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Recipes
Not Better Than Sex Cake . . .But Pretty Darn Good Cake PRINT
By Connie
Published: April 18, 2013 Source: http://www
- 4 Chopped up Snicker’s Bars 1 Cup Heavy Cream 2 Cups Semi
- Sweet Chocolate Chips 1 tsp. Vanilla Extract 2
- 9 ″ cake pans
CHICKEN MARSALA - Alcove
By Connie
Pound chicken a little and shake in flour, salt, and pepper
- Boneless, skinless chicken breasts or tenders
- Half and Half - 2 to 4 cups
- 2 whole white onions
- 4 Fresh tomatos (Romas work well)
- Fresh Sliced Mushrooms
- Garlic
- Marsala Wine
Tiered Chocolate Buttercream Cake
By Connie
Directions Preheat the oven to 350 degrees F
- Ingredients
- 3 1/2 * 3 1/2 cups all-purpose flour
- 2 * 2 cups good cocoa powder
- 1 * 1 tablespoon baking soda
- 1/2 * 1/2 teaspoon kosher salt
- 1 1/2 * 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/3 * 1 1/3 cups granulated sugar
- 1 1/3 * 1 1/3 cups light brown sugar, packed
- 4 * 4 extra-large eggs, at room temperature
- 4 * 4 teaspoons pure vanilla extract
- 2 * 2 cups buttermilk, at room temperature
- 1 * 1 cup sour cream, at room temperature
- 1/4 * 1/4 cup brewed coffee
- * Chocolate Buttercream Frosting, recipe follows
Cocktail Sauce with fresh ingredients
By Connie
Directions: Do slow chop in processor so tomatoes are fine but not juiced along with horseradish and catsup
- Ingredients:
- Fresh tomatoes (not too juicy)
- Fresh horseradish
- Catsup
Artisan Bread
By Connie
Directions Stir to combine, it should look kinda wet and shaggy
- 1 3/4 c. warm water
Clams Casino Bread Pizza
By Connie
Preheat oven to 375ºF. For breadcrumb topping, heat oil in a small pan, about 2 tablespoons
- For the Breadcrumbs:
- 2 tablespoons 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons 2 tablespoons butter
- 4 4 flat anchovy filets
- 4 cloves 4 cloves garlic, minced
- 3/4 cup 3/4 cup panko breadcrumbs
- 1/2 cup 1/2 cup flat-leaf parsley leaves, a couple small handfuls, finely chopped
- 1/2 cup 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Black pepper
- For the Clam Topping:
- 8 slices 8 slices good quality bacon
- 2 tablespoons 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 1 Fresno chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
- 4 cloves 4 cloves garlic, minced
- 1 1 shallot, minced
- 2 tablespoons 2 tablespoons fresh thyme, chopped
- 2 10-ounce cans 2 10-ounce cans whole baby clams, drained and chopped, reserve 1/2 cup clam juice
- 1/2 cup 1/2 cup dry white wine or 1/3 cup dry vermouth
- 2 tablespoons 2 tablespoons butter
- 1 1 lemon, 1 tablespoon juice plus 4 small wedges
- 1 pound 1 pound fresh mozzarella or mild provolone, shredded
- 1 1 14- to 16-inch loaf ciabatta bread, halved lengthwise then across, creating 4 bread pizza crusts
- Yields: 4
- Preparation
- Preheat oven to 375ºF.
- For the clams, arrange bacon on a slotted baking sheet and bake to crisp, 15-18 minutes. Cool and chop. Raise oven temp to 425ºF.
- Arrange bread pizza bottoms on 2 rimmed baking sheets. Top pizzas with clams and sauce, scatter with cheese and bake to golden, 12-15 minutes. Top with breadcrumbs and chopped bacon, and serve immediately with wedges of lemon alongside.
Pommes Chef Anne
By Connie
Directions Preheat the oven to 425 degrees F
- Ingredients
- 3 * 3 russet potatoes, scrubbed clean
- * Extra-virgin olive oil
- 3/4 * 3/4 cup grated Parmigiano-Reggiano
- * Kosher salt
NUTELLA CHEESECAKE
By Connie
Mix Nutella, cream cheese, sugar and vanilla well in a mixer
- Topping:
- 1 Jar Nutella
- 2 - 8 oz pkg cream cheese
- 1/2 Cup Sugar
- 1/2 tsp vanilla
- 1 Cup sour cream
- 2 Tbsp sugar
- 1 tsp vanilla
Stuffed Green Pepper Soup
By Connie
Directions: Cook ands crumble beef and add onion and green pepper and cook until tender
- ingredients:
- 1/2 lb ground round /chuck
- 2 cups chopped green bell pepper (I have made it with one large pepper and that is fine)
- 1 cup chopped onion
- 1/4 tsp black pepper
- 1 (14 oz) can beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 3/4 oz) can of tomato soup, undiluted
- 1 1/2 cup hot cooked white rice