1 - 10 of 60 for cannoli

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Mix flour, cocoa, ... loosely around a cannoli tube, and pinch ... large wooden dowel may be used (historically, they were wrapped around broomsticks!)

Two cheese makes a world of difference! Strain overnight with a cheese cloth. I line a strainer with cheese cloth. Vanilla is really strong, so be ...

Wrap all sides and bottom of a 9-inch spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients ...

Combine flour, shortening, ... filling shells. Filling will keep at least 3 days in refrigerator. Blend and beat until creamy and fill your cannoli shells.

In a large ... until golden brown, remove gently and fill cannoli shells. Tip: Oil should be hot enough to brown a 1-inch bread cube in just under 1 minute.

In large bowl, ... vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.

Combine cheese, sugar, ... pecans. Chill. Fill cannoli shells with cheese mixture. Dip ends in chopped pecans, dust with powdered sugar. Serve immediately.

In bowl sift ... into 3-inch squares. Put metal cannoli tube diagonally on each square and bring two corners of dough over to meet in middle. Press to seal.

Mix, roll out on board, cut into squares and wrap around tubes using egg white to hold together. Heat oil and deep fry 2 or 3 at a time until golden ...

In a double boiler or a thick-bottomed saucepan over low heat, combine cold milk and cornstarch and stir constantly until mixture has thickened. ...

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