For 6
Eggs (3 yolks & 2 whites)
Sugar (4 tbsp)
Mascarpone cream (1 cup + 1 tbsp)
Coffee (just a pot - enough to soak all of the lady fingers in it - make it strong for best flavor)
Savoiardi (300 grams - lady fingers)
Sour Cocoa (to taste - for the top)
Whip the yolks with the sugar, add mascarpone cream & mix well. In a different bowl, mix the egg whites until thick enough to stand alone (merengue-like), then add them to the first mixture. Soak each cookie in cold coffee & then lay them in a casserole dish. Between each layer, put the cream abundantly. Decorate the top with cocoa powder & refrigerate 3-4 hours before serving.
This recipe comes directly from Italy. It is copied from my friends' Italian student companian. It is the best Tiramisu you'll ever have! I remember when Chiara first made it for us - so good. I've since made it a couple of times & it is so delicious. I had it on paper & thought I better share it electronically so I can keep track of it! :) Enjoy!!!
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Sunday, August 8, 2010
Tuesday, January 27, 2009
Crockpot Lasagna
Source: Crockpot365
(adapted to fit our tastes)
Ingredients
Box of whole wheat lasagna noodles
Jar of spaghetti sauce
Large container of cottage cheese
Package of shredded Italian cheese
Mushrooms
Chopped veggies (I used carrots)
Baby spinach
1/2 lb ground Italian sausage
1/2 lb ground beef
1/4 cup water
Directions
Brown meat with chosen spices in large skillet.
Drain grease & return meat to skillet.
Pour in entire jar of spaghetti sauce (save jar, don't rinse or throw away!)
Simmer on low for a few minutes
Ladle a spoonful of sauce onto the bottom of your crockpot
Top with a layer of dry, uncooked lasagna noodles. Break them to fit & get a good layer.
Smear a layer of cottage cheese over the noodles
Layer veggies, mushrooms, and spinach on top of the cottage cheese
Add a handful of the shredded cheese
Ladle on some more of the meat sauce
Top with more dry noodles and repeat layers until crock is to desired capacity.
Put the 1/4 cup of water into your empty spaghetti sauce jar and shake. Pour tomatoey juice over the whole pile of food
Cover and cook on low for 8 hours, high for 4.
Crockpot cooking has become the way to go for us. This was a delicious meal & of course we had leftovers for a day or two. I did have a burnt layer on the bottom & the top was slightly overdone as well. The middle layers were fine. Next time, I will leave my crockpot on "warm" all day & then if I need to turn it up to high to finish when I get home, I can do that. That way I'll avoid burning.
(adapted to fit our tastes)
Ingredients
Box of whole wheat lasagna noodles
Jar of spaghetti sauce
Large container of cottage cheese
Package of shredded Italian cheese
Mushrooms
Chopped veggies (I used carrots)
Baby spinach
1/2 lb ground Italian sausage
1/2 lb ground beef
1/4 cup water
Directions
Brown meat with chosen spices in large skillet.
Drain grease & return meat to skillet.
Pour in entire jar of spaghetti sauce (save jar, don't rinse or throw away!)
Simmer on low for a few minutes
Ladle a spoonful of sauce onto the bottom of your crockpot
Top with a layer of dry, uncooked lasagna noodles. Break them to fit & get a good layer.
Smear a layer of cottage cheese over the noodles
Layer veggies, mushrooms, and spinach on top of the cottage cheese
Add a handful of the shredded cheese
Ladle on some more of the meat sauce
Top with more dry noodles and repeat layers until crock is to desired capacity.
Put the 1/4 cup of water into your empty spaghetti sauce jar and shake. Pour tomatoey juice over the whole pile of food
Cover and cook on low for 8 hours, high for 4.
Crockpot cooking has become the way to go for us. This was a delicious meal & of course we had leftovers for a day or two. I did have a burnt layer on the bottom & the top was slightly overdone as well. The middle layers were fine. Next time, I will leave my crockpot on "warm" all day & then if I need to turn it up to high to finish when I get home, I can do that. That way I'll avoid burning.
Saturday, January 17, 2009
Chicken Parm Bundles
4 oz. cream cheese, softened
1 pkg. baby spinach (the kind you get in the salad section)
1-1/4 cups Shredded Mozzarella Cheese, divided
6 tbsp. grated parmesan cheese, divided
6 small boneless skinless chicken scallopini or tenderloins (1-1/2 lb.),
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375ºF. Finely chop the spinach, & then mix with cream cheese, 1 cup of the mozzarella cheese and 3 tbsp. of the parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
Beat egg in shallow bowl. Mix remaining 3 tbsp. parmesan cheese and the cracker crumbs in separate shallow bowl. Dip each chicken bundle in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Bake 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
This is a great dish for entertaining. You won't need to use the whole package of spinach - I just throw enough in to make it nice & green. When I make this for just us, I make several & that's all we eat (no sides!). It's so good!
1 pkg. baby spinach (the kind you get in the salad section)
1-1/4 cups Shredded Mozzarella Cheese, divided
6 tbsp. grated parmesan cheese, divided
6 small boneless skinless chicken scallopini or tenderloins (1-1/2 lb.),
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375ºF. Finely chop the spinach, & then mix with cream cheese, 1 cup of the mozzarella cheese and 3 tbsp. of the parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
Beat egg in shallow bowl. Mix remaining 3 tbsp. parmesan cheese and the cracker crumbs in separate shallow bowl. Dip each chicken bundle in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Bake 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
This is a great dish for entertaining. You won't need to use the whole package of spinach - I just throw enough in to make it nice & green. When I make this for just us, I make several & that's all we eat (no sides!). It's so good!
Tuesday, November 4, 2008
Lasagna Toss
From Autumn in the Country, Gooseberry Patch
1/2 lb. ground beef
1/2 lb. ground Italian pork sausage
1/2 c. onion, chopped
1/2 t. salt
1/8 t. garlic powder
1-3/4 c. spaghetti sauce
6-oz pkg mini lasagna, cooked
1 c. cottage cheese
2 c. shredded mozzarella
Brown together ground beef, sausage, onion, salt, & garlic powder in a large skillet; drain. Stir in sauce; simmer until heated through. Stir in mini lasagna and cottage cheese. Spoon into a lightly greased 2-quart casserole dish; top with mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes. Serves 6.
This is a new favorite at the Campbell household! Next time, I would use less sausage, as it is very flavorful & kind of strong. I didn't have mini lasagna, so I used whole wheat rotini instead, & estimated the amount, since I didn't have a "6 oz bag"... I think I used quite a bit more, so I also used more cottage cheese & spaghetti sauce. Lasagna is kind of an intimidating dish to me, but this was just as good and super easy! Enjoy! :)
1/2 lb. ground beef
1/2 lb. ground Italian pork sausage
1/2 c. onion, chopped
1/2 t. salt
1/8 t. garlic powder
1-3/4 c. spaghetti sauce
6-oz pkg mini lasagna, cooked
1 c. cottage cheese
2 c. shredded mozzarella
Brown together ground beef, sausage, onion, salt, & garlic powder in a large skillet; drain. Stir in sauce; simmer until heated through. Stir in mini lasagna and cottage cheese. Spoon into a lightly greased 2-quart casserole dish; top with mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes. Serves 6.
This is a new favorite at the Campbell household! Next time, I would use less sausage, as it is very flavorful & kind of strong. I didn't have mini lasagna, so I used whole wheat rotini instead, & estimated the amount, since I didn't have a "6 oz bag"... I think I used quite a bit more, so I also used more cottage cheese & spaghetti sauce. Lasagna is kind of an intimidating dish to me, but this was just as good and super easy! Enjoy! :)
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