2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
0: FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil
1: Cool and stir in the coffee and brandy
2: FOR THE FILLING: Whisk the yolks in the bowl of an electric mixer and whisk in the sugar and Marsala
3: Whisk over a pan of simmering water until thickened
4: Remove and beat by machine until cold
5: Smash the Mascarpone smooth in a bowl with a rubber spatula
6: Fold in the filling
7: Whip the cream and fold it in
8: Cut the Pan di Spagna into thin, vertical slices
9: Place a layer of the slices in the bottom of a gratin dish and soak with the syrup, using a brush
10: Spread with half the filling
11: Repeat with the Pan di Spagna, syrup and filling
12: Place a last layer of Pan di Spagna on the top and soak with the remaining syrup
13: Whip the cream with the sugar and spread it on the surface of the dessert
14: Decorate with the cinnamon and coffee grounds
15: Refrigerate several hours before serving
16: NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini