RAVIOLIS STUFFED WITH MUSHROOMS AND
POTATOES
1 baking potato, peeled and cut into 6 piece
1/4 pound mascarpone cheese or sour cream
6 each whole peeled garlic cloves
6 tablespoons unsalted butter
1/2 pound mixture of domestic and wild mushrooms, finely chopped
1 peeled shallot
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
8 large eggs
16 fresh pasta sheets, 5 x 5 inches
2 peeled shallots
1/4 teaspoon hot red pepper flakes
8 each tomatoes peeled, seeded and cut
1/4 cup small basil leaves
8 thin slices Pancetta or Proscuitto (optional)
1/4 cup grated Parmesan cheese
8 sprigs Italian parsley
sea salt, to taste
black pepper, to taste
Put the potato and garlic into a pot and cover with water. Simmer until potatoes are fork tender.
Drain and push through a sieve or food mill while still warm. Beat in the mascarpone cheese or sour cream.
Chop shallot finely. Melt 1/4 cup butter in saute pan, add shallot and fry several minutes. Saute mushroom until tender and dry.
Season well with salt and pepper. Mix the mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to cool. Beat one of the eggs with 1 tablespoon water to form an egg wash.
Brush the edges of a sheet of pasta with egg wash. Place several tablespoons of mushroom mixture into center of pasta. Make a well in the mixture. Crack egg into a small cup. Pour yolk and half the white into the well.
Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan.
When the foam subsides, add the shallots, season with salt and pepper and cook until tender. Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes. Season with salt. Keep warm. Preheat oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm. Bring 5 quarts water to a boil.
Season with salt.
Slide raviolis into simmering water gently. Continue stirring several more minutes, or until done. Raviolis will float when done yolks will remain runny. Remove raviolis out with a slotted spoon, or drain in a colander and serve several per person.
Divide tomatoes as topping for the raviolis and add Pancetta or Proscuitto slices.
Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.
2006-07-21 19:49:25
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answer #1
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answered by Anonymous
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this is my easiest
Cherry Enchiladas
Submitted by: Brigantine
Rated: 5 out of 5 by 17 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 9 Hours
Yields: 5 servings
"Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds."
INGREDIENTS:
1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced
almonds
DIRECTIONS:
1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.
2006-07-09 21:26:06
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answer #2
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answered by junglejane 4
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Peachy Baby Back Ribs - these are yummy!!
Ingredients:
2-3 1/2 oz. jars (1 cup) Strained peaches (Baby Food)
1/3 cup ketchup
1/3 cup apple cider vinegar
2 Tbls. Soy sauce
1/2 cup packed light brown sugar
2 cloves garlic, minced
2 tsp. ground ginger
Salt and pepper
4 lbs. Baby back spare ribs
Directions:
Sauce: Mix all ingredients except ribs.
Preheat oven to 450*F.
Generously rub ribs on both sides with salt and pepper. Place ribs meat side up in a shallow baking pan. Bake in a very hot oven 450*F. for 15 minutes. Spoon off fat. Pour sauce over ribs. Continuing baking in a reduced 350*F. oven for 1 1/2 hours or till done, basting with the sauce in the pan , several times.
Serves 4
Have successfully doubled and tripled this recipe, using unsweetened canned peaches in a processor, 4 pans and two ovens. They freeze well. Thaw before reheating in a slow oven or microwave..
2006-07-09 17:56:09
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answer #3
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answered by americanwoman22309 3
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DUTCH APPLE PIE
MAKES 1 9-INCH PIE
The tart apple we use for this and most baking recipes is the Granny Smith. There are others varieties available depending on your location and the season. Check with your local grocer.
INGREDIENTS
8 cups pared, sliced tart baking apples (about 3 pounds apples)
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
2 to 3 teaspoons fresh lemon juice
2 tablespoon butter
Pastry dough for a double crust pie (Favorite Crust recipe)
1 egg yolk
1 tablespoon water
1/2 cup heavy or whipping cream
Roll out 1/2 of pastry dough and place in a 9-inch pie pan. Preheat oven to 425° F.
Combine apple slices, sugar, flour, cinnamon, nutmeg salt lemon rind and lemon juice in large bowl. Turn into pie plate. Dot with butter.
Roll out remaining 1/2 of pastry dough. Place on top of apples and crimp with bottom crust edge to seal. Cut several slits in top crust. Brush with egg yolk mixed with water. Bake for 35-40 minutes. Enlarge the slits as needed and pour in the 1/2-cup heavy cream. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or room temperature.
Notes: Sometimes, we omit a small portion of the sugar and drizzle corn syrup over the apples before baking.
2006-07-22 01:34:48
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answer #4
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answered by AL 6
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The recipe was in a cook book from the 50's, I have changed it a little. My suggestion is to make it one day and serve it reheated the next, as with many dishes it is better the next day.
1 lb Italian sausage
1 lb ground chuck
2-3 cloves garlic, minced
1 tablespoon basil (or more)
1 1/2 teaspoons salt
1 (1 lb) can tomatoes (2cups)
2 (6 ounce) cans tomato paste
Lasagne
10 ounces lasagna noodles
3 cups cottage cheese
1/2 cup grated parmesan cheese or romano cheese
2 tablespoons parsley flakes
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 lb mozzarella cheese, sliced or shredded
Brown meat slowly; drain fat.
Add next 5 ingredients.
Simmer uncovered 30 minutes, stirring occasionally.
Cook noodles in large amount boiling salted water till tender; drain;rinse.
(don't over cook,they will cook another 30 minutes in oven).
Combine remaining ingredients, except Mozzarella.
Place a little sauce in the bottom of 9x13 pan and spread thinly over bottom (keeps it from sticking).
Place a layer of noddles in bottom of pan spread with half the cottage cheese filling;add half the Mozzarella cheese and half the meat sauce.
Repeat layers.
Bake at 375% about 30 minutes.
Let stand 10 minutes before cutting in squares, filling will set slightly
2006-07-09 17:53:05
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answer #5
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answered by LuckyWife 5
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My favourite recipe is a dish called Rumpelstiltskin. There are a lot of on hand ingredients that go into it and because it is slow cooked makes it melt in your mouth. Plus it's enough to feed a really large family.
2 pounds of steak
2 medium cooking onions
2 stalks of celery
1 green pepper
1 10 oz can of tomato soup
1 10 oz can of mushrooms
1/2 cup of brown sugar
1/4 cup of vinegar
1 tablespoon of Worcestershire sauce
1/2 teaspoon ginger
1/4 tsp pepper
1 28 oz can of tomatoes
dash each of garlic and salt to taste
1 tablespoon of butter
Cut steak into bite sized cubes and brown in 1 tablespoon of butter. Place in large casserole dish and stir in the remaining ingredients. Bake slowly at 300 F for 3 - 4 hours stirring from time to time. Serve this over fried rice, mashed potatoes or your choice of pasta. I hope you enjoy!
2006-07-12 14:50:57
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answer #6
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answered by pq4u72 3
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Treash's Lamb Shank Soup
1 tbsp olive oil
2 lamb shanks
2 onions, diced
2 cloves of garlic, crushed
2 carrots, chopped
2 potatoes, diced
1 turnip, diced
1 parsnip, diced
2 litres beef stock
425g can of diced tomatoes
1/2 cup barley
2 bay leaves
salt and pepper
Brown lamb shanks in olive oil and take out and rest.
Saute onions and garlic and then add vegetables and cook stirring for 1 minute,
Add beef stock, tomatoes, barley and bay leaves and simmer on low for 1 and a half hours.
Remove shanks, tear meat off them and place back in soup.
Reheat and serve.
2006-07-23 01:07:55
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answer #7
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answered by wildgroovymunky 3
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Banana Brownies
I box of brownies (prepare as told)
after that you layer with bananas (your choice on thickness)
mix up BananaCream Pudding and pour on evenly
Cool Whip evenly on the pudding
then about 12 to 15 strawberry havles.
Refrigerate till ready to use.
My family loves this we have it at 4th of July.
2006-07-09 18:59:24
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answer #8
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answered by supermama10103 2
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Sarah Lee Pound cake sliced width wise 3 x... layer it with cool whip and mandarin oranges and what ever fruit you like sliced so they lay flat then top and side the cake with more cool whip and slivered almonds and slivered chocolate for decor on sides and top... mmmmmmmmmmmmmmmmmmmmmmmm
2006-07-20 05:20:38
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answer #9
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answered by Tainted_Halo 3
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Pumpkin bread, banana bread, chicken pot pie, fudge, and chicken stir fry. There are many others I know. Gotta go, think I'll go make some fudge. Yum yum.
2006-07-22 11:12:49
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answer #10
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answered by Bowllynn 7
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