The kind with chili on spaghetti noodles, then you eat it with pickle slices and onions.Any good recipes for Spaghetti Red?
Try this recipe or just make your favorite chili and pour it over cooked spaghetti.
Chili Spaghetti:
1 package (7 ounces) spaghetti
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso庐 diced tomatoes (from 28-oz can), undrained
1 can (19 oz) Progresso庐 red kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 1/4 cups shredded Cheddar cheese (5 ounces)
1. Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
2. Stir in tomatoes, beans, tomato sauce, chili powder and salt. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
3. Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.Any good recipes for Spaghetti Red?
add sauce on top of macaroni and add ground beef or turkey and top with cheese, tomatoe, garlic and anything else you want. enjoy.
Thursday, January 7, 2010
Morphy Richards 48220 bread machine no instructions, recipes, cup or spoon?
I need the recipe for a basic white loaf to make in my morphy richards 48220 bread making machine. However, i need the weights and order of addition rather than by cups and spoon as they are missing! A recipe by weight and order for gingerbread would be a bonus too. Many thanksMorphy Richards 48220 bread machine no instructions, recipes, cup or spoon?
Recipe method:
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The breadmaker will beep 3 times and the display
will flash 鈥楨ND鈥?when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan, (and kneading
blade from bread if necessary).
8 Allow to cool before slicing.
This method is modified by notes, if applicable, at
the end of each recipe.
Basic white bread
Ingredients Small Large
Water 3/4 cup 11/8 cups
Skimmed milk powder 2 tbsp 21/2 tbsp
Butter 2 tbsp 21/2 tbsp
Sugar 11/4 tbsp 21/4 tbsp
Salt 1 tsp 11/4 tsp
Strong white flour 2 cups 3 cups
Dry yeast 1 tsp 11/4 tsp
Use setting 1 2 or 3Morphy Richards 48220 bread machine no instructions, recipes, cup or spoon?
http://www.hillbillyhousewife.com/breadmachinemanual.htm Report Abuse
go to Morphy Richards website - there is a section for downloading missing instruction booklets for their products - there's usually a few basic recipes included - breadmaker cook books are easily available in bookshops aswell -
good luck %26amp; have fun baking xx
Recipe method:
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The breadmaker will beep 3 times and the display
will flash 鈥楨ND鈥?when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan, (and kneading
blade from bread if necessary).
8 Allow to cool before slicing.
This method is modified by notes, if applicable, at
the end of each recipe.
Basic white bread
Ingredients Small Large
Water 3/4 cup 11/8 cups
Skimmed milk powder 2 tbsp 21/2 tbsp
Butter 2 tbsp 21/2 tbsp
Sugar 11/4 tbsp 21/4 tbsp
Salt 1 tsp 11/4 tsp
Strong white flour 2 cups 3 cups
Dry yeast 1 tsp 11/4 tsp
Use setting 1 2 or 3Morphy Richards 48220 bread machine no instructions, recipes, cup or spoon?
http://www.hillbillyhousewife.com/breadmachinemanual.htm Report Abuse
go to Morphy Richards website - there is a section for downloading missing instruction booklets for their products - there's usually a few basic recipes included - breadmaker cook books are easily available in bookshops aswell -
good luck %26amp; have fun baking xx
Do any girls know a site for recipes?
i want recipes on how to cook meats,different things you can ccook for a main meal.Do any girls know a site for recipes?
r u being sexist? specifically asking girls is being sexist isnt it??
girls arent the only ones that cook.. its not the 60's anymoreDo any girls know a site for recipes?
Kraft.com is good.
If you're into the whole healthy thing, it has nutritional facts
www.foodnetwork.ca
www.kraftkitchens.com
I really like this site... I have tried a few recipes on there and they have all come out great... I tend to stick to the recipes with high ratings...
http://www.recipezaar.com/recipes/
http://www.goyarecipes.com
http://www.allrecipes.com
It's my favorite.
kraftfoods.com is really good
ragu.com
Google BBC Food. Best ever!
I like www.cookinglight.com/
www. cooks.com
www.foodtv.com, and
www. allrecipes.com
You can search for different recipes based on main ingredient or course. I like the ratings and user comments.
www.allrecipes.com
I do a lot of cooking and I love www.foodnetwork.com! I think that it offers the best recipes and most of them are from professional chefs! They have a ton of great ideas, and you can sign up - it's free - and use a recipe box to store your favorites in!
If you're in the mood for something a little more gourmet, www.epicurious.com offers a ton of suggestions, too! They also have a free recipe box that you can use.
Have fun with it!!
r u being sexist? specifically asking girls is being sexist isnt it??
girls arent the only ones that cook.. its not the 60's anymoreDo any girls know a site for recipes?
Kraft.com is good.
If you're into the whole healthy thing, it has nutritional facts
www.foodnetwork.ca
www.kraftkitchens.com
I really like this site... I have tried a few recipes on there and they have all come out great... I tend to stick to the recipes with high ratings...
http://www.recipezaar.com/recipes/
http://www.goyarecipes.com
http://www.allrecipes.com
It's my favorite.
kraftfoods.com is really good
ragu.com
Google BBC Food. Best ever!
I like www.cookinglight.com/
www. cooks.com
www.foodtv.com, and
www. allrecipes.com
You can search for different recipes based on main ingredient or course. I like the ratings and user comments.
www.allrecipes.com
I do a lot of cooking and I love www.foodnetwork.com! I think that it offers the best recipes and most of them are from professional chefs! They have a ton of great ideas, and you can sign up - it's free - and use a recipe box to store your favorites in!
If you're in the mood for something a little more gourmet, www.epicurious.com offers a ton of suggestions, too! They also have a free recipe box that you can use.
Have fun with it!!
Simple recipes that I can cook?
My mom is going to be having surgery soon, and won't be able to do much while she's recovering. I need some simple, healthy recipes for meals. Can you help me out? Thanks.Simple recipes that I can cook?
these are really good and easy. you can make two pans and freeze one. thaw it out when you're ready, and cook as normal. i've never met anyone that didn't love them!
Creamy Chicken Enchiladas
3-4 chicken breast, boiled, then cool and shred*
1 small can green chilies
1 medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. shredded monterey jack cheese**
2 cans green chili enchilada sauce***
2 tbs. butter
tortillas
sour cream
salsa
olives
in sauce pan saute the onion in butter, add soups, chilies and 1 can of enchilada sauce, bring to boil, add shredded chicken, lower heat ans cook for 5 minutes.
put tortillas in microwave to soften for about 45 seconds
place about 2-3 tbl. of chicken mixture in tortilla and roll, place in baking dish. cover with other can of sauce and cheese.
bake @ 350 degrees for 30-40 min.
garnish with salsa, olives and sour cream
*for a little more flavor i either boil them in chicken stock, or cook them in the oven with a little salt, pepper, and garlic powder. if you don't want to make the chicken, get a rotisserie checken at the grocery store, and shred that
**i usually add more, and sometimes i mix regular jack with pepper jack cheese
***i use one can of regular green chili enchlada sauce, and one jar of really good green salsa, pica de gaillo, orsalsa verde. it definately add alot of flavor that waySimple recipes that I can cook?
Little Bear needs to do better than that and I'm got one a good one
Simple Pasta Salad
INGREDIENTS
* 1 (16 ounce) package uncooked rotini pasta
* 1 (16 ounce) bottle Italian salad dressing
* 2 cucumbers, chopped
* 6 tomatoes, chopped
* 1 bunch green onions, chopped
* 4 ounces grated Parmesan cheese
* 1 tablespoon Italian seasoning
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
ORZO BEEF STEW
1 tablespoon olive oil
1/3 cup diced onions
2 cups sliced mushrooms
1 cup matchstick carrots
1 tablespoon cooked crumbled bacon
1 (17 ounce) package fully cooked beef roast au jus (Hormel)
1 (14 ounce) can Italian green beans
1 cup beef broth
1 cup orzo
Cook onions, mushrooms, carrots and bacon in olive oil in a large saucepan. Cook several minutes, stirring occasionally, until onions are tender and begin to brown. Stir in meat, breaking it up with a spoon. Add green beans, broth and orzo. Stir. Cover and bring to a boil. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally, until orzo is tender.
Yield: 4 servings
You can check out: http://restaurant-recipes1.blogspot.com
They have lots of restaurant and copycat recipes.
Also try: http://healthy-recipes1.blogspot.com for healthy and low fat recipes.
go to www.allrecipes.com
http://allrecipes.com/Recipes/Healthy-Li鈥?/a>
Prevention Magazine has some great easy healthy recipes in slideshow format here:
http://buzz.prevention.com/show
Get a big variety of recipes ebooks free.
http://www.squidoo.com/recipes_ebooks_fr鈥?/a>
I have lots in my cooking group of over 14000 recipes. With sections of skillet dinners, easy, etc.
http://groups.msn.com/CookingWithKay
Weekend Lasagna Toss
Prep Time: 5 min
Total Time: 28 min
Makes: 4 servings, 2 cups each
1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted
California Chicken Delight
3/4 cup flour
1 T. Old Bay Seasoning
1 t. salt
1/4 t. pepper
4 fresh or individually fresh frozen boneless skinless chicken breasts
2 T. oil
1/4 pound thinly sliced Prosciutto or deli style ham
1/4 pound sliced Monterey Jack or Swiss cheese
IN a shallow dish, combine flour, seasoning, salt and pepper. Coat chicken
breasts in flour mixture. In a large skillet over medium high heat, cook chicken
in oil for 20 minutes or until juices run clear. Turn once during cooking.
(Internal temperature should read 170.) Place one slice ham and one slice cheese
on each breast. Cover and cook until cheese melts, about 2 minutes. Makes 4
servings. Note: Cooking time given is for fresh chicken. If using frozen
chicken, remove protective ice glaze by holding under cool running water 1-2 minutes
and allow additional time for cooking
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes.
Serve over hot, cooked rice.
NOTE: Chicken may be used instead of pork chops
Chicken in Foil
2 6-ounce skinless boneless chicken breast halves
1/4 cup sliced onion
1/2 tomato -- sliced
1 medium baking potato -- sliced
1 small carrot -- sliced
1 stalk celery -- sliced
1/4 teaspoon pepper
1/8 teaspoon dried whole tarragon
1 teaspoon lemon juice
Cut two 15 x 12-inch pieces of heavy-duty aluminum foil; place a chicken
breast in center of each. Top with onion and remaining ingredients. Wrap
well; place on baking sheet. Bake at 350 degrees for 1 hour.
Makes 6 servings
Pizza Chicken Packets
4 boneless chicken breast halves
1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
Preheat oven to 450 degrees F or grill to medium-high. Spray one side of a 12 x 18-inch sheet of heavy duty aluminum foil with nonstick cooking spray.
Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese.
Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes on a cookie sheet in the oven or grill for 10 to 12 minutes, covered.
NOTE: Substitute or add your favorite pizza toppings
Pork Chop Packet Dinners
2 tablespoons vegetable oil
4 pork chops
Pepper
1 small onion, thinly sliced
2 medium potatoes, thinly sliced
1 package frozen corn on the cob
1 teaspoon dill weed (optional)
4 rectangles of foil 16 x 12 inches each
Preheat oven to 350 degrees F.
In large skillet heat oil. Brown por chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. Place 1/4 of onion and potato slices on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon dill weed over each dinner, if desired; top with 1 tablespoon butter. Fold foil around pork chop and corn; seal top and sides securely. Place packets in 15 x 10-inch jellyroll pan. Bake for 1 hour or until corn is hot and potatoes and pork chops are tender.
Yield: 4 servings
Italian Chicken Packets
1 chicken, quartered, or 2 pieces chicken per packet
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
4 fresh ripe tomatoes or 1 can drained tomatoes, chopped
4 large green olives, chopped
1/2 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon basil
1/4 teaspoon black pepper
4 bay leaves
Wash chicken quarters or pieces; drain and pat dry. Peel and chop tomatoes if using fresh tomatoes.
Cut 4 (12-inch) pieces of aluminum foil, and grease one side of each with olive oil. Place a chicken quarter or chicken pieces in center of each piece of foil.
Combine onion, garlic, tomatoes, olives, basil, oregano, celery salt, and pepper and mix well. Spoon sauce over each chicken packet. Top with a bay leaf. Fold foil into neat, sealed packages. Place on a cookie sheet. Bake at 425 degrees F for 40 minutes to one hour, until chicken is cooked.
Serve from package.
Yield: 4 servings.
Green Bean Chicken Casserole Packets
4 (18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika
2 cups frozen cut green beans
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
2 tablespoons butter or margarine
Preheat oven to 450 degrees F or set grill to medium-high.
Center one chicken breast half on each sheet of heavy duty aluminum foil. Combine soup, salt and pepper. Spoon soup mixture over chicken; sprinkle with paprika. Top with vegetables; dot with margarine. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake for 30 to 35 minutes on a cookie sheet in oven or grill for 22 to 24 minutes in covered grill.
Makes 4 servings.
Greek Chicken and Potato Packets
4 ( 18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced, pitted Kalamata olives or sliced ripe olives
1 medium tomato, cut in thin wedges
1/3 cup crumbled feta cheese
Preheat oven to 450 degrees F or set grill to medium-high. Spray foil with nonstick cooking spray. Center one chicken breast half on each sheet of heavy duty aluminum foil.
Combine potatoes, olive oil and garlic. Arrange potatoes around chicken. Sprinkle chicken and potatoes with oregano, salt and pepper. Top with olives. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 25 to 28 minutes on a cookie sheet in oven or grill 18 to 22 minutes in covered grill.
Sprinkle with tomatoes and feta cheese before serving.
Makes 4 servings.
Enchilada Casserole
Crumbled ground beef (Schwans has this too)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of enchilada sauce
1 ca of water
12 pkg of corn tortillas
Shredded cheese
Brown ground beef. Add the three cans plus one can of water.
Simmer. Layer the beef mixture with corn tortillas and cheese in a
casserole dish. Heat at 350 degrees for 20 minutes or until cheese
is bubbly on top.
Prep:
10 min
Start To Finish:
50 min
Makes 7 servings
--------------------------------------鈥?br>
TIPS from the kitchens
Do-Ahead Tip
Get a head start by cutting and measuring cooked chicken, shredding cheese and refrigerating frozen chopped broccoli in a bowl to thaw the night before.
Substitution
Use a shredded pizza cheese blend instead of the Cheddar for even more flavor.
Time Saver
Save yourself the time and tears of chopping onions by using 1/2 cup frozen (thawed) chopped onion instead of fresh.
Time Saver
Use the microwave to defrost the broccoli in a snap!
--------------------------------------鈥?br>
Impossibly Easy Chicken 'n Broccoli Pie
The whole family will enjoy this savory pie. Loaded with chicken and cheese, it鈥檚 a great way to serve broccoli!
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick庐 mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400潞F. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
High Altitude (3500-6500 ft)
Bake 35 to 40 minutes.
CHINESE ONE DISH MEAL
1 lb. veal or pork, cut, brown in 2 tbsp. fat
2 med. onions, chopped
1/2 c. uncooked rice
1 c. chicken rice soup
1 c. celery, chopped
1 c. mushroom soup
1 c. cooked peas
2 c. water
4 tbsp. chop suey sauce
Put in large casserole.
Bake in 325 degree oven for 1 hour.
these are really good and easy. you can make two pans and freeze one. thaw it out when you're ready, and cook as normal. i've never met anyone that didn't love them!
Creamy Chicken Enchiladas
3-4 chicken breast, boiled, then cool and shred*
1 small can green chilies
1 medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. shredded monterey jack cheese**
2 cans green chili enchilada sauce***
2 tbs. butter
tortillas
sour cream
salsa
olives
in sauce pan saute the onion in butter, add soups, chilies and 1 can of enchilada sauce, bring to boil, add shredded chicken, lower heat ans cook for 5 minutes.
put tortillas in microwave to soften for about 45 seconds
place about 2-3 tbl. of chicken mixture in tortilla and roll, place in baking dish. cover with other can of sauce and cheese.
bake @ 350 degrees for 30-40 min.
garnish with salsa, olives and sour cream
*for a little more flavor i either boil them in chicken stock, or cook them in the oven with a little salt, pepper, and garlic powder. if you don't want to make the chicken, get a rotisserie checken at the grocery store, and shred that
**i usually add more, and sometimes i mix regular jack with pepper jack cheese
***i use one can of regular green chili enchlada sauce, and one jar of really good green salsa, pica de gaillo, orsalsa verde. it definately add alot of flavor that waySimple recipes that I can cook?
Little Bear needs to do better than that and I'm got one a good one
Simple Pasta Salad
INGREDIENTS
* 1 (16 ounce) package uncooked rotini pasta
* 1 (16 ounce) bottle Italian salad dressing
* 2 cucumbers, chopped
* 6 tomatoes, chopped
* 1 bunch green onions, chopped
* 4 ounces grated Parmesan cheese
* 1 tablespoon Italian seasoning
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
ORZO BEEF STEW
1 tablespoon olive oil
1/3 cup diced onions
2 cups sliced mushrooms
1 cup matchstick carrots
1 tablespoon cooked crumbled bacon
1 (17 ounce) package fully cooked beef roast au jus (Hormel)
1 (14 ounce) can Italian green beans
1 cup beef broth
1 cup orzo
Cook onions, mushrooms, carrots and bacon in olive oil in a large saucepan. Cook several minutes, stirring occasionally, until onions are tender and begin to brown. Stir in meat, breaking it up with a spoon. Add green beans, broth and orzo. Stir. Cover and bring to a boil. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally, until orzo is tender.
Yield: 4 servings
You can check out: http://restaurant-recipes1.blogspot.com
They have lots of restaurant and copycat recipes.
Also try: http://healthy-recipes1.blogspot.com for healthy and low fat recipes.
go to www.allrecipes.com
http://allrecipes.com/Recipes/Healthy-Li鈥?/a>
Prevention Magazine has some great easy healthy recipes in slideshow format here:
http://buzz.prevention.com/show
Get a big variety of recipes ebooks free.
http://www.squidoo.com/recipes_ebooks_fr鈥?/a>
I have lots in my cooking group of over 14000 recipes. With sections of skillet dinners, easy, etc.
http://groups.msn.com/CookingWithKay
Weekend Lasagna Toss
Prep Time: 5 min
Total Time: 28 min
Makes: 4 servings, 2 cups each
1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted
California Chicken Delight
3/4 cup flour
1 T. Old Bay Seasoning
1 t. salt
1/4 t. pepper
4 fresh or individually fresh frozen boneless skinless chicken breasts
2 T. oil
1/4 pound thinly sliced Prosciutto or deli style ham
1/4 pound sliced Monterey Jack or Swiss cheese
IN a shallow dish, combine flour, seasoning, salt and pepper. Coat chicken
breasts in flour mixture. In a large skillet over medium high heat, cook chicken
in oil for 20 minutes or until juices run clear. Turn once during cooking.
(Internal temperature should read 170.) Place one slice ham and one slice cheese
on each breast. Cover and cook until cheese melts, about 2 minutes. Makes 4
servings. Note: Cooking time given is for fresh chicken. If using frozen
chicken, remove protective ice glaze by holding under cool running water 1-2 minutes
and allow additional time for cooking
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes.
Serve over hot, cooked rice.
NOTE: Chicken may be used instead of pork chops
Chicken in Foil
2 6-ounce skinless boneless chicken breast halves
1/4 cup sliced onion
1/2 tomato -- sliced
1 medium baking potato -- sliced
1 small carrot -- sliced
1 stalk celery -- sliced
1/4 teaspoon pepper
1/8 teaspoon dried whole tarragon
1 teaspoon lemon juice
Cut two 15 x 12-inch pieces of heavy-duty aluminum foil; place a chicken
breast in center of each. Top with onion and remaining ingredients. Wrap
well; place on baking sheet. Bake at 350 degrees for 1 hour.
Makes 6 servings
Pizza Chicken Packets
4 boneless chicken breast halves
1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
Preheat oven to 450 degrees F or grill to medium-high. Spray one side of a 12 x 18-inch sheet of heavy duty aluminum foil with nonstick cooking spray.
Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese.
Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes on a cookie sheet in the oven or grill for 10 to 12 minutes, covered.
NOTE: Substitute or add your favorite pizza toppings
Pork Chop Packet Dinners
2 tablespoons vegetable oil
4 pork chops
Pepper
1 small onion, thinly sliced
2 medium potatoes, thinly sliced
1 package frozen corn on the cob
1 teaspoon dill weed (optional)
4 rectangles of foil 16 x 12 inches each
Preheat oven to 350 degrees F.
In large skillet heat oil. Brown por chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. Place 1/4 of onion and potato slices on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon dill weed over each dinner, if desired; top with 1 tablespoon butter. Fold foil around pork chop and corn; seal top and sides securely. Place packets in 15 x 10-inch jellyroll pan. Bake for 1 hour or until corn is hot and potatoes and pork chops are tender.
Yield: 4 servings
Italian Chicken Packets
1 chicken, quartered, or 2 pieces chicken per packet
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
4 fresh ripe tomatoes or 1 can drained tomatoes, chopped
4 large green olives, chopped
1/2 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon basil
1/4 teaspoon black pepper
4 bay leaves
Wash chicken quarters or pieces; drain and pat dry. Peel and chop tomatoes if using fresh tomatoes.
Cut 4 (12-inch) pieces of aluminum foil, and grease one side of each with olive oil. Place a chicken quarter or chicken pieces in center of each piece of foil.
Combine onion, garlic, tomatoes, olives, basil, oregano, celery salt, and pepper and mix well. Spoon sauce over each chicken packet. Top with a bay leaf. Fold foil into neat, sealed packages. Place on a cookie sheet. Bake at 425 degrees F for 40 minutes to one hour, until chicken is cooked.
Serve from package.
Yield: 4 servings.
Green Bean Chicken Casserole Packets
4 (18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika
2 cups frozen cut green beans
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
2 tablespoons butter or margarine
Preheat oven to 450 degrees F or set grill to medium-high.
Center one chicken breast half on each sheet of heavy duty aluminum foil. Combine soup, salt and pepper. Spoon soup mixture over chicken; sprinkle with paprika. Top with vegetables; dot with margarine. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake for 30 to 35 minutes on a cookie sheet in oven or grill for 22 to 24 minutes in covered grill.
Makes 4 servings.
Greek Chicken and Potato Packets
4 ( 18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced, pitted Kalamata olives or sliced ripe olives
1 medium tomato, cut in thin wedges
1/3 cup crumbled feta cheese
Preheat oven to 450 degrees F or set grill to medium-high. Spray foil with nonstick cooking spray. Center one chicken breast half on each sheet of heavy duty aluminum foil.
Combine potatoes, olive oil and garlic. Arrange potatoes around chicken. Sprinkle chicken and potatoes with oregano, salt and pepper. Top with olives. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 25 to 28 minutes on a cookie sheet in oven or grill 18 to 22 minutes in covered grill.
Sprinkle with tomatoes and feta cheese before serving.
Makes 4 servings.
Enchilada Casserole
Crumbled ground beef (Schwans has this too)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of enchilada sauce
1 ca of water
12 pkg of corn tortillas
Shredded cheese
Brown ground beef. Add the three cans plus one can of water.
Simmer. Layer the beef mixture with corn tortillas and cheese in a
casserole dish. Heat at 350 degrees for 20 minutes or until cheese
is bubbly on top.
Prep:
10 min
Start To Finish:
50 min
Makes 7 servings
--------------------------------------鈥?br>
TIPS from the kitchens
Do-Ahead Tip
Get a head start by cutting and measuring cooked chicken, shredding cheese and refrigerating frozen chopped broccoli in a bowl to thaw the night before.
Substitution
Use a shredded pizza cheese blend instead of the Cheddar for even more flavor.
Time Saver
Save yourself the time and tears of chopping onions by using 1/2 cup frozen (thawed) chopped onion instead of fresh.
Time Saver
Use the microwave to defrost the broccoli in a snap!
--------------------------------------鈥?br>
Impossibly Easy Chicken 'n Broccoli Pie
The whole family will enjoy this savory pie. Loaded with chicken and cheese, it鈥檚 a great way to serve broccoli!
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick庐 mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400潞F. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
High Altitude (3500-6500 ft)
Bake 35 to 40 minutes.
CHINESE ONE DISH MEAL
1 lb. veal or pork, cut, brown in 2 tbsp. fat
2 med. onions, chopped
1/2 c. uncooked rice
1 c. chicken rice soup
1 c. celery, chopped
1 c. mushroom soup
1 c. cooked peas
2 c. water
4 tbsp. chop suey sauce
Put in large casserole.
Bake in 325 degree oven for 1 hour.
What are some good Congolese or Afghan recipes?
I'm doing a project for one of my classes and we have to bring in a food from either the Congo or Afghanistan/Iran. Now of course I've googled it already, but there are a billion things I don't even know where to begin to look! Preferably an appetizer, something not incredibly heavy, I need something that's relatively easy to make (although I don't mind making things that are more complicated, I'm a pretty good cook), but preferably doesn't have meat (although I'm flexible with that too). Any suggestions?What are some good Congolese or Afghan recipes?
I'd suggest making Spicy Fried Plantains as a Congolese appetizer. All of the ingredients are easily found in any grocery store and it doesn't take to much effort to make.
Ingredients
4-6 plantain bananas slightly ripe, peeled and cut into bite-sized cubes
陆 tsp cayenne pepper or red pepper
陆 peeled, grated fresh ginger root
1 teaspoon salt
2 tbsp water
1-2 cups vegetable oil for frying
Directions
Grind together grated ginger root, pepper, and salt, and then mix with water. In a glass bowl toss together the plantain cubes and spice mixture. In a deep skillet, heat oil up to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve immediately.What are some good Congolese or Afghan recipes?
here are some congo appetizers recipes
african tomato sauce
Ingredients
3 teaspoons oil (for frying, palm oil is most authentic)
2 medium onions, finely chopped
1 (4 ounce) can tomato paste
3 tomatoes, chopped and mashed
1 bay leaf
grated nutmeg (to taste)
salt (to Taste)
cayenne pepper (to taste)
Directions
1Heat oil in a frying pan.
2Fry onions for a 3 minutes.
3Stir in all other ingredients.
4Add water as necessary to make a smooth sauce.
5Season to taste.
6Stir.
7Bring to a slow boil, reduce heat, simmer for ten minutes.
8Serve with grilled or roasted chicken, fish, or meat, or fried Plantains or Yams.
swordfish kebabs
Ingredients
2 lbs swordfish steaks, cut into large cubes
3 tablespoons olive oil
1/2 lemon, juice of
1 clove garlic, crushed
1 teaspoon paprika
3 tomatoes, quartered
2 small onions, cut into wedges
salt %26amp; freshly ground black pepper
Directions
1Place fish in a large dish.
2Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
3Pour over the fish.
4Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
5Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
6Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
AFGHAN LAMB %26amp; VEGETABLE KEBOB DINNER
2 lbs. lamb, cubed
15 med. mushrooms, cleaned
1 zucchini, thick sliced
15 cherry tomatoes, tops removed
2 green peppers, seeded %26amp; chunked
15 pineapple chunks
1/2 c. soy sauce
1/4 c. green onion tops, minced
3 tbsp. rice wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. honey
2 tbsp. cilantro, minced (fresh coriander or Chinese parsley)
1 1/2 tbsp. sesame oil
1 tbsp. ginger root, shredded
1 tbsp. garlic, minced
1 tbsp. hot pepper oil
Arrange lamb, mushrooms, zucchini, tomatoes, green pepper and pineapple on wooden or metal skewers. Combine remaining ingredients in a blender and whip until well mixed. Place kebabs in deep dish, pour marinade over all and chill, basting every 1/2 hour or so. About 3 hours later, broil or barbecue kebabs until tender. Reserve remaining sauce for passing at the table. Serving suggestion: this dish goes well with rice. Extra sauce is excellent served over the rice. Garnish with lemon wedges.
OR
AFGHAN NOODLES
8 oz. wide curly egg noodles
1 c. low-fat yogurt, drained in a fine-meshed sieve or a cheesecloth lined sieve for 30 minutes
4 tbsp. chopped fresh mint or 2 tbsp. dried mint
2 1/2 tsp. chili powder
1 tbsp. fresh lemon juice
1 tbsp. safflower oil
1 onion, finely chopped
1 lb. lean ground beef
1/2 tsp. salt
1 ripe tomato, peeled, seeded and chopped
1 tbsp. unsalted butter
To prepare the sauce, combine the drained yogurt with 3 tablespoons of the fresh mint or 1 1/2 tablespoons of the dried mint, 1/2 teaspoon of the chili powder and the lemon juice.
Heat the oil in a large, heavy-bottomed skillet over medium high heat. Add the onion and saute it for 3 minutes. Add the beef, the remaining 2 teaspoons of chili powder and the salt, and cook the mixture for 6 minutes, stirring frequently. Stir in the tomato and cook for 2 minutes more.
Meanwhile, cook the egg noodles in 3 quarts of boiling water with 1 1/2 teaspoons of salt until they are al dente, about 9 minutes. Drain the noodles and return them to the pot. Add the butter and stir gently until it melts and the noodles are coated.
To serve, transfer the hot noodles to a warmed serving platter. Pour the sauce over the noodles in a ring an inch or two in from the edge of the noodles, then arrange the beef mixture in the center of the ring. Sprinkle the remaining mint over the top of the assembly and serve immediately. Serves 6.
JM
Kishmish Panir (Cheese with Raisins)
Ingredients
1 gallon of milk
White vinegar
Cheesecloth
1 box black seedless raisins
In a large stockpot, add a small amount of water to barely cover the bottom of the pan. Add1 gallon of regular whole fat milk to the pot and bring to a boil. Stirring helps the bottom not to burn and the milk to boil faster. NEVER LEAVE UNATTENDED.
As the milk begins to steam, take about 1/4 cup of white vinegar and put it next to the stove. When the milk starts to rise in the pan, add the vinegar in a circular pattern. Take the pan off of the heat. Take a slotted spoon and start helping the curds and whey separate (some people like to lightly salt the cheese, if you would like to, add two good pinches of salt at this point).
After about 5 minutes you should have a good amount of separation. In the sink and over a colander, double fold a cheesecloth and press into the shape of the colander. Using thick, new kitchen gloves (the kind used for washing dishes), slowly pour the contents of the pot into the cheese cloth, when all of the curds are in the cheesecloth, gather the ends of the cheesecloth together and twist. The VERY hot whey will come out and shape the curds into a ball. Press to make it smooth and round. Twist and press two or three times only and the place the cheesecloth on a plate in the refrigerator.
You do not want to twist too much or else the cheese will be crumbly. When the ball has cooled, take it out of the cheese cloth and wrap it in foil until you are ready to cut. Cut the cheese in slices down the ball so that you end up with thick slices, and then cut the slices into cubes. Fill half of the plate with cheese and place raisins on the other half of the plate and serve. The cheese can last 2-3 days, slightly longer if salt was added.
I'd suggest making Spicy Fried Plantains as a Congolese appetizer. All of the ingredients are easily found in any grocery store and it doesn't take to much effort to make.
Ingredients
4-6 plantain bananas slightly ripe, peeled and cut into bite-sized cubes
陆 tsp cayenne pepper or red pepper
陆 peeled, grated fresh ginger root
1 teaspoon salt
2 tbsp water
1-2 cups vegetable oil for frying
Directions
Grind together grated ginger root, pepper, and salt, and then mix with water. In a glass bowl toss together the plantain cubes and spice mixture. In a deep skillet, heat oil up to 350 degrees F. Fry plantains, turning once, until golden brown on both sides. Drain on absorbent paper, keep in warmed oven until all the plantains are fried. Serve immediately.What are some good Congolese or Afghan recipes?
here are some congo appetizers recipes
african tomato sauce
Ingredients
3 teaspoons oil (for frying, palm oil is most authentic)
2 medium onions, finely chopped
1 (4 ounce) can tomato paste
3 tomatoes, chopped and mashed
1 bay leaf
grated nutmeg (to taste)
salt (to Taste)
cayenne pepper (to taste)
Directions
1Heat oil in a frying pan.
2Fry onions for a 3 minutes.
3Stir in all other ingredients.
4Add water as necessary to make a smooth sauce.
5Season to taste.
6Stir.
7Bring to a slow boil, reduce heat, simmer for ten minutes.
8Serve with grilled or roasted chicken, fish, or meat, or fried Plantains or Yams.
swordfish kebabs
Ingredients
2 lbs swordfish steaks, cut into large cubes
3 tablespoons olive oil
1/2 lemon, juice of
1 clove garlic, crushed
1 teaspoon paprika
3 tomatoes, quartered
2 small onions, cut into wedges
salt %26amp; freshly ground black pepper
Directions
1Place fish in a large dish.
2Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
3Pour over the fish.
4Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
5Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
6Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
AFGHAN LAMB %26amp; VEGETABLE KEBOB DINNER
2 lbs. lamb, cubed
15 med. mushrooms, cleaned
1 zucchini, thick sliced
15 cherry tomatoes, tops removed
2 green peppers, seeded %26amp; chunked
15 pineapple chunks
1/2 c. soy sauce
1/4 c. green onion tops, minced
3 tbsp. rice wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. honey
2 tbsp. cilantro, minced (fresh coriander or Chinese parsley)
1 1/2 tbsp. sesame oil
1 tbsp. ginger root, shredded
1 tbsp. garlic, minced
1 tbsp. hot pepper oil
Arrange lamb, mushrooms, zucchini, tomatoes, green pepper and pineapple on wooden or metal skewers. Combine remaining ingredients in a blender and whip until well mixed. Place kebabs in deep dish, pour marinade over all and chill, basting every 1/2 hour or so. About 3 hours later, broil or barbecue kebabs until tender. Reserve remaining sauce for passing at the table. Serving suggestion: this dish goes well with rice. Extra sauce is excellent served over the rice. Garnish with lemon wedges.
OR
AFGHAN NOODLES
8 oz. wide curly egg noodles
1 c. low-fat yogurt, drained in a fine-meshed sieve or a cheesecloth lined sieve for 30 minutes
4 tbsp. chopped fresh mint or 2 tbsp. dried mint
2 1/2 tsp. chili powder
1 tbsp. fresh lemon juice
1 tbsp. safflower oil
1 onion, finely chopped
1 lb. lean ground beef
1/2 tsp. salt
1 ripe tomato, peeled, seeded and chopped
1 tbsp. unsalted butter
To prepare the sauce, combine the drained yogurt with 3 tablespoons of the fresh mint or 1 1/2 tablespoons of the dried mint, 1/2 teaspoon of the chili powder and the lemon juice.
Heat the oil in a large, heavy-bottomed skillet over medium high heat. Add the onion and saute it for 3 minutes. Add the beef, the remaining 2 teaspoons of chili powder and the salt, and cook the mixture for 6 minutes, stirring frequently. Stir in the tomato and cook for 2 minutes more.
Meanwhile, cook the egg noodles in 3 quarts of boiling water with 1 1/2 teaspoons of salt until they are al dente, about 9 minutes. Drain the noodles and return them to the pot. Add the butter and stir gently until it melts and the noodles are coated.
To serve, transfer the hot noodles to a warmed serving platter. Pour the sauce over the noodles in a ring an inch or two in from the edge of the noodles, then arrange the beef mixture in the center of the ring. Sprinkle the remaining mint over the top of the assembly and serve immediately. Serves 6.
JM
Kishmish Panir (Cheese with Raisins)
Ingredients
1 gallon of milk
White vinegar
Cheesecloth
1 box black seedless raisins
In a large stockpot, add a small amount of water to barely cover the bottom of the pan. Add1 gallon of regular whole fat milk to the pot and bring to a boil. Stirring helps the bottom not to burn and the milk to boil faster. NEVER LEAVE UNATTENDED.
As the milk begins to steam, take about 1/4 cup of white vinegar and put it next to the stove. When the milk starts to rise in the pan, add the vinegar in a circular pattern. Take the pan off of the heat. Take a slotted spoon and start helping the curds and whey separate (some people like to lightly salt the cheese, if you would like to, add two good pinches of salt at this point).
After about 5 minutes you should have a good amount of separation. In the sink and over a colander, double fold a cheesecloth and press into the shape of the colander. Using thick, new kitchen gloves (the kind used for washing dishes), slowly pour the contents of the pot into the cheese cloth, when all of the curds are in the cheesecloth, gather the ends of the cheesecloth together and twist. The VERY hot whey will come out and shape the curds into a ball. Press to make it smooth and round. Twist and press two or three times only and the place the cheesecloth on a plate in the refrigerator.
You do not want to twist too much or else the cheese will be crumbly. When the ball has cooled, take it out of the cheese cloth and wrap it in foil until you are ready to cut. Cut the cheese in slices down the ball so that you end up with thick slices, and then cut the slices into cubes. Fill half of the plate with cheese and place raisins on the other half of the plate and serve. The cheese can last 2-3 days, slightly longer if salt was added.
What's a good site for vegetarian recipes?
I'm looking for simple recipes and stuff that's easy to cook.What's a good site for vegetarian recipes?
I'm partial to this one since, well, its mine:
http://vegetarian.about.com/
:)What's a good site for vegetarian recipes?
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
they have good recipes for veg
www.ndtvcooks.com
you can also become a member of peta
they send you a FREE vegan starter kit its awesome
log on to www.peta.com
Cheers!
Try this website:
http://www.vegcooking.com/
It is run by peta
There's a few recipes there : http://index-go.com/health_fitness_medic鈥?/a>myspace.com picture
I'm partial to this one since, well, its mine:
http://vegetarian.about.com/
:)What's a good site for vegetarian recipes?
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
they have good recipes for veg
www.ndtvcooks.com
you can also become a member of peta
they send you a FREE vegan starter kit its awesome
log on to www.peta.com
Cheers!
Try this website:
http://www.vegcooking.com/
It is run by peta
There's a few recipes there : http://index-go.com/health_fitness_medic鈥?/a>
Does anyone have any great chocolate cake recipes?
I want the cake light and fluffy, and a frosting recipe would be helpful. And I dont want the cake to have dark chocolate because kids will be eating it. (milk chocolate would be best)Does anyone have any great chocolate cake recipes?
Ingredients
2 tablespoons butter
6 eggs
6 tablespoons caster/superfine sugar
1 cup self raising flour
2 tablespoons cornflour
1 tablespoon cocoa
for filling:
3/4 cup 70% cocoa solids chocolate
2 tablespoons brandy
2 eggs separated
1 teaspoon gelatin
10 fluid oz double cream, whipped
for decoration:
3/4 cup 70% cocoa solids chocolate
1/2 cup white chocolate
5 fluid oz double cream, whipped
a little icing/confectioner's sugar
Method
- Melt the butter gently in a heavy pan.
- Whisk the eggs with the sugar until pale in colour and fluffy in texture.
- Sieve the flour and cocoa and cornflour together.
- Fold half of the flour and cocoa mix into the egg and sugar mix.
- Pour half of the melted butter into this and carefully fold in.
- Fold in the rest of the melted butter and the rest of the flour and cocoa mix.
- Pour into a well-greased 9 inch loose bottomed tin and cook at 180 degrees Centigrade (see temperature conversions) for 35-40 minutes.
- The cake should be well risen and firm to the touch.
- Cool on a wire rack.
- When cool, cut in two horizontally through the middle.
- Put the lower half back into the loose-bottomed tin.
- Melt the chocolate carefully in a basin over a saucepan of simmering water.
- When the chocolate has melted, remove from heat and stir the brandy into it.
- Sprinkle the gelatin into 1tbs of cold water in a small cup and set aside for 10 minutes until it becomes spongy.
- Stand the cup containing the gelatin in a basin of hot water and allow the gelatin to melt.
- When the chocolate and brandy is cool, stir the egg yolks into it.
- Then fold in the whipped cream and gently stir in the gelatin.
- Whip the egg whites until stiff and fold into the mixture.
- Pile this into the loose-bottomed tin with the half cake at the base.
- Place the other half of the cake on top of the filling and cover with a plate and leave to set in the fridge.
- Take the 5 fluid oz of whipped cream and fold the icing sugar into it.
- Grate the white chocolate and dark chocolate set aside for decoration.
- Remove the cake from the loose-bottomed tin and put it on a serving plate.
- Decorate the top of the cake with whipped and sweetened cream and smother with grated dark and white chocolate.Does anyone have any great chocolate cake recipes?
I gave my copy away of ';death by chocolate';, in this cook book were some of the best baking with chocolate recipe's I've ever seen, in over seventy years, and over 50 years of baking.
The author of this book used to have a show on TV so maybe you can find his book, it will be well worth you're time.
http://www.google.com/search?hl=en%26amp;q=dea鈥?/a>
***PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
***DECADENT CHOCOLATE CAKE WITH SAUCE
1 cup semi-sweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tbs. butter
2 tbs. corn syrup
Heat oven to 325掳F.
Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.
Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate.
Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.
Spread over top of cake, allowing some to drizzle down the side.
Makes 12 servings.
***ITALLIAN CHOCOLATE CAKE
Cake:
3 cups all purpose flour
1-1/4 cupe unsweetened cocoa
2-1/2 tsp. baking soda
1-1/2 tsp. baking pwoder
1/2 tsp. salt
3 cups sugar
1-1/4 cups vegetable oil
2 tsp. vanilla
1 cup Whole Milk Ricotta
3 large eggs
2-1/2 cups water
Chocolate frosting:
12 ox. quality milk chocolate
1 cup sour cream at room temperature
Preheat oven to 350 degrees. Grease bottom and sides of two 9'; cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired.
***QUICK CHOCOLATE EGGLESS CAKE
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Preheat oven to 375掳F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Hope one of these helps! =]
Ingredients
2 tablespoons butter
6 eggs
6 tablespoons caster/superfine sugar
1 cup self raising flour
2 tablespoons cornflour
1 tablespoon cocoa
for filling:
3/4 cup 70% cocoa solids chocolate
2 tablespoons brandy
2 eggs separated
1 teaspoon gelatin
10 fluid oz double cream, whipped
for decoration:
3/4 cup 70% cocoa solids chocolate
1/2 cup white chocolate
5 fluid oz double cream, whipped
a little icing/confectioner's sugar
Method
- Melt the butter gently in a heavy pan.
- Whisk the eggs with the sugar until pale in colour and fluffy in texture.
- Sieve the flour and cocoa and cornflour together.
- Fold half of the flour and cocoa mix into the egg and sugar mix.
- Pour half of the melted butter into this and carefully fold in.
- Fold in the rest of the melted butter and the rest of the flour and cocoa mix.
- Pour into a well-greased 9 inch loose bottomed tin and cook at 180 degrees Centigrade (see temperature conversions) for 35-40 minutes.
- The cake should be well risen and firm to the touch.
- Cool on a wire rack.
- When cool, cut in two horizontally through the middle.
- Put the lower half back into the loose-bottomed tin.
- Melt the chocolate carefully in a basin over a saucepan of simmering water.
- When the chocolate has melted, remove from heat and stir the brandy into it.
- Sprinkle the gelatin into 1tbs of cold water in a small cup and set aside for 10 minutes until it becomes spongy.
- Stand the cup containing the gelatin in a basin of hot water and allow the gelatin to melt.
- When the chocolate and brandy is cool, stir the egg yolks into it.
- Then fold in the whipped cream and gently stir in the gelatin.
- Whip the egg whites until stiff and fold into the mixture.
- Pile this into the loose-bottomed tin with the half cake at the base.
- Place the other half of the cake on top of the filling and cover with a plate and leave to set in the fridge.
- Take the 5 fluid oz of whipped cream and fold the icing sugar into it.
- Grate the white chocolate and dark chocolate set aside for decoration.
- Remove the cake from the loose-bottomed tin and put it on a serving plate.
- Decorate the top of the cake with whipped and sweetened cream and smother with grated dark and white chocolate.Does anyone have any great chocolate cake recipes?
I gave my copy away of ';death by chocolate';, in this cook book were some of the best baking with chocolate recipe's I've ever seen, in over seventy years, and over 50 years of baking.
The author of this book used to have a show on TV so maybe you can find his book, it will be well worth you're time.
http://www.google.com/search?hl=en%26amp;q=dea鈥?/a>
***PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
***DECADENT CHOCOLATE CAKE WITH SAUCE
1 cup semi-sweet chocolate chips
1/2 cup butter
1/2 cup all-purpose flour or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tbs. butter
2 tbs. corn syrup
Heat oven to 325掳F.
Grease a spring form pan, 8x2 1/2 inches, or round pan 9x1 inches. Heat 1 cup of chocolate chips and 1/2 cup of butter in a 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth.
Stir in egg yolks until well blended. Beat egg whites in a large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake spring form 35 to 40 minutes, or round cake pans for 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
Run knife along side of cake to loosen; remove bottom of spring-form pan and cool cake completely. Place on serving plate.
Heat 1/2 cup chocolate chips, 2 tablespoons butter, and the corn syrup over medium heat until chocolate chips are melted.
Spread over top of cake, allowing some to drizzle down the side.
Makes 12 servings.
***ITALLIAN CHOCOLATE CAKE
Cake:
3 cups all purpose flour
1-1/4 cupe unsweetened cocoa
2-1/2 tsp. baking soda
1-1/2 tsp. baking pwoder
1/2 tsp. salt
3 cups sugar
1-1/4 cups vegetable oil
2 tsp. vanilla
1 cup Whole Milk Ricotta
3 large eggs
2-1/2 cups water
Chocolate frosting:
12 ox. quality milk chocolate
1 cup sour cream at room temperature
Preheat oven to 350 degrees. Grease bottom and sides of two 9'; cake pans. Sift dry ingredients, mix together in bowl, set aside. In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute. Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost when cakes are cool.
Frosting: Melt chocolate over simmering water, stir until smooth, ltet cool to room temp. Mix sour cream into chocolate with a wire wisk. Frost the first layer,to with second layer, then frost the top and sides. Garnish with chocolate shavings, raspberries and whippd cream as desired.
***QUICK CHOCOLATE EGGLESS CAKE
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Preheat oven to 375掳F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Hope one of these helps! =]
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