Tiramisu

4 cups of whipping cream
• 4 sachets of dream whip
• 2 packets of Oreos’ cream biscuits (pounded)
• 1 packet of Charlottes fingers ( depending on the serving tray)
• 2 bars of Galaxy chocolate (chopped coarsely)
• I packet Danish cream
• 4 tablespoons of Nescafe
• Cocoa powder

Mix 4 tablespoons of instant Nescafe with 1 cup of water. Dip the charlotte fingers one by one in the Nescafe mixtures and quickly arrange them into the serving tray.
2. Sprinkle half of the coarsely chopped galaxy chocolate bars and the Oreo powder over the arranged charlottes fingers in the serving tray.
3. Mix the whipping cream with the Dream whip on a low speed for 5 minutes or until mixture thickens up, add the Danish cream to the mixture and mix them for 1 more minute on a high speed.
4. Add the leftover galaxy chocolate bars and powdered Oreo biscuits to the cream mixture and mix with a spoon. Then pour the finished mixture into the serving tray.
5. Freeze the tiramisu tray for 50 minutes or until the mixture is strong enough to serve. Then sift some cocoa powder on top.

Ricotta Cheesecake

2 pounds of ricotta 5 eggs room temperature 1/3 cup of all purpose flour 1 cup of sugar 2 tsps of vanilla extract 1 tsp of lemon zest 1/4 tsp of ground cinnamon 1/8 tsp of salt PREPARATION Put the ricotta in a large mixing bowl and blend with a spatula or egg beater until smooth. Gradually blend in the sugar and flour. Blend in the eggs one at a time. Blend in vanilla, lemon zest, cinnamon and salt. Pre-heat oven to 300 degrees. Butter and flour a 9 inch spring foam pan. Pour the ricotta mixture into the pan. Place the pan in the middle of the oven and bake for 1 hour and 15 minutes. Cool on a wire rack. Place in the refrigerator to chill before serving. Top with your favorite toppings and your ready to serve. Serves 8 people or just yourself.

Recipe Of The For Friday 6/25/10- Chicken Parmesan

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 8 (3-ounces each) chicken cutlets
• 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
• 1/2 cup shredded mozzarella
• 16 teaspoons grated Parmesan
• 2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 4 to 6 basil leaves
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Chicken Piccata

4 boneless chicken breast cut lengthwise to make 8 pieces 1 cup of flour for dredging 1/4 tsp salt 1/4 tsp of freshly ground black pepper 4 Tbls of butter 2 Tbls of extr virgin olive oil 1/2 cup of chicken broth 1/4 cup of dry vermouth 1/4 cup of freshly squeezed lemon juice 1/3 cup of capers, drained and rinsed 1/3 cup of fresh parsley, chopped PREPARATION Prepare the chicken by pounding thin between two sheets of wax paper. Season the flour with salt and pepper. Dredge each piece of chicken in the flour making sure you coat both sides. In a large skillet heat the butter and the olive oil over medium heat. Sauté the chicken for around 3 minutes on each side, add more butter if needed. When all the chicken is done remove from the skillet and set aside. Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers. Scrape the brown bits from the bottom of the pan and reduce. Return the chicken to the pan for 5 more minutes. Plate the chicken and pour the sauce all over. Garnish with parsley and serve with steamed vegetables and your ready to eat. Serves 4 to 6 people.

Toasted Ravioli

• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 cups Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1 handful flat-leaf parsley, chopped
• 12 large fresh spinach and cheese ravioli, about 3/4 pound
• 5 Tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 2 roasted red peppers, drained
• 1 14 oz can crushed tomatoes

Beat eggs with a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the ravioli in egg, then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet and toast the ravioli until deep golden brown, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil, garlic and red pepper flakes over medium-low heat. Grind the roasted peppers in the food processor and add to garlic after it has sauteed for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Recipe Of The Day For Monday 6.21.10-Italian Cream Cake

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut

Nutty Cream Cheese Frosting:

1 cup chopped pecan, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until well blended after each addition.
Add vanilla; beat until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three greased and floured 9-inch round baking cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

Nutty Cream Cheese Frosting:

Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.