One of my favorite soups to eat when I travel to Boston, not often enough anymore, so I have to make this at home. My recipe is so so yummy!
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These cupcakes are so so yummy and delicious.
The most important part of this recipe and the secret to decadent meatballs is H2O! That's right, water is the most important ingredient here and you have to get it right if you want delicious meatballs. One other important ingredient is the type of meat. I like to use an even amount, a trio of beef, pork & veal. Of course if you can't find that trio in the store, beef will do!
If your looking to impress your guests, this is a really
easy to make Pasta!
8 inch non-stick frying pan. Olive oil & wax paper, cut
wax paper in 6 inch squares.
Mix together Flour and salt. Then add your eggs, and water.
Whisk together until you achieve a thin batter consistency.
Make sure there are zero lumps. I like to use a fork to
mix it all together.
Heat your pan on the stove on medium. Take about a teaspoon of oil onto a paper towel and grease the pan, or lightly spray with Pam,wipe off any excess on the pan. We just want to make sure the batter doesn't stick.
With a small ladle, add about ¼ cup of the batter to the pan, making sure that the batter fully lines the bottom of the pan by twisting the pan with your wrist in a back and forth motion. Once you see the edges have become a skin like texture, it is time to flip the shell (I use a butter knife to flip, by gently getting under an edge and flipping using my hand, now cook on the other side about 20 seconds. Remove from pan and place on wax paper, add another piece of wax paper to separate each shell. Let cool before filling. You can freeze these up to one week or refrigerate for 2 days before adding in the filling.
This will make approx. 12-14 manicotti
For the filling use Ricotta, Salt/Pepper, grated cheese and shredded mozzarella. Do not over stuff! Use the ricotta as a glue when you fold the manicotti.
These are awesome appetizers for any occasion, but most often made in my house for the holidays! You can also swap breadcrumb for spinach and feta for a twist!
1 basket of stuffing white mushrooms (about 10)
1 cup Italian style bread crumbs
3 cloves garlic finely chopped
¼ cup of grated cheese
4 tablespoons olive oil
¼ cup of water
Preheat your oven to 375 degrees.
In a mixing bowl, combine your bread crumbs, grated cheese, olive oil, garlic, egg and water. Mix thoroughly. The mixture should be moist/wet, but able to combine and hold together. If it does not, add more water/or breadcrumb.
Clean all of your mushrooms with a paper towel. Do not soak them. Remove the inner stem and discard. Using a teaspoon, fill each mushroom with the filling. Do not over stuff. If you do, your mushrooms will taste like bread crumbs.
Place on a shallow tray, adding one by one. Fill the bottom of the pan with water, so that the water comes right to the bottom of the mushrooms. Put in the oven uncovered for 20-25 minutes. Check on them at the halfway mark to ensure the water has not all evaporated. If it has add a bit more, also at this point make sure they are not drying out on the top, add a little water from the pan to the tops of the mushrooms if you feel they are.
You can also put the tray under the broiler at the end for 5 minutes if you want a crispy coating.
These morsels of deliciousness are so easy and each batch you make will yield around 90 cookies! Its like the most perfect recipe for getting a lot of cookies done in a short amount of time and the bonus is that they are absolutely awesome!
5 cups flour
2 sticks butter (unsalted)
1 1/2 cups sugar
6 teaspoon baking powder
1 tsp vanilla
2 Cups Confectioners Sugar
8 ts[ of water
2 tsp vanilla
Use any type of Sprinkles for the topping
Preheat the oven to 375 degrees
In a stand up mixer, using the whisk attachment, if you have one, combine the butter and the sugar until somewhat smooth. Next add in your eggs one at a time. Your speed should be on medium/high. Now add in your vanilla.
Change your attachment to the dough hook.
Combine your flour and baking powder together in a bowl and start adding it to the mixture in the mixer, careful not to have the speed to high when doing this or else you will have flour everywhere!.
The dough is going to be very sticky, it won't look firm in the mixer, that's ok, you want your cookies soft in the middle! Sprinkle about 1/3 cup flour or so onto a surface. Remove the dough from the mixer and knead for about 2 minutes. You need flour handy because this is a very sticky dough, not too worry you won't change the recipe by adding more flour. Just enough to keep your finger from sticking.
On a baking sheet start adding your cookies, by pinching the dough and just rounding it out, smaller then a meatball but not too small. Because these cookies rise up and not out all that much when you bake them, you can fit at least 30 cookies on a baking sheet, if not more!
Cook for 13-15 minutes top! They should be light in color when you take them out and just a light golden color on the bottom. Let cool completely before icing (about 30 minutes).
Once cooled you can start on your icing. At first it won't look like your icing will look like icing, but keep folding in the sugar with the wet ingredients, it will get to look like icing eventually and if not, add a teeny bit more water. Once done, using a tool (maybe a spoon) drizzle on the icing and then some colorful sprinkles. The icing will dry pretty quickly so make sure you sprinkle after you ice!
Yum Yum! Enjoy.
This is a really simple dish with very little ingredients. You can also substitute the chicken with all the turkey that will be left over after Thanksgiving.
1 Can of Cream of Chicken
1 cup of Chicken (diced and cooked)
1 1/2 cups of frozen vegetable medley defrosted
2 rolls of Crescent Dough
1 cupcake or mini cupcake pan
Preheat your oven to 375 degrees.
First you will need to slice and dice your chicken into cubes. I picked up some stir fry chicken cutlets from De Montes, Any type of Boneless Chicken Breast will do. Once you cube the chicken, throw it in a frying pan over medium heat, putting a tad bit of oil (olive) at the bottom of the pan. Cook the Chicken all the way through (about 10-12 minutes should be good).
In a bowl mix your veggies and your cream of chicken all together. Then toss in your chicken that is cooked and combine evenly in the bowl.
Keep your crescent rolls refrigerated up until this point when you are ready to use them. Taking them out earlier will make it tricky to unravel and place in the pan. The cooler they are the easier it will be to cut and lay in the pan.
If you can find seamless crescent rolls, your golden, if not don't worry, you can patch the strips together. Roll out the crescent dough and make a slice down the middle, they should look like rectangles. If the strips are perforated, just patch them together. You can use a 3.5 inch round cookie cutter to make them perfect circles or do what I did and just lay them in the pan as squares. Lay each square into a cup cake pan that is greased or lightly sprayed, making sure the dough goes up on all sides. Fill each cup with about a tablespoon or so of the mixture, make sure you don't overfill as they will bubble up as they cook.
If you don't want to use crescent roll dough, you can also use pie crust, the type you roll out. You can find it right next to the crescent rolls. If you use a mini cup cake pan, just use small dough circles or squares.
Bake in the oven at 375 degrees for about 15-18 minutes or until you see the crust golden brown.
· 16 Eggs
· 2 dry/sweet sausage
· 1lb of provolone (halfmoon size)
· 1 basket cheese
· 1 lb Ricotta Salada (or 2 round discs)
· 1 cup Pecorino Romano or Parmiggiano Cheese
· 1lb of Prosciutto (tell the butcher to slice it thick.
These ingredients will make approximately 3 or 4 pies, it matters how high you fill all with the layers...
9 inch Foil Round Pan and 2 Pie crust layers
Directions: First start off by cutting your cheeses and meats into cubes. Separate all in different bowls for ease of placing the ingredients in the Pie Pan. In a separate bowl, whisk all of your eggs plus the Parmesan Cheese plus about 1 teaspoon of black pepper.
Turn your Oven on 375 degrees for preheating (this temperature will be different on ovens)
Fitting your pie crust in the pan so that the edges hang off, fill your bottom with about 1 cup of the egg mixture. Now start filling your pie, adding the meats first (only half), then start layering in your cheeses. Lastly layer the top with the rest of your meat. Now fill the pie with the rest of your egg mixture. Just make sure that the amount of egg you put in your pie does not go to the very top, the egg will rise like an omelette. Take the second sheet of pie dough and place it on top, cutting off any excess (normally around ¼ of an inch). Now start closing up your pie, using the method you would to close any pie you make homemade. Slit the top with a fork or a knife, about 2-3 slits.
Place your pie in the oven for about 45 minutes. After 20 minutes, turn the temperature to 325 degrees and let it cook until the top of the pie crust is golden brown. This pie should not be served hot. Let it cool for about 1 hour before eating. It can be served at room temperature.
***Note: It may be possible you will require more eggs****
1 Large Pork Roast
2 cups Applesauce
1 cup Spicy Brown Mustard
1/2 cup Worcestershire Sauce
1/2 cup Soy Sauce
1 cup Brown Sugar
Salt & Pepper
Preheat Oven to 400 degrees. Put your roast in a large pan, sprinkle salt and pepper all over the roast. Sear the roast in the oven for 1 hour. Turn the roast after 30 minutes. Put your oven down to 350 degrees after the first hour.
Combine all of your other ingredients above to create the glaze. The consistency should be a pasty but drippy mixture.
Once your oven is turned down to 350 begin to brush 1/3 of the mixture onto the roast, coating it.
Continue to baste the roast every 20 minutes with the glaze. If you don't have enough, make more!
This is a really quick and simple dish to make when you are in a rush that's packed with healthy, protein rich ingredients.
2 cups of raw med. shrimp
1/2 cup gorgonzola crumbled cheese
3 tablespoons olive oil
3 cloves of garlic sliced thin
2 tablespoons balsamic vinegar
2 tablespoons Trader Joe's Mustard Aioli spread
3 cups romaine lettuce cut and washed
1/2 cup croutons (any flavor)
Salt & Pepper as desired
In a medium saute pan, heat on medium, add in your olive oil. once hot, Add in your garlic. Let sizzle for 1 minute on its own. Now add in your shrimp. Cook on either side for 4 minutes each or until the shrimp have turned pink. Add salt and pepper as desired. Shut flame off once shrimp is cooked. Add in your mustard, and Gorgonzola cheese, stir. Add in your balsamic vinegar and stir all ingredients together. The cheese should be melting a bit. That's good!
In a large bowl, add in your lettuce, and croutons. Now stir in all your ingredients from the saute pan. You should have enough liquid in the pan to dress the salad. Add salt and pepper if you need it, mix thoroughly and serve!
Recipes by Carole Gervasi
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