31 from the culinary institute amer Recipes

all-purpose flour (about 3/4 cup), unsweetened cocoa, instant espresso powder, baking powder, salt, unsalted butter, softened, granulated sugar, brown sugar, egg substitute, vanilla extract, dark (71% cocoa ) chocolate (such as valrhona le noir amer), finely chopped, powdered sugar

carrots, peeled and sliced into 1 inch pieces, potato - peeled and cubed, white onion, sliced into wedges, stalks celery , cut into 2 inch pieces, green bell pepper, seeded and cut into strips, garlic, peeled, eggs, tomato paste, dijon-style prepared mustard, extra-lean ground beef, dried thyme, dried basil, dried rosemary, cayenne pepper, ground black pepper, salt

boneless chicken thighs, cubed, pork fatback, cubed, chili powder, cumin, sweet spanish paprika, oregano, basil, onion powder, salt, garlic cloves, minced, tabasco sauce, roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice, jalapenos, seeded and minced, ice-cold water, hog casing , 21 feet, rinsed

sparkling wine or 9 oz champagne, chilled, fresh squeezed orange juice, grenadine, rose water (culinary), ice, maraschino cherry, to decorate

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

shrimp, peeled tail on, baby bella mushrooms, washed and whole, head cabbage, shredded, college inn culinary broth in thai coconut curry, red onion , sliced into small slivers, grape tomatoes & cilantro for garnish, red pepper flakes, black pepper

thick pork chops, onion, diced, cajun seasoning (i use tony chacheres ), flour, marsala wine, stewed tomatoes, garlic, finely diced, olive oil, butter, fresh basil, salt and pepper, cooked spaghetti

lean ground beef, eggs, onion, chopped, basting oil (wegmans recommended), memphis style barbecue sauce, divided (wegmans recommended), salt, pepper, kikkoman panko breadcrumbs (international foods aisle), beef culinary gravy, warmed (grocery dept)

cornstarch, half cup vegetable stock, three tbsp olive oil, two tbsp sherry vinegar, two tbsp tangerine juice, dijon mustard, light brown sugar, two tsp minced shallots, minced garlic, half tsp salt, quarter tsp ground black pepper