Easter Bread - Gurrugulo - Scarcella

Easter Bread - Gurrugulo - Scarcella

Ingredients
1 Lb - Flour
9 Eggs
1 Cup - Sugar
3/4 Cup - Olive oil
2 Tsp - Baking powder
1 Lemon
Sprinkles


Directions/Steps

In a bowl, add the flour, 4 eggs, sugar, olive oil, baking powder and the zest of one lemon.
Cut the mix in four equal parts (1 for each Gurrugulo). Take one part, divide it in three equal parts and roll each part into a strip about 1/2 thick.
Take the three strips, unite them at one end and slowly and carefully braid them until the very end. Unite the two ends and on top of the union place an egg. Roll two very thin strips of the mix and place them over the egg in a cross fashion. The strips will hold the egg down. During the braiding process, if the strips are too soft or too sticky add some flour to facilitate the process.
 Beat one egg and with your finger wet the entire surface of the Gurrugulo. Add sprinkles of the color desired and bake for 20 mins. at 400F.

Ricotta Cake

Ricotta Cake

1 box yellow cake mix
2 pounds whole milk ricotta
¾ cup sugar
4 large eggs
¼ teaspoon anise oil (I used ¼ teaspoon anise extract mixed with ¼ teaspoon vanilla extract)

Preheat the oven to 350 degrees.

Grease and flour a 13-by-9-inch cake pan. Prepare the cake mix according to the directions on the box, and pour it into the pan.

Now, in a large bowl, blend together the ricotta, sugar, eggs, and anise oil (or use the anise and vanilla extract substitution I chose) until well mixed. Pour this over the cake mix, but don’t mix it into the batter.

Bake for 1 hour. Let sit about 30 minutes before slicing so it can firm up a bit. — 

Taralli all'Uovo

Taralli all'Uovo
Egg Taralli - light, crispy and sweet! A very old tradition to make at Easter time!

TARALLI:Ingredients
6 Eggs
1 1/4 Lbs Flour
1/2 Tsp Baking powder
1/4 Cup Olive oil
1/4 Cup White wine
ICING:
1 Lb Sugar
3/4 Cup Water
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Directions/Steps

In the bowl of a stand mixer put all the liquids. Mix well.
Add the flour and mix well until all the ingredients are well amalgamated.
Cut a chunk of dough about the size of a baseball and pass it the pasta roller attachment of your stand mixer. Repeat the process 20 times for each piece to ensure that the dough is well mixed and all the air bubbles are removed. If you are not using a stand mixes, you need to knead the dough VERY WELL.

Roll the dough into an 8 inch round stick and about 1/2 tick. Unite and press both ends to form a round tarallo. Make all your taralli.

Take a few taralli at the time and boil them in water. When you place the taralli in the boiling water they will sink to the bottom of the pan and may tend to stick to the bottom. With a wooden spoon, move them gently to remove them from the bottom. When they come up to the surface, remove them from the water and put them on a white cloth to dry.


Take each Tarallo and with a sharp blade make an incision of about 1/4"+ on the outside edge of the Tarallo. Then place the cut Taralli on a flat oven grill rack and bake them for 7 mins. at 475F. Then lower the temperature to 420F and continue baking them for an additional 30 mins. until they turn lightly

After you have baked all your taralli, make your icing by melting the water and sugar in a pot over the stove, stir and let the water boil. Once the water boils, continue stirring and, once you stop stirring and the bubbles do not disappear from the surface (about 5 mins.), the icing is ready. Put 5 spoons of liquid in a steel bowl, add 4 taralli at the time and tumble them with a wooden spoon several times until they get coated with the icing. Pour the taralli on a wood board. Repeat the process for the remaining taralli and pour them on top of the other taralli. Leave them to dry for several hours until the icing is completely dry and turns white.

Traditional Hot Cross Buns

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm whole milk (110° to 115°)
• 2 eggs
• 1/3 cup butter, softened
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 to 7 cups all-purpose flour
• 1/2 cup dried currants
• 1/2 cup raisins
• 1 egg yolk
• 2 tablespoons water
• ICING:
• 1-1/2 cups confectioners' sugar
• 4 to 6 teaspoons whole milk
• Directions

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. Yield: 2-1/2 dozen.

Old Fashioned Custard Pie

Old Fashioned Custard Pie

1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg

Fast & Easy Skillet Burrito's

Ingredients

1. Serves: 6
2. 1 pound lean ground beef  (can use ground turkey or chicken)
3. 1 package McCormick® Burrito Seasoning Mix
4. 1 can (16 ounces) pinto beans, drained and rinsed
5. 1 cup salsa
6. 1 cup water
7. 4 flour tortillas (6-inch), cut into thin wedges
8. 1 cup shredded Cheddar cheese
9. Desired Toppings to serve with 

Instructions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in Seasoning Mix, beans, salsa and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3. Stir in flour tortilla wedges. Sprinkle with cheese. Cover. Let stand 5 minutes or until cheese is melted. Serve with desired toppings.

Luscious Strawberry Trifle

Ingredients

1. 2 Quarts Fresh Strawberries
2. 2 Cups Water
3. 3/4 Cup Granulated Sugar
4. 3 Tablespoons Cornstarch
5. 3 Tablespoons Water
6. 1 Teaspoon Lemon Juice
7. 1 10-Inch Angel Food Cake
8. 2 8-Ounce Packages Cream Cheese at Room Temperature
9. 1/2 Cup Powdered Sugar
10. 1/2 Teaspoon Vanilla
11. 2 Cups Heavy Cream, Whipped

Instructions

1. 1. Wash the berries and remove the stems. (Save one or two whole berries for garnish if you like.) Place 1/2 of the berries in a heavy bottomed sauce pan. Add the water and sugar and stir to combine. Cook the berries over medium heat, stirring occasionally, until the liquid starts to boil.
2. 2. Combine the cornstarch and 3 tablespoons water. Pour this mixture into the pan with the berries, stirring constantly as the liquid in the pan thickens. Stir in the lemon juice and remove from the heat. Stir in the remaining berries and set aside to cool.
3. 3. Combine the room temperature cream cheese with the powdered sugar and vanilla. Beat with an electric mixture until light and fluffy. Fold in the whipped cream. Cover and refrigerate until ready to assemble the trifle.
4. 4. Line the bottom of a trifle bowl with cake slices. Slice the Angel food cake into pieces approximately 3/4-inch thick.
5. 5. To assemble the trifle, spread 3/4 cup strawberry glaze over the cake in the bottom of the bowl. Top with 1 cup of the cream mixture. Smooth the top. Repeat with additional layers of cake, strawberry glaze and cream filling, ending with the cream filling. Garnish with 1 or 2 whole berries, if desired.
6. 6. Chill a minimum of 2-3 hours before serving.

Lasagna Rolls

Ingredients

1. 1 (28-ounce) jar spaghetti sauce, divided ( I use 28 oz. of my own homemade  sauce)
2. 1 (2-pound) container ricotta cheese
3. 2 (8-ounce) cups mozzarella cheese, divided
4. 1/2 cup grated Parmesan cheese (I use percorino romano cheese)
5. 3 eggs
6. 2 tablespoon chopped Fresh parsley
7. 1 teaspoon salt
8. dash of black pepper
9. 12 to 14 lasagna noodles, prepared according to package directions

Instructions

1. Preheat oven to 375 degrees F. Pour half the spaghetti sauce over the bottom of a 9- x 13-inch baking dish.
2. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley,  salt  and pepper until well blended.
3. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese.
4. Bake 35 to 40 minutes, or until heated through.

Delish Shortcut Carrot Cake

Ingredients

1. 1 pkg. (2-layer size) spice cake mix
2. 3 large carrots, shredded (about 2 cups)
3. 1 can (8 oz.) crushed pineapple in juice, drained
4. 1 cup chopped PLANTERS Pecans, divided
5. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
6. 2 cups powdered sugar
7. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

1. HEAT oven to 350°F.
2. PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray.
3. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
4. BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
5. STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.

German Style Potato Salad Made Easy

Ingredients

1. 1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes
2. 6 Slices Bacon, minced
3. 1/2 Cup Sliced Celery
4. 2 Tablespoons Sugar
5. 1 1/2 Tablespoons Flour
6. 1 1/2 Teaspoons Salt
7. 1/2 Teaspoon Celery Seed
8. 1/3 Cup Heinz® Apple Cider Vinegar
9. 2 Hard Boiled Eggs, sliced
10. 1/4 Teaspoon Ground Paprika

Instructions

1. Microwave Potatoes according to package instructions, but do not mash.
2. Meanwhile, in a large skillet over medium heat, cook bacon for 2 minutes. Add celery and cook for another 3 to 4 minutes, or until bacon is crisp. Remove from skillet. Drain bacon on paper towels if needed, reserving 1-1/2 Tbsp. of drippings.
3. Heat reserved bacon drippings in the same skillet over medium heat. Add sugar, flour, salt and celery seed. Add Vinegar and 2/3 cup of water, and cook for 3 to 4 minutes, stirring until thickened and smooth. Remove from heat, and stir in bacon and celery.
4. To serve, mix together hot Potatoes and warm dressing mixture in a large bowl, and toss lightly. Garnish with egg slices and sprinkle with paprika.

Chicken with Capers and Tomatoes (Gluten-Free)

What is your favorite pasta dish you like to prepare for your family?

Chicken with Capers and Tomatoes

NOTES

• I used Garbanzo flour because I had it and wanted to experiment with it. You don’t have to hunt it down for this recipe. It serves as a light breading, you can use most other flours instead including whole wheat, corn, rice flour etc.

INGREDIENTS

• 2 pounds of Chicken Breast, trimmed of fat and cubed into 1-2 inch pieces
• 1/4 cup Garbanzo flour
• dash of each Smoked Paprika, Salt and Pepper
• 5 diced Garlic Cloves
• 2 teaspoons Olive Oil
• 2  teaspoons Butter
• 1/2 pint Cherry Tomatoes
• 1/2 cup Capers & a splash of the Caper juices
• serve with shaved Parmesan, Romano or your favorite cheese

METHOD

Coat chicken breast pieces in garbanzo flour. Heat a large non stick skillet over medium heat, add butter, olive oil & garlic. Lightly brown garlic and add smoked paprika, salt and pepper. Add chicken to skillet. Loosely cover pan & heat chicken until browned about 3 minutes. Flip with tongs and sauté another 3-4 minutes until all sides are browned and chicken is mostly cooked through.

Add cherry tomatoes, capers & caper juices. Cook another 3-4 minutes until flavors are well combined, tomatoes have softened  and chicken is cooked through.

Serve with brown rice or your favorite whole grain or GF pasta. Top with shaved Pecorino Romano, Feta or Parmesan Cheese….

Variations

• This recipe is great for gluten-free diets if you stick with a GF flour to coat your chicken in before browning.
• Use any pasta from whole wheat to Gluten Free ones as well.
• Rice or quinoa would be a perfect substitution for the pasta as well.

Greek Salad with Lemon Vinaigrette

• 5 cups chopped romaine lettuce
• 1 small red onion, thinly sliced
• 1 English cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled goat cheese
• Freshly ground black pepper, to taste

Lemon Vinaigrette

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

DIRECTIONS

1. To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.
2. To assemble salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of salad and gently toss to combine.
3. Serve immediately.

Chicken & Rice Casserole

Ingredients

Chicken breast pieces - 2 (around 1 lb)

Long grain rice - 1.5 cups

Carrot -2 ( medium size)

Green Bell pepper / Capsicum - 1/2
White onion - 1 chopped

Celery - 1/3 -1/2 stick chopped

Ginger - a small piece

Garlic - 5-6 flakes
Red chili flakes - 1 tsp
Coconut milk - 1/2 of 15 oz can
Spring onion -2 -3(chopped)
Salt & Pepper to taste

Method:

1. Wash and soak the rice for 20 minutes.While that is soaking get the chicken ready.
Slightly oil the sides and base of the 9x13 casserole dish.
2.Cut chicken into small cubes. Apply salt and pepper and keep aside for 15 minutes.
3.Crush the ginger and garlic.

4. Heat veg oil in a pan and add the ginger garlic crushed and saute till it becomes golden brown then add the onions and saute till slightly transparent.Then the carrots, saute for two minutes then the celery and bell pepper saute one more minute adding salt & pepper and remove it into casserole dish.
5. In the same pan (need not add oil)saute the chicken adding chili flakes until sides are slightly brown but need not be cooked.Remove into the casserole dish.

6. If you like the rice separated and not mashed up in the end  do this step but if you like it that way just add to the casserole dish straight .Drain the rice off well and in  the same pan saute the rice for 4 -5 minutes until its slightly crisp.Add it to the casserole dish.Mix everything well add coconut milk and 2 cups of water if u want it dry and a half cup more if u like it slightly soggy.
7.Preheat the oven to 350 F and bake for 30 - 40 minutes depending on the consistency u want.Let it rest for 10 minutes before serving.
8.Sprinkle some spring onion and serve with a nice salad.

Easy Skillet Cheesy Chili Mac

Skillet Cheesy Chili Mac

Quick and easy one pot meal that combines two comfort food favorites!

YIELD: 4 servings

Ingredients:

1 tablespoon vegetable oil
1 medium onion, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
1 pound lean ground beef (I used ground turkey)
2 cups water
1 15-oz can tomato sauce
8 oz (about 2 cups) elbow macaroni
2 cups shredded Mexican cheese blend

Directions:

Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion, chili powder, cumin, red pepper flakes and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Add the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the ground beef and cook until no longer pink.
Add the water and tomato sauce to the ground beef mixture and stir to combine. Add the pasta and stir to combine. Cover the pan and increase the heat to medium-high. Cook until the pasta is al dente, about 12-13 minutes, stirring frequently to prevent the pasta from sticking.
Turn off the heat under the pan and add 1 cup of cheese. Stir to combine and season with salt and pepper to taste. Sprinkle remaining cheese over the top and cover the pan again. Let stand for about 2 minutes, or until the cheese melts.

Easy Chocolate Caramel Fondue

 

 

Ingredients

• 1 package (14 oz.) caramels (about 50)
• 1 can (5 oz.) evaporated milk – (This is the LITTLE can. 5 ounce, not 12.)
• ½ cup semi-sweet chocolate morsels (Do not use milk chocolate. It does not melt properly in this recipe)
• ½ tsp. vanilla

Instructions

1. Unwrap caramels and combine with remaining ingredients. Bake at 350° for half an hour. Mix together until mostly smooth. There will be some small yummy bits of caramel that do not melt all the way. Do not worry, these are very tasty.
2. Microwave directions: Microwave on high for 3 minutes. Stir. Continue microwaving and stirring in 30 second intervals until melted.