HAPPY EASTER, Traditions, History, and Great FReeper Recipes

CookingWithCarlo.com ^ | Mar. 18 2005 | Carlo3b

[Old Professer]

I am going to change my tag until this is over.

[lizma]

My mother was a crock pot cooker and I don't remember her serving a descent meal. (sorry mom) Buttttttt I trust you, have a crock pot, and will nag you forever if this turns out horrid!

P.S. Thank you much for all your recipes. I've really enjoyed them.

[ApplegateRanch]

Put me on the pinger, please.

[don-o]

Spot on. Thanks, carlo. Mrs don-o is a nut about spinach.

Uh, do you ping? If so, please add me.

[afraidfortherepublic]

Thanks for the recipes, although it is hard to think of food and pray for Terri Schiavo at the same time.

[carlo3b]

although it is hard to think of food and pray for Terri Schiavo at the same time..

True enough.. However, WE have to stay strong for the battles we will be called upon to wage against these creeps.. A pretty heavy carpet for Praying, a plan for direct action, a strong loving family, and a great meal with something containing pasta.. A SURE RECIPE FOR SUCCESS!

[carlo3b]

GOOD MORNING MY DEAR GIRL.. Happy Easter

[carlo3b]

HUGGG SWEETIE, have a great Holiday.. :)

[carlo3b]

Holiday Orange Ginger Carrots

• 4 cups carrots sliced diagonally
• 1 Tbsp. butter
• 2 cups orange juice
• 2 Tsp. cornstarch
• 1 Tsp. ground ginger
• 1/2 cup water

1) Combine the carrots, butter and orange juice in a saucepan.  Bring the liquid to a boil,
reduce the heat and simmer, covered for about 8 minutes, until the carrots are tender.
The juice should be reduced by about half.
2) Combine the cornstarch, ginger and water in a cup and stir until smooth.  Add the mixture
all at once to the carrots, stirring constantly until you get a glaze.
3) Cook one additional minute after you get the glaze.

[afraidfortherepublic]

Oh, Carlo! You are the greatest! You always make me smile. :) Pasta! That's the answer. I'll make pasta today. My 1/2 Italian hubby will love it. I've already got frozen meatballs -- and even though they are from Sam's -- they will be good enough!

[carlo3b]

  Linguine with Prosciutto 

• 2 tablespoon of olive oil
• 1/4 cup red onion, finely chopped
• 1 teaspoon of salt
• 1 12 oz can of evaporated milk
• 1 teaspoon grated lemon zest
• 3 ounces of Proscuitto ham, thinly sliced
• 10 fresh basil leaves, rolled and sliced thin... fresh is really better, but you can use 2 tablespoons of dried
• 1/4 cup fresh parsley, or 3 tablespoons of dried
• 4 fresh mint leaves or 1/4 teaspoon dried
• 1 lb Linguine
• 3/4 cup freshly grated Parmegiano-Reggiano
• Ground pepper

1) Heat olive oil in large sautee pan over medium. Add onion and salt. Saute for 5 minutes until onion soften. Add evaporated milk and the grated lemon zest. Cook 1 minute and remove from heat.
2) Cut Proscuitto into thin strips. Set aside.
3) Combine basil, parsley and mint and set aside.
Cook Linguine in rapidly boiling water. Just before pasta is done, briefly return the sautee pan to medium heat and warm the sauce.
4) When the pasta is al dente, drain and add to sautee pan along with herbs and Parmegiano.
5) Toss the pasta until the cheese melts and a light sauce forms. Add proscuitto, season with pepper and toss.
Serve immediately
Serves 4 - 6

 
 
 
 

[pocat]

Checkoslovakian Budwisers

What did that taste like?

Someone once gave me a pack of Filipino Marlboro's...

I didn't know they could roll dog turds that small!

[carlo3b]

Roll those meatballs in olive oil and sprinkle with some salt, granulated garlic and basil, and bake... then add them to the pasta.. :)

[carlo3b]

Sweet Potato Souffle

• 3 cups cooked and mashed sweet potatoes
• 2 med eggs, beaten
• 1/3 cup of butter
• 1/2 cup of whole milk
• 1/2 cup sugar (or less)
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 1 cup brown sugar
• 1/3 cup flour
• 1/3 cup butter (about 5 tablespoons)
• 1 cup chopped nuts

1) Combine and put into a pan the sweet potatoes, eggs, 1/3 cup of butter, and milk.
2) In a bowl mix the flour, sugar, 1/3 cup butter and the nuts.
3) Put this on top of the sweet potato mixture.
Bake at 350 degrees for 30 to 45 minutes.
(serves 6)
 

 
 

[carlo3b]

Strawberry Cheesecake w/ Fresh Strawberry Sauce

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons melted margarine or butter
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 cup sugar, divided 3/4 and 1/4
• 2/3 cup flour
• 4 eggs, separated
• 2 tablespoons grated lemon peel
• 2 teaspoons vanilla
• 1 cup nonfat light sour cream substitute
• 3 pint baskets California strawberries, stemmed
• 4 teaspoons lemon juice
• 1/4 cup strawberry or red currant jelly, melted


Preheat oven to 300 degrees.
1) In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch cheesecake pan; set aside.
2) To make filling, in mixer bowl beat ricotta cheese until smooth.
3) Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly.
4) In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
5) Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake.
Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
 

[EmilyGeiger]

You are the best! I was hoping for an Easter thread. Thanks Carlo for the thread and ping.

[carlo3b]

Linguine with Steamed Clams

• 1 cup dry white wine or chicken stock
• 1/2 cup finely chopped shallots
• 4-6 cloves garlic, finely chopped
• 1 bay (laurel) leaf
• 2 cups canned tomatoes, drained and crushed
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 4 lbs fresh littleneck or cherrystone clams, scrubbed, you could also substitute mussels for the clams
• 1/2 cup chopped fresh parsley
• 1 lb linguine, fettuccine, or other noodle, cooked according to package directions.

Combine the wine, shallots, and cloves in a large pot and bring to a simmer over moderate heat.  Simmer uncovered for 5 minutes.
Add the tomatoes, olive oil, salt, and pepper and simmer uncovered for 10 minutes, stirring occasionally.  Add the clams and simmer covered, stirring once or twice, until the clams open, 4 to 8 minutes depending on the size of the clams and the pot.  Discard any unopened clams.
Add the parsley and pasta and toss gently to combine.
Serves 4 to 6.

 

[Alamo-Girl]

Wishing you a Happy Easter, too! Hugs!

[afraidfortherepublic]

Mmmmmmmm-mmmm. Sounds good. I've printed all of your recipes and put them in a binder along with your essay on Lenten and Easter traditions.

[hattend]

Thanks carlo3b!

I've missed your food pings.