vitamins and pct (D.K)
If you just stole $1.6 million dollars in gold weighing 86lbs off the back of a lorry (SeanR)
just a reminder for thos e cooking this holiday
Just a reminder for those that will be slaving in the kitchen cooking for a crowd -
if you check out our crowd recipes - they may help -
type into the search
COOKING FOR A CROWD
everything from biscuits, soups, salads, meals, desserts -
I hope you get to try some of them -
Happy Cooking-
KW
if you check out our crowd recipes - they may help -
type into the search
COOKING FOR A CROWD
everything from biscuits, soups, salads, meals, desserts -
I hope you get to try some of them -
Happy Cooking-
KW
Calorie surplus (Onefitscott)
Metropolitan Bakery Flourless Chocolate Cake
Metropolitan Bakery Flourless Chocolate Cake
The famous Metropolitan Flourless Chocolate Cake is their most popular cake ever. Perfect for Passover, Easter or anytime!
*Makes 1 (8") cake, 6 to 8 servings
12 tablespoons (1 1/2) sticks unsalted butter, cut into small cubes
6 ounces bittersweet chocolate, chopped
1/2 cup unsweetened Dutch-process cocoa
3/4 cup granulated sugar
4 large eggs, separated
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
Confectioners' sugar, for garnish
Preheat the oven to 350 F. Butter an 8
Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water.
Meanwhile, sift the cocoa and sugar into another bowl. In the large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment at medium-high speed, beat the whites until soft peaks form. Set both aside.
Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat. Add the cocoa mixture, egg yolks, vanilla, and one-quarter of the beaten whites. Stir with a whisk until the mixture is smooth. With a rubber spatula, gently fold in the remaining whites just until blended. Pour the batter into the prepared pan. Bake the cake on the center oven rack 30 to 35 minutes, until a skewer inserted in the center of the cake just barely comes out clean.
Cool the cake on a wire rack. (The cake will rise in the oven. As the cake cools, it will collapse slightly. The surface of the cake will crack in a lovely irregular pattern.) To unmold, run a knife around the sides of the pan. Place a plate over the pan and invert. Remove the pan and the parchment paper. Invert the cake, right side up, onto a serving plate or cake stand. Garnish the cake with confectioners' sugar.
Chocolate Glaze
1 cup heavy cream
1 pound bittersweet chocolate
1. In a medium saucepan, bring the cream to a simmer. Remove from the heat.
2. Add the chocolate and stir until melted and smooth. Cool.
3. Pour over cake and smooth.
Makes 3 cups of glaze.
The famous Metropolitan Flourless Chocolate Cake is their most popular cake ever. Perfect for Passover, Easter or anytime!
*Makes 1 (8") cake, 6 to 8 servings
12 tablespoons (1 1/2) sticks unsalted butter, cut into small cubes
6 ounces bittersweet chocolate, chopped
1/2 cup unsweetened Dutch-process cocoa
3/4 cup granulated sugar
4 large eggs, separated
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
Confectioners' sugar, for garnish
Preheat the oven to 350 F. Butter an 8
Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water.
Meanwhile, sift the cocoa and sugar into another bowl. In the large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment at medium-high speed, beat the whites until soft peaks form. Set both aside.
Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat. Add the cocoa mixture, egg yolks, vanilla, and one-quarter of the beaten whites. Stir with a whisk until the mixture is smooth. With a rubber spatula, gently fold in the remaining whites just until blended. Pour the batter into the prepared pan. Bake the cake on the center oven rack 30 to 35 minutes, until a skewer inserted in the center of the cake just barely comes out clean.
Cool the cake on a wire rack. (The cake will rise in the oven. As the cake cools, it will collapse slightly. The surface of the cake will crack in a lovely irregular pattern.) To unmold, run a knife around the sides of the pan. Place a plate over the pan and invert. Remove the pan and the parchment paper. Invert the cake, right side up, onto a serving plate or cake stand. Garnish the cake with confectioners' sugar.
Chocolate Glaze
1 cup heavy cream
1 pound bittersweet chocolate
1. In a medium saucepan, bring the cream to a simmer. Remove from the heat.
2. Add the chocolate and stir until melted and smooth. Cool.
3. Pour over cake and smooth.
Makes 3 cups of glaze.
Stuffed Chicken Valentino
4 skinless, boneless chicken breast halves 1 teaspoon dried Italian seasoning 2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.
Helping out with a recipe - Vanilla spread.
Hey everyone. First of all i would like to apologize if i am asking this question in wrong thread, if i am please move it to the right one :)
So as for my question... I am trying to make a delicious, healthy vanilla spread and as i am not cook expert i would appreciate some help. Currently recipe contains nuts,dates,vanilla and coconut butter. It is quite good but i want to make it better.
Any tip or advice would be much appreciated.
Ty, and have a lovely day!
So as for my question... I am trying to make a delicious, healthy vanilla spread and as i am not cook expert i would appreciate some help. Currently recipe contains nuts,dates,vanilla and coconut butter. It is quite good but i want to make it better.
Any tip or advice would be much appreciated.
Ty, and have a lovely day!
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