Sweet Tortelli Emilia Romangna Style Tortelli Dolci All Emilia Food

SWEET TORTELLI EMILIA-ROMANGNA-STYLE (TORTELLI DOLCI ALL' EMILIA

Steps:

• Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.
• If using a food processor, place flour, eggs, sugar, lemon zest, and butter into processor. Using a metal blade, process until ingredients are blended. Add wine and process until dough forms a ball. Wrap dough in waxed paper and refrigerate 1 hour.
• On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon of jam into each circle of dough. Fold each circle in half and press edges firmly.
• Pour oil 2-inches deep in a large saucepan or deep-fryer. Heat oil to 375ºF or until a 1-inch cube of bread turns golden brown almost immediately.
• Using a slotted spoon, lower tortelli a few at a time into hot oil. Turn tortelli. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.

FILLET OF COD FLEMISH STYLE

Steps:

• Preheat the oven to 350°F
• Melt the butter in a medium-size skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Season with salt and pepper.
• Arrange half the onion in an ovenproof baking dish just large enough to comfortably hold the fish.
• Sprinkle half the parsley and chives over the onion. Arrange the fish fillets or steaks over the onion and season lightly with salt and pepper.
• Cover with the remaining onion, parsley, chives, the lemon slices, bay leaf, and thyme. Pour in the wine and bake until the fish is just done, about 20 minutes.

FROSTED GRAPES

Steps:

• Mix sour cream and brown sugar; add Cool Whip.
• Fold in grapes and nuts.

GUATEMALAN SWEET POTATOES WITH BANANAS

Steps:

• Boil sweet potatoes and peel them when tender.
• Mash them with bananas.
• Season with salt and nutmeg.
• Add milk and egg and mix (add more milk if too dry).
• Place in a greased 2-quart baking dish and bake at 350°F for 20 minutes.

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Steps:

• Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• Preheat oven to 350°F
• Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.