Stuffed Cherry Tomato Appetizer Recipe

2 cups cherry tomatoes
2/3 cup low-fat cottage cheese
2 scallions, minced
1 tbsp each cilantro, parsley and basil, minced
1 clove garlic, minced
Dash or curry powder

Cut tops off cherry tomatoes almost through, forming a lid. Scoop out the seeds and discard.

Mix together cottage cheese, scallions, cilantro, parsley and garlic. Add basil and curry; stir well.

Stuff tomatoes with the cheese mixture. The tops should be partly open. Serves four.

Ensalada cítrica con kiwi

4 kiwis, pelados y cortados
2 mandarinas en gajos
1 toronja rosada pelada y en gajos a la mitad
Endibia (escarola) rizada
Aderezo de poppyseed

Opcional: Fresas.

Philly Cheesecake Brownies

Prep time: 20 minutes
Baking time: 40 minutes

1 pkg (19.8 oz) Betty Crocker Fudge Brownie Mix
1 pkg (8 oz) Philadelphia cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Prepare brownie mix as directed on package. Pour into 13x9-in baking pan.

Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.

Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marbled effect.

Bake at 350°F for 35-40 minutes or until cream cheese mixture is slightly browned. Cool; cut into squares.

Pay marmoleado de zarzamoras

Ingredientes

1 base de pay
1 1/2 paq. queso philadelphia g
1/2 bote de crema chantilly
1/3 tz azucar
limon
fresas/zarzamoras congeladas

Se baten el queso, la crema y el azucar, con el jugo de medio limon. Se divide la mezcla a la mitad.

Aparte, se ponen en una ollita las fresas, zarzamoras, etc., necesarias para decorar el pay con un poco de agua. Antes de que hierva se le agrega una cuda. de azucar y el jugo de medio limon. Ya que las moras suelten juguito, se apagan.

La mitad de la mezcla se bate con el jugo de las moras. Se echan las mezclas sobre la base, despacito para que no se combinen, y se mete al congelador. Mientras, las fresas pueden refrigerarse.

Un rato despues (ya que el pay este un poco congelado) se acomodan las moras y se congela otra vez.

Recettes à Isabelle

La vinaigrette
Pour le shaker
Ingredients:
2 cuillères à café de sel fin
¾ cuillère de poivre gris
1 cuillère à soupe de moutarde
1 couvercle du tupperware de vinaigre
Remplir le shaker d’ huile

Autrement:
3 cuillères à soupe d´huile (pour 1)
1 cuillère à soupe de vinaigre
Sel, poivre, moutarde, selon goûts


Gratin dauphinois
1kg de pommes de terre
75g de beurre
Lait
100g de gruyère rayé
Sel, poivre, muscade
1 gousse d’ail
Four température 7, 8

Les pommes de terre étant épluchées et essuyées, coupez-les en fines rondelles. Dans un plat creux allant au four, passez sur les parois et le fond : la gousse d’ail, beurrez le fond du plat.
Disposez 1 couche de pommes de terre, salez, poivrez légèrement, ajoutez de la noix de muscade rapée et 1 couche des gruyères, des noisettes de beurre, et ainsi de suite j… ‘en haute du plat.
Versez le lait qui doit recouvrir la préparation. Mettez au four préalablement chauffé et faites cuire 1h30.

Quiche Lorraine
150g de lard ou de jambon
3 œufs
100g de farine
100g de gruyère
½ lt de lait

Mélangez la farine et les autres ingrédients. Beurrez le moule. Déposez le jambon. Cuisson : 40 à 50 min. Th. 6

Ou : 4 œufs, 180g de gruyère râpé, 6 cuillères à soupe de farine rases, 1 ou 2 verres de lait, 250g de jambon fumé, sel et poivre.

Cake au jambon
4 œufs entiers
250g de jambon
250 de gouda ou de gruyère
100g de farine
80g de beurre fondu
1 sachet de levure tlsa
1 poignée de persil hâché
Four th. 5-5
Couper en dés le jambon. Ajouter le fromage. Mélanger avec la farine, les 80g de beurre fondu, le sachets de levure et la poignée de persil. Cuire au four moyen th. 4-5 pendant 40 minutes.

Sauce Béchamel
30g de farine, 30g de beurre, ¼ l de lait, sel, poivre
Faire fondre du beurre. Ajouter 1 cuillerée de farine. Mettre du lait. Mélangez.
Fromage râpé + noix de muscade + sel + poivre.

Souffle au fromage (4 personnes)
4 œufs
75g de gruyère râpé
Béchamel

Faire la béchamel. Allumer le bas du four (th. 5/6). Beurrer 1 moule.
Séparer les blancs des jaunes d’œufs, ajouter 1 pincée de sel et battre les blancs d’œufs en neige très ferme. Ajouter la béchamel hors du feu puis le gruyère râpé, les jaunes d’œufs et en dernier les blancs battus.

Verser dans le moule (aux ¾) et passer 1 couteau entre la pâte et le moule pour que le soufflé monte mieux. Cuire à four moyen 15 à 30 minutes.

Far rapide

7 cuillères à soupe de farine
3 cuillères à soupe de sucre
5 œufs
Lait

Tout mélanger, faire cuire dans un poêle

Far four

8 cuillerées à soupe de farine
4 cuillerées à soupe de sucre
1l de lait
4 œufs
1 sachet de levure
1 sachet de sucre vanillé

Tout mélanger et mettre au four th. 7 pendant environ 1h.

Punch (apéro)

1l de jus d’orange
15 bouchons de rhum
22 bouchons de sucre de canne

Autre recette meilleure : (5 personnes)

1/4 l de rhum blanc
1/10 de sirop de canne
1/4 l de jus d’orange
¼ l de jus de goyave
¼ l de jus de fruit de la passion
¼ de jus d’ananas
1 gousse de vanille (fendue)

Ajouter 1 orange en tranches et de la cannelle. 48h à macérer.

Jet (apéro ou digestif)
1 demi litre d’alcool a 90º
1 l de l’eau
1l de menthe

Gratin de chou-fleur
Cuire le chou-fleur :
Mettre de l’eau à bouillir. Enlever les feuilles du chou-fleur. Quand l’eau bout, mettre le chou-fleur entier dedans. Quand l’eau rebout, mettre sur petit feu. Temps de cuisson : 9 ( ?)

Coupez le chou-fleur en enlevant les queues (bouts). Faire la sauce béchamel (plutôt la 2e recette). Mettre le four th. 8. Mettre la sauce béchamel sur le cou-fleur en ajoutant du fromage râpé. Mettre au four pendant environ 30 minutes (jusqu'à ce que le fromage soit gratiné)


Cuisson des haricots blancs

Éplucher les haricots. Mettre e l’eau à bouillir. Éplucher quelques carottes et patates. Mettre les haricots blancs dans l’eau avec les légumes.

Biscuits

By Paula Deen on the Food Network.

Ingredients

* 2 cups all-purpose flour
* 1 teaspoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 8 tablespoons butter, cubed
* 3/4 cup milk

Directions

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Bake at 425°F for 12 minutes or until golden brown.

Brownies condimentados

Agregar a la mezcla de brownies:

3/4 cudita. de chipotle molido
1 cudita. de canela

Sírvanse con helado de vainilla o dulce de leche espolvoreados con canela.

Gorilla Bread

From A/T y su hornito mágico

From the Food Network, via Candida B.

Caramelized Onion Dip

101 Cookbooks

If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo).
Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

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