From All recipes.com
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Monday, June 6, 2011
Herb Goat Cheese Spread with Mint
Read More http://www.epicurious.com/recipes/food/views/Herbed-Goat-Cheese-Spread-with-Mint-350819#ixzz1OXqzxR8E
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
Sunday, March 6, 2011
Granola
http://www.food.com/recipe/radical-ride-granola-mix-2007-208558
i recommend 20 minutes - 25 = burnt :)
Ingredients
o 1/4 cup apple jelly ( or your favourite jelly)
o 3 tablespoons granulated sugar
o 2 tablespoons butter or 2 tablespoons margarine
o 1/2 teaspoon ground cinnamon
o 1 cup rolled quick-cooking oats ( old fashioned)
o 1/2 cup slivered almonds
o 1/4 cup shelled sunflower seeds
o 1/4 cup coconut
Directions
1. Turn on the oven to 325 degrees F.
2. Put jelly, sugar, butter, and cinnamon in a saucepan, and over low to medium heat cook until all is melted and the sugar is well dissolved.
3. Remove from heat. Turn off the stove.
4. Add the rolled oats ( not instant) , nuts, seeds and coconut, stir well with a wooden spoon.
5. Pour the mixture into the ungreased baking sheet 9 x 13 inches.
6. Spread evenly and place in oven .
7. Twice during the baking time open the door and stir with spoon.
8. Bake for 20 to 25 minutes until lightly golden brown.
9. Turn off oven, and using again those hot pads, remove from oven to a rack.
10. Cool completely.
11. Store cooled mixture in a plastic container and cover tight.
12. Store in cool dry place for up to two weeks.
i recommend 20 minutes - 25 = burnt :)
Ingredients
o 1/4 cup apple jelly ( or your favourite jelly)
o 3 tablespoons granulated sugar
o 2 tablespoons butter or 2 tablespoons margarine
o 1/2 teaspoon ground cinnamon
o 1 cup rolled quick-cooking oats ( old fashioned)
o 1/2 cup slivered almonds
o 1/4 cup shelled sunflower seeds
o 1/4 cup coconut
Directions
1. Turn on the oven to 325 degrees F.
2. Put jelly, sugar, butter, and cinnamon in a saucepan, and over low to medium heat cook until all is melted and the sugar is well dissolved.
3. Remove from heat. Turn off the stove.
4. Add the rolled oats ( not instant) , nuts, seeds and coconut, stir well with a wooden spoon.
5. Pour the mixture into the ungreased baking sheet 9 x 13 inches.
6. Spread evenly and place in oven .
7. Twice during the baking time open the door and stir with spoon.
8. Bake for 20 to 25 minutes until lightly golden brown.
9. Turn off oven, and using again those hot pads, remove from oven to a rack.
10. Cool completely.
11. Store cooled mixture in a plastic container and cover tight.
12. Store in cool dry place for up to two weeks.
Vanilla Granola
Vanilla Granola from Allrecipes.com
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconutVanilla Granola
Rated: rating
Prep Time: 15 Minutes Ready In: 1 Hour 5 Minutes
Submitted By: Elsie Beachy Cook Time: 50 Minutes Servings: 10
"This recipe was given to me by my aunt, who often prepared it for her own family. My family just loves the vanilla flavor and the sesame seeds."
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconutVanilla Granola
Rated: rating
Prep Time: 15 Minutes Ready In: 1 Hour 5 Minutes
Submitted By: Elsie Beachy Cook Time: 50 Minutes Servings: 10
"This recipe was given to me by my aunt, who often prepared it for her own family. My family just loves the vanilla flavor and the sesame seeds."
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
Biscuits and Gravy
Biscuits from All Recipes.com
Ingredients
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine
1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
*** I cooked my biscuits in greased muffin tins and they turned out just fine.
Gravy: Bob Evans
I lb of Bob Evans Original Prok Sausage
1/4 cup of flour
2 cups of Milk
Salt and Pepper to taste
Brown meat until no longer pink. Turn heat to medium and stir in flour until dissolved. Then pour in milk and cook until thick and bubbly. Salt and pepper to taste.
Ingredients
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine
1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
*** I cooked my biscuits in greased muffin tins and they turned out just fine.
Gravy: Bob Evans
I lb of Bob Evans Original Prok Sausage
1/4 cup of flour
2 cups of Milk
Salt and Pepper to taste
Brown meat until no longer pink. Turn heat to medium and stir in flour until dissolved. Then pour in milk and cook until thick and bubbly. Salt and pepper to taste.
Carmel Apple French Toast
1 pkg cream cheese
1 dozen eggs beaten
1 cup milk
1 cup REAL maple syrup
1 tsp vanilla, healthy dash of ginger and nutmeg
1 loaf white bread, cubed. (Now here's the tricky part -- you need something dense -- don't skimp on the bread. I like Pepperidge Farms white bread.) If you decide to use something different I'd use only 3/4's of it.
1 finely sliced or diced green apple (roll in brown sugar/cinnamon)
Cinnamon & Sugar mixture (about 1 1/2 cups)
In a mixing bowl ... mix the beaten eggs, milk, syrup and vanilla. Cube bread, throw in bowl and squish EVERYTHING (including apple) together. Pour in to 9 X 13 heavily greased pan. Place random, small blobs of cream cheese in mixture. Top with COPIOUS amount of cinnamon/sugar mixture. (Again, don't skimp.) Place overnight in 'fridge.
Bake at 350 for 30 minutes covered. And another 20-30 mins uncovered. The casserole needs ample time to set up -- so give yourself an hour. Serve with more maple syrup. Go in to cardiac arrest.
1 dozen eggs beaten
1 cup milk
1 cup REAL maple syrup
1 tsp vanilla, healthy dash of ginger and nutmeg
1 loaf white bread, cubed. (Now here's the tricky part -- you need something dense -- don't skimp on the bread. I like Pepperidge Farms white bread.) If you decide to use something different I'd use only 3/4's of it.
1 finely sliced or diced green apple (roll in brown sugar/cinnamon)
Cinnamon & Sugar mixture (about 1 1/2 cups)
In a mixing bowl ... mix the beaten eggs, milk, syrup and vanilla. Cube bread, throw in bowl and squish EVERYTHING (including apple) together. Pour in to 9 X 13 heavily greased pan. Place random, small blobs of cream cheese in mixture. Top with COPIOUS amount of cinnamon/sugar mixture. (Again, don't skimp.) Place overnight in 'fridge.
Bake at 350 for 30 minutes covered. And another 20-30 mins uncovered. The casserole needs ample time to set up -- so give yourself an hour. Serve with more maple syrup. Go in to cardiac arrest.
Egg bake with Potato Crust
1 russet potato sliced VERY thin
6 eggs
2 tbsp milk
1/2 c chopped green and red peppers
1/2 c cheddar cheese shredded
6 slices of cooked bacon chopped
extra cheese to sprinkle on top
Place the potato slices in a greased pie dish to form a crust. Salt and pepper them. Put in cheese, green/red peppers, and cheese. whisk the milk and egg together and pour over the top. Season with salt and pepper (parsley if you have it)
bake at 350 for about 25 mins under golden brown on top
6 eggs
2 tbsp milk
1/2 c chopped green and red peppers
1/2 c cheddar cheese shredded
6 slices of cooked bacon chopped
extra cheese to sprinkle on top
Place the potato slices in a greased pie dish to form a crust. Salt and pepper them. Put in cheese, green/red peppers, and cheese. whisk the milk and egg together and pour over the top. Season with salt and pepper (parsley if you have it)
bake at 350 for about 25 mins under golden brown on top
Tuesday, February 1, 2011
Chinese Spare Ribs (Chinese night)
Ingredients
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Pecan Rice (Holiday Spice)
Ingredients
1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
Hot and Sour Soup
Chinese night
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
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