The true recipes??? Help me!!!?!
Hi to everybody, I am an Italian girl to which it likes a lot the American cuisine!. I would want the true recipes of the famous pancakes, of the marvelous Cheese cake and the recipe of the turkey for the Thanksgiving day!. I ask you him because here in Italy your recipes are not found, but only of the copies!. I thank a lot you for the help and I apologize me for the English!!!
I forgot!.!.!. Be a fantastic country!!!!Www@FoodAQ@Com
I forgot!.!.!. Be a fantastic country!!!!Www@FoodAQ@Com
Answers:
Ricotta pancakes with brown sugar-cherry sauce
Egg whites give these pancakes their light texture!. Ricotta cheese adds rich flavor!. And the finishing touch!? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream!.
Sauce:
1/2 cup (or more) water, divided
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
2 tablespoons (packed) golden brown sugar
1 tablespoon fresh lemon juice
Pancakes:
3/4 cup unbleached all purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups whole-milk ricotta cheese
4 large egg yolks
1/2 cup whole milk
3 large egg whites
Vegetable oil (for brushing)
Plain Greek-style yogurt or plain regular yogurt (optional)
Preparation
For sauce:
Whisk 1/4 cup water and cornstarch in small bowl!. Melt butter in medium nonstick skillet over medium heat!. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves!. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute!. Remove from heat; stir in lemon juice!.
For pancakes:
Whisk flour, sugar, baking powder, and salt in small bowl!. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute!. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed!.
Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry!. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions!.
Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil!. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round!. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes!. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes!.
Transfer pancakes to plates!. Top with cherry sauce and yogurt, if desired, and serve!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Italian Cheesecake
Please do NOT substitute any of the ingredients, the results will not be the same if you do!. It's best to make this one day ahead to allow all the flavors to meld!.
Equipment:
12 inch springform pan
Electric mixer
2 large bowls
Ingredients:
3 pounds of WHOLE milk ricotta
2 cups of sugar
1/2 cup of sifted all-purpose flour
18-20 graham or honey graham crackers, finely crushed
8 egg yolks
8 egg whites
1/2 cup of whipped heavy cream
Grated rind of 1 orange
Grated rind of 1 lemon
1 teaspoon of pure vanilla
Unsalted butter, softened
Preparation
Preheat oven to 425 degrees
Generously butter the pan and sprinkle well with graham cracker crumbs!.
Beat ricotta until smooth, gradually adding 1 one half of the sugar!.
Add egg yolks one at a time, beating well after each addition!.
Beat in orange and lemon rinds, the flour, and vanilla!.
With clean beaters, in a large bowl, beat egg whites gradually adding the remaining 1/2 cup of sugar until stiff!.
Fold the egg whites and whipped cream into the ricotta mixture!.
Turn into the prepared pan,
Bake 425 degrees for 10 minutes, then lower heat to 350 degrees and bake 1 hour!.
Turn off the oven, and allow the cheesecake to cool in the oven for one hour, with the oven door closed!.
Remove the springform!.!.!.and allow to cool completely on a rack!. Refrigerate when completely cooled!.!.!.
Remove from refrigerator one hour prior to serving!.!.!. Dust with confectioner's sugar!.!.!.!.
Enjoy! and Happy Holidays!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Roast Turkey with Cider Sage Gravy
Ingredients
1!. 1 (3-inch) piece celery
2!. 2 sprigs fresh flat-leaf parsley
3!. 2 sprigs fresh thyme
4!. 2 sprigs fresh marjoram
5!. 2 leaves fresh sage
6!. 1 bay leaf
7!. 1 (12 pound) turkey (preferably kosher), any feathers and quills removed with tweezers or needle nose pliers, and neck and giblets (excluding liver) reserved for making turkey stock
8!. 1 tablespoon salt
9!. 1 teaspoon black pepper
10!. 2 whole cloves
11!. 1 onion, peeled and stuck with whole cloves
12!. 1/4 cup unsalted butter, softened, plus additional if necessary for basting
13!. 1 cup hard cider or sparkling hard cider
14!. 4 cups turkey stock
15!. 1 pound onions, finely chopped
16!. 3 tablespoons unsalted butter
17!. 1 tablespoon finely chopped fresh sage leaves
18!. 3/4 cup all-purpose flour
19!. Special equipment: kitchen string; a metal flat rack (use a cooling rack if necessary) small enough to just fit inside roasting pan; an instant-read thermometer or remote digital thermometer
1!. Cook turkey: Put oven rack in lowest position and preheat oven to 425 degrees F!.
2!. Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni!.
3!. Rinse turkey inside and out and pat dry!. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity!. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing!. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly!. Tie drumsticks together with kitchen string and fold wings under body!. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone)!.
4!. Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes!. Reduce oven temperature to 350 degrees F!. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165 degrees F on thermometer, 2 to 2 1/2 hours more!.
5!. Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity!. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175F)!.
6!. Make gravy while turkey stands: Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure!. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes!. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it!. Add enough turkey stock to drippings to total 4 cups!.
7!. Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes!. Add sage and cook, stirring, 1 minute!. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil!. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy!. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes!. Season with salt and pepper!.
8!. Serve turkey with gravy on the side!.
Yield: 8 servingsWww@FoodAQ@Com
Egg whites give these pancakes their light texture!. Ricotta cheese adds rich flavor!. And the finishing touch!? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream!.
Sauce:
1/2 cup (or more) water, divided
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
2 tablespoons (packed) golden brown sugar
1 tablespoon fresh lemon juice
Pancakes:
3/4 cup unbleached all purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups whole-milk ricotta cheese
4 large egg yolks
1/2 cup whole milk
3 large egg whites
Vegetable oil (for brushing)
Plain Greek-style yogurt or plain regular yogurt (optional)
Preparation
For sauce:
Whisk 1/4 cup water and cornstarch in small bowl!. Melt butter in medium nonstick skillet over medium heat!. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves!. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute!. Remove from heat; stir in lemon juice!.
For pancakes:
Whisk flour, sugar, baking powder, and salt in small bowl!. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute!. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed!.
Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry!. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions!.
Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil!. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round!. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes!. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes!.
Transfer pancakes to plates!. Top with cherry sauce and yogurt, if desired, and serve!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Italian Cheesecake
Please do NOT substitute any of the ingredients, the results will not be the same if you do!. It's best to make this one day ahead to allow all the flavors to meld!.
Equipment:
12 inch springform pan
Electric mixer
2 large bowls
Ingredients:
3 pounds of WHOLE milk ricotta
2 cups of sugar
1/2 cup of sifted all-purpose flour
18-20 graham or honey graham crackers, finely crushed
8 egg yolks
8 egg whites
1/2 cup of whipped heavy cream
Grated rind of 1 orange
Grated rind of 1 lemon
1 teaspoon of pure vanilla
Unsalted butter, softened
Preparation
Preheat oven to 425 degrees
Generously butter the pan and sprinkle well with graham cracker crumbs!.
Beat ricotta until smooth, gradually adding 1 one half of the sugar!.
Add egg yolks one at a time, beating well after each addition!.
Beat in orange and lemon rinds, the flour, and vanilla!.
With clean beaters, in a large bowl, beat egg whites gradually adding the remaining 1/2 cup of sugar until stiff!.
Fold the egg whites and whipped cream into the ricotta mixture!.
Turn into the prepared pan,
Bake 425 degrees for 10 minutes, then lower heat to 350 degrees and bake 1 hour!.
Turn off the oven, and allow the cheesecake to cool in the oven for one hour, with the oven door closed!.
Remove the springform!.!.!.and allow to cool completely on a rack!. Refrigerate when completely cooled!.!.!.
Remove from refrigerator one hour prior to serving!.!.!. Dust with confectioner's sugar!.!.!.!.
Enjoy! and Happy Holidays!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Roast Turkey with Cider Sage Gravy
Ingredients
1!. 1 (3-inch) piece celery
2!. 2 sprigs fresh flat-leaf parsley
3!. 2 sprigs fresh thyme
4!. 2 sprigs fresh marjoram
5!. 2 leaves fresh sage
6!. 1 bay leaf
7!. 1 (12 pound) turkey (preferably kosher), any feathers and quills removed with tweezers or needle nose pliers, and neck and giblets (excluding liver) reserved for making turkey stock
8!. 1 tablespoon salt
9!. 1 teaspoon black pepper
10!. 2 whole cloves
11!. 1 onion, peeled and stuck with whole cloves
12!. 1/4 cup unsalted butter, softened, plus additional if necessary for basting
13!. 1 cup hard cider or sparkling hard cider
14!. 4 cups turkey stock
15!. 1 pound onions, finely chopped
16!. 3 tablespoons unsalted butter
17!. 1 tablespoon finely chopped fresh sage leaves
18!. 3/4 cup all-purpose flour
19!. Special equipment: kitchen string; a metal flat rack (use a cooling rack if necessary) small enough to just fit inside roasting pan; an instant-read thermometer or remote digital thermometer
1!. Cook turkey: Put oven rack in lowest position and preheat oven to 425 degrees F!.
2!. Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni!.
3!. Rinse turkey inside and out and pat dry!. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity!. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing!. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly!. Tie drumsticks together with kitchen string and fold wings under body!. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone)!.
4!. Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes!. Reduce oven temperature to 350 degrees F!. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165 degrees F on thermometer, 2 to 2 1/2 hours more!.
5!. Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity!. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175F)!.
6!. Make gravy while turkey stands: Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure!. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes!. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it!. Add enough turkey stock to drippings to total 4 cups!.
7!. Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes!. Add sage and cook, stirring, 1 minute!. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil!. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy!. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes!. Season with salt and pepper!.
8!. Serve turkey with gravy on the side!.
Yield: 8 servingsWww@FoodAQ@Com
Thanksgiving Turkey
________________________
Get a turkey and thaw it for about 3-4 days in your fridge!.
Take the bag of innards out of the birds cavity and set aside!.
Put the turkey in a big roasting pan and put pats of butter (about 6 pats) under the skin of the turkey, on the breast area!. Rub/brush some canola oil on the outside of the skin!.
Season the outer skin with salt, pepper, poutry seasoning and sage!. I like to put a dash of cinnamon on as well!.
Put turkey into a 500 degree oven for 30 minutes, uncovered!.
Then, reduce heat to 325 and loosely cover the breast area with tin foil & cook for 2!.5-3 hours!. Internal temp of breast should be 165 degrees, if you have a meat thermometer!.
You can stuff the cavity with all kinds of fresh herbs to infuse the turkey's flavor, but I don't recommend putting "stuffing" in there!.
Put:
Fresh sage, chopped, fresh thyme leaves, fresh rosemary!.
Www@FoodAQ@Com
________________________
Get a turkey and thaw it for about 3-4 days in your fridge!.
Take the bag of innards out of the birds cavity and set aside!.
Put the turkey in a big roasting pan and put pats of butter (about 6 pats) under the skin of the turkey, on the breast area!. Rub/brush some canola oil on the outside of the skin!.
Season the outer skin with salt, pepper, poutry seasoning and sage!. I like to put a dash of cinnamon on as well!.
Put turkey into a 500 degree oven for 30 minutes, uncovered!.
Then, reduce heat to 325 and loosely cover the breast area with tin foil & cook for 2!.5-3 hours!. Internal temp of breast should be 165 degrees, if you have a meat thermometer!.
You can stuff the cavity with all kinds of fresh herbs to infuse the turkey's flavor, but I don't recommend putting "stuffing" in there!.
Put:
Fresh sage, chopped, fresh thyme leaves, fresh rosemary!.
Www@FoodAQ@Com
Fluffy Best Pancakes:
2 cups flour (all purpose)
4 teaspoons baking powder
2 teaspoons salt
mix and add:
2 cups cold milk
2 egg yolks
Mix and set aside!.
Beat the 2 egg whites with a mixer until stiff peaks form!. Gently fold into the batter!.
Grease a hot griddle or pan between each pancake that is made or they will stick as there is no fats added to this recipe!.
Cook until bubbles form on top all over and then flip and cook until brown on the other side, about 1 minute!.
Makes about 17-20 medium pancakes!. Left overs can be stored in the frig and re-heated in a toaster or toaster oven!.Www@FoodAQ@Com
2 cups flour (all purpose)
4 teaspoons baking powder
2 teaspoons salt
mix and add:
2 cups cold milk
2 egg yolks
Mix and set aside!.
Beat the 2 egg whites with a mixer until stiff peaks form!. Gently fold into the batter!.
Grease a hot griddle or pan between each pancake that is made or they will stick as there is no fats added to this recipe!.
Cook until bubbles form on top all over and then flip and cook until brown on the other side, about 1 minute!.
Makes about 17-20 medium pancakes!. Left overs can be stored in the frig and re-heated in a toaster or toaster oven!.Www@FoodAQ@Com
Easy Pancakes
1 cup sifted self-rising flour
1 cup milk
1 egg
2 tablespoons vegetable oil
DIRECTIONS
Beat eggs, oil, and milk together, and add to flour!. Stir until combined!.
Heat a greased griddle until drops of water sprinkled on it evaporate noisily!. Pour 1/8 to 1/4 cup batter onto the griddle!. Turn over with a metal spatula when bubbles begin to form on top!. Cook second side to a golden brown color!.
New York Cheesecake
1 3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Mix graham cracker crumbs, walnuts, cinnamon and melted butter together!. Press on bottom and sides of a 9 inch springform pan!.
Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract!. Beat until smooth!. Blend in the sour cream and pour into the crumb crust!.
Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set!. Cool!. Chill well, about 4 or 5 hours!. Filling will be soft!. May be served as is or topped with your favorite fruit topping!.
Roasted Turkey
1 (12 pound) whole turkey
3/4 cup butter, melted
2 tablespoons garlic powder
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Clean turkey (discard giblets and organs), and place in a roasting pan!. In a small bowl, combine butter, garlic powder, ground sage, salt, and black pepper!. Using a basting brush, apply the mixture to the outside of the uncooked turkey!. !.
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C)!. Remove bird from oven, and allow to stand for about 30 minutes before carving!. If turkey isn't done, but the skin is brown you may cover it with aluminum foil for the last 30 minutes of cooking time!.
Buono Appetite!Www@FoodAQ@Com
1 cup sifted self-rising flour
1 cup milk
1 egg
2 tablespoons vegetable oil
DIRECTIONS
Beat eggs, oil, and milk together, and add to flour!. Stir until combined!.
Heat a greased griddle until drops of water sprinkled on it evaporate noisily!. Pour 1/8 to 1/4 cup batter onto the griddle!. Turn over with a metal spatula when bubbles begin to form on top!. Cook second side to a golden brown color!.
New York Cheesecake
1 3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Mix graham cracker crumbs, walnuts, cinnamon and melted butter together!. Press on bottom and sides of a 9 inch springform pan!.
Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract!. Beat until smooth!. Blend in the sour cream and pour into the crumb crust!.
Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set!. Cool!. Chill well, about 4 or 5 hours!. Filling will be soft!. May be served as is or topped with your favorite fruit topping!.
Roasted Turkey
1 (12 pound) whole turkey
3/4 cup butter, melted
2 tablespoons garlic powder
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Clean turkey (discard giblets and organs), and place in a roasting pan!. In a small bowl, combine butter, garlic powder, ground sage, salt, and black pepper!. Using a basting brush, apply the mixture to the outside of the uncooked turkey!. !.
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C)!. Remove bird from oven, and allow to stand for about 30 minutes before carving!. If turkey isn't done, but the skin is brown you may cover it with aluminum foil for the last 30 minutes of cooking time!.
Buono Appetite!Www@FoodAQ@Com