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Lemon ice

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Lemon Ice (Granita di Limone)

Use only the colored portion of the lemon peel to avoid the bitter white pith.

2 cups water
1 cup granulated sugar
1 tablespoon finely shredded lemon peel
1 cup lemon juice

Heat water and sugar to boiling; reduce heat.
Simmer uncovered 5 minutes.
Remove from heat; stir in lemon peel and juice.
Cool to room temperature.
Pour into 9 x 5-inch loaf pan.
freeze 3 to 4 hours, stirring every 30 minutes.

Serve in chilled dessert dishes.
If ice is not to be served immediately, cut into 1/2-inch chunks; place in bowl.
Cover and freeze until serving time.

Yields 8 to 10 servings.

biscotti

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Biscotti

1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseeds, lightly crushed
1 teaspoon orange extract
2 cups all-purpose flour, sifted
2 teaspoons baking powder
3/4 cup whole unblanched almonds

Preheat oven to 350 degrees F.

Beat sugar and eggs together until creamy.
Beat in melted butter, aniseeds, and orange extract.
Mix together flour and baking powder.
Add to the batter and beat until well blended.
Stir in the nuts.
Place the dough in the refrigerator and chill for at least 1 hour.
(The chilled dough can be kept refrigerated for up to 3 days.)

Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet.
Bake for 20 to 25 minutes, or until firm and lightly browned.

Remove the pan from the oven and cool slightly.
Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces.
Arrange, cut side down, on the baking sheet and return to the oven.
Bake an additional 15 minutes.
Transfer the baked Italian Biscotti to wire racks to cool.

Makes 18.

Antipasto platter

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Antipasto Platter

Posted by artsycook 6/11/01 3:53:19 pm

Cheese: Provolone, Mozzarella and fresh mozzarella sliced between slices of ripe tomato

Meats: hard salami, capacola, pepperoni

Olives: Italian, Greek or Spanish, green to black

Vegetables: cucumber, sweet cherry peppers, pepperoncini, green onions, hearts of palm, artichoke hearts etc…

Italian Dressing - homemade!!!!!!

Arrange assortment of vegetables, cheeses, or deli meats; sliced or rolled and arranged on a serving platter.
Pour Italian dressing (see index) over all and served with Italian bread or crackers. Feel free to make up your own combination.

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