tag:blogger.com,1999:blog-245810582024-03-26T09:35:58.447-05:00Most Requested RecipesSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-24581058.post-69420723514839772082020-08-01T05:14:00.001-05:002020-08-01T18:56:17.079-05:00Lasagna<div>SAUCE:</div><div>1 tablespoon olive oil</div><div>1 cup chopped onion </div><div>3/4 cup finely chopped peeled carrots </div><div>2 tablespoons minced garlic </div><div>8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed </div><div>1 28-ounce can crushed tomatoes with added puree </div><div>1/4 cup tomato paste</div><div>1/4 cup chopped fresh basil </div><div>1 tablespoon golden brown sugar</div><div>1 tablespoon dried oregano</div><div>1 bay leaf </div><div>1/2 teaspoon dried crushed red pepper </div><div><br /></div><div>LASAGNA:</div><div>15 lasagna noodles (about 12 ounces)</div><div>2 15-ounce containers part-skim ricotta cheese </div><div>1 cup grated Parmesan cheese (about 3 ounces) </div><div>1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry </div><div>2 large eggs</div><div>4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds) </div><div><br /></div><div><b>Preparation:</b></div><div><br /></div><div>FOR SAUCE: </div><div>Heat oil in heavy large saucepan over medium heat. </div><div>Add onion, carrots and garlic; sauté until softened, about 12 minutes. </div><div>Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. </div><div>Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. </div><div>Discard bay leaf. Cool. </div><div><br /></div><div>FOR LASAGNA: </div><div>Preheat oven to 350°F. </div><div>Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. </div><div>Drain and cover with cold water.</div><div>Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. </div><div>Mix in spinach. </div><div>Season to taste with salt and pepper. </div><div>Mix in eggs. </div><div>Drain pasta and pat dry. </div><div>Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. </div><div>Place 5 noodles over sauce, overlapping to fit. </div><div>Spread half of ricotta-spinach mixture evenly over noodles. </div><div>Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. </div><div>Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). </div><div>Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. </div><div>Top layer. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. </div><div>Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. </div><div>(Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) </div><div>Cover baking dish with aluminum foil. </div><div>Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. </div><div>Let lasagna stand 15 minutes before serving.</div><div><br /></div><div>Sicilian</div><div>Buon Appetito</div>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-1144456248313837582013-03-02T17:34:00.000-06:002013-03-02T17:34:01.286-06:00Kitchen Measurements<div class="MsoNormal" style="text-align: center;">
<st1:country-region><st1:place></st1:place></st1:country-region><span style="font-size: 180%;"> Common Kitchen Measurements</span></div>
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<span style="font-size: 100%;">History: When I decided to make my girls a family cookbook, I put these in each book. It gives them a quick reference to information that I probably have been remiss in teaching them.<br /><br /></span></div>
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10 drops = dash<br />
1/8 teaspoon = a few grains<br />
1 teaspoon = 6 dashes<br />
1 teaspoon = 5 milliliters<br />
3 teaspoons = 1 tablespoon<br />
8 teaspoons = 1 ounce</div>
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<span style="font-size: 130%;">TABLESPOONS</span><br />1 tablespoon = ½ fluid ounce<br />1 tablespoon = 15 milliliters<br />2 tablespoons = 1 fluid ounce<br />4 tablespoon = ¼ or 2 ounces<br />16 tablespoon = 1 cup or 8 ounces</div>
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<span style="font-size: 130%;">CUPS</span><br />1/8 cup = 1 ounce<br />1/8 cup = 2 tablespoons<br />3/8 cup = 6 tablespoons<br />1/3 cup = 5 tablespoons + 1 teaspoon<br />½ cup = 1 tea cup<br />1 cup = ½ pint<br />1 cup = 240 milliliters<br />2 cups = 1 pound (16 ounces)<br />4 cups = 1 quart</div>
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<span style="font-size: 130%;">DRY VOLUMES</span><br />2 cups = 1 pint<br />2 pints = 1 quart<br />4 quarts = 1 gallon<br />2 gallons = 1 peck<br />4 pecks = 1 bushel</div>
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<span style="font-size: 130%;">LIQUID MEASUREMENTS</span><br />1 ounce = 28 grams<br />1 quart = 2 pounds<br />1tablespoon = ½ liquid ounce or 15 grams<br />1 cup = 8 ounces or 226 grams<br />1 quart (32 ounces) = 907 grams<br />1 quart = 64 tablespoons<br />1 pound = 454 grams</div>
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<span style="font-size: 130%;">BUTTER</span><br />1 pound = 32 tablespoons<br />1 pound = 2 cups<br />¼ pound = 1 bar<br />1 bar = 4ounces, ½ cup</div>
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<span style="font-size: 130%;">CHEESE</span><br />1 Pound American or Cheddar type = 4 cups grated<br />1 pound cottage cheese = 2 cups<br />½ pound cream cheese = 1 cup (8 ounces)</div>
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<span style="font-size: 130%;">ONE POUND EQUIVALENTS</span><br />2 cups butter<br />4 cups all purpose flour<br />2 cups granulated sugar<br />3 ½ cup powdered sugar<br />2 2/3 cups brown sugar<br />2 cups milk</div>
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<span style="font-size: 130%;">ABBREVIATIONS</span><br />Ounce = oz<br />Tablespoon = tbsp or T<br />Teaspoon = tsp or t<br />Pound = lb<br />Square = sq<br />Minute = min<br />Hour = hr<br />Gram = gr or g<br />Kilogram = kg<br />Kiloliter = kl<br />Liter = l<br />Milliliter = ml<br />Milligram = mg<br />Fluid ounce = fl oz<br />Gallon = gal<br />Pint = pt<br />Quart = qt</div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com1tag:blogger.com,1999:blog-24581058.post-45202631429281459042012-07-21T08:49:00.001-05:002020-08-01T18:58:14.320-05:00Mint Banana BreadHistory: I have had this recipe a very long time. I have struggled with it because I am always trying to do something like put whole wheat flour, add coconut, or add chocolate. When I do those things I find that it is mushy in the middle. Today I followed the recipe. I should have cooked it about 5 minutes less, but it is extra good and cooked all the way through.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdJXGNY-W6nnqspDg3R-Cxkvs6IYk6s63mmmrdMYiWkQaknRFRbzRoxXQ3dzDBGg-YMw4Wk_Vs8vfgDv5N705r7sjD5XK5eb6hU99ajJu8QqP48nNBIhmdEYPF80nVRhqAxgb/" /><br />
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Ingredients:<br />
<ul>
<li>2 ripe bananas</li>
<li>1/4 teaspoon of peppermint extract (I used mint)</li>
<li>3 tablespoons honey</li>
<li>2 tablespoons butter softened</li>
<li>1/2 cup sugar</li>
<li>2 eggs</li>
<li>1/4 teaspoon salt</li>
<li>2 cups flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon baking powder</li>
</ul>
Instructions:<br />
<ol>
<li>In a large bowl or food processor, mash bananas well. </li>
<li>Add extract, honey, butter, sugar, and eggs. </li>
<li>Beat or process for 2-3 minutes.</li>
<li>Sift together the dry ingredients and fold gently into banana mixture. </li>
<li>Pour into a well-greased 9 by 5 inch loaf pan.</li>
<li>Bake at 350 for 45 minutes. </li>
<li>Do not over bake</li>
<li>Cool in pan 10 minutes.</li>
<li>Freezes well</li>
</ol>
Note that sometimes a happy accident occurs when you are cooking. In my hurry to soften the butter, I nuked it to long. I started over with new butter, but did not want to waste my liquid butter. I stuck it back in the fridge in the cup and when the bread was cooked I added 3 tablespoons of honey to the butter and added it to the warm banana bread. <br />
<br />
That is what I call a very happy accident.<div><br /></div><div>Sicilian<br />
<br />
Buon Appetito<br /></div>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-37384804255985217082012-03-11T14:15:00.003-05:002020-08-01T18:59:45.611-05:00Sicilian Alabama Firecrackers<div align="center"><br />
</div><div align="center"><strong>Sicilian's Alabama Fire Crackers</strong></div><div align="center"><strong><br /></strong></div><div align="left"><strong>History:</strong> Someone gave me a tin with these crackers in them for Christmas. I wanted to find out how you make them so I started Googling spicy crackers and found this <a href="http://fleurdelolly.blogspot.com/2011/06/alabama-fire-crackers.html">blog</a>. I have been experimenting with this recipe and have come up with my lower fat version.</div><div align="left"><br />
</div><div align="left"><strong>Ingredients:</strong></div><ul><li><div align="left"><strong>1/4 - 1/2 cup oil</strong> (I use canola because I have it, but will do it with olive oil when I have used it all up)</div></li>
<li><div align="left"><strong>1 teaspoon garlic powder</strong> (don't use garlic salt - did that to salty)</div></li>
<li><div align="left"><strong>1 teaspoon onion powder</strong></div></li>
<li><div align="left"><strong>1/4 - 1/2 teaspoon black pepper</strong></div></li>
<li><div align="left"><strong>1/2 teaspoon cayenne pepper</strong> ( I never put this in - it is plenty hot without it)</div></li>
<li><div align="left">2<strong> envelopes ranch dressing</strong> ( I've used italian and I've used off brands. You'll have to decide what is the favorite. I like the italian and the brand seems better than the off brand)</div></li>
<li><div align="left"><strong>1-3 tablespoons crushed red pepper</strong> (Here is where you need to use your discretion. I have tried it with the least and the most. For our tastes 2 tablespoons is enough.)</div></li>
<li><div align="left"><strong>16.5 ounces saltine crackers</strong> (Here is what I've found through a lot of experimentation. Buy low fat crackers because it seems that the seasonings stick to it better. I have tried buttery crackers, whole grain crackers, but have found for our family the crackers that are loved the most are soup crackers.) You can drop them soup crackers are 10 ozs so I use two packs)</div></li>
</ul><div align="left"><span><strong>Directions:</strong></span></div><div align="left">I mix the oil and spices up in a cup and get them all mixed together. Then I pour them over the crackers and rub them around it. You can use a zip lock or a big bowl that is air tight to do this. Sometime later in the day I shake them around or flip them if they are in the bag to get the oil all over the crackers. </div><div align="left"><br />
</div><div align="left">These need to sit over night and they last a long time as long as they are in an air tight container. </div><div align="left"><br />
</div><div align="left">Ciao</div><div align="left"><br />
</div><div align="left">Sicilian</div><div align="left"><br /></div><div align="left">Buon Appetito</div>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-70051976751368327872012-03-09T16:13:00.001-06:002020-08-01T19:01:00.679-05:00Mom’s Texas Taco Soup<div style="text-align: center;">
<span style="font-size: large;">Mom’s Texas Taco Soup</span></div>
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<strong>History</strong>: I have been making this for years. Most people make it with meat but it is just as delicious with vegetarian alternatives.<br />
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<strong>Ingredients:</strong><br />
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• 1 pound ground beef or equivalent vegetarian burger product<br />
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• 2 (15 ounce) cans ranch style chili beans<br />
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• 2 (10 ounce) cans diced tomatoes with green chili<br />
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• 16 ounces frozen corn <br />
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• 1 (1.25 ounce) package taco seasoning mix<br />
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<strong>Directions:</strong><br />
<br />
1. If using ground beef, cook beef until brown and drain<br />
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2. Stir in chili beans, corn, diced tomatoes with green chili, taco-seasoning mix. <br />
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3. If using a vegetarian product add to hot soup 10 minutes before done.<br />
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Serve Mom’s Taco soup with corn chips, cheese, cilantro, green onions, and avocados.<div><br /></div><div>Ciao </div><div>Sicilian</div><div>Buon Appetito</div>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-78276762914494510842012-01-22T10:51:00.001-06:002020-08-01T19:03:14.570-05:00Sicilian Mamma’s Easy Chocolate Frosting <div style="text-align: center;">
<strong>Sicilian Mamma’s Easy Chocolate Frosting</strong> </div>
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Ingredients: <br />
<br />
• 4 ¾ cups sifted powdered sugar <br />
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• ½ cup unsweetened cocoa powder <br />
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• ¼ cup margarine or butter, softened <br />
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• 1/3 cup boiling water <br />
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Directions:<br />
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1. Mix powdered sugar and cocoa.<br />
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2. Add margarine or butter, vanilla, and boiling water.<br />
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3. Beat with an electric mixer on low speed until combined.<br />
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4. Beat for 1 minute on medium speed.<br />
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5. Cool for 30 minutes or until the frosting is spreading consistency<br />
<br />
<h2><font size="3">Sicilian</font></h2><h2><font size="3">
Buon Appetito</font></h2><div><font size="3"><br /></font></div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-25485393292511642392011-04-30T21:32:00.001-05:002020-08-01T19:05:25.696-05:00Creamy Baked Chicken BreastsHistory: I needed a meal to feed a lot of people, and my daughters gave me their Aunt Rene's famous chicken recipe. I've made it twice and it is a hit at my house. The wine and sour cream serve as tenderizing agents. Cooking at the low temperature prevents the chicken from being tough. It will be moist and for tender.<br />
<br />
<div align="center">
Creamy Baked Chicken Breasts</div>
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Ingredients:</div>
<ul>
<li><div style="text-align: left;">
16 chicken breasts, boned and skinned</div>
</li>
<li><div style="text-align: left;">
26 oz can cream of chicken soup</div>
</li>
<li><div style="text-align: left;">
2 cups sour cream</div>
</li>
<li><div style="text-align: left;">
1/2 cup dry white wine </div>
</li>
<li><div style="text-align: left;">
2 cups herb stuffing mix crushed</div>
</li>
<li><div style="text-align: left;">
1/2 cup margarine melted</div>
</li>
</ul>
<div style="text-align: left;">
Directions:</div>
<ol>
<li><div style="text-align: left;">
Arrange chicken in a lightly greased baking pan. Season with lemon pepper or salt and pepper.</div>
</li>
<li><div style="text-align: left;">
Sprinkle crushed stuffing mix over the chicken.</div>
</li>
<li><div style="text-align: left;">
Combine soup (undiluted) with wine and sour cream, and spoon evenly over chicken with stuffing mix. </div>
</li>
<li><div style="text-align: left;">
Drizzle margarine over the top.</div>
</li>
<li><div style="text-align: left;">
Bake 300 for two hours uncovered.</div>
</li>
</ol>
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Ciao<div><br /><div>Sicilian</div><div><br /></div><div>Buon Appetito</div></div>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-77341720567684299852010-12-30T09:07:00.004-06:002020-08-01T19:06:41.872-05:00Lil Cap Checci (Little Tarts)<div style="text-align: left;">
<span style="font-family: verdana, sans-serif;"><strong>History:</strong> <span style="mso-bidi-font-size: 12.0pt;">Nonna’s friend Connie gave this recipe to Auntie Anna when she lived at the assisted living apartments in New Britain. It was hand written in Italian and translated to English. I have typed both versions.</span></span></div>
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<span style="font-family: verdana, sans-serif;">Lill Cap Checchi </span></div>
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<span style="font-family: verdana, sans-serif;">(Little Tarts)</span></div>
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<span style="font-family: verdana, sans-serif;">1 qt margarine</span><br />
<span style="font-family: verdana, sans-serif;">¼ lb. margarine</span><br />
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<span style="font-family: verdana, sans-serif;">1 small pecchetto crim cisi </span><br />
<span style="font-family: verdana, sans-serif;">1 small package cream cheese</span><br />
<span style="font-family: verdana, sans-serif;"><br />
</span><br />
<span style="font-family: verdana, sans-serif;">1 copp farina </span><br />
<span style="font-family: verdana, sans-serif;">1 cup flour</span><br />
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</span><br />
<span style="font-family: verdana, sans-serif;">Chippi in refrigitera lisat 2 auris </span><br />
<span style="font-family: verdana, sans-serif;">Keep in refrigerator at least 2 hours</span><br />
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</span><br />
<span style="font-family: verdana, sans-serif;">Filinghi </span><br />
<span style="font-family: verdana, sans-serif;">Filling</span><br />
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<span style="font-family: verdana, sans-serif;">3 cuore coppa bran scuiger </span><br />
<span style="font-family: verdana, sans-serif;">¾ cup brown sugar</span><br />
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<span style="font-family: verdana, sans-serif;">3 cuore coppa wl nozzi chappi </span><br />
<span style="font-family: verdana, sans-serif;">¾ cup walnuts chopped</span><br />
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</span><br />
<span style="font-family: verdana, sans-serif;">1 uovo </span><br />
<span style="font-family: verdana, sans-serif;">1 egg</span><br />
<span style="font-family: verdana, sans-serif;"><br />
</span><br />
<span style="font-family: verdana, sans-serif;">1 ti spuonno vanella </span><br />
<span style="font-family: verdana, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: verdana, sans-serif;"><br />
</span><br />
<span style="font-family: verdana, sans-serif;">1 cucchiano burro </span><br />
<span style="font-family: verdana, sans-serif;">1 tablespoon butter</span><br />
<span style="font-family: verdana, sans-serif;"><br />
</span><br />
<span style="font-family: verdana, sans-serif;">Stoefa 325°</span><br />
<span style="font-family: verdana, sans-serif;">Stove 325°</span><br />
<span style="font-family: verdana, sans-serif;"><br />
</span><br />
<span style="font-family: verdana, sans-serif;">Cucchi 25 minuzzi </span><br />
<span style="font-family: verdana, sans-serif;">Cook 25 minutes</span><br />
<span style="font-family: verdana, sans-serif;"><br />
</span><br />
<span style="font-family: verdana, sans-serif;">Buon Appetito</span>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-34378198859192150542010-12-28T21:06:00.000-06:002013-03-02T08:10:36.885-06:00Caponatina<div style="text-align: left;">
<strong>History:</strong> My cousin Jo-Ann has given this recipe for our family cookbook. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<strong>Caponatina</strong></div>
<br />
Ingredients:<br />
<ul>
<li>1 small can of peeled tomatoes </li>
<li>1 medium size eggplant, peeled and cut into bite-sized pieces </li>
<li>6-8 cubanelle frying peppers, cut into bite-sized pieces </li>
<li>2 stalks of celery, sliced into short lengths </li>
<li>1 small onion, diced </li>
<li>approximately 12 black olives, sliced </li>
<li>approximately 12 green pimento olives, sliced </li>
<li>dash of vinegar </li>
<li>dash of oregano </li>
<li>dash of garlic power </li>
<li>1 teaspoon of capers (optional…but I love them!!!)</li>
</ul>
<strong>Directions: </strong><br />
1. Simmer tomatoes with salt (to taste), oregano, garlic power and capers for about ½ hour.<br />
<br />
<div>
</div>
2. Fry in cooking oil separately; eggplant, peppers, celery and onion. Drain excess oil. Put vegetables in a bowl and sprinkle with vinegar. Pour tomatoes over mixture. Add more seasonings if necessary.<br />
<br />
<div>
</div>
<br />
<div>
</div>
<br />
<div>
</div>
May be kept in refrigerator covered for up to a week or two. <br />
<br />
<div>
</div>
Keeps well in the freezer. <br />
<br />
Buon Appetito!<br />
<br />
<div>
</div>
<br />
<div>
</div>
<br />
<div>
</div>
I love this stuff!!!<br />
<br />
<div>
</div>
I put it on everything!<br />
<br />
<div>
</div>
<br />
<div>
</div>
<br />
<div>
</div>
Jo-Ann <br />
<br />
<div>
</div>
<div align="left">
</div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-66535504464223094932010-12-21T19:18:00.000-06:002013-03-02T08:12:49.211-06:00Nonna Pina’s Meatballs<div style="text-align: center;">
<strong>Nonna Pina’s Meatballs</strong></div>
<div style="text-align: center;">
</div>
<br />
<strong>History:</strong> This recipe was contributed to our family cookbook by my cousin Dino and his wife Elaine.<br />
<div style="text-align: center;">
<br /></div>
<strong>Ingredients:</strong><br />
<br />
· 2 pounds ground beef, veal, and pork<br />
<br />
· ½ cup cooked rice<br />
<br />
· 1 ½ cup pain bread crumbs<br />
<br />
· Parsley<br />
<br />
· ½ cup parmesian cheese<br />
<br />
· 2 cloves garlic<br />
<br />
· pepper and salt to taste<br />
<br />
· 4 eggs<br />
<br />
<br />
<br />
<strong>Directions:</strong><br />
<br />
1. Mix beef, veal and pork together<br />
<br />
2. Add in rice, bread crumbs, parsley, salt, pepper, and cheese. Mix all by hand.<br />
<br />
3. Add more crumbs if necessary.<br />
<br />
4. Shape into balls<br />
<br />
5. Fry in oil on low and place in sauce.<br />
<br />
Buon AppetitoSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-62372967779788627952010-12-18T22:39:00.001-06:002013-03-02T08:13:46.482-06:00Date Balls<div style="text-align: center;">
<span style="font-size: large;">Date Balls</span></div>
<div style="text-align: center;">
<span style="font-size: large;">
</span></div>
<br />
<strong>History:</strong> This is my favorite Christmas recipe. I found this hand written in my mother’s St. Joseph Cookbook. My mother made these every year at Christmas.<br />
<br />
<br />
<br />
<strong>Ingredients: </strong><br />
<br />
· 1 ½ cup dates<br />
<br />
· 1 cube butter<br />
<br />
· 1 cup white sugar<br />
<br />
· 2 eggs slightly beaten<br />
<br />
· 1 cup chopped nuts<br />
<br />
· 2 cups rice crispies<br />
<br />
<br />
<br />
<strong>Directions: </strong><br />
<br />
1. Cook dates, butter, and sugar. Let cool and add slightly beaten eggs. Cook 7 more mins or until it thickens. <br />
<br />
2. Add nuts and rice crispies.<br />
<br />
3. This may be very sticky so it is helpful to let it get cool overnight in the refrigerator.<br />
<br />
4. Roll in coconut. <br />
<br />
Freezes well.<br />
<br />
Buon AppetitoSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-2398681803634402832010-11-25T05:23:00.000-06:002013-03-02T08:14:17.519-06:00Shawn’s Chocolate Mousse<div style="text-align: center;">
Shawn’s Chocolate Mousse</div>
<div align="left" style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<strong>History:</strong> Shawn is my 2nd cousin and loves to cook. He submitted this recipe for our family cookbook. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<strong>Ingredients: </strong><br />
· 1 lb bittersweet chocolate <br />
· 4 oz butter <br />
· 6 oz egg yolks <br />
· 8 oz egg whites <br />
· 2.5 oz sugar <br />
· 8 oz heavy cream<br />
<br />
<br />
<strong>Directions:</strong><strong><br />
</strong><br />
1. Melt chocolate in double boiler<br />
2. Remove from heat add butter until melted<br />
3. Add the egg yolks mixing well<br />
4. Whip the egg whites with the sugar until it forms a soft meringue into the chocolate mixture <br />
5. Whip the cream until it makes soft peaks. Fold it into the chocolate mixture <br />
6. Transfer the mousse to individual serving dishes to bowls and chill for several hours before serving<br />
<br />
Buon AppetitoSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-36974880956135643412010-11-23T18:27:00.000-06:002011-11-18T12:58:03.521-06:00Camp Idlewild<div>History:<br />
My cousins Steve and Kathy submitted this recipe for our family cookbook.<br />
Camp Idlewild was a hunting and fishing camp located on the Second Connecticut Lake in NH. It burned down a few decades ago and all that is left now are some foundation stones on the hill overlooking the lake. This chowder was one the specialties served to the guests staying there. It is easy to make and we have it in the winter on those cold winter days when it gets down to about –10. We hope you will enjoy it as much as we do. It also goes very well with home made bread.<br />
<br />
<br />
It doesn’t look like it would be good, but when you put it all together it is soooooooooooooooo good. Enjoy!<br />
<br />
<br />
<br />
<div style="text-align: center;">Camp Idlewild Carrot Chowder</div><br />
Ingredients:<br />
<br />
· 1 lbs ground beef browned and drained of fat<br />
· ½ cup chopped celery<br />
· ½ cup chopped onion<br />
· 1 cup chopped green pepper<br />
· 2 ½ cups grated peeled carrots<br />
· 1 32 oz can of tomato juice<br />
· 2 cans cream of celery soup<br />
· 1 ½ cups water<br />
· ½ tblsp salt<br />
· ½ tblsp marjoram<br />
· ½ tblsp garlic salt<br />
· 1 tsp sugar<br />
· Shredded Monterey Jack Cheese<br />
<br />
<br />
<br />
Directions:<br />
<br />
1. Combine all ingredients in a large soup pot. <br />
2. Bring to a boil; reduce to a simmer and cook uncovered for one hour.<br />
3. Sprinkle each serving with cheese. <br />
Serves 6<br />
<br />
Buon Appetito!</div>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-61482260352194083582010-09-19T20:33:00.000-05:002013-03-02T08:14:58.549-06:00My Favorite Potato SoupMy Favorite Potato Soup<br />
<br />
Ingredients:<br />
<ul>
<li>6 cups potatoes diced</li>
<li>1 cup celery</li>
<li>1/2 cup onion </li>
<li>4 cups milk</li>
<li>1/2 cup sour cream</li>
<li>2 tablespoons butter or margarine</li>
<li>chicken bullion (approx 2 tablespoons)</li>
<li>1 tablespoon dried parsley flakes</li>
<li>1 cup Velveeta crumbles</li>
</ul>
Directions:<br />
<ol>
<li>Peel and dice potatoes.</li>
<li>Finely chop celery, and onions</li>
<li>Put in large pan and fill with just enough water to cover vegetables. Get water to boiling point and then reduce to medium.</li>
<li>Mash potatoes, onions, and celery before the potatoes are cooked all the way.</li>
<li>Lower heat to low and add milk. Heat, but don't boil. </li>
<li>Add sour cream and stir into hot soup.</li>
<li>Add parsley, bullion, salt, and butter.</li>
<li>Stir ingredients and keep on low so soup doesn't boil.</li>
<li>Before serving add Velveeta cheese to the pot.</li>
<li>Serve with warm bread and butter.</li>
</ol>
Buon AppetitoSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-66523813535390275682010-09-04T23:21:00.000-05:002013-03-02T08:15:57.206-06:00Okra Patties<div style="text-align: center;">
Okra Patties</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
</div>
<div>
</div>
<ul>
<li><div style="text-align: left;">
2 cups sliced fresh okra</div>
</li>
<li><div style="text-align: left;">
1 can chopped green chilie peppers</div>
</li>
<li><div style="text-align: left;">
1 box Jiffy Corn Mix</div>
</li>
<li><div style="text-align: left;">
1 egg slightly beaten</div>
</li>
<li><div style="text-align: left;">
1/4 cup cheese </div>
</li>
</ul>
<div style="text-align: left;">
Directions:</div>
<div style="text-align: left;">
</div>
<ol>
<li>Mix the ingredients in a large bowl.</li>
<li>Heat a large frying pan with a 1/4 of cup of oil.</li>
<li>You can decide how big you'd like to make them depending on your use. I make them burger size and eat them like a hamburger, but you can make them smaller.</li>
<li>Drop in hot oil.</li>
<li>Brown one side, flip over and flatten. Brown other side, and serve warm. </li>
</ol>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-73741615623926429982010-05-23T20:11:00.000-05:002013-03-02T08:22:41.078-06:00Verde Chicken EnchiladasVerde Chicken Enchiladas<br />
<br />
<br />
<br />
<strong>History:</strong> I am getting nostalgic because I just had have some of the Anaheim Roasted peppers that I brought from Colorado last year. Sometimes I just have to have that Southern Colorado flavors coming from my kitchen to bring me back to the sights and flavors of home.<br />
<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<ul><br />
<li>4 mild roasted <a href="http://en.wikipedia.org/wiki/Anaheim_pepper">Anaheim Chilies </a>(Can use small can of chopped chilies if your grocery store doesn't carry the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chili</span>.)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiDIv4JYd0wI1XbgO5ln45iB3zkuINkEZ2BRlLqMrgFbTYFYRwnzM4ef2_v-cjlvjY1n3vPEwJuubVspoTmI7iN8u6tQEHAVyqrQP4EVoV2t-M3LxBFI3AlEwGVDRardh39NG/s1600/IMG_20130209_112015_944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiDIv4JYd0wI1XbgO5ln45iB3zkuINkEZ2BRlLqMrgFbTYFYRwnzM4ef2_v-cjlvjY1n3vPEwJuubVspoTmI7iN8u6tQEHAVyqrQP4EVoV2t-M3LxBFI3AlEwGVDRardh39NG/s320/IMG_20130209_112015_944.jpg" width="180" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Here are some anaheim peppers that I've roasted</div>
<br />
<ul><br />
<li>3 cloves of minced garlic </li>
<br />
<li>1/2 cup of water</li>
<br />
<li>12 corn <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">tortillas</span></li>
<br />
<li>8 oz <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Colby</span> cheese</li>
<br />
<li>1 onion chopped</li>
<br />
<li>2 cups of cooked chicken</li>
<br />
<li>Oil to fry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">tortillas</span></li>
</ul>
<br />
<br />
Directions: <br />
<ol>
<li>Place cooled <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">tortillas</span> out on table top and assemble by placing chicken, onions, and cheese in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">tortillas</span>. Don't over fill the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">tortillas</span> or they will be hard to roll.</li>
<li>Roll them up and place in suitable pan.</li>
<li>In a blender place Anaheim chilies, garlic, and water. Blend to smooth. Place mixture over each enchilada.</li>
<li>Cover with foil and place in 350 degree oven for 30 minutes. After 30 minutes remove foil, shut off oven and sprinkle with cheese. Leave uncovered for 5 minutes in the oven.</li>
<li>Serve with guacamole and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Spanish</span> rice.</li>
</ol>
<br />
<br />
<ol><br />
<li>Heat oil in heavy skillet. Dip <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">tortilla's</span> in oil and cook on both sides. (Make sure not to over cook the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">tortillas</span> or they will be hard)</li>
<br />
<li>Place <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">tortillas</span> on paper towels and blot out excess oil.</li>
<br />
<li>While <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">tortillas</span> are cooling assemble your ingredients in this order. Chicken, Onions, & Cheese. </li>
<br />
<li>Lay out all your tortillas if you have the room and then put then assemble in the order of ingredients.</li>
<br />
<li>Roll <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">tortillas</span> up and place in a suitable baking pan.</li>
<br />
<li>Take Anaheim Chilies, garlic, and water and place in blender. Spread the mixture over the enchiladas. </li>
<br />
<li>Place in 350 degree oven for 30 minutes. Shut oven off and sprinkle cheese on top. Let sit uncovered in oven for 5 minutes while cheese melts. Serve with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Guacamole</span> and Spanish rice.</li>
</ol>
<span class="blsp-spelling-error" id="SPELLING_ERROR_14">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Apetito</span>Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-32614773784588319382010-04-18T18:24:00.003-05:002020-08-01T04:24:10.358-05:00Sicilian Pepper Salad<strong><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tKKah5xLtFN0gldVwXeSVBsOLXopjJuRfMHv59kIyYudJ3PWhz0gp9Biy8i9SHQ6FXmsEFQtYTFQUy-EQcKmcUdglMJZr50y9VfLgKwyQiHy3jxFTAqcI810r3i7o10W2Tla/s4032/IMG_5630.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tKKah5xLtFN0gldVwXeSVBsOLXopjJuRfMHv59kIyYudJ3PWhz0gp9Biy8i9SHQ6FXmsEFQtYTFQUy-EQcKmcUdglMJZr50y9VfLgKwyQiHy3jxFTAqcI810r3i7o10W2Tla/s640/IMG_5630.HEIC" width="640" /></a></div>Roasting Peppers</strong><br />
<br />
<strong>History:</strong> As a young child and all through my growing up, I watched my mother and father roast peppers. Because we were in Southern Colorado they roasted Anaheims. They would get them by the bushels and roast them all up and freeze them in small bags.<br />
There are many ways to roast peppers, but I am going to give you the way our family roasted them.<br />
<br />
My parents roasted them on a gas grill. They blackened the peppers and put them in a paper sack to cool. My mom always said that the paper sack helped them to sweat off the skins. I don't know if it is true, but I do it exactly like she does it.<br />
<br />
My Nonna was on the east coast. She roasted red bell peppers, and it is because of her that they are my favorite pepper. She roasted peppers by placing them under the broiler on a cookie sheet covered with foil.<br />
<br />
Here is the recipe that started with Nonna, and continued with my mother. We called it pepper salad.<br />
<br />
<div align="center">
<strong>Pepper Salad</strong></div>
<div align="left">
<strong>Ingredients:</strong></div>
<ul>
<li><div align="left">
8-10 roasted peppers (peeled) sliced thin</div>
</li>
<li><div align="left">
1 tablespoon of garlic</div>
</li>
<li><div align="left">
1 can of Italian crushed plum tomatoes(My mom always bought Progresso tomatoes because she said that the tomatoes made the salad)</div>
</li>
<li><div align="left">
Olive Oil</div>
</li>
</ul>
<div align="left">
<strong>Directions:</strong></div>
<ol>
<li><div align="left">
Put about a 3 tablespoons of olive oil in a pan. </div>
</li>
<li><div align="left">
Fry garlic for a few seconds, and then add the peppers and tomatoes.</div>
</li>
<li><div align="left">
You keep stirring the mixture until the juice from the tomatoes has cooked out of the peppers. Can take about 20 minutes on medium heat.</div>
</li>
<li><div align="left">
It will look like lots of peppers with the tomatoes intermingled. </div>
</li>
</ol>
<div align="left">
Serve it cool or warm. We ate it with tortillas, but it could go on pizza or Italian bread. I like it over a regular salad too.</div>
<div align="left">
<br /></div>
<div align="left">
Buon Appetito</div>
<div align="left">
<br /></div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-66313324356287226152010-03-24T10:07:00.000-05:002013-03-02T08:23:44.128-06:00Gee- Gee Mac & Cheese<div align="center">
<strong>Mac and Cheese</strong></div>
<div align="left">
History: I would have to say that I really learned about macaroni and cheese from Gee-Gee , my kids great grandmother. She made the best I've ever had. The secret to great mac and cheese is Velveeta cheese and butter. Here is my rendition of the best macaroni and cheese known to mankind. Thank you Gee-Gee.</div>
<div align="left">
</div>
<div align="left">
<strong>Ingredients:</strong></div>
<ul>
<li><div align="left">
1 box elbow pasta or whatever small pasta you like</div>
</li>
<li><div align="left">
1 lb Velveeta cheese</div>
</li>
<li><div align="left">
1/2 cup milk</div>
</li>
<li><div align="left">
1 stick of butter</div>
</li>
<li><div align="left">
1/2 cup mozzarella cheese </div>
</li>
</ul>
<div align="left">
<strong>Directions:</strong></div>
<ol>
<li><div align="left">
Under cook pasta. It will complete cooking in the oven.</div>
</li>
<li><div align="left">
Drain under cooked pasta and put in a 2 quart buttered casserole dish.</div>
</li>
<li><div align="left">
Pour milk and melted butter over pasta.</div>
</li>
<li><div align="left">
Place Velveeta sliced over top of the pasta.</div>
</li>
<li><div align="left">
Place in a pre-heated 350 degree oven.</div>
</li>
<li><div align="left">
Cook for 10 minutes uncovered.</div>
</li>
<li><div align="left">
Pull out of the oven and stir the cheese into the pasta. Cover with foil, and place back into the oven for 2o minutes.</div>
</li>
<li><div align="left">
Pull out of oven, uncover, and sprinkle mozzarella cheese over the top before serving.</div>
</li>
</ol>
<div align="left">
Ciao</div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-25259820652346320962010-03-14T20:49:00.000-05:002013-03-01T14:32:50.937-06:00Anasazi Beans <div style="margin: 0px auto 10px; text-align: center;">
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History: When I was a kid I was fascinated with the Indians who lived in Mesa Verde. Somehow I'd heard that there were these beans called Anasazi Beans which had been found in the ruins. Here in Texas I have found these beans . . . . . they come from Colorado. . . . . they are our latest addiction. I have been making them once a week. Here is my recipe.<br />
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1 bag Anasazi Beans sorted, washed, and rinsed.<br />
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1 large pan<br />
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Fill pan with water that is about an inch above the beans. (I use my juice fiber, but you can put the actual vegies in the beans) Mince very fine or put in food processor.<br />
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2 carrots<br />
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2 celery<br />
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1 onion<br />
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Cook about an hour stirring and adding water as needed. <br />
Add a tablespoon of garlic salt<br />
1/4 teaspoon red pepper<br />
2 cloves minced garlic<br />
1 can diced tomatoes.<br />
Cook another hour stirring and adding water as needed. Serve with rice or cornbread. <br />
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Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-76977695601577696402009-11-27T19:14:00.000-06:002013-03-02T17:29:02.983-06:00Thanksgiving Dinner 2009<div align="center">
<span style="font-size: 130%;">Thanksgiving Dinner 2009</span></div>
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<strong>History:</strong> We took our Menu for Thanksgiving this year from the Real Simple Magazine November 2009 edition. We cooked the Orange Rosemary Roasted Turkey and the Broccoli and Gruyere Gratin. We also made Gee-Gees famous rolls, and a loaf of Sweet Potato bread in the bread maker. We made a non traditional Corn Bread Stuffing, and Aunt Rene's Sweet Potatoes. </div>
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Our friend Bonnie and her husband brought mashed potatoes, gravy, and pies. We also made a Orange Pecan Pie because down south they don't think it is Thanksgiving without Pecan Pie.</div>
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<span style="font-size: 130%;">Orange Rosemary Roasted Turkey</span></div>
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<strong>Ingredients:</strong> </div>
<ul>
<li><div align="left">
2 onions cut into wedges</div>
</li>
<li><div align="left">
2 carrots cut into 2" pieces</div>
</li>
<li><div align="left">
8 sprigs fresh rosemary</div>
</li>
<li><div align="left">
3 small oranges halved</div>
</li>
<li><div align="left">
1 12 -14 pound turkey giblets removed</div>
</li>
<li><div align="left">
2 tablespoons olive oil</div>
</li>
<li><div align="left">
Kosher salt</div>
</li>
<li><div align="left">
1 cup low sodium chicken broth</div>
</li>
</ul>
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<strong>Directions:</strong></div>
<ol>
<li><div align="left">
Heat oven to 375. In a large roasting pan, scatter the onions, carrots and 2 sprigs of rosemary; place 4 orange halves in the corners of the pan, cut side up.</div>
</li>
<li><div align="left">
Stuff the turkey with the remaining 6 sprigs of rosemary and 2 orange halves. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on the top of the vegetable, brush with the oil and season with 1 teaspoon salt.</div>
</li>
<li><div align="left">
Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165 F, 2 1/2 to 3 hours. (cover the bird loosely with foil if it browns too quickly and add the broth to the pan if the vegetables begin to scorch.)</div>
</li>
<li><div align="left">
Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, cover loosely with foil and let it rest for at least 25 minutes before carving.</div>
</li>
</ol>
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<strong>Broccoli and Gruyere Gratin</strong></div>
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Ingredients:</div>
<ul>
<li><div align="left">
2 large bunches broccoli, roughly chopped (about 12 cups)</div>
</li>
<li><div align="left">
4 tablespoons (1/2 stick) butter</div>
</li>
<li><div align="left">
1/4 cup all purpose flour</div>
</li>
<li><div align="left">
2 cups whole milk</div>
</li>
<li><div align="left">
2 cups grated Gruyere (8 ozs)</div>
</li>
</ul>
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Directions:</div>
<ol>
<li>Heat oven to 375. Fill a large sauce pan with 1 inch of water and fit with a steamer basket. Steam 3-4 minutes until just tender; transfer to a large bowl.</li>
<li>Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for about 2 minutes ( do not let it darken). Whisk in the milk and simmer until slightly thickened, 3-4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with the broccoli.</li>
<li>Transfer the broccoli mixture to a shallow 3 quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown.</li>
</ol>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-88712791055587186292009-11-02T20:04:00.001-06:002013-03-02T08:28:19.207-06:00No Sifter - Here's how to sift without a sifter!I came across this and wished I had read it earlier. Every time I get a sifter in the house it gets donated to a better cause (probably because I never sift much flour). Now that I know this little <a href="http://www.wikihow.com/Sift-Flour-Without-a-Sifter">technique,</a> I doubt I will ever have a sifter again.<br />
Buon AppetitoSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-18837472227891744712009-10-13T20:50:00.000-05:002013-03-02T08:25:40.990-06:00Sweet and Sour Slow Cooker Chicken<div align="center">
<span style="font-size: 130%;">Sweet and Sour Slow Cooker Chicken</span></div>
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<span style="font-size: 130%;">Ingredients:</span></div>
<ul>
<li><div align="left">
<span style="font-size: 130%;">8 chicken breasts</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">1 can pineapple chunks</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">2 bell peppers sliced </span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">1 onion quartered</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">20 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ozs</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">barbecue</span> sauce</span></div>
</li>
</ul>
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<span style="font-size: 130%;">Directions:</span></div>
<ol>
<li><div align="left">
<span style="font-size: 130%;">Place 4 chicken breasts in crock pot.</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">Mix pineapple juice from can with 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ozs</span> of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">barbecue</span> sauce.</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">Pour 1/2 the mix over the 4 pieces of chicken in the crock pot.</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">Place remaining chicken breasts over sauce.</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">Take pineapple, onion, and bell peppers and place on chicken.</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">Pour remaining sauce on the top.</span></div>
</li>
<li><div align="left">
<span style="font-size: 130%;">Set slow cooker for 5 hours on low.</span></div>
</li>
</ol>
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<span style="font-size: 130%;">Serve over rice.</span></div>
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<span style="font-size: 130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Buon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Appetito</span></span></div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-68499443349682731492009-09-09T20:33:00.000-05:002013-03-02T08:27:31.143-06:00Gallo Pinto<div align="center">
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History: On a visit to Costa Rica I discovered Gallo Pinto. I really enjoyed this simple dish that is a staple in Costa Rica.</div>
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Gallo Pinto</div>
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Ingredients:</div>
<ul>
<li><div align="left">
1/2 cup celery fiber or thinly sliced celery</div>
</li>
<li><div align="left">
1/2 cup carrot fiber or minced carrots</div>
</li>
<li><div align="left">
2 cups cooked rice (cook in chicken broth or vegie chicken broth)</div>
</li>
<li><div align="left">
3 cups cooked beans (I cook the beans in vegie chicken broth, but you can use canned beans)</div>
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<li><div align="left">
1 chopped small onion</div>
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<li><div align="left">
1/2 small chopped red pepper</div>
</li>
<li><div align="left">
3 cloves of garlic minced</div>
</li>
<li><div align="left">
1 tbs oil</div>
</li>
<li><div align="left">
1/4 - 1 cup chopped cilantro</div>
</li>
<li><div align="left">
pinch of black pepper to taste</div>
</li>
</ul>
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How to prepare:</div>
<ol>
<li><div align="left">
Fry onion, red pepper, garlic, celery, carrot, and cilantro in vegetable oil, about 3 -5 minutes. </div>
</li>
<li><div align="left">
Pour beans into the mixture. Let it cook for a few minutes, and don't let it dry out.</div>
</li>
<li><div align="left">
Pour in the cooked rice and fry up. You can add a little water if it is to dry Stir it all up and serve with sour cream.</div>
</li>
</ol>
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Buon Appetito</div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-82105087033488979762009-05-21T22:13:00.000-05:002013-03-02T08:29:21.627-06:00My Slow Cooker Roast BeefRoast Beef<br />
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History: I don't eat a lot of meat, but my favorite meat would have to be a pot roast that reminds me of the ones I had as a child. Last night I created this recipe. I would have to say that if I had to have a last meal it would be this and apple pie.<br />
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Ingredients:<br />
<ul>
<li>2-4 lb roast</li>
<li>1 can garlic roasted mushroom soup mix</li>
<li>1 pack dried onion mushroom soup</li>
<li>1/2 cup of water</li>
<li>Left over juice fibers (yes I am still finding ways to use up what is leftover in my juicer) This time I had celery, apples, and carrots left over.</li>
</ul>
Instructions:<br />
<ul>
<li>Spray crock pot with non stick coating.</li>
<li>wash meat and place in the crock pot</li>
<li>In a separate bowl, mix mushroom soup, dried onion soup, water, and leftover juice fiber</li>
<li>Pour over roast</li>
<li>Set crock pot to cook on low for no longer than 6 hours</li>
</ul>
I served this with rice, but if I had potatoes, onion, and carrots I would have thrown them on top of the roast covered with the mushroom soup mixtures. This recipe makes its own thick natural gravy. It is by far the best roast I have had since my childhood.<br />
Bon AppetitoSicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0tag:blogger.com,1999:blog-24581058.post-58265389050944577232009-03-27T17:15:00.000-05:002013-03-02T08:29:51.016-06:00Crock Pot Whole Chicken<div align="center">
Crock Pot Whole Chicken</div>
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<strong>History:</strong> I really don't like to touch raw meat. I have never cut up a chicken in my life, and I probably never will. As gas prices were going up, I started looking for economical recipes that could cook all day and not cost a lot of money.</div>
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This chicken recipe is cheap, delicious, and easy.</div>
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<strong>Ingredients:</strong></div>
<ul>
<li><div align="left">
1 whole chicken (take the neck and yucky bag stuff out of it)</div>
</li>
<li><div align="left">
2 lemons</div>
</li>
<li><div align="left">
Garlic salt</div>
</li>
<li><div align="left">
Ground pepper</div>
</li>
<li><div align="left">
1 cup water</div>
</li>
<li><div align="left">
1 cup left over juice I juiced gala apples(you can leave this out if you do not juice. . . I just hate to waste the fiber stuff and throw it in )</div>
</li>
</ul>
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<strong>Directions:</strong></div>
<ol>
<li><div align="left">
Wash chicken</div>
</li>
<li><div align="left">
I spray the crock pot with olive oil spray.</div>
</li>
<li><div align="left">
Put 1 cup of water in crock pot.</div>
</li>
<li><div align="left">
Throw leftover juice fiber in the water.</div>
</li>
<li><div align="left">
Place chicken in crock pot.</div>
</li>
<li><div align="left">
Sprinkle with garlic salt and pepper</div>
</li>
<li><div align="left">
Slice the lemons and place on the top of chicken</div>
</li>
<li><div align="left">
Set the crock pot on low for 12 hours.</div>
</li>
</ol>
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You will love the smell when you come into the house after a long day's work.</div>
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Bon Appetito</div>
Sicilianhttp://www.blogger.com/profile/04478918266290454362noreply@blogger.com0