Christmas Memories, Cookies, Candies, and Desserts.

CookingWithCarlo.com ^ | Nov. 26 2005 | Carlo3b, Dad, Chef, Author

[carlo3b]

Dependable Delicious Dinner Bread

This is a recipe for 2 lb. loaf of bread. It is very easy to make, and tastes wonderful. It produces perfect loaf every time in my bread machine.

• 1 1/2 cups of water
• 2 tbs. oil
• 2 tsp. salt
• 4 cups of bread flour
• 2 tsp. sugar
• 2 tsp. yeast

Put ingredients into the machine as your machine requires.
Set to basic cycle, medium crust.
In 3 hours you can enjoy this awesome simple bread.

[Cudjo]

So happy for you Carlo, I learned many years ago to never never underestimate the power of prayer.

[EmilyGeiger]

God bless you. I'm glad things are looking better. :)

[carlo3b]

Prayers lifted for your continued smooth recovery and strength to return quickly...

Welllll.. it worked my dear FRiend.. :)

Creole Shrimp & Crab Étoufée

Don't get frightened.. This recipe takes longer to read than to do.. Remember, the hardest step is getting everything together.. :)

• 3 lb.. raw shrimp, peeled
• 1 stick butter
• 4 Tablespoons oil
• 4 medium onions, finely chopped
• 1/2 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 cups cold chicken stock
• 1 rounded tablespoon cornstarch
• 1/4 cup dry white wine
• 1 Tablespoon tomato paste
• 1 bunch finely chopped green onions
• 3 Tablespoons minced parsley
• 3 Tablespoons Worcestershire sauce
• 1/4 teaspoon Tabasco
• 1 lb. crab meat, picked over
• For serving: cooked rice

1) Heat the butter and oil in a large pot. Add the onions, bell pepper, and celery and sauté for 5 minutes. Add the garlic.
2) Mix the cornstarch with 1 cup of the stock and stir into the vegetables.
3) Stirring constantly, add the wine, tomato paste, green onions, parsley and Worcestershire sauce.
4) Add the shrimp, partially cover the pot, and simmer for 10 minutes.
5) During this simmering time, slowly add the additional stock, salt, pepper and Tabasco sauce. Simmer an additional 10 minutes.
6) Add the crab meat and cook another 5 minutes.

[Soaring Feather]

Hello, sweetie!
So good to hear from you.
Rest a lot now, please.

[RoseofTexas]

Continual prayers for Carlo!

[angcat]

Pizano

I am going to try this dish.

Thanks for all the great recipes!

[RoseofTexas]

WOW! What fantastic recipes...I've gained 20lb just reading them....YIKES!
Hey Carlo, by any chance do you have a recipe or one close to the pumpkin scones cookies(don't remember what they are called)from Starbucks? I love them and would love to make them for the HOLYdays!

[knak]

I think about Paul saying somewhere in the New Testament that if he lived, he would live for Christ, and if he died, then he would be with Christ, so it didn't really matter to him which way things went.

Hey CD, fight for life for those who love you at least. It's very hard to lose a loved one. You at least have a chance to fight it! Live strong. Good luck and prayers to you and yours.

[knak]

Glad to hear you made it through your surgery okay. Here's one of my favorites from my mother. She used to make it every year. Now I do.

Title: Date Nut Log (mom's)
Categories: Holiday, Candies, Fruit/nuts
Yield: 1 Log

2 1/2 c Sugar
3/4 c Milk
ds Salt
1 8 ounce pkg chopped dates
2 c Chopped pecans
1 tb Butter
1 ts Vanilla

Bring sugar, milk and dash of salt to a boil over low heat stirring constantly. When boiling add dates, be sure to stir VERY often after adding dates. When temperature reaches 240 (soft ball stage) remove from heat. Add vanilla, butter and nuts stir well. Let cool a while, beat with wooden spoon till mixture looses its gloss. Place mixture on a damp-dry cloth and roll into log shape. Remove and wrap in plastic wrap.
My Mom

[MozartLover]

This is great! We love cauliflower!!

[MozartLover]

Perfect! Red & green.........what could be better for Christmas??

....and hubby is a bean-a-holic.;^)

[Centaur]

Hugs too!! So glad all is well :)

[Centaur]

Pasta e Fagioli!! Now that brings back memories of my 96 year old Italian grandmom....that's my definition of comfort food. Thanks Carlo

[hattend]

WooHoo! Cookies!

BTTT

[carlo3b]

Red Snapper Naples

Italians are to seafood what Germans are to beer. The Italian coastal fishing is remarkable, and thus their diet and recipes are renowned. However, the USA is no minnow net when it comes to fishing or seafood recipes. As a chef/owner of gourmet restraurants, I had to use only tried and true recipes.. This is one of those.. :)

• 4 fresh red snapper fillets, 6-8 oz. each
• Juice of two lemonds (or for Veracruz, limes)
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• 2 yellow onions, cut into thin strips
• 2 green bell peppers, cut into thin strips
• 4 oz salad shrimp, or diced gulf shrimp
• 4 medium ripe tomatoes, cubed
• 1 Tbs. chopped flat Italian parsley, (or, if you would like a great Snapper Veracruz, substitute with cilantro)
• 1/2 Tbs. chopped jalapeno pepper
• Pinch oregano
• Pinch sweet basil
• 2 Tbs. Worcestershire sauce
• 1 cup tomato puree
• 1/2 tsp. salt
• 1/4 tsp. Tabasco

1. Marinate the fish fillets with lime juice for a few minutes.
2. In a large skillet, heat the olive oil over medium high heat and sauté the garlic, onion, bell pepper, and tomatoes until tender.
3. Reduce the heat to medium low and add remaining ingredients. Bring to a boil, then add the shrimp and snapper fillets. Cover and cook for about 8-10 minutes, until fish is cooked. Goes well with mixture of white-wild rice, or for Veracruz, sub a Spanish style rice.
Serves four.

[Aracelis]

All glory to God for your speedy recovery, Carlo!

[stanz]

I gave your doctor an offer he couldn't refuse.

[swmobuffalo]

"White Bean Pasta e Fagioli
Italian Bean and Macaroni soup"

My mom made this one time a long time ago and it wasn't good. I don't know what spice she used, could have been basil, but she used too much! At the time we had to eat it as that was all we had but it was pure torture!

I'm going to try this recipe and I'm sure it will turn out good!

[afraidfortherepublic]

Carlo! What a beautiful essay. Do you mind if I post it on catholic_republicans (a Yahoo group)? I'm sure that it will touch the hearts of many members of that group.

You truly have a gift for writing that is just as well developed as the one you have for cooking. Take care!

BTW, my pathetic attempts at cooking enjoyed a small success at Thanksgiving this year -- a diet pumpkin pie. It was nothing more than substituting skimmed evaporated milk, eggbeaters, and Splenda for the crucial ingredients listed on the can of pumpkin, keeping the spices the same, and giving the pie crust to the dog, who loved it.

I don't know how many calories this change removed from this required dessert, but I enjoyed my pie and lost a pound too! I actually think the pie was better than usual -- somewhat lighter and fluffier and just as delicious.

I just wanted to share this trick with others because the cook always wonders when making these substitutions if the recipe will still "work", especially when removing something as crucial as sugar. Have no fear! Your guests will never know the difference and will compliment you on the magnificent pie!