Recipes – Page 51 – Rants Raves and Recipes

November 27, 2013August 7, 2015

Marco Polo Sandwich

Like many food items the Marco Polo Sandwich is another of those not quite exact recipes that has been translated into various incarnations. Many years ago we began a brunch menu in a restaurant I was working at and we served one with three slices of bread with mayo, turkey and jack cheese a slice of bread then a thin slice of fresh pineapple, cut on a bias the two halves were dunked into a waffle batter and deep fried and served with red currant jelly. It was a big favorite. I have seen various other versions from very simple to quite involved. My version is a little easier to make and just as tasty.

Ingredients for Marco Polo Sandwich

2 slices of white bread
Raspberry or Currant Jam
2 ounces thinly slice turkey breast
1 thick slice aged cheddar cheese
1 thin slice of pineapple (optional)
mayonnaise
1 – 2 Eggs
1/4 tsp Vanilla
salt & pepper
1 Tbs of butter

Directions for Marco Polo Sandwich

Preheat a frying pan on medium heat and add a Tbs of butter just before cooking.

Use enough eggs to make a soaking batter for as many sandwiches as you are making. For each 2 – 4 eggs add 1/4 tsp vanilla and salt and pepper to season the batter.

Take the bread slices and spread jam on the inside of one slice and mayonnaise on the inside of the other. Place the cheddar slice on top of both pieces of bread then layer the turkey and pineapple. Combine both halves to form a sandwich. Place in the egg batter to allow the bread to soak in the egg batter on each side.

Place into the frying pan, cover the pan and cook until lightly browned on both sides and the cheese is melted.

Try serving with maple syrup or dusting the halves with powdered sugar for an elegant presentation. Spread softened cream cheese on both pieces of bread before the jelly for a truly decadent sandwich.

Here are a few items to help make this recipe:

Emeril by All-Clad E9209964 Hard Anodized Nonstick 12-Inch Fry Pan with Lid Cookware, Black
Master Chef Spatule Pelton Spatula

It’s got eggs, and turkey and this sweet red stuff, a tasty treat for brunch, 5 paws.

Yum

Marco Polo Sandwich

Ingredients

2 slices of white bread
Raspberry or Currant Jam
2 ounces thinly slice turkey breast
1 thick slice aged cheddar cheese
1 thin slice of pineapple (optional)
mayonnaise
1 - 2 Eggs
1/4 tsp Vanilla
salt & pepper
1 Tbs of butter

Instructions

Preheat a frying pan on medium heat and add a Tbs of butter just before cooking.
Use enough eggs to make a soaking batter for as many sandwiches as you are making. For each 2 - 4 eggs add 1/4 tsp vanilla and salt and pepper to season the batter.
Take the bread slices and spread jam on the inside of one slice and mayonnaise on the inside of the other. Place the cheddar slice on top of both pieces of bread then layer the turkey and pineapple. Combine both halves to form a sandwich. Place in the egg batter to allow the bread to soak in the egg batter on each side.
Place into the frying pan, cover the pan and cook until lightly browned on both sides and the cheese is melted.
Try serving with maple syrup or dusting the halves with powdered sugar for an elegant presentation. Spread softened cream cheese on both pieces of bread before the jelly for a truly decadent sandwich.

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November 24, 2013December 27, 2014

Eggplant Rollatini

Eggplant rollatini, “rollatini” not being a truly Italian word, some suggest involtini, however this word in Italian implies a small bite ie: an hors d’ oeuvres, but rollatini is certainly a stand alone main dish.

As with it’s name there are certainly many variations to the recipe. It is after all a recipe so feel free to experiment, nothing is written in stone!

This version is a simple to make. You can certainly prepare a homemade sauce if you want, and you can add or delete whatever you want to the filling

“To peel or not to peel, that is the question”, and of course the answer is up to you. For years I peeled all my eggplant but in an adventurous mood I prepared a few dishes with unpeeled eggplant and was surprised to find that the skin is quite delicious. In this recipe unpeeled makes a nice presentation to the dish. However in the example we made the eggplants available at our local market weren’t that great so I peeled them.

A slight aside we forgot to take a finished photo because it smelled so good and we were so hungry.

Ingredients for Eggplant Rollatini

3 -4 Large Eggplants sliced into 1/8 – 1/4 inch lengthwise slices
2 Tbs vegetable oil for pan
18 ounces ricotta cheese
1/2 pound grated mozzarella cheese
1/4 cup grated Parmesan cheese + 1/4 – 1/2 cup for topping
1 large jar your favorite sauce
salt & pepper
1 Tbs dried oregano
2 eggs

Directions for Eggplant Rollatini

Preheat oven to 375°

Take the sliced eggplant and salt both sides to remove excess water and avert a bitter taste, place into a colander and allow to drain for about 15 minutes. Then take the eggplant, rinse off the salt and pat dry. Each eggplant should leave you with a few small slices from the sides that won’t be large enough to roll, take these and finely dice them and in a small fry pan with a little olive oil and 1 clove of garlic sauté until tender, place cooked eggplant into a bowl and allow to cool.

Take a large cast iron fry pan and put on medium high heat, brush lightly with oil and place a few of the eggplant slices at a time into the pan and allow to slightly char on both sides, remove to a wire rack to cool and continue to cook all the eggplant slices.

While the eggplant cools in a large bowl place the ricotta, mozzarella, 1/4 cup of Parmesan, the salt and pepper, the oregano, and eggs,and the sautéd diced eggplant and mix thoroughly.

Take the eggplant and place a spoonful of the filling on the thin end and roll gently up. Place in a baking pan, seam side down, that has a little sauce spread on the bottom to keep the eggplant from sticking to the pan. Continue until all the slices are done and in the pan.* Spoon sauce over the top of the rolls and sprinkle the Parmesan over the top. Bake for 45 minutes to an hour. Remove from the oven and allow to rest for 5 minutes before serving.

* if you have left over filling you can use it, by adding more cheeses and making baked ziti or some other cheesy recipe the next day

I’m torn! Love the cheeses and love the sauce, but really why would you think it goes with vegetables? Stuff it in a steak and I’m in! 3 paws for the lack of meat

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Eggplant Rollatini

2013-11-24 17:43:57

Serves 6

an easy to prepare great tasting main course

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Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

3 -4 Large Eggplants sliced into 1/8 - 1/4 inch lengthwise slices
2 Tbs vegetable oil for pan
18 ounces ricotta cheese
1/2 pound grated mozzarella cheese
1/4 cup Parmesan cheese + 1/4 - 1/2 cup for topping
1 large jar your favorite sauce
salt & pepper
1 Tbs dried oregano
2 eggs

Instructions

Preheat oven to 375°
Take the sliced eggplant and salt both sides to remove excess water and avert a bitter taste, place into a colander and allow to drain for about 15 minutes. Then take the eggplant, rinse off the salt and pat dry. Each eggplant should leave you with a few small slices from the sides that won't be large enough to roll, take these and finely dice them and in a small fry pan with a little olive oil and 1 clove of garlic sauté until tender, place cooked eggplant into a bowl and allow to cool.
Take a large cast iron fry pan and put on medium high heat, brush lightly with oil and place a few of the eggplant slices at a time into the pan and allow to slightly char on both sides, remove to a wire rack to cool and continue to cook all the eggplant slices.
While the eggplant cools in a large bowl place the ricotta, mozzarella, 1/4 cup of Parmesan, the salt and pepper, the oregano, and eggs,and the sautéd diced eggplant and mix thoroughly.
Take the eggplant and place a spoonful of the filling on the thin end and roll gently up. Place in a baking pan that has a little sauce spread on the bottom to keep the eggplant from sticking to the pan. continue until all the slices are done and in the pan. Spoon sauce over the top of the rolls and sprinkle the Parmesan over the top. Bake for 45 minutes to an hour. remove from the oven and allow to rest for 5 minutes before serving.

Notes

If you don't use all the filling save it for the next day add a little more cheese and use in baked Ziti or some other cheesy recipe!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

November 14, 2013November 17, 2014

Rum & Coke Pound Cake

I’m always on the look out for inspiration and ideas to create new recipes, and strolling around the net the other day while researching pound cake I came across a number of different recipes that utilized carbonated beverage of various flavors into the cake. Certainly an interesting addition but one I was hesitant to try. Then the other night while watching the TV I saw a commercial for rum and the idea began to work itself out in my head. I think the addition of rum to any number of recipes is a bonus The result is this recipe for rum & coke pound cake, which came out rather well, even if it’s not a traditional pound cake which was simply one pound each of sugar, butter, flour and eggs. Slightly less ingredients here, but still a moist dense cake.

Ingredients for Rum & Coke Pound Cake

1 1/2 cups softened butter
3 cups of granulated sugar
5 eggs
3 cups all purpose flour
1 pinch salt mixed into the flour
1 cup minus 2 Tbs Coca-Cola
2 Tbs Myers Dark Rum

Directions for Rum & Coke Pound Cake

Preheat oven to 325° with the rack in the center of the oven.

Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)

In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.

: add sugar about 1/2 cup at a time

Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **

: add the eggs one at a time

Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition. Pour into the prepared bundt pan

Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool .

* You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less

** All the big shot cooks on the telly break their eggs directly into the items they are cooking. It’s a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don’t have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

Here are a few items to help make this recipe:
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
KitchenAid KP26M1XNP5 Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl

I have to admit, YES I am a cake junkie so there’s really no surprise that I give this one 5 paws.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Rum & Coke Pound Cake

2013-11-12 20:20:09

a moist delicious dessert

Write a review

Save Recipe

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

1 1/2 cups softened butter
3 cups of granulated sugar
5 eggs
3 cups all purpose flour
1 pinch salt mixed into the flour
1 cup minus 2 Tbs Coca-Cola
2 Tbs Myers Dark Rum

Instructions

Preheat oven to 325° with the rack in the center of the oven.
Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)
In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.
Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **
Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition.
Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool

Notes

* You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less
** All the big shot cooks on the telly break their eggs directly into the items they are cooking. Its a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don't have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/