164 and melts with simple Recipes

ice, low-carb chocolate candy bar, melted, diet cream soda, simple syrup (equal parts water and low carb white sweetener)

parts pisco, part lime juice, part simple syrup (granulated sugar melted in water), egg white, parts ice, angostura bitters

pretzel-crusted chicken, simple & delicious, taste of home magazine, boneless skinless chicken breast halves (6 oz each), honey mustard, deli ham, butter, melted, crushed pretzels, cut a horizontal slit in 1 side of each chicken breast half to within 1/2 in. of the opposite side., spread honey mustard inside each pocket ; stuff with two ham slices., place in a greased 13-in. x 9-in. baking dish ., brush with butter; sprinkle with pretzels., bake , uncovered, at 350o for 40-45 minutes or until chicken juices run clear. .

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

flour, cocoa powder, eggs, sugar, butter, melted, chocolate buttercream, sugar, egg yolks, butter, cut in cubes, chocolate, melted and cooled, simple syrup, kirsch, chocolate, chopped, chocolate genoise cake (previous recipe), chocolate buttercream frosting (previous recipe)

coconut ice cream, caramel mou, parfait au rhum, nougatine, banana sorbet, macaron chocolat, vernis, stabilizer, sugar, coconut puree, milk, egg yolks, sugar, glucose, heavy cream, vanilla bean, egg yolks, sugar, corn syrup, water, heavy cream, dark rum, glucose, sugar, butter, granulated almonds, toasted, sugar, stabilizer, water, glucose, banana puree, lemon juice, sugar, almond flour, cocoa powder, egg whites (7 ), sugar, butter, melted, apricot glaze, glucose, simple syrup

eggs, separated, sugar, salt, flour , sifted, baking powder, melted butter, cream filling , recipe follows, cream , recipe follows, simple syrup , recipe follows, raspberry jam, marzipan dome , recipe follows, milk, split vanilla bean, eggs, cornstarch, sugar, salt, heavy cream, sugar

quick pancakes or even bisquits with recipe adjustment, this is simple and it has worked for me, many times., all purpose flour, baking powder, salt, sugar (optional), crisco oil or melted margarine, egg, add enough milk to make a thick mixture.

creme fraiche, eggs, vanilla paste or extract, percent chocolate, melted, sugar, salt , plus a pinch, all-purpose flour, cocoa powder, atomized chocolate, olive oil, macerated strawberries, chocolate meringue, strawberry sorbet, fresh halved strawberries, simple syrup (equal parts water and sugar heated until sugar dissolves; cool), egg whites, sugar, cocoa, powdered sugar, cacao nibs, strawberries, cleaned and hulled, water, granulated sugar

salt, vegetable oil, wonton wrappers, melted butter, warmed or extra virgin olive oil or simple tomato sauce, of your choice, grated parmesan cheese, ground pepper, ricotta cheese, grated parmesan cheese, minced garlic cloves, minced fresh parsley, dried basil (or 1 tsp chopped fresh ), dried oregano, egg, salt and pepper

firm fish, cut into 1 1/2 inch chunks (snapper whitefish), a good simple hot sauce (crystal preferred or tabasco, or less), lime , juice of, egg, beaten, flour, cold water, cornstarch, baking powder, good grind black pepper, salt, egg, beaten, flour, melted butter, good malty beer or 1 cup malt liquor, salt

albacore tuna in water, mayonnaise (i like light mayo but increase to your liking), cheddar cheese, dill, croissant rolls (sourdough or english muffins or any bread you prefer can be used)

conical drinking cups, cocoa puff cereal, high quality semi-sweet chocolate, melted, disks of sponge cake , cut the same size as the inside of the chocolate cups, 1/2-inch thick, simple syrup mixed with 1/4 cup rum, high-quality white chocolate, melted, peanut butter, heavy cream, acetate film

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, chocolate butter sheet cake, unsalted butter, softened, eggs separated, bittersweet chocolate, melted, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce, fine quality raspberry-flavored liqueur , optional, raspberry sauce, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur, in a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. strain through a fine sieve to remove the seeds. refrigerate.

chocolate butter sheet cake , recipe follows, raspberry simple syrup , recipe follows, fresh raspberries plus 1 pint for optional garnish, very bittersweet (70 per cent cocoa liquor) chocolate, chopped in 1-inch pieces, unsalted butter , cut into pieces, heavy cream, eggs, sugar, fine quality raspberry flavored liqueur , such as chambord, unsalted butter, softened, bittersweet chocolate, melted, eggs separated, cream of tartar, less 2 tbsp (7 oz) sugar, cake flour, sugar, water, raspberry sauce , recipe follows, fine quality raspberry-flavored liqueur , optional, raspberries (fresh or frozen ), sugar, fresh-squeezed lemon juice, raspberry-flavored liqueur

almond paste , recipe follows, eggs, melted butter, hot, hydrated raisins , recipe follows, rum, sugar, honey, water, blanched, whole, almonds, kirsch or simple syrup, optional, butter, hydrated raisins, recipe courtesy jacques torres chocolate , mrchocolate, raisins, water , as needed, dark rum or flavored liqueur

vegetable spray, sweet butter, percent valrhona chocolate, sugar (recommended brand : dixie crystal), eggs, cake flour, sifted (recommended brand : king arthur), creme anglaise , recipe follows, butterscotch sauce, store-bought, raspberry coulis , recipe follows, pistachio tuile , recipe follows, chocolate sauce , recipe follows, fresh berries, for garnish, heavy cream 40 percent, vanilla bean , preferably madagascar, split and seeds scraped, granulated sugar, egg yolks, fresh raspberries, simple syrup , recipe follows, granulated sugar, water, whole milk, melted sweet unsalted butter, chopped pistachio nuts, cake flour , sifted, bittersweet chocolate, water, butter

this recipe is really very simple and easy, but oh, so delicious, thick sirloin steaks *or* 1 sirloin tip roast equivqlent in size, bearnaise sauce, egg yolks, juice of 1 lemon, butter, melted, salt and pepper to taste, chopped parsley, capers, tarragon vinegar, sprinkle of cayenne