2 Killer Meatball Recipes From Italy And Mexico…
Meatballs… how good they are… especially when they are from Italy and Mexico…
Miam miam…
Mexican Meatball and Rice
Yield: 6 servings
Mexican Rice:
~4 oz (1 can) Chopped Green
~3 cups Cooked Seasoned Rice
~1/2 lb Monterey Jack Cheese cut into stripes
~1 pint Dairy Sour Cream
For the Meatballs:
~4 oz (1 can) Green Chilies, (drained)
~2-1/2 tbsp Unbleached Flour
~2 tsp Salt
~2 tbsp Butter or Margarine
~2 lb Ground Beef
~2 c Sliced Onion
~19 oz (1 can) Tomatoes (un-drained)
~1/4 tsp Powdered Cumin
~1/2 cup Sliced Ripe Olives
~1/2 cup Milk
~1 x Mexican Rice
~1 tsp Chili Powder
~1 ea Large Egg, Slightly Beaten
~1 ea Clove Garlic, Crushed
~1 cup Crushed Corn Chips
Instructions for the Meatballs:
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 rounded tbsp meat mixture for each. Lightly roll meatballs in 2 tbsp flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.
Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice.
Now instructions for the Mexican Rice:
Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts.
Italian Meatballs in a Basket
Yield: 8 servings
Italian Bread Basket:
~1/4 cup Parmesan Cheese, Grated
~1/4 cup Margarine, Melted
~1 Loaf (16 oz) Italian Bread
For the Meatballs:
~2 tbsp Unbleached Flour
~2 tbsp Margarine
~2 lb Ground Beef Chuck
~16 oz (1 can) Stewed Tomatoes
~1/4 tsp Thyme
~1/2 tsp Basil
~1 x Italian. Bread Basket
~1 x Green pepper rings
~1 x Cherry Tomatoes
~1 ea Medium Onion, Chopped
~1 ea Medium Green Pepper, Chopped
Instructions for Meatballs:
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes.
Mix reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired.
Instructions for the Italian Bread Basket:
Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.
Are you Fond Of Restaurant Dishes? Check the most Impressive Collection Of Restaurant Recipes Available On The Net… Visit: http://www.copycatrecipes.org and http://www.dinnerrecipes.org
Delicious Lobster Curry with a Spatter of Coriander
“My temples thud, my pulses boil,
I’m sick of song, and ode, and ballad
Pour it on a lobster curry every time
With a splatter of coriander once & for all…”
Food for me is something which is always on the first priority. I am not at all choosy about food. Whenever the word food comes I become sensible about the taste and the subsequent recipes.
Sometimes it might all so happen that, just by reading the name I fall fully attentive to that treat; sometimes the known one also tops my favorite food list. Likely delicious lobster curry is my all time favorite one with a medley of coriander.
Following is the method of preparing lobster curry for 10 persons.
Ingredients Required:
1. 1 and 1/2 kg lobster
2. 3 cups cocoanut milk
3. 2 medium size onions
4. 1 tablespoon ginger paste
5. 2 teaspoons chopped garlic
6. 2 tablespoons green chili properly minced
7. 1/2 teaspoon red chili powder
8. 4 bay leaves
9. 2 teaspoons sugar
10. 1 teaspoon turmeric powder
11. 3 cardamom
12. 1 teaspoon chopped Cinnamon
13. 6 whole cloves
14. 2 tablespoons cooking oil (preferably peanut or sunflower oil)
15. Salt as per the taste
16. 1 teaspoon vinegar
Preparation:
At first wash the lobster very carefully with the tepid water. Then brush the lobster with some turmeric powder, 1/2 teaspoon of salt and 1 teaspoon vinegar. Keep them in a bowl fully covered for at least 15 minutes to have an extra taste to the lobster.
Now, give some oil in a skillet and fry the lobster properly from all the sides until they become brown. Once done, please keep them aside.
After that make garlic and ginger paste. Chop the onions and grind the cardamom, cinnamon and cloves in a grinder. In the same frying pan, put some sunflower oil and heat it. Put the chopped onions into the pan when the oil totally hot. Fry the onions to a light brown. Now add the garlic-and-ginger paste, bay leaves, red chili powder and green chili paste and fry about for 15 minutes at a low heat.
Thereafter, add the lobsters in the skillet and fry for another 10 minutes or so. When they are completely coated with the spices, please give the grinded ground spices (cardamom, cinnamon and cloves), sugar, cocoanut milk and salt in this mixture.
Now, cover the vessel and keep it there on the oven for 20 minutes at a medium heat. So, the mouthwatering lobster curry is ready to be served for.
Splatter the coriander leaves on the curry.
Jason Uvios writes about on Delicious Lobster Curry with a Spatter of Coriander to visit :- http://www.steak-facts.info, http://www.steaktips.info and http://www.lobsterreview.info
T Bone Steak Cooked in a Clipstone and Japanese Style
Clipstone is a small village in North Nottinghamshire. Many of the villagers experiment with recipes gathered from around the world. This is my recipe that was published in the village newsletter.
Recipe for T Bone Steak Japanese Style
Ingredients:
T Bone or Porterhouse Steak per person. (The Porterhouse contains a larger portion of the tenderloin than does the T-bone and thus is even more mouth-wateringly tender.)
Teriyaki Sauce (most Supermarkets sell this)
Fresh Button Mushrooms
Packet/ready made mix of Brandy & Peppercorn Sauce
Red and green chillies (half of each per steak)
King Edward potatoes
Olive Oil
Corn-on-the-Cob
Asparagus
Side salad
Preparation:
1. Take the steaks out of the vacuum packaging two or three hours before serving. Wash and place in a bowl. Pour over the Teriyaki Sauce and prod the steaks with a fork.
2. Chop up the chillies and press into the meat on both sides. Cover and leave for a few hours.
3. Peel and cut the potatoes into 1/4 inch slices/chips. Place on a baking tray and lightly coat with Olive Oil, salt and black pepper. Cover with cling film.
4. Wash and cut the course end from the asparagus and place in a pan of cold lightly salted water.
5. Prepare the Corn-on-the-Cob by removing leaves and strings. Wash and place in a cold pan of lightly salted water.
6. Make salad from any ingredients to hand and store in refrigerator.
Timings… great cooks and lovers appreciated the importance of timing. Too early, too late or just right can be the difference between a great experience or frustration and disappointment.
1 Hour Before serving
Heat oven to 210c
45 Minutes
Put tray of chipped potatoes into oven
Peel and slice the button mushrooms
25 Minutes
Heat a frying pan lightly coated with olive oil until VERY HOT
20 Minutes
1. Lay the steaks in the frying pan. Try to keep the chillies previously pressed into the meat (keep the heat ON)
2. Start cooking the asparagus and Corn (slow boil)
15 Minutes
Turn steaks (keep the heat ON)
10 Minutes
1. Turn steaks (turn heat down to simmer)
2. Add mushrooms and pepper sauce
Serve Order
1. Chips from oven
2. Asparagus
3. Corn
4. Steaks
5. Pepper and Mushroom Sauce
6. Salad
Times will vary according to your cooking appliance. The amount of ingredients will depend on the size of your dinner party.
This is an almost foolproof method for cooking steaks, but it works particularly well for T bone or Porterhouse cuts.
Of course, to complement the meal a good, strong red wine must be served along with good conversation and a lot of laughter.
The Ideal Entree
Oxtail Soup
The Ideal Dessert
Chocolate Fudge Cake
If any of your guests are vegetarian, just serve then the salad and asparagus with a big bread roll and lots more wine.
Ann Coveney http://www.askann.co.uk is a freelance writer and part time school teacher. She can be hired to write articles on a wide range of topics. The web site she uses the most for low cost travel and hotel booking is http://www.AskVicki.co.uk
Healthy But Fun Party Snacks
When you’re trying to live a healthier lifestyle, choosing party snacks can be a real problem. The classic ones just aren’t that healthy and you don’t want to bore everyone else by putting out nothing but fruits and vegetables.
Now, there’s nothing wrong with having a solid fruit or veggie tray out at a party; in fact, I recommend it highly. A little dip will make people more enthusiastic about the vegetables. Get a little creative with the kinds of fruits and vegetables offered. Try including things like papaya or berries to make the selection really stand out.
But for a good party you need more options. Fortunately, many favorite party snacks can be made in a relatively healthy manner so long as you pick healthy ingredients. Remember that the secret to healthy cooking is in choosing the right ingredients.
Pigs in a blanket are always popular, and if you want a healthier variety choose chicken or turkey franks. If they aren’t available in mini frank size just chop up larger ones into smaller sizes. Wrap in crescent roll dough and cook at 375 degrees for about 12 minutes or until dough is golden brown.
When my family gets together the shrimp ring is always popular. You can find these in most grocery stores with the other frozen seafood and it comes with cocktail sauce. If not, just buy the shrimp on your own and buy the cocktail sauce separately. Very indulgent, sometimes a little pricey, but always a hit.
Seasoned popcorn can be a great alternative to potato chips. You can find recipes all over the place online or come up with your own recipe. You can also get creative and make your own recipe. I like to add things like garlic and Parmesan to my popcorn’s butter or oil before pouring it over.
Baked tortilla chips with a good salsa are reasonably healthy too. Guacamole is also rather healthy.
Mini pizzas go over well too. Rather than buy them, make them yourself on English muffin halves. Use salsa if you want a little spice rather than tomato sauce, and keep the toppings healthy. Sorry, that does mean avoid pepperoni.
Even at a party healthy food doesn’t have to mean boring. There are many foods out there that are good for you and will delight your guests. Use some creativity and no one will complain that you only have healthy foods available.
Stephanie Foster started http://www.makehealthymeals.com/ as an excuse to research more healthy eating options for her family. You can get healthy recipes from her site at http://www.makehealthymeals.com/category/recipes/
The Delightful Health Benefits of Chocolate
Some call it a food group. It just means that much and tastes that good.
While it’s not the healthiest food in some ways there are many health benefits to eating chocolate too.
Dark chocolate is of course the best, as it has the most cocoa and therefore the flavonoids, which provide the benefits. The flavonoids have antioxidant properties, which have the potential to help prevent cancer, heart disease, and stroke.
Natural cocoa powders are the best, and when you’re shopping for chocolate you can get the best benefit from chocolates with the highest cocoa content. In addition, milk chocolate has more fat and calories due to the milk content than darker chocolates do.
The benefits aren’t extreme and unfortunately not worth overindulging in chocolate. They do give a delightful bonus to one of life’s little pleasures. The occasional dark chocolate is about as good for you as the occasional glass of red wine, which also contains flavonoids.
A new potential benefit has been discovered by Children’s Hospital & Research Center Oakland. They’ve found that chocolate can help with diarrhea by limiting the production of fluids. The flavonoids appear to bind to a protein called CFTR, and then inhibit them. This discovery is promising for its potential to be developed as a cheap treatment with few or no side effects. Only time will tell on that possibility, of course.
Some worry about the stearic acid found in chocolate. Stearic acid is a saturated fat, but some say it’s a neutral so far as risk to the heart while others say it has been shown to be a problem. As with many health topics it can be very hard to decide what to believe.
You can call chocolate addictive but it isn’t really, or at least there’s no evidence that it is. It’s just a delight to eat. It contains a variety of chemicals that can improve your mood but in very small quantities.
The absolute best way to indulge in chocolate is to use cocoa powder in recipes that have other healthy ingredients. You can substitute cocoa powder for baking chocolate in some recipes to decrease the fat content. To make many baked goods even better for you, use just egg whites rather than the entire egg and replace butter and oil with unsweetened applesauce.
To finish this article off, I’d like to include a favorite recipe for chocolate meringue. There’s a lot of sugar in this recipe, so it’s not 100% healthy but they’re quite decadent without a lot of calories.
2 egg whites
1/2 cup sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Preheat oven to 250 degrees. Beat the egg whites in a large bowl at high speed until peaks start to foam. Slowly add sugar as you continue to beat. Keeping beating until stiff peaks form.
Mix in vanilla and cocoa powder while beating at a lower speed. Mix chocolate chips in by hand.
Cover a baking sheet in foil or parchment paper. Drop spoonfuls of meringue about an inch apart.
Bake for one hour. Turn off oven and leave meringues in the cooling oven for at least two more hours to allow the meringues to completely dry. Store in an airtight container.
Stephanie Foster runs http://www.gimmechocolate.com/ and is maybe just a little obsessed with chocolate. You can find more recipes at http://www.gimmechocolate.com/recipes/
A Classic Chocolate Pudding Frosting Recipe
This is a chocolate pudding frosting recipe that’s time-tested and it passed with flying colors. It’s proof that pudding doesn’t only belong in dessert cups.
CHOCOLATE PUDDING FROSTING
* (1) 4 ounce package of Pudding Mix, any flavor but if you use chocolate use dark.
* 1 1/4 Cup Milk
* 1/2 Cup Butter
* 1/2 Cup Vegetable Shortening
* 1 Cup Confectioners Sugar, sifted
* 1 teaspoon Vanilla
* 1 teaspoon Salt
Cook the Pudding according to the package direction using 1 1/4 cups Milk.
Cover with wax paper or cling wrap and cool to room temperature.
Cream the Butter, Sugar and Shortening until light and fluffy.
Stir in Vanilla and Salt.
Gradually beat in the Pudding.
It makes enough for the top and sides of (2) 9-inch layers.
Chocolate Cream:
Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture into the hot milk.
Cook three minutes longer, stirring all the while. On taking from the fire, add two teaspoonfuls of vanilla and half a saltspoonful of salt.
Strain, and pour into moulds that have been rinsed in cold water. Set away to harden, and serve with sugar and cream.
Chocolate Novelty Items:
Everything’s a chocolate novelty item.
If you think of it, it’s probably available as a luscious, creamy smooth chocolate-y confection. If it’s not, it either should be or soon will be.
Animal lover? Have a chocolate mousse moose. Bug lover? Chomp a chocolate cricket (made of chocolate, not chocolate covered). Gung-ho gambler? Grab a handful of chocolate casino chips. Love to send greeting cards? Send those best regards in a solid chocolate greeting card.
Are you a serious snacker or know one? If potato chips are a weakness, they’ll flip for chocolate covered potato chips. Hot and spicy honchos will go loco over chocolate hot pepper treats. It seems like more ways are discovered each day to enjoy chocolate in unique and different ways. Do not say it can not be done because that is when you will probably find it out of the blue!
Chocolate novelty items of all kinds make excellent fundraisers for private clubs and organizations. Your garden club could offer chocolate roses, the school marching band may sell chocolate musical instruments and the hot rod club might appreciate chocolate wrenches! Plain chocolate bars are unexciting and uninspired so why not give them what they really love that is chocolate too?
Even better, most companies who haven’t thought of your favorite are just waiting to hear your suggestion. Make yours today and start loving chocolate your way!
William Smith the author provides many more delicious chocolate recipes for you free at http://www.chocolateholygrail.com (All is Free)
Hershey Valentine Rose
These Hershey Kiss roses can be made for any time of the year. Although they are perfect for Valentine’s Day gifts, they’re appreciated any day of the year!
You can either give a single Hershey Kisses Rose or wrap them together by the dozen for your most special sweetheart.
Supplies needed for each rose:
2 Hershey Kisses
Pink or red cellophane wrapping paper
Floral stems (with a leaf or two)
Floral tape
Directions:
* Place the two Hershey’s Kisses together, end to end, and hold in place.
* Wrap the Kisses with cellophane from top to bottom, creating a rose like shape.
* Gather the cellophane together at the bottom of the rosebud, but before twisting the cellophane completely closed, add a pre-cut floral stem with the leaf close to the bud.
* Wrap the bottom cellophane closed with floral tape, going around the stem and pulling it tight all the way down to the end.
Have fun with Hersheys chocolate craft recipes
Hershey’s chocolate craft recipes are as much fun to make as they are to receive.
HERSHEY’S HUGS & KISSES Chocolates Cards:
What You’ll Need
Store bought cards
Construction paper
Scraps of ribbon, trims, lace, doilies, candy cups, etc.
Glue (low heat gun, non-toxic craft glue, glue stick or confectioners’ glue)
HERSHEY’S Kisses Brand Milk Chocolates and HERSHEY’S Hugs Chocolates
Instructions
Create sweet and original cards to carry your wishes. Decorate a homemade card, a computer generated card or even a store bought card with HERSHEY’S Hugs or Kisses chocolates and make your message even more personal. Use some of our ideas in the picture or create your own.
Completed craft is for decorative purpose only and candy should not be eaten.
HERSHEY’S Pinwheel Party Favors:
What You’ll Need
Construction paper
Straws
6′ lengths of 12 gauge floral wire
HERSHEY’S KISSES Brand Chocolates
Glue
Ruler
Pencil
Scissors
Instructions
1. Cut a 6′ square out of the construction paper.
2. Place a ruler diagonally, corner to corner and draw a line. Repeat with the other two corners.
3. Cut each line beginning at the outside corner and ending within an inch of the center of the square.
4. One at a time, fold each corner to the center of the square and glue. When all four corners are glued you have formed the pinwheel.
5. Glue the flat side of one chocolate to the center of the pinwheel.
Buying Hershey Candy Wholesale:
Milton S. Hershey may have started small, but the company that bears his name is anything but that. The name he gave to his company is synonymous with chocolate worldwide, with a long and storied history that is as much a part of popular culture as the famous bar itself.
When you pay for that timeless Hershey bar at your local store and savor that first nostalgic bite, you don’t give much thought to its arrival in your neighborhood. You also probably aren’t thinking of the fact that your local storeowner had practically nothing to do with it.
Hershey products of all kinds are distributed and sold via one of the world’s largest wholesale networks. It’s bought in smaller lots as it moves through its channels on its way to you. One little part of one of these lots was sold to your local storeowner.
Until recently, purchasing in larger lots than a single box containing several bars was not available to the general public. The good news for you and any small organizations that may wish to purchase and resell the Hershey line is that, thanks in part to the Internet, you now can.
You can find most of the Hershey candy line available wholesale online. Your organization, big or small, now has the option of contacting several distributors directly at considerable savings. It doesn not even matter if you only wish to order a fairly small amount.
Several wholesale dealers now accept smaller accounts online, sometimes with orders of as little as $50.00. The choice is entirely yours as you plan your next fundraiser. Just wait until they taste that first bite!
William Smith the author provides many more delicious chocolate recipes for you free at http://www.chocolateholygrail.com (All is Free)
Gorgeously Gourmet Chocolate Fudge Frosting Recipes
Get a bite of one of these gorgeously gourmet chocolate fudge frosting recipes and you will never look at another can of frosting again!
Chocolate Fudge Frosting
2 cups milk
2 tablespoons all-purpose flour
8 ounces (2 sticks) cold unsalted butter
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled slightly.
Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.
Global Gourmet Fudge Frosting:
* 1/4 pound (1 stick) unsalted butter, cut into 6 pieces
* 1/2 cup granulated sugar
* 1/2 cup half-and-half
* 4 ounces semisweet chocolate, chopped
* 4 ounces unsweetened chocolate, chopped
* 2 cups powdered sugar, sifted
* 1 teaspoon vanilla extract
* 2 teaspoons instant decaffeinated coffee dissolved in 1 tablespoon water
Prepare the Fudge Frosting
1. Put the butter, granulated sugar, and half-and-half in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan. Remove the saucepan from the heat. Add the semisweet and unsweetened chocolate and stir the mixture until it is smooth and all of the chocolate is melted. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.
2. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to incorporate the powdered sugar. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout. Makes about 2-1/2 cups.
3. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color. Use a thin metal spatula to spread the frosting over the top of the cake. Run the rounded tip of the spatula across the top of the frosting, in one direction, to form a ridged pattern on the frosting. Slide the cake onto a serving plate or piece of cardboard covered with aluminum foil.
Good Advice:
Chop the chocolate into small pieces, 1/4 to 1/2 inch, so it melts evenly in the hot mixture.
When the powdered sugar is mixed with the warm chocolate mixture, it melts the powdered sugar slightly and produces a frosting with a smooth texture.
If you have a frozen 9-inch square cake in the freezer, you can spread the frosting over the frozen cake.
The fudge frosting will be the same dark, rich chocolate color as the cake.
Doubling The Recipe:
Use two cakes and double the remaining ingredients.
Chocolate Mousse:
Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.
Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.’s Premium No.1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over ahot fire until smooth and glossy.
Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over thewhipped cream. Pour the chocolate in a thin stream into the cream, and stir gentlyuntil well mixed. Wipe out the chilled mould, and turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould fromthe ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.
William Smith the author provides many more delicious chocolate recipes for you free at http://www.chocolateholygrail.com (All is Free)
Chocolate Cream Renversee
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, half a teaspoonful of salt.
Put the milk on the fire in the double-boiler. Shave the chocolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water.
Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to cool.
Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke, move the mould round and round, to coat it with the burnt sugar, then place on the table.
Beat together the remainder of the sugar, the eggs, and the salt. Add the cold milk and chocolate to the mixture, and after straining into the charlotte-mould, place in a deep pan, with enough tepid water to come nearly to the top of the mould. Bake in a moderate oven until firm in the center.
Test the cream by running a knife through the center. If firm and smooth, it is done. It will take forty or forty-five minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.
Forget Ordinary Chocolate Wedding Dessert:
It’s no longer a simple matter of chocolate cake. A chocolate wedding dessert can be part of a chocolate lovers (hopefully two chocolate lovers!) big day, with many more options available today. Your imagination may well be your only limitation. You can make your wedding as fun and special as you have dreamed it could be.
For instance, individual cakes or “present” cakes for guests come in a fascinating array of styles, colors and decoration. Petite and sweet, they make a wedding meal joyfully complete. What could be more special and memorable than each and every guest delighting in their own little present cake? It will be part of everyones memories of your wedding for many years to come. Caution: This is a much more expensive alternative to the traditional wedding cake!
Of particular fascination whenever large events featuring them are held is the chocolate fountain, thrilling guests with a shimmering cascade of purely mesmerizing chocolate! Once reserved only for the elite, it is now an affordable option for most and a sure-fire hit with friends and family on that special occasion. It adds a bit of fantasy to the celebration and a little magic for your guests. Although still not widely available, diligence is the key to obtaining one for your day.
Tell your baker or wedding planner that you want to learn about unusual chocolate creations to consider. They will be more than happy to investigate the possibilities with you for the chance to do something deliciously different. Your wedding can be all you want it to be and a whole lot more with a little investigation into the growing list of fantastic options to be found!
William Smith the author provides many more delicious chocolate recipes for you free at http://www.chocolateholygrail.com (All is Free)
How To Make Popcorn
Popcorn is a delicious, nutritious snack that has been around since before the late 1800s. Traditionally, popcorn was made over the fire. This was not the best way to make popcorn as most of the corn would end up in the fire as it exploded. Since then, there have been many new ways created to make popcorn, including saucepans, air poppers, microwave ovens and woks. Below is an easy, quick way to make popcorn that tastes great.
What You Need To Make Popcorn
One of the easiest ways to make popcorn is with a regular saucepan. Just make sure that it has a lid to avoid having popcorn exploding all over your kitchen floor. You can also use a wok. A wok is a large deep frying pan used to cook oriental dishes. Many people prefer them because they keep the oil and un-popped corn kernels in the bottom of the pan directly over the heat. If you do not have a wok, a regular saucepan will do just fine.
You will need some popcorn kernels. These are different from regular kernels, so make sure you have the right ones. Other ingredients needed are some butter, approximately one stick, some vegetable oil and some regular salt.
How to Prepare Popcorn
Once you have your wok or saucepan and all of your ingredients, you will need to have your stove on medium heat, and place the vegetable oil in the bottom of the pan. You only need enough to cover the bottom of the pan. Do not go overboard or you will end up with fried corn rather than popcorn. Slowly melt your stick of butter in another pan on low heat.
Cover the bottom of your pan with popcorn kernels, making sure not to put too many in at once, but enough so that you can not see the bottom of the pan and cover the pan with a lid. After about a minute, you should begin to hear your popcorn start to explode. Move the pan around from side to side to help the process.
Once the popcorn starts to reach the lid, place it on an unheated burner while it finishes popping. Use the butter that you melted earlier to pour over the popcorn and add salt to taste. Place your popcorn in a bowl, and give it a shake around to make sure the salt and butter are distributed evenly. If you want fat-free popcorn, just use salt without the butter or for a sweet snack, use icing sugar instead of salt. Then sit back and enjoy the popcorn that you have just made.
Kelvin Ho loves cooking and runs his own site at http://www.pickupcooking.com. Looking for unique popcorn? You can find out more at http://pickupcooking.com/popcorn.html
