For the first last class of my graduate career today, I made a Dulce de Leche Cheesecake. I was asked for the recipe and thought it was on the blog, but it was not. So, to remedy that, I have included it below. Along with 19 other great recipes I have collected over the years and sent to a friend in one of those recipe swap things (I kind of modified the intent of the swap). Hopefully there aren't any copyright issues with any of these, but hey, they're just recipes. So anyway, the post is long, but these are all really good. Now I have to go catch a train.
Filet Mignon with Mushroom-Wine Sauce
Ingredients
1 tb Margarine, divided
Cracked pepper
Vegetable cooking spray
4 (4-oz) filet mignon steaks (about 1 inch thick)
1/3 c Finely chopped shallot
1/2 lb Fresh shiitake mushrooms, stems removed
1 tb Low-sodium soy sauce
2 ts Cornstarch
1 1/2 c Dry red wine, divided
1 ts Dried thyme
1 cn (10-1/2-oz) beef consomme, undiluted and divided
Fresh thyme sprigs
Instructions for Filet Mignon with Mushroom-Wine Sauce
Directions: Melt 1-1/2 t margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallot and mushrooms; saute 4 minutes. Add 1 c wine and 3/4 c consomme; cook 5 minutes, stirring frequently. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 c. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel. Sprinkle pepper over steaks. Melt remaining margarine in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low; cook 1-1/2 minutes on each side or until done. Place on a platter; keep warm. Combine soy sauce and cornstarch; stir well. Add remaining wine and consomme to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve with steaks. Garnish with fresh thyme.
Chili
2 tablespoons corn oil (or olive oil)
1 medium onion, halved and thinly sliced
1 green bell pepper, seeded and diced
3 garlic cloves, minced
2 pounds ground turkey or ground beef
2-3 tablespoons chili powder (multiply this by 4 at least)
1 ½ teaspoons ground cumin (multiply this by 2 or 3)
1 teaspoon dried oregano
1 16 oz. can crushed tomatoes
2 tablespoons tomato paste
1 cup chicken stock
1 16 ounce can red kidney beans, drained and rinsed
¼ teaspoon salt
Also add 3 finely chopped fresh habanero peppers
Season to taste with ground Chipotle Pepper
Heat the oil in a large saucepan over medium heat. Add the onion, green bell pepper, and garlic and cook until softened, about 5 minutes, stirring frequently.
Add the turkey (beef) and cook until it is lightly browned, about 5 minutes longer, stirring to break up the meat.
Stir in the chili powder, cumin and oregano. Add the tomatoes, tomato paste, chicken stock, kidney beans and salt, and stir well.
Bring to a boil, then reduce the heat and simmer 30 minutes, stirring occasionally. Serve the chili with boiled rice (errr not… like fritos or chips and cheese and sour cream).
Dulce de Leche Cheesecake
DULCE DE LECHE
Ingredients:
6 cups whole milk
2 cups granulated sugar
1 vanilla bean (split)
Instructions:
In a heavy bottomed 5 to 6 quart saucepan over medium-high heat, stir the whole milk, the sugar and the vanilla bean until sugar is dissolved and mixture is boiling. Reduce heat to low and simmer, stirring occasionally with a wooden spoon until mixture is golden brown and reduced to about 3 cups; about 1 ½ hours. Let cool. Use immediately or refrigerate for later. Before serving, reheat in a saucepan on medium-low heat to make it pourable.
CHEESECAKE
Crust
Ingredients:
1 cup chopped Nilla wafers
3 tbsp. butter, melted
Instructions:
Preheat oven to 400°F.
Chop the Nilla wafers in the Food Processor until approximately 1 cup. Combine with melted butter and mix until well blended and press into the bottom of a lightly buttered (PAM) 9-inch springform pan. Place on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Cheesecake Filling
Ingredients:
3 (8 oz.) packages cream cheese
1 cup granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
3 eggs
1/3 cup whole milk
2 cups Dulce de Leche
Instructions:
Preheat oven to 325°F.
Boil 1 tea kettle of water on stove.
With an electric mixer, beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended. Add Dulce de Leche and beat until smooth.
Pour batter over crust. Place springform pan in large jelly-roll pan and place on middle rack of oven. Pour boiling water from tea kettle into pan until water is level with the bottom “wings” of the springform pan (do not get water over the edge and into the springform pan). Bake in preheated oven for 45 – 55 minutes or until center is almost set; refill jelly-roll pan with boiling water as necessary. Turn oven off and cool cheesecake in oven for 1 hour. Remove from oven and gentle run knife around the rim of the pan to loosen the cheesecake. Let cool 20 – 25 minutes before covering and placing in the refrigerator. Refrigerate overnight. Top cheesecake with Dulce de Leche Cream Mousse in pan and refrigerate until serving.
DULCE DE LECHE CREAM MOUSSE
Ingredients:
½ cup Dulce de Leche
1 to 1 ½ tbsp. Brandy
½ quart heavy cream
1 ½ tbsp. confectioner’s sugar
Instructions:
Beat dulce de leche in the bowl of an electric mixer until light and fluffy. Add Brandy and beat until completely incorporated. Add cream and confectioner’s sugar and beat until the consistency of whipped cream. Remove bowl from mixer and refrigerate while cheesecake cools.
Manicotti Alla Romana
INGREDIENTS:
2 tablespoons olive oil
1/2 cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
1 tablespoon salt, or to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup grated Parmesan cheese
DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
BOSTON CREAM PIE
For the cake:
3 cups all purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
For the custard:
3 tablespoons cornstarch
1/3 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter
For the glaze:
6 ounces fine-quality bittersweet chocolate (not unsweetened), broken into pieces
3 tablespoons water
2 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt
seasonal fruit and blossoms (non-toxic only) for garnish
Make the cake:
Preheat the oven to 375°F. and butter and flour a 9 1/2-inch springform pan. In a medium bowl, whisk together the sifted flour, baking powder, and salt. In the large bowl of an electric mixer, cream together the butter and sugar until well blended. Scrape down the bowl and beater. Beat in the eggs 2 or 3 at a time, along with the vanilla, beating well to blend, then scrape down the bowl and beater again. Don't worry if the batter looks curdled - the flour will bring it together. With the mixer on the lowest speed, slowly add the dry ingredients, alternating with the buttermilk. Once the batter is blended together, increase the speed and beat for about a minute, until smooth and creamy. Pour the batter into the prepared springform pan and bake the cake in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack.
Make the custard:
In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.
Make the glaze:
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan.
Remove the cake from the pan, halve it horizontally with a long serrated knife, and arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading the custard to the edge, put the remaining cake half, cut side down, on the custard, and pour the glaze on top of it, spreading the glaze to the edge and letting it drip down the side. The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled. Garnish the pie with the fruit and the blossoms.
Minestrone with White Beans and Pasta
Ingredients:
1 can cannellini beans
2 tablespoons olive oil
1 yellow onion, finely chopped
1 clove garlic, finely chopped
5 cups meat stock, chicken stock, or vegetable stock
1 can (1 lb.) plum tomatoes with their juice
1 large carrot, coarsely chopped
1 zucchini, coarsely chopped
¼ Savoy cabbage, outer leaves trimmed and discarded, cut into shreds
½ tablespoon dried basil
½ tablespoon dried organo
½ tablespoon sugar
1 bay leaf
1/3 cup dried small elbow macaroni or shells
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
2 tablespoons coarsely chopped fresh parsely
2/3 cup freshly grated Parmesan cheese
Instructions:
Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the stock, tomatoes – coarsely breaking them up with a wooden spoon – carrot, zucchini, cabbage, basil, oregano, sugar, and bay leaf.
Cover partially and simmer until the vegetables are tender-crisp, about 20 minutes. Add the macaroni and cook, uncovered, until al dente, 8-10 minutes more.
Add the cannelloni beans along with the balsamic vinegar. Season to taste with salt and pepper. Ladle into warmed bowls. Garnish with parsley and Parmesan.
Tomato and Cucumber Salad
1 ½ lb ripe tomatoes
½ cup torn fresh basil leaves
2 tablespoons olive oil
½ teaspoon minced garlic
Kosher salt
6 inch piece English (hothouse) cucumber
½ sweet onion
½ cup crumbled ricotta salata cheese (can substitute feta)
2 tablespoons sliced, pitted Kalamata olives
1 teaspoon red wine vinegar
Freshly ground pepper
Cut the tomatoes into ½ inch cubes. In a large bowl, combine the tomatoes, basil, olive oil, garlic and ¼ teaspoon salt and toss gently to mix. Let stand for 5 minutes.
Cut the cucumber in half lengthwise and remove and discard the seeds, then cut into ½ inch cubes. Cut the onion into ¼ inch cubes.
Add the cucumber, onion, cheese, and olives to the tomato mixtures, then sprinkle with the vinegar and toss to mix. Season with pepper and stir to blend. Serve the salad at room temperature.
Makes 4-6 servings.
Spinach and Red Pepper Lasagna
4 lb fresh spinach or 2 lb frozen chopped spinach
1 lb soft tofu
2 cups part-skin ricotta cheese
2 large egg whites
½ cup grated Parmigiano-Reggiano cheese
1 cup shredded part-skim mozzarella cheese
Kosher salt and freshly ground pepper
8 cups Spicy tomato sauce (I use Classico spicy sauce premade at the grocery store)
9 dried lasagna noodles (have a couple as backup if you need more)
3 large red bell peppers, roasted and seeded (or use the prepacked canned ones from the grocery store)
2 large cloves garlic, minced
If using fresh spinach, rinse it carefully in 2 or 3 changes of water, discarding the tough stems and damaged leaves. Drain briefly in a colander and then, working in batches if necessary, transfer to a large saucepan with only the water that clings to the leaves. Place over medium-high heat, cover, and cook; turning the leaves a couple of times, until wilted and still slightly firm to the bite, 5-6 minutes. Drain well and chop finely. Squeeze the spinach with you hands to remove most of the moisture. If using frozen spinach, cook according to the package directions, let cool and squeeze out.
Cut the tofu into about 16 pieces. Hold each piece in your hand over the sink or a bowl and gently squeeze to remove some of the water. Crumble the tofu into a large bowl; it should resemble cottage cheese. Add the ricotta and egg whites and stir until well combined. Stir in the Parmigiano-Reggiano and ½ cup of the mozzarella cheese. Stir in 1 teaspoon salt and ¼ teaspoon pepper.
Preheat the oven to 350.
To assemble the lasagna, cover the bottom of a 9 x 13 inch baking dish with 4 cups of the tomato sauce. Arrange 3 of the noodles on top of the sauce. Cover the noodles with half of the bell peppers, cutting them as needed to lay flat. There will be spaces. Cover the peppers with half of the spinach, using your fingers to pull any clumps apart. Sprinkle half of the garlic evenly over the spinach. With the back of the spoon, gently spread the cheese as much as possible without pulling up the spinach. There will be some spaces. Top with another layer of the pasta, and then the remaining peppers, spinach, garlic and cheese mixture. Cover with the remaining 3 noodles. Spread the remaining 4 cups tomato sauce over the top. Cover the baking dish with aluminum foil.
Bake until the pasta is almost soft when tested with a knife, about 1 ¼ hours. Uncover the lasagna. Sprinkle the remaining ½ cup mozzarella evenly over the top. Replace the foil. Continue to bake until the pasta is soft and the cheese on the top of the lasagna is melted, about 15 minutes longer. Uncover and let the lasagna rest for 20 minutes before cutting into 8-10 rectangles and serving.
Makes 8-10 servings.
Goat Cheese and Potato Gratin
2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
3 oz crumbled, very cold fresh goat cheese (about ¾ cup)
1 ¼ cups 1 percent fat milk
1 tablespoon grated Parmigiano-Reggiano cheese
Preheat over to 350. Brush 8 inch square or other shallow 1 ½ quart baking dish with the olive oil.
Using a mandoline, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.
In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.
Arrange one-third of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture and one-third of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with the remaining goat cheese. Pour the milk evenly over the top.
Cover the baking dish tightly with aluminum foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.
Garnish the gratin with thyme leaves, cut into squares and serve.
Mom's Best Waffles
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1 teaspoon salt
2 cups milk
2 eggs
2 tablespoons vegetable oil
DIRECTIONS:
1. In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Grandma's Peach Cobbler
1/2 cup butter (1 stick)
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup milk
3 cups peeled and sliced fresh peaches, with their juices
Preheat oven to 350°F. Put the butter in a 9x13-inch Pyrex or other oven-proof baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk. When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 30 minutes. As the cobbler cooks, the batter will rise up and around the peaches. Makes 10 to 12 servings.
Asparagus with Parmesan Crust
INGREDIENTS:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Salad with Prosciutto and Caramelized Pears and Walnuts
INGREDIENTS:
2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil
1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn
DIRECTIONS:
1. In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2. Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3. Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4. In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Incredibly Delicious Italian Cream Cake
INGREDIENTS:
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked
coconut
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Black Bottom Cupcakes I
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.
German Chocolate Cheesecake
Ingredients:
***Cheesecake***
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
***Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
***Garnish***
Whipping cream
Directions:
For Cheesecake:
In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
For Chocolate Cake:
In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled. Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.
For Chocolate Glaze:
In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake. For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
Spicy Baked Fish with Mango Salsa
Ingredients
1 cups diced fresh or frozen mango
3 - scallions, thinly sliced
(1 1/2) 1 - jalapeño pepper, seeded and finely chopped
1 - lime, cut in half (2 halves)
(1) 2 - shallots, very thinly sliced
1 lbs. haddock, cod or grouper fillets
Preparation- Estimated cooking time: under 30 minutes -
1. In a bowl, combine mango, scallions, half of the chopped jalapeño andhalf of the lime juice. Add salt to taste. Set aside while you prepare thefish.
2. Preheat the oven to 450 degrees F. Coat a baking dish large enough tohold the fish with nonstick cooking spray. Lay the fillets in the dish.Sprinkle with shallots and the remaining chopped jalapeño. Squeeze theremaining half lime over the top. Sprinkle with salt. Coat with nonstickcooking spray.
3. Bake until the blade of a knife pierces the fillets easily and the fishflesh is no longer translucent, about 10 minutes.
Double Chocolate Fruit Tart
INGREDIENTS:
1 1/2 cups vanilla wafer crumbs
1/3 cup Cocoa Powder
1/3 cup confectioners' sugar
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
3 tablespoons Cocoa Powder
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1 pint strawberries, halved
4 kiwis, peeled and sliced
1 cup fresh blueberries
2 bananas, sliced
1 fresh peach - peeled, pitted and sliced
1/4 cup apricot preserves
DIRECTIONS:
1. Make Chocolate Crumb Crust: Butter bottom and side of 12-inch pizza pan. In medium bowl, stir together vanilla wafer crumbs, cocoa and powdered sugar. Stir in butter. Press mixture onto bottom and up side of prepared pan; refrigerate thoroughly.
2. For the Double Chocolate Fruit Tart: In medium bowl, beat cream cheese, sugar, cocoa, milk and vanilla until smooth and well blended. Spread mixture over Chocolate Crumb Crust. refrigerate until chilled. Arrange fruit on cream cheese mixture. Heat preserves until thin; cool slightly. Glaze fruit with preserves. Refrigerate until set. Cut into wedges.
Firecracker Grilled Alaska Salmon
INGREDIENTS:
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
DIRECTIONS:
1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Green Chile Stew
1 lb beef stew meat
½ onion diced
2 cloves garlic
2 tbsp flour
1 ½ - 2 cups water
2 medium white or gold potato, cubed
2-3 5 oz. cans of green chile
1-2 tsp cumin
1 tbsp cilantro
Saute meat, onions and garlic in oil. Add 2 Tbsp flour and stir while browning. Add water, diced potatoes and green chile. Bring to boil and simmer 'til potatoes are done. (Add ground cumin, cilantro --optional). Season with salt and pepper.
