Best fudge cake

Ingredients 3 oz baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2 1/4 cups light brown sugar, lightly packed 3 eggs 1 1/2 tsp vanilla 2 tsp baking soda 1/2 tsp salt 2 1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup... »more

CHICKEN WITH ARTICHOKES

Ingredients 2 largeskinless boneless chicken breast halves – 3/4″ pieces 1 package frozen artichoke hearts 4 medium green onion – 1/2″ slices 2 tablespoons olive oil 2 tablespoons butter 3/4 cup white wine fresh ground... »more

Kasseri, tomato and basil crescents (kasseropites)

Ingredients 1/2 cup warm water 1/4 cup olive oil 1/4 cup red wine vinegar 1 egg 1 tsp salt 3 cup all-purpose flour; (sifted) 1 lb kasseri cheese, coarsely grated 2 lg tomatoes; chopped 1/4 cup chopped fresh basil paprika How to prepare Blend water, oil,... »more

Ingredients

3 oz baking chocolate (pre-melted or melted squares)
1/2 cup butter or margarine
2 1/4 cups light brown sugar, lightly packed
3 eggs
1 1/2 tsp vanilla
2 tsp baking soda
1/2 tsp salt
2 1/4 cups sifted cake flour
1 cup dairy sour cream
1 cup boiling water

How to prepare

In a large mixer bowl, cream butter until smooth add brown sugar and eggs beat with Mixer till light and fluffy — about 5 min with mixer on low speed, beat in vanilla And chocolate, then baking soda and salt add flour alternately with sour cream, Beating on low speed until smooth pour in boiling water, stir with spoon until Blended pour into greased and floured pan(s) bake 35 minutes or until done makes one 9 — 13″ pan or one 2-layer 9″ round cake.

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25 Sep | 1 Reply | More

Ingredients

2 largeskinless boneless chicken breast halves – 3/4″ pieces
1 package frozen artichoke hearts
4 medium green onion – 1/2″ slices
2 tablespoons olive oil
2 tablespoons butter
3/4 cup white wine
fresh ground black pepper
salt

How to prepare

Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive oil in large stir-fry pan. Add chicken and cook until done, about 8 minutes. Add salt and pepper to taste. Add butter and wine, and saute on medium-low heat until half the wine is evaporated. Add artichokes and green onions and continue to saute, stirring often, until the wine is completely evaporated, about 3-4 minutes

Suggested Wine: White Rhine
Serving Ideas : Serve with a small side of Fettucine Alfredo

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23 Sep | 0 Replies | More

Ingredients

1/2 cup warm water
1/4 cup olive oil
1/4 cup red wine vinegar
1 egg
1 tsp salt
3 cup all-purpose flour; (sifted)
1 lb kasseri cheese, coarsely grated

2 lg tomatoes; chopped
1/4 cup chopped fresh basil
paprika

How to prepare

Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes.
Preheat oven to 350f. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8″. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange crescents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot.

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22 Sep | 0 Replies | More

Ingredients

Pudding 888
3/4 cup raisins
2 tbsp dark rum
1 lb french bread, cut into 1″ cubes
3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blend
2 cups sugar
3 tbsp unsalted butter, melted
2 tbsp vanilla extract
1/2 tsp ground cinnamon
sauce 8888
1/2 cup unsalted butter

1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 tbsp whiskey sweetened whipped cream

How to prepare

For pudding: place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325

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21 Sep | 0 Replies | More

Ingredients

2 pounds Italian sausage
1 cup Dried parsley
1 tablespoonGarlic – finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions – finely chopped
1 cup Celery – finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper – finely chopped
3 cups Tomato sauce
2 cups Water
Salt – to taste
2 cups Dry white wine

How to prepare

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.

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20 Sep | 0 Replies | More

Ingredients

6 tbsp unsalted butter, cut up
6 tbsp sugar
3 lg egg yolks
3 tbsp freshly squeezed lemon juice

How to prepare

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed Over (but not touching) simmering water cook, stirring, until mixture thickens and Coats the back of a spoon, 6 or 7 minutes pour through a fine mesh strainer into a Sterilized glass jar cover airtight and refrigerate when cold (mixture will thicken As it cools) use within 4 weeks makes approximately 1 cup.

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19 Sep | 0 Replies | More

Ingredients

10 lg ribs celery cut into 4″
3/4 cup milk
2 slices good bread, cut into chunks, crusts remove
4 oz mortadella
4 oz lean ground veal
2 oz prosciutto
2 eggs
1/4 cup italian parsley finely chopped
1 tsp garlic minced
Nutmeg
Salt and pepper
1/2 cup parmesan cheese
Italian tomato sauce

How to prepare

Bring a med sized pot full of water to a boil. And set the celery in it. Cook only until barely tender when pierced with a knife, about 7 to 10 minutes. Drain and dry well.
Meanwhile warm the milk in a sm saucepan, add the slices of bread, and cook at a very low simmer for 10 to 15 minutes, stirring occasionally, until the mixture is creamy and oatmeal-like. Set aside to cool.
Grind the mortadella, veal and prosciutto in a meat grinder or food processor outfitted with the steel blade.
In a med sized mixing bowl, beat together the eggs, parsley, garlic, nutmeg, salt and pepper, and 1/4 cup of the cheese. Stir in the ground meats and the milk mixture to make a creamy filling. Preheat the oven to 400 degrees.

Lightly oil a 9 or 10 ” baking dish. Spoon a thin layer of the tomato sauce over the bottom, and cover with a layer of celery. Spread the filling over the celery, then the rest of the tomato sauce, and finish by sprinkling with the remaining grated parmesan.
(if you have enough for a second layer, repeat the steps but set the celery stalks at a 90-degree angle to the first layer, so they form a woven pattern. Cover with filling and sauce and finish with grated cheese.) Bake for 30 to 40 minutes, until the top is dappled golden brown and is brown at the edges. Serve hot or at room temperature. Recipe by: italy in sm bites: carol field serving size: 6

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18 Sep | 0 Replies | More

Ingredients

3/4 to 1 lb soup meat or chuck roast or short ribs
2 stalks celery chopped, include leaves
2 med carrots, peeled and chopped
1 extra lg (or 2 med ) onion, chopped
1 tbsp dry, crushed parsley
1/8 tsp garlic salt
salt and pepper to taste
1 pint whole tomatoes, slightly crushed-use juice

Dumplins
4 cups flour
5 whole eggs
1 tbsp olive oil
salt and pepper to taste

How to prepare

Place the meat in the soup pot (This will make about 8 qts of soup) andcover with water. Heat on high and bring to boil. Boil the meat until aheavy scum forms. Remove from heat and drain pot. Wash off the meat withhot water and clean out the pot well. Put the meat back into the pot and add the remaining ingredients. Addenough water to cover everything well, up to about 2″ from the rim of thepot. Heat to a slow simmer, almost cover the pot (tilt the lid) and letthe soup simmer for about 4 hours – adding water and salt as needed. OPTIONAL: Cube one or two potatoes and place them in the soup about 1hour before serving the soup.

Dumplins’ (these are quite hard, but delicious)
Mix all together and form into a ball. This will be a very hard and quite dry ball. If you want the dumplings a little softer, add about 1/4 to 1/2 cup milk.
Remove the meat from the pot. Add enough water to bring the soup to theoriginal level and bring the soup to a hard boil. When the soup isboiling hard, start pinching off a little bit of the dumpling dough andadding it to the soup-about 1″ by 1/2″ pieces. These will fall to thebottom of the pot. After all the dough is used, keep the soup boiling andstir to keep the dumplings from sticking to the bottom of the pot. Whenthe dumplings are done they will float to the top of soup. Serve the soup and grate some parmesan or romano cheese into each bowl.

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17 Sep | 0 Replies | More

Ingredients

5 pounds Coarse Ground Pork Butt
1 1/3 tablespoons Salt
1 1/3 tablespoons Ground Coriander
1/8 tablespoonCoarse Ground Black
5 each Cloves pressed garlic
2 tablespoons Paprika
1 cup Cold water
pepper

How to prepare

Add 2 tsp crushed red peppers for HOT sausage Combine all ingredients, mix well and stuff into hog casing or make patties

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16 Sep | 0 Replies | More

Ingredients

Dough
1 1/2 cups warm water
1 tbsp dry active yeast
1 tbsp olive oil
1 tsp salt
1 tsp honey
2 1/2 cups unbleached flour

3/4 cup whole wheat flour

topping
1 1/2 cups diced mozzarella
1 1/4 cups diced provolone
1/3 cup diced gorgonzola
3 tbsp grated romano

Salt and pepper to taste
4 tbsp olive oil
tbsp diced sun dried tomatoes

How to prepare

Dough: put lukewarm water in a bowl with yeast. Mix to dissolve yeast. Let stand until bubbly, about 5 minutes. Add olive oil, salt and honey. Mix. Put flours in mixer with dough hook. Add yeast mixture. Kneed in machine for about 5 minutes. (or kneed by hand until elastic and smooth. 10-15 mins.) Remove from machine and place in a well-oiled bowl. Cover with a damp kitchen towel. Let rise until double in size, about 1 hour. Punch down and divide into 4 equal size balls. Cover again and set aside while preparing topping. Line the center rack of the oven with baking tiles. Heat oven to 500

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15 Sep | 0 Replies | More