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Posted: Tue Aug 28, 2012 11:18 am
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Posted: Tue Aug 28, 2012 11:20 am
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Posted: Tue Aug 28, 2012 11:21 am
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Posted: Tue Aug 28, 2012 11:34 am
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Posted: Tue Aug 28, 2012 10:44 pm
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well.. i'm a big fan of tiramisu and this is my favorite recipe of it out of dozens of different recipes for tiramisu..
2‑1/4 cups brewed espresso 1‑1/4 cup granulated sugar 6 Tablespoons plus 1 Tablespoon coffee liqueur 4 extra large egg yolks 1 pound mascarpone cheese 2 Tablespoons sweet marsala 1 cup heavy cream 48 store-bought ladyfingers 1/2 cup cocoa powder
PREPARATION:
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
--enjoy~!
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Posted: Thu Aug 30, 2012 2:42 pm
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Posted: Fri Aug 31, 2012 11:53 pm
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Posted: Thu Sep 06, 2012 4:36 pm
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Posted: Sat Sep 08, 2012 7:25 pm
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Jambalaya (You can add and subtract thing you like and dislike and it still tastes good)
Ingredients
12 medium shrimp, peeled, deveined and chopped 4 ounces chicken, diced 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup rice 3 cups chicken stock 5 ounces Andouille sausage, sliced Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
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Posted: Wed Oct 17, 2012 11:29 am
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Posted: Tue Oct 30, 2012 9:52 am
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Posted: Mon Nov 05, 2012 9:31 am
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