Kroket kentang - Potato croquettes

Kroket kentang - Potato croquettes

Serves: 4

Preparation time:            20 minutes

Cooking time:    25 minutes

Ready in:             45 minutes

Ingredients

1. 2 eggs, lightly whisked
2. 2 teaspoons water
3. 2 cups breadcrumbs
4. 2 tablespoons oil
5. 900 g / 2 lb peeled potatoes, cooked and mashed
6. 4 tablespoons powdered milk
7. 1/2 teaspoon nutmeg
8. 2 teaspoons salt
9. 4 chopped garlic cloves
10. 10 shallots
11. 2 stalk sliced celery
12. 450 g/ 1 lb cooked ground beef, drained
13. 2 diced carrots
14. 200 ml / 7 oz water
15. 2 teaspoons salt
16. 1/2 teaspoon pepper (to taste)
17. 1/4 teaspoon nutmeg
18. 1/4 teaspoon sugar
19. 2 tablespoons sweet soy sauce
20. 4 teaspoons cornstarch, mixed with
21. 2 teaspoons water

Directions

Filling: Stir-fry garlic and shallots with a little butter or margarine.

Stir in meat, carrot and celery.

Then add water and the rest of the spices.

Mix in cornstarch and stir until mixture thickens.

Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.

Cover the mixture and shape into a round ball.

Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.

Deep fry in hot oil until lightly browned.

This recipe can be easily doubled.

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ITALIAN BREAD

ITALIAN BREAD

Ingredients :- 

1. 1 tbsp. sugar
2. 2 tsp. salt
3. 2 packages active dry yeast
4. cornmeal
5. 5 cups all-purpose flour
6. 1 tbsp. butter
7. water
8. salad oil
9. 1 egg white

 

 Directions :

• In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
• With mixer at low speed, gradually beat liquid into dry
  ingredients until just blended. Increase speed to medium, beat 2
  minutes.
• Beat in 1/2 cup flour to make thick batter. Continue beating
  mixture at medium for 2 minutes. Scrape bowl often with spatula.
  With wooden spoon, stir in enough additional flour (about 1-3/4
  cups) to make a soft dough.
• Turn dough onto floured surface, knead until smooth and elastic,
  about 10 minutes, adding flour while kneading.
• Cut dough in half, cover pieces with bowl. Let dough rest 20
  minutes for easier shaping.
• Grease large cookie sheet; sprinkle with cornmeal.
  On floured surface with floured rolling pin, roll each half into
  15" by 10" rectangle. From 15" side, tightly roll dough, pinch
  seam to seal.
• Place loaves, seam side down, on cookie sheet and taper ends.
  Brush loaves with oil; cover loosely with plastic wrap.
• Refrigerate 2 - 24 hours.
• Preheat oven to 425 degrees. Remove loaves from fridge, uncover.
• Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each
  loaf. Bake 20 minutes.
• In small bowl with fork, beat egg white with 1 tbsp. water.
  Remove loaves from oven, brush with egg, return to oven, bake 5
  minutes.

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Italian Recipes - Hearty Manicotti

HEARTY MANICOTTI

Ingredients : -

1. 1 lb. Italian sweet sausage links
2. 1 lb. ground beef
3. 1 medium onion, chopped
4. 2 16 oz. cans tomato puree
5. 1 6 oz. can tomato paste
6. 1 tsp. sugar
7. 1/2 tsp. pepper
8. 2 tbsp. parsley, chopped basil
9. salt
10. 1 8 oz. package manicotti shells
11. 4 cups ricotta cheese
12. 1 8 oz. package mozzarella cheese
13. Parmesan cheese

Method : 

• In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
• Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
• Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
• In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
• Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer.
• Spoon reserved meat sauce over top. Sprinkle with parmesan. 
• Bake 30 minutes.

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