White chocolate cappuccino mousse

Ingredients

3/4 cup heavy (whipping) cream, scalded
6 oz (1 cup) white chocolate chips
1 large egg, room temperature
2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water

1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup heavy (whipping) cream
optional garnish: whipped cream, cinnamon and chocolate coffee beans

How to prepare

1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract.
2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth.
3. Chill for about 15 minutes.
4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours.
5. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.
Makes 4 servings.
Prepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty

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Baked macaroni & cheddar cheese

Ingredients

1/2 lb elbow macaroni, cooked
3 tbsp butter
2 tbsp flour
1/4 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
2 cup milk
1/2 lb extra-sharp cheddar cheese, grated
1/2 cup bread crumbs
paprika

How to prepare

Cook macaroni as usual. Meanwhile, melt 2 tbsp butter in top of double boiler. Add flour, and seasonings, stirring to keep smooth. Gradually add milk and cook over hot water, stirring until hot and thickened. Add cheese and cook until just melted. Combine macaroni and cheese sauce in a rectangular casserole dish. Scatter bread crumbs on top. Dot with remaining butter. Sprinkle with paprika. Bake in a preheated 350f oven until browned on top, about 20 minutes.

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Brown beef stock, by julia child

Ingredients

3-4 lbs meaty raw beef bones
2 each: large carrots, onions, and celery ribs, chopped
6 or more quarts cold water
a large size herb bouquet plus 4 allspice berries and 6 peppercorns
2 large cloves unpeeled garlic, smashed

1 1/2 tsp salt, plus more as needed later

How to prepare

The bones to choose: raw beef bones, some of them meaty, are what you want here, such as shank, the neck, the knuckle; leg bones. An oxtail will give extra flavor and pleasantly slightly gelatinous texture. Preheat the oven to 450 f. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown, turning and basting with accumulated fat several times until they are walnut brown. Put bones and vegetables into the pot (an 8 qt. Or so ); pour out and discard accumulated fat. Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; and de glaze, then pour the liquid over the browned bones in the pot. Add the herb bouquet to the kettle and the rest of the vegetables listed with enough of the water to cover the ingredients by 2″. Bring to the simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes. Add 1 1/2 tsp salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all. Strain the stock through a colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through a fine meshed sieve into a clean pan or container. May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.

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Posole

Ingredients

2 med onions, coarsely chopped
3 tbsp olive oil
1 med zucchini, diced
4 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1 tbsp fresh squeezed lime juice
2 cans (15 1/2 oz each) yellow hominy, drained
1/2 tsp salt
1/2 tsp ground black pepper
1 cup shredded monterey jack and cheddar cheeses
1/4 cup fresh cilantro leaves, chopped

How to prepare

Cook onions in a heavy lg skillet over med high heat 5 minutes or until onions begin to soften. Stirring frequently, add zucchini, garlic, chili powder, and cumin; cook about 5 minutes or until onions begin to brown. Reduce heat to med low. Add hominy, lime juice, salt, and pepper; stir until well blended. Continue cooking until hominy is heated through. Remove from heat. Stir in cheese and chopped cilantro. Garnish with cilantro leaves and serve warm. Serves 12 note: you can add chopped chicken or chorizo if you want to add meat.

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Corn and roasted pepper soup

Ingredients

2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare

Saut

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Chicken chili

Ingredients

2 tbsp vegetable oil
3/4 lb chicken breasts, skinless & boneless & 1″ cubed
1 cup onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
28 oz canned, stewed tomato
30 oz canned, black beans, rinsed & drained
3/4 cup salsa
1 tsp chili powder
1 tsp cumin
1 tsp chicken bouillon granules

How to prepare

Heat the oil in a dutch oven. Saut

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Beer cheese soup

Ingredients

1 cup finely chopped celery
1 cup finely chopped carrot
1/2 cup finely chopped onion
2 qts chicken broth
1 cup all-purpose flour
1 cup butter or margarine, melted
8 oz beer or ale
16 oz cheddar cheese, grated

How to prepare

Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir in broth. Cook and stir until thickened, boil 1 minute. Reduce heat, add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. 12 servings.

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Godiva strawberry torte

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup milk, scalded
1 tsp vanilla extract
10-oz package frozen strawberries, pureed
2 cups godiva liqueur, divided
1 cup heavy cream
9″ sponge cake
1 quart fresh hulled strawberries
whipped cream

How to prepare

Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1-1/2 cups liqueur, chill until slightly thickened and mixture mounds on a spoon
whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9″ greased springform pan, sprinkle with godiva liqueur, cover with strawberries, hulled side down and top with strawberry mousse. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries. Serves 12.

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