I had a dip/ salad of all diffferent kinds of beans, onions, and some sweet dressing made of balsamic vinegar, sugar, and olive oil. I dont know how much of eveything goes in or if theres any seasonings. I think its a south beach recipe...not sure. If anyone can give me the actual recipe, that would be great!!In search of a bean salad/ dip recipe I loved.....?
This sounds great!!
http://www.mayoclinic.com/health/healthy鈥?/a>In search of a bean salad/ dip recipe I loved.....?
Easy Spicy Refried Bean Dip
* 2 cans refried beans, (about 15 ounces each)
* 1 envelope taco seasoning mix
* 1/2 cup chopped onion
* 2 cups shredded Monterey Jack cheese or a Mexican cheese blend
* 2 to 4 drops Tabasco sauce, or to taste
* chopped jalapeno or mild chiles, to taste
PREPARATION:
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the crockpot; stir well to blend. Stir in chopped jalapenos or mild chiles. Cover and cook on LOW until cheese is melted, about 1 to 1 1/2 hours; add a little water if mixture seems too thick.Serve from the crockpot or slow cooker with French bread cubes, crackers, or chips.
Makes about 4 cups.
Is this it?
http://allrecipes.com/Recipe/Sweet-Peppe鈥?/a>
Thursday, December 24, 2009
I am try to search for the recipe of Korean spicy tofu soup? does any one have the basic ingredient to it?
You are actually describing ';soondubu'; chigae or soup. If you google ';soondubu'; you'll get a lot of hits on different recipes.
You WILL need:
1. tofu (soft or if possible soft silken) - not the firm
2. Korean hot pepper paste (gochujang)
Additional ingredients are up to you. Most people use seafood to create the broth (clams, mussels, or shrimp). Most grocery stores have frozen mixture of seafood. Use about a 1/4 pound at a time. You don't need that much because you'll add the tofu and vegetables later. Some people substitute the seafood with thin slices of beef or pork, but that depends on what you like.
Add chopped onion, zucchini, yellow squash or other vegetables you like.
Might need a little sesame oil.
Good luck! Soondubu chigae is very good and really cheap to make.I am try to search for the recipe of Korean spicy tofu soup? does any one have the basic ingredient to it?
Boil a pot of water (however much you want for the soup)
add one spoonful of gochujang (korean pepper paste) for every gallon or so
add three spoonfuls of korean bean paste (not red bean, i think its soy or mung..it will have a beige or mustardy color.
then as it boils, you can add kimchi, any veggies or meat and salt if it needs it. add the tofu last because if it is cooked in there longer than about a minute or two, it will crumble and mix in the broth.
btw this is a very basic recipy, you'll most likely find better recipes.
try searching ';kimchi chigeh';I am try to search for the recipe of Korean spicy tofu soup? does any one have the basic ingredient to it?
basic ingrediant is tofu
um not sure try and google it though
You WILL need:
1. tofu (soft or if possible soft silken) - not the firm
2. Korean hot pepper paste (gochujang)
Additional ingredients are up to you. Most people use seafood to create the broth (clams, mussels, or shrimp). Most grocery stores have frozen mixture of seafood. Use about a 1/4 pound at a time. You don't need that much because you'll add the tofu and vegetables later. Some people substitute the seafood with thin slices of beef or pork, but that depends on what you like.
Add chopped onion, zucchini, yellow squash or other vegetables you like.
Might need a little sesame oil.
Good luck! Soondubu chigae is very good and really cheap to make.I am try to search for the recipe of Korean spicy tofu soup? does any one have the basic ingredient to it?
Boil a pot of water (however much you want for the soup)
add one spoonful of gochujang (korean pepper paste) for every gallon or so
add three spoonfuls of korean bean paste (not red bean, i think its soy or mung..it will have a beige or mustardy color.
then as it boils, you can add kimchi, any veggies or meat and salt if it needs it. add the tofu last because if it is cooked in there longer than about a minute or two, it will crumble and mix in the broth.
btw this is a very basic recipy, you'll most likely find better recipes.
try searching ';kimchi chigeh';I am try to search for the recipe of Korean spicy tofu soup? does any one have the basic ingredient to it?
basic ingrediant is tofu
um not sure try and google it though
I'm looking for a great free recipe website that has an easy search by ingrediants..?
Looking for any easy tool on a website where you enter ingrediants you have on hand and they give you a recipe for it.I'm looking for a great free recipe website that has an easy search by ingrediants..?
www.allrecipes.com should be what you are looking for. Under the search tab it has the option of letting you search by up to six ingredients.
hope that helps.I'm looking for a great free recipe website that has an easy search by ingrediants..?
www.allrecipes.com
www.allrecipes.com
www.foodtv.com
I like Campbell's soups site. You can search by ingredients on hand! And it's easy to remember to buy a couple of cans of soup to use later...plus, soup can be eaten anytime by itself!skins be
www.allrecipes.com should be what you are looking for. Under the search tab it has the option of letting you search by up to six ingredients.
hope that helps.I'm looking for a great free recipe website that has an easy search by ingrediants..?
www.allrecipes.com
www.allrecipes.com
www.foodtv.com
I like Campbell's soups site. You can search by ingredients on hand! And it's easy to remember to buy a couple of cans of soup to use later...plus, soup can be eaten anytime by itself!
Search for pasta recipe I have miss placed?
I use to make a pasta dish that I was looking to make again only problem is I can't find the recipe, if anyone out there knows the recipes lol I know this is hard but there is bacon the small tomatoes ,penne pasta and I believe sour cream and chive cream cheese I know it may not sound that great but at this point I am going to have to try and wing it I can not remember where I got the recipe from so if anyone out there has a clue on where to get for this type of recipe or if you know what I am talking about please help tnksSearch for pasta recipe I have miss placed?
Not sure if this is the one, but it is very good.
Bacon and Tomato Pasta Recipe #329879
Very easy to make. Chive %26amp; Onion cream cheese is the secret ingredient.
15 min | 5 min prep
SERVES 6
1 lb bacon (cooked till crisp)
1 (8 ounce) container cream cheese (Chive and Onion flavor)
1 cup milk
1/2 cup cherry tomatoes (cut in half)
1/2 cup parmesan cheese (shredded)
6 cups penne pasta (cooked)
Cook bacon until crisp,then cut bacon into 1/2'; pieces.
Drain bacon grease from skillet, add cherry tomatoes saute 1 minute.
Stir in cream cheese %26amp; milk, cook until bubbly.
Stir in pasta,bacon pieces and parmesan cheese.
Top with more parmesan if desired.
Search for pasta recipe I have miss placed?
thanks this is the one!!!!! tnks a million times over Report Abuse
Just wing it. You know what goes in, and probably have some idea of the amounts. It's hard to screw up a pasta salad. As long as you have a tasty dressing on it, it doesn't really matter what you put in.
u should try pasta with edam cheese sauce, eggplant n parma ham
Not sure if this is the one, but it is very good.
Bacon and Tomato Pasta Recipe #329879
Very easy to make. Chive %26amp; Onion cream cheese is the secret ingredient.
15 min | 5 min prep
SERVES 6
1 lb bacon (cooked till crisp)
1 (8 ounce) container cream cheese (Chive and Onion flavor)
1 cup milk
1/2 cup cherry tomatoes (cut in half)
1/2 cup parmesan cheese (shredded)
6 cups penne pasta (cooked)
Cook bacon until crisp,then cut bacon into 1/2'; pieces.
Drain bacon grease from skillet, add cherry tomatoes saute 1 minute.
Stir in cream cheese %26amp; milk, cook until bubbly.
Stir in pasta,bacon pieces and parmesan cheese.
Top with more parmesan if desired.
Search for pasta recipe I have miss placed?
thanks this is the one!!!!! tnks a million times over Report Abuse
Just wing it. You know what goes in, and probably have some idea of the amounts. It's hard to screw up a pasta salad. As long as you have a tasty dressing on it, it doesn't really matter what you put in.
u should try pasta with edam cheese sauce, eggplant n parma ham
I am searching for rich chocolate individual dessert recipes?
want a dessert with lots of rich ingredients - or layers-dark chocolate, cream cheese, nuts, caramelI am searching for rich chocolate individual dessert recipes?
Hi !!!
Here you go...I realize that you wanted ';individual'; desserts, but this is all I had to offer you at this time.
Chocolate Turtle Cheesecake I
Original recipe yield:
1 - 9 inch springform pan
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 5 Hrs 30 Min
INGREDIENTS
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.
----------AND...
Cream Cheese Turtle Cake
INGREDIENTS:
CAKE:
1 cup sliced almonds (lightly toasted)
1 cup chopped pecans( lightly toasted)
1 18.25-ounce box German chocolate cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 cup (1 stick) unsalted butter (room temperature)
3-1/2 cups powdered sugar
1 8-ounce package cream cheese cut into pieces (room temperature)
ICING:
1-3/4 cups powdered sugar
2 tablespoons unsweetened cocoa powder
5 tablespoons whole milk
1/4 cup (1/2 stick) unsalted butter
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup purchased caramel-flavored topping or dulce de leche topping
1. FOR CAKE: Preheat oven to 350 F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1-1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
2. Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using kife, swirl mixture into batter (do not overmix).
3. Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
4. FOR ICING: Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
5. Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over.
--------AND...
Chocolate Marble %26amp; Praline Cheesecake
Yield: Makes 12 to 16 servings
Ingredients:
1-1/2vanilla wafer crumbs
1/4cup powdered sugar
1/4cup (1/2 stick) butter, melted
1/2cup finely chopped toasted pecans*
1-1/4cups packed brown sugar
2tablespoons all-purpose flour
3packages (8 ounces each) cream cheese, softened
3eggs, lightly beaten
1-1/2teaspoons vanilla
1square (1 ounce) unsweetened chocolate, melted
20to 25 pecan halves (1/2 cup)
Caramel ice cream topping
Preparation:
1.Preheat oven to 350°F.
2.For crust, combine crumbs, powdered sugar, butter and pecans in large bowl; mix well. Press mixture onto bottom and up side of ungreased 9-inch springform pan. Bake 10 to 15 minutes or until lightly browned. Transfer to wire rack.
3.For filling, combine brown sugar and flour in small bowl; mix well. Beat cream cheese in large bowl with electric mixer at low speed until fluffy; gradually add brown sugar mixture. Add eggs and vanilla; beat just until blended. Remove 1 cup batter to small bowl; stir in chocolate. Pour remaining plain batter over warm crust.
4.Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marbleize. Arrange pecan halves around edge. Bake 45 to 55 minutes or until set. Loosen cake from side of pan. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.
5.To serve, remove side of pan. Glaze top of cheesecake with caramel topping.I am searching for rich chocolate individual dessert recipes?
You might like ';Opera Cake';. This is a rich multi-layered chocolate cake!!
Gioconda biscuit
125 g non bleached powdered almonds
125 g sugar
30 g flour
4 egg yolks
25 g butter
4 egg whites
20 g sugar
Chocolate ganache
5 g instant coffee
200 g bittersweet couverture chocolate
150 g 35% cream
Coffee buttercream
15 g instant coffee
200 g sugar
70 g water
2 eggs
200 g unsalted butter
Glazing
80 g bittersweet couverture
80 g 35% cream
biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250 ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.
Coffee buttercream: Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.
Chocolate ganache: Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.
Combination: Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.
Traditionally the word ';Opera'; is written on the cake. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Others choose an edible gold leaf cover giving the dessert a more ';theatrical'; touch. Jacques Torres, a star pastry chef at New York's chic Le Cirque restaurant, serves the cake with a small, 10 cm-high chocolate stove. The waiter then takes two tiny chocolate pans from the two ';burners'; on the stove and pours a fruit sauce directly on the cake.
The ';Meilleur du chef'; French website offers a very elaborate and rather difficult version of this recipe. Fortunately though, the process is illustrated with a number of explanatory pictures. The recipe for this cake can be found at http://www.cuisine-french.com/cgi/mdc/l/…
Depending how rich you want them to be, suggest you go to the website for Ghiradelli Chocolate. Other Chocolate makers might have recipes, too.
Brownie Caramel Cheesecake
INGREDIENTS
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
we made this in my chocolate class. it rocks !!!!
chocolate heaven
Baked Hot Chocolate
Serves 4
Ingredients
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar
Whipped cream (optional)
Directions
Position a rack in the middle of the oven and preheat the oven to 350 F. Arrange four 1-cup ovenproof coffee cups or mugs or 8 oz ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occassionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer then set over simmering water and stir until warm to the touch.
Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes, until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350F oven for 5 minutes, or until warm.
Serve topped with a dollop of cocoa whipped cream.
Molten Chocolate Cake Recipe courtesy The Cookworks
Unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra-bitter chocolate, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
Serving suggestion: Espresso Creme Anglaise, recipe follows
Special equipment: 5 (2 by 2 1/4-inch) round molds and an electric mixer
Preheat the oven to 400 degrees F.
Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
The tops will have cracks, the sides will be set, but the centers will be very soft.
Serve immediately and drizzle with Espresso Creme Anglaise.
Espresso Creme Anglaise:
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso
Whisk the yolks and the sugar together until thickened and pale yellow.
In a small pot warm the cream just to the boiling point over medium heat.
While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.
Yield: 2 cups
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Hi !!!
Here you go...I realize that you wanted ';individual'; desserts, but this is all I had to offer you at this time.
Chocolate Turtle Cheesecake I
Original recipe yield:
1 - 9 inch springform pan
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 5 Hrs 30 Min
INGREDIENTS
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.
----------AND...
Cream Cheese Turtle Cake
INGREDIENTS:
CAKE:
1 cup sliced almonds (lightly toasted)
1 cup chopped pecans( lightly toasted)
1 18.25-ounce box German chocolate cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 cup (1 stick) unsalted butter (room temperature)
3-1/2 cups powdered sugar
1 8-ounce package cream cheese cut into pieces (room temperature)
ICING:
1-3/4 cups powdered sugar
2 tablespoons unsweetened cocoa powder
5 tablespoons whole milk
1/4 cup (1/2 stick) unsalted butter
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup purchased caramel-flavored topping or dulce de leche topping
1. FOR CAKE: Preheat oven to 350 F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1-1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
2. Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using kife, swirl mixture into batter (do not overmix).
3. Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
4. FOR ICING: Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
5. Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over.
--------AND...
Chocolate Marble %26amp; Praline Cheesecake
Yield: Makes 12 to 16 servings
Ingredients:
1-1/2vanilla wafer crumbs
1/4cup powdered sugar
1/4cup (1/2 stick) butter, melted
1/2cup finely chopped toasted pecans*
1-1/4cups packed brown sugar
2tablespoons all-purpose flour
3packages (8 ounces each) cream cheese, softened
3eggs, lightly beaten
1-1/2teaspoons vanilla
1square (1 ounce) unsweetened chocolate, melted
20to 25 pecan halves (1/2 cup)
Caramel ice cream topping
Preparation:
1.Preheat oven to 350°F.
2.For crust, combine crumbs, powdered sugar, butter and pecans in large bowl; mix well. Press mixture onto bottom and up side of ungreased 9-inch springform pan. Bake 10 to 15 minutes or until lightly browned. Transfer to wire rack.
3.For filling, combine brown sugar and flour in small bowl; mix well. Beat cream cheese in large bowl with electric mixer at low speed until fluffy; gradually add brown sugar mixture. Add eggs and vanilla; beat just until blended. Remove 1 cup batter to small bowl; stir in chocolate. Pour remaining plain batter over warm crust.
4.Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marbleize. Arrange pecan halves around edge. Bake 45 to 55 minutes or until set. Loosen cake from side of pan. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.
5.To serve, remove side of pan. Glaze top of cheesecake with caramel topping.I am searching for rich chocolate individual dessert recipes?
You might like ';Opera Cake';. This is a rich multi-layered chocolate cake!!
Gioconda biscuit
125 g non bleached powdered almonds
125 g sugar
30 g flour
4 egg yolks
25 g butter
4 egg whites
20 g sugar
Chocolate ganache
5 g instant coffee
200 g bittersweet couverture chocolate
150 g 35% cream
Coffee buttercream
15 g instant coffee
200 g sugar
70 g water
2 eggs
200 g unsalted butter
Glazing
80 g bittersweet couverture
80 g 35% cream
biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250 ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.
Coffee buttercream: Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.
Chocolate ganache: Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.
Combination: Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.
Traditionally the word ';Opera'; is written on the cake. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Others choose an edible gold leaf cover giving the dessert a more ';theatrical'; touch. Jacques Torres, a star pastry chef at New York's chic Le Cirque restaurant, serves the cake with a small, 10 cm-high chocolate stove. The waiter then takes two tiny chocolate pans from the two ';burners'; on the stove and pours a fruit sauce directly on the cake.
The ';Meilleur du chef'; French website offers a very elaborate and rather difficult version of this recipe. Fortunately though, the process is illustrated with a number of explanatory pictures. The recipe for this cake can be found at http://www.cuisine-french.com/cgi/mdc/l/…
Depending how rich you want them to be, suggest you go to the website for Ghiradelli Chocolate. Other Chocolate makers might have recipes, too.
Brownie Caramel Cheesecake
INGREDIENTS
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
we made this in my chocolate class. it rocks !!!!
chocolate heaven
Baked Hot Chocolate
Serves 4
Ingredients
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar
Whipped cream (optional)
Directions
Position a rack in the middle of the oven and preheat the oven to 350 F. Arrange four 1-cup ovenproof coffee cups or mugs or 8 oz ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occassionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer then set over simmering water and stir until warm to the touch.
Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes, until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350F oven for 5 minutes, or until warm.
Serve topped with a dollop of cocoa whipped cream.
Molten Chocolate Cake Recipe courtesy The Cookworks
Unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra-bitter chocolate, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
Serving suggestion: Espresso Creme Anglaise, recipe follows
Special equipment: 5 (2 by 2 1/4-inch) round molds and an electric mixer
Preheat the oven to 400 degrees F.
Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.
The tops will have cracks, the sides will be set, but the centers will be very soft.
Serve immediately and drizzle with Espresso Creme Anglaise.
Espresso Creme Anglaise:
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso
Whisk the yolks and the sugar together until thickened and pale yellow.
In a small pot warm the cream just to the boiling point over medium heat.
While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.
Yield: 2 cups
Preparation Time: 10 minutes
Cooking Time: 10 minutes
In search of hummus recipe, specifically for same taste as hummus at Serop's cafe.?
I have been playing around with different hummus recipes and I want to find the same taste that the hummus at Serop's cafe in Baton Rouge has. Anyone have ideas? Thanks!In search of hummus recipe, specifically for same taste as hummus at Serop's cafe.?
They have four locations and you can contact them and ask for the recipe at
http://www.seropscafe.com/default.php?PI鈥?/a>In search of hummus recipe, specifically for same taste as hummus at Serop's cafe.?
You are so welcome and thanks for Best Answer~
enjoy!!! Report Abuse
HUMMUS
1 lg. onion, minced
1 to 2 cloves garlic
1 tbsp. vegetable oil
2 c. chickpeas (garbanzos), drained %26amp; rinsed if canned
1/2 c. fresh lemon juice
1 tbsp. reduced-sodium soy sauce
1/4 c. tahini (sesame paste)
1/2 c. sesame seeds, toasted %26amp; ground
Saute onion and garlic in oil until vegetables are soft. Set aside. In blender or food processor puree the chickpeas with the onion, garlic, lemon juice, soy sauce, tahini and sesame seeds.
Serve hummus with pita bread, fresh or toasted, and (or) as a dip for fresh vegetables.
i have never had their hummus... however... this is my recipe, unfortunately... it's all to taste....
soak your chickpeas... boil until tender. reserve the water. remove the chick peas and add to blender. add olive oil, fresh cloves of garlic, tahini, lime juice and salt. add the remaining water as needed til it reaches the proper smoothness and consistency. you will have to play with it to get your tahini/garlic/lime/salt/olive oil adjusted. i prefer a lot of garlic/olive oil and salt in mine.
hope this helps??
They have four locations and you can contact them and ask for the recipe at
http://www.seropscafe.com/default.php?PI鈥?/a>In search of hummus recipe, specifically for same taste as hummus at Serop's cafe.?
You are so welcome and thanks for Best Answer~
enjoy!!! Report Abuse
HUMMUS
1 lg. onion, minced
1 to 2 cloves garlic
1 tbsp. vegetable oil
2 c. chickpeas (garbanzos), drained %26amp; rinsed if canned
1/2 c. fresh lemon juice
1 tbsp. reduced-sodium soy sauce
1/4 c. tahini (sesame paste)
1/2 c. sesame seeds, toasted %26amp; ground
Saute onion and garlic in oil until vegetables are soft. Set aside. In blender or food processor puree the chickpeas with the onion, garlic, lemon juice, soy sauce, tahini and sesame seeds.
Serve hummus with pita bread, fresh or toasted, and (or) as a dip for fresh vegetables.
i have never had their hummus... however... this is my recipe, unfortunately... it's all to taste....
soak your chickpeas... boil until tender. reserve the water. remove the chick peas and add to blender. add olive oil, fresh cloves of garlic, tahini, lime juice and salt. add the remaining water as needed til it reaches the proper smoothness and consistency. you will have to play with it to get your tahini/garlic/lime/salt/olive oil adjusted. i prefer a lot of garlic/olive oil and salt in mine.
hope this helps??
I am in search of a recipe for Puerto Rician style Roast Pork...?
I live in an area with a large Puerto Rician population and very much enjoy the different pork offerings at the local restaurants. The roast pork has a marinade or rub that I can't figure out. It is so moist and in the style of pulled pork. I believe it is the shoulder cut or ';picnic'; cut.I am in search of a recipe for Puerto Rician style Roast Pork...?
Low and slow is the key, enjoy:
http://planetgreen.discovery.com/food-he鈥?/a>I am in search of a recipe for Puerto Rician style Roast Pork...?
Here's a recipe with very high ratings. Enjoy!
Puerto Rican Style Pernil (Roast Pork) Recipe #56651
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family.
by ~jb4~
6录 hours | 15 min prep
SERVES 6 -10
5-8 lbs pork shoulder
6-8 cloves minced garlic
1 teaspoon salt
1/2 teaspoon dried oregano
1 packet sazon goya (found in most supermarkets in the ethnic aisle)
1/2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)
In a bowl mix garlic, salt and oregano.
With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
The more cuts the better the flavor.
Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
Then rub the seasonings in making sure the entire surface is covered.
Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
Pork should be well done and tender.
Make sure all juices run clear before removing from oven.
Low and slow is the key, enjoy:
http://planetgreen.discovery.com/food-he鈥?/a>I am in search of a recipe for Puerto Rician style Roast Pork...?
Here's a recipe with very high ratings. Enjoy!
Puerto Rican Style Pernil (Roast Pork) Recipe #56651
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family.
by ~jb4~
6录 hours | 15 min prep
SERVES 6 -10
5-8 lbs pork shoulder
6-8 cloves minced garlic
1 teaspoon salt
1/2 teaspoon dried oregano
1 packet sazon goya (found in most supermarkets in the ethnic aisle)
1/2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)
In a bowl mix garlic, salt and oregano.
With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
The more cuts the better the flavor.
Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
Then rub the seasonings in making sure the entire surface is covered.
Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
Pork should be well done and tender.
Make sure all juices run clear before removing from oven.
1930s (Great Depression) Recipe Search?
I'm composing a Recipe Book for a project for History Class and I'm having a rather difficult time finding such recipes. I need to have at least 3 internet sources and 2 text (can be e-books.) Any links / recipes would be great.1930s (Great Depression) Recipe Search?
Here's a link to quite a few depression-era recipes ....
Good luck!
Here's a link to quite a few depression-era recipes ....
Good luck!
Christmas recipe search?
Looking for a website with great Christmas recipes from around the world.
Any ideas?Christmas recipe search?
Here is a site with International recipes. Just click on Japan,Egypt,Hungary, etc. to get Christmas recipes.
The 2nd site is better. More of a variety from around the world.Christmas recipe search?
Take a look at
http://www.free-recipes-group.com
Lots of Christmas recipes ideas.skins be
Any ideas?Christmas recipe search?
Here is a site with International recipes. Just click on Japan,Egypt,Hungary, etc. to get Christmas recipes.
The 2nd site is better. More of a variety from around the world.Christmas recipe search?
Take a look at
http://www.free-recipes-group.com
Lots of Christmas recipes ideas.
I am searching for a site that I can put in ingredients and get recipes for those ingredients?
http://search.allrecipes.com/Recipe/Ingr鈥?/a>
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
http://www.crisco.com/scripts/recipe_sea鈥?/a>
http://www.epicurious.com/recipes/find/a鈥?/a>
http://www.bhg.com/bhg/recipe/search/ing鈥?/a>
http://www.thepharm.com/Recipes/Recipe_S鈥?/a>I am searching for a site that I can put in ingredients and get recipes for those ingredients?
I like Cooking Light.
http://food.cookinglight.com/cooking/rec鈥?/a>
and Betty Crocker (just list the ingredients in the search box)
https://www.bettycrocker.com/Default.asp鈥?/a>
and Epicurious (Bon Appetit and Gourmet)
http://www.epicurious.com/recipes/find/a鈥?/a>I am searching for a site that I can put in ingredients and get recipes for those ingredients?
www.foodnetwork.com
That is such an awesome idea. If this website does not exist, someone should create it.
I don't know about a website, but I have program that I got from Wal-Mart called Easy Chef's One Million Recipes. It cost about $10, and you can search by recipe title, or by cooking style, or by ingredients. It also allows you to add in your own recipes, and those that are your family's favorites each in their own indexed section!
www.cooks.com
www.Allrecipes.com
www.kraftfoods.com
www.foodtv.com
I always use www.allrecipes.com
Jsut enter the ingredients you have and it will give you a list of recipes =)
EDIT ADD IN:
Google also has one too!
http://recipes.tasteofhome.com/eRMS/Powe鈥?/a>
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
http://www.crisco.com/scripts/recipe_sea鈥?/a>
http://www.epicurious.com/recipes/find/a鈥?/a>
http://www.bhg.com/bhg/recipe/search/ing鈥?/a>
http://www.thepharm.com/Recipes/Recipe_S鈥?/a>I am searching for a site that I can put in ingredients and get recipes for those ingredients?
I like Cooking Light.
http://food.cookinglight.com/cooking/rec鈥?/a>
and Betty Crocker (just list the ingredients in the search box)
https://www.bettycrocker.com/Default.asp鈥?/a>
and Epicurious (Bon Appetit and Gourmet)
http://www.epicurious.com/recipes/find/a鈥?/a>I am searching for a site that I can put in ingredients and get recipes for those ingredients?
www.foodnetwork.com
That is such an awesome idea. If this website does not exist, someone should create it.
I don't know about a website, but I have program that I got from Wal-Mart called Easy Chef's One Million Recipes. It cost about $10, and you can search by recipe title, or by cooking style, or by ingredients. It also allows you to add in your own recipes, and those that are your family's favorites each in their own indexed section!
www.cooks.com
www.Allrecipes.com
www.kraftfoods.com
www.foodtv.com
I always use www.allrecipes.com
Jsut enter the ingredients you have and it will give you a list of recipes =)
EDIT ADD IN:
Google also has one too!
I am trying to search for a French recipe but I can't figure out how to spell it...?
I looked on google but they aren't even giving me any spelling suggestions. It is pronounced eff-oo-tay.
Thanks!!I am trying to search for a French recipe but I can't figure out how to spell it...?
It's spelled Etouffee and here are some links for ya:I am trying to search for a French recipe but I can't figure out how to spell it...?
It sounds like etouffee, which means smothered. You can find recipes for this on Creole/Cajun sites. It is usually made in this country with minced onion, peppers, herbs. parsley, spices and often some kind of seafood (altho not always).
Thanks!!I am trying to search for a French recipe but I can't figure out how to spell it...?
It's spelled Etouffee and here are some links for ya:I am trying to search for a French recipe but I can't figure out how to spell it...?
It sounds like etouffee, which means smothered. You can find recipes for this on Creole/Cajun sites. It is usually made in this country with minced onion, peppers, herbs. parsley, spices and often some kind of seafood (altho not always).
In my search for the worlds first ever curry recipe i found this ?
Art of Cookery Made Plain and Easy by Hannah Glasse
This was the first ever curry recipe brought to England
Do you know were i can download this as an ebook
if so thankyou so much for helping me in my researchIn my search for the worlds first ever curry recipe i found this ?
This is not available as an e-book, but you can order it from Amazon.com or e-bay.
This was the first ever curry recipe brought to England
Do you know were i can download this as an ebook
if so thankyou so much for helping me in my researchIn my search for the worlds first ever curry recipe i found this ?
This is not available as an e-book, but you can order it from Amazon.com or e-bay.
I am searching for the ultimate chocolate cookie! Any great recipes out there?
1录 cup butter or oleo, softened
2 cups sugar
2 eggs
2 tsp vanilla
2 cups all purpose flour
戮 cup cocoa
1 tsp baking soda
陆 tsp salt
2 cups semi-sweet chocolate chips
Cream butter and sugar until light. Add eggs and vanilla, beat well. Combine flour, cocoa, soda and salt, gradually blend into creamed mixture. Stir in chocolate chips. Drop by teaspoons onto very lightly greased cookie sheet. Bake in preheated 350掳 oven for 8 - 9 minutes. Do not overbake. Cool slightly and remove from cookie sheet. Makes about 4陆 dozen cookies.I am searching for the ultimate chocolate cookie! Any great recipes out there?
ULTIMATE CHOCOLATE CHUNK COOKIES
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 c. (1 stick) butter, softened
1/2 c. shortening
1/2 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 egg
12 oz. Saco real semi-sweet chocolate chunks
1/2 c. chopped nuts (optional)
Preheat oven to 375 degrees. In small bowl combine flour, soda and salt. Set aside. In large bowl combine butter, shortening, sugar, brown sugar and vanilla; beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in Saco real semi-sweet chocolate chunks and nuts with wooden spoon nd mix well. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove to rack and cool completely. Makes approximately 36-48 cookies.I am searching for the ultimate chocolate cookie! Any great recipes out there?
AMAZING Chocolate chocolate chip cookies
INGREDIENTS
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
INGREDIENTS
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/3 cup chopped almonds
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
definetely. Actually, today I used it! I used a recipe found on allrecipes.com, where I searched for chocolate chocolate cookies. Do the same, and substitute the walnuts for finely chopped hot pepper! mmmmm.... chocolate with a little kick. throw in some cinnamon as well, and you're golden!
DOUBLE CHOCOLATE COOKIES/99%
* 1/3 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 9.7 ounces (1 box) Scharffen Berger 99% Cacao Unsweetened Chocolate (6 ounces to melt and remainder broken into small chunks)
* 1/4 cup unsalted butter
* 2 large eggs, at room temperature
* 1 1/3 cups sugar
* 1 1/2 teaspoons finely ground coffee
* 1 teaspoon pure vanilla extract
* 1/2 cup walnut pieces (optional)
Preheat the oven to 350 degrees F.
Mix the flour, baking powder, and salt together and set aside.
In a double boiler, melt the butter and 6 ounces of the chocolate over simmering water. Stir occasionally until mixture is smooth. Remove from heat.
In the meantime, use an electric mixer on high speed to beat together the eggs, sugar, coffee, and vanilla. Beat for 10 minutes until the mixture is thick.
Turn the mixer down to low speed and slowly add the warm butter and chocolate mixture. Scrape down the bowl and mix until just incorporated.
Add the dry ingredients and the chocolate chunks (and walnuts, if desired) and mix thoroughly by hand.
Line two large baking sheets with parchment paper. Drop the dough, in heaping tablespoons, two inches apart onto the sheets. Bake for 12 minutes total. Rotate the sheets from top to bottom and front to back halfway through baking. Be sure not to overbake. Remove from pan with a metal spatula and cool on racks.
Makes about twenty-four 2 to 3 inch cookies. Cookies keep for two days at room temperature and for a month if frozen.
---------------
Opinion. It's just a basic chocolate cookie recipe. The magic of them is the chocolate, because Scharffen-Berger is the bomb. These will *kill* any non-chocolate person. They'll die from chocolate overload. There's enough sugar to make them palatable to most people, but it's not a kid's cookie... their tastebuds will find them like eating cocoa powder with a spoon. OH - and by ';finely ground coffee'; they mean dust, like turkish grind. As fine as you can grind it. PS: The walnuts are not optional. No no no.
Ultimate Chocolate Chunk Cookies......Really!
2 cup Flour
1 tsp Vanilla
1 tsp Baking soda
1 x Egg
1 cup Softened butter
12 oz Semi sweet chocolate
1/2 cup Gran. sugar chunks
3/4 cup Packed brown sugar
Preheat oven to 375. Mix dry ingredients in small bowl (except chips).
In large bowl mix moist ingredients, then add dry ingredients. When blended add
chips. Drop by teaspoonfuls onto UNgreased cookie sheets 2 inches apart.
Bake 8 to 10 minutes.
Makes 36 to 48 really good cookies.
2 cups sugar
2 eggs
2 tsp vanilla
2 cups all purpose flour
戮 cup cocoa
1 tsp baking soda
陆 tsp salt
2 cups semi-sweet chocolate chips
Cream butter and sugar until light. Add eggs and vanilla, beat well. Combine flour, cocoa, soda and salt, gradually blend into creamed mixture. Stir in chocolate chips. Drop by teaspoons onto very lightly greased cookie sheet. Bake in preheated 350掳 oven for 8 - 9 minutes. Do not overbake. Cool slightly and remove from cookie sheet. Makes about 4陆 dozen cookies.I am searching for the ultimate chocolate cookie! Any great recipes out there?
ULTIMATE CHOCOLATE CHUNK COOKIES
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 c. (1 stick) butter, softened
1/2 c. shortening
1/2 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 egg
12 oz. Saco real semi-sweet chocolate chunks
1/2 c. chopped nuts (optional)
Preheat oven to 375 degrees. In small bowl combine flour, soda and salt. Set aside. In large bowl combine butter, shortening, sugar, brown sugar and vanilla; beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in Saco real semi-sweet chocolate chunks and nuts with wooden spoon nd mix well. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove to rack and cool completely. Makes approximately 36-48 cookies.I am searching for the ultimate chocolate cookie! Any great recipes out there?
AMAZING Chocolate chocolate chip cookies
INGREDIENTS
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
INGREDIENTS
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
1/3 cup chopped almonds
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
definetely. Actually, today I used it! I used a recipe found on allrecipes.com, where I searched for chocolate chocolate cookies. Do the same, and substitute the walnuts for finely chopped hot pepper! mmmmm.... chocolate with a little kick. throw in some cinnamon as well, and you're golden!
DOUBLE CHOCOLATE COOKIES/99%
* 1/3 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 9.7 ounces (1 box) Scharffen Berger 99% Cacao Unsweetened Chocolate (6 ounces to melt and remainder broken into small chunks)
* 1/4 cup unsalted butter
* 2 large eggs, at room temperature
* 1 1/3 cups sugar
* 1 1/2 teaspoons finely ground coffee
* 1 teaspoon pure vanilla extract
* 1/2 cup walnut pieces (optional)
Preheat the oven to 350 degrees F.
Mix the flour, baking powder, and salt together and set aside.
In a double boiler, melt the butter and 6 ounces of the chocolate over simmering water. Stir occasionally until mixture is smooth. Remove from heat.
In the meantime, use an electric mixer on high speed to beat together the eggs, sugar, coffee, and vanilla. Beat for 10 minutes until the mixture is thick.
Turn the mixer down to low speed and slowly add the warm butter and chocolate mixture. Scrape down the bowl and mix until just incorporated.
Add the dry ingredients and the chocolate chunks (and walnuts, if desired) and mix thoroughly by hand.
Line two large baking sheets with parchment paper. Drop the dough, in heaping tablespoons, two inches apart onto the sheets. Bake for 12 minutes total. Rotate the sheets from top to bottom and front to back halfway through baking. Be sure not to overbake. Remove from pan with a metal spatula and cool on racks.
Makes about twenty-four 2 to 3 inch cookies. Cookies keep for two days at room temperature and for a month if frozen.
---------------
Opinion. It's just a basic chocolate cookie recipe. The magic of them is the chocolate, because Scharffen-Berger is the bomb. These will *kill* any non-chocolate person. They'll die from chocolate overload. There's enough sugar to make them palatable to most people, but it's not a kid's cookie... their tastebuds will find them like eating cocoa powder with a spoon. OH - and by ';finely ground coffee'; they mean dust, like turkish grind. As fine as you can grind it. PS: The walnuts are not optional. No no no.
Ultimate Chocolate Chunk Cookies......Really!
2 cup Flour
1 tsp Vanilla
1 tsp Baking soda
1 x Egg
1 cup Softened butter
12 oz Semi sweet chocolate
1/2 cup Gran. sugar chunks
3/4 cup Packed brown sugar
Preheat oven to 375. Mix dry ingredients in small bowl (except chips).
In large bowl mix moist ingredients, then add dry ingredients. When blended add
chips. Drop by teaspoonfuls onto UNgreased cookie sheets 2 inches apart.
Bake 8 to 10 minutes.
Makes 36 to 48 really good cookies.
Hi I would like a recipe to make chevappe sausages. Cant find any thing on the google search.Thanks?
Never heard of chevappe. could it be goat cheese (chevre) and apple sausage??Hi I would like a recipe to make chevappe sausages. Cant find any thing on the google search.Thanks?
Try to google ';bosnian food recipies';. I believe the spelling is wrong which is why you can't find it. It has pork, beef, garlic, salt, can't remember what else but you should be able to find it under the bosnian food.
Try to google ';bosnian food recipies';. I believe the spelling is wrong which is why you can't find it. It has pork, beef, garlic, salt, can't remember what else but you should be able to find it under the bosnian food.
Why is the McSkillet Burrito and Lasagna Recipes in the Yahoo Top Searches? Are they selling advertising?
it is obvious google searches are based on what ppl actually type in, you see several variations of the same searches. Yahoo must rig their top results... right?Why is the McSkillet Burrito and Lasagna Recipes in the Yahoo Top Searches? Are they selling advertising?
Yes Because the mcskillet has had alot of promotions and coupons especially tomorrow since it is Feb 29Why is the McSkillet Burrito and Lasagna Recipes in the Yahoo Top Searches? Are they selling advertising?
I know that Mcdonald's is giving away the mcskillet burrito today and tomorrow. I just saw it on tv
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.skins be
Yes Because the mcskillet has had alot of promotions and coupons especially tomorrow since it is Feb 29Why is the McSkillet Burrito and Lasagna Recipes in the Yahoo Top Searches? Are they selling advertising?
I know that Mcdonald's is giving away the mcskillet burrito today and tomorrow. I just saw it on tv
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
Here is one with apples or pears.Sounds good to me.
Think I'll give it a try..too.................
For a Pear Tarte Tatin, substitute 6 large firm pears(Bosc or Anjou would be good) for the apples. Peel
the pears, cut them in half lengthwise, and core them. Arrange them like spokes in the pan.
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry (see below for recipe)
Peel, quarter and core the apples.
Put in a large mixing bowl and toss with the lemon juice.
Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over low
heat. When some of the sugar begins to melt, begin stirring
with a wooden spoon until all of the sugar is melted and begins
to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down,
in concentric circles, fitting them together as close as possible.
Fill the center with 2 or 3 apple pieces as needed.
Arrange the remaining pieces, rounded side up, in concentric
circles, filling in the gaps left in the first layer. Cut the butter
into small pieces and scatter over the apples. Place the pan
over medium heat. Cook until the sugar turns a deep caramel
color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes.
Preheat the oven to 375 degrees F. Position the rack in the
bottom third of the oven.
Roll out the dough and cover the apples according to directions
for Tarte Tatin Pastry (see recipe below). Bake until the crust
is golden brown, about 25 to 30 minutes. Remove from the oven
and let cool for 10 minutes
Run a knife around the edge of the tarte to loosen it.
Place in a large plate or platter over the skillet and carefully
but quickly invert the tarte onto the plate. Let stand a few
minutes to cool slightly. Cut into wedges and serve.
Makes 2 Tartes Tatin pastrys shells.
2 cups all-purpose flour, plus additional for rolling dough
1 tsp. kosher salt
1/2 lb. (2 sticks) cold unsalted butter
1 egg yolk
2 tablespoons water Combine the flour and salt in a large mixing bowl.
Add the butter. Rub the flour and butter between your
fingers until most of the butter is incorporated and only
pea-size pieces remain. Whisk together the egg yolk and water. Add the flour
mxture and stir until dough begins to come together.
Gently press the dough into a ball. Refrigerate until
firm but not hard, about 30 minutes. (If made ahead let
dough stand at room temperature until pliable but still cold)
Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin
well. Divide the dough in half. (Freeze the remaining dough
if not needed) Pat the dough into a flat disk then roll it out
into a circle almost 1/4 inch thick and at least 11 inches
in diameter, flouring the surface and the rolling pin
frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet.
Trim the dough to 1/2 inch larger than the skillet
Tuck the overhanging dough in around the fruit.I search a recipe for tarte tatin?
This is supposed to be the original...
http://web.archive.org/web/2003021304143鈥?/a>
Tarte Tatin
Servings: Makes 8 servings.
Ingredients
Ingredients1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet
Preparation
Preheat oven to 425掳F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:
鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Here is one with apples or pears.Sounds good to me.
Think I'll give it a try..too.................
For a Pear Tarte Tatin, substitute 6 large firm pears(Bosc or Anjou would be good) for the apples. Peel
the pears, cut them in half lengthwise, and core them. Arrange them like spokes in the pan.
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry (see below for recipe)
Peel, quarter and core the apples.
Put in a large mixing bowl and toss with the lemon juice.
Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over low
heat. When some of the sugar begins to melt, begin stirring
with a wooden spoon until all of the sugar is melted and begins
to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down,
in concentric circles, fitting them together as close as possible.
Fill the center with 2 or 3 apple pieces as needed.
Arrange the remaining pieces, rounded side up, in concentric
circles, filling in the gaps left in the first layer. Cut the butter
into small pieces and scatter over the apples. Place the pan
over medium heat. Cook until the sugar turns a deep caramel
color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes.
Preheat the oven to 375 degrees F. Position the rack in the
bottom third of the oven.
Roll out the dough and cover the apples according to directions
for Tarte Tatin Pastry (see recipe below). Bake until the crust
is golden brown, about 25 to 30 minutes. Remove from the oven
and let cool for 10 minutes
Run a knife around the edge of the tarte to loosen it.
Place in a large plate or platter over the skillet and carefully
but quickly invert the tarte onto the plate. Let stand a few
minutes to cool slightly. Cut into wedges and serve.
Makes 2 Tartes Tatin pastrys shells.
2 cups all-purpose flour, plus additional for rolling dough
1 tsp. kosher salt
1/2 lb. (2 sticks) cold unsalted butter
1 egg yolk
2 tablespoons water Combine the flour and salt in a large mixing bowl.
Add the butter. Rub the flour and butter between your
fingers until most of the butter is incorporated and only
pea-size pieces remain. Whisk together the egg yolk and water. Add the flour
mxture and stir until dough begins to come together.
Gently press the dough into a ball. Refrigerate until
firm but not hard, about 30 minutes. (If made ahead let
dough stand at room temperature until pliable but still cold)
Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin
well. Divide the dough in half. (Freeze the remaining dough
if not needed) Pat the dough into a flat disk then roll it out
into a circle almost 1/4 inch thick and at least 11 inches
in diameter, flouring the surface and the rolling pin
frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet.
Trim the dough to 1/2 inch larger than the skillet
Tuck the overhanging dough in around the fruit.I search a recipe for tarte tatin?
This is supposed to be the original...
http://web.archive.org/web/2003021304143鈥?/a>
Tarte Tatin
Servings: Makes 8 servings.
Ingredients
Ingredients1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet
Preparation
Preheat oven to 425掳F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:
鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Recipe search - I have the following ingredients (roundsteak)?
Round steak
green peppers
white rice
mozz cheese
parm cheese
LOTS of spices
bread crumbs
basics (oil, eggs, butter)
possibly some cream of chicken soup
diced tomatoes
I do NOT have Lipton soups, mushrooms, wine of any sort or flavored vinegars... (all the recipes I found online mentioned these ingredients)
Does anyone have a good recipe?Recipe search - I have the following ingredients (roundsteak)?
I would take and bread the round steak in egg and milk and the bread crumbs, add some of your spices to the mixture. Brown it off in a pan, then put it in a slow cooker with the cream of chicken soup. Let it cook for a few hours til really tender, then make up your rice and serve it over rice. Or you could slice the steak in thin strips. Cook it off in some oil. Then mix in your green peppers and tomatoes, and some parm cheese and serve it over your rice.
green peppers
white rice
mozz cheese
parm cheese
LOTS of spices
bread crumbs
basics (oil, eggs, butter)
possibly some cream of chicken soup
diced tomatoes
I do NOT have Lipton soups, mushrooms, wine of any sort or flavored vinegars... (all the recipes I found online mentioned these ingredients)
Does anyone have a good recipe?Recipe search - I have the following ingredients (roundsteak)?
I would take and bread the round steak in egg and milk and the bread crumbs, add some of your spices to the mixture. Brown it off in a pan, then put it in a slow cooker with the cream of chicken soup. Let it cook for a few hours til really tender, then make up your rice and serve it over rice. Or you could slice the steak in thin strips. Cook it off in some oil. Then mix in your green peppers and tomatoes, and some parm cheese and serve it over your rice.
I would like a nice, smokey BBQ sauce recipe. I can do the web search on my own. Do you have such a recipe?
Basic BBQ Sauce
2 TBS vegetable oil
1 onion finely chopped
3 cloves garlic minced
1 cup ketcup or tomato sauce
1-1/2 cups cider vinegar
1/4 cup Worcestershire sauce
1 TBS luqied smoke
1 TBS chile powder New Mexican preferred
1/2 tsp cayenne pepper
Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, liqud smoke, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.
.I would like a nice, smokey BBQ sauce recipe. I can do the web search on my own. Do you have such a recipe?
BARBECUE SAUCE
1 green bell pepper, seeded and chopped
1 1/2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dry mustard powder
3 tablespoons brown sugar
3 cups catsup
1/2 teaspoon red pepper flakes
1/2 teaspoon whole cloves (optional)
1/4 cup Worcestershire sauce
1/2 cup cider, wine or malt vinegar
4 tablespoon molasses (or honey)
2 chipotle peppers, chopped
Saute pepper, onion and garlic on medium heat until onions are translucent, adding garlic and red pepper flakes after onions start to cook. Do not allow garlic to brown.
Place the whole cloves in the center of a (new prewashed) square of cheesecloth, wrap up and tie tightly with a cotton string. Alternately, put cloves inside a tea ball if you have one. Add this to saucepan when adding the catsup. This will make it easier to remove the cloves when done.
Stir in remaining ingredients; bring to a boil, then immediately reduce heat to a low simmer. Simmer 15-20 minutes. Remove the packet of cloves. Adjust seasonings to taste when cool.
Ladle cooled sauce into a clean jar. Store in refrigerator for up to 2-3 weeks, or process in a pressure canner 15 minutes for longer storage.
Makes about 1 quart, but recipe may be doubled.
You can add a few drops of liquid hickory smoke if a smoky barbecue flavor is desired.
JM
2 TBS vegetable oil
1 onion finely chopped
3 cloves garlic minced
1 cup ketcup or tomato sauce
1-1/2 cups cider vinegar
1/4 cup Worcestershire sauce
1 TBS luqied smoke
1 TBS chile powder New Mexican preferred
1/2 tsp cayenne pepper
Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, liqud smoke, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.
.I would like a nice, smokey BBQ sauce recipe. I can do the web search on my own. Do you have such a recipe?
BARBECUE SAUCE
1 green bell pepper, seeded and chopped
1 1/2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dry mustard powder
3 tablespoons brown sugar
3 cups catsup
1/2 teaspoon red pepper flakes
1/2 teaspoon whole cloves (optional)
1/4 cup Worcestershire sauce
1/2 cup cider, wine or malt vinegar
4 tablespoon molasses (or honey)
2 chipotle peppers, chopped
Saute pepper, onion and garlic on medium heat until onions are translucent, adding garlic and red pepper flakes after onions start to cook. Do not allow garlic to brown.
Place the whole cloves in the center of a (new prewashed) square of cheesecloth, wrap up and tie tightly with a cotton string. Alternately, put cloves inside a tea ball if you have one. Add this to saucepan when adding the catsup. This will make it easier to remove the cloves when done.
Stir in remaining ingredients; bring to a boil, then immediately reduce heat to a low simmer. Simmer 15-20 minutes. Remove the packet of cloves. Adjust seasonings to taste when cool.
Ladle cooled sauce into a clean jar. Store in refrigerator for up to 2-3 weeks, or process in a pressure canner 15 minutes for longer storage.
Makes about 1 quart, but recipe may be doubled.
You can add a few drops of liquid hickory smoke if a smoky barbecue flavor is desired.
JM
Searching more vegetable food recipes, using a bit of ';kuaker'; or rice, eggs, and to be cooked at the oven.
Beggining with the vegan food and habits, I need urgently more ideas about how to cook vegetables, rice, potatoes, all which smell very fine and delicious, may I ask for some easy recipes please?Searching more vegetable food recipes, using a bit of ';kuaker'; or rice, eggs, and to be cooked at the oven.
KOSHERI -- LENTILS AND RICE WITH A TANGY TOMATO SAUCE
(Serves 6)
This is a typical dish prepared during fasts. You can substitute one layer of cooked elbow macaroni for a layer of rice.
2 cups uncooked brown or white rice
1 pound lentils
2 Tablespoons vegetable oil, divided
1 Tablespoon crushed garlic
Two 16-ounce cans of tomato sauce
1/2 cup water
1/4 cup vinegar
1 medium onion
Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy.
This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.
Total Calories Per Serving: 563
Fat: 7 grams
WARAH ENAB --STUFFED GRAPE LEAVES
(Makes about 40 leaves)
This recipe for grape leaves has been passed down through my family. Ground lamb is the ingredient I've omitted.
1 cup uncooked basmati brown or traditional white rice
(traditionally prepared with white)
2 large tomatoes, chopped
1 medium onion, chopped
1/4 cup chopped parsley
1 Tablespoon vegetable oil
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
One 16 oz jar of grape leaves
1 cup tomato sauce
2 cups water
Round sliced carrots, frozen or fresh
(enough to cover the bottom of a 3 quart pot,
approximately 15 carrot slices, depending on their size)
Mix all ingredients except grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves with the rough side up, one at a time, on a large, flat plate. Be sure that the pointy parts of the leaf are directed away from you and the flatter edges and stem are towards you. Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and arrange it lengthwise using your fingers. First roll the flat edges near the stem upwards and tuck them slightly under the filling. Then applying pressure to keep the leaves rolled tightly, tuck one side at a time of the two parts of the leaf pointing outwards. Now, roll the rest of the way upwards still applying pressure to keep the leaf tight.
Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with these carrots. Begin layering the stuffed leaves above the carrots and be sure that they are packed tightly together; otherwise they may fall apart during cooking. Each layer of leaves should be in varying directions across the pot. Pour the tomato sauce and water over the leaves and bring the sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over the top layer of leaves, and press down as hard as you can. Leave the plate in place during cooking. Cover the pot with its cover as well, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.
Total Calories Per Stuffed Grape Leaf: 27
Fat: 1 gram
LEMON AND GARLIC POTATO SALAD
(Serves 5)
My mother's recipe for a light, tasty potato salad.
2-1/2 pounds red potatoes
1/2 cup chopped parsley
1 clove garlic, minced
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Boil potatoes, and cool. Add remaining ingredients and mix well. Chill and serve.
Total Calories Per Serving: 197
Fat: 3 grams
BEAN SALAD
(Serves 4-6)
This is a delightful salad for summertime.
One 16-ounce bag frozen French cut green beans
One 16-ounce can black eyed peas
2 large ripe tomatoes, chopped
1/2 cup chopped parsley
4 entire scallions, chopped
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.
Total Calories Per Serving: 233
Fat: 5 grams
SPINACH WITH DILL
(Serves 4)
A delicious dish from my grandmother that is traditionally prepared with ground beef, which I omitted.
1 medium onion, chopped
1 Tablespoon vegetable oil
2 garlic cloves, chopped
2 Tablespoons chopped fresh dill
One 15-ounce can tomato sauce
10 ounces frozen, thawed spinach
1/2 cup water
Salt and pepper to taste
Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice.
Total Calories Per Serving: 94
Fat: 4 grams
FOOL MEDEMMAS -- FAVA BEANS
(Serves 4)
This way of preparing fava beans, which are commonly eaten as a breakfast food in Egypt, is my uncle's recipe. The ingredients tend to be common for the dish but may be varied in their quantities.
One 16-ounce can cooked fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita bread (optional)
Pour the beans into a pot and bring to a boil. Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread.
Total Calories Per Serving: 160
Fat: 6 grams
KOSHERI -- LENTILS AND RICE WITH A TANGY TOMATO SAUCE
(Serves 6)
This is a typical dish prepared during fasts. You can substitute one layer of cooked elbow macaroni for a layer of rice.
2 cups uncooked brown or white rice
1 pound lentils
2 Tablespoons vegetable oil, divided
1 Tablespoon crushed garlic
Two 16-ounce cans of tomato sauce
1/2 cup water
1/4 cup vinegar
1 medium onion
Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy.
This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.
Total Calories Per Serving: 563
Fat: 7 grams
WARAH ENAB --STUFFED GRAPE LEAVES
(Makes about 40 leaves)
This recipe for grape leaves has been passed down through my family. Ground lamb is the ingredient I've omitted.
1 cup uncooked basmati brown or traditional white rice
(traditionally prepared with white)
2 large tomatoes, chopped
1 medium onion, chopped
1/4 cup chopped parsley
1 Tablespoon vegetable oil
Juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
One 16 oz jar of grape leaves
1 cup tomato sauce
2 cups water
Round sliced carrots, frozen or fresh
(enough to cover the bottom of a 3 quart pot,
approximately 15 carrot slices, depending on their size)
Mix all ingredients except grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves with the rough side up, one at a time, on a large, flat plate. Be sure that the pointy parts of the leaf are directed away from you and the flatter edges and stem are towards you. Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and arrange it lengthwise using your fingers. First roll the flat edges near the stem upwards and tuck them slightly under the filling. Then applying pressure to keep the leaves rolled tightly, tuck one side at a time of the two parts of the leaf pointing outwards. Now, roll the rest of the way upwards still applying pressure to keep the leaf tight.
Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with these carrots. Begin layering the stuffed leaves above the carrots and be sure that they are packed tightly together; otherwise they may fall apart during cooking. Each layer of leaves should be in varying directions across the pot. Pour the tomato sauce and water over the leaves and bring the sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over the top layer of leaves, and press down as hard as you can. Leave the plate in place during cooking. Cover the pot with its cover as well, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.
Total Calories Per Stuffed Grape Leaf: 27
Fat: 1 gram
LEMON AND GARLIC POTATO SALAD
(Serves 5)
My mother's recipe for a light, tasty potato salad.
2-1/2 pounds red potatoes
1/2 cup chopped parsley
1 clove garlic, minced
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Boil potatoes, and cool. Add remaining ingredients and mix well. Chill and serve.
Total Calories Per Serving: 197
Fat: 3 grams
BEAN SALAD
(Serves 4-6)
This is a delightful salad for summertime.
One 16-ounce bag frozen French cut green beans
One 16-ounce can black eyed peas
2 large ripe tomatoes, chopped
1/2 cup chopped parsley
4 entire scallions, chopped
Juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste
Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.
Total Calories Per Serving: 233
Fat: 5 grams
SPINACH WITH DILL
(Serves 4)
A delicious dish from my grandmother that is traditionally prepared with ground beef, which I omitted.
1 medium onion, chopped
1 Tablespoon vegetable oil
2 garlic cloves, chopped
2 Tablespoons chopped fresh dill
One 15-ounce can tomato sauce
10 ounces frozen, thawed spinach
1/2 cup water
Salt and pepper to taste
Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice.
Total Calories Per Serving: 94
Fat: 4 grams
FOOL MEDEMMAS -- FAVA BEANS
(Serves 4)
This way of preparing fava beans, which are commonly eaten as a breakfast food in Egypt, is my uncle's recipe. The ingredients tend to be common for the dish but may be varied in their quantities.
One 16-ounce can cooked fava beans
1 large onion, chopped
1 large tomato, diced
1-1/2 Tablespoons olive oil
1 teaspoon cumin powder
1/4 cup parsley, chopped
Juice of 2 lemons
Salt, pepper, and red chili pepper to taste
Pita bread (optional)
Pour the beans into a pot and bring to a boil. Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with pita bread.
Total Calories Per Serving: 160
Fat: 6 grams
Has anybody tried the Famous Amos cookie recipe on google search? Some guy said he paid RM250 for?
If so, does it work? Let me know.Has anybody tried the Famous Amos cookie recipe on google search? Some guy said he paid RM250 for?
I've not tried it, but paying for a cookie recipe is a popular urban legend:
http://www.snopes.com/business/consumer/鈥?/a>
I've not tried it, but paying for a cookie recipe is a popular urban legend:
http://www.snopes.com/business/consumer/鈥?/a>
Is there a web search where I can enter 3-4 (or more) ingredients and get a recipe utilizing them?
Allrecipes.com has a function that you can do that with..Is there a web search where I can enter 3-4 (or more) ingredients and get a recipe utilizing them?
http://www.kraftfoods.com/kfIs there a web search where I can enter 3-4 (or more) ingredients and get a recipe utilizing them?
try foodnetwork.com
they offer thousands of recipesskins be
http://www.kraftfoods.com/kfIs there a web search where I can enter 3-4 (or more) ingredients and get a recipe utilizing them?
try foodnetwork.com
they offer thousands of recipes
Searching for the very best recipes for ground beef?
usually,I separate my meat into 3/4 lb and freeze flatSearching for the very best recipes for ground beef?
This is an awsome recipe for the crock pot.
put two boxes of Penne Basil Hamburger Helper,All the water it calls for minus 1 cup,1 can of chopped tomatoes with the juice,(I like the flavored ones,italin is my favorite for this recipe),1 can of whole kernal corn drained,1 pound of cooked ground beef,3/4 pd will work also.Turn the crockpot to high for 4 hours or until the noodles get thick and the sauce thickens.After its done I put 2 cups of grated cheddar cheese on the top, put lidback on turn to low and cook until the cheese is melted.Very good.Searching for the very best recipes for ground beef?
thaw it out, brown in a pan, add
1 minced garlic clove
1/2 onion minced
1/2 cup of sliced carrots
1TB paprika
1TB black pepper
1TB salt
1 TB old bay seasoning
1 TB parsley
1 cup of italian dressing or red wine vingrette
, mix while browning(except dressing), make some vermicelli noodles in a separate pot. place noodles on plate, top wtih beef, add carrots on top of beef, pour dressing on everything and serve
I have a taste of home cookbook that is specifically for ground beef and it has tons of recipes that are excellent. they are also online at
www.tasteofhome.com
';Ground Beef Casserole';
1 1/2 lbs. ground beef
1 shredded onion
1 (10 oz.) pkg. frozen veggies
2 cans cream of chicken soup
1 lb. frozen Tater Tots
Place in casserole dish in above order; bake at 325* for 1 1/2 hours, uncovered.
';Ground Beef Vegetable Soup'; - 8 servings
3/4 lb. ground beef
2 (14 1/2 oz.) cans beef broth
2 cups water
1 (28 oz.) can diced tomatoes; undrained
3 celery ribs; chopped
2 large carrots; sliced
2 medium onions; sliced
1 medium potato; peeled and cubed
1 1/2 cups fresh cauliflowerets
2 tbsp. minced fresh tarragon (or 2 tsp. dried)
1 tbsp. garlic powder
1 tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup uncooked macaroni
In Dutch oven or large pot, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into soup; heat through.
This is so good its a must try ....
Gyro Omelet Recipe
Ingredients
1/2 cup sour cream
1/2 cup chopped, seeded %26amp; peeled cucumber
1/2 cup chopped green onions, with tops, divided
1/4 teaspoon garlic powder
1/2 pound ground beef or ground lamb
2 cups chopped fresh spinach leaves ( USE CANNED SPINACH JUST MAKE SURE YOU DRAIN ALL WATER)
2 teaspoons dried parsley
1/4 teaspoon dried mint leaves (crushed)
1/2 teaspoon salt
1/8 teaspoon pepper
6 eggs, divided
6 tablespoons water
3 tablespoons butter, divided
Sliced tomatoes and mint leaves as a garnish (optional)
In small bowl, stir together sour cream, cucumber, 1/4 cup onions, and garlic powder until well mixed. Cover and chill.
In 10-inch omelet pan or skillet over medium heat, cook beef (or lamb) until no longer pink. Drain. Add spinach, 1/4 cup of the remaining onions, parsely, mint, salt, and pepper. Cover. Cook, stirring occasionally, until spinach is tender. Set aside and keep warm.
To make omelet:
You will need two eggs, and two tablespoons of water for each omelet. So for three omelets beat together 6 eggs and 6 tablespoons of water until blended. Place a 10-inch omelet pan or skillet over medium heat. Put in 1 tablespoon of butter. Melt butter until a drop of water will sizzle in pan.
Pour in 1/2 cup of egg mixture, and with an inverted pancake turner, carefully push cooked portions at edges toward the center so uncooked portions can reach the hot pan surface. Tilt and move the pan as necessary. When the top is thickened and no visable liquid egg remains, fill each omelet with 1/2 cup of beef or lamb mixture. With pancake turner, fold omelet in half and slide onto a serving plate. Garnish with tomatoes and mint, if desired. Serve immediately.
Last week I made stuffed peppers and they were EXCELLENT! Check out allrecipes.com - that is where I got the recipe. Another quick idea is tacos. Also - I have tried cooking it with garlic power, worcestershire sauce, salt, pepper and thrown in onions, peppers and mushrooms. Add a little gravy and then mix it with cooked egg noodles - YUMMY!
half diced onion sauted in olive oil
add salt, crushed garlic, one pepper serano whole for flavor no heat, black pepper
add the thawed beef
cook for 15 minutes or so.....
add a can of crushed tomatoes....cook for another 20 mins
enjoy with french bread...... add basil leaves and parmeasean cheese if you have them around.
ground beef is ground beef
there is no recipe
but there is quality of meat that you grind ,usually fat is included unless you specifically ask for a good piece of meat
if you make hamburgers ,you take ground beef,add a rwa egg,some bread crumbs ,salt,maybe some spices and mix well,
rollinto little balls the size of a mandarin,put on a piece of plastic and roll flat ,put plastic between each disk ,wrap all together in more plastic and freeze
Best way to make ground beef is to first find a cow, kill it, then grind the meat and you have ground beef. lol
Use it in tacco soup.
Brown one lb of ground beef (hamburger). Add one can of whole kernel corn, 1 can black beans, 1 can navy or great northern beans, 1 can chili beans; 1 can red kidney beans, 2 cans of diced tomato's, 1 one can of tomato's with green chilies, 1 pack of tacco seasoning. Simmer for and hour or so. Serve with tortia chips. Very good.
porqupine meatballs
one pound ground beef, 1 cup rice(uncooked), season salt, 1 cup milk. 1 can tomato soup
mix all together, form into balls, place in a skillet, cover with tomato soup, cover and simmer about one hour. sometimes I sprinkle a little brown sugar over the top while its cooking
Campbell鈥檚 Beef Taco Bake
1 lb. ground beef
1 can (10 3/4 oz) Campbell鈥檚 Condensed Tomato Soup
1 cup salsa
1/2 cup milk
6 flour tortilla or 8 corn tortilla (6 to 8-inches), cut into 1-inch pieces
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F.
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and HALF the cheese. Spoon into 2-qt. shallow baking dish. Cover.
Bake for 30 minutes or until hot. Sprinkle with remaining cheese.
Servings: 4.
Try Beef and Pasta Pronto - search for it at www.cooks.com
buy a nice cut of meat and put it in a grinder. That's the best recipie for ground meat, LOL=)
Do you have a nice set of pans (stainless)? If not, get a free set from here!
http://www.alllsite.info/free-cookware.p鈥?/a>
This is an awsome recipe for the crock pot.
put two boxes of Penne Basil Hamburger Helper,All the water it calls for minus 1 cup,1 can of chopped tomatoes with the juice,(I like the flavored ones,italin is my favorite for this recipe),1 can of whole kernal corn drained,1 pound of cooked ground beef,3/4 pd will work also.Turn the crockpot to high for 4 hours or until the noodles get thick and the sauce thickens.After its done I put 2 cups of grated cheddar cheese on the top, put lidback on turn to low and cook until the cheese is melted.Very good.Searching for the very best recipes for ground beef?
thaw it out, brown in a pan, add
1 minced garlic clove
1/2 onion minced
1/2 cup of sliced carrots
1TB paprika
1TB black pepper
1TB salt
1 TB old bay seasoning
1 TB parsley
1 cup of italian dressing or red wine vingrette
, mix while browning(except dressing), make some vermicelli noodles in a separate pot. place noodles on plate, top wtih beef, add carrots on top of beef, pour dressing on everything and serve
I have a taste of home cookbook that is specifically for ground beef and it has tons of recipes that are excellent. they are also online at
www.tasteofhome.com
';Ground Beef Casserole';
1 1/2 lbs. ground beef
1 shredded onion
1 (10 oz.) pkg. frozen veggies
2 cans cream of chicken soup
1 lb. frozen Tater Tots
Place in casserole dish in above order; bake at 325* for 1 1/2 hours, uncovered.
';Ground Beef Vegetable Soup'; - 8 servings
3/4 lb. ground beef
2 (14 1/2 oz.) cans beef broth
2 cups water
1 (28 oz.) can diced tomatoes; undrained
3 celery ribs; chopped
2 large carrots; sliced
2 medium onions; sliced
1 medium potato; peeled and cubed
1 1/2 cups fresh cauliflowerets
2 tbsp. minced fresh tarragon (or 2 tsp. dried)
1 tbsp. garlic powder
1 tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup uncooked macaroni
In Dutch oven or large pot, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into soup; heat through.
This is so good its a must try ....
Gyro Omelet Recipe
Ingredients
1/2 cup sour cream
1/2 cup chopped, seeded %26amp; peeled cucumber
1/2 cup chopped green onions, with tops, divided
1/4 teaspoon garlic powder
1/2 pound ground beef or ground lamb
2 cups chopped fresh spinach leaves ( USE CANNED SPINACH JUST MAKE SURE YOU DRAIN ALL WATER)
2 teaspoons dried parsley
1/4 teaspoon dried mint leaves (crushed)
1/2 teaspoon salt
1/8 teaspoon pepper
6 eggs, divided
6 tablespoons water
3 tablespoons butter, divided
Sliced tomatoes and mint leaves as a garnish (optional)
In small bowl, stir together sour cream, cucumber, 1/4 cup onions, and garlic powder until well mixed. Cover and chill.
In 10-inch omelet pan or skillet over medium heat, cook beef (or lamb) until no longer pink. Drain. Add spinach, 1/4 cup of the remaining onions, parsely, mint, salt, and pepper. Cover. Cook, stirring occasionally, until spinach is tender. Set aside and keep warm.
To make omelet:
You will need two eggs, and two tablespoons of water for each omelet. So for three omelets beat together 6 eggs and 6 tablespoons of water until blended. Place a 10-inch omelet pan or skillet over medium heat. Put in 1 tablespoon of butter. Melt butter until a drop of water will sizzle in pan.
Pour in 1/2 cup of egg mixture, and with an inverted pancake turner, carefully push cooked portions at edges toward the center so uncooked portions can reach the hot pan surface. Tilt and move the pan as necessary. When the top is thickened and no visable liquid egg remains, fill each omelet with 1/2 cup of beef or lamb mixture. With pancake turner, fold omelet in half and slide onto a serving plate. Garnish with tomatoes and mint, if desired. Serve immediately.
Last week I made stuffed peppers and they were EXCELLENT! Check out allrecipes.com - that is where I got the recipe. Another quick idea is tacos. Also - I have tried cooking it with garlic power, worcestershire sauce, salt, pepper and thrown in onions, peppers and mushrooms. Add a little gravy and then mix it with cooked egg noodles - YUMMY!
half diced onion sauted in olive oil
add salt, crushed garlic, one pepper serano whole for flavor no heat, black pepper
add the thawed beef
cook for 15 minutes or so.....
add a can of crushed tomatoes....cook for another 20 mins
enjoy with french bread...... add basil leaves and parmeasean cheese if you have them around.
ground beef is ground beef
there is no recipe
but there is quality of meat that you grind ,usually fat is included unless you specifically ask for a good piece of meat
if you make hamburgers ,you take ground beef,add a rwa egg,some bread crumbs ,salt,maybe some spices and mix well,
rollinto little balls the size of a mandarin,put on a piece of plastic and roll flat ,put plastic between each disk ,wrap all together in more plastic and freeze
Best way to make ground beef is to first find a cow, kill it, then grind the meat and you have ground beef. lol
Use it in tacco soup.
Brown one lb of ground beef (hamburger). Add one can of whole kernel corn, 1 can black beans, 1 can navy or great northern beans, 1 can chili beans; 1 can red kidney beans, 2 cans of diced tomato's, 1 one can of tomato's with green chilies, 1 pack of tacco seasoning. Simmer for and hour or so. Serve with tortia chips. Very good.
porqupine meatballs
one pound ground beef, 1 cup rice(uncooked), season salt, 1 cup milk. 1 can tomato soup
mix all together, form into balls, place in a skillet, cover with tomato soup, cover and simmer about one hour. sometimes I sprinkle a little brown sugar over the top while its cooking
Campbell鈥檚 Beef Taco Bake
1 lb. ground beef
1 can (10 3/4 oz) Campbell鈥檚 Condensed Tomato Soup
1 cup salsa
1/2 cup milk
6 flour tortilla or 8 corn tortilla (6 to 8-inches), cut into 1-inch pieces
1 cup shredded Cheddar cheese
Preheat oven to 400 degrees F.
In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
Add soup, salsa, milk, tortillas and HALF the cheese. Spoon into 2-qt. shallow baking dish. Cover.
Bake for 30 minutes or until hot. Sprinkle with remaining cheese.
Servings: 4.
Try Beef and Pasta Pronto - search for it at www.cooks.com
buy a nice cut of meat and put it in a grinder. That's the best recipie for ground meat, LOL=)
Do you have a nice set of pans (stainless)? If not, get a free set from here!
http://www.alllsite.info/free-cookware.p鈥?/a>
Did you know Google has a recipe search!?
I did a ';i'm feeling lucky'; search for cooking and Google showed me a list results and drop-down fields for recipes.Did you know Google has a recipe search!?
No I didn't and thanks I will try it.Did you know Google has a recipe search!?
no lol Thx im gonna try that!
yes i did know and found a great cheesecake recipe for ';toblerone cheese cake '; yum yum
no but now i do!
No, but I couldn't find it. Could you tell me exactly what you did?
I never knew that.
Yep, used it -found a good recipe for surgar free pumpkin pie
yes
it has a result for any thing you can think of.
i search on it all the time
nice to know that im not the only one to do that
Yes!
Not for me...
OMGSH THATS AWESOME I NEVER KNEW THAT
yes, i knew, have used in past
yes, it search for the most similar of your letter you type for search.
oh my gosh what a surprise!
No I didn't and thanks I will try it.Did you know Google has a recipe search!?
no lol Thx im gonna try that!
yes i did know and found a great cheesecake recipe for ';toblerone cheese cake '; yum yum
no but now i do!
No, but I couldn't find it. Could you tell me exactly what you did?
I never knew that.
Yep, used it -found a good recipe for surgar free pumpkin pie
yes
it has a result for any thing you can think of.
i search on it all the time
nice to know that im not the only one to do that
Yes!
Not for me...
OMGSH THATS AWESOME I NEVER KNEW THAT
yes, i knew, have used in past
yes, it search for the most similar of your letter you type for search.
oh my gosh what a surprise!
Help, I am desperate!! In search of a pudding cake recipe from my childhood....?
I remember a cake my mom used to make when I was a child, I feel like it was a box mix where you basically poured the mix in a cake pan and them poured hot water over it and baked it. I came out cakey but also like a pudding, served hot. I can't find the mix anymore, wondering if anyone knows what I am talking about or can give me a recipe. THANK YOU!Help, I am desperate!! In search of a pudding cake recipe from my childhood....?
Is it like a dump cake?
http://www.wisebread.com/dump-cake-and-o鈥?/a>Help, I am desperate!! In search of a pudding cake recipe from my childhood....?
This chocolate Pudding Cake, makes its own hot gooey pudding center. Enjoy!
Chcoclate Pudding Cake
1 cup all-purpose flour
3/4 cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1 1/2 cups boiling water
handful of chocolate chips opt.
Preheat oven to 350 degrees F ( 175 degrees C).
In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/3 cup cocoa. Pour boiling water over batter.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Betty Crocker makes individual micro cakes now. I think it's called Chocolate Lava cakes. Perfect for one delicious serving.
FUDGE PUDDING CAKE
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water
Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa powder into a 1-1/2 quart baking pan or casserole dish.
Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well.
Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. DO NOT STIR!
Bake in a pre-heated 350 degree F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.
Try looking it up...llike type in : Pudding Cake or somthing and see what u rember............LOL=(a pudding cake sounds good.....:D)
Is it like a dump cake?
http://www.wisebread.com/dump-cake-and-o鈥?/a>Help, I am desperate!! In search of a pudding cake recipe from my childhood....?
This chocolate Pudding Cake, makes its own hot gooey pudding center. Enjoy!
Chcoclate Pudding Cake
1 cup all-purpose flour
3/4 cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1 1/2 cups boiling water
handful of chocolate chips opt.
Preheat oven to 350 degrees F ( 175 degrees C).
In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/3 cup cocoa. Pour boiling water over batter.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Betty Crocker makes individual micro cakes now. I think it's called Chocolate Lava cakes. Perfect for one delicious serving.
FUDGE PUDDING CAKE
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water
Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa powder into a 1-1/2 quart baking pan or casserole dish.
Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well.
Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. DO NOT STIR!
Bake in a pre-heated 350 degree F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.
Try looking it up...llike type in : Pudding Cake or somthing and see what u rember............LOL=(a pudding cake sounds good.....:D)
In Search of a Recipe for Great Rice?
I know, rice is supposed to be one of those quick and easy dishes to prepare. But, how do you make it so that it's not too soft and mushy?In Search of a Recipe for Great Rice?
make brown rice using chicken broth (or any other flavor broth) instead of water.
1 cup brown rice
1 3/4 cups chicken broth (add more if needed if the rice soaks it all up before it's done)
2 tbsps butter
boil chicken stock %26amp; butter in medium saucepan. when it comes to a boil, add the rice, turn down the heat to simmer, and cover the pot. it usually takes about 45-50 minutes. fluff with fork when done and add salt, pepper, and dried parsley.In Search of a Recipe for Great Rice?
Box kind, chicken flavor.
Mexican rice
1 cup uncooked white rice
2 TB. vet. oil
1 1/2 - 2 cups water
1/2 med. onion- diced
2 chicken bouillons- knorr brand
1/2 cup salsa (this determines how spicy it will be) or 7 dashes of seasoning salt
In a frying pan, heat the oil and add the uncooked rice. Brown the rice. Add the water real fast. (Careful, it may pop a little) Crumble the chicken bouillons and add to the rice. Throw in the onion and the salsa. Add the seasoning salt. Stir well until most of the bouillon is dissolved (about 1 minute). Now turn the heat down to low and cover the pan. IMPORTANT: Leave the rice alone. Don't stir it or anything for 20 - 25 minutes. Since it's on low, it should just be simmering the whole time. After 20 or so minutes, take off the lid and dig down and taste a bite of the rice directly in the middle of the pan. If it is of the correct consistency, it's done!
Well I wouldn't get instant rice. Get regular rice but it takes much longer to cook. 20 min. It is worth it though.
make brown rice using chicken broth (or any other flavor broth) instead of water.
1 cup brown rice
1 3/4 cups chicken broth (add more if needed if the rice soaks it all up before it's done)
2 tbsps butter
boil chicken stock %26amp; butter in medium saucepan. when it comes to a boil, add the rice, turn down the heat to simmer, and cover the pot. it usually takes about 45-50 minutes. fluff with fork when done and add salt, pepper, and dried parsley.In Search of a Recipe for Great Rice?
Box kind, chicken flavor.
Mexican rice
1 cup uncooked white rice
2 TB. vet. oil
1 1/2 - 2 cups water
1/2 med. onion- diced
2 chicken bouillons- knorr brand
1/2 cup salsa (this determines how spicy it will be) or 7 dashes of seasoning salt
In a frying pan, heat the oil and add the uncooked rice. Brown the rice. Add the water real fast. (Careful, it may pop a little) Crumble the chicken bouillons and add to the rice. Throw in the onion and the salsa. Add the seasoning salt. Stir well until most of the bouillon is dissolved (about 1 minute). Now turn the heat down to low and cover the pan. IMPORTANT: Leave the rice alone. Don't stir it or anything for 20 - 25 minutes. Since it's on low, it should just be simmering the whole time. After 20 or so minutes, take off the lid and dig down and taste a bite of the rice directly in the middle of the pan. If it is of the correct consistency, it's done!
Well I wouldn't get instant rice. Get regular rice but it takes much longer to cook. 20 min. It is worth it though.
Recipe search???
I'd like a recipe for home made fudge that is quick, easy and foolproof. It cannot contain nuts.Recipe search???
Three Minute Fudge
14 ounces condensed milk (1 can)
14 ounces milk chocolate melts (1 bag)
1. Place condensed milk and chocolate in a microwave proof bowl.
2. Microwave on full power for three minutes, stirring every minute.
3. Pour into greased tray, refrigerate and slice when cool.Recipe search???
WE USE THE RECIPE OFF OF THE MARSHMALLOW CREAM JAR.IT IS FAST AND TASTES GREAT.
There is an excellect recipe on the bag of Nestles chocolate chip bag. It uses marshmellow cream and it is FOOL PROOF. It can't fail. And it tastes delicious.
I use the recipe Melanie was talking about it. It is really easy, only takes a bag %26amp; a half of chocolate chips, a can of Eagle brand sweetened condensed milk and a little vanilla. A dash of salt is optional. It's really good.
Chocolate Fudge
This was the best recipe to never fail on me. Don't make fudge when the humidity is really high though, as it doesn't seem to work as well.
1 Pint size jar of Marshmallow Cream
1/4 c. Margarine
1/4 tsp. Salt
1/2 c. Evaporated Milk
1 1/2 c. Sugar
Warm at medium heat, stirring constantly until mixture reaches a boil. Boil for 5 minutes. Add 1 1/2 c. chocolate chips to mixture (preferrably semi-sweet dark for a richer, more chocolatey fudge). Take from stove, and add 1 t. vanilla and 3/4 c. chopped walnuts.
(The way I did it... and it rarely failed, was to put the chocolate chips into the bottom of my mixmaster.. then pour the hot, syrupy mass from the pot over the chocolate chips. I gave it about a minute to melt the chocolate, then turned on the mixer (Make sure the guards are in place so that you do not get splashed... Hot fudge HURTS!!!!) I mixed it until it was starting to thicken, then quickly tossed in the nuts, turned off the machine, and poured the mixture into greased and ready 9 x 13 inch pans. I then froze the mixture for a few minutes until it was set enough to cut.
Dont know what type of fude you wanted but you could check out the website below for more choices.
Go to foodnetwork.com, you should find several to choose fromskins be
Three Minute Fudge
14 ounces condensed milk (1 can)
14 ounces milk chocolate melts (1 bag)
1. Place condensed milk and chocolate in a microwave proof bowl.
2. Microwave on full power for three minutes, stirring every minute.
3. Pour into greased tray, refrigerate and slice when cool.Recipe search???
WE USE THE RECIPE OFF OF THE MARSHMALLOW CREAM JAR.IT IS FAST AND TASTES GREAT.
There is an excellect recipe on the bag of Nestles chocolate chip bag. It uses marshmellow cream and it is FOOL PROOF. It can't fail. And it tastes delicious.
I use the recipe Melanie was talking about it. It is really easy, only takes a bag %26amp; a half of chocolate chips, a can of Eagle brand sweetened condensed milk and a little vanilla. A dash of salt is optional. It's really good.
Chocolate Fudge
This was the best recipe to never fail on me. Don't make fudge when the humidity is really high though, as it doesn't seem to work as well.
1 Pint size jar of Marshmallow Cream
1/4 c. Margarine
1/4 tsp. Salt
1/2 c. Evaporated Milk
1 1/2 c. Sugar
Warm at medium heat, stirring constantly until mixture reaches a boil. Boil for 5 minutes. Add 1 1/2 c. chocolate chips to mixture (preferrably semi-sweet dark for a richer, more chocolatey fudge). Take from stove, and add 1 t. vanilla and 3/4 c. chopped walnuts.
(The way I did it... and it rarely failed, was to put the chocolate chips into the bottom of my mixmaster.. then pour the hot, syrupy mass from the pot over the chocolate chips. I gave it about a minute to melt the chocolate, then turned on the mixer (Make sure the guards are in place so that you do not get splashed... Hot fudge HURTS!!!!) I mixed it until it was starting to thicken, then quickly tossed in the nuts, turned off the machine, and poured the mixture into greased and ready 9 x 13 inch pans. I then froze the mixture for a few minutes until it was set enough to cut.
Dont know what type of fude you wanted but you could check out the website below for more choices.
Go to foodnetwork.com, you should find several to choose from
In Search of a GREAT White Chocolate Cheesecake recipe?
Making a birthday cake and it needs to be delicious!!In Search of a GREAT White Chocolate Cheesecake recipe?
1陆 hours 20 min prep
Change to: servings US Metric
Crust
2 cups graham cracker crumbs
1 cup blanched slivered almonds
1/4 cup clarified butter, still liquid
Filling
10 ounces white chocolate
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberries or strawberries, rinsed
Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
Add butter and combine well.
Press into bottom and 2/3s up sides of 10 inch springform pan.
Preheat oven to 300 degrees F.
Make filling: Melt chocolate; stir until smooth.
In a large bowl, beat cream cheese until light and fluffy.
Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
Let the cheesecake cool and then chill it, covered loosely, overnight.In Search of a GREAT White Chocolate Cheesecake recipe?
go to bettycrocker.com
check out this website it gives user ratings and i swear by this recipe website
This is by far the best cheesecake I've ever had (and I'm a cheesecake fanatic). I made this for my husband on our second date - apparently it did the job!
It is actually White Chocolate Ginger Cheesecake - but you can cut the ginger taste down by putting in less crystallized ginger if you don't like it. But, if you make it as is - it's absolutely decadent!
http://www.epicurious.com/recipes/recipe鈥?/a>
White Chocolate Cheesecake
7 graham crackers
2 tablespoons butter, melted
Cheesecake
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1 tablespoon cornstarch
3 large eggs, room temperature
3/4 cup sour cream
6 ounces white chocolate baking squares, melted
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
Chocolate Glaze
1/4 cup cream
1/2 cup semi-sweet chocolate chips
Put graham crackers in a bag and crush into fine crumbs.
Add melted butter and knead until blended.
Press crumbs into bottom of a 8 or 9 inch springform pan that has been sprayed with nonstick spray.
Beat the cream cheese, sugar and cornstarch until smooth.
Beat in eggs, one at a time until blended.
Beat in sour cream, white chocolate, lemon juice and vanilla until well blended.
Pour on top of crust.
Bake 15 minutes at 350.
Reduce temperature to 250 and bake one hour longer.
(It should still be wiggly in the center.) Turn off oven and let cake sit for 1 hour.
Cool on a wire rack.
Run a thin knife around inside edge or pan if needed and release cake from pan.
Melt chocolate chips and cream together to make glaze.
Let cool slightly.
Spread on top of cheesecake
White Chocolate Cheesecake
1 1/2 cups graham cracker crumbs
4 1/2 tablespoons sugar
4 1/2 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 eggs
2 (6 ounce) packages white chocolate baking squares, melted,slightly cooled
MIX crumbs, 4 1/2 Tbls.
sugar and butter; press onto bottom of 9-inch springform pan.
Bake at 325掳F for 12 minutes.
MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Blend in melted chocolate.
Pour over crust.
BAKE at 325掳F for 55 minutes to 1 hour or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Garnish, if desired, with chocolate shavings.
Makes 12 servings.
Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter
Killer White Chocolate Cheesecake
Crust and Filling
1/2 cup fine dry chocolate cookie crumbs
6 ounces white chocolate, divided
2 (8 ounce) packages cream cheese
6 tablespoons sugar
2 eggs
Topping
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Garnish
2 ounces white chocolate
1/4 teaspoon shortening
Sprinkle the cookie crumbs evenly over the bottom of a 10'; springform pan.
Carefully melt the white chocolate in the microwave.
White chocolate burns much more easily than chocolate so go slowly and stir often.
If it turns granular, you'll have to toss it and start over.
Use a food processor or mixer to cream the cream cheese and sugar until completely smooth.
Add the eggs and melted white chocolate and mix well.
Pour into the springform pan and bake for 20 minutes at 350掳.
The cake will appear to be unset but remove it from the oven and cool on a rack for 5 minutes.
While the cake is baking mix the topping.
Hand whisk the sour cream, sugar and vanilla together and set aside.
Carefully pour the mixture over the cake being careful not to disturb it.
Continue baking for another 10 minutes, then cool to room temperature.
Refrigerate at least 6 hours, overnight if possible.
Garnish: Melt the white chocolate and shortening together.
Using an offset spatula spread the mixture as thinly as possible over the bottom of a sided cookie sheet.
Refigerate until the chocolate leaves a mark but not a hole when you touch it with a finger.
Using a thin-lipped spatula or potato peeler, scrape and lift the chocolate forming curls.
If the chocolate is too brittle pass the cookie sheet over a heated burner.
If it's too soft, refrigerate longer.
Lift the finished curls carefully with a spatula and place on cheesecake.
Bits left in cookie sheet should be sprinkled on cake as well.
If you prefer you can simply grate the white chocolate straight from the wrapper and sprinkle on the cake.
The extra 2 ounces of white chocolate in the garnish is necessary to the flavor of the finished cheesecake
1陆 hours 20 min prep
Change to: servings US Metric
Crust
2 cups graham cracker crumbs
1 cup blanched slivered almonds
1/4 cup clarified butter, still liquid
Filling
10 ounces white chocolate
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberries or strawberries, rinsed
Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
Add butter and combine well.
Press into bottom and 2/3s up sides of 10 inch springform pan.
Preheat oven to 300 degrees F.
Make filling: Melt chocolate; stir until smooth.
In a large bowl, beat cream cheese until light and fluffy.
Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
Let the cheesecake cool and then chill it, covered loosely, overnight.In Search of a GREAT White Chocolate Cheesecake recipe?
go to bettycrocker.com
check out this website it gives user ratings and i swear by this recipe website
This is by far the best cheesecake I've ever had (and I'm a cheesecake fanatic). I made this for my husband on our second date - apparently it did the job!
It is actually White Chocolate Ginger Cheesecake - but you can cut the ginger taste down by putting in less crystallized ginger if you don't like it. But, if you make it as is - it's absolutely decadent!
http://www.epicurious.com/recipes/recipe鈥?/a>
White Chocolate Cheesecake
7 graham crackers
2 tablespoons butter, melted
Cheesecake
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1 tablespoon cornstarch
3 large eggs, room temperature
3/4 cup sour cream
6 ounces white chocolate baking squares, melted
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
Chocolate Glaze
1/4 cup cream
1/2 cup semi-sweet chocolate chips
Put graham crackers in a bag and crush into fine crumbs.
Add melted butter and knead until blended.
Press crumbs into bottom of a 8 or 9 inch springform pan that has been sprayed with nonstick spray.
Beat the cream cheese, sugar and cornstarch until smooth.
Beat in eggs, one at a time until blended.
Beat in sour cream, white chocolate, lemon juice and vanilla until well blended.
Pour on top of crust.
Bake 15 minutes at 350.
Reduce temperature to 250 and bake one hour longer.
(It should still be wiggly in the center.) Turn off oven and let cake sit for 1 hour.
Cool on a wire rack.
Run a thin knife around inside edge or pan if needed and release cake from pan.
Melt chocolate chips and cream together to make glaze.
Let cool slightly.
Spread on top of cheesecake
White Chocolate Cheesecake
1 1/2 cups graham cracker crumbs
4 1/2 tablespoons sugar
4 1/2 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
4 eggs
2 (6 ounce) packages white chocolate baking squares, melted,slightly cooled
MIX crumbs, 4 1/2 Tbls.
sugar and butter; press onto bottom of 9-inch springform pan.
Bake at 325掳F for 12 minutes.
MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Blend in melted chocolate.
Pour over crust.
BAKE at 325掳F for 55 minutes to 1 hour or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Garnish, if desired, with chocolate shavings.
Makes 12 servings.
Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter
Killer White Chocolate Cheesecake
Crust and Filling
1/2 cup fine dry chocolate cookie crumbs
6 ounces white chocolate, divided
2 (8 ounce) packages cream cheese
6 tablespoons sugar
2 eggs
Topping
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Garnish
2 ounces white chocolate
1/4 teaspoon shortening
Sprinkle the cookie crumbs evenly over the bottom of a 10'; springform pan.
Carefully melt the white chocolate in the microwave.
White chocolate burns much more easily than chocolate so go slowly and stir often.
If it turns granular, you'll have to toss it and start over.
Use a food processor or mixer to cream the cream cheese and sugar until completely smooth.
Add the eggs and melted white chocolate and mix well.
Pour into the springform pan and bake for 20 minutes at 350掳.
The cake will appear to be unset but remove it from the oven and cool on a rack for 5 minutes.
While the cake is baking mix the topping.
Hand whisk the sour cream, sugar and vanilla together and set aside.
Carefully pour the mixture over the cake being careful not to disturb it.
Continue baking for another 10 minutes, then cool to room temperature.
Refrigerate at least 6 hours, overnight if possible.
Garnish: Melt the white chocolate and shortening together.
Using an offset spatula spread the mixture as thinly as possible over the bottom of a sided cookie sheet.
Refigerate until the chocolate leaves a mark but not a hole when you touch it with a finger.
Using a thin-lipped spatula or potato peeler, scrape and lift the chocolate forming curls.
If the chocolate is too brittle pass the cookie sheet over a heated burner.
If it's too soft, refrigerate longer.
Lift the finished curls carefully with a spatula and place on cheesecake.
Bits left in cookie sheet should be sprinkled on cake as well.
If you prefer you can simply grate the white chocolate straight from the wrapper and sprinkle on the cake.
The extra 2 ounces of white chocolate in the garnish is necessary to the flavor of the finished cheesecake
In search of recipe?
I am searching for the recipe that the Embers Restaurant uses for their dessert that is a chocolate cake with rum meringue iced on the outside of the cake in a beehive fashion. Please I need this recipe!In search of recipe?
Ooh, I know where this is, I'll get it for you right away. Hold on.
House Of Embers Chocolate Suicide Recipe
Ingredients:
6 ounces unsalted butter, cut in squares
12 ounces semisweet chocolate
4 eggs, PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
1 egg yolk, PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
4 egg whites
***White Chocolate Sauce***
5 ounces white chocolate, chopped
2 1/2 ounces whipping cream
Fresh strawberries and/or kiwi to garnish
Directions:
Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet.
Put egg whites in clean bowl; whip until soft peaks form.
Add whipped egg whites to chocolate mixture; gently fold in with rubber spatula. Do not overfold.
Spray two 5-by-9-inch (about) bread pans with non-stick cooking spray. Gently divide mixture between pans. Set each pan in larger pan; add water to larger pan to within one-half inch of top to create water bath.
Bake at 300 degrees 60 to 70 minutes or until top looks dry (but top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates.
After cooling, but while still warm, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Put slices of cake over sauce. Garnish with fruit as desired.
This dessert is best served warm, but also can be served at room temperature.
Note: Cake also may be served warm or at room temperature with hot-fudge sauce, fresh strawberries and/or kiwi.
For white chocolate sauce: Combine chocolate and cream in small saucepan set in larger pan filled to within 1-inch of the top with water to create stove-top water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally. Remove from heat; strain through fine sieve to remove any lumps.In search of recipe?
email them at info@theembersdine.com and they just might tell you.
Ooh, I know where this is, I'll get it for you right away. Hold on.
House Of Embers Chocolate Suicide Recipe
Ingredients:
6 ounces unsalted butter, cut in squares
12 ounces semisweet chocolate
4 eggs, PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
1 egg yolk, PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses
4 egg whites
***White Chocolate Sauce***
5 ounces white chocolate, chopped
2 1/2 ounces whipping cream
Fresh strawberries and/or kiwi to garnish
Directions:
Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl.
Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet.
Put egg whites in clean bowl; whip until soft peaks form.
Add whipped egg whites to chocolate mixture; gently fold in with rubber spatula. Do not overfold.
Spray two 5-by-9-inch (about) bread pans with non-stick cooking spray. Gently divide mixture between pans. Set each pan in larger pan; add water to larger pan to within one-half inch of top to create water bath.
Bake at 300 degrees 60 to 70 minutes or until top looks dry (but top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates.
After cooling, but while still warm, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Put slices of cake over sauce. Garnish with fruit as desired.
This dessert is best served warm, but also can be served at room temperature.
Note: Cake also may be served warm or at room temperature with hot-fudge sauce, fresh strawberries and/or kiwi.
For white chocolate sauce: Combine chocolate and cream in small saucepan set in larger pan filled to within 1-inch of the top with water to create stove-top water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally. Remove from heat; strain through fine sieve to remove any lumps.In search of recipe?
email them at info@theembersdine.com and they just might tell you.
Does anyone have a recipe for Shrimp Pho? Been searching the Internet but haven't found any good recipes.
Here's a link for you:
http://www.vietnamese-recipes.com/vietna鈥?/a>Does anyone have a recipe for Shrimp Pho? Been searching the Internet but haven't found any good recipes.
This is not a traditional recipe, one that I have adapted according to what I like.
I roast 1/2 head of garlic, 2 coarsly chopped onions, and 1 pepper with a little olive oil, salt and pepper. In a soup pot I add 3 quarts of chicken stock, the shells of 24 jumbo shrimp, 1 stalk of lemon grass I break with a knife, 1 chili, and the roasted veggies. Let this simmer on low until it reduces by about 1/3. Then strain it well, take all the veggies and shells out. In a separate pot I undercook angel hair pasta. Because I don't have the traditional pho pot that holds heat as well I also precook my shrimp. I season with a little red pepper sauce and broil for about 2 minutes. Slightly undercooked. Then I bring the broth to a roaring boil, pour it in bowls with a little bit of noodles, 4 shrimp and top with fresh chopped cilantro and scallions. This will serve 6.Does anyone have a recipe for Shrimp Pho? Been searching the Internet but haven't found any good recipes.
shrimp is LOADED with carbs.
just so you know.
No havent found any!!
http://www.vietnamese-recipes.com/vietna鈥?/a>Does anyone have a recipe for Shrimp Pho? Been searching the Internet but haven't found any good recipes.
This is not a traditional recipe, one that I have adapted according to what I like.
I roast 1/2 head of garlic, 2 coarsly chopped onions, and 1 pepper with a little olive oil, salt and pepper. In a soup pot I add 3 quarts of chicken stock, the shells of 24 jumbo shrimp, 1 stalk of lemon grass I break with a knife, 1 chili, and the roasted veggies. Let this simmer on low until it reduces by about 1/3. Then strain it well, take all the veggies and shells out. In a separate pot I undercook angel hair pasta. Because I don't have the traditional pho pot that holds heat as well I also precook my shrimp. I season with a little red pepper sauce and broil for about 2 minutes. Slightly undercooked. Then I bring the broth to a roaring boil, pour it in bowls with a little bit of noodles, 4 shrimp and top with fresh chopped cilantro and scallions. This will serve 6.Does anyone have a recipe for Shrimp Pho? Been searching the Internet but haven't found any good recipes.
shrimp is LOADED with carbs.
just so you know.
No havent found any!!
Thanks to all of you who responded to my search for popcorn salad recipe.?
There is a popcorn salad recipe using fruit and whipped cream. When I find it I will post for all to see.Thanks to all of you who responded to my search for popcorn salad recipe.?
sounds very interesting...popcorn, fruit and whipped cream...! i am looking forward to reading it when you post it :-)
sounds very interesting...popcorn, fruit and whipped cream...! i am looking forward to reading it when you post it :-)
Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash
This recipe is barely any more complicated than chopping things up and boiling them in a pot. If I use store-bought spaetzel, I can make a complete pot of paprikash and have all the dishes cleaned in 45 minutes.
Ingredients: 24 oz. (1.5 lbs) boneless skinless chicken breasts
24 oz. sour cream
48 oz. chicken broth
1 onion
3-4 tablespoons Hungarian paprika
2 tablespoon garlic
1 tablespoon salt
1/2 teaspoon ginger
2 bay leaves
corn starch or flour
1 Fudgesicle
Make spaetzel; put in a bowl. Alternately, you can buy spaetzel from the store, or prepare any type of noodles you prefer.
Chop up the chicken breasts into small pieces.
Chop up the onion into small pieces.
Put the chicken, onions, and chicken broth into a pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.
Stir in the spices (paprika, garlic, salt, ginger, bay leaves).
Simmer to let the chicken and onions cook thoroughly. While it's all cooking, eat the Fudgesicle.
When the chicken and onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.
Finally, add the sour cream, and it's ready to serve over spaetzel.
MMMMM
--------------------------------------鈥?br>
Spaetzel
This seems to be a heretical recipe, because almost everyone I speak to, claims that the batter/dough should require cutting with a knife. I'll let this recipe speak for itself.
Ingredients:
0.5 cups milk
1.5 cups flour (Sapphire brand is preferred)
3.0 eggs
Get a pot of water going at a high boil.
Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not ';dough';.
With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.
Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together.
Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.
MMMMMDoes anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash Recipe
We've been experimenting with chicken lately and stumbled upon a recipe in a 10 year old Good Housekeeping for chicken paprikash, a Hungarian dish. The printed recipe actually called for roasting a whole chicken; we chose to use pieces. What we love about this recipe is that not only does it make a great chicken dish, it doesn't require any odd, special ingredients, just paprika, onions, sour cream, butter, chicken broth and chicken. Although in this recipe the chicken is cooked in the oven, you could easily cook it on the stove top.
By the way, several people have written in asking about using boneless, skinless chicken breasts in our chicken recipes. Unless the recipe actually calls for boneless, skinless chicken breasts, we don't recommend it. But that's simply because we prefer the flavor you get from the skin, the goodness of the marrow from the bones, and the richer flavor you get from the dark meat in thighs and legs. We almost always buy whole chickens, and have the butcher cut them up for us, or we do it ourselves. Wing tips and backs get frozen for making chicken stock. That said, if you want to use boneless, skinless, chicken breasts, by all means do so. Recipes are just guidelines, a basis for experimentation.
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 Tbsp butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 Tbsp sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 Tbsp sour cream
1 Preheat oven to 450掳F. Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture underneath the skin on the breasts and thighs.
2 In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450掳F, then lower the heat to 375掳F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175掳F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife. Note that breasts cook faster than the thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer.
3 Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.
Serves 4.Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash --- Its a Hungarian, Slovak , Russian dish ---I always cook the chicken in a pot on top of the stove and remove the broth to use when I make the rice. Brown the cooked chicken in veg oil and add paprika. Then make your rice and add the chicken broth in place of the water. Dump the rice in the pot with the chicken -- mix and serve. Always salt and pepper to taste.
Click this link and scroll down the screen for several recipes:
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
DONNALEE'S CHICKEN PAPRIKASH
4 lbs chicken
water
2 small onions, chopped
1 tablespoon butter or oil
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
1 cup sour cream
Dumplings:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
water
In a stock pot or Dutch oven saut茅 onions in butter until tender.
Add water until pot is 1/3 full. Add chicken, garlic powder, salt, pepper and paprika. Make sure water is covering the chicken, if not add more until it just covers. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
In the meantime, make the dumplings. Mix the flour, salt and pepper in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/4 cup water. Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
In a separate large pot, boil water. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
When dumplings start floating on top, remove them with a slotted spoon or drain them. You may have to reduce the heat to see when they are floating. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. Add the paprika.
After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in. Before serving, add 1 cup sour cream.
Enjoy!
Its chicken paprikash:
You can find the recipe at http://www.paprikash.com/
This recipe is barely any more complicated than chopping things up and boiling them in a pot. If I use store-bought spaetzel, I can make a complete pot of paprikash and have all the dishes cleaned in 45 minutes.
Ingredients: 24 oz. (1.5 lbs) boneless skinless chicken breasts
24 oz. sour cream
48 oz. chicken broth
1 onion
3-4 tablespoons Hungarian paprika
2 tablespoon garlic
1 tablespoon salt
1/2 teaspoon ginger
2 bay leaves
corn starch or flour
1 Fudgesicle
Make spaetzel; put in a bowl. Alternately, you can buy spaetzel from the store, or prepare any type of noodles you prefer.
Chop up the chicken breasts into small pieces.
Chop up the onion into small pieces.
Put the chicken, onions, and chicken broth into a pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.
Stir in the spices (paprika, garlic, salt, ginger, bay leaves).
Simmer to let the chicken and onions cook thoroughly. While it's all cooking, eat the Fudgesicle.
When the chicken and onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.
Finally, add the sour cream, and it's ready to serve over spaetzel.
MMMMM
--------------------------------------鈥?br>
Spaetzel
This seems to be a heretical recipe, because almost everyone I speak to, claims that the batter/dough should require cutting with a knife. I'll let this recipe speak for itself.
Ingredients:
0.5 cups milk
1.5 cups flour (Sapphire brand is preferred)
3.0 eggs
Get a pot of water going at a high boil.
Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not ';dough';.
With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.
Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together.
Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.
MMMMMDoes anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash Recipe
We've been experimenting with chicken lately and stumbled upon a recipe in a 10 year old Good Housekeeping for chicken paprikash, a Hungarian dish. The printed recipe actually called for roasting a whole chicken; we chose to use pieces. What we love about this recipe is that not only does it make a great chicken dish, it doesn't require any odd, special ingredients, just paprika, onions, sour cream, butter, chicken broth and chicken. Although in this recipe the chicken is cooked in the oven, you could easily cook it on the stove top.
By the way, several people have written in asking about using boneless, skinless chicken breasts in our chicken recipes. Unless the recipe actually calls for boneless, skinless chicken breasts, we don't recommend it. But that's simply because we prefer the flavor you get from the skin, the goodness of the marrow from the bones, and the richer flavor you get from the dark meat in thighs and legs. We almost always buy whole chickens, and have the butcher cut them up for us, or we do it ourselves. Wing tips and backs get frozen for making chicken stock. That said, if you want to use boneless, skinless, chicken breasts, by all means do so. Recipes are just guidelines, a basis for experimentation.
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 Tbsp butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 Tbsp sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 Tbsp sour cream
1 Preheat oven to 450掳F. Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture underneath the skin on the breasts and thighs.
2 In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450掳F, then lower the heat to 375掳F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175掳F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife. Note that breasts cook faster than the thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer.
3 Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.
Serves 4.Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash --- Its a Hungarian, Slovak , Russian dish ---I always cook the chicken in a pot on top of the stove and remove the broth to use when I make the rice. Brown the cooked chicken in veg oil and add paprika. Then make your rice and add the chicken broth in place of the water. Dump the rice in the pot with the chicken -- mix and serve. Always salt and pepper to taste.
Click this link and scroll down the screen for several recipes:
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
DONNALEE'S CHICKEN PAPRIKASH
4 lbs chicken
water
2 small onions, chopped
1 tablespoon butter or oil
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
1 cup sour cream
Dumplings:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
water
In a stock pot or Dutch oven saut茅 onions in butter until tender.
Add water until pot is 1/3 full. Add chicken, garlic powder, salt, pepper and paprika. Make sure water is covering the chicken, if not add more until it just covers. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
In the meantime, make the dumplings. Mix the flour, salt and pepper in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/4 cup water. Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
In a separate large pot, boil water. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
When dumplings start floating on top, remove them with a slotted spoon or drain them. You may have to reduce the heat to see when they are floating. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. Add the paprika.
After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in. Before serving, add 1 cup sour cream.
Enjoy!
Its chicken paprikash:
You can find the recipe at http://www.paprikash.com/
Thanks to all of you who responded to my search for popcorn salad recipe.?
There is a popcorn salad recipe using fruit and whipped cream. When I find it I will post for all to see.Thanks to all of you who responded to my search for popcorn salad recipe.?
sounds very interesting...popcorn, fruit and whipped cream...! i am looking forward to reading it when you post it :-)skins be
sounds very interesting...popcorn, fruit and whipped cream...! i am looking forward to reading it when you post it :-)
Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash
This recipe is barely any more complicated than chopping things up and boiling them in a pot. If I use store-bought spaetzel, I can make a complete pot of paprikash and have all the dishes cleaned in 45 minutes.
Ingredients: 24 oz. (1.5 lbs) boneless skinless chicken breasts
24 oz. sour cream
48 oz. chicken broth
1 onion
3-4 tablespoons Hungarian paprika
2 tablespoon garlic
1 tablespoon salt
1/2 teaspoon ginger
2 bay leaves
corn starch or flour
1 Fudgesicle
Make spaetzel; put in a bowl. Alternately, you can buy spaetzel from the store, or prepare any type of noodles you prefer.
Chop up the chicken breasts into small pieces.
Chop up the onion into small pieces.
Put the chicken, onions, and chicken broth into a pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.
Stir in the spices (paprika, garlic, salt, ginger, bay leaves).
Simmer to let the chicken and onions cook thoroughly. While it's all cooking, eat the Fudgesicle.
When the chicken and onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.
Finally, add the sour cream, and it's ready to serve over spaetzel.
MMMMM
--------------------------------------鈥?br>
Spaetzel
This seems to be a heretical recipe, because almost everyone I speak to, claims that the batter/dough should require cutting with a knife. I'll let this recipe speak for itself.
Ingredients:
0.5 cups milk
1.5 cups flour (Sapphire brand is preferred)
3.0 eggs
Get a pot of water going at a high boil.
Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not ';dough';.
With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.
Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together.
Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.
MMMMMDoes anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash Recipe
We've been experimenting with chicken lately and stumbled upon a recipe in a 10 year old Good Housekeeping for chicken paprikash, a Hungarian dish. The printed recipe actually called for roasting a whole chicken; we chose to use pieces. What we love about this recipe is that not only does it make a great chicken dish, it doesn't require any odd, special ingredients, just paprika, onions, sour cream, butter, chicken broth and chicken. Although in this recipe the chicken is cooked in the oven, you could easily cook it on the stove top.
By the way, several people have written in asking about using boneless, skinless chicken breasts in our chicken recipes. Unless the recipe actually calls for boneless, skinless chicken breasts, we don't recommend it. But that's simply because we prefer the flavor you get from the skin, the goodness of the marrow from the bones, and the richer flavor you get from the dark meat in thighs and legs. We almost always buy whole chickens, and have the butcher cut them up for us, or we do it ourselves. Wing tips and backs get frozen for making chicken stock. That said, if you want to use boneless, skinless, chicken breasts, by all means do so. Recipes are just guidelines, a basis for experimentation.
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 Tbsp butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 Tbsp sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 Tbsp sour cream
1 Preheat oven to 450掳F. Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture underneath the skin on the breasts and thighs.
2 In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450掳F, then lower the heat to 375掳F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175掳F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife. Note that breasts cook faster than the thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer.
3 Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.
Serves 4.Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash --- Its a Hungarian, Slovak , Russian dish ---I always cook the chicken in a pot on top of the stove and remove the broth to use when I make the rice. Brown the cooked chicken in veg oil and add paprika. Then make your rice and add the chicken broth in place of the water. Dump the rice in the pot with the chicken -- mix and serve. Always salt and pepper to taste.
Click this link and scroll down the screen for several recipes:
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
DONNALEE'S CHICKEN PAPRIKASH
4 lbs chicken
water
2 small onions, chopped
1 tablespoon butter or oil
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
1 cup sour cream
Dumplings:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
water
In a stock pot or Dutch oven saut茅 onions in butter until tender.
Add water until pot is 1/3 full. Add chicken, garlic powder, salt, pepper and paprika. Make sure water is covering the chicken, if not add more until it just covers. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
In the meantime, make the dumplings. Mix the flour, salt and pepper in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/4 cup water. Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
In a separate large pot, boil water. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
When dumplings start floating on top, remove them with a slotted spoon or drain them. You may have to reduce the heat to see when they are floating. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. Add the paprika.
After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in. Before serving, add 1 cup sour cream.
Enjoy!
Its chicken paprikash:
You can find the recipe at http://www.paprikash.com/
This recipe is barely any more complicated than chopping things up and boiling them in a pot. If I use store-bought spaetzel, I can make a complete pot of paprikash and have all the dishes cleaned in 45 minutes.
Ingredients: 24 oz. (1.5 lbs) boneless skinless chicken breasts
24 oz. sour cream
48 oz. chicken broth
1 onion
3-4 tablespoons Hungarian paprika
2 tablespoon garlic
1 tablespoon salt
1/2 teaspoon ginger
2 bay leaves
corn starch or flour
1 Fudgesicle
Make spaetzel; put in a bowl. Alternately, you can buy spaetzel from the store, or prepare any type of noodles you prefer.
Chop up the chicken breasts into small pieces.
Chop up the onion into small pieces.
Put the chicken, onions, and chicken broth into a pot. For now, use just enough broth to keep everything submerged, but don't flood it. You should have some broth left over (maybe around 16 ounces); the remaining broth will be used below.
Stir in the spices (paprika, garlic, salt, ginger, bay leaves).
Simmer to let the chicken and onions cook thoroughly. While it's all cooking, eat the Fudgesicle.
When the chicken and onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. (If you're out of broth, use water; but ideally you will have exactly enough broth for this.) Remove from heat and let it thicken.
Finally, add the sour cream, and it's ready to serve over spaetzel.
MMMMM
--------------------------------------鈥?br>
Spaetzel
This seems to be a heretical recipe, because almost everyone I speak to, claims that the batter/dough should require cutting with a knife. I'll let this recipe speak for itself.
Ingredients:
0.5 cups milk
1.5 cups flour (Sapphire brand is preferred)
3.0 eggs
Get a pot of water going at a high boil.
Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix: a tiny bit stiff, but definitely not ';dough';.
With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.
Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don't stick together.
Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.
MMMMMDoes anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash Recipe
We've been experimenting with chicken lately and stumbled upon a recipe in a 10 year old Good Housekeeping for chicken paprikash, a Hungarian dish. The printed recipe actually called for roasting a whole chicken; we chose to use pieces. What we love about this recipe is that not only does it make a great chicken dish, it doesn't require any odd, special ingredients, just paprika, onions, sour cream, butter, chicken broth and chicken. Although in this recipe the chicken is cooked in the oven, you could easily cook it on the stove top.
By the way, several people have written in asking about using boneless, skinless chicken breasts in our chicken recipes. Unless the recipe actually calls for boneless, skinless chicken breasts, we don't recommend it. But that's simply because we prefer the flavor you get from the skin, the goodness of the marrow from the bones, and the richer flavor you get from the dark meat in thighs and legs. We almost always buy whole chickens, and have the butcher cut them up for us, or we do it ourselves. Wing tips and backs get frozen for making chicken stock. That said, if you want to use boneless, skinless, chicken breasts, by all means do so. Recipes are just guidelines, a basis for experimentation.
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 Tbsp butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 Tbsp sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 Tbsp sour cream
1 Preheat oven to 450掳F. Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture underneath the skin on the breasts and thighs.
2 In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450掳F, then lower the heat to 375掳F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175掳F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife. Note that breasts cook faster than the thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer.
3 Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.
Serves 4.Does anyone have a recipe for chicken paperkaush (or know how to spell it right so I can search for a recipe)?
Chicken Paprikash --- Its a Hungarian, Slovak , Russian dish ---I always cook the chicken in a pot on top of the stove and remove the broth to use when I make the rice. Brown the cooked chicken in veg oil and add paprika. Then make your rice and add the chicken broth in place of the water. Dump the rice in the pot with the chicken -- mix and serve. Always salt and pepper to taste.
Click this link and scroll down the screen for several recipes:
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
DONNALEE'S CHICKEN PAPRIKASH
4 lbs chicken
water
2 small onions, chopped
1 tablespoon butter or oil
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
1 cup sour cream
Dumplings:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
water
In a stock pot or Dutch oven saut茅 onions in butter until tender.
Add water until pot is 1/3 full. Add chicken, garlic powder, salt, pepper and paprika. Make sure water is covering the chicken, if not add more until it just covers. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
In the meantime, make the dumplings. Mix the flour, salt and pepper in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/4 cup water. Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
In a separate large pot, boil water. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
When dumplings start floating on top, remove them with a slotted spoon or drain them. You may have to reduce the heat to see when they are floating. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. Add the paprika.
After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in. Before serving, add 1 cup sour cream.
Enjoy!
Its chicken paprikash:
You can find the recipe at http://www.paprikash.com/
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