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Recipes
Creamy Coleslaw
By ctozzi
Cut the cabbage into wedges through the stem end, and cut out the core
- 1 head green cabbage (about 2 lbs.)
- 2 stalks celery
- 1 Granny Smith apple
- 1 small yellow or red onion
- 2 small carrots, peeled
- 2 Tbs. cider vinegar
- 2 Tbs. fresh flat-leaf parsley, minced
- 1 1/4 cups mayonnaise (purchased, or see recipe at left)
- Kosher salt and freshly ground pepper
Carrot Cake Pancakes
By ctozzi
Combine pancake mix and water
- Complete Pancake Mix, 2 cups
- Brown Sugar, 1/2 cup, packed
- Raisins, 1/3 cup, packed
- Water, 1 1/2 cups
- Raw carrots 3/4 cup, shredded
- Salt, 1 dash
- Ground cloves, 1/2 tsp
- Ground cinnamon, 2 tsp
- Ground nutmeg, 1/2 tsp
David Rocco's Torta Di Ricotta
By ctozzi
This recipe is from Dolce Vita, where David Rocco actually calls it Carla’s Torta Di Ricotta
- 17 ounces ricotta cheese (475g)
- 3 tablespoons sugar (45ml)
- 1 cup 35% cream (240ml)
- 3 tablespoons bittersweet chocolate , finely chopped (45ml)
- 1 (8 inch) pie crusts
- 3 pears , peeled, halved and cored
- 3 cups water (710ml)
- 3 tablespoons apricot jam (45ml)
Sicilian Orange Cake
By ctozzi
Preheat the oven to 180C. Grease and line a 22cm round cake pan
- 250 g unsalted butter, room temperature
- 250 g castor sugar (reduced to 200g)
- 4 medium eggs (3 large eggs)
- Grated orange zest from 2 oranges
- 270 g self raising flour
- 120 ml freshly squeezed orange juice
- 1/2 tsp Rum, optional
Capellini al Forno
By ctozzi
Place an oven rack in the center of the oven
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound capellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Raspberry and Almond Shortbread Thumbprints
By ctozzi
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
Peanut Butter Chocolate Chip Cake
By ctozzi
Preheat oven to 325F. Grease three 9 x 1 1/2 inch pans
- 2 ounces unsalted butter
- 1 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup tightly packed brown sugar
- 3 ounces creamy peanut butter
- 1 large egg
- 1 egg yolk
- 1/4 cup sour cream
- 1/4 cup hot water
- 1/2 tsp pure vanilla extract
- 1/2 cup semi sweet chocolate chips
Chocolate Chocolate Peanut Butter Cupcakes
By ctozzi
Directions 1. Heat oven to 350º F
citrus champagne punch
By ctozzi
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the suga...
- 2/3 cup fresh lemon juice
- 2/3 cup superfine sugar
- 1 cup vodka
- 1/2 cup limoncello
- 2 teaspoons vermouth
- 1 (750 ml) bottle chilled dry Champagne or sparkling wine
- Ice
- Lemon twists, for garnish
Mochaccino Cupcakes
By ctozzi
1. Allow butter and eggs to stand at room temperature for 30 minutes
- Coffee Buttercream:
- 3/4 cup butter
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup strong brewed coffee, cooled
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup dark, bittersweet, or semisweet chocolate pieces
- 30 creme-filled rolled wafer cookies, such as Pirouettes
- Unsweetened cocoa powder or ground cinnamon (optional)
- (Yield; about 2 cups)
- 1/3 cup butter
- 4 cups powdered sugar
- 3 tablespoons strong brewed coffee, cooled
- 1 teaspoon vanilla
- Strong brewed coffee, cooled (optional)