Title: Chocolate Chippy Crunch Souffle
Categories: Desserts, Bakery
Yield: 1 servings

1 tb Unsalted butter
8 tb Granulated sugar
6 oz Semisweet chocolate; broken
-into
2 oz Unsweetened chocolate;
-broken
Into
4 lg Egg yolks
1/4 c Heavy cream
8 lg Egg whites
3 Deep dark chocolate fudge co
-okies
— hopped into
1/2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 350 degrees . Lightly coat the inside of each souffle cup with the
butter. Sprinkle the inside of each cup with 1 1/2 teaspoons
granulated sugar. Set aside until needed. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
and unsweetened chocolate in the top half of the double boiler.
Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes.
Remove from the heat and stir until smooth. Transfer the chocolate to
a large stainless steel bowl Use a whisk to stir in the egg yolks and
heavy cream until thoroughly combined. Set aside. Place the egg
whites on the bowl of an electric mixer fitted with a balloon whip.
Whisk on high until soft peaks form, about 1 minute. Add the
remaining sugar and continue to whisk on high until stiff peaks form,
about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber
spatula to fold about 1/4 of the whipped egg whites into the melted
chocolate mixture., then fold in the remaining egg whites. Evenly
divide the souffle mixture into the prepared souffle cups (about 4
heaping tablespoons), filling them to 1/2-inch below the rim of the
cup. Evenly divide and sprinkle the cookie pieces and chocolate chips
over the tops of the souffle mixture. Place the souffles on the
center shelf of the preheated oven. Bake until a toothpick inserted
in the center comes out clean, about 22 to 26 minutes. Remove from
the oven and serve immediately.

MMMMM

White Chocolate Ice Cream (2)

Recipe By : Leanda Goss
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Half and half
12 ounces White chocolate — coarsely chopped
4 Eggs
1 1/2 cups Sugar
2 cups Whipping cream

Scald half and half in top of double boiler set over simmering water. Add
chocolate. Reduce heat so water barely simmers and cook until chocolate is
melted, stirring occasionally. Remove from heat. Using electric mixer,
beat eggs in medium bowl to blend. Add sugar and beat until dissolved.
Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well
chilled. Process chocolate mixture in ice cream maker according to
manufacturer’s instructions. Freeze in covered container at least 4 hours
to mellow. If frozen solid, let ice cream soften slightly in refrigerator
before serving. Makes 2 quarts.

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Title: NEWBEST PECAN PIE
Categories: Pies, Desserts
Yield: 8 servings

2 c Pecans, toasted,chopped
1 1/2 ea Cubes of Unsalted Butter
6 oz Semi-Sweet Chocolate bits
1 c Golden Brown Sugar
3 tb Flour
5 ea Eggs
3/4 c Light Kayro Syrup
2 tb Kahlua liqueur
2 tb Molasses
1 1/2 ts Vanilla
1/2 ts Salt

Cream together the Unsalted Butter, Brown Sugar, and Eggs (One at a
time). Add in the Corn Syrup, Molasses, Kahlua, Vanilla and Salt and mix
well. Mix together Chocolate, Flour, and Pecans (1-1/2 min in microwave to
toast) and add to the rest of the ingredients. Prebake your piecrust first
for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients
into pie shell. Bake at 350 degrees for aprox. 1 hour. Cool and Enjoy!

Jeff Viets

—–

Title: STIR-FRIED CHICKEN AND CHINESE CABBAGE
Categories: Chinese, Chicken
Yield: 1 servings

1/4 lb Boneless chicken breast *
3 c Chinese cabbage (Napa or Bok
-choy), thick slices
2 Green onions in 1-inch
-lengths (OR 1/2 small
Onion, cut in half
-vertically then in thick
Crescents)
1 tb Fresh ginger, finely chopped
2 Cloves garlic, crushed
1/3 c Water, chicken broth, or dry
-sherry
2 tb Soy sauce
2 ts Cornstarch
1 ts Sugar
2 ts Rice or cider vinegar
1 tb Sesame or salad oil

* NOTE: boneless pork cutlet can be substituted for
chicken

Partially freeze meat (about 30 minutes) to make
slicing easier, especially if your knife is not very
sharp. Slice the meat across the grain into thin
strips and place on a plate near the cooking area.
Prepare the Chinese cabbage, onion, ginger and garlic
as indicated and arrange on plate with chicken.

In a measuring cup or small bowl, combine the water,
soy sauce, cornstarch, sugar and vinegar; stir to
dissolve the cornstarch and sugar. Place by meat and
vegetables.

Preheat a heavy 10-inch saute pan, non-reactive
skillet, or wok on high heat for about 1 minute. Add
oil and tilt pan to coat evenly; add chicken. Cook,
turning constantly, for 1 minute. Add cabbage, green
onion, ginger and garlic; continue cooking and
stirring another minute. Stir in the liquid mixture;
cook and stir until the sauce is thickened and the
vegetables are tender-crisp and brightly colored,
about 30 seconds more.

Serve over hot cooked rice.

Makes 1 main course serving of about 390 calories.

Posted by Fred Peters.

—–

New Mexico Style Barbecue Sauce

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely chopped
1 clove garlic — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

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Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Sauces
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Pork roast (fresh shoulder — preferred)
1 pound Pork soup bones
44 ounces Canned tomatoes
23 ounces Tomato sauce
28 ounces Hot water
21 ounces Diced green chili strips
3/4 To 1 oz diced hot peppers
1 tablespoon Sugar
1 1/2 tablespoons Salt
1 tablespoon Garlic

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until
brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or
5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart
saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water
and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and
continue boiling for 20 minutes. Add spices, hot peppers, and chili strips.
Continue boiling for another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually another 20
minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.

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BROILED STEAK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Beef Flank Steaks — *
1/2 c Lime Juice
2 tb Oregano Leaves — Dried
2 tb Olive Or Vegetable Oil
2 ts Salt
1/2 ts Pepper
4 Cloves Garlic — Crushed

* Each flank steak should weigh between 1 and 1 1/2 lbs.
~————————————————————————-
Place beef steaks in shallow glass or plastic dish. Mix remaining
ingredients and pour over the beef. Cover and refrigerate at least 8
hours, turning occasionally. Set oven control to broil. Place beef on
rack in broiler pan. Broil with the tops about 3 inches from the heat
until brown, about 5 minutes. Turn beef and broil about 5 minutes longer.
Cut beef in thin strips across the grain of the meat. Serve with tortillas
and guacamole if desired.

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MINI SAUSAGE RUBENS

Recipe By :
Serving Size : 44 Preparation Time :0:00
Categories : Pork Appetizers
Cheese/eggs Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Smoked Sausage
1 Loaf Party Rye Bread
4 tb Butter
1 c Thousand Island Dressing
16 oz Saurkraut
10 Slices Of Swiss Cheese

Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices
into 1/2″ x 2-1/2″ strips. Melt butter in small skillet. Brush rye bread
with butter on both sides. Place on baking sheet. Toast at 400 degrees for
5 minutes. Turn. Remove from oven and build rubens ending with criss-
crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is
bubbly.

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EASY HODGE PODGE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 Chopped onion
Salt and pepper
1 cn (10.75-oz) tomato soup
1 cn (16-oz) mixed vegetables
1 cn (16-oz) kidney beans
1 Box (14.75-oz) spaghetti

Brown hamburger and onions. Drain excess grease. Add
tomato soup and half a can of water. Stir in
vegetables. Run knife through spaghetti to cut
strands. Add to soup mixture. Bring to boil, simmer 15
minutes.

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RAISIN OAT MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Rolled oats
1 pt Baking powder
1/2 Raisins
2 pt Raisins
1 Skim milk
1 pt Lemon juice
1/3 Firmly packed brown sugar
1 pt Vegetable oil
2 pt Vegetable oil
2 Egg whites
2 pt Vanilla extract

Preheat oven to 375 degrees. Lightly oil 10 muffin
cups or spray with a nonstick cooking spray. Place
oats in a blender container and blend until it has the
consistency of flour. Place in a large bowl and add
baking powder. Mix well. Stir in raisins. Place milk
in a medium bowl. Add lemon juice and let stand 1
minute. Add remaining ingredients. Beat with a fork or
wire whisk until blended. Add to dry mixture, mixing
until all ingredients are moistened. Divide batter
evenly into prepared muffin cups. Bake 20 minutes,
until a toothpick inserted into the center of a muffin
comes out clean. Remove muffins to arack to cool.

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