Tuesday, March 4, 2008
March - Italian
This month's Cooking Group will be at Jen Wilcox's house on March 4th at 7:00pm. Come and share your Italian dishes and learn how to make Tiramisu (LDS style). We are so grateful for those who have shared their homes for cooking group and are still looking for people to host for the months of April, May, and June. If you are interested, please let Sara Wilhelm or Jamie Chiara know!
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GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream*
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper**
1/2 c. butter
1 lb. bacon, crumpled***
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*You can half the cream if you want and it tastes just as good.
**I usually half the pepper and it turns out just great.
***You might want to think about cooking your bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part - surprise, surprise).
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Tiramisu
2 /3 packages of Lady fingers. I buy 3 because they don't come with a standard number of cookies in them and I'ld rather have extra then have to go back out
4 eggs seperated
2 lbs Marscapone cheese
4 tsp. sugar
cholocate milk
Beat cheese, sugar and egg yolks together.
Beat egg white on high until stiff peaks form.
Fold egg whites into cheese mixture.
Make a few cups of chocolate milk that is very rich. Tons of Nesquick powder (you wouldn't want to drink it kind of rich).
Dip one lady finger at a time into the chocolate milk. Maybe 6 seconds each side. You want it to start to feel squishy without falling apart. Line the bottom of the 13 x 9 caserole dish with the lady fingers.
Add a layer of the chesse misture.
Repeat like lasagna until you are happy. I try to get three layers.
Refridgerate to let it set and all the flavors blend together. At least 4 hours. I do mine the night before.
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