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Spaghetti and Meatballs an Italian American Dish

Today is Spaghetti Day in the USA. Here is a quick and easy video recipe for gluten free meatballs with a quick tasty marinara sauce. Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

Chocolate Covered Cherries Recipe

INGREDIENTS 2 cups/400g powdered sugar (you may want to use more to thicken it up, some people have used another cup/200g full) 1⁄4 cup/58g margarine or butter 1⁄4 cup/77g sweetened condensed milk 1 teaspoon/5ml vanilla 1 pinch salt maraschino cherry, drained milk dipping chocolate DIRECTIONS Combine the first 5 ingredients until well blended and smooth and place in fridge until firm. Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours. Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry. Place on a wax paper lined cookie sheet and freeze for 1 hour after you have formed them all. Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid. Remove cherries carefully as not to break them open and loose the center. Place in an airtight plastic container and keep in a cool dry place for up to 1 month. private ch

Cream Puffs Recipe

A Special Occasion Calls For A Cream Puff  Cream Puffs Recipe Yield: 10-12 cream puffs Ingredients 3/4 cup/185ml water 1/2 teaspoon kosher salt 3 ounces/85g unsalted butter 3/4 cup/94g unbleached all-purpose flour 3 extra-large eggs, at room temperature (plus one egg for glazing, whisked) Whipped cream or ice cream for filling Cocoa powder for finishing Optional sauce or topping Optional garnish (berries, mint leaves, etc.) Directions Preheat the oven to 400F/204C/Gas 6 Line the bottom of two 12 x 18 inch/j30 x 46 cm sheet pans with parchment paper. Put the water, salt and butter in a medium saucepan and bring to a boil over medium heat. Add the flour gradually, stirring continuously until a ball forms and comes away from the sides of the saucepan. Remove from heat. Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. NOTE: Do not use the whisk attachment; you do not want to incorporate air. Beat on medium speed for 1 minute

Gluten Free Cookie Recipe

Traveling on a gluten-free diet can be as difficult as getting your kids to eat spinach. The following gluten-free travel snack (in this case a cookie) is easy. Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener. This is what you will need: 2 8-ounce (225 gram) cans gluten-free almond paste (see tips below) 2 extra-large egg whites 1/2 cup + 1/8 cup (81.33 grams) superfine sugar (see tips) 1/8 teaspoon almond extract 1/8 teaspoon vanilla extract This is what you will do: Preheat oven to 325°F / 163°C Line 2 large baking sheets with parchment paper or a silicone pad. Place almond paste in a food processor and pulse 3 times to break up then add the sugar and pulse until combined. Add egg whites and extract and puls

Gluten Free Almond Flour Chocolate Chip Cookies

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy! Makes 14 cookies 1/4 cup/53g brown sugar, light or dark 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons/28g butter, at room temperature 2 teaspoons vanilla extract 1 large egg 2 cups/191g almond flour, blanched or raw 1/2 cup/85g chocolate chips Preheat the oven to 350F/176C/Gas Mark 4 Lightly grease a baking sheet, or line it with parchment. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed. Stir in the chocolate chips. Scoop the dough one level tablespoon

Baked Spanish Frittata Recipe - Gluten Free

Recently there was a last minute booking and they wanted a "tapas style" meal. One of the dishes was a Torta/Fritatta Patata. I added Tomatoes to it at the re quest of the client. This is one of OVER 200 recipes in Stay Fit Eat Allergy Free available on Amazon, Smashwords, Barnes &  Noble.com  to mention just a few. Buy yours today in paperback or ebook. Baked Spanish Frittata There is a tapas restaurant in Santa Fe New Mexico called El Farol. It was here I experienced my first Spanish frittata and fell in love with the simplicity of it. It can be eaten hot, cold or room temperature. Great to take on the road or when hiking, even if you are not in the high desert mountains of New Mexico. Serves 4 1/4 cup/60ml extra-virgin olive oil 1 large baking potato, thinly sliced crosswise 1 onion, thinly sliced 2 garlic cloves, minced (optional) 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml black pepper 5 large eggs 1/2 cup/118ml minced parsley 2 sprigs fresh thyme, leaves removed

Apple-Cinnamon Winter Sangria Recipe

Why not a holiday version of Sangria. Apple-Cinnamon Winter Sangria Recipe Serve apple-cinnamon winter sangria at dinner parties throughout the h oliday season for a simple, tasty cocktail. Ingredients: 1/2 cup dried apples 1/2 cup dried cranberries 1/2 cup raisins 6 dried apricots, cut into slivers 1/4 cup brandy 2 tablespoons honey 1/2 vanilla bean, slit lengthwise 1 2 3/4 inch stick cinnamon 1 750 milliliter bottle Rioja red wine or Merlot 2 cups club soda Directions: 1. In a large saucepan stir together the apples, cranberries, raisins, apricots, brandy, honey, vanilla bean, and cinnamon. Cook and stir until mixture comes to a gentle boil. Remove from heat; cool slightly. Stir in wine. Transfer mixture to a pitcher. Cover and chill for up to 24 hours to blend flavors. Just before serving, stir in club soda. Serve in glasses over ice. If desired, using a slotted spoon, spoon some of the fruit into each glass. personal chefs and event catering Mia

Better Than Fried Shrimp Recipe

Here’s a fabulous alternative to battered and deep-fried shrimp . Coating the shrimp with bread or rice crumbs, spritzing with cooking spray and then baking give this appetizer a wonderful crunch without all the saturated fat and calories of deep-frying. Ingredients 1-1/2 cups/ 100-150g panko (Japanese) bread crumbs or rice crumbs 2 egg whites 1 tablespoon/15mls fat-free milk or milk alternative 3 tablespoons all-purpose flour or all-purpose GF flour 3 teaspoons/15mls seafood seasoning 1/4 teaspoon/1ml salt 1/4 teaspoon/1ml pepper 30 uncooked large shrimp, peeled and deveined Olive oil for spritzing Preheat oven to 400F/200C/Gas 6 1. Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs. 2. Place shrimp on an oiled baking sheet coated; spritz shrimp with olive oil. Bake for 8-12

Struffoli (Italian Honey Balls) Recipe

This is a traditional Neapolitan dish of deep fried balls of dough about the size of marbles. Crunchy on the outside and  light inside, struffoli are coated with honey and sprinkled with nonpareils. 3 large eggs 1 tablespoon/15ml/14g butter, softened 1 teaspoon/5ml granulated sugar 1/2 cup/118ml/96g granulated sugar 2 cups/250g flour 1/2 teaspoon/2ml baking powder 1 cup/250ml honey nonpareils oil for frying Heat the oil in a large pot or deep fryer to 375F/190C. Whisk together eggs, butter, and 1 teaspoon/5ml sugar until eggs get foamy. With a wooden spoon, add the baking powder and flour. Turn the dough out to a lightly floured worktop and knead for 1-2 minutes until it is a soft dough. Divide the dough into four pieces. roll each piece into a rope about the width of your index finger and 12 inches/30.5cm long. Cut each rope into 1 inch/2.5cm pieces. Roll them into balls. Lightly dust the balls in flour. Remove excess and fry a few at a time until they puff and become golden

YaDa Chef’s Sweet Georgia Chicken Recipe

I f your peaches are still a bit under ripe when you get hom e, put them in a paper bag with a banana, they will soften up in no time. This dish is best when peaches are at their peak. Substitute with the best frozen peach slices without syrup you can find. Serves 4 4 boneless skinless chicken breasts 1 teaspoon/5ml sea salt 1 teaspoon/5ml black pepper 1/4 cup/59ml all purpose GF flour, corn starch, potato starch or rice flour 1 tablespoon/15ml olive oil 4 peaches, stoned and sliced into eighths (or bite sized pieces) 1 branch fresh rosemary, leaves removed and minced 3 ounces/85g brandy 1/3 cup/89ml chicken stock 2 tablespoons/30ml rice cream cheese Season chicken with salt and pepper on both sides. Place flour in a plate or a large plastic bag. Coat chicken with flour, shaking off excess. Heat large skillet over medium high heat. Add oil letting it heat for 15 - 30 seconds swirling it around the pan to coat. Saute the chicken 4 minutes each side. Remove chicken from the pan.

Fish with Horseradish Sauce Recipe

Traditions: Growing up every Christmas Eve we would head to my Babci and Dziadzi's house and have the traditional meatless dinner complete with "special" wine. Then it was at my Mum's with the addition of some Italian things. I've taken over night before's feast and have added Ryba W Sosie Chrzanowym. Here is the recipe. It was a hit with our Polish PopUps this year in London. Fish with Horseradish Sauce Serves up to 6 2 whole carrots, unpeeled 2 stalks celery, cut in half 1 small bunch of parsley 1 onion cut into quarters 1 bay leaf 6 peppercorns 2 teaspoons/10ml sea salt 1 1/2 quarts/1.5 liters water 2 pounds/900g basa, pike, sole, or tilapia Horseradish Sauce 3 tablespoons/41g margarine 3 tablespoons/15ml flour 3/4 cup/177ml cream style horseradish 1/2 teaspoon/2ml sugar 1/4 teaspoon/1ml salt 2/3 cup/80g sour cream 2 hard boiled eggs, peeled and passed through a sieve or mouli In a large stock pot combine the carrots, celery, parsley, onion, bay