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| Topic: THE Recipe Thread | |
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FRIED TILAPIA
2 1/2 lbs. Rain Forest Tilapia fillets 1/2 cup of flour Salt and pepper to taste 2 eggs 1/2 to 1 cup of milk Plain bread crumbs Vegetable oil Rinse the Tilapia fillets in cold water and drain thoroughly. Cut the fillets into 2 x 1 inch pieces. Season the flour with salt and pepper and coat the fish lightly. Combine the 2 eggs with enough milk to equal 1 1/2 cups of liquid. Coat the fish with the egg milk mixture, and then cover the fish completely with bread crumbs. Preheat the vegetable oil in a wok, frying pan or deep fryer and cook the fillets at 350 degrees until golden brown. Drain the fish on paper towels and keep warm. |
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GRILLED ORANGE HONEY FISH
2 tbsp. frozen orange juice, thawed 1 tbsp. soy sauce 1 tbsp. honey 1 tbsp. vegetable oil 1/2 tsp. onion powder 1 lb. cod or haddock or halibut fillets, 1/2 to 3/4 inch thick Combine all ingredients, except fish fillets; pour over fish in glass dish. Cover, refrigerate at least 1 hour. Remove fish, reserve marinade. Cover and grill fish about 4 inches from medium coals, turning once, until fish flakes easily with fork - 12 to 20 minutes, baste with marinade. Cut into serving pieces if necessary, garnish with orange slices if desired. |
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DEEP FRIED CATFISH
1 lb. catfish fillets 1/2 cup of Italian dressing 1 tsp. Worcestershire sauce 3/4 cup of yellow cornmeal 1/2 tsp sea salt 1/2 tsp of paprika 1/2 ground red pepper 1/4 tsp pepper Oil Cut fish into 8 pieces. Combine dressing and Worcestershire sauce; pour over fish. Cover; marinate in refrigerator 2 hours. Drain fish, coat with combined cornmeal and seasonings. Fry in deep hot oil, 375 degrees for 3 to 4 minutes or until golden brown, turning once. |
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FRESH TUNA ON THE GRILL WITH ORANGE AND GINGER
1 tbsp. orange marmalade 1 cup of fresh orange juice 1 tsp of powdered or minced ginger 2 tbsp of peanut oil 1 lb. tuna steaks 4 scallions, chopped finely 1 tsp. freshly ground pepper 1/2 tsp sea salt 1/2 tsp of powdered garlic In a bowl, combine marinade juice, ginger, oil, salt, pepper and powdered garlic. In oven-proof glass baking dish, place tuna in single layer and pour juice mixture over it. Let marinade for about 45 minutes. Pour out all but small amount of marinade. Preheat broiler and place tuna under broiler or grill and cook thoroughly 4 to 5 minutes on each side. Heat remaining marinade until it bubbles. Pour over tuna and sprinkle with chopped scallions, just before serving. |
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GRILLED FISH STEAKS
4 6 oz. dense fish steaks, such as halibut, swordfish or tuna 1/2 cup of sesame oil 3 tbsp of soy sauce 2 tbsp of med. dry sherry 1 tbsp of fresh squeezed orange juice 1 1/2 tsp of peeled and grated ginger root 1 tsp. fresh grated orange zest from rind Fresh ground pepper as desired Peanut oil as needed for the grill Garnish as desired Arrange the steaks in a shallow glass or porcelain baking dish. Whisk the rest of the ingredients until creamy and emulsified. Pour the marinade over the fish. Marinate, covered, 2 hours or overnight turning periodically. Heat a ridged grill until hot. Brush with additional oil and heat the oil. Grill the steaks over high heat on both sides according to thickness (about 10 minutes). You may also grill the fish over charcoal. Garnish and serve. |
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Edited by
tazzops
on
Tue 07/05/11 03:22 PM
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Makes enough for four glasses.
MARGARITAS 12 oz. sweet and sour mix 4 oz. of tequila 4 oz. of Triple Sec 4 oz. of Grand Marnier Fresh lime wedges Margarita salt Mix all ingredients in shaker or blender with ice. Blend slightly crushing ice. Serve in glasses with rims, rimmed with lime juice, and dipped in margarita salt and a squeeze of fresh lime. NEW IMPROVED HARVEY WALLBANGER 1 1/2 cup of orange juice 1/2 cup shaved ice 1 ounce vodka 1 ounce of Grand Marnier 1 ounce of triple sec 1 ounce of ouzo 1 ounce Galliano Shake well in a cocktail shaker. Makes enough for two tall glass servings. |
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Do you have any recipes for uses for hot italian sausage and just because the word hot and sausage is in the same sentence, well get that thought out of your head, ummm, okay seriously, I could use some recipes, thank you Jeff.
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Edited by
tazzops
on
Tue 07/05/11 06:19 PM
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ITALIAN HOT SAUSAGE
4 lb. lean pork meat cubed 1 lb. pork fat or beef suet 12 cloves garlic; minced 3 tsp of crushed red pepper 2 tsp of crushed fennel seeds 1 tsp of thyme 1 tsp of oregano 4 finely crumbled bays leaves 1 tbsp of sea salt 1 1/4 tsp. freshly ground black pepper 1/2 tsp. nutmeg 1/2 tsp. coriander 2 tsp of smoked paprika 1/2 c. water Cube the meats and fat; mix together and grind. Combine in the remaining ingredients and thoroughly blend, using your hands. Stuff into pork casings at 4 to 5-inch intervals or make into patties. Cover and wrap tightly. Freeze or store in refrigerator. If stored in refrigerator, should be cooked in 3 days. To cook, boil in water to cover for about 5 minutes (if in casings). Then drain off water and fry in fat. Patties should obviously just be fried. HOT ITALIAN SAUSAGE SOUP 2 lbs. of hot Italian sausage 4 stalks of celery, chopped 2 red onions, chopped 2 lbs. zucchini, sliced 3 green onions chopped 1 red pepper, chopped 1 yellow pepper chopped 1 (1 lb.) can tomatoes 2 to 3 cups of red wine 1 tbsp of sweet basil 2 tsp of oregano 2 cloves garlic, crushed Sea salt & pepper Teaspoon or so of sugar, if needed Slice the sausage and prepare the vegetables for cooking. Put them all in a pot with water to cover and simmer for a while. Combine in the tomato, red wine, basil, oregano and crushed garlic. Stir from time to time to allow the soup to absorb as much of the grease from the sausage as possible, this is where most of the flavor is. Before serving, skim the excess fat off, taste and add salt and pepper as needed. If the soup is too acid, add a little sugar. Pour over cooked pasta, in a deep bowl. This is nice served with Parmesan cheese and warm, crusty garlic bread. CREAM PASTA WITH HOT SAUSAGE 3 tbsp. olive oil 1 lb. hot Italian sausage, skins removed 5 cloves garlic, crushed 1 lg. red pepper, cut in 1-inch squares 10 lg. mushrooms, cut in lg. pieces 4 to 5 sprigs Italian parsley, chopped 2 eggs, at room temperature 1/4 cup of whipping cream, whipped Freshly ground pepper 2/3 cups of grated Romano cheese 1 lb. spaghetti, cooked and drained Heat olive oil in skillet. Slowly sauté sausage, garlic, red pepper, mushrooms and parsley until sausage is cooked and mushrooms are tender. Beat egg yolks and whites separately. Combine with whipped cream by folding gently. Season to taste; with pepper and add cheese. Drain the spaghetti, and place in a large heated serving bowl. Immediately pour egg mixture over hot spaghetti and toss until blended. Combine in the sausage mixture and toss again. Serve at once. HOT SAUSAGE CASSEROLE 1 lb. hot bulk Italian sausage 1/2 cup of red pepper, chopped 1/2 cup of red onion, chopped 2 (16 oz.) cans tomatoes 1 1/2 cup of macaroni (uncooked) 1/2 tsp. Italian seasoning 1 tsp sea salt 1/4 tsp of chili powder 1/2 tsp of cracked black pepper 1 cup of mozzarella cheese, shredded Brown sausage in heavy skillet, pour off excess fat and reduce heat. Combine in the pepper, onions, tomatoes, macaroni and seasoning. Cover and simmer 30 minutes; uncover and simmer 10 minutes more. Spoon into 2-quart casserole dish, sprinkle with cheese and place under broiler until cheese melts. ITALIAN SAUSAGE WITH PEPPER AND ONIONS 2 lg. red peppers 2 lg. yellow peppers 1 med. Spanish onion 2 tbsp. olive oil 2 cloves of garlic, minced 3/4 tsp. dried thyme leaves 1 tsp of oregano 1 tsp of sweet basil 6 fresh hot or mild Italian sausage 1/2 cup of water 1/2 cup of dry white wine Cut peppers into 12 wedges. Cut onion into 1/2 inch slices; separate into rings. Cook peppers in olive oil in large frying pan over medium heat 5 minutes, stirring frequently. Combine in the onion, oregano, basil, then garlic and thyme and continue cooking until onions are limp. Meanwhile place Italian sausage and water in another frying pan. Cover tightly and cook over medium heat 10 to 12 minutes, turning once. Remove cover and continue cooking 15 to 18 minutes or until cooked through and browned, turning occasionally. Remove sausage from frying pan, pour off drippings. Increase heat to medium-high; add wine to deglaze pan, scraping up brown pieces. Combine in the vegetables and return sausage to frying pan, stirring to coat with sauce. Continue cooking 2 to 3 minutes. ANGEL HAIR PASTA WITH TOMATO SALSA 8 firm tomatoes 1/2 cup of chopped sweet red pepper 1/2 cup of chopped sweet yellow pepper 1/2 cup of finely chopped onion 3 cloves garlic, thinly sliced 8 leaves of fresh basil 1/2 cup of olive oil Salt and pepper 1/2 lb. angel hair pasta Grated Parmesan cheese Combine tomatoes, peppers, onion, garlic, basil and olive oil crush the tomato and peppers, onion and the garlic. Set aside. Season with sea salt and pepper. Cook pasta in boiling salted water "al dente". Drain, put in bowl top with vegetable sauce. Pass cheese and crushed red pepper flakes. "CAPIROTADA" BREAD PUDDING 1 loaf of cinnamon raisin bread 1 loaf of French/white bread 2 cups of whole milk 1 can of sweetened condensed milk 1/4 cup of sour cream 1 cup of light brown sugar (can use granulated sugar) 4 egg yolks 1 tbsp. vanilla 1/4 cup cream soda 1 tbsp. cinnamon 1 tsp of ground ginger 1 tsp of allspice 1 tsp of ground cloves 2 sticks butter (softened/melting) Cut bread into small cube pieces. Place in a large bowl. Combine the milks, sour cream, and cream soda, with the bread cubes. Allow to set, for about 1 hour in refrigerator. In a separate container, combine softened/melted butter, sugar, egg yolks, vanilla, cinnamon, ginger, allspice, cloves. Add butter and sugar mixture to milk soaked breads. Grease a large baking pan with butter. Pour into pan until 1/2 full. Keep in mind that it does expand. You may have enough for two baking pans. Bake in a 325°F preheated oven. Bake for, 1 hour or until browned. EGGPLANT PARMIGIANA Oil 2 large eggplants All-purpose flour 4 eggs beaten Bread crumbs) 1 quart marinara sauce 8 ounces sliced dry mozzarella 4 ounces grated Romano Preheat oven to 350 degrees F, and heat oil in a large pan, Dutch oven or deep-fryer. Peel the eggplant and slice length wise into 1/4-inch thick slices. Coat each side of the eggplant with the flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano. Place the eggplant into the oven and cook for 20 to 25 minutes. |
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Edited by
tazzops
on
Wed 07/06/11 11:28 AM
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MINESTRONE
2 tbsp. olive oil 6 hot or mild Italian sausage whole 2 cloves garlic, chopped 1 cup of chopped cooked spinach 1 lg. diced red onion 2 cups of chunk red potatoes 1 cup of diced celery 1 cup of diced carrots 1 cup of sliced zucchini 1 cup of fava beans 2 cups of shredded cabbage 4 cups of vegetable broth 1/3 cup of tomato paste 2 cups of peeled and seeded tomatoes 1 cup of cannellini beans 2 bay leaves 1 tbsp of oregano 1/3 cup of uncooked barley 1/2 lb. sm. shell pasta Chopped Italian parsley & basil Fresh ground pepper Sauté the garlic and onion, just to soften the onion. Combine in the sausage cook till light brown. Combine in the potatoes, celery, carrots and stir a few minutes. Combine in the broth, tomato paste and 2 cups of water, bring to boil then add peeled tomatoes. Combine in the uncooked barley. Cook for about 10 minutes, then add zucchini, fava beans and cabbage, bring back up to a boil. Combine in the parsley, basil, oregano and beans, let simmer until vegetables are almost ready. Bring to boil, add pepper and salt to taste. Combine in the dried shell pasta. Cook 8 to 10 minutes. Let stand 5 minutes before serving. Sprinkle grated cheese on each serving. BAKED ZITI Preparation and Assembly: 1 lb. ziti pasta, cooked al denté (to the tooth) 2-3 tablespoons Parmesan or Romano, for sprinkling olive oil, to drizzle on top before baking Prepare sauce (following directions below) at least one hour in advance. Stir together ingredients for Ricotta filling mixture (recipe found below). Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan. Combine in the sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well. Butter the bottom of an oven-proof casserole (or a lasagna dish) and spread cooked ziti in buttered casserole. Spread a layer of the ziti in the bottom of the casserole dish, and then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there. Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil. Bake in a preheated 400°F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes). Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat! Sauce: 3 tbsp of olive oil 2 large Vidalia or Sweet Spanish onions, thinly sliced 7 whole cloves garlic, peeled 1 chopped shallot 1 lb ground pork or Italian sausage meat (casings removed) 3/4 lb ground beef or veal 1 red bell pepper, chopped and seeded 1/4 tsp of hot red pepper flakes 1 tsp of each basil and oregano flakes 3 tbsp of red wine vinegar or 1 tablespoon balsamic vinegar 1 large can (24-28 oz) whole peeled tomatoes 1 large can (24-28 oz) Hunt's Tomato Puree 1 bay leaf 1/3 tsp of ground black pepper, sea salt to taste In a large heavy bottom skillet, sauté ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; sauté until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so). Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper. Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired. Ricotta Filling Mixture: 1/2 cup fresh parsley, minced 1/2 cup freshly grated Parmesan cheese 1/2 lb shredded full milk mozzarella 1 lb full milk Ricotta 1/4 tsp of ground nutmeg In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg). Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling. If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone! TOMATO ALFREDO BAKED ZITI 1 lb box Ziti Noodles 2 cups of Alfredo sauce 2 cups of marinara sauce 1 lb Italian hot or mild sausage, ground 1 red pepper, diced 1 medium red onion, diced 2 cups shredded mozzarella cheese Preheat oven to 350°F. Boil pasta al denté according to package. Meanwhile, in a large skillet, sauté pepper, onion and Italian sausage. When sausage is cooked through, combine in the marinara sauce and Alfredo sauce. Heat until warm, reduce heat to low. Drain pasta and combine with sauce mixture. Spread into large enough casserole dish. Sprinkle with mozzarella cheese. Bake for 15 minutes, until mozzarella just starts to brown. Allow to cool 5 minutes before serving. |
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FALAFEL
1 cup of raw chick peas or garbanzo beans 1 cup of raw fava beans, shelled 1/2 cup of red onions, chopped 1/4 cup of chopped parsley 3 cloves garlic, pressed 2 eggs 1 tbsp of fresh cilantro 1 tbsp. coriander powder 2 tsp. cumin powder 1 tsp of yellow curry powder 1/4 tsp of black pepper 1/4 tsp of ground red pepper Oil for deep frying 1/8 tsp of ground cinnamon Pinch of cloves Pinch of cayenne pepper Sea salt to taste 1 tsp of baking soda Soak the beans in water for about 24 hours. Drain and rinse. Puree in a food processor or blender. Transfer to a mixing bowl. Combine in all the ingredients. Blend well till all the ingredients are well combined. Heat enough peanut oil in a deep saucepan or Wok to reach a depth of about 2 inches. Shape the falafel mixture into flat rounds, about 1 1/2 inches in diameter. Drop them in hot oil. Do not crowd. If they are browning too quickly, reduce heat. Drain on paper towels. Serve with Tahini Dip. |
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SICILIAN PANINI
1/2 lb. mortadella 1/2 lb. hot capicola 1/4 lb. prosciutto 1/2 lb. provolone pickle slices (sweet or sour) hot pepper relish extra virgin olive oil 4 grinder style sub rolls Set panini press to "Sear" (High). Cut grinder rolls in half lengthwise. Brush outside, top and bottom with olive oil. Spread inside, top and bottom with hot pepper relish on bottom roll. Line with 3 pieces Mortadella, then top with 3 pieces of hot capicola. Top that with 2 pieces of prosciutto. Place pickles over the meats. Fold 2 pieces of Provolone in half, and cover pickles. Combine in the remainder. Roll half on top. Place on panini press and close for about 2-3 minutes until lightly browned and grilled lines appear. |
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Edited by
tazzops
on
Wed 07/06/11 02:21 PM
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ALFREDO SAUCE
4 tablespoons butter 4 tablespoons flour 1 cup cream (or half and half or milk) 1 cup chicken broth 1 cup shredded Italian cheeses (Mozzarella, Romano, etc.) 1/2 cup Parmesano Reggiano cheese (or plain Parmesan) 3 tablespoons fresh or 1-2 tablespoons dried parsley 4-5 cloves garlic, minced 1/2 teaspoon fresh nutmeg 1/4 cup sherry or white wine salt and pepper Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Pour over chicken, shrimp or pasta. Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown. SPAGHETTI SALAD 1 pkg. thin spaghetti (break 3 times) 1 cucumber, chopped fine 1 red onion, chopped fine 2 tomatoes, chopped 1-16 oz. bottle Italian dressing, use less if you like a mild taste 1 tsp of horseradish 1 oz of red wine vinegar 2 cloves of garlic chopped Cook spaghetti, drain and cool. Fold in other ingredients. Marinate in refrigerator overnight. CHICKEN ALFREDO 2 lbs boneless chicken breasts 4 tablespoons olive oil 1/4 cup butter 1/2 cup Parmesan cheese, grated 3/4 cup heavy cream or one 8 oz package of cream cheese salt to taste ¼ tsp of white pepper 1 lb fettuccini Heat olive oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through. Sauce: Melt butter in saucepan; add cream cheese and Parmesan cheese. Cook over low heat, stirring constantly. Do not boil. Cook fettuccini in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles. MARINATED CARROTS 2 lbs. carrots 1 can of v8 Spicy Tom 1/2 to 3/4 c. sugar 1 c. oil 3/4 c. vinegar 1 tsp. mustard 1 onion cut in rings 2 green chilies, sliced Sea Salt and pepper Clean, slice, and cook carrots until barely tender; drain. Combine with pepper and onion rings. Mix remaining ingredients; pour over vegetables and marinate overnight in refrigerator. PASTA WITH SALMON CREAM SAUCE 12 oz. fresh or dried cappellini, linguini, spaghetti or other thin pasta 1/4 lb. of unsalted butter 1 cup of fresh shelled petite peas or thawed, frozen peas 1 cup of heavy whipping cream 2 oz of cream cheese melted 2 cup of (about 12 oz.) flaked, cooked salmon 1 cup of freshly grated Parmesan cheese sprinkle of sea Salt ½ tsp of Freshly ground white pepper ½ tsp of Freshly ground nutmeg 1/4 cup of minced fresh parsley Cook the pasta in 4 quarts boiling water about 12 minutes. Melt 2 tablespoons butter in a sauté pan or skillet over medium heat. Add the peas and sauté until crisp tender, about 3 minutes, for fresh peas and 1 minute for thawed. Add remaining 6 tablespoons butter and the cream cheese melted, add the whipping cream, reduce the heat to low and cook, stirring occasionally, until the butter melts. Add the salmon, 1/2 cup Parmesan cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts, about 2 minutes. Drain pasta, pour sauce over pasta. Sprinkle remaining cheese and parsley on top. For a topping; 1 red onion chopped 1 leek cleaned and chopped 4 cloves of garlic crushed and minced 3 stocks of green onions diced 3 pats of unsalted butter In a pan, sauté the above ingredients. Until just starting to brown lightly, do not burn. Remove from heat allow to cool. Use as a garish on top. SAUCE WITH MEATBALLS For The Sauce: 2 Tablespoons Olive Oil 4 Cloves of Garlic, Minced 1 red Onion, Chopped 1 Stalk of Celery, Finely Chopped 2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken) Salt & Pepper 1/4 Cup Chopped Basil 2 tsp of cinnamon 1 Tablespoon Dried Oregano 1/2 Tablespoon Dried Thyme 1/4 Cup Chopped Fresh Parsley Dash of Red Pepper Flakes 2 (6oz) Cans Tomato Paste 1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes) About 5 Cups water 3 Tablespoons Grated Parmesan Cheese Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up. Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the grated cheese into the sauce. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal. Meatballs: 1 lb. Ground Beef 1/2 lb. Ground Pork or Veal Salt & Pepper 1 or 2 Cloves Garlic, Minced 2 Tablespoons Fresh Chopped Parsley 2 Tablespoons Grated Parmesan Cheese 1 Egg 1 Cup Soft Bread Crumbs 1/2 Cup Water Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce. |
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Oh gosh I missed some of these, love the minestrone recipe, and hot italian sausage soup, the other recipes sounds awesome, thank you Jeff.
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You are very welcomed dear lady.
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Do you have any recipes for chocolate mousse???
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Edited by
tazzops
on
Thu 07/07/11 01:30 PM
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FAST CHOCOLATE MOUSSE
1 envelope gelatin 1/4 cup cold water 2 tbsp of un-salted sweet butter, softened 1 1/4 cups of cold milk 1/2 cup of white sugar 1/3 cup unsweetened cocoa powder Pinch of cinnamon 1 tbsp of vanilla extract 1 1/2 cups frozen whipped topping, thawed In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in butter until melted. In blender or food processor process milk, sugar cocoa powder, pinch of cinnamom, and vanilla until blended. While processing, gradually add gelatin mixture and process until blended. Pour into bowl, and then blend in whipped topping. Turn into dessert wishes or 4-cup bowl; chill until firm. Garnish, desired, with additional whipped topping and chocolate curls. CHOCOLATE MOUSSE CAKE 2 cups of pure cane sugar 1 3/4 cup of cake flour 1 cup of cocoa 1 1/2 tsp of baking powder 1 1/2 tsp of baking soda 1 tsp sea salt 3 eggs beaten 1 cup of milk 1/2 cup of vegetable oil 1 tbsp of vanilla 1 cup of boiling water Chocolate Mousse (recipe follows) Preheat oven to 350 degrees. Butter and flour; 3 8" round cake pans. Mix dry ingredients in large mixing bowl. Combine in the beaten eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left over’s. CHOCOLATE MOUSSE: 1 1/2 tsp of unflavored gelatin 3 tbsp of ice cold water 1/4 cup + 1 tbsp of boiling water 1 1/2 cup of pure cane sugar 3/4 cup of cocoa 3 cups of whipping cream 2 tbsp of vanilla Sprinkle gelatin over cold water. Let stand 1 minute to soften. Combine with boiling water, stir until clear and completely dissolved. In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake. CHOCOLATE MOUSSE IN MERINGUE SHELL MERINGUE SHELL: 4 egg whites 1 cup of pure cane granulated sugar 1/4 tsp of cream of tartar MOUSSE: 12 oz. semi-sweet chocolate morsels 4 egg yolks 1 whole egg 2 tbsp of dark rum 4 egg whites 2 1/2 cup of heavy cream Pinch of sea salt 1 bar semi-sweet chocolate for shavings MERINGUE SHELL: Heat oven to 275 degrees. Beat 4 egg whites until stiff; gradually add sugar and cream of tartar. Spoon the meringue in around bottom and sides of greased 10-inch pie plate. Bake for 1 hour. Remove from oven, allow cooling. MOUSSE: Melt 12 oz. semi-sweet chocolate morsels in double boiler, remove from heat. Add egg yolks and whole egg, pinch of sea salt, combine in the rum very slowly. In separate bowl, beat egg whites until stiff. In separate bowl, beat 2 cups heavy cream until thick. Fold egg whites and heavy cream into chocolate mixture, spoon into cooled meringue shell. Refrigerate a few hours. Whip 1/2 cup heavy cream, spoon on top of chocolate mixture. Shave chocolate on top of heavy cream for decoration. I have more if you what them but the basic mousse is nearly the same. 
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These recipes will do, unless you want to post some more, thank you Jeff, these are perfect
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Hope you try these and then let me know how you like or dislike.
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I will let you know, heck if its got chocolate its got to be good.
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They do have chocolate in them.
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