| recipies |
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| Ingredients (Makes 2 quarts): 1/4 cup vegetable oil 1 large onion, chopped 2 cloves garlic, minced 2 mangoes peeled and diced 2 tsp. kosher salt 3 tsp. black pepper pinch cayenne pepper 3 tsp. paprika 2 tsp. red wine vinegar 2-1/4 cups Heinz ketchup 1/2 cup packed brown sugar 2 Tbsp. tomato paste 1 Tbsp. Tabasco sauce 3 tsp. Worcestershire sauce 1/2 cup soy sauce 1/3 cup honey 1 Tbsp. lemon juice 1 Tbsp. Dijon mustard |
| 1. Preheat oven to 325° 2. With a mixer, beat 1 stick of butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, beating in one first before adding the next. 3. Sift together flour, cocoa, and baking powder and stir in along with walnuts. 4. Lightly coat molds with cooking spray and place on a baking sheet covered with parchment paper. Divide batter between molds and bake 45 minutes until just firm and toothpick inserted in center comes out clean. Cool in rings 15 minutes on rack, but serve warm. 5. While cooling, melt chocolate chips with corn syrup and remaining butter* over double boiler or in microwave. Cool slightly. Unmold hearts and spoon glaze over. Decorate with fresh raspberries. *If making white chocolate glaze, use only 2 tablespoons of butter and a little hot water if necessary. For ease, you can also use premade chocolate syrup, or apply any sundae-like topping. Hazelnut spread, if available, would be delicious. |
| Directions: 1. Heat vegetable oil in a 4-quart pot, over medium heat. 2. Add the chopped onion and sauté for 3 minutes. 3. Add the garlic and sauté for 2 minutes longer. Be careful not to burn the garlic. 4. Add half the chopped mango and sauté for one minute. 5. Add the salt, black pepper, cayenne, and paprika and sauté for 2-3 minutes. 6. Add the vinegar and cook until most of the liquid is evaporated. 7. Add the rest of the ingredients and simmer for 30 minutes. 8. Stir this sauce often to scrape up the bottom of the pot so the sugar does not stick. |
| Ingredients (Serves 4): 4 small Yukon or Yellow Finn potatoes One 12x17-inch store-bought Focaccia One 6 oz or 6 ˝ -oz can tuna, drained 3 garlic cloves, peeled 1/4 cup mayonnaise 3 hard-boiled eggs, sliced Kosher salt Black pepper in a mill 2 cups salad greens or thin-sliced purple cabbage |
| 1. Boil the potatoes in rapidly boiling salted water until they are tender - 15 to 20 minutes. Drain them and set them aside to cool slightly. Slice them thin. 2. Cut the focaccia into 8 pieces of equal size. 3. Combine, the tuna, garlic, and mayonnaise in a food processor, and pulse until the mixture is very smooth. 4. Spread the tuna mayonnaise over the top of each piece of focaccia. 5. For each sandwich, cover one piece of the focaccia with potato slices and the other piece with egg slices. 6. Season both pieces with salt and pepper. 7. Add greens, or cabbage, close to the sandwich, and cut in half. 8. Serve immediately or wrap tightly in Saran™ Original Plastic Wrap or a Ziploc® Bag and refrigerate until ready to serve. |
| ROSANNO'S RECIPE'S |
| So you wanna know the scoop on my fav's. Well I love baking, roasting, boiling, stewing, chopping, freezing, stirring, kneading, blending, grilling, frying, steaming, broiling, etcetera! |
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| Mango Tango BBQ Sauce |
| Ingredients (Serves 4): 1-1/2 sticks unsalted butter, at room temperature 3/4 cup sugar 2 Tbsp brown sugar 1/2 tsp vanilla extract 2 eggs 1/2 cup plus 2 tablespoons all-purpose flour 6 Tbsp cocoa powder 1/8 tsp baking powder 1/2 cup chopped walnuts 4 3-1/2-inch heart ring molds (available from specialty baking stores) cooking spray 1 cup semi-sweet or white chocolate chips 1 Tbsp light corn syrup parchment paper raspberries for garnish |
| Warm Chocolate Swoons |
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| Tuna Focaccia Sandwiches |
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| Chai Drink |
| Chai is a 5,000-year-old beverage adored by many Eastern cultures, not only for its spicy flavors but also health-enhancing ingredients. Ingredients (Makes 6 cups): 8 pods cardamom 2 Tbsp. fresh ginger, peeled and grated 1 stick cinnamon 8 whole cloves 8 peppercorns 4 cups cold water 4 Tbsp. black tea in an infuser (or 6 tea bags) 1 cup milk 2 Tbsp. sugar (or sweeten to taste) |
| 1. Crack the cardamom pods with the flat part of a knife and combine with the ginger, cinnamon, cloves, peppercorns, and water in a medium pot. 2. Let the spices soak for 1/2 hour, then bring to a boil. 3. Remove from heat and add tea. Let steep for 15 minutes. 4. Strain liquid through a piece of cheesecloth, pressing it out of the spices and tea with a spoon. 5. Return liquid to pot, discarding solids, then add milk and bring to a boil. 6. Remove from heat and add sugar to taste. 7. Bring to a boil twice more with a minute cooling in between. 8. Serve hot in mugs or delicate china teacups. |
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