Florence Fizzy Recipes

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FLORENCE FIZZY



Florence Fizzy image

Provided by Sandra Lee

Categories     beverage

Time 3m

Yield 1 serving

Number Of Ingredients 4

2 ounces peach nectar, chilled
2 ounces peach vodka, chilled
2 ounces Prosecco, chilled
Sliced peach, for garnish

Steps:

  • Pour nectar and vodka into a champagne flute. Fill to top with Prosecco. Garnish with a peach slice.

FLORENTINE COOKIES



Florentine Cookies image

Super easy Florentine cookies sandwiched with melted chocolate.

Provided by Dawnsigkap

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 9

⅔ cup butter
2 cups quick-cooking oats
1 cup white sugar
⅔ cup all-purpose flour
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
  • Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
  • Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
  • Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
  • Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 12.4 g

BOLOGNESE (TYLER FLORENCE)



Bolognese (Tyler Florence) image

Make and share this Bolognese (Tyler Florence) recipe from Food.com.

Provided by rambling bug

Categories     European

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

2 ounces dried porcini mushrooms, wiped of grit
2 tablespoons extra virgin olive oil
1/4 lb pancetta or 1/4 lb thick slab bacon, finely chopped
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
4 fresh thyme sprigs, leaves stripped from the stem
2 fresh oregano sprigs, leaves stripped from the stem
1 fresh rosemary sprig, needles stripped from the stem
2 bay leaves
1 lb ground pork
1 lb ground beef
1 cup milk
1 (28 ounce) can whole canned tomatoes, hand-crushed
2 cups dry red wine
kosher salt & freshly ground black pepper
1 lb dry tagiatelle pasta
1 handful fresh basil, hand-torn, for garnish
freshly grated parmigiano-reggiano cheese, for serving

Steps:

  • Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
  • Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
  • In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
  • Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
  • When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
  • Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Nutrition Facts : Calories 1272.5, Fat 52.3, SaturatedFat 18.3, Cholesterol 167.4, Sodium 506.7, Carbohydrate 117.1, Fiber 9, Sugar 11.9, Protein 61.1

TYLER FLORENCE'S ULTIMATE MAC AND CHEESE



Tyler Florence's Ultimate Mac and Cheese image

Make and share this Tyler Florence's Ultimate Mac and Cheese recipe from Food.com.

Provided by NoProblems

Categories     Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
4 cups milk
2 -3 sprigs fresh thyme
4 garlic cloves, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white cheddar cheese
fresh ground black pepper
1/4 cup chopped flat leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
1/4 bunch fresh thyme

Steps:

  • Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
  • Preheat the oven to 400 degrees F.
  • In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
  • While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
  • To serve, scatter the bacon mixture over the mac and cheese.

Nutrition Facts : Calories 953.1, Fat 54.1, SaturatedFat 31.7, Cholesterol 157.1, Sodium 856.1, Carbohydrate 72.3, Fiber 3, Sugar 3, Protein 43.7

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