MARIA LUISA (SALVADORAN LAYER CAKE)
This cake so wonderful served as dessert or with tea. You may omit the orange zest and substitute milk for the orange juice if you like. Use any jam you wish. Raspberry is very good.
Provided by cervantesbrandi
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour three cake pans. Sift together flour and baking powder.
- In a mixing bowl, beat butter and sugar together on medium-high speed until fluffy and light, about 3-5 minutes. Add orange zest and vanilla and beat in 15 seconds more.
- With mixer at medium speed, add one egg at a time, letting each egg incorporate before adding the next.
- Turn mixer to medium-low. Add flour in three parts, alternating with the orange juice until smooth. Don't overbeat.
- Spoon equal parts of batter into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely.
- Mix the marmalade with a little water and stir till almost pourable. Spread half the marmalade over one of the layers. Add the next layer on top and spread with the other half of the marmalade. Top with the last layer.
- Sprinkle the cake with powdered sugar through a sieve and serve.
Nutrition Facts : Calories 784.9, Fat 36, SaturatedFat 21, Cholesterol 292.8, Sodium 379.2, Carbohydrate 109.5, Fiber 1.4, Sugar 81.6, Protein 10.1
MARIA LUISA
Make and share this Maria Luisa recipe from Food.com.
Provided by Sommer Clary
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick cooking spray*. Sift the flour, baking powder and salt together in a large bowl.
- Place butter and sugar in a mixing bowl. Beat on medium/ high speed for about 3-5 minutes, or until fluffy and light. Add the orange zest and vanilla and beat until well combined. Reduce the mixer's speed to medium, and add the eggs (one at a time, making sure that the last is fully incorporated before adding the next).
- Reduce the mixer's speed to low. Carefully add the flour mixture in parts, alternating with the orange juice. Combine until smooth, being careful not to overbeat.
- Divide the batter amongst the 3 cake pans*. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a cake rack.
- *If desired, you can make it a 2 layer cake instead. Just use 2 pans instead of 3.
Nutrition Facts : Calories 590.9, Fat 27, SaturatedFat 15.8, Cholesterol 219.6, Sodium 196.9, Carbohydrate 82.7, Fiber 1, Sugar 61.3, Protein 7.6
CHICKEN LOUISA
Provided by Peter Micheli
Categories Chicken Herb Poultry Sauté Quick & Easy Gourmet Massachusetts
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
- Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
- Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
- Serve immediately.
RISOTTO COI FRUTTI DI MARE (RISOTTO WITH SEAFOOD)
This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions.
Provided by MariaLuisa
Categories Short Grain Rice
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
- In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
- Add 2 tablespoons of the parsley and stir once or twice.
- Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
- Add the wine and bubble for about a minute.
- Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
- In a separate pot simmer the water.
- Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
- Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
- After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
- Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
- The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
- Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.
Nutrition Facts : Calories 602.2, Fat 24.9, SaturatedFat 3.6, Cholesterol 295.5, Sodium 582.9, Carbohydrate 59.1, Fiber 2.5, Sugar 1.4, Protein 29.5
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