Cioppino Fish Soup

Cioppino from Allrecipes

Recipe By:Cindy Anschutz Barbieri
"Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!"
Ingredients
3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
3/4 cup white wine
1/2 cup water
1 tablespoon dried basil
1/2 teaspoon dried thyme

1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 bay leaves
1 1/4 pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded
Directions
Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Pecan Cookies

• 1 cup unsalted butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup pecans, chopped

1. Preheat oven to 350 degrees farenheit.
2. Beat butter and sugar together, in bowl, until creamy and fluffy.
3. Gradually add the flour until well mixed in, then salt, vanilla and pecans.

4. Shape level teaspoons of dough into 2-inch-long fingers.
5. Place on ungreased cookie sheet.
6. Bake for 15 to 20 minutes or until lightly browned.
7. Cool before eating.

Ricotta Cookies

"Delicate Italian ricotta cookies with an almond flavored glaze. Very good!"

Ingredients

• 1/2 pound butter
• 1 3/4 cups white sugar
• 2 eggs
• 15 ounces ricotta cheese
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 5 tablespoons milk
• 1 1/2 cups confectioners' sugar
• 1 teaspoon almond extract
• 1/4 cup colored candy sprinkles

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
3. Bake 8 to 10 minutes in the preheated oven, until lightly browned.
4. In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

Pizzelles!

According to history, the first pizzella was made in the region of Abruzzo (geographically located in Central Italy) back in the 8th century. This highly recognizable cookie gets its shape by flattening the batter between two hot iron plates (just like waffles). These plates (rectangular or round) often had the pattern of the family crest engraved on them. Nowadays, the imprint can be a geometric/waffle design, a flower or even a snowflake pattern. 

"This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used."

Ingredients

• 3 eggs
• 3/4 cup white sugar
• 1/2 cup butter, melted

• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder

Directions

1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
2. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
3. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

Best Chicken Salad

Chicken Salad

Recipe By:Becky Riley

"A delicious, rich and tasty cold chicken salad! Whipped cream gives this a lift. Serve on a lettuce leaf or in sandwiches."

Ingredients

• 2 1/2 cups diced and chilled, cooked chicken meat
• 1 cup chopped celery
• 1 cup sliced, seedless grapes
• 1/2 cup sliced almonds

• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 cup mayonnaise
• 1/4 cup heavy whipping cream

Directions

1. In a medium bowl, whip cream to soft peaks.
2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Watermelon Tomato Salad

• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine lettuce leaves (optional)
• Cracked black pepper to taste

Salmon Glaze

YIELD  

Serves 2

INGREDIENTS

1. • 2 tablespoons honey
   • 2 tablespoons soy sauce
   • 1 1/2 tablespoons fresh lime juice
   • 2 teaspoons Dijon mustard
   • 1 tablespoon water
   • 2 teaspoons vegetable oil
   • two 6-ounce pieces salmon fillet

PREPARATION

1. 1. In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.