Biscotti All'anice

Ingredients:

3 eggs

2 teaspoon anise extract

3/4 cup sugar

1 pinch salt

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

Preparation:

PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper.

Madrid Style tripe and Chick Peas ( Callos)

INGREDIENTS

Ingredients:

-1kg parboiled tripe 4 onions, chopped

-6 cloves garlic, finely chopped

-8 tbsps Spanish olive oil

-2 tbsps Spanish pimentón (or paprika)

-250gr chorizo, sliced

-2 Spanish morcilla (blood sausage), about 150gr, whole

-4 wineglasses dry white Spanish wine

-8 medium tomatoes, skinned and chopped

-3 tsps fresh thyme

-2 bayleaves

-8 cloves

-20 peppercorns

-pinch ground nutmeg

-2 fresh chillis, chopped

-350gr cooked garbanzos (chickpeas), drained

-5-6 tbsps fresh parsley, chopped

-salt

PREPARATION

Soak the tripe for about 5-10 minutes, rinse thoroughly and drain well. Cut it into 5cm squares. In a large, heavy based pot, heat the oil and sauté the onions and garlic until lightly golden. Stir in the pimentón, tripe, chorizo, and pour over the wine. Bring to the boil and stir in the tomatoes, thyme, chilli, bayleaves, cloves, peppercorns, nutmeg and a pinch of salt. Now add the morcillas and cook over a very low heat until the tripe is tender, which could be between 1 and 2 hours, but taste after one hour. Once the tripe is ready, discard the bayleaves, stir in the garbanzos (chickpeas) and heat through for about 5-10 minutes. Before serving, sprinkle over the chopped parsley.

Spanish Omelette (Tortilla de patatas)

INGREDIENTS :

1/4 kg potatoes

6 eggs

1dl oil

1 onion

Seasoning, Salt and pepper

PREPARATION

Peel the potatoes, wash them thoroughly and cut them into thin slices. Chop the onion. Heat oil in a frying pan and then add the onion. Sautée the onion until it is brown and then add the potatoes and a little salt. Stir the contents until the potatoes are done. Beat the eggs, add a pinch of salt and then the potatoes. Mix well. Turn the heart up under the frying pan and add the egg and potato mixture. Brown on one side and then turn the omelette over to brown it on the other side.

Stuffed Eggs(Romanian recipes)

Ingredients :

12 x Eggs, hard boiled
1/2 cup Chicken breast, ground fine
1 tbl Butter
1 tbl Sour cream
1 tsp Prepared mustard
1 pch Salt
1 x Black pepper, to taste
1 x Mayonnaise

Method:

Remove shells from eggs. Slice in half and remove yolks into a bowl.Smooth the yolks with a fork so they will not be too lumpy. Grind chicken very finely in processor or grinder. Add to yolks, chicken, butter, sour cream, mustard, salt & pepper. Fill eggs and serve with mayo.

Smashed Potatoes Recipe

Smashed Potatoes Ingredients

• 4 medium red potatoes
• 1 tablespoon butter
• 1/4 cup milk
• Salt and freshly ground black pepper

Cooking Directions:

1. Place potatoes in saucepan.
2. Cover with cold water.
3. Add pinch of salt.
4. Bring to a boil and simmer for about 20 to 25 minutes or until tender.
5. Drain potatoes and transfer back to saucepan.
6. Smash with potato masher.
7. Add butter and milk.
8. Season with salt and pepper

Possible Related Entry:

• Sweet Potato Pie Recipe
  

Stuffing a Turkey

Turkey Stuffing Ingredients:

• 3 cups stuffing
• 1 1/2 cups cooked turkey, cubed
• 1 (6 ounce) can French fried onions
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10 ounce) package frozen green peas, thawed
• 3/4 cup milk
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Baking Directions:

• Combine stuffing and 1/2 can onions.
• Spoon stuffing mixture into a 9 inch shallow baking dish.
• Press stuffing across bottom and up sides of dish to form a shell.
• Combine undiluted soup, milk, turkey, and peas; pour into stuffing shell.
• Bake, covered, at 350 degrees F (175 degrees C) for 30 minutes.
• Top with remaining onions. Bake, uncovered, 5 minutes longer.
  
• Serve hot.

Possible Related Entries:

• Turkey Soup Recipe
• Ground Turkey Recipes: Turkey Chili
• Turkey Deep Fry Recipes
• Turkey Stuffing Recipes

How to Carve a Turkey: Step by Step Guide

1. First of all, don't get bogged down by trying to carve tableside.

The Carving Tools:

• Use a carving knife or a chef's knife.
• Let the turkey rest for at least 25 minutes before slicing.

2. Remove the drumsticks and thighs using the knife. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings to fully expose the turkey breast for carving.

4. To carve the bird, make sure it's lying on its back, breast-side up.

• Begin with a long horizontal cut at the base of the breast.
• Cut as close to that area as you can.

5. Slice the turkey breast from the top down, slight angle to cut away from the carcass.

6. Transfer slices to a warmed serving platter.

7. To carve a drumstick, hold the end and slice off one side. Lay it flat on the cutting board and start carving. Turn the drumstick a quarter and start slicing until you've removed all the meat.

8. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

9. Arrange the rest of the turkey meat onto the warmed platter and serve.

Possible Related Entries:

• Turkey Soup Recipe
• Ground Turkey Recipes: Turkey Chili
• Turkey Deep Fry Recipes
• Turkey Stuffing Recipes