TOSCA RESTAURANT MENU RECIPES

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SWEDISH TOSCAS (SWEDISH ALMOND TARTS) RECIPE | ALLRECIPES



Swedish Toscas (Swedish Almond Tarts) Recipe | Allrecipes image

I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!

Provided by Deanna Latendresse

Categories     World Cuisine    European    Scandinavian

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 8

6 tablespoons butter, room temperature
¼ cup white sugar
1 cup all-purpose flour
? cup slivered almonds
¼ cup brown sugar
2 tablespoons butter
1?½ tablespoons cream
2 teaspoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
  • To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
  • Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.

Nutrition Facts : Calories 165.5 calories, CarbohydrateContent 17.6 g, CholesterolContent 22.9 mg, FatContent 10 g, FiberContent 0.6 g, ProteinContent 1.9 g, SaturatedFatContent 5.4 g, SodiumContent 57.1 mg, SugarContent 8.8 g

OLIVE GARDEN COPYCAT ZUPPA TOSCANA RECIPE RECIPE | FOOD ...



Olive Garden Copycat Zuppa Toscana Recipe Recipe | Food ... 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

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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