Italian Sausage And Peppers
Italian Sausage and Peppers
8 Italian sausages
4 green peppers, quartered (or a combination
of yellow, green and red bell peppers)
1 onion, sliced
Put sausages with 1 cup of water in a frying pan over medium heat
Turn as they brown and water evaporates
Add onions and peppers
Stir, cover and cook for 10 minutes
Uncover and cook until the sausages and onions are brown
Serve in small French bread buns
Chestnut Crunch
Chestnut Crunch (Croccanti di Marroni
Posted by FootsieBear at recipegoldmine
com 10/2/2001 3:13 pm
Source: Italian Library
Something rather different, and not baked — this recipe was published by Giovanni Vialardi in 1854, and derives from the mountains of Cuneo and the Val di Susa in Piemonte, where chestnuts were a staple winter food
The marrone (marron, for the French) is larger, much more highly valued than the regular chestnut
2 1/4 pounds marroni
1/2 cup sweet butter
3/4 cups granulated sugar
2 tablespoons whipping cream
1/4 pound amaretti, crushed
2 ozs raisins
3 eggs, separated (save the whites for something else)
1/2 teaspoon powdered cinnamon
Bread crumbs for dredging
Grated lemon zest
Olive oil for frying
1 egg
Salt
Boil the chestnuts until tender, then peel them, and press the nut meats through a strainer (you can also use a food mill with a fine-holed disk; were you to use a blender the texture would be different)
Combine the mashed chestnuts, cinnamon, butter, a half cup of sugar, cream, amaretti, three yolks, the raisins and a pinch of salt together in a bowl; the mixture will be stiff
Spread it on your work surface to a thickness of about 3/4 of an inch (2 cm) and let it cool
In the meantime, grate the zest of a lemon and mix it into the remaining sugar
Beat the remaining egg, and heat the oil for frying
Cut the chestnut mixture into 1-inch x 1-inch diamonds, roll them in the bread crumbs, dredge them in the egg, roll them again the bread crumbs, and fry them until golden brown
Drain the pastries on absorbent paper and dust them with the sugar and lemon zest mixture
Lemon Chicken
Lemon Chicken (China)
Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 tps salt
1/8 tps pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced
Remove skin from chicken & discard
Cut breasts in half
Remove & discard bones
Pound chicken breasts lightly with rolling pin or mallet
Combine cornstarch, salt & pepper in small bowl
Gradually blend in water & egg yolks
Pour oil into wok
Heat over high heat until oil reaches 375 deg F
Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture
Fry breasts, two or three at a time, in hot oil until golden, about 5 min
Drain breasts on absorbent paper
Keep warm while cooking remaining chicken
Cut each breast into three or four pieces & arrange on serving plate
Sprinkle with onions
Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 Tbsppacked light brown sugar
3 Tbspcornstarch
3 Tbsphoney
2 tpss instant chicken bouillon granules
1 tps grated pared fresh ginger root
Combine all ingredients in saucepan
Stir until blended
Cook over medium heat, stirring constantly, until sauce boils & thickens, about 5 min
Pour over chicken
Make 4 to 6 servings