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  • Italian Recipes

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    Blueberries with Limoncello Mascarpone Cream

    The Culinary Chase's Note: Heaven in a dish! I omitted the whipping cream and added a bit more Limon

    Ingredients View Full Recipe

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    1/3 cup mascarpone cheese
    1/4 cup whipping cream
    3 tablespoons sugar
    2 tablespoons Limoncello
    1/4 cup orange marmalade, melted and slightly cooled
    3 cups blueberries
    fruit, dairy, sugar

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    1 cup all purpose flour
    1/3 cup sugar
    1/4 teaspoon salt
    6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
    1 large egg
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1/2 cup plus 2 tablespoons slivered almonds, toasted
    2/3 cup plus 2 tablespoons seedless raspberry jam

    2 1/2-pint baskets raspberries
    almond, raspberry, tart

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    4 1/4 cups whole blanched almonds (1 1/2 lb)
    1 cup granulated sugar
    1 tablespoon finely grated fresh lemon or orange zest
    1/4 teaspoon baking powder
    2 large egg whites, lightly beaten
    1 tablespoon honey
    1/2 cup lemon or sweet orange marmalade

    Garnish: confectioners sugar
    almond, cookies,

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    2 cups all-purpose flour
    3/4 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
    1 whole large egg, lightly beaten
    1/3 cup whole milk
    1/2 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1 cup whole almonds with skins (5 1/2 oz), toasted and cooled
    1 cup dried apricots (6 oz), quartered
    1 large egg yolk beaten with 1 tablespoon water for egg wash

    Special equipment: parchment paper
    almond, apricot, biscotti

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    2 cups raw almonds with skins (10 1/2 oz), toasted
    1/4 cup pine nuts (1 oz), lightly toasted
    1 1/3 cups sugar
    2 to 3 large egg whites
    2 tablespoons cake flour (not self-rising)
    1/8 teaspoon salt
    almond, cookies, brutti

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    3 tablespoons unsalted butter, softened, plus 1/2 tablespoon, melted
    3 tablespoons all-purpose flour plus additional for dusting molds
    1/8 teaspoon salt
    1/4 cup granulated sugar
    2 tablespoons almond paste (not marzipan; 1 oz)
    1/4 teaspoon pure vanilla extract
    1 large egg
    Confectioners sugar for dusting

    Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups
    almond, cakes,

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    Crust
    1 cup all purpose flour
    1/2 teaspoon sugar
    1/8 teaspoon salt
    6 tablespoons (3/4 stick) chilled unsalted butter, diced
    3 tablespoons (or more) ice water

    Crumb topping
    2/3 cup all purpose flour
    6 tablespoons (packed) golden brown sugar
    2 tablespoons yellow cornmeal
    1 1/4 teaspoons ground cinnamon
    1/8 teaspoon salt
    6 tablespoons (3/4 stick) chilled unsalted butter, diced
    2/3 cup blanched slivered almonds

    Filling
    7 tablespoons sugar, divided
    1 vanilla bean, split lengthwise
    4 large Pippin or Sierra Beauty apples (2 to 2 1/4 pounds total), peeled, halved, sliced 1/4-inch thick
    3 tablespoons unsalted butter, melted, divided
    apple, crostata, cinnamon

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    For crust
    1 cup all purpose flour
    1 tablespoon sugar
    1/4 teaspoon salt
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
    2 tablespoons (about) ice water

    For filling
    7 large apricots (about 15 ounces)
    1 cup halved pitted cherries (from about 10 ounces cherries)
    1/3 cup sugar

    1/2 cup apricot preserves
    apricot, cherry, crostata

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    1 1/2 sticks (3/4 cup) softened unsalted butter
    1/3 cup sugar
    1 large egg
    1 teaspoon vanilla
    2 1/4 cups all-purpose flour
    1/2 teaspoon salt
    2 teaspoons fresh lemon zest, finely grated

    1 cup fine-quality apricot preserves (11 oz)
    4 teaspoons fresh lemon juice
    1/8 teaspoon almond extract
    apricot, crostata,

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    1/3 cup dried apricots (about 2 ounces)
    2 large eggs
    1 teaspoon water
    1 1/3 cups all-purpose flour
    1/2 cup sugar
    1/4 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    2 tablespoons chopped candied ginger (about 1 ounce)
    apricot, ginger, biscotti

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    1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
    1/2 cup grated Romano cheese
    1/3 cup finely chopped red onion
    5 to 6 tablespoons mayonnaise

    16 1/3-inch-thick French bread baguette rounds
    artichoke, bruschetta,

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    3 tablespoons olive oil
    4 large garlic cloves, chopped
    2 tablespoons chopped Italian parsley
    2 8-ounce packages frozen artichoke hearts, thawed
    artichoke, hearts, garlic

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    12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
    3 1/2 tablespoons extra-virgin olive oil
    2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
    2 tablespoons heavy cream
    6 tablespoons chopped pitted green olives (1/2 cup)
    3 tablespoons finely chopped red onion
    artichoke, olive, crostini

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    4 oz goat cheese
    1/2 cup nonfat ricotta
    1 whole-wheat pizza crust (12 inches)
    1 cup thinly sliced, skinless roasted chicken
    1 cup drained and rinsed canned artichoke hearts, halved
    2 large plum tomatoes, diced
    2 tablespoon grated Parmesan
    1 tablespoon fresh oregano
    artichoke, goat, cheese



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