Chocolate: Chewy Chocolate Cookies III

2/3 cup shortening1 1/2 cups packed brown sugar1 tablespoon water1 teaspoon vanilla extract2 eggs1 1/2 cups all-purpose flour1/3 cup unsweetened cocoa powder1/2 teaspoon salt1/4 teaspoon baking soda2 cups semisweet chocolate chips1/2 cup chopped walnutsIn large bowl cream shortening, sugar, water and vanilla extract. Beat in eggs. In a separate bowl, combine flour, cocoa, salt and baking soda and gradually add to creamed mixture. Beat until just blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 7 - 9 minutes. Do not overbake. Cool 2 minutes before removing from cookie sheet. Amount Per Serving  Calories: 276 | Total Fat: 14.1g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 276

Total Fat: 14.1gCholesterol: 24mgSodium: 99mgTotal Carbs: 38.5g    Dietary Fiber: 1.9gProtein: 2.9g VIEW DETAILED NUTRITION
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4th of July Recipes: American Girl's Peach Cobbler

1/2 cup reduced-calorie margarine, melted1 1/2 cups all-purpose flour2 teaspoons baking powder1 1/2 cups white sugar1/2 cup skim milk4 (15 ounce) cans sliced peaches packed in juice, drained and juice reservedPreheat the oven to 375 degrees F (190 degrees C). Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter. Bake for 35 to 40 minutes in the preheated oven, or until the top is golden. Amount Per Serving  Calories: 253 | Total Fat: 4.2g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 253

Total Fat: 4.2gCholesterol: < 1mgSodium: 133mgTotal Carbs: 53.7g    Dietary Fiber: 2.2gProtein: 2.8g VIEW DETAILED NUTRITION
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Candy: Almond Buttercrunch Candy II

1 cup butter2 cups crushed almonds1 1/4 cups white sugar2 cups semisweet chocolate chipsGrease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the greased pan. In a medium saucepan melt the butter and sugar. Let it cook, stirring constantly, for five minutes until it is brown and almost smoking. Pour the mixture into the pan over the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. Sprinkle additional ground nuts on top if you wish. Let the candy cool before cutting it into bars. Amount Per Serving  Calories: 234 | Total Fat: 17.2g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Servings Per Recipe: 25

Amount Per Serving

Calories: 234

Total Fat: 17.2gCholesterol: 20mgSodium: 77mgTotal Carbs: 20.6g    Dietary Fiber: 2.1gProtein: 3.1g VIEW DETAILED NUTRITION
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Pizza Recipes: Pizza Crust II

4 cups warm water (110 degrees F/45 degrees C)1/4 cup white sugar3 (.25 ounce) packages active dry yeast2 teaspoons salt11 cups all-purpose flour1 teaspoon garlic powder1 teaspoon dried oregano6 tablespoons margarine1 tablespoon cornmeal1 tablespoon olive oil1/2 cup grated Parmigiano Reggiano cheeseDissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes, until mixture is foamy. In a large bowl, mix together half the flour, remaining water, garlic powder, salt, oregano, and margarine. Add yeast mixture, and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms. Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in large plastic bag, and place in refrigerator. Let rise until tripled in bulk. For a round pizza, break off about 2 cups of the dough. Grease a 15 inch round pan, and sprinkle lightly with corn meal. Roll out the dough to fit the pan, stretching it to fit. Brush crust with olive oil, and sprinkle with cheese. Add desired toppings. Bake at 450 degrees F (230 degrees C) for 18 to 20 minutes. Amount Per Serving  Calories: 103 | Total Fat: 1.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 60

Amount Per Serving

Calories: 103

Total Fat: 1.7gCholesterol: < 1mgSodium: 101mgTotal Carbs: 18.7g    Dietary Fiber: 0.7gProtein: 2.8g VIEW DETAILED NUTRITION
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Reviewed on Sep. 25, 2006 by JENHERE    This recipe was delicious, even though I overlooked and therefore did not add the margarine (I used some canola oil during the kneading, which probably helped add the necessary fat to the crust). I baked the pizzas on a preheated stone (no pre-bake) with my oven on its highest setting (broil) and topped the pizza with blended Muir Glen tomatoes (pinch of salt, pinch of sugar, pinch of oregano), fresh mozzarella, peccorino romano, fresh basil, and a little black pepper. The pizzas were absolutely divine, with crusts that were thin and perfectly crisp beneath the toppings and thick and bubbly along the edge. I highly recommend this crust! Was this review helpful? [ YES ]
11 users found this review helpful This recipe was delicious, even though I overlooked and therefore did not add the margarine (I... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Sandwiches: Easy Steak Sandwich

2 tablespoons butter1/4 medium onion, sliced4 large fresh mushrooms, sliced1/4 green bell pepper, sliced into long strips1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible3 tablespoons chopped pickled hot peppers1 teaspoon Hot pepper sauce2 slices sharp Cheddar cheesesalt and pepper to taste1/3 French baguette, cut in half lengthwiseMelt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich. Amount Per Serving  Calories: 1197 | Total Fat: 57.7g | Cholesterol: 223mg Powered by ESHA Nutrient Database

Servings Per Recipe: 1

Amount Per Serving

Calories: 1197

Total Fat: 57.7gCholesterol: 223mgSodium: 2205mgTotal Carbs: 95.8g    Dietary Fiber: 5.8gProtein: 74.5g VIEW DETAILED NUTRITION
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Meatloaf Recipes: Ellen's Buffalo Meatloaf

1 slice multigrain bread1 pound ground buffalo meat1 onion, diced1 egg, lightly beaten1 teaspoon mustard powder3/4 cup canned diced tomatoes, drained1 teaspoon salt1 dash ground black pepper1/3 cup ketchupPreheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish. Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl. Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf. Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 3.7g | Cholesterol: 111mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 3.7gCholesterol: 111mgSodium: 955mgTotal Carbs: 12.6g    Dietary Fiber: 1.6gProtein: 23.8g VIEW DETAILED NUTRITION
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Dessert Sauce: Chocolate Syrup

1 1/2 cups water1 1/2 cups white sugar1 cup cocoa powder1 dash salt1 teaspoon vanilla extractCombine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving. Amount Per Serving  Calories: 85 | Total Fat: 0.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 85

Total Fat: 0.7gCholesterol: 0mgSodium: 26mgTotal Carbs: 21.7g    Dietary Fiber: 1.6gProtein: 1g VIEW DETAILED NUTRITION
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Reviewed on Aug. 25, 2010 by Marie    This is fantastic! It's a hot day today, in southern California. And what do you know? I'm craving some chocolate milk--problem was, I didn't have any syrup. So I open up google and type in "chocolate syrup recipe". And this came up. :P I scaled it down to fit 4 servings, as opposed to the original 16. I read the reviews, and saw how people had trouble with thickening it. I knew that boiling equal parts sugar and water creates a simple syrup, so I boiled the water and sugar until the sugar was completely dissolved. THEN, I added in the cocoa powder (Hershey's brand). Once that was completely dissolved, it began to thicken very nicely. Then proceed to put in that dash of salt, mix, then add the vanilla. Mine was a little bit too thick, but was perfect since it mixed well with the cold milk. Tiny, itty bitty chunks of the chocolate mix settled at the bottom. This recipe is absolutely superb. Was this review helpful? [ YES ]
19 users found this review helpful This is fantastic! It's a hot day today, in southern California. And what do you know? I'm...

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Main Dish Salads: Spinach Ranch Salad

4 cups baby spinach, rinsed and dried1/2 cup cucumber1 cup broccoli florets1/2 cup feta cheese, crumbled1/4 red onion, chopped2 small, cooked chicken breast, cut into small piecesbacon bits1/2 cup ranch dressingToss together spinach, cucumber, broccoli, feta, onion, chicken, and bacon in a large bowl. Pour dressing over salad, and gently toss again. Amount Per Serving  Calories: 262 | Total Fat: 22.9g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 262

Total Fat: 22.9gCholesterol: 41mgSodium: 803mgTotal Carbs: 6.5g    Dietary Fiber: 1.5gProtein: 8.4g VIEW DETAILED NUTRITION
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Mousse: Creamiest Chocolate Mousse

7 ounces bittersweet chocolate, chopped7 egg yolks, beaten2 tablespoons sugar1 pinch salt7 egg white1 1/4 cups heavy cream1 tablespoon kirschwasser (optional)Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour. Amount Per Serving  Calories: 274 | Total Fat: 20.7g | Cholesterol: 185mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 274

Total Fat: 20.7gCholesterol: 185mgSodium: 95mgTotal Carbs: 15.1g    Dietary Fiber: 1.5gProtein: 6.3g VIEW DETAILED NUTRITION
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This is mousse as mousse should be, with beaten egg whites. I would have preferred this with semi-sweet chocolate, but that's a minor criticism and no fault of the recipe. It turned out perfectly without the cream of tartar some reviewers say is a must, tho' adding it won't hurt anything. I didn't use the optional kirschwasser, but added vanilla instead which actually heightens chocolate flavor. I do have a favorite chocolate mousse recipe, however, where butter is melted along with the chocolate, and I prefer the added richness the butter lends. Still, this is a fine recipe. I piped it into chocolate shells and plated it with "Raspberry Sauce," also from this site. It was a dessert I'd be proud and confident to serve to anyone. Was this review helpful? [ YES ]
29 users found this review helpful This is mousse as mousse should be, with beaten egg whites. I would have preferred this with... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Stir Fry: Chinese Chicken Fried Rice I

1/2 tablespoon sesame oil1 onion1 1/2 pounds cooked, cubed chicken meat2 tablespoons soy sauce2 large carrots, diced2 stalks celery, chopped1 large red bell pepper, diced3/4 cup fresh pea pods, halved1/2 large green bell pepper, diced6 cups cooked white rice2 eggs1/3 cup soy sauceHeat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot. Amount Per Serving  Calories: 425 | Total Fat: 9.5g | Cholesterol: 141mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 425

Total Fat: 9.5gCholesterol: 141mgSodium: 1060mgTotal Carbs: 47.5g    Dietary Fiber: 3.1gProtein: 34.7g VIEW DETAILED NUTRITION
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Reviewed on Oct. 10, 2008 by MaryTee    This is a good base recipe. However, with my in-laws being Chinese and owning a Chinese/Vietnamese Restaurant for a few years, I have picked up a few tips that I thought I would share with you. I cubed 3 uncooked chicken breast into little pieces and seasoned it with salt, pepper, garlic powder, onion powder, and a tablespoon of oyster sauce (found in the international aisle of your local supermarket--and don't worry, it doesn't taste like oysters). Heat up 2 TBS of butter with 1 TBS of sesame oil, then add 3 cloves of minced garlic with the chicken. Cooked until no longer pink, then I add about 4 sticks of thinly sliced Chinese sausage (found in asian markets). Cook for 1-2 minutes. Add 4 scrambled eggs to the meat. Cook for 3-4 minutes, then add a 16oz bag of frozen peas/carrots mixture. I mix in about 7 cups of cooked Jasmine rice (must be cold). Add soy sauce (about 1/4 Cup) and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste. Voila, authentic Chinese Fried Rice in about 15 mins. Hope this helps... ENJOY! Was this review helpful? [ YES ]
1204 users found this review helpful This is a good base recipe. However, with my in-laws being Chinese and owning a... No, this is not an "authentic" recipe, but knowing that, it still is pretty good. I love Asian-flair foods while my boyfriend and roommate do not! This was a good compromise because both of them repeatedly stated that this was good. So, for those who eat this type of food alot, it may not suit your tastes but for those that are "new" to this type of food, would likely enjoy this recipe. Plus, you can add whatever veggies you prefer. Was this review helpful? [ YES ]
19 users found this review helpful No, this is not an "authentic" recipe, but knowing that, it still is pretty good. I love...

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Labor Day: Watermelon Cookies II

6 tablespoons butter1/3 cup shortening3/4 cup white sugar1 egg1 teaspoon vanilla extract1 tablespoon orange juice2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt6 drops red food coloring1/3 cup semi-sweet chocolate chips1 egg white1 tablespoon water1/4 cup green decorator sugarIn a large bowl, cream together the shortening, butter, and sugar with an electric mixer until fluffy. Add egg, vanilla, orange juice, and red food coloring. Mix until well blended. Sift together the flour, baking powder, and salt. Stir into butter mixture until blended. Chill dough in refrigerator for three hours. Preheat oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough to 1/4 inch thickness. Cut with a three inch round cookie cutter. Cut cookies in half and place on an ungreased cookie sheet. Press a few chocolate chips into each cookie. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack. In a small shallow bowl, stir together the egg white and water. Brush the round edge of each cookie with the liquid and roll it in the green sugar. Let cookies dry on wire cooling racks. Amount Per Serving  Calories: 110 | Total Fat: 5.4g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Servings Per Recipe: 30

Amount Per Serving

Calories: 110

Total Fat: 5.4gCholesterol: 13mgSodium: 84mgTotal Carbs: 14.4g    Dietary Fiber: 0.4gProtein: 1.4g VIEW DETAILED NUTRITION
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These cookies look wonderful... But they have no taste, and their texture is not my favourite kind. Next time, I'll make a shortbread cookie dough, tint it red, and so on, instead of baking these tasteless cookies. Didn't have decorator sugar, so I made a glaze by myself, omitting egg white, made out of 1 C confectionner's sugar, 2 T milk and 10 drops green food coloring. Was this review helpful? [ YES ]
9 users found this review helpful These cookies look wonderful... But they have no taste, and their texture is not my favourite... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Low-Sodium Recipes: Somerset Pork with Cream and Apples

1/4 cup butter4 boneless pork loin chops1 teaspoon chopped fresh thyme1 large onion, sliced into thin rings1 clove garlic, crushed1 Cox apple, cored and cut into thick rings1 red apple, cored and cut into rings1 teaspoon white sugarsalt and pepper to taste1 1/8 cups dry hard cider3 tablespoons heavy creamPreheat oven to 375 degrees F (190 degrees C). In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme. Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar. Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper. Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops. Amount Per Serving  Calories: 410 | Total Fat: 23.6g | Cholesterol: 121mg Powered by ESHA Nutrient Database

Somerset Pork with Cream and Apples

Servings Per Recipe: 4

Amount Per Serving

Calories: 410

Total Fat: 23.6gCholesterol: 121mgSodium: 148mgTotal Carbs: 19g    Dietary Fiber: 2.3gProtein: 25.4g VIEW DETAILED NUTRITION
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Low-Fat Recipes: Banana Rum Biscotti

3 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt2 eggs1 cup white sugar3/4 cup mashed ripe banana2 tablespoons vegetable oil1 tablespoon rum1/2 cup toasted, chopped pecansPreheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown. Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool. Amount Per Serving  Calories: 82 | Total Fat: 1.2g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 82

Total Fat: 1.2gCholesterol: 12mgSodium: 64mgTotal Carbs: 16g    Dietary Fiber: 0.5gProtein: 1.7g VIEW DETAILED NUTRITION
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Easter Recipes: Ham and Cheese Quiche

2 tablespoons all-purpose flour1/2 teaspoon salt1 cup half-and-half3 eggs2 slices Swiss cheese1 recipe pastry for a 9 inch single crust pie1/2 cup chopped fresh spinach1/2 cup canned mushrooms1 (4.5 ounce) can ham, flaked1/2 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Beat together flour, salt, half-and-half and eggs in a medium bowl. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown. Amount Per Serving  Calories: 283 | Total Fat: 20.1g | Cholesterol: 112mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 283

Total Fat: 20.1gCholesterol: 112mgSodium: 621mgTotal Carbs: 14.3g    Dietary Fiber: 1.2gProtein: 11.3g VIEW DETAILED NUTRITION
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