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Make your favorite Secret Restaurant Recipes at home. The Secret Chef has collected The Olive Garden recipes, Red Lobster recipes, Wendys recipes and many more. T.G.I. Friday's Sizzling Vegetable Fajitas Ingredients: PESTO 8 ounces chopped cilantro 3 garlic cloves 1/2 cup olive oil 1/8 teaspoon salt -- or to taste 1/8 teaspoon freshly-ground black pepper -- or to taste 2 ounces freshly-grated Parmesan cheese VEGETABLES 1 medium onion -- sliced 1/2 tablespoon margarine 2 cups vegetable combination -- selected from carrots, zucchini and yellow summer squash, cut julienne-style broccoli and cauliflower, cut into small florets green pepper and mushrooms, thinly sliced whole snow peas Juice of 1/2 lemon 3 flour tortillas -- warmed Lime wedge -- for garnish TOPPING CONDIMENTS Pico De Gallo Sauce -- (see recipe) Guacamole Sour cream Shredded Cheddar cheese Salsa To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese. Slice enough onion to equal about 1/2 cup. Saut with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes. Prepare about 2 cups of vegetables -- the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.) Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas. This recipe yields 1 serving. Three tortillas make one very generous portion. If you make the T.G.I. Friday's Sizzling Vegetable Fajitas please let me know by adding a comment. T.G.I. Friday's B-52 Shooters Ingredients: 1/2 ounce Kalhua 1/2 ounce Triple Sec 1/2 ounce Bailey's Irish Cream Cooking Directions: Layer each ingredient into a shooter glass in the order that they appear. This recipe yields 1 servings. T.G.I. Friday's 9 Layer Dip 2 strips lean bacon 1 can plain refried beans - (16 oz) 1/2 cup sour cream 1/2 teaspoon taco seasoning 3/4 cup shredded Cheddar cheese 3/4 cup guacamole (frozen or prepared) 1/3 cup diced tomatoes 1 tablespoon finely-chopped fresh cilantro 2 tablespoons sliced black olives 2 tablespoons finely-sliced green onions Cooking Directions: Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside. To built 9-layer dip place ingredients in this order. Place refried beans on serving platter spread out to 1 to 1 1/2 inches thick - 1/2 cup shredded cheese - 1/2 cup prepared sour cream - 3/4 cup guacamole - diced tomatoes - diced cilantro - black olives - sliced green onion - 1/4 cup cheese for garnish. Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch. Kenny Rogers' Bbq Sauce 1 cup applesauce 1/2 cup Heinz ketchup 1 1/4 cups light brown sugar - (packed) 6 tablespoons lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 1/2 teaspoon paprika 1/2 teaspoon garlic salt 1/2 teaspoon cinnamon Cooking Directions: In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well. Starbucks' Date Scones Ingredients: 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/4 cup bran 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1/4 cup brown sugar 1/2 cup unsalted butter -- chilled 1 egg 2/3 cup 1% buttermilk 2/3 cup dates Cooking Directions: Combine the all-purpose and whole wheat flours, bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. Add the egg, buttermilk and dates; do not over mix. (If the dough seems too sticky to work with, add a couple more tablespoons flour.) Shape the dough into a rectangle about 2 inches thick on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes. Cool on a rack. This recipe yields 12 scones. Starbucks' Chocolate Meringue Drops 1/3 cup egg whites = (or 1/3 cup Eggology liquid egg whites) 1/2 cup white sugar 6 ounces semi sweet chocolate chips - (3/4 cup) 1/2 teaspoon pure vanilla 1/2 teaspoon almond extract 1 cup chopped walnuts - (generous) Cooking Directions: Preheat oven to 350 degrees. Place rack in lower third of oven. Cover two large baking sheets with parchment paper. In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites. Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets. Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula. This recipe yields 12 to 18 cookies. Starbucks' Caramel Scones 3 cups unbleached all-purpose flour 1/2 cup unsalted butter 1/3 cup sugar 1/2 teaspoon salt 1 tablespoon baking powder 1 pinch nutmeg or cloves - (modest) 3/4 cup milk or cream - (to 1 cup) 1 egg 1 1/2 teaspoons pure vanilla 1/2 teaspoon butterscotch extract -- (optional) 1 cup butterscotch chips 1/2 cup grated walnuts -- (optional) === TOPPING === 1/3 cup butterscotch chips - finely chopped 1 egg white -- whisked Confectioners' sugar -- (optional) Cooking Directions: Preheat oven to 425 degrees. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray. In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine. Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips. Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips. Bake until browned -- 16 to 18 minutes. Dust with confectioner's sugar when cool. Comments: Make these scones free form with a large ice-cream scoop or in tuna cans. Clean the cans thoroughly of course. Taco Bell's Crispitos 1/8 cup cinnamon 1/2 cup sugar 10 flour tortillas Oil -- for frying Honey -- for dipping Cooking Directions: Mix together cinnamon and sugar very well. In a dutch oven, or large skillet heat the oil to 350 degrees. If you do not have a thermometer, you can set it on medium-high, but be carefull to watch that it doesn't get too hot and begin to smoke. Quarter the tortillas and deep fry 2 to 4 at a time. Allow them to cook on one side for about 30 seconds or until golden brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain. While the tortillas are draining liberally sprinkle with cinnamon and sugar mixture. These are really great with honey. Taco Bell's Cinnamon Twists 1/2 cup sugar 1 tablespoon cinnamon Rotinni noodles (you must use a rice based noodle) 3 cups oil, peanut oil preferred Cooking Directions: Combine cinnamon and sugar in a small bowl and mix well. Heat oil to about 500 degrees, be careful not to let the oil smoke. When the oil is hot enough, drop a handful of uncooked noodles, dropping only a few at a time. Deep-fry for 30 seconds. You will know when they are done because they will sink to the bottom and then resurface. Place cooked noodles on some paper towels so they can drain. Sprinkle cinnamon and sugar mix over them. Tony Roma's Onion Rings 6 white onions 1 cup milk 3 eggs -- beaten Salt -- to taste 2 cups pancake mix Cooking Directions: Slice the onions crosswise and separate into rings. Combine milk, eggs, and salt to taste in mixing bowl. Soak the onions in the mixture about 30 minutes. Place pancake mix in a shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8-by 4-inch loaf pan. Bake at 400 degrees for 10 to 15 minutes. Turn out onto serving plate. World Cafe's Spicy Chicken Pasta Ingredients: Extra-virgin olive oil 2 teaspoons Thai chile paste (sambaloelek) 1 pound skinless chicken breast -- cubed 12 ounces bow-tie pasta 8 tablespoons basil pesto 1/2 cup chopped cilantro 1/2 cup grated Parmesan cheese Cooking Directions: Heat olive oil and chili paste in large skillet. Add chicken breast and cook until golden brown. Cook pasta in boiling water until al dente. Drain. Place chicken mixture in bowl. Add Basil Pesto, cilantro, and Parmesan. Add cooked pasta and toss lightly but thoroughly. Serve with additional Parmesan is desired. This recipe yields 4 to 6 servings. Zuni Cafe's Caesar Salad Ingredients: 2 salt-packed anchovies -- filleted, rinsed, dried, and chopped 1/2 tablespoon minced garlic - (generous) 1/2 tablespoon red wine vinegar - (scant) 1 pinch sea salt Freshly-ground black pepper 1/3 cup olive oil -- plus 1 tablespoon olive oil 1/4 pound chewy rustic French or Italian bread -- cut into 3/4" cubes Juice of 1 lemon - (abt 2 tbspns) -- or to taste 2 ounces freshly-grated Parmigiano-Reggiano cheese 2 eggs -- well beaten 2 romaine lettuce hearts -- cored, leaves left whole, chilled Combine half of the anchovies and garlic in a bowl. Add all of the vinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand for 20 minutes. Cooking Directions: Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on a cookie sheet and toast in a 300 degree oven until golden, about 10 minutes. At serving time, add the remaining anchovies and garlic, the lemon juice and 1 tablespoon of the cheese to the dressing base. Whisk in the eggs to form an emulsion. Thoroughly toss the lettuce leaves with the dressing, being careful not to bruise them. Taste for salt and add, if necessary. Divide the salad among chilled serving plates. Add the croutons, dust with more freshly-ground pepper and sprinkle with the remaining cheese. This recipe yields 4 servings. PER SERVING: 385 calories; 13 g protein; 17 g carbohydrate; 30 g fat (7 g saturated); 119 mg cholesterol; 538 mg sodium; 1 g fiber. Comments: Caesar is one of the trickiest salads. The dressing is a balancing act, and despite anchovies and grated cheese, a little salt usually is needed to unite the flavors. This is a first-rate rendition of this salad, which was created in a restaurant in Tijuana and passionately adopted by San Franciscans. Olive Garden Ravioletti In Mushroom-Walnut Cream Sauce Ingredients: 12 ounces ravioletti or tricolored tortellini -- cooked 2 tablespoons extra-virgin olive oil 8 ounces mushrooms -- sliced 1/4 cup walnuts -- chopped 3/4 cup heavy whipping cream 1/4 teaspoon freshly-ground black pepper 2 cups freshly-grated Parmesan cheese Cooking Directions: Heat olive oil in large skillet over medium heat. Saut mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve hot pasta with the sauce. This recipe yields 4 servings. Olive Garden's Raspberry Mousse Cheesecake Ingredients: 1 prepared 9" chocolate crumb crust === FILLING === 1 pound cream cheese -- softened 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla === RASPBERRY MOUSSE === 1 1/2 teaspoons gelatin 1 1/2 tablespoons cold water 1/2 cup raspberry preserves 2 tablespoons sugar 1 cup heavy whipping cream Cooking Directions: For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into the prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. Whip cream until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream. Olive Garden's Pizza Bianco Ingredients: Amount Measure Ingredient -- Preparation Method 2 seasoned thick 6"-dia pizza crusts -- ready-to-serve === CHEESE FILLING === 1/2 cup ricotta 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1/4 cup shredded Fontina cheese 1 tablespoon minced yellow onions 1 1/2 tablespoons milk 1/4 teaspoon salt === TOPPINGS === 1/4 cup sliced green onions 1/3 cup diced black olives 1/3 cup seeded chopped tomatoes 1/2 cup grated mozzarella cheese 1 pinch oregano - or to taste 1 pinch basil - or to taste Cooking Directions: Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375 degree oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges. This recipe yields 6 servings. Olive Garden's Peaches 'n Cream Cheesecake === SPONGE CAKE BASE === 1 egg 1/3 cup sugar 1/4 teaspoon vanilla 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1 pinch salt 2 tablespoons water === FILLING === 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches 2 cups canned or firm ripe fresh peach slices -- drained well === TOPPING === 1 pint whipping cream or equivalent Cooking Directions: For the Base: Preheat oven to 375 degrees. Lightly grease base of 10-inch springform pan. Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature. For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully -- distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator. Olive Garden's Pasta With Broccoli Ingredients: 1 pound fresh medium pasta shells (or 1 lb dry shells, cooked) 1/4 cup olive oil 12 ounces broccoli florets -- steamed 2 teaspoons minced garlic 1/4 cup thinly-sliced green onions 1 cup sliced fresh mushrooms 2 teaspoons chopped fresh parsley Grated Parmesan cheese === BECHAMEL SAUCE === 1/4 cup flour 1/4 cup butter or margarine 1 quart milk 2 teaspoons mashed chicken bouillon cubes Cooking Directions: Bechamel Sauce: Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of the florets into 1/4-inch pieces. Reserve. Heat a large saut pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saut pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the saut sauce and stir well. Serve over hot pasta with Parmesan. This recipe yields 4 servings. Olive Garden's Pasta Roma Soup Ingredients: 2 cans garbanzo beans - (16 oz ea) -- drained 6 slices bacon -- cooked, drained, and chopped 1/3 cup olive oil 3/4 cup diced onions 1 cup diced celery 1/4 teaspoon minced garlic 1 cup julienned carrots 1 1/2 cups drained diced canned tomatoes 1 quart chicken broth 1/2 teaspoon freshly-ground black pepper 1/8 teaspoon ground rosemary 2 tablespoons chopped fresh parsley 1/2 cup miniature pasta dry bowties -- cooked Cooking Directions: Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saut for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately. This recipe yields 4 servings. Olive Garden's Pasta Frittata Ingredients: 12 ounces spaghetti -- broken into 2" pieces, and cooked al dente 3 ounces green onions -- sliced 3 ounces thick-sliced bacon -- cooked, chopped Vegetable spray or margarine 3 tablespoons shredded Fontina - (heaping) Freshly-grated Parmesan cheese 3 3/4 cups Frittata Batter -- (see below) === FRITTATA BATTER === 6 medium eggs 2 1/2 cups half-and-half 5 teaspoons cornstarch 1 dash nutmeg Cooking Directions: Preheat oven to 350 degrees for Frittata Batter; beat eggs, half-and-half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended. Blend the 2-inch spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1 1/2-quart round baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly. Add the Frittata Batter to cover the filling mix. Bake in a 350 degree oven for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy. Before serving, sprinkle with Parmesan and cut into 4 wedges. This recipe yields 4 servings. Olive Garden's Pasta E Fagioli II Ingredients: 1 can northern beans - (16 oz) -- undrained 2 cans sliced-style stewed tomatoes - (14 oz ea) 1 jar Prego spaghetti sauce - (16 oz) 2 celery ribs -- sliced thin 1 small onion -- chopped 2 cups small spiral pasta -- uncooked Salt -- to taste Freshly-ground black pepper -- to taste Cooking Directions: Combine everything in Dutch oven over medium-high heat. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender. This recipe yields 4 servings. Olive Garden's Neopolitan Ziti Ingredients: 1 1/2 pounds sweet/hot Italian link sausage 1 1/3 cups green bell pepper in 1" by 1/4" strips 2 tablespoons olive oil 3/4 pound ziti pasta -- cooked Grated Parmesan cheese Parsley bouquets === MARINARA SAUCE == 1 can Italian-style or plum tomatoes - (28 oz) -- with juice 10 3/4 ounces tomato puree 1 teaspoon minced garlic 4 tablespoons olive oil 1/2 cup chopped fresh basil - (packed) Salt -- to taste Freshly-ground black pepper -- to taste Cooking Directions: Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2-inch slices. Saut the bell peppers in olive oil over moderate heat only until their crispness is lost, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat. Add the sauted pepper strips and cooked sausage and heat for 3 to 5 minutes. Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan. This recipe yields 4 servings. Olive Garden's Mostaccioli Quatro Formaggio Ingredients: 4 cups cooked mostaccioli 2 teaspoons salad oil 2 cups heavy cream Fresh parsley sprigs -- for garnish Grated Parmesan cheese -- for garnish 2 cups Quatro Formaggio Mix -- (see below) === QUATRO FORMAGGIO MIX === 8 ounces Mozzarella cheese -- shredded 4 ounces Provolone cheese -- shredded 4 ounces Parmesan cheese -- grated 4 ounces Romano cheese -- grated Cooking Directions: For Quatro Formaggio Mix; blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan. This recipe yields 4 servings. Olive Garden's Lasagna Ingredients: Lasagna strips === ALFREDO SAUCE === 1/2 pound sweet or salted butter 12 ounces heavy cream freshly-ground white pepper 1 1/2 cups fresh Parmesan -- grate 18 slices mozzarella cheese -- 1/2oz ea === RICOTTA MIXTURE === 1 pint ricotta cheese 2 ounces Romano -- grate 3 ounces mozzarella -- shred 2 tablespoons green onions -- slice 2 teaspoons fresh parsley -- chop 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 1/4 cups Alfredo Sauce -- cooled === VEGETABLE MIXTURE === 4 cups broccoli florets 2 cups coarsely-chopped carrots 4 cups mushrooms in 1/4" slices 2 cups diced red bell peppers 1 cup diced green bell pepper 1 cup diced yellow onion 2 cups sliced zucchini Cooking Directions: Lay out enough dry lasagna strips in a 9- by 13-inch pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain. Alfredo Sauce: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later. Ricotta Cheese Mixture: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temperature. Vegetables: Combine all vegetables and mix well. Assembly: Coat the bottom and sides of a 9- by 13-inch baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1 1/4 cup of the Ricotta mix evenly over the strips. Top with 8 cups of vegetable mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the vegetable layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mix to finish. Cooking: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed-side down. Bake in a preheated 375 degree oven for about an hour or until the internal temp is 165 degrees. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. This recipe yields 8 servings. Olive Garden's House Dressing Ingredients: 8 ounces Paul Newman's Own vinegar and oil dressing 1 garlic clove -- peeled, halved 1/2 tablespoon dried basil 1/2 tablespoon dried oregano 1 tablespoon sugar (or 3 pkgs of Sweet and Low) Cooking Directions: Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using. Olive Garden's Hot Artichoke And Spinach Dip Ingredients: 1 package light cream cheese - (8 oz) 1 can Progresso artichoke hearts - (14 oz) -- drained, and coarsely chopped 1/2 cup chopped frozen spinach = (or steamed fresh spinach) 1/4 cup mayonnaise (do not use Miracle Whip) 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese = (you can use all Parmesan) 1 garlic clove -- finely minced 1/2 teaspoon dried basil = (or 1 tbspn chopped fresh basil) 1/4 cup grated Mozzarella cheese 1/4 teaspoon garlic salt Salt -- to taste Freshly-ground black pepper -- to taste Cooking Directions: Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread. Olive Garden's Healthy Chicken With Pasta 8 ounces fresh pasta shells (or 6 oz dry pasta shells) 1 1/4 pounds fresh spinach 1 pound boneless skinless chicken breast -- grilled, and cut into 1" cubes 4 medium garlic cloves -- chopped fine 1 teaspoon olive oil or vegetable spray 1 cup chicken broth 1/2 teaspoon nutmeg or mace Salt -- to taste Freshly-ground black pepper -- to taste 1/2 cup grated Parmesan cheese Cooking Directions: Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a saut pan or heavy skillet over medium heat, add the oil or vegetable spray and saut the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn andadd a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan. This recipe yields 4 servings. Olive Garden's Gazpacho Italiano === SOUP BASE === 28 ounces canned Italian plum tomatoes 1 garlic clove -- minced 1/2 cup very finely-chopped mixed herbs 1/2 cup olive oil 3 tablespoons white wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/4 cup diced white or red onion 3 cups chicken broth 3/4 teaspoon Tabasco sauce 1 teaspoon sugar -- (optional) === PASTA AND VEGETABLES === 1/2 cup finely-chopped green bell pepper 1/2 cup peeled, finely-chopped cucumber 1 cup tomato in 1/4" dice 1/2 cup ditalini or tubetti -- cooked, rinsed and drained === GARNISH === Croutons Freshly-grated Parmesan cheese Chopped fresh parsley Cooking Directions: This soup should be served cold 35 to 45 degrees. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. For the Soup Base; process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors. Prepare the vegetables and chill along with the pasta. To serve: Soup bowls should be very cold. Stir the base well and ladle 6 ounces of soup per bowl. Add a good tablespoon of blended vegetables and 2 tablespoons of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with Parmesan and chopped parsley. This recipe yields 6 servings. Olive Garden's Fettuccine Assortito 1 cup julienned green bell pepper 1 cup julienned red bell pepper 1 3/4 cup small-cut broccoli flowerets 1 cup zucchini in 1/4" thick slices 1 cup yellow squash in 1/4" thick slices 1 cup match-stick-cut carrots 1 3/4 cups julienned ham 1 pound fettucine -- cooked al dente 3 cups Fontina Cheese Sauce -- (see below) 3 tablespoons butter or margarine 3 tablespoons olive oil === FONTINA CHEESE SAUCE === 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 6 ounces Fontina cheese -- shredded Salt -- to taste Freshly-ground black pepper -- to taste Cooking Directions: For the Sauce; in a heavy non-aluminum pot, melt butter, add all-purpose flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Add the milk and bring just barely to the boiling point. Turn off the heat and add Fontina cheese and blend into the hot milk. Adjust the salt and pepper. For the Paste and Vegetables; add the butter or margarine and olive oil to a large, heavy skillet over medium heat and saut together until crisp tender. Stir frequently. Drain the pasta and blend with the vegetable-ham mixture; add the hot sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table. This recipe yields 4 servings. Olive Garden's Eggplant Parmigiana Ingredients: 1 Eggplant -- peeled, and cut into 1/4"-thick slices Flour -- for dusting Oil -- for frying Seasoned salt -- to taste 1 jar Prego meat-flavored sauce - (16 oz) 1/4 cup grape jelly 1 can sliced-style stewed tomaotes - (14 oz) 4 slices mozzarella cheese Cooking Directions: Moisten eggplant slices and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375 degrees for about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce. For the Sauce; combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil. Be sure jelly is melted. Arrange 2 eggplant slices on each of 4 plates. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degree oven just to melt cheese and serve promptly. Olive Garden's Con Zucchini 1/3 cup olive oil 1 cup chopped onion 1 pound fresh mushrooms -- divided 1 1/2 teaspoons minced garlic 3 cups crushed tomatoes 1 can tomatoes - (16 oz) -- diced, drained 1 1/2 cups tomato puree 1 cup black olives -- sliced, drained 2 teaspoons capers -- drained 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon crushed red pepper 1/2 teaspoon fennel seeds 1/2 teaspoon salt === ZUCCHINI === 4 large zucchini -- slice lengthwise, into 1/4" thick slices 2 tablespoons olive oil Dried basil -- to taste Dried oregano -- to taste Salt -- to taste Freshly-ground black pepper -- to taste 1 pound rigatoni -- cooked Grated Parmesan cheese Cooking Directions: Sauce: Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently. Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saut just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese. This recipe yields 4 servings. Olive Garden's Chicken Marsala Ingredients: 4 boneless skinless chicken breast halves -- pounded 1/4" thick 1/4 cup Wondra flour 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter or margarine 1 cup sliced fresh mushrooms 1/2 cup Marsala wine Cooking Directions: Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. This recipe yields 4 servings. Olive Garden's Salad Dressing Ingredients: 1 1/2 cups bottled Italian dressing 2 tablespoons grated Parmesan cheese 2 tablespoons sugar (or equivalent in Equal) 1 large raw egg (or egg beaters to 1 egg or 2 tbspns mayonnaise) 1/4 cup olive oil Cooking Directions: Blend all except oil in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add the oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc. This recipe yields about 2 cups of dressing. Olive Garden's San Remo Dip 1 can tiny shrimp - (6 oz) -- drained, and liquid reserved 1 can crab meat - (6 oz) -- drained, and liquid reserved 2 ounces cream cheese -- cubed, softened 2 tablespoons olive oil 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon crushed garlic 1 teaspoon prepared horseradish 1/3 cup grated Asiago cheese 2 tablespoons grated Parmesan cheese 1/2 cup half-and-half - (3/4) 1 1/2 cups prepared marinara sauce = (Barilla, drained of excess liquid) 1/4 cup finely-shredded fresh Parmesan Cheese -- for topping Cooking Directions: In a 2-quart sauce pan on medium-low temperature heat olive oil and blend in flour. Add to flour liquids that were reserve from the shrimp and crab, stir well. To sauce add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add Asiago and Parmesan cheeses and stir until smooth. When the cheese have been melted and sauce is smooth add shrimp and crab, blend well. Let simmer until heated through. Finally add half-and-half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding. Let sauce simmer for 12 to 15 minutes. Stir sauce so it will not scorch on bottom. In a shallow 9-inch diameter baking dish, spray with non stick spray and place drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded Parmesan cheese and place in a preheated oven at 325 degrees for 10 to 15 minutes, until heated through. Dip should not brown on top. Tuscany Bread -- If you can not find this on the shelf, try packaged bread sticks from the grocers. Brush with olive oil and sprinkle with canned Parmesan cheese and wrap in aluminum foil. Place in oven while heating seafood sauce. Heat bread at 350 for 12 to 15 minutes. Remove bread from oven and while warm slice into 3/4-inch diagonal slices, serve with hot San Remo Seafood Dip. This is a perfect appetizer for a party, you can make it ahead, and heat it up when ready. This combines a rich cheese sauce, with delicious sea food. Olive Garden's San Remo 1 1/2 pounds green bell peppers -- cut into strips 8 ounces yellow onion -- cut 1/2" strips 1 pound mushrooms -- halved 1/4 cup olive oil 4 teaspoons minced garlic 32 ounces canned tomatoes with juice -- cut 1/2" pieces 16 ounces tomatoes in puree -- crushed 1 1/2 teaspoons thyme 1/2 teaspoon marjoram 3/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/2 cup white wine 4 teaspoons chicken bouillon granules Flour -- for dredging 2 pounds boneless skinless chicken breast halves -- cut into pieces Olive oil -- as needed 1 pound fresh spaghetti -- cooked Cooking Directions: Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saut, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour and saut until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. This recipe yields 4 servings. Olive Garden's Seafood Torcello Ingredients: 1 pound cod fillets 6 ounces canned clams -- drained, chopped 6 ounces langostinos or rock shrimp -- cooked 6 ounces crabmeat -- pick over 6 ounces dry radiatore, spirelli or pasta -- cooked === BECHAMEL SAUCE === 3 tablespoons butter or margarine 3 1/2 tablespoons all-purpose flour 2 cups whole milk 1/2 teaspoon salt 2 tablespoons olive oil 2 teaspoons minced garlic 1/2 cup straight sherry, not dry 1 tablespoon chopped parsley 2 quarts boiling salted water Cooking Directions: Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside. Bechamel Sauce: In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180 degrees). Heat the olive oil in a saut pan over medium heat until fragrant, then saut the garlic only until white throughout. Add the sauted garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauted, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly. Serve immediately. This recipe yields 4 servings. Olive Garden's Seafood Pasta Chowder Ingredients: 6 ounces small shells or bowties 3 ounces crab meat 6 tablespoons butter 1/2 pound fresh mushrooms -- sliced 2 packages newburg sauce mix - (1 oz ea) 3 cups milk 1 1/2 cups water 1/4 cup dry white wine 1/4 cup sliced green onions Cooking Directions: Cook pasta according to package directions. Sort crab meat to remove any shell pieces. Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saut for 3 minutes. Add sauce mix; stir well. Add milk, water and wine; stir well with a wire whisk until mixture comes to a boil. Reduce heat; simmer 5 to 8 minutes, stirring constantly. Add green onions, pasta and crab; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley. This recipe yields 6 servings. Olive Garden's Shrimp Cristoforo Ingredients: 1 pound fresh linguine or angel hair pasta 1 pound medium shrimp -- shelled === BASIL BUTTER === 2 ounces fresh basil leaves 10 ounces butter -- softened 1 teaspoon minced garlic 1/4 teaspoon salt 1/8 teaspoon freshly-ground black pepper 3 tablespoons grated Parmesan cheese -- plus 1 tablespoon grated Romano cheese Cooking Directions: Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; with blade attachment and process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saut just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated Parmesan cheese. This recipe yields 4 servings. Olive Garden's Shrimp Primavera 1/3 ounce butter or margarine 1 package Knorr Romaglio Pasta Sauce Mix - (1 oz) (or similar dry sauce mix) 28 ounces canned tomatoes -- crushed 2 tablespoons lemon juice 1/4 teaspoon crushed red chili pepper 1/2 teaspoon dried basil 1/4 teaspoon dried marjoram 1/2 teaspoon freshly-ground black pepper === VEGETABLES === 2 tablespoons butter 1/2 pound mushrooms -- halved 1 cup green peppers in 1" squares 1 cup red peppers in 1" squares 1/2 cup yellow onion in 1" squares 1 pound fresh or dry linguini -- cooked 1 pound medium to large shrimp -- cooked, peeled, and deveined Cooking Directions: Melt butter in 3-quart pan over medium heat. Add remaining sauce ingredients. Stir well and simmer for 10 minutes. In a large saut pan, melt 2 tablespoons butter. Saut vegetables about 3 minutes until crisp-tender. Add to the sauce and simmer 5 more minutes. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini. Sprinkle with Parmesan. This recipe yields 4 servings. Olive Garden's Shrimp Scampi Sauce Ingredients: 1/2 cup bottled wishbone Italian dressing 1/4 teaspoon dry mustard Tabasco sauce -- to taste 1/3 cup ketchup Cooking Directions: With wire shisk combine all ingredients until smooth. Keep refrigerated, tightly covered, to use within a week. Freeze to thaw and use within 4 months. This recipe yields about 3/4 cup of sauce. Olive Garden's Spaghetti Carbonara Ingredients: 8 ounces mushrooms with stems -- sliced 1/4" 6 tablespoons finely-minced shallots 1/4 cup rendered bacon drippings or olive oil 24 slices thick bacon -- cooked, and sliced 1/2" strips 2 pounds spaghetti -- cooked 2 teaspoons finely-chopped parsley 3 grinds of black pepper Salt -- to taste 4 tablespoons grated Parmesan === LIGHT BECHAMEL SAUCE === 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 3 cups whole milk Cooking Directions: Add the reserved bacon drippings or the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saut until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan. Sauce: In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point. Remove from heat immediately and keep warm (180 degrees). This recipe yields 4 servings. Olive Garden's Spaghetti Sauce 2 pounds ground round 2 tablespoons oil 1 can stewed tomatoes - (14 oz) -- cut up 6 ounces V-8 juice 1 jar Prego spaghetti sauce - (16 oz) 1 envelope onion soup mix 1/2 cup grape jelly Cooking Directions: Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot. This recipe yields enough sauce for 6 to 8 servings. Olive Garden's Tiramisu Dessert Ingredients: 1 sponge cake - (10" to 12" dia, abt 3" tall) 3 ounces strong black coffee or instant espresso 3 ounces brandy or rum 1 1/2 pounds cream cheese or mascarpone -- room temperature 1 1/2 cups superfine or powdered sugar Unsweetened cocoa powder Cooking Directions: Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving. This recipe yields 6 servings. Olive Garden's Tomato-Basil Crostini Ingredients: 2 Boboli bread shells, 6" dia (or similar Italian flat bread) 2 tablespoons freshly-grated Parmesan cheese === TOMATO-BASIL TOPPING === 1 1/2 cups seeded diced Roma tomatoes 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt === GARLIC OIL === 1 garlic clove -- cut thin slices 2 tablespoons extra-virgin olive oil For Tomato-Basil Topping: Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid. For Garlic Oil: Let a thinly-sliced clove of garlic soak in 2 tablespoons olive oil for at least 1 hour before using to allow the flavor to infuse. Cooking Directions: Preheat oven to 400 degrees. Line a sheet pan or cookie sheet with foil. Dribble garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut the Boboli into 6 wedges or 2- by 2-inch squares. Remove to a serving plate and cover, generously, with the cold Tomato-Basil Topping, serve immediately. This recipe yields 6 servings. Olive Garden's Tortellini Do Forni Ingredients: 1 1/4 pounds cheese tortellini -- cooked Chopped fresh parsley Freshly-grated Parmesan cheese === TOMATO BASIL CREAM SAUCE === 1/4 cup olive oil 2 large garlic cloves -- minced 2 cups peeled crushed drained plum tomatoes 1 chicken bouillon cube -- mashed 4 teaspoons dried basil 2 teaspoons chopped fresh parsley 1/4 teaspoon freshly-ground black pepper 2 cups heavy cream 4 tablespoons freshly-grated Parmesan cheese Cooking Directions: Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Saut white. Add to the sauce and bring just to a simmer. When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese. This recipe yields 4 servings. Olive Garden's Chocolate Chip Cookie Dough Cheesecake Ingredients: 2 tablespoons margarine 2 1/2 cups chocolate cookie crumbs 2 pounds cream cheese -- softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1 pound refrigerated chocolate chip cookie dough 2 ounces chocolate chips === TOPPINGS === 1 pint heavy whipping cream -- whipped Chocolate chips Chopped walnuts Cooking Directions: Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10-inch springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Olive Garden's Chicken Spiedies Ingredients: === MARINADE === 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons sugar 1 garlic clove -- minced 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano 1 1/2 pounds boneless skinless chicken breasts -- cut 1" by 1" squares === APPETIZER SAUCE === 1 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon minced garlic 2 teaspoons dried tarragon 1/2 cup pineapple juice === VEGETABLES === 3 large red bell peppers -- cut into 72 strips about 1/2" by 1" each 2 large green bell peppers -- cut into 48 strips about 1/2" by 1" each 1 large yellow onion -- cut into 96 strips about 1/2" by 1" each 24 eight-inch bamboo skewers -- soaked in water overnight Cooking Directions: For the Marinade; add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16-inch overall. Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain. For the Spiedies; assemble in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 cup per serving. For the Sauce; mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold. This recipe yields 6 servings. Olive Garden's Capellini Primavera Ingredients: 1/4 pound butter 1 1/2 cups chopped onion 3/4 cup julienned carrots 12 ounces broccoli florets in 1" pieces 8 ounces mushrooms -- sliced 1 1/4 cups thinly-sliced halved yellow squash 1 teaspoon minced garlic 1 1/2 cups water 1 tablespoon beef bouillon granules 1/4 cup minced oil-pack sun-dried tomatoes 1 1/4 cups crushed tomatoes in puree 1 tablespoon finely-chopped fresh parsley 1/4 teaspoon oregano 1/4 teaspoon rosemary -- ground 1/8 teaspoon crushed red pepper flakes 1 pound fresh angel hair pasta -- cooked 1/2 cup grated Parmesan cheese Cooking Directions: Melt butter in a Dutch oven over medium heat. Saut onions, carrots and broccoli for 5 minutes. Add mushrooms, squash and garlic and saut for 2 minutes longer. Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until vegetables are tender and flavors are well-blended. Serve over cooked pasta with Parmesan sprinkled over the top. This recipe yields 4 servings. Olive Garden's Capellini Pomodoro Ingredients: 3 garlic cloves -- minced 2 pounds plum tomatoes -- seeded, diced 1 ounce fresh basil leaves -- minced 1/3 cup extra-virgin olive oil 3 ounces Parmesan cheese -- grated 12 ounces dry angel-hair pasta -- cooked 1/4 teaspoon freshly-ground black pepper Cooking Directions: Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan. This recipe yields 4 servings. Olive Garden's Brownie Banana Funtastico === BROWNIES === 1 package brownie mix bananas -- as needed Chocolate topping Pineapple topping Maraschino cherries Chopped walnuts Whipped cream === BANANA MOUSSE === 1 envelope whipped topping mix 1/2 cup milk 1 package banana instant pudding mix (can use chocolate or strawberry) 1 cup milk Cooking Directions: Prepare the brownie mix according to package directions. Beat whipped topping mix and 1/2 cup milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve. Do not wash mixer bowl. Add pudding mix and 1 cup milk to bowl. Mix on low speed for 2 minutes. Fold whipped topping into pudding, by hand or on very low speed until well mixed. Chill while assembling banana splits. Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie. Top with whipped cream, chocolate topping, nuts and a cherry. Olive Garden's Breadsticks Ingredients: 1 loaf frozen bread dough -- thawed, and at room temperature Pam vegetable spray Garlic powder -- to taste Dried oregano leaf -- rubbed to a fine powder between fingers Cooking Directions: When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled -- about 1 1/2 to 2 hours. Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. This recipe yields 8 to 10 bread sticks. Olive Garden's Alfredo Sauce Ingredients: 1 pint heavy cream 1 stick butter 2 tablespoons cream cheese 1/2 cup grated Parmesan cheese - (to 3/4) 1 teaspoon garlic powder Cooking Directions: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 to 20 minutes on low. You may wish to season with a little salt and pepper. It has been made with half-and-half, but heavy cream is preferred. This recipe yields ?? servings. Olive Garden's Alfredo Fettucine Ingredients: 8 ounces cream cheese -- cut in bits 3/4 cup grated Parmesan cheese 1/2 cup butter or margarine 1/2 cup milk 8 ounces fettuccine -- cooked, drained Cooking Directions: In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. This recipe yields 4 servings. Leftovers freeze well. Carl's Jr. Western Bacon Cheeseburger Ingredients: 2 frozen onion rings (like Ore-Ida) 1/4 pound ground beef 1 sesame-seed hamburger bun 2 slices Oscar Mayer pre-cooked bacon Salt -- to taste Freshly-ground black pepper -- to taste 1 slice American cheese 2 tablespoons Bull's Eye Original Flavor barbecue sauce -- see * Note * Note: you must use this brand and variety to make it taste just like Carl's. Other brands will produce different, but still tasty results. Bake or deep-fry the onion rings according to the package directions. On waxed paper, form hamburger into 5-inch round patty. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you'll do this in advance. Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place the still-frozen beef patty on the grill, pressing down firmly for 4 to 5 seconds (this will get you the grill marks). Salt liberally. Cook for 3 minutes (gas) or 5 to 6 minutes (electric). Eyeball it -- if it looks ready to turn, turn it. Toast the faces of the bun (top and bottom) on a 375 degree electric griddle. They should be an even tan color. Microwave the pre-cooked bacon slices 35 to 45 seconds to crispen. Spread 1 tablespoon of the barbecue sauce on the faces of each toasted bun, top and bottom. Place the cooked onion rings after the sauce on the bottom bun. Next stack the cooked beef patty, then the cheese and the 2 bacon slices, crossed over each other like an X. Top off the sandwich with the top bun. This recipe yields 1 Carls' Jr Western Bacon Cheeseburger Carl's Jr. Santa Fe Chicken Ingredients: 4 boneless skinless chicken breast halves 1 cup teriyaki marinade (Lawry's is best) 1/4 cup mayonnaise 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon curry powder 1 pinch salt 4 whole-wheat hamburger buns 4 lettuce leaves 1 can mild green chili peppers - (4 oz) -- drained 4 slices American cheese Cooking Directions: Marinate the chicken in the teriayki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, curry powder, and salt. Grill the chicken for 5 to 8 minutes per side, or until done. Brown the faces of each bun in a hot frying pan. Spread a tablespoon of sauce on the faces of each bun, top and bottom. On each bottom bun place a lettuce leaf, then a green chili pepper. You want the pepper to spread over most of the lettuce. To do this, slice the pepper down the middle and spread it open so that it covers more territory. When sliced open like this, some peppers are big enough for 2 sandwiches. Some are much smaller and enough for only one sandwich. Place one chicken breast half on each of the sandwiches, on top of the chili pepper. Place a slice of American cheese on the chicken. Top it all off with the top bun. This recipe yields 4 sandwiches. Carl's Jr. Chicken Club Ingredients: 4 boneless skinless chicken breast halves 1 cup teriyaki marinade (Lawry's is best) 4 whole-wheat hamburger buns 8 slices bacon 1/4 cup mayonnaise 1 cup alfalfa sprouts - (loosely packed) 4 lettuce leaves 4 large tomato slices 4 slices Kraft Swiss Cheese Singles Cooking Directions: Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun. On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, atop the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with the top bun. Microwave for 15 seconds on high. This recipe yields 4 sandwiches. Wendy's Jr. Bacon Cheeseburger Ingredients: 1/8 pound ground chuck -- formed 3 1/2" square = (do this on waxed paper) 1 potato sandwich bun (hamburger-style) 1 thin tomato slice 2 slices Oscar Mayer Ready-Made bacon 1 slice Kraft Del-Deluxe real American cheese 2 iceberg lettuce leaves (to 3) 1/2 tablespoon Kraft mayonnaise 1/2 tablespoon Heinz ketchup Cooking Directions: Pre-heat an electric griddle to 375 to 400 degrees. After its ready, toast the bun faces lightly, about 30 seconds. Don't brown as much as the McDonald's or Burger King buns. Set the bun(s) aside. Microwave your bacon slices 30 to 40 seconds on a paper towel. Dress the crown of your bun in the following order: Spread the mayo evenly and apply the ketchup in a circular pattern. Next, it's the lettuce leaves followed by the tomato. Put the cooked bacon on next, then the cheese. Microwave for about 15 seconds to heat. Cook the fresh or thawed burger patty about 2 minutes on the pre-heated griddle, salting the top immediately after laying it down. After 2 minutes, turn the patty over, salt again, and cook for 3 more minutes. When the burger is done, put the patty on the dressed bun, then the heel. Wrap the burger in a 12- by 12-inch sheet of foil. Eat within five minutes. This recipe yields 1 serving. Wendy's Famous Frosty Ingredients: 2 cups vanilla ice cream -- slightly thawed 1/2 cup whole milk 1/4 cup NesQuick (formerly Nestle Quick) 1 teaspoon powdered egg whites Cooking Directions: Blend the ingredients together thoroughly in your blender. You may have to manipulate the contents to make sure all of it gets blended well. It should be very thick. This recipe yields 2 regular-sized Frostys. Wendy's Baked Potato Toppings BROCCOLI AND CHEESE 1 can cream of celery soup 1 jar Cheez Whiz - (8 oz) 1 tablespoon dry minced onion 1 package frozen chopped broccoli - (10 oz) -- cooked, drained CHILI AND CHEESE 1 can chili-beef soup Cheddar cheese -- shredded SOUR CREAM AND CHIVES 2 tablespoons mayonnaise 8 ounces onion chip dip 8 ounces sour cream chives 2 tablespoons dry minced chives GROUND BEEF TOPPING 1 pound ground round 2 tablespoons oil 1 package dry onion soup mix 1 teaspoon paprika 8 ounces sour cream Cooking Directions: Broccoli and Cheese Topping: In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months. Chili and Cheese Topping: Warm soup until piping hot. Spoon over baked potatoes and top with cheese. Sour Cream and Chives Topping: Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes. Ground Beef Topping: Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes. Wendy's Original Burger Serving Size: 1 Ingredients:
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734.4 734.5 735.1 736.1 737.1 738.1 739.1 740.1 741.1 742.1 743.1 744.1 745.1 746.1 747.1 748.1 749.1 750.1 751.1 752.1 753.1 754.1 755.1 756.1 757.1 758.1 759.1 760.1 761.1 762.1 763.1 764.1 765.1 766.1 767.1 768.1 769.1 770.1 771.1 772.1 773.1 774.1 775.1 776.1 777.1 778.1 778.2 779.1 779.2 780.1 780.2 780.3 781.1 781.2 781.3 782.1 783.1 784.1 785.1 786.1 787.1 788.1 789.1 790.1 791.1 792.1 793.1 793.2 793.3 794.1 795.1 796.1 797.1 798.1 799.1 800.1 800.2 800.3 801.1 801.2 802.1 803.1 804.1 805.1 806.1 807.1 808.1 809.1 810.1 811.1 812.1 813.1 814.1 815.1 815.2 815.3 816.1 817.1 818.1 818.2 819.1 820.1 821.1 822.1 823.1 824.1 825.1 826.1 827.1 828.1 829.1 830.1 831.1 832.1 833.1 834.1 835.1 836.1 837.1 838.1 839.1 840.1 841.1 842.1 843.1 844.1 845.1 846.1 847.1 848.1 849.1 850.1 851.1 852.1 853.1 854.1 855.1 856.1 857.1 858.1 859.1 860.1 861.1 862.1 863.1 864.1 865.1 865.2 865.3 866.1 867.1 868.1 869.1 870.1 871.1 872.1 873.1 874.1 875.1 876.1 877.1 878.1 879.1 880.1 881.1 882.1 882.2 882.3 883.1 884.1 885.1 886.1 887.1 888.1 889.1 890.1 891.1 892.1 893.1 894.1 895.1 896.1 897.1 898.1 899.1 901.1 902.1 903.1 904.1 905.1 906.1 907.1 908.1 909.1 910.1 911.1 912.1 913.1 914.1 915.1 916.1 917.1 918.1 919.1 920.1 920.2 921.1 921.2 922.1 922.2 922.3 923.1 923.2 923.3 923.4 924.1 924.2 925.1 926.1 927.1 928.1 928.2 929.1 930.1 931.1 931.2 932.1 932.2 933.1 934.1 934.2 935.1 936.1 937.1 938.1 939.1 940.1 941.1 942.1 943.1 944.1 945.1 946.1 947.1 948.1 949.1 950.1 951.1 952.1 953.1 954.1 955.1 956.1 957.1 958.1 959.1 960.1 961.1 962.1 963.1 964.1 965.1 966.1 967.1 968.1 969.1 970.1 971.1 972.1 972.2 973.1 974.1 975.1 975.2 975.3 976.1 976.2 977.1 978.1 978.2 979.1 980.1 981.1 982.1 983.1 984.1 985.1 986.1 987.1 988.1 989.1 990.1 991.1 992.1 993.1 994.1 995.1 996.1 997.1 998.1 999.1 1000.1 1001.1 1002.1 1003.1 1004.1 1005.1 1006.1 1007.1 1008.1 1009.1 1010.1 1011.1 1012.1 1013.1 1014.1 1015.1 1016.1 1017.1 1018.1 1019.1 1020.1 1021.1 1022.1 1022.2 1022.3 1022.4 1022.5 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Salata od dagnji Sastojci: 40 dkg smrznutih dagnji 20 kom crnih maslina 2 crvene paprike 8 malih kiselih krastavaca 1 srednje veliki luk 2-3 žlice maslinovog ulja 2-3 žlice bijelog vina sok od jednog limuna sol, papar Priprema: Dagnje odmrznite. Masline izrežite na komadiće, papriku i krastavce na tanke rezance dužine 1-2 cm. Luk nasjeckajte. U posudi za salatu izmiješajte maslinovo ulje, vino, limunov sok, po ukusu sol i papar, te dodajte dagnje i narezane sastojke. Promiješajte i stavite u hladnjak na oko jedan sat. Kada se salata ohladila, nekoliko puta je dobro promiješajte i servirajte. 40 dkg smrznutih dagnji 20 kom crnih maslina 2 crvene paprike 8 malih kiselih krastavaca 1 srednje veliki luk 2-3 žlice maslinovog ulja 2-3 žlice bijelog vina sok od jednog limuna sol, papar Priprema: Dagnje odmrznite. Masline izrežite na komadiće, papriku i krastavce na tanke rezance dužine 1-2 cm. Luk nasjeckajte. U posudi za salatu izmiješajte maslinovo ulje, vino, limunov sok, po ukusu sol i papar, te dodajte dagnje i narezane sastojke. Promiješajte i stavite u hladnjak na oko jedan sat. Kada se salata ohladila, nekoliko puta je dobro promiješajte i servirajte. Toskanska juha od povrća Sastojci: 1 glavica cvjetače 1/4 glavice kupusa 1 blitva 1 mladi luk 1 luk 2 krumpira 2 mrkve 2 tikvice 2 manja celera malo timjana 30 dag graška 2 rajčice 1 dcl maslinovog ulja sol i papar Priprema: U veliki lonac stavite sve povrće, osim graška, koje ste prethodno isjeckali na komadice (ne premale). Prelijte maslinovim uljem i pustite da odstoji 10-ak minuta. Potom dolijte vode za najmanje duplo veću količinu od povrća. Dodajte grašak, sol i papar i kuhajte 2 sata na jako niskoj temperaturi. Pustite juhu malo da odstoji. Prije posluživanja dodajte malo maslinovog ulja. 1 glavica cvjetače 1/4 glavice kupusa 1 blitva 1 mladi luk 1 luk 2 krumpira 2 mrkve 2 tikvice 2 manja celera malo timjana 30 dag graška 2 rajčice 1 dcl maslinovog ulja sol i papar Priprema: U veliki lonac stavite sve povrće, osim graška, koje ste prethodno isjeckali na komadice (ne premale). Prelijte maslinovim uljem i pustite da odstoji 10-ak minuta. Potom dolijte vode za najmanje duplo veću količinu od povrća. Dodajte grašak, sol i papar i kuhajte 2 sata na jako niskoj temperaturi. Pustite juhu malo da odstoji. Prije posluživanja dodajte malo maslinovog ulja. Talijanska juha sa povrćem Sastojci: 400 ml kokošjeg temeljca 1 rajčica, sitno narezana 1 mrkva, sitno narezana 1 celer, sitno nasjeckan 100 g graška 1 lovorov list mješavina mediteranskih začina papar 100 g tjestenine (male školjke), skuhane i ocijeđene 1 limenka pelata Priprema: U zdjeli za juhu pomiješajte sve sastojke osim tjestenine i pelata. Nakon što sve zavrije, smanjite vatru te pirjajte 15-20 minuta. Dodajte kuhanu tjesteninu i usitnjene pelate te držite na vatri tako da se sve zagrije. Prije posluživanje uklonite lovorov list. 400 ml kokošjeg temeljca 1 rajčica, sitno narezana 1 mrkva, sitno narezana 1 celer, sitno nasjeckan 100 g graška 1 lovorov list mješavina mediteranskih začina papar 100 g tjestenine (male školjke), skuhane i ocijeđene 1 limenka pelata Priprema: U zdjeli za juhu pomiješajte sve sastojke osim tjestenine i pelata. Nakon što sve zavrije, smanjite vatru te pirjajte 15-20 minuta. Dodajte kuhanu tjesteninu i usitnjene pelate te držite na vatri tako da se sve zagrije. Prije posluživanje uklonite lovorov list. Srijemska juha Sastojci: pileće sitno meso, najbolje pileće nogice i iznutrice juneća rebra svinjska kost 3 - 4 mrkve pola glavice celera 1 glavica crnog luka, samo opranog i prepolovljenog 2 -3 češnja češnjaka šećer vegeta peršin Priprema: Sve sastojke staviti u dublji lonac. Preliti hladnom vodom i zakuhati. Kada provri, dodati vegetu i malo šećera, zatim smanjiti temperaturu i kuhati dok se junetina ne skuha. Juhu možete procijediti. Najbolja je sa domaćim rezancima ili okruglicama od griza. Fuul (bob na egipatski) Ovaj egipatski specijalitet jako se dugo priprema. Da bi ga sutra ujutro jeli, danas ga ujutro morate početi spremati. Ali rezultat na kraju je vrijedan toga. Inače, fuul je poznat još i pod nazivima fool, foul, ful, fūl te madames, mudammas, medammis i midammas. Sastojci: 450 g suhog, očišćenog boba (ne svježeg!) 1/2 šalice crvene leće 3 do 4 češnja češjnaka 1 žličica kima sol 3 žlice maslinovog ulja ili otopljenog maslaca Priprema: Namočite bob u vodi, oko 8 do 10 sati. Procijedite. U velikoj tavi pomiješajte bob, crvenu leću, luk, češnjak i kim te potopite vodom (neka vode bude oko 5 cm iznad boba i leće). Zakuhajte, smanjite temperaturu na minimum, poklopite i kuhajte narednih 8 do 10 sati (možete kuhati preko noći), povremeno skidajući pjenu koja se nakuplja na površini. Uklonite s vatre te protisnite bob i leću s drobilicom za pire krumpir. Dodajte limunov sok te po ukusu posolite. Premjestite bob u veliku zdjelu te ga poškropite maslinovim uljem ili rastopljenim maslacem. Servirajte uz pečena ili tvrdo kuhana jaja i lepinje. Savjeti: Crvena leća se dodaje radi boje, ali ako želite, možete je izostaviti. U fuul možete dodati i 1/2 sjeckanog luka i / ili 1 šalicu nasjeckanih rajčica, a kod serviranja možete ga posipati sjeckanim vlascem. Inače, fuul je poznat još i pod nazivima fool, foul, ful, fūl te madames, mudammas, medammis i midammas. Sastojci: 450 g suhog, očišćenog boba (ne svježeg!) 1/2 šalice crvene leće 3 do 4 češnja češjnaka 1 žličica kima sol 3 žlice maslinovog ulja ili otopljenog maslaca Priprema: Namočite bob u vodi, oko 8 do 10 sati. Procijedite. U velikoj tavi pomiješajte bob, crvenu leću, luk, češnjak i kim te potopite vodom (neka vode bude oko 5 cm iznad boba i leće). Zakuhajte, smanjite temperaturu na minimum, poklopite i kuhajte narednih 8 do 10 sati (možete kuhati preko noći), povremeno skidajući pjenu koja se nakuplja na površini. Uklonite s vatre te protisnite bob i leću s drobilicom za pire krumpir. Dodajte limunov sok te po ukusu posolite. Premjestite bob u veliku zdjelu te ga poškropite maslinovim uljem ili rastopljenim maslacem. Servirajte uz pečena ili tvrdo kuhana jaja i lepinje. Savjeti: Crvena leća se dodaje radi boje, ali ako želite, možete je izostaviti. U fuul možete dodati i 1/2 sjeckanog luka i / ili 1 šalicu nasjeckanih rajčica, a kod serviranja možete ga posipati sjeckanim vlascem. Schawarma Sastojci: 250 ml jogurta 2 žlice limunovog soka 1/2 žličice ljutog umaka (hot pepper) 1 žlica alkoholnog octa 4 češnja češnjaka, zdrobljenog 1 žlica sitno sjeckanog luka 1/2 žličice crnog papra 1/2 žličice sušenih crvenih papričica, mrvljenih 1/2 žličice svježe ribanog muškatnog oraščića 1/4 žličice sol 1 kg otkoštenih pilećih prsa, bez kože, tanko narezanih Prilog: 8 lepinja, zagrijanih 1/2 šalice jogurta (po želji) 1 luk, sitno nasjeckan 1 velika rajčica, narezana na kockice 1 krastavac, narezan na tanke ploške Umak: 1 čaša kiselog vrhnja 1 žlica majoneze 1/2 čaše jogurta 1 žlica rastopljenog maslaca sitno sjeckani mladi luk sitno sjeckani češanj češnjaka (ili malo češnjaka u prahu) sitno sjeckani peršin Priprema: Pomiješajte čašu jogurta, limunov sok, ljuti umak i ocat. Dodajte češnjak, luk, papar, crvenu papričicu, oraščić i sol. U tako umiješanu marinadu dodajte tanko narezanu piletinu te ostavite da odstoji preko noći u hladnjaku. Mrežu za lim u pećnici postavite na gornju policu te zagrijte pećnicu na 280°C. Ocijedite piletinu iz marinade te je postavite na lim za pečenje. Ako imate lim za grill, iskoristite ga ovdje. Stavite meso u zagrijanu pećnicu. Nekoliko minuta pecite ga na jednoj strani, a potom okrenite na drugu te pecite još oko 5 minuta. Umiješajte sve sastojke za umak. Prepolovite zagrijane lepinje. Unutrašnjost lepinje premažite žlicom jogurta te slojevito naredajte luk, rajčicu i krastavce. Na povrće dodajte pečenu piletinu te prelijte umakom. 250 ml jogurta 2 žlice limunovog soka 1/2 žličice ljutog umaka (hot pepper) 1 žlica alkoholnog octa 4 češnja češnjaka, zdrobljenog 1 žlica sitno sjeckanog luka 1/2 žličice crnog papra 1/2 žličice sušenih crvenih papričica, mrvljenih 1/2 žličice svježe ribanog muškatnog oraščića 1/4 žličice sol 1 kg otkoštenih pilećih prsa, bez kože, tanko narezanih Prilog: 8 lepinja, zagrijanih 1/2 šalice jogurta (po želji) 1 luk, sitno nasjeckan 1 velika rajčica, narezana na kockice 1 krastavac, narezan na tanke ploške Umak: 1 čaša kiselog vrhnja 1 žlica majoneze 1/2 čaše jogurta 1 žlica rastopljenog maslaca sitno sjeckani mladi luk sitno sjeckani češanj češnjaka (ili malo češnjaka u prahu) sitno sjeckani peršin Priprema: Pomiješajte čašu jogurta, limunov sok, ljuti umak i ocat. Dodajte češnjak, luk, papar, crvenu papričicu, oraščić i sol. U tako umiješanu marinadu dodajte tanko narezanu piletinu te ostavite da odstoji preko noći u hladnjaku. Mrežu za lim u pećnici postavite na gornju policu te zagrijte pećnicu na 280°C. Ocijedite piletinu iz marinade te je postavite na lim za pečenje. Ako imate lim za grill, iskoristite ga ovdje. Stavite meso u zagrijanu pećnicu. Nekoliko minuta pecite ga na jednoj strani, a potom okrenite na drugu te pecite još oko 5 minuta. Umiješajte sve sastojke za umak. Prepolovite zagrijane lepinje. Unutrašnjost lepinje premažite žlicom jogurta te slojevito naredajte luk, rajčicu i krastavce. Na povrće dodajte pečenu piletinu te prelijte umakom. Koshari Koshari je tradicionalno egipatsko jelo od leće, tjestenine i riže. Neki ga zovu i "egipatskim čilijem". U pravilu je to vegetarijansko i vegansko jelo, ali ljubitelji mesa često znaju dodati jetricu ili komad shawarme, kako bi ga dodatno začinili. Sastojci: 1 šalica smeđe leće 1 šalica basmati riže 1 šalica kupovne tjestenine (najbolje su školjkice ili pužići) 2 velika luka, nasjeckana 4 češnja češnjaka, sitno zdrobljena 2 žlice ulja 1 konzerva (400 g) sjeckane rajčice 1/4 žličice sušene čili paprike, izmrvljene sol, crni papar Priprema: Skuhajte leću u 1 litri slane vode. Ovisno o vrsti leće, potrebno je od 15 do 30 minuta kuhanja. Kada je leća omekšala, dodajte joj rižu te nastavite kuhati dok i riža ne omekša. Po potrebi dosipajte vode. Tjesteninu skuhajte u posebnom loncu, isperite i ocijedite. U tavi popržite luk i češnjak do zlatnožute boje. Dodajte rajčice, čili papričicu, sol i papar po ukusu te pustite da se sve zajedno dinsta oko 15 minuta (ili dok ne postane ugušćeno kao umak). Kada se povrće u tavi izdinsta, izmiksajte smjesu štapnim mikserom ili u multipraktiku da dobijete glatki umak. Ovaj korak možete i preskočiti, ako više volite da se sastojci vide. U posudi izmješajte leću, rižu i tjesteninu. Podijelite na tanjure i prelijte s malo umaka od rajčice. Posipajte s još malo čili papričice i servirajte. Sastojci: 1 šalica smeđe leće 1 šalica basmati riže 1 šalica kupovne tjestenine (najbolje su školjkice ili pužići) 2 velika luka, nasjeckana 4 češnja češnjaka, sitno zdrobljena 2 žlice ulja 1 konzerva (400 g) sjeckane rajčice 1/4 žličice sušene čili paprike, izmrvljene sol, crni papar Priprema: Skuhajte leću u 1 litri slane vode. Ovisno o vrsti leće, potrebno je od 15 do 30 minuta kuhanja. Kada je leća omekšala, dodajte joj rižu te nastavite kuhati dok i riža ne omekša. Po potrebi dosipajte vode. Tjesteninu skuhajte u posebnom loncu, isperite i ocijedite. U tavi popržite luk i češnjak do zlatnožute boje. Dodajte rajčice, čili papričicu, sol i papar po ukusu te pustite da se sve zajedno dinsta oko 15 minuta (ili dok ne postane ugušćeno kao umak). Kada se povrće u tavi izdinsta, izmiksajte smjesu štapnim mikserom ili u multipraktiku da dobijete glatki umak. Ovaj korak možete i preskočiti, ako više volite da se sastojci vide. U posudi izmješajte leću, rižu i tjesteninu. Podijelite na tanjure i prelijte s malo umaka od rajčice. Posipajte s još malo čili papričice i servirajte. Riblja juha Sastojci: 1 kg ribe (kovač, lignja, škarpina, ugor, srdele, arbuni) 10 dkg riže 1 dcl maslinovog ulja peršin selen (Levisticum officinale) glavica luka glavica češnjaka papar sol Priprema: U zdjelu složiti očišćenu ribu, luk, selen i češnjak. Dodati vodu i staviti kuhati. Posoliti i popapriti po potrebi. Kuhati 20-ak minuta na laganoj vatri, a kad voda zakuha dodati maslinovo ulje. Procijeđenu juhu staviti na vatru i dodati rižu, kuhati 15-ak minuta. Pred kraj dodati peršin. Savjet: Kuhanu ribu možete poslužiti uz kuhani krumpir, preliti miješanim uljem, posuti peršinom i lukom. 1 kg ribe (kovač, lignja, škarpina, ugor, srdele, arbuni) 10 dkg riže 1 dcl maslinovog ulja peršin selen (Levisticum officinale) glavica luka glavica češnjaka papar sol Priprema: U zdjelu složiti očišćenu ribu, luk, selen i češnjak. Dodati vodu i staviti kuhati. Posoliti i popapriti po potrebi. Kuhati 20-ak minuta na laganoj vatri, a kad voda zakuha dodati maslinovo ulje. Procijeđenu juhu staviti na vatru i dodati rižu, kuhati 15-ak minuta. Pred kraj dodati peršin. Savjet: Kuhanu ribu možete poslužiti uz kuhani krumpir, preliti miješanim uljem, posuti peršinom i lukom. Proljetna juha Sastojci: 125 g graška 100 g krumpira 1 žlica brašna 1 žlica ulja 1/2 glavice luka 1 češnja češnjaka peršin, celerov list 1 manja mrkva 1 rajčica Priprema: Na ulju popržite sitno sjeckani luk, dodajte brašno, isjeckani češnjak, peršinov list, mrkvu (sitno sjeckanu), celerov list. Nalijte vodu i kuhajte pola sata. Izvadite iz juhe povrće propasirajte, vratite ga ponovo u juhu. Zatim dodajte grašak, na kockice isječen krumpir i rajčicu koju smo isjekli na kocke. Ako je potrebno dolijte još vode i kuhajte dok grašak ne omekša. Molokhiyya - egipatska zelena juha Sastojci: 600 ml temeljca od kostiju 1 šalica špinata 1 žlica koncentrata rajčice 1 žličica soli crni papar, svježe mljeveni 2 žličice usitnjenog češnjaka 2 žličice korijandra 2 žličice maslinova ulja Priprema: Na najjačoj vatri pustite da provrije jušni koncentrat. Dodajte špinat, rajčicu, sol i malo papra pa smanjite vatru. Neprestano miješajući pustite da lagano vrije oko 20 minuta ili dok juha ne postane gusta. Zgnječite češnjak i korijander tako da se stope. Lagano zagrijte maslinovo ulje, dodajte smjesu od češnjaka i pirjajte 2 do 3 minute. Zatim prebacite u lonac s juhom i pustite da lagano vrije još 2 do 3 minute. Provjerite treba li dodati začine i poslužite. Litvanska juha od cikle Sastojci: 4 cikle srednje veličine 4 zelena dijela od mladog luka 5 - 6 tvrdo kuhanih jaja jedan veći svježi krastavac 2 do 2.5 litre kefira sol Priprema: Skuhati ciklu i jaja. Ciklu naribati, a jaja što sitnije narezati. Krastavac i luk također narezati što sitnije, sve staviti u posudu, posoliti po ukusu te dodati kefir i ohladiti. Jede se hladno. Lagana juha s rižom i jajima Sastojci: 1 litra kokošjeg temeljca 50 g riže sol papar 2 veća jaja 1 žlica svježeg limunovog soka Priprema: U loncu za juhu zavrijte temeljac i rižu. Smanjite vatru, prekrijte i kuhajte 15-20 minuta ili dok riža ne omekša. Dodajte sol i papar te maknite sa vatre. U posudi zamutite jaja sa limunovim sokom i malo vode. Jajima postepeno dodajte 200 ml temeljca uz miješanje. Zatim postepeno prebacite smjesu sa jajima u lonac sa temeljcom i rižom. Stavite na laganu vatru 2-3 minute uz stalno miješanje. Krem juha s metvicom Sastojci: 1 litra pilećeg bujona (može koncentrat iz kocke) 2 žlice riže 1.5 dl jogurta 30 g brašna 1 žumanjak 50 g maslaca 1 žlice sitne metvice (može i iz vrećice čaja) Priprema: U lonac staviti pileći bujon i kada proključa staviti 2 žlice riže te ostaviti da se kuha 15 minuta. U drugi lonac staviti jogurt, brašno, žumanjak, dobro izmiješati te kuhati na slabijoj vatri dok se malo ne zgusne (oko 10 min). Kada se bujon i riža ukuhaju, dodati smjesu iz drugog lonca u bujon te kuhati još 15 minuta uz povremeno miješanje. Po završetku kuhanja ubaciti maslac i mentu te pustiti da odstoji 10 minuta prije služenja. Servirati toplo. Krem juha s cimetom Sastojci: 100 g maslaca 50 g brašna 0,6 dl temeljca od povrća muškatni orah 0,2 dl slatkog vrhnja 1 komad cimeta u kori sol i papar po potrebi listići mente Priprema: Na maslacu popržite brašno i zalijte temeljcem od povrća. Kad prokuha zalijte slatkim vrhnjem, posolite, popaprite i na kraju dodajte naribani muškatni oraščić i cimet u kori. Pustite da prokuha, servirajte i ukrasite listićima mente. Kokošja juha Sastojci: 1 kokoš 40 g mrkve 40 g peršinova korijena s lišćem 20 g celerova korijena 20 g luka 1,5 l hladne vode sol, papar u zrnu 5 dag rezanaca za juhu Priprema: Očišćenu i opranu kokoš stavite kuhati u hladnu vodu s mrkvom, peršinom, celerom, nekoliko zrna papra i ploškama luka popečenim na ploči štednjaka. Dodajte sol i kuhajte juhu na laganoj vatri dok meso ne omekša. Kuhanu kokoš izvadite iz juhe, a juhu procijedite. Zakuhajte rezance te poslužite toplo. Juha od vrganja 2-3 dag sušenih vrganja 5 dag maslaca 1 dcl Vrhnje za kuhanje sol po ukusu peršinov list 1 žličica brašna Priprema: Prije same pripreme juhe nužno je vrganje natopiti u jednoj litri vode da bi omekšali (oko 1 sat). Vodu nemojte prolijevati jer ćete je iskoristiti kasnije kao dodatak juhi. Kad su vrganji omekšali isjeckajte ih na tanke ploškice. U prikladnoj posudi na laganoj temeperaturi rastopite maslac, dodajte vrganje i lagano ih dinstajte 2 minute. Dodajte vodu u kojoj ste topili gljive, zasolite po želji. Ukoliko volite vegetu umjesto soli možete dodati samo vegetu. Ostavite juhu da se kuha 20 minuta. Pred kraj u zdjelici napravite smjesu od brašna i 1 dcl mlake vode, te dobro izmiješajte. Dodajte juhi i miješajte. Pred sam kraj dodajte vrhnje za kuhanje i isjeckani peršin. Juha od špinata Sastojci: 1/2 kg mladog špinata 1/8 šalice brašna 1 kocka za juhu ili bujona od povrća 2 žlice vrhnja sol i papar za serviranje: malo octa ili kiselog mlijeka Priprema: Opran i na rezance isjeckan špinat ubaciti u litru ključale vode (manje vode ako koristite bujon), kuhati 5-6 minuta. Dodati kocku za juhu (ili bujon). Razmutiti brašno sa 1/8 šalice vode. Sklonite juhu s vatre, umiješajte razmućeno brašno, vratite na vatru da proključa. Dodajte vrhnje, sol i papar. Servirati sa žlicom kiselog mlijeka ili malo octa. Hladna juha od rajčica s mozzarellom Sastojci: 60 dag zrelih rajčica 10 dag suhog kruha 1 režanj češnjaka 1 svežanj bosiljka 4 dl povrtne juhe 1 mozzarella malo šećera maslinovo ulje sol papar Priprema: Operite rajčice, očistite, pristavite s usitnjenim češnjakom, bosiljkom (ostavite nekoliko listova za ukras), šećerom i 3 žlice ulja. Kad provri, smanjite temperaturu i kuhajte 10 minuta uz često miješanje. Namrvite kruh i dodajte rajčicama. Posolite i popaprite. Zalijte kipućom juhom pa na niskoj temperaturi kuhajte još 20 minuta. Često miješajte da se kruh raskuha. Ohlađenu juhu obradite štapnim mikserom i stavite u hladnjak. Prije posluživanja hladnu juhu rasporedite u 4 zdjelice. Ukrasite ploškama mozzarelle i bosiljkom. Juha od povrća s gljivama Sastojci: 4 manja lista kelja, narezana na tanje rezance 1 veća mrkva, narezana na kockice 2 srednja krumpira, narezana na kockice oko pola šalice smrznutog graška (šalica 2 dl) 3 - 4 veća šampinjona, narezana na tanje ploške malo sitno sjeckanog peršina 1 povrtna bujon-kocka začini: papar, muškatni oraščić, korijander, kim, slatka crvena paprika (sve količina po želji) po potrebi: sol i vegeta Priprema: U loncu zakuhajte vodu. Dodajte mrkvu i kelj, a nakon 5 min kuhanja i sve ostalo povrće, gljive i bujon-kocku. Začinite po želji, a ako je potrebno - dosolite i dodajte malo vegete. Kuhajte na laganoj vatri dok povrće ne omekša. Juha od poriluka Sastojci: 400 g poriluka 300 g krumpira 1 dl slatkog vrhnja 1,5 dl kiselog vrhnja sol papar Priprema: Ogulite krumpir, narežite na kriške i stavite kuhati. Kad je krumpir skuhan, dodajte narezani poriluk i pustite da kuha 1 minutu. Prebacite u mikser i dobro izmiksajte. Ponovno vratite u lunac i stavite kuhati. Popaprite, posolite i dodajte slatko vrhnje. Gotovu juhu ukrasite kiselim vrhnjem i posebno kuhanim porilukom. Vegetarijanska juha od pečenog krumpira Sastojci: 2 velika krumpira 3 jušne žlice margarina 1 veliki luk, sitno nasjeckan 2 jušne žlice brašna 4 šalice vegetarijanskog jušnog temeljca 2 šalice vode 4 jušne žlice kukuruznog škroba ili brašna 1 i pol šalica (instant) pire krumpira 1 čajna žličica soli 3/4 čajne žličice papra 1/2 čajne žličice bosiljka 1/8 čajne žličice majčine dušice 1 šalica sojinog vrhnja ili sojinog ili rižinog mlijeka komadi sojine ili pšenične slanine (dimljenog seitana), nasjeckanog sira od soje (tofua) i iskosanog mladog luka Priprema: Pecite krumpire na 200°C 1 sat. Pustite da se ohladi. Otopite margarin u dubokoj tavi ili loncu i pirjajte luk dok ne postane staklast. Dodajte brašno i promiješajte da dobijete zapršku. Dodajte jušni temeljac, vodu, kukuruzni škrob, pire krumpir i začine, te pustite da zavri. Smanjite temperaturu i pustite da lagano vrije 5 minuta. Narežite ohlađene krumpire na polovice i izdubite sadržaj, a koru bacite. Izrežite krumpire na komade veličine zalogaja i dodajte ih, zajedno sa sojinim ili rižinim mlijekom ili vrhnjem u lonac ili tavu, k ostalim sastojcima. Pustite da zavri pa smanjite temperaturu i pustite da vrije 15 minuta dok se ne zgusne. Stavite juhu u zdjelice i po želji ukrasite komadima sojine ili pšenične slanine, sojinim sirom i mladim lukom. Domaća bistra goveđa juha Sastojci: 3/4 kg govedine s kostima 1 1/4 l vode 4 dag mrkve 4 dag peršina (korijena i lišća) komad korjena i list celera komad poriluka 1/2 glavice luka 2 režnja češnjaka po želji 4-5 mahuna, kupusa, cvjetače, korijena korabe jedan manji lovorov list nekoliko zrna papra 1 rajčica ili 2 žlice pirea od rajčice soli po želji manji komad jetre malo šafrana Priprema: Prije kuhanja meso i kosti operemo. Za dobru juhu meso stavljamo u hladnu vodu. Neka lagano zakipi. Povrće za juhu očistimo, operemo, narežemo na veće komade i dodamo juhi koja se već neko vrijeme kuha. Začine stavljamo nešto kasnije. Pri kraju kuhanja dodamo pire od rajčice ili svježu rajčicu i ostalo povrće koje se brze kuha. Kuhanu juhu uklonimo s vatre te ostavimo da se razbistri. Višak masnoće uklonimo. Dodamo hladnu vodu. Na povšini će se opet pojaviti masnoća, koju uklonimo žlicom. Za kasniju upotrebu juhu procijedimo i spremimo u hladnjak. Ako juhu upotrebljavamo odmah, zakuhamo je i poslužimo s raznim dodacima. Meso iz juhe izrežemo. Sočnije je ako ga do posluživanja držimo na toplom mjestu. Juha od mrkve Sastojci: 30 dag mrkve 20 dag maslaca žličica brašna 1 dcl vrhnja za kuhanje sol po ukusu peršinov list Priprema: Mrkvu tanko ostrugati, oprati i sitno naribati ili izrezati na ploškice. Na laganoj vatri rastopiti maslac, dodati mrkvu, zaliti jednom litrom tople vode i posoliti. Kuhati 20 minuta, a pred sam kraj izmutiti žličicu brašna s malo vode u zdjelici te tu smjesu umutiti u juhu. Ako želite krem juhu, sastojke u juhi na kraju izmiksajte štapnim mikserom. Dodajte vrhnje za kuhanje i isjeckani peršin. Juha od krumpira i šunke Sastojci: 3 1/2 šalice oguljenog i nasjeckanog krumpira 1/3 šalice nasjeckanog celera 1/3 šalice sitno sjeckanog luka 3/4 šalice nasjeckane kuhane šunke 3 1/4 šalice vode 1 kocka pileće juhe 1/2 žlice soli (ili po ukusu) po želji bijelog ili crnog papra 5 žlica maslaca 5 žlica brašna 2 šalice mlijeka Priprema: U vodi skuhajte krumpir, celer, luk i šunku. Kuhajte na srednje jakoj vatri, oko 15 min. Zatim dodajte kocku juhe, sol i papar. U drugom loncu otopite maslac na srednje jakoj temperaturi. Dodajte brašno i pržite ga oko 1 minutu, uz stalno miješanje. Miješajući dodavajte mlijeko, pazeći da se ne stvore grudice. Nastavite miješati pri srednje jakoj temperaturi još oko 4 - 5 min. Umiješajte mliječnu mješavinu u lonac s povrćem te pustite da se sve zakuha još jednom. Poslužite odmah. Hladna juha od rajčica i celera Sastojci: 100 g stabljike celera 150 ml vode 2 žličice mješavine začina (Vegeta) 600 ml soka od rajčice 3 žlice maslinovog ulja 2 žličice šećera 1 žlica narezanog svježeg bosiljka Priprema: Stabljiku celera (80 g) narežite na komade, prelijte vodom, dodajte Vegetu i kuhajte oko 5 minuta. Još vrući celer usitnite u električnoj sjeckalici zajedno s vodom, pa sve pomiješajte sa sokom od rajčica. Dodajte maslinovo ulje, šećer i bosiljak, te juhu dobro ohladite. Juha od bundeve Sastojci: 300 g bundeve 2 mrkve 1/2 glavice celera 1 poriluk 5 srednjih krumpira 250 ml slatkog vrhrnja 1/2 čilija 3 žlice maslinovog ulja 1 žlica vegete Priprema: Sve povrće isjecite na kocke. Zagrijte ulje u loncu tei dodajte povrće da se izdinsta na laganoj vatri (oko 10 min). Ulijte 1 l vode te dodajte vegetu. Pustite da voda ispari do pola lonca. Izmiksajte i potom dodajte slatko vrhnje. Pileći file na salati Sastojci: 2 pileća filea zelena salata rukola matovilac 1 žuta paprika mini rajčice 1 dl aceta balsamica ulje sol, papar malo peršina, sitno nasjeckanog malo vlasca, sitno nasjeckanog malo šećera Priprema: Pileći file posolite i popaprite s obje strane te stavite na pouljenu vruću tavu da se peče. Kada je pečeno s jedne strane, okrenite meso, poklopite tavu i pustite da se peče dok meso nije gotovo. Za to vrijeme pripremite umak za salatu. U aceto balsamico dodajte malo šećera i soli te 2 žlice ulja. Promiješajte. Gotovu piletinu uklonite s vatre. Na tanjuru napravite "prostirku" od zelene salate koju potom poškropite s nekoliko žlica umaka. Na nju dodajte sloj rukole i matovilca, na trakice narezanu papriku i polovice mini rajčice. Ponovno poškropite umakom. Piletinu izvadite iz tave te je narežite na tanke ploške. Položite ploške na salatu. Posipajte peršinom i vlascem. Ovaj recept objavljen je na HRT-u, u emisiji "Dobro jutro, Hrvatska!". Hrskave košarice sa svježim krem sirom i bobičastim voćem Sastojci: bobičasto voće (crveni ribizl, borovnice, maline...) 3 jaja 2 kore tijesta za savijače 1 vanilin šećer 50 g rastopljenog maslaca šećer 200 g svježeg krem sira Priprema: Jaja umutite te ih stavite u posudu zajedno sa svježim krem sirom. Dodajte vanilin šećer i šećer te pjenjačom dobro umutite. Potom u smjesu dodajte maline i nježno ih umiješajte. Pustite da smjesa kratko odstoji, oko 10 minuta. Za to vrijeme jednu koru tijesta za savijače premažite rastopljenim maslacem. Preko nje položite još jednu koru tijesta te i njega premažite maslacem. Zatim kore narežite na trake širine oko 8 cm. Trake položite jednu na drugu te ih narežite tako da dobijete kvadrate 8 x 8 cm. Zagrijte pećnicu na 200°C. Od dobivenih kvadrata uzimajte po dva listića te ih položite u kalup za muffine. Ponovite i s ostalim kvadratima, sve dok ne popunite čitavu tepsiju s kalupima. Potom u košarice usipajte malo kreme s malinama. Nemojte napuniti pune košarice jer će se krema malo podići tijekom pečenja. Pecite u pećnici oko 10 minuta. Gotove košarice izvadite iz kalupa, posložite na tanjur za serviranje te u svaku dodajte malo ribizla i borovnica. Po želji, dodatno možete košarice posipati s malo šećera u prahu. Ovaj recept objavljen je na HRT-u, u emisiji "Dobro jutro, Hrvatska!". Pikantni štrukli sa sirom Sastojci: 6 gotovih štrukli sa sirom 1 crvena paprika 1 luk 1 češanj češnjaka malo koncentrata od rajčice 1 žličica mljevene ljute crvene paprike peršinov list lovorov list 1 kiselo vrhnje Priprema: Na vrućem ulju ispržite sitno nasjeckani luk. Crvenu papriku narežite na kockice te je dodajte luku. Češnjak narežite na listiće te ga također dodajte u tavu. Posolite i popaprite, dodajte lovorov list i crvenu ljutu papriku, promiješajte i pustite da se dinsta dok povrće ne omekša. Dodajte u povrće oko pola litre vode i pričekajte da zakuha. Potom dodajte 1 žlicu koncentrata od rajčice, promiješajte i u to uronite štrukle. U početku kuhanja štrukle samo s vremena na vrijeme lagano protresite, da se ne prime za dno posude. Nakon otprilike 5 minuta štrukle okrenite, poklopite i pustite da se kuhaju još oko 10 minuta. Pred kraj jelu dodajte peršin i kiselo vrhnje. Pustite da se štrukli krčkaju još oko 5 min, da bi se umak ukuhao i malo zgusnuo. Pri serviranju ukrasite štrukle s listom peršina. Ovaj recept je objavljen na HRT-u, u emisiji "Dobro jutro, Hrvatska!" Kotonjata Sastojci: 13 velikih dunja, podjednake zrelosti (bez mrlja) 2 limuna 2 šalice vode šećer 1 šalica limunovog soka, procijeđenog Priprema: Ogulite dunje (kao jabuke) te ih naribajte na najkrupnijoj strani ribeža. Potom ih stavite u lonac, prelijte sokom od 2 limuna i s 2 šalice vode. Kuhajte na najslabijoj vatri dok dunje ne omekšaju, najmanje sat i pol. Izmjerite količinu skuhane dunje, najbolje u šalicama. Vratite ih na vatru te u njih dodajte jednaku količinu šećera koliko ste izmjerili dunja. Miješajte dok se svi sastojci dobro ne prožmu. Kuhajte na srednjoj vatri, pazeći da ne zagori. Smanjite temperaturu na najmanje te pustite da još kuha oko sat vremena, povremeno miješajući. Nakon prvih pola sata dodajte 1 šalicu iscijeđenog limunovog soka. Isprobajte čvrstoću smjese tako što ćete uzeti jednu žlicu dunje i staviti na tanjurić. Ako se ne razlije, smjesa je spremna za stavljanje u tepsiju ili u vatrostalnu posudu. Rasporedite je na debljinu od oko pola centimetra do 1 cm. Ostavite da se suši oko 3 dana, povremeno okećući, dok ne prestane biti ljepljiva. Ako niste smjesu izlili u male kalupe, izrežite je na manje kockice podjednake veličine, da vam bude lakše okretati. Kada se potpuno stvrdne, stavite slasticu u papirnate kalupe te držite u hladnjaku do posluživanja. Po želji, kotonjatu možete uvaljati u kristaliće šećera. Šaran na slavonski Sastojci: 1 kg šarana 800 g krumpira 2 žlice ulja 80 g dimljene slanine 1 žličica mljevene slatke crvene paprike peršin sol, bijeli papar Priprema: Očistite šarana od ljuski i iznutrica, uklonite glavu, isperite i posušite. Narežite na deblje odreske. Glavu skuhajte u malo vode. Krumpire ogulite, narežite na tanke ploške i posolite. Slaninu narežite na tanke trakice, a peršin sitno nasjeckajte. Slaninu kratko popržite na tavi. Lim za pečenje nauljite te na njega poslažite pola pripremljenog krumpira. Krumpir posipajte mljevenom paprikom, peršinom i bijelim paprom. Šaranove odreske naslažite na krumpir, posolite, prekrijte preostalim krumpirom te ponovno posipajte paprikom, paršinom i paprom. Prženu slaninu rasporedite po krumpiru. Prelijte potom vodom u kojoj se kuhala šaranova glava te pecite u pećnici dok se riba ne skuha, a krumpir ne postane zlatnosmeđi. Baškotini Sastojci: 40 dkg brašna 45 dkg badema 8 dkg šećera 3 vrećice vanilin šećera 1 žlica ruma 1 žlica limunove korice 5 jaja Priprema: Bademe prelijte kipućom vodom te ih očistite od ljuske. Pustite da se dobro prosuše. Jaja miješajte sa šećerom i vanilin šećerom, pomalo dodavajte prosijano brašno, koricu limuna, bademe i rum. Na radnoj površini dobro rukama izmijesite smjesu. U konačnici se tijesto ne bi trebalo lijepiti za ruke. Pećnicu zagrijte na 120°C. Od tijesta oblikujte roladu te ju stavite u pećnicu na sušenje (bez ventilatora) na oko 1h. Osušeno tijesto izvadite iz pećnice te ga uvijte u mokru krpu te ga tako ostavite do sutradan. Otkrijte baškotine i narežite ih na tanke šnite te ih posložite u tepsiju i dodatno sušite u pećnici na 60°C dok se ne stvrdnu (oko 30 do 45 minuta). Pustite da se ohlade i spremite ih u limenu kutiju. Napomena: Krpu koju koristite za zamatanje tijesta i općenito hrane nemojte prati u prašcima za pranje rublja jer bi mogla promijeniti okus hrani. Ako je već oprana, dodatno je dobro isperite u čistoj vodi prije upotrebe. Juha od brokule Sastojci: 400 g brokule 120 g krumpira 80 g luka 2 žlice ulja 1 dl slatkog vrhnja sjeckani peršin Priprema: Sitno nasjeckani luk pirjati lagano na ulju, dodati krumpir izrezan na kockice pa zaliti s pola litre vode. Skuhano izmiješati mikserom. Brokulu kuhati razdijeljenu na cvjetove u pola litre blago slane vode. Čim se skuha dodati usitnjeni krumpir, luk i slatko vrhnje. Prokuhati i posipati peršinom. Francuska juha od luka Sastojci: 1 l jake goveđe juhe 2 dl bijelog vina 50 dag luka 6 dag maslaca suhi i narezani francuski kruh 3 češnja češnjaka sol, papar 12 dag sira ementalera Priprema: Narežite luk na sitne rezance i pržite na maslacu dok ne dobije svjetložutu boju. Dolijte bijelo vino, kratko prokuhajte pa dolijte goveđu juhu. Kuhajte 20 minuta. Dodajte sol, papar i sitno sjeckani češnjak. Juhu podijelite u četiri vatrostalne zdjelice u koje ste stavili kriske suhog francuskog kruha. Posipajte obilno ribanim sirom i zapecite u vrućoj pećnici dok se sir ne rastopi. Domaća juha od rajčica Sastojci: 6-8 rajčica luk 2 češnja češnjaka žličica šećera (ako je rajčica slađa, onda šećer nije potreban) peršin bosiljak maslinovo ulje Priprema: Sitno nasjeckajte luk i rajčicu te pirjajte na maslinovu ulju sa šećerom. Kad rajčica pusti sok, dodajte češnjak i začinite. Kuhajte podlijevajući vodom 30 minuta. Propasirajte. Napravite zapršku tako da propržite žlicu brašna na ulju, umiješajte u juhu i zakuhajte. Brošč Sastojci: 300 g kupusa (slatkog) 50 g koncetrata rajčice 200 g pasterizirane cikle 100 g luka 100 g mrkve 25 g korjena peršina 50 g ulja 1 žlica šećera 2 dcl kiselog vrhnja 2 kocke masnije juhe 1 lovorov list 1 žličica nasjckanog peršinovog lista za zapršku: 50 g ulja 25 g brašna Priprema: Mrkvu i peršin izrezati na kolutiće te dinstati na ulju zajedno sa isjeckanim lukom. U posebnoj posudi zakuhati oko 2 litre vode, dodati lovorov list, rajčicu, kocke masne juhe, sećer i na rezance izrezan slatki kupus. Nakon desetak minuta kuhanja dodati dinstano povrće pa zajedno kuhati jos 20 min. Kad je juha skoro gotova dodajte zapršku koju ste posebno pripremili, a zatim dodajte na rezance rezanu ciklu. Gotov boršč posuti sjeckanim peršinovim listom i služiti s kiselim vrhnjem. Albondigas Albondigas je meksička juha s mesnim okruglicama. Sastojci: 450 g mljevene junetine 4 jaja 1/4 malog crvenog luka, usitnjenog 4 žlice nasjeckanog korijandra 1 žlica origana 1 žličica soli 1/2 žličice usitnjenog kumina 1/2 žličice svježe smljevenog papra 7 šalica juneće juhe 1 konzerva rajčice 2 žličice šećera 1 žličica crvene paprike 2 mrkve, nasjeckane 2 celera, pažljivo nasjeckana 1 nasjeckani luk 1 list lovora Priprema: U zdjeli izmiješajte junetinu, jaja, luk, korijandar, origano, sol, kumin i papar. Pokrijte i ostavite u hladnjaku 1 sat. U lonac ulijte juhu, dodajte rajčicu, šećer, crvenu papriku, mrkvu, celer, luk i lovorov list i lagano miješajte drvenom kuhačom. Pustite da prokuha pa smanjite tako da lagano vrije. Izvadite meso iz hladnjaka i formirajte male loptice. Polako ubacite u lonac s juhom, poklopite. Pustite da lagano kuha dok se povrće ne smekša, kojih 20 minuta. Izvadite lovorov list. Probajte juhu i ako je potrebno dodajte začine. Odmah poslužite. Ovčji sir u maslinovom ulju Sastojci: 300 g ovčjeg sira iz salamure 2 češnja češnjaka 5-6 listova kadulje 1 čili papričica 1 grančica ružmarina maslinovo ulje sol Priprema: Sir iz salamure narežemo na kocke, češnjak očistimo i narežemo na listiće, a papričice očistimo, operemo i narežemo na trakice. Sve zajedno premjestimo u zdjelu, posipamo listićima ružmarina, nježno izmiješamo i napunimo staklenke. Uz stjenke složimo listove kadulje i ulijemo maslinovo ulje, do vrha. Stavimo u hladnjak na najmanje 7 dana da se sastojci prožmu. Tortilja čips (Tortilla snack) Sastojci: 2 šalice ulja 8 kukuruznih tortilja (15 cm), razrezanih na četvrtine sol, po ukusu Priprema: Dobro zagrijte ulje u tavi (promjera 25 cm). U ulje stavite trokute tortilja i pržite ih okrećući ih jednom ili dva puta, sve dok ne prestanu cvrčati i dok ne postanu zlatnosmeđi. To traje oko 2 minute. Pržene tortilje izvadite i odložite na papirnatoj salveti, kako bi se odstranio višak masnoće. Odmah posipajte solju. Nigiri sushi Sastojci: 500 g oprane japanske riže kratkog zrna 575 ml hladne vode 25 g šećera 1 velika žlica soli 4 velike žlice japanskog octa od riže 2 velike žlice wasabi paštete 500 g morskih plodova i ribe: tanke kriške svježe tune, lososa, pastrve, kuhanih lignji, očišćenih kuhanih kozica usoljeni đumbir wasabi soja umak Priprema: Stavite rižu u veliki lonac s hladnom vodom. Kuhajte rižu dok ne omekša ili dok voda ne ispari. Rižu skinite s vatre, pokrijte krpom i pustite da odstoji 10 minuta; U malu posudu stavite šećer, sol i ocat te na laganoj vatri grijte dok se šećer ne otopi; Istresite rižu u veliku posudu, dodajte mješavinu slatkog octa i lagano promiješajte; Od riže napravite mokrim rukama male kuglice, na vrh svake loptice stavite malo wasabija, te komadić ribe ili morsku kozicu. Servirajte na pladnju uz usoljeni đumbir, wasabi i sojin umak. Lagani smotuljci Sastojci: 12 tortilja (25 cm) 200 g krem-sira 1 glavica salate 160 g narezane pureće salame 270 g (2 šalice) ribanih mrkvi 360 g (2 šalice) narezanih rajčica Priprema: Tortilje premažite krem-sirom. Preko sira posložite listove salate, zatim kriške pureće salame. Posipajte ribanom mrkvom i komadićima rajčice. Zarolajte tortilje u smotuljke. Razrežite smotuljke dijagonalno. Po potrebi, čačkalicama osigurajte da se ne razmotaju. Hrskave tortilje s povrćem Sastojci: 4 jušne žlice izmrvljenog sojinog sira za mazanje 4 tortilje promjera oko 25 cm 1 šalica narezanog špinata 1/4 šalice izdanaka alfalfe 1/2 šalice narezanog crvenog kupusa 1/2 šalice na kriške narezanog avokada 1/4 šalice nasjeckanih rajčica 1/2 šalice na kocke narezanih krastavaca 2 jušne žlice fino nasjeckanog crvenog luka sol i papar Priprema: Premažite svaku tortilju 1 žlicom sira za mazanje. Pospite jednaku količinu preostalih sastojaka po svakoj tortilji, te ih zamotajte. Objavila Točka u 12:52 Nema komentara: Pošalji ovo e-poštom Blogiraj ovo!Podijeli na usluzi TwitterPodijeli na usluzi FacebookPodijeli na PinterestuVeze na ovaj post Kocke od đumbira Sastojci: 1/2 šalice brašna 1/4 šalice šećera 1/2 žličice mljevenog đumbira 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog pimenta 1/3 šalice melase 1 jaje 1/2 šalice vruće vode 1 žličica praška za pecivo Priprema: Pećnicu zagrijte na 180°C. U velikoj posudi umiješajte brašno, šećer, đumbir, cimet, piment, melasu i jaje. U posebu posudu ulijte vruću vodu (ne kipuću!) te joj dodajte prašak za pecivo i promiješajte. Dodajte vodu u posudu s brašnom i začinima te dobro promiješajte. Izlijte dobivenu smjesu u malo namašćenu tepsiju za pečenje (23 x 23 cm), stavite u pećnicu i pecite oko 30 do 35 minuta. Po želji, poslužite sa žlicom tučenog vrhnja. Napomena: Recept je dostatan za oko 10 kocki. Svaka kocka nosi oko 100 kalorija te ima oko 3 g masnoće. 1/2 šalice brašna 1/4 šalice šećera 1/2 žličice mljevenog đumbira 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog pimenta 1/3 šalice melase 1 jaje 1/2 šalice vruće vode 1 žličica praška za pecivo Priprema: Pećnicu zagrijte na 180°C. U velikoj posudi umiješajte brašno, šećer, đumbir, cimet, piment, melasu i jaje. U posebu posudu ulijte vruću vodu (ne kipuću!) te joj dodajte prašak za pecivo i promiješajte. Dodajte vodu u posudu s brašnom i začinima te dobro promiješajte. Izlijte dobivenu smjesu u malo namašćenu tepsiju za pečenje (23 x 23 cm), stavite u pećnicu i pecite oko 30 do 35 minuta. Po želji, poslužite sa žlicom tučenog vrhnja. Napomena: Recept je dostatan za oko 10 kocki. Svaka kocka nosi oko 100 kalorija te ima oko 3 g masnoće. Rum kuglice Sastojci: 150g. mljevenog petitkeksa, 1 žlica ruma, ekstrakt rum 4 žlice šećera u prahu, 1 vanilin šećer, 100 g mljevenih badema, 100 ml mlijeka, 50 g rastopljene čokolade Priprema: Sve sastojke dobro izmiješamo i formiramo male loptice koje možemo uvaljati u mljeveni kokos, bademe, ili ih umočiti u čokoladu. Mogu se odmah poslužiti. Sacher torta Sastojci: Za tortu promjera 22-24 cm 140 g margarina za kolače 150 g šećera 200 g čokolade za kuhanje 8 jaja 150 g brašna vanilin šećer 1 žlica šećera u prahu prstohvat soli 1/2 praška za pecivo Za premaz: žlica likera (rakije) od marelica marmelada od marelica Za glazuru: 250 g naribane čokolade za kuhanje 120 g margarina za kolače Priprema: Čokoladu razmrvite i rastopite na pari. Rastopljena čokolada ne smije biti prevruća - tek topla, da se može liznuti. Pjenasto izradite margarin sa šećerom, vanilin šećerom i 8 žumanjaka - a na koncu, uz mješanje, dodajte i restopljenu čokoladu. Pomješajte brašno i prašak za pecivo, pa žlicu po žlicu (uz neprekidno mješanje) dodajte u smjesu jaja i maslaca. Dobro očistite metlice miksera. U 8 bjelanaca dodajte prstohvat soli i žlicu šećera u prahu - pa umutite čvrsti snijeg. Snijeg oprezno umješajte u smjesu brašna i jaja - kuhačom, a ne električnim mikserom. Kalup za tortu premažite maslacem i pobrašnite. Ulijte tijesto i snažno ga protresite da se izravna. Biskvit pecite na oko 170 st. Celziusa oko 60 minuta. Da li je tijesto pečeno provjerite drvenim štapićem, čačkalicom ili ražnjićem. Kada zabodete čačkalicu u biskvit, ona mora izaći suha. Pečeni biskvit oslobodite od kalupa i ostavite da se potpuno ohladi. Hladni biskvit prepolovite koncem ili dugačkim nožem. Četiri velike žlice marmelade stavite u veliku šalicu za čaj, dodajte čep likera od marelice i žustro promješajte. Doljnji dio torte premažite marmeladom (3-5 mm) i poklopite, a nakon toga tortu premažite i izvana. Malo deblji sloj (2-3 mm) marmelade možete ostaviti na vrhu torte. Ako Vam je marmelada pretvrda, možete je razmekšati zagrijavanjem u vrućoj vodi (u kojoj ste prije toga topili čokoladu). Čokoladna glazura: Margarin za glazuru prokuhajte na laganoj vatri, dok se ne prestane kipjeti, pa pustite par minuta da odstoji i da se malo ohladi. Margarin prelijte preko izribane ili izmrvljene čokolade i pjenjačom umješajte dok ne dobijete glatku masu. Ako se za vrijeme miješanja glazura počne stvrdnjavati, omekšavajte je na pari. Dobro je imati pripremljen lonac s vrućom vodom za čuvanje glazure dok premazujete tortu. Glazuru oprezno premažite preko torte vlažnim, širokim nožem ili slastičarskom špatulom. Glazuru možete napraviti i od 120 g gorke čokolade, 1 žlice ulja, 60 g margarina, 60 g šećera i 6 žlica vode. Čokoladu i margarin rastopite na pari i dobro pomješajte sve sastojke, pa premažite tortu. Zobeni keksi Sastojci: 2/3 šalice maslaca 2/3 šalice šećera i 1 žlica meda 2 jaja 1 i ½ šalice zobenih pahuljica 1 i ½ šalice brašna 1 žličica sode bikarbone ½ žličice soli 100 g brusnica šaka nasjeckanih oraha 2 - 3 rebra bijele čokolade, nasjeckane na kockice (može i tamna) vanilin šećer Priprema: Mikserom izradite pjenasto maslac i šećer. Dodajte jaja i med i dalje miksajte. Potom dodajte zobene pahuljice, izradite, stavite brašno koje ste pomiješali sa sodom bikarbonom, solju i vanilin šećerom. Na kraju miješajte brusnice, orahe i čokoladu. Smjesu ostavite u hladnjaku sat vremena. Vadite pomoću žlice za sladoled male hrpice koje ćete staviti na masni papir i malo spljošiti prstima kako bi se formirao okrugli keks (ne previše).Smjesa je malo mljackava, ali tako mora biti. Pazite da ostavite dovoljno razmaka između hrpica kako se keksi ne bi zalijepili jer se rašire za vrijeme pečenja (ostavite oko 2 prsta prostora između svakog keksa). Pecite na 180 stupnjeva 10-12 minuta ili dok na krajevima ne poprime lagano smećkastu boju. Kada kekse izvadite iz pećnice, ostavite ih 10-15 minuta u tepsiji da se ohlade. Čuvajte u limenoj kutiji, a između svakog sloja stavite masni papir da se ne bi zalijepili. Torta od sira (Cheesecake) Sastojci: 20 dkg keksa Lada (Kraš) 10 dkg maslaca 40 dkg sira Philadelphia 2 jaja 1 žlica limunovog soka 18 dkg šećera 1 vanilin šećer 2 kisela vrhnja, crvena Dukat 6 dkg šećera 1 vanilin šećer Priprema: Smrviti kekse, rastopiti maslac i zajedno izmijesiti. Smjesu staviti u kalup za tortu, ostaviti u hladnjaku da se stvrdne. Od 2 bjelanjka istući čvrst snijeg, u drugoj posudi žutanjke miješati sa šećerom, vanilin šećerom i limunovim sokom. Miksati 15 min i dodati sir. Na kraju lagano umiješati snijeg od bjelanjaka. Tu masu lagano izliti u kalup u kojem su keksi i peći 25 - 30 minuta na 180°C. Izvaditi iz pećnice i preliti masom 3. (vrhnje, šećer, vanilin šećer) koju smo prethodno dobro izmiješali, ponovno staviti u pećnicu i peći još oko 10 min. Pustiti da se ohladi i preko noći ostaviti u hladnjaku. Brza ananas torta Sastojci: piškote 1 konzerva ananasa u komadićima 4 dl kiselog vrhnja 7 žlica šećera 2 vrećice šlaga Priprema: Žlicom umiješati vrhnje i šećer (ne mikserom). Stavite konzervu ananasa u zdjelu, procijedite. Umočite piškote u sok od ananasa iz konzerve pa slažite u zdjelu koju ste obložili folijom. Redajte red piškota, red vrhnja, red komadića ananasa, red piškota.... sve dok ne utrošite materijal (piškote moraju biti na vrhu). Tortu ostavite u hladnjak da prenoći. Sutradan je ukrasite šlagom i poslužite. piškote 1 konzerva ananasa u komadićima 4 dl kiselog vrhnja 7 žlica šećera 2 vrećice šlaga Priprema: Žlicom umiješati vrhnje i šećer (ne mikserom). Stavite konzervu ananasa u zdjelu, procijedite. Umočite piškote u sok od ananasa iz konzerve pa slažite u zdjelu koju ste obložili folijom. Redajte red piškota, red vrhnja, red komadića ananasa, red piškota.... sve dok ne utrošite materijal (piškote moraju biti na vrhu). Tortu ostavite u hladnjak da prenoći. Sutradan je ukrasite šlagom i poslužite. Zapečena povrtna palenta prelivena sirnim umakom Sastojci: palenta origano timijan 100 g graška 100 g kukuruza luk 2 paprike tikvica 2 rajčice vrhnje jaje 100 g feta sira Priprema: Palentu skuhajte prema uputstvima, ali u vodu dodajte još prstohvat origana i timijana. Narežite luk i popržite. Dodajte narezanu papriku, tikvicu i rajčice te grašak i kukuruz. Dinstajte oko 10-15 minuta, zasolite i popaprite prema ukusu. Namastite pleh, ulijte palentu i preko nje stavite dinstano povrće. Umutite vrhnje, jaje i feta sir te time prelijte palentu. Pecite oko 20 minuta na 220C. Krumpirske kiflice sa sirom Sastojci: svježi kvasac 1 jaje 150 g instant pire-krmpira 300 ml mlijeka 150 ml ulja soli i malo šećera 800 g fino prosijanog brašna sir za nadjev Priprema: U mlako mlijeko stavi kvasac i pusti da se otopi. Tijesto: Sve sastojke, zajedno s kvascem, redom staviti u mikser i ako treba dodati još mlijeka. Neka tijesto bude meko. Ostaviti na toplom da se digne pa ga podjeliti na tri jednaka dijela. Tijesto tanko razviti pa isjeći nožem 12 istih trokutova. Trokute nafilovati sirom pa zarolati u kiflice. Pustiti da se kiflice još malo dignu (ne treba previše, jer će se svejedno dići u pećnici) pa premazati žumanjkom. Posipati suncokretovim ili nekim drugim sjemenkama. Lepinja Sastojci: 1 svježi kvasac 1/2 šalice tople vode 3 šalice brašna 1 1/4 žličice soli 1 žličica šećera 1 šalica mlake vode Priprema: Rastopite kvasac u 1/2 šalice tople vode. Dodajte šećer i miješajte dok se ne otopi. Ostavite 10 - 15 min dok kvasac ne odreagira. U velikoj zdjeli umiješajte brašno i sol. U sredini napravite malo udubljenje i u njega istresite otopljeni kvasac. Polako dodajte 1 šalicu tople vode i miješajte drvenom kuhačom dok smjesa ne postane elastična. Tijesto istresite na pobrašnjenu površinu i ostavite da se odmara oko 10 - 15 min. Tijesto tada više neće biti zbijeno i elastično. Obložite veliku zdjelu sa slojem ulja i stavite tijesto u posudu. _Zatim okrenite tijesto naopačke, tako da cijelo bude nauljeno. Ostavite da se diže na toplome oko 3 sata, dok mu se veličina ne udvostruči. Kada se tijesto diglo, urolajte ga u "zmiju" i razrežite na 10 do 12 manjih dijelova. Dijelove uobličite u loptice i položite na pobrašnjenu površinu. Ostavite da odstoji još oko 10 min. Zagrijte pećnicu na 260°C, a žicu na koju ćete položiti tepsiju postavite na najnižu razinu (na dno pećnice). Tepsiju također prethodno zagrijte. Svaku kuglicu tijesta razvaljajte u krugove tako da čine lepinju. Svaka lepinja bi trebala biti 12 - 15 cm u promjeru, debljine oko 0,5 cm. Svaku lepinju pecite oko 5 minute, dok se ne napuhne. Zatim je okrenite i pecite je još oko 2 min. Ponovite postupak za svaku lepinju. Napomena: U kutiji za kruh lepinje mogu stajati oko tjedan dana. Pretplati se na: Postovi (Atom)