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Sfinci

This recipe is from Anna Castiglione.

6-7 cups flour

2 cups Hungry Jack mashed potato flakes

2-3 Tablespoons anise seeds

1/2 cup whiskey

2-3 squares yeast

Warm milk (1/2 gallon to just below handles????)

2 eggs

pinch of salt

2-3 Tablespoons sugar

grated lemon peel

Sfinci di patate

Ingredients:

300 grams finest flour

200 grams potatoes, peeled

2 eggs

1 lemon, grated zest

10 grams yeast

5 tablespoons olive oil

2 tablespoons sugar

small amount of warmed milk

powdered cinnamon

Directions:

Boil the potatoes in salted water, and then mash them.

Add the flour, eggs, oil, lemon zest, and yeast (dissolved with the sugar in the warmed milk).

Add another small amount of warmed milk, and work into a soft dough, which should detach itself easily from the work surface.

Let the dough rise until it doubles in volume.

Roll small amounts of dough between the thumb and forefinger to make rings.

Deep fry, one by one - on moderate heat - until each swells up and turns golden brown.

Place on paper towels to remove excess oil.

Sprinkle generously with sugar and powdered cinnamon.

Serve immediately.

Mom’s stuffed mushrooms

Ingredients

12 large mushrooms

1/4 cup margarine

3/4 cup onion, finely chopped

1 tsp. salt

1/4 lb. bulk sausage

1 cup Italian style bread crumbs

1 egg, beaten

Instructions

Using a dry towel, clean mushrooms and remove stems. Set caps aside. Do not get mushrooms wet.

Finely chop mushroom stems only.

Melt margarine in a saucepan. Add chopped stems, onion, salt and sausage. Cook until onion is tender, about 5 minutes.

Remove saucepan from heat.

Stir in bread crumbs and beaten egg. Mix well.

Spoon mixture into mushroom caps and place on a broiler pan.

Broil 8 minutes or until tender.

Makes 10 serving

Notes:

Makes 2 pounds of mushrooms for Thanksgiving dinner.

Chocolate Carmel Brownies

Makes 12 servings. 434 calories each.

Ingredients:

FOR THE CAKE:

1 box chocolate cake mix like Devil's Food

1 cup evaporated milk

1/2 cup (1 stick) butter melted

2 cups semi-sweet chocolate chips

FOR THE CARAMEL FILLING:

1 11 oz bag caramels unwrapped

1/3 cup evaporated milk

Instructions

Preheat oven to 350F degrees.

Spray 9 x13 baking dish with nonstick cooking spray.

In a medium bowl, combine cake mix, 1 cup evaporated milk and ½ cup melted butter.

Mix until combined (batter will be thick).

Spread HALF of the batter into the baking pan (we'll use that other half later).

Put baking dish in the oven and bake for 15 minutes.

While it is baking, start making your caramel filling.

In a medium sauce pan, over medium heat, combine caramels with 1/3 cup evaporated milk.

Stir frequently until caramel is melted and smooth.

When brownie bottom is finished baking (it will only be partially baked), take out of oven and sprinkle with 2 cups chocolate chips.

Then drizzle with prepared caramel sauce.

Take the rest of the cake batter and drop by the teaspoonfuls onto caramel layer.

Bake for an additional 25-30 minutes (until the center is set).

Recipe Notes

No need to be neat about spreading it out. If you want you can take your spoon or your finger and gently cover any big gaps in the topping but most of it will spread while baking.

Cheesy Beef and Macaroni Casserole

Ingredients:

1 pound dry macaroni or penne pasta noodles

1 pound lean ground beef

2 cloves garlic, minced

1 medium onion, grated

1 28 oz can of tomato puree or crushed tomatoes

1/2 teaspoon dry basil

salt, pepper and garlic powder to taste

1/4 cup grated Parmesan cheese

1/2 cup cheese wiz

Directions:

Preheat oven to 375 degrees.

Cook noodles for 3/4 of cooking time according to package. Drain.

Meanwhile, brown beef, onion and garlic in drying pan. Drain.

Combine beef mixture, tomatoes, noodles and dry basil. Toss lightly in pan.

Transfer mixture to 9 x 13 casserole dish. Add Parmesan cheese and place pieces of cheese wiz around the casserole.

Bake 35 minutes or until bubbly.

Optional: Add 1 cup shredded mozzarella or other cheese on top of casserole before baking.

Mom’s Tomato Sauce and Meatballs

Sauce:

1 100+ ounce can whole, peeled tomatoes (Costco or Sam’s)

2 cloves fresh garlic, minced

2 Tablespoons olive oil

1 tablespoon sugar

1/2 - 1 teaspoon dried basil

1 bay leaf

Meatballs:

1 pound ground round

1 egg

1/2 cup Italian seasoned bread crumbs

1/4 cup grated cheese (parmesan or romano)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 cup milk

Directions for Sauce:

Using a 16 qt pan, brown garlic in olive oil. (Do not burn) Set aisde. Using a blender, blend about 28 ounces of tomatoes at a time, then pass through a food mill to remove seeds. You will need to blend 3-4 batches. Add sugar, basil and bay leaf. Cook sauce on medium/low for one hour or until desired thickness.

Directions for Meatballs:

Preheat oven 425 degrees for baking. (Meatballs can also be fried)

In a medium mixing bowl, add ground meat, egg, bread crumbs, cheese, salt, pepper and garlic. Using clean hands combine ingredients. Add milk and continue to mix without over mixing. Additional water or milk can be added for extra tender meatballs.

Form meat mixture into 12 meatballs. Bake for 15 minutes at 425 degrees. Turn meatballs over and bake for another 7 minutes. Both sides should be brown. Add meatballs to sauce to simmer.

If meatballs are not going into sauce, be sure they are no longer pink before serving.

Basic Black Beans

Original recipe from Melissa d’Arabian. I have modified the original recipe for my taste and needs. Beans can be used for other recipes that require canned black beans.

1 pound dried black beans

1 large onion

4 fresh garlic cloves, pressed

1 teaspoon dried oregano

1 teaspoon cumin

1 tablespoons sugar

2 tablespoons white vinegar

salt and pepper

Directions:

The night before, soak the black beans in a large pot of water.

The next day, rinse the beans, cover with 6 cups of fresh water and bring to a boil over high heat.

Reduce the heat and simmer covered for 30 minutes, skimming off any foam.

Stir in the onion and simmer 30 minutes more.

Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally.

Stir in sugar and vinegar, and taste before seasoning with salt and pepper.

Vegetarian Pinto Bean Sloppy Joes

Ingredients

2 tablespoons extra-virgin olive oil

2 medium carrots, sliced

1 large white onion, sliced

4 cloves garlic, minced

3 tablespoons chili powder

2 tablespoons balsamic vinegar

1 cup dry pinto beans, soaked (see Tip)

1 large red bell pepper, diced

1 8-ounce can no-salt-added tomato sauce

½ cup water

2 tablespoons reduced-sodium soy sauce

2 tablespoons tomato paste

4 cups very thinly sliced green cabbage

1 medium zucchini, chopped

1 cup corn, fresh or frozen (thawed)

3 tablespoons honey mustard (or 2 tablespoons mustard and 1 tablespoon honey)

1 tablespoon brown sugar

1 teaspoon salt

10 whole-wheat hamburger buns

Preparation

Heat oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, until starting to brown, about 8 minutes. Stir in garlic and chili powder; cook, stirring, until fragrant, about 15 seconds. Remove from heat; stir in vinegar and scrape up any browned bits.

Coat a 6-quart slow cooker with cooking spray. Drain and rinse the soaked beans; transfer to the slow cooker. Stir in bell pepper, tomato sauce, water, soy sauce (or tamari) and tomato paste to combine. Spread the carrot-onion mixture over the bean mixture, but don't stir the two together. (The layer on top helps keep the beans submerged during cooking so they don't dry out.) Cover and cook on High for 5 hours or Low for 9 hours.

Stir in cabbage, zucchini, corn, honey mustard, brown sugar and salt; cook on High for 30 minutes.

Serve the mixture on buns

Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Cheese Filled Sweet Braid

Recipe from King Arthur Flour

Dough

2 1/4 teaspoons instant yeast

1/4 cup lukewarm water

1/2 cup lukewarm milk

1/4 cup (4 tablespoons) butter, softened

1 1/4 teaspoons salt

1/4 cup sugar

1 teaspoon vanilla

1 large egg, lightly beaten

3 cups All-Purpose Flour

Filling

1 cup (8-ounce package) cream cheese

1/2 cup sugar

3 tablespoons All-Purpose Flour

1 large egg, lightly beaten

2 teaspoons vanilla

Glaze

1 egg yolk

1 tablespoon water

4 tablespoons white sugar

Instructions

To make the dough: Combine all of the dough ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy.

To make the filling: While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill until ready to use.

To assemble the braid: Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half into a 12" x 8" rectangle. Spread half of the filling lengthwise down the center third of each rectangle. Cut 1" wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.

Transfer the braids to 2 parchment-lined baking sheets. Allow the braids to rise, covered, for 1 to 1 1/2 hours, until puffy but not quite doubled.

Preheat the oven to 350°F.

Whisk together the egg yolk and water, and brush over the risen loaves. Sprinkle with sparkling sugar. Bake the braids for 35 to 40 minutes, or until golden brown. Remove from the oven and cool on a wire rack.

Bake the braids for 35 to 40 minutes, or until they're golden brown. Remove them from the oven and cool on a rack.

Store in the refrigerator for up to 3 days, or freeze for up to 3 months.

Black Bean, Avocado and Red Pepper Quesadilla

Ingredients:

2 large whole wheat tortillas

1/2 cup sharp cheddar cheese

1/4 cup black beans, drained and rinsed

2 tablespoons diced sweet red pepper

1/4 cup diced avocado

2 tablespoons diced tomato (optional)

Instructions:

Spray a large pan with cooking oil. Place one tortilla in the pan. Top with half of the cheese, followed by the black beans, peppers and avocados. Top with the other half of the cheese. Cover with the second tortilla. Spray lightly with additional cooking oil spray.

Cook, flipping once, until the cheese is melted. But be patient. The quesadilla should remain on the first side long enough for the cheese to melt so that you avoid spillage when flipping.

Alternatively, divide the ingredients between two tortillas, flipping over to form a pocket while cooking.

Use a pizza cutter to cut into wedges. Serve with salsa, if desired.

White Bean Soup

This is a very simple, filling and delicious recipe. Be sure to soak beans in cold water the night before. Serve over a bed of spinach with a side of crusty bread.

Ingredients

2 Tbsp olive oil

4 cloves garlic, minced

1 medium onion, diced

4 large carrots, diced

4 stalks celery, diced

1 lb dry navy beans

1 whole bay leaf

1/2 - 1 tsp dried parsley

1/4 tsp paprika

1/4 teaspoon

1/2 tsp salt

6 cups of water

1 can chicken broth

Instructions

Sort through the beans and remove any debris or stones. Place beans in a large bowl and cover with cool water for 8-12 hours or overnight.

Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large slow cooker. (or brown onion, celery, carrots and garlic in frying pan and add to slow cooker)

Drain beans that have been soaking. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, parsley, paprika, and pepper.

Add water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.

After 8 hours, stir the soup and mash the beans slightly.

Notes: I cooked soup for about 8 hours on low, then turned it to high for 1.5 hours until the beans softened and got a little mushy.

#bean soup

Pink Drink

Recipe from Cookie and Kate. This pink drink is an interpretation of the Starbucks drink. This naturally sweetened hibiscus punch recipe is fresh, fruity and super refreshing. Recipe yields 4 cups.

Ingredients

1 hibiscus tea bag (I used Tazo Passion Tea)

2 cups water

1 tablespoon honey or maple syrup

8 ripe strawberries, hulled and thinly sliced, divided

½ cup orange juice

½ cup light coconut milk (from a can or carton)

Instructions

Bring the water to a simmer. Place the tea bag in a 1-quart (4 cups) liquid measuring cup or small heat-proof pitcher. Pour the water over the tea bag, stir in the honey until dissolved, and drop in half of the sliced strawberries. Let the mixture steep for 10 to 20 minutes.

Discard the tea bag. Pour the orange juice and coconut milk into the mixture and stir to combine. Fill drinking glasses with ice and divide the pink drink between the glasses. Garnish the drinks with the remaining sliced strawberries. Serve immediately.

Quinoa and Chickpea Salad

This recipe is from One Green Planet.

Ingredients:

1 cup cooked chickpeas (preferably, homecooked with no salt)

1 cup (about 1 large seedless english cucumber), diced cucumber

1 red onion, finely diced

1 medium sized tomato, diced (about 3/4 cup)

1/3 cup minced, fresh cilantro

2 tablespoons minced fresh mint

3/4 cup cooked quinoa

Salt to taste

1/2 teaspoon red cayenne pepper

3 tablespoons extra-virgin olive oil

11/2 fresh limes

Instructions:

Place the chickpeas in the mixing bowl.

Mix in the cucumber, red onion and tomato and stir well.

Add in the cilantro and mint and stir in the quinoa.

In a separate mixing bowl, add in the salt, red cayenne pepper, extra-virgin olive oil.

Squeeze in the lime juice and mix well.

Pour the dressing onto the salad and let the salad rest for 15 minutes before serving.

#vegan chickpea

Vegan Lentil Soup

This recipe is an easy recipe from Cookie + Kate. Yield 4-6 bowls.

Ingredients

¼ cup extra virgin olive oil

1 medium yellow or white onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, pressed or minced

2 teaspoons ground cumin

1 teaspoon curry powder

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes, drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable broth

2 cups water

1 teaspoon salt, more to taste

Pinch red pepper flakes

Freshly ground black pepper

1 cup chopped fresh collard greens or kale, tough ribs removed

Juice of ½ to 1 medium lemon, to taste

Instructions

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.

Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

#vegan #lentil

Biscuits and Gravy

1 Bob Evans 16 oz savory pork sausage 1 pkg Grands southern style frozen biscuits (20 biscuits per package) 1/4 cup flour 2 1/2 cups milk In a large frypan with sides, break up pork sausage and brown. Do not drain. Stir in 1/4 cup flour. Gradually add milk.

Buffalo Dip

3 cups shredded chicken 2 packages cream cheese 1 pkg dry ranch dressing 2 cups shredded cheddar 1 bottle of hot buffalo wing sauce

Oven Baked Potato Pancakes

Nice tasting recipe but mine did not brown as much as I would have liked.

Ingredients:

4 cups, peeled shredded potatoes

1/4 cup grated onion

1 egg, beaten

1/4 cup flour

2 tablespoons Italian breadcrumbs

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoon Parmesan Cheese

1 tablespoon olive oil

Instruction:

Preheat oven to 400 degrees.

Combine potatoes, onion and egg in a large bowl.

Add in all purpose flour and breadcrumbs. Mix to combine. Try not to over mix.

Add in salt, pepper, garlic powder and Parmesan cheese. Fold to combine.

Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil onto the parchment paper. Do not wash your hands.

With your oiled hands portion out 8 potato pancakes (1/4 cup each). The thinner the better we want them to be crispy. Not to thin were they fall apart.

Place in the oven and cook for 25 minutes, flipping halfway. The pancakes should be a nice golden brown color.

Serve immediately with a dollop of sour cream.

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