Search for posts by RereRini
First Page | « | 1 ... 3 | 4 | 5 | 6 | 7 ... 17 | » | Last
Search found 168 matches:
American pumpkin pie
from RereRini on 09/28/2019 08:57 AMPrep Time: 5 minutes / Cook Time: 45 minutes
Ingredients:
1 (15 ounce) can pureed pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs, slightly whisked
1 teaspoon ground cinnamon (rounded)
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) pie crust (bonus points for homemade
Preparation:
Preheat oven to 425F (220C). In a small saucepan, heat pumpkin, spices and salt over low heat. The pour into another bowl to cool to room temperature. [This step is optional, but I think it makes the canned pumpkin taste closer to fresh pureed pumpkin.] Whisk all ingredients except piecrust together in a medium bowl until combined. Make sure there are no streaks of egg white because those will show up in the final product! Pour into crust and bake at 425F (220C) for 15 minutes. Reduce heat to 350F (180C) and continue baking 35 to 40 minutes or until a sharp knife inserted 1 inch from the center comes out clean. If you don't want to poke your pie, which will cause it to crack as it cools, you can jiggle it. It is done when only the center (1 inch diameter) jiggles. The pumpkin pie will set perfectly if allowed to cool completely prior to cutting. Refrigerate in a sealed container or covered with foil. It will also keep for several days at room temperature if you prefer.
Notes: Note: This recipe makes 1 regular 9" pie. If you have a deep-dish pie pan or a slightly larger pie dish, I would make 1.5 times this recipe. You will need to cook the pie closer to 50 minutes.
Itadakimasu!
Dix Love,
ReplyGrape spoon sweet (stafyli glyko)
from RereRini on 09/27/2019 10:03 PMIngredients:
1 kg of seedless grapes
1 kg of sugar
2 cups of water
2 tablespoons of lemon juice
2 cinnamon sticks
Powdered vanilla or a sprig of ginger for garnish
Preparations:
We wash the grapes thoroughly and we drain them in a strainer. We boil the water and sugar in a saucepan for 4 minutes. Then we add the grapes and cook for another 10 minutes. We turn off the heat and let the mixture rest for 4 hours. We turn the heat back on and simmer until the syrup thickens. We add the lemon juice, stir and remove from the heat. We take a spoonful and let it cool on a plate to sample. The mixture is ready when it becomes a viscous syrup with a nice, even honey colour.
While it is still hot, we transfer the sweet to sterilized jars, we place the cap on tightly and turn upside down for few minutes.
Itadakimasu!
Dix Love,
Cream cheese stuffed lychees
from RereRini on 09/27/2019 09:14 PMIngredients:
600 grams (2 cans) lychees,
250 grams cream cheese
1 tbsp sherry
Dash of salt
3 tbsp chopped macadamia nuts
2 tbsp chopped crystalized ginger
Preparation:
We drain lychees. In the small bowl of electric mixer, we beat the cream cheese with sherry and salt until mixture is smooth. We stir in the remaining ingredients. We stuff lychees. Makes about 4 dozen.
For a Hawaiian treat, these are hard to beat.
Itadakimasu!
Dix Love,
Easy 3-step biscuits/bagel recipe
from RereRini on 09/27/2019 08:41 PMIngredients:
1 cup self rising flour
1 cup greek yogurt
1 cup 4-blend cheeses
Preparation:
We mix ingredients well. We form in balls and bake in 170C for 12-15 minutes.
Itadakimasu!
Dix Love,
Tagliatelle with eggplant sauce
from RereRini on 09/27/2019 08:27 PMIngredients:
500 grams tagliatelle, cooked as per the time given in package
7-8 eggplants, sliced and griled
1 big onion, cut in small cubes
3-4 cloves garlic, cut in small pieces
1 small glass of white wine
400 grams canned tomatoes
250 grams fresh cream
400 grams various grated cheeses
1/2 tsp sugar
a pinch of cinnamon powder
a pinch of nutmeg powder
a pinch of basil
salt and pepper
Preparation:
We make a tomato sauce with the onion, the garlic, the tomato, the wine, the sugar, the cinnamon and the nutmeg, the basil, the parsley and the salt and pepper. When the sauce is ready, we add the grilled eggplants, the fresh cream, half of the cheeses and we mix in the boiled tagliatelle. We cover with the remaining grated cheeses and we bake for 30 minutes in the 200C.
Itadakimasu!
Dix Love,
Easy spaghettata with zucchini and yogurt
from RereRini on 07/27/2019 11:26 AMIngredients:
500 grams. spaghetti of our taste
Olive oil
4 medium size zucchini
4-6 cloves garlic
2 big ripe tomatoes
600 grams strained yogurt
Salt
Pepper
Preparation:
We boil the spaghetti as per the time given on the package. At the same time, in a skillet we put the olive oil, the zucchini cut in thin slices and we sautee for 2-3 minutes only. Following, we add the tomatoes cut in small cubes, the crashed garlic, the salt and the pepper. At the end, we add in the skillet the boiled spaghetti and the yogurt, We stir wel and we serve.
Dix Love,
Re: Roasted Eggplant with Tomato and Feta
from RereRini on 07/02/2019 06:33 AMI absolutely love eggplants, too.
Dix Love,
Roasted Eggplant with Tomato and Feta
from RereRini on 07/01/2019 06:28 PMIngredients
1 Medium Eggplant
2 Cloves Garlic, minced
3 tbsps Olive Oil
Splash White Wine, optional
250 gr Feta Cheese
1 Roma Tomato or Several Cherry Tomatoes.
1 Tsp Oregano
1/4 Tsp Red Chili Flakes, optional
Parsley, as a garnish
Red Wine Vinegar, to taste
Salt and Pepper, to taste
Preparation:
We cut the eggplant in half and score the flesh with a sharp knife. We remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin. We coat the interior with olive oil and season lightly with salt. Then we place the eggplant hollow side down in a baking dish. We bake for 10 minutes in a 375 degree oven, until the skin begins to soften. In the mean time, we cube the flesh of the eggplant. We add the olive oil and garlic to a pan over medium heat and saute until it begins to brown. We add the eggplant, splash of white wine, oregano and chili flakes. We cook until the eggplant softens (but does not become mushy). We remove the eggplant skins from the oven and stuff with the eggplant mixture. We return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens we remove it from the oven. We top with the cheese and tomato and sprinkle with oregano and we broil until the cheese begins to brown. We sprinkle with parsley and serve with red wine vinegar.
Itadakimasu!
Dix Love,
Re: Easy spicy sweet red pepper salad
from RereRini on 06/29/2019 01:35 AMAm sure you will love it with fresh bread!
Dix Love,
Easy spicy sweet red pepper salad
from RereRini on 06/29/2019 12:20 AMIngredients:
500 grams soft feta cheese
3 garlic cloves
6 sweet red peppers (canned)
1 tbsp kayenne pepper
1/2 cup olive oil
Preparation:
We strain well the sweet red peppers on absorbent kitchen paper. We add all the ingredients in the mixer bowl with the lancets. We mash the ingredients and we put it in the fridge to cool. It is imperative that the feta cheese we use is soft and moist.
Itadakimasu!
Dix Love,