ok we r havin a cook off n the singles group at church.. anyone got any good recipes for italian appetizers and desserts?:)

Give this one a try.


BRACCIOLA


3 lbs. flank steak, pounded very thin into a 12x15 inch rectangle
2 eggs beaten
Sea Salt and course ground black pepper to taste
1/4 cup of Romano cheese
1/4 cup of Asiago cheese
2 tbsp of parsley
1/2 cup of seasoned bread crumb
1 garlic clove, minced, if desired
1/4 cup of minced red onions
1 qt. of your favorite spaghetti sauce

In bowl, make filling by beating 2 eggs and combining salt and pepper, parsley, cheeses, onion, bread crumbs, and garlic. Spread filling evenly on steak. Roll lengthwise and secure with toothpicks.
In a large fry pan, brown rolled steak, in hot oil on all sides. Pour sauce over meat, cover and simmer about 2 hours; turning meat once halfway through cooking time.
Remove from sauce; when cool enough to handle, remove toothpicks. Cut into slices and you have beef pinwheels.

What/where be this?

'1/4 cup of Asiago cheese'

Do pizza rolls count?

Here is a dessert one.


TIRAMISU

1 2/3 cup fine grain sugar
6 egg yolks
1 lb of cream cheese
2 cups of whipping cream
2 tbsp of Kahlua
Dashes of cinnamon
2 packages of lady fingers, white or chocolate fingers
Espresso coffee
Dark shredded chocolate (to garnish)

Mix together sugar and egg yolks. Cut cream cheese into small pieces, and whip into sugar/egg yolk mixture. Add whipped whipping cream, cinnamon, and Kahlua with electric mixer.
Soak lady fingers in espresso, and line the bottom of a 9x13" pan with half of them. Spread 1/2 the cream cheese mixture over the top, and repeat layers until all mixture is used up.
Cover top of cheesecake with shredded chocolate. Refrigerate 4 - 6 hours. Before, you serve.

Love pizza rolls............

A Italian cheese found in many stores.

Gotcha.
Thank you :-)

asiago is the best!!!!!


I love it grated on my pasta...........




ya know a great antipasto plate and cannolis...............




the way to anyones heart


with crusty bread and a nice wine

You are welcomed dear lady.

Sure here is a nice platter.


ANTIPASTO

1 head of butter lettuce
Cherry tomatoes cut in half
2 red onions, sliced in half rings
Cut cherry peppers
1/2 cucumber, sliced
1 cup of marinated egg plant
1 sm. jar red roasted peppers julienne cut
1 cup of pepperoncino peppers cut lengthwise
1 cup of green olives cut in fourths
1 cup of black olives cut in fourths
2 cup of marinated artichoke hearts, drained
1 can whole white tuna, drained
1 can rolled anchovies
¼ lb of Fortina cheese, cut into chunks
1/4 lb. imported sharp provolone, cut into chunks
1/4 lb. Genoa salami, sliced very thin
1/4 lb. hot ham capicola, sliced very thin
1/4 lb. slicing pepperoni, sliced very thin
1/4 lb. prosciutto, sliced very thin
1/4 lb of Mortadella sliced very thin
Julienne cut carrots
Celery match sticks
Grated Parmesan cheese
Italian bread
Creamy Italian dressing or Cesar dressing

Break lettuce into pieces and spread over a very large platter or tray.

Invert can of tuna in center and surround with rolled anchovies.

Alternately arrange all other ingredients over the bed of lettuce.

Roll the thinly sliced meats, and cheeses into quarters, and tuck into ingredients arranged on platter. Try to end with a little bit of everything visible on the top of the antipasto.
Serve with grated Parmesan cheese and Italian dressing, or Cesar dressing, on the side, and thickly sliced Italian bread.

Cannoli



CANNOLI


1 1/3 cup of sifted flour
1 tbsp. of cold shortening
Pinch of sea salt
Pinch of cream of tartar (about ¼ teaspoon)
1/2 tsp. sugar
Wine, sweet or dry

RICOTTA FILLING:

1 lb. of ricotta cheese drained in cheese cloth
2 tsp. semi-sweet chocolate chips
1 tbsp. candied orange peel, cut fine
2 tbsp of candied fruit
1 jigger crème de cocoa or other liqueur
2 tbsp. sugar

CANNOLI: Mix flour, shortening, salt, cream of tartar, and sugar. Then add enough wine to make a, stiff but workable dough. Roll into ball; let stand for 1 hour. Roll out dough 1/8 inch thick.

Cut into 5 inch squares. Place cannoli tube across the corners of the square. (Cannoli tube should be 8 inches long and 1 inch in diameter).

First fold one corner around the tube, then the other and press together. Fry in deep fat, at temperature of 350 degrees, one at a time, until dark golden brown. Remove cannoli carefully from the cannoli tube, and let cool before filling.
RICOTTA FILLING: Cream ricotta well, add chocolate chips, orange peel, crème de cocoa, and sugar; mix very well.
Fill the cooled puffs with filling. Dust with powder sugar.

Tazzops, Allright the man can cook. Long distance high five for helping ceep up a good appearance for men everywhere.

Cheers thank you. Same back to you!