Ethnic

warning: Creating default object from empty value in /home6/michelt9/public_html/modules/taxonomy/taxonomy.pages.inc on line 33.
ethnic

Biscotti Con Nocciole- Father Joe's

6 oz. Hazelnuts
1 stick Softened Butter
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
2 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt

Spread hazelnuts on baking sheet and toast in oven 10 minutes@ 350 degrees F.
While still warm, rub them together in a dish towel to remove as much of the brown skin as possible. Divide the nuts in half and grate half in a rotary grater, leaving the rest whole.

Cream butter and sugar. Beat in eggs and vanilla. Mix together flour, baking powder, salt and grated nuts; add these gradually to the egg mixture, beating well, then mix in whole nuts.

Salsa

Simple and delicious:
Chop 5-6 Roma tomatoes,
1 small onion
1/2 cup fresh Cilantro.

Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic.
Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste.

Mix everything together and let sit overnight for flavors to meld.

The Easiest Pizza Dough

1 C. Greek Yogurt
1 C. Self Rising Flour

That's it !!

Cherry Almond Scones (Crumbly Cakelike Biscuits)

1/2 cup dried tart cherries
1/4 cup orange juice
1 cup ricotta cheese
1/4 cup brown sugar
1 tsp grated orange rind
1 tsp vanilla
1/3 cup plus 1 tbs buttermilk
2 tbs oil
1 cup pastry flour
3/4 cup flour
1 tbs baking powder
1/2 tsp salt
4 tbs unsalted butter, diced
1/3 cup sliced almonds, toasted
1 egg, beaten

Heat oven to 425 degrees. Combine cherries and juice in a microwave bowl.
Microwave at high 1 min. let stand 5 min. Drain, discard liquid, chop cherries. Combine ricotta, 1 tbs sugar, rind and vanilla in a bowl.
Reserve 1/2 cup of ricotta mixture.

Isreali Salad

Orange Chicken Stir Fry

Salt and Pepper
4 cups broccoli florets
1 pound boneless skinless chicken breasts, cut into strips
1 tsp. 5 spice powder
2 Tblsp. oil
3 green onions, sliced
1/3 cup orange marmalade
2 Tblsp. soy sauce
2 cups cooked rice
1/3 cup sliced almonds, toasted

Bring a pot of salted water to a boil. Add broccoli, return to a boil. Cook 1 min. drain.
Season chicken with salt, pepper and 5 spice powder. Warm oil in a skillet, add chicken, cook until cooked through.
*Add 1/2 of green onions, sauté 30 seconds. Stir in broccoli, marmalade and soy sauce.

Italian Cream Cake

1 stick butter or margarine
1/2 C. Crisco
2 C. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
1 can coconut
1 C. nuts

Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans.
Bake for 25 to 30 minutes at 350 degrees.

Icing
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped
Milk (not quite 1/4 cC) (just enough to make it spreadable)

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. pepper jack cheese, shredded
1 & 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, pepper jack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9 x 13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.

Turn chimi's over, and bake an additional 15 minutes.

Mozzarella Stuffed Meatballs

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer.

Baked Crab Rangoon:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab.

Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

Braciole (Crockpot)

2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar

Chicken Parmigiana

3 Chicken breasts
1 Egg
1 tsp. Salt
1/4 tsp. Pepper
1 C. Dry bread crumbs
1 1/4 C. Butter
1 can Pizza sauce -- 10 1/2 oz
6 slices Mozarella cheese
Parmesan cheese

If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs.

In large killet saute chicken in butter. Arrange chicken in pot.
Pour pizza sauce over chicken.
Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top.
Cover and cook 15 minutes.

The Perfect Pizza

1 1/4 C. Warm Water (105-115 degrees)-divided
1 envelope Active dry Yeast
1 1/2 tsp. Sugar
1 Tblsp. Olive Oil
1 tsp. salt
3 1/2 - 4 C. Flour
2 tsp. cornmeal
Pizza sauce
Toppings
Shredded Mozzerella Cheese

Place 1/4 C. warm water in a large bowl. Sprinkle yeast over top and add sugar . Stir. Let rest about 5 minutes
Add remaining 1 C. Water, Olive oil & salt.
Stir in flour until dough pulls away from the sides of the bowl.
I use my stand mixer with dough hook, but can be done by hand.

Turn dough onto a lightly floured surface. Knead until smooth - (about 8-10 minutes).

Crab Rangoon

2 cans crab meat
2 (8 oz.) pkg. cream cheese
1 med. onion, minced
1 pkg. won ton wrappers

Mix together crab meat and minced onion. Add to softened cream cheese.
Place 1 teaspoon mixture in center of each wrapper and fold according to directions on back of package.
Fry at approximately 400 degrees until lightly browned.
Excellent.

Content Copyright © 2012 Cooks.com - All rights reserved.

Pesto

1/3 cup olive oil
1/4 cup parmesan cheese
1/4 cup parsley, chopped
2 tbsp. basil
1 tsp. salt
1/4 tsp. ground nutmeg
1 small garlic clove

Quarter garlic clove. In blender place all ingredients, at medium speed mix well.

Makeks 1/2 Cup

Meat Sauce

2 tbsp. olive oil
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 16 oz. can tomatoes
1 12 oz. can tomato paste
4 tsp. sugar
2 tsp. oregano leaves
1-3/4 tsp. salt
1/4 tsp. cayenne pepper
1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground beef, onions, garlic until meat is well browned.
Drain excess fat.
Stir in tomatoes, their liquid and remaining ingredients.

Reduce heat to low, partially cover and simmer 35 minutes or until very thick, stirring occasionally.

Makes 4 Cups

Puff Pastry Pizzas

1 lb. frozen puff pastry
12 slices salami
1/4 cup chopped cooked ham
2 onions, sliced
2 slices cheese, cubed
2 tomatoes, peeled
1 tsp. paprika
1 tsp. pepper
2/3 cup oil
5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line four 4" pie pans.

On pastry arrange salami, ham, onion, cheese, and sliced tomatoes.
Sprinkle with seasonings and over each spoon 3 tbsp. oil.
Bake at 420 degrees for 20-25 minutes.

Sprinkle with chopped parsley and serve hot.

Makes 4 servings

Italian Bread

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour.
In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula.

Italian Bread

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour.
In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.

Beat in 1/2 cup flour to make thick batter.
Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula.

Walnut Biscotti

3/4 cup walnut halves -- toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites OR 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray.
Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal.
Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl.

Grandma Ida's Challah Bread

6 C. Flour (approx)
1/2 C Sugar
1 pk Yeast, Dry
1 tsp. Salt; Heaping
1 Egg; Well Beaten
1 1/3 C. Water; Lukewarm
1/2 C. Oil
Raisins, Optional

Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl, using 4 cups of the flour. Make a well in the center. Into the well, put
the eggs, oil, and water. Stir to dampen flour. Add enough flour so that dough becomes smooth and cleans sides of bowl if you are using a dough
hook.
Else knead on floured board. Place dough in oiled and let rise until double in bulk. Divide dough in half and each half into 3 or 4 pieces. For

Pizza Dough-Buddy Valastro

15 ounces unbleached a.p. flour (approx 3 1/4 cups)
9 ounces tepid water
3/4 teaspoon active dry yeast
1 1/2 teaspoon fine sea salt
2 tablespoons extra virgin olive oil

1.Combine all ingredients in the bowl of a standing mixer fitted with the paddle and mix, low, until mixture comes together. Switch to the dough hook and continue mixing, medium-low, another 3-4 minutes.

Check dough – if too dry, add a bit more water. If too sticky, add a bit more flour.

Grandma DiCarlo's Nut Roll

Melt one pound of butter blend in 1 C. sugar stir until sugar stir til is melted.
When cool
Add:
7 eggs yolks
2 C. lukewarm Milk
Add 4 packages (1 cake) yeast to milk mixture.
Add 7 + Cups of flour
Mix thouroughly
Refrigerate dough overnight. When ready to make bring dough to room temp.
Cut dough ball in 1/2 and cut each 1/2 into 3rds.

Grind 4 pounds of nuts
Beat egg whites with fork
1/4 C. Honey
1 C. sugar
1/2 Cup melted butter
And if to thick add a little milk to make nut filling easier to spread

Bake 350 degrees for about 30-35 minutes.
Or until golden brown

Mexican Wedding Cookies

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp.vanilla
2 cups flour
1 cup finely chopped Planters Pecans

Preheat oven to 350°F.
Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets.

Walnut Biscotti

3/4 cup walnut halves -- toasted
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash salt
3 egg whites OR 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º.
Spray nonstick cookie sheet with cooking spray.
Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal.
Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl.

Bean Burritos

1 can refried beans
1 C. salsa of your choice
1 C. cooked rice
2 C. (8 oz.) shredded cheddar cheese, divided
12 6 to 7-inch flour tortillas

Combine beans, salsa, rice and 1 cup of the cheese in a bowl.
Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends of tortilla over filling and roll up.
Arrange burritos in a lightly greased 9x13-inch baking pan. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 20 to 25 minutes or until heated through.

Makes 12 burritos
From Fix-It and Enjoy-It! 5-Ingredient Recipes

Corned Beef & Cabbage

4-6 pound boneless corned beef (if wanting sandwiches for left over's, the flat cut works best.)
Don't toss seasoning packet that comes with the meat.
1 head cabbage, cored and quartered
1 onion peeled and quartered
6 potatoes, peeled and quartered

Cover corned beef with cold water after adding seasoning packet that comes with it, and bring to a boil.
Lower heat and simmer, covered 4 hours or until tender. Add onion, potatoes and cabbage and cook for another 20 minutes or until all ingredients are fork tender.

Italian Sausage Soup

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Minestrone

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil.
Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.

Irish Coffee

2-3 C. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup.
Stir.
Top with whip cream.