http://chefstricks.com/ Thu, 23 May 2013 01:55:49 +0000 MyBB http://chefstricks.com/showthread.php?tid=2389 Mon, 10 Sep 2012 12:52:24 +0000 http://chefstricks.com/showthread.php?tid=2389
  key-lime-pie.jpg (Size: 37.23 KB / Downloads: 252)

Hey friend! you can see other dishes in my food profile. (And you should ask other recipes! I'll Be happy to share!)
tableshare.me/user/rico

Ingredients
1 1/2 cup biscuit (Hob Nobs)
1/2 cup sugar
1 tablespoon butter (melted)
2 can sweet condensed milk
2 large eggs
1 cup sour cream (a tablespoon of key-lime juice, a salt pinch and a cup of whipped cream)
2 tablespoon icing sugar
key lime zest
1 cup key lime juice

Directions
Preheat the oven to 270F. In a bowl, whisk the broken biscuit, sugar and butter with your hands. Press this
Press this dough in the bottom of a round shape (with removable bottom) and bake for 15 minutes. Remove.
In another bowl, combine the condensed milk, lemon juice and eggs and beat. Place on top of dough and return to the oven for another 15 minutes. Remove, cool and put on refrigerator for two hours.
Combine the sour cream and icing sugar and spread over it. Finish!

was my first pie and I'm very happy!]]>
  key-lime-pie.jpg (Size: 37.23 KB / Downloads: 252)

Hey friend! you can see other dishes in my food profile. (And you should ask other recipes! I'll Be happy to share!)
tableshare.me/user/rico

Ingredients
1 1/2 cup biscuit (Hob Nobs)
1/2 cup sugar
1 tablespoon butter (melted)
2 can sweet condensed milk
2 large eggs
1 cup sour cream (a tablespoon of key-lime juice, a salt pinch and a cup of whipped cream)
2 tablespoon icing sugar
key lime zest
1 cup key lime juice

Directions
Preheat the oven to 270F. In a bowl, whisk the broken biscuit, sugar and butter with your hands. Press this
Press this dough in the bottom of a round shape (with removable bottom) and bake for 15 minutes. Remove.
In another bowl, combine the condensed milk, lemon juice and eggs and beat. Place on top of dough and return to the oven for another 15 minutes. Remove, cool and put on refrigerator for two hours.
Combine the sour cream and icing sugar and spread over it. Finish!

was my first pie and I'm very happy!]]> http://chefstricks.com/showthread.php?tid=2242 Fri, 31 Aug 2012 18:59:13 +0000 http://chefstricks.com/showthread.php?tid=2242
  vibrant-noodles2.jpg (Size: 47.9 KB / Downloads: 567)
Ingredients
a lot of shredded beef (use your soul to measure)
bean sprouts (moyashi)
cherry tomato
a noodles pack per person (a good brand)
carrot
salt and pepper to taste (but is better with a lot of pepper!!!)
olive oil (ever)

Directions
At first, start boiling the water and cook the noodle as usual.
Shred meat and season it with salt and pepper.
Heat olive oil in a large frying pan and put the meat, let it brown a little, don't stop stirring. Put the tomato, moyashi and finely sliced carrots. Add a bunch of olive oil and wait your noodles.
Drain the pasta and mix it with other ingredients inside pan.
Well done!

---
you'll se my other dishes on my food profile:
tableshare.me/user/rico]]>
  vibrant-noodles2.jpg (Size: 47.9 KB / Downloads: 567)
Ingredients
a lot of shredded beef (use your soul to measure)
bean sprouts (moyashi)
cherry tomato
a noodles pack per person (a good brand)
carrot
salt and pepper to taste (but is better with a lot of pepper!!!)
olive oil (ever)

Directions
At first, start boiling the water and cook the noodle as usual.
Shred meat and season it with salt and pepper.
Heat olive oil in a large frying pan and put the meat, let it brown a little, don't stop stirring. Put the tomato, moyashi and finely sliced carrots. Add a bunch of olive oil and wait your noodles.
Drain the pasta and mix it with other ingredients inside pan.
Well done!

---
you'll se my other dishes on my food profile:
tableshare.me/user/rico]]> http://chefstricks.com/showthread.php?tid=2043 Wed, 22 Aug 2012 11:59:01 +0000 http://chefstricks.com/showthread.php?tid=2043
I just registered and like to say hi to this great community!]]>
I just registered and like to say hi to this great community!]]> http://chefstricks.com/showthread.php?tid=2010 Thu, 16 Aug 2012 13:42:04 +0000 http://chefstricks.com/showthread.php?tid=2010 http://chefstricks.com/showthread.php?tid=2005 Fri, 03 Aug 2012 01:21:26 +0000 http://chefstricks.com/showthread.php?tid=2005 1 cup mayonaise
1/3 cup sweet pickle relish
1/4 cup fresh grated red onion

Mix all together one hour before serving.]]> 1 cup mayonaise
1/3 cup sweet pickle relish
1/4 cup fresh grated red onion

Mix all together one hour before serving.]]> http://chefstricks.com/showthread.php?tid=1993 Wed, 18 Jul 2012 00:43:21 +0000 http://chefstricks.com/showthread.php?tid=1993 http://easy-food.blogspot.gr/2012/04/bla...-lime.html

Ingredients (Serves 2-3)

2 Boneless Skinless Chicken Breasts
½ Teaspoon of Paprika
¼ Teaspoon of Salt
¼ Teaspoon of Pepper
¼ Teaspoon of Cayenne Pepper
¼ Teaspoon of Onion Powder
¼ Teaspoon of Cumin
1 Teaspoon of Olive Oil
2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from Two Limes
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped

Method:
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.Things to love about this meal: low sodium, chicken breast is a lean protein, it is gluten-free, and if you keep eating meals like this you will be ready for beach season in no time!!!


sarcasticcooking.com

  DSC_1537-682x1024.jpg (Size: 100.25 KB / Downloads: 6257) ]]> http://easy-food.blogspot.gr/2012/04/bla...-lime.html

Ingredients (Serves 2-3)

2 Boneless Skinless Chicken Breasts
½ Teaspoon of Paprika
¼ Teaspoon of Salt
¼ Teaspoon of Pepper
¼ Teaspoon of Cayenne Pepper
¼ Teaspoon of Onion Powder
¼ Teaspoon of Cumin
1 Teaspoon of Olive Oil
2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from Two Limes
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped

Method:
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.Things to love about this meal: low sodium, chicken breast is a lean protein, it is gluten-free, and if you keep eating meals like this you will be ready for beach season in no time!!!


sarcasticcooking.com

  DSC_1537-682x1024.jpg (Size: 100.25 KB / Downloads: 6257) ]]> http://chefstricks.com/showthread.php?tid=1992 Tue, 17 Jul 2012 01:10:20 +0000 http://chefstricks.com/showthread.php?tid=1992 • 12 skinless boneless chicken thighs (about 3 pounds)
• 1 cup packed light brown sugar
• 1 cup low sodium soy sauce
• 3/4 cup pineapple juice
• 5 cloves of garlic, chopped
• 1 1/2 tablespoons fresh ginger, chopped
• 1 cup sliced onion
• 1 stick of butter
• 4 scallions, chopped
Directions

In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger and onion. Add the chicken and toss gently to coat. Let this marinade for at least 4 hours or overnight.
Prepare grill for medium heat and brush the grill grates with oil or generously coat with non-stick cooking spray. Grill chicken until cooked through, about 5-7 minutes per side, depending on how thick the thighs are and how hot your grill is, careful not to let them burn.
Place a 13×9 Pyrex dish on the hot grill if you have room, otherwise you can put it in the oven. Add the butter to the Pyrex so it starts to melt. When the thighs are done, place them in the dish and coat with the melted butter. Toss in the chopped scallions.
adapted from Best Recipes Evar]]> • 12 skinless boneless chicken thighs (about 3 pounds)
• 1 cup packed light brown sugar
• 1 cup low sodium soy sauce
• 3/4 cup pineapple juice
• 5 cloves of garlic, chopped
• 1 1/2 tablespoons fresh ginger, chopped
• 1 cup sliced onion
• 1 stick of butter
• 4 scallions, chopped
Directions

In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger and onion. Add the chicken and toss gently to coat. Let this marinade for at least 4 hours or overnight.
Prepare grill for medium heat and brush the grill grates with oil or generously coat with non-stick cooking spray. Grill chicken until cooked through, about 5-7 minutes per side, depending on how thick the thighs are and how hot your grill is, careful not to let them burn.
Place a 13×9 Pyrex dish on the hot grill if you have room, otherwise you can put it in the oven. Add the butter to the Pyrex so it starts to melt. When the thighs are done, place them in the dish and coat with the melted butter. Toss in the chopped scallions.
adapted from Best Recipes Evar]]> http://chefstricks.com/showthread.php?tid=1990 Tue, 10 Jul 2012 17:00:08 +0000 http://chefstricks.com/showthread.php?tid=1990 http://chefstricks.com/showthread.php?tid=1988 Mon, 02 Jul 2012 09:20:35 +0000 http://chefstricks.com/showthread.php?tid=1988 skype: supplier1979]]> skype: supplier1979]]> http://chefstricks.com/showthread.php?tid=1987 Mon, 02 Jul 2012 08:09:44 +0000 http://chefstricks.com/showthread.php?tid=1987
I am passionate about cooking and passionate about internet. So I had the idea of creating a website specially dedicated to food and specifically to pictures of food Cooking Pics
This community site intended to let people share their photos of coking and at the same ocassion promote their talents as cooks, their passions and even their websites.
You can easily register for free and start sharing with the world photos of your culinary skills.
Share our knowledge and techniques in image and discover the world's cooking.
I hope many of you find this concept interesting.

Hoping to see you on Cooking Pics

Adam and Mary

]]>
I am passionate about cooking and passionate about internet. So I had the idea of creating a website specially dedicated to food and specifically to pictures of food Cooking Pics
This community site intended to let people share their photos of coking and at the same ocassion promote their talents as cooks, their passions and even their websites.
You can easily register for free and start sharing with the world photos of your culinary skills.
Share our knowledge and techniques in image and discover the world's cooking.
I hope many of you find this concept interesting.

Hoping to see you on Cooking Pics

Adam and Mary

]]> http://chefstricks.com/showthread.php?tid=1984 Sun, 24 Jun 2012 21:42:44 +0000 http://chefstricks.com/showthread.php?tid=1984 http://easy-food.blogspot.gr/2012/06/cri...belly.html

Ingredients

1 Pc (about 1.3 kg) Organic Boneless Pork Belly, skin scored (ask your butcher to do this)
Olive Oil (about 2 Tbsp)
2 Onion, peeled and roughly chopped
4 Rib Of Celery, roughly chopped


Salt-Rub


3 Tbsp Coarse Salt

1 Tbsp Chili Flakes
1 tsp Freshly Ground Black Pepper
1 tsp Caraway Seeds


Roasting Tin, lined with aluminum foil (for easy cleaning)

Method



In a small bowl, combine the salt rub ingredients.
Rub the flesh side of the pork with some salt-rub, cover loosely with plastic wrap. Refrigerate the pork, skin side up for at least 6 hours, or overnight.
When ready to cook, preheat the oven to 350˚F. Rub some olive oil all over the skin and the remainder salt-rub.
Scatter the onion and celery in the prepared roasting tin, place the pork belly on top, skin side up, and roast for about 1 hour 20 minutes. Then increase the temperature to 500˚F and roast for another 25 to 30 minutes, until the crackling is crispy. Remove from the oven and let the meat rest for 10 to 15 minutes before slicing.

http://www.seasaltwithfood.com

  SSWF-CrispyRoastPorkBelly.jpg (Size: 37.29 KB / Downloads: 750) ]]> http://easy-food.blogspot.gr/2012/06/cri...belly.html

Ingredients

1 Pc (about 1.3 kg) Organic Boneless Pork Belly, skin scored (ask your butcher to do this)
Olive Oil (about 2 Tbsp)
2 Onion, peeled and roughly chopped
4 Rib Of Celery, roughly chopped


Salt-Rub


3 Tbsp Coarse Salt

1 Tbsp Chili Flakes
1 tsp Freshly Ground Black Pepper
1 tsp Caraway Seeds


Roasting Tin, lined with aluminum foil (for easy cleaning)

Method



In a small bowl, combine the salt rub ingredients.
Rub the flesh side of the pork with some salt-rub, cover loosely with plastic wrap. Refrigerate the pork, skin side up for at least 6 hours, or overnight.
When ready to cook, preheat the oven to 350˚F. Rub some olive oil all over the skin and the remainder salt-rub.
Scatter the onion and celery in the prepared roasting tin, place the pork belly on top, skin side up, and roast for about 1 hour 20 minutes. Then increase the temperature to 500˚F and roast for another 25 to 30 minutes, until the crackling is crispy. Remove from the oven and let the meat rest for 10 to 15 minutes before slicing.

http://www.seasaltwithfood.com

  SSWF-CrispyRoastPorkBelly.jpg (Size: 37.29 KB / Downloads: 750) ]]> http://chefstricks.com/showthread.php?tid=1983 Sat, 23 Jun 2012 23:34:43 +0000 http://chefstricks.com/showthread.php?tid=1983 http://easy-food.blogspot.gr/2012/05/cuc...-crab.html

Ingredients:


3 long cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired

Method:

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.

http://domesticfits.blog.com]]> http://easy-food.blogspot.gr/2012/05/cuc...-crab.html

Ingredients:


3 long cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired

Method:

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.

http://domesticfits.blog.com]]> http://chefstricks.com/showthread.php?tid=1977 Fri, 22 Jun 2012 09:09:35 +0000 http://chefstricks.com/showthread.php?tid=1977 http://easy-food.blogspot.gr/2012/03/gre...pasta.html
Ingredients

1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.


allrecipes.com]]> http://easy-food.blogspot.gr/2012/03/gre...pasta.html
Ingredients

1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.


allrecipes.com]]> http://chefstricks.com/showthread.php?tid=1976 Fri, 22 Jun 2012 08:05:38 +0000 http://chefstricks.com/showthread.php?tid=1976 http://easy-food.blogspot.gr/2012/06/spr...salad.html
Ingredients:

1/2 lb. small red-skinned potatoes, halved
Kosher salt
2 T chopped fresh chives
2 T chopped fresh tarragon
2 T white wine vinegar
1/4 C low-fat plain Greek yogurt
Freshly ground pepper
1/4 C extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Method:

Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper. Serves 4.

http://www.limelife.com]]> http://easy-food.blogspot.gr/2012/06/spr...salad.html
Ingredients:

1/2 lb. small red-skinned potatoes, halved
Kosher salt
2 T chopped fresh chives
2 T chopped fresh tarragon
2 T white wine vinegar
1/4 C low-fat plain Greek yogurt
Freshly ground pepper
1/4 C extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Method:

Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper. Serves 4.

http://www.limelife.com]]> http://chefstricks.com/showthread.php?tid=1971 Thu, 07 Jun 2012 19:39:21 +0000 http://chefstricks.com/showthread.php?tid=1971
  30.jpg (Size: 12.97 KB / Downloads: 205) Ingredients

1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda®)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions

Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.]]>
  30.jpg (Size: 12.97 KB / Downloads: 205) Ingredients

1 tablespoon butter
2 cups fresh strawberries, hulled and halved
1/4 cup granular sucrolose sweetener (such as Splenda®)
1 tablespoon balsamic vinegar
4 scoops low-fat vanilla ice cream
Directions

Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.]]> http://chefstricks.com/showthread.php?tid=1970 Thu, 07 Jun 2012 19:39:09 +0000 http://chefstricks.com/showthread.php?tid=1970
  29.jpg (Size: 11.97 KB / Downloads: 512) Ingredients

4 eggs
2 cups milk
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA® Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.]]>
  29.jpg (Size: 11.97 KB / Downloads: 512) Ingredients

4 eggs
2 cups milk
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, SPLENDA® Granulated Sweetener, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.]]> http://chefstricks.com/showthread.php?tid=1969 Thu, 07 Jun 2012 19:39:01 +0000 http://chefstricks.com/showthread.php?tid=1969
  28.jpg (Size: 9.74 KB / Downloads: 209) Ingredients

2 cups white sugar
2 cups water
1 cup honey
1 cinnamon stick
1/4 lemon
1 teaspoon vanilla extract

1 1/2 pounds chopped almonds
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups unsalted butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed
Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.]]>
  28.jpg (Size: 9.74 KB / Downloads: 209) Ingredients

2 cups white sugar
2 cups water
1 cup honey
1 cinnamon stick
1/4 lemon
1 teaspoon vanilla extract

1 1/2 pounds chopped almonds
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups unsalted butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed
Directions

Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.]]> http://chefstricks.com/showthread.php?tid=1968 Thu, 07 Jun 2012 19:38:54 +0000 http://chefstricks.com/showthread.php?tid=1968
  27.jpg (Size: 17.75 KB / Downloads: 363) Ingredients

1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
Directions

In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.]]>
  27.jpg (Size: 17.75 KB / Downloads: 363) Ingredients

1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
Directions

In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.]]> http://chefstricks.com/showthread.php?tid=1967 Thu, 07 Jun 2012 19:38:48 +0000 http://chefstricks.com/showthread.php?tid=1967
  26.jpg (Size: 12.49 KB / Downloads: 209) Ingredients

2 unbaked 9-inch pie crusts

3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water

1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
1 (16 ounce) can apricot halves, drained
Directions

Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.]]>
  26.jpg (Size: 12.49 KB / Downloads: 209) Ingredients

2 unbaked 9-inch pie crusts

3/4 cup water
1/2 lime, juiced
1/4 cup white sugar
1 (15 ounce) can mandarin orange segments, drained, liquid reserved
1 tablespoon cornstarch
1 tablespoon water

1 1/2 cups milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1 (5.1 ounce) package instant vanilla pudding mix
1 quart fresh strawberries, hulled and halved
2 kiwis, peeled and sliced
1 (16 ounce) can apricot halves, drained
Directions

Preheat oven to 400 degrees F (205 degrees C). Place each pie crust into a 9-inch pie dish, and line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edges of crusts are golden, about 10 minutes. Carefully remove the foil and weights and bake until the crusts have set, about 5 minutes more. Remove from oven; set aside to cool.
Bring 3/4 cup water, lime juice, sugar, and the reserved liquid from the mandarin oranges to a simmer in a saucepan over medium heat. Mix cornstarch and 1 tablespoon water in a small bowl; stir into the saucepan. Continue simmering until syrup has thickened. Remove from heat; set aside.
Whisk the milk, half-and-half, and vanilla extract into the vanilla pudding mix in a large bowl. Allow the pudding to thicken for 5 minutes before spreading evenly into the baked pie crusts. Arrange the strawberries, kiwis, apricots, and mandarin orange segments decoratively on the pudding. Drizzle the prepared glaze thoroughly over each pie. Chill in refrigerator before serving.]]> http://chefstricks.com/showthread.php?tid=1966 Thu, 07 Jun 2012 19:38:39 +0000 http://chefstricks.com/showthread.php?tid=1966
  25.jpg (Size: 23.02 KB / Downloads: 443) Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.]]>
  25.jpg (Size: 23.02 KB / Downloads: 443) Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.]]>