A quiche is a savory egg custard baked in a flaky pie crust shell. The base of this quiche filling is milk, butter, and eggs with the addition of onions, cheddar cheese and mushrooms. Ingredients 1 Oronoque Frozen Pie Shell Butter 2/3 Cup Milk Dash Salt Dash Pepper 2 Eggs Slightly Beaten 2 Cups Thinly Sliced Onions (2-3 Good Sized) 1/2 Bar Cheddar Cheese Shredded or 6-8 oz. package shredded mild Cheese) 1 16oz Can Drained Mushrooms (stems and pieces) Preparation 1) Preheat oven to 350 Degrees 2) Saute’ onion and mushrooms in some butter or margarine until tender, not brown, about 15 minutes 3) Drain onions and mushrooms and place in frozen pie crust 4) Mix eggs, milk, salt, pepper and pour over onions 5) Top with shredded cheese and sprinkle with paprika 6) Bake on center rack at 350 degrees for 40-45 minutes or until knife comes out clean.
Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Ingredients 1/3 cup olive oil 1 Eggplant 1 Zucchini (firm) 1 Red Pepper 1/2 Stalk Celery 1 Fist Full Parsley 1 Fist Full Basil Leaves 1 Tablespoon Capers 2 Cloves Garlic Split in Half 1 small jar Calamita or Gaeta Olives, pitted 14 oz can of Crushed Tomatoes Preparation 1) Cube eggplant, red pepper, zucchini and celery 2) Heat 1/3 cup olive oil in a large frying pan, low to medium 3) Saute’ garlic until it is gold 4) Add parsley and basil 5) Add olives and capers and stir, 2-3 minutes 6) Add celery and continue to stir 7) Next, add crushed tomato and continue to stir 8) Now add all the cubed vegetables and turn the flame to high 9) Continue to stir occasionally and add salt and pepper to taste 10) When eggplant is finally soft, your dish should be done.
Cannoli Shells 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon cinnamon ground Pinch kosher salt 3 tablespoons butter cold and cubed 1 large egg 3 tablespoons Marsala wine cold (can sub white grape juice) 1 egg white cooking oil of choice for frying Cannoli Filling 3/4 cup ricotta cheese drained 1/4 cup powdered sugar plus more for dusting 1 teaspoon orange zest 1/3 cup mini chocolate chips Garnishes such as chocolate chips sliced almonds, chopped pistachios Get IngredientsPowered by Chicory Instructions Cannoli Shells Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles. Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour. Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don’t have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick. Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals. Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels. Wrap one oval of dough loosely lengthwise around a cannoli form or 1-inch-diameter wooden dowel. Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals. Using tongs, carefully lower the dough into the oil and fry until golden-brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool. When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried. Dip ends of cooled shells in melted chocolate if desired, and cool until dry. Fried shells can be stored in an airtight container for a few weeks. Cannoli Filling The day before making the cannoli, drain the ricotta cheese overnight (24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl. Place the drained ricotta and powdered sugar in a large clean mixing bowl. Fold together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed. When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells. Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving. Credit: The Crumbly Kitchen
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