Ricotta Cheesecake
3 lbs. of Part/Skim or Whole Milk Ricotta Cheese
1/2 cup of flour
1 tsp. of vanilla extract
1 tsp. of lemon extract
1 pint of light cream
2 cups of sugar
9 eggs ~ I use XL eggs
Beat the eggs until think with electric mixer. Add the sugar and beat well. Add the vanilla and lemon extract with the cream and flour.
Mix well. I use cooking spray or baking spray for the dish before pouring in the mixture.
Before putting it in the oven, decorate with this orange slices. I usually slice in half moons. lay gently on top of the cheesecake and then sprinkle with cinnamon. The oranges become caramelized while it's baking. Carry the dish very carefully to the inside of the oven.
Bake at 350* for one hour. The cheesecake will serve 15 to 20 people.
It's not sugar free, but it's so light and delicious! Very easy to make too!
Enjoy, my friends! oxooxoxox
Sunday, November 27, 2016
Friday, November 2, 2012
Mushroom Pesto Flat Bread Pizza
1 Lavash Middle East Flat bread
I cup of mushrooms ,any kind, sliced
2 tablespoons of pesto sauce.fresh or any store pesto is good. I use Buitoni or Contadina in a pinch
1 large shallot sliced ,saute in 1 tablespoon of butter until carmelized
1/4 cup of gorganzola cheese. 1/4 cup of mozzarella and provolone blend
White mushroom garlic truffle oil. If you can't find it with garlic,just add a touch of garlic salt.
400* for 10 min. watch it. you want the crust to be lightly brown. you may need a few more minutes.
Lightly oil both sides of the Lavash Middle East flat bread. I found this at the Giant market. Spread the pesto sauce on top, add the sliced mushrooms and shallots.add the cheese then sprinkle a small amount of the truffle oil on top. add salt and pepper to taste. You can vary the recipe with other ingredients. The pesto sauce is a good base for anything you may want to add. The Lavash flat bread is perfect. I baked it on a pizza pan,but you can place it right on your rack in the oven too.
Mangi Bene,Ridi Spesso,Ama Molto
Eat well,laugh often,love much.
I cup of mushrooms ,any kind, sliced
2 tablespoons of pesto sauce.fresh or any store pesto is good. I use Buitoni or Contadina in a pinch
1 large shallot sliced ,saute in 1 tablespoon of butter until carmelized
1/4 cup of gorganzola cheese. 1/4 cup of mozzarella and provolone blend
White mushroom garlic truffle oil. If you can't find it with garlic,just add a touch of garlic salt.
400* for 10 min. watch it. you want the crust to be lightly brown. you may need a few more minutes.
Lightly oil both sides of the Lavash Middle East flat bread. I found this at the Giant market. Spread the pesto sauce on top, add the sliced mushrooms and shallots.add the cheese then sprinkle a small amount of the truffle oil on top. add salt and pepper to taste. You can vary the recipe with other ingredients. The pesto sauce is a good base for anything you may want to add. The Lavash flat bread is perfect. I baked it on a pizza pan,but you can place it right on your rack in the oven too.
Mangi Bene,Ridi Spesso,Ama Molto
Eat well,laugh often,love much.
Sunday, November 14, 2010
Crazy Chili
2 tbsp. vegetable oil
2 large onions chopped
1 large red bell pepper chopped
1 jalapeno pepper chopped
3 cloves of garlic,sliced
3 plum tomatoes, chopped
3 carrots, chopped
2 lbs. of ground sirloin
1 1/2 lbs. of sirloin steak,slices in small pieces
1 14 oz, can of beef broth
1 6oz. can of tomato paste
1 28 oz. can of crushed tomato
1 cup of strong coffee
1 12oz. bottle of dark beer
2 oz. of dark chocolate, Lindt 70%cocoa, intense dark or any dark chocolate.
1/2 cup of brown sugar
1 tsp.salt
4 tbsp. hot Mexican chili powder
3 tbsp. cumin
1 tsp. cayenne pepper
4 cans of dark kidney beans.
Saute all chopped vegetables and garlic in oil. Use a large soup pot.Tenderize the sirloin with a meat mallet.Use the spiked side of the meat mallet on both sides of steak. This breaks down the tough fibers.If you do not have a meat mallet,you can use a fork. Then cut the steak in small pieces for the chili. add all the meat to the vegetables.
Brown the meat along with the vegetables.add beef broth,coffee, beer, tomato paste, crushed tomatoes,brown sugar,mix together. Add all the spices along with the chocolate. Bring the chili to a low simmer for 1/2 hour. Add the beans and simmer for 45 minutes. Taste the chili and add more heat if you like it hot!
For a vegetarian flair you can omit the meat and add mushrooms,butternut squash and barley to give it some texture.Also you may add more tomato,onion and peppers.
You can top each bowl with grated cheddar cheese,scallions and a dallop of sour cream.
This will serve 10 to 12 people.
Enjoy!!
2 large onions chopped
1 large red bell pepper chopped
1 jalapeno pepper chopped
3 cloves of garlic,sliced
3 plum tomatoes, chopped
3 carrots, chopped
2 lbs. of ground sirloin
1 1/2 lbs. of sirloin steak,slices in small pieces
1 14 oz, can of beef broth
1 6oz. can of tomato paste
1 28 oz. can of crushed tomato
1 cup of strong coffee
1 12oz. bottle of dark beer
2 oz. of dark chocolate, Lindt 70%cocoa, intense dark or any dark chocolate.
1/2 cup of brown sugar
1 tsp.salt
4 tbsp. hot Mexican chili powder
3 tbsp. cumin
1 tsp. cayenne pepper
4 cans of dark kidney beans.
Saute all chopped vegetables and garlic in oil. Use a large soup pot.Tenderize the sirloin with a meat mallet.Use the spiked side of the meat mallet on both sides of steak. This breaks down the tough fibers.If you do not have a meat mallet,you can use a fork. Then cut the steak in small pieces for the chili. add all the meat to the vegetables.
Brown the meat along with the vegetables.add beef broth,coffee, beer, tomato paste, crushed tomatoes,brown sugar,mix together. Add all the spices along with the chocolate. Bring the chili to a low simmer for 1/2 hour. Add the beans and simmer for 45 minutes. Taste the chili and add more heat if you like it hot!
For a vegetarian flair you can omit the meat and add mushrooms,butternut squash and barley to give it some texture.Also you may add more tomato,onion and peppers.
You can top each bowl with grated cheddar cheese,scallions and a dallop of sour cream.
This will serve 10 to 12 people.
Enjoy!!
Saturday, July 17, 2010
Fresh Blueberry Pie
This recipe is from a very good friend and I have been making it the last few summers.
You will be surprised to see how easy this recipe is to make. I have added Gelatin to the mixture which helps hold the berries together so it does not become runny.
Ingredients:
6 c. fresh blueberries (3 pt.)
2 1/2 Tbsp. cornstarch, mixed with 2 Tbsp. of water
1 c. water
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 envelope of Knox Gelatin
1 ( 9 inch ) pie shell, baked and cooled. I use the Pillsbury pie crust. you can also make your favorite crust if you like to make your own.
In a saucepan, add 1 pint washed blueberries and 1 cup water ; cook down to one cup of juice. This may take some time. Add sugar, salt, cinnamon, and cornstarch mixture with the envelope of gelatin. Cook until thick. Fill pie shell with 1 pint of blueberries. Pour hot mixture over fruit. Add remaining 1 pint of blueberries on top.
Cool for up to 4 hours and serve. Vanilla ice cream on top or whip cream is wonderful for this pie. I have also served it warm too.
Summer delight!
You will be surprised to see how easy this recipe is to make. I have added Gelatin to the mixture which helps hold the berries together so it does not become runny.
Ingredients:
6 c. fresh blueberries (3 pt.)
2 1/2 Tbsp. cornstarch, mixed with 2 Tbsp. of water
1 c. water
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 envelope of Knox Gelatin
1 ( 9 inch ) pie shell, baked and cooled. I use the Pillsbury pie crust. you can also make your favorite crust if you like to make your own.
In a saucepan, add 1 pint washed blueberries and 1 cup water ; cook down to one cup of juice. This may take some time. Add sugar, salt, cinnamon, and cornstarch mixture with the envelope of gelatin. Cook until thick. Fill pie shell with 1 pint of blueberries. Pour hot mixture over fruit. Add remaining 1 pint of blueberries on top.
Cool for up to 4 hours and serve. Vanilla ice cream on top or whip cream is wonderful for this pie. I have also served it warm too.
Summer delight!
Wednesday, May 5, 2010
In honor of Cinco De Mayo .Guacamole Dip
This is a very easy and simple dip to make at anytime of the year. Ryan took this to school many years ago when he had to bring in his favorite green food item.
Guacamole Dip
2 ripe avocados
1 plum tomato ,chopped
2 tablespoons of red onion chopped
2 tablespoons of cilantro chopped
juice of one lemon
garlic salt and pepper to taste
Rough chop everything, add the lemon,salt and pepper
serve with chips and Margaritas. ;)
Enjoy!
Guacamole Dip
2 ripe avocados
1 plum tomato ,chopped
2 tablespoons of red onion chopped
2 tablespoons of cilantro chopped
juice of one lemon
garlic salt and pepper to taste
Rough chop everything, add the lemon,salt and pepper
serve with chips and Margaritas. ;)
Enjoy!
Saturday, February 6, 2010
Broccoli Rabe
This is my favorite vegetable to eat and very versatile. Most times when you order this at a restaurant it is not very good. Always hard and bitter..and this is why I am posting my recipe for you.
Every Italian house grew up eating this delicious vegetable.My Mother always served it with Italian Pork sandwiches..Delish!!
Two heads of Broccoli Rabe
3 cloves of garlic,minced
Good Olive oil..about 1/4 cup.
garlic salt and pepper.
Parm..cheese and red pepper flakes to sprinkle on top..Option for you.
Be sure the Broccoli Rabe is fresh. Cut off about 2 inches of the stem..Rinse under water to clean.place it in a large pot of salted boiling water.Cook for only 5 to 8 minutes..You do not want to over cook .Drain and rinse with cold water to stop the cooking process.Now you take the broccoli and squeeze out the water a little at a time with your hand. Start simmering the oil and garlic ,toss the broccoli rabe until cooked through..about 10 minutes.add your garlic salt and pepper to taste..take off the heat and serve.You may want to pour a little more olive oil on top.You can sprinkle parmesan cheese and red pepper flakes if you like it spicey!!Now start singing ,"Be Italian" from "Nine"..everyone will sing along!
This amount will serve 6 people.
a great side dish or you can toss it with pasta and add ,shrimp or chicken..or just put it in a hard roll with Italian Pork and shaved sharp provolone cheese.:)
Enjoy!!
Every Italian house grew up eating this delicious vegetable.My Mother always served it with Italian Pork sandwiches..Delish!!
Two heads of Broccoli Rabe
3 cloves of garlic,minced
Good Olive oil..about 1/4 cup.
garlic salt and pepper.
Parm..cheese and red pepper flakes to sprinkle on top..Option for you.
Be sure the Broccoli Rabe is fresh. Cut off about 2 inches of the stem..Rinse under water to clean.place it in a large pot of salted boiling water.Cook for only 5 to 8 minutes..You do not want to over cook .Drain and rinse with cold water to stop the cooking process.Now you take the broccoli and squeeze out the water a little at a time with your hand. Start simmering the oil and garlic ,toss the broccoli rabe until cooked through..about 10 minutes.add your garlic salt and pepper to taste..take off the heat and serve.You may want to pour a little more olive oil on top.You can sprinkle parmesan cheese and red pepper flakes if you like it spicey!!Now start singing ,"Be Italian" from "Nine"..everyone will sing along!
This amount will serve 6 people.
a great side dish or you can toss it with pasta and add ,shrimp or chicken..or just put it in a hard roll with Italian Pork and shaved sharp provolone cheese.:)
Enjoy!!
Sunday, January 31, 2010
Puttanesca Sauce
This sauce is quick ,easy and so delicious. I first tasted this sauce in the little town of Positano along The Almafi Coast. Ladies of the night made this sauce for their lovers after thier interlude together. Puttana means prostitute in Italian.
You will make this again and again.I have made it many times to come to this final recipe. I know you will sing high C's when you share this with your lover.
Puttanesca Sauce ~ serves four
1/2 cup of extra virgin olive oil
4 cloves of garlic minced
2 Shallots sliced
2 cups of fresh basil chopped
4 plum tomatoes,chopped..The best tasting tomato for cooking
2 tbsp. of anchovy paste
2 tbsp. of capors
1/2 cup of good calamari olives chopped
1/4 cup of pine nuts
1/2 cup of red wine
1 15 oz.can of any good tomato sauce
1 tsp.of crushed red pepper or to your tasting..Can serve on the side too
pinch of salt
pinch of sugar
Saute garlic in oii on low simmer, add tomatoes, olives, capors, anchovy paste,slowly add the red wine,simmer together,add tomato sauce,bring it to a low simmer for about 10 minutes.
add your basil and crushed red pepper and a pinch of salt..throw some over your shoulder for good luck..only a pinch because the capors,olives and paste are salty. pinch of sugar.
Stir together and simmer another 5 minutes.shut off your heat.
Serve with one pound of Linguini or Fettucini pasta.cooked Al Dente.
Serve with parmesan cheese.I prefer Locatelli..Good hard crusty bread, a nice salad and a bottle of Chianti or any good Italian red wine. or any red wine...hehehe!!
You can also use this sauce over baked fish..any white fillet fish and is good over baked boneless chicken. I have added shrimp to this sauce too.
This was my Mom's favorite sauce.
Enjoy!!
Teresa
You will make this again and again.I have made it many times to come to this final recipe. I know you will sing high C's when you share this with your lover.
Puttanesca Sauce ~ serves four
1/2 cup of extra virgin olive oil
4 cloves of garlic minced
2 Shallots sliced
2 cups of fresh basil chopped
4 plum tomatoes,chopped..The best tasting tomato for cooking
2 tbsp. of anchovy paste
2 tbsp. of capors
1/2 cup of good calamari olives chopped
1/4 cup of pine nuts
1/2 cup of red wine
1 15 oz.can of any good tomato sauce
1 tsp.of crushed red pepper or to your tasting..Can serve on the side too
pinch of salt
pinch of sugar
Saute garlic in oii on low simmer, add tomatoes, olives, capors, anchovy paste,slowly add the red wine,simmer together,add tomato sauce,bring it to a low simmer for about 10 minutes.
add your basil and crushed red pepper and a pinch of salt..throw some over your shoulder for good luck..only a pinch because the capors,olives and paste are salty. pinch of sugar.
Stir together and simmer another 5 minutes.shut off your heat.
Serve with one pound of Linguini or Fettucini pasta.cooked Al Dente.
Serve with parmesan cheese.I prefer Locatelli..Good hard crusty bread, a nice salad and a bottle of Chianti or any good Italian red wine. or any red wine...hehehe!!
You can also use this sauce over baked fish..any white fillet fish and is good over baked boneless chicken. I have added shrimp to this sauce too.
This was my Mom's favorite sauce.
Enjoy!!
Teresa
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