Asian Food – Tofu Mushrooms Coconut Milk Thai Basil Recipe Vegan cooking

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Greenvale School’s annual Chili Cook-off was held Saturday, May 4, 2013 in downtown Roanoke, Virginia. The event is sanctioned by the International Chili Soc…

Recipe: bittersweet chocolate pound cake

Recipe: bittersweet chocolate pound cake

Bittersweet Chocolate Pound Cake
3 foil-wrapped bars (6 ounce) Nestlé
unsweetened chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons warm water
Cold water
2 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs
Viennese Glaze
Confectioners’ sugar (optional)

Preheat oven to 325 degrees F. Grease and flour 10-inch fluted tube or angel food cake pan. Melt unsweetened chocolate baking bars.

In normal size bowl, combine flour, baking soda and baking powder; reserve. In 2-cup measure, dissolve instant coffee in warm water; add cool water to measure 1 1/2 cups.

In large mixer bowl, beat granulated sugar, butter and vanilla extract until creamy. Beat in eggs, 1 at the same time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake one hour or until wooden pick inserted into center happens clean.

Cool half an hour; remove from pan. Cool completely. Drizzle with Viennese Glaze. Sprinkle with a light sprinkling of confectioners’ sugar.

Viennese Glaze
1 (8 ounce) package (4 foil-wrapped bars)
Nestlé semi-sweet chocolate baking bars
2/3 cup heavy or whipping cream
3 tablespoons confectioners? sugar
3/4 teaspoon vanilla extract

In medium saucepan over suprisingly low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners’ sugar, stirring until smooth. Stir in vanilla extract; cool to room temperature.

Makes about 1 2/3 cups.

Recipe: rosemary hugo’s bbq shrimp with blue cheese slaw

Recipe: rosemary hugo’s bbq shrimp with blue cheese slaw

Rosemary’s Hugo’s BBQ Shrimp with Blue Cheese Slaw

BBQ Sauce
10 ounces Worcestershire sauce
10 ounces soy sauce
1 lemon, juiced
10 ounces tomato puree
4 tablespoons darkish sugar
2 cups heavy whipping cream

Maytag Blue Cheese Slaw
1 egg
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
2 cups peanut oil
1 ounce Maytag blue cheese, crumbled
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 cup Maytag blue cheese

BBQ shrimp
36 large shrimp, peeled and deveined
1/4 cup peanut oil
2 cups BBQ sauce, recipe above

For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and darkish sugar in a little saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for five minutes and remove from heat. In a big saucepot add the cream and bring to a boil. Simmer before cream is thick enough to coat the trunk of a spoon. Stir in a few of the BBQ base and soon you just like the flavor. Bring the mixture back again to a boil and simmer again until it coats the trunk of a spoon.

For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add the peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise by way of a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well.

For the BBQ Shrimp: Season the shrimp with salt and pepper. In a hot sauté pan, add the oil and heat. Add the shrimp and cook until done.

To complete: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each one of the shrimp and sauce the plate. Sprinkle with the rest of the green onion and blue cheese and garnish with cracked black pepper.

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Recipe: ruthee’s irish lace cookies

Recipe: ruthee’s irish lace cookies

Ruthee’s Irish Lace Cookies
1/2 cup unsalted butter, plus extra
4 tablespoons flour, plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.

Cream butter and sugar. Add vanilla extract. Stir in flour, milk, and rolled oats. Drop batter by tablespoon onto prepared baking sheets, allowing room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.

Makes 2 dozen cookies.

Per serving: 89 Calories; 4g Fat (43% calories from fat); 1g Protein; 12g Carbohydrate; 11mg Cholesterol; 5mg Sodium

NOTES : Inexpensive rolled oats take the place of chopped pecans in this crisp, elegant cookie. If making these cookies ahead, store airtight after baking. Re-crisp by warming on a baking sheet in a 350 degree F oven 5 minutes. Cool completely before serving.