1 cup powdered sugar
1 pint part-skim ricotta
1/2 cup blanched silvered almonds
1/3 cup mini semi-sweet chocolate chips
1 T amaretto liqueur
12 cannoli shells
1 T powdered sugar
1 T unsweetened cocoa powder
12 maraschino cherries
1. In a large bowl, stir ricotta & 1 cup sugar. Add almonds, chips, and liqueur.
2. Pipe into cannoli shells from the center-out.
3. Sprinkle plates with sugar and cocoa or sprinkle on cannoli. Garnish with cherries.
* 1/8 tsp almond extract mixed with 1 T water can be used for the liqueur
* Caryn’s mom adds a little whipped cream to ricotta mixture
This recipe is by Celeste Rossmiller from Denver, Colorado.
1 medium potato, peeled and grated
2 T chopped onion
2 T whole wheat flour
1/4 tsp dried basil
1/4 tsp dried oregano
s & p to taste
1 T olive oil
shredded mozzarella cheese
Rinse grated potato in cold water; drain thoroughly. In a bowl, combine potato, onion, flour, egg, basil, oregano, s & p. In a skillet, heat oil; add potato mixture. Cover and cook over med-low heat for 5-7 minutes or until golden brown. Turn; sprinkle with cheese. Cover and cook over low heat 5 minutes longer.
Rachael Ray’s tip: Toss extra basil into a food processor with olive oil, salt and nuts for an easy pesto sauce, and freeze for later.
1 large spaghetti squash (about 4 lbs), halved lengthwise & seeded
3 T unsalted butter, cut into pieces
2 T olive oil
s & p
1 lb uncooked chicken or turkey sausage, casings removed
3/4 cup plain bread crumbs
1/2 cup freshly grated Parmesan
8 basil leaves, torn
1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrap the strands of squash into a microwavable bowl and toss with the butter and 1 T olive oil. Season to taste with s & p.
2. Meanwhile, combine the sausage with the bread crumbs and form into 1″ meatballs. In a large skillet, heat the remaining 1 T olive oil over med-high heat. Add the meatballs and cook, stirring until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.
My MIL gave me this recipe a long time ago.
1 lb ground beef
1/4 to 1/2 cup chopped onion
2 cloves minced garlic
Brown these in the frying pan and then add:
14 oz can stewed tomatoes
1 1/2 cans water (use the tomato can)
1/2 tsp salt
1 tsp Italian seasoning
about 2 cups uncooked noodles
Cook until the noodles are done, about 10 minutes or so.
Sprinkle about a cup or more of grated cheddar cheese on top and let melt.
Rachael Ray says, “The mini chicken meatballs cook like dumplings in the stoup. I add potato gnocchi to double the dumpling factor.”
2 T olive oil
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1 1/2 cups)
1 fresh bay leaf
s & p
6 cups chicken broth
1 lb ground chicken
1/2 cup Italian bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano
2 cloves garlic, finely chopped
dash of freshly grated nutmeg
1 lb package gnocchi
1 cup frozen peas
flat-leaf parsley, finely chopped (a couple generous handfuls)
crusty bread, for dunking
1. In a soup pot heat the oil over med-high heat. Add celery, onions, carrots and bay leaf, season with s & p and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with s & p. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you’ll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool 5 minutes. Serve with the bread.
1 lb ground beef
1/4 tsp garlic powder
2, 14 oz cans seasoned beef broth with onion
14.5 oz can diced tomatoes
1/4 tsp dried Italian seasoning
1 1/2 cups uncooked mafalda or corkscrew pasta
1/4 cup Parmesan cheese
Cook beef with garlic in skillet until browned. Pour off fat.
Add broth, tomatoes and Italian seasoning. Heat to a boil.
Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese. Serve with additional cheese.
(You may have noticed the unusual picture. Since I couldn’t find a good photo of this recipe and this weird one showed up on my google search instead, I couldn’t pass it up. You can see why. Scroll over the image with your mouse if you’d like the source, or google image “chicken david” like I did!)
I love this recipe!! I prefer to either cook half the amount of chicken, or double the amount of the other ingredients so there’s extra sauce to serve with noodles. Yum!
3 T butter
1 onion, chopped
8 fresh mushrooms, thinly sliced
1 clove of garlic, minced
1/4 lb thinly sliced prosciutto, cut into strips
1/4 lb thinly sliced hard salami, cut into strips
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
s & p
1/2 cup dry sherry (I just use a dry white like Pinot Grigio)
1 cup chicken broth
1/2 cup heavy cream
1/2 cup marinara sauce (such as this one)
1 T butter
2 T chopped fresh parsley
Melt 3 T butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. Dredge chicken in flour and place in pan. Season with s & p. Cook chicken 5 minutes on each side. Pour in sherry and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 T butter, and sprinkle with parsley.