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Recipes
Black Forest Ripple Ice Cream
By shirl1_
1.Place the cherries, sugar, and 2 tablespoons water in a large saucepan
- 12 ounce(s) (fresh or frozen and thawed) pitted cherries, halved
- 1/4 cup(s) sugar
- 2 cup(s) very cold heavy cream
- 1 can(s) (14-ounce) sweetened condensed milk
- 1 teaspoon(s) pure vanilla extract
- 4 ounce(s) (about 1 cup) bittersweet chocolate chunks
- Ice cream cones, for serving
Triple Chocolate Cookie Trifle Pie
By shirl1_
1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil)
- Prep: 25 min., Cool: 20 min., Chill: 8 hr.
- Yield: Makes 10 to 12 servings
- Ingredients
- 3 1/4 cups heavy cream, divided
- 1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
- 1 (4-oz.) white chocolate baking bar, chopped
- 1 teaspoon vanilla extract
- 1 (12.5-oz.) package assorted cookies
- 2 tablespoons mocha liqueur (optional)
- 2 (6-oz.) containers fresh raspberries
- Raspberry Glaze
- Preparation
- 1 . Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedur
- 2 . Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.
- 3 . Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with rem
- 4 . Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.
- 5 . Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookie
- 6 . Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover an
- 7 . Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.
- Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva M
- Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.
CHILI RUB SLOW COOKER PULLED PORK
By shirl1_
Line a 9- by 13-inch baking pan with foil and place the pork in the pan
- 3 pounds boneless pork shoulder (butt), or sirloin roast
- 2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon canola oil, or other neutral-flavored oil
- 1/2 cup chicken broth
Chocolate-Orange Layer Cake
By shirl1_
Delicious refeshing Chocolate combined with orange
- Cake:
- wedge)
- Ingredients
- 1 cup boiling water
- 2/3 cup unsweetened cocoa
- 2 ounces bittersweet chocolate, finely chopped
- Cooking spray
- 2 teaspoons all-purpose flour
- 1 3/4 cups sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/2 cup fat-free sour cream
- 7 2/5 ounces cake flour (about 1 2/3 cups)
- 1 teaspo 2/5 ounces cake flour (about 1 2/3 cups)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Filling:
- 1/3 cup orange juice
- 3 tablespoons sugar
- 1 1/2 teaspoons cornstarch
- 2 1/2 teaspoons unsweetened cocoa
- 3/4 teaspoon all-purpose flour
- Dash of salt
- 1/4 ounce bittersweet chocolate, finely chopped
- 3/4 cup frozen fat-free whipped topping, thawed
- Glaze:
- 2 tablespoons evaporated low-fat milk
- 1 tablespoon butter
- 4 ounces bittersweet chocolate, finely chopped
Smoky Pork Stir Fry
By shirl1_
Smoked paprika and dark sesame oil add depth to this stir-fry
- 2 teaspoons canola oil
- 10 ounce pork tenderloin, trimmed and cut into bite-sized pieces $
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 2 teaspoons dark sesame oil
- 1 1/2 cups thinly sliced orange bell pepper (1 medium)
- 1 cup snow peas
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 3 tablespoons rice vinegar
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon chili garlic sauce
- 3 cups tricolor coleslaw
- 3 green onions, thinly sliced
ROASTED SHRIMP COCKTAIL
By shirl1_
Preheat the oven to 400 degrees F
- For the shrimp:
- Ingredients
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the sauce:
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco
Cranberry Pistachio Cookies
By shirl1_
Cranberry Pistachio Shortbreads: In a large bowl whisk the flour with the salt
- Cranberry Pistachio Shortbreads:
- 2 1/3 cups (300 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
- 2/3 cup (135 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 cup (130 grams) unsalted pistachios, coarsely chopped
- 1 cup (150 grams) dried cranberries, coarsely chopped
John Froehlich Bourbon Compote
By shirl1_
A delicious side dish created by Mr
- 2 large cans of fruit for salads (not fruit cocktail)
- 1/2 box of brown sugar
- 1 box coconut cookies, crumbled
- 1 tab. ground cinnamon
- 1/4 tsp nutmeg
- 1/2 pint bourbon
- 1/4 cup fruit juice
- 1/4 pound butter
MOLTEN DULCE de LECHE CAKES
By shirl1_
MOLTEN DULCE de LECHE CAKES
- Unsalted butter
- 2 1/2 Tbsp. all purpose flour plus more for ramekins
- 2 large egg yolks
- 1 large egg
- 1 2/3 cups canned or jarred dulce de leche
- vanilla or banana ice cream
Cabbage and Jicama Slaw
By shirl1_
This give cold slaw a brand new taste
- 1 Bunch Cilantro, 1/2 cup leaves and 1/2 cup stems
- 1/2 cup sour cream
- 1 tsp., finely grated lime zest
- 3 Tbsp. fresh lime juice
- 1/2 cup mayonnaise
- 1/4 large head of cabbage (about 5 cups) thinly sliced
- 1 julienned, peeled small jicama (about 1 cup)
- 4 sliced sczllions