Fantasy Fudge

101 Cookbooks

Possible substitutions:
Ricemellow Creme = Regular marshmallow creme
Butter = Coconut oil

1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
3 cups organic cane sugar
3/4 cup unsalted butter
2/3 cup lite coconut milk (regular is fine too)
7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.

Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).

Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into 1/2-inch cubes.

Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.
Makes a couple hundred tiny fudge bites.

Double Chocolate Mousse Pie

About.com

INGREDIENTS:

• 1 9-inch chocolate graham cracker crust
• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup Dutch processed cocoa
• 2 cups (plus) whipping cream
• 2 teaspoons vanilla
• chocolate shavings, optional

PREPARATION:

Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir for 2 minutes until gelatin is completely dissolved and mixture is clear. Cool slightly.

Mix sugar and cocoa in small bowl; set aside. Put whipping cream and vanilla in stand mixer bowl or regular bowl. Beat on medium speed, while gradually adding sugar mixture. Scrape bottom of bowl often. Beat until still. Add gelatin mixture; beat until well combined.

Carefully spoon into crust. Refrigerate about 3 hours. Prior to serving extra whipped cream and chocolate shavings. Store covered in refrigerator. 6 to 8 servings.

Spinach artichoke dip

Ingredients:
1 jar (6-1/2 oz.) marinated artichoke hearts, chopped
1/2 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry, and finely chopped
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1-1/4 cups coarsely grated Monterey Jack cheese
1 clove garlic, minced

Directions:
Preheat oven to 350°F. In a large bowl, combine artichoke hearts, spinach, mayonnaise, Parmesan cheese, 1 cup Monterey Jack cheese and garlic, stirring until combined. Put in two 1 cup ramekins or other small baking dish, and sprinkle with remaining 1/4 cup Monterey Jack cheese. Dip may be prepared up to this point one day ahead and chilled, covered. Bake dip in middle of oven until cheese is melted, about 15 minutes. If you want the cheese to brown, put under broiler for a few minutes. Serve dip warm with taco chips or crackers.

* * *

INGREDIENTS

* 4 cloves garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1 (10 ounce) container Alfredo-style pasta sauce
* 1 cup shredded mozzarella cheese
* 1/3 cup grated Parmesan cheese
* 1/2 (8 ounce) package cream cheese, softened

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Champiñones rellenos

de Patty Alfaro

Se desinfectan los champiñones, se destroncan y se rellenan de queso filadelfia. Aparte se espuman claras de huevo para el capeado. Los champiñones se empanizan de harina primero, luego se remojan en la espuma y se empanizan otra vez, esta vez con pan molido. Se fríen luego en aceite hasta que queden dorados.

Pasta de brócoli

de Patty Alfaro

Se prepara la pasta y se pone aparte. En una sartén, se calienta mantequilla con un poco de ajo exprimido. Se agrega el brócoli, y después el tomate y el pimiento morrón. Después se revuelve con la pasta y se agrega queso parmesano.

Hazelnut Coffee Dacquoise

The Red Hot Chili Paper

Hazelnut Meringue (prepare 1 day ahead)

6 egg whites
1-1/2 cups sugar
1/4 tsp. cream of tartar
pinch of salt
1-1/2 cups toasted ground hazelnuts

Butter Cream Filling (2 cups)

3/4 cup sweet butter, softened
7/8 cup confectioner's (icing) sugar
3 egg yolks (optional)*
1/2 cup Kahlua
2 large fresh mangos**


Directions:

Meringue: Beat egg whites until stiff peaks are formed. Add salt and cream of tartar. Beat in 4 tbsp. of sugar, one at a time. The mixture should be stiff and glossy. Mix the remaining sugar with the ground hazelnuts an fold into the mixture. Preheat oven to not more than 200 (or "warm" setting) Grease and flour 2 baking sheets. Drop a heaping tablespoon of mixture onto baking mixture to form a meringue half. Makes 13 halves - one for tasting :-) Bake for 1 - 2 hours until set. Turn off heat and leave in warm oven for 2 hours.
Butter Cream Filling: Combine all ingredients and beat until smooth. *Egg yolks make it smoother and creamier but if you have hesitations about using raw egg leave it out - the cream is still fine.
Assembly: Spread butter cream between 2 meringues making a "sandwich". Decorate with whipped cream or more butter cream and whole hazelnuts. Garnish with fresh mangoes. ** Obviously any type of fruit can be used here as a garnish!

Strawberry Balsamic Truffles

wikiHow

* 11 oz 70% cocoa content quality chocolate
* 1 cup of cream (or half and half)
* 1 tablespoon of balsamic vinegar
* 1/4 cup of dehydrated strawberries
* 1 tsp of cornstarch
* Additional dark, high quality chocolate for coating truffles

To Make the Truffles

1. Break up 11 ounces of the chocolate into smaller pieces. Place pieces into a food processor and whirl into fine bits.
2. Bring 1 cup of cream (or half and half) to a simmer.
3. Remove cream from heat before adding 1 tablespoon of balsamic vinegar to the hot cream. Don’t be alarmed, as the vinegar will immediately cause the cream to curdle. This is a natural reaction.
4. Pour the hot cream into the food processor already filled with chocolate bits and pulse for 15 seconds. You have just created what is known as "ganache".
5. Pour the ganache into a glass loaf pan. Cover with plastic wrap and allow to cool at room temperature. The truffle ganache will set to a firm consistency. Refrigerate for several hours, well covered.
6. Prepare the truffles after allowing the ganache to set for several hours. Scoop out portions with a small ice cream scooper; create thumb tip sized truffle pieces.
7. Round down the edges of your truffle pieces, using your fingertips. You should aim to make the little truffle balls as smooth as possible. Think of truffle chocolates you have eaten before to get the proportions in your mind.

To Coat the Truffles in a Layer of Fine Chocolate

1. Prepare a double boiler. Heat finely chopped quality dark chocolate until just barely melted. Remove from the heat and stir. Add a couple tablespoons more of finely chopped chocolate and continue stirring until this second addition of chocolate is melted in. The melted chocolate mixture should be just smooth and barely warm, not hot.
2. Place a spoonful of melted chocolate in the palm of your hand. Place one of your truffle pieces in the puddle of chocolate. Swirl the truffle piece around to coat it entirely. The resulting shell of chocolate can be quite thin; in fact, it is preferable to make it as thin as possible.
3. Prepare the dehydrated strawberries. If your dehydrated strawberries are not already in powdered form, you will need to either blend them or crush them in a mortar and pestle to create a powder. To keep the fruit powder nice and loose, add 1 tsp of corn starch and stir. If they are already in powdered form, proceed to the next step.
4. Drop the chocolate-coated truffle into the bowl of strawberry powder. Shake gently to coat. If preferred, use the tines of a fork to gently push the truffle around in the powder.
5. Allow the outer shell to set before gently spooning the powdered truffle out of the powdered strawberry mixture. Place the finished truffle onto a non-stick surface to finish firming up.
6. Serve or deliver as gift complete with box, cellophane wrap and a beautiful big bow. Don't forget to include a card telling the recipient that you made them.

Tips
* If your ice cream scooper makes truffles that are too big, you can cut them in half.
* Ganache is a French cooking term. It refers to the mixture that is created when heavy cream and chocolate are combined; the delightful part that makes up the truffle.
* If you have a hot kitchen, find a cool space for the ganache to set.
* A double boiler is also known as a bain - marie for those familiar with French cooking terms. Glass double boilers are superb for chocolate making but you can improvise if necessary, with a saucepan sitting in another saucepan, surrounded by water.

Chocolate Truffles

wikiHow

* 8 3/4 oz dark chocolate (see Tips)
* 5 1/2 fl oz cream
* 1 1/4 oz unsalted butter
* 2 3/4 oz dark cocoa powder
* 2 Tbsp water
* 2 1/8 pt water

# Prepare the double boiler (also known as a bain marie). Place a medium cooking pan in a high heat and pour around 1 litre of water. Bring the water to a simmer.
# Place the chocolate bar on a chopping board and cut or break it into squares. Usually, following the lines on the chocolate will suffice, unless the bar is divided into very large pieces.
# Add 2 tablespoons of water into the pan (to help the chocolate melt--this is optional, as some people believe doing this encourages the chocolate to seize, as described in the Warnings) and then put the chocolate pieces in.
# Place the small cooking pan containing the chocolate into the medium one (containing the water).
# Stir constantly as the chocolate melts. This step should take around 8 minutes.
# Add the cream gently and combine well to make the ganache. Do not remove the pan from heat; keep it at melting temperature and continue stirring until the cream is completely mixed with the chocolate.
# Remove the pan from the heat source and leave it to rest until cool.
# Add the butter.

* Bring the water to a simmer again and place the pan containing the ganache on the heat once more.
* Add the butter and stir to fully melt it. When done, turn the heat off and remove the pan.

# Pour the ganache into a large bowl using the spatula to remove the rest from the pan. Line the surface of the ganache with plastic wrap (this prevents a film from developing at the surface). Put the bowl in the fridge until the mixture is stiff (about an hour).
# Make the truffles.

* Take the bowl from the fridge and place it in the work surface.
* Place the cocoa powder into the medium bowl.
* Use a melon baller, small ice cream scoop, or teaspoon to get small amounts of the ganache.
* Make small balls, rolling them into the palm of your hands as quickly as possible before they melt too much.
* Put them into the bowl with the cocoa powder and roll around until they are coated.
* Place the truffles into a serving bowl or on a tray.

Tips:

* You can experiment with different flavors and coatings.

o You can stir in small amounts of flavoring (like liqueur) after the ganache is prepared but before it is cooled in the fridge, and you can coat the truffles in a wide variety of coatings other than cocoa powder such as nuts, cinnamon, powdered sugar and coconut.
o You can boil flavorings into the cream. Get creative using different kinds of tea flavors like chai or earl grey. You can also boil in jam or add herbs to the cream and then strain it before adding it to the chocolate.
o Another good way to add flavor is to stir it in with the butter, but this only works for flavorings with butter-like consistency, like peanut butter.
* To give the truffles a hard, outer coating, you will need to learn how to temper chocolate, which is an advanced technique beyond the scope of this article.
* As you're scooping the ganache, work quickly or else the ganache will get too warm and start sticking to the scooping device and your hands, reducing the amount of chocolate that makes it into your truffles. If necessary, make the truffles in batches, putting the bowl back into the fridge to re-chill before starting again.
* Use the best chocolate you can find. If you're going to make decadent chocolate truffles, don't skimp by using cheap, ridiculously sweet brands. Cheap baking bars are usually packed with extra sugar and can make for a grainy ganache. Some high quality brands worth trying are: Michel Cluizel, Perugina, Wedel, Domori, Amedei, Valrhona, Neuhaus, Marcolini, Lindt, Felchlin, Guittard, Scharffen Berger, Santander, Malagasy, Weiss, El Rey, Theo, Bonnat, Pralus, Castelain, Slitti, Dagoba, Green and Black's, and Ghirardelli.
* Some traditional recipes do not use butter. To try it, follow the steps above, with only a few differences:

o Chop the chocolate into finer pieces, preferably shards.
o Boil the cream before adding it to the chocolate.
* The chocolate to cream ratio should always be around 2:1.

Pasta de la No-Mega

1 paq pasta
1/4 kg de tocino
1/2 lt de crema
5 cudas consome
1 tz espinacas cocidas
queso fresco al gusto

Shrimp pasta

Se fríen los camarones con ajo y mantequilla. Cuando suelten el jugo, se sacan y se echan los vegetales a la misma sartén, con el vino, para que se cuezan en el jugo de los camarones. Se agrega la crema y se regresan los camarones.

Arroz chino

Receta de Hiroko

Arroz blanco preparado
Carne
Huevo
Verduras:
Cebolla
Zanahoria
Apio
Pimiento morrón
Hongos chinos // Shiitake

Freír verduras / sacar aceite, salsa de soya y pimienta
Aceite o mantequilla, huevo como omelet
Pedacitos
Echar arroz
Mezclar con el huevo
Regresar verdura

Whole Grain (Fake) Mexican Wedding Cookies

101 Cookbooks

1 cup pecans, toasted and cooled to room temperature
1 cup organic unsalted butter
1/2 cup fine grain evaporated cane sugar (I used Alter-Eco brand)
A splash of vanilla extract
A splash of bourbon (optional)
1 1/2 cups whole wheat pastry four
1 cup oat flour
1/2 teaspoon fine grain sea salt
organic powdered sugar for dusting

Preheat the oven to 325 degrees. Puree the pecans in a food processor until they become a fine meal. You don't want to go so far that they become a paste.
In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. The vanilla and bourbon go in next followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed (it was warm out today, so stiff might be a stretch). On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover with another piece of plastic wrap and chill in the freezer for 10-15 minutes. This makes for easy cookie stamping.Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown ever so slightly. Dust with powdered sugar.
Makes 1 1/2 dozen small cookies.

Toasting flour:
Put whole wheat flour into a 10-inch skillet over medium-low heat. Cook, stirring often with a whisk, until well toasted. This will take about 10 minutes. Flour should be watched carefully to prevent scorching. Set aside.

Aderezos de pimiento rojo // ajonjolí

Pimiento

Se pone a asar en la lumbre directa un pimiento rojo. Se deja en una bolsa de plástico para que sude por 20 minutos. Se despelleja, se desvena, se corta en pedazos y se pone en la licuadora con un diente de ajo, el jugo de tres limones, media cucharadita de sal, una rebanada de cebolla y un cuarto de taza de aceite de oliva. Se licua muy bien y se sirve sobre una ensalada de lechuga con pepino, berro, apio, tomate, cebolla y aguacate.

Ajonjolí

Se pone en la licuadora una taza de ajonjolí con un cuarto de taza de aceite de oliva, un cuarto de taza de agua, una cucharadita de sal, un diente de ajo y el diente de tres limones. Se licua perfectamente bien y se revuelve con cualquier ensalada.

Vidrio falso

Azúcar
Jarabe de maíz
Molde para pastel
Aceite de cocina
Taza medidora
Cucharas medidoras

Hervir media taza de agua. Se agrega 1tz de azúcar, 5 cudas de jarabe de maíz. Se mezcla muy bien hasta que se diluya. Tapar y hervir de nuevo.

Destapar y avivar el fuego (6-8 min.). Mientras se embadurna de aceite el molde. Se retira del fuego y se vierte en el molde y se mete al refri media hora.

Pollo con brócoli

1 cudita margarina
4 mitades de pechuga sin hueso ni pellejo
1 lata de crema de queso con brócoli
1/3 tz agua
1/8 cudita pimienta
2tz floretes de brócoli

Se calienta la margarina en una sartén. Se agrega el pollo y se cuece hasta qaue se dore. Se agrega la sopa, el agua y la pimienta, junto con el brócoli. Se calienta hasta hervir, y luego se cubre y se deja a fuego lento por 5 min. más o hasta que esté listo.

Berenjenas a la parmesana // Eggplant parmesan

Receta del abuelo Nacho
(Gracias a Nachotto por compartir)
/para cuatro personas

Ingredientes:

1 Berenjena grande, de buen color y consistencia (si está algo aguada, está muy madura y más amarga, no es conveniente)
1/4 Kg (o taza y media) de queso parmesano rallado (del de a deveras, no de bote verde...eso es papel con queso, si no hay, compra un cuarto de mozarella rallado y le espolvoreas encima ese pseudoparmesano)
2 huevos batidos a punto de nieve
750 ml. de puré de tomate (prefiero del pelado machacado, aunque cualquier sazonado está bien...es más barato que comprar salsa italiana)
ajo en polvo o un diente de ajo machacado
1/2 cebolla picada
Un ramito de Albahaca (opcional)
2 cucharadas de harina
aceite
sal de grano
Albahaca seca y pimienta al gusto

Se toma la Berenjena, se corta en rodajas finas y se extiende en charolas o platos grandes. Se le espolvorea un poco de sal de grano y se deja curar por 20 minutos (sacará un líquido que mancha mucho y es amargo). Luego se lavan y se enharinan con el huevo y se fríen. Aparte, se sofríe la cebolla picada y el ajo (a veces, machaco un tomate asado para darle más cuerpo a la salsa), se agrega la salsa y se salpimenta al gusto, se pone la albahaca (lo que le da el sabor italiano a todo) así como hierbas de olor al gusto, y una cucharada de queso parmesano.

Una vez lista la salsa y fritas las berenjenas...en un molde o refractario, se van extendiendo primero las berenjenas, y se pone encima de cada una un poco de albahaca (recomendable, una hojita de albahaca fresca por rodaja), se pone una capa de salsa y una de queso, encima se extiende otra capa de berenjena, otra de salsa y una de queso, sucesivamente, hasta terminar...al final, condimentar al gusto. Se precalienta el horno a 125º (es en realidad al gusto, nada más que se caliente ligeramente el horno) por unos minutos, y se mete la berenjena y se deja ahí hasta que gratine (no más de 10 minutos, a lo sumo). Sirva con pan como plato único.

Might translate it later on... Not that anyone's waiting for it :P

Mango Chicken Salad

by the Acosta Alonso family

1 head of lettuce, shredded
2 ripe mangos
2 chicken breasts, shredded
Vinegar
Blue cheese salad dressing

Soak the shredded lettuce in a light vinaigrette (vinegar, salt and pepper). Cut the mangos in slices or chunks, and mix them with the chicken. Add them to a large salad bowl, and add the lettuce. You can add the blue cheese and mix everything, or allow each guest to add their own dressing. You can substitute the blue cheese dressing for mayonnaise.

Oatmeal Chocolate Cookies

by Yolanda Alonso.

2 sticks of butter
1 cup brown sugar
1/2 sugar
2 eggs
1tz chopped milk chocolate
2 cups oats
1 1/4 cup flour
1 tbs vanilla
1 cup chopped pecans
2 tbs baking soda
1/2 cup cocoa

Oven at 175°C.

Pecan crumbly cookies

by Yolanda Alonso
Slightly different than the Peanut ones...

300g flour
200g butter
150g chopped pecans
75g sugar

Cream the butter, add the sugar and pecans, finally add the flour. Make small balls and press them in the middle. Bake at 150°C and sprinkle with confectioner's sugar.

Yeah, I forgot to write down how long they need to be baked... It's probably the same time as the Peanut ones, 15 to 20 minutes. Sorry -_-;

Crumbly Peanut Cookies

by Yolanda Alonso
(Makes a truckload)

1kg flour
1/2kg shortening
1/2kg sugar (2 cups)
1 jar peanut butter

Preheat oven to 150°C. Mix everything and form small (about the size of a ping-pong ball, maybe a little bit smaller) balls of dough, cover them in sugar and press with your thumb to shape them. Bake for 15-20 minutes.

Make sure you take them off the cookie sheet as soon as they're out of the oven, or you'll have nothing but crumbs!