FOODS TO TRY

Strawberry Torte

Actor David Boreanaz's mother always makes him this delicious strawberry torte on his birthday.
The Martha Stewart Show, May Spring 2007 http://www.marthastewart.com/255854/strawberry-torte

4.5125

Rated

(11)11

• Yield Serves 8 to 10

Ingredients

• • Unsalted butter, for pan
  • 8 extra-large eggs, room temperature, separated
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup cake flour (not self-rising)
  • 2 teaspoons sifted baking powder
  • 1 pint heavy cream
  • 2 tablespoons confectioners' sugar, plus more for work towel
  • 1 quart strawberries, washed, dried, and hulls removed

Directions

1. Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
2. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
4. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
5. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
6. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
7. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

SAUSAUGES

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Bratwursts or kielbasa cooked with onions and sauerkraut, perfect for a quick dinner or lunch. It's great with mashed potatoes, cabbage, and lots of hot mustard... and a beer if'n you're of the age to be consuming such things. :D

Step 1Ingredients!

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Nothing too fancy in this one:

• 4 large or 8 small sausages of the kielbasa or bratwurst variety
• two good handfuls of sauerkraut (about 2 cups, I would guess)
• one large onion, sliced
• salt and pepper
• about a tablespoon of red wine vinegar
• 1/3 cup water

You'll also need a large skillet to cook it in. :)

Step 2Brown the sausages!

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Heat a pan over medium heat, add a tiny bit of oil if you like, and cook the sausages for about five minutes or so. Stir them often so they get brown all over.

Step 3Add onions and cook until softened

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Cook them until they begin to get translucent and soft. :)

This will take another five minutes or so... make sure to stir them around quite often.

I typically add a pinch of salt and a good bit of pepper during this step in the cooking process.

Step 4Add the sauerkraut

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How you process the sauerkraut in this step is up to you. Some people like to rinse then squeeze their sauerkraut, and some people choose to just squeeze out the excess liquid. I'm in the second category. It all depends on how strong you want the flavors to be.

Squeeze out the kraut (picture three will give you a good idea of just how much liquid is in there!) and put it into the skillet.

Step 5Add water and vinegar and simmer

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Add about 1/3 cup of water and the vinegar to the pan and mix well. Let cook on low heat, stirring often, until the water is mostly evaporated.

This step might seem unnecessary, but it's the delicious flavor step! The water will allow you to scrape all the yummy browned bits off the bottom of the pan, and simmering it all together lets the flavors meld.

Step 6Serve!

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I especially like this with mustard and boiled potatoes. Would also be good as a filling for a sandwich! :D

It also keeps well for a few days, so you could have a delicious but stinky lunch at work.

Simple Delicous Turkey Legs

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A homade Simple But Delicous Recipe for turkey Legs. :) You want to preheat the oven to 350 before starting this.

Step 1Things you need

1. turkey Legs most important thing you can't make this without them
2. Salt (1/5 tsp.)
3. Garlic Powder (1/6 tsp.)
4. Ground Black Pepper (this one varies depending on how much you like)
5. Season Salt (1/4 tsp.) (you can use Season All if you can't find Season Salt it'll taste about the same)
6. Limon 1 (optional)
7. Heat up the oven to 350 before seasoning
8. 2 hours of spare time (watching tv Esc.)

Small update here, if you want you can mix all the above ingredients in a bowl (besides the Limon) and then just spread it evenly on all the turkey legs. By the way the measurements here are for only 1 turkey leg, if you going to make more then follow the steps on the next page.

Step 2Time to Season

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Allright to make it easier then it is im gonna make you a list in wich order you follow.
1. Lay turkey Out on a baking pan like below.
2. Lay Turkey in the pan Doesn't have to be like mine as long as it fits.
3. Sprinkle some salt on them about 1/5 a teaspoon each (spread evenly on the Legs as seen below)
4. Spread garlic powder on then evenly like the salt about 1/6 a teaspoon each
5. then pepper a few good shakes depending on how much you like.
6. Season salt Use about 1/4 a teaspoon for each one
7. add enough water to make it about 1/4"-1/2" inches deep in the pan
8 Cover with foil

Step 3Cooking Time!

Stick Your Foil Covered Turkey Legs in the oven at 350 degrees (By The Way don't change the temprature they cook at this heat the whole time) for an hour. take them out and Remove the foil. They will look like the picture Below. Turn them around and use about 2 quick dashes of each ingriedient used before (Salt Pepper Garlic Powder Seasoned salt Limon) If you used limon (which I did not) then put about the same amount on this side as well (1 lemon) if you like and have the "know how" you can save the broth (the water left after cooking) to make a tasty gravy if I have time I might make an instructable on this in the future.

Step 4More Cooking

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now Leave the Foil off and cook for another 1 hour uncovered (with the side you just seasoned turned up still). When you take them out they should look more or less like this. Now turn them around again (don't worry no more cooking) and let them stay like that about 10 minutes. Then serve em up with Mashed Potatoes and gravy and your other favorite side dish

Almost-Famous Molten Chocolate Cake

Recipe courtesy Food Network Magazine

• Recipe categories: Chocolate,
  more

• recipe
• ratings & reviews(15)
• photos(6)

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-molten-chocolate-cake-recipe/index.html

Rated 3 stars out of 5

• Rate This Recipe
• Read 15 Reviews

Total Time:

1 hr 45 min

Prep

1 hr 15 min

Cook

30 min

Yield:

4 servings

Level:

Intermediate

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Ingredients

For the Cakes:

• 6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
• 1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons milk
• 1/4 cup vegetable oil
• 1 1/3 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, at room temperature

For the Fillings and Toppings:

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• Caramel sauce, for drizzling
• 1 pint vanilla ice cream

Directions

Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
How To Assemble the Cake:
Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Plug the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

Catherine's Spicy Chicken Soup

By: AUNTTAF 

"This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"

15 Min

Cook Time:
30 Min

Ready In:
45 Min

Original Recipe Yield 8 servings

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

3. Whole Wheat Pasta with Chicken Meatballs and Spinach Pesto

   A few clever additions boost the health factor of this pasta dinner without sacrificing flavor. If you’d rather not make your own pesto, feel free to substitute about ¾-cup of the prepared kind.

   Regan Burns Cafiso
   
   

   
   

   

   
   

   Ingredients

   1/4 cup blanched, slivered almonds		1/2 cup plus 2 tablespoons extra-virgin olive oil
   1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish		1/2 cup panko breadcrumbs
   1 clove small garlic, chopped		2 tablespoons milk
   1 teaspoon salt		3/4 pound boneless, skinless chicken thighs, cut into 1-inch pieces
   Freshly ground black pepper		2 large basil leaves, coarsely chopped
   2 packed cups spinach leaves, washed well and spun dry		1 pint cherry tomatoes
   1 packed cup basil leaves, washed well and spun dry		12 ounces whole-wheat penne

   Yield: 4-6 Servings

   
   
   Total:

   Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

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   • 1 In a food processor, pulse almonds, cheese, garlic, salt (1/2 teaspoon), and a pinch of pepper until uniform. Add spinach and basil and continue pulsing until chopped. With machine running, slowly add ½ cup olive oil, scraping down sides of machine if necessary. Transfer pesto to a small covered container and refrigerate while you prepare the meatballs.
     
   • 2 Wash and dry food processor bowl. Place panko in a large mixing bowl and cover with milk. Place chicken and basil in food processor and pulse until coarsely chopped (do not overprocess -- mixture will not be uniform.) Transfer chicken to bowl containing panko. Add ½ teaspoon salt and a pinch of black pepper; mix well. Roll mixture into 1-inch balls.
     
   • 3 Bring a large pot of salted water to a boil. In a large nonstick or cast-iron skillet, heat 2 tablespoons olive oil over medium. Add meatballs and cook, turning to brown all sides, until they are no longer pink in the center, about 8 to 10 minutes total. Remove to a paper-towel lined plate.
     
   • 4 If necessary, pour off all but 1 tablespoon excess oil from pan and add cherry tomatoes. Cook until they are blistered and soft, about 4 minutes. Cook pasta according to package directions, reserving about 1 cup of pasta water. Drain pasta and return to pot over low heat. Add reserved pesto, meatballs, and cherry tomatoes, mixing well. Add enough reserved pasta water to reach desired sauce consistency. Serve immediately with a few parmesan cheese shavings.
     
   
   

   Chicken Parmesan

   
   
   

   
   

   

   
   

   Chicken

   
   

   Italian

   Ingredients

   4 boneless chicken-breast halves		1/4 cup olive oil
   1/2 cup flour		2 cups tomato sauce, homemade or prepared
   2 eggs, beaten with 1/4 cup milk or water		4 ounces mozzarella cheese, shredded
   1 cup seasoned Italian bread crumbs		1/4 cup Parmesan cheese

   
   

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   Enter Kitchen View

   • 1 Lightly pound the boneless chicken breasts to even out the thickness of the meat. Flour each piece and dip in egg mixture. Press the breasts in bread crumbs and coat evenly.
     
   • 2 Sauté the breasts in olive oil in a skillet, preferably cast-iron. Turn pieces to brown evenly. Transfer chicken to a shallow baking dish that is large enough to accommodate all of the chicken without overcrowding.
     
   • 3 Top with tomato sauce and mozzarella cheese. Bake in 350 degrees F oven for about 15 minutes. Garnish with fresh, chopped basil and/or parsley. Serve Parmesan cheese on the side.
     

   
   

   Spicy Oven-Fried Chicken

   Marinating the chicken in a spiced-up buttermilk mixture will keep it from drying out in the oven. For a crispy coating, be sure to use a rack to allow the air to circulate around the chicken pieces.

   
   
   

   
   

   

   
   

   Chicken

   
   

   American

   Ingredients

   1 1/2 cups light buttermilk		1 teaspoon paprika
   1 tablespoon Dijon mustard		1 teaspoon garlic powder
   1 tablespoon hot sauce (such as tobasco)		1 teaspoon salt
   one 3-4 pound chicken, cut into 8 pieces		1/4 teaspoon cayenne pepper
   1 1/2 cups panko breadcrumbs		cooking spray
   1/2 cup finely ground cornmeal

   Yield: 4 Servings

   
   

   Prep: 1 hour 15 min (75 mins) Total: More than 60 min

   Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

   • 1 In a large bowl, whisk together the buttermilk, Dijon mustard and hot sauce. Add the chicken pieces, making sure they’re completely submerged in the liquid. Cover the bowl and refrigerate 1 hour, or up to overnight.
     
   • 2 Preheat oven to 400 degrees F. In a large shallow dish, combine the panko, cornmeal, paprika, garlic powder, salt and cayenne. Remove the chicken from the buttermilk mixture one piece at a time, allowing excess marinade to drip off. Roll the chicken pieces in the panko mixture to coat, then place them on a rack on top of a baking sheet.
     
   • 3 Mist the chicken with the cooking spray and bake 40-50 minutes, or until chicken is cooked through and the coating is crispy and golden brown.
     

   
   

   Southern Fried Chicken

   This is succulent comfort food from the Deep South, with the traditional accompaniment of a smooth cream gravy.

   
   

   

   
   

   Chicken

   
   

   Southern / Soul Food

   1 2/3 cups, plus 1 1/2 tablespoons all-purpose flour		4 chicken drumsticks
   1 teaspoon dried thyme		2 large eggs
   1 teaspoon cajun seasoning		vegetable oil, for deep frying
   1 teaspoon sugar		1 tablespoon all-purpose flour, for the gravy
   salt and freshly ground black pepper		1 1/4 cups whole milk, for the gravy
   4 chicken thighs

   Yield: 4 Servings

   
   

   directions

   Prep: 40 min Total: 60 min

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   • 1 Combine 1 1/2 cups flour, the thyme, Cajun seasoning, and sugar in a large self-sealing plastic bag and season well with salt and pepper.
     
   • 2 One at a time, add the drumsticks and thighs to the bag and shake until coated. Transfer to a wax paper-lined baking sheet.
     
   • 3 Beat the eggs in a shallow dish. Dip the floured chicken in the egg, then return to the flour and coat again. Place the chicken on the baking sheet and chill for 30 minutes.
     
   • 4 Fill a large deep saucepan halfway with oil and heat over high heat to 325°F (170°C). Add the chicken and deep-fry for about 20 minutes or until cooked through. Transfer to paper towels.
     
   • 5 To make the cream gravy, transfer 2 tbsp of the frying oil to a saucepan. Whisk in the flour. Cook over low heat for 1 minute, then whisk in the milk. Cook, whisking often, until thickened. Season with salt and pepper.
     

   
   
   
   

   Chicken Breasts in Garlic Sauce

   Don’t be put off by the large quantity of garlic, as the flavor mellows in the cooking.

   Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
   
   

   
   

   

   
   

   Chicken

   
   

   American

   
   

   Ingredients

   15 garlic cloves, unpeeled		3/4 cup heavy cream
   1 tbsp olive oil		salt and freshly ground black pepper
   1 tbsp butter		1 tbsp chopped thyme
   4 chicken breasts, with skin and bone		2 cups hard dry cider
   1 cup apple juice		1 bay leaf

   
   

   Prep: 10 min Total: 60 min

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   • 1 Preheat the oven to 350°F (180°C). Parcook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain, rinsed under cold running water, and peel. set aside.
     
   • 2 Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the cider, apple juice, garlic cloves, and bay leaf, and bring to a simmer. Cover and bake for 20–25 minutes, or until the chicken shows no sign of pink when pierced with a knife.
     
   • 3 Using a slotted spoon, transfer the chicken and half of the garlic to a deep platter and keep warm. Skim the fat from the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon, about 5 minutes, or until thickened.
     
   • 4 Add the cream and cook for 1 minute. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.
     

   
   
   

   
   

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   Heavenly Chocolate Mousse

   By: Christy Freeman 

   "'Heaven on a spoon' is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie."

   
   

   Ingredients

   • 8 (1 ounce) squares semisweet chocolate, coarsely chopped
   • 1/2 cup water, divided
   • 2 tablespoons butter (no substitutes)
   • 3 egg yolks
   • 2 tablespoons sugar
   • 1 1/4 cups whipping cream, whipped

   Directions

   1. In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.                 

   
   

   
   

   
   

   
   

   

   Chocolate Almond Bar

   Channel: FoodFood-SK Kitchen - TeenPatti

   
   Rating:      

   
   Rich chocolate bar with almonds and apricots

   Cooking Time: 30-40 minutes
   Servings: 4

    Preparation Time: 10-15 minutes
    Category: Veg

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   Ingredients

   •	Dark chocolate,grated	150 grams
   •	Almonds	100 grams
   •	Arrowroot biscuits	100 grams
   •	Butter	75 grams
   •	Condensed milk	200 grams
   •	Walnuts,roughly chopped	50 grams
   •	Apricot	50 grams

   Method
   Crush biscuits in a mixer and transfer into a bowl and set aside. Roughly chop almonds. Heat butter in a non stick pan. Add chocolate and let both melt, stirring continuously. Add condensed milk and mix well. Add almonds and walnuts and mix. Take the pan off the heat. Roughly chop apricots and add and mix. Add crushed biscuits and mix well. Pour into small rectangular silicon moulds, level the top and keep in the refrigerator to set. When completely set, cut into slices and serve.