(Cuddureddi di Ricotta)
7 ounces flour
7 ounces sugar
4 egg yolks
35.5 ounces fresh ricotta cheese
Extra virgin olive oil for frying
Melted honey or chocolate
Grated orange peel
Mix the flour, egg yolks, ricotta, sugar and grated orange peel (do not use water).
Roll the dough and cut into 3 inch pieces (thickness of a finger).
Fry the pieces in olive oil and let cool.
Strew with melted honey or chocolate and sprinkle with cinnamon. Serves 12.
* Calories: 106.7
* Fat: 1.0g
* Carbohydrates: 23.3g
* Protein: 0.7g
1 Pkg Betty Crocker Lemon Cake Mix
1 Can Sprite Zero
Makes 18 Cupcakes
Combine cake mix and Sprite Zero. Fill cupcake tin 2/3 full and bake
according to package instructions.
Top w/ cool whip free (I add a little lemon extract) or dust w/ powdered
sugar. *Not calculated into nutritional values.
Number of Servings: 18
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Yeast
1/4 cup Honey
4 1/2 cups Flour
10 tablespoons Butter or margarine -- melted
1 cup Warm Milk
1/2 cup warm water
1/4 cup honey
1 teaspoon Salt
In large bowl, dissolve yeast into water and honey. Let stand until bubbly (15 minutes). Stir together 2 cups of flour, honey, salt, yeast mixture, milk, and 6 T. of the butter or margarine. Blend 3 to 5 minutes. Gradually add remaining 2-1/2 cups flour. Cover. Let rise in a warm place until doubled (45 min.). Pour remaining butter or margarine into a 9 x 13 inch baking pan and coat bottom. Drop batter by spoonfuls into pan and turn each one to coat with butter or margarine. Let rise for 30 minutes. Bake at 425 degrees F for 12 - 17 minutes, or until golden brown.
Per Serving (excluding unknown items): 323 Calories; 11g Fat (31.0% calories from fat); 7g Protein; 49g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 294mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates
1 pound boneless chicken breast cut into bite-size pieces
1 large bottle Italian salad dressing
1/2 teas garlic powder
1/2 cup chopped sweet onion
2 chopped green peppers or mixed -orange red green yellow ( I like this best)
1/2 cup grated parmesan cheese
1 pound pasta ( rotelle or cork screws work best)
salt and pepper to taste
Marinate chicken in 1 cup salad dressing about 1 hour, then cook in a skillet with garlic powder til done, breaking up any large pieces. Boil pasta til done, drain, then add remaining ingredients. Add more salad dressing as needed to moisten. You can serve this cold, room temp or reheat. We like to add extra cheese when we serve it. If not eaten right away, you may need more dressing as it does get absorbed. The amounts are all very flexible. You can add more or less of anything and it still is great. I like to add cut cherry or grape tomatoes to mine.