Ingredients
- Servings: 6
- 6 large potatoes, peeled
- 4 green onions, finely chopped
- 2 tablespoons butter
- salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 55 mins
- preheat an outdoor grill for high heat.
- microwave potatoes on high 5 to 8 minutes, until tender but still firm. cool slightly, and cube.
- place cubed potatoes on a large piece of foil. top with green onions. dot with butter, and season with salt and pepper. tightly seal foil around the potatoes.
- cook on the prepared grill 20 to 30 minutes, until tender.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 6
- 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
- 1 pint small cherry tomatoes, halved
- 3 tablespoons finely shredded basil leaves
- 1/2 cup crumbled goat-milk feta cheese
- 2 tablespoons honey
- 3 large cloves garlic, minced
- 3 tablespoons red vinegar
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 min
Ready Time: 1 hr 16 mins
- toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
- put honey in a small glass bowl; heat in microwave 30 seconds. stir garlic, red vinegar, vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
- cover the mixing bowl with plastic wrap. refrigerate salad for 1 hour before serving.
Ingredients
- Servings: 10
- 2 cups instant rice
- 1 (15 ounce) can condensed french onion soup
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/4 pound butter, cubed
Recipe
- in a 9x11 inch microwave safe dish, mix together the rice, french onion soup, mushroom soup and butter.
- cook in microwave oven on high power for 10 minutes or until boiling. decrease power to medium, stir and cook for 20 minutes. serve when all liquid is absorbed.
Ingredients
- Servings: 6
- 6 ounces semisweet chocolate, chopped
- 5 tablespoons butter, room temperature
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 4 hrs 45 mins
- preheat oven to 425 degrees f (220 degrees c).
- butter six ramekins or custard cups. melt chocolate and butter slowly: you can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. stir until completely smooth.
- in a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. stir vanilla and salt gently into beaten eggs. fold half of egg mixture into chocolate mixture, mix well. then fold remainder of egg mixture into chocolate mixture. pour chocolate and egg mixture into prepared ramekins.
- line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan. butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins. bake 5 minutes, then remove foil and bake 10 minutes more. remove ramekins from water carefully. let cool on wire rack for at least 3 hours. cakes will firm up as they cool. unmold each room-temperature ramekin a dessert plate, garnish and serve. refrigerate unused portions.
Ingredients
- Servings: 6
- 6 granny smith apples
- 6 wooden sticks
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons coarse sea salt
- 1 cup semisweet chocolate chips
Recipe
- insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
- combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan. place on the aluminum foil. sprinkle lightly with the coarse salt and chill.
- put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/2 cup milk
- 1 chai tea bag
- 1 (.55 ounce) package instant hot chocolate mix
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- stir the water and milk together in a microwave-safe mug. cook on high in the microwave for 1 1/2 minutes. remove, and add the chai teabag. allow tea to steep about 2 minutes. remove the tea bag, and stir in the hot chocolate mix.
