BIG MAMA'S

Tiramisu

Margherita Pizza

Classic Italian pasta dish with creamy sauce and pancetta.

Spaghetti Carbonara

Toasted bread topped with fresh tomatoes, basil, and mozzarella.

Bruschetta

Garlic Bread

Mojito

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until soft.

Cook the Meat

Add minced garlic and ground beef to the skillet. Cook until the beef is browned, about 5-7 minutes, breaking it apart as it cooks.

Add Garlic and Beef

Stir in the diced bell pepper and cook for another 3-4 minutes until the pepper softens.

Add Vegetables

Add the tomato sauce, kidney beans, black beans, and corn to the skillet. Stir to combine.

Mix in the Beans and Sauce

Sprinkle in the chili powder, cumin, salt, and black pepper. Stir well to incorporate all the spices.

Season the Mixture

Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally.

Simmer

Spoon the Big Mama's mixture into bowls and top with optional toppings like shredded cheddar cheese, sour cream, chopped green onions, and diced avocado as desired.

Serve Hot

Ground beef

Onion, chopped

Garlic, minced

Bell pepper, diced

Tomato sauce

Kidney beans, drained and rinsed

Black beans, drained and rinsed

Corn, drained

Chili powder

Cumin

Salt

Black pepper

Olive oil

Cheddar cheese, shredded

Sour cream

Chopped green onions

Avocado, diced

Brew 1 cup of espresso coffee and let it cool to room temperature.

Brew Espresso

In a shallow dish, combine the cooled espresso, coffee liqueur (if using), and sugar. Stir until the sugar dissolves.

Mix Coffee and Liqueur

In a medium bowl, whisk together the egg yolks and 1 tablespoon of sugar until pale and creamy.

Whisk Egg Yolks and Sugar

Gently fold in the mascarpone cheese and vanilla extract until smooth.

Add Mascarpone and Vanilla

In a separate bowl, whip the heavy cream until stiff peaks form.

Whip the Cream

Fold the whipped cream into the mascarpone mixture gently until well combined.

Combine Mixtures

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

Arrange a layer of dipped ladyfingers in the bottom of a rectangular dish.

Layer Ingredients

Spread half of the mascarpone mixture over the ladyfingers.

Spread Mascarpone Mixture

Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Repeat Layers

Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best results.

Chill

Before serving, dust the top with cocoa powder.

Serve

Espresso coffee

Coffee liqueur (optional)

Sugar

Mascarpone cheese

Heavy cream

Egg yolks

Vanilla extract

Ladyfinger biscuits

Cocoa powder

In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil, and stir until a dough forms.

Mix Dough Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.

Shape the Dough

Spread the tomato sauce evenly on the dough, leaving a small border around the edges. Tear the mozzarella into pieces and distribute it over the sauce.

Add Sauce and Cheese

Tear the basil leaves and scatter them over the cheese. Drizzle olive oil on top and add salt to taste.

Add Basil and Drizzle Oil

Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven, let it cool for a minute, then slice and serve hot.

Slice and Serve

All-purpose flour

Active dry yeast

Warm water (about 110°F)

Fresh mozzarella cheese

Fresh basil leaves

Olive oil (for drizzling)

Salt (to taste)

In a large pot, bring salted water to a boil.

Boil the Water

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Spaghetti

Before draining, reserve about 1 cup of pasta water, then drain the spaghetti.

Reserve Pasta Water

In a large skillet over medium heat, add the pancetta. Cook until it becomes crispy, about 4-5 minutes. Remove from heat and set aside.

Cook the Pancetta

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

Prepare the Egg Mixture

Add the drained spaghetti to the skillet with pancetta. Toss to combine and let cool slightly (to avoid scrambling the eggs).

Combine Spaghetti and Pancetta

Pour the egg and cheese mixture over the spaghetti. Toss quickly to coat, adding reserved pasta water a little at a time until the sauce reaches desired creaminess.

Add Egg Mixture

Season with salt to taste and garnish with fresh parsley. Serve immediately.

Season and Serve

Spaghetti

Pancetta

Eggs

Parmesan cheese

Fresh parsley

Dice the fresh tomatoes into small cubes and place them in a mixing bowl.

Chop Tomatoes

Wash the fresh basil leaves, pat them dry, and roughly chop them before adding them to the bowl with the tomatoes.

Prepare Basil

Dice the mozzarella cheese into small cubes and add them to the mixing bowl with the tomatoes and basil.

Add Cheese

Drizzle the olive oil and balsamic vinegar over the tomato, basil, and mozzarella mixture. Sprinkle with salt and black pepper to taste. Gently toss everything together until well combined.

Slice the baguette into 1/2-inch thick pieces.

Slice the Baguette

Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and lightly brush or drizzle olive oil on each side. Toast in the oven for 5-7 minutes until golden brown and crisp.

Toast the Bread

Once the bread is toasted, remove it from the oven and let it cool slightly. Spoon the prepared topping mixture generously onto each slice of toasted bread.

Top the Bread

Arrange the bruschetta on a serving platter and serve immediately as an appetizer or snack.

Baguette

Fresh tomatoes

Mozzarella cheese

Balsamic vinegar

In a medium bowl, leave the unsalted butter at room temperature for about 30 minutes until it is soft and spreadable.

Soften the Butter

While the butter is softening, peel and finely mince the garlic cloves. You can use a garlic press for finer texture.

Prepare Garlic

Add the minced garlic, chopped fresh parsley, salt, and black pepper to the softened butter. Mix thoroughly until all ingredients are well combined.

Mix Ingredients

Preheat your oven to 350°F (175°C) to prepare for baking the garlic bread.

Preheat the Oven

Cut the French baguette in half lengthwise. You may also slice it into smaller sections for easy serving.

Using a knife, spread a generous amount of the garlic butter mixture evenly on the cut sides of the baguette.

Spread the Garlic Butter

Place the prepared baguette halves on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the edges are golden and crispy.

Bake the Bread

For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Keep a close eye to prevent burning.

Optional Broil

Remove the garlic bread from the oven and let it cool for a few minutes before slicing it into pieces and serving warm.

Cool and Serve

French baguette

Unsalted butter

Garlic cloves

In a sturdy glass or cocktail shaker, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils while mixing them with the sugar. Do not shred the leaves; just muddle enough to release the flavor.

Muddle the Mint and Sugar

Cut the lime in half and squeeze the juice from both halves into the glass with the muddled mint and sugar. You can also drop one half of the lime into the mixture for added flavor.

Add Lime Juice

Add 2 ounces of white rum to the mixture. Stir gently to combine the mint, lime juice, sugar, and rum.

Pour in the Rum

Fill the glass with ice cubes, allowing the ice to mix with the ingredients.

Add Ice

Pour 4 ounces of club soda over the ice and mixture. Stir gently to combine all the ingredients without losing the carbonation.

Top with Club Soda

Garnish your mojito with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw.