Preparation Time - 70 minsRatings - 5

How to make

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Preparation Time - 70 minsRatings - 4

How to make

1 Put 1 1/2 quarts (6 cups) of water into a pot. Add 1 level tablespoon of kosher salt (or 2 level teaspoons if you are using table salt). Bring to a boil. Lower the heat to warm, cover and keep warm while you make the risotto. 2 In a large, wide saut? pan, heat olive oil and butter on medium heat. Add the onions and cook until translucent, about 5 minutes. 3 Add arborio rice. Stir to coat. Cook, stirring, 5-7 minutes, until the rice just barely begins to brown on some of the grains. 4 Add the wine. Stir continuously, a few minutes, until the liquid has been completely absorbed by the rice.5 Lower the heat to medium low. Start adding the hot salted water to the rice, one ladleful (about 1/2 cup) at a time. After each addition, stir continuously for a few minutes until the rice has completely absorbed the liquid. Stir enough to keep the rice from sticking to the edge of the pan. Stirring continuously helps extract starch from the rice, to make a creamy sauce for the rice. You'll end up adding a total of about 4 to 5 cups of water, depending on the rice you are using (older rice may need more water). Continue to add water and stir, until the rice is cooked through and just a tiny bit chewy. The whole process should take about 30 minutes or so. Risotto is a labor of love. 6 Stir in 2 Tablespoons of the lemon juice, the lemon zest, chopped oregano, and black pepper, reserving a little bit of lemon zest and oregano to sprinkle on top upon service. Do a taste test. If the rice needs more seasoning, add more salt and pepper. Add more lemon juice if you want. To serve, sprinkle a little lemon zest and fresh oregano on top, along with a few toasted pine nuts and finely grated Parmesan if using. Use as an accompaniment to fish, shellfish, or lamb.

Preparation Time - 70 minsRatings - 3

How to make

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Preparation Time - 70 minsRatings - 5

How to make

In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.Lower heat and simmer, with cover, for 45 to 60 minutes. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.Toss spaghetti with cooked sauce. Serve warm.

Preparation Time - 70 minsRatings - 4

How to make

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Preparation Time - 70 minsRatings - 4

How to make

1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel.Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat. Add the garlic and cook for 30 seconds more. Add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently. 2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar. Stir and allow sauce to simmer 15-45 minutes to thicken .Remove from heat.3 Cook lasagna noodles in 6 Qt. Pot per cooking directions.Stir often to prevent from sticking and be sure that water remains at a boil during the entire cooking to prevent noodles from sticking. I add Tbsp of salt to the water so the noodles are more flavorful. Drain in colander and place in a cool water filled pan to keep from drying out and sticking together.4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, topping again with sauce and cheese. Finish with another layer of noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage.

Tiramisu - Ingredients

6 egg yolks, 3/4 cup white sugar, 2/3 cup milk, 1 1/4 cups heavy cream, 1/2 teaspoon vanilla extract, 1 pound mascarpone cheese, 1/4 cup strong brewed coffee room temperature, 2 tablespoons rum, 2 packages ladyfinger cookies, 1 tablespoon unsweetened cocoa powder

Lemon risotto - Ingredients

salt, 1 1/2 quarts water, 3 Tbsp olive oil, 1 Tbsp butter, 3/4 cup finely chopped onion, 2 cups arborio rice or other risotto rice, 1 cup white wine, 1 or 2 Meyer lemons enough for 1 Tbsp of zest and 3 Tbsp of juice, 1 Tbsp of chopped fresh oregano leaves, 1/4 teaspoon freshly ground black pepper, 1/4 cup lightly toasted pine nuts

Linguine with clams - Ingredients

1 package linguine pasta, 8 tablespoons unsalted butter, 1 medium white onion chopped, 8 ounces fresh mushrooms sliced, 4 cloves garlic pressed, 1 cup dry white wine, 4 cans chopped clams, drained and rinsed with juices reserved, 2 tablespoons sour cream, freshly ground black pepper, 1/4 cup chopped flat leaf parsley

Spaghetti with marinara sauce - Ingredients

1 pound spaghetti, 1 can crushed tomatoes, 1 can diced tomatoes, 1 can tomato sauce, 1 tablespoon minced garlic, 2 teaspoons white sugar, 2 teaspoons dried parsley, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon ground black pepper, 1 1/2 tablespoons capers, 1 pinch crushed red pepper flakes.

Caprese Salad - Ingredients

3 vine ripe tomatoes, 1 pound fresh mozzarell, 20 to 30 leaves fresh basil, Extra-virgin olive oil for drizzling, Coarse salt and pepper.

Lasagna - Ingredients

1 lb lean ground beef, 1/2 medium sweet white onion diced, 1/2 large bell pepper seeds and veins removed, 1/2 lb dry lasagna noodles, 1/4 cup sugar 1 28 oz can tomato sauce, 1/2 28 oz can stewed tomatoes, 1/2 6 oz can tomato paste, 1 lb Ricotta cheese, 1 1/2 lb Mozzarella cheese, 3/4 lb freshly grated parmesan cheese, Garlic Powder, Oregano, Italian Spice, Salt, Garlic Salt, Parsley diced, 1 Garlic Cloves, White wine vinegar, Large skillet, 6 Qt pot, 3 Qt pot, 13 x 9 x 2 lasagna pan, Large colander, Large baking pan, Large slotted cooking spoon, Large cooking spoon, Paring knife.