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Mamma di Pino has the pleasure to present you with her reicpe for Potato Pie without the crust. It is delicious and it can be serve as a complete meal or, if cut in little squares, it makes it for a perfect party appetizer. Enjoy it. Buon Appetito! Recipe Ingredients 5 lb Idaho Potatoes 1/2 lb Ham 1/2 lb Mortadela 1 lb Mozzarella Cheese grated 1 cup Pecorino Romano Cheese 1/2 cup Parmigiano Reggiano 10 Eggs 1 stick unsalted Butter pinch of Salt Pepper Preparation Boil the potatoes for 1 hour. I like to boil the potatoes with the skin and peel off the skin once the potatoes are cooked. That is how I learned from my grandma. However, for simplicity, you can peel the potatoes before you cook them. Smash the potatoes as you were making matched potatoes. On the warm potatoes, add the stick of butter, and a pinch of salt. We dont want to use too much salt on this recipe, because the Ham and Cheese will give the flavor. Beat the eggs on the side and add to the potatoes. Cut the ham and the mortadela in squares, and add to the potatoes. If you have dry sausage on your refrigerator, you can also add it to the mix. This step is optional. Mix it all together. On an oven pan, coat with butter. Sprinkle the oven pan with bread crumbs. Add the mix to the oven pan, press it down to make it nice and even. Once you are done, sprinkle with the bread crumbs on top. Spread the bread crumbs all over. Make little square holes with the fork on top of the pizza di patate before you take to the …

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Crumb Boss Showed you how to make a Checkerboard Cake now she is going to show you how to make a Neapolitan Checkerboard Cake! It’s really funny when she realizes she needs more Cake right in the middle of making it!Crumb Boss TV is a wonderful You Tube Baking Channel that uploads videos throughout each week for everyone to watch, learn and of course see the fun unfold. Have you ever wanted to make fabulous desserts from a certified culinary pastry chef before? Well the Crumb Boss is that, and she also provides all the recipes on www.crumbboss.com which is her blog that she writes in weekly. It’s very funny… And you can also check out all the photos of what she designs on http or Crumb Boss on Facebook. Would you like to make the perfect brownie, chocolate chips cookies, polish you cake decorating skills or just sit back and enjoy the fun? Well here is an amazing list of desserts, bakery treats and so much more you can expect to see on Crumb Boss TV. Two inch thick Crumb Buns. Yes big thick Crumb Buns that weigh about a half a pound. Angel Food Cakes, Baklava, Biscotti( assorted flavors) Biscuits, Boston Cream Pies, Bread Pudding, Brownie Mousse Cake, Brownies, Bundt cakes, Cakes (dessert or decorated) Cinnamon rolls & Bread. Cookie trays (Assorted or decorated over 200 flavors), Cheese Cakes (Assorted flavors) Croissants plain, chocolate or almond, Cupcake (Mini, regular & Jumbo). Gourmet Cupcakes, Lemon blue berry, Red Velvet, Carmel apple, Carrot, Coconut Sour Cream …

Jicama Recipe: Jicama is a root vegetable similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; it has an “earthier” flavor. The crisp texture of Jicama is comparable to that of a water chestnut. It’s especially good in this recipe because it takes on the flavor of the dressing so well. For more recipes visit the Chef Buck playlist www.youtube.com Asian Style Jicama Salad ingredients: 1 cup JICAMA (cut into 1 inch sticks) 1 cup SNOW PEAS (cut into ¼ inch widths) 1 cup NAPA CABBAGE (torn into salad-size pieces) 2 CARROTS ¼ SESAME SEEDS 2 Tbsp VINEGAR (wine or rice) 2 Tbsp SOY SAUCE 4 tsp HONEY (or 2 tsp sugar) 1 tsp TOASTED SESAME OIL 1-2 Tbsp WATER directions: Peel JICAMA root and cut into matchstick shapes. Tear CABBAGE into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice SNOW PEAS into ¼ inch widths. Shred CARROTS. Combine all in a bowl and mix. In a smaller bowl, add VINEGAR (red or white wine vinegar or rice vinegar can be used), SOY SAUCE, HONEY, TOASTED SESAME OIL, and WATER (start with 1 Tbsp of water and add another if desired). Mix ingredients. Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add an Asian flair to any meal—it’s great with fish. Bon Appétit! More Buck: www.facebook.com chefbuck.blogspot.com www.youtube.com twitter.com