Polling 4 Cooking Comp february 2011

**tanhae** · 20-02-2011, 01:56 AM

comp main 13 members ne participate kiya.
bhot acha comp raha

rules:

1: Eik Member Eik hi bar Vote Cast Kr skta hai.
2: Apni Share ki Gayi Sharing ko Vote Cast nahi kr skte...
Werna Aap ka Vote Cancel kr diya jaye ga.
3: Polling ki Last Date hai 28 february

**tanhae** · 20-02-2011, 02:04 AM

O.o Ashi o.O

NONFAT CHOCOLATE SAUCE

Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.

Yield: 8 servings

1/2 cup skim milk
1 tablespoon strong brewed coffee (see note)
1/2 teaspoon cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar

In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.

Killer

Sadaf

~**IRFAN ~**

Gourmet chocolate

Ingredients

2 cups milk

2 table spoon sugar

2 cubes chocolate (unsweetened)

1/4 cup banana pulp

1 table spoon milk powder

1/2 cup vanilla ice cream

Instructions

Heat milk and add powder milk, chocolate, and sugar to it. Keep stirring while heating.

Let it cool and add banana pulp. Mix well in a mixer.

In a serving glass pour the chocolate banana drink and put one small scoop of vanilla ice cream on top.

Sprinkle some chocolate powder and serve chilled.

**tanhae** · 20-02-2011, 02:07 AM

AlOne Stranger

lovejeddah94

chocolate mousse

Ingredients:

1/3 cup milk
1 (3 ounces) cream cheese
1 chocolate
1 cracker pie crust
1 (8 ounces) cool whip

Instructions:

1. In a bowl, add in the sugar and cream cheese. Cream together.

2. In another bowl, add in 1/2 cup of milk and melt the chocolate in it.

3. In a blender, add in the chocolate mixture, cream cheese mixture and remaining milk. Blend well.

4. Transfer the mixture into a bowl and add in the cool whip. Beat everything until smooth.

5. Spread the mixture in a pie crust then refrigerate it for several hours before serving.

6. Enjoy.

fasco_buk

Chocolate Meringue Sandwiches

Creamy peanut butter filling is sandwiched between chocolate meringues, creating a flavor reminiscent of chocolate-peanut butter cups.

Yield: 15 servings (serving size: 1 cookie sandwich)

Ingredients
1 ounce unsweetened chocolate, coarsely chopped
1/3 cup powdered sugar
1/4 cup unsweetened cocoa
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup granulated sugar
1/4 cup reduced-fat peanut butter
2 1/2 tablespoons powdered sugar
1 1/2 tablespoons fat-free milk

Preparation

Preheat oven to 225�.

Place the chocolate in a medium microwave-safe bowl; microwave at HIGH 45 seconds or until almost melted, stirring until smooth. Cool completely.

Cover a large baking sheet with parchment paper; secure with masking tape. Sift together 1/3 cup powdered sugar and cocoa.

Place egg whites and cream of tartar in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add 1/2 cup of egg white mixture to melted chocolate; beat just until blended. Add chocolate mixture to remaining egg white mixture, and beat just until blended.

Drop 30 mounds onto prepared baking sheet.

Bake at 225� for 1 hour and 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove meringues from paper.

Combine peanut butter and remaining ingredients, stirring with a whisk until smooth. Spread about 1 teaspoon of peanut butter mixture onto flat sides of 15 meringues, and top with remaining meringues.

**tanhae** · 20-02-2011, 02:12 AM

cute parsa

How To Make Chocolate Brownies

[ame=http://www.youtube.com/watch?v=f82Wea-Yy4c]YouTube - How To Make Chocolate Brownies[/ame]

♥Royal♥

Two Minute Chocolate Fondue Recipe

Ingredients You Need:

12 ounces good quality semi-sweet chocolate 2/3 cup heavy cream 2 tablespoons pure vanilla extract 3 tablespoons Grand Marnier or Amaretto liqueur (optional) Bite sized pieces of fruit or cake
How To Prepare:

Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.
Coconut Chocolate Fondue Recipe

Ingredients You Need:

1/4 cup whipping cream 1 15-ounce can sweetened cream of coconut 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1/4 teaspoon coconut extract
How To Prepare:

Combine cream of coconut and chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. The fondue can be prepared 8 hours ahead. Cover and store at room temperature. Stir over low heat to rewarm before serving. Place mixture in a small fondue pot over candle or gel fuel burner.
Smores Chocolate Fondue Recipe

Ingredients You Need:

1 cup cream 8 ounces semi-sweet chocolate, chopped 1 cup marshmallow cream
How To Prepare:

Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.
Serve with graham crackers and marshmallows.

g0rge0us_g!rL

Chocolate Lava Cake

Ingredients:

3 squares Semisweet chocolate
25 ml Butter
1 Egg
1 Additional Egg yolks
25 ml Granulated sugar
5 ml Vanilla
1 tsp Instant coffee powder
1/2 tbsp All purpose flour
Whipped cream and berries

Method:

1. Grease 2 custard cups or individual souffle dishes.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick for 4 minutes.
4. The mixture should be thick enough to form a ribbon .Gently fold in the flour and the chocolate mixture, mixing together.
5. Pour the batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate one hour .
6. Remove the baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
7. Preheat the oven to 400 degrees F.
8. Arrange the baking dishes on a large pan and bake for 8-10 minutes until the top is just barely set.
9. Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish.
10.Serve immediately with whipped cream and fresh strawberries or raspberries.

anaa

Ingredients:

12 ounces semisweet chocolate chips
1/3 cup cream
1/3 cup light corn syrup
1 cup powdered sugar
1/3 cup chopped walnuts
1 tsp vanilla extract

Preparation:

1. Prepare an 8x8-inch baking pan by spraying it with nonstick cooking spray.
2. Combine the cream and corn syrup in a heavy saucepan and bring to a boil. Let it boil one minute, then turn the heat to low.
3. Add the chocolate chips and stir constantly, until the chocolate is completely melted.
4. Remove the pan from the heat and add the powdered sugar, nuts and vanilla. Stir until the mixture is smooth and well-mixed.
5. Pour the fudge into the prepared pan and cover with cling wrap. Refrigerate until the candy is set. Once set, cut the candy into small squares to serve.

naz

Chocolate-Nut Crisps with ricotta mousse

6 servings

This triple decker cookie sandwich offer three crisp layers of chocolate-nut cookies and two filled with sweet, whipped ricotta cheese. Though it lookis might impressive, the dessert is easy to make.

Ingredients :

1/2 cup heavy cream
3/4 cup fresh whole milk ricotta cheese, any liquid strained
1/3 cup sugar
1 cup blanched almonds
1 cup hazelnuts
5 ounces semisweet chocolate (62 percent), cut into small chunks
special equipment: parchment paper

Instructions :

Heat oven to 350� with racks in middle and upper third.

In a medium bowl, beat cream to medium peaks. In a small bowl, beat together cheese and sugar; add to bowl with cream and fold to combine. Chill, covered, in refrigerator for 1 hour.

Meanwhile, spread almonds on one baking sheet, and hazelnuts on another. Bake, stirring nuts and rotating pans once halfway through, until nuts are fragrant and lightly golden, 8 to 10 minutes. Transfer to wire racks. Wrap hazelnuts in clean dishtowel to remove loose skins (do not worry about the skins that do not come off). Let nuts cool, then combine in the bowl of a food processor; pulse until finely chopped.

Fill a medium saucepan with 2 inches water; bring water to a simmer.

Put chocolate into a medium metal bowl. Set bowl over (but not touching) the simmering water and heat, stirring occasionally, until chocolate is melted. Stir in chopped nuts, then pour mixture onto a large sheet of parchment paper. Cover with a second sheet of parchment paper, and roll out to 1/4 inch thick. Slide chocolate sheet, on the parchment, onto a baking sheet; remove top parchment sheet and chill in refrigerator until firm, about 30 minutes.

Line a baking pan or large plate with parchment paper. Using a 2-inch round cutter, cut out 18 rounds from chocolate sheet. Top 1 chocolate round with 2 tablespoons cream mixture, then top with a second chocolate round and repeat to make a second layer. Place on prepared pan, then repeat to make 6 “crisps.” Chill until filling is set, about 2 hours, or up to 6 hours.

tanhae

Black Forest Brownies

Ingredients :
1 pkg. (16 oz.) NESTLɮ TOLL HOUSE� Refrigerated Mini Brownie Bites Bar Dough

1 can (21 oz.) cherry pie filling, warmed

1 cup frozen whipping topping, thawed

1 bar (2 oz. total) NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Baking Bars, grated

Directions :
PREHEAT oven to 350� F. Line 8-inch-square baking pan with foil; lightly grease.

PLACE whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.

BAKE for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

LIFT from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.