Posted tagged ‘minna’

Minna’s Favorite Recipes

November 16, 2010


This family favorite recipe was submitted to “Cooking Light” magazine a few years ago by a reader who was trying to eat a little healthier without giving up all of her favorite things.  “Cooking Light” performed a make-over on the original recipe managing to trim almost 50 calories and 5 grams of fat per piece, still with very tasty results.


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups sugar
7 tablespoons butter, softened
1 large egg
2 large egg whites
¼ cup applesauce
1 teaspoon vanilla extract
1 cup chopped pitted dates
1 teaspoon all-purpose flour
1½ cups chopped peeled Granny Smith apple (about 1 large)
1½ cups chopped Red Delicious apple (about 1 large)
½ teaspoon fresh lemon juice
2/3 cups chopped pecans
Cooking spray
1.  Preheat oven to 325 degrees.
 2.  Lightly spoon 2 cups flour into dry measuring cup; level with a knife.  Combine 2 cups flour, baking soda, baking powder, cinnamon, and salt in a large bowl; stir with a whisk.  Set aside.
3.  Place sugar and butter in a large bowl and beat with a mixer at high speed for 2 minutes or until light and fluffy.  Add egg and egg whites, beating well after each addition.  Stir in applesauce and vanilla.  Gradually add flour mixture to sugar mixture; stir just until combined to for a stiff batter.  Toss dates with 1 teaspoon flour.  Toss apples with lemon juice.  Add dates, apples and nuts to flour mixture, stirring just until combined.  Pour batter into a 13 x 9 inch baking dish coated with cooking spray.  Bake at 325 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.  Cool completely on a wire rack. Makes 16 servings.



Minna’s Favorite Recipes…She’s Back

August 27, 2010




Here is a delicious appetizer recipe that I’ve been using for many years.  It’s quick, easy, and as tasty warm or cold.   Set the finished chicken pieces in a dish with a supply of toothpicks, or serve as part of an Asian flavored salad.  Enjoy!
1 pound skinned, boned chicken breasts (or the tenders)
1 teaspoon salt
2 tablespoons light soy sauce
2 tablespoons maple syrup 
2 tablespoons dry sherry
½ teaspoon shredded fresh gingerroot
½ teaspoon Chinese five-spice
2 tablespoons vegetable oil
2 tablespoons sesame seeds
Italian parsley
Chutney or plum sauce, if desired
If using whole breasts, cut each breast in half lengthwise.
In a shallow baking dish, stir together salt, soy sauce, maple syrup, sherry, gingerroot, Chinese five-spice and oil.  Add chicken and turn to coat evenly.  Cover and refrigerate at least 2 hours or up to 8 hours, turning occasionally.
Preheat oven to 400F.  Sprinkle chicken with sesame seeds.  Place chicken in a baking dish, with marinade, and bake, uncovered, about 15 minutes or until no longer pink in the thickest part; cut to test.  Brush occasionally with marinade during baking.  Cut chicken into chunks and serve warm or cold, garnished with Italian parsley.  If desired, accompany with chutney or plum sauce.

Makes about 24 pieces.

Minna’s Favorite Recipes- Sauteed Peppers

June 18, 2010

Peperoni in Aceto Balsamico
Serves 6 to 8

Here’s another recipe from The Antipasto Table by Michele Scicolone.  Very tasty, very easy, but be patient and allow the peppers a long slow cooking to tenderize them and bring out the best flavor.  The amounts are easily doubled.

¼ cup extra virgin olive oil                                                                                


3 large red bell peppers, cored, seeded, and thinly sliced
3 large yellow bell peppers, cored, seeded, and thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 tablespoons balsamic vinegar

1.  In a large heavy skillet, heat the oil over medium-low heat.  Add the peppers and cook, stirring occasionally, until tender and spotted with brown, about 25 minutes.  (Do not raise the heat to speed up the cooking or the peppers will burn.)

2.  Add the sugar, salt, and vinegar and stir well.  Simmer until most of the liquid has evaporated, about 5 minutes more.  Serve warm.


Biscotti recipe…step 5…Minna’s favorite recipes

May 26, 2010

It was my error in omitting step 5 of the recipe, so here it is:

Biscotti al Parmigiano e alle Noci
Parmesan Walnut Wafers

5.  Cut the logs into ¼ inch slices and arrange the slices 1 inch apart on the prepared baking sheets.  Bake until the biscuits are lightly browned around the edges, 10-12 minutes.  Transfer to wire racks to cool.

Minna’s favorite recipes…bet you can’t eat one…

March 16, 2010

This easy and very tasty appetizer is from Biba Caggiano’s Trattoria Cooking cookbook.  She first had these tasty (and easy to prepare) fried olives in Venezia, at Cantina Do Mori.  They should be served warm with a nice glass of wine or sherry.                                                                                                                                               

Olive Fritte                                                                                                                                      



30 large Italian-style pitted green olives
1 cup unbleached all-purpose flour, spread over a sheet of aluminum foil
2 large eggs, lightly beaten
1 cup plain bread crumbs, mixed with ½ cup freshly grated Parmigiano, spread over a sheet of aluminum foil
Vegetable oil for frying

1.  Roll the olives in the flour, dip them in the eggs, and coat with the bread crumb-parmigiano mixture.

2.  Heat one inch of oil in a medium-size skillet over medium heat.  When the oil is hot, fry the olives, a handful of at a time, until they are lightly golden, less than 1 minute. 

3.  Remove the olives with a slotted spoon and spread on paper towels to drain.
*Suggestion:  I have used the large green pitted olives in the jars, but I prefer the wonderful large pitted green olives available at the salad/appetizer bar in the supermarket.  I especially love the ones stuffed with cheese – gorgonzola, feta, or whatever is available.  A delicious surprise when bitten into warm…

Minna’s recipes…for the munchies

February 21, 2010


Munchie nuts

Here is an easy recipe to have on hand for entertaining – or just for a case of the munchies.   Stored in an airtight container at room temperature the nuts will keep well for a week or so (assuming they last that long); or for month or so in the freezer.  Makes about 5 cups.
                                                                                     Spicy Herb Roasted Nuts

1½ cups almonds
1½ cups walnut halves
1 cup hazelnuts
1 cup pecan halves
½ cup maple syrup
¼ teaspoon cayenne
1½ teaspoons chopped fresh oregano leaves
1½ teaspoons chopped fresh sage leaves
1½ teaspoons chopped fresh thyme leaves
1½ teaspoons chopped fresh rosemary leaves
1½ teaspoons chopped fresh savory leaves
1 ½ teaspoons chopped fresh marjoram leaves
3 tablespoons olive oil
About 1 teaspoon kosher salt

1.  Mix all nuts with maple syrup, olive oil, cayenne and all herbs in a
     10 by 15 inch rimmed pan.  Sprinkle nuts with 1 teaspoon salt.
2.  Bake in a 300 degree oven, stirring occasionally, until all liquid
     evaporates and nuts are golden – about 45 minutes.
3.  Let cool.  Taste and add more salt if desired.

                  Instead of buying each type of nut individually I buy the large containers of deluxe mixed nuts – no peanuts.  Archer Farms (available at Target) is a good mix.  Other brands are available at BJs or Sam’s Club.
 You can substitute dried herbs – 1 teaspoon of each – for the fresh herbs.  I usually use McCormick’s Italian Seasoning the equivalent of  9 teaspoons.