Drink...
Amaretto Mocha Italia
*recipe from DisaronnoThis drink was quite delicious on a cool, fall day. Be careful though, because I put a bit too much amaretto in mine and it tasted a little strong. I would start out with less amaretto...you can always add more :)
Ingredients:
(Makes one drink)
- 8 oz. hot coffee
- 2-3 oz. amaretto (depending on taste)
- 1 tsp. instant hot cocoa mix
- Whipped cream
- Shaved chocolate
- Stir hot cocoa mix into the hot coffee until it dissolves.
- Add the amaretto.
- Top with whipped cream and chocolate shavings.
Dinner...
*Recipe from Maureen K.
I have made other eggplant parmesan recipes that are quicker and simpler, but none are as good as this one. It is well worth the time it takes to prepare it!
Ingredients:
(serves 4)
- 1lg or 2 med eggplants (small white, light pink/purple are great if you can find them!
- For flour coating: mix together in a shallow bowl and set aside:
- 1 to 2 cups of flour (depending on the amount of eggplant slices you are cooking)
- 1 to 2 tbs garlic powder - again depending on eggplant amount
- 2 tsp.salt (or more)
- 1 tsp pepper (or more)
- For egg wash coating: in shallow bowl mix and set aside:
- 2 slightly beaten eggs(more if needed), diluted with 2 teaspoons to a tablespoon of water for each egg used.
- stir these ingredients together with 10 to 12 mild strokes. don't let the eggs get bubbly, as this makes the coating uneven.
- For bread crumb coating: in shallow bowl mix and set aside:
- about 3/4 c of plain bread crumbs for every diluted egg (I used panko bread crumbs because that was what I had, and it worked well.)
- about 1/3 c of grated parmesan cheese (or a little more) for every diluted egg
- 1 large jar (or more) of your favorite spaghetti sauce
- mozzarella cheese slices
- vegetable or olive oil
 | |
| breaded eggplants waiting to be fried |
- Peel eggplant and cut into 1 to 1 1/2" thick circles.
- Salt slices and place in a colander over a bowl or in the sink for 30 minutes. Eggplant is very watery and will dilute sauces. If your spaghetti sauce is thick this step can be eliminated.
- After salted, rinse salt off of the eggplant and pat slices dry w/paper towel.
- Flour each piece of eggplant, tossing it lightly from one palm to the other, patting gently all over and letting any excess flour fall off.
- Put the flour coated piece into the egg mixture, making sure the entire surface is covered. Allow any excess egg to drip off.
- Place the slice in the bread crumb bowl. Make sure that the crumbs adhere evenly to the shallow sides of the eggplant as well as the large tops and bottoms of the eggplant. If you see any vacant places sprinkle a few crumbs on them. gently pat the crumbs to adhere. Handle the eggplant gently, so that the coating won't crack.
- Place pieces on a rack to dry for about 20 minutes before frying. Keep prepping the eggplant slices. after 15 - 20 minutes all the remaining eggplant slices will be done and you can start frying the first slices that were coated.
- Preheat oven to 350.
- Heat 1/2 inch of oil in large non-stick skillet. Place eggplant pieces in heated oil (do not crowd pieces). Brown on all sides, being careful not to burn coating as the cheese in the coating mixture will burn if not attended to. remove from pan and place on cookie sheet,continue browning remaining pieces.
- Pour 1 to 1 1/2 inches of sauce on bottom of casserole. Add a layer of eggplant using larger pieces for bottom. Top each bottom piece with another piece (a stack of 2-3!). Add remaining spaghetti sauce, covering the bottom layer and coming 1/2 of the way up top layer.
- Cover casserole and bake 30 to 40 minutes or until sauce is bubbling.
- Remove casserole from oven and turn oven temperature up to 425 to 450.
- Place 1 large piece of mozzarella on top of each eggplant stack.
- Place casserole (without cover on!) back in the oven and heat until cheese melts and browns a little, approx. 5-10 min depending on your oven. watch closely as cheese may melt to fast and just run off of your eggplant!
- Let cool a little and enjoy!
Garlic Bread
This garlic bread is so easy to make, and so much tastier than store-bought garlic bread!
Ingredients:
- A crusty loaf of bread
- 2 cloves of garlic
- 2 tbs butter
- Parsley
- Parmesan cheese
- Cut the loaf of bread in half lengthwise.
- Melt butter.
- Chop garlic and add it to the melted butter.
- Brush the butter/garlic mixture on the bread.
- Sprinkle with parsley and parmesan cheese.
- Bake in a 425 degree oven for 6-7 minutes or until golden brown.
- Slice the bread into pieces.
Dessert...
Easy Tiramisu
*Recipe from Pina D.I got this recipe from a woman I worked with in Los Angeles. It is so delicious, so easy, and such an impressive dessert. It will look and taste like you spent a lot of time making it, but really it doesn't take much time at all. It's sure to impress any guests!
Ingredients:
(makes about 16 servings)
- 8 ounces Cream Cheese
- 3 cups cold milk
- 2 packages (4-serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling
- 1 Tub (8 ounces) Cool Whip Whipped Topping, thawed, divided
- 48 Nilla Wafers (I use a bit more, about 1 1/2 boxes)
- 1/2 espresso coffee, cooled, divided
- 2 squares Semi-Sweet Chocolate, coarsely grated (2 ounces)
- 1 cup of fresh raspberries
- Beat cream cheese in large bowl with electric mixer until creamy.
- Gradually beat in milk.
- Add dry pudding mixes; mix well.
- Stir in 2 cups of the Whipped Topping.
- Line bottom and sides of a 2 1/2 quart bowl with half of the wafers (I used a Trifle bowl); drizzle with half of the coffee.
- Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate.
- Repeat all layers starting with the wafers and coffee.
- Top with raspberries, and grated chocolate.
- Refrigerate overnight.
Cin Cin
(cheers)
Try the recipes...I guarantee you will enjoy them!
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