian Italy European Mediterranean
Ingredients :
FOR THE FILLING
2 pt no-fat or low-fat ricotta cheese
6 tbl sugar or to taste
1 tsp rosewater
1/2 tsp vanilla extract
1 tsp cornstarch dissolved in
1 tsp water
1 tbl melted butter or canola oil (or more spray oil)
1 tbl chopped toasted pistachio nuts
TO FINISH THE CANNOLI
Spray oil as needed
12 x four-inch wonton wrappers
Method :
• The night before, place the ricotta in a yogurt strainer or cheesecloth or paper-towel-lined strainer over a bowl. Drain overnight in the refrigerator. Discard the whey.
• Preheat oven to 400 degrees. Lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste.
Brush the outside of the cannoli with melted butter or oil, or spray with more oil. Roll up all the wrappers the same way.
Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes. Let the shells cool to room temperature on a wire rack.
• Finish the filling: In a large bowl, combine the drained ricotta, sugar, rosewater, and vanilla and whisk to mix. Correct the sweetness, adding sugar or rosewater to taste. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. The recipe can be prepared several hours ahead to this stage.
Store the shells in an airtight container. Store the filling in the refrigerator, up to 24 hours.
• Just before serving, pipe the ricotta mixture into the pastry shells, a little into each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.
• This recipe yields 12 cannoli.
• Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers, which are baked instead of fried.
The recipe is extremely easy to make, but you must start the night before to drain the cheese.
• Yield: 12 cannoli
American Lasagna (Usda)
Yield > 24
Keys : Pasta Freezes Italian Italy European Mediterranean Usa American States North American
Ingredients :
2 1/4 lb lean ground beef
1/3 cup instant minced onion
3/4 tsp garlic powder
4 tsp salt
3/8 tsp red pepper, crushed
1 tbl oregano
3 tbl parsley flakes
18 oz tomato paste, 3 (6-oz) cans
24 oz tomato sauce, 3 (8-oz) cans
2 1/4 cup hot water
3 lrg eggs, beaten
3 lb cream style cottage cheese
1 lb lasagna noodles, cooked,(18 noodles)
12 oz processed cheddar cheese, shredded
3/4 cup parmesan cheese
Method :
• Line four 8x8-inch baking pans with heat-resistant
freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
• Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with cottage cheese.
• In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture
• (about 3/4 cup), processed cheese (1/3 cup), and
parmesan cheese (1 1/2 tablespoons). Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING Preheat oven to 400F. (hot). Bake 30 minutes or until sauce bubbles at edges.
• TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top
and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD Preheat oven to 400F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
• VARIATION Italian Lasagna - Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.
Amore-the Italiano Love Cake
Yield > 1 Servings
Keys :
Ingredients :
CAKE
1 1/4 cup Powdered sugar, sifted
1 cup Cake flour
15 lrg Egg whites, (1 1/2 cups)
1 1/2 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/4 tsp Almond extract
1/4 tsp Salt
1 cup Granulated sugar
FILLING AND TOPPING
1/2 cup Amaretto
1 pt Pistachio ice cream, softened
1 pt Chocolate ice cream, softened
2 cup Heavy cream
1 cup (6 oz.) semisweet
chocolate chips for garnish
Method :
• 1. Position a rack in the center of the oven and preheat the oven to 375 F.
• 2. To make the cake, combine the powdered sugar and cake flour.
• 3. In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form. Beat in the sugar, a little at a time , and beat until stiff but not dry.
With a rubber spatula, fold in the dry ingredients until the flour is just incorporated. Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
• 4. Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown. Invert the pan onto a bottle or funnel and cool completely.
• 5. To assemble, using a serrated knife, cut the cake into three layers.
• Sprinkle each layer with some of the amaretto. Place one layer on a serving plate. Spread the pistachio ice cream on the bottom layer and top with the second layer. Spread the chocolate ice cream on the second layer and top with the third
layer. Freeze the cake for 20 to 30 minutes, or until set.
• 6. Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks. Spread on the top and sides of the cake. Return to the freezer.
• 7. Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.. Line a baking sheet with aluminum foil. Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick. Let chocolate set for 15 minutes. Using an oiled heart shaped cookie cutter, cut out hearts. Place them on top of the cake. Keep cake in the freezer until ready to serve.
• My notes: This was absolutely wonderful, however next time I am going to start with a boxed angel food cake mix.
Also I had to let the chocolate set more than 15 minutes before I could cut it, I guess my house was too warm. and now that soda pop no longer comes in bottles and funnels are mostly plastice, I had a very hard time finding somewhere to invert the cake, finally I just used the full amaretto bottle. The
source for this recipe is: 1001* Chocolate Treats by Gregg R. Gillespie
Amy's Crusty Italian Loaf pt 1
Yield > 3 Servings
Keys : Breads Italian Italy European Mediterranean Italian
Ingredients :
1/4 cup Very warm water, (105 to 115 degrees)
3/4 tsp Active dry yeast
1 cup Cool water, ( 75 degrees)
1 1/2 cup Sponge Starter, recipe follows
3 1/2 cup Unbleached allpurpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge starter to the yeast
mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy.
• Add the flour and salt and mix with your fingers to
incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon
of water.
• Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during
kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough.
• Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long.
• Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough.
• The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loavesthey will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened
• continued in part 2
Amy's Crusty Italian Loaf pt 2
Yield > 3 Servings
Keys : Breads Italian Italy European Mediterranean Italian
Ingredients :
See part 1
Method :
• From the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack
below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown.
(If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving.
Amy Scherber's Crusty Italian Loaf
Yield > 3 Loaves
Keys : Breads Italian Italy European Mediterranean
Ingredients :
3/4 tsp Active dry yeast
1/4 cup (2 ounces) very warm
Water(105 to 115 degrees F)
1 cup (8 ounces)cool water ( 75 Degrees F)
1 1/2 cup (12 ounces) Sponge Starter (recipe follows)
3 1/2 cup (16 ounces) unbleached All-purpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• A sponge starter bread
• Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add
the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If
the dough is not sticky, add 1 tablespoon of water.
• Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth.
This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees F) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
• Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
• Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick
layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape.
• Leave plenty of space between the loaves they will
spread as they rise.
• Cover the loaves with well oiled plastic and let them rise for 1 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475 degrees F. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an upside-down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the
stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. BAKERS'
An Authentic Central Italian Cacciatore
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
1 1/2 kg jointed poultry, rabbit or any game
2 tbl oil
1 lrg onion, finely chopped
1 x clove of garlic
1/2 cup dry white wine
1 tbl fresh basil
1 tsp sugar
1 1/2 tbl white wine vinegar
1 can peeled plum tomatoes, sieved
3 x anchovy fillets
60 gm whole black olives (pitted if preferred)
1 tbl fresh Italian parsley, chopped
Method :
• Fry the meat in the oil until golden all over, and place the fried meat in an ovenproof dish. Pour off most of the pan juices, leaving a tablespoon or so. Add the finely-chopped onion and crushed garlic and cook gently until onion is transparent. Add the wine and the vinegar and boil to reduce by half. Add the sieved tomatoes, basil and sugar and cook a
minute. Pour tomato mixture over meat and put into a moderate oven for an hour.
• Meanwhile, soak the anchovy fillets five minutes and drain. Remove meat from oven after cooking, and remove meat joints to the serving dish. Pour tomato mixture into saucepan, boil and add chopped anchovy and olives, plus chopped Italian parsley. Pour sauce over meat joints, then serve with chunks of bread.
An Italian Bouillabaisse
Yield > 1
Keys : Italian Italy European Mediterranean
Ingredients :
The Broth:
1/2 cup chopped fresh fennel weed
1/4 cup yellow cornmeal
1 x 8oz bottle (1 cup) clam juice
1 med (3/4 cup) yellow onion - chopped
1 x bulb fresh fennel - sliced
1/4in thick and separated into rings
2 x bay leaves
1 x 6oz. can tomato paste
1 tbl dried basil leaves
2 x 14oz. cans of chicken broth
1 x 28oz. can Italian-stlye tomatoes - cut up
1/2 tsp salt and course ground pepper
2 x or 3 hot red peppers - chopped fine
2 x or 3 pinches red pepper flakes
5 x or 6 clv garlic - chopped fine
2 tbl red wine vinegar
2 tbl olive oil
1 qt Bold Tomato Sauce or substitute 1 jar Ragu Hearty Parmesan Sauce
Seafood:
1 lb fresh raw shrimp - cleaned and deveined
1 lb swordfish steaks - cut into
1-1/2in. pieces
1 lb red snapper fillets - cut as above
1 lb mussels - in shell and scrubbed
2 x 8oz lobster tails - shelled & cut into 1in. pieces
Method :
• In a Dutch oven or stock pot, heat the olive oil over medium heat. Fry the garlic until just light brown. Add the onions cook several minutes. Add the remaining ingredients and continue to cook over medium heat, stirring occasionally, until slightly thickened and the flavors are blended (approx. 1
hour 15 to 30 minutes)
• Meanwhile prepare the seafood leaving tails on shrimp. Srcub the mussels removing the beard and remove lobster shell. Add swordfish, redsnapper, lobster and mussels to broth.
Continue cooking, stirring occasionally, until fish flakes with a fork and mussels open (10 to 15 minutes). Stir in the shrimp.
Continue cooking until shrimp turn pink. Remove bay leaves and discard any mussels that do not open. Add red pepper flakes as desired to spicen the mixture Spoon over your favorite pasta (Angel Hair) or just eat it out of a bowl as the soup dejour.
• Will feed 10 very hungry fishermen as the soup dejour only. Nutritional Facts
( 1 serving)
An Italian Snack
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
4 slc really good bread, sliced thick
1 1/2 oz dark chocolate
Method :
• Preheat a toaster oven or a regular oven to 450F. Make two sandwiches1/4 arrange half of the
chocolate on one slice of the bread, and place another slice of bread on top. Repeat for the second sandwich.
• Place the sandwiches on a cookie sheet and let them toast in the oven for 5 minutes on each side.
• Remove them from the oven, slice in half, and let them cool for a couple of minutes (otherwise you'll
scorch your tongue) before eating them.
Anchovies in Green Sauce (Acciughe in Salsa Verde)
Yield > 6
Keys : Fish Italian Italy European Mediterranean
Ingredients :
300 gm anchovy fillets cleaned weight
200 gm freshly copped fresh parsley
2 whl chillies finely chopped
2 clv garlic finely chopped
1 tbl capers finely chopped
4 sm gherkins finely chopped sufficient olive oil for
covering
Method :
• Fillet the anchovies if necessary.
• Combine the parsley chillies garlic capers and gherkins with the olive oil.
• Take a china bowl and build alternate layers of anchovies and the green herb sauce until it is all used up.
• Chill until required.
• If the oil congeals in the fridge dont worry as it will melt again once the dish is taken out
• A typical Piemontese speciality which is delicious either as part of an antipasto or as a snack for when you feel a little peckish. It requires a little work filleting saited anchovies to get the best taste so it is better to prepare enough to enjoy for some time. Of course you can use tinned fillets of anchovies in
oil. In this case it tates only a minute to make as much as you want.
• To make it even quicker to prepare simply place all the ingredients in a liquidizer and blend until smooth.
• This makes a a creamy consistency but I prefer the
mixture of the method above.
• In either case it is delicious but always serve it with pleny of fresh bread to dilute the saltiness.
• Serves 6
Anchovies (or Sardines or Mackerel)
Fried Genovese Style
Yield > 4
Keys : Appetizers Fish Ocean Seafood Italian Italy European Mediterranean
Ingredients :
3 qt Virgin olive oil
1 1/2 lb Fresh anchovies
(or sardines or mackerel)
3 x Eggs
3 x Garlic cloves very finely chopped
1/4 cup Finely-chopped Italian parsley
4 cup Fresh bread crumbs very finely chopped
Salt to taste
Freshly-ground black pepper to taste
2 x Lemons in wedges
Method :
• Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you).
• In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess eggcrumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
• Serve immediately with salt, pepper and lemon wedges.
• This recipe yields 4 servings as antipasto.
Amaretto Cafe (Italian Coffee)
Ingredients :
1 cup black coffee
1 oz amaretto whipped topping
1 x maraschino cherry
Keys : Mixed Drinks Alcoholic Coffee Beverages Drink Italian Italy European Mediterranean
Method :
• Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.
Amaretto Cake
Yield > 12
Keys : Alcoholic Cakes Desserts Christmas Festive Italian Italy European Mediterranean
Ingredients :
1 cup butter
1 1/2 cup sugar
3 x eggs, separated
2 cup flour, (sifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp grated orange peel
1/2 cup chopped walnuts
2 tbl sugar
1/4 cup orange juice
1/3 cup amaretto
Method :
• Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir
until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350F. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven.
• Cool before removing from pan.
Amaretto Cheesecake
Yield > 12
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
3 pkt cream cheese 8oz.
1 cup sugar
4 lrg eggs
1/3 cup amaretto
1 1/2 cup graham cracker crumbs
1 tsp cinnamon
1/4 cup sugar
6 tbl butter, melted
8 oz sour cream
1 tbl sugar, (plus 1 teaspoon)
1 tbl amaretto
Method :
• 1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a 9 inch spring form pan.
• 2. Beat cram cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time beating well after each addition.
• 3. Pour into and bake in a pre-heated 375 oven for 45-50 minutes.
• 4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'. Let ripen 48 hours in the refrigerator.
• 5. Top with 1/4 cup sliced toasted almonds, and
chocolate curls before serving.
Amaretto Cheesecake From Loren Martin
Yield > 10
Keys : Alcoholic Cheesecake Italian Italy European Mediterranean
Ingredients :
1 1/2 cup graham cracker crushed
1/2 stk butter, melted
15 oz ricotta cheese
8 oz cream cheese
4 x eggs, lightly beaten
1/2 cup sugar
1/3 cup amaretto liquor
1 tsp vanilla
1/4 tsp salt
Method :
• Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill.
• Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before serving. Top with fresh fruit, or jam.
Amaretto Cheesecake with Apricot Glaze
Yield > 1
Keys : Alcoholic Cakes Cheese Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup graham wafer crumbs
1/2 cup almonds, chopped toasted
1 x unblanched
2 tbl sugar
1/4 cup butter, melted
filling-
4 pkt cream cheese, (250g),
softened
1 cup sugar
3 tbl flour
4 x eggs
1 cup sour cream
1/4 cup amaretto di saronno liqueur
glaze--
1/2 cup apricot jam
1 tbl amaretto di saronno liqueur
Method :
• CRUST: Combine ingredients; press onto bottom of a 9- inch spring form pan.
• Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven
temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill. GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired.
• Makes 10-12 servings.
Amaretto Cheesecake with Raspberry Sauce
Yield > 8
Keys : Alcoholic Berry Berries Pie Italian Italy European Mediterranean
Ingredients :
BASE
1/4 cup butter
2 cup almonds, chopped
2 tbl granulated sugar
FILLING
12 oz cream cheese, softened
1/2 cup granulated sugar
3 x eggs
1 cup sour cream
2 tbl amaretto
1/2 tsp vanilla
1/2 tsp almond extract
SAUCE
3 cup raspberries, frozen, unsweetened, thawed
2 tbl amaretto sugar
Method :
• Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish.
Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
• Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust.
• Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in center.
Rotate dish partway through cooking, if necessary.
• Cool on countertop to room temperature, then cover and refrigerate until serving time.
• Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.
• To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.
• Makes 6 to 8 servings.
• If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the
filling to 1 teaspoon and use just a drop in the raspberry puree.
Amaretto Chocolate Cheesecake
Yield > 16
Keys : Alcoholic Cheesecakes Italian Italy European Mediterranean
Ingredients :
crust---
7 oz amaretti, (see note)
2 tbl granulated sugar
5 tbl sweet butter
1 oz chocolate, unsweetened (1 square)
filling-
6 oz chocolate, semisweet
7 oz amaretti
4 oz almond paste
1/3 cup amaretto liqueur
1/4 cup sugar, granulated
1 1/2 lb cream cheese (room temperature)
4 lrg eggs
1/2 cup heavy cream
Method :
• MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.
• Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm,
compact layer.
• Refrigerate while you prepare the filling.
• MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
• Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
• Beat the cream cheese with an electric mixer until
smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and
beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
• Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top
of the cake is supposed to look bumpy because of the large chunks of Amaretti.
• Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
• Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request.
• * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the
wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni and Co.
• * This is an expensive cake, both in terms of the cost of the ingredients
Amaretto Compote
Yield > 1 Servings
Keys : Desserts Alcoholic Italian Italy European Mediterranean Warm
Ingredients :
2 cup Water
1 cup Pitted prunes
1 cup Dried appricots
2 med Red pears, cored and sliced
1/4 cup Sugar
1 cup Amaretto
1 tsp Shredded lemon peel
Method :
• In a medium saucepan combine water, prunes, and
apricots. Bring to a boil.
• Remove from heat and let stand for 15 min. Drain,
reserving 1/2 cup liquid.
• Leave prunes and apricots on the side. In the 1/2 cup liquid, combine pears, Amaretto, sugar and lemon peel. Cover and simmer 10 minutes until the pears are crisp-tender. Stir in prunes and apricots and heat through.
• Serve warm over vanilla ice-cream or frozen yogurt. Also makes a wonderful topping for pound cake.
Ingredients :
1 cup black coffee
1 oz amaretto whipped topping
1 x maraschino cherry
Keys : Mixed Drinks Alcoholic Coffee Beverages Drink Italian Italy European Mediterranean
Method :
• Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.
Amaretto Cake
Yield > 12
Keys : Alcoholic Cakes Desserts Christmas Festive Italian Italy European Mediterranean
Ingredients :
1 cup butter
1 1/2 cup sugar
3 x eggs, separated
2 cup flour, (sifted)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp grated orange peel
1/2 cup chopped walnuts
2 tbl sugar
1/4 cup orange juice
1/3 cup amaretto
Method :
• Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir
until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350F. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven.
• Cool before removing from pan.
Amaretto Cheesecake
Yield > 12
Keys : Alcoholic Italian Italy European Mediterranean
Ingredients :
3 pkt cream cheese 8oz.
1 cup sugar
4 lrg eggs
1/3 cup amaretto
1 1/2 cup graham cracker crumbs
1 tsp cinnamon
1/4 cup sugar
6 tbl butter, melted
8 oz sour cream
1 tbl sugar, (plus 1 teaspoon)
1 tbl amaretto
Method :
• 1. Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a 9 inch spring form pan.
• 2. Beat cram cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time beating well after each addition.
• 3. Pour into and bake in a pre-heated 375 oven for 45-50 minutes.
• 4. Mix the sour cream, sugar and amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500'. Let ripen 48 hours in the refrigerator.
• 5. Top with 1/4 cup sliced toasted almonds, and
chocolate curls before serving.
Amaretto Cheesecake From Loren Martin
Yield > 10
Keys : Alcoholic Cheesecake Italian Italy European Mediterranean
Ingredients :
1 1/2 cup graham cracker crushed
1/2 stk butter, melted
15 oz ricotta cheese
8 oz cream cheese
4 x eggs, lightly beaten
1/2 cup sugar
1/3 cup amaretto liquor
1 tsp vanilla
1/4 tsp salt
Method :
• Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill.
• Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferably in refrigerator overnight) before serving. Top with fresh fruit, or jam.
Amaretto Cheesecake with Apricot Glaze
Yield > 1
Keys : Alcoholic Cakes Cheese Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup graham wafer crumbs
1/2 cup almonds, chopped toasted
1 x unblanched
2 tbl sugar
1/4 cup butter, melted
filling-
4 pkt cream cheese, (250g),
softened
1 cup sugar
3 tbl flour
4 x eggs
1 cup sour cream
1/4 cup amaretto di saronno liqueur
glaze--
1/2 cup apricot jam
1 tbl amaretto di saronno liqueur
Method :
• CRUST: Combine ingredients; press onto bottom of a 9- inch spring form pan.
• Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven
temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill. GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired.
• Makes 10-12 servings.
Yield > 8
Keys : Alcoholic Berry Berries Pie Italian Italy European Mediterranean
Ingredients :
BASE
1/4 cup butter
2 cup almonds, chopped
2 tbl granulated sugar
FILLING
12 oz cream cheese, softened
1/2 cup granulated sugar
3 x eggs
1 cup sour cream
2 tbl amaretto
1/2 tsp vanilla
1/2 tsp almond extract
SAUCE
3 cup raspberries, frozen, unsweetened, thawed
2 tbl amaretto sugar
Method :
• Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish.
Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
• Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust.
• Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in center.
Rotate dish partway through cooking, if necessary.
• Cool on countertop to room temperature, then cover and refrigerate until serving time.
• Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.
• To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.
• Makes 6 to 8 servings.
• If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the
filling to 1 teaspoon and use just a drop in the raspberry puree.
Yield > 16
Keys : Alcoholic Cheesecakes Italian Italy European Mediterranean
Ingredients :
crust---
7 oz amaretti, (see note)
2 tbl granulated sugar
5 tbl sweet butter
1 oz chocolate, unsweetened (1 square)
filling-
6 oz chocolate, semisweet
7 oz amaretti
4 oz almond paste
1/3 cup amaretto liqueur
1/4 cup sugar, granulated
1 1/2 lb cream cheese (room temperature)
4 lrg eggs
1/2 cup heavy cream
Method :
• MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.
• Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm,
compact layer.
• Refrigerate while you prepare the filling.
• MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.
• Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
• Beat the cream cheese with an electric mixer until
smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and
beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.
• Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top
of the cake is supposed to look bumpy because of the large chunks of Amaretti.
• Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
• Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request.
• * Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the
wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni and Co.
• * This is an expensive cake, both in terms of the cost of the ingredients
Amaretto Compote
Yield > 1 Servings
Keys : Desserts Alcoholic Italian Italy European Mediterranean Warm
Ingredients :
2 cup Water
1 cup Pitted prunes
1 cup Dried appricots
2 med Red pears, cored and sliced
1/4 cup Sugar
1 cup Amaretto
1 tsp Shredded lemon peel
Method :
• In a medium saucepan combine water, prunes, and
apricots. Bring to a boil.
• Remove from heat and let stand for 15 min. Drain,
reserving 1/2 cup liquid.
• Leave prunes and apricots on the side. In the 1/2 cup liquid, combine pears, Amaretto, sugar and lemon peel. Cover and simmer 10 minutes until the pears are crisp-tender. Stir in prunes and apricots and heat through.
• Serve warm over vanilla ice-cream or frozen yogurt. Also makes a wonderful topping for pound cake.
Amaretto and Ghirardelli Chocolate Chip Cheesecake
Yield > 12
Keys : Alcoholic Chocolate Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter, unsalted
1 1/4 cup vanilla wafer crumbs
1/4 cup nuts, finely chopped
3 tbl sugar, confectioners'
filling-
24 oz cream cheese, softened
1 cup sugar
4 lrg egg, room temp
1/4 cup amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
topping-
2 cup sour cream, room temp
1/4 cup sugar
1 tsp amaretto
1/2 cup almonds, toasted sliced
Method :
• Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round spring form pan.
• Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the spring form pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the spring form so as not to tear the foil. Wrap the foil overhang halfway up
the side of the spring form pan. Lightly butter the foil covered bottom and side of the spring form pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips
with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and
crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3
minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to
60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.
Keys : Alcoholic Chocolate Desserts Italian Italy European Mediterranean
Ingredients :
crust
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter, unsalted
1 1/4 cup vanilla wafer crumbs
1/4 cup nuts, finely chopped
3 tbl sugar, confectioners'
filling-
24 oz cream cheese, softened
1 cup sugar
4 lrg egg, room temp
1/4 cup amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
topping-
2 cup sour cream, room temp
1/4 cup sugar
1 tsp amaretto
1/2 cup almonds, toasted sliced
Method :
• Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round spring form pan.
• Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the spring form pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the spring form so as not to tear the foil. Wrap the foil overhang halfway up
the side of the spring form pan. Lightly butter the foil covered bottom and side of the spring form pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips
with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and
crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3
minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to
60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.
Amaretti Ice Cream (Gelato Agli Amaretti)
Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
100 gm amaretti or macaroons
3 tbl Marsala or medium sherry
450 ml vanilla ice cream (qv)
To decorate: whipped cream (optional)
ratafia biscuits
Method :
• Grind the amaretti or macaroons in an electric blender or crush with a rolling pin.
• Mix to a soft paste with the Marsala or sherry.
• Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin.
• Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top.
• Cover with foil and freeze until required.
• Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.
• Decorate with whipped cream if using and ratafia biscuits to serve.
• Serves 4
• Note: Avoid soft ice cream otherwise the bombe will not hold its shape.
Keys : Italian Italy European Mediterranean
Ingredients :
100 gm amaretti or macaroons
3 tbl Marsala or medium sherry
450 ml vanilla ice cream (qv)
To decorate: whipped cream (optional)
ratafia biscuits
Method :
• Grind the amaretti or macaroons in an electric blender or crush with a rolling pin.
• Mix to a soft paste with the Marsala or sherry.
• Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin.
• Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top.
• Cover with foil and freeze until required.
• Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.
• Decorate with whipped cream if using and ratafia biscuits to serve.
• Serves 4
• Note: Avoid soft ice cream otherwise the bombe will not hold its shape.
Amaretti Cookies
Yield > 42
Keys : Cookies Italian Italy European Mediterranean
Ingredients :
1/2 lb Canned almond paste
1 cup Sugar
2 lrg Egg whites Granulated sugar For dusting
Method :
• PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each.
Beat the paste until very smooth, about 2-to-3 minutes.
• Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture.
• Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water.
• Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15- to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the
papers to release the Amaretti.
• HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This
variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti.
• Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight.
• After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.
Keys : Cookies Italian Italy European Mediterranean
Ingredients :
1/2 lb Canned almond paste
1 cup Sugar
2 lrg Egg whites Granulated sugar For dusting
Method :
• PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each.
Beat the paste until very smooth, about 2-to-3 minutes.
• Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture.
• Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water.
• Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15- to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the
papers to release the Amaretti.
• HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This
variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti.
• Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight.
• After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.
Alyssa Milano's Rolled Lasagna Yield >
Yield > 6
Keys : Pasta Celebrity Pork Ham Meats Italian Italy European Mediterranean
Ingredients :
1 pkt lasagna noodles, cooked according to package, directions
1 cup cooked ham, chopped
3/4 cup ricotta cheese
1 cup spinach, cooked and chopped
3/4 cup mozzarella cheese, shredded
16 oz spaghetti sauce
Method :
• Drain lasagna noodles. Combine ham, spinach and both cheese in bowl. Spread the mixture on the lasagna and roll it up. Set in a baking dish and pour spaghetti sauce over it. Bake for 20 minutes. Sprinkle with Parmesan cheese, if desired.
• Serves 6. Alassa Milano, plays Tony Danza's lively
daughter on
• "Who's the Boss" and a witch in "Charmed"..
Keys : Pasta Celebrity Pork Ham Meats Italian Italy European Mediterranean
Ingredients :
1 pkt lasagna noodles, cooked according to package, directions
1 cup cooked ham, chopped
3/4 cup ricotta cheese
1 cup spinach, cooked and chopped
3/4 cup mozzarella cheese, shredded
16 oz spaghetti sauce
Method :
• Drain lasagna noodles. Combine ham, spinach and both cheese in bowl. Spread the mixture on the lasagna and roll it up. Set in a baking dish and pour spaghetti sauce over it. Bake for 20 minutes. Sprinkle with Parmesan cheese, if desired.
• Serves 6. Alassa Milano, plays Tony Danza's lively
daughter on
• "Who's the Boss" and a witch in "Charmed"..
Almost Vegan Lasagna
Yield > 8
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
FILLING
1 cup Green lentils, washed
2 tbl Olive oil
1 lrg Onion, diced
1 med Carrot, thinly sliced
1 1/2 cup Mushrooms, sliced
2 x Garlic cloves, chopped
2 cup Tomatoes, diced
2 tbl Tomato paste
1 tbl Parsley
1 tsp Oregano
1 tsp Marjoram
1 tsp Soy sauce
Salt & pepper to taste
PASTA
Lasagna strips, enough for
3 layers
BECHAMEL SAUCE
3 1/2 cup Water
1/2 cup Cashews
1 tsp Salt
1/2 tsp White pepper
1 x Bay leaf
1 x d Nutmeg
ROUX
1/4 cup Vegetable oil
1/2 cup All-purpose flour
TOPPING
1 1/2 cup Mozzarella style soy
cheese OR Italian style
almond cheese (optional)
Method :
• Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
• Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked
lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
• Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
• BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot.
Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.
• Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce.
Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving
Keys : Pasta Italian Italy European Mediterranean
Ingredients :
FILLING
1 cup Green lentils, washed
2 tbl Olive oil
1 lrg Onion, diced
1 med Carrot, thinly sliced
1 1/2 cup Mushrooms, sliced
2 x Garlic cloves, chopped
2 cup Tomatoes, diced
2 tbl Tomato paste
1 tbl Parsley
1 tsp Oregano
1 tsp Marjoram
1 tsp Soy sauce
Salt & pepper to taste
PASTA
Lasagna strips, enough for
3 layers
BECHAMEL SAUCE
3 1/2 cup Water
1/2 cup Cashews
1 tsp Salt
1/2 tsp White pepper
1 x Bay leaf
1 x d Nutmeg
ROUX
1/4 cup Vegetable oil
1/2 cup All-purpose flour
TOPPING
1 1/2 cup Mozzarella style soy
cheese OR Italian style
almond cheese (optional)
Method :
• Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
• Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked
lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
• Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
• BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot.
Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.
• Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce.
Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving
Almost Pasta Primavera
Ingredients :
3 1/2 lb spaghetti squash, 1 medium
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced
1 x clove garlic, small, crushed
3/4 tsp reduced calorie margarine, melted
1 tbl skim milk
1/2 cup part skim ricotta cheese
1 tbl parmesan cheese
1/2 tsp imitation butter flavoring
1/4 tsp salt
1/2 tsp italian seasoning
1/8 tsp coarsely ground pepper
Keys : Diabetic Vegetables Cheese Main Dish Eggs Italian Italy European Mediterranean
Method :
• Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.
• Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.
• Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.
• Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.
• found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convenience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file) Yields
3 1/2 lb spaghetti squash, 1 medium
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced
1 x clove garlic, small, crushed
3/4 tsp reduced calorie margarine, melted
1 tbl skim milk
1/2 cup part skim ricotta cheese
1 tbl parmesan cheese
1/2 tsp imitation butter flavoring
1/4 tsp salt
1/2 tsp italian seasoning
1/8 tsp coarsely ground pepper
Keys : Diabetic Vegetables Cheese Main Dish Eggs Italian Italy European Mediterranean
Method :
• Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.
• Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.
• Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.
• Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.
• found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convenience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file) Yields
Almost Nonfat Pesto
Ingredients :
1 1/2 cup fresh basil leaves
2 x cloves garlic, peeled
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
1/4 cup lemon juice, freshly squeezed
Keys : Italian Italy European Mediterranean
Method :
• Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
• Makes 3/4 cup pesto.
1 1/2 cup fresh basil leaves
2 x cloves garlic, peeled
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
1/4 cup lemon juice, freshly squeezed
Keys : Italian Italy European Mediterranean
Method :
• Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.
• Makes 3/4 cup pesto.
Almost Impossible Basic Baking Mix
1 Servings
Ingredients :
2 3/4 cup All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tbl Sugar
1 tbl Double-acting baking powder
1 tsp Salt
6 tbl Solid vegetable shortening
Keys : Vegetables Italian Italy European Mediterranean
Method :
• *To vary the mix, replace half of the flour with wholewheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well
before using.
• NOTES : Makes 17 cups.
Ingredients :
2 3/4 cup All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tbl Sugar
1 tbl Double-acting baking powder
1 tsp Salt
6 tbl Solid vegetable shortening
Keys : Vegetables Italian Italy European Mediterranean
Method :
• *To vary the mix, replace half of the flour with wholewheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well
before using.
• NOTES : Makes 17 cups.
Almond Stuffed Peaches ( Pesche Alla Piemontese)
Ingredients :
4 lrg firm peaches halved and stoned
75 gm macaroons crushed
50 gm caster sugar
40 gm butter softened
1 x egg yolk
1/2 tsp finely grated lemon rind flaked almonds to decorate (optional)
Keys : Nuts Italian Italy European Mediterranean Cold Warm
Method :
• Scoop a little flesh from the centre of each peach half and put in a basin.
• Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until smooth.
• Divide between the peaches shaping the stuffing into a mound.
• Top with flaked almonds if liked and dot with the
remaining butter.
• Arrange in a buttered ovenproof dish.
• Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 25 to 35 minutes.
• Serve warm or cold with pouring cream.
• Serves 4
4 lrg firm peaches halved and stoned
75 gm macaroons crushed
50 gm caster sugar
40 gm butter softened
1 x egg yolk
1/2 tsp finely grated lemon rind flaked almonds to decorate (optional)
Keys : Nuts Italian Italy European Mediterranean Cold Warm
Method :
• Scoop a little flesh from the centre of each peach half and put in a basin.
• Add the macaroon crumbs sugar 25g of the butter the egg yolk and lemon rind and beat until smooth.
• Divide between the peaches shaping the stuffing into a mound.
• Top with flaked almonds if liked and dot with the
remaining butter.
• Arrange in a buttered ovenproof dish.
• Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 25 to 35 minutes.
• Serve warm or cold with pouring cream.
• Serves 4
Almond Pestinos in Rose Petal Syrup
Ingredients :
1/3 cup Extra-virgin olive oil
1/4 cup Cream
Juice and zest of 1 lemon
1 pch Cinnamon
1/4 cup Anise del Mono or Sambucca
1 cup Ground almonds
2 cup Flour
1 cup Honey
1/4 cup Dried organic rose petals
3 cup Virgin olive oil
1/2 cup Powdered sugar
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• In a bowl, mix together olive oil, cream, juice and zest of lemon, cinnamon and anise. Add almonds and flour, mix to form a firm dough, and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1 hour.
• Preheat fryer to 385 degrees.
• Place honey and rose petals in a saucepan and bring to a boil. Remove from heat and set aside. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars. Fry in 350 degree hot oil in small batches until golden brown, remove with spider, and drain on paper towels. While still warm, dip in honey mixture to coat and place on cooling rack. Dust with powdered sugar and allow to dry.
• This recipe yields 4 servings.
1/3 cup Extra-virgin olive oil
1/4 cup Cream
Juice and zest of 1 lemon
1 pch Cinnamon
1/4 cup Anise del Mono or Sambucca
1 cup Ground almonds
2 cup Flour
1 cup Honey
1/4 cup Dried organic rose petals
3 cup Virgin olive oil
1/2 cup Powdered sugar
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• In a bowl, mix together olive oil, cream, juice and zest of lemon, cinnamon and anise. Add almonds and flour, mix to form a firm dough, and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1 hour.
• Preheat fryer to 385 degrees.
• Place honey and rose petals in a saucepan and bring to a boil. Remove from heat and set aside. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars. Fry in 350 degree hot oil in small batches until golden brown, remove with spider, and drain on paper towels. While still warm, dip in honey mixture to coat and place on cooling rack. Dust with powdered sugar and allow to dry.
• This recipe yields 4 servings.
Almond-Orange Biscotti
Ingredients :
2 1/4 cup flour
1 1/4 cup sugar
1 pch salt
3 x eggs, lightly beaten
1 tbl oil
1/4 tsp almond extract
finely grated zest of 1, orange
1/2 cup chopped almonds
2 tsp baking powder
Keys : Nuts Citrus Cookie Italian Italy European Mediterranean
Method :
• Preheat oven to 350F.
• Grease and flour cookie sheet.
• In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well.
• Divide the dough in half. Shape each half into flatbottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown.
Remove from oven and cool on racks.
Almond Pestinos in Rose Petal Syrup
2 1/4 cup flour
1 1/4 cup sugar
1 pch salt
3 x eggs, lightly beaten
1 tbl oil
1/4 tsp almond extract
finely grated zest of 1, orange
1/2 cup chopped almonds
2 tsp baking powder
Keys : Nuts Citrus Cookie Italian Italy European Mediterranean
Method :
• Preheat oven to 350F.
• Grease and flour cookie sheet.
• In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center of the mixture; add the remaining ingredients and mix well.
• Divide the dough in half. Shape each half into flatbottomed cylinders (1-inch high x 2 1/2-inches wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove from oven and cool slightly. Cut into 3/4-inch slices. Return to oven with cut side down for 15 minutes or until slices are brown.
Remove from oven and cool on racks.
Almond Pestinos in Rose Petal Syrup
Almond Marzipan Cream (Frangipane)
Yield > 6 Servings
Ingredients :
3 x Eggs
3 oz (3/4 cup) all purpose flour
2 cup Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little.
When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
Ingredients :
3 x Eggs
3 oz (3/4 cup) all purpose flour
2 cup Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
Keys : Desserts Nuts Italian Italy European Mediterranean
Method :
• You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little.
When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
Almond and Apricot Cookies (Pastini Di Mandorle)
Ingredients :
125 gm butter softened
200 gm caster sugar
1 med egg beaten
4 dsh almond essence
250 gm plain flour
1 tsp baking powder
1 tbl milk
50 gm blanched almonds finely chopped
2 tbl apricot jam
Keys : Nuts Italian Italy European Mediterranean
Method :
• Cream the butter and sugar together until light and fluffy then beat in the egg and almond essence.
• Sift the flour and baking powder together and stir into the mixture with enough milk to form a smooth paste.
• Roll teaspoonfuls of the mixture into balls.
Roll in chopped almonds and place well apart on a
greased baking sheet.
• Make a deep dent in the centre of each and fill with jam.
• Bake in a preheated moderately hot oven 200 degrees C (400 degrees F) Gas Mark 6 for 12 to 15 minutes until golden.
• Leave for 5 minutes then transfer to a wire rack and leave until cold.
• Store in an airtight tin.
• Makes about 36
125 gm butter softened
200 gm caster sugar
1 med egg beaten
4 dsh almond essence
250 gm plain flour
1 tsp baking powder
1 tbl milk
50 gm blanched almonds finely chopped
2 tbl apricot jam
Keys : Nuts Italian Italy European Mediterranean
Method :
• Cream the butter and sugar together until light and fluffy then beat in the egg and almond essence.
• Sift the flour and baking powder together and stir into the mixture with enough milk to form a smooth paste.
• Roll teaspoonfuls of the mixture into balls.
Roll in chopped almonds and place well apart on a
greased baking sheet.
• Make a deep dent in the centre of each and fill with jam.
• Bake in a preheated moderately hot oven 200 degrees C (400 degrees F) Gas Mark 6 for 12 to 15 minutes until golden.
• Leave for 5 minutes then transfer to a wire rack and leave until cold.
• Store in an airtight tin.
• Makes about 36
Almendradas - (Almond Cupcakes) Yield >
Ingredients :
3 cup Sliced almonds
1 1/2 cup Powdered sugar
1 tsp Orange zest
1 tsp Cinnamon
5 x Egg whites
Keys : Cakes Desserts Muffins Breads Baked Nuts Italian Italy European Mediterranean
Method :
• Preheat oven to 400 degrees.
• Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder. In a separate bowl, whip eggs
whites to firm peaks. Fold into almond mixture. Grease a 12- slot muffin pan and fill each cup. Bake 12 to 15 minutes, until
a toothpick exits cleanly. Allow to cool before serving.
• This recipe yields 12 cupcakes.
3 cup Sliced almonds
1 1/2 cup Powdered sugar
1 tsp Orange zest
1 tsp Cinnamon
5 x Egg whites
Keys : Cakes Desserts Muffins Breads Baked Nuts Italian Italy European Mediterranean
Method :
• Preheat oven to 400 degrees.
• Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder. In a separate bowl, whip eggs
whites to firm peaks. Fold into almond mixture. Grease a 12- slot muffin pan and fill each cup. Bake 12 to 15 minutes, until
a toothpick exits cleanly. Allow to cool before serving.
• This recipe yields 12 cupcakes.
Allspice Pasta
Ingredients :
HAND
1 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed
ELECTRIC EXTRUDER
1 1/3 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed (1 to 2 )
Keys : Spices Italian Italy European Mediterranean
Method :
• Follow whatever method you normally use to mix and knead your dough.
• Ingredients are given for Manual or Electric Machine.
HAND
1 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed
ELECTRIC EXTRUDER
1 1/3 cup semolina flour, durum
1 tsp allspice
1 x egg
1 tbl olive oil, optional
1 tbl water, if and as needed (1 to 2 )
Keys : Spices Italian Italy European Mediterranean
Method :
• Follow whatever method you normally use to mix and knead your dough.
• Ingredients are given for Manual or Electric Machine.
Alligator Cacciatora Banquet
Yield > 100 Servings
Ingredients :
3 x Adult Alligators
15 lb Zucchini sliced
3 can Black pitted olives sliced
1 cup Black pepper
4 cup Oregano
1 pkt Bay leaves (small box)
4 cup Vegetable oil
50 lb Canned whole tomatoes
10 lb Sliced onions
1 cup Salt
1/2 cup Crushed red pepper
4 cup Diced fresh parsley
20 lb Assorted green & Red
1 whl bulb of garlic
Keys : Cajun Main Dish Game Meats Italian Italy European Mediterranean Italian
Method :
• Peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?)
• Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic.
• Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced
olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi &
• Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?)
Ingredients :
3 x Adult Alligators
15 lb Zucchini sliced
3 can Black pitted olives sliced
1 cup Black pepper
4 cup Oregano
1 pkt Bay leaves (small box)
4 cup Vegetable oil
50 lb Canned whole tomatoes
10 lb Sliced onions
1 cup Salt
1/2 cup Crushed red pepper
4 cup Diced fresh parsley
20 lb Assorted green & Red
1 whl bulb of garlic
Keys : Cajun Main Dish Game Meats Italian Italy European Mediterranean Italian
Method :
• Peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?)
• Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic.
• Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced
olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi &
• Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?)
All Vegetable Pasta Salad
Ingredients :
10 oz pasta shells
32 oz mixed vegetables, frozen (broccoli, cauliflower, carrots, etc)
1 med white onions, half-ring sliced
1 cup Italian salad dressing, low
15 oz kidney beans, canned, rinsed and drained
1 tsp garlic powder
1 tsp Cajun seasoning
Keys : Salad Italian Italy European Mediterranean
Method :
• Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables; mix. Add
pasta mix well. Chill at least 1 hour before serving.
• Serves 6.
10 oz pasta shells
32 oz mixed vegetables, frozen (broccoli, cauliflower, carrots, etc)
1 med white onions, half-ring sliced
1 cup Italian salad dressing, low
15 oz kidney beans, canned, rinsed and drained
1 tsp garlic powder
1 tsp Cajun seasoning
Keys : Salad Italian Italy European Mediterranean
Method :
• Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables; mix. Add
pasta mix well. Chill at least 1 hour before serving.
• Serves 6.
All at Once Spaghetti
4 Servings
Ingredients :
1 tbl Cooking oil
1 lrg Onion,chopped
1/2 lb Ground beef
1 1/2 tsp Salt Pepper to taste
2 can Hunt's Tomato Sauce
1 1/2 cup Water
1/4 lb Uncooked spaghetti
(1/2 - 8 oz. pkg.) Grated cheese
Keys : Hamburger Pasta Beef Meats Italian Italy European Mediterranean
Method :
• Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the beef.Stir and fry until meat loses red color.Sprinkle with salt and pepper.Pour in tomato sauce and water;bring to boil.Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
time.Serve with cheese. Makes 3 to 4 servings.
Ingredients :
1 tbl Cooking oil
1 lrg Onion,chopped
1/2 lb Ground beef
1 1/2 tsp Salt Pepper to taste
2 can Hunt's Tomato Sauce
1 1/2 cup Water
1/4 lb Uncooked spaghetti
(1/2 - 8 oz. pkg.) Grated cheese
Keys : Hamburger Pasta Beef Meats Italian Italy European Mediterranean
Method :
• Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the beef.Stir and fry until meat loses red color.Sprinkle with salt and pepper.Pour in tomato sauce and water;bring to boil.Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
time.Serve with cheese. Makes 3 to 4 servings.
Aliza's Spaghetti Sauce
Ingredients :
1 x brick of spinach
1 x 28 oz can crushed tomatoes
1 x 10 oz bag frozen green pepper
2 x 7 oz cans salt-free mushrooms
1 x lots of dehydrated onion
1 x garlic to taste
1 x parsley to taste
1 x Italian seasoning to taste
1 pch black pepper
Keys : Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean
Method :
• It was good, but much more of a stew than a sauce. Next time I make it, I'll use real onions, and two cans of tomatoes, and have containers ready to freeze most of it... my freezer is full these days. In summer, fresh tomatoes (and probably zucchini) would be good...
1 x brick of spinach
1 x 28 oz can crushed tomatoes
1 x 10 oz bag frozen green pepper
2 x 7 oz cans salt-free mushrooms
1 x lots of dehydrated onion
1 x garlic to taste
1 x parsley to taste
1 x Italian seasoning to taste
1 pch black pepper
Keys : Pasta Low Calorie Fat Free Diet Italian Italy European Mediterranean
Method :
• It was good, but much more of a stew than a sauce. Next time I make it, I'll use real onions, and two cans of tomatoes, and have containers ready to freeze most of it... my freezer is full these days. In summer, fresh tomatoes (and probably zucchini) would be good...
Alice's Italian Casserole
8 Servings
Ingredients :
1 lb Hamburger
1 tsp Basil
2 cup Noodles (measure uncooked)
1/3 cup Water
1 tsp Oregano
1 pkt (8-oz) shredded Moxarella cheese
1 jar (32-oz) prepared spaghetti sauce (I use Ragu)
1 tsp Sugar
1 med Onion, chopped
1 1/2 tsp Salt
1/4 tsp Pepper
Keys : Casserole Italian Italy European Mediterranean
Method :
• Here is a recipe that is best assembled the night before,after the kids are in bed, then popped into the oven when you get home from work. While it bakes, put your feet up, let the kids watch Barney (the purple dinosaur I hate), have a glass of chilled wine, and relax.....
• Brown hamburger and onion; drain. Add Ragu, spices, sugar, salt, and water.
• Simmer for about 30 minutes. Cook noodles according to package directions.
• Drain.
• In a "lasagna" sized casserole, layer the drained noodles and the ragu mixture, beginning and ending with the sauce.Top with shredded cheese.
• Bake at 375 degrees (covered) for 45 minutes. Uncover, and bake for 10 minutes more.
• Optional center layer: Mix together 1 egg, 1 1/2 cups cottage cheese, salt, and pepper. Spread this over the first layer of sauce/noodles, and then continue layering.
• This optional center layer will make this casserole taste just like lasagna.
• This casserole can be prepared to the baking point, then frozen. Thaw before baking.
• Make TWO casseroles out of this if you have a small family. Bake one and freeze one for an emergency.
• Personal note:This recipe was given to me by Alice Robertson, my next door neighbor. Whenever either of us makes this, we divide the casserole in two parts and share with each other.
Ingredients :
1 lb Hamburger
1 tsp Basil
2 cup Noodles (measure uncooked)
1/3 cup Water
1 tsp Oregano
1 pkt (8-oz) shredded Moxarella cheese
1 jar (32-oz) prepared spaghetti sauce (I use Ragu)
1 tsp Sugar
1 med Onion, chopped
1 1/2 tsp Salt
1/4 tsp Pepper
Keys : Casserole Italian Italy European Mediterranean
Method :
• Here is a recipe that is best assembled the night before,after the kids are in bed, then popped into the oven when you get home from work. While it bakes, put your feet up, let the kids watch Barney (the purple dinosaur I hate), have a glass of chilled wine, and relax.....
• Brown hamburger and onion; drain. Add Ragu, spices, sugar, salt, and water.
• Simmer for about 30 minutes. Cook noodles according to package directions.
• Drain.
• In a "lasagna" sized casserole, layer the drained noodles and the ragu mixture, beginning and ending with the sauce.Top with shredded cheese.
• Bake at 375 degrees (covered) for 45 minutes. Uncover, and bake for 10 minutes more.
• Optional center layer: Mix together 1 egg, 1 1/2 cups cottage cheese, salt, and pepper. Spread this over the first layer of sauce/noodles, and then continue layering.
• This optional center layer will make this casserole taste just like lasagna.
• This casserole can be prepared to the baking point, then frozen. Thaw before baking.
• Make TWO casseroles out of this if you have a small family. Bake one and freeze one for an emergency.
• Personal note:This recipe was given to me by Alice Robertson, my next door neighbor. Whenever either of us makes this, we divide the casserole in two parts and share with each other.
Alfredo-Style Sauce
4 Servings
Ingredients :
2 cup Nonfat cottage cheese
3 tbl Freshly grated Parmesan Cheese
2 tbl Butter Buds AE powdered
Butter substitute -- or Other
Keys : Sauces Food Process Pasta Italian Italy European Mediterranean
Method :
• 1/2 Cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne - to taste
• Combine all ingredients in container of an electric
blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat,stirring constantly, until thoroughly heated.
• NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans won't be able to get more than 4 main-course servings out of this at best.
Ingredients :
2 cup Nonfat cottage cheese
3 tbl Freshly grated Parmesan Cheese
2 tbl Butter Buds AE powdered
Butter substitute -- or Other
Keys : Sauces Food Process Pasta Italian Italy European Mediterranean
Method :
• 1/2 Cup evaporated skim milk 1/2 teaspoon chicken bouillon 1/2 teaspoon dried basil 1/4 teaspoon freshly ground black pepper cayenne - to taste
• Combine all ingredients in container of an electric
blender; process until smooth, stopping once to scrape down sides. Pour into a small saucepan; cook sauce over low heat,stirring constantly, until thoroughly heated.
• NOTE: The above nutrition information was based on this recipe making 6 servings, but in reality normal humans won't be able to get more than 4 main-course servings out of this at best.
!Taco Salsa!
5 Fresh tomatoes, diced
1 Tbs. lemon juice
1 tsp. Salt
3 cloves Fresh garlic
1/2 cup Onion, diced
1/2 cup Fresh cilantro, chopped
1 stalk Celery
1 Fresh carrot
1/2 Chili pepper, cored
Blend chili pepper, carrot, celery, lemon juice, and garlic.Mix in bowl with remaining ingredients.
Serving Suggestions:
• in taco salad
• as a dip
• topping for green leafy salad
• wrapped in a fresh, hot tortilla
Tomatoes
A study of 14,000 American men and 3,000
Norwegian men showed that eating tomatoes more than fourteen times a month cut the changes of lung cancer. The tomato is not high in beta-carotene, but has a high concentration of lycopene, another type of carotene, which possibly gives the tomato
its cancer-protecting qualities. A study done in
Wales (the United Kingdom) showed tomatoes to be a protection against acute appendicitis and other digestive disorders. Fresh, vine-ripened tomatoes are the best.
Benefits:
• lower risk of caner
• neutralize uric acid found in animal products
• aid in cleansing of toxins
• prevent appendicitis and digestive disorders
Caution:
Tomatoes should be
avoided by those
1 Tbs. lemon juice
1 tsp. Salt
3 cloves Fresh garlic
1/2 cup Onion, diced
1/2 cup Fresh cilantro, chopped
1 stalk Celery
1 Fresh carrot
1/2 Chili pepper, cored
Blend chili pepper, carrot, celery, lemon juice, and garlic.Mix in bowl with remaining ingredients.
Serving Suggestions:
• in taco salad
• as a dip
• topping for green leafy salad
• wrapped in a fresh, hot tortilla
Tomatoes
A study of 14,000 American men and 3,000
Norwegian men showed that eating tomatoes more than fourteen times a month cut the changes of lung cancer. The tomato is not high in beta-carotene, but has a high concentration of lycopene, another type of carotene, which possibly gives the tomato
its cancer-protecting qualities. A study done in
Wales (the United Kingdom) showed tomatoes to be a protection against acute appendicitis and other digestive disorders. Fresh, vine-ripened tomatoes are the best.
Benefits:
• lower risk of caner
• neutralize uric acid found in animal products
• aid in cleansing of toxins
• prevent appendicitis and digestive disorders
Caution:
Tomatoes should be
avoided by those
Green Chili Tomatillo Salsa
2 lbs. Fresh tomatillos
3 cloves Garlic
1 med. Onion, chopped
1 Tbs. Lemon juice
2 Green chili peppers, cored
1 stalk Celery, finely chopped
1/2 cup Fresh cilantro, finely chopped
1 Green bell pepper, chopped
1 Tbs. Oil
1 Tbs. Salt
Boil tomatillos for 10 minutes. Then blend along with garlic and green chilies and set aside. Saute onion, celery, green pepper for a few minutes then add to mixture in blender with remaining ingredients. Simmer on medium heat for 15
minutes stirring occasionally.
Serving Suggestions:
• top a burrito
• pour over enchilada
• as your favorite topping
Chili Peppers
Chili pepper contains capsaicin, which causes the
mouth to burn when it is consumed.
This component has a soothing effect on the bronchial passages and lungs, producing a secretion that thins the mucous in the respiratory system Chili peppers are an irritant to the stomach and signal the bronchial cells to pour out fluid, making the
lung and throat secretions less thick and sticky. Chili peppers are good, as a fibrinolytic stimulant, meaning that the hot peppers are good at preventing and dissolving blood clots. Although the effect of chili peppers only lasts a short while, their frequent
consumption reduces the possibility of circulatory
blockage.
Benefits:
• medicinal for the lungs
• an expectorant and decongestant
• eases chronic bronchitis and emphysema
• helps dissolve blood clots
• kills pain
3 cloves Garlic
1 med. Onion, chopped
1 Tbs. Lemon juice
2 Green chili peppers, cored
1 stalk Celery, finely chopped
1/2 cup Fresh cilantro, finely chopped
1 Green bell pepper, chopped
1 Tbs. Oil
1 Tbs. Salt
Boil tomatillos for 10 minutes. Then blend along with garlic and green chilies and set aside. Saute onion, celery, green pepper for a few minutes then add to mixture in blender with remaining ingredients. Simmer on medium heat for 15
minutes stirring occasionally.
Serving Suggestions:
• top a burrito
• pour over enchilada
• as your favorite topping
Chili Peppers
Chili pepper contains capsaicin, which causes the
mouth to burn when it is consumed.
This component has a soothing effect on the bronchial passages and lungs, producing a secretion that thins the mucous in the respiratory system Chili peppers are an irritant to the stomach and signal the bronchial cells to pour out fluid, making the
lung and throat secretions less thick and sticky. Chili peppers are good, as a fibrinolytic stimulant, meaning that the hot peppers are good at preventing and dissolving blood clots. Although the effect of chili peppers only lasts a short while, their frequent
consumption reduces the possibility of circulatory
blockage.
Benefits:
• medicinal for the lungs
• an expectorant and decongestant
• eases chronic bronchitis and emphysema
• helps dissolve blood clots
• kills pain
Chunky Hot Salsa
1 can 16 oz. Tomato sauce
1 can 16 oz. Tomatoes, diced
1 large Green bell pepper
1/2 cup Fresh green onions, chopped
3 cloves Fresh garlic
3 Jalapeno peppers
1/2 cup Fresh cilantro
2 tsp. Salt
3 Tbs. Lemon juice
Blend tomato sauce, garlic, and jalapeno with lemon juice. Add remaining ingredients into blender, and blend together. Let set before serving.
Serving Suggestions:
• This delicious chunky salsa can be one of your favorite salsa toppings on burritos, enchiladas, rice and beans, on use as a dip with baked tortilla chips.
Lemon Juice Lemon juice is excellent as a blood purifier. Upon rising in the morning, drink the juice of one lemon in a cup of warm, steam-distilled
water. It is excellent for use in cleansing enemas, as it balances the pH in the colon.
It helps detoxify the system. Mix with distilled water. No drink can compare with the valuable properties, internally or externally. As a cleanser, it neutralizes and promotes healing.
Caution:
If you have ulcers, avoid lemons and other citrus
fruits.
1 can 16 oz. Tomatoes, diced
1 large Green bell pepper
1/2 cup Fresh green onions, chopped
3 cloves Fresh garlic
3 Jalapeno peppers
1/2 cup Fresh cilantro
2 tsp. Salt
3 Tbs. Lemon juice
Blend tomato sauce, garlic, and jalapeno with lemon juice. Add remaining ingredients into blender, and blend together. Let set before serving.
Serving Suggestions:
• This delicious chunky salsa can be one of your favorite salsa toppings on burritos, enchiladas, rice and beans, on use as a dip with baked tortilla chips.
Lemon Juice Lemon juice is excellent as a blood purifier. Upon rising in the morning, drink the juice of one lemon in a cup of warm, steam-distilled
water. It is excellent for use in cleansing enemas, as it balances the pH in the colon.
It helps detoxify the system. Mix with distilled water. No drink can compare with the valuable properties, internally or externally. As a cleanser, it neutralizes and promotes healing.
Caution:
If you have ulcers, avoid lemons and other citrus
fruits.
Smooth ‘n’ Tasty Salsa
1 16 oz. can Whole tomatoes
2 Garlic cloves
2 Jalapeno peppers, cored
1 medium Onion
1 Tbs. Salt
1/2 cup Fresh cilantro
1 Green bell pepper
1 16 oz. can Tomato sauce
Place can of tomatoes in blender with garlic, peppers, onion, salt, and cilantro. Blend until smooth, then add lemon juice and blend a couple more minutes. Put in bowl, add tomato sauce, and mix well. Let set for a while before serving.
Serving Suggestions:
• with fresh hot tortillas
• with baked tortilla chips
• on top of any Mexican entrees
• pour over a fresh leaf salad
• mix with Cashew Cheese to make Chili con Queso
• top of plain brown rice to make exciting rice
Garlic
Perhaps the most significant effect of garlic is on
the lipid profile of the blood and tissues. It lowers cholesterol, triglycerides, and LDL cholesterol levels, while increasing the beneficial HDL
cholesterol. Onions have the same effect.
The bulb of the plant is a relative of onions and
chives. The flavor is very strong use chopped, minced, and powdered to season many dishes.
Researchers at Loma Linda University have found
that compounds in garlic activate enzymes in the liver that destroy aflatoxin, a potent carcinogen produced by mold that can grow on peanuts
and grains. Aflatoxins are a leading cause of liver
cancer.
Benefits:
• lowers blood pressure
• strengthens heart
• is a natural insect deterrent
• is a potent immune enhancer
• is good for ear, stomach, spleen, and lungs
2 Garlic cloves
2 Jalapeno peppers, cored
1 medium Onion
1 Tbs. Salt
1/2 cup Fresh cilantro
1 Green bell pepper
1 16 oz. can Tomato sauce
Place can of tomatoes in blender with garlic, peppers, onion, salt, and cilantro. Blend until smooth, then add lemon juice and blend a couple more minutes. Put in bowl, add tomato sauce, and mix well. Let set for a while before serving.
Serving Suggestions:
• with fresh hot tortillas
• with baked tortilla chips
• on top of any Mexican entrees
• pour over a fresh leaf salad
• mix with Cashew Cheese to make Chili con Queso
• top of plain brown rice to make exciting rice
Garlic
Perhaps the most significant effect of garlic is on
the lipid profile of the blood and tissues. It lowers cholesterol, triglycerides, and LDL cholesterol levels, while increasing the beneficial HDL
cholesterol. Onions have the same effect.
The bulb of the plant is a relative of onions and
chives. The flavor is very strong use chopped, minced, and powdered to season many dishes.
Researchers at Loma Linda University have found
that compounds in garlic activate enzymes in the liver that destroy aflatoxin, a potent carcinogen produced by mold that can grow on peanuts
and grains. Aflatoxins are a leading cause of liver
cancer.
Benefits:
• lowers blood pressure
• strengthens heart
• is a natural insect deterrent
• is a potent immune enhancer
• is good for ear, stomach, spleen, and lungs
Chunky Guacamole
Chunky Guacamole
4 Avocados
1/4 cup Onion, diced finely
1 tsp. Garlic powder
1 tsp. Salt
2 Tbs. Lemon juice
1 cup Fresh tomatoes, diced
1/2 Green chili pepper
1/2 Fresh bell pepper
Mash avocado well with a fork and set aside. Blend bell and chili pepper with lemon juice. Mix avocado with peppers and remaining ingredients. Serve fresh.
Serving Suggestions:
• serve on tostada
• as a dip with baked tortilla chips
• as a salad
Here is a formula to find the percent of fat in foods.
Your goal should be 10% fat, no more than 15% fat. Read labels carefully!
1. Look at the label listed on the product for the
grams of fat and the number of calories per
serving.
2. Multiply the number of fat grams by 9. This is
the number of fat calories.
3. Take the number you calculated and divide
this by the number or calories per serving
listed on the label. The answer will be less than
one.
4. Now to get the percent of calories from the fat,
multiply this number by 100.
4 Avocados
1/4 cup Onion, diced finely
1 tsp. Garlic powder
1 tsp. Salt
2 Tbs. Lemon juice
1 cup Fresh tomatoes, diced
1/2 Green chili pepper
1/2 Fresh bell pepper
Mash avocado well with a fork and set aside. Blend bell and chili pepper with lemon juice. Mix avocado with peppers and remaining ingredients. Serve fresh.
Serving Suggestions:
• serve on tostada
• as a dip with baked tortilla chips
• as a salad
Here is a formula to find the percent of fat in foods.
Your goal should be 10% fat, no more than 15% fat. Read labels carefully!
1. Look at the label listed on the product for the
grams of fat and the number of calories per
serving.
2. Multiply the number of fat grams by 9. This is
the number of fat calories.
3. Take the number you calculated and divide
this by the number or calories per serving
listed on the label. The answer will be less than
one.
4. Now to get the percent of calories from the fat,
multiply this number by 100.
Creamy Guacamole
4 Avocados
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Salt
1 1/2 Tbs. Lemon juice
1/2 a Jalapeno (optional)
Dice avocados and put half of them in blender with lemon juice. Blend on medium speed while continuing to add the rest of the avocados. When well blended, add the rest of the ingredients, and blend until creamy smooth, about 5 minutes.
Serving Suggestions:
• as a dip with baked tortilla chips
• spread on fresh, hot tortillas
• put a dollop on your fresh green salad
• with any of your favorite Mexican dishes
Avocados
The avocado is high in protein. The oil contains vitamins A, D, and E, and contains 14 minerals especially copper and iron. Also, avocados
are rich in phosphorus, magnesium, calcium, sodium, and manganese. They contain more potassium than bananas, and the potassium is
balanced in a ratio with sodium, making it an excellent food for heart disorders.
Avocados are very good for hypoglycemics because
they stabilize the blood sugar. In addition they contain high quantities of protein and beneficial
fats, thereby stimulating tissue growth and healing.
Benefits:
• reduce risk of heart attack
•aid in blood and tissue regeneration
•help with fatigue
•are good for Hypoglycemia strengthen the nerves
•are good for convalescence after a surgery
Caution:
•They should be consumed in moderation
by diabetics.
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Salt
1 1/2 Tbs. Lemon juice
1/2 a Jalapeno (optional)
Dice avocados and put half of them in blender with lemon juice. Blend on medium speed while continuing to add the rest of the avocados. When well blended, add the rest of the ingredients, and blend until creamy smooth, about 5 minutes.
Serving Suggestions:
• as a dip with baked tortilla chips
• spread on fresh, hot tortillas
• put a dollop on your fresh green salad
• with any of your favorite Mexican dishes
Avocados
The avocado is high in protein. The oil contains vitamins A, D, and E, and contains 14 minerals especially copper and iron. Also, avocados
are rich in phosphorus, magnesium, calcium, sodium, and manganese. They contain more potassium than bananas, and the potassium is
balanced in a ratio with sodium, making it an excellent food for heart disorders.
Avocados are very good for hypoglycemics because
they stabilize the blood sugar. In addition they contain high quantities of protein and beneficial
fats, thereby stimulating tissue growth and healing.
Benefits:
• reduce risk of heart attack
•aid in blood and tissue regeneration
•help with fatigue
•are good for Hypoglycemia strengthen the nerves
•are good for convalescence after a surgery
Caution:
•They should be consumed in moderation
by diabetics.
Chili con Queso
1 Recipe of Cashew Cheese Sauce
1 16 oz. can Diced tomatoes
2 Jalapenos, cored and diced
1 tsp. Garlic powder
1/2 c. Onions, chopped finely
1 tsp. Salt
1/2 c. Bell pepper, chopped finely
1 Tbs. Lemon juice
Put all ingredients into a skillet except the Cashew Cheese Sauce. Simmer until vegetables are soft. Combine with the Cashew Cheese sauce and serve.
Serving Suggestions:
• a topping for you favorite dish
• as a dip with baked tortilla chips
• over nachos
Green & Leafy
Green is a powerful healing color. God created
more green on our planet than all other colors combined.
Looking at a landscape of our forest can calm
us and release stress. Green has the same peaceful effect when used inside our bodies.
Because of the high content of chlorophyll, carotinoids, calcium, and a high mineral content, these greens are essential in the healing process.
Green and leafy vegetables should become a part
of your daily diet. We often forget these high-nutrient, valuable greens that add vitamins, minerals, usable calcium, and the beta-carotene
needed for the immune system. They also ward off
diseases such as cancer. Leafy greens are excellent
for the gall bladder, spleen, heart, blood, and are food brain food.
Varieties of Greens
Arugula Endive
Beet Greens Butterhead
Chicory Collards
Crisphead Escarole
Dandelion Kale
Mache Mustard
Turnip Parsley
Romaine Sorrel
Spinach Watercress
Loose-leaf lettuce
Swiss Chard
1 16 oz. can Diced tomatoes
2 Jalapenos, cored and diced
1 tsp. Garlic powder
1/2 c. Onions, chopped finely
1 tsp. Salt
1/2 c. Bell pepper, chopped finely
1 Tbs. Lemon juice
Put all ingredients into a skillet except the Cashew Cheese Sauce. Simmer until vegetables are soft. Combine with the Cashew Cheese sauce and serve.
Serving Suggestions:
• a topping for you favorite dish
• as a dip with baked tortilla chips
• over nachos
Green & Leafy
Green is a powerful healing color. God created
more green on our planet than all other colors combined.
Looking at a landscape of our forest can calm
us and release stress. Green has the same peaceful effect when used inside our bodies.
Because of the high content of chlorophyll, carotinoids, calcium, and a high mineral content, these greens are essential in the healing process.
Green and leafy vegetables should become a part
of your daily diet. We often forget these high-nutrient, valuable greens that add vitamins, minerals, usable calcium, and the beta-carotene
needed for the immune system. They also ward off
diseases such as cancer. Leafy greens are excellent
for the gall bladder, spleen, heart, blood, and are food brain food.
Varieties of Greens
Arugula Endive
Beet Greens Butterhead
Chicory Collards
Crisphead Escarole
Dandelion Kale
Mache Mustard
Turnip Parsley
Romaine Sorrel
Spinach Watercress
Loose-leaf lettuce
Swiss Chard
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