Flourless Chocolate Cake (Cs3)

Ingredients

1 pound semisweet chocolate, coarsely chopped

2 sticks unsalted butter, plus 1/2 tablespoon, cut into 1/2-inch cubes

1/4 cup Kahlua (optional)

8 large eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

Confectioners' sugar (or cocoa powder), for decoration

Cooking Directions

Preheat oven to 325º F.

Using 1/2 tablespoon butter, grease a 9-inch springform pan and line bottom with a parchment round. Wrap the springform pan along the bottom and sides with heavy duty aluminum foil. Place pan in a roasting pan.

Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold one-third of egg mixture into chocolate mixture using a rubber spatula. Repeat this process two more times, until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and pour enough boiling water to come about halfway up the sides of the pan. Bake until cake has risen slightly and edges are just beginning to set, about 25 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Potato Pancake Breakfast Scramble Sandwich (Cs3)

Ingredients

potato pancakes

cheddar cheese

scrambled eggs

sliced ham

salt

pepper

Cooking Directions

For potato pancakes: mashed potatoes, bread crumbs, salt and pepper. Make into a pancake shape, cook in skillet until golden on each side. Melt cheddar cheese on the top. In another pan scramble eggs, warm up ham. place potato pancake on plate, layer with egg, ham and another potato pancake.

Mama Chocolate Pie ( Cs3)

Ingredients

2 squares unsweetened chocolate, melted

1 stick margarine

1 cup sugar

2 teaspoons imitation vanilla

2 large eggs, chilled

1 baked 8-inch pie shell

Whipped cream (or topping)

Cooking Directions

Cream butter and sugar until light and fluffy. In double boiler, melt chocolate and blend in vanilla. Add the chilled eggs, one at a time. Beat with electric mixer on high speed at least 2 minutes after adding each egg. Pour into baked pie shell. Chill 4 hours before serving. Top with whipped cream or topping.

lol....This is the most easiest recipe i ever post so its very delicious, you guys have to try it^^

Pistachio Crusted Vanilla French Toast (cs3)

This is the second breakfast recipe and this is more easy and simple then the previous....You guys might go for this or make a few choice of your breakfast menu...

Ingredients

4 large eggs, beaten

2 cups milk

1 tablespoon sugar

1 teaspoon vanilla extract

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2 cups shelled pistachios, finely ground in a food processor fitted with the steel blade, or 2 cups of slivered almonds

8 slices white bread, 1-inch thick (or brioche, or egg bread such as challah)

2 to 3 tablespoons unsalted butter

Powdered sugar for dusting

Cooking Directions

Preheat the oven to 350 degrees F. Butter 1 or 2 baking dishes, large enough to accommodate the bread in one layer. In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, nutmeg, and salt.

Heat a large, heavy, nonstick skillet over medium-high heat. One by one, dip the bread into the egg mixture, turning it and making sure it is completely saturated. Carefully dip the slices into the ground pistachios or almonds, coating them evenly on both sides.

Add the butter to the hot pan and swirl the pan. When the butter foams, carefully transfer as many slices of bread as will fit in the pan without crowding. Brown on each side, about 2 minutes per side, and transfer to the baking dish. When all of the slices have been browned, place the baking dish in the oven and bake 15 minutes.

To serve, cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-meshed sieve and tap the sieve over each serving to dust it attractively with sugar. Serve hot, with jam, maple syrup, brandied dried apricot jam or fresh berry compote.

Roast Chicken and Sweet Potato Hash With Fried Eggs (cs3)

Have to tell you guys out there, that this is one of my favourite^^!!!
every morning i will make meat and egg as my breakfast and what you see here is the breakfast meal which is healthy and provide lot of protein..... But what you need to know is every nice tasty food come with lot of steps and preparation so i will give a few breakfast recipe after this because you can't make one recipe for your daily breakfast right? What i will going to do is prepare few more breakfast recipe so you guys can pick which to prepare for your breakfast every morning^^........

Ingredients

2 tablespoons olive oil

1 cup yellow onions, diced

1/2 teaspoon garlic, minced

1/2 cup red bell peppers, diced

2 sweet potatoes (3 cups), baked for 40 minutes at 400° F, cooled, peeled and diced

2 cups roasted turkey breast, diced

2 1/2 teaspoons salt, plus more for seasoning eggs

1 teaspoon fresh ground black pepper, plus more for seasoning eggs

1/4 cup chicken broth

1/4 cup heavy cream

2 tablespoons chives

2 tablespoons butter

4 large eggs

Salt

Freshly ground black pepper

Mesclun greens, for serving

2 tablespoons extra virgin olive oil

Cooking Directions

In a large sauté pan, heat the oil over moderately high heat. Add the onion, garlic and red pepper and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 6 to 8 minutes longer. Add the broth, heavy cream and chives, cook for another 2 to 3 minutes, scraping up any brown bits that may have formed on bottom of pan. Keep warm while frying eggs.

In a large, nonstick sauté pan, melt the butter over medium high heat. When the butter is foamy, carefully crack the eggs into the pan and season lightly with salt and pepper. Reduce the heat to medium low, cover and cook until the whites are firm, 2 to 3 minutes.

Divide the hash equally between 4 warm plates, remove the eggs from the pan, and divide the eggs between the plates. Serve with mesclun greens drizzled with olive oil.

Gulf Coast Fish House Shrimp and Grits (cs3)

Ingredients

Shrimp:

2 pounds medium shrimp, peeled

2 1/2 teaspoons Essence

3/4 teaspoons salt

2 tablespoons olive oil

4 tablespoons butter, room temperature

1 recipe Smoked Cremini Mushrooms and Rendered Bacon

1 recipe Lazy Magnolia BBQ Sauce

1 recipe Smoked Cheddar Grits

1 recipe Citrus Buerre Blanc

1 recipe Creole Tomato Glaze

1 recipe Grilled Green Onions

Cooking Directions

In a large bowl, combine the shrimp with the Essence and salt and toss to blend. Set aside as you prepare the skillet. Place a large, 14-inch skillet over high heat and add the olive oil and heat until very hot. Add 1 tablespoon of the butter to the pan.

Swirl to melt, and then add the shrimp to the pan, being sure that the shrimp are in 1 layer in the pan. Sear the shrimp until well caramelized on the first side, about 1 minute. Turn the shrimp over and add the Smoked Mushrooms and Bacon and Lazy Magnolia BBQ Sauce to the pan.

Continue to cook, stirring occasionally, until the shrimp are well coated with the sauce and just cooked through, about 3 minutes. Add the remaining butter to the pan and swirl until melted into the sauce.

To serve, divide the grits between 8 entree-sized shallow bowls. Drizzle about 2 tablespoons of the Citrus Beurre Blanc and Creole Tomato Glaze around the edge of the grits near the rim of the bowl. Divide the shrimp-mushroom mixture evenly between the bowls, and place a grilled green onion on top of the grits in a circle. Serve immediately.

Emeril's Mexican Casserole (cs3)

Ingredients

2 tbsp olive oil

1 lb. ground chicken

1 1/2 tbsps cumin

1 tbsp chili powder

1 med onion, chopped

2 garlic cloves, chopped

3 med tomatoes, diced

1/2 cup ketchup

1/2 cup water

8 six-inch flour tortillas

1 lb. American cheese, shredded

1/2 cup potato chips, crushed

2 7.5-ounce packages of canned buttermilk biscuit dough

drizzle of olive oil

chili powder for garnish

cumin for garnish

1/2 cup Parmesan cheese

Cooking Directions

Heat olive oil in a large skillet over high heat.

Add ground chicken and brown thoroughly, 5-7 minutes.

Add onion, garlic, cumin, chili powder and tomatoes and saute until softened.

Add ketchup and water and simmer for about 6 minutes, until chicken is cooked through and the liquid has reduced by half.

Layer flour tortillas, overlapping, in the bottom of a 9x13" glass baking dish.

Pour chicken mixture over tortillas.

Sprinkle American cheese over the mixture, and then follow with the crushed potato chips.

Place biscuits over the top, to cover the casserole. Drizzle with olive oil.

Sprinkle with chili powder, cumin, and Parmesan cheese over top of biscuits.

Bake in oven for 20-25 minutes, until casserole is bubbling and biscuits are golden brown.

Let sit for 10-15 minutes before serving.