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Give me your best cannoli recipe naoplz. heart

Well, i had shrimp at a bahama breeze... probably about.....9 months ago. I'll try to describe it as best i can. It was skewers with grilled shrimp on them. They were tart, most likely lime, but there wer lots of GREAT seasonings on them... They came in a butter sauce, i think they said it had rosemary in it. If anyone has anything remotely close to that, i'm sure it would be good.
Thankies!

to the max and erma's tortilla soup I only found one recipe thats even remotely close its :

1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
Reduce heat to low and stir in Velveeta cubes; stir until melted.
Stir in Ro*Tel, chicken, and spices.
Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese.
Top with : layers of shredded cheddar and Monterey Jack, with crisp tortilla strips.

italian bread:

Long kneading gives this the characteristics of Italian-and-French loaves.

2 pkgs. active dry yeast
2 1/2 c. warm water (110 to 115 degrees)
7 1/4 to 7 3/4 c. flour
1 tbsp. salt
Yellow cornmeal
1 egg white (slightly beaten)
1 tbsp. cold water

1. Sprinkle yeast on warm water; stir to dissolve.

2. Add 2 cups flour and beat thoroughly; stir in salt. Stir in 4 1/2 cups flour (about) a cupful at a time; the dough will be stiff.

3. Turn onto a lightly floured board, cover with a clean towel and let rest 10 to 15 minutes. Knead 15 to 25 minutes, until dough is smooth and very elastic, working in 3/4 to 1 1/4 cups more flour. Do not under knead.

4. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in a warm place free from drafts until doubled, about 1 1/2 hours (press fingers lightly into dough - dent should remain). Punch down in middle once, let rise again until doubled, about 1 hour.

5. Turn onto lightly floured board, divide in half, cover and let rest 10 minutes.

6. Roll each half in a 15 x 12 inch rectangle; the dough will be about 1/4 inch thick. Starting with the long side, roll up tightly, sealing each turn well with the hands. Roll the ends between hands to taper them and place diagonally, seam side down, on greased baking sheet sprinkled with cornmeal. Cut slits 1/8 inch deep and 2 inches apart on tops of loaf. Combine egg white and cold water. Brush on tops and sides of loaves. Cover with towel wrung from water, but do not let it touch the bread; prop it with iced tea glasses turned upside down. Let rise in warm place until doubled, 1 to 1 1/2 hours.

7. Place a large, shallow pan on the floor or low rack of a moderate oven (375 degrees); fill with boiling water. Bake loaves about 20 minutes, or until light brown. Brush tops and sides again with egg white-water mixture. Bake 20 minutes longer, or until loaves are golden brown. Cool.

Then take italian bread after you slice:

1 lb. soft butter, room temperature
1 pkg. dry Italian dressing mix
1 loaf Italian bread, sliced

Thoroughly mix Italian dressing mix into softened butter. Spread liberally on each slice of bread. Wrap loaf in aluminum foil and bake at 350 degrees for 20 to 25 minutes.

orange glazed salmon:

2 tablespoons fresh grated orange zest (or enough for desired orange taste)
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
1/2 cup chicken stock
1 tablespoon vegetable oil
4 7-ounces salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
Sesame asparagus

Preheat oven to 450 degrees.

Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.
Heat oil in a heavy-bottomed, Iron skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with orange Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with fried basil leaves.

Low fat chicken:

LOW FAT HONEY GLAZED CHICKEN LEGS:
6 thighs & 6 chicken legs
1/2 c. light soy sauce
1/2 c. honey
2 tbsp. vegetable oil
1 clove garlic, minced
1 tsp. fresh ginger, grated
1-2 tbsp. sesame seeds (opt.), for garnish

Remove skin from chicken pieces and cut off excess fat. Combine soy sauce, honey, oil, garlic and ginger. Place marinade with chicken in a food storage bag placed in a low bowl. Close bag and refrigerate for several hours or overnight, turning the bag occasionally so all the pieces are covered by the marinade.
Preheat oven to 375 degrees. Line a jelly roll pan or shallow baking pan with foil. Remove chicken pieces from marinade and place on foil. Discard marinade. Bake for 25 minutes.
Turn chicken pieces over and increase oven temperature to 400 degrees. Continue to bake for 20 to 25 minutes until chicken is done. Remove to a plate and sprinkle with sesame seeds. let cool.