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October 2018

Desserts Recipes

Stuffings Recipes

Cathe's Cajun Stuffing

Cathe's Cajun Stuffing Recipe
1 lb Jimmy Dean sage sausage 1 lg Bell pepper, chopped into 1/4 to 1/2 pieces Green onions (large ...

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Hot Zabaglione Zabaglione Caldo Recipe

Hot Zabaglione Zabaglione Caldo recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hot Zabaglione Zabaglione Caldo recipe  PDF


8 Egg yolks
1/2 c Sugar
3/4 c Dry Marsala wine,
Sherry or port In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mi ture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately. Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve.

Hot Zabaglione Zabaglione Caldo recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
602 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Hot Zabaglione Zabaglione Caldo recipe  PDF   Desserts recipes RSS   New

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4 lg Baking potatoes Salt and pepper to taste 4 tb Black olives, imported 1/2 c Green chili peppers, diced, mild, canned 5 tb Heavy cream 1/2 c Chedder cheese, grated addl for topping 1/2 c Sour cream Black olives (garnish) Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375 F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the pot...

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