Good recipes?

Question

Can anybody give me some really nice dessert recipes and italian food recipes

Answer 1

Manicotti
1 lb. ricotta cheese
1 1/2 lbs. mozzarella cheese (grated), divided
1/4 cup romano cheese (grated)
Salt and pepper
1/4 cup provolone cheese (grated)
Parsley (chopped)
3 eggs
2−3 cups tomato sauce
Combine all ingredients together, except tomato sauce. Mix well.
(Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti
shells and place in pan. Spread more tomato sauce in between each layer and
on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown
top.
Manicotti 14

Pizza "Pie"
1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter
Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a
lightly greased 12 inch pizza pan. Spoon pie topping on dough
leaving a 3/4" space from edge of pan. Combine flour and sugar
in a bowl. With a fork, cut in butter making sure you do not
mix too much. It should be crumbly. Sprinkle topping over pie
filling. Bake until topping and crust are golden brown. Remove
from oven and let cool 5−10 minutes before cutting.
Pizza "Pie" 26

Answer 2

Italian lemon Gelato
1 1/4cups of sugar 1 tablespoon grated lemon rind
1/4 cup lemon juice 1 cup cream
4 3/4 cups water
in large saucepan place sugar, lemon juice, water and lemon rind: bring slowly to the boil. stirring until sugar has dissolved.
Boil 15 mintures, strain, and allow to cool.
when quite cold stir in whipped cream, pour into refrigerator trays, and freeze,
when the cream is added to the lemon syrup, the mixtures do not
immediately combine.
however while freezing, stir the mixture with fork frequently: the two soon blend together.
serves 6
remember Jesus love you

Answer 3

Chicken Cacciatoria

1 chicken, cut up
2 garlic cloves,
1/4 cup flour
2 teaspoons salt
1/8 teaspoon black pepper
1/4 cup virgin olive oil
1 28oz. can tomatoes
8 small white onions, peeled
1 6oz. can tomato paste
2 teaspoons sugar
1 bay leaf

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 teaspoon salt, and black pepper in a large paper bag. Shake chicken pieces until well coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbert paper towels. Pour off any remaining oil in a pan. Return chicken to the Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 teaspoon salt, and bay leaf. Cover. Basting occasionally with sauce in pan, simmer 1 hour or until chicken is tender.


Banana Bread

2 eggs
1 3/4 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
2/3 cup sugar
3 bananas mashed
nonstick spray

Preheat oven to 350. Beat eggs well in a small bowl. In a medium bowl sift together flour, baking powder, and salt. In a large bowl beat vegetable shortening until creamy add sugar a little at a time and keep beating until it becomes fluffy. Add eggs to the large bowl and beat well. Add some flour to the large bowl and mix well then, add mashed bananas, until everything is mixed in. Pour mixture in a coated baking pan coated with nonstick cooking spray. Bake for 70 minutes. Flip out banana bread out of pan to let it cool. Then cut into slices. Makes 16 slices.

Answer 4

"Apple Crisp" - 8 servings

5 medium tart apples; peeled and sliced
1 1/4 cups sugar; divided
1 3/4 tsps. ground cinnamon; divided
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter
1 cup water

In bowl, combine the apples, 1/4 cup sugar and 1 tsp. cinnamon. Transfer to a greased 8" square baking dish. In small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400* for 40-45 minutes or until apples are tender. Serve warm.


"Chicken Parmesan" - 4 servings

4 half boneless chicken breasts; skinned
2 (14 1/2 oz.) cans Del Monte Italian-Style Stewed Tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil; crushed
1/4 tsp. hot pepper sauce (optional)
1/4 cup grated Parmesan cheese

Slightly flatten each chicken breast; place in baking dish. Cover with foil; bake in preheated 425* oven, 20 minutes. Remove foil; drain. Combine tomatoes, cornstarch, oregano and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly until thickened. Pour sauce over chicken; top with cheese. Return to oven; bake 5 minutes, uncovered, or until heated through. Garnish with chopped parsley and serve with hot cooked rice.

Answer 5

Try this site for some very good dessert recipes:

http://www.gourmet-food-revolution.com/easy-dinner-recipes.html

Answer 6

pl.buy an italian cook book.

Answer 7

check out : www.theitaliantaste.com , www.italiancookingandliving.com

Answer 8

From Cooks.com

ITALIAN HOLIDAY PIE (PIZZAGAINA) (This is a savory dinner pie, not a dessert pie. See cookie recipe below for dessert idea.)

Dough:

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.

In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.

Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.


Filling:

1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.


Assembly:

Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).

Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.

This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.

Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.

ITALIAN ANISETTE COOKIES

2 large eggs
1 cup confectioners' sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons anisette liquor
1 tablespoon corn oil
1/4 cup unsalted butter, room temperature
2 2/3 cups flour
Icing
1 cup confectioners' or glazing sugar
4 teaspoons milk
4 teaspoons light corn syrup

In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.

Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.

Cover; refrigerate dough for several hours.

Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.

Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.

Using a spatula, transfer cookies to a wire rack to cool.

To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.

Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.

Makes approximately 3 1/2 dozen cookies.