Quanti Recipes

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GUANTI AND/OR CHRUSCIK



Guanti and/or Chruscik image

This is one of those recipes that every European nationality has their own version of. The Italian version (Guanti) is usually made for holidays and special occasions, as is the Polish version (Chruscik). The Chruscik recipe is my hubby's Polish grandmother's recipe. The Guanti recipe is my Italian grandmother's recipe.

Provided by Dee514

Categories     Dessert

Time 35m

Yield 24-48 guanti

Number Of Ingredients 19

3 eggs
2 tablespoons Crisco, melted (shortening or leaf lard)
2 tablespoons milk
2 tablespoons sugar
1/4 teaspoon vanilla
1/2 teaspoon salt
2 cups flour, sifted
oil or shortening (for frying)
3 cups flour, sifted (plus extra flour for kneading and cutting)
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon brandy (M-I-L uses blackberry brandy)
3/4 cup sugar
3 eggs
1/4 cup cream cheese or 1/4 cup sour cream
1/4 teaspoon salt
2 tablespoons butter
1/4 cup milk
oil or shortening, for deep fat frying

Steps:

  • Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
  • Beat in flour, until dough is formed.
  • Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).
  • Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
  • Continue with remaining dough.
  • Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
  • Remove from pan and drain on paper towels or brown paper.
  • Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
  • Chrúscik (pronounced kris-chick-e): Mix together flour, salt and baking powder.
  • Melt butter and cream cheese with milk.
  • In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
  • Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition.
  • Dough should be soft.
  • On a floured pastry cloth, roll dough 1/8 inch thick.
  • Cut dough into 3 inch strips.
  • Cut a small slit in the center of each strip.
  • Pull one end of the strip through the slit in the center, forming a"twist" in the middle.
  • Fry in hot oil until light golden on each side.
  • Remove from pan, drain on brown paper.
  • Sprinkle with powdered sugar.

QUANTI



Quanti image

Make and share this Quanti recipe from Food.com.

Provided by realbirdlady

Categories     Beans

Time P3DT30m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white b)
1 teaspoon lovage, seeds (jwanu)
1 teaspoon fennel seed
1 teaspoon mustard seeds
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 red chilies, fresh, minced
1/2 teaspoon turmeric
1 teaspoon fresh ground pepper
1 cup chopped tomato
2 cups yogurt
4 cups vegetable broth
3 tablespoons mustard oil
salt
2 tablespoons green onions, finely chopped for garnish

Steps:

  • In a large bowl soak beans overnight in water.
  • Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.
  • To cook, heat oil in a large saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown.
  • Add sprouted beans and fry for 2 minutes.
  • Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 minutes.
  • Add tomatoes, broth and yogurt. Bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
  • Garnish with chopped green onions. Serve with rice.

Nutrition Facts : Calories 196.4, Fat 11.6, SaturatedFat 2.9, Cholesterol 12.2, Sodium 584.6, Carbohydrate 18.3, Fiber 1.7, Sugar 8.1, Protein 6.2

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