Idea #1: Rasberry, Ricotta and chocolate Cannoli
Ingredients:
• Ricotta
• Caster Sugar
• Finely chopped dark and white chocolate
• Pre-Made cannoli shells
• Icing Sugar
• Fresh raspberries
Method:
1. Combine ricotta, caster sugar, raspberries and chocolate in a large mixing bowl
2. Cover the bowl in cling wrap and place in the fridge for 10 – 15 minutes
3. Meanwhile, prepare the cannoli shells to be filled
4. Take the ricotta mix out of the fridge and put it in the piping bag
5. Fill the2 middle of the cannoli shell and add a swirl in the 2 ends
6. Complete step 5 for all of the cannoli shells
7. Put the cannoli in the fridge for 1-5 minutes to set.
8. Dust with icing sugar and serve
Idea #2: Spinach and Ricotta Cannelloni
Ingredients:
• Fresh reduced-fat ricotta cheese
• Home grown spinach leaves, chopped
• Homemade pasta sheets
• Homemade tomato pasta sauce
• Grated tasty cheese
• Baby rocket
Method:
1. Preheat oven to 180°C
2. Place ricotta in a bowl, add spinach and Season with salt and pepper. Mix to combine.
3. Prepare pasta sheets and place a tablespoon of the ric...
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
2. With the pipette take one drop of red dye and drop it into the
Put mixture in a greased 8 by 4 inch loaf pan and bake for 30 minutes. Makes 20 servings.
2. Cut the fish fillet into sticks then set aside. 3. Combine coconut flour with pepper then mix well. 4.
Remove the metal object from the first beaker and insert it into the second one.
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
Immediately put the cardboard cover back onto the calorimeter. Stir gently for 2-3 minutes while monitoring the temperature. Record the temperature after it has remained constant for 1 minute.
Rinse your beaker thoroughly to wash any excess powder. 12. Repeat steps 7-11 3 more times for reliability. To make sure the temperature still stays hot by continue heating the water a little bit using the hot plate. 13.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
While the roll is cooling, you need to make the filling that will go inside the roll.
3rd create wells: put a comb template in middle of the tray; wait until the mixture becomes solid. After,
I start by adding 1 cup of milk. Next, I grab the vegetable oil and add ½ cup to the bowl. Then I grab two large eggs and add them to the bowl. As my last ingredient, I will need to add 2 teaspoons of vanilla. Grabbing the hand mixer, I mix the wet and dry ingredients together on medium speed.
Add 5 g crushed nutmeg and 50 mL hexane-isopropanol into a flask and warm for 15 minutes.