Some Stone Dog recipes
- Since I was asked by a diverse amount of people for recipes I thought I would post them all over the place...Alioli - Garlic Spread1/2 - 12 cup ex-virgin olive oil4 + cloves of garlicsaltlemon juiceroast the garlic in skins wrapped in foil in 375 oven for about 45 minutessqueeze garlic out of skins and into blenderrun blender until garlic is smooth pastestart adding olive oil to garlic in small drips, try to keep mixture to a paste like consistency, add small amount of salt, progress to a light stream of oil...add lemon juice to tastechicken packetschicken breastbaconoreganobasilgarlic saltpepperchianticut chicken into strips wrap in baconpack into a baking pan that has sides higher than the peices of chicken you are roastingcrush 2-3 cloves of garlic ( do not chop), add basil & oregano sprigs, salt & pepper to tastepour chianti into pan until about 1/2 from top of pan. cover with foil and bake for about 45 minutes in 350 oven. remove foil and cook about another 20 minutes. serve hotartichoke tarts1 can artichoke hearts ( about 14 oz)basilsaltpeppermozzerlla cheesepuff pastry sheetthaw 1 puff pastry sheet per package instructionschop artichoke hearts courselyspread in center of puff pastry sheetsprinkle with salt & pepperlay basil leaves over artichoke heartssprinkle with mozzerella cheesefold puff pastry over top of mixturebake in 350 oven until pastry lightly brownedsweet veggie crispsbeets,sweet potatoes or carrotssugarsaltheat 2"-3" of oil in pot until very hot 400 degrees or soslice veggies very thinly sprinkle with sugar & saltdeep fry a few at a time until the edges are lightly brownedremove and drain on paper towelsOnion pie1 deep dish pie shell1 large sweet onion ( about 3/4 lb)saltsaffron ( lightly crumbled)mozzerella cheeseslice onion very thinly, spread in pie shellsprinkle with salt & saffroncover with a layer of cheesebake in 350-375 oven until top is lightly golden ( about 35-45 minutes)chestnut pasta1 cup all purpose flour1 cup semolina flour1/2 cup chestnut flour3 eggs large size not extra large or jumbosalt ( about 1/2 teaspoon)1 tablespoon water1 tablespoon olive oilpour in semolina flour and then sift in chestnut and then all purpose flour blend flours wellmake a well in middle add 3 eggs mix in the eggs using a fork gradually blending the flour with the eggs, while doing this add in the olive oil and water. when tt becomes difficult to mix with fork start kneading the dough with your hands. knead until all dry ingredients incorporated into the dough. make into a ball and let rest for 20 minutes. after rest make into your favorite type of pasta ( linguine,orichetti,lasagne etc. etc.)the pasta at feast was melted butter with cinnamon and fresh mozzerella cheese. a tomato based sauce may not be the best tasting on a nut flour based pasta.strawberries in mint saucestrawberriesmintsugarusing either fresh or thawed strawberries, halve themsprinkle with a generous amount of sugar, tear a handful of mint leaves and then mix in with the strawberries. let sit a few hours. servemore to comeIago
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