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Godiva? Hot Chocolate Cake Recipe
| Cakes
Type: Godiva? Hot Chocolate Cake Free Cooking Recipe - Cakes No other! Ingredients / Directions Butter and granulated sugar to coat pan8 ounces semisweet chocolate squares1 cup(s) butter1/2 teaspoon Godiva? chocolate liqueur5 egg yolks5 whole eggs2 cup(s)s confectioners? sugar1 cup(s)
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spinach terrine with a coulis of tomatoes
| General Recipes
Cooking receipe to make spinach terrine with a coulis of tomatoes under category General Recipes. You may find some video clips related to this receipe below.spinach terrine with a coulis of tomatoes900g fresh spinach leaves cooked drained and chopped or 450g frozen spinach defrosted and drained8 eg
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Greek Salad Recipe
| Barbecue
Type: Greek Salad Free Cooking Recipe - Barbecue the best! Ingredients / Directions # 8 black olivesstoned# 4oz. (100g) fetta cheesediced# 1 small onionfinely sliced# 8oz. (225g) baby courgettesthinly sliced# one half of a red pepperseeded and diced# 4tbsp. olive oil# 2tbsp. vinaigre
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tartfine of red mullet and fennel
| General Recipes
Cooking receipe to make tartfine of red mullet and fennel under category General Recipes. You may find some video clips related to this receipe below.tartfine of red mullet and fennel4 medium red mullet scaled and filleted2 small or 1 large head fennel1 generous tbsp finely chopped basil1/2 tbspfine
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Cooking receipe to make Tiger Brownies under category Chocolate Swap. You may find some video clips related to this receipe below.
Tiger Brownies by Elizabeth J. Badgett
Two types of chocolate and peanut butter make this brownie one of the best!
1 ounce semisweet chocolate
1 ounce unsweetened (baking) chocolate
1 tablespoon unsalted butter
1/3 cup creamy peanut butter, preferably natural
2 tablespoons canola oil
1/2 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/4 teaspoon salt
Heat oven to 325 degrees. Butter an 8-inch square baking pan (or coat with nonstick cooking spray). In a microwave-safe glass bowl, melt both chocolates with the butter on high for 1 minute. Stir and cook another 30-60 seconds. Set aside to cool slightly. In a medium-size bowl, beat the peanut butter and the oil. Add brown sugar and white sugar; continue beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, then the flour and salt until just combined. Stir 1/3 cup of the peanut butter batter into the chocolate mixture. Scrape the remaining peanut butter batter into the baking pan. Spoon the chocolate mixture over the batter. Using a table knife, make a zigzag through the layers to create a marbled effect. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Cool in the pan, then cut into 16 bars. Store in an airtight container at room temperature.
Yields 16 servings.
Source: The Detroit News
Copyright 2001
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