Chocolate Praline Meringue Cake

Image Copyright Owned © StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER

Preparation time 20 minutes plus 45 for decoration

Ingredients For The Meringue:
• 3 egg whites
• 100g (4oz) caster sugar
• 50g (2oz) drinking chocolate

Ingredients For The Praline Filling:
• 50g (2oz) unblanched almonds
• 50g (2oz) granulated sugar
• 150ml (¼pt) double cream, whipped

Ingredients For The Chocolate Ganache:
• 300ml (½) double cream
• 125g (5oz) plain chocolate, chopped

Preparation:
1. Line three baking trays with silicons paper and draw an 18cm (7in.) circle on each one. Set the oven to 180°C/250°F/Gas Mark 1.

2. Whisk the egg whites until they form stiff peaks. Add half the caster sugar and continue to beat until the egg whites are stiff and shiny.

3. Fold in the remaining sugar and the drinking chocolate. Spread the mixture on to the three circles marked on the paper.

4. Bake for 3 hour until the meringues are quite dry. Cool and remove the paper.

5. To make the filling: place the almonds and sugar in a heavy-based pan and set it over a low heat until the sugar has browned and caramelized. Turn on to an oiled baking sheet. Before the caramel had set, use a wooded spoon to separate a few whole coated almonds and reserve them for decoration.

6. When the praline is cold and brittle, grind it in a liquidizer or food processor. Stir into the whipped cream.

7. To make the chocolate ganache: bring the double cream slowly to the boil, remove from the heat and stir in the chopped chocolate until it has completely dissolved. Cool for about 15 minutes, whisking occasionally, and then whisk until thick ans creamy.

8. To assemble the cake: sandwich the meringue layers together with the praline cream. Place a little of the ganache in a piping bag fitted with a fluted nozzle. Spread the rest over the top and sides of the meringue. Pipe whirls of ganache on top and decorate each one with a whole caramel almond.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p38'

Orange and Red Onion Salad with Cranberry - Orange Vinaigrette

Cranberry balsamic vinegar is one of my favorite gifts from my kitchen. It takes no time to make, and can be multiplied as many times as you have room in your pot. And it’s a great way to perk up a so-so bottle of inexpensive supermarket balsamic vinegar. (It is not intended to be made with a fine artisanal balsamico.) This is a light, refreshing opener, and very appropriate for a holiday meal that more than likely will be on the rich and heavy side. A short marinating period helps mellow the pungent red onion.

Makes 8 servings

Make Ahead: The Cranberry Balsamic Vinegar must be made 1 week ahead; the dressing and oranges can be refrigerated up to 1 day ahead.

Ingredients For Cranberry - Orange Vinaigrette:
• 1⁄4 cup Cranberry Balsamic Vinegar (recipe follows) or regular balsamic vinegar
• 1 tablespoon light brown sugar (optional, if using regular balsamic vinegar)
• Grated zest of 1 orange
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 3⁄4 cup extra virgin olive oil
• 4 large oranges
• 1 small red onion, thinly sliced
• 2 heads Belgian endive, wiped with a moist paper towel (do not rinse)
• 1 large head red leaf lettuce, torn into bite-size pieces
• 1 medium head radicchio, torn into bite-size pieces
• 1⁄2 cup dried cranberries

Preparation:
1. To make the dressing, in a medium bowl, whisk together the vinegar, brown sugar, if using, the orange zest, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before serving.)

2. Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.

3. About 30 minutes before serving, in a small bowl, toss the onion with 2 tablespoons of the dressing. Cover and set aside.

4. Using a sharp knife, cut the endive crosswise into 1⁄2-inch-wide pieces. Separate the endive pieces into strips, discarding any tough, solid center pieces.

5. When ready to serve, in a large bowl, toss the lettuce, radicchio, and endive with the dressing. Place an equal amount of salad onto each plate. Top with the orange segments and red onion, and sprinkle with the cranberries. Serve immediately.

Cranberry Balsamic Vinegar:
In a medium, nonaluminum saucepan, combine 2 cups supermarket-quality balsamic vinegar, one 12-ounce bag rinsed and sorted cranberries, and 1⁄3 cup packed light brown sugar. Cook over medium-low heat, stirring occasionally, until the vinegar begins to simmer and the cranberries have collapsed, about 20 minutes. Strain through a wire sieve placed over a medium bowl, pressing gently on the cranberries to extract all of the juice and vinegar, but do not press any pulp through the sieve. Let drain for a few minutes. Transfer to glass bottles for gift giving. Makes about 2½ cups.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p39 To p40'.

Pumpkin Hot Cocoa

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1½ cups milk
• 2 tablespoons sugar
• ¼ teaspoon vanilla
• ½ square unsweetened chocolate
• ¼ cup canned pumpkin pie filling

Preparation:
Heat milk over low heat until it begins to steam. Add sugar, vanilla, and chocolate.Stir until well blended. Pour into mug and add pumpkin. Stir until well blended.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p139'.

Chocolate Breakfast Bars

Ingredients:
• 1½ cups honey
• 4 tablespoons butter
• 2 ounces white chocolate
• 1 tablespoon vanilla
• 1 cup sunflower seeds
• ½ cup wheat germ or shredded coconut
• 2/3 cups crunchy peanut butter
• 1 cup dried fruit (like blueberries or strawberries)
• 5 cups quick oats

Preparation:
Boil honey, butter, and chocolate for 1 minute. Remove from heat and add vanilla. Mix together remaining ingredients and stir into the chocolate mixture. Pour the dough onto a cookie sheet and flatten it into one large rectangle about 1 inch thick. Let cool, then cut into bars.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p111'.

Chocolate Almond Pie

Ingredients:
• ½ cup milk
• 16 large marshmallows
• 6 chocolate-almond candy bars
• 1 cup whipping cream, whipped
• 1 (9-inch) piecrust, baked and cooled
• Whipped topping
• Chocolate curls

Preparation:
Heat milk in saucepan until hot; dissolve marshmallows in hot milk. Break and add candy bars. Stir until melted. Remove from heat and cool. Fold in 1 cup whipped cream. Pour into baked 9-inch piecrust. Refrigerate until set. Serve with sweetened whipped cream and chocolate curls.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p83'.

Chocolate Cheesecake Cookie Bars

Ingredients:
• 2 tubes refrigerated chocolate chip cookie dough
• 1 (12 ounce) package milk chocolate chips
• 2 (8 ounce) packages cream cheese
• 2 eggs
• 1 teaspoon vanilla

Preparation:
Preheat oven to 350 degrees. Grease 9x13-inch pan. Press 1 tube of cookie dough evenly into pan, forming crust. Melt chocolate chips in microwave for 30 seconds. Stir. Repeat until creamy. Blend cream cheese, eggs, and vanilla until smooth. Fold in melted chocolate. Layer over dough in pan. Cut second tube of cookie dough in ¼-inch slices. Place on top of chocolate cream cheese mixture. Cover completely to form top crust. Bake for 30 minutes. Chill and refrigerate or freeze before serving.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p55'.

Rocky Road Delights

Ingredients:
• 2 cups milk chocolate chips
• ¼ cup butter
• 1 teaspoon vanilla
• 1 cup mini marshmallows
• 2 cups chopped walnuts

Preparation:
In double boiler, slowly melt milk chocolate chips and butter. Remove from heat. Stir in vanilla, marshmallows, and nuts. Mix thoroughly. Pour into buttered 8x8-inch pan. Refrigerate until firm.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p27'.

Kabocha and Acorn Squash Salad

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Amanda Freitag is the former executive chef of The Harrison, a New York City restaurant. She has battled Bobby Flay on Iron Chef America, served as a judge on the Food Network series Chopped, and most recently can also be seen as a chef contributor on the new Cooking Channel series, Unique Eats.

Serves 4

Ingredients:
• 1 acorn squash (preferably 1 pound), unpeeled
• 1/4 piece of kabocha squash (about 1 1/2 pound), unpeeled
• 1/2 cup olive oil
• 2 tablespoons honey
• Coarse salt
• 1 cup Brussels sprouts
• Freshly ground pepper
• 1/4 cup hulled pumpkin seeds
• 2 tablespoons pumpkin seed oil
• 1/4 cup fresh lemon juice
• 2 cups arugula leaves
• 1/2 cup shaved Parmesan cheese

Preparation:
1. Preheat the oven to 350 degrees. Slice acorn squash into rounds that are about 1 inch thick. Slice kabocha squash into half moon shaped slices also about 1 inch thick. Transfer to a sheet pan and drizzle both kabocha and acorn squash with olive oil and honey. Season with salt and roast until soft but not falling apart, about 25-30 minutes.

2. Core the Brussels sprouts, cut them into quarters and transfer to a shallow baking dish. Season with salt and pepper and roast until the Brussels sprouts get a little color and are slightly crunchy, about 15 minutes. Sprinkle pumpkin seeds with salt and lightly toast in oven until they pop and are a light brown.

3. Blend together the pumpkin seed oil and lemon juice for the vinaigrette. To assemble place a slice of acorn squash in the center of the plate and then prop up a piece of the kabocha squash in the middle. Lightly dress the arugula leaves, Brussels sprouts and pumpkin seeds with the vinaigrette and place the salad mixture on top of the kabocha squash. Sprinkle with shaved Parmesan cheese and drizzle some of the pumpkin oil vinaigrette around the salad.

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p47'.

How Does Fiber Work in the Body?

Fiber provides its benefits through a complex series of actions in the body. Without getting into a lot a medical details (which I don’t really understand anyway), let’s look at a few of them.

High-fiber foods require you to work a little more. In general, they are going to require more chewing. This is good, as it encourages you to eat more slowly. Since it takes a while for the body to determine that it is full, this happens earlier in the meal process, causing you to eat less.

In the stomach, high-fiber food also contributes to that full feeling. Fiber absorbs water, making the stomach feel more full. It also tends to stay in the stomach longer, meaning that you won’t feel hungry as soon.

In the intestines, fiber triggers the production of chemicals that again tell the brain that you are full. An additional benefit is that fiber is not absorbed, so it represents calories that will not be stored in the body.

Fiber’s ability to reduce the blood sugar level means that you will feel less hungry and feel fewer cravings for high-calorie foods.

This Tip For Health was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p16'

Collard Green Wontons

SERVES 35

Ingredients:
• ¼ pound meat (ham hocks, smoked turkey wings, or smoked neck bones)
• ½ tablespoon House Seasoning
• ½ tablespoon seasoned salt
• ½ tablespoon Texas Pete Hot Sauce (or your favorite brand)
• ½ large bunch collard greens
• 4 tablespoons butter
• 32 ounces cream cheese, at room temperature
• 70 to 80 wonton wrappers

Preparation:
In a large pot, bring 1½ quarts water to a boil and add the meat, House Seasoning, seasoned salt, and hot sauce. Reduce the heat to medium and cook for 1 hour. In the meantime, wash the collard greens thoroughly: remove the thick stem that runs down the center of the greens by holding the leaf in one hand while stripping it down with the other hand. Stack 6 to 8 leaves on top of one another, then roll up and slice into ½- to 1-inch-thick slices. Place the greens into the pot with the cooked meat. Stir in the butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.

Mix the collard greens and cream cheese in a mixing bowl.

Place 1 tablespoon of the mixture in the center of each wrapper and fold into a triangle. Place the assembled wontons in peanut oil heated to 350 degrees for 2 or 3 minutes, or until golden brown.Drain on paper towels. Best if served immediately.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Behold! Ichabod's Slapjacks

MAKES ABOUT 8 SLAPJACKS

Ingredients:
• 2 cups all-purpose flour, sifted
• 2½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 tablespoons butter or margarine, melted
• 2 tablespoons honey
• 2 large eggs, slightly beaten
• Butter or margarine
• Maple syrup

Preparation:
Combine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick. Spoon batter onto a greased griddle heated to about 375° (mediumhigh heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.

Serve topped with butter or margarine and maple syrup.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Golden Saffron-Flavored Paella

Preparation time: 5 minutes
Cooking time: 25 minutes
4 servings
353 calories per serving, 15% from fat

RealAge effect if eaten 12 times a year:
Amazingly quick, this elegant dish still manages to make you 0.6 days younger.

RealAge-effect ingredients:
Brown rice, garlic, olive oil, tomatoes, peas, parsley, mint (healthy protein, healthy fats, lycopene, potassium, magnesium, calcium, vitamin E, antioxidants)

Ingredients:
• 2 teaspoons olive oil
• 6 garlic cloves, minced
• 2 cups quick-cooking brown rice, preferably Uncle Ben’s brand
• 2 cups reduced-sodium chicken or vegetable broth
• ½ teaspoon saffron threads, crushed
• ½ teaspoon hot pepper sauce
• ¼ teaspoon salt
• 8 ounces (thawed if frozen) medium or large uncooked shelled and deveined shrimp
• 1 pound fresh farm-raised mussels, scrubbed (see Tips)
• 1½ cups diced drained canned tomatoes
• 1 cup frozen baby peas, thawed
• ¼ cup chopped Italian parsley or mint leaves

Preparation:
Heat a large, deep skillet over medium heat. Add oil, then garlic; sauté 2 minutes. Add rice, broth, saffron, hot pepper sauce, and salt; bring to a boil. Reduce heat; cover and simmer 8 minutes.

Stir in shrimp and mussels. Keep covered, simmering 8 to 10 minutes or until shrimp are opaque and mussels open. Stir in tomatoes and peas; heat thoroughly. Transfer to four warmed serving plates; top with parsley or mint.

Substitutions:
If fresh Littleneck clams are in season, you may substitute them for the mussels, or use 8 ounces of each for a dramatic appearance and extra flavor. Mix in ¼ teaspoon cayenne pepper to replace the hot pepper sauce. You may substitute 1 teaspoon turmeric for the saffron. The color will be vibrant, but the flavor will not be as intense. Look for small vials of saffron in the spice section of your supermarket or in gourmet food stores. If the saffron you find is ground into a powder, use ¼ teaspoon.

Tips:
Unlike wild mussels, farm-raised mussels are free of sand and are usually free of “beards” as well. I’ve also made this dish with just mussels and no other seafood, and it works wonderfully. Use the mussel shells as scoops for the rice, peas, and tomatoes.

Nutritional analysis:
• Total fat (g) 5.8
• Sodium (mg) 884
• Vitamin A (RE) 162
• Fat calories (kc) 52.6
• Calcium (mg) 123
• Beta-carotene (RE) 467
• Cholesterol (mg) 240.4
• Magnesium (mg) 94
• Vitamin C (mg) 44
• Saturated fat (g) 1.1
• Zinc (mg) 2.8
• Vitamin E (mg) 5.3
• Polyunsaturated fat (g) 1.4
• Selenium (mcg) 149
• Thiamin B1 (mg) 0.2
• Monounsaturated fat (g) 2.5
• Potassium (mg) 890
• Riboflavin B2 (mg) 0.2
• Fiber (g) 3.2
• Flavonoids (mg) 2.1
• Niacin B3 (mg) 8.3
• Carbohydrates (g) 33.4
• Lycopene (mg) 2.9
• Vitamin B6 (mg) 0.4
• Sugar (g) 3.3
• Fish (oz) 0
• Folic acid (mcg) 45
• Protein (g) 40.4
• Nuts (oz) 0
• Vitamin B12 (mcg) 2.7

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p169 To p170'

Chinese Stir-Fry-Fried Vegetables with Tofu and Sesame

Image Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 2 courgettes
• 10oz (315g) mangetout
• 16oz (500g) broccoli
• 2tbsp (30ml) sesame seeds
• 1 bunch spring onions
• 3tbsp (45ml) vegetable oil for frying
• 1tbsp (15ml) vegetable oil for the sauce
• 3tbsp (45ml) light soy sauce
• Juice of half a lemon
• Salt as desired
• 8oz (250g) tofu

Preparation:
1. Wash, peel and halve the courgettes and cut long sticks. Blanch for 2 minutes in boiling, Salted water, Drain thoroughly.

2. Wash the mangetout and blanch for 4 minutes in boiling, salted water, Drain.

3. Divide the broccoli into florets and blanch for 30 minutes in boiling, salted water. Drain.

4. Wash and trim the spring onions, Cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain.

5. Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other, Drain and dice the tofu.

6. Arrange the vegetables and tofu on plates.

7. Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables. Sprinkle with sesame seeds.

This Main Course recipe was published in 'Chinese Cuisine - p30'

Fried Fish Cake Soup

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 2 Servings

Ingredients:
• 5 Pieces Square Fried Fish Cake
• 5 Bamboo Skewer Sticks
• 1 Cup Korean Radish
• 6 (1X2 inch) Kelp
• 2 Green Onions
• 1 Hot Red Pepper (Optional)
• 6 Cups Water
• 2 Tbsp Soup Soy Sauce
• 1/8 tsp Sea Salt

Preparation:
1. Cut the radish into about 1½X2X½ inch pieces. Cut one green onion into 2 inch pieces and the other one into ½ inch pieces. Cut the hot pepper thinly.

2. Fold the square fried fish cake twice. Put the fried fish cake on the skewer stick as in the picture. (Check aeriskitchen.com)

3. In a big pan, add 6 cups of water, the radish, kelp, 2 inch length green onions, and 2 or 3 pieces of hot peppers.

4. Once it starts to boil, cook for 5 minutes on high. Then discard the kelp and green onions.

5. Add the skewered fried fish cakes in the pan. Add the soy sauce and sea salt. Reduce the heat to medium-high, and cook for 10 more minutes.

6. Add the 1/2 inch pieces of green onion. Cook for 2 minutes, and turn off the heat.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p30 To p31'

Sacher Torte

Image Copyright Owner by 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER'

Preparation time 25 minutes plus 15 minutes for decoration

Ingredients:
• 175g (6oz) plain chocolate
• 175g (6oz) butter, softened
• 175g (6oz) caster sugar
• 5 eggs, separated
• 5ml (1tsp) vanilla essence
• 100g (4oz) plain flour, sifted

Ingredients For The Chocolate Glaze:
• 3tbsp double cream
• 175g (6oz) plain chocolate, grated
• 15g (½oz) butter, softened

Preparation:
1. Grease a 20cm (8in.) cake tin and line the base with greased greaseproof paper. Dust lightly with flour. Set the oven to 180°C/350°F/Gas Mark 4.

2.Melt the chocolate in a bowl set over a pan of simmering water. All to cool a little.

3. Beat the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the cooled but still melted chocolate and the vanilla essence. Lightly fold in the flour.

4. Whisk the egg whites until stiff. Using a large metal spoon or spatula, fold 1 spoonful of the egg whites into the chocolate mixture. Then fold in the remaining whites.

5. Turn the mixture into the prepared tin and bake for 50 minutes, or until the cake feels firm to the fingertips. Cool on a wire rack.

6. To make the chocolate glaze: bring the cream to just boiling point. Put the chocolate into a mixing bowl. Pour over the hot cream and stir constantly until the chocolate has melted. Beat in the butter.

7. Place the cake on a wire rack over a sheet of greaseproof paper. Before the chocolate glaze has time to set, use it to coat the top and side of the cake. (Do not be tempted to lift any of the glaze that has dripped on to the greaseproof paper back on to the cake as it will be full of crumbs.)

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p36'

Mushroom and Parmesan Salad

Topped with curls of Parmesan cheese, this salad has a festive look especially suited for the holidays. For the best flavor, use only real Parmigiano-Reggiano cheese—look for the identifying stamp on the rind.

Makes 8 servings

Make Ahead: The dressing can be made up to 1 day ahead.

Ingredients For Dressing:
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup olive oil

Ingredients:
• 2½ pounds fresh white mushrooms, thinly sliced
• 1⁄3 cup finely chopped shallots
• 2 tablespoons chopped fresh parsley
• 8 cups (about 7 ounces) mixed baby greens (mesclun)
• One 4-ounce chunk Parmigiano-Reggiano cheese

Preparation:
1. To make the dressing, in a medium bowl, whisk together the lemon juice, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before using.)

2. Just before serving, in a medium bowl, toss 3⁄4 cup of the dressing with the mushrooms, shallots, and parsley. In a large bowl, toss the greens with the remaining 1⁄2 cup dressing. On each of 8 large plates, place portions of the mushroom salad and greens side by side. Using a vegetable peeler, shave curls of Parmigiano-Reggiano over each salad. (You won’t use all of the cheese, but you need a good-size piece to make the curls.) Serve immediately.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p38 To p39'.

Chocolate Eggnog

Ingredients:
• ¾ cup heavy cream
• 1¼ cups grated bittersweet chocolate
• 2 cups milk
• 4 egg yolks
• ½ teaspoon vanilla extract
• ½ cup sugar
• ½ teaspoon nutmeg
• ¼ teaspoon allspice

Preparation:
Heat cream in saucepan over low heat until it just starts to boil. Place chocolate in a medium mixing bowl and pour hot cream over it. Reserve. Pour milk into saucepan and return to low heat. While milk heats, beat together remaining ingredients thoroughly. When milk begins to steam, shut off heat. Ladle one scoop of the hot milk into egg mixture. Whisk remaining milk, and slowly pour the egg/milk mixture into the rest of the milk. Whisk continuously on low heat for 20 minutes until mixture coats the back of a spoon. Pour over chocolate/cream mixture, stir together well, and chill thoroughly.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p138'.

Cinnamon, Cranberry & Chocolate Biscuits

Image Copyright Owned © 2010 by Barbour Publishing, Inc.
Ingredients:
• 1¼ cups flour
• 1½ teaspoons cinnamon
• 2/3 cup brown sugar
• 2/3 cup cranberries
• 8 ounces chocolate, roughly chopped
• ¾ cup cooked quinoa, well drained
• 1 apple, grated
• ¼ cup vegetable oil

Preparation:
Preheat oven to 350 degrees. Sift flour and cinnamon into large bowl. Mix in brown sugar, cranberries, chocolate, and quinoa. In separate bowl, mix together the grated apple and the oil. Add apple mixture to dry ingredients and mix to combine. Place spoonfuls of the mixture onto greased baking sheet and bake for 30 minutes.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p110'.

French Silk Chocolate Pie

Image Copyright Owned © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 cup butter
• 1½ cups sugar
• 4 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs
• 1 (9-inch) baked piecrust

Preparation:
In a large bowl, cream together the butter and sugar. Blend in the cocoa and vanilla. With an electric mixer on high speed, beat in one egg until thoroughly blended. Repeat with each remaining egg. Keep whipping until fluffy. Spread mixture into the prepared pie shell. Refrigerate until chilled. Top with whipped topping if desired.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p82'.

Chocolate Lace Cookies

Ingredients:
• 2/3 cup butter, melted
• 2 cups quick oats
• 1 cup sugar
• 2/3 cup flour
• ¼ cup light corn syrup
• ¼ cup milk
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 cups milk chocolate chips

Preparation:
Preheat oven to 375 degrees. Combine butter, oats, sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by teaspoons onto foil-lined cookie sheets. Flatten each cookie until thin with rubber spatula. Bake for 5 to 7 minutes. Let cool. Peel foil away from cookies and let cool. Melt chocolate chips in microwave for 30 seconds. Stir. Repeat until smooth. Spread chocolate on flat side of half the cookies. Top with remaining cookies.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p54'.

Chocolate Toffee

Image Copyright © 2010 by Barbour Publishing, Inc.
Ingredients:
• 1 cup butter
• 1 cup brown sugar
• 1 cup pecan pieces
• 1 (6 ounce) package milk chocolate chips

Preparation:
In saucepan, melt butter and brown sugar over low heat, stirring constantly. Let boil for 10 minutes, still stirring. Spread pecan pieces into greased 9x13-inch pan. Pour butter-brown sugar mixture over nuts. When set but still warm, sprinkle chocolate chips on top and allow to melt. When completely cooled, cut into 1-inch pieces.

This Toffee Recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p26'.

Shaved Fennel and Apple Salad With Pickled Red Onions, Delicata Squash, and Pecorino

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Chef Mikey Price is the executive chef and owner of Market Table, located in Manhattan’s West Village neighborhood. Previously, he was the sous chef at The Harrison and the executive chef at The Mermaid Inn. He has received critical acclaim and has been featured in outlets such as Food & Wine, The New York Times, New York Magazine and The Martha Stewart Show.

Ingredients:
• 1 red onion (the redder, the better)
• 1/4 cup rice vinegar
• 1 delicata squash, peeled, seeded, and cut in half moons
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons canola oil
• 1/4 teaspoon sugar
• 1 small head of frissée or 1/2 larger head
• 2 heads of fennel
• 2 crisp apples (Honeycrisp, Crispin, or similar)
• 2 sprigs flatleaf parsley
• 1/4 cup roasted hulled pumpkin seeds
• 1/2 cup red grapes, halved
• 3 ounces shaved pecorino cheese

Preparation:
1. On a Japanese mandoline shave red onion as thinly as possible. Place shaved red onion in a small bowl, add rice vinegar and toss to coat. Reserve.

2. Preheat oven to 350 degrees. In a medium mixing bowl, toss the squash with salt, pepper, and olive oil until evenly coated. Transfer to a baking sheet and bake for 8 minutes or until tender. Remove from oven and let cool.

3. In a small mixing bowl whisk together red wine vinegar, canola oil, sugar, salt and pepper until well combined. Clean frissée by cutting away the dark green leaves, being careful to reserve the light green and yellow leaves, and washing it in cold water. Once clean, drain to remove water and pat dry if necessary.

4. In a large mixing bowl shave the heads of fennel and apples as thinly as possible using a Japanese mandoline. Add leaves of parsley, frissée, and the sliced red onions drained of the rice vinegar. Mix the vinaigrette well and dress the salad moderately. Mix carefully, trying not to mash up the apple. Plate in mounds, with the squash on the bottom, trying to keep some nice slices of apple on top of the salad.

5. Garnish with pumpkin seeds and grapes. Top the salad with the shaved pecorino and enjoy.

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p46'.

Buy '500 High Fiber Recipes' Book online

Here you can buy '500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds!' book. The author of this book is 'Dick Logue' and it was published on '1st December 2009'.

500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds! by 'Dick Logue'


Book Detail:-
Title:- 500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds!
Author:- Dick Logue
Date Of Published:- 1st December 2009
Publisher:- Fair Winds Press
Language:- English
Total Pages:- 512

Buy This book to get interesting recipes, cooking tips and tips for healthy health.

Why Increase the Amount of Fiber in Your Diet?

So what are the benefits of a high-fiber diet? Let’s take a look at some of the more common ones.

Lose Weight:-
Let’s start with this one since it’s on a lot of people’s minds. If you do a search online, you’ll find any number of people pushing high-fiber eating as a way to lose weight. And it does work. We’ll get into more details in the next section, but the short explanation is that by eating more fiber, you’ll feel more full and want to eat fewer calories. And the bottom line in losing weight is to burn more calories than you eat.

Reduce the Rick of Certain Cancers:-
A major benefit for everyone is the role that fiber has been shown to have in reducing cancer. I already mentioned the studies that showed people who eat a high-fiber diet have less colon cancer. It appears there are a number of benefits to colon health from fiber. First, it helps to push stools through the colon more quickly, which contributes to overall colon health. Water-soluble fiber also encourages the growth of beneficial bacteria in the colon. And finally, it helps to bind potential carcinogens and excrete them from the body. The bottom line is that the people who eat a high-fiber diet have been shown to have a 40 percent reduction in the risk of colon cancer.

But colon cancer isn’t the only cancer that fiber can reduce. Studies done in England have revealed not only that women who eat a high-fiber diet are less likely to develop breast cancer, but also that women who already had breast cancer had a longer life expectancy on a high-fiber diet. And finally, studies have shown a significant reduction in uterine cancer in women who ate a high-fiber diet.

Help the Heart and Circulatory System:-
Fiber has also had positive effects in fighting heart disease, the number-one killer of both men and women in the United States. Primarily, getting to and staying at a desirable weight reduces one of the biggest risk factors for heart disease. But fiber also contributes in other more active ways. First of all, it helps to reduce cholesterol levels. It does this in several ways. One is by encouraging the production of propionic acid in the intestines, which inhibits the production of cholesterol. Secondly, it removes bile acids from the intestines. In order to make more bile acids, the liver requires cholesterol, which it removes from the bloodstream. The bottom line … high-fiber diets have reduced the bad kind of cholesterol, LDL, by 10 to 15 percent.

Help Control Blood Pressure:-
Another way that fiber contributes to heart and overall health is by reducing high blood pressure. High-fiber diets have been shown to reduce blood pressure by three to seven points, enough to reduce the risk of heart disease by up to 9 percent. Cholesterol reduction contributes to lower blood pressure. Fiber also tends to widen the arteries, reducing the risk of blockage.

Strengthen the Immune System:-
Fiber can help to keep you healthy by strengthening your immune system. Other diets rely on drastic reductions of food intake. This often has the effect of reducing the number and health of white blood cells. A high-fiber diet, on the other hand, has the opposite effect, strengthening the white blood cells. It also promotes health by increasing beneficial bacteria in the intestines.

Help Fight Diabetes:-
Finally, a high-fiber diet can reduce your risk of developing type 2 diabetes. Reducing your weight is again a positive thing for reducing the risk of diabetes; but it also helps in other ways. It slows the absorption of sugar into the bloodstream. Research has found that a high-fiber meal can reduce blood sugar levels by as much as 28 percent. It also has been proven to improve insulin sensitivity, which better enables the body to process sugar.

This Tip For Health was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p9 To p16'

Mini Handle Sandwiches

SERVES 6

Ingredients:
• 3 fresh leeks, washed and sliced lengthwise
• Peanut oil, for frying
• 1 cup Texas Pete Hot Sauce (or your favorite brand) plus more for dipping
• 1 egg, well beaten
• 6 chicken drumettes
• House Seasoning
• ½ cup self-rising flour
• 6 slices white bread, crust trimmed
• Mayonnaise, to taste

Preparation:
Prepare the leeks by blanching them in a pot of boiling water for 1 minute. Remove to an ice bath to chill. Set aside. When chilled, drain the leeks.

Place oil in a deep fryer or fill a large, heavy-bottomed pan no more than halfway with the oil; heat it to 350 degrees.

In a shallow bowl, stir together the hot sauce and egg. Season the chicken drumettes with House Seasoning and then dredge in the egg mixture. Coat the chicken in self-rising flour.

When the oil reaches 350 degrees, carefully place the chicken into the oil and deep-fry for 7 to 8 minutes. Remove the chicken with tongs and drain on paper towels. Spread each slice of bread with mayonnaise and place a drumette diagonally in the center. Fold the bread around the drumette and tie with a leek strip. Have extra hot sauce for dipping.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Alternative Crepes

MAKES EIGHT 8-INCH CREPES

Ingredients:
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• 2 cups milk
• ½ teaspoon vanilla
• 1 tablespoon sugar
• ½ teaspoon salt
• 2 large eggs
• 2 tablespoons butter or margarine, melted
• Bananas, strawberries, and mango, sliced
• Blueberries, raspberries

Preparation:
Combine all the ingredients, except fruit, together in a large bowl and beat the batter until it is nearly smooth. Heat a greased, 8-inch crepe skillet to 400° or begin warming a large, greased frying pan over high heat with a tablespoon of butter or margarine. Spread the batter out in the pan to a ⅛-inch thickness, so that the finished crepe will be thin. Flip the crepe when the batter on top is completely bubbled and the edges are slightly dry, about 2 minutes. Cook the bottom until golden brown, about 1 minute. Place the crepe on a warmed plate. Repeat with the remaining batter. Wrap your choice of fresh fruit inside the crepes (sliced bananas, strawberries, mangos, blueberries, raspberries). Serve with maple syrup.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Salmon with Spinach and Mustard Sauce

Preparation time: 10 minutes
Cooking time: 10 minutes
4 servings
409 calories per serving, 28% from fat

RealAge effect if eaten 12 times a year:
5.1 days younger

RealAge-effect ingredients:
Salmon, olive oil, lemon juice, spinach, wine (healthy protein, healthy fat, potassium, folate, alcohol, vitamins E, B3, and B12, flavonoids)

Ingredients:
• 4 (4- to 5-ounce) skinless salmon fillets
• 2 tablespoons soy sauce
• 1 tablespoon each dry white wine, lemon juice, Dijon mustard, and olive oil
• 1 package (10 ounces) fresh spinach, coarsely chopped
• 2 teaspoons finely shredded lemon peel (optional)

Preparation:
Rinse salmon in cold water; pat dry with paper towels. Place salmon on a shallow plate; top with soy sauce, turning to coat. Let stand 10 minutes.

Combine wine, lemon juice, mustard, and oil; set aside. Heat a large nonstick skillet over medium-high heat until hot. Add salmon; cook 3 minutes. Turn salmon gently; pour mustard mixture evenly over salmon. Immediately reduce heat to low; continue cooking until salmon is firm to the touch, 1 to 2 minutes. With a slotted spatula, transfer salmon to four serving plates; keep warm. Pour any mustard sauce from plates back into skillet. Increase heat to high. Add spinach to skillet (in two batches, if necessary); cook until wilted, turning spinach with tongs (about 1 minute). Spoon spinach and sauce over salmon. Garnish with lemon peel if desired.

Substitutions:
Any dry white wine will work here, as will reduced-sodium soy sauce.

Tips:
When you buy a salmon fillet, ask your grocer to skin it. To skin it yourself, slide a knife between the skin and the fillet. Although this takes some practice, you will be removing the fishiness of the salmon when you remove the skin.

Nutritional Analysis:
• Total fat (g) 12.4
• Sodium (mg) 667
• Vitamin A (RE) 501
• Fat calories (kc) 112
• Calcium (mg) 175
• Beta-carotene (RE) 286
• Cholesterol (mg) 82
• Magnesium (mg) 105
• Vitamin C (mg) 27
• Saturated fat (g) 1.9
• Zinc (mg) 1.5
• Vitamin E (mg) 4.5
• Polyunsaturated fat (g) 4.0
• Selenium (mcg) 1
• Thiamin B1 (mg) 0.2
• Monounsaturated fat (g) 6.3
• Potassium (mg) 538
• Riboflavin B2 (mg) 0.4
• Fiber (g) 3.2
• Flavonoids (mg) 0.7
• Niacin B3 (mg) 5.9
• Carbohydrates (g) 24.2
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.3
• Sugar (g) 0.2
• Fish (oz) 4.5
• Folic acid (mcg) 155
• Protein (g) 22.7
• Nuts (oz) 0
• Vitamin B12 (mcg) 3.8

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p 167-168'

Chicken Ragout with Vegetable and Rice

Image Copyright © Berryland Books Ltd 2008

Serves 2

Ingredients:
• 5oz (150g) Basmati rice
• 10fl oz (300ml) water
• 1½ttsp (7ml) salt
• 2 small chicken breast fillets
• 2tbsp (10ml) cornflour
• 2 spring onions, trimmed and cut into fine rings
• 3 small carrots, with leaves, cleaned and halved or quartered
• 3½oz (100g) fresh soya sprouts
• 2tbsp (30ml) oil
• ½tsp (2½ml) ground ginger
• 2tbsp (30ml0 rice wine
• 2tbsp (30ml) soy sauce
• Freshly grounded pepper as desired

Preparation:
1. Wash the rice thoroughly in a sieve under running water and bring to a boil in 10fl oz (300ml) water. Add ½tsp (2½ml) Salt, cover and cook very gently over a low heat for about 20 minutes.

2. Cut the chicken into thin slices crosswise, season with salt and pepper and sprinkle with cornflour, Mix well and saute in hot oil, stirring. Remove from the pan and keep warm.

3. Then add the spring onions, carrots and soya sprouts to the pan and cook for about 8 minutes, stirring occasionally. Season with ginger, rice wine and soy sauce, brings to a boil and season with salt and pepper.

4. Serve the vegetable onto plates, scatter the meat over the vegetables and serve with rice.

This Main Course recipe was published in 'Chinese Cuisine - p28'

KimBap

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 10 Rolls

Main Ingredients:
• 10 Sheets Dried Seaweed
• 5 Crab Sticks
• 10 Pieces Ham
• 1 Seedless Cucumber
• 10 Pieces Pickled Radish (DanMuJi)
• 5 Eggs
• 7 or 8 Bowls of Cooked Rice

Rice Ingredients:
• 1 tsp Salt
• 1½ Tbsp Sesame Oil
• 1½ Tbsp Olive Oil
• ½ Tbsp Sesame Seeds

Preparation:
1. Cut the cucumber, pickled radish, ham, and crab sticks to the same length and size.

2. Sprinkle 1½ tsp of sea salt on the cucumber. After 5 minutes, rinse it once, wiping the water off with a towel.

3. Mix 5 eggs and 5 pinches of salt. Fry it as a flat egg. Cut the egg into half inch pieces.

4. In a large bowl, gently mix the cooked rice, two oils, salt, and sesame seeds.

5. Spread some rice on 2/3 of the seaweed sheet. Place the pickled radish, crab stick, cucumber, ham, and egg on top of the rice.

6. Roll the seaweed sheet tightly. Put some rice on the end of the seaweed sheet to help seal it shut. Roll the kimbap with the bamboo mat. Squeeze it hard.

7. Put some sesame oil on the surface of the kimbap. Cut the kimbap into half inch pieces.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p28'

Hazelnut Torte

preparation time 20 minutes plus 40 minutes for decoration

Ingredients:
• 4 eggs
• 175g (6oz) caster sugar
• 1tsp vanilla essence
• 100g (4oz) self-raising flour, sifted
• 40g (1½oz) browned, ground hazelnuts

Ingredients For Chocolate Cream Filling:
• 100g (4oz) unsalted butter
• 25g (1oz) cornflour
• 25g (1oz) cocoa power
• 300ml (1/2pt) milk
• 50g (2oz) plain chocolate
• 100g (4oz) caster sugar

Ingredients For Decoration
• 125g (5oz) granulated sugar
• 1tbsp water
• 2tbsp browned, ground hazelnuts
• 6 whole hazelnuts

Preparation:
1. Set the oven to 200°C/400°F/Gas Mark 6. Line three baking sheets with greased greaseproof paper. Mark five 18cm (7in.) circle on the paper.

2. Put the eggs and sugar together in a bowl set over a pan of simmering water and beat until pale, fluffy and thick. Fold in the vanilla essence, flour and ground hazelnuts. Spread the mixture on the five circles and bake for 10 - 12 minutes, until firm and pale brown. Cool on a wire rack and peel off the paper.

3. To make the filing: cream the butter until light and fluffy. Mix the cornflour and cocoa with enough milk to make a smooth paste. Put the chocolate and remaining milk in a pan, bring to the boil. Pour on to the cornflour and cocoa mixture. Return to the pan and simmer for minutes, stirring constantly. Add the sugar. Cool, then gradually beat the custard into the butter. Use to sandwich together four of the cake layers, finishing with a layer of filling. Reserve enough for the sides.

4. To decorate: put the top layer on a wire rack standing over an oiled baking sheet. Place the sugar and water in a heavy-based pan and melt over a low heat to a golden caramel. Oil a sharp knife. Pour the caramel evenly oven the cake and quickly mark it into 6 portions with the knife before it sets.

5. Put the caramel layer on top of the others. Put a little of the chocolate cream into a piping bag fitted with a fluted nozzle. Spread the rest around the side of the cake and press on the ground hazelnuts. Pipe a whirl of cream on each marked portion and place a whole hazelnut on each whirl.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p34'

Babas with Cream and Fresh Strawberries

Image Copyright © Berryland Books Ltd 2008

[For 6 dariole or baba moulds 3½oz (9cm) in diameter]

Ingredients:
• ½oz (20g) fresh yeast
• 1½fl oz (50ml) lukewarm milk
• 5½oz (175g) flour (white wheat flour)
• Salt as desired
• 1½oz (50g) softened butter
• 1tbsp (5ml) sugar
• 2 eggs
• Butter for the moulds

Ingredients For Soaking:
• 6½oz (200g) sugar
• 13fl oz (400ml) strong coffee
• 2fl oz (60ml) rum

Preparation:
1. Dissolve the yeast in the warm milk. Put the flour and salt into a bowl, mix in the yeast mixture and leave to rise for 15 minutes. Add the butter, sugar and eggs, knead well and leave to rise for a further 15 minutes.

2. Preheat the over to [400°F (200°C)] fan oven 350°F (180°C). Butter the moulds, half fill with the mixture and bake in the preheated oven for 12 - 18 minutes, depending on the size of the moulds.

3. put the sugar and coffee into a pan and boil to make a syrup. Add the rum and leave to cool. Take the babas out of the moulds and soak with syrup while still warm. Serve with fresh fruit and whipped cream.

This Dessert recipe was published in 'Continental Cuisine - p44'.

Cauliflower Salad with Red Pesto Dressing

Cauliflower is a very useful winter vegetable that is very often (and unfairly) demoted to the sidedish category, where it can be treated with apathy. It makes a terrific salad that lives up to my strict standards for a buffet dish: It looks great, tastes great, and holds up well at room temperature.

Makes 8 to 12 servings

Make Ahead: The salad can be made up to 1 day ahead.

Ingredients for Red Pesto Dressing:
• 1 cup (6 ounces) oil-packed sun-dried tomatoes, drained
• ¼ cup balsamic vinegar
• 1 garlic clove, crushed through a press
• ¼ teaspoon salt
• ¼ teaspoon crushed hot red pepper
• 1 cup extra virgin olive oil
• 2 medium heads cauliflower (3 pounds total)
• Chopped fresh parsley, for garnish

Preparation:
1. To make the dressing, place the sun-dried tomatoes, vinegar, garlic, salt, and crushed red pepper in a food processor fitted with the metal blade. With the machine running, gradually add the oil in a thin stream, and process until the dressing has thickened. Set aside.

2. Trim the cauliflower and cut into bitesize florets. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook until barely tender, 4 to 6 minutes. Drain, rinse under cold running water, and drain well.

3. Transfer the cauliflower to a large bowl and toss with the dressing. Cover and refrigerate until chilled, at least 2 hours. Sprinkle with the parsley before serving.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p38'.

Mayan Hot Chocolate

Ingredients:
• 4 cups milk
• ½ cup unsweetened cocoa powder
• 1 teaspoon flour
• ¼ cup brown sugar
• 3 cloves, crushed
• ¼ teaspoon nutmeg
• 1 cinnamon stick (broken into pieces)
• ¼ teaspoon dried, crushed chili peppers
• 2 teaspoons powdered sugar
• 1½ teaspoon vanilla extract

Preparation:
Heat milk in double boiler over medium-low heat. Sift cocoa powder and flour together in a bowl. Add enough hot milk until a paste is formed. Add brown sugar, cloves, nutmeg, cinnamon stick, and chili peppers to the paste and stir the entire mixture into the remaining hot milk in the double boiler. Skim cloves and cinnamon stick pieces off the top with a slotted spoon. Add vanilla extract and powdered sugar. Serve hot.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p137'.

Simple Chocolate Croissants

Ingredients:
• 1 tube refrigerated crescent rolls
• Mini chocolate chips
• 3 tablespoons melted butter
• 1 egg white
• Powdered sugar
• Sliced almonds

Preparation:
Preheat oven to 375 degrees. Unroll and separate crescent roll dough into triangles. Brush with melted butter. Sprinkle 1 to 2 teaspoons mini chocolate chips onto each triangle. Roll each triangle into crescent shape and place on ungreased cookie sheet. In small bowl, add 2 teaspoons water to egg white and mix well with fork or whisk. Brush the top of each croissant with egg wash. Top with sliced almonds, if desired. Bake for approximately 15 minutes. Let cool briefly and then remove from cookie sheet. Use a sieve to add a dusting of powdered sugar on top of each.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p109'.

Chocolate Raspberry Cheese Pie

Ingredients:
• 2 (3 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1 (9-inch) chocolate piecrust
• 2 (1 ounce) squares semisweet baking chocolate
• ¼ cup whipping cream

Preparation:
Preheat oven to 350 degrees. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake for 30 to 35 minutes or until center is almost set. Cool. In a small saucepan over low heat, melt chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze. Allow to chill before serving.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p81'.

Almond Roca Bars

Ingredients:
• 1 cup butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 2 cups minus 2 tablespoons flour
• 1 (12 ounce) bag semisweet chocolate chips
• 1 small package slivered or roasted almonds

Preparation:
Preheat oven to 350 degrees. Cream butter and sugars. Add remaining ingredients except chocolate chips and almonds. Mix thoroughly and spread on large cookie sheet. Bake 10 to 12 minutes. Melt chocolate chips in microwave for 30 seconds. Stir. Repeat until creamy. Spread over warm cookie and sprinkle slivered almonds on top. Cut into bars when cool.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p53'.

White Chocolate Pretzels

© 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 cup white chocolate chips
• 1 bag pretzel twists
• Sprinkles (optional)

Preparation:
In double boiler over low heat, melt white chocolate chips, stirring until smooth. Dip pretzels in chocolate until completely coated. Remove using pair of tongs. Place on waxed paper to cool. Decorate with sprinkles if desired.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p25'.

Celery and Parsley Salad with Parmigiano - Reggiano and Walnuts

Too many Americans think of parsley as no more than a garnish. The Italians know better.

They put it in and on just about everything: meatballs, stuffing, pasta dough, sauces, and salads. In large quantities, too, not just a delicate little sprinkle here and there. This salad is a tasty demonstration of the ability of parsley to command the center of the plate, or at the least to stand side by side with a simpatico partner: in this case, celery. Toss it with some lemon juice, olive oil, walnuts, and freshly shaved Parmigiano-Reggiano, and see if you’re not convinced that parsley can be a star.


Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Sara Moulton is a chef, author, and TV personality. Among the earliest of the Food Network’s founding personalities, Sara hosted Cooking Live, Cooking Live Primetime, and Sara’s Secrets between 1996 and 2005. She’s been Food Editor of ABC-TV’s Good Morning America since 1997. Sara is the author of Sara’s Secrets for Weeknight Meals, Sara Moulton Cooks at Home and Sara’s Everyday Family Dinners.

Ingredients:
• 1⁄2 cup walnuts
• 6 medium celery stalks
• 1 ounce Parmigiano-Reggiano
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1⁄2 teaspoon kosher salt
• 3 tablespoons extra virgin olive oil
• 2 cups fresh flat-leaf parsley leaves

Preparation:
1. Preheat the oven to 350 degrees. Spread out the walnuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let the walnuts cool to room temperature. Coarsely chop the walnuts (about 1/3 cup).

2. Meanwhile, very thinly slice the celery crosswise (about 3 cups) and using a vegetable peeler, shave the cheese (about 1/3 cup).

3. I n a large bowl, whisk together 1 tablespoon lemon juice and the salt until the salt has dissolved; gradually whisk in the olive oil. Taste and add more lemon juice if desired. Add the celery, parsley, cheese, and toasted walnuts to the dressing and toss until combined.

This Side recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p45'.

Buy The Book Lover's Cookbook Book

Here you can buy 'The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them' book. The author of this book are 'Shaunda Kennedy Wenger and Janet Jensen' and it was published on '29th March 2005'.

The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them by 'Shaunda Kennedy Wenger'


Book Detail:-
Title:- The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them
Authors:- Shaunda Kennedy Wenger and Janet Jensen
Date Of Published:- 29th March 2009
Publisher:- Ballantine Books
Language:- English
Total Pages:- 368

Buy This book to get more interesting recipes and cooking tips.

Shrimp and Grits

Ingredients:
• 2 cups water
• ¾ teaspoon salt
• 1 cup uncooked grits
• 2 tablespoons olive oil
• ½ cup diced tasso ham (see Note)
• 2 tablespoons diced leeks
• 2 tablespoons diced onion
• 2 tablespoons diced green bell peppers
• 20 shrimp, medium to large, peeled and deveined, with tails on
• 1 to 2 tablespoons white wine
• 1 cup heavy cream
• Salt and pepper
• Green onion tops, chopped

Preparation:
Bring the water and salt to a boil. Add the grits, and stir constantly for 1 minute. Cover and cook, stirring occasionally, until the grits are thick and creamy.

Heat the oil in a large skillet over medium-high heat. Add the tasso and sauté until crisp, about 7 to 9 minutes. Add the vegetables and sauté until the onions are translucent. Add the shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with the white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste.

Divide the grits between two serving plates. Line the edges of each plate with 10 shrimp. Pour the sauce over the grits. Garnish with green onion tops.

Variation:
For a make-at-home dish, serve in individual-size bowls.

Note:
Tasso, a Cajun ham, is often hard to find outside of Louisiana, but it’s available at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Stack Of Pancakes

Ingredients:
• 2 eggs, separated
• 2 tablespoons sugar
• 2 cups all-purpose flour, sifted
• 2 tablespoons vegetable oil
• 1 tablespoon applesauce
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 cups milk
• ¼ teaspoon vanilla extract
• Bananas
• Maple syrup

Preparation:
Beat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain. Spoon the batter onto a greased hot griddle heated to about 375° (mediumhigh heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute.

Serve topped with butter or margarine, sliced bananas, and maple syrup. MAKES ABOUT 8 PANCAKES

Variation:
Stir 1 cup of fresh blueberries into batter for blueberry pancakes.

This recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Buy Cooking the RealAge Way Book

Here you can buy 'Cooking the RealAge (R) Way: Turn back your biological clock with more than 80 delicious and easy recipes' book. The authors of this book are 'Michael F. Roizen and John La Puma' and it was published on '29th August 2006'.

Cooking the RealAge (R) Way: Turn back your biological clock with more than 80 delicious and easy recipes buy 'Michael F. Roizen'


Book Detail:-
Title:- Cooking the RealAge (R) Way: Turn back your biological clock with more than 80 delicious and easy recipes
Authors:- Michael F. Roizen and John La Puma
Date Of Published:- 29th August 2009
Publisher:- Harper Paperbacks
Language:- English
Total Pages:- 384

Buy This book to get more interesting recipes and cooking tips.

Roasted Chicken with Pesto Gemelli and Roasted Asparagus

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• 4 servings
• 439 calories per serving, 26% from fat

RealAge effect if eaten 12 times a year:
With a generous serving of heart-healthy monounsaturated fats, this dinner will make your RealAge 2.5 days younger.

RealAge-effect ingredients:
Whole-grain pasta, asparagus, olive oil, tomatoes (healthy protein, healthy fats, potassium, lycopene)

Ingredients:
• 8 ounces whole-grain pesto gemelli pasta, such as Eden brand
• 12 ounces boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 teaspoons dried herbes d’ Provence or fines herbes
• 1 bunch (about 14 ounces) asparagus spears, cut into 1-inch pieces
• ½ cup low-salt chicken broth
• ¼ cup prepared reduced-fat basil pesto, such as Contadina Buitoni brand
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Optional toppings: chopped fresh basil or parsley, grated Asiago cheese, and toasted pine nuts

Preparation:
Heat broiler. Cook pasta according to package directions. Meanwhile, cut chicken into 1-inch chunks; toss with oil and dried herbs and spread out on a nonstick jelly-roll pan. Broil 5 to 6 inches from heat for 6 minutes. Add asparagus to chicken, stirring to coat lightly with oil. Continue broiling 4 minutes or until chicken is cooked through and asparagus is crisp-tender.

Transfer cooked pasta to a colander to drain. Add broth, pesto, salt, and pepper to pot; mix well. Add pasta and chicken mixture; toss well and transfer to shallow pasta bowls; top with basil, cheese, and pine nuts, if desired.

Substitutions:
Mediterranean or Greek leaf oregano may replace the herbes d’ Provence; the flavor will be sharper and a little more aggressive. Pasta that is not flavored can also be used, but I suggest cooking it al dente and using a little more pesto, so the pasta can soak up the flavor.

Tips:
If you prefer, the chicken may be baked in a 450-degree oven for 8 minutes and the asparagus added to cook for another 6 to 8 or until the chicken is cooked through. Don’t be put off by the oil in this dish: three-fourths is monounsaturated fat and healthy for the heart. Tossing the chicken with the dried herbs and then offering a blast of hot dry heat is a nice way to maximize the flavor—just toasty enough to boost it, but not enough to burn it.

Nutritional Analysis:
• Total fat (g) 12.5
• Sodium (mg) 808
• Vitamin A (RE) 102
• Fat calories (kc) 112
• Calcium (mg) 40
• Beta-carotene (RE) 92
• Cholesterol (mg) 98.8
• Magnesium (mg) 50
• Vitamin C (mg) 27
• Saturated fat (g) 2.6
• Zinc (mg) 3.3
• Vitamin E (mg) 2.9
• Polyunsaturated fat (g) 2.4
• Selenium (mcg) 16
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 5.2
• Potassium (mg) 554
• Riboflavin B2 (mg) 0.4
• Fiber (g) 1.8
• Flavonoids (mg) 0
• Niacin B3 (mg) 7.4
• Carbohydrates (g) 18.7
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.5
• Sugar (g) 1.6
• Fish (oz) 0
• Folic acid (mcg) 109
• Protein (g) 29
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.4

This Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p166'