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Tuesday, August 25, 2015

Chicken And Rice Burritos

Ingredients

  • Servings: 2
  • 1 container minute® ready to serve brown rice
  • 1/4 cup salsa
  • 1/2 cup cooked, diced chicken
  • 1/4 cup shredded cheddar cheese
  • 2 whole wheat tortillas
  • 1/4 cup chopped fresh cilantro leaves (optional)
  • 2 tablespoons sour cream (optional)

Recipe

  • heat rice according to package directions.
  • in a medium microwave safe bowl, combine salsa and chicken.
  • microwave on high for 1 minute.
  • stir in cheese and rice.
  • divide mixture onto tortillas.
  • top with cilantro and sour cream, if desired.

Frozen Tiramisu

Ingredients

  • Servings: 14
  • 1/2 cup strong coffee (made from instant is fine)
  • 3 tablespoons rum (dark or light)
  • 2 (3 ounce) packages ladyfingers
  • 1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
  • 4 ounces bittersweet chocolate, coarsely grated
  • 1 (8 ounce) container mascarpone cheese
  • 3 tablespoons coffee flavored liqueur
  • 1 tablespoon sugar
  • 1/3 cup half-and-half

Recipe

  • mix coffee and rum. line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. use a pastry brush to paint the spiked coffee onto the ladyfingers. then line the bottom and sides of the pan with ladyfingers, rounded side out.
  • reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
  • when ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. slice loaf, drizzle with sauce and sprinkle with chocolate.

Donauwellen

Ingredients

  • Servings: 20
  • for the cake:
  • 1 1/8 cups butter, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 1 (20 ounce) can pitted sour cherries
  • for the custard:
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 cups milk
  • 1 1/2 teaspoons vanilla extract
  • for the topping:
  • 1 1/3 cups semisweet chocolate chips
  • 2 tablespoons vegetable oil

Recipe

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

  • preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
  • in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
  • spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
  • bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
  • in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
  • for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

Chocolate Buttercream Frosting

Ingredients

  • Servings: 32
  • 3 ounces dark chocolate
  • 1 cup butter, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup strong brewed coffee, room temperature, divided
  • 3 1/2 cups confectioners' sugar, sifted

Recipe

    Preparation Time: 10 mins Ready Time: 15 mins

  • melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. cool melted chocolate to room temperature, about 5 minutes.
  • beat butter in a bowl using an electric mixer until light and fluffy; add cocoa powder and beat until well combined. mix 1 tablespoon coffee into creamed butter mixture; add melted chocolate and mix well.
  • beat confectioners' sugar, 1 cup at a time, into creamed butter mixture, mixing well before each addition until frosting is smooth. add remaining coffee, 1 tablespoon at a time, until desired consistency is reached.

Daddy's Popcorn

Ingredients

  • Servings: 4
  • 1/4 cup vegetable oil
  • 3 tablespoons margarine
  • 1/2 cup unpopped popcorn
  • 1/2 teaspoon seasoned salt, or to taste

Recipe

    Preparation Time: 2 mins Cook Time: 5 mins Ready Time: 7 mins

  • start by cutting a paper grocery sack in half. this will serve as a makeshift serving bowl and it will absorb excess oil.
  • in a 2 quart pot, combine the oil, margarine and popcorn. set over high heat, and constantly shake the pan back and forth. after the first kernel of corn pops, place the lid on the pot, and continue shaking. when the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
  • pour into the paper sack and season with half of the seasoned salt. shake the paper sack to distribute the salt. taste before adding more so you don't make it too salty. you can always add more salt.

Beach Goers' Wraps

Ingredients

  • Servings: 4
  • 2 peaches
  • 1/2 mango
  • 6 slices fresh or canned dole® pineapple
  • olive oil for brushing
  • 2 teaspoons raspberry vinegar
  • 1/4 teaspoon salt
  • ground black pepper, to taste
  • 1 (13 ounce) package dole all natural endless summer™ kit
  • 4 (10 inch) wraps or tortillas

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • cut peaches in half, remove seed. cut into 1/4-inch slices. cut mango half into 1/2-inch slices. brush peaches, mango and pineapple slices with oil and grill on each side until tender. cool slightly, cut into chunks. toss fruit with raspberry vinegar, salt and pepper, to taste.
  • combine all ingredients in salad kit except summer vinaigrette, in large bowl. add fruit chunks, toss well. toss with dressing.
  • heat wraps in microwave for 30 seconds. lay out wraps and divide salad filling equally. fold over one end and wrap sides over filling.

Mint Buttercream Frosting With Dark Chocolate Glaze

Ingredients

  • Servings: 3
  • 4 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 1/8 teaspoon salt
  • 1 teaspoon mint extract
  • 4 tablespoons milk
  • 2 (1 ounce) squares unsweetened chocolate
  • 2 tablespoons butter

Recipe

  • in a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. blend extract, 2 tablespoons milk, and remaining sugar into mixture. gradually stir remaining milk into frosting until desired spreading consistency is reached.
  • melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. double this glaze if desired.
  • frost cake. pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. pour the glaze over the top of the cake. chill until glaze has set.

Black Bottom Pie Ii

Ingredients

  • Servings: 1
  • 1 (9 inch) pie crust, baked
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 eggs, separated
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 2 1/2 tablespoons rum
  • 1 (1 ounce) square unsweetened chocolate
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar

Recipe

  • soften gelatin in cold water. melt chocolate chips in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
  • combine 1/2 cup sugar, cornstarch, and salt in a saucepan. blend together milk and egg yolks, stir into sugar mix. cook over medium heat, stirring constantly, just until mixture boils. remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. stir softened gelatin into remaining hot custard mix. stir in rum. place pan in a bowl of ice water, or refrigerate. stir occasionally, until mixture mounds slightly when dropped from spoon. combine chocolate & the reserved custard mix. pour into baked pie shell.
  • stir softened gelatin into remaining hot custard mix. stir in rum. place pan in a bowl of ice water, or refrigerate. stir occasionally, until mixture mounds slightly when dropped from spoon.
  • beat egg whites and cream of tartar until foamy. beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. do not underbeat. fold in chilled custard. spread over chocolate mixture. chill at least 3 hours or until set.