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Saturday, January 4, 2014

Light Hot Biscuits


I published a recipe for delicious light as a feather hot biscuits on Bubblews. You can find it here:



Photo credit: Public Domain - Free image at Pixabay.com

Sunday, March 4, 2012

Italian Tomato Sauce



This is a very good recipe to use on spaghetti, lasagna, ravioli and other pasta.
You can use fresh tomatoes or tomato paste.

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Saturday, February 18, 2012

COFFEE JELLO



1/2 cup cold coffee
3 envelopes unflavored gelatin (I used Knox) 
3 1/2 cups hot coffee (Freshly brewed coffee would be perfect) 
Sugar to taste (I used 1/3 cup) 


Let the gelatin soften in 1/2 cup cold coffee for 3 minutes then mix into the hot coffee.
Stir until all the gelatin is dissolved.
Sweeten to taste.
Place the gelatin mixture into a dish and chill.
When quite cold and almost jellied, beat up until it becomes a light foam.
Pour into mold and place in the fridge.
Serve with whipped cream.


Tip: A metal dish chills faster than a glass or plastic one.


The coffee jello is almost jellied
Beating the coffee jello. It changes to a lighter color.
Pouring the beaten jello into a glass dish
The coffee jello has set

Tuesday, February 14, 2012

RISOTTO WITH LOBSTER

(Risotto coi gamberi)


You can use either lobster or crab meat. Lobster is, however, considered more tasty.


The lobster should be about half the weight of the rice employed. A little more than a pound of rice and half this weight of lobster should be enough for six people.


  • Chop fine a stalk of celery, a sprig of parsley, one carrot, half an onion and a clove of garlic.
  •  Brown the vegetables in olive oil. When browned, add the lobster and season with salt and pepper.
  • Stir and turn over the lobster several times and when it has become red, pour over as much hot water as is necessary to cook the rice.
  • After the water boils for a while, remove the lobster leaving the saucepan on the fire.
  • Put half of the lobster aside, and grind the rest.
  • Rub the ground meat through the sieve and put it back on the fire.
  • In another saucepan melt some butter and put into it little by little the rice that has been washed and dried.
  • Stir and add the broth from the first saucepan.
  • When the rice is almost cooked add the lobster that you have put aside, or rather its meat extracted from the shells, take from the fire and pour over it the ground lobster and add some grated cheese.


Saturday, December 24, 2011

ONION TORTILLA OR OMELETTE



  • 1 lb. yellow onions
  • 1-1/2 oz. butter or oil
  • 3 eggs 
  • salt and pepper

Slice the onions. Melt the butter in a frying pan, and fry the onions for 10 or 15 minutes. Beat the eggs, add them to the onions, season with salt and pepper. Fry the tortilla a light brown on both sides.

Tuesday, December 20, 2011

Sunday, December 18, 2011

CARROTS








Carrots are one of the most favorite vegetables around the world. They are an excellent source of vitamin A, C, D, E, K, B1 and B6 and they are also rich in biotin, potassium, calcium, magnesium, phosphorus and sodium.

When buying carrots choose those that are:
  • firm
  • bright red-orange color
  • without big cracks or serious green or violet tops
  • without side roots

The most nutrients are concentrated just under the skin so try not to peel them off. To clean carrots, simply use a hard brush. 

Have you tried Carrot Marmalade? I haven't. I found this recipe in a very old cook book and I will try it soon.

CARROT MARMALADE

  • 1 lb. carrots
  • 1½ lbs. sugar
  • 2 lemons
  • ½ cup chopped nuts
Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.