Clipmarks | rachelw's Recipes collection

Pizzelle

Wed, 30 Nov 2005 16:01:07 GMT

clipped by: rachelw

Pizzelle-Italian Tradition

"This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime." Original recipe yield: 1 1/2 dozen.

INGREDIENTS:

6 eggs
1 1/2 cups white sugar
1 cup butter, melted
1 teaspoon lemon zest
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

DIRECTIONS:

In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.

Tags: christmas, cookies, cooking, food, receipe, italian

Cheese Tempters

Wed, 30 Nov 2005 15:58:49 GMT

clipped by: rachelw

Clip Source: cookie.allrecipes.com

Original Cheese Tempters

INGREDIENTS:

1/2 cup butter, softened
1/2 pound shredded sharp Cheddar cheese
1/4 teaspoon salt
1 pinch ground cayenne pepper
1 1/8 cups all-purpose flour
2 cups pecan halves

DIRECTIONS:

Blend the butter, cheese, salt and cayenne pepper together until well combined. Stir in the flour and mix well. Shape dough into 3 rolls about 1 1/2 inches in diameter. Wrap the rolls in plastic wrap and refrigerate until firm.
Preheat oven to 375 degrees F (190 degrees C).
Cut rolls into 1/8 to 1/4 inch thick slices. Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set. Let cool on wire wracks before storing in an airtight container.

Tags: christmas, cookies, savory, cooking, cheese, food, receipe

Mango Chutney

Tue, 29 Nov 2005 21:28:47 GMT

clipped by: rachelw

Clip Source: sidedish.allrecipes.com

Mango Chutney

"A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy." Original recipe yield: 4 quarts.

INGREDIENTS:

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)

Tags: recipes, mango, food, cooking, chutney

Great Recipes

Thu, 10 Nov 2005 22:54:44 GMT

clipped by: rachelw
clipper's remarks: They have a great community set up...

Clip Source: allrecipes.com

Tags: cooking, food, recipes, community

Chicken Scarpariello

Mon, 07 Nov 2005 17:02:54 GMT

clipped by: rachelw

Clip Source: www.epicurious.com

CHICKEN SCARPARIELLO

You can save some prep time by asking a butcher to cut the chicken thighs in half for you. This dish is particularly good served over orzo.

Active time: 40 min Start to finish: 40 min

click photo to enlarge

2 1/2 lb chicken thighs with skin and bone
3 tablespoons olive oil
1 large onion, chopped
2 red bell peppers, cut into 3/4-inch pieces
2 to 4 jarred hot cherry peppers in vinegar, drained and finely chopped
5 garlic cloves, thinly sliced
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup chopped fresh parsley

Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, beginning skin sides down, turning occasionally and adjusting heat to keep from burning, until cooked through and well browned on all sides, 10 to 12 minutes (add another tablespoon oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep warm, covered with foil.

Pour off all but 1 tablespoon fat from skillet. Add remaining tablespoon oil and cook onion, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine and broth and boil, uncovered, until most of liquid is evaporated, about 4 minutes. Add chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt.

Cook's note:
• If you can't find cherry peppers, substitute 1/4 teaspoon dried hot red pepper flakes, which you can add along with the garlic.

Makes 4 servings.
Gourmet
February 2002

Tags: chicken, recipe, quick meal

Candied Yams with marshmallows

Mon, 07 Nov 2005 16:46:06 GMT

clipped by: rachelw

Clip Source: www.cooks.com

CANDIED YAMS

6-8 med. sweet potatoes or 1 can candied yams (lg.)
3 tbsp. brown sugar
1 orange (just the juice)
1 bag marshmallows
1/2 c. chopped nuts

Mash sweet potatoes/yams. Add the brown sugar and the juice from 1 orange. Add nuts; mix well. Cover the mixture with marshmallows. Bake until marshmallows are brown, at 325 degrees.

Tags: thanksgiving, recipes, yams, marshmallows, nuts

Candied Yams

Mon, 07 Nov 2005 16:43:59 GMT

clipped by: rachelw

Clip Source: www.cooks.com

CANDIED YAMS

5 good sized yams
3/4 c. brown sugar (or more to candy to taste)
1/4 c. butter

Cook potatoes and peel. Slice in quarters (or serving size slices). Spray or butter baking dish. Lay yams in dish. Sprinkle with brown sugar. Dot with butter. Bake until candied at 375 degrees for 45 minutes.

Tags: thanksgiving, recipes, yams