A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
|
|
|
|
Directions: FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room
temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and
freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping
cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3
tablespoons water in heavy medium saucepan. Stir over medlium heat until
sugar dissolves. Increase heat to high and boil without stirring until
caramel is deep amber color. brushing down sides of pan with wet pastry
brush if sugar crystals form and occasionally swirling pan, about 8
minutes. Remove from heat and slowly add warm whipping cream (mixture will
bubble vigorously). Return sauce to low heat and stir until smooth. Remove
from heat and mix in butter. (Can be prepared 3 days ahead. Cover and
refrigerate.) FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking
pan with 2" high sides. Combine butter and both chocolates in top of double
boiler set over simmering water; stir until melted. Remove from over water
and cool mixture slightly. Using electric mixer, beat eggs, sugar and
vanilla in large bowl until slightly thickened, about 1 minute. Beat in
chocolate mixture. Add flour, baking powder and salt and mix until
combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared
pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy
consistency, bake until tester inserted into center comes out with moist
batter still attached, about 27 minutes; for cakelike texture bake until
tester inserted into center comes out with a few moist crumbs attached,
about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at
room temperature.) Rewarm sauce over low heat. Cut brownie into 9 pieces.
Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each
(reserve extra brownie for another use). Surround each with 3 small scoops
of ice cream.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Winter tomato sauce In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil,
oregano, bay leaf, and salt and pepper to taste in oil over moderate heat,
stirring, until vegetables are softened and add wine. Boil wine until most
is evaporated and stir
Spicy artichoke sauce Cook garlic in oil for about 2 minutes, stirring often. Stir in remaining ingredients (except artichokes and parsley) and bring to a boil, then simmer about 15 minutes, stirring often. Add artichokes and their marinade and the parsley and simmer about 5 m
Toffee crunch caramel cheesecake At the restaurant, this is served with roasted pears. The cake needs time
to set up in the refrigerator overnight, so begin making it at least one
day ahead.
For gingersnap crust:
Preheat oven to 350F. Spray bottom of 9-inch springform pan with 2
1/2-inch
Ice cream with black cherry sauce - Gelato alle Amarene - Tie the cherry stones in a piece of
cheesecloth. Put the cherries in a saucepan and add half the sugar, the
cherry stones, the zest and juice of the lemon, vanilla bean and sufficient
water to barely cover the cherri
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
Basic green sauce Cook and stir onions in oil in a 3-quart saucepan until tender. Stir
in remaining ingredients except broth and sour cream. Cover and cook
over medium heat for 5 minutes, stirring occasionally. Place mixture
in food processor workbowl fitted
Pasta with fresh fava bean sauce Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and sauti briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava bea
Caramel candy Combine sugars, corn syrup, cream, milk, and butter. Cook slowly, stirring occasionally to firm ball stage (248 degrees F). Remove from heat and add vanilla. Pour into greased 9x13 inch pan. Cool. Cut into squares
&
wrap with waxed paper.
Caramel topped apple pie Make this pie with the popular cellophane-wrapped caramels sold in supermarkets, or try candy-shop or gourmet caramels, if you like.
In a 3- to 4-quart pan, combine apples and water. Bring to a boil; boil for 1 minute, then pour into a 10- by 15-inch rimm
Caramel ribbon bars In a mixing bowl combine dry cake mix and walnuts. Stir in evaporated milk
and the melted butter or margarine. Spread about half of the cake mixture
in a greased 13 x 9 x 2 inch baking pan. Bake in a 350 degree oven for 10
minutes. Remove from ove
Brownie cakes in a jar Here's one you can start out with, it makes 2 jars. Every recipe technique
is the same, just different ingredients.. Sterilize, two 1-pint
straight-sided wide-mouth canning jars (specifically made for canning jams
and jellies) lids and rings
Ajilimojili (garlic and pepper sauce) Pound peppers, peppercorns, garlic and salt in a mortar, or chop in
processor finely. Transfer to a bowl and beat in lime juice and oil. Served
with suckling pig.
Vietnamese dipping sauce (nuoc cham) Stir together all ingredients until the sugar has dissolved.
Makes about 1/2 cup, for 6 servings
NOTES: Serve with Shrimp and Rice Soup (Chao Tom)
"best ever" pizza sauce Saute 1 medium chopped onion and 1 clove garlic, minced in 2 tablespoons
oil until limp. Add: Simmer slowly, stir occasionally for 1 hour. Makes
enough for 2 large pizzas
Peanut butter sauce Stir dry mustard and 2 tsp of water until smooth; reserve.
Stir sesame oil into peanut butter until blended.
Add 2.5 Tbs water; stir until blended.
Add soy sauce; stir until blended.
Add vinegar and sugar substitute; stir until blended.
Add reserved musta
Mom's spaghetti sauce You may make this sauce with meat or with sausage or both if you
really want to. The way you do it depends on what you want to do with
it or what you like.
For SAUSAGE start like this;
In your pot, brown sausages very well and remove f
Brownie swirl cheesecake Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
directed on package; pour batter evenly into springform pan. Bake at
350 degrees F., 15 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric
mixer until
Yogurt chicken with garlic-mint dipping sauce Preheat oven to 400 Degrees F.
Pour yogurt into wide shallow bowl and set it on your work surface.
Season the bread crumbs with salt and freshly ground pepper. Spread
crumbs out on a platter and place next to the yogurt. Place a wire rack
over a baking
Crispy chicken with asparagus sauce 1. In pie plate, dip chicken into egg; coat with bread crumbs.
2. In skillet over medium low heat, in hot oil cook chicken 15 minutes,
or until browned on both sides and no longer pink. Remove; keep warm.
3. In same skillet over low hea
Chicken with mustard and wine sauce Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover
and simmer until tender, about 15 min
Blazing barbecue sauce Combine garlic, chipotle peppers, cilantro in food processor to blend.
Combine processed mixture with remaining ingredients in a large pot and
simmer about 30 minutes.
Remove from stove and let cool. Remove bag with star anise and refrigerate
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
Bbq sauce for smokies Combine ingredients and pour over 1 pound smokies and simmer in
kettle. You can use 1 pound of hot dogs cut into pieces instead of
smokies
Brownie alaska Line an 8 inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F. Grease an 8 inch round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE MIX, egg yolks water, butterr or
Brown sauce In skillet melt butter. Add flour, salt, pepper and beef stock. Cook 15 minutes over very low heat or double boiler. Consumme' can substitute for beef stock. Serve with beef dishes.
Chocolate mint sauce Heat corn syrup in small saucepan to boiling; boil until thick, about
1 to 2 minutes. Remove from heat. Stir in water, stir until smooth.
Stir in sugar and butter; return to heat. Bring to boiling; boil 3
minutes, stirring constantly. Remove fr
Cold poached chicken with chinese garlic sauce Accompaniment if desired: sesame orzo with charred scallions
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with
gingerroot, Scotch, and salt to taste. Add chicken and simmer,
covered, 12 minutes, or until just cooked through. Tran
Chicken chunks with peanuts in spicy sauce ( kung pao ) Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1" strips, th
Caramel pie Pour condensed milk into a 1-quart slow cooker.
Cook , covered, 6 to 7 hours or until mixture is the color of peanut
butter, whisking every 30 minutes. Pour into piecrust; cool.
Spread with whipped topping, and sprinkle with chopped candy bar. Cov
Bean curd with a spicy sauce Whisk together the sauce ingredients & set aside. In a wok, saute
garlic & ginger. Add scallions, followed by the tofu. Cook for a few
minutes. Pour suace over the sauted ingredients. Mix gently & simmer
carefully. Let the sauce t
Caramel frosting Melt margarine and add sugar. Stir over heat until light brown.
Add milk. Cook until mixture forms soft ball in water.
When cool frost completely cooled cake.
Busted by Barb at <abprice@wf.net>
Recipe by: Possum Kingdom Lake Cookbook
Hot tomato sauce Heat the olive oil in a large saucepan. Add the garlic and gingerroot
and cook briefly then add the onion and cook until soft. Add the
tomatoes and puree breaking up the tomatoes with a wooden spoon.
Reduce heat and simmer for 15 minutes then add
Seafood cocktail sauce This is a basic seafood cocktail sauce, although using salsa in place
of ketchup will give it an interesting twist.
MIX ALL INGREDIENTS together and let stand 1/2 hour before serving.
Makes 1 1/4 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOO
Raspberry sauce (sugar free) In a medium saucepan, bring the berries, 2 tablespoons water, the Splenda and salt to a simmer over medium heat, stirring occasionally until the berries have softened and release their juice, about 2 minutes.
Transfer the berry mixture to a food processor
Sesame steak sauce Toast sesame seeds on a dry skillet Crush or grind the sesame seeds
until most are powdery. Combine all ingredients and blend well. Makes
about 1/3 cup. Will keep for short periods if refrigerated. Serve: On
slices of grilled flank steak or Lon
Caramel corn with peanuts 1) Preheat oven to 250 F.
2) Spread popcorn in lge, well-buttered roasting pan. Sprinkle peanuts on top and set pan aside.
3) In heavy saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat until the mixture boils. Contin
Szechwan chili sauce
Fettuccine with prosciutto in cream sauce Cook pasta and keep in warm water. While the pasta cooks, heat olive oil and butter in large saute pan over medium high heat. Add the onions and saute for 3 minutes. If using mushrooms, saute for two minutes now. Add garlic and saute for 30 seconds. Place
Banana split sundaes Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power
for 1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup
and sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30
to 45 seconds or till heated thr
Caper sauce * Chopped Dill Pickle can be substituted for Capers.
~-------------------------------------------------------------------------
Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and
sugar. Mix well.
Serve with Beef With Caper Sauc
Caramel chip squares Melt caramels with cream in a saucepan over medium heat.
Prepare crust mixture by mixing together flour, oatmeal, sugar, baking soda
and butter -- the mixture should look like crumbs. Put half of the crumb
mixture in a greased 13x9-inch pan and ba
Skorthalia (garlic sauce) Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a
mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold
water and squeeze dry. Crumble into small particles and gradually blend
into garlic, adding a little
Wok fried tempura ahi with shoyu mustard-butter sauce In a mixing bowl, combine the first 10 ingredients together. Mix well. In a
small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a
paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan,
boil the wine, vinegar,
Caramel nut frosting Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no
crystals cling to the sides of the pan. Add syrup. Add cream by pouring
down the sides of the pan to wash away any crystals that may have collected
there. Place sauce pan ove
Apple and caramel pudding Butter the pudding basin thickly with the ounce of butter, then press in 3
ounces of the sugar. Mix the flour, salt and suet together. Add just enough
cold water to make a soft. but not sticky dough. Do not overwork or you
will get tough pastry. R
Strawberry sauce - healthy Clean, hull and quarter the strawberries. In a small bowl combine strawberries, yogurt and honey until well combined. Refrigerate until ready to serve.
Saffron butter sauce * Butter should be cold and cut into pieces.
Caramel pecan pie #3 Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook,
stirring constantly, until sugar melts and syrup is light golden brown.
Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy
saucepan-gradually stir in milk. Cook ov
Fish in thai curry sauce In a skillet, whisk together coconut milk, ginger, sugar, curry paste, and garlic. Boil, stirring constantly. Reduce heat and simmer five minutes. Add fish and cook five minutes per side. Remove fish and stir in onions and cilantro. Place fish on rice and
Marinade and basting sauce for brisket of beef Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible. Also,
use this marinade as a basting sauce.
|
Loading...
|
::
