Talerone Recipes

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
• Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
• Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
• Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

Steps:

• Put water on to boil for egg noodles. Once water is boiling add egg noodles and cook until done and drain.
• Fry meat, onion, & pepper until meat is done and onion & bell pepper are tender.
• Add corn, tomato sauce, cream of mushroom, and chili powder and mix well. .
• In 2 seperate 9x13 pans divide noodles and mixture and stir together.
• Top with cheddar cheese and bake at 350 degrees for 25 minutes.
• You can put 1 pan in freezer before baking and save for a later date.
• To bake after it has been frozen let it thaw and bake at 350 degrees for 25 minutes.

Steps:

• Line an 8-inch square pan with wax or parchment paper, with ends of paper extending over sides of pan; set aside.
• Place sugar, butter and evaporated milk in large, heavy saucepan and bring to a full rolling boil on medium heat, stirring constantly.
• Boil 5 minutes, continuing to stir constantly, and remove from heat.
• Add chocolate and stir until completely melted. Pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove fudge from pan, using paper handles.
• Cut into 25 squares. Store in tightly covered container in the fridge.