Cooking With Kiolbasa Style : October 2014

Wednesday, October 29, 2014

Avocado Fries

I can hear you already going what on earth is that?????    

Well.....If words like “avocado ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

1 avocado sliced

1/4 cup bread crumbs

1/4 tsp salt

1 tbsp flour

1 egg

Second things steps...

Coat avocado slices in four, then beaten egg, then bread crumbs ( I use Panko) Sprinkle with salt and Bake for 20 minutes at 450! Make sure you eat yours before you let anyone else see them

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from baked in and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Cannoli Sicilani

I can hear you already going what on earth is that?????    

Well.....If words like “cannoli ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

For the rolls
9 oz of flour
1 tbsp of caster sugar
1 teaspoon of bitter cocoa
1 1/2 oz of margarine
1 tbsp of marsala wine
1 white of egg
icing sugar
salt
vegetable oil

For the ricotta cream
1 lbs of sheep ricotta
5 oz of caster sugar
1/2 teaspoon of vanilla essence
2 oz of chipped dark chocolate salt.

Second things steps...

Mix the flour with margarine, sugar, cocoa, Marsala wine and salt adding the necessary water to make the mix smooth.
Put the pastry in the plastic wrap and leave it in the fridge for about 1/2 hour.
Roll out the dough and cut some pieces in oval shape; then toll them up around the special aluminium tubes, sealing the edges together with the beaten white of the egg with some drops of water.
Deep fry the rolls in hot oil, strain and put them on kitchen paper, slip the aluminium tubes out only when the fried rolls are completely cold.
Mix the ricotta with the sugar, the vanilla essence, and the salt adding, if desired, the chocolate chips.
A few minutes before serving fill the empty rolls with the ricotta mixture and sprinkle with icing sugar.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from italyfood

 Enjoy !!  
Love, Kiolbasa Style

Pumpkin Pie From Fresh Pumpkins

I can hear you already going what on earth is that?????    

Well.....If words like “pumpkin ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

Clean the pumpkins and bake on a cookie sheet until done.
Cool and blend.

You will need 4 cups of fresh pumpkin.
Use homemade pie crusts or store bought. I prefer homemade.

Filling that I created from scratch.
4 Cups Fresh cooked pumpkin
1 Cup of Sugar
1 Can Evaporated Milk
6 Eggs
4 tsp. of pumpkin pie spice
1 tsp Salt (optional)

Second things steps...

Fill your pie shells and bake at 350* until the center is set. I put them on a cookie sheet to bake.
Wrap the edges with foil so they do not over brown. I had a little spill over before I placed in oven so one got a little to brown.
Mine took a little longer than usual about 1 1/2 hours.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Fried Cabbage

I can hear you already going what on earth is that?????    

Well.....If words like “cabbage ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

1 lb bacon, finely chopped
1 medium onion, chopped...
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Second things steps...

1.Fry bacon until crisp and well browned.
2. Drain and set aside.
3. Add chopped onion to the bacon grease and stir until translucent.
4. Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
5. Add the crumbled bacon bits and cover.
6. Cook over low heat until cabbage is tender.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Cheesy Pizza Dip

I can hear you already going what on earth is that?????    

Well.....If words like “pizza dip ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

8 oz. cream cheese, softened
1/2 tsp. dried Oregano
1/2 tsp. Dried parsley
Blend the above together and spread in the bottom of a
microwavable, 9 x 9 cooking dish.
Now you need:
4 oz Sausage,I prefer Jimmy dean, cooked and crumbled
1/4 to 1/2 cup mini or whole pepperonis cut up
Cook the sausage and crumble it while cooking. Add the
pepperoni to the sausage to warm it. It also lets go of the grease.
Then after it has cooled enough, take a few paper towels and dab
at sausage and pepperoni mixture to suck up some of the
orange grease. Set aside.
Next you need:
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1/4 cup sliced olives
1/8 cup of green peppers, or jalapenos

Second things steps...

Take 1/4 cup of pizza sauce and evenly spread over cream cheese
mixture. Over that sprinkle 1/2 cup mozzarella cheese, and 1/2 cup
Parmesan cheese evenly over sauce. Add the sliced olives, and
half of sausage and pepperoni evenly over cheese. Carefully spoon
the rest of the pizza sauce over the top. Repeat the layers of cheese,
meat, and jalapenos or green peppers on top.
Pop into the microwave and heat for 4 to 5 minutes. It can be served
now, but if you keep it in the fridge for a few more days, just like Pizza,
the flavors blend together and it is better the next day or two.
Just pop it again and heat till cheese is bubbly.
Serve with Pretzel crackers or tortilla chips. Also great with
garlic baguettes, or on the top of some crispy garlic bread slices.
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Italian Bake

I can hear you already going what on earth is that?????    

Well.....If words like “stroganoff ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

Second things steps...

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Chicken Shish Kabobs

I can hear you already going what on earth is that?????    

Well.....If words like “kabobs ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

1 Large Chicken Breast
Fresh Pineapple or Frozen
1 Red Pepper.
Teriyaki Sauce/Marinade
Salt & Pepper to Taste

Second things steps...

Cut Chicken, Pineapple and Red Pepper into chunks
Marinate chicken in the Teriyaki sauce, salt and pepper for at least an hour...the longer the better.
Place all on Skewer sticks and grill till done! Enjoy!!!

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Caponata

I can hear you already going what on earth is that?????    

Well.....If words like “caponata ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

4 Tbsp 100% Organic Extra Virgin Olive oil
4 lbs eggplants
1 lb onions
½ whole celery
2 ½ cups green olives pitted
1 cups capers desalted
1 ½ cans of diced plum tomatoes
Sugar
White vinegar
Salt

Second things steps...

Wash eggplant then cut them diced and put in colander, sprinkle with salt between layers. Let drain for approximately 2 hours.
Meanwhile slice celery and cook in boiling water until soft.
Cut onions and fry in extra virgin olive oil until soft and add tomatoes and break tomatoes with wooden spoon and cook for five minutes.
Add green olives and capers and a little sugar then taste the mixture.
It should have a sweet and sour taste, if it is too sweet add vinegar one tablespoon at a time and taste again.
Meanwhile drain and pat dry the eggplant.
Put extra virgin olive oil in large pan on medium heat until hot enough to fry and fry the eggplant until browned then drain on paper towels.
In the end in a very large bowl mix the sauce with the eggplant.
Serve tepid.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Cheesy Beef Stroganoff

Second things steps...

Boil egg noodles according to directions on package, strain and set aside.
In same pot add hamburger meat and cook until done.
Add noodles back to the pot.
Mix in the can of cream of mushroom soup and the cheese. Stir until the cheese is completely melted. Add salt and pepper to taste.
(if it is too thick for your taste add a little mild to thin it out).
Serve immediately!!

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Fagioli In Salsa

I can hear you already going what on earth is that?????    

Well.....If words like “fagioli ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

4 Tbsp 100% Organic Extra virgin olive oil
1 kg/ 2 lb fresh beans
6 Anchovies desalted
2 cloves garlic
1 bunch parsley
1/2 cup white vinegar
Salt
Black pepper

Second things steps...

Wash and boil the beans for an hour and a half in salted water, then keep them warm.
Chop garlic and parsley, separately. In a pan with extra virgin olive oil put the parsley and garlic until browned then add the anchovies chopped and mash them with a fork.
In the end add black pepper, salt and vinegar, stirring constantly then drain the beans, cover with the sauce of anchovies, stir and serve.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from italyfood and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Tuesday, October 28, 2014

Rame

I can hear you already going what on earth is that?????    

Well.....If words like “rame ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

500 g / 1 lb flour 00
300 g / 1 ¼ cup milk
200 g / 7 oz sugar
100 g / 4 oz unsweetened cocoa
100 g / 4 oz margarine
2 tablespoons honey
1 sachet yeast
Grated zest of one orange
1 tablespoon ground cinnamon
A teaspoon ground cloves
300 g / 11 oz dark chocolate
100 g / 4 oz margarine
Unsalted pistachios

Second things steps...

Pour into a bowl, sugar, yeast, grated orange peel, cocoa powder, two tablespoons of honey and margarine previously melted in a double boiler and begin to mix, adding the flour and milk, to the point of obtain a homogeneous consistency, smooth and creamy.
Place the dough by spoonfuls on a baking sheet lined with parchment paper, making sure that between Rame and the other there is a distance of at least 3 cm.
Put the pan in a preheated oven at 180 ° C / 360 ° F. 10 minutes after baking and allow to cool to room temperature.
Meanwhile, prepare the glaze by melting the margarine in a double boiler and dark chocolate. Stir well to blend and let it cool.
At this point, soak in the glaze the top of the copper now cold, garnish with chopped pistachios and allow to harden the chocolate frosting before serving.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from italyfood and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Friselle Pomodoro

I can hear you already going what on earth is that?????    

Well.....If words like “friselle” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

4 Tbsp 100% Organic Extra virgin olive oil
16 cherry tomatoes
basil
desalted capers
salt
1 clove garlic
oregano
4 Friselle - Toasted Bread

Second things steps...

Wet the friselle with salt water to soften them and then put them in a dish.
Cut the tomatoes into small pieces and put in a bowl and drizzled with extra virgin olive oil, salt, chopped basil, oregano, capers and finely chopped garlic.
Divide the mixture and seasoned the friselle

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from home and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Calzone Basic

I can hear you already going what on earth is that?????    

Well.....If words like “calzone ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

For pasta
2 lbs Italian "00" flour or all-purpose flour
1 oz fresh yeast
2 cups water
1 teaspoon salt
For dressing
6 tablespoons 100% extra virgin olive oil
1 lb mozzarella
1 lb canned tomatoes
salt

Second things steps...

On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast.
Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place.
Once the dough will be doubled in volume, obtain 6 loaves, shape in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.
As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the extra virgin olive oil then knead the dough, then flattening them using your fingers.
Place the tomato sauce in the middle of the disk then the mozzarella sliced.
Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.
Sprinkle the tomato sauce over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is browned.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from italyfood and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Risotto Gamberi & Zucchini

I can hear you already going what on earth is that?????    

Well.....If words like “gamberi ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

4 Tbsp 100% Organic Extra virgin olive oil
500 g / 1 lb Rice
2 Zucchini
100g / 4 oz shelled prawns
1 liter / 1 quart vegetable broth
½ onion
1 glass of white wine
butter
chopped parsley

Second things steps...

In a pan put extra virgin olive oil combine finely chopped onion and fry. When they are golden add the rice and toast 2 minutes then put the zucchini half cut.
Then add the white wine, stir and allow it to evaporate. Then add the broth, a ladle at a time, bringing the rice is cooked. When the rice is almost cooked also add the prawns and parsley. Finally, turn off the heat, add the butter and mix

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from italyfood and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Pomodori Ripieni

I can hear you already going what on earth is that?????    

Well.....If words like “pomodori ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

4 Tbsp 100% Organic Extra Virgin Olive oil
2 Tomatoes per person
Basil
Salt
Black Pepper
2 Tbs Rice Carnaroli for one tomato

Second things steps...

Wash the tomatoes, cut the upper part and empty them.
Mince the basil and in a bowl mix the rice with 3 full spoons of the basil, add a little extra virgin olive oil, the salt, black pepper and fill the tomatoes with this mixture, cover each tomato with its cap. Place the tomatoes into a pan with a little extra virgin olive oil, they must stand up and very close one to the other. Cook for 30 minutes adding a little water if necessary.
Once while they are cooking, take off their caps and, with a spoon, put into each tomato some sauce which they are cooking in, replace the cap and finish the slow cooking.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from italyfood and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Purple Monster punch

I can hear you already going what on earth is that?????    

Well.....If words like “monster punch ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

2 quarts red grape juice, chilled
4 drops purple food color
2 liters club soda
2 quarts vanilla ice cream

Second things steps...

Pour grape juice into a 6-qt. punch bowl; add food coloring. Slowly pour in club soda. Gently spoon ice cream into the punch and whisk to swirl. Serve immediately.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from home and the recipe came from me

 Enjoy !!  
Love, Kiolbasa Style

Pumpkin Shaped Cheese Ball

I can hear you already going what on earth is that?????    

Well.....If words like “cheeseball ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

1 package 8 oz cream cheese
1 package 8oz onion chive cream cheese
2 cups shredded cheddar cheese
2 tsp paprika
1/2 tsp cayenne pepper
1 celery stick
sliced apples and crackers

Second things steps...

In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers. Yield: 2-1/2 cups.

Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from tasteofhome and the recipe came from taste of home

 Enjoy !!  
Love, Kiolbasa Style

Cannoncini

I can hear you already going what on earth is that?????    

Well.....If words like “cannoncini ” make you think, “Ew, weird, clicking away now." Don’t–click away!   

Avoiding things that sound weird will keep you from enjoying things that taste amazing.

    So onto the recipe...  

First things first

Ready rolled Puff Pastry
Crema Pasticcera
Caster sugar
Icing sugar
Cold water
Crema Pasticcera
500 g / 1 lb Whole milk
½ Vanilla pod
4 Egg yolks
120 g / 5 oz Caster sugar
50 g / 2 oz Flour

Second things steps...

First of all prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming.
With a pointed knife cut the puff pastry sheet lengthways into about 1-cm ribbons. Wind each pastry ribbon around a cream horn tin starting at the tip, slightly overlapping along the edge. Place on a baking sheet and chill for about 30 minutes. Brush every pastry horn with cold water, and sprinkle with caster sugar. Bake in a preheated oven at 200 for about 12 minutes until crisp and golden. Allow to cool then carefully remove the fins. Cool on a wire rack. Pipe some Crema Pasticcera inside the pastry horns and dust with icing sugar.
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from italy foods

 Enjoy !!  
Love, Kiolbasa Style