What are some fun and easy recipes? - fun easy recipes
My girlfriend and I love to cook, but not too complicated, does anyone know some fun and easy recipes?
Saturday, January 9, 2010
Fun Easy Recipes What Are Some Fun And Easy Recipes?
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Heston Blumenthal's popping candy chocolate cake
For the base of the explosion of sweets
85g whole hazelnuts
40g milk chocolate
2 v. teaspoon spice mixture
100g fresh whipped
For the mousse au chocolat
350 g dark chocolate
400 ml whipped cream
Pinch of salt
For the chocolate glaze
Type of 20g of chocolate (like moss)
120 ml of water
8 beans
A few pinches of salt
30 g cocoa powder
70g sugar refined gold
To make the base currency, the oven to 180C oven / 350F/Gas Mark 4 and roast the hazelnuts for 10 minutes until they are lightly browned. Mix until a paste in a food place, then set aside. Melt milk chocolate in a bain-marie (a large container to a pot of boiling water is shallow - that does not affect the water bowl) to ensure and to stir in the pepper extract and ginger candy. Then stir in the hazelnut cream. Place the 12-inch ring-shape on a plate and press gently into the base mixture cm to a depth of about 1. Refrigerator for at least 2 hours to let it set.
To make the foam, cut, cut the chocolate into small pieces and placed in a metal container. Bring 150 ml of cream to a boil in small saucepan. Pour over chopped chocolate and stir until the chocolate is melted, carefully observe whether it does not feel gritty. Season to taste with salt. Once the fudge has cooled to room temperature, slightly Beat the remaining 250ml cream stiff, but not overwhip. Fold the chocolate mixture. Pour over the base to define annular shape and refrigerate for two hours.
To cut the glaze, place the chocolate and set aside. Put the water, coffee and salt in a saucepan, whisk cocoa powder, then heat to medium and cook for about 3 minutes. Meanwhile put sugar in a small saucepan and melt over medium heat. Raw sugar will caramelize quickly, so keep an eye on him, and if so, pour the mixture of coffee and cocoa - a step backwards, since the bubble and spit. Beat in the chopped chocolate and, when fused to go through a fine sieve. Once they cooled, but the styleL the depth of the liquid, pour foam preference and return the cake in the refrigerator.
To serve, run a hot knife on the inside of the ring before removing the cake. During cutting, make sure the blade is again nice and warm.
Heston Blumenthal's popping candy chocolate cake
For the base of the explosion of sweets
85g whole hazelnuts
40g milk chocolate
2 v. teaspoon spice mixture
100g fresh whipped
For the mousse au chocolat
350 g dark chocolate
400 ml whipped cream
Pinch of salt
For the chocolate glaze
Type of 20g of chocolate (like moss)
120 ml of water
8 beans
A few pinches of salt
30 g cocoa powder
70g sugar refined gold
To make the base currency, the oven to 180C oven / 350F/Gas Mark 4 and roast the hazelnuts for 10 minutes until they are lightly browned. Mix until a paste in a food place, then set aside. Melt milk chocolate in a bain-marie (a large container to a pot of boiling water is shallow - that does not affect the water bowl) to ensure and to stir in the pepper extract and ginger candy. Then stir in the hazelnut cream. Place the 12-inch ring-shape on a plate and press gently into the base mixture cm to a depth of about 1. Refrigerator for at least 2 hours to let it set.
To make the foam, cut, cut the chocolate into small pieces and placed in a metal container. Bring 150 ml of cream to a boil in small saucepan. Pour over chopped chocolate and stir until the chocolate is melted, carefully observe whether it does not feel gritty. Season to taste with salt. Once the fudge has cooled to room temperature, slightly Beat the remaining 250ml cream stiff, but not overwhip. Fold the chocolate mixture. Pour over the base to define annular shape and refrigerate for two hours.
To cut the glaze, place the chocolate and set aside. Put the water, coffee and salt in a saucepan, whisk cocoa powder, then heat to medium and cook for about 3 minutes. Meanwhile put sugar in a small saucepan and melt over medium heat. Raw sugar will caramelize quickly, so keep an eye on him, and if so, pour the mixture of coffee and cocoa - a step backwards, since the bubble and spit. Beat in the chopped chocolate and, when fused to go through a fine sieve. Once they cooled, but the styleL the depth of the liquid, pour foam preference and return the cake in the refrigerator.
To serve, run a hot knife on the inside of the ring before removing the cake. During cutting, make sure the blade is again nice and warm.
Heston Blumenthal's popping candy chocolate cake
For the base of the explosion of sweets
85g whole hazelnuts
40g milk chocolate
2 v. teaspoon spice mixture
100g fresh whipped
For the mousse au chocolat
350 g dark chocolate
400 ml whipped cream
Pinch of salt
For the chocolate glaze
Type of 20g of chocolate (like moss)
120 ml of water
8 beans
A few pinches of salt
30 g cocoa powder
70g sugar refined gold
To make the base currency, the oven to 180C oven / 350F/Gas Mark 4 and roast the hazelnuts for 10 minutes until they are lightly browned. Mix until a paste in a food place, then set aside. Melt milk chocolate in a bain-marie (a large container to a pot of boiling water is shallow - that does not affect the water bowl) to ensure and to stir in the pepper extract and ginger candy. Then stir in the hazelnut cream. Place the 12-inch ring-shape on a plate and press gently into the base mixture cm to a depth of about 1. Refrigerator for at least 2 hours to let it set.
To make the foam, cut, cut the chocolate into small pieces and placed in a metal container. Bring 150 ml of cream to a boil in small saucepan. Pour over chopped chocolate and stir until the chocolate is melted, carefully observe whether it does not feel gritty. Season to taste with salt. Once the fudge has cooled to room temperature, slightly Beat the remaining 250ml cream stiff, but not overwhip. Fold the chocolate mixture. Pour over the base to define annular shape and refrigerate for two hours.
To cut the glaze, place the chocolate and set aside. Put the water, coffee and salt in a saucepan, whisk cocoa powder, then heat to medium and cook for about 3 minutes. Meanwhile put sugar in a small saucepan and melt over medium heat. Raw sugar will caramelize quickly, so keep an eye on him, and if so, pour the mixture of coffee and cocoa - a step backwards, since the bubble and spit. Beat in the chopped chocolate and, when fused to go through a fine sieve. Once they cooled, but the styleL the depth of the liquid, pour foam preference and return the cake in the refrigerator.
To serve, run a hot knife on the inside of the ring before removing the cake. During cutting, make sure the blade is again nice and warm.
Heston Blumenthal's popping candy chocolate cake
For the base of the explosion of sweets
85g whole hazelnuts
40g milk chocolate
2 v. teaspoon spice mixture
100g fresh whipped
For the mousse au chocolat
350 g dark chocolate
400 ml whipped cream
Pinch of salt
For the chocolate glaze
Type of 20g of chocolate (like moss)
120 ml of water
8 beans
A few pinches of salt
30 g cocoa powder
70g sugar refined gold
To make the base currency, the oven to 180C oven / 350F/Gas Mark 4 and roast the hazelnuts for 10 minutes until they are lightly browned. Mix until a paste in a food place, then set aside. Melt milk chocolate in a bain-marie (a large container to a pot of boiling water is shallow - that does not affect the water bowl) to ensure and to stir in the pepper extract and ginger candy. Then stir in the hazelnut cream. Place the 12-inch ring-shape on a plate and press gently into the base mixture cm to a depth of about 1. Refrigerator for at least 2 hours to let it set.
To make the foam, cut, cut the chocolate into small pieces and placed in a metal container. Bring 150 ml of cream to a boil in small saucepan. Pour over chopped chocolate and stir until the chocolate is melted, carefully observe whether it does not feel gritty. Season to taste with salt. Once the fudge has cooled to room temperature, slightly Beat the remaining 250ml cream stiff, but not overwhip. Fold the chocolate mixture. Pour over the base to define annular shape and refrigerate for two hours.
To cut the glaze, place the chocolate and set aside. Put the water, coffee and salt in a saucepan, whisk cocoa powder, then heat to medium and cook for about 3 minutes. Meanwhile put sugar in a small saucepan and melt over medium heat. Raw sugar will caramelize quickly, so keep an eye on him, and if so, pour the mixture of coffee and cocoa - a step backwards, since the bubble and spit. Beat in the chopped chocolate and, when fused to go through a fine sieve. Once they cooled, but the styleL the depth of the liquid, pour foam preference and return the cake in the refrigerator.
To serve, run a hot knife on the inside of the ring before removing the cake. During cutting, make sure the blade is again nice and warm.
Quick and Easy Pizza
Ingredients:
1 (1 pound) package Bob Evans ® Zesty Hot
Sausage Roll
1 (12 inch) pizza dough
1 (8 ounces) tomato sauce 1 / 4 c. Tea crushed dried basil
1 (8 oz) shredded mozzarella cheese
Cheese
1 / 4 c. Tsp dried oregano, crushed
Instructions:
1. Preheat oven to 450 degrees F. is done in a large skillet over medium heat, brown sausage until, with a wooden spoon to break the sausage. Remove from heat and drain fat. Place pizza crust on large baking sheet. Combine tomato sauce, basil and oregano. The tomato sauce evenly over pizza. Sprinkle cooked sausage evenly over the tomato sauce and mozzarella cheese. Bake 10-12 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.
========
Clam Bake
Ingredients:
8 medium red potatoes, washed
1 pound, shells removed
1 kg mussels, cleaned and debearded
1 / 2 pound large shrimp, unpeeled 1 (48 oz can) chicken broth
1 / 4 cupVermouth (optional)
3 / 4 cup butter, divided
1 loaf French bread
Instructions:
1. Put a potato in one layer in bottom of large pot. Cover with a layer of clams, mussels, and finally the shrimp. Pour the vermouth, chicken broth filled, enough to half of the pot. You may not need all the broth, depending on the size of the pot. Cut half the butter into cubes and close it tightly in seafood with a lid and cover with paper.
2. Bring to the boil then let simmer on medium low heat for 45 minutes. Remove from heat and carefully on the foil and lid. Remove the fish and potatoes to serve the liquid. Melt 1 / 2 remaining butter and divide into 4 individual dishes for dipping. Serve with the remaining butter and French bread.
serves4 (perhaps radicals want!)
========
Chicken Enchiladas
Ingredients:
1 (10.75 ounces) Campbell's ®
Condensed Cream of Chicken (Regular
or 98% fat-free)
1 / 2 cup cream
1 tablespoon butter or margarine
Onium 1 halfNo, chopped 1 teaspoon chili powder
2 cups chicken or ground turkey meat
1 (4 ounces) chopped green chilies
8 (8 inch) flour tortillas, warm
1 cup cheddar or Monterey
Jack Cheese
Instructions:
1. Mix soup and sour cream. Melt the butter in a saucepan. Add onion and chili powder and cook until they are soft. Add chicken, mix pepper and 2 tablespoons soup.
2. Spread 1 / 2 cup soup mixture in 2-quart casserole dish. Spoon about 1 / 4 cup chicken mixture onto center of each tortilla. Roll and place seam down in the dish. The remaining soup mixture. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.
Quick and Easy Pizza
Ingredients:
1 (1 pound) package Bob Evans ® Zesty Hot
Sausage Roll
1 (12 inch) pizza dough
1 (8 ounces) tomato sauce 1 / 4 c. Tea crushed dried basil
1 (8 oz) shredded mozzarella cheese
Cheese
1 / 4 c. Tsp dried oregano, crushed
Instructions:
1. Preheat oven to 450 degrees F. is done in a large skillet over medium heat, brown sausage until, with a wooden spoon to break the sausage. Remove from heat and drain fat. Place pizza crust on large baking sheet. Combine tomato sauce, basil and oregano. The tomato sauce evenly over pizza. Sprinkle cooked sausage evenly over the tomato sauce and mozzarella cheese. Bake 10-12 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.
========
Clam Bake
Ingredients:
8 medium red potatoes, washed
1 pound, shells removed
1 kg mussels, cleaned and debearded
1 / 2 pound large shrimp, unpeeled 1 (48 oz can) chicken broth
1 / 4 cupVermouth (optional)
3 / 4 cup butter, divided
1 loaf French bread
Instructions:
1. Put a potato in one layer in bottom of large pot. Cover with a layer of clams, mussels, and finally the shrimp. Pour the vermouth, chicken broth filled, enough to half of the pot. You may not need all the broth, depending on the size of the pot. Cut half the butter into cubes and close it tightly in seafood with a lid and cover with paper.
2. Bring to the boil then let simmer on medium low heat for 45 minutes. Remove from heat and carefully on the foil and lid. Remove the fish and potatoes to serve the liquid. Melt 1 / 2 remaining butter and divide into 4 individual dishes for dipping. Serve with the remaining butter and French bread.
serves4 (perhaps radicals want!)
========
Chicken Enchiladas
Ingredients:
1 (10.75 ounces) Campbell's ®
Condensed Cream of Chicken (Regular
or 98% fat-free)
1 / 2 cup cream
1 tablespoon butter or margarine
Onium 1 halfNo, chopped 1 teaspoon chili powder
2 cups chicken or ground turkey meat
1 (4 ounces) chopped green chilies
8 (8 inch) flour tortillas, warm
1 cup cheddar or Monterey
Jack Cheese
Instructions:
1. Mix soup and sour cream. Melt the butter in a saucepan. Add onion and chili powder and cook until they are soft. Add chicken, mix pepper and 2 tablespoons soup.
2. Spread 1 / 2 cup soup mixture in 2-quart casserole dish. Spoon about 1 / 4 cup chicken mixture onto center of each tortilla. Roll and place seam down in the dish. The remaining soup mixture. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.
Sounds sooo fun! Check www.cooks.com have Recipes ... everything that can be imagined! Have fun:)
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