Barbecued chicken (Murg Kandhari) recipe

Ingredients
2 (600 g (22 oz) each) Chicken broiler, skinned, washed
2 1/2 tsp (5 g) Red chilli powder
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbii) juice
3 tbsp (45 ml) 1 1/2 fl oz Pomegranate (anar) juice
1 1/2 cups (300 g) 11 oz Yoghurt (dahi), hung, whisked
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tsp (3 g) Black cumin (shahi jeera) seeds
1 tsp (2 g) Black pepper (kali mirch) powder
2 tsp (4 g) Garam masala
Salt to taste
1 tsp (1 g) Saffron (kesar)
4 tbsp (80 ml) 2 3/4 fl oz Double cream
Butter for basting

Method
1. Make 3 deep incisions each on sides of breasts and thighs and 2 on each drumsticks.

2. Mix red chilli powder, lemon juice, and pomegranate juice together; rub over the chicken evenly. Marinate for 2 hours and refrigerate.

3. Mix yoghurt with remaining ingredients (except butter). Marinate the chicken in this mixture for 2 - 3 hours more. Refrigerate.

4. Preheat the oven / tandoor / grill/broiler to 180°C (350°F). Skewer chicken from tail to head, leaving a gap of at last 4 cm. Roast for 10 minutes. Remove, hang the skewers to let the excess moisture drip. Baste with butter and roast again for 4 - 5 minutes. Serve.

serving amount

serves: 4 - 5

2:44 AM | 0 comments | Read More

Badaam Ka Halwa (Indian Almond delight) recipe

Ingredients
500 g (1.1 lb) Almonds (badaam), blanched, chopped
1 cup (200 g) 7 oz Ghee
1 cup (200 ml) 7 fl oz Milk
3 cups (450 g) 1 lb Sugar
1 tsp (2 g) Green cardamom (choti elaichi) powder
a few strands Saffron (kesar)
Silver leaf (varq), optional

Method
1. In a food processor, grind the almonds with a little milk to make a fine paste.

2. Heat the ghee in a heavy-bottomed pan. Add the almond paste and cook on medium heat until light golden.

3. Add milk and sugar, continue to cook for 10 - 15 minutes more till the moisture evaporates and the mixture becomes thick. Remove from heat. Add green cardamom powder and saffron.

4. To serve cold, spread on a greased tray, cut into small squares and decorate with silver leaf. To serve hot, ladle individual portions on to dessert plates and decorate with silver leaf.

serving amount

serves: 4 - 5

2:43 AM | 0 comments | Read More

Dressed Lobster recipe

Ingredients
Lobster
lemon juice
mayonnaise
lettuce

Method
1. Crack the pincer claws with a small hammer and take out the meat with a skewer.

2. Cut the lobster lengthways from head to tail using a sharp knife.

3. Remove the stomach bag on the right side of the head and also the grey spongy parts known as "dead man's fingers".

4. Remove the coral, wash and retain for decoration.

5. Now remove all the meat from the shell. Keep the green liver meat which is edible.

6. Flavour the meat with lemon juice and seasoning or mayonnaise and return to the shell.

7. Serve on a bed of lettuce.


Note Lobsters are best at about 650 g - l kg (1 3/4 - 2 1/2 lbs) as this will give two good servings or about 400 g (3/4 lb) meat.
A well-cooked lobster will feel heavy and the tail should be curled under the body.

1. To prepare and cook a live lobster, first take a skewer or sharp knife and drive through the cross which is on the head.

2. Grip the lobster firmly behind the head and plunge into a large saucepan of boiling salted water.

3. A bay leaf, sprig of parsley or bouquet garni may be added.

4. Cook for 15 minutes for each 450 g (1 lb) of lobster.

5. Allow to cool in the liquid.

6. Leave the antennae on as they form part of the decoration if serving in the shell.

7. When cool, twist off the claws, retaining small claws for garnish.

1:38 PM | 0 comments | Read More

Catalan Lobster With Peppers recipe

Ingredients
1 large yellow pepper, roasted
1 large red pepper, roasted
2 frozen lobsters
4 large spring onions
4 medium-sized ripe tomatoes
10 black olives, stoned
10 green olives, stoned
generous pinch oregano
1 1/2 tbsp capers
1 lemon
2 sprigs basil
4 tbsp light olive oil
2 tbsp extra-virgin olive oil
1 red chilli pepper, finely chopped (optional)
salt and black peppercorns

Method
1. Roast the peppers, peel them and cut into thin strips. Cut these strips into small dice shortly before using.

2. Thaw the lobsters very slowly, leaving them on the bottom shelf of the refrigerator for 30 hours or thaw more quickly at room temperature (about 3 hours).

3. When completely thawed, poach in gently simmering salted water or in a court-bouillon for 5 minutes; drain and leave to cool. Place each one in turn on a wooden chopping board, the right way up, and place the tip of a heavy kitchen knife in the centre of the lobster's head where there is usually a cross-shaped indentation.

4. Push firmly downwards or use a mallet to tap the handle of the knife sharply to pierce the shell, cut the lobster lengthwise in half and remove all the white meat. Reserve the soft meat in the head for other uses.

5. Cut the white tail meat into slices about 1/4 in (6 - 7 mm) thick and season. Trim off the roots and leaves of the spring onions, remove the outermost layer and slice the bulb into thin rings; blanch these for 30 seconds in simmering salted water; remove with a slotted spoon and drain.

6. Blanch, peel and seed the tomatoes; cut them into small pieces. Heat 2 tbsp of the light olive oil in a large non-stick frying pan and saute the spring onions, chilli pepper, tomatoes, peppers and all the olives.

7. Add the oregano, capers, a pinch of salt and some freshly ground black pepper. Reduce the heat and stir, simmering, for about 30 seconds. Turn off the heat. Heat 2 tbsp of light olive oil in another non-stick frying pan and saute the pieces of lobster over a moderately high heat for about 30 seconds on each side.

8. Spoon some of the vegetable mixture on to heated individual plates, place an equal number of lobster slices on top of each serving and squeeze a little lemon juice over them; sprinkle with olive oil and garnish with small sprigs of fresh basil or parsley.

1:37 PM | 0 comments | Read More

Lobster Recipes

Live lobsters can be obtained from fishermen at some harbours or, in towns, from specialist fishmongers. As a rule, however, these regal, distinctive shellfish are sold cooked.

Lobsters are available all year round, the most popular sizes are between 500g and 1.5kg in weight. When live, they should feel heavy for their size and be lively when picked up. The dark shells turn bright red on being cooked; if buying a ready-cooked lobster look for a dry firm shell and tightly curled tail. Lobsters are often dressed and eaten cold with mayonnaise, but there are also many superb hot lobster dishes; many of them call for the meat to be prepared, then returned to the shell for presentation.

To boil a lobster plunge it live into plenty of boiling court-bouillon, boil for 20 minutes then leave to cool in the liquid. Lobsters that appear lifeless must be rejected because they will have become waterlogged and lost most of their flesh and flavour. The flesh of a freshly cooked lobster should be white, moist and flavourful. To serve it as half lobster, either cold or hot, first remove the claws by twisting them from the carapace and crack them open with a heavy knife so as to take out the flesh whole. Remove the small legs, then lay the lobster on the work surface and cut into two halves along the natural line on the head, turning it and continuing through the body to the end of the tail. Discard the sac from the head and the black trail through the body. It is now ready to serve cold or for further hot processing according to recipe. To cut a live lobster from raw see the recipe for Lobster Americaine. The thin legs and shells of a cooked lobster should be kept for making soup and sauces.

1:35 PM | 0 comments | Read More

Breakfast Pizza recipe

Ingredients
Sausages, bacon and mushrooms on a bread base topped with a fried egg will probably see you through the day.
Bread Dough Base
12 skinless cocktail sausages
3 tbsp oil
Tomato Sauce
150 g (5 oz) can baked beans
4 rashers back bacon
60 g (2 oz) baby button mushrooms, wiped and quartered
1 small tomato, cut into 8 wedges
60 g (2 oz) mature (sharp) Cheddar, grated
4 eggs
salt and pepper

Method
1. Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim. Cover and leave to rise slightly for 10 minutes in a warm place.

2. Brown the sausages in a frying pan (skillet) with 1 tablespoon of the oil.

3. Mix the tomato sauce with the baked beans and spread over the base almost to the edge. Arrange the sausages on top.

4. Cut the bacon into strips and arrange on the pizza with the mushrooms and tomato. Sprinkle over the cheese and season.

5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown.

6. Add the remaining oil to the pan and fry the eggs. When the pizza is cooked, cut into four and top each with a fried egg. Serve immediately.

8:58 PM | 0 comments | Read More

Gobhi Paratha (Cauliflower-stuffed unleavened bread) recipe

Ingredients
4 cups (400 g) 14 oz Wholewheat flour (atta), sieved
1/2 tsp (2 g) Salt
1 1/4 cups (250 g) 9 oz Ghee
1 cup (250 ml) 8 fl oz Water, warm

For the filling:
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
450 g (1 lb) Cauliflower (phool gobhi), grated
2 tsp (4 g) Garam masala
Salt to taste

Method
1. Mix the wholewheat flour and salt in a bowl. Incorporate 1/4 cup ghee. Add water gradually, and knead to a smooth dough. Divide the dough into 20 equal portions and shape each into balls. Cover with a damp cloth. Keep aside for 10 minutes.

2. For the filling, heat the remaining ghee in a pan on moderate heat; add ginger and cauliflower. Saute until the cauliflower softens. Add garam masala and salt. Remove from heat. Divide the filling into 10 portions and keep aside.

3. Flatten a ball of dough into a 2 inch patty. Dust both the sides with flour, roll out into a 6 inch round. Similarly, roll out the other portions.

4. Spread one portion of the filling evenly over one round leaving a 1/2 inch border around the edges. Place another round on top of the filling. Smooth the surface to ease out any air bubbles, pinch the edges to seal in the filling. Cover and set aside on a lightly floured surface. Similarly, prepare the other portions.

5. Heat a griddle (tawa); brush the surface with ghee. Place the stuffed paratha on the griddle and cook for a few seconds, brush with ghee, turn over and similarly fry the other side. Both sides of the paratha should be crisp and delicately browned. Remove and serve immediately.

Variation: Substitute cauliflower with grated white radish or mashed green peas.

8:55 PM | 0 comments | Read More

Badaam Burfee (Indian Almond fudge) recipe

Ingredients
4 cups (500 g) 1.1 lb Almonds (badaam)
2 3/4 cups (400 g) 14 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
2 - 3 Silver leaves (varq)

Method
1. Soak the almonds in boiling water for 6-7 minutes. Drain, remove the skin and grind to a coarse paste.

2. Heat the sugar and water together in a pan; stir gently till the sugar dissolves completely. Bring the sugar syrup to the boil and then simmer till bubbles start forming.

3. Add the almond paste and cook, stirring constantly, till the mixture leaves the sides of the pan. Remove from heat.

4. Spread the mixture evenly on a greased plate and smoothen the top. Keep aside to cool and decorate with silver leaves.

5. Cut into squares or diamond shapes and serve.

Serving amount

Serves: 10 - 12

3:09 AM | 0 comments | Read More

Indian Pickled eggs recipe

Ingredients

6 Eggs, hard-boiled
10 tsp (20 g) Sesame (til) seeds
2 tsp (4 g) Cumin (jeera) seeds
1/4 tsp Timmur, optional
1 tbsp (30 g) 1 oz Yoghurt (dahi), thick
1 tsp (5 ml) Lemon (nimbu) juice
Salt to taste
4 tbsp (60 ml) 2 fl oz Mustard oil
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/4 tsp Jimmu, optional
3 - 4 Green chillies, slit, deseeded
a pinch Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder (optional)
Green coriander (hara dhaniya) for garnishing

Method

1. Dry roast the sesame seeds, cumin seeds, and timmur. Do not over roast. Grind to a paste with yoghurt and lemon juice. Mix in salt and a little water; transfer to a dish.

2. Heat the oil till very hot; lower heat and add fenugreek seeds and jimmu. After a while add green chillies and cook for one minute. Add turmeric powder and red chilli powder and pour this immediately over the paste. Mix well.

3. Cut the hard-boiled eggs into halves. Coat each half well with the paste. Transfer the coated eggs onto a flat serving dish.

4. Garnish with green coriander and refrigerate. Serve cold.

Serving amount

serves: 4 - 6

8:36 AM | 0 comments | Read More

Amla Achaar (Indian gooseberry pickle) recipe

Ingredients

500 g (1.1 lb) Indian gooseberries
150 g (5 oz) Salt
1/2 cup (100 ml) 3 1/2 fl oz Mustard (sarson) oil
2 tsp (4 g) Cumin (jeera) seeds
2 tsp (4 g) Fennel (moti saunf) seeds
1 - 2 tsp Fenugreek seeds (methi dana)
1 - 2 tsp Red chilli powder
1 - 2 tsp Turmeric (haldi) powder

Method

1. Boil Indian gooseberries in water for 5 minutes. Remove from water and mix 100 g (3 1/2 oz) salt. Keep aside for 5 - 6 hours for the water to drain out.

2. Deseed the gooseberries and cut them into half or leave them whole,

3. Heat the oil in a wok (kadhai) and remove from heat. Add cumin seeds, fennel seeds, fenugreek seeds, red chilli powder, turmeric powder, and the remaining salt. Add dried plums. Cook for 1 - 2 minutes.

4. The pickle can be consumed the next day and not kept for more than 2 weeks.

Serving amount

serves: 4

3:59 AM | 0 comments | Read More

Aloo Paratha (Potato-stuffed unleavened bread) recipe

Ingredients

1/2 cup (50 g) 1 3/4 oz Wholewheat flour (atta)
1 tbsp (15 g) Ghee

For the filling:

1 cup Potatoes, boiled, mashed
1/2 tsp Garam masala
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) seeds, roasted, powdered
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (12 g) Onion, chopped
Salt to taste
Ghee for shallow frying

Method

1. Sift the wholewheat flour. Rub in the ghee with the fingertips. Knead with enough cold water to make a soft dough. .
2. For the filling, mix all the ingredients together. Divide the filling into 10 equal portions.
3. Divide the dough equally into 10 portions. Flatten each out into a small disc. Place 1 portion of the filling in the centre, press the edges to seal and reshape into a ball. Roll each ball out into an 8 inch disc, dusting with dry flour to prevent sticking.
4. Heat a griddle (tawa); cook the disc, drizzling 1 tsp ghee, till tiny brown spots appear on both sides. Similarly repeat with the other discs.
5. Serve hot with yoghurt, chutney and pickle.

Serving amount

serves: 4

3:57 AM | 0 comments | Read More

Chilli Shrimp

Time: 30-45 mins

Ingredients:

1 pound clean medium size shrimp
1 medium size chopped onion
1 tbsp finely chopped garlic
5-6 hot green chili (chopped)
4 tbsp tomato sauce or ketchup
4 tbsp soy sauce
1 tbsp vinegar
A pinch of Chinese salt
2 tbsp vegetable oil
1 tbsp cornflower
1 egg, beaten well
Salt to taste

Method:

Marinate the shrimp in tomato sauce, soy sauce, vinegar, Chinese salt and salt for 1 hour. Now put cornflower to the beaten egg and make a fine mixture.The mixture should not be very thick. Take the shrimps from the marinated greavy squeez it and dip it into the cornflower mixture. Pour the vegetable oil in a frying pan and heat it. put the shrimp in oil and fry it in medium heat untill it becomes golden brown. Take another frying pan or you can use the same one. Pour some more oil. Now put the garlic and onion and chili in the oil. Fry them till onion is little brown. Then put the shrimp and the marinated greavy and cook for 4-5 minutes. If the greavy is not enough, put some more tomato and soy sauce in the shrimp but do not use water. Then cook for another 5 minutes in medium heat. The greavy should be thick and saucy. Serve immediately with fried rice.

9:08 AM | 0 comments | Read More

Kashmiri Fish

An authentic recipe from Kashmir. Fish slices cooked with yoghurt and spices to give this aromatic dish.

Serves: 4
Cooking time (approx.): 30 minutes
Style: Indian Non-Vegetarian

500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned
2 cup(s) yoghurt lightly whisked
2 teaspoon(s) ginger grated
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander powder
4 green chillies deseeded and slit
2 cloves
1 teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) chopped fresh coriander
3 tablespoon(s) ghee(clarified butter) / oil
1 cup(s) water
salt to taste and a pinch of asafoetida and turmeric powders

1. Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper.
2. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
3. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.

TIP:
* Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.

Serve hot with: steamed rice, roti (Indian bread) or slices of bread.

9:04 AM | 0 comments | Read More

Vegetable Soup

Serves: 4
Cooking time (approx.): 13 minutes
Style: Indian Vegetarian

200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste

1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

Serve hot with: croutons.

9:03 AM | 0 comments | Read More

Afghan Chicken Kebab

Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           Yogurt
  1 1/2  teaspoons     Salt
    1/2  teaspoon      Ground red or black pepper
  3                    Cl garlic -- minced fine
  1 1/2  pounds        Chicken breasts; skin, bone -- cut in kebab pieces
                       Flatbread like lavash -- pita
                       large flour tortillas
  3                    Tomatoes -- slice
  2                    Onions -- slice
                       Cilantro
  2                    Lemons -- or
  4                    Limes -- quarter

Mix yogurt, salt, pepper and garlic in bowl.
Mix meat with yogurt and marinate 1 to 2 hours at room temperature
, up to 2 days refrigerated.
Thread meat on skewers and grill over barbecue
. Place bread on plates (if using tortillas, toast briefly over flame),
divide meat among them, top with tomato, onion slices and cilantro and fold bread over.
Serve with lemon or lime quarters for squeezing.
423 cal; 8 gr fat; 17% fat.

                  - - - - - - - - - - - - - - - - - -

3:14 AM | 0 comments | Read More

Banana Breeze Pie

Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             No Bake

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----NO BAKE CRUST-----
    1/3  cup           Butter -- or margarine
    1/4  cup           Sugar
    1/2  teaspoon      Cinnamon
  1      cup           Cornflake cereal crumbs
                       -----NO COOK FILLING-----
  8      ounces        Cream cheese -- softened
  1      can           Sweetened condensed milk -- 15-oz can, NOT evapo
    1/3  cup           Bottled lemon juice
  1      teaspoon      Vanilla
  5      medium        Ripe bananas
  2      tablespoons   Lemon juice

To Make Crust.  In a small saucepan melt butter and add sugar and cinnamon.
Stir constantly over low heat until bubbles form around the edges of pan.
Remove from heat, add cornflake crumbs and mix well.
Press mixture evenly into a 9-inch pie pan to form crust. Chill.
Filling.  Beat cream cheese until light and fluffy.
Add condensed milk and blend thoroughly.
Add 1/3 cup lemon juice and vanilla and stir until thickened.
Slice 3 bananas and line crust. Pour filling into crust.
Refrigerate for 2-3 hours or until firm.
DO NOT FREEZE.
Slice remaining bananas, dip in lemon juice and arrange on top of pie.
Note. For a change of pace, use lime juice.

                  - - - - - - - - - - - - - - - - - - 

3:13 AM | 0 comments | Read More

Aunt Margaret's Lemon Cream Spongecake

Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/3  cup           + 2 T sugar
  2      large         Eggs
  1      teaspoon      Vanilla
    1/4  cup           Flour
  1      tablespoon    Cornstarch
  2      tablespoons   Butter; melt -- cool
    1/2  cup           Lemon curd (purchased)
    1/2  cup           Heavy cream
  1      tablespoon    Confectioners' sugar

Preheat oven to 350 degrees.  Grease and flour pan.

Beat sugar and eggs.  Add vanilla.
Combine flour and cornstarch and add to egg mixture.  Mix in butter.

Bake for 10 minutes or until toothpick comes out clean.
Cool in pan for ten minutes and the completely.
Halve cake horizontally and spread bottom layer with lemon curd. 
Whip cream with powdered sugar until stiff peaks form and spread atop curd.
Put top layer on the whipped cream and sprinkle with remaining tablespoon of sugar.



                  - - - - - - - - - - - - - - - - - -

9:45 PM | 0 comments | Read More

Dark Chocolate Peanut Butter Cake

Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
               Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cups          Flour
    3/4  cup           Unsweetened cocoa
  1 3/4  cups          Sugar
  1 1/2  teaspoons     Baking soda
    1/2  teaspoon      Salt
  1 1/2  cups          Buttermilk
  3                    Eggs
    1/2  cup           Sour cream
    3/4  cup           Butter -- melted
                       BUTTERCREAM --------
  6      ounces        Butter -- softened
  6      ounces        Creamy peanut butter
  1 1/2  cups          Powdered sugar -- sifted
    1/2  teaspoon      Vanilla -- ---- CHOCOLATE GLAZE
  1      pound         Semi-sweet chocolate -- choppe
  1 1/4  cups          Cream
  3 1/2  ounces        Corn syrup -- -------- GARNISH ---
  2      cups          Minature peanut butter cups -- coarsely chopped

Prepare the cake:  Sift dry ingredients in mixing bowl. Set aside.
Combine buttermilk and eggs in a separate bowl.
Add to dry ingredients; mix until fully incorporated.
Add sour cream and mix until fully incorporated.
Slowly add butter and beets, just until mixed in.
Spray a 10-inch springorm pan with nonstick cooking spray
and line with parchment.
Pour in batter and bake at 350 degrees approximately 50 minutes,
until sides pull away but center is soft.
Let cool thoroughly, run knife around edge,
and release springform, Invert on a serving platter.
Peel off parchment paper.
Prepare buttercream.
Whip butter and peanut butter together until well blended.
Slowly add powdered sugar and then add vanilla.
Whip until thick and creamy.  Frost cooled cake with butter cream.
Freeze or refrigerate cake until frosting is very firm.
Prepare the glaze:
Don't start glaze until frosting on cake is very firm. 
Heat cream and chocolate in double boiler, whisking until smooth.
Add corn syrup; whisk until incorporated. Strain through a fine strainer.
Cool a little, then pour warm glaze over chilled cake.
When glaze has set, put chopped peanut butter cups around sides of cake.
If desired, decorate top with more peanut butter
cups dipped in melted dark chocolate and cooled.

                  - - - - - - - - - - - - - - - - - - 

9:44 PM | 0 comments | Read More

Chocolate Glazed Doughnuts

Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      Ounces        unsweetened chocolate
    1/4  Cup           butter
  2                    eggs
  1 1/2  Cups          sugar
    1/2  Teaspoon      salt
  4      Teaspoons     baking powder
  4      Cups          flour
  1      Cup           milk
                       Cooking oil for frying doughnuts
  2      Cups          powdered sugar -- sifted
  5      Tablespoons   boiling water
    1/4  Cup           flaked coconut
    1/4  Cup           finely chopped toasted pecans
                        -- or your favorite nut
  4      Ounces        white chocolate -- melted
                        -- for drizzle (optional)

Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler
over simmering water.
Let cool. Beat eggs and sugar until well blended. Add cooled chocolate
mixture to egg mixture.
Sift together salt, baking powder and flour.
Alternately add flour mixture and milk to egg mixture to form a dough.
(You may not need to add all of the Milk. Just add enough to form a dough ball).   
Gather dough into a ball on a floured board. Roll out to 1/3 inch thick.
Cut with a floured doughnut cutter.
Fry 3-4 minutes in oil heated to 375 degrees.
Drain on paper towels.  
Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter
in top of double boiler over simmering water.
Stir in powdered sugar and enough boiling water to make a thin glaze.
Dip cooked doughnuts into glaze. Place on wire rack.
Sprinkle with coconut and/or chopped nuts if desired.
Drizzle white chocolate glaze over some for an elegant doughnut!   

5:50 AM | 0 comments | Read More

Fresh Mushroom Soup

Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         Mushrooms
  2      tablespoons   Butter or margarine
  2      cups          Finely chopped onions
    1/2  teaspoon      Sugar
    1/4  cup           Flour
  1      cup           Water
  1 3/4  cups          Chicken broth
  1      cup           Dry vermouth
  1      tablespoon    Salt or to taste
    1/4  teaspoon      Ground pepper to taste

Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.
Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes
or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.
Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water
and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.
Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated
if you choose

5:48 AM | 0 comments | Read More

Hot and Spicy Popcorn

5 quarts popped popcorn
1 cup dried banana chips
1/2 cup peanut butter
2 teaspoons vegetable oil
1 teaspoon soy sauce
1/4 teaspoon ground garlic
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

1. Combine popped popcorn and banana chips in a roasting pan. In a small saucepan, stir together peanut butter and oil until blended; add seasonings and heat. Pour peanut butter mixture over popped popcorn and toss to coat.
2. Heat in 300*F (150*C) oven for 10 minutes, stirring several times.

Makes approximately 5 quarts.

Recipe provided courtesy of The Popcorn Board.

1:07 AM | 0 comments | Read More