8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate
and stir until chocolate is melted. Place dessert pot over a tea candle to
keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or
cookies. This si so tasty
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3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon
Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut
up chicken into cubes. In medium bowl combine all ingredients. Place mixture
into small jello mold or small loaf pan. Make sure to coat pan with oil so
mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with
crackers.
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1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a
3−quart saucepan. Cook over medium−low heat, stirring occasionally, until
cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke
hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm
over low flame. Serve with dippers.
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1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and
spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
Comments rss Trackback1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal
Preheat oven to 275F. Spray a large roasting pan with non−stick cooking
spray. In a medium−size microwave safe bowl, mix butter, white corn syrup
and brown sugar. Place the mixture in the microwave and cook 2 minutes, or
until butter melts. Place the cereal, pecans and almonds into the prepared
roasting pan. Pour the melted butter mixture over the cereal and nuts and
mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring
every 15 minutes. As the snack mix is cooling, be sure to continue to stir
so that the mix will not harden into one big lump.
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8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until
golden brown.
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This has to be one of the New Zealand Food Recipes all time favourite Food Recipes. It does not fall under the Healthy Food Recipes guidlines but it is one you must try. You do not need to need to be able to Cook like in the Chef Food Videos but you need a little time effort and you will master this yummy desert.
You can obtain a how to make this New Zealand Food Recipe classic here >>
Prep time: 40 minutes
Cook time: 1 hour
Servings: 1 pavlov
Ingredients:
3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence
Directions:
Beat egg whites until stiff (forms peaks). Add sugar – heaped tablespoon at a time – beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essense into mixture. Beat until blended.
Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.
Before serving, cover pav in whipped cream and decorate with your favourite fruit.
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3 cups all−purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Combine the flour, baking powder, and salt. Either by hand or with a pastry
cutter, cut in the shortening till the mixture is crumbly. If the mixture
looks more floury than crumbly, be sure to add just one or two more
tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to
the mixture, or just enough to make the ingredients look moist. With your
hand or a large fork, knead the mixture making sure to rub the dough against
the sides of the large mixing bowl to gather any clinging dough. If the
dough still sticks to the side of the bowl, add a couple more tablespoons of
flour until the dough forms a soft round shape. The dough is ready to roll
out now, but it is best to let it rest. Cover it with a dish towel, and let
it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your
rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet. Cook for about
1 to 2 minutes on each side.
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1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6−inch
In a small bowl, stir together the cream cheese and cheddar cheese with a
fork until the cheeser is incorporated. Stir in the salsa, green onion, and
chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.
Slice into rounds.
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1 (3 3/4 oz.) can smoked oysters
9 hard−cooked eggs
6 tablespoons mayonnaise or salad dressing
2 tablespoons snipped chives
1 tablespoon Dijon−style mustard
1/4 teaspoon freshly ground pepper
Snipped chives
Drain oysters; pat with paper towels to remove as much oil as possible.
Coarsely chop. Halve hard−cooked eggs lengthwise. Remove yolks and set
whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise,
the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix
well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with
snipped chives.
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8 ounces prepared hummus
1 1/4 sour cream, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon juice
1 cup tomatoes, seeded and chopped
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumbers
salt & fresh ground pepper, to taste
6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives
pita chips
Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on
the bottom of a 9 inch pie dish. Combine remaining sour cream and cumin and
spread over the hummus layer. Toss together the garlic powder, salt, lemon
juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add
a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a
layer of feta, then finish it all off with olives. Let chill for an hour before serving
with pita chips.
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6 tablespoons Dijon mustard
4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)
12 ounces shredded Swiss cheese
12 ounces thinly sliced corned beef
2 2/3 cups drained jar−packed sauerkraut
2 teaspoons caraway seeds
Position rack in center of oven. Place baking sheet on rack and preheat to
450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.
Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3
ounces corned beef over, folding slices to fit if necessary. Spread 1/2
tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2
ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon
caraway seeds. Place pizzas on hot baking sheet. Bake until heated through
and cheese on top melts and is beginning to color, about 12 minutes.
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1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed
Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small
saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.
Stir until smooth. In a large bowl, toss chicken wings with half of the jam
mixture. Place on the baking sheet and bake 50 minutes. Brush wings with
remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer
pink inside and outside is glazed. Serve immediately.
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1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess
fat from the pan. Add salt, onions, paprika, chili powder and water, then
let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil
begins to smoke, it is too hot. When oil is hot, fry each tortilla for about
30−45 seconds per side and set aside on paper towels. When frying each
tortilla, be sure to pop any bubbles that form so that tortilla lays flat in
oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza
by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas
with two tablespoons of salsa on each, then split up the tomatoes and
stack them on top. Next divide up the cheese, onions and olives, stacking
in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese
on top is melted. Makes 4 pizzas.
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(16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped
spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives,
red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to
15 minutes, or until bubbly. Serve with tortilla chips.
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1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth. Add enough milk to make mixture creamy. Stir in 2
tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with
paprika. Bake at 325F until mixture is bubbly and browned on top, about 30
minutes. Serve with tortilla chips and/or crackers.
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2 tablespoons orange juice
1 tablespoon honey
1 8−oz. package soft cream cheese
1/2 cup raisins
1/4 cup chopped honey−roasted nuts
Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill
for at least one hour. Serve with crackers or potato chips.
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Spread:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika
Bread:
12 slices Texas toast or 1 large French bread loaf,
sliced through the middle
Preheat oven to 400F. Combine all ingredients for the spread in a small
bowl. Smear spread generously on one side of each slice of Texas toast or on
the face of each half of French bread loaf. Bake for 10 to 12 minutes or
until cheese begins to brown and bubble. Makes about 12 slices toast or two
large halves of French bread.
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2 kiwis, peeled and diced
2 Golden Delicious apples − peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,
strawberries, white sugar, brown sugar and fruit preserves. Cover and chill
in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side
of each flour tortilla with butter flavored cooking spray. Cut into wedges
and arrange in a single layer on a large baking sheet. Sprinkle wedges with
desired amount of cinnamon sugar. Spray again with cooking spray. Bake in
the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla
wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and
spice mixture.
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1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom
caps with melted butter. In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Gradually mix the cream cheese and
mustard into the saucepan. Continue stirring until smooth. Stir in the
crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom
caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or
until hot.
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