From the Joy of Cooking: This makes a sensation filling for sponge rolls or an Angel Food Cake. You can also marble it into a cheesecake.
- egg yolks
This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail.
- sifted self-rising flour
- milk
- pure vanilla extract
Kids and adults alike love this little sweet-savory sandwich. Keep the meat mixture warm in a slow cooker set on low. Carrots "and vegetable chips make great sides. "
- chopped onion
- chopped green bell pepper
- ground round
- no-salt-added tomato sauce
- tomato paste
- chili powder
- dried oregano
- kosher salt
- celery seeds
- rice wine vinegar
- ground black pepper
I’m hoping this is similar to the St. Louis at the Paris Hotel in Las Vegas. Maybe substitute and increase basil for the parsley.
“Rich and satisfying, this main course from L’Osteria del Forno in San Francisco is similar to cannelloni. At the restaurant, they serve the crepes in individual gratin dishes. "
- Mushroom Filling
- dried porcini mushrooms
- hot water
- finely chopped fresh Italian parsley
- dry white wine
- unbleached all purpose flour
- ground nutmeg
- thin 5x3-inch smoked ham slices
- grated Parmesan cheese
- large eggs
- unbleached all purpose flour
- Melted butter
- Pot of boiling water
- Bowl of ice water
- Colander
- size freezer bags
- Assortment of any variety of tomatoes
“Avoid the crushed tomatoes with added herbs, seasonings, etc. You want pure crushed tomatoes if possible. Any leftover sauce keeps well in the refrigerator for three or four days.”
- extra virgin olive oil
- crushed red pepper flakes
- fine grain sea salt
- crushed red tomatoes
- zest of one lemon
- penne pasta
- tablespoonsolive oil
- bacon bits
- salt & pepper
amazing…
Can also be served with asparagus or sautéed spinach instead of peas or cous cous or orzo instead of the mashed potatoes.
- minced fresh thyme
- balsamic vinegar
- tilapia fillets
Serve this with the fried dill pickles known as frickles, or with crab cakes.
The remoulade can be refrigerated in a tightly covered container for up to 1 week.
Makes about 2 cups
- low-fat mayonnnaise
- low-fat buttermilk
- smoked paprika
- dried oregano