My Recipe Collection

recipes that I found that eventually I would like to try out...once I have, check in comments to see what I thought, feel free to leave your comments too...just click on comments...

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Name: Terry (tball)
Home: wherever Snowflake is....

A
B
C
D
E
Eggplant Parmesan
F
G
H
I
J
K
L
Linguini with Clam Sauce
M
N
Nanaimo Bars
O
P
Pasta Fritters
Q
R
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Archives

September 2007

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hello

haven't decided what to put here yet

Tuesday, September 11, 2007

Nanaimo Bars

1/2 cup of butter
1/4 cup of sugar
5 tablespoons of cocoa
1 egg, beaten
1 3/4 cups of graham cracker crumbs
3/4 cups of fine coconut

Second Layer

1/2 cup of butter
3 tablespoons of milk
2 tablespoons of vanilla custard powder
2 cups of icing (confectioners) sugar

Third Layer

1/2 cup of dark chocolate (bittersweet, containing 71% cocoa)
1/2 cup of milk chocolate
3 tablespoons of butter

To make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.

To make the second layer: Cream the butter, milk, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.

Chill in the fridge while you make the third layer.

To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.

Labels: Desserts

recipe found by tball @ 9:49 PM 0 comments

Sunday, September 9, 2007

Pasta Fritters

1 cup linguine, chopped cooked fresh or leftover pasta
1 1/2 chopped green onions
1 cup shredded zucchini
1/2 medium shredded carrot
1/2 cup water
1/4 cup canola oil
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder (this is not always necessary)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 cup romano cheese, grated
oil (for frying)

Chop coarsely cooked spaghetti or linguine.
Shred fresh zucchini and carrots dice green onions Mix all together.
In a bowl combine the oil, eggs, flour,salt, and pepper and baking powder if desired with the water and the grated cheese.
Toss in all the prepared vegetable mixture.
Heat some vegetable oil for frying into a skillet.
Drop spoonfuls into skillet about four or five at a time.
Making medium size fritters.
Pan fry until almost dry on top, turn and brown other side.
These stay very moist, so overcooking is not a problem here.
Serve these with a salad, and a cutlet.
Good at picnics as a finger food.
Good hot or room temperature.

Labels: Italian, Pasta, Recipezaar

recipe found by tball @ 12:17 AM 0 comments

Saturday, September 8, 2007

Linguini with Clam Sauce

16 ounce linguini pasta
3 Tbs. olive oil
1/4 cup dry white wine
2 garlic cloves, minced
2 slices slightly stale bread, grate into crumbs
13 ounce minced clams in juice
8 ounce bottled clam juice
1 Tbs. dried Parsley

Cook pasta according to directions on package. In a large skillet, heat oil over medium heat and cook garlic until lightly browned. Stir in bread crumbs and cook until lightly toasted. Remove and set aside.

Place clams (with liquid ), bottled clam juice, and wine in skillet and bring to a boil. Cook until reduced to 1/3 of original. Stir in parsley, salt and pepper.

Drain pasta and toss with sauce and bread crumbs. Serve with salad and bread. -

Labels: Clams, Italian, Pasta

recipe found by tball @ 1:58 AM 0 comments

Eggplant Parmesan

2 large eggplants
5 cups spaghetti sauce (homemade or store bought)
8 ounces shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
Olive oil (extra virgin or pure)
Coarse Kosher or pickling salt

Slice eggplant in to 1/4 inch rounds and sprinkle generously with salt. Line 2 (or more if you have them ) colanders with the eggplant and let it sit for 1 hour to drain any bitter juices. Rinse and pat eggplant dry.

Preheat oven to 350 degrees. In a large skillet, heat 2 Tbs. olive oil on medium/high heat and brown eggplant lightly on both sides, adding more oil if skillet gets dry. (Eggplant should have a translucent look when done and should not have any “light” areas on it.) Drain eggplant on paper towel.

In a 2 quart casserole, spread enough spaghetti sauce to cover bottom and make layers of eggplant, sauce and mozzarella cheese and parmesan cheese, in that order (repeat layers until you end up with with a full dish and spaghetti sauce on top.

Bake for 30 minutes. Serves 6 to 8.

Labels: Eggplant, Italian

recipe found by tball @ 1:29 AM 0 comments

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