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Sunday 17 Aug 2008
Oriental chicken wings.
Ingredients:
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Directions:
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave for 5 minutes on high.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander.
Technorati Tags: oriental chicken, chicken wings
Tuesday 12 Aug 2008
Almond Amaretto Cheesecake
Ingredients:
Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Directions:
Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand until cool.
Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs and yolks, on at a time, beating just until blended after each addition. At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200.
Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife around edges of pan to loosen cake. Remove pan sides. Place cake on serving dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water.
Technorati Tags: almond, Amaretto, Cheesecake, cake,
Tuesday 12 Aug 2008
Chocolate Cherry Cheesecake
Ingredients:
8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
Directions:
Combine chocolate wafer crumbs and butter In large bowl. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.
Technorati Tags: Chocolate, Cherry Cheesecake
Tuesday 12 Aug 2008
Chocolate Raspberry Cheesecake
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
Ingredients:
1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
Directions:
This 6 oz’s of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 oz’s of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 oz’s cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheese cake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.
Technorati Tags: Chocolate, Raspberry Cheesecake
Monday 11 Aug 2008
Creamy Chilled Cheesecake
Ingredients:
1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves
Directions:
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.
Technorati Tags: Cheesecake,
Monday 11 Aug 2008
Cookies and Cream Cheesecake
Ingridients:
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies
Directions:
These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
Technorati Tags: Cookies, cream Cheesecake
Monday 11 Aug 2008
Chocolate Velvet Cheesecake
INGREDIENTS:
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
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DIRECTIONS:
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
Technorati Tags: Cheesecake, Chocolate
Monday 11 Aug 2008
Almond Coconut Chocolate Cookie Balls
These little cookies taste a lot like the popular candy bar. Original recipe yield: 3 to 4 dozen.”
INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In the top half a double boiler melt the chocolate and condensed milk, stirring frequently. Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
Technorati Tags: Almond, Coconut, Chocolate, Cookie
Monday 11 Aug 2008
Almond Chocolate Coconut Cookies II
These cookies are easy to make and delicious. Original recipe yield: 4 dozen.
INGREDIENTS:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets in a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Technorati Tags: Almond, Chocolate, Coconut, Cookies
Monday 11 Aug 2008
Almond Chocolate Coconut Cookies I
This is a light cookie with the taste of an Almond Joy candy bar. Original recipe yield: 4 dozen.
INGREDIENTS:
4 egg whites
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
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DIRECTIONS:
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.
Technorati Tags: Candy Bars, Almond, Chocolate, Coconut
