This is an absolutely foolproof, fluffy, perfect quiche recipe!
- Salt and pepper
- cornstarch
- sour cream
- Hellman's mayonnaise
- whole milk
- eggs
So satisfying on a cold winter’s night
- nutmeg for decorating
- salt
- Powdered ginger
- butter
- brown sugar
Mike and Georg had this dessert while we were on vacation in Vieques (Puerto Rico). I came home and found the recipe online and was surprised at how easy it is to prepare. The biggest trick is unmolding it without breaking it. I run a hot knife around the rim and dip the cups into hot water for a few seconds. Tip onto dessert plates and top with fresh raspberries and a drizzle of raspberry puree.
- salt
- sugar
- whipping cream
- cold water
- Knox gelatin
- Fresh mint leaves for garnish.
- Fresh raspberries and raspberry puree
- vanilla
- sour cream
I’ve been making this most of my adult life. The recipe came out of the Italian Time Life Foods of the World series. It is supposedly an authentic northern recipe and uses homemade pasta. I use the dry cannelloni noodles. Buy more than you need and boil them gently. Some of them will break when you are filling them, so you will need extras. You can omit the chicken livers, but they do add a nice touch and no one will know they are there. This has been one of my tried and true dinner party hits. Like other pasta recipes it can be made in advance and put in the oven a couple hours before. This is rich, so most won’t have more than two cannelloni, when served with salad and rolls as part of a dinner party.
- butter
- 4tbsp flour
- whole milk
- heavy cream
- salt
- white pepper
- Sauce:
- your favorite pasta sauce
- freshly grated imported parmesan cheese
- Besciamella:
- Freshly ground black pepper
- your favorite pasta sauce
- freshly grated imported Parmesan cheese
- freshly grated imported parmesan cheese
- heavy cream
- Salt
- white pepper
- Sauce:
- Besciamella:
- olive oil
- butter
- Salt
- Freshly ground black pepper
- finely chopped onions
- olive oil
- finely chopped onions
- freshly grated imported Parmesan cheese
- heavy cream
- minced garlic
- 4tbsp flour
- whole milk
- butter
- minced garlic
- heavy cream
- butter
- salt
Unbelievably decadent. To make this really over the top, dip them in melted chocolate after stuffing them. You can get mascarpone in Italian markets and some supermarkets. It’s similar, but much more expensive than cream cheese, which could be substituted.
- grated dark chocolate
- mascarpone cheese
- sugar
- vanilla
- Cake:
- flour
- baking powder
- salt
- sugar
- vanilla extract
- Syrup:
- water
- sugar
- Cream filling:
- large egg yolks
- sugar
- instant espresso powder
- vanilla extract
- Chocolate curls for garnish
- Unsweetened cocoa powder for garnish
- ground round
- each ground pork and ground veal
- dry bread crumbs
- milk
- eggs
- seasoned salt
- pepper
- dry mustard
- garlic salt
- Worchestershire sauce
These melt in your mouth! They are very time consuming to make, but worth it.
- raw egg yolks
- sugar
- salt
- dry yeast
- warm milk
- sugar
- almond paste *
We made this at the condo on Kiawah Island with our whole group
- king crab legs
- cut in half
- small ears fresh or frozen corn -
- Hillshire Farms smoked sausage cut into 2 inch pieces
- small new potatoes
- Juice and thin yellow part only of the peel of 1 small lemon
- bay leaves
- butter
- salt
- Old Bay Seasoning or crab boil
- water
Served in Venice
- prosecco
- excellent quality lemon sorbet
- fresh rosemary