KOSHER PALETTE RECIPES

LINZER TARTS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Linzer Tarts Recipe - Food.com - Food.com - Recipes, Food ... image

This is from The Kosher Palette cookbook. This relatively simple recipe turns out a very pretty cookie.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1 cookies, 24 serving(s)

Number Of Ingredients 7

Ingredients

1 cup margarine
1/2 cup sugar
1 large egg
2 cups all-purpose flour
1 teaspoon vanilla
seedless raspberry preserves
powdered sugar

Steps:

Preheat oven to 350.
Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended.
Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel.
Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies.
Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool.
Spread raspberry preserves on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.

Nutrition Facts : Calories 125.1, FatContent 7.9, SaturatedFatContent 1.6, CholesterolContent 7.8, SodiumContent 91.9, CarbohydrateContent 12.2, FiberContent 0.3, SugarContent 4.2, ProteinContent 1.4

OLIVE GARDEN COPYCAT ZUPPA TOSCANA RECIPE ... - FOOD NETWORK

Olive Garden Copycat Zuppa Toscana Recipe ... - Food Network image

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

Provided by Food Network Kitchen

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 12 cups

Number Of Ingredients 11

Ingredients

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

Steps:

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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