CHOCO-HOTO-POTS
I can make no dietary defense for the choco-hoto-pots: they're just good. Think ponds of molten chocolate sauce enclosed in chewy-topped, dense chocolate sponge. By popular request, I paint the lily here by adding a sprinkle of white chocolate morsels.
Provided by Nigella Lawson
Categories easy, quick, weekday, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
- Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
- In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.
- Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 14 grams, Carbohydrate 74 grams, Fat 44 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 62 milligrams, Sugar 66 grams, TransFat 1 gram
CHOCO-HOTO-POTS - NIGELLA LAWSON
Make and share this Choco-Hoto-Pots - Nigella Lawson recipe from Food.com.
Provided by NovaLee
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place a baking sheet in an preheated oven 400° Butter four 2/3-cup ramekins and set aside.
- Using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
- In a bowl combine eggs,sugar and flour Add cooled chocolate mixture and mix well.
- Fold in white chips.
- Divide mixture evenly among ramekins and place on baking sheet.
- Bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
- Serve on plates this is very hot.
Nutrition Facts : Calories 672.1, Fat 41.8, SaturatedFat 25.1, Cholesterol 169.7, Sodium 60.8, Carbohydrate 74.6, Fiber 2, Sugar 67.4, Protein 6.6
BOURBON TURKEY
Make and share this Bourbon Turkey recipe from Food.com.
Provided by jb41848
Categories Poultry
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 24 hours in Advance: Soak 1 yard of cheesecloth in bourbon ring out lightly and stuff into turkey cavity.
- Rub Herbs de Provence under the turkey skin.
- With a kitchen needle and thread tack the skin back on the breast securely with a few stitches.
- Wrap the turkey with the remaining cheesecloth and soak the cloth with the remaining bourbon.
- Marinate in fridge for 24 hours, turning the turkey over 4-6 times.
- Next day: Preheat oven to 275 degrees F.
- Remove cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.
- Rub turkey with olive oil and salt and pepper.
- Bake 275 degrees f for 5 hours basting frequently.
CHICKEN FRIED RICE
Make and share this Chicken Fried Rice recipe from Food.com.
Provided by Dee-lish 2
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
- Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.
- Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.
- Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.
Nutrition Facts : Calories 568.9, Fat 22.6, SaturatedFat 2.5, Cholesterol 140, Sodium 978.5, Carbohydrate 65.9, Fiber 3.9, Sugar 3.9, Protein 24.6
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