* Italian Recipes

Super-Delicious Zuppa Toscana

2012-05-25T10:14:00.001-07:00

Super-Delicious Zuppa Toscana

Ingredients

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
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Italian Sausage Soup with Tortellini

2012-01-12T09:00:00.000-08:00

Italian Sausage Soup with Tortellini

Ingredients

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Directions

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Grafitis - Klipfiti

Spinach-Lasagna Roll-ups

2011-11-23T15:17:00.001-08:00

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Spinach-Lasagna Roll-ups

Ingredients

About half of an 8 oz. package sliced fresh mushrooms
2 tbsp. olive oil
2 to 4 large garlic cloves, minced
1 medium onion, chopped
1 15-oz carton ricotta cheese
2 1/2 to 3 1/2 cups shredded provolone cheese (as desired)
10-oz pkg. frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 pkg. lasagna noodles, cooked and drained
1 jar spaghetti sauce
1/2 cup shredded Parmesan cheese

Method

In skillet over medium-high heat saute mushrooms in oil, add garlic and onion; cook till tender. Reserve 1/2 cup of mushroom mixture. In large bowl combine remaining mushroom mixture, ricotta, provolone, spinach, salt, pepper, and egg. Mix well and spoon about 1/2 cup of mixture down the center of each noodle. Roll noodles up. In small bowl combine reserved mushrooms and the spaghetti sauce. Spoon about 1/2 cup sauce mixture in bottom of a rectangular baking dish. Arrange lasagna rolls, seam side down, in sauce; spoon remaining sauce over roll-ups. Cover and bake at 350 for 35 minutes, or until heated through. Uncover; sprinkle with Parmesan. Bake 5 more minutes, or until cheese is melted.

Number of Servings: 6

Gourmet Mushroom Risotto

2011-10-10T06:21:00.001-07:00

Gourmet Mushroom Risotto

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Perfect Meatballs and Spaghetti

2011-09-16T16:15:00.001-07:00

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Perfect Meatballs and Spaghetti

Ingredients

1 pound ground chuck
1 large onion, small dice
1/2 cup Italian breadcrumbs
1 tablespoon Parmesan cheese, grated
1 egg beaten
1/2 teaspoon each salt and pepper
1 medium onion, diced
1 bell pepper, diced
3 tablespoons garlic from a jar
2 14.5 cans diced tomatoes
5 15 ounce cans tomato sauce
1 6 ounce can tomato paste
1 teaspoon each dried oregano, sweet basil, and parsley
1/2 teaspoon each salt and pepper
1/2 teaspoon crushed red pepper

Method

Make your meatballs by combining the first six ingredients together. Form into 1 inch balls. Put a sheet of aluminum foil on a cookie sheet, place your meatballs in a single layer, and bake 350 degrees for about 25 minutes, or until just starting to brown, turn them once. While your meatballs are cooking, put all remaining ingredients in a disposable slow cooker liner. Right before you go out the door, put your filled slow cooker liner in your slow cooker with the meatballs, set on low, and cook for 6 to 8 hours.

Number of Servings: 10
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Tiramisu Layer Cake

2011-08-30T10:58:00.000-07:00

Tiramisu Layer Cake

Ingredients

CAKE:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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Spinach and Artichoke Pasta

2011-08-10T16:41:00.000-07:00

Spinach and Artichoke Pasta

Ingredients

1 lb Italian sausage, removed form casing
6 oz small pasta shells
1/3 cup spinach and artichoke dip
1 cup frozen spinach, chopped
1/2 cup diced artichoke hearts
1/4 cup diced white mushrooms
1/4 cup peas
8-10 oil preserved sun-dried tomatoes cut into thin strips
1/4 cup mozzarella
1/4 cup cottage cheese
1 tablespoon salt
1 tsp salt

Directions

Fill a large pot with about 3 quarts water and salt, then heat to a boil. Brown sausages in a saute pan. Once pasta is al dente, drain pasta leaving about 1/4 cup water. Combine dip, cottage cheese, drained meat and vegetables into the warm pasta pot with remaining water. Stir until everything is equally distributed. Pour into a 12 inch square baking dish. Cover top with mozzarella cheese. Bake 15-20 minutes, at 425 degrees, uncovered, or until the cheese starts to brown.

Servings: 4-6

Xtra-Cal

Seafood Antipasto Alla Venzia

2011-07-17T12:03:00.000-07:00

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Seafood Antipasto Alla Venzia

Ingredients

6 medium shrimp, cleaned and peeled
6 small mussels, bearded and scrubbed
6 large clams, bearded and scrubbed
6 small razor clams, bearded and scrubbed
6 large mussels, bearded and scrubbed
6 small calamari, cleaned and gutted
1 small (1 pound) lobster
1 pound crab meat
1 cup extra virgin olive oil
Juice and zest of 4 lemons
1 tablespoon hot chili flakes
2 bunches Italian parsley, finely chopped to yield 1/2 cup

Directions

Bring 6 quarts water to boil and set up ice bath.

Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.

In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.

Yield: 4 servings
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ITALIAN STYLE CROCKPOT VEGGIES

2011-06-22T08:16:00.000-07:00

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ITALIAN STYLE CROCKPOT VEGGIES

Ingredients:

1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, halved & sliced 1/2 inch
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4 inch thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste

Directions:

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the crockpot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours.

Yield: 6 Servings
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Italian Sausage, Peppers And Onions Fettuccine

2011-05-31T15:18:00.000-07:00

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Italian Sausage, Peppers And Onions Fettuccine

Ingredients

1 tablespoon olive oil
1 pound Italian style link sausage
2 medium onions, sliced
1 large green bell pepper, seeded and sliced
1 1/2 cups tomatoes, crushed
1/4 cup red wine
1 1/2 teaspoon basil
1/2 teaspoon garlic, minced
1 pound fettuccine, dry

Directions

Heat the oil in a skillet. Add the sausages and cook fully. Remove them from the pan. Add the onions and peppers. Cook until just soft. Add the tomatoes, wine, basil and garlic. Simmer for 30 minutes. Slice the cooked sausage into 1/4 inch pieces. Add to the sauce. Cook the fettuccine to desired doneness. Drain. Place in bowls and top with the warm sauce.

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Lasagna

2011-03-28T12:11:00.000-07:00

Lasagna

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

klipfiti: Humor & Irony

Italian Chicken Stew

2011-03-06T11:18:00.000-08:00

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Italian Chicken Stew

Ingredients

1 chicken - cut up into serving pieces
1 large onion roughly chopped
3 ribs celery sliced
4 carrots peeled and sliced
4 large potatoes peeled and cut into pieces
(all the above vegetables should be cut
roughly the same size to cook evenly)
2 cloves garlic minced
1 16 oz. can good chicken stock or homemade
1 16 oz. can sliced stewed tomatoes
2 16 oz. cans tomato sauce
Oregano and/or Italian seasoning to taste
salt and pepper to taste

Directions

Put chicken in the bottom of a dutch oven. Vegetables, garlic, stock, tomatoes & sauce on top of the chicken. Seasonings next and a tight fitting lid. Place pan in a 350 degree oven for about an hour or until the potatoes are done. This stew is better if the potatoes are allowed to sit in the juices an additional 30 minutes or so to soak up the sauce. If the chef allowed it, a large can of prepared spaghetti sauce could be substituted for the tomato sauce and Italian seasonings. Enjoy

Tips & Tricks

Ricotta Torte

2011-02-15T20:06:00.000-08:00

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Ricotta Torte

The torte benefits if you make it the day before you plan to serve it so that flavors develop to their fullest.

Ingredients

2/3 cups whole blanched almonds, toasted
1/3 cup almond liqueur, such as Amaretto
12 ounces dry Italian-style biscuits, coarsely crumbled
1/2 cup sugar
4 strips lemon peel [about 1 by 1/4-inch], removed with a swivel-bladed vegetable peeler
1 3/4 pounds ricotta cheese
2 large Chocolate shavings, for garnish

Directions

Set aside 8 whole almonds for garnish. Coarsely chop the rest of the almonds with the metal blade of a food processor, about 10 pulses. Reserve. Sprinkle the liqueur over the cookie crumbs and set aside. Process the sugar and lemon peel until finely chopped, about 2 minutes. Add the ricotta and eggs and process until the ricotta is smooth, about 20 seconds, scraping down the work bowl as necessary. Cover the bottom of a deep serving dish with half the cookie crumbs and sprinkle with half the chopped nuts. Spread half the ricotta cheese mixture over the nuts. Repeat the layers with the remaining ingredients. Cover with oiled plastic wrap and chill overnight. Before serving, garnish with the whole almonds and chocolate shavings.

Makes 12 servings.

Mexican Recipes

Strufoli

2011-01-30T11:57:00.000-08:00

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Strufoli

Ingredients

2 1/2 cups flour
4 eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tbsp sugar
1/8 tsp salt
1/2 tsp grated lemon peel
2 cups vegetable oil
1 1/2 cups honey
1 tsp grated orange peel

Directions

Put your flour on board and make a well in the center add your eggs, egg yolk, oil, sugar, salt and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in hot oil until golden. Note: fry only a few at a time. While dough is frying,melt honey in saucepan and add orange peel. When balls are done, drop in honey and remove with a strainer spoon. Pile on a serving dish into conical mounds. Cool. Top with candy sprinkles or confectioners sugar, or leave plain.

Proverbs

Creamy Mushroom Rice (Risotto al Funghi)

2011-01-25T12:02:00.000-08:00

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Creamy Mushroom Rice (Risotto al Funghi)

Ingredients

1/3 ounce dried porcini mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

Directions

Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.

Meanwhile, heat butter in a stew pot. Add the onion and saute over medium-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Strain the mushroom water and add to stew pot, along with the mushrooms.

Continuemstirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.

Things to Think

Biscotti

2011-01-07T10:58:00.000-08:00

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Biscotti

Ingredients

4 oounces blanched almonds
2 1/2 cups flour
1 3/4 c granulated sugar
1/4 teaspoons salt
1/4 teaspoon baking soda
3 eggs

Directions

Preheat oven to 350 F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 2 pieces. On a floured work surface, roll each pieceunder your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping.

Graphic Humor

Balsamic Bruschetta

2010-11-27T21:00:00.000-08:00

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Balsamic Bruschetta

Ingredients

8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Directions

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Yield 8 servings

Bumper Stickers & Cool Remarks

RISOTTO OF SPRING VEGGIES

2010-10-11T17:58:00.000-07:00

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RISOTTO OF SPRING VEGGIES

Ingredients:

2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbs. butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese

Directions:

Melt half the butter over medium heat. Add leeks and onion. When onion mixture is transparent, add rice and stir to coat grains well. When rice glistens and becomes opaque, start adding stock a ladleful at a time, over heat high enough to evaporate the liquid. Add a ladleful at a time, after each addition evaporates, but don't let rice dry out. After 5 minutes, fold in the artichoke slices. When rice is half done (10 minutes), add salt and pepper. Add as much of the rest of the simmering stock to the rice as needed to make it tender but not mushy, a ladleful at a time, stirring, for about 5 minutes more. Add peas, fava beans and butter and toss with rice, gently. Serve at once. Optional: shave parmesan cheese over each serving.

Yield: 6 Servings

Tips & Tricks - Home

Baked Prawns with Garlic Sauce

2010-09-04T12:29:00.000-07:00

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Baked Prawns with Garlic Sauce

Ingredients

4 Cloves garlic, crushed
1/2 teaspoon Dried oregano
12-14 Uncooked prawns (12-14 shrimp to a lb size)., shelled, deveined
1/4 cup Extra Virgin Olive oil
1/4 cup Dry vermouth
1/4 cup Fresh lemon juice
Salt & freshly ground white pepper
2 tablespoons Minced, fresh parsley or 1 tablespoon dry

Directions

Combine first 6 ingredients in medium saucepan and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Taste and season with salt & pepper. Let cool. Arrange prawns in single layer in baking dish. Pour vermouth mixture over prawns. Let marinate at room temperature for 1 hour. Preheat oven to 375. Bake prawns, basting once or twice, until pink and translucent, about 15 - 20 minutes. Serve hot.

Chicken Cacciatore

2010-06-19T05:22:00.000-07:00

Chicken Cacciatore

Ingredients:

1 large hen (4 to 5 pounds)
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 rib celery, chopped
1 can tomato sauce
1 can Italian pack peeled tomatoes
1 bell pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 cup red wine (optional)

Directions:

Cut chicken into serving pieces, rinse and dry. Heat oil in heavy skillet and saut� chicken until brown. Add onion and garlic and brown lightly. Add celery, tomato sauce, tomatoes, and seasonings. Simmer slowly for 45 minutes to 1 hour. Add wine 5 minutes before serving. Serve over noodles or spaghetti.

Serves 4 to 6

Maxine

Pesto Parmesan Spread

2010-04-29T21:17:00.000-07:00

Ingredients:

2 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
2 tablespoons chopped red or green onion
1 clove garlic, chopped
1 ounce Parmesan cheese, freshly grated (1/4 cup)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, at room temperature
__________

1 loaf French bread, cut into 1/4-inch slices
shredded Parmesan cheese
paprika or cayenne pepper

Directions:

Blend parsley, basil, onion, garlic, and grated Parmesan in a food processor. Add cream cheese and butter, blending thoroughly. Transfer mixture to a bowl. Cover and refrigerate.

Just before serving, spread cheese mixture on French bread slices. Sprinkle with shredded Parmesan. Broil 1 to 3 minutes, or until edges begin to brown. Sprinkle with paprika or cayenne. Serve immediately.

Yields 1-1/2 CUPS

FOUR CHEESE MANICOTTI

2010-02-01T07:19:00.000-08:00

Ingredients

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Directions:

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.

Activated Fiber tablets

RISOTTO OF SPRING VEGGIES

2010-01-02T06:29:00.000-08:00

Ingredients:

2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbs. butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese

Directions:

Melt half the butter over medium heat. Add leeks and onion.
When onion mixture is transparent, add rice and stir to coat grains well. When rice glistens and becomes opaque, start adding stock a ladleful at a time, over heat high enough to evaporate the liquid. Add a ladleful at a time, after each addition evaporates, but don't let rice dry out. After 5 minutes, fold in the artichoke slices. When rice is half done (10 minutes), add salt and pepper. Add as much of the rest of the simmering stock to the rice as needed to make it tender but not mushy, a ladleful at a time, stirring, for about 5 minutes more. Add peas, fava beans and butter and toss with rice, gently. Serve at once. Optional: shave parmesan cheese over each serving.

Yield: 6 Servings

Category: Side Dishes, Vegetables

Weight Management Herbalife Products

Biscotti Napoletani

2009-11-29T21:34:00.000-08:00

Ingredients (60 servings)

2 cup All-purpose flour
3/4 cup Sugar
3/4 cup Almonds, whole, unblanched finely ground
1/2 teaspoon Baking powder plus 1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon
3/4 cup Almonds, whole, unblanched
1/3 cup Honey
1/3 cup Water

Instructions

Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. Preaheat oven to 350¯. Combine all ingredients except honey and water in a mixing bowl and stir a minuteor 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well

Low Fat Recipes