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Post by bonnie on Feb 3, 2005 12:30:34 GMT -5
Mini Hot Fudge Cakes and Strawberry Hearts
Betty Crocker® Complete Desserts™ mix gets jazzed up with fresh strawberries and ice cream. Mmm!
1 box Betty Crocker® Complete Desserts® triple chocolate hot fudge cake mix
About 1 quart strawberries
Ice cream, if desired
1. Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box.
2. Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small “V” at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream.
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Post by Kaaren on Feb 4, 2005 14:13:15 GMT -5
Chocolate-Dipped Berries
Source: Better Homes and Gardens
Prep: 45 min.
Freeze: 30 min.
Ingredients:
Vanilla-flavored candy coating (at least 2 ounces)
Fresh strawberries, rinsed and patted dry
Semisweet chocolate or chocolate-flavored candy coating (at least 2 ounces)
Directions:
1. In a small saucepan melt the vanilla candy coating over low heat, stirring constantly. Remove from heat. Holding a berry by its green cap, dip a portion of the berry into the melted vanilla coating. Let excess coating drip off berry; place on a baking sheet lined with waxed paper. Let dry. Working quickly, repeat with more berries.
2. In another small saucepan melt chocolate over low heat, stirring constantly. Dip additional strawberries in melted chocolate. Or, for double-dipped berries, dip the dry, vanilla-coated berries in the melted chocolate, leaving part of the vanilla coating showing. Let dry. Chill.
Make-Ahead Tip: Coat the berries with candy coating and/or chocolate. Cover and chill up to 2 hours ahead.
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Post by goodcookin on Feb 7, 2005 12:28:55 GMT -5
Warm Goat Cheese Toasts with Figs, Rosemary and Honey
Figs and honey are matchless in their sensuality
16-ounce French-bread demi-baguette
6 ounces soft fresh goat cheese
1/4 cup honey
2 whole figs
1/2 teaspoon chopped fresh rosemary
Preheat oven to 350 degrees. Cut 12 1/4-inch diagonal slices from the baguette. Spread goat cheese on each slice. Slice each fig into 6 thin slices. Place a fig slice on top of each cheese toast.
Arrange on a rimmed baking sheet and bake until cheese and figs are soft, about 10 minutes. In a small saucepan, heat honey over medium heat until warm. Sprinkle toasts with rosemary, drizzle with honey and serve.
Makes 2 servings.
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Post by amirah on Feb 8, 2005 21:04:44 GMT -5
Weight Watchers Chocolate-Raspberry Heart Cake
POINTS® Value | 5
Servings | 10
Preparation Time | 25 min
Cooking Time | 30 min
Level of Difficulty | Moderate
1 Tbsp all-purpose flour
2 cup unprepared devil's food cake, mix
1/2 cup water
1/4 cup fat-free egg substitute
1/3 cup jam, seedless raspberry
4 oz unsweetened baking chocolate square(s)
6 Tbsp jam, seedless raspberry
6 Tbsp fat-free creamer, such as fat-free half-and-half
1/2 cups raspberries
Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)
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Post by Susanna on Feb 10, 2005 0:48:09 GMT -5
Crab 'n' Cliantro Stuffed Chicken Breasts
The outcome is ABSOLUTELY professional and it is WONDERFUL!!!!
1/4 cup flour
6 oz cream cheese, softened
3 tablespoons chopped green onion
2 tablespoons chopped cilantro
8 oz. flaked, cooked crabmeat
4 Tablespoons chopped walnuts
4 8 oz. chicken breasts, skinned and boned
1 tablespoon oil
Flour Mixture:
Stir together flour salt and pepper.
Filling:
Mix together cream cheese, green onion, cilantro, salt and pepper. Then stir in crabmeat. Set Aside.
Place each chicken breast between sheets of plastic wrap and lightly, pound to 1/4 inch thickness. On top of the boned side of each chicken breast spread filling and fold chicken in half to cover filling.
Dredge chicken breast in flour mixture.
In skillet heat oil until hot. Add chicken breasts and saute for about 5 minutes or til golden brown turning once. Reduce heat and cook uncovered for 10-15 minutes more, until chicken is tender and no longer pink.
Makes 2 servings.
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Post by Susanna on Feb 10, 2005 0:50:03 GMT -5
Chicken Breasts Pierre
Serve with pan sauces, crusty French bread and a tossed green salad.
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Makes 6 servings.
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Post by THigashi on Feb 10, 2005 17:39:20 GMT -5
Oysters With Mignonette
Smaller, sweet oysters like Kumamotos or local Hog Islands are perfectly accompanied by the aromatic, tart citrus of this Southeast Asian-inspired mignonette.
2 magrut leaves (also known as kaffir lime)
2-inch light-colored section of lemongrass
1/4 to 1/2 teaspoon minced shallots
4 teaspoons lime juice
2 teaspoons unseasoned rice vinegar
Grind of black pepper (optional)
6 to 8 oysters
Cut out the tough vein that runs through the magrut leaves, then finely mince the leaves -- you should get about 1/2 teaspoon. Cut the lemongrass in half lengthwise, discarding all but the tender inner portion; mince finely -- you should get about 1 teaspoon.
Combine the lime leaves, lemongrass and shallots in a mortar and work into a moderately fine paste with the pestle, using a little of the lime juice as needed to make it easier to work. Mix in the rest of the lime juice and the vinegar. Season with pepper if desired.
Yields about 2 1/2 tablespoons mignonette.
Serve with just-opened oysters.
PER OYSTER (if using 8): 10 calories, 1 g protein, 1 g carbohydrate, 0 fat, 4 mg cholesterol, 25 mg sodium, 0 fiber.
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Post by Amani on Feb 11, 2005 11:48:51 GMT -5
Chocolate-Dipped Fortune Cookies
1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons vegetable oil
1 egg white
3 drops vanilla or almond extract
1 tablespoon water
10 romantic fortunes (typed or handwritten on thick-bond paper, cut into 1/2 inch wide and 2 inches long)
1/2 12-ounce bar of fine-quality chocolate, dark, milk or white, melted in a double boiler
Heat oven to 300 degrees F. Combine dry ingredients in a medium-sized mixing bowl. Add liquid ingredients and stir until the batter is smooth.
Grease a non-stick cookie sheet with butter or non-stick vegetable spray. Drop one level teaspoon of batter onto the cookie sheet. Bake for 15 minutes or until cookies begin to brown lightly.
Remove cookie sheet from oven and remove one cookie with a wide spatula. Quickly place a fortune in the center, fold in half and press against the rim of a bowl to form fortune cookie crescent shape. Continue to shape the remainder of cookies, returning them back to the oven for 2 minutes if they become brittle.
Cool and dip into melted chocolate, placing on waxed paper until the chocolate hardens. Wrap in plastic or waxed paper, or place in an airtight container. Can be made up to 24 hours in advance.
Makes 10 cookies.
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Post by bonnie on Feb 12, 2005 11:19:39 GMT -5
Chocolate Chile Souffles
1/4 cup sugar plus additional for coating gratin dishes
2 tablespoons all-purpose flour
1 tablespoon cold unsalted butter
1/2 cup milk
1/4 ounce semisweet chocolate, chopped fine
1/8 teaspoon cayenne
1 large egg yolk
1 large egg white
Preheat oven to 400 degrees F. Butter two 3/4 cup gratin dishes and coat with additional sugar, shaking out excess.
In a small bowl blend together 2 tablespoons sugar, flour, butter and a pinch salt until mixture forms into small pellets.
In a small saucepan, bring milk to a boil and whisk in flour mixture, chocolate and cayenne. Cook mixture over moderate heat, whisking until thickened, about 15 seconds and cool 30 seconds.
In a bowl, whisk yolk lightly and whisk into chocolate mixture. In another bowl, whisk whites with a pinch of salt until they hold soft peaks and whisk in remaining 2 tablespoons sugar, a little at a time, until meringue holds stiff peaks. Fold in remaining meringue gently but thoroughly.
Divide souffle batter between gratin dishes and put on a baking sheet. Bake chocolate souffles in middle of oven for 15 minutes or until puffed. Serve immediately.
Makes 2 souffles.
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Post by goodcookin on Feb 7, 2006 17:52:15 GMT -5
Pepper-Crusted Filet Mignon
from Martha Stewart's Everyday Food
Serves 2; Prep time: 15 minutes; Total time: 15 minutes
2 filet mignons (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Red Wine Sauce, for serving (optional - recipe below)
1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
2. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
3. Remove strings from filets, and serve with Red Wine Sauce, if desired.
Per serving: (without sauce): 293 calories; 17.4 grams fat; 32 grams protein; 0 grams carbohydrates; 0 grams fiber
Note: Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)
Red Wine Sauce
Makes 1/3 cup
1 cup red wine
2 tablespoons cold butter, cut up
Coarse salt
1. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
2. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
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Post by Amani on Feb 8, 2006 10:25:14 GMT -5
Rosebud Creme Brulee
From Elizabeth Falkner of San Francisco's Citizen Cake
3 ounces, in weight (about 4-5), egg yolks
2 ounces sugar (about 1/4 cup + 2 teaspoons)
2 cups heavy cream
1/8 teaspoon vanilla seeds, scraped from the bean
1/4 teaspoon Grand Marnier
1/2 teaspoon rose water
AA sugar for dusting (about 1 teaspoon per ramekin) (see Note)
Petals from unsprayed roses for garnish (not from a florist)
In a medium bowl, mix yolks and sugar together.
Heat the cream and vanilla just until hot and allow to cool for a few minutes.
Slowly whisk the warm cream into the egg mixture a quarter cup at a time, until the egg mixture is warm. Slowly pour the warm egg liquid back into the hot cream in the same fashion, whisking gently, so bubbles don't form.
Pour through a fine-mesh strainer into a clean bowl. Gently stir in the Grand Marnier and rose water. Allow the mixture to cool to room temperature.
Preheat the oven to 300°.
Divide the custard among four 4 1/2-ounce ramekins, filling just below the rim line. Set in a deep baking pan with sides at least as high as the ramekins. Fill with hot water halfway up the sides of the ramekins. Bake for about 1 hour or until set. The custard should be firm but still jiggle in the center when tapped.
Remove from the water bath and allow to cool and then refrigerate at least 4 hours.
When ready to serve, dust the top of each custard with the sugar and caramelize with a torch or under the broiler. Garnish with rose petals.
Serves 4.
Note: AA sugar is available in the baking aisle of most well-stocked grocery stores. Granulated sugar can be substituted.
PER SERVING: 545 calories, 6 g protein, 18 g carbohydrate, 51 g fat (29 g saturated), 435 mg cholesterol, 54 mg sodium, 0 fiber.
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Post by bonnie on Feb 9, 2006 12:52:04 GMT -5
Dark Chocolate Heart Cookies Recipe
Source: Pillsbury®
36 cookies
For the Cookies:
1/4 cup butter, softened
One (3 ounce) package cream cheese, softened
1/3 cup semisweet chocolate chips, melted
1 egg
One (18.25 ounce) package Pillsbury Moist Supreme Devil's Food Cake Mix
For the Frosting:
1/2 cup Pillsbury Creamy Supreme Funfetti Pink Vanilla Frosting (from 15.6 ounce can)
FOR THE COOKIES:
Heat oven to 375 degrees F. In medium bowl, combine butter and cream cheese; beat until smooth. Add melted chocolate and egg; beat until well blended. Add cake mix; beat until well mixed.
On lightly floured surface, roll half of dough at a time to 1/8 inch thickness. Cut with floured 3 inch heart-shaped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets.
Bake at 375 degrees F for 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets. Cool 10 minutes or until completely cooled.
FOR THE FROSTING:
Place frosting in small microwave-safe bowl. Microwave on HIGH for 15 seconds; stir frosting until smooth. Drizzle frosting over cooled cookies.
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Post by smartha on Feb 10, 2006 16:31:20 GMT -5
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Post by amirah on Feb 13, 2006 12:21:51 GMT -5
Cherry Cheesecake
POINTS® Value | 4
Servings | 12
Preparation Time | 25 min
Cooking Time | 120 min
Level of Difficulty | Difficult
desserts | This 4-inch-high cheesecake can be made with 1% cottage cheese instead of fat-free ricotta for a tangier taste. Just process the cottage cheese for 2 or 3 minutes longer until smooth. You can use any frozen fruit and accompanying jam for another flavor twist.
1 Tbsp butter, softened
4 oz zwieback(s), crushed into crumbs (about 4 pieces)
1 1/2 pound fat-free ricotta cheese
2 large egg yolk(s)
1/4 cup fresh lemon juice
2 tsp lemon zest
1 cup powdered sugar
1/4 cup all-purpose flour
1/8 tsp table salt
8 oz Stonyfield Farm Organic Whole Milk Yogurt French Vanilla Yogurt, or other brand
8 large egg white(s)
1 cup cherries, frozen, unsweetened pitted
1/3 cup preserves, either sour or tart cherry varieties
1. Place a large, deep-rimmed pan (big enough to create a water bath) in oven and preheat to 325°F.
2. Coat bottom and sides of a 9- X 4-inch springform pan with softened butter; dust bottom and sides of pan with zwieback crumbs (make sure butter and crumbs are applied all the way up the sides of pan). Tear off a single large, long piece of aluminum foil and wrap around bottom and just past top of sides of pan so that no water – from the water bath – can penetrate when cake bakes (you’re making a water-tight skin so you only want to use 1 piece of wide, long foil); set springform pan aside.
3. Place ricotta in a fine sieve over a medium bowl. Allow cheese to drain thoroughly to rid of excess moisture; discard liquid. Whip ricotta in a food processor until smooth and creamy, about 1 minute; do not over beat.
4. Add egg yolks, lemon juice, lemon zest, powdered sugar, flour and salt to ricotta. Pulse mixture just a few times until ingredients are incorporated; blend in yogurt.
5. Whip all egg whites in a large bowl until soft peaks form; fold egg whites into cheese cake batter.
6. Boil a pot of water.
7. Pour cheese cake batter into prepared springform pan, filling pan almost to the top; place springform pan into larger pan (heating in oven). Then pour enough boiling water into larger pan to come half-way up springform pan, careful not to get any water into cake. Bake cake in water bath for 1 hour. After baking for 1 hour, turn off heat but leave cheesecake in oven, in water bath, with oven door closed, for another hour.
8. Remove entire water bath from oven, careful not to spill water, and grip sides of springform pan with oven mitts to remove it from water bath to a wire rack (leave foil on) and cool completely; refrigerate cake in springform pan for 12 to 24 hours before serving.
9. Remove cake from refrigerator. Run a sharp knife around inside of springform pan to loosen cake from sides.
10. To make topping, cut cherries into quarters while still frozen; set aside.
11. Place preserves in a small saucepan and cook over low heat until liquefied; remove from heat and add frozen cherries. When cherry topping cools, pour over top of cheesecake. Slice into 12 pieces and serve. (Note: Topping should be made soon before serving cake. Do not make it too long ahead of serving time.)
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Post by amirah on Feb 13, 2006 12:22:50 GMT -5
Chocolate-Raspberry Heart Cake
POINTS® Value | 5
Servings | 10
Preparation Time | 25 min
Cooking Time | 30 min
Level of Difficulty | Moderate
cakes | The taste of sweet raspberries really comes through in this cake since preserves are used in the cake and glaze.
1 Tbsp all-purpose flour
2 cup unprepared devil's food cake, mix
1/2 cup water
1/4 cup fat-free egg substitute
1/3 cup jam, seedless raspberry
4 oz unsweetened baking chocolate square(s)
6 Tbsp jam, seedless raspberry
6 Tbsp fat-free creamer, such as fat-free half-and-half
1/2 cups raspberries
1. Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
2. Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
3. Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)
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