Recipes Included On This Page Amaretti (Almond Macaroons) Angeletti Armando Palacios' Vegetarian Soft Tacos Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amaretti (Almond Macaroons) Recipe By : Solo Dolci - The Italian Dessert Cookbook by Anna B. Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups blanched almonds -- (375 mL) 2 cups powdered sugar -- (500 mL) 2 egg whites -- stiffly beaten 1/2 teaspoon almond extract -- (2 mL) 1/4 cup pine nuts -- (50 ml), optional Preheat oven to 335F (170C). Grease and flour a baking sheet. Grind the almonds. Reserve 2 tablespoons (30 mL) of the powdered sugar and add the rest to the almonds together with the stiffly beaten egg whites and the almond extract. The batter should be thick enough to allow you to roll the mixture in little balls. Place the balls on the prepared baking sheet allowing some distance between them. Flatten slightly with the palm of your hand. Sprinkle with the reserved powdered sugar or the pine nuts. Bake at 335F (about 170C) for approximately 10 minutes or until golden brown. The amaretti can be served as soon as they cool or they can be stored in an airtight container. These amaretti should be crisp on the outside and slightly chewy inside. Makes about 16 macaroons. From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 8g Fat (46.3% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Angeletti Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 4 tablespoons butter 6 eggs 1/2 teaspoon vanilla extract 4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 2 cups confectioners' sugar Preheat oven to 325 F. Line cookie sheet with parchment paper. In bowl, with mixer on low, beat granulated sugar and butter until blended. Beat on high for 2 minutes, scraping bowl. At low speed add eggs one at a time; beat in extract. Beat in flour, baking powder, salt until just blended. With floured hands shape dough into 1" balls. Place on cookie sheet 1 inch apart. Bake 12-15 minutes until lightly browned. Transfer cookies to wire rack to cool. When cookies are cool, whisk confectioners' sugar and 3 tablespoons plus 1 1/2 teaspoon water until blended. Dip top of each cookie into glaze. Place on wire rack over waxed paper to catch drips. Allow glaze to set, about 20 minutes. Spoon rest of glaze into decorating bag fitted with #2 tip. Pipe glace in cross pattern over glazed cookies. Allow glaze to set. Makes 6 dozen http://food4.epicurious.com/HyperNews/get/italofile/761/1.html Contributed to the FareShare Gazette by Gary; 24 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 1g Fat (20.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Armando Palacios' Vegetarian Soft Tacos Recipe By :Cooking Light, Nov/Dec 1994 Serving Size : 4 Preparation Time :0:15 Categories : Volume 5-12 Dec. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 whole-wheat flour or corn tortillas -- (7-inch) 15 ounces black beans -- rinsed and drained Guacamole Pico de Gallo 1 cup alfalfa sprouts 2 ounces shredded part-skim mozzarella cheese -- (1/2 cup) INGREDIENTS FOR GUACAMOLE: 1 1/2 cups diced peeled avocado 1/2 cup diced seeded tomato 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped onion 2 tablespoons fresh lime juice INGREDIENTS FOR PICO de GALLO: 1 1/2 cups chopped seeded tomato 1/4 cup chopped onion 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped serrano pepper Wrap tortillas first in damp paper towels and then in aluminum foil, and bake at 350 degrees for 10 minutes or until softened. Spoon about 3 tablespoons beans down the center of each tortilla. Top with about 1/4 cup Guacamole, 3 tablespoons Pico de Gallo, 2 tablespoons sprouts, and 1 tablespoon cheese. Fold tortilla in half. Yield: 4 servings (serving size: 2 soft tacos). INSTRUCTIONS FOR Guacamole: Combine all the ingredients in a bowl; stir gently. Serve immediately. Yield 2 cups. INSTRUCTIONS FOR PICO de GALLO: Combine all the ingredients in a bowl; stir well. Yield 1-1/2 cups. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 361 Calories; 11g Fat (26.8% calories from fat); 9g Protein; 62g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat. Serving Ideas : Serve immediately.

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