THE BEST CHOCOLATE SAUCE
Use good quality chocolate and cocoa powder. You'll appreciate the difference in this intensely dark and flavorful chocolate sauce. In place of the corn syrup, you can use agave nectar, rice syrup, or golden syrup. Note that it will lend a slightly different flavor to the sauce, but it'll still be absolutely delicious.
Provided by David
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
- Warm the mixture over medium heat, whisking frequently. Once it just begins to boil, remove from heat and stir in the chopped chocolate until melted.
WORLD FAMOUS HORSESHOE SANDWICH
"Horseshoes" are a Springfield, Illinois original, first created by the chef at the "The Red Coach" for his luncheon clientèle. The story goes that he had a lot of extra cheese sauce left over one day and decided to throw it over the "chopped steak" and gravy sandwiches the patrons were always ordering. He added some shoestring potatoes on top, and a sensation was born! This recipe is a update of the original (which called for a whole cup of flour!) and your family will positively beg for more. Don't skimp on the cheese sauce. If your appetite is smaller, cut this in half. Then you have what we call around here, a "pony shoe"!
Provided by hopeful
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- SANDWICH PART: Form 6 hamburgers and season to taste.
- Cook them, trying to keep them as evenly flat as you can.
- Keep warm.
- Begin to fry french fries.
- Keep warm.
- Toast bread until crisp.
- SAUCE: Melt the butter in a heavy saucepan.
- Stir in the flour.
- Cook, stirring, 5 minutes.
- Gradually stir in the 4 cups milk.
- Stir and cook until thick.
- Transfer to a large microwave-safe bowl.
- Whisk in the evaporated milk until smooth.
- Add the cut up Velveeta (OR Cheddar).
- Microwave for 6 minutes.
- Take out and stir.
- Add the Worcestershire and hot pepper sauce.
- Microwave for another 3 minutes or so, or until the sauce is smooth and hot.
- Take out and taste for Worcestershire and hot sauce.
- Place spoon you were stirring with on a clean plate, away from the stove.
- If mixture seems to harden too fast upon cooling, add a bit more milk.
- Note: I know this seems like a lot of cheese sauce and you may cut it down if you wish, but the cheese sauce is the main attraction here.
- It is hard to have "too much"!
- Assembly is in this order: toast, hamburger, lots of cheese sauce and french fries.
- I promise, you'll have no leftovers.
MAXINE'S WORLD FAMOUS CHOCOLATE SAUCE
Maxine is a friend of mine who is an expert chef in her own right. She would deny it, but she is my go-to person for anything homemade and delicious. I figure that since she has been cooking for 80, yes, eighty years-that she can answer all of my silly cooking questions. She and her sisters started cooking when they were about 12 years old (you do the math). As they say in the south, Maxine "can make a silk purse out of a sow's ear." Anyway a couple of months ago I was having a MASSIVE craving for chocolate so I called Maxine.
Provided by Gourmand 2
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- After mixing cocoa with sugar, mix in all other ingredients except vanilla. Place on stove. Cook on medium heat until it cooks down and mixture becomes thicker-according to Maxine about 10 minutes. Do not over stir. Remove from stove and add vanilla. Stir. Pour into something that won't crack. Serve over chocolate cake, ice cream, or Maxine's homemade pound cake (recipe for another day). Too Good!
- I hope you enjoy....now I'm back to the sofa in front of the fireplace with my cat Charlie and my latest good book, I'm sure I'll be in Maxine's World Famous Chocolate Sauce Before the night is over! Happy Cuisson!
Nutrition Facts : Calories 273.3, Fat 6.7, SaturatedFat 4.2, Cholesterol 18.4, Sodium 64.1, Carbohydrate 54, Fiber 0.2, Sugar 50.7, Protein 1.1
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
CHOCOLATE SAUCE
Steps:
- Heat the cream and butter in a saucepan over medium heat. Add the chocolate, stirring, until it's melted and smooth. Remove from heat and cool to room temperature.
CORA'S WORLD FAMOUS CHOCOLATE CHIP COOKIES!
Wow! I have been trying to find a recipe for chocolate chip cookies that has a crispy outside, and a soft doughy inside. These are pretty dang good I think. The neat thing about them is you only need one bowl. No need for a wet and dry mixture. This is my favorite Chocolate Chip Cookie recipe so far on my "Cookie Quest"! From dvo.com
Provided by Juju Bee
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Mix butter and sugars until well blended.
- Add eggs and vanilla; mix well.
- Add baking powder and baking soda directly into the butter mixture and mix VERY WELL!.
- Stir in the flour- mixture will be thick, use your hands to mix if needed.
- Mix in chips and nuts, if desired.
- You can roll balls of dough into small balls for a prettier cookie, but in my opinion- the texture is better if you just drop on cookie sheet in globs.
- Bake at 350° for 10-12 minutes or until golden.
Nutrition Facts : Calories 168.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.3, Sodium 96.9, Carbohydrate 24.1, Fiber 0.7, Sugar 14.1, Protein 2.1
SIMPLE CHOCOLATE SAUCE
Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like
Provided by Good Food team
Categories Condiment, Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).
- Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!
Nutrition Facts : Calories 266 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
NOT WORLD FAMOUS SPAGHETTI SAUCE
You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!!
Provided by CountryLady
Categories Spaghetti
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
- Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
- Don't drain off fat as this helps the sauce to"cling" to the pasta.
- Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
- Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
- Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
- If you find that the sauce is getting too thick for your taste, add a little water.
- Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.
BORDELAISE SAUCE
This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine.
Provided by hollyfrolly
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
- Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
- Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
- Add peppercorns and continue to reduce until sauce is of desired consistency.
- Strain through sieve. Discard solids.
- Keep warm until ready to serve.
- Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
- Savor the flavor!
Nutrition Facts : Calories 17.6, Sodium 5.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
MAIDA HEATTER'S CHOCOLATE MADELEINES
Steps:
- You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
- Preheat the oven to 375 degrees.
- Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
- Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
- Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
- Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
- Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 85 milligrams, Sugar 11 grams, TransFat 0 grams
PINA COLADA BARS
Classic lemon bars go tropical with pineapple juice and toasty flaked coconut-perfect to take to a party.....From "Woman,s World" magazine.
Provided by Boyz 5
Categories Bar Cookie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Line 9" square baking pan with enough foil to overhang sides by 2".
- On medium speed,beat butter and 1/2 cup sugar until smooth.
- On low speed,gradually beat in flour and salt until dough comes together.
- Press into bottom and 1" up sides of pan:prick dough with fork.
- Bake 20 minutes or until golden brown.
- Meanwhile,whisk together eggs,juices,zest and remaining 1 1/4 cups sugar until blended.
- Whisk in cornstarch and baking powder until blended;Pour into crust.
- Bake 25 minutes or until golden and filling is set,sprinkling with coconut during the last 5 minutes of baking time.
- Cool on rack.
- Using foil,lift from pan;remove foil and cut into triangles.
Nutrition Facts : Calories 278.9, Fat 10.2, SaturatedFat 6, Cholesterol 90.8, Sodium 123, Carbohydrate 44.3, Fiber 0.5, Sugar 31.7, Protein 3.7
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