RECIPE: Three Chocolate Bark With Spiced Pecans & Dried Cherries

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Three Chocolate Bark With Spiced Pecans & Dried Cherries

EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B08 broadcast 06-12-1998) This recipe can be divided. This recipe fits on one standard baking sheet.

Recipe By:
Serving Size: 4
Main Ingredient:
Categories: Candy/Nut, Emeril, Desserts

-= Ingredients =-
4 tablespoon Butter ; Softened
3 tablespoon Butter ; Optional Softened See * Note
1/2 cup Brown Sugar
2 cups Pecan Pieces
1 pinch Salt ; To Taste
1 pinch Cayenne Pepper ; To Taste
1 pinch Nutmeg
1 pinch Cinnamon
1 pound Semisweet Chocolate ; Cut Into Pieces
1 pound Milk Chocolate ; Cut Into Pieces
1 pound White Chocolate ; Cut Into Pieces
2 cups Dried Cherries ; Rehydrated And Chopped

-= Instructions =-
* NOTE: If you melt the chocolate using the microwave in step 4, below, do NOT add a tablespoon of butter to the melted chocolate. If you do, the chocolate will sieze.

1. Preheat the oven to 400 degrees.

2. In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Season the mixture with salt, cayenne, nutmeg, and cinnamon. Add the pecans. Continue to cook, stirring constantly, until the sugar mixture starts to caramelize and coat the pecans evenly. Cook for about 4 minutes.

3. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Once cooled, break the pecans into small pieces.

4. Either microwave the three chocolates in separate bowls until melted or fill three small saucepans half way up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chips into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat the chocolate will start to melt. Stir each chocolate until totally melted.

5. OPTIONAL: Remove the chocolate from heat and stir 1 tablespoon of butter into each bowl of chocolate — do not add butter if chocolate was melted in the microwave!

6. Pour each type of chocolate onto a large parchment-lined baking sheet. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick, mixing the three chocolates. Sprinkle the spiced pecans and cherries over the chocolates. Gently press the pecans and cherries down into the swirled chocolates to set them.

7. Place the baking sheet in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

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RECIPE: Spaghetti Carbonara

-= Exported from BigOven =-

Spaghetti Carbonara

Recipe By: From “Garlic and Sapphires” by Ruth Reichel
Serving Size: 3
Cuisine: Italian
Main Ingredient: Pasta
Categories: Easy, Pasta, Main Dish

-= Ingredients =-
3/4 pound Spaghetti
1/4 to 1/2 pound Bacon ; Good Quality Thickly sliced
2 cloves Garlic ; Peeled
2 large Eggs
to taste Black Pepper
1/2 cup Parmesan Cheese ; Grated plus extra for the table

-= Instructions =-
Bring a large pot of salted water to a boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp, they won’t meld with the pasta.

Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much fat to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta.

When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

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RECIPE: Banoffee Pie

-= Exported from BigOven =-

Banoffee Pie

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. GOURMET magazine, January 2005, page 45. Toffee can be chilled up to 2 days (cover after 1 hour). Toffee-filled crust can be chilled up to 3 hours.

Recipe By:
Serving Size: 8
Cuisine: English
Main Ingredient: Banana
Categories: Gourmet Magazine, Fruit, Desserts

-= Ingredients =-
2 ea 14 ounce Sweetened Condensed Milk
1 ea 9 inch Refrigerated Pie Crust
3 ea large Bananas
1 pint Heavy Cream ; Chilled
1 1/4 tablespoon Light Brown Sugar ; Packed

-= Instructions =-
* Special Equipment: a 9-inch pie plate, preferably deep-dish.

1. Put oven rack in middle position and preheat oven to 425.

2. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours and 10 minutes. Remove pie plate from wather bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 1 hour.

3. While the toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.

4. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Can be prepared ahead to this point. Cover toffee-fille crust after 1 hour.

5. Cut bananas into 1/4-inch-thick slices and pile over toffee.

6. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
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RECIPE: Mom Vogel's Taco Pie

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Mom Vogel’s Taco Pie

You should always make TWO of these at one time — one to eat while you’re making the other!

Recipe By:
Serving Size: 6
Main Ingredient:
Categories: Easy, Appetizers

-= Ingredients =-
8 ounces Cream Cheese ; Softened
1 or 2 Avocado ; Soft Mashed
1 ea Medium Onion ; Minced
1 tablespoon Lemon Juice
1/2 head Lettuce ; Shredded Dried
1 can Diced Tomatoes ; Drained
1 bag Mild Cheddar Cheese ; Grated
to taste Buttermilk Dressing
to taste Picante Sauce ; Mild Or Medium
Tostitos ; For Dipping

-= Instructions =-
1. Combine Cream Cheese, avocado, onion, and lemon juice. Mix well and spread in the bottom of glass pie pan.

2. On top, layer the following in this order: Shredded lettuce, chopped tomatoes, cheddar cheese.

3. Over the top, drizzle: buttermilk dressing, then picante sauce.

Serve with Tostito’s brand chips.

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RECIPE: Mini White Castle Burgers

                      -= Exported from BigOven =-

                          Mini White Castles

Recipe By:
Serving Size: 30
Main Ingredient:
Categories: Easy, Sandwiches, Appetizers

-= Ingredients =-
1 1/2 pound Ground Chuck
1 package Lipton Onion Soup Mix
3 ea 20 count Pepperidge Farm Party Rolls
1/2 teaspoon Pepper
1/3 cup Bread Crumbs
1 ea Egg
2 tablespoon Water
to taste Dill Pickles ; Slices

-= Instructions =-
Preheat oven to 400.

Mix all ingredients except for pickles well. Pack into flat cookie sheet,  prick the entire surface with a fork. Bake at 400 for 10 minutes. Cool and cut into 60 squares to fit onto the party rolls. Put a pickle on each sandwich before placing the top bun. Put sandwiches back into party roll container, sprinkle lightly with water and cover with foil.

Store in refrigerator until ready to use (or freeze), then back into oven at 375 for 7-10 minutes (longer if frozen).

Note: Try to slice rolls as one piece to keep them from breaking apart –  it’s much easier!

From Joan Fisher at University of Cincinnati.
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RECIPE: Mom Vogel's Easy Hamburger Quiche

                      -= Exported from BigOven =-

                  Mom Vogel’s Easy Hamburger Quiche

A favorite around the Vogel family household, this tasty quiche freezes well.

Recipe By: From Mom Vogel
Serving Size: 6
Main Ingredient:
Categories: Main Dish

-= Ingredients =-
1 ea 9″ Pastry Shell ; Prepared Unbaked
1/2 pound Ground Chuck
1/2 cup Hellmann’s Mayonaise ; No Substitutes
1/2 cup Milk
2 ea Eggs
1 tablespoon Cornstarch
3/4 cup (1/4 pou Swiss Cheese ; Grated
3/4 cup (1/4 pou Cheddar Cheese ; Grated
1/3 cup Green Onion ; Chopped
to taste Pepper

-= Instructions =-
Preheat oven to 350.

Line the pastry shell with parchment paper and fill with pie weights (rice, beans, etc.). Blind-bake the pastry shell in the preheated oven for about 15 minutes (or until golden brown). Remove from oven. Remove pie weights & parchment paper.

Brown meat, drain fat, set aside.

Blend mayonaise, milk, eggs, and cornstarch until smooth. Stir in meat, cheese, onion, and pepper. Pour into pastry shell.

Bake at 350 for 35-40 minutes or until golden brown on top, and knife inserted into center comes out clean.
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