Hazelnut Chocolate Mousse Tart

Ingredients

CRUST AND SPREAD

1/2 cup raw, skin-on hazelnuts*
6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers
6 tablespoons butter, melted 
Chocolate Hazelnut Spread
MOUSSE AND TOPPING
6 ounces bittersweet chocolate, roughly chopped
2 tablespoons sugar 
2 large eggs, separated; or use pasteurized egg whites* for both whites and yolks
1/2 cup whipping cream
2 tablespoons hazelnut liqueur such as Frangelico
1/2 cup very roughly chopped roasted hazelnuts*

 

Preparation

1. Preheat oven to 350°. Make crust: Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. Reduce oven temperature to 325°.
2. Whirl cookies and hazelnuts in a food processor until finely ground. Add butter and whirl until crumbs start to clump together. Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim.
3. Bake until crust is set, about 10 minutes. Let cool completely. Spread chocolate-hazelnut spread over crust. Chill until spread is firm, about 30 minutes.
4. Make mousse: Melt chocolate, sugar, and 2 tbsp. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside.
5. Beat eggs whites in a medium bowl using a mixer until they hold stiff peaks. Beat cream in another bowl until stiff. Stir yolks and liqueur into chocolate mixture.
6. Fold chocolate mixture gently into egg whites, then fold in cream until no streaks remain. Pour mousse into crust and spread evenly (if using pasteurized egg whites, chill 20 minutes at this point). Sprinkle with chopped hazelnuts and chill until mousse is firm at least 3 hours and up to 2 days. Remove rim from pan and cut into wedges.
*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com. This dessert contains raw eggs. You can substitute pasteurized egg whites for both the fresh yolks and whites if you are concerned about eating raw eggs; follow the manufacturer's conversion amounts.
Note: Nutritional analysis is per slice.

                                             Source : myrecipes.com

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Chocolate Hazelnut Spread

Ingredients

1 cup raw, skin-on hazelnuts*
4 ounces semisweet chocolate
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon vegetable oil 
A few pinches kosher salt

 

Preparation

1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com.

Note: Nutritional analysis is per Tbsp.

                                           Source : myrecipes.com

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Devil's Food Cupcakes with Marshmallow Filling

Ingredients

3/4 cup (3/8 lb.) butter, at room temperature 
1 1/2 cups sugar 
2 large eggs
2 cups all-purpose flour 
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk 
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

 

Preparation

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

                                                             Source : myrecipes.com

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Chicken Cordon Bleu

Ingredients

1/4 cup fat-free, less-sodium chicken broth 
5 teaspoons butter, melted 
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves 
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese 
Cooking spray 

 

Preparation

1. Preheat oven to 350°.
2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

                                                                  Source : myrecipes.com

 

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Basic Breading Mix for Fried Foods

Ingredients

1/2 cup brown rice flour
1/2 cup cornmeal (such as Bob's Red Mill) 
1 teaspoon dried parsley
1/2 teaspoon fine sea salt
1/2 teaspoon sugar 
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper

 

Preparation

Combine 1/2 cup brown rice flour, 1/2 cup cornmeal (such as Bob's Red Mill), 1 teaspoon dried parsley, 1/2 teaspoon fine sea salt, 1/2 teaspoon sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon celery salt, 1/4 teaspoon paprika, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk.
Nutritional analysis is for 1 cup of breading mix.

Note: Keep this flavorful Basic Breading Mix for Fried Foods on hand in your pantry, and you'll always be ready to quickly fry up meats or vegetables for a tasty treat. Remember, any mix that touches raw meat, poultry, or fish has to be discarded, so transfer the amount you need to a plate or shallow bowl so you don't contaminate the remaining mix.
                                              Source : myrecipes.com

 

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Chicken-Fried Steak with Soy Milk Gravy

Ingredients

1 cup Basic Breading Mix for Fried Foods
2 cups plain soy milk, divided
2 large eggs 
4 (4-ounce) cubed steaks 
Cooking spray
2 tablespoons canola oil, divided
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons chopped fresh parsley

 

Preparation

1. Place Basic Breading Mix for Fried Foods in a shallow bowl. Combine 1/2 cup soy milk and eggs in a separate shallow bowl, stirring with a whisk. Dredge steaks in breading mix. Dip in egg mixture; dredge again in breading mix.
2. Coat a large skillet with cooking spray. Add 1 tablespoon oil; place over medium-high heat until hot. Fry 2 steaks in hot oil 4 minutes on each side or until golden brown. Transfer steaks to a platter. Repeat procedure with remaining 1 tablespoon oil and remaining 2 steaks, reserving drippings in pan.
3. Combine remaining 1 1/2 cups soy milk, cornstarch, salt, and pepper in a 2-cup glass measure, stirring with a whisk until smooth. Stir milk mixture into drippings in pan. Bring to a boil over medium-high heat; cook, stirring constantly, 1 minute or until thickened. Spoon gravy over steaks. Sprinkle evenly with parsley.

                                                Source : myrecipes.com

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Garlic Fries

Ingredients

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips 
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter 
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese 

Preparation

Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

                                                              Source : myrecipes.com

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