Vanilla Frosting 1 cup shortening 3 cups confectioners sugar 1 tbsp vanilla extract 3 tbsp tepid water In a mixing bowl, place the sugar and the shortening, turn on the mixer on medium. Then add in the water until the frosting is at the consistency you like, less stiff for frosting cakes and more stiff … More Vanilla Frosting
Ricotta Stuffed Shells FILLING INGREDIENTS: 32 oz container of part skim Ricotta Cheese 3/4 cup grated Pecorino Romano Cheese (1/2 for the ricotta filling, and the rest to sprinkle on top) 1 tbsp dried parsley flakes 5 oz Skim Shredded Mozzarella 1/4 tspn grated nutmeg salt and pepper to taste 3 oz fresh Mozzarella (for … More Ricotta Stuffed Shells
Spinach and Portobello Mushroom Calzone Pizza dough, stretched (for this recipe I used restaurant bought) 3 large garlic cloves, minced 2 portobello mushrooms, washed and sliced 10 ounces fresh spinach, rinsed, stems removed and chopped Salt and pepper to taste 8 ounces fresh mozzarella, sliced 1/2 cup grated Pecorino Romano cheese 2 tbsp extra virgin … More Spinach and Portobello Mushroom Calzone
Fresh Tomato and Ancho Chile Salsa 2lbs vine ripe tomatoes 1 medium jalapeno pepper, stem removed and seeded 3 cloves garlic 1/2 tspn dried, ground cumin 1 handful of fresh cilantro 1 dried Ancho Chile, follow instructions below 1 small onion, cut into quarters 1 lime, juiced Salt and Pepper to taste Turn your food … More Fresh Salsa
Orecchiette with Broccoli Rabe and Sausage 1.5 lbs broccoli rabe, trimmed, then chopped and boiled to remove bitterness 3/4 lbs (4 links) Sweet Italian sausage, removed from casing 2 large garlic cloves, minced 1/4 cup grated Pecorino Romano cheese 1 lbs cooked orecchiette pasta 1/4 cup room temperature water 1 tbsp extra virgin olive oil … More Orecchiette with Broccoli Rabe and Sausage
valeria out loud 