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ULLRICH
Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S NEW JERSEY CHEESECAKE The Crust. Combine in a small bowl. 1 1/4 Cups graham wafer crumbs. 1/4 Cup sugar. 6 tablespoons unsalted butter, melted. Press the mixture over the bottom of the prepared pan. Bake 8 minutes. Place on a rack to cool. Leave the oven on. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: HOITO RESTAURANT’S FINNISH PANCAKE Add batter a half ladle at a time, making circles. Let brown on one side. When bubbles appear on top, flip the pancake over. The colour should be golden brown on top and medium brown on bottom. Remove to warm plates and keep warm. Repeat, I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOTAUTHOR: MARGARETULLRICH
Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S NEW JERSEY CHEESECAKE The Crust. Combine in a small bowl. 1 1/4 Cups graham wafer crumbs. 1/4 Cup sugar. 6 tablespoons unsalted butter, melted. Press the mixture over the bottom of the prepared pan. Bake 8 minutes. Place on a rack to cool. Leave the oven on. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: HOITO RESTAURANT’S FINNISH PANCAKE Add batter a half ladle at a time, making circles. Let brown on one side. When bubbles appear on top, flip the pancake over. The colour should be golden brown on top and medium brown on bottom. Remove to warm plates and keep warm. Repeat, I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S ZITI AL FORNO / BAKED Cook, stirring frequently, until the ziti is al dente. Drain the ziti and put it in a large bowl. Toss ziti with. 3 Cups of the sauce. 1/2 Cup grated Romano or Parmigiano. Stir in the meatballs. Preheat the oven to 350°F. Spoon half the ziti into a shallow 3 1⁄2 quart baking dish. Spread on top. I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S CHICKEN FRANCESE 1/2 Cup chicken broth. 1/4 Cup dry white wine. 2 to 3 Tablespoons lemon juice (to taste) Place in a large frying pan. 3 Tablespoons olive oil. 3 Tablespoons unsalted butter. Heat over medium heat until sizzling. Dip a few cutlets in the flour and then in the egg mixture. Add them to the pan and brown, 2 to 3 minutes per side. I'M TURNING 60...: CARMELA SOPRANO'S CHICKEN SCARPARIELLO Cold water to come half way up the sausages. Cover the pan, place over medium heat. Cook until the water has evaporated and the sausages are cooked through. Uncover and cook until browned. Cut the sausages into 1-inch pieces. Pat dry. 3 pounds chicken pieces (18 I'M TURNING 60...: ANNA SULTANA'S QARABALI MIMLI Qarabali Mimli. grease a 9 x 13 inch baking pan. preheat oven to 425º. bake 60 minutes. Parboil for 5 minutes. 2 large zucchini, which have been halved horizontally. Let cool and scoop out some of the pulp. (Go easy - you want a firm boat-shaped container left) Slice. I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: CARMELA SOPRANO'S STUFFED HOT CHERRY Drain, reserving the liquid. 32-ounce jar pickled red and green hot cherry peppers. Cut off the tops of the peppers. With the tip of a knife, scoop out the seeds. In a small bowl mash. 2-ounce anchovy fillets, drained. 1 garlic clove, minced. Add. 1 Cup I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPEAUTHOR:MARGARET ULLRICH
Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPEAUTHOR:MARGARET ULLRICH
Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S ZITI AL FORNO / BAKED Cook, stirring frequently, until the ziti is al dente. Drain the ziti and put it in a large bowl. Toss ziti with. 3 Cups of the sauce. 1/2 Cup grated Romano or Parmigiano. Stir in the meatballs. Preheat the oven to 350°F. Spoon half the ziti into a shallow 3 1⁄2 quart baking dish. Spread on top. I'M TURNING 60...: ANNA SULTANA'S LAHAM FUQ IL-FWAR Laħam fuq il-fwar. Place a greased casserole inside a dutch oven. Add to the dutch oven. 3 inches of water. In the greased casserole layer. 8 slices of rump. 2 Tablespoons chopped parsley. 3 cloves of garlic, finely chopped. 6 ounces of bacon, finely chopped. I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: CARMELA SOPRANO'S ROASTED SAUSAGES Drizzle with. 1/4 Cup olive oil 2 1/2 Cups. Sprinkle with. salt and pepper to taste salt and pepper to taste. Stir the vegetables so they'll be coated with the oil. Roast the vegetables for 45 minutes, stirring a couple of times. While the vegetables are roasting, pierce with a fork in a couple of places. 1 pound Italian pork sausages 15pounds.
I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S STUFFED HOT CHERRY Drain, reserving the liquid. 32-ounce jar pickled red and green hot cherry peppers. Cut off the tops of the peppers. With the tip of a knife, scoop out the seeds. In a small bowl mash. 2-ounce anchovy fillets, drained. 1 garlic clove, minced. Add. 1 Cup I'M TURNING 60...: ANNA SULTANA'S STUFFAT TAL-QARNIT Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPEAUTHOR:MARGARET ULLRICH
Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPEAUTHOR:MARGARET ULLRICH
Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S ZITI AL FORNO / BAKED Cook, stirring frequently, until the ziti is al dente. Drain the ziti and put it in a large bowl. Toss ziti with. 3 Cups of the sauce. 1/2 Cup grated Romano or Parmigiano. Stir in the meatballs. Preheat the oven to 350°F. Spoon half the ziti into a shallow 3 1⁄2 quart baking dish. Spread on top. I'M TURNING 60...: ANNA SULTANA'S LAHAM FUQ IL-FWAR Laħam fuq il-fwar. Place a greased casserole inside a dutch oven. Add to the dutch oven. 3 inches of water. In the greased casserole layer. 8 slices of rump. 2 Tablespoons chopped parsley. 3 cloves of garlic, finely chopped. 6 ounces of bacon, finely chopped. I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: CARMELA SOPRANO'S ROASTED SAUSAGES Drizzle with. 1/4 Cup olive oil 2 1/2 Cups. Sprinkle with. salt and pepper to taste salt and pepper to taste. Stir the vegetables so they'll be coated with the oil. Roast the vegetables for 45 minutes, stirring a couple of times. While the vegetables are roasting, pierce with a fork in a couple of places. 1 pound Italian pork sausages 15pounds.
I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S STUFFED HOT CHERRY Drain, reserving the liquid. 32-ounce jar pickled red and green hot cherry peppers. Cut off the tops of the peppers. With the tip of a knife, scoop out the seeds. In a small bowl mash. 2-ounce anchovy fillets, drained. 1 garlic clove, minced. Add. 1 Cup I'M TURNING 60...: ANNA SULTANA'S STUFFAT TAL-QARNIT Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFED Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFED Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...
Sauté over medium heat, stirring occasionally, until the meat is cooked. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. While the sauce is simmering, prepare the cream sauce. Cook 1 minute. Stir until the sauce is thickened. Stirring, cook another 2 minutes. Remove 2 Cups of the sauce and set aside. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: ANNA SULTANA’S JAN HAGEL COOKIES, THE I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S CHICKEN FRANCESE 1/2 Cup chicken broth. 1/4 Cup dry white wine. 2 to 3 Tablespoons lemon juice (to taste) Place in a large frying pan. 3 Tablespoons olive oil. 3 Tablespoons unsalted butter. Heat over medium heat until sizzling. Dip a few cutlets in the flour and then in the egg mixture. Add them to the pan and brown, 2 to 3 minutes per side. I'M TURNING 60...: CARMELA SOPRANO'S OSSO BUCO A LA BUCCO Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show.I'M TURNING 60...
Sauté over medium heat, stirring occasionally, until the meat is cooked. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. While the sauce is simmering, prepare the cream sauce. Cook 1 minute. Stir until the sauce is thickened. Stirring, cook another 2 minutes. Remove 2 Cups of the sauce and set aside. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFED Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: ANNA SULTANA'S ZEPPOLI TA' SAN GUZEPP Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...
Sauté over medium heat, stirring occasionally, until the meat is cooked. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. While the sauce is simmering, prepare the cream sauce. Cook 1 minute. Stir until the sauce is thickened. Stirring, cook another 2 minutes. Remove 2 Cups of the sauce and set aside. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S NEW JERSEY CHEESECAKE The Crust. Combine in a small bowl. 1 1/4 Cups graham wafer crumbs. 1/4 Cup sugar. 6 tablespoons unsalted butter, melted. Press the mixture over the bottom of the prepared pan. Bake 8 minutes. Place on a rack to cool. Leave the oven on. I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFED Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: ANNA SULTANA'S ZEPPOLI TA' SAN GUZEPP Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show.I'M TURNING 60...
Sauté over medium heat, stirring occasionally, until the meat is cooked. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. While the sauce is simmering, prepare the cream sauce. Cook 1 minute. Stir until the sauce is thickened. Stirring, cook another 2 minutes. Remove 2 Cups of the sauce and set aside. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: ANNA SULTANA'S PUDINA TAL-HOBZ #2 Preheat oven to 350º. Grease a 9 x 13" pan. Cut into chunks. about 2 pounds bread, any kind. Place them in a bowl, and cover with. 575 ml milk (about 2 1/3 Cups) Add. 25 grams margarine, melted. 1 Tablespoongrated orange peel.
I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: ANNA SULTANA'S STUFFAT TAL-QARNIT Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPA Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S LINGUINE WITH WHITE 6 garlic cloves, lightly crushed. 2 Tablespoons chopped fresh flat-leaf parsley. a pinch of crushed red pepper. Cook over medium heat until the garlic is golden. Add about 2/3 of the clam juice. Cook until the liquid is reduced by half. Discard the garlic. Stir in I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFED Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S LINGUINE WITH WHITE 6 garlic cloves, lightly crushed. 2 Tablespoons chopped fresh flat-leaf parsley. a pinch of crushed red pepper. Cook over medium heat until the garlic is golden. Add about 2/3 of the clam juice. Cook until the liquid is reduced by half. Discard the garlic. Stir in I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFED Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BY I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM the prepared beans. 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S ZITI AL FORNO / BAKED Cook, stirring frequently, until the ziti is al dente. Drain the ziti and put it in a large bowl. Toss ziti with. 3 Cups of the sauce. 1/2 Cup grated Romano or Parmigiano. Stir in the meatballs. Preheat the oven to 350°F. Spoon half the ziti into a shallow 3 1⁄2 quart baking dish. Spread on top. I'M TURNING 60...: CARMELA SOPRANO'S ANGINETTI / ITALIAN Just cover the bowl and chill the dough at least 2 hours. Overnight is better. Preheat oven to 350º. Line 2 large baking sheets with foil. Divide the dough into thirds. Cut each third into 12 pieces. Roll a piece between your hands into a 6-inch rope. Tie the rope I'M TURNING 60...: CARMELA SOPRANO'S ROASTED SAUSAGES Drizzle with. 1/4 Cup olive oil 2 1/2 Cups. Sprinkle with. salt and pepper to taste salt and pepper to taste. Stir the vegetables so they'll be coated with the oil. Roast the vegetables for 45 minutes, stirring a couple of times. While the vegetables are roasting, pierce with a fork in a couple of places. 1 pound Italian pork sausages 15pounds.
I'M TURNING 60...: CARMELA SOPRANO'S RICOTTA CHEESECAKE Add to the ricotta mixture and stir until smooth. Pour the mixture into the prepared pan. Place the pan in a large roasting pan and place them on the oven rack. Carefully pour the boiling water into the roasting pan to a depth of 1 inch. Bake for 90 minutes. The top of the cheesecake should be golden and a knife inserted 2 inches. I'M TURNING 60...: CARMELA SOPRANO'S STUFFED HOT CHERRY Drain, reserving the liquid. 32-ounce jar pickled red and green hot cherry peppers. Cut off the tops of the peppers. With the tip of a knife, scoop out the seeds. In a small bowl mash. 2-ounce anchovy fillets, drained. 1 garlic clove, minced. Add. 1 Cup I'M TURNING 60...: ANNA SULTANA'S BISKUTTINI TAR-RAHAL I'll let you be the judge. Here's a recipe for Maltese Sesame Ring Biscuits, Qagħag tal-Ġulglien. Beat constantly until fluffy. Add the dry ingredients. Scoop the dough with a spoon and place on the greased pans. Bake 15 to 20 minutes (until they are golden). Cool on racks.Decorate with a
I'M TURNING 60...: ANNA SULTANA'S STUFFAT TAL-QARNIT Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. Add more water if needed. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPECHEESECAKE WITH FLOUR CRUST RECIPEGRAHAM CRACKER CHEESECAKE CRUSTKEEBLER READY CRUST CHEESECAKE RECIPECOOKIE CRUMB PIE CRUST RECIPEEASY CHEESECAKE WITH GRAHAM CRACKER CRUSTCHEESECAKE CRUST RECIPE WITHOUT GRAHAM Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S LINGUINE WITH WHITE 6 garlic cloves, lightly crushed. 2 Tablespoons chopped fresh flat-leaf parsley. a pinch of crushed red pepper. Cook over medium heat until the garlic is golden. Add about 2/3 of the clam juice. Cook until the liquid is reduced by half. Discard the garlic. Stir in I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITHBEST RICOTTA PIE RECIPECARMELA SOPRANO RECIPESEASY RICOTTA PIE RECIPEITALIAN LEMON RICOTTA PIE RECIPEITALIAN RICOTTA PIESOPRANOS COOKBOOK RICOTTA PIE Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BYORIGINAL RED VELVET CAKE RECIPEBEST RED VELVET CAKE RECIPESCLASSIC RED VELVET CAKESOUTHERN RED VELVET CAKE RECIPERED VELVET CUPCAKESRED VELVET CAKEUSING A CAKE MIX
I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. Add more water if needed. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPECHEESECAKE WITH FLOUR CRUST RECIPEGRAHAM CRACKER CHEESECAKE CRUSTKEEBLER READY CRUST CHEESECAKE RECIPECOOKIE CRUMB PIE CRUST RECIPEEASY CHEESECAKE WITH GRAHAM CRACKER CRUSTCHEESECAKE CRUST RECIPE WITHOUT GRAHAM Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S LINGUINE WITH WHITE 6 garlic cloves, lightly crushed. 2 Tablespoons chopped fresh flat-leaf parsley. a pinch of crushed red pepper. Cook over medium heat until the garlic is golden. Add about 2/3 of the clam juice. Cook until the liquid is reduced by half. Discard the garlic. Stir in I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITHBEST RICOTTA PIE RECIPECARMELA SOPRANO RECIPESEASY RICOTTA PIE RECIPEITALIAN LEMON RICOTTA PIE RECIPEITALIAN RICOTTA PIESOPRANOS COOKBOOK RICOTTA PIE Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: EATON’S ORIGINAL RED VELVET CAKE BYORIGINAL RED VELVET CAKE RECIPEBEST RED VELVET CAKE RECIPESCLASSIC RED VELVET CAKESOUTHERN RED VELVET CAKE RECIPERED VELVET CUPCAKESRED VELVET CAKEUSING A CAKE MIX
I miss the old Eaton's. Ladies in hats used to meet there for elegant lunches. The Red Velvet Cake and the Butter Tarts were fantastic. At Christmas, each store window had a different scene from the North Pole or Toyland, full of magically moving automatons: elves, reindeer,teddy bears.
I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. Add more water if needed. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: ANNA SULTANA'S ROSS IL-FORN grease well an oven casserole (with a cover) preheat oven to 350º. bake 30 + 60 minutes (plus 30 minutes for the sauce to simmer) In a large heavy skillet heat. 2 Tablespoons vegetable oil. Fry over medium heat. 1 onion, finely chopped. 2 slices bacon, chopped. After the onion has cooked, add. I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGS Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: CARMELA SOPRANO'S ANGINETTI / ITALIAN Just cover the bowl and chill the dough at least 2 hours. Overnight is better. Preheat oven to 350º. Line 2 large baking sheets with foil. Divide the dough into thirds. Cut each third into 12 pieces. Roll a piece between your hands into a 6-inch rope. Tie the rope I'M TURNING 60...: CARMELA SOPRANO'S ZITI AL FORNO / BAKED Cook, stirring frequently, until the ziti is al dente. Drain the ziti and put it in a large bowl. Toss ziti with. 3 Cups of the sauce. 1/2 Cup grated Romano or Parmigiano. Stir in the meatballs. Preheat the oven to 350°F. Spoon half the ziti into a shallow 3 1⁄2 quart baking dish. Spread on top. I'M TURNING 60...: CARMELA SOPRANO'S ROASTED SAUSAGES Drizzle with. 1/4 Cup olive oil 2 1/2 Cups. Sprinkle with. salt and pepper to taste salt and pepper to taste. Stir the vegetables so they'll be coated with the oil. Roast the vegetables for 45 minutes, stirring a couple of times. While the vegetables are roasting, pierce with a fork in a couple of places. 1 pound Italian pork sausages 15pounds.
I'M TURNING 60...: CARMELA SOPRANO'S STUFFED HOT CHERRY Drain, reserving the liquid. 32-ounce jar pickled red and green hot cherry peppers. Cut off the tops of the peppers. With the tip of a knife, scoop out the seeds. In a small bowl mash. 2-ounce anchovy fillets, drained. 1 garlic clove, minced. Add. 1 Cup I'M TURNING 60...: ANNA SULTANA'S BISKUTTINI TAR-RAHAL I'll let you be the judge. Here's a recipe for Maltese Sesame Ring Biscuits, Qagħag tal-Ġulglien. Beat constantly until fluffy. Add the dry ingredients. Scoop the dough with a spoon and place on the greased pans. Bake 15 to 20 minutes (until they are golden). Cool on racks.Decorate with a
I'M TURNING 60...: ANNA SULTANA'S STUFFAT TAL-QARNIT Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALLAUTHOR: MARGARETULLRICH
Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGSSHASUKA PEPPERS AND EGGITALIAN EGGS AND PEPPERSITALIAN PEPPERS AND EGG SANDWICHES Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPAPEAR BUNDT CAKEGRAPPA SAUCEITALIAN PEAR CAKE RECIPEPAULA DEEN PEAR CAKE RECIPEPINEAPPLE POKE BUNDT CAKE Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALLAUTHOR: MARGARETULLRICH
Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGSSHASUKA PEPPERS AND EGGITALIAN EGGS AND PEPPERSITALIAN PEPPERS AND EGG SANDWICHES Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPAPEAR BUNDT CAKEGRAPPA SAUCEITALIAN PEAR CAKE RECIPEPAULA DEEN PEAR CAKE RECIPEPINEAPPLE POKE BUNDT CAKE Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: CARMELA SOPRANO'S ROASTED SAUSAGESITALIAN SAUSAGE PEPPERS POTATO RECIPEBAKED SAUSAGE AND POTATOES RECIPEAUTHENTIC ITALIAN SAUSAGE AND PEPPERS RECIPECARMELA CHICKEN SAUSAGEBAKED ITALIAN SAUSAGES AND PEPPERSBEST SAUSAGE AND PEPPERS RECIPE Drizzle with. 1/4 Cup olive oil 2 1/2 Cups. Sprinkle with. salt and pepper to taste salt and pepper to taste. Stir the vegetables so they'll be coated with the oil. Roast the vegetables for 45 minutes, stirring a couple of times. While the vegetables are roasting, pierce with a fork in a couple of places. 1 pound Italian pork sausages 15pounds.
I'M TURNING 60...
Sauté over medium heat, stirring occasionally, until the meat is cooked. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. While the sauce is simmering, prepare the cream sauce. Cook 1 minute. Stir until the sauce is thickened. Stirring, cook another 2 minutes. Remove 2 Cups of the sauce and set aside. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. Add more water if needed. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S NEW JERSEY CHEESECAKE The Crust. Combine in a small bowl. 1 1/4 Cups graham wafer crumbs. 1/4 Cup sugar. 6 tablespoons unsalted butter, melted. Press the mixture over the bottom of the prepared pan. Bake 8 minutes. Place on a rack to cool. Leave the oven on. I'M TURNING 60...: CARMELA SOPRANO'S ESCAROLE AND LITTLE I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPA Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PORK CHOPS WITH Salt tends to draw out the juices, making the meat drier. Your choice when you want to salt your meat. Pork Chops with Vinegar Peppers. Serves 4. Pat dry with paper towels. 4 pork rib chops, about 1-inch thick. Heat in a large skillet over medium high heat. 1 Tablespoon olive oil. When the oil is very hot place the chops in the pan. I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALLAUTHOR: MARGARETULLRICH
Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGSSHASUKA PEPPERS AND EGGITALIAN EGGS AND PEPPERSITALIAN PEPPERS AND EGG SANDWICHES Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPAPEAR BUNDT CAKEGRAPPA SAUCEITALIAN PEAR CAKE RECIPEPAULA DEEN PEAR CAKE RECIPEPINEAPPLE POKE BUNDT CAKE Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITHBEST RICOTTA PIE RECIPECARMELA SOPRANO RECIPESEASY RICOTTA PIE RECIPEITALIAN LEMON RICOTTA PIE RECIPEITALIAN RICOTTA PIESOPRANOS COOKBOOK RICOTTA PIE Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
If God meant us to spend our short summers carving little sticks He never would've made those nice clean bags of bamboo skewers. Life - and a Manitoba summer - is way too short for that kind of nonsense. There was a time when a bag of coal big enough to burn down a house could warm the cockles of a Dad's heart. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALLAUTHOR: MARGARETULLRICH
Carmela Soprano's Little Chicken Meatballs in Tomato Sauce. Hot Meatball and Mozzarella Heroes. Mix together thoroughly in a large bowl. 1 pound ground beef (or a combination of beef and pork) 1/2 Cup plain dried bread crumbs. 2 large eggs, beaten. 1 teaspoon very finelyminced garlic.
I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGSSHASUKA PEPPERS AND EGGITALIAN EGGS AND PEPPERSITALIAN PEPPERS AND EGG SANDWICHES Cook, stirring often, for 15 minutes, until they are browned. Cover and cook for 5 minutes, until they are tender. While the peppers are cooking, beat. 8 large eggs. salt and pepper to taste. Pour the eggs over the peppers. Let the eggs set. Turn the peppers and eggs. Allowthe eggs to set.
I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Rub the inside of the can with a spatula. Add the liquid to the sauce. Taste and add more salt and pepper, if needed. Partially cover the pan. Reduce the heat and simmer, stirring occasionally until the sauce has thickened, for about 1 1/2 hours. Stir in. 6 I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT Bring to a simmer, reduce the heat and cook for 15 minutes. Stir occasionally. Add the s cungilli and bring to a simmer. Cook, stirring occasionally, for 30 minutes. If the sauce become too thick, stir in a little water. Taste for seasoning. Place the prepared f I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Since it's going to cook for 2 hours, you might want to make a few extra. The math is easy. Kill two meals with one cooking. Braciole. Place between 2 pieces of plastic wrap. 4 thin slices boneless beef round (1 pound) Pound gently to about 1/4 inch, or as thin as possible. Remove the top piece of I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Cook 2 minutes. Season to taste with. Salt. Add to the water boiling in the dutch oven. 1 pound penne. Cook, stirring frequently, until the pasta is al dente. Drain, but reserve some of the water. Add the pasta to the sauce and toss. If the sauce is too thick add some of thecooking water.
I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPAPEAR BUNDT CAKEGRAPPA SAUCEITALIAN PEAR CAKE RECIPEPAULA DEEN PEAR CAKE RECIPEPINEAPPLE POKE BUNDT CAKE Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITHBEST RICOTTA PIE RECIPECARMELA SOPRANO RECIPESEASY RICOTTA PIE RECIPEITALIAN LEMON RICOTTA PIE RECIPEITALIAN RICOTTA PIESOPRANOS COOKBOOK RICOTTA PIE Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake.I'M TURNING 60...
Sauté over medium heat, stirring occasionally, until the meat is cooked. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. While the sauce is simmering, prepare the cream sauce. Cook 1 minute. Stir until the sauce is thickened. Stirring, cook another 2 minutes. Remove 2 Cups of the sauce and set aside. I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN Combine in a small bowl. 100 grams (about 1/4 Cup) Parmesan cheese. 100 grams (about 1/4 Cup) dry bread crumbs. Sprinkle over the top of the pasta. Place the pan, uncovered, in the preheated oven. Bake for about 45 minutes, or until you see a few burnt spots. I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM 5 garlic cloves, more or less. 1 Tablespoon chopped parsley. 1 Tablespoon vinegar. 2 Tablespoons olive oil. 500 ml (about 2 Cups) water. salt and pepper. Bring to a boil. Reduce heat and simmer until the beans are cooked. Add more water if needed. I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S NEW JERSEY CHEESECAKE The Crust. Combine in a small bowl. 1 1/4 Cups graham wafer crumbs. 1/4 Cup sugar. 6 tablespoons unsalted butter, melted. Press the mixture over the bottom of the prepared pan. Bake 8 minutes. Place on a rack to cool. Leave the oven on. I'M TURNING 60...: CARMELA SOPRANO'S ESCAROLE AND LITTLE I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPA Mom's Pear and Grappa Pound Cake. Drain, reserving the liquid. 16 ounce can pear halves or slices. Chop into 1/2 inch pieces. Preheat oven to 350º. Grease a 10-inch Bundt or tube pan. Dust with flour and tap out the excess. In a medium bowl stir together. 3 Cups flour. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Add. salt to taste. Add. 225 grams manicotti tubes. Cook, stirring occasionally, until the pasta is cooked but slightly chewy. Drain the tubes and rinse with cold water. Stuff the tubes (it's easier to cram a bit in from each end). Place the tubes in the prepared 13x9x2 inch baking pan. Cover with sauce, cheese and bake. I'M TURNING 60...: CARMELA SOPRANO'S PORK CHOPS WITH Salt tends to draw out the juices, making the meat drier. Your choice when you want to salt your meat. Pork Chops with Vinegar Peppers. Serves 4. Pat dry with paper towels. 4 pork rib chops, about 1-inch thick. Heat in a large skillet over medium high heat. 1 Tablespoon olive oil. When the oil is very hot place the chops in the pan. I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
I always thought of men as being rough and ready in their grooming needs. I raised a son. He once took a bath, answered nature's call, then went straight to drying everything - and I mean everything - withthe bath towel.
I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGSAUTHOR: MARGARET ULLRICHSHASUKA PEPPERS AND EGGITALIAN EGGS AND PEPPERSITALIAN PEPPERSAND EGG SANDWICHES
This is a family favorite from when I was a kid. My heart grandmother taught me how to make them. In her recipe it was 1 hot pepper to every 4-5 bell peppers and 2 eggs per bell pepper. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPAPEAR BUNDT CAKEGRAPPA SAUCEITALIAN PEAR CAKE RECIPEPAULA DEEN PEAR CAKE RECIPEPINEAPPLE POKE BUNDT CAKE I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITHBEST RICOTTA PIE RECIPECARMELA SOPRANO RECIPESEASY RICOTTA PIE RECIPEITALIAN LEMON RICOTTA PIE RECIPEITALIAN RICOTTA PIESOPRANOS COOKBOOK RICOTTA PIE Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: FATHER'S DAY, THEN AND NOW, BY MARGARETAUTHOR:MARGARET ULLRICH
I always thought of men as being rough and ready in their grooming needs. I raised a son. He once took a bath, answered nature's call, then went straight to drying everything - and I mean everything - withthe bath towel.
I'M TURNING 60...: CARMELA SOPRANO'S PEPPERS AND EGGSAUTHOR: MARGARET ULLRICHSHASUKA PEPPERS AND EGGITALIAN EGGS AND PEPPERSITALIAN PEPPERSAND EGG SANDWICHES
This is a family favorite from when I was a kid. My heart grandmother taught me how to make them. In her recipe it was 1 hot pepper to every 4-5 bell peppers and 2 eggs per bell pepper. I'M TURNING 60...: CARMELA SOPRANO'S HOT MEATBALL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S MEAT SAUCE AND Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S SCUNGILLI IN HOT I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPAPEAR BUNDT CAKEGRAPPA SAUCEITALIAN PEAR CAKE RECIPEPAULA DEEN PEAR CAKE RECIPEPINEAPPLE POKE BUNDT CAKE I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S BRACIOLE / STUFFEDCARMELA SOPRANO COOKBOOKCARMELA SOPRANO RECIPES Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S PENNE ALLA VODKA Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITHBEST RICOTTA PIE RECIPECARMELA SOPRANO RECIPESEASY RICOTTA PIE RECIPEITALIAN LEMON RICOTTA PIE RECIPEITALIAN RICOTTA PIESOPRANOS COOKBOOK RICOTTA PIE Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show.I'M TURNING 60...
I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: ANNA SULTANA'S IMQARRUN IL-FORN I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: CARMELA SOPRANO'S ESCAROLE AND LITTLE I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: EATON’S CHEESECAKE / CRUMB CRUST RECIPE Using a cold knife stir until the dough binds together. Add cold water, a teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. I'M TURNING 60...: CARMELA SOPRANO'S MOM'S PEAR AND GRAPPA I'm Turning 60 plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! I'M TURNING 60...: ANNA SULTANA'S FUL BIT-TEWM Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S NEW JERSEY CHEESECAKE Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S PORK CHOPS WITH This recipe is a handy way to use the leftover marinated peppers. Paulie does get a bit sentimental about this meal.never have there been better times in my life than, in her later years, just the two of us, Nucci and Paulie, sitting down to an evening meal of pork chops with peppers and garlic and laughing about the day's events. I'M TURNING 60...: CARMELA SOPRANO'S POLLO CACCIATORE AL Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'M TURNING 60...: CARMELA SOPRANO'S MANICOTTI WITH Margaret Ullrich Winnipeg, Manitoba, Canada While I was born in Malta, raised in NY and lived in BC, Winnipeg is home. I've co-hosted an award winning radio show. I'm Turning 60... plus 10! I’ve been a senior for a few years. I’ve had a few good times, and a few bad times. We all have. But I’m sure we’ll all have more new adventures! TUESDAY, APRIL 7, 2020 ANNA SULTANA'S ROASTED CORNISH GAME HENS / CHICKEN AND MEAT RECIPESFOR 2 LINKS
I know… it’s tempting to go to the store to get just the thing to make this holiday dinner special.Fight that urge.
Make do with what you have. Catching the COVID-19 virus and infecting your family with it is notthe best of ideas.
Good health is the best gift you could give yourself and your lovedones.
It’s almost guaranteed that you have more on your shelves that thestores do.
Shop your shelves. Please. This easy recipe will give you moist and tender hens with a nicespicy flavour.
Happy Holidays!
Hints:
This is a recipe for two. If you're a family of four, or more, just increase as needed. If you want to make a complete meal in a pan you can do this:Chop
2 peeled carrots
1 celery stalk
Slice
1 yellow onion
Spread out the vegetables in the bottom of the greased pan and seasonwith
1 1/2 teaspoons rosemary 1 teaspoon garlic powder Place the hens on top of the vegetables and continue following therecipe.
If you found a chicken instead of cornish hens in your freezer you can make the same recipe, but roast for 1 1/2 to 2 hours. Roasted Cornish HensThaw overnight
2 cornish hens
Combine in a smal bowl 1 1/2 teaspoons salt 1 1/2 teaspoons garlic powder 3/4 teaspoon black pepper1 teaspoon paprika
2 Tablespoons dried parsley About 4 hours before you wish to to roast the thawed hens, pat them completely dry, both inside and out. Place the two cornish hens in a greased pan. Rub olive oil lightly over them. Sprinkle the spice mixture generously over the hens and inside themas well.
Cover, refrigerate and let marinate for at least 3 hours for maximumflavour.
Preheat oven to 450º FHave on hand
1 Tablespoon butter, divided into 2 pieces Run your fingers under the skin of the hens' breasts to loosen them. Place a piece of butter under the skin of each hen. Sprinkle on more parsley. Bake for 50 - 60 minutes, depending on the size of hens. Let the hens rest for 15 minutes before serving. Since we won't be socializing in crowds for a while here are a few menu planning ideas: Menu Planning for One or Two CHICKEN RECIPES FOR 2 Baked Chicken with Ginger root (Hawaiian Style) Baked Chicken with Curried Fruit (Middle Eastern Style) Baked Chicken with Curry Powder (East Indian Style) Baked Chicken with Cardamom (Middle Eastern Style) Baked Chicken with Coriander (East Indian Style) Baked Chicken with Cinnamon (Greek Style) Baked Chicken with Paprika (Austrian Style) Baked Chicken with Basil (Middle Eastern Style) Baked Chicken with Garlic (Italian Style) Anna Sultana's Baked Chicken with Thyme (Mexican Style) Anna Sultana's Tuscan Sun Chicken Anna Sultana’s Capellini Caprese Anna Sultana's Broth / Chicken Noodle Soup Carmela Soprano's Spiedini - Stuffed Veal or Chicken Rolls Carmela Soprano's Veal Piccata with Capers l Chicken Piccata Carmela Soprano's Chicken Francese - Fried Chicken in Wine Sauce,Italian Style
Carmela Soprano's Fried Veal Cutlets or Chicken Breasts Carmela Soprano's Pollo Cacciatore al Forno - Baked ChickenCaccitore
Carmela Soprano's Baked Chicken with Potatoes, Lemon and Oregano Carmela's Crunchy Baked Chicken Carmela Soprano's Veal Scaloppine Marsala with Risotto / ChickenScaloppine
Carmela Soprano's Chicken with Parsley CrumbsMEAT RECIPES FOR 2
Anna Sultana’s Pork Chops with Capers, Maltese Style Anna Sultana’s Easy Shepherd’s Pie Anna Sultana’s Meatloaf and Red Cabbage Anna Sultana’s Cottage Pie Anna Sultana’s Corned Beef Hash Anna Sultana's Pork Chops in Lemon Caper Sauce Anna Sultana's Rouladen (German Style Simmered Beef Rolls) Carmela Soprano's Filet Mignon with Red Wine Sauce Carmela Soprano's Bistecca Pizzaiola, Steak Pizzamaker's style Carmela Soprano's Pork Chops with Vinegar Peppers / Garlic Hints Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions Carmela Soprano's Osso Buco a la Bucco / Braised Veal Shanks (Braised Rabbit in WhiteWine)
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FRIDAY, APRIL 3, 2020 ANNA SULTANA'S PORK CHOPS IN LEMON CAPER SAUCE / WINE SUBSTITUTES FOR COOKING / LINKS FOR CAPERS RECIPES Hope the Coconut Cake becomes a favourite. About the Easter main course… I know everyone has family traditions. But now safety is more important than what Great Grandma Gertrudeserved.
Think of this: you go to the store to get the traditional maincourse.
The big day comes.
You cook and serve it and infect everyone at the table with the virus you also got at the store. Really, now is the time to let your head rule your heart. Stay home and keep your loved ones and yourself safe. To be honest, some members of the family won’t miss that dish. Shop your freezer and pantry. Pork chops or chicken or pasta, served with a bit of dash, will bejust fine.
Sometimes fancy comes from the sauce. If you have a jar of capers and some lemon juice in your pantry,you’re all set.
The nice tangy lemon caper sauce balances the sweetness of pork. Butter adds richness and tones down the tartness. The sauce will also go well with chicken.Hint:
Don’t want to use white wine? No problem. - Wine vinegar or lemon juice, diluted with water at a 1:1 ratio before adding to recipes, will work. For a sweeter flavour try 1/4 cup water, 1/4 cup vinegar and 1tablespoon sugar.
- Pomegranate juice and Cranberry juice are less acidic than redwine.
Mix with a tablespoon of vinegar, for a stronger flavour. - Because of its similar acidity and sweet taste ginger ale may replace white wine in cooking. It will also give a slightly ginger flavour to the sauce. - Grape or apple or tomato juice can be used to replace wine at a 1:1ratio in recipes.
- Chicken, beef and vegetable stock can replace the wine in recipes. - Canned mushroom liquid can replace red wine in cooking, especiallyin savory dishes.
- If you don’t have any of these on hand, simply use water to replace wine in cooking. if you don’t have lemon zest, use a bit more lemon juice, or lemon extract, for a stronger flavour. Capers are pickled; so if there’s enough juice covering what’s left, they will keep well in the fridge. This serves four, but if you’re a couple, the leftovers make a niceeasy meal, too.
Pork Chops in Lemon Caper SauceServes 4
Combine in a bowl
2 teaspoons salt
1 teaspoon pepper
1/4 to 1/2 teaspoon dried thyme Dry with paper towels 4 thick boneless pork chops, about 1-inch thick Season on both sides with the salt mixture. Finely chop an onion, enough to make 1 Tablespoon. Mince 2 garlic cloves. In a large frying pan place 2 Tablespoons olive oil Heat the oil over medium high heat. Add the chops to the pan and cook through, about 5-7 minutes perside.
Remove chops to a plate and cover to keep them warm. Drain the fat from the skillet.Add
2 Tablespoons butter Heat until it sizzles.Add
finely chopped onion minced garlic cloves Sauté for about a minute.Sprinkle in
1 Tablespoon flour
Cook, stirring, for 2 minutes.Stir in
1 Cup dry white wine 1 1/2 Cups chicken stock Raise the heat to high: bring the sauce to a boil, scraping the bitsin the pan.
Reduce the heat to medium. Simmer, uncovered, until the liquid is reduced by half, about 10minutes.
Stir in
2 Tablespoons drained capers 1 Tablespoon dried parsley or 2 Tablespoons minced fresh parsley Simmer for about 2 minutes.Add
2 Tablespoons butter Stir until it has melted, then place the chops back in the pan toheat through.
Serve with rice or pasta and a cooked vegetable. ~~~ Here are a few more recipes that use capers. Maybe one of them will make use of what you have at home. Happy Easter, everyone, and stay safe and well!MEATS AND POULTRY
Anna Sultana’s Pork Chops with Capers, Maltese Style Carmela Soprano's Veal Piccata with Capers l Chicken Piccata Anna Sultana’s Chicken Piccata, Maltese StylePASTA AND SAUCE
Carmela Soprano's Spaghetti Puttanesca - Whore's Style Spaghetti Anna Sultana's Zalza Pikkanti - Piquant Sauce with Capers, MalteseStyle
SEAFOOD
Anna Sultana’s Grilled Sturgeon with Lemon Caper Sauce Anna Sultana's Stewed Octopus, Maltese Style Anna Sultana's Fried Swordfish in Caper Sauce, Maltese Style Anna Sultana's Turtle Stew, Maltese Style (Chicken Stew or RabbitStew)
Anna Sultana's Lampuki and Qara' baghli biz-zalza pikkanti - Fish and Marrows with Piquant Sauce, MalteseStyle
Carmela Soprano's Rollatine di Pesce Spada - Swordfish or Chicken Breast Rolls / Swordfish, Mackerel, Tunaand Shrimp
Carmela Soprano's Calamari Ripieni / Stuffed Squid in Tomato Sauce Aunt Demi's Baccala / Cod with Capers and Garlic, Maltese Style Anna Sultana's Baccala alla Marinara / Baked Salt Cod, Maltese Style Carmela Soprano's Sea Bass with Tomatoes, Olives & CapersVEGETABLES
Anna Sultana's Bzar Ahdar Mimli II - Stuffed Green Peppers, MalteseStyle
Carmela Soprano's Neopolitan Style Stuffed Peppers Carmela Soprano's Stuffed Hot Cherry Peppers Carmela Soprano's Caponata, Italian Style Eggplant Appetizer Anna Sultana's Kapunata, Maltese Style Caponata, Eggplant Appetizer Carmela Soprano's Green Bean, Potato and Red Onion Salad Carmela Soprano's Pizza Di Scarola - (escarole or romaine or spinachbread)
Posted by Margaret Ullrichat 2:49:00 PM
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WELCOME TO I'M TURNING 60...!* Margaret Ullrich
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* ► October (5) VISITORS SINCE JULY, 2010. THANK YOU FOR VISITING. HOPE YOU FOUND A RECIPE YOU ENJOY!878,600
LAST WEEK'S TOP POSTS*
Carmela Soprano's Ricotta - Pineapple Pie (Cheesecake) I haven't posted a dessert recipe in quite a while. Well, what with trying to drop the holiday pounds, it didn't seem like a goo...*
Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style If you're not Maltese, I'll let you in on a little secret. Timpana is near and dear to every Maltese person's heart. But...*
Anna Sultana's _Ross il-Forn_ - Baked Rice, Maltese Style Okay... now we're talking Maltese comfort food. It's funny how Americans think folks in the Mediterranean just eat pasta. ...*
Carmela Soprano's Ziti al Forno / Baked Ziti with Tiny Meatballs Ah! Ziti al Forno! It's perfect for a holiday dinner. Like the August long weekend or Labor Day. This recipe, in The Soprano...*
Anna Sultana's Bebbux bl-Arjoli / Snails with Arjoli Sauce, MalteseStyle
Here in Manitoba this is another holiday weekend. This Monday is called "Civic Holiday". I'm not kidding. Or compla...*
Carmela Soprano's Manicotti with Ricotta Filling / Filling for LargeShells
In food, as in life, one thing often leads to another. Everything is connected. We are stardust. Yeah, well, so the song says... ...*
Carmela Soprano's Penne alla Vodka / Penne in Cream Sauce I've enjoyed remembering when Paul and I travelled across Canada 40 years ago. But I've gotten some e mails. Where are the r...*
Anna Sultana's Ful bit-tewm - Broad Beans and Garlic, Maltese Style Got an e mail… Is there a Maltese recipe that is good for serving broad beans cold? Yes, of course. Bigilla , which is also prepa...*
Carmela Soprano's Italian Easter Sweet Bread Last year I wrote about the Easter Breads of my childhood. The memories were triggered by a picture of a loaf of Easter SweetBread...
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Carmela Soprano's Pizza Rustica recipe / Pizza Gaina / Italian Easter Pie with Ricotta and Meat It's Louis Riel Day in Manitoba. Family Day in Ontario, Alberta and Saskatchewan. We're also in the Church season of Lent. T... LAST MONTH'S TOP POSTS*
Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style*
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Carmela Soprano's Penne alla Vodka / Penne in Cream Sauce*
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Hoito Restaurant’s Finnish Pancake Recipe, a Thunder Bay Favourite*
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Please respect my copyright. All content on this blog is copyrighted by Margaret Ullrich and cannot be reproduced without permission. TIME TO FEED THE FAMIGLIA!! Click on the picture for a complete meal of recipes to prepare a family dinner that would make Carmela proud of you!! WHAT'S HAPPENING IN WINNIPEG? Click on picture to see upcoming events in Winnipeg! IN LIGHT OF THE COVID-19 PRECAUTIONS... Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol. Avoid close contact with anyone who appears sick. Cover your cough or sneeze with a tissue, then toss the tissue in thetrash.
Disinfect frequently-touched objects and surfaces. Talk to your doctor if you develop symptoms. Stay home if you develop symptoms. Avoid nonessential travel to areas with active COVID-19 outbreaks. Visit the website for your local health department for updates. If you are caring for an older adult: Know what medications are needed and help them have extra. Monitor food and medical supplies and have a back-up plan. Stock up on non-perishable food to reduce shopping trips. If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak. Ethereal theme. Powered by Blogger .ORIGINAL TEXT
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