khah's
36
Recipes

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Veggie Burger

(17 reviews) Posted by khah

A homemade substitute for hamburgers, if you ever have a veggie at a party or barbeque. Good, even without bun! MORE»

Recipe #104977

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Caramels

Posted by khah

A. candy/fry thermometer is very helpful MORE»

Recipe #86785

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Molasses Cake

(2 reviews) Posted by khah

5 ingredients. from scratch. amazing cake. MORE»

Recipe #86703

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Oatmeal Cake

Posted by khah

serve w/ fresh or canned fruit MORE»

Recipe #86600

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Pickled Red Beets

(2 reviews) Posted by khah

use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum! MORE»

Recipe #86599

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Bell Pepper Relish

Posted by khah

make sure you steralize your jars MORE»

Recipe #86470

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Rice Tart (Torta di Riso)

Posted by khah

Makes one deep 8-inch tart MORE»

Recipe #85911

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Lemon Tart (Torta di Limone)

Posted by khah

The lemon custard is best if made and refrigderated for 24 hours so that the tart lemon flavor can mellow MORE»

Recipe #85910

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Soufféd Lemon Tart (Crostata Al Limone)

Posted by khah

Good after a rich dinner. MORE»

Recipe #85781

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Pastry Cream (Crema Pasticceria)

Posted by khah

This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months. This recipe make 4 1/4 cups. You need not a double boiler, only a saucepan and a small metal bowl placed over the saucepan full of simmering water that... MORE»

Recipe #85435

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Pasta Frolla 3

Posted by khah

for use in other recipes MORE»

Recipe #85433

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Pasta Frolla 1

Posted by khah

enough for three 8-inch tarts, two or three 9- or 10- inch tarts, depending on the thickness; one two-crust or two latticed 9- or 10- inch tarts; one 11 by 8- inch tart, with or without lattice; or then to fifteen 3 1/2- inch tartlets. Use... MORE»

Recipe #85432

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calzoni (filled pizza)

Posted by khah

you can use drained canned italian plum tomatoes. get creative with the filling. use bell pepper, mushrooms, and leftover meats, etc... the calzones can be filled with almost anything. MORE»

Recipe #85427

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Herb Bread (Pane all'Erbe)

(2 reviews) Posted by khah

Use Italian parsley if you can get your hands on it, if not the curly American will be fine. MORE»

Recipe #85421

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Tomato Bread (Pane Al Pomodoro)

(1 reviews) Posted by khah

Use as many or as little tomatoes as you want. MORE»

Recipe #85418

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Rustic Whole Wheat Pillows (Pane Rustico)

Posted by khah

The longer the wheat berries are soaked, the more flavorful they'll be. These have a crisp crust and a nutty, crunchy interior with a robust flavor. MORE»

Recipe #85126

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Whole Wheat With Honey (Pane Integrale Con Miele)

Posted by khah

This makes a nice breakfast bread, with a pat of butter and a drizzle of honey. MORE»

Recipe #85125

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Spinach Bread (Pane agli Spinaci)

(2 reviews) Posted by khah

In this rustic bread, the spinach is marbled INTO the bread, not on it. MORE»

Recipe #85124

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Dark Tuscan Bread (Pane Toscano Scuro)

(2 reviews) Posted by khah

This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons. MORE»

Recipe #85123

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