Ingredients 1kg chopped semi-sweet chocolate 400g unsalted butter 24 eggs, separated 240g cocoa powder 300g icing sugar Preparation melt chocolate in a double boiler. Add butter melt and combine. keep the mixture a little warmer than room temp. Gradually add a little of the cocoa to the eggs, as much as they will take while still being stirable. Add the remaining cocoa and a small amount of the sugar to the chocolate and blend....
Ingredients 24 mushrooms reserve stems 1/3 cup butter 2 tsp minced onion 3/4 cup bread crumbs 2 Tbs. Parsley 2 Tbs lemon juice 1 tsp salt 3 ounce chevre 2 ounces blue cheese 1/2 cup unsalted butter Preparation melt butter add stems & onions saute until soft. Remove from heat add other items. Preheat oven to 450. Bake 5 to 7 minutes
Ingredients 2 c. chicken breast, cubed 1 c. flour 1 -1/2 c. cracker meal 1/4 t paprika 2 c water 2 chicken bouillon cubes 1-3/4 t McCormick Season all Preparation Place cool water in bowl, add 1/4 t season all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hrs or overnight When ready to cook nuggets, mix flour, cracker meal, 2 t season all and paprika in bowl, Heat oil for deep frying....
Ingredients 6 chicken breast halves 1 1/2 cups water 1/2 cup dry white wine or sherry 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/2 teaspoon curry powder 1 medium onion, quartered and sliced 2 ribs celery, sliced 12 ounces sliced mushrooms 4 tablespoons butter 1 package (6 ounces) Uncle Ben’s Long Grain and Wild Rice 1 cup sour cream...
Ingredients 1 tablespoon balsamic vinegar juice of 1/2 lemon 1/4 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1/4 cup extra virgin olive oil 8 cups shredded romaine lettuce 2 cups shredded chicken (about one 2 1/2 lb. roasted chicken) 7 strips of crisp bacon, crumbled 1 avocado, sliced 1 cup crumbled blue cheese (about 4 oz.) 3 hard boiled eggs, sliced 1 cup cherry or grape tomatoes Preparation In a small bowl, whisk together the vinegar, lemon juice, salt and pepper until the salt is dissolved....
Ingredients 1/3 cup plain fat-free yogurt 2 tablespoons fat-free mayonnaise or salad dressing 1 cup cubed cooked chicken breast 2/3 cup seedless green grapes 1 large peach, chopped (3/4 cup) 1 medium stalk celery, diced (1/2 cup) 1 teaspoon chopped fresh or 1/2 teaspoon dried mint leaves Preparation In medium bowl, mix yogurt and mayonnaise until smooth. Stir in remaining ingredients. Cover and refrigerate at least 30 minutes until chilled.
Ingredients 3 garlic cloves 1 green, yellow and orange pepper green and yellow zucchini squash small red onion cherry tomatoes 2 lbs organic chicken breast Preparation Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use. When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there)....
Ingredients 8 oz. uncooked no yolk wide egg noodles 1/2 cup chopped celery 1/2 cup chopped onion 1 T. olive oil 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 1 cup shredded Mexican/Cheddar blend cheese 1 cup milk 2 cups frozen peas 1 (12 ounce) package not albacore tuna,flaked 2 T. light mayonnaise 1/2 cup panko breadcrumbs 1/4 cup shredded parmesan cheese Salt and pepper to taste Preparation Preheat oven to 350 degrees cook noodles per package directions while noodles are cooking saute onions and celery in a large sauce pan drain noodles remove veggies from pan and set aside add milk, cheese, peas, and soup sauce pan and heat on medium low heat until cheese is melted and everything is heated through add mayo, tuna, onions, celery, salt, pepper, and noodles then stir until completely mixed...
Ingredients 1 cup granola 3-5oz. low fat orange yogurt cartons 4 cups fresh blueberries Preparation Divide and layer ingredients into four glasses, starting with granola, blueberries then yogurt. Repeat. Garnish with fresh orange zest.
Ingredients 1 cup of parsley 3/4 cup of fresh oregano 1/2 cur of thyme and rosemary mixed salt and black pepper 1 tbsp dried chili red wine vinegar Olive oil Preparation Chop the herbs and mix the other ingredients. Add vinegar before serving to keep chimichurri very green. Keeps in the refrigerator for appximately 1 week
Ingredients 3 boneless chicken breasts, marinaded in teriyaki. 1 medium head of Napa Cabbage, torn. 4 green onions, sliced thin 1/4 cup chopped cilantro 1 package chicken ramen noodles 1/4 cup raw sunflower seeds 3 tablespoons sesame seeds DRESSING: Season from ramen noodles, 1/4 cup vegetable oil, 1/4 up lemon juice, 6 tablespoons apple cidar vinegar, 1/8 cup sugar. Preparation Grill marinaded chicken breasts, chill and slice into small pieces. Mix together Napa cabbage, green onions and cilantro....
Ingredients 1 chicken 1 red onion parsely 1 tblspn cinnamon cumin ginger chicken broth 3 lemons green olives oil Preparation Day before 2.5 lemons in quarters and the juice of .5 + olives + 3 tsps. salt + olive oil, cover with H20 sit overnight. Spices, pepper, 2 tbls olive oil in bown, little H20. Cover chicken with this, let sit in fridge at least 1 hr. Brown chicken. Add parsley onion cut thinly....
Ingredients 2 cups semisweet chocolate chips 3/4 cup all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 & 1/4 cups quick-cooking rolled oats 1/4 cup canola oil 1/4 cup firmly packed brown sugar 2 large eggs 2 tablespoons milk 1 teaspoon vanilla extract 1 cup chopped pecans 1 cup butterscotch chips Preparation Preheat oven to 350°. Grease or line baking sheets. Melt semisweet chips in a double boiler or in the microwave....
Ingredients Cake: 2 cups flour 1 cup cocoa powder 1/2 tsp. salt 1 tsp baking powder 1/2 tsp baking soda 1 cup unsalted butter, softened 2 cups granulated sugar 1 tsp vanilla extract 3 eggs 1/4 cup sour cream 1 cup lukewarm coffee Filling: 1 cup sugar 1/3 cup water 2 tsp corn syrup 1 cup cream 1/4 tsp salt 1/2 tsp vanilla extract Fosting 12 oz chopped white chocolate...
Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 box chocolate fudge cake mix with pudding Water, vegetable oil and eggs called for on cake mix box 3/4 cup semisweet chocolate chips 1/2 cup shredded coconut 1 container vanilla whipped ready-to-spread frosting Preparation Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4 3/4-inch rounds from each crust....
Ingredients Lots of peeps Lots of dipping chocolate Lots of candy sticks (or craft sticks) Hot water, or a microwave An endless imagination Preparation Do you really need any? Enjoy!!!
Ingredients 12 ounces semisweet chocolate chips 1 3/4 cups heavy cream 3 tablespoons unsalted butter, room temperature 1 tablespoon corn syrup Preparation Prepare an ice bath; set aside. Place chocolate chips in the bowl of a food processor; pulse until roughly chopped. Combine cream, butter, and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring constantly until butter is melted. With the motor running, pour cream mixture through the feed tube of the food processor; process until completely smooth, about 2 minutes....
Ingredients 1 box (1 lb 2.3 oz) fudge brownie mix 2/3 cup oil 1/4 cup water 2 eggs 2 packages (8 oz each) cream cheese, softened 1 container (1 lb) vanilla ready-to-spread frosting 1 teaspoon almond extract 1 can (21 oz) cherry pie filling, chilled Preparation Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In large bowl, stir brownie ingredients until well blended with spoon. Spread in pan....
Ingredients Long version: 2 pounds of chicken thighs 8 cups of water Quick version: 8 cups store-bought chicken broth 1 store-bought roasted chicken (or leftovers!) Dumplings: 1 cup of flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons very cold butter 1/2 cup of milk the chopped herbs from above Preparation Longer method: In a large dutch oven, cover the chicken with the water and bring to a gentle simmer....
Ingredients 2 Large Chickens, cut in half Marinade: 1/4 Cup Balsamic Vinegar 3 Tablespoons Olive Oil 2 Tablespoons Fresh Rosemary Leaves 8 Whole Garlic Cloves 1 Tablespoon Dijon Mustard 1 Teaspoon Salt 1 Tablespoon Pepper Barbeque Sauce: 1/4 Cup Balsamic Vinegar 1/4 Cup Ketchup 1/4 Cup Olive Oil 1 Tablespoon Fresh Rosemary Leaves Preparation Wash and dry the chickens, cut in half and place in a large foil roasting pan. Whisk together the marinade and spread evenly over the chickens, front and backs....
