Chocolate Raspberry Truffles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup raspberry flavored syrup
• 1 cup grated chocolate
• 330 g semisweet chocolate, chopped
• 4 tablespoons butter, diced

Recipe

• 1 place the chocolate, butter and raspberry syrup in a large microwave safe bowl. microwave on high one minute and stir well, (if the mixture is not smooth, continue to microwave and stir in short bursts until the truffle mixture is smooth and glossy). chill for two hours or until the consistency of fudge and then roll into 1-inch balls.
• 2 roll truffles in grated chocolate and store in the refrigerator for up to one month or at room temperature for 5 days.

Castle Pudding

Total Time: 12 mins Preparation Time: 8 mins Cook Time: 4 mins

Ingredients

• Servings: 5
• 4 tablespoons butter
• 4 tablespoons brown sugar
• 1 egg
• 1/2 cup self raising flour
• 1 tablespoon milk
• 3 teaspoons cocoa
• 1 tablespoon hot water
• 1/4 cup vanilla essence

Recipe

• 1 grease 5 personal sized ramekins (the little ones).
• 2 cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well.
• 3 spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla (yes, 1/4 cup of vanilla) and hot water to the remaining mixture.
• 4 top up each ramekin and swirl the two mixtures together with a spoon.
• 5 place around the edge of a microwave carousel and microwave on medium for 4-6 minutes. careful! the ramekins are hot.
• 6 allow to stand 1-2 minutes prior to serving.
• 7 turn over onto a plate. they should drop out with a little bit of tapping.

Apple Raisin Snack Mix

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon extra-light vegetable oil spread (in sticks)
• 2 tablespoons packed brown sugar
• 1 teaspoon ground cinnamon
• 4 cups quaker squares-brown sugar cereal
• 3/4 cup firmly packed dried apple, slices cut into 1/2 inch pieces
• 1/2 cup raisins

Recipe

• 1 in a 4 quart microwavable bowl, microwave oil spread on high for 10 seconds or until melted.
• 2 stir in brown sugar and cinnamon; microwave 10-15 seconds.
• 3 add cereal, stir well.
• 4 add apples and raisins and mix until well coated.
• 5 spread on waxed paper lined baking sheet and cool completely.
• 6 store tightly covered up to 1 week.

Blueberry Blackberry Crisp (clean)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 cups blueberries
• 2 cups blackberries
• 1/4 cup sugar, organic cane sugar
• 1 teaspoon cinnamon
• 2 tablespoons whole wheat flour, organic
• 1 tablespoon cornstarch
• 1/4 brown sugar, organic
• 1/2 teaspoon cinnamon
• 1 1/4 cups rolled oats, organic
• 2 tablespoons coconut, unsweetened organic
• 1 tablespoon wheat germ
• 2 tablespoons butter, softened

Recipe

• 1 clean the berries, removing all stems from the blueberries.
• 2 in a small bown lix together flour, sugar, cornstarch, and cinnamon
• 3 if using frozen berries, add another tbs cornstarch.
• 4 toss berries with sugar/flour mixture to coat.
• 5 in separate bowl, mix topping ingredients (dry) together then cut in softened butter until crumbly.
• 6 sprinkle over berry mixture.
• 7 bake in 350 degree oven for 25 minutes or until the filling is bubbly and the topping is crisp.
• 8 i like to make individual servings in silicon muffin "tins". in this case, i cook down the berry mixture for 10 minutes in the microwave and then spoon into the silicon cups. top with topping and bake for 15 minutes at 350. i would do the same with ramekins because blueberries bake down so much.

Cassata Cake

Total Time: 12 hrs 45 mins Preparation Time: 12 hrs Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 lbs whole milk ricotta cheese
• 2 1/4 cups confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 ounces miniature semisweet chocolate chips
• 1 1/2 cups cake flour, plus extra for flouring the pans
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 eggs
• 1/2 cup cold water
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• 1/4 cup water
• 2 tablespoons light rum
• 1 teaspoon unflavored gelatin
• 1 tablespoon water
• 2 cups heavy cream
• 2 tablespoons confectioners' sugar
• 1 cup sliced almonds, toasted

Recipe

• 1 line a fine-mesh strainer with a double layer of wet cheesecloth. put the ricotta in a strainer and set it over a bowl. fold the cheesecloth over the top of the ricotta. refrigerate for at least 4 hours, up to overnight. discard the whey which collects in the bowl.
• 2 in a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. transfer to a bowl, cover with plastic wrap and chill until needed.
• 3 preheat the oven to 325°f grease and flour two 9" cake pans.
• 4 sift together the flour, baking powder and salt; set aside.
• 5 separate the eggs and set the whites aside. in the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. gradually add the cold water, then the sugar. beat well until sugar is dissolved. add vanilla extract, then slowly add the sifted flour.
• 6 beat the egg whites with the cream of tartar until stiff peaks form. fold the whites into the batter carefully. divide batter evenly between the prepared cake pans.
• 7 bake in preheated oven 25 minutes or until a cake tester comes out clean. cool in pans 10 minutes, then turn out onto a rack and cool completely.
• 8 place the remaining sugar and water in a small saucepan. bring to a boil over medium heat, then simmer until sugar is completely dissolved. cool to room temperature, then stir in the rum.
• 9 split the cake layers horizontally, to make 4 thin layers. place one layer on a cake board or plate and drizzle or brush with rum syrup. top with 1 to 1 1/2 cups of the filling. place another cake layer on top, and repeat until all four layers have been placed.
• 10 in a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. if it boils, throw it out and start over.
• 11 whip cream with confectioners' sugar until soft peaks form. add melted gelatin and whip until stiff peaks form.
• 12 spread frosting over top and sides of cake. press sliced almonds all around the sides of the cake.

California Spinach

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped spinach
• 0.5 (1 ounce) packet dry onion soup mix
• 1 cup light sour cream
• 1/2 cup dry herb stuffing mix
• 1/4 cup shredded cheddar cheese

Recipe

• 1 place the two packages of spinach in an 8-inch square baking pan so that they slant on the sides of the dish. microwave on high for 9-10 minutes. remove spinach from the packaging and drain the liquid but do not squeeze dry.
• 2 put the spinach in the same 8-inch square dish. stir in soup mix and sour cream. level out the mixture in the dish.
• 3 sprinkle with stuffing mix and top with cheese. microwave 6-8 minutes or until heated through.

Chinese Sugar Snap Pea Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• salt, to taste
• 1 lb sugar snap pea, trimmed
• 1/2 cup carrot, i usually shred them (match sticks)
• 1/2 cup drained sliced water chestnuts
• 1/2 cup sliced mushrooms
• 1/2 cup julienne cut red bell pepper
• 2 teaspoons sesame seeds, toasted

Recipe

• 1 to prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. add garlic and red pepper, cook 1 minute more. stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. remove from heat, cool.
• 2 to prepare the salad, cook peas in boiling water 30 seconds.** drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. drizzle dressing over salad, toss well. sprinkle with sesame seeds.
• 3 **i've also cooked them in a 'made for the microwave' pot.
• 4 they steam better!

California Wrapper

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 1 10-inch flour tortilla
• 8 tablespoons ranch dressing
• 3 slices deli ham
• 3 slices deli turkey
• 2 leaves lettuce (torn into bite size pieces)
• 2 slices swiss cheese (cut into 1/2 inch strips)
• 2 slices bacon (cripsed)
• 3 -6 slices roma tomatoes
• 4 slices avocados

Recipe

• 1 warm tortilla in a skillet or microwave.
• 2 spread half of ranch dressing on tortilla.
• 3 place deli meats on tortilla.
• 4 put cheese slices on meat.
• 5 place bacon on cheese slices.
• 6 toss lettuce with remaining ranch dressing and add to tortilla.
• 7 add tomato slices and place avocado slices on tomato.
• 8 roll tortilla up in a roll.
• 9 if you wish to slice it, secure with toothpicks and with seam side down slice into even pieces.

Cheesy Ritz Cracker Melts

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 5 ritz crackers or 5 ritz honey butter crackers
• 5 slices kraft cracker cuts sharp cheddar cheese
• 2 1/2 teaspoons chopped walnuts or 2 1/2 teaspoons pecans

Recipe

• 1 top crackers with cheese and then the walnuts or pecans.
• 2 place on microwaveable plate.
• 3 microwave on high for 10 seconds or until cheese is melted.
• 4 enjoy!

Creamy Corn And Spinach Enchiladas With Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 1/2 cups rotisserie-cooked chicken, shredded
• 1 (4 ounce) can diced green chilies
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon cumin
• 1 (14 3/4 ounce) can cream-style corn
• 1 (10 ounce) box frozen creamed spinach, thawed
• 1/2 cup light sour cream
• 1 1/2 cups monterey jack cheese, shredded, divided
• 1/2 teaspoon salt
• 12 large corn tortillas (6 to 6.5 inches)
• 1/2 cup fresh cilantro, chopped
• 3/4 cup green taco sauce or 3/4 cup salsa verde
• 1/2 cup light sour cream

Recipe

• 1 filling: heat oil in large nonstick skillet over medium-high heat. add onion and cook until clear.
• 2 add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
• 3 remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. adjust seasonings if necessary.
• 4 lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
• 5 microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. keep warm during assembly by covering with clean kitchen towel. place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. repeat with all 12 tortillas. you will probably have two layers of enchiladas in the pan.
• 6 for sauce: stir the taco sauce and sour cream together in a small bowl. pour evenly over enchiladas in pan. bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

Best Turkey Meatball Stew

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 12 ounces rosina homestyle meatballs
• 1 medium red onion, chopped
• 6 medium carrots, sliced
• 2 large potatoes, cut up
• 1 cup celery, diced
• 24 ounces v 8 vegetable juice
• 3 tablespoons tapioca
• 1 tablespoon sugar
• 1 teaspoon tabasco sauce

Recipe

• 1 thaw meatballs in microwave 2 minutes and cut in half.
• 2 put all ingredients in casserole or dutch oven and mix. if desired, other spices such as rosemary, thyme and black pepper, can be added to this dish. cover and bake at 350 for 2 hours.
• 3 other cooking methods: crockpot-add 2 hours to baking time if cooking in crockpot on medium-high setting. stove top-use a heavy gauge covered stock pot and adjust cook time to 1 1/2 hours. stir on stove top to avoid scorching.

Best Twice Baked Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 -4 large baking potatoes
• 1 (8 ounce) package chive & onion cream cheese
• 2 cups cheddar cheese (chipotle cheddar is great)
• crumbled cooked bacon bits
• milk
• salt
• pepper
• butter

Recipe

• 1 fork the potatoes to let steam escape and cook potatoes in oven or microwave until done.
• 2 when potatoes are done, cut each potato in half and scoop out inside leaving just enough for potato to not fall apart.
• 3 place all potato that you scoop out in a large bowl.
• 4 salt and pepper the potato mash while still hot and pour in just a tad milk and about a tablespoon of butter and mash until combined.
• 5 add in cream cheese bit by bit, and more milk or butter to your desired consistency.
• 6 sprinkle in a bit of cheese to potato mix (you could also add in some of the bacon now if you like).
• 7 stuff the potato shells then top with more cheese and bacon bits.
• 8 cook at 450°f for about 12 minutes or until cheese has melted and begun to bubble.
• 9 enjoy.

Cheesy Sausage Rotini Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 450 g rotini pasta
• 1 cup broccoli, chopped
• 1 (796 ml) can diced tomatoes (do not drain!)
• 1 1/2 cups grated sharp cheddar cheese
• 5 cooked italian sausages, sliced (mild - hot depending on preference)
• 1 cup mushroom, cut into quarters
• 1 clove garlic
• 1/2 cup sliced onion (i prefer sweet/vidalia)
• 1/4 cup milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups sharp cheddar cheese
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 cup soda cracker
• 1/4 cup parmesan cheese

Recipe

• 1 cook pasta according to package directions, add broccoli to water for last 3 minutes.
• 2 drain and set aside.
• 3 toss the next 9 ingredients into the pasta mixture.
• 4 also add 1 cup of the cheese to mixture and toss well.
• 5 pour into a casserole dish greased with butter.
• 6 top the casserole off by sprinkling rest of the cheese, soda crackers and parmesan cheese.
• 7 bake in oven covered for 50 minutes, then bake an additional 10 minutes uncovered.
• 8 the leftovers freeze well.
• 9 we freeze individual containers to take to work for lunch and pop them in the microwave.
• 10 enjoy!

Almond & Apricot Surprise Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups self-raising flour
• 1 teaspoon ground nutmeg
• 3/4 cup sugar
• 1 cup flaked almonds
• 1 lightly beaten egg
• 1 1/2 cups milk
• 3 ounces melted butter
• 1/2 cup apricot jam

Recipe

• 1 preheat oven to 375 degrees, prepare pans.
• 2 sift flour& nutmeg into bowl, stir in almonds& sugar.
• 3 stir in combined egg, milk& butter, stir with a fork until just combined.
• 4 spoon half of batter into pans, put 2 level teaspoons of apricot jam into each, top with rest of batter.
• 5 bake for about 30 minutes or until cooked.
• 6 suitable to freeze, not suitable to microwave.

Atkins Mock Danish W/ Flax

Total Time: 6 mins Preparation Time: 4 mins Cook Time: 2 mins

Ingredients

• 2 ounces cream cheese (full fat)
• 1 egg
• 1 tablespoon ground flax seed meal (can use up to 2 tbsp)
• cinnamon (to taste)
• pure vanilla extract (to taste)
• artificial sweetener, packet
• pam cooking spray

Recipe

• 1 place cream cheese in microwave for 20 second to soften.
• 2 mix artificial sweetener, cinnamon and vanilla into cream cheese.
• 3 remove 1 tsp and set aside.
• 4 add together leftover cream cheese mixture and fax and set aside.
• 5 scramble egg in another bowl.
• 6 then combine cream cheese/ flax mixture with scrambled egg.
• 7 in a fairly small round casserole bowl that's been sprayed with pam, pour mixture (will be lumpy) in and microwave 1½ - 2 minute.
• 8 remove and invert on plate. spread leftover cream cheese over. enjoy!

Chocolate Sandwich Cookies (godiva Chocolate)

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons instant espresso powder
• 1/4 teaspoon salt
• butter, unsalted (1 stick)
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, softened
• 1 cup confectioners' sugar
• 2 tablespoons confectioners' sugar
• 1 tablespoon kahlua or 1 tablespoon coffee liqueur
• 1 teaspoon vanilla extract

Recipe

• 1 make cookies:.
• 2 in a medium bowl, sift together flour, instant espresso powder, and salt. set aside.
• 3 melt chocolate in microwave safe bowl for 30 to 45 seconds. stir until smooth. set aside.
• 4 in large bowl with electric mixer beat butter at medium speed about 30 seconds until creamy. gradually add sugar and beat about 2 minutes until light and fluffy. reduce speed to low and add egg, mix well. scrap down sides of bowl as necessary. mix in vanilla extract. add melted chocolate mixture; mix until well blended. add flour mixture in three additions, mixing just until blended. transfer dough onto lightly floured work surface and divide it into two equal pieces. shape each into a disc, wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours, until firm.
• 5 position oven rack in center of oven. heat oven to 325°f line 2 baking sheets with parchment paper.
• 6 remove one portion of dough from refrigerator and place on lightly floured work surface. sprinkle about 1 tablespoon of flour on top of dough. using lightly floured rolling pin, roll the dough to a thickness of ¼-inch. using a 2-inch round cookie or biscuit cutter, cut out several rounds and place 3/4-inch apart on prepared baking sheets. form the remaining dough scraps into a ball and roll out again to 1/4-inch thickness. cut several more rounds and place on baking sheets.
• 7 bake cookies, one sheet at a time, for 7 to 9 minutes. the cookies should be soft to the touch and no longer appear wet; do not over-bake. transfer cookies to a wire rack and cool completely.
• 8 make buttercream:.
• 9 in large bowl with electric mixer beat butter at medium speed until creamy, about 30 seconds. gradually add confectionersã¯â¿â½ sugar, kahlua liqueur and vanilla extract; beat until blended. scrape down sides of bowl. increase speed to high and beat until buttercream is smooth and creamy, about 2 minutes.
• 10 assemble cookies:.
• 11 spread about 3/4 teaspoon of buttercream on underside of half of the cookies. top with remaining cookies, keeping top of surfaces facing out and gently pressing cookies together to evenly spread filling. serve immediately or store in refrigerator in an airtight container for up to one week.

Chocolate Rice Krispies Treats

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 18
• 1/4 cup butter
• 10 ounces marshmallows
• 12 ounces chocolate chips
• 6 cups rice krispies

Recipe

• 1 butter a 9x13x2 inch dish.
• 2 microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. stir.
• 3 add rice krispies. mix well.
• 4 spread into dish.
• 5 chill, then cut into squares.

Chocolate Roses

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 10 ounces semisweet chocolate (coarsely chopped chunks or chips)
• 1/3 cup light corn syrup

Recipe

• 1 in a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. note: be careful so that the temperature does not exceed 100 degrees f. if chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
• 2 add corn syrup to the chocolate and mix well. using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
• 3 pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. use at once or store in an airtight container at room temperature for up to 1 month.
• 4 to make chocolate roses: knead a handful of clay at a time on a work surface until it is soft and pliable like play-doh.
• 5 roll dough into twelve (12) 1/2-inch diameter balls of clay. place the balls on waxed paper or plastic wrap about 1-inch apart. using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. repeat with the remaining disks.
• 6 remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. continue adding disks which will look like petals. continue adding petals, placing them in between slightly lower than previous row.
• 7 for a fuller flower, continue adding petals in this manner. as you form petals, you gently roll or curl the right edge of the petal downward. pinch off any excess chocolate clay at the base of the rose to make more balls.
• 8 notes: if the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. to periodically cool you hands, grasp a cold glass. to make larger roses, make larger chocolate clay balls.

Bayerische Schweinekoteletts (lamb Chops Bavarian Style)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces sauerkraut, drained
• 1 teaspoon vinegar
• 1 teaspoon sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt (optional)
• 1/8 teaspoon black pepper
• 1/4 teaspoon caraway seed
• 1 medium apple, diced
• 4 lean lamb chops, 1/2-inch thick
• 2 teaspoons worcestershire sauce

Recipe

• 1 in an 8" x 8" baking dish, combine sauerkraut, vinegar, sugar, cinnamon, nutmeg, salt, pepper, caraway and apple.
• 2 top with lamb chops. brush each chop with worcestershire sauce. cover with waxed paper.
• 3 microwave at high 5 minutes. rearrange chops; reduce power to 50% (medium).
• 4 microwave 5 to 15 minutes, or until meat near bone is no longer pink.

Almond And Lemon Biscotti

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 cups all-purpose flour
• 3/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 3 tablespoons grated lemon zest (from about 3 to 4 lemons)
• 3/4 cup coarsely chopped whole almond
• 18 ounces , (she used on the show, but you can't go wrong with dark!) or 18 ounces dark chocolate (she used on the show, but you can't go wrong with dark!)

Recipe

• 1 preheat the oven to 325 degrees.
• 2 in a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
• 3 in another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
• 4 mix in the lemon zest and then the flour, and beat until just blended. (the dough will be sticky).
• 5 stir in the almonds. let the dough rest for 5 minutes.
• 6 line a large baking sheet with parchment paper. divide the dough evenly into 2 equal mounds and place on the baking sheet. with moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
• 7 bake for 35 minutes until lightly browned. cool for 5 minutes.
• 8 using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. arrange the biscotti cut side down on the same baking sheet. bake until the cookies are pale golden, about 25 minutes. let cool completely.
• 9 to make the chocolate for dipping: melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. if you keep going until they are melted smooth sometimes you can burn them!).

Atk's Super Crispy, Honey-dipped Fried Chicken

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 3 lbs chicken parts
• 2 quarts water
• 1/2 cup sugar
• 1/2 cup kosher salt
• 1 cup cornstarch, sifted
• 3/4 cup water
• 2 teaspoons black pepper
• 1 teaspoon kosher salt
• 1/2 cup cornstarch
• 3/4 cup honey
• 2 tablespoons hot sauce
• vegetable oil

Recipe

• 1 make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. the batter will be thin, but is quite adequate. it will thicken when chilled. brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches refrigerate for 30 to 60 minutes. heat oil (about 4 cups) to 350 degrees farenheit in a 4 quart pot. dry chicken and dredge in 1/2 celsius cornstarch, shaking off any excess. coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. chicken will be light in color, but remove to a cooling rack or paper bags/towels. when all chicken is par-fried, reheat oil to 350 degrees. dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. in a medium bowl, microwave honey and hot sauce for one minute. place chicken pieces, one at a time, into warm mix and roll around until completely coated. remove to a cooling rack. enjoy hot or cold. even when chilled, the chicken will remain super crispy.

Creamy Corn And Zucchini

Total Time: 14 mins Preparation Time: 5 mins Cook Time: 9 mins

Ingredients

• Servings: 8
• 1 (16 ounce) bag frozen corn
• 3 medium zucchini, sliced 1/4 inch thick
• 1 cup sour cream
• 1 cup cottage cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 combine corn and zucchini.
• 2 add 1/4 cup water.
• 3 microwave, covered, approximately 9 minutes, until vegetables are tender; drain.
• 4 in medium bowl, combine sour cream, cottage cheese, and parmesan cheese; mix well.
• 5 stir into corn mixture.
• 6 season with salt and pepper.

Athole Brose

Total Time: 9 mins Preparation Time: 3 mins Cook Time: 6 mins

Ingredients

• 1 1/2 cups milk
• 1 cup half-and-half
• 1/2 cup mild honey
• 1 cup scotch whiskey
• freshly grated nutmeg

Recipe

• 1 whisk the milk, half-and-half and honey together in a microwave safe 2 quart bowl.
• 2 microvave uncovered on highn power for 6-8 minutes, until very hot.
• 3 whisk in the scotch and serve hot or chilled, sprinkled with nutmeg if desired.

Chocolate Ricotta Pudding

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces semisweet chocolate
• 6 large egg yolks
• 1/2 cup sugar
• 1/4 cup heavy cream
• 1 1/2 cups whole milk ricotta cheese

Recipe

• 1 melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
• 2 while the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. beat at high speed till the mixture is pale yellow and forms soft ribbons.
• 3 when the chocolate is melted, add the heavy cream and stir till completely blended.
• 4 pour the chocolate into the egg mixture and mix well.
• 5 add the ricotta and mix again till completely blended.
• 6 divide the mixture among 6 individual serving bowls or goblets.
• 7 refrigerate overnight before serving.
• 8 top with whipped cream if desired.

County Fair Cherry Biscotti

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• 3 eggs
• 1/2 cup butter, softened
• 1 cup sugar, divided
• 3 tablespoons sugar, divided
• 1 teaspoon almond extract
• 3 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup dried cherries
• 1 cup slivered almonds, toasted
• 1 cup semi-sweet chocolate chips
• 1 tablespoon shortening, divided
• 2 teaspoons shortening, divided
• 4 (1 ounce) chocolate baking squares

Recipe

• 1 seperate one egg, set aside. in a large mixing bowl, cream butter and 1 cup plus 2 tblspns sugar until light and fluffy. beat in 2 eggs and reserved egg yolk. beat in extract. combine the flour, baking powder and baking soda; gradually add to creamed mixture.
• 2 turn onto floured surface. knead in cherries and almonds. divide dough in half; shape each portion into a 12 inches x 3 inches rectangle. transfer to a greased baking sheet. beat reserved egg ; brush over dough. sprinkle with remaining sugar. bake at 350 for 28-30 minutes. cool 10 minutes.
• 3 transfer to cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. place cut side down on greased baking sheets. bake for 20-25 minutes, turning once. remove to wire racks to cool.
• 4 in a microwave-safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. drizzle over both sides of cookies. place on waxed paper; let stand until set.
• 5 melt chocolate and remaining shortening; stir until smooth. drizzle over both sides of cookies. place on waxed paper, let stand until set. store in an airtight container.

Alli's Microwave Cashew Brittle

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon butter
• 1 teaspoon vanilla
• 1 cup cashews (1/4 c. of them rough chopped)
• 1 teaspoon baking soda

Recipe

• 1 mix sugar, salt and corn syrup in microwave safe bowl.
• 2 microwave for 3 minutes -15 seconds; stir.
• 3 microwave 2 minutes. mix in vanilla, butter and cashews.
• 4 microwave 1 minute; stir in baking soda.
• 5 quickly turn out on onto a greased pan (or silpat), using a silicone or greased spatula.
• 6 spread to 1 nut depth with off-set spatula.
• 7 cool and break into bite-sized pieces.

Baked Honey Granola

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 cups rolled oats, uncooked
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1 pinch salt
• 1/3 cup slivered almonds
• 1/4 cup honey
• 1/4 cup light olive oil
• 1/2 cup craisins (dried blueberries are my favorite.) or 1/2 cup other dried fruit (dried blueberries are my favorite.)

Recipe

• 1 preheat oven to 325 degrees.
• 2 in a large bowl, combine oats, brown sugar, cinnamon, salt and almonds. in a glass measuring cup, warm honey in microwave for about 30 seconds. add olive oil to the honey and stir.
• 3 drizzle the honey-oil over the dry ingredients and mix to combine. spread the mixture on a baking sheet sprayed with pam.
• 4 bake granola until golden and crunchy, stirring once, anywhere from 15 to 25 minutes, depending on your oven and pan.
• 5 pour onto a sheet of wax paper or parchment paper to cool. stir in the dried fruit. when cool, store in a sealed container. if it clumps, just give it a toss.

Broccoli Rice Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 medium yellow onion, diced
• 2 tablespoons olive oil
• 1 cup long grain rice
• 2 cups chicken broth
• 1 (14 ounce) bag frozen broccoli florets
• 1 (11 ounce) can cream of chicken soup
• 3/4 cup shredded cheddar cheese
• 1/4 teaspoon cayenne powder (optional)
• black pepper (to taste)

Recipe

• 1 1) in a medium pot over medium heat, saute the diced onion and olive oil until the onion is soft and translucent.
• 2 2) add the rice and continue to stir for 2-3 minutes, or until the rice also looks a bit translucent.
• 3 3) add the chicken broth and bring it to a boil. reduce the heat to low and simmer for 40 minutes with a lid covering the pot.
• 4 4) while the rice is cooking, preheat the oven to 350 degrees.
• 5 5) thaw the broccoli in the microwave until it is just slightly tender (it will cook further in the casserole).
• 6 6) when the broccoli is thawed, drain any water, then add it to the rice mixture.
• 7 7) mix in 1/2 cup of cheddar cheese, then transfer the mixture to a casserole dish. top the mixture with the remaining 1/4 cup of cheddar cheese.
• 8 8) bake for 30 minutes, then serve.

Broccoli Puff

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 (12 ounce) boxes frozen chopped broccoli
• 6 eggs, slightly beaten (or egg substitute)
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 1 cup cottage cheese (small curd preferred)
• 1 -2 cup shredded cheese (cheddar or preference)

Recipe

• 1 slightly beat eggs.
• 2 microwave broccoli in glass casserole dish for 9 minutes, or until almost cooked mix all other ingredients in dish.
• 3 bake at 350* for 40 minutes, or until the center doesn't jiggle!
• 4 you may sprinkle extra cheese on top and place back in oven a few minutes to melt.

Chocolate Rock

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 24
• 1 part semi-sweet chocolate chips
• 1/2 part coconut oil, liquid

Recipe

• 1 heat ingredients in microwave starting at 15 seconds, adding 5 seconds additional heating, if not melted, chocolate may still retain some of it's shape. continue to do so until chocolate has melted and is smooth.
• 2 note: i used 4 tablespoons semi sweet chocolate chips to 2 tablespoons coconut oil and had some leftover after topping 5 bowls of homemade vanilla ice cream.

Cheesy Ranch Dip

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 34
• 1 lb velveeta cheese, cut into 1/2-inch cubes
• 1 (10 ounce) can rotel diced tomatoes and green chilies, undrained
• 1 (8 ounce) container sour cream
• 1 cup ranch dressing

Recipe

• 1 combine all ingredients in 2-qt. microwaveable bowl.
• 2 microwave on high 8 minute or until cheese is completely melted, stirring every 2 minute
• 3 serve with assorted cut-up vegetables, chips or crackers.

Baked Italian Potatoes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 teaspoons olive oil
• 1/2 cup baby portabella mushrooms, sliced
• 2 tablespoons scallions, finely chopped
• 3 garlic cloves
• 1/2 teaspoon dried oregano
• 1/2 cup tomato sauce
• 2 potatoes, baked
• 1/3 cup mozzarella cheese, shredded
• parmesan cheese, grated, to taste
• 1/4 teaspoon fresh parsley, finely chopped

Recipe

• 1 bake potatoes in oven or microwave.
• 2 preheat oven to 450 degrees.
• 3 heat oil in small sauce pan. add mushrooms, scallions, garlic, and oregano. cook over med-high heat for about 3 minutes.
• 4 add tomato sauce to mushroom mixture. cook, stirring frequently, for another 3 minutes.
• 5 split and fluff the baked potatoes.
• 6 spoon tomato sauce over each of the potatoes and top with mozzarella cheese. add a little parmesan cheese if you'd like.
• 7 place on baking sheet and bake at 450 degrees fahrenheit for 5-8 minutes (until cheese is melted). garnish with fresh parsley.

Ally's Quick And Easy Vegetarian Sweet And Sour Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 morningstar farms original chik patties
• 1 cup frozen broccoli
• 1 (8 ounce) bag minute rice
• half a bottle of la choy sweet and sour sauce (the red kind)
• 1/4 cup la choy low sodium soy sauce
• crushed red pepper flakes (to taste)

Recipe

• 1 boil one bag of rice according to box directions.
• 2 microwave broccoli according to bag directions.
• 3 microwave or bake chik patties for time alloted on box. let cool for one minute and then cut into bite size pieces.
• 4 put broccoli and chicken into a medium mixing bowl and mix with sweet and sour sauce, soy sauce, and crushed red pepper flakes.
• 5 mix until well blended and serve over rice.

Cheesy Scalloped Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 8 ounces shredded cheddar cheese
• 4 ounces brie cheese, rind removed (they now sell it without the rind)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 large potatoes, scrubbed and thinly sliced
• 2 small onions, thinly sliced
• 4 slices bacon, cooked till crisp crumbled

Recipe

• 1 preheat oven 350 degrees fahrenheit.
• 2 melt butter and blend in flour; add milk cooking until slightly thickened (can be done in microwave).
• 3 add shredded cheese and brie until melted.
• 4 butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (you can do more layers if you want ending with sauce.).
• 5 bake for 1 hour until tender.

Cass's Gingerbread Waffles

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 3 eggs
• 1/4 cup sugar
• 1/2 cup molasses
• 1 cup buttermilk
• 1 1/2 cups flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons butter (melted & cooled)

Recipe

• 1 beat eggs till fluffy and add sugar, molasses and buttermilok and beat. in a large bowl sift dry ingredients and add to batter and stir till smooth. add buter and combine.
• 2 make in waffle maker.
• 3 if freezing cool cooked waffles on rack and
• 4 layer separately between sheets of wax paper.
• 5 place in zip lock bag.
• 6 reheat in toaster or 300 f oven )but not in a microwave).

Baked Honey Meringue Cakes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 8 sponge cakes, cups
• 3/4 cup frozen blueberries
• 1/2 cup mascarpone cheese
• 2 tablespoons honey
• 1/4 cup honey
• 1 tablespoon lemon zest
• 1/2 cup balance 100% pure egg
• 1/2 teaspoon cornstarch
• 1/2 teaspoon vanilla
• 1/2 teaspoon lemon juice
• 1 pinch salt
• honey
• cinnamon

Recipe

• 1 preheat oven to 425°f combine frozen berries, mascarpone, 2 tablespoons honey and lemon zest. refrigerate until needed.
• 2 using an electric mixer, beat egg whites with cornstarch, vanilla, lemon juice and salt at medium speed until stiff peaks form, 3-5 minutes. in small bowl, microwave 1/4 cup honey on high, until boiling, about 30 seconds.
• 3 while beating, slowly pour honey into egg whites. increase speed to medium-high and beat until mixture is glossy and stiff, 5-8 minutes.
• 4 place dessert shells on parchment paper-lined baking pan. top each with a generous 1 tablespoons of mascarpone mixture.
• 5 pipe or spread meringue over the top of the dessert shell and mascarpone mixture. bake in preheated oven for 3-4 minutes, until golden brown.

Classic Potato Gratin

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 teaspoons butter, softened
• 1 garlic clove, cut in half
• 2 cups half-and-half
• 2 cups cream
• 2 teaspoons salt
• 1/4 teaspoon ground pepper
• 1 pinch ground nutmeg
• 3 lbs russet potatoes (about 6 medium, scrubbed)
• 2 cups parmesan cheese, grated

Recipe

• 1 preheat oven to 350°f.
• 2 coat bottom and sides of 10-12c casserole dish with butter (aprox sizes would be rectangular 9 x 13" or oval 10 x 15") the dish can be ceramic or glass, and the sides should be 2-3" high though deeper will work as well, just not be as full looking.
• 3 rub the cut side of the garlic clove over the bottom and sides of dish.
• 4 place garlic, half and half and cream in a lg. pot.
• 5 add the salt, pepper and nutmeg (any proportion of half and half and cream can be used, even all all of one or the other, these 4c make a very creamy gratin. you may use up to 1/2 c less if you would like).
• 6 peel a potoato and slice into 1/16" thick slices by hand or with a mandoline.
• 7 place slices directly into the cold cream mixture.
• 8 peel and slice the next potato, add to the cream, and repeat with the remaining potatoes.
• 9 place the pot over medium heat and bring to a simmer, stirring almost constantly.
• 10 keep at a low simmer for 5-6 min, stirring, until the mixture thickens.
• 11 remove from heat and stir in 1 1/2c parmesan.
• 12 pour into prepared dish, spreading evenly.
• 13 sprinkly remaining 1/2c parmesan over the top and place into oven.
• 14 bake about 40 min until mixture is bubbly and the top is a deep golden crusty brown.
• 15 remove from oven and allow to cool for at least 20 min to set.
• 16 the gratin will still be warm and hour out of the oven, and can be kept ready to serve in a gently warm oven.
• 17 refridgeate left overs and reheat in the oven or microwave to serve.

Classic San Francisco Sourdough Bread

Total Time: 12 hrs 30 mins Preparation Time: 12 hrs Cook Time: 30 mins

Ingredients

• 2 cups warm water
• 6 -8 cups flour (this depends on altitude and how thick your sourdough starter is)
• 1 cup sourdough starter (unproofed)
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 cup water
• 1/2 teaspoon cornstarch

Recipe

• 1 in a large bowl, combine the water, sourdough starter and 4 cups of flour.
• 2 mix well and cover with plastic wrap in a warm place 8-12 hours (i do it over night).
• 3 the next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
• 4 knead till smooth.
• 5 cover and let rise 2 to 2-1/2 hours.
• 6 punch down and divide in half.
• 7 knead till smooth and form into rounds. place on a greased baking sheet. cover lightly and let rise till double and puffy (1 to 1-2 hrs).
• 8 while this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
• 9 heat oven to 400°f.
• 10 carefully place a small pan of hot water on the bottom rack of the oven.
• 11 cut two slashes across each other on top of each loaf.
• 12 bake for 10 minutes.
• 13 pull out the rack and baste each loaf well with the cornstarch mixture.
• 14 close the oven and allow to bake another 20-25 minutes. loaves should be a light golden color and sound hollow when tapped on the bottom.
• 15 you are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!

Chicken Rustica Over Polenta

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 12 skinless chicken thighs, bone-in (about 1.5 lbs)
• salt and pepper
• 1 tablespoon all-purpose flour, for dusting
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 (14 ounce) cans crushed tomatoes
• 2 teaspoons oregano
• 1/2 cup dry red wine
• 1/2 cup chopped fresh parsley
• 1/2 cup kalamata olive, pitted and sliced
• 1 (14 ounce) can cannellini beans, drained
• 3 1/2 cups water
• 1/2 teaspoon salt
• 3/4 cup cornmeal
• 1/2 cup grated imported parmesan cheese
• fresh parsley, for garnish

Recipe

• 1 instructions: brown bacon in large deep pan. remove bacon, leaving 1-2 t. drippings in pan.
• 2 dust chicken pieces with flour, salt and pepper. brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
• 3 make sauce: heat oil, add chopped onion; sauté over low heat 6-8 minutes. add garlic, sauté 2 more minutes.
• 4 add all other sauce ingredients and mix. add bacon and browned chicken pieces; gently simmer 30 minutes.
• 5 add drained beans and simmer 10 more minutes. during this last 10 minutes, make polenta.
• 6 polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. cover and microwave on high 4 minutes; stir. uncover and microwave 2 minutes; stir. microwave 2 more minutes; stir in parmesan cheese; sprinkle with parsley.
• 7 to serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. garnish with parsley.

Bubba Bean's This And That Casserole Bake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 johnsville mild sausage links, grilled and cooked
• 2 cups fresh green beans, split in half and blanched
• 2 cups boiled potatoes, drained and cooled slightly
• 1 chicken bouillon cube
• 1 cup fresh sliced mushrooms
• 1/4 cup green pepper, diced
• 1/3 cup sweet onion, diced
• 1 cup shredded cheddar cheese
• 1 cup monterey jack cheese, shredded
• 1/2 cup french's french fried onions
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 dash cayenne pepper
• 1 dash pepper
• 2 tablespoons margarine
• 2 tablespoons diced onions
• 1 cup diced fresh mushrooms
• 3 tablespoons self rising flour
• 1 chicken bouillon cube
• 1 cup boiling water
• 1/2 cup whipping milk
• 1 teaspoon black pepper
• 1 dash cayenne pepper

Recipe

• 1 preheat oven to 350°f.
• 2 grill the italian sausage and sliced in half and sliced again to bite size pieces.
• 3 slice green beans length wise in half and place in boiling salted water and blanch for 10 minutes. drain well.
• 4 dice up potatoes and boil in water with 1 chicken bouillon cube, salt and pepper too, drain well.
• 5 to make the cream of mushroom soup:.
• 6 boil 1 cup water in microwave and add 1 chicken bouillon cube. stir to dissolve cube.
• 7 in a medium sauce pan over medium heat, add 2tbs. margarine and let melt. add 2tbs. diced onions and sauté 2 minutes. add 1c. diced fresh mushrooms and sauté another 2 minutes. add 3 tbs. self rising flour and blend together.
• 8 add chicken bouillon broth and stir well.
• 9 add 1/2 cup whipping cream and stir well.
• 10 add black pepper, and a dash of cayenne pepper and stir till soup thickens.
• 11 note: you may want to add salt and more black pepper to taste and more whipping cream if to thick.or if not thick enough add another tbs. of flour.
• 12 in a large bowl mix together diced up italian sausage, green beans, potatoes, 1 cup fresh mushrooms, green peppers, onion, cheddar and monterey jack cheese, french's fried onions, and the cream of mushroom soup. add rest of seasonings.
• 13 place into a 2 quart baking dish.
• 14 note: you can add more cheddar cheese and monterey jack cheese on top of casserole before baking.
• 15 bake casserole in oven for 30 minutes.

Btata Mtballeh (potato Salad)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 medium new potatoes
• 1 cup boiling water
• 1 pinch salt
• 2 tablespoons green onions, finely chopped
• 2 tablespoons parsley, finely chopped
• 1 tablespoon mint, chopped
• 2 tablespoons lemon juice
• 4 tablespoons salad oil or 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon spices

Recipe

• 1 place potatoes in a glass dish.
• 2 add the boiling water, sprinkle salt on to them.
• 3 microwave at high for 12-14 mins or till potatoes cooked.
• 4 cool the potatoes under running water.
• 5 peel them and cut them into 2 cm cubes.
• 6 place them in a salad bowl.
• 7 add in the onion, parsley and mint.
• 8 prepare the dressing by mixing together lemon juice, salad oil, salt and mixed spices.
• 9 pour this over the potatoes mixture 15 minutes before serving.

Chocolate Rhapsody Mousse & Sponge Cake

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 (12 ounce) package nestlÉ® toll house® semi-sweet chocolate morsels
• 3/4 cup heavy whipping cream
• 1/3 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 cups slightly frozen sweetened raspberries or 2 cups frozen unsweetened raspberries
• 1 (6 ounce) package nestle toll house premier baking bar, broken into pieces
• 1 3/4 cups heavy whipping cream, divided
• 1 teaspoon vanilla extract
• sweetened whipped cream (optional)
• fresh raspberry (optional)

Recipe

recipe

• 1 directions:.
• 2 preheat oven to 350°f grease 9-inch springform pan.
• 3 for cake layer:.
• 4 combine flour, baking powder and salt in small bowl.
• 5 beat sugar and butter in small mixer bowl until creamy.
• 6 beat in egg and vanilla extract.
• 7 alternately beat in flour mixture and milk.
• 8 spread into prepared springform pan.
• 9 bake for 15 to 20 minutes or until lightly browned.
• 10 cool completely in pan on wire rack.
• 11 for chocolate layer:.
• 12 microwave morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir.
• 13 the morsels may retain some of their original shape.
• 14 if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• 15 cool completely.
• 16 for raspberry mousse layer:.
• 17 combine sugar, water and cornstarch in medium saucepan; stir in raspberries.
• 18 bring mixture to a boil.
• 19 boil, stirring constantly, for 1 minute.
• 20 cool completely.
• 21 microwave baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir.
• 22 the bars may retain some of their original shape.
• 23 if necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
• 24 cool completely.
• 25 stir into raspberry mixture.
• 26 beat remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
• 27 fold raspberry mixture into whipped cream.
• 28 to assemble:.
• 29 remove side of springform pan; dust off crumbs.
• 30 grease inside of pan; reattach side.
• 31 spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
• 32 spoon raspberry mousse over chocolate; freeze for 10 minutes.
• 33 carefully spread remaining chocolate mixture over raspberry mousse.
• 34 refrigerate for at least 4 hours or until firm.
• 35 carefully remove side of springform pan.
• 36 garnish with whipped cream and raspberries.

Cheesy Southwest Potato Duo #sp5

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 6 slices pepper bacon
• 2 1/2 cups simply potatoes southwest style hash browns
• 2 cups crystal farms monterey jack pepper cheese, shredded
• 3 cups simply potatoes jalapeno & cream cheese mashed potatoes
• 4 stalks green onions, sliced on the bias

Recipe

• 1 heat oven to 400 degrees.
• 2 cook bacon, cool, and crumble. to a 12-cup muffin pan, add equal amounts of bacon grease to each muffin cup.
• 3 to a medium bowl, add the hash browns and gently blend in 1 1/2 cups of the shredded cheese. press about 2 tablespoons of the hash brown and cheese mixture into each muffin cup. bake in oven for 18 - 20 minutes or edges are crispy.
• 4 while hash brown cups bake, peel film at corner of mashed potatoes and heat on high for 3 minutes in microwave. remove from microwave and stir.
• 5 remove hash brown cups from the oven. spoon in equal amounts of mashed potatoes. top with equal amounts of remaining cheese and place under broiler for 5 minutes or bake in the oven until cheese is melted.
• 6 top each cup with green onions and bacon and serve. enjoy!

Creamy Chocolate Frosting

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 16
• 2 (1 ounce) baking chocolate squares
• 6 ounces cream cheese
• 2 teaspoons milk
• 5 cups powdered sugar
• 2 teaspoons vanilla
• 1 dash salt

Recipe

• 1 melt chocolate on low setting of microwave.
• 2 blend cream cheese with milk.
• 3 beat in sugar.
• 4 gradually blend in chocolate, vanilla, and salt.

Blueberry And Peach Cobbler

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups peaches, sliced in 1/4 inch slices (fresh or frozen)
• 1/3-1/2 cup sugar
• 4 teaspoons quick-cooking tapioca
• 2 teaspoons fresh lemon juice
• 1 cup blueberries (fresh or frozen)
• nutmeg
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt (optional)
• 1 teaspoon fresh grated fresh lemon rind
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup cream or 1/2 cup evaporated milk

Recipe

• 1 in a 1 1/2 quart baking dish, combine peaches, sugar, tapioca and lemon juice.
• 2 top with blueberries.
• 3 cook in microwave on high for 5 minutes until mixture is heated completly.
• 4 stir after 3 minutes.
• 5 sprinkle mixture with nutmeg.
• 6 in a large mixing bowl, mix together flour,s ugar, baking powder, salt and lemon rind.
• 7 cut butter or margarine into flour mixture until it is crumbly.
• 8 add cream to flour mixture and stir until dough is moist.
• 9 drop soft dough on top of fruit and sprinkle once again with nutmeg.
• 10 bake for 25- 30 minutes at 400 degrees or until top is golden brown.
• 11 serve warm with ice cream or cool whip.

Chip Dip (for Corn Chips)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 2 lbs loaf velveeta cheese
• 1 lb sausage (hot or mild...your choice)
• 1 (14 ounce) can rotel tomatoes (hot or mild...your choice)

Recipe

• 1 brown sausage and drain.
• 2 cube velveeta and melt in medium sized pot on stovetop or in a bowl in the microwave-- stir to avoid scorching.
• 3 when cheese is melted, add rotel tomatoes (i sometimes whirl these through the blender first) and sausage.
• 4 stir and let simmer about 5 minutes.
• 5 serve warm/hot with corn chips.

California Roll Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 (8 7/8 ounce) boxes rice (8.8 oz each such as uncle bens ready rice)
• 2/3 cup rice vinegar
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 2 avocados
• 1 cucumber (medium peeled, seeded and cut into 1/2 inch pieces)
• 1 1/2 cups surimi (about 8 oz. cut into 1/2 inch pieces)
• 12 boston lettuce leaves (from 1 small head rinsed and dried)
• 6 tablespoons wasabi peas (finely crushed) (optional)

Recipe

• 1 microwave each rice package for 90 seconds on high. place rice in med size bowl and stir in vinegar sugar and salt. let sit 10 minutes while rice sits, cut both avocados in half. cut 3 of the halves into 1/2 inch chunks. cut remaining half into 12 slices; set aside gently stir avocado chunks cucumber and surimi into rice. fan 2 lettuce leaves on plate; top with 1 celsius rice mixture; repeat for 6 servings. garnish each with 2 avocado slices, ad 1 t crushed wasabi peas, if desired.

Blueberry And Lemon Shortbread Crumble Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 1/2 cup unsalted butter, at room temp
• 1 3/4 cups plain flour
• 2 tablespoons cornflour
• 3 tablespoons icing sugar
• 1 lemon, zest of
• 1 pinch salt
• 3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
• 1/4 cup unsalted butter, at room temp
• 1/2 cup plain flour
• 2 tablespoons light brown sugar
• 1/3 cup oats, not quick cook

Recipe

• 1 preheat the oven to 180c/350f and grease and line an 8x8 inch square pan.
• 2 place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
• 3 mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. this dough will not come together like a normal dough, that's fine!
• 4 tip the shortbread into your greased pan. spread and level with a spatula/the back of a wooden spoon.
• 5 in a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
• 6 mix together with your fingers, until the mix resemble bread crumbs. some larger lumps are fine. leave to one side.
• 7 place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. this just makes it easier to spread.
• 8 pour over the shortbread and spread until level. leave a small 1/2 inch gap around the edges.
• 9 sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
• 10 place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
• 11 leave to cool completely in the pan.
• 12 once cooled, slice into 9-12 bars. bars will keep in an airtight container, at room temperature for 3 days.

California Rice

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 cups cooked rice
• 4 ounces canned diced green chilies
• 10 -12 ounces monterey jack cheese, grated
• 1 pint sour cream
• 4 tablespoons butter, melted
• salt and pepper

Recipe

• 1 combine all ingredients and place in a greased 2 quart shallow casserole.
• 2 bake 25 minutes at 325 degrees or microwave until heated through.
• 3 can be assembled the day before (tastes even better).
• 4 or can be frozen before baking.
• 5 defrost before baking.

Chocolate Raspberry Ruffle Cake

Total Time: 18 hrs Preparation Time: 12 hrs Cook Time: 6 hrs

Ingredients

• 3 tablespoons hot clarified unsalted butter
• 1 teaspoon pure vanilla extract (optional)
• 1/3 cup all-purpose flour, plus
• 1 tablespoon sifted all-purpose flour
• 1/3 cup sifted unsweetened cocoa powder, plus
• 1 tablespoon sifted unsweetened cocoa powder, preferably dutch-processed
• 4 large eggs
• 2/3 cup sugar
• 1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped, for ruffles
• 1/3 cup water
• 1/3 cup sugar
• 1/4-1/3 cup eau de vie, de framboise (i used rum) or 1/4-1/3 cup rum (i used rum)
• 3 cups creme fraiche (homemade or store-bought)
• 2 teaspoons pure vanilla extract
• 2 -3 tablespoons sugar
• 5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, finely chopped
• 3 tablespoons boiling water
• 2 (5 ounce) containers fresh raspberries
• 3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, finely chopped, for the wrap

Recipe

• 1 first of all: these are not typical directions, but you need to know about needed equipment before attempting this cake. here it is:.
• 2 8-inch round cake pan, at least 2 inches high.
• 3 8-inch round cake pan with removable bottom or 8-inch springform pan.
• 4 untreated heavy-duty jelly-roll pans.
• 5 rubber spatula, offset spatula, and flexible 8-inch metal icing spatula.
• 6 decorating turntable, lazy susan, or inverted round cake pan.
• 7 ridged plastic shelf liner, freezer paper, or 055 mylar (i used the plastic shelf liner).
• 8 parchment paper and waxed paper.
• 9 making the cake:.
• 10 position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°f fit the bottom of an 8-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
• 11 pour the clarified butter into a 1-quart bowl and stir in the vanilla extract, if you're using it. the butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute.
• 12 although the flour and cocoa were sifted before they were measured, they need to be triple-sifted together. sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter. keep close at hand.
• 13 whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer. set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. remove the bowl from the heat and, working with a heavy-duty mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
• 14 sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently but thoroughly. when the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
• 15 spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended. spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
• 16 spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. transfer the pan to a rack and let the cake cool in the pan.
• 17 when the cake is completely cool, run a small knife around the sides of the pan to release the cake and unmold onto a rack; invert right side up onto a piece of parchment paper. (the cake can be made ahead to this point, wrapped well, and kept in the refrigerator for up to 2 days or frozen for up to 3 months. thaw, still wrapped, at room temperature.).
• 18 preparing the chocolate:.
• 19 the chocolate is going to be spread and then scraped into ruffles from four baking pans; if you don't have enough pans, you can make the ruffles in 2 batches. choose heavy-duty jelly-roll pans that are neither warped nor dented, neither nonstick non treated with special coatings. keep them close at hand.
• 20 melt the chocolate in a heatproof bowl set in a skillet of barely simmering water, in the top of a double boiler over an inch of simmering water, or in a microwave oven sat at medium power. stir the chocolate regularly until it is fully melted. smooth, and 115f to 120f (you can test the temperature with an instant-read thermometer or by putting a drop on your top lip - it should feel warm.).
• 21 hold the bottom of one of the baking sheets over a burner (either gas or electric) and, moving it back and forth, heat it until it is warm but not hot enough to burn your fingers. put the baking pan upside down on a flat surface and pour on about 1/3 cup of the chocolate. use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule. (it is better to chill the pans for a long time and let them come up to ruffling temperature - in which case they'll stay at temperature longer - than to catch them the moment they turn cool enough to ruffle.) repeat with rest of the chocolate and the other baking pans.
• 22 making the ruffles:.
• 23 to shape the ruffles, work with one baking pan of chocolate at a time. remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
• 24 place the baking pan on a counter in front of you, a short side braced against your body. hold the end of the blade of a then, flexible 8-inch metal icing spatula in your left hand (reverse procedures if left-handed) and, with your right hand, grab the blade close to the handle. you should have 4 to 5 inches of blade exposed and available for ruffling.
• 25 using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock, position your left hand in that corner, and your right at 2 o'clock. press the edge of the blade against the chocolate at a very shallow angle, as if you were going to slide the spatula blade under the chocolate. now slide the blade forward, moving your right hand down to 5 o'clock and then pivoting the blade to the left, all the way to the edge of the pan. as your right hand is moving down, so is your left, although not as far - your left hand will move down 4 to 5 inches. this is an important point - if you don't move your left hand down, you'll end up with tight curls of chocolate rather than ruffles. as you scrape and ruffle the chocolate against the blade and then make the pivot, the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle. you've completed one ruffle.
• 26 as you make each ruffle, place it on a parchment or waxed paper-lined baking sheet and refrigerate. when the ruffles harden, you can layer them between sheets of waxed paper. (store them in a container in the refrigerator; they'll keep for a few days.).
• 27 make 2 more ruffles across the top of the pan, using the previously scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge, or end point. make the next three ruffles just below; then turn the pan around to get to the chocolate on the bottom and make three more. with practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan. don't worry if you get fewer at the start.
• 28 if, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again. if the chocolate melts and gets gooey next to the spatula, it's too soft and needs a minute or two more in the refrigerator. when the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle, angle the blade differently as you scrape.
• 29 for the syrup:.
• 30 bring the water and sugar to the boil in a small saucepan, stirring to dissolve the sugar, and simmer for 2 to 3 minutes. remove from the heat and cool. add 1/4 cup of the eau-de-vie. taste the syrup and decide if you'd like a little more of the liqueur; set aside.
• 31 for filling and wrap.
• 32 beat the creme fraiche with the vanilla extract to soft peaks, then add 2 tbsp of the sugar, beating until thickened. taste and add more sugar if you want it, then continue to beat until the cream just begins to stiffen. cover and keep refrigerated until needed.
• 33 assembling the cake -- cut the cooled genoise into 3 even layers with a long serrated knife. fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup.
• 34 place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth. switch to a rubber spatula and folds 1/4 cup of the creme fraiche into the chocolate. fold in another cup of the creme fraiche and then quickly, before it hardens, spread the chocolate creme fraiche evenly over the genoise layer in the pan.
• 35 moisten the second layer of genoise with syrup and set it, moistened side down, in the pan, pressing gently to level it on the chocolate creme fraiche. moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries, leaving just a bit of space between each berry. keep 1 perfect berry in reserve.
• 36 beat the remaining creme fraiche until it holds its shape. spoon 1 to 2 cups of the creme fraiche over the berries and, using an offset spatula, delicately smooth the creme fraiche over and between the berries.
• 37 moisten the remaining layer of genoise with syrup and set it, moistened side down, into the pan, again pressing lightly to set it in place.
• 38 chilling the cake -- cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
• 39 run a knife around the sides of the cake, then release and remove the pan or the ring of the springform pan. put the cake, still on its pan bottom, on a large piece of parchment paper and set the cake on a decorating turntable, a lazy susan, or a large inverted cake pan.
• 40 making the wrap -- using ridged plastic shelf liner (available in hardware and housewares stores), freezer paper, or 500 mylar (from an art supply store), cut a strip 26 inches long and 3/8 inch wider than the height of the finished cake, about 3 inches. place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper. (if you're using ridged plastic or mylar, put the smooth glossy side face up.).
• 41 melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power, stirring chocolate once or twice until melted and smooth. the chocolate should be between 115f to 120°f pour the chocolate down the center of the strip, spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper. (you can scrape up the chocolate from the waxed paper later and remelt it when you need a dollop of chocolate to finish the cake.).
• 42 slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers.
• 43 slide your free hand under the strip and grab the other end. lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. slip a small piece of waxed paper into this spot, just to hold your place.
• 44 assembly and finishing.
• 45 chilling the wrapped cake -- refrigerate the cake of at least 1 hour, until the chocolate hardens.
• 46 finishing the wrapped cake -- place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.
• 47 remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
• 48 to remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it. carefully remove the plastic. if the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.
• 49 to cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.
• 50 storing -- although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.

Classic Hollandaise Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 8 tablespoons unsalted butter, cut up in 1/2-tablespoon pieces
• 1 teaspoon distilled vinegar
• 1 tablespoon water
• 1/8 teaspoon black peppercorns, cracked (10)
• tiny pinch salt
• 1 large egg yolk
• 1 teaspoon cream, as needed

Recipe

• 1 put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190°f., about 30 minutes). skim off any foam from the top, and cool until lukewarm but still liquid.
• 2 combine the vinegar, water, and seasonings in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer slowly over medium-low heat until the liquid reduces to 1 teaspoon. mix in 1/2 tablespoon cool water, strain the liquid into a cup, and return it to the saucepan.
• 3 whisk in the yolk, then 1/4 of the clarified butter. place over medium-low heat, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. if the yolk is overcooked, it will start to scramble; if undercooked (as in "blender hollandaise" recipes), it will taste raw.
• 4 dunk the pan briefly in cold water; then slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. when all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise; whisk in the cream (or water) so it forms soft, slowly dissolving peaks.
• 5 to keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
• 6 if the sauce overheats or the butter is added too fast, the oily fat can separate out. if that happens, during or after cooking, it is easy to fix: put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

Chocolate Rice

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 liter milk
• 100 g sugar
• 100 g dark chocolate
• 200 g rice

Recipe

• 1 boil the milk and the chocolate together.
• 2 add the sugar and mix together.
• 3 add the rice.
• 4 let cook together on low heat for around 45 minutes, watch and stir often.
• 5 do not eat too cold, put in the microwave for a few seconds so that the rice is soft.