Owner: Kitchen Delight Recipes - Learn Easy Recipes Online URL:http://kitchen-delight-recipe.blogspot.com Join Date: Wed, 11 Jul 2007 04:30:59 -0500 Rating:0 Site Description: Kitchen Delight is a free online recipes for people on the go, party food and drinks recipes. Weight watcher and dessert lover. Find the recipe that suits you here. Site statistics:Click here
Apple And BBQ Sauce Baby Back Ribs 2007-07-09 21:04:00 Ingredients4 cups barbeque sauce4 cups applesauce4 pounds baby back pork ribssalt and black pepper to tastecayenne pepper to tastegarlic powder to tasteProcedureMix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.Preheat grill for high heat.Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done. Read more:Apple
, BBQ
, Baby Back
Double-Decker Delicious Treat 2007-07-09 20:54:00 Ingredients1 (19.5 ounce) box of Pillsbury Brownie Classics Milk Chocolate Brownie Mix1 quart vanilla ice cream, or flavor of your choice2 cups sliced strawberries1 (11.75 ounce) jar Smucker’s Hot Fudge ToppingWhipped non-dairy topping, thawedMaraschino cherriesProcedureRemove lid from the Smucker’s Hot Fudge Topping, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat.Prepare and bake brownies as directed on package. Cool completely in pan.Cut into 20 squares. Top 10 brownie squares with small scoops of ice cream, Hot Fudge Topping and sliced strawberries. Top with remaining brownie squares.Drizzle each sundae with Hot Fudge Topping. Place a dollop of whipped topping over the Hot Fudge Topping, and top with a Maraschino cherry. Read more:Decker
, Delicious
Amazing Ribs 2007-07-09 20:47:00 Ingredients6 pounds pork baby back ribs1 pinch black pepper1 pinch salt1 pinch crushed red pepper4 cups barbecue sauce2 (12 ounce) bottles porter beer, room temperatureProcedureCut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.Meanwhile, preheat an outdoor grill for high heat.Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bon Read more:Amazing
Grilled Tuna Teriyaki 2007-07-09 20:38:00 Ingredients2 tablespoons light soy sauce1 tablespoon Chinese rice wine1 large clove garlic, minced1 tablespoon minced fresh ginger root4 (6 ounce) tuna steaks (about 3/4 inch thick)1 tablespoon vegetable oilProcedureIn a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.Preheat grill for medium-high heat.Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness. Read more:Grilled
, Teriyaki
Ultimate Coffee Cake 2007-07-09 20:13:00 Ingredients16 to 18 unbaked frozen dinner rolls1 (3-ounce) package regular butterscotch pudding mix, not instant1/2 cup brown sugar, packed1/2 cup pecans, chopped1 stick (1/2 cup) butter, meltedProcedureThe night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.Preheat oven to 350 degrees F.Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks. Read more:Ultimate
, Coffee
Basil Pan-Seared Scallops Over Pasta 2007-07-09 19:39:00 Ingredients1 (16 ounce) package farfalle (bow tie) pasta24 scallops, rinsed and drained3/4 cup olive oil1/4 cup lemon juice1 1/2 teaspoons dried minced garlic1 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons dried basil9 tablespoons whipped butterProcedureBring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other si Read more:Basil
, Scallops
, Pasta
Pina Colada Punch 2007-07-09 02:12:00 Ingredients1/2 gallon vanilla ice cream, softened1 (20 ounce) can crushed pineapple1 (8 ounce) can coconut cream1 (46 fluid ounce) can pineapple juice2 cups light rum1 (2 liter) bottle lemon-lime flavored carbonated beverageProcedureIn a large plastic container, combine ice cream, crushed pineapple, coconut cream, pineapple juice and rum. Mix well and slowly stir in the lemon-lime soda. Freeze for 4 hours or until slushy. Read more:Punch
Long Beach Island Iced Tea 2007-07-09 01:58:00 Ingredients1 (1.5 fluid ounce) jigger vodka1 (1.5 fluid ounce) jigger gin1 (1.5 fluid ounce) jigger rum1 (1.5 fluid ounce) jigger triple sec liqueur1 teaspoon tequila2 teaspoons orange juice2 fluid ounces cola-flavored carbonated beverage1 wedge lemonProcedureIn a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon. Read more:Beach
, Island
, Long Beach
Grilled Lemon Chicken 2007-07-09 01:52:00 Ingredients1/3 cup lemon juice1/4 cup olive oil1 tablespoon Dijon mustard2 large cloves garlic, finely chopped2 tablespoons finely chopped red bell pepper1/2 teaspoon salt1/4 teaspoon ground black pepper4 skinless, boneless chicken breast halvesProcedureIn a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.Preheat grill for high heat.Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade. Read more:Grilled
, Lemon
, Chicken
Quick And Easy Chicken Spaghetti 2007-07-09 01:25:00 Ingredients1 (12 ounce) package angel hair pasta1 (10 ounce) can diced tomatoes with green chile peppers1 (10.75 ounce) can condensed cream of chicken soup3/4 (8 ounce) package processed cheese, cubed2 cups chopped cooked chicken breast1/2 (4 ounce) jar sliced mushrooms, drainedsalt and pepper to tasteProcedureBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through. Read more:Chicken
, Quick
, Spaghetti
Individual Vegetable Lasagnas 2007-07-04 00:02:00 Ingredients3 tablespoons extra-virgin olive oil1 medium Spanish onion, finely chopped1 medium carrot, finely chopped1 medium zucchini, finely chopped1 medium summer squash, finely chopped8 asparagus spears, cut into 1/4-inch slices1 pound fresh plain lasagna sheets2 cups tomato sauce, recipe follows1 1/2 cups canned white beans, rinsed and drained2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry3 cups shredded mozzarella1/2 cup freshly grated Parmesan3 tablespoons unsalted butter, halvedSalt and freshly ground pepperProcedurePreheat oven to 375 degrees F.In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.Using a 6-inch round cookie cutter, cut circles out of th Read more:Individual
, Vegetable
Pasta Pomodorini 2007-07-03 23:45:00 Ingredients3/4 pound spaghettini or spaghetti1/4 cup extra-virgin olive oil, plus more for drizzling1/4 cup sliced garlic1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger1/2 cup fresh basil leaves, each torn into 2 or 3 piecesGray saltFreshly ground black pepperParmesan, for gratingProcedureBring a large pot of salted water to a boil over high heat. Add the pasta and stir.While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the Read more:Pasta
Wild Mushroom Ravioli With Butter And Parmesan Sauce 2007-07-03 23:29:00 Ingredients2 packages (11-ounce) fresh wild mushroom ravioli1 cup unsalted butter1/2 cup fresh basil leaves6 tablespoons toasted pine nuts1 whole nutmeg or 1/2 teaspoon grated nutmeg2/3 cup grated Parmesan
ProcedureCook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve. Read more:Mushroom
, Butter
Acapulco Fishburgers 2007-07-03 23:16:00 Ingredients1 pound fish fillets1 medium green bell pepper, chopped3 medium onions, chopped2 cups soft bread crumbs3/4 teaspoon salt1/4 teaspoon pepper3 tablespoons shorteningProcedureBone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions, bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.
Avocado Chicken Melt 2007-07-03 22:55:00 Ingredients4 boneless skinless chicken breast halves1/2 cup cornmeal1 teaspoon garlic salt2 tablespoons vegetable oil1/2 firm ripe avocado, peeled and sliced thin, divided1 cup shredded Monterey jack cheese4 wheat bread slices, toasted1/2 cup plain yogurt1/4 cup chopped sweet red bell pepperProcedureRinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan.Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt Read more:Chicken
Easy Corn And Crab Chowder 2007-07-02 22:00:00 Ingredients1 russet potatoes, peeled and cubed1/2 onion, chopped1 (15 ounce) can creamed corn1/3 cup all-purpose flour2 tablespoons butter5 slices bacon, diced1 (6 ounce) can crab meat, drained1 1/2 cups milk1/4 cup dry white wine (optional)1 cube chicken bouillonsalt and pepper to tasteProcedureWrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the floor mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season wit Read more:Chowder
Pizza Salad Pita Pockets 2007-07-02 21:37:00 Ingredients3 (6-inch) white or whole wheat pitas6 leaves romaine lettuce8 cherry tomatoes, halved1/2 cup chopped red onion1 cup sliced mushrooms1 (13 3/4 ounce) can artichoke hearts, packed in water, well drained and quartered1 ounce pepperoni slices, cut in half1/2 cup pizza sauce1/4 cup grated low-fat mozzarella cheese3 tablespoons red wine vinegar1/4 teaspoon garlic powderProcedureIn a medium mixing bowl, stir together the cherry tomatoes, red onion, mushrooms, artichoke hearts, pepperoni, pizza sauce, mozzarella cheese, vinegar and garlic powder. Warm in the microwave for 1 minute.Cut each pita in half and warm in the microwave, about 30 seconds. Stuff each with a lettuce leaf; fill each pita with the pizza salad and serve.. Read more:Pizza
, Salad
, Pockets
Shrimp Linguine Alfredo 2007-07-02 21:17:00 Ingredients1 (12 ounce) package linguine pasta1/4 cup butter, melted4 tablespoons diced onion4 teaspoons minced garlic40 small shrimp, peeled and deveined1 cup half-and-half2 teaspoons ground black pepper6 tablespoons grated Parmesan cheese4 sprigs fresh parsley4 slices lemon, for garnishProcedureCook pasta in a large pot of boiling water until al dente; drain.Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices. Read more:Shrimp
, Alfredo
Bombay Chicken Wings 2007-06-29 09:54:00 Ingredients24 pieces chicken wings1 teaspoon curry powder½ teaspoon ground turmeric2 tablespoons soy sauce2 tablespoons oil2 tablespoons chopped spring onions2 cloves garlic, chopped1/8 teaspoon pepper1 teaspoon chili powder10 sprig cilantroYogurt Mango Dip½ cup plain yogurt3 tablespoons diced ripe mangoes1 tablespoon minced cilantro1 tablespoon chopped spring onions¼ teaspoon hot sauceSalt to tasteProcedureRinse and dry the wings.In a large bowl, combine the remaining ingredients, except cilantro. Marinate the chicken for at least an hour.Combine the ingredients for the dip and set aside in a refrigerator.Drain the wings and place in a single layer on a baking dish, bake in a preheated 350 oF oven for 25 minutes or until done.Serve the chicken hot with rice or grilled pita bread and the cold dip. Garnish with cilantro sprigs. Read more:Chicken
, Wings
Chicken and Vegetables in Peanut Curry Sauce 2007-06-29 08:51:00 Ingredients1 kilo chicken breast fillet1 pack season breading mixOil for frying2 cloves garlic, chopped1 onion, chopped1 tablespoon curry powder1 big can coconut cream½ cup water½ cup peanut butter5 pieces okra, halved1 bundle sitao, sliced1 red bell pepper, cubedProcedureCoat chicken with season breading mix.Pan-fry until tender and golden brown. Cool slightly then cut into strips. Set aside.In a pan, heat some oil, then sauté garlic and onion. Add curry powder.Pour in the coconut cream, water and peanut butter. Stir to blend. Bring to a simmer.Add the vegetables and cook until done.Add the chicken and cook until heated through. If the sauce is too thick add more water. Season to taste.Serve with rice or grilled pita bread. Read more:Chicken
, Vegetables
, Peanut
, Curry
Sangria (Spanish Wine Punch) 2007-06-29 08:34:00 Ingredients2 bottles red wine or dry white wine1 cup Grand Marnierjuice of 2 lemons1 lemon, thinly sliced1 orange, thinly sliced1 quart seltzer waterProcedureCombine all ingredients in large pitcher or punch bowl with ice or chill overnight.Serve over ice. Garnish with frosty (nearly frozen) fruits and long slivers of fresh orange peel.Sparkling wine or a champagne may be substituted. Can also be served over a scoop of rainbow or orange sherbet. Read more:Punch
, Spanish
Frozen Chocolate Custard 2007-06-29 05:15:00 Ingredients1/2 cup heavy cream1/2 cup water1/2 cup cocoa powder4 egg yolks2 cups heavy whipping cream1 teaspoon vanilla extract7 teaspoons artificial sweetener (or to taste)ProcedurePlace the first 4 ingredients in blender and process on low until smooth. Pour mixture into a medium saucepan and cook over low heat, stirring constantly, until bubbles form around the edge of the mixture. Do not overcook. Chill until room temperature.Pour mixture into ice cream maker. Stir in cream and vanilla, then add artifical sweetener. Freeze according to ice cream maker instructions.NoteAmount at 4.5 grams per 1/2 cup serving.This recipe for FrozenChocolateCustard
serves/makes 1qt
Jamaican Jerked Chicken 2007-06-29 03:44:00 Ingredients18 pieces chicken wings1 onion, chopped2/3 cup spring onions, chopped2 cloves garlic½ teaspoon thyme1 ½ teaspoon salt1 ½ teaspoons ground allspice¼ teaspoon ground nutmeg½ teaspoon ground cinnamon½ cup pickled jalapeno peppers1 teaspoon pepper6 drops Tabasco sauce2 tablespoon soy sauce¼ cup oilProcedureIn a food processor or blender, combine all ingredients except chicken wings. Puree until well blend.In a large shallow dish, arrange the chicken wings in a single layer. Spoon the pureed mixture over them, rubbing all over. Cover the pan and marinate in the refrigerator overnight.Brush a rack or grill with oil then place over a baking tray covered with aluminum foil. Arrange the chicken on the rack then brush with marinate. Bake in a preheated 450 °F Read more:Chicken
Margarita 2007-06-29 03:03:00 Ingredients1 1/2 oz tequila1/2 oz triple sec1 oz lime or lemon juiceProcedureRub glass rim with citrus juice and then dip in fine granulated sugar.Place all ingredients in a cocktail shaker filled with ice. Shake 30 seconds and pour into glasses. Read more:Margarita
Homemade Vanilla Ice Cream 2007-06-29 02:41:00 Ingredients1 1/2 cups sugar2 envelopes unflavored gelatin8 cups light cream4 tsp. vanilla1/8 tsp. salt2 beaten eggsProcedure In a large saucepan combine sugar, gelatin, and 1/8 tsp. salt. Stir in half of the light cream. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes more. Cool. Add remaining cream and the vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions.Makes 8 to 12 servings. Read more:Vanilla
, Cream
Flourless Chocolate Cake 2007-07-17 22:08:00 Ingredients1 pound semisweet chocolate, coarsely chopped1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon1/4 cup Kahlua8 large eggs1/4 cup sugar1 teaspoon vanilla1/2 teaspoon saltConfectioners' sugar or cocoa powder, for garnishFresh strawberries or raspberries, for garnishProcedurePreheat oven to 325 degrees F.Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula Read more:Chocolate
Braised Lamb Shanks With Vegetables 2007-07-17 21:28:00 Ingredients1 tablespoon olive or vegetable oil2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces1/4 cup all-purpose flour1 large onion, chopped7 garlic cloves, peeled2 teaspoons minced fresh ginger1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks12 ounces white turnips, pared and cut in 1/2-inch chunks2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices1 cup chicken broth1/2 cup dry white wine3/4 teaspoon leaf rosemary, crumbled1 teaspoon grated lemon rindDash freshly ground black pepperProcedurePreheat oven to 350* (175*C).Heat oil in ovenproof Dutch oven or pan over medium-high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned well browned, about 5 minutes. Remove lamb to a bowl as it browns.Lower heat, add onion, garlic and ginger to pan; cook, stirring occasionally, until onion has softened.Add potatoes, turnips, carrots, broth, white wine, rosemary,lemon rind, pepper and the browned lamb. Bring to boiling; cover an Read more:Braised
, Vegetables
Shrimp With Mango And Basil 2007-07-17 20:41:00 Ingredients1 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on1/4 teaspoon salt1/4-1/2 teaspoon cayenne pepper1/4 teaspoon ground turmeric1 tablespoon extra-virgin olive oil1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)1 bunch scallions, green tops only, thinly sliced1/4 cup firmly packed fresh basil leaves, finely choppedProcedureToss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes. Read more:Shrimp
, Mango
, Basil
Flourless Chocolate Cake 2007-07-17 22:08:00 Ingredients1 pound semisweet chocolate, coarsely chopped1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon1/4 cup Kahlua8 large eggs1/4 cup sugar1 teaspoon vanilla1/2 teaspoon saltConfectioners' sugar or cocoa powder, for garnishFresh strawberries or raspberries, for garnish
ProcedurePreheat oven to 325 degrees F.Using 1/2 tablespoon butter grease a 9-inch Read more:Chocolate
Braised Lamb Shanks With Vegetables 2007-07-17 21:28:00 Ingredients1 tablespoon olive or vegetable oil2 pounds meaty lamb shanks, cut into 1 1/2-inch pieces1/4 cup all-purpose flour1 large onion, chopped7 garlic cloves, peeled2 teaspoons minced fresh ginger1 pound all-purpose potatoes, pared and cut in 3/4-inch chunks12 ounces white turnips, pared and cut in 1/2-inch chunks2 to 3 large carrots, pared and cut diagonally into 1/4-inch slices1 cup Read more:Braised
, Vegetables
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