Archive for the 'Cooking for a Crowd' Category

Recipe: MY ORIGINAL DON CORLEONE KILLER SANDWICH

|June 4, 2011|read comments (0)
Author: Mama's Kitchen

A great sandwich for a gathering! This is always a big hit – I've created a monster!!

Enjoy while watching your favorite Godfather/Mafia/Untouchables/old black and white Gangster movies! LOL  I've made this for showers, tail-gating, Super Bowl – just about any occasion is just right to enjoy these.

Depending on the size of your appetite or who you are feeding –

Use either double crusty Italian rolls or a loaf of crusty Italian bread sliced in half lenghtwise. I've made this on 6-foot sub rolls that I special ordered from the bakery.m  And the best part of this – you can make yourself an individual sammie and enjoy it.

My sandwich dressing is:
Mayonnaise/Miracle Whip (either one works fine) with chopped sun-dried tomatoes packed in oil (drained); add some grated Asiago cheese and a few twists of freshly ground black pepper; sliced olives (black, green or Kalamata); add chopped marinated (drained) artichokes; mix well.  You can add chopped sweet onion if you want.  Spread dressing on both halves of roll/loaf.

Layer (all thin sliced) hard and/or genoa salami, soppressata (Italian salami made from pork and whole peppercorns), hot ham, cappicola, (or sliced sandwich size pepperoni instead of hot ham and/or cappicola),provolone cheese and mortadella (Italian bologna) on bottom crust. Sprinkle with dried or fresh basil.

Top with drained anchovy filets and fresh roasted red bell pepper slices (cut thick), and thin sliced green bell pepper rings (not roasted). Sliced hot or mild banana peppers may be added.

Slide sandwich bottom and top (open-faced style) under broiler to heat for a moment. (I have placed on a baking sheet and put in a 350* F. oven to heat also.)

Remove from the broiler and cover with top of roll/loaf. Be sure not to burn it!

Cut and serve.

**you may want to use wooden skewers to hold this one together before trying to cut! Usually when making for a gathering, I basically count one loaf of Italian bread as 4 servings. Sometimes the men prefer it cut in thirds.

Serve with a large green salad.

Or take it another step – remove from oven/broiler and dress with lettuce, fresh spinach, sliced tomates, sliced onions, etc.

If desired, you can slather on some of MY ORIGINAL DIPPING SAUCE (posted) for added flavor and zing!

Recipe: My Original Don Corleone Sandwich

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

A great sandwich for a gathering! This is always a big hit – I've created a monster!!


Enjoy while watching your favorite Godfather/Mafia/Untouchables/old black and white Gangster movies! LOL


Depending on the size of your appetite or who you are feeding –


Use either double crusty Italian rolls or a loaf of crusty Italian bread sliced in half lenghtwise. I've made this on 6-foot sub rolls that I special ordered from the bakery.  As a matter of fact, I had to make 8 of them for Super Bowl parties when I was catering.  I would get orders for several at a time for tailgating parties, stags, picnics, etc.  This went on for years.


My sandwich dressing is:
Mayonnaise/Miracle Whip (either one works fine) with chopped sun-dried tomatoes packed in oil (drained); add some grated Asiago cheese and a few twists of freshly ground black pepper; sliced olives (black, green or Kalamata); add chopped marinated (drained) artichokes; mix well.

Spread dressing on both halves of roll/loaf.


Layer (all thin sliced) hard and/or genoa salami, soppressata (Italian salami made from pork and whole peppercorns), hot ham, cappicola, (or sliced sandwich size pepperoni instead of hot ham and/or cappicola),provolone cheese and mortadella (Italian bologna) on bottom crust. Sprinkle with dried basil.


Top with drained anchovy filets and fresh roasted red bell pepper slices (cut thick), and thin sliced green bell pepper rings (not roasted). Sliced hot or mild banana peppers may be added.


Slide sandwich bottom and top (open-faced style) under broiler to heat for a moment. (I have placed on a baking sheet and put in a 350* F. oven to heat also.)


Remove from the broiler and cover with top of roll/loaf. Be sure not to burn it!


Cut and serve.


**you may want to use wooden skewers to hold this one together before trying to cut! Usually when making for a gathering, I basically count one loaf of Italian bread as 4 servings. Sometimes the men prefer it cut in thirds or even halves.


Serve with a large green salad or one of my antipastos.


If desired, you can slather on some of MY ORIGINAL DIPPING SAUCE for added flavor and zing! (recipe on site)

Recipe: How to make pancakes

|February 21, 2011|read comments (0)
Author: Mama's Kitchen

Another special breakfast item for Sunday mornings is pancakes.

 


How to make pancakes


Making pancakes is a fairly simple cooking task, but these tips will help perfect the process:

 


PREPARING THE BATTER


Combine all dry ingredients in one large bowl. In a smaller bowl, stir together liquid ingredients. Add liquid ingredients to the dry all at once.


Stir — never beat — the ingredients together just until blended and evenly moistened. Over mixing will toughen the pancakes.


If the batter seems too thick, add water or milk, 1 tablespoon at a time.

 


COOKING PANCAKES


Preheat the pan. Test the heat by adding a drop or two of water.


The surface is hot enough when the water sizzles for a second, then evaporates.
When the pan is hot enough, brush it with vegetable oil or use cooking spray. Use minimal oil; pancakes should be cooked on a fairly dry surface. You may add more for additional batches, but it usually won't be necessary.


Never rush pancakes. A rushed pancake will be underdone inside.


Let the pancakes cook slowly until tiny bubbles begin to appear all over the surface, two to three minutes or more, depending on the batter. When bubbles appear on the surface, use a spatula to lift one side gently.


Look at the bottom to see whether it is evenly browned. If it is, turn the pancake and cook the other side. When the pancakes are browned on both sides, remove one and test it by cutting into the center to see whether it is done.


Keep cooked pancakes warm in the oven while you prepare more.


Preheat oven to 200 to 250 degrees. Place cooked pancakes on a baking sheet, cover lightly with foil and keep in oven for no longer than 10 minutes.

 

LEFTOVERS


Leftover pancakes freeze well and make great after-school snacks or a quick weekday breakfast.


Separate them with pieces of foil or wax paper and place them in a sealable plastic bag.


To reheat, place them on a baking sheet in a preheated oven or a toaster oven at 350 degrees for about 10 minutes. Or warm them in the microwave.

 


American Style Flapjacks


1 cup flour
1 egg
1 tablespoon butter or margarine — melted
2/3 cup milk
1 1/2 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt


Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.


It should make about 5 pancakes 7 inches in diameter.


Use less sugar if you like to use a lot of syrup.

 


Buttermilk Pancakes


4 Servings


Light, fluffy – the best recipe for pancakes there is! Very tender and soft! Once you make these – you don't go back to your old recipe!


2 large eggs, at room temperature
2 c. buttermilk at room temperature
1/2 stick butter, melted (use unsalted)
1/2 t. vanilla extract (optional)
2 c. flour, sifted
1 teaspoon salt
2 tablespoons sugar
2 t. baking powder
1 t. baking soda
4 tablespoons
1 to 2 tablespoons bacon grease, vegetable oil, or nonstick cooking spray


In a medium bowl, beat eggs until frothy. Beat in buttermilk, melted butter and (if using) vanilla, until well blended. Add the flour, sugar, baking powder, baking soda, and salt to liquid ingredients, and quickly mix just enough to make a creamy batter with some lumps; do not overbeat. (It's normal for the pancake batter to be lumpy after you stir it.)


Heat a heavy-bottomed skillet or griddle over high heat. (If using an electric griddle, heat to 375 degrees F.) Test skillet by sprinkling a few drops of water on it.. When water forms beads and dances over skillet surface, it is hot enough. Lightly grease the griddle with bacon grease, vegetable oil, or spray with nonstick cooking spray.


Pour about 1/4 cup batter into skillet for each pancake, making sure there is space between them; pancakes will expand slightly during cooking. Cook pancakes until batter is set, bubbles uniformly cover the top and have burst, and bottoms are golden brown, about 2 minutes. Flip pancakes and cook until golden brown on the other side, about 1 minutes more. (They usually take about 1/2 the time on the second side. This will depend on how thick you've made your pancakes.) Repeat with remaining batter, adding more oil to pan as necessary. Serve immediately or keep warm (* see note) until all the pancakes are cooked.


Serve with butter spread on top and drizzled with warmed maple syrup, fruit compotes, etc.


Makes 12 pancakes; serves 4.

 


* Note: To keep pancakes warm — Place a large cooling rack (sprayed with vegetable cooking spray) on a sheet pan. Place the pan and the rack in a 200-degree oven. Place pancakes on the rack in a single layer, uncovered, for up to 20 minutes (any longer–they will start to dry out.) The warm oven keeps the pancakes hot enough to melt a pat of butter, and leaving the pancakes uncovered keeps them from becoming soggy.

 


Pancake Mix

This is a large batch recipe that makes 6 pounds of pancake mix – you may want to halve this.


4 1/2 pounds all-purpose flour
4 ounces baking powder
1/8 cup salt
12 ounces granulated sugar
12 ounces nonfat dry milk


Whisk; store airtight in pantry.


VARIATION:
Buttermilk Pancake Mix. Substitute 1 lb 8 oz dry buttermilk for nonfat dry milk and add 2 Tbsp baking soda.


Pancakes From Mix


Makes 15 pancakes


1 pound pancake mix
2 extra large eggs, beaten
2 cups water
2 ounces oil or melted shortening


Weigh approximate amount of Pancake Mix; add beaten eggs, water, and cooled melted fat.


Stir only until mix is moistened – do not over mix.


Cook until cake is full of bubbles. Turn and finish cooking.