3255 lethal layers Recipes

brownie layer, unsalted butter , cut into pieces, plain chocolate, coarsely chopped, granulated white sugar, pure vanilla extract, eggs, all purpose flour, salt, cream cheese layer, cream cheese, at room temperature, granulated white sugar, pure vanilla extract, egg

crust layer, coffee chocolate biscuits, crushed (i used chocolate chip cookies crumbs)., butter, melted, middle layer, cream cheese, softened, caster sugar, instant coffee , dissolved in 1 tbsp boiling water, gelatin , dissolved in 1 1/2 tbsp boiling water, cream, top layer, cream cheese, extra, softened, caster sugar, vanilla essence, gelatin , dissolved in 1 1/2 tbsp boiling water, cream , whipped, drinking chocolate , to dust

brownie layer, bittersweet chocolate, coarsely chopped, unsweetened chocolate, coarsely chopped, unsalted butter, cut into chunks, sugar, eggs, salt, pure vanilla extract, all purpose flour, walnuts, coarsely chopped, cookie layer, all-purpose flour, baking soda, salt, unsalted butter, at room temperature, light brown sugar, sugar, egg, egg yolk, pure vanilla extract, bittersweet chocolate , chopped into chips, or 1 cup store-bought chips

peach layers, ripe peaches, grated rind & juice of 1 small lemon, white granulated sugar, bread layers, butter, divided use, x 31/2 inches each) country bread, a bout 3/4 of 1 lb lo f), sugar, flour, sugar, dark brown sugar, foil to line bottom of the stove ( in case of bubbling over), cinnamon, salt, chopped almonds

puff pastry profiteroles (same recipe of eclairs), chocolate fudge cake layer, passion fruit mousse, passion fruit puree, orange juice, sugar, gelatin dissolved in 2 tbsp water, heavy cream , whipped, sugar (for the caramel sauce), chocolate ganache layer, semisweet or bittersweet chocolate cut into small pieces, heavy whipping cream, unsalted butter

cream cheese layer, pumpkin puree, water, cream cheese, sugar, cinnamon, unflavored gelatin, pumpkin layer, pumpkin puree, water, sugar, cinnamon, unflavored gelatin

heads iceberg lettuce (or any kind of lettuce you prefer), chopped celery, chopped green onion, frozen green peas or 1 cup frozen peas and corn, thawed, sliced mushrooms, chopped tomatoes, bacon, well cooked, hard-boiled eggs, chopped, grated cheese , your preference (i used a combination of jack and cheddar), green peppers or olives or garbanzo beans, mayonnaise, sour cream, lemon juice, seasoning salt, garlic powder, brown sugar

water, butterscotch chips, layer-size 2-layer-size yellow cake mix, eggs, cooking oil, ground cinnamon, cream cheese, softened, powdered sugar , sifted, butterscotch chips (melted and cooled ), lemon juice, cinnamon

prepared yellow cake layer, prepared yellow cake layer, vanilla frosting (colored with food dye if desired), vanilla wafers, ice cream cups (jumbo size), ice cream cups, sugar ice cream cones, graham cracker sticks (we used nabisco honey maid grahams honey sticks), candy , seashells and rocks (optional-for a beach themed cake)

cake mix (2 layer layer, yellow), instant vanilla pudding, butterscotch pudding mix, eggs, water, applesauce, brown sugar (packed, for topping ), cinnamon (for topping ), pecans (chopped, for topping )

cream cheese, softened, taco seasoning mix, guacamole, chopped tomato, shredded lettuce, shredded cheddar cheese, sliced black olives

unsalted butter, at room temperature, sugar, fine salt, vanilla extract, milk, baked 9-inch round cake layers (your favorite recipe or a 18.25-oz boxed cake mix), sweetened flaked coconut, store-bought biscotti, tube pink decorating icing, black jelly beans, marshmallows, white jelly bean , halved lengthwise, pink jelly bean, black licorice wheel , such as haribo

by 2-inch) round layers sponge cake , recipe follows, by 2-inch) round layers sponge cake , recipe follows, by 2-inch) round layers sponge cake , recipe follows, cardboard cake round, cardboard cake round, cardboard cake round, thick long wooden dowels, saw, buttercream , recipe follows, marzipan flowers, fresh flowers, fruit, cake decorations, colored buttercream in pastry bags with assorted tips, this recipe will need to be made twice, each time you will bake 1 (12 by 2-inch) layer, 1 (9 by 2-inch) layer and 1 (6 by 2-inch layer. do not double this recipe -- make it twice, separately., flour, salt, eggs, separated, sugar, butter, melted and cooled, vanilla extract, sugar, water, egg whites, salt, butter, softened to room temperature and cut into pieces, vanilla

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives., herbed orange glaze, sugar, water, dry white wine, shallots, chopped, juice of valencia orange, tarragon, heat water and sugar until sugar is completely dissolved. add white wine and shallots and reduce by 2/3. add orange juice and tarragon sprigs and reduce to a glaze consistency.

bean layer, black beans, minced garlic, salt and pepper to taste, olive oil, water, meat layer, olive oil, ground turkey, poblano peppers, chopped, onion, chopped, taco seasoning of choice, water, guacamole, haas avacados, lime juice, salt and pepper to taste, remaining ingredients, reduced fat cheese (cheddar or pepper jack), favorite smooth taco sauce, light sour cream, chopped tomatoes (about 1 cup), chopped black olives, chopped green onions

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives.

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

cake layer, flour, baking powder, salt, butter, softened, sugar, egg, vanilla, milk, chocolate layer, chocolate chips, heavy whipping cream, raspberry mousse layer, sugar, water, cornstarch, frozen raspberries, thawed, white baking chocolate, broken into pieces, heavy whipping cream, divided, vanilla, sweetened whipped cream (optional), fresh raspberries ( optional)