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smoked salmon and avocado cheesecake
| General Recipes
Cooking receipe to make smoked salmon and avocado cheesecake under category General Recipes. You may find some video clips related to this receipe below.smoked salmon and avocado cheesecake Crust150g cream crackers50g pecan nuts80g90g butter meltedFillng600g low fat cream cheese150ml sour cream3 lar
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Frosty Noggin
| Drink Master
Cooking receipe to make Frosty Noggin under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Rum 3/4 oz Creme de Menthe (white) 3 oz Prepared Dairy Eggnog 3 cup Vanilla Ice CreamBlend ingredients until smoot
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Steak Over Noodles Recipe
| Meats
Type: Steak Over Noodles Free Cooking Recipe - Meats Amazing! Ingredients / Directions 1 (3 pound) round steakcut into strips1 can tomatoes and green chiles1 can sliced mushrooms2 tablespoons vegetable oil1 teaspoon brown sugar1 teaspoon oreganoParmesan cheese1 envelope onion soup mix
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Namban-Nasu Japanese cooking recipe
| Japanese
Ingredients 2 Japanese eggplants or 1 small american eggplant 2 small fennel bulbs 1 head radicchio vegetable oil (for frying) 1-2 tablespoon minced parsley, garnish Marinade 1 cup rice vinegar 1/4 cup sugar 2 tablespoons Braggs liquid aminos or soy sauce 1 teaspoon salt 2 japanese dried re
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Type: Chocolate Enchiladas Free Cooking Recipe – Dessert
Yes!
Ingredients / Directions
3/4 cup(s) all-purpose flour
1/4 cup(s) plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cup(s)s milk
2 large eggs
1/2 recipe Kahl�a Chocolate Pudding Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a bowl and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saut� pan over medium-high heat for 1 minute. Add 1/2 cup(s) of the batter to the pan
tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl
and cook the pancake for about 2 minutes
until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper
and repeat with the remaining batter
for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe
cooked side up
on a work surface. Place 1/2 cup(s) of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe
leaving 1-inch borders. Fold the bottom of the crepe up over the pudding
then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes
just until warmed through. Serve immediately.
Kahl�a Chocolate Pudding
4 ounces semisweet chocolate
chopped
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/4 cup(s) unsweetened cocoa powder
3/4 cup(s) granulated sugar
3 1/2 cup(s)s milk
2 large eggs
3 large egg yolks
1/4 cup(s) Kahl�a
Melt chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from heat.
In a medium-size bowl
whisk cornstarch
cocoa and 1/4 cup(s) of the sugar into 1/2 cup(s) of the milk.
In a medium-size heavy-bottomed saucepan
combine remaining 3 cup(s)s milk and 1/2 cup(s) sugar and bring just to a scald over medium heat. Whisk the hot liquid into the cornstarch mixture
then return the mixture to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 10 seconds. Remove from the heat. Put the eggs and egg yolks into the medium bowl. Whisking gently
but constantly
slowly drizzle 1 cup(s) of the hot liquid into them. Return everything to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahl�a.
Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hour(s)
then refrigerate until chilled.
