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Almond Puff Loaf

Almond Puff Loaf

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The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classi...

  • First Layer
  • 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup water
  • If you're using unsalted butter, add 1/4 teaspoon salt.
  • Second Layer
  • 1 cup water
  • 1/2 cup (1 stick) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
  • 1 teaspoon almond extract
  • If you're using unsalted butter, add 1/4 teaspoon salt.
  • Topping
  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
  • Icing
  • 1/2 cup confectioners' or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)
  • First Layer
  • 4 ounces (1 stick) butter*, cut into pats or 1/2-inch cubes
  • 4 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 2 ounces water
  • If you're using unsalted butter, add 1/4 teaspoon salt.
  • Second Layer
  • 8 ounces water
  • 4 ounces (1 stick) butter*
  • 4 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
  • 1 teaspoon almond extract
  • If you're using unsalted butter, add 1/4 teaspoon salt.
  • Topping
  • 7 ounces jam or preserves
  • 2 to 2 1/2 ounces slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
  • Icing
  • 2 ounces confectioners' or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)
5/5 (2 Votes)

Gnocchi alla Romana

Gnocchi alla Romana

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These tender gnocchi are prepared in the Roman style using semolina flour plus milk, butter, egg yolks and Parmigia...

  • 5 1/2 cups milk
  • 2 cups semolina
  • 2 tsp. kosher salt
  • 1 1/4 cups grated Parmigiano-Reggiano cheese
  • 2 egg yolks
  • 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter
5/5 (1 Votes)

Pizzagaina Pizza Rustica

Pizzagaina Pizza Rustica

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Directions: 1 Cube ham meat

  • 2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
  • 1/4 lb proscuitto (this is the regular proscuitto, next ingredient is as described, proscuittini)
  • 1/4 lb proscuittini (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
  • 1/4 lb capicola (HOT CAPICOLA, spiced-hot capicola )
  • 1/4 lb hard salami
  • 1/4 lb genoa salami
  • 1 lb fresh mozzarella cheese
  • 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
  • 1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)
  • 3 lbs ricotta cheese
  • 1 stick pepperoni (sliced)
  • 3 tablespoons parmesan cheese
  • 15 eggs
  • 4 lbs pizza dough
5/5 (2 Votes)

Roman-Style Meatballs

Roman-Style Meatballs

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Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and...

  • 1 1/2 cups fresh bread crumbs
  • 1/2 cup milk
  • 4 oz. finely chopped prosciutto
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. finely chopped fresh oregano
  • 6 Tbs. finely chopped fresh basil
  • 5 garlic cloves, minced
  • 1 tsp. kosher salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 5 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 can (28 oz.) crushed tomatoes with juices
5/5 (1 Votes)

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

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1. Heat oven to 350ºF. Prepare cake batter as directed on package, except reduce water to 1/3 cup

  • 1 pkg. (2-layer size) spice cake mix
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
  • 3 large carrots, shredded (about 2 cups)
  • 1/2 cup chopped PLANTERS Pecans
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1-1/4 cups milk
0/5 (0 Votes)

Big Joe’s Award Winning Ribollita Soup

Big Joe’s Award Winning Ribollita Soup

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Over medium flame, heat the olive oil in a large soup pot

  • 6 cups cannellini beans (washed & drained)
  • 1/4 cup olive oil
  • 2 cups diced zucchini
  • 1 1/2 cups diced onion
  • 1 cup diced celery
  • 1/2 cup diced carrots
  • 1 cup diced pancetta (about a 1/4 lb)
  • 3 Tb minced garlic
  • 1/2 head savoy cabbage (washed & cut into 1 inch chunks)
  • 2 cups crushed Italian tomatoes with juice
  • 1/2 cup chopped fresh basil
  • 2 cups spinach leaves
  • 10 cups chicken broth
  • 4 cups cubed day old bread (the crustier the better)
  • 2 lb piece of parmigiano rind or 1 cup grated romano
  • Drizzle of extra virgin olive oil
  • Red pepper flakes
  • Salt and pepper
0/5 (0 Votes)

Cappelletti in Broth

Cappelletti in Broth

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Cappelletti, “little hats” are plump meat filled pasta served in rich capon or chicken broth

  • Filling
  • 2 tablespoons Filippo Berio extra-virgin olive oil
  • 1/4 pound boneless pork cutlet, cut into small chunks
  • 1/4 pound boneless chicken, cut into small chunks
  • 1/4 pound veal roast, cut into small chunks
  • 1 large egg
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons minced parsley
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon grated nutmeg
  • Salt to taste
  • Grinding black pepper to taste
  • Thin slices of lemon
  • Grated Parmigiano-Reggiano cheese for sprinkling
  • Cappelletti Dough
  • 4 large eggs
  • 1/4 teaspoon salt
  • 3 to 3 1/4 cups King Arthur unbleached all purpose flour
0/5 (0 Votes)

MY MOTHER’S CHICKEN AND POTATOES

MY MOTHER’S CHICKEN AND POTATOES

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Rinse the chicken pieces and pat dry with paper towels

  • BASIC CHICKEN AND POTATOES
  • 2 1⁄2 POUNDS CHICKEN LEGS OR ASSORTED PIECES (BONE IN)
  • 1⁄2 CUP CANOLA OIL
  • 1⁄2 TEASPOON SALT OR MORE TO TASTE, DIVIDED
  • 1 POUND RED BLISS POTATOES, PREFERABLY NO BIGGER THAN 2 INCHES ACROSS
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL OR MORE
  • 2 MEDIUM ONIONS, PEELED AND QUARTERED LENGTHWISE
  • 2 SHORT BRANCHES OF FRESH ROSEMARY WITH PLENTY OF NEEDLES
  • MY SPECIAL TOUCHES - TRY EITHER OR BOTH
  • 4 TO 6 OUNCES SLICED BACON (5 OR 6 SLICES)
  • 1 OR 2 PICKLED CHERRY PEPPERS, SWEET OR HOT, OR NONE, OR MORE!—CUT IN HALF AND SEEDED (OPTIONAL)
0/5 (0 Votes)

Lemon Parmesan Asparagus Salad

Lemon Parmesan Asparagus Salad

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Elegant but easy to make and a perfect spring vegetable side dish

  • 2 pounds fresh asparagus spears
  • Parmesan Dressing
  • 3 tablespoons Mazola Vegetable Plus! Oil
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons minced fresh dillweed
  • 2 tablespoons minced fresh chives
  • 1 teaspoon sugar
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste
4/5 (1 Votes)

Crab Cakes

Crab Cakes

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1.Thaw crabmeat in the refrigerator, if frozen; drain

  • 1 6- to 8-oz. pkg. fresh or frozen lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 1 egg, slightly beaten
  • 6 Tbsp. fine dry bread crumbs
  • 2 Tbsp. finely chopped carrot
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  • 2 Tbsp. finely chopped celery
  • 1 Tbsp. finely chopped green onion (green part only; chop and set aside the white part for the Tartar Sauce
  • 2 Tbsp. mayonnaise or salad dressing
  • 3/4 tsp. dry mustard
  • 1/4 tsp. salt*
  • 1/4 tsp. bottled hot pepper sauce
  • 2 Tbsp. cooking oil
  • Lemon wedges (optional) recipe Tartar Sauce
  • When using canned crabmeat, omit 1/4 teaspoon of salt.
0/5 (0 Votes)