Ingredients
U.S. Metric Conversion chart
Icing
1/2 cup(s) butter, softened
6 tablespoon(s) cocoa powder
1/4 cup(s) milk
2 teaspoon(s) dark rum
3 cup(s) confectioners' sugar
Cookies
2 eggs, beaten
3/4 cup(s) sugar
1 cup(s) all-purpose flour
2 teaspoon(s) dark rum
1/2 cup(s) butter, melted
2 tablespoon(s) cocoa powder
1 teaspoon(s) cocoa powder
Directions
Beat all icing ingredients in a mixing bowl until fluffy and light in color. Set aside.
Heat waffle iron on medium. In mixing bowl, beat eggs and sugar. Add the rest of the ingredients and mix well. Spray waffle iron with cooking spray. Drop dough by spoonfuls onto waffle iron. Cook 1-2 minutes until cookies easily release from waffle iron with a fork.
Ice the cookies with chocolate frosting while they are still warm.
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Monday, July 26, 2010
Chile Chocolate Lime Martini Pudding
Ingredients
U.S. Metric Conversion chart
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish
Directions
Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques
Note: When it's time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.
Variation: If you don't have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.
Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.
More from Delish
U.S. Metric Conversion chart
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish
Directions
Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques
Note: When it's time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.
Variation: If you don't have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.
Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.
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Sunday, July 25, 2010
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Vegetable Quesadilla
fullofsmilez4 | April 30, 2007
Learn how to make tasty and quick chicken quesadillas!
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How to make a quesadilla
http://www.discoveryfoods.co.uk/
If you've never cooked a quesadilla, you are in for a treat. Watch this demonstration on how to make a delicious, crispy "Mexican toasted sandwich" in moments.
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Saturday, July 24, 2010
Discovery Foods: How to make Tacos
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Discover Mexican Food: Tacos
http://www.discoveryfoods.co.uk/
Watch this video as our expert demonstrates how to make the perfect Discovery Foods Tacos.
Discovery Foods specialise in authentic-tasting Mexican Food and ingredients.
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Thursday, July 22, 2010
How to Make Katsudon (Tonkatsu Deep Fried Pork and Egg Bowl)
cookingwithdog | December 02, 2008
Ingredients for Katsudon
(serves 1)
- Tonkatsu -
120g 1cm thick Pork Loin (0.265 lb, 1/2 inch)
A Pinch of Salt
A Pinch of Pepper
Flour
1/4 Egg
A Pinch of Water
Nama-Panko - Fresh Bread Crumbs
Frying Oil
- Sauce -
50ml Water (0.211 u.s. cup)
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Hon-Mirin (Real Mirin)
1 tsp Sugar
70g Onion (2.47 oz)
1 Egg
Mitsuba - Japanese Wild Parsley
200g Fresh Steamed Rice (0.441 lb)
About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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Wednesday, July 14, 2010
How to Make Sukiyaki (Japanese Beef Hot Pot)
Ingredients for Sukiyaki (3 People)
- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar
Beef
Eggs
Chinese Cabbage
Negi - Welsh Onion
Shungiku - Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms
Seared Firm Tofu
Ito Konnyaku - Konjac Cut Into Noodle-like Strips
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Amazing Cooking!
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At Benihana's Restaurant in London.
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Laibiz Instant Video Sites Creator
Monday, July 12, 2010
Moroccan Coconut Truffles
cookingwithalia | April 28, 2009
How to make coconut truffles that melt in your mouth. You only need 3 ingredients to impress your friends and family!
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Tres Leches Cake - Ultimate Moist Cake
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Saturday, July 10, 2010
THAI FOOD basil chicken fried rice
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Friday, July 2, 2010
Cooking Thai Food: Pad Si Iw - Thick Stir Fried Noodles with Soy sauce a...
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THAI FOOD Beef Panang
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