Marge's Italian Ices, Sorbet and Gelato

07/16/2023

06/20/2023

Annette Balestreri, “From Scratch”, on Netflix, if you have it. Lino is a Sicilian chef. I never spoke the language as I didn’t live it every day at home, but I understood some, being that we saw my Nana regularly. What you don’t understand, they do caption it in English, so you have to actually watch the movie. I’m recommending it because I thought it was really good. Warning: Tissue box may be needed! Maybe not. It was for me. Good thing I use Viva!! Lol

Check out the new From Scratch Limited Series Trailer starring Zoe Saldana!► Learn more: https://www.rottentomatoes.com/tv/from_scratch/s01?cmp=RTTV_YouTube_...

05/01/2018

For mother's day from Charlee and Olivia.

08/19/2013

Keep your house clean (yes, deep cleaned, even!) with one chore per day, includes a printable list. This is so doable and covers everything! (Thanks, bakerette.com)

07/12/2013

05/03/2013

Breakfast Egg Muffins To

http://www.tasteofhome.com/recipes/scrambled-egg-muffins

These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F.

Heat skillet over medium heat. Add sausage and cook until no longer pink.

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

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04/17/2013

You may never fry chicken again after tasting this baked crispy chicken.

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

01/24/2013

Wow. Lovely