Mascarpone with Rassberry and Pineapple

Thanks to Giada De Laurentiis

Ingredients

1. 1 box of waffle bowl
2. 1/4 cup mascarpone cheese
3. 1/4 cup finely chopped pineapple, canned or fresh
4. 1/4 cup raspberry yogurt
5. Small block chocolate, for garnish

Combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the waffle bowl. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

Mascarpone with Rassberry and Pineapple

Thanks to Giada De Laurentiis

Ingredients

1. 1 box waffle bowl
2. 1/4 cup mascarpone cheese
3. 1/4 cup finely chopped pineapple, canned or fresh
4. 1/4 cup raspberry yogurt
5. Small block chocolate, for garnish

Combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the waffle bowl. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

Carrot pancake

Thanks to Dave Lieberman
I made some carrot pancake which I thought would be fun to do it.
Ingredients

• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 2/3 cups all-purpose flour (or self-rishing I mix)
• 1/3 cups shredded carrot
  
• 1/2 Tsp baking powder
• 1 tablespoons butter
• 1/2 pound bag frozen Strawberries
• 1/4 cup pure maple syrup
• Powdered sugar, for dusting

Method

Preheat oven to 400 degrees F.
Whisk together eggs, milk, sugar, salt, vanilla extract,and carrot. In a separate bowl whisk together flour and baking powder until blended. Dump the dry ingredients into the wet and whisk until well mix. Let stand at least 10 minutes.

Heat an 8 or 10-inch cast iron skillet in the oven with the butter for 6-8 mins.

Pour the batter into the cast iron pan and bake until the pancake is golden brown, puffed up and set in the center, about 15-20 mins.

To make the mixed berry syrup: Heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

Pizzagna

 

Ingredient

• 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)


• Salt


• 1 cup ricotta cheese


• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls


• Handful parsley, finely chopped


• 1/2 cup sliced pepperoni, cut into thin strips


• 2 tablespoons extra-virgin olive oil, 2 turns of the pan


• 1 green or red bell pepper, seeded, quartered and thinly sliced


• 1 onion, quartered then thinly sliced


• 2 cloves garlic, sliced


• 12 crimini mushrooms (baby portabellos), thinly sliced


• Black pepper


• 1 (28-ounces) can crushed tomatoes


• 3/4 pound fresh mozzarella, thinly sliced


• 1/2 teaspoon dried oregano


• 1/2 teaspoon crushed red pepper flakes


• Loaf of crusty bread

Direction

Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

Orignal from Foodnetwork Pizzagna by Rachel Ray

Individual Orange and Chocolate Cheesecakes

Individual Orange and Chocolate Cheesecakes

Original from foodnetwork "Individual Orange and Chocolate Cheesecakes " by giada Giada De Laurentiis

Ingredient

• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter, melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• /4 cup sugar, plus
• 2 tablespoons
• 1 orange, zested
• 1 egg Butter, for greasing

Method

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Original from foodnetwork "Individual Orange and Chocolate Cheesecakes " by giada Giada De Laurentiis

Carrot Salad

Ingredients

• 1/2 pound carrots, grated
• 3/4 cups chopped black walnuts
• 3/4 cup chopped raisins
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 tablespoon lemon juice

Method

Mix carrots, walnuts and raisins.
Blend mayonnaise, sugar and lemon juice.
Add to carrot mixture stirring to coat.

Orignal from Mountain-breeze

Ingredients

• 1/2 pound carrots, grated
• 3/4 cups chopped black walnuts
• 3/4 cup chopped raisins
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 tablespoon lemon juice

Method

Mix carrots, walnuts and raisins.
Blend mayonnaise, sugar and lemon juice.
Add to carrot mixture stirring to coat.

Orignal from Mountain-breeze