PIZZELLES II RECIPE | ALLRECIPES
An thin traditional anise flavored Italian cookie made with a pizzelle iron.
Provided by BETORKAR
Categories World Cuisine European Italian
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
- Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
Nutrition Facts : Calories 269.8 calories, CarbohydrateContent 35.8 g, CholesterolContent 62 mg, FatContent 11.9 g, FiberContent 0.7 g, ProteinContent 4.7 g, SaturatedFatContent 2.3 g, SodiumContent 249.1 mg, SugarContent 17 g
CHEF JOHN'S BAY SCALLOP CHOWDER | ALLRECIPES
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, CarbohydrateContent 17.2 g, CholesterolContent 96.6 mg, FatContent 11.1 g, FiberContent 1.6 g, ProteinContent 32.9 g, SaturatedFatContent 4.5 g, SodiumContent 642.2 mg, SugarContent 1.8 g
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