Type what you have

Ingredients

• ✓ oil
• plantain
• salt

Instructions

1. 1 Place a plate upside-down onto a work surface.
2. 2 Heat oil in a large skillet over medium heat. Lower plantain slices carefully into the hot oil. Fry until slightly browned, 2 to 3 minutes per side. Transfer to the upside-down plate, using a slotted spoon, reserving oil in the skillet. Place a second plate, right-side up, onto plantains. Smash plantain slices by gently pressing top plate into bottom plate.
3. 3 Lower smashed plantains carefully into the hot oil. Fry until browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain; sprinkle with salt.

By kat

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• baking soda
• salt
• milk
• sweetened condensed milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl. Stir in milk and condensed milk until smooth.
3. 3 Spoon batter into the hot oil and deep-fry until golden brown, 3 to 5 minutes.

By NormaJ

Ingredients

• ✓ oil
• water
• white sugar
• active dry yeast
• all-purpose flour
• salt

Instructions

1. 1 Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and bubbles slightly, about 5 minutes.
2. 2 Sift together flour and salt in a large bowl.
3. 3 Pour yeast mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise until doubled in volume, about 45 minutes.
4. 4 Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is palm-sized; set aside on a floured work surface. Repeat with remaining dough.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry in hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side. Drain on paper towels.

By gerhardp

Ingredients

• ✓ oil
• all-purpose flour
• shortening
• baking powder
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ oil
• buttermilk
• egg
• all-purpose flour
• bread crumb
• parmesan cheese
• baking powder
• salt
• zucchini

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk buttermilk and eggs together in a shallow dish. Mix flour, bread crumbs, Parmesan cheese, baking powder, and salt together in a separate shallow dish.
3. 3 Dip zucchini sticks into egg mixture; roll in bread crumb mixture to coat. Dip back into egg mixture; roll in bread crumb mixture again.
4. 4 Lower breaded zucchini sticks carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on a large paper-towel-lined plate.

By Emo G

Ingredients

• ✓ oil
• potato
• salt
• garam masala
• coriander powder
• black pepper
• cilantro leaf
• bread crumb

Instructions

1. 1 Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
2. 2 Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
3. 3 Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

By BRIDLE

Ingredients

• ✓ oil
• all-purpose flour
• whole wheat flour
• salt
• butter
• sugar
• garlic powder
• mixed herbs
• water

Instructions

1. 1 Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
2. 2 Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
3. 3 Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
4. 4 Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

By Brittney Tun

Ingredients

• ✓ oil
• banana
• egg
• white sugar
• honey
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• zucchini
• carrot
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Ingredients

• ✓ oil
• all-purpose flour
• sugar
• cinnamon
• white wine
• egg yolk

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. 2 Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
3. 3 Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

By Judy Peterson

Ingredients

• ✓ oil
• tuna
• parmesan cheese
• bread crumb
• egg
• olive oil
• pasta sauce

Instructions

1. 1 Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.
2. 2 Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.
3. 3 Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

By Katherine Powell

Ingredients

• ✓ oil
• egg
• water
• bread crumb
• garlic salt
• all-purpose flour
• cornstarch
• mozzarella cheese stick

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk eggs and water together in a small bowl. Combine bread crumbs and garlic salt in a medium bowl. Whisk flour and cornstarch together in a third bowl. Heat oil in a deep fryer or large, heavy saucepan to 365 degrees F (185 degrees C).
3. 3 Dredge 1 mozzarella stick in flour mixture; shake off excess. Dip into egg mixture; allow excess to drip off. Press into bread crumbs to coat; repeat dipping in egg and bread crumbs to create a double coating. Place breaded mozzarella stick on a parchment-lined baking sheet. Repeat with remaining mozzarella sticks.
4. 4 Freeze until firm to help coating set and prevent cheese from oozing during frying, about 45 minutes.
5. 5 Carefully lower frozen mozzarella sticks, in batches of 3 to 4 at a time, into the hot oil using a spider spoon or tongs. Fry until golden brown, 1 to 2 minutes, flipping occasionally for even color. Avoid overcrowding the pan to maintain oil temperature. Transfer fried mozzarella sticks with a spider spoon or tongs to paper towels; drain. Repeat with remaining mozzarella sticks.
6. 6 Serve hot and enjoy!

By Nanci Renn

Ingredients

• ✓ oil
• cheese tortellini
• bread crumb
• cornflake crumb
• salt
• pepper
• parsley
• egg

Instructions

1. 1 Cook tortellini according to package directions. Rinse under cool water and allow to cool slightly.
2. 2 Combine bread crumbs, cornflake crumbs, salt, pepper, and parsley in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or deep skillet over medium heat.
4. 4 Dip tortellini in egg and place in resealable bag in small batches. Shake to coat and set aside on a plate until the oil is hot.
5. 5 Deep-fry breaded tortellini in batches until golden brown.

By ANDREA VETERE CANADA

Ingredients

• ✓ oil
• chickpea flour
• water
• cooking spray
• italian seasoning
• rosemary
• black pepper
• salt

Instructions

1. 1 Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
3. 3 Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
4. 4 Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

By sueb

Ingredients

• ✓ oil
• goat cheese
• olive oil
• sun-dried tomato
• black olive
• basil
• rosemary
• garlic

Instructions

1. 1 Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
2. 2 Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
3. 3 Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

By J Coulson

Ingredients

• ✓ oil
• all-purpose flour
• pizza crust yeast
• sugar
• salt
• water
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine 2 cups flour, yeast, sugar, and salt in a large bowl; stir in warm water and ⅓ cup oil until well combined, about 1 minute. Gradually add enough flour to form a slightly sticky dough ball. Turn dough out onto a floured work surface; knead until dough is smooth, elastic, and not sticky, about 5 minutes.
3. 3 Divide dough into 8 equal portions; pat or roll dough portions on a floured work surface to about 8-inch circles (they don't need to be perfect).
4. 4 Brush both sides dough circles with oil; place on the grill. Cook on the preheated grill until bottoms are lightly browned and tops look set, 3 to 4 minutes. Transfer crusts to a baking sheet, grilled-sides up, using long-handled tongs.
5. 5 Lightly coat each crust with sauce; top with cheese.
6. 6 Slide pizzas back on the grill; cook until bottom crusts are brown and cheese melts, 3 to 4 minutes. Serve immediately.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ oil
• bow tie pasta
• olive oil
• garlic
• chicken breast
• red pepper flakes
• pesto sauce
• sun-dried tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Ingredients

• ✓ oil
• all-purpose flour
• salt
• black pepper
• chicken breast
• mushroom
• marsala wine
• butter

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts through flour mixture.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow pot to heat up. Add oil. Add chicken and cook until lightly browned, 3 about minutes. Turn chicken over and add mushrooms. Cook, stirring mushrooms occasionally, until other side of the chicken is lightly browned, about 3 more minutes. Pour Marsala wine around chicken. Close and lock the lid, and simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
3. 3 Remove chicken from the pot and place on a serving platter. Add butter to the pot. Turn off heat and stir butter into sauce until fully blended. Pour sauce over chicken breasts and serve immediately.

By thedailygourmet

Ingredients

• ✓ oil
• all-purpose flour
• baking powder
• basil
• parmesan cheese
• water
• egg
• pumpkin blossom
• zucchini blossom

Instructions

1. 1 Stir flour, baking powder, basil, and Parmesan cheese together in a medium bowl; mix in water and eggs until smooth.
2. 2 Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

By Domenica

Ingredients

• ✓ oil
• bucatini pasta
• anchovy fillet
• garlic
• red pepper flakes
• zucchini
• grape tomato
• oregano
• basil
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Ingredients

• ✓ oil
• roma tomato
• olive oil
• salt
• black pepper
• garlic
• arugula
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
2. 2 Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
3. 3 Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
4. 4 Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

By Esmee Williams

Ingredients

• ✓ oil
• red bell pepper
• eggplant
• salt
• black pepper
• olive oil
• balsamic vinegar
• garlic
• chile sauce
• artichoke heart
• sun-dried tomato
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Ingredients

• ✓ oil
• chicken breast
• olive oil
• salt
• black pepper
• garlic powder
• onion powder
• oregano
• red pepper flakes
• sun-dried tomato
• black olive
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. 2 In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. 3 Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

By Dave G

Ingredients

• ✓ oil
• turkey sausage
• portobello mushroom
• shallot
• butter
• garlic
• white wine
• potato gnocchi
• heavy cream
• herbes de provence
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and no longer pink, about 7 minutes. Add mushrooms, shallots, butter, and oil; cook, stirring occasionally, until mushrooms and shallots are soft and beginning to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Pour in white wine and simmer until wine has reduced by half, about 5 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until pasta floats to the top, 2 to 4 minutes. Drain.
3. 3 Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. Cook over medium-low heat until sauce has thickened, about 10 minutes.

By thedailygourmet

Ingredients

• ✓ oil
• eggplant
• salt
• egg
• bread crumb
• oregano
• black pepper
• cayenne pepper
• halloumi cheese
• spaghetti
• olive oil
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
2. 2 While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
3. 3 Heat oil in a deep skillet over medium-high heat.
4. 4 Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
5. 5 Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
6. 6 Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
7. 7 Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
8. 8 Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Ingredients

• ✓ oil
• all-purpose flour
• sugar
• salt
• cinnamon
• nutmeg
• shortening
• egg white
• red wine
• ricotta cheese
• confectioners' sugar
• vanilla extract
• semisweet chocolate chip
• orange peel

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
3. 3 Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
4. 4 To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

By Lesa Caruso

Ingredients

• ✓ oil
• penne pasta
• bacon
• olive oil
• chicken breast
• seasoned salt
• cayenne pepper
• onion
• garlic
• sun-dried tomato
• mozzarella-style vegan cheese
• coconut milk
• chicken broth
• vegan sour cream
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
3. 3 While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
4. 4 Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
5. 5 Serve over penne.

By Beth Herbert

Ingredients

• ✓ oil
• all-purpose flour
• white sugar
• cinnamon
• shortening
• marsala wine
• water
• white vinegar
• egg
• egg yolk
• egg white
• ricotta cheese
• confectioners sugar
• semisweet chocolate
• lemon zest

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. 3 Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. 4 Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. 5 Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. 6 Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. 7 Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. 8 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. 9 Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. 10 Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. 11 Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. 12 Enjoy!

By Lydia Nacawa

Ingredients

• ✓ oil
• olive oil
• bread crumb
• saffron
• white wine
• bucatini pasta
• onion
• fennel bulb
• salt
• raisin
• garlic
• anchovy
• pine nut
• red pepper flakes
• sardine
• fennel frond

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
2. 2 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
3. 3 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
4. 4 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
5. 5 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
6. 6 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
7. 7 Ladle into bowls and top with fennel fronds and toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ oil
• spaghetti
• butter
• garlic
• shrimp
• onion
• mushroom
• white wine
• sun-dried tomato
• spinach
• half and half
• parmesan cheese
• herb seasoning
• water
• cornstarch
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2. 2 While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
3. 3 Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
4. 4 Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
5. 5 If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
6. 6 Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

By DickHaldeman

Ingredients

• ✓ oil
• egg
• tuna
• oregano
• thyme
• olive oil
• artichoke heart
• pickle
• black olive
• green olive
• corn
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• pea
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen