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How To make Cliff House Zucchini Bread
3 Eggs
2 c Sugar
2 ts Vanilla
1 c Oil
3 c Zucchini, shredded
3 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Pecans
1 c Pineapple, crushed
Preheat oven to 350. Drain pineapple well. Beat together eggs, sugar, vanilla and oil in large bowl. Stir in well-drained zucchini. In separate bowl, combine flour, baking powder, baking soda, salt, and pecans. Add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured 9"x5" loaf pan. Bake 55-60 minutes, until wood pick inserted in center
comes out clean. Each serving contains about: 725 calories; 227 mg sodium; 80 mg cholesterol; 40 grams fat; 89 grams carbohydrates; 9 grams protein; 0.70 gram fiber. FROM: L.A. Times Food Section, 9/3/92 Posted on Genie C02 T29 M286 by J.APPLEBURY [AppleDebbie] 9/8/92 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253
How To make Cliff House Zucchini Bread's Videos
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Pasta Con Sarde | Kitchen on the Cliff with Giovanna Bellia LaMarca
Another Delicious Sicilian Dish: Pasta Con Sarde
Made with easily available ingredients so you can make it when you are not in Sicily!
Ingredients for Pasta Con Sarde:
1 lb. Bucatini or Perciatelli Pasta
1 fennel bulb, green part only
1 can CUOCO Seasoning for Pasta con Sarde (Macaroni with Sardines)
1/2 cup Extra Virgin Olive oil
2-4 cloves of garlic, chopped
6-8 anchovy fillets
1/2 cup raisins
1/2 cup pine nuts
Toasted Bread Crumbs
1 cup unseasoned bread crumbs
3 Tablespoons Extra Virgin Olive Oil
Orange and Fennel Salad:
1/2 fennel bulb
2-4 oranges
1/8 - 1/4 cup Extra Virgin Olive oil
1/2-1 teaspoon salt
Hot red pepper flakes to taste
CUOCO Seasoning for Pasta con Sarde
Available at
Jerry’s Gourmet, Englewood, NJ
Cafasso’s Fairway Market, Fort Lee, NJ
Piccolo Gastronomia, Ridgefield, NJ
Contents:
00:00 - [Pasta Con Sarde Intro]
02:21 - [Chopping the Fennel]
03:07 - [Browning the Breadcrumbs]
05:02 - [Putting the Pasta In]
05:42 - [The Sauce]
07:22 - [The Mishap]
09:09 - [Orange and Fennel Salad]
12:12 - [Buon Appetito]
13:14 - [Don’t Forget to Subscribe!]
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
CWC Episode 8 Zucchini Bread
In a large bowl, combine 3 cups grated zucchini, 1 2/3 cups sugar, 2/3 cup vegetable oil, 2 teaspoons vanilla, 4 large eggs til well mixed. Then add your dry ingredients: 3 cups all purpose or whole wheat flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon baking powder, 1/2 cup chopped walnuts, and 1/2 cup raisins. Pour into two 9 loaf pans that have been greased in the bottom only and place in 350 degree preheated oven for 1 hour to 1 hour and 10 minutes. Check using a toothpick in center to make sure bread is cooked all the way through. Use a knife to separate from sides and remove from pans and cool on rack top side up.
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