(See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until […]

Orig- Servings: 12 Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough […]

Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until […]

salt and pepper to taste toppings such as fried onions, lettuce, tomatoes Mix the hamburger with the first six ingredients, then cook by your favorite method and top with fried onions. Go easy on mayo, etc. If you really need a topping, use Dijon mustard. Serves 6

Serves 4 4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh basil, chopped Salt and crushed red chile pepper to taste In large saucepan over medium heat, saute green onions and garlic in olive oil until golden. Add tomatoes and basil, […]

Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is […]

Lightly beat eggs and salt together. Gradually add 1 1/4 to 1 1/2 cups of flour and mix until a rather soft dough is formed. Knead for 1 minute, then roll out as thin as you can. With a pizza cutter or with a very sharp knife, make 24 2″x6″ strips. Heat the oil in […]

BEV: GATTINARA. Peel and coarsely chop the tomatoes, saving the juice. In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg. Bring to a full boil. Lower heat and simmer gently approx. 30 minutes. Cool and puree in an electric blender. Rinse the saucepan and dry […]

Beat eggs, cake meal, potato floour and salt. Knead well. Roll out on floured board to 1/4 inch thickness. Cut into 1/4 inch cubes. Fry in deep fat heated to 375 F. until brown. Drain–serve in soup.

The steak should be without the pork chop part. If you prefer to use a loin, extend the time in the oven to 2 1/2 – 3 hours. Break the ribs every 5 centimeters. Make a checkerboard pattern on the skin side with a sharp knife. 1-2 days before the steak goes in the oven […]