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Ingredients: 2 Teaspoon(s) Cornstarch; Sweetener = 8 tsp sugar; 1/2 Cup(s) Cocoa; 2 ts Vanilla; 2 Cup(s) Cold water; Directions: Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 2-1/4 cups (12 servings) 1 serving = 3 tablespoons : 1 Extra choice : 2 g carbohydrate : 1 g protein : 50 kilojoules : 12 calories Posted by Jane Knox
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Gently stir in 1 cup of the whipped topping. PLACE half of the brownie cubes in 2-quart serving bowl; top with half of the pudding mixture, half of the Chocolate orange biscotti Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture Chicken acapulco with creamy shrimp sauce ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medi Brach's chocolate peanut crunch ice cream In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint. Chicken baked in mushroom almond sauce B lend flour, salt, peper, thyme, sage, and poultry seasoning. Coat chilcken; brown slowly in butter. Place in baking dish. Blendsoup and milkin chicken drippings, add wine andpourover chicken. Cover and bake 325 for 35 minutes. Remove cover, add almo Grilled halibut with lemongrass tomato sauce Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook Brussels sprouts in mustard sauce Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the m Caper butter sauce Serve with fish, chicken or vegetables. In skillet melt butter; add capers, lemon juice and salt. Turkey spaghetti sauce Saute the onion and garlic in the oil until lightly browned. Add the tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25 minutes while cooking the noodles or macaroni. 1/6 recipe not including noodles - 215 calories, 3 lean meat, 2 vege Ben's chocolate ice cream Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and h White chocolate macadamia cookies Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies. 1986 winner chocolate covered cherry cookies Preparation time: 45 minutes Baking time: 10 minutes 1. In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gra Chocolate bourbon balls 1. Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. 2. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half Capellini with portobello tomato sauce Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and saut‚ a Zippy tomato sauce * You can use canned chopped Green Chiles or Jalapenos for a hotter sauce. ~--------------------------------------------------------------------- ~-- Melt margarine in a small saucepan. Add green peppers and onion. Cook and stir unt Roulade of turkey with foie gras & sauterne sauce ... Full Title : Roulade of Turkey with Foie Gras and Sauterne Sauce with Crispy Sweet Potatoes From Peter Kelly of Piermont, N.Y. Turkey roulade: Remove skin from turkey breast with sharp knife. Slice in 4 slices. Between sheets of plastic wrap, lightly poun Simple chocolate ice cream Place the cocoa and sugars in a medium bowl; stir together. Add the whole milk and use a hand mixer on low speed. Mix until the cocoa and sugars are dissolved (about 1 to 2 minutes). Add in the heavy cream and vanilla. Pour mixture into the freezer bowl. Wine & pepper cream sauce Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly 2-3 minutes o Savoy wedges with cheese sauce Cut cabbage into six wedges. Place in a microwave safe baking dish. Add 2 tablespoons water and sprinkle lightly with salt. Cover with microwave safe plastic wrap and microwave on high power (100%) for 9 to 12 minutes, or until tender turning wed Tabasco classic - remoulade sauce Remoulade sauce is another Louisiana specialty that varies with the cook. A piquant mustard-based sauce, it is excellent on cold shrimp or crab meat, and also goes nicely with hot, crisp fried fish or shellfish. Try it spooned over hard-boiled egg halves Mexican coffee with cinnamon and chocolate Add cinnamon sticks to coffee and brew. In a small saucepan, stir together brown sugar, chocolate syrup, vanilla, and one cup of the whipping cream. Cook and stir until just under a boil. Add to brewed coffee and stir. Whipped cream: In a medium bowl, bea Caramels au chocolat (chocolate caramels) Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar Chocolate amaretto creme brulee Preheat oven to 300F Chop chocolate into fairly small chunks. Whisk egg yolks, 1/3C sugar, and amaretto in large bowl (note: you'll be adding the chocolate cream mixture to this bowl) Bring Cream and Half & Half to a boil in a heavy sauce pa Pasta with mexican turkey picadillo sauce Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about 1/2 minute. Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened. Add a few tablespoons water if sauce is too thick. Taste and ad White chocolate and lime blondies FOR BLONDIES: Preheat oven to 350F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour Toll house chocolate chip cookies In large mixing bowl cream together shortening, granulated sugar, brown sugar, eggs, and vanilla till light and fluffy. In oanother bowl thoroughly stir together the flour, baking soda, and salt; add flour mixture to creamed mixture. Beat well. Stir in Decadent chocolate brownies Heat oven to 350F . Melt the chocolate and butter together in a small saucepan over low heat; stirring occasionally. When the chocolate is melted, remove from heat and stir until smooth. Transfer the mixture to a bowl. Add sugar and stir. Beat in eggs Marinade & seasoning sauce b1 Marinade -- combine all ingredients in a small bowl and mix well. Sauce -- combine all ingredients in a small bowl and mix well. Effort: EASY Time: :05 Source: ANNA KAO'S Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU OR OTHER CHICK Chocolate amaretto truffles DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles