I'll share my recipe, if you'll share yours, May 5, 2011

15 years ago

Onion Frittata

Bon AppÃ¯Â¿Â½tit

yield: Makes 4 to 6 servings

The key to making this dish is to have all the ingredients prepared before you begin sautÃ¯Â¿Â½ing the onions.

Ingredients

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 teaspoon minced fresh rosemary

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preparation

Preheat oven to 400Ã¯Â¿Â½F. Whisk first 7 ingredients in a medium bowl; set aside. Heat the oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sautÃ¯Â¿Â½ until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

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Comments (5)

Marilyn Sue
15 years ago
Banana Chocolate Chocolate Chip Muffin Tops

1 3/4 cups all purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 cup brown sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1/2 cup walnuts chopped
2/3 cup semisweet chocolate chips

Preheat the oven to 375

In a medium bowl, mix the flour, cocoa, salt, baking powder, and baking soda.

In another bowl, mash the bananas. Whisk tow large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the nuts and chocolate chips.

With a spatula. mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into greased muffin top tins.

Bake for 15 minutes. Let the muffins sit in the tins for a few minutes and then remove them to wire rack to cool. Makes about 9 or ten muffin tops.

Sue
Jasdip
15 years ago
Slow-Cooker Chili Chicken Tacos (Martha Stewart)

2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.
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patti43
15 years ago
Gasp! Jasdip, did you read the last ingredients? hahahah! I never thought I'd see that word in one of your recipes, girl friend!

I guess this is an old recipe but I never made one. But I think I will. The recipe says that "a soft filling forums through the science of baking. It's neat how it works."

Tunnel of Fudge Cake

1-3/4 c. sugar
1-3/4 c. butter, softened
6 eggs
2 c. powdered sugar
2-1/4 c. flour
3/4 c. unsweetented cocoa
2 c. pecans or walnuts (do not omit)

Glaze:

3/4 c. powdered sugar
1/2 c. unsweetened cocoa
4-6 Tbsp. milk

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan or 10" tube pan. In a large bowl combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add powdered sugar, blending well.

By hand, stir in flour, cocoa and nuts until well combined. Spoon batter into prepared pan, spreading evenly.

Bake 45-50 minutes until top is set and edges start to pull away from sides of pan. Since the cake has a soft filling, the traditional testion is unreliable. Cool upright in pan on a wire rack 1-1/2 hours. Invert onto a plate and cool at least 2 hours.

Mix the glaze ingredients together adding enought milk for desired consistency. Spoon over top of cake, letting glaze run down sides. Store tightly covered. 16 servings.
kayjones
15 years ago
Patti, I have made this cake in the past - it is amazing that it actually makes a 'tunnel' of fudge in the cake and it is so good!
User
15 years ago
That is a oldie Patti. I remember my Mom making it when I was a kid.

I'll share my recipe, if you'll share yours, May 5, 2011

Comments (5)

Marilyn Sue

Jasdip

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