Recipe: Fast Easy Pecan Crusted Red Snapper

This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

Recipe: Pecan Crusted Red Snapper

This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

Recipe: Easy 7 Layer Cookie Bars

From Denny: The kids can help you make these easy cookie bars! Great for the weekend; make ahead, freeze, then pull out when you need them. Nothing could be easier!

Some folks call these “hello dollies.” For a change, substitute peanut butter chips and peanuts for the butterscotch chips and pecans. - Meridith Ford Goldman


Hands on time: 15 minutes
Total time: 45 minutes
Serves: Makes 40 bars


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups graham cracker crumbs

1 (12-ounce) package semisweet chocolate chips

1 (12-ounce) package milk chocolate chips

1 (12-ounce) package butterscotch chips

1 1/2 cups flaked coconut

1 cup chopped pecans

2 (14-ounce) cans sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of 9-by-13-inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.

Nutrition:

Per serving: 263 calories (percent of calories from fat, 46), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 19 milligrams cholesterol, 70 milligrams sodium.

Recipe: Chicken Vegetable Casserole with Shells Pasta

From Denny: This is an easy weekend casserole the whole family and friends who drop by unexpectedly can enjoy!

From: Atlanta Journal-Constitution

The contributors: La Tarsha Mills-McKie of College Park and her mother, Blanche Mills of East Point, Georgia.

Hands on time: 20 minutes
Total time: 1 hour
Serves: 6


Ingredients:

3 skinless, boneless chicken breast halves (or 4 thighs)

1 quart chicken broth

1 tablespoon olive oil

8 ounces sliced crimini mushrooms

1 red bell pepper, sliced

1 cup frozen peas

8 ounces medium shells

Salt and pepper to taste

1 (10 3/4-ounce) can condensed cream of celery soup

4 ounces grated Parmesan cheese


Instructions:

Place chicken in a pot and cover with broth. Bring to a boil, then reduce the heat and cover. Simmer for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pot and cool slightly, then cut into small cubes. Set aside 1 cup broth.

Meanwhile, in a large sauté pan, heat olive oil over medium-high heat. Add mushrooms and sprinkle lightly with salt and pepper. Sear, without stirring for 3 to 4 minutes, until lightly browned. Then stir the mushrooms and cook an additional 2 minutes. Add bell pepper and cook 3 more minutes. Remove from heat, stir in peas and set aside.

Preheat oven to 350 degrees. Cook the shells in the remaining broth or in a fresh pot of salted, boiling water. When the pasta is cooked, drain. Combine cooked pasta with chicken, condensed soup, vegetables and reserved cup of broth; season to taste with salt and pepper. Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish. Sprinkle with cheese. Bake about 20 minutes, or until the cheese is lightly browned.

Nutrition:

Per serving: 411 calories (percent of calories from fat, 26), 36 grams protein, 40 grams carbohydrates, 3 grams fiber, 12 grams fat (5 grams saturated), 53 milligrams cholesterol, 1,050 milligrams sodium.

Recipe: Pumpkin Crack

From Denny: From Chow.com comes another easy popular recipe for a beginner cook or to do with your children. Usually, I prefer recipes with more technique but there are those days when you just feel like literally throwing the food together! :)


Pumpkin Crack

Ingredients:

One 16 oz can of pumpkin

Large can of sweetened condensed milk

3 eggs

one cup sugar

1 ½ tsp. Cinnamon

pinch nutmeg

1 box yellow cake mix (non-pudding)

two sticks melted butter

1 cup chopped pecans


Directions:

Mix the pumpkin, condensed milk, eggs, sugar, cinnamom and nutmeg in a bowl. Pour into a greased 9X13 or two round pans. Sprinkle 1/3 of the dry cake mix over the top and gently swirl it into the wet ingredients with a knife. Then sprinkle the rest of the dry cake mix on top. Pour the melted butter evenly on top of the mixture, and sprinkle with the pecans.

Bake at 350 for 45 minutes to 1 hour- it's done when brown around edges.

Video: Bake a Cake in the Can!

Bake a Cake in the Can! (and you can ship it!) This was a novel idea, easy and fast. A lot like a chocolate souffle and little flour. Sort of a cross between a flourless chocolate cake and a chocolate souffle. Demo by a chef.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: Buttermilk Chocolate Cake

Buttermilk Chocolate Cake

Yield: One 9x13 cake

From: Brenda Caruso, Port Allen, Louisiana

This is one of those really easy cakes that does not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate! It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!


Ingredients for Cake:


2 sticks butter

4 Tablespoons cocoa

1 cup water

2 cups sugar

2 cups all purpose flour

2 eggs

½ cup buttermilk

1 teaspoon baking soda


Ingredients for Frosting:

1 stick butter

6 Tablespoons buttermilk

4 Tablespoons cocoa

1 teaspoon vanilla

1 box confectioners’ sugar

1 cup chopped toasted pecans


Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.

Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.

Pour the batter into a greased and floured 9x13-inch pan. Bake at 350° F. for about 30 minutes. When cake is done, test with a toothpick and it comes out clean; remove from the oven.

Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting. Ice the cake while still hot.

Photo by Harris Graber @ flickr

Recipe: Garlic Cheese Grits

Photo by Daniel Greene @ flickr of garlic cheese grits with a huge grilled pork chop and green beans!

From Denny: Yet another easy recipe for the weekend! This from an aging cookbook from 1984. Quick! Digitize it before the paper disintegrates! :)


Garlic Cheese Grits

From: Talk About Good! Cookbook


Ingredients:


1 cup grits

4 cups water

1 teaspoon salt

1 roll Kraft garlic cheese

1 stick butter (Denny: I like to clarify my butter for taste and less cholesterol)

2 eggs, well beaten

¼ cup milk

Salt and pepper to taste


Directions: Cook grits in water with salt added. After grits are cooked, add one roll Kraft garlic cheese. Break in pieces and add 1 stick of butter, 2 eggs well beaten, salt and pepper to taste, milk. Put in a casserole (1 ½ quart) and bake 40 minutes to 1 hour at 300 to 350-degrees F.

Variation: Separate eggs and fold in 2 stiffly beaten egg whites before putting in casserole to bake.

Recipe: Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

From Denny: This is one of those ridiculously simple recipes that can be thrown together quickly. Read that as when you have a chocolate craving you will get satisfaction in about one hour! Even a child can make it and is a good one for a beginner cook.

Hot Fudge Sundae Cake

From: The Best of South Louisiana Cooking

Yield: Serves 8


Ingredients:


1 cup flour

¾ cup sugar

2 Tablespoons cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon milk

2 Tablespoons canola oil

1 teaspoon vanilla extract

1 cup chopped nuts

1 cup brown sugar

¼ cup packed cocoa

1 ¾ cups hottest tap water

Favorite ice cream


Directions: Heat oven to 350 degrees F. In ungreased 9 x 9-inch pan, stir together flour, sugar, 2 Tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.

Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes then cut into squares. Invert onto dish. Spoon on ice cream and then sauce that is formed on bottom of cake pan.

Recipe: Chocolate Banana Coconut Cream Pie

What’s the tantalizing secret to this cream pie? A chocolate layer is spread over the pie shell like a hidden secret under piles of banana slices and fluffy coconut filling. This is a fast filling for the convenience oriented so this pie comes together quickly, chilling for about four hours.

Tomorrow: Romantic Chocolate Fondue for Two


Chocolate Banana Coconut Cream Pie


Yield: 8 servings

From: Kraft Foods


Ingredients:


2 squares semi-sweet baking chocolate

1 Tablespoon milk

1 Tablespoon butter

1 baked pastry shell (9-inch), cooled

2 bananas, sliced

1 ½ cups cold milk

1 package (4-serving size) vanilla instant pudding and pie filling

1 ½ cups coconut

1 ½ cups thawed whipped topping

Coconut, toasted


Directions: Microwave chocolate, milk and butter in medium microwavable bowl on HIGH for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pastry shell. Arrange banana slices over chocolate.

Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in 1 ½ cups coconut. Spoon over banana slices. Spread whipped topping over pie. Sprinkle with toasted coconut.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Makes 8 servings.

Tomorrow: Romantic Chocolate Fondue for Two

Recipe: Chocolate-Covered OREO Cookie Cake

Tomorrow: Chocolate Banana Coconut Cream Pie


Chocolate-Covered OREO Cookie Cake

From: Kraft


Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 16 servings



Ingredients:


1 package (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed


Directions: HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.

Kraft Kitchens Tips

Family Fun: This great-tasting cake looks like a giant OREO Cookie.

Cooking Know-How: If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 seconds or until of desired consistency.

Tomorrow: Chocolate Banana Coconut Cream Pie

Photo by ginnerobot @ flickr

Recipe: Espresso Fudge Cake with Kahlua Glaze

Espresso Fudge Cake with Kahlua Glaze

From: Bon Appétit May 2001

Yield: One 10” tube cake

Difficulty: Easy

Preparation: 30 minutes plus baking and cooling times

This simple Bundt cake is a stunner: The sour cream and eggs make it ultra-moist and rich, while the espresso ups the intensity of the chocolate and downplays its sweetness.


Cake:

4 ounces semisweet chocolate, chopped

One 18.25-ounce box Betty Crocker Super Moist Devil’s Food Cake Mix with Pudding

1 cup sour cream

½ cup vegetable/canola oil

3 large eggs

1/3 cup Kahlua liqueur

3 Tablespoons instant espresso powder, such as Medaglia D’Oro


Kahlua glaze:

3 Tablespoons unsalted butter, melted

1 cup confectioners’ sugar, sifted

3 Tablespoons Kahlua liqueur


Make cake: Position rack in center of oven and preheat to 350° F. Coat inside of 10” Bundt pan with nonstick cooking spray.

Two methods to melt chocolate, your choice

Melt chocolate: In a microwave place coarsely chopped chocolate in a proper container and microwave at medium (50%) for 1 ½ to 4 minutes, stopping and stirring often until chocolate is shiny and melted. If overheated chocolate can become grainy.

Melt chocolate: On top of the stove place coarsely chopped chocolate in top of a double boiler over hot, not simmering, water. As the chocolate melts, stir until melted and smooth.

Let melted chocolate cool to room temperature.

Place cake mix in bowl of electric mixer fitted with whisk attachment. Add sour cream, vegetable oil, eggs, Kahlua, espresso powder and cooled chocolate. Mix on low speed for 2 minutes, or until just combined. Remove bowl from mixer and scrape down sides with rubber spatula, folding in any remaining unincorporated ingredients.

Pour batter into prepared pan and smooth top. Bake for 45-5-0 minutes, or until skewer inserted in center comes out clean. Cool cake on wire rack for 5 minutes, and then turn cake out of pan onto wire rack. Allow to cool completely.

Make glaze: Combine melted butter, confectioners’ sugar and Kahlua in small bowl; whisk until smooth. Pour glaze over top of cake, allowing it to run down sides and center of cake.

Recipe: Chunky Guacamole

Louisiana food has long been influcenced by our immigrants. When Asian and Mexican restaurants began appearing about 20 years ago Louisianians were quick to support them - especially when the food was declared as awesome! :)

Looking for a simple guacamole recipe you can make up fresh without resorting to the grocery store deli section and preservatives? Look no further as here is a basic and simple recipe to pair up with your favorite tortilla chips on the weekend!



Chunky Guacamole

Serves 6.


Ingredients:


4 ripe avocados

¼ cup fresh lime juice

¼ cup chopped red onion

1 Tablespoon minced garlic

Salt and pepper to taste


Directions:


Cut the avocados in half by running a paring knife around them.

Use a teaspoon to scoop the pit out of each one.

Now run the spoon between the flesh and the skin. Place the avocado flesh into the mixing bowl.

Coarsely mash the avocado with a dinner fork. Add in the lime juice.

Add in onions, garlic, salt and pepper to taste. Serve immediately. If you need to hold the guacamole for a few hours, try placing a layer of sour cream over the top, cover with plastic wrap and refrigerate. Usually, it won’t turn brown this way.

Recipe: Curried Cheese Paté

With the Marti Gras season upon us here is an easy recipe to consider for your guests and family to enjoy. This is a popular appetizer at parties and can be made ahead and frozen until your gathering. It looks beautiful on the serving platter.


Curried Cheese Paté

From: Cooking and Gardening with Dianne by Dianne Cage, Monroe, Louisiana



Ingredients:


2 (8 oz.) packages light cream cheese, room temperature

2 cups grated sharp Cheddar cheese, room temperature

6 Tablespoons sherry

2 Tablespoons Worcestershire sauce

2 Tablespoons curry powder

½ teaspoon salt

½ teaspoon red pepper


Ingredients for Topping:


1 (8 oz.) jar chutney, chopped small if necessary (cranberry chutney or Major Grey’s)

½ cup chopped peanuts

½ cup chopped green onion (tops and all)

½ cup grated coconut


Ginger snaps or assorted crackers


Directions: Cream together the cheeses with sherry, Worcestershire sauce, curry powder, salt and pepper.

Pour and mold on a large plate or cheese board. Cover with plastic wrap and chill 4 hours. This can be made 2 or 3 days ahead or made earlier and frozen. If frozen, defrost at room temperature before garnishing with condiments.

Garnish in layers with chutney, peanuts, onions and coconut. Serve with thin gingersnaps or saltine crackers.

Recipe: Green Spinach Noodles - casserole

Green Spinach Noodles Casserole

Serves 6 to 8. From Betty Istre.

Here’s an easy fast dish to prepare on a cold winter’s night. Use some of that leftover ham, chicken or turkey from the holidays that was not enough to serve alone. Combined in this comfort pasta dish it’s a real winner!


Ingredients:

½ chopped onion

½ cup chopped celery

1 stick butter

1 can cream of celery soup

1 can cream of mushroom soup

1 (8-oz.) can sliced mushrooms

Water

2 cups chopped cooked ham, chicken or turkey

1 (6-oz.) package spinach noodles, boiled until barely done, drained

1 cup diced cheese (Colby cheese is really good)

1 (8-oz.) carton sour cream

1 cup shredded Cheddar cheese


Directions: Sauté onions and celery in butter until clear.

Add soups and mushrooms. Mix well and gradually add 1 soup can of water.

Stir in meat and noodles and season to your taste. Stir in diced cheese and sour cream. If not very soupy, add a little water.

Bake in a greased casserole dish at 350 degrees F. until bubbly (about 35 minutes).

Sprinkle with grated cheese on top and let sit 10 minutes in oven that has been turned off.

Recipe: Lemon Tart with Almond Crust

Here in Louisiana we are big fans of the taste of lemon! We love lemon desserts, especially cakes, tarts and cookies. From a home cook in Paris, France comes this lovely easy tart. Enjoy!



Lemon Tart with Almond Crust
From: Alexandra de Waresquiel, Paris, France

Yield: 8 servings


Ingredients for the Crust:

1 ¼ cups all purpose flour

1/3 cup whole almonds, toasted

1/3 cup sugar

½ teaspoon (scant amount) salt

½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

3 Tablespoons (about) ice water

½ teaspoon almond extract


Ingredients for the Filling:


2/3 cup fresh lemon juice

½ cup plus 2 Tablespoons sugar

2 teaspoon grated lemon peel

4 large eggs


Optional garnishes:
Toasted sliced almonds

Lemon slices

Whipped cream


Directions for Crust: Blend flour, whole toasted almonds, sugar and salt in processor until almonds are finely ground. Add chilled butter and cut in using on/off turns until mixture resembles coarse meal. Mix 3 Tablespoons ice water and ½ teaspoon almond extract in small bowl; add to processor and blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball and flatten into disk. Wrap disk in plastic; refrigerate 1 hour. (Can be prepared 1 day ahead. Soften dough slightly at room temperature before continuing.)
Preheat oven to 375° F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold in dough overhang, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until golden brown, piercing with fork if crust bubbles, about 30 minutes. Cool crust on rack 15 minutes. Maintain oven temperature.

Directions for Filling: Whisk lemon juice, sugar and lemon peel in medium bowl to blend. Add eggs and whisk until well blended. Pour mixture into crust. Bake tart until filling is set, about 25 minutes. Cool completely.
Garnish tart with toasted almonds and lemon slices and pipe whipped cream rosettes around edges, if desired. Cut into wedges and serve.

Recipe: Macaroon Kiss Cookies

The photo is similar only of peanut butter chocolate kiss cookies to give anyone who is unfamiliar with this kind of cookie a better visual. Sorry I couldn't find a photo of the actual cookie. This is an easy recipe and a real yum! factor for fans of coconut, cream cheese AND chocolate!


Macaroon Kiss cookies
Ingredients:

1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses

Preheat oven to 350° F.

Directions:

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.
Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.

Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Photo of peanut butter chocolate kiss cookies by bonimo @ flickr

Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate

Recipe: Sweet and Sour Salmon with Horseradish Sauce

Sweet and Sour Salmon with Horseradish Sauce

This salmon would also be an easy dish to do ahead during a hot summer and good for entertaining and special occasions like Passover. Can be prepared up to 2 days ahead. The horseradish sauce can be prepared up to one week ahead.


Yield: 12 servings.

From: Susan Baum for Passover meal


Ingredients for Horseradish Sauce:


1 (8 to 10 oz.) horseradish root, trimmed, peeled, chopped (about 1 ¾ cups)

½ cup water

3 Tablespoons white vinegar

1 Tablespoon sugar


Ingredients for Salmon:

4 cups water

2 cups dry white wine

½ cup fresh lemon juice

½ cup sugar

20 black peppercorns

12 large fresh dill sprigs

2 bay leaves

4 teaspoons salt

12 (3 to 4 oz.) salmon fillets with skin

3 tomatoes, sliced into ½ -inch-thick rounds

1 cucumber, thinly sliced



Directions for Horseradish Sauce: Blend all ingredients in processor until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)

Directions for Salmon: Combine 2 cups water, 1 cup wine, ¼ cup lemon juice, ¼ cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat.

Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low.

Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes.

Divide salmon and marinade into two 13x9x2-inch glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate

Top Ten Fudge Recipes

Top Ten Fudge Recipes: "These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer. Enjoy!"

By Citizen of Earth