Recipes - cake recipe chicken recipies chocolate recipe: November 2008

Sunday, November 30, 2008

[goodcooking] Milk Chocolate Caramel Mousse

Milk Chocolate Caramel Mousse

1/2 cup granulated sugar
1/2 cup water
1 1/3 cup heavy cream, divided
7 ounces milk chocolate, finely chopped
1 tablespoons vegetable oil

Place sugar and water in saucepan and cook over medium heat to an amber colored caramel. Remove from heat and whisk in 1/3 cup heavy cream. Return to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Immediately pour over chopped chocolate. Allow to sit for 1 minute and whisk until chocolate is completely melted and mixture is fully emulsified. Add vegetable oil and whisk until fully combined and creamy. Allow to cool for five minutes or until tepid.

Whip remaining cup heavy cream to soft peaks and keep chilled until chocolate mixture has cooled down. Fold 1/3 of whipped cream into chocolate mixture to lighten it. Gently fold in remaining whipped cream being careful not to over -fold. Spoon or pipe mousse into 4 martini glasses. Cover and refrigerate for 1-2 hours to set.

http://groups.yahoo.com/group/Cocoa_Creations/
For all things chocolate...chocolate lovers unite!

__._,_.___

Messages in this topic (1) Reply (via web post) | Start a new topic

Our other best group for recipie

http://goodcookingrecipie.blogspot.com

http://groups.yahoo.com/group/Recipes_For_Us

http://groups.yahoo.com/group/goodcooking

MARKETPLACE

From kitchen basics to easy recipes - join the Group from Kraft Foods

Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe

__,_._,___

[goodcooking] Cranberry-Orange Skillet Bread Pudding

Cranberry-Orange Skillet Bread Pudding

2 large oranges, divided
1/2 cup water
1/2 cup sweetened dried cranberries
4 large croissants (about 3 oz each)
4 eggs
1 cup half and half
1 can (14 oz) sweetened condensed milk
2 tbsp sugar

Position oven rack to middle setting. Preheat oven to 425�F. Remove segments from one orange using Paring Knife (see Cook's Tip). Cut segments in half; set aside. Zest remaining orange using Microplane� Adjustable Grater to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in Stainless (10-in.) Skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened.
Meanwhile, slice croissants into 1-in. cubes using Bread Knife; place cubes in Stainless (6-qt.) Mixing Bowl. Add orange segments and cranberry mixture; toss gently and spoon into Skillet.
In Classic Batter Bowl, whisk eggs and orange zest. Combine half and half and condensed milk in Large Micro-Cooker�; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture to egg mixture; whisk well. Pour egg mixture over croissants; lightly press down to coat.
Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until Pocket Thermometer registers 155�F in center. Without moving Skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.

Yield: 12 servings

Nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 105 mg, Carbohydrate 42 g, Protein 8 g, Sodium 280 mg, Fiber 1 g

Cook's Tip: To cut orange into segments, cut a thin slice from top and bottom of the orange. Stand orange upright. Cutting from top to bottom, trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.

The Pampered Chef, Ltd., 2001

http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?

__._,_.___

Messages in this topic (1) Reply (via web post) | Start a new topic

Our other best group for recipie

http://goodcookingrecipie.blogspot.com

http://groups.yahoo.com/group/Recipes_For_Us

http://groups.yahoo.com/group/goodcooking

MARKETPLACE

From kitchen basics to easy recipes - join the Group from Kraft Foods

Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe

__,_._,___

Spicy Sev

Spicy Sev

Ingredients

2 cups gram flour (besan)

1/2 tsp. ajwain (omam) seeds

1 1/2 tsp. red chilli powder

1 tbsp. oil

salt to taste

2-3 pinches asafoetida

water to make dough

oil to deep fry

Method

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.

You may omit chillies to make bland sev.

You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time: 15-20 minutes

Makes: 250 grams approx.

Hot Kachori

Hot Kachori

Ingredients

For cover:

1 1/2 cup plain flour

3 tbsp. oil

salt to taste

cold water to knead dough

For filling:

1 cup yellow moong dal washed and soaked for 1/2 hour

1 tsp. garam masala

1 tsp. red chilli powder

1/2 tsp. dhania (coriander) powder

1/2 tsp. coriander seeds crushed coarsely

1/2 tsp. fennel (saunf) seeds crushed coarsely

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds

1 tbsp. coriander leaves finely chopped

salt to taste

2-3 pinches asafoetida

1 tbsp. oil

oil to deep fry

1 tbsp. plain flour for patching

Method

For cover:

Mix flour, salt and oil, knead into soft pliable dough.

Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.

Boil dal for 5 minutes, drain.

Cool a little. Heat oil in a heavy pan.

Add all seeds whole and crushed allow to splutter.

Add asafoetida, mix. Add all other ingredients.

Mix well. Do not smash the dal fully.

But enough to make the mixture hold well.

Remove from fire, cool.

Divide into 15 portions.

Shape into balls with greased palms.

Keep aside.

To proceed:

Make a paste with water, of flour for patching.

Keep aside.

Take a pingpong ball sized portion of dough.

Knead into round. Roll into 4" diam. round.

Place one ball of filling at centre.

Pick up round and wrap ball into it like a pouch.

Break off excess dough carefully.

Do not allow cover to tear.

Press the ball with palm, making it flattish and round.

Repeat for 4-5 kachories.

Deep fry in hot oil, on low flame only.

If the kachori get a hole anywhere, apply some paste.

Return to oil and finish frying.

Turn and repeat for other side.

Fry till golden and crisp. Small bubbles must appear over kachori.

Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)

Makes: 10-12 pieces

Shelf life: 2-3 days

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

[goodcooking] Turkey Broccoli Quiche - leftover turkey

Turkey Broccoli Quiche

1 9-inch pie shell, unbaked
3/4 cup chopped fresh broccoli
2 tablespoons finely chopped onion
1 tablespoon butter
3/4 cup chopped cooked turkey
1/2 cup shredded Gruyere or Swiss cheese
3 eggs
1 1/4 cups half-and-half
1 teaspoon curry powder
1/2 teaspoon salt

In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.
Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

http://groups.yahoo.com/group/Simply-Souper-Recipes/
For recipes using soups and/or all those leftovers!