Nutella Cookies

from "Laura's Best Recipes"
http://www.facebook.com/group.php?gid=45089946689#/laurasrecipes?v=wall&ref=search


Ingredients:

1 Jar of Nutella (375 Gr.)
2 1/2 Cups - Flour
1 Cup - Dark - Semi sweet chocolate morsels
1 Cup - White - chocolate morsels
1/3 Cup - Milk
2 Eggs
1/2 Cup - Sugar
1/2 - Stick of butter
1 Tsp - Baking soda
1/2 Tsp - Salt
2 Tsp - Vanilla extract

Directions:

In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
Mix all the ingredients well.
In a separate bowl, add the flour and all the chocolate morsels. Mix everything well with a spoon.
Mix the vanilla extract and the milk.
Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
Refrigerate the dough for about two hours.
After the refrigeration the dough will be much firmer and easier to roll into small balls. Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
Bake for 10-12 mins. at 375F.

Pomtini and Green Apple Martini

Pomtini
Serves 1
By Chef David Lawrence
http://www.forkingdelicious.blogspot.com/


3 ounces good vodka
3 ounces pure pomegranate juice
1 ½ ounces triple sec
1 ½ ounces freshly squeezed lime juice
2 tablespoons simple syrup*

Pour vodka, pomegranate juice, triple sec and lime juice into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and let the party begin!

*Simple syrup is incredibly, well, simple to make. Combine 1 cup of granulated sugar with 1 cup water. Bring to the boil, stirring until sugar has dissolved. Allow to cool and store in the refrigerator.


Green Apple Martini
Serves 1

3 ounces good vodka
3 ounces Apple Pucker
1 ½ ounces sweet & sour mix
1 ½ ounces 7-Up
Green apple, thinly sliced, for garnish

Pour vodka, Apple Pucker, sweet & sour and 7-Up into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and float a thin slice of green apple on the top. Cheers!

VARIATION:
Caramel Apple Martini: Add 1 ½ ounces of caramel flavored syrup to the mix before shaking.

For a little extra color add a splash of grenadine syrup after straining into the glass, but don’t stir! Otherwise, you’ll just end up with a mottled mess. The syrup will settle to the bottom and add an extra layer of color and flavor. Garnish with a maraschino cherry.

Eggnog Cheesecake

Courtesy of Chef David Lawrence
http://www.forkingdelicious.blogspot.com/

Serves 8 to 10

FOR THE CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

FOR THE FILLING
3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons all-purpose flour
1 cup best-quality eggnog
2 Tablespoons brandy, dark rum, or Cognac
1½ teaspoons freshly grated nutmeg

Preheat oven to 325 degrees.
Pour graham cracker crumbs into a 9 inch-diameter spring form pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Mix in flour, eggnog, brandy, and nutmeg until just incorporated. Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.

Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

Serve topped with fresh whipped cream.

Pollo alla Romana (Roman-Style Chicken)

by Mario Batali






Ingredients

1/4 cup extra virgin olive oil
2 ounces pancetta, finely chopped
2 cloves garlic, finely chopped
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1/2 cup Frascati or other dry white wine
1 (16-ounce) can San Marzano tomatoes and their juices
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
Salt and pepper


Directions

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.

Spicy Peanut Chicken

by Rachael Ray





Ingredients
1 cup brown or white rice made to package directions
3 tablespoons vegetable oil or other high temperature cooking oil
1 1/2 pounds boneless chicken thighs, diced into small bite-sized pieces
1 red bell pepper, diced into 1/2 inch pieces
Salt and pepper
1 inch ginger root, grated or minced
4 cloves garlic, finely chopped
1/4 cup creamy peanut butter or reduced sugar peanut butter
1/4 cup Tamari sauce or reduced sodium soy sauce
1/2 cup chicken stock
1 tablespoon chili paste
2 teaspoons toasted sesame oil
1 8-ounce can sliced water chestnuts, drained
1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
1 cup unsalted, dry roasted peanuts

Yields: Serves 4

Preparation
Start brown or white rice and 10 minutes before it is done begin your stir fry.
Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili paste and sesame oil and stir to combine into sauce. Add chestnuts and scallions and toss 1 minute, add chicken and peppers back to pan with peanuts and turn to coat in sauce. Serve over rice

Grilled Chili Chicken

Ingredients:

2 TBS honey
5 TBS sweet chili sauce (or Chili Powder)
3 TBS soy sauce
12 chicken drumsticks, skin removed


Directions:

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set
aside a small dish of the marinade for basting. Place chicken drumsticks into
the bowl. Cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat.
3. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10
minutes per side, or until juices run clear. Baste frequently with the reserved
sauce during the last 5 minutes

Hollandaise Sauce

Ingredients

3 egg yolks
Juice of ½ of a Lemon
½ teaspoon salt
½ teaspoon white pepper
1/2 cup butter
1/4 teaspoon Dijon mustard (or dash of hot pepper sauce)
1 large ice cube (just in case)


Directions


In a small bowl, whisk together egg yolks, lemon juice, salt and pepper.
Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into
butter. Continue whisking over low heat for 6-8 minutes, or until it is thickened.
Serve immediately.

If your sauce starts to break, very quickly add in an ice cube, stir for a second, remove and whisk very fast. This will cool down the sauce and save it.

Spicy Lemon Chicken

Recipe by Carter Snead


Ingredients:
1 chicken, cut up


Marinade
You'll need two batches of marinade so double quantities of ingredients below:
1/2 cup lemon juice (from 3 lemons)
1/4 cup olive oil
1 tsp crushed red pepper flakes
1 tsp white pepper
1 tsp salt

Directions:

Combine and whisk marinade ingredients. Pour over chicken. Marinate from 3-4 hours... turning every 20-30 min or as you can.
Before cooking, discard original marinade. Make a new fresh batch of the same marinade.
Season chicken with salt and pepper
Place in oven preheated to 400 degrees. After about 10 min. spoon freshly made marinade over chicken and continuing basting with additional marinade and juices every 20 minutes. Chicken is usually done in about an hour.

Creamy Italian Salad Dressing

Ingredients:

1 cup mayonnaise
1/2 small onion
2 tablespoons red wine vinegar
1 tablespoon white sugar 3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Chopped fresh dill, or chives *optional*


Directions:

1. In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar.
Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth

Slow Cooker Stuffed Cabbage

Ingredients:

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef 1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce


Directions:

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt,
and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf,
and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and
Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hour

Elisabetta's Paprika Chicken

Ingredients:

4 Boneless skinless Chicken Breasts
4 Large Sweet Yellow Onions
1 Large Red Pepper
4 cloves of Garlic chopped
4 TBS Sweet or Smoked Paprika
Salt and Pepper
4 TBS Extra Virgin Olive Oil
¾ cup White Wine
½ cup Chicken Broth

Directions:

Slice the Onions and Pepper into strips. Cut Chicken breasts into small chunks. Sprinkle with 3 TBS of the Paprika and mix to coat completely. In a large skillet, add 3 TBS of the EVOO until hot and add garlic. Cook until slightly golden, add in Chicken. Cook until lightly browned and remove from pan. Add in the last TBS of EVOO and add in the Peppers and Onions, sprinkle the rest of the Paprika, and season to taste with Salt and Pepperr. Cook until lightly browned and still slightly crispy. Add in the Chicken, White Wine and Chicken Broth and let simmer and bubble for about 10-15 minutes to reduce and boil out the alcohol. Serve over white rice.

Chicken Parmesan

Ingredients:
1/4 cup Extra Virgin Olive Oil
3 Cups Homemade Italian Pasta Sauce (with basil & garlic preferably)
8 Chicken Cutlets
3/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoon water
3/4 cup Italian Seasoned Bread Crumbs
1 8oz bag of shredded Mozzarella
Freshly grated Parmesan
Fresh Basil leaves for garnish
Kosher salt and freshly ground black pepper

Directions:

Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 4 tablespoons of olive oil over medium-high flame in a large skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Place on paper towels to absorb oil.

Place cutlets into a shallow bake dish that has been drizzled with a little EVOO.

Ladle the tomato sauce over the chicken and sprinkle with mozzarella and Parmesan. Bake at 375 degrees until cheese is brown and bubbly (about 20 mins or so).

Top with Fresh Basil leaves. Serve hot with spaghetti.

Selma's Slow Cooker Honey Glazed Ham

Ingredients:

4 lbs of fully-cooked boneless ham.
12 oz (1 can) of lemon-lime soda.
¼ cup of honey.
½ teaspoon of mustard.
½ teaspoon of ground cloves.
¼ teaspoon of ground cinnamon.

Directions:

Place the ham and soda into the crockpot. If your pot has a rack, you can use it.
Cover and cook on low for 6 to 8 hours.

30 minutes before serving, combine the remaining ingredients, including 3 tablespoons of drippings from bottom of crock pot. Spread the glaze over ham and continue heating.

Allow the ham to stand for 15 minutes before serving.

Franny's Fresh Lemonade

Ingredients:

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice.

Method:

In a saucepan put sugar and 1 cup water. Bring to boil and stir until sugar dissolves. Allow to cool room temperature, then cover and refrigerate until chilled. remove
seeds from juice, leave pulp, stir in chilled syrup, lemon juice and remaining 7
cups water.