rcps02

7/28/2019 rcps02

http://slidepdf.com/reader/full/rcps02 1/34

7/28/2019 rcps02


7/28/2019 rcps02


CHICKEN-WALNUT SALAD WITH POTATO SALAD,TOMATOES, AND KALAMATA OLIVES

1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces

1/2 cup dry white wine3/4 cup thinly sliced red onion3 tablespoons extra-virgin olive oil

4 deli-roasted chicken breast halves, skinned, boned, meat diced1 cup sliced celery with leaves1/2 cup walnuts, toasted, chopped4 tablespoons freshly grated Parmesan cheese2 1/2 tablespoons fresh lemon juice12 ounces cherry tomatoes, halved1/4 cup pitted Kalamata olives, halved3 tablespoons chopped fresh parsley

4 large romaine lettuce leaves4 lemon wedges

Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Letstand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.

Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice,and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives,parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season withsalt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad;sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato saladnext to lettuce leaves. Garnish with lemon wedges.

Makes 4 servings. Per serving: calories, 568; total fat, 26 g; saturated fat, 4 g; cholesterol, 99 mg;fiber, 6 g

7/28/2019 rcps02


CHOCOLATE CHERRY CAKE SQUARES

The rich chocolate cherry flavor of this cake becomes more pronounced after a dayor two.

Active time: 45 min Start to finish: 4 hr

3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb)2/3 cup granulated sugar1 teaspoon almond extract

1 cup boiling-hot water3/4 cup unsweetened cocoa powder (not Dutch-process)1 teaspoon vanilla2 cups all-purpose flour1 1/4 teaspoons baking soda1/2 teaspoon salt2 sticks (1 cup) unsalted butter, softened1 1/4 cups packed dark brown sugar4 large eggs1 cup semisweet chocolate chips

Garnish: confectioners sugar

Toss fresh or frozen cherries and any juices with granulated sugar and almondextract in a bowl and let stand at least 2 hours. Drain cherries, reserving 1/2 cupcherry juices.

Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan, knockingout excess flour. Whisk hot water and cocoa powder in a small bowl until smooth,then whisk in reserved cherry juices and vanilla.

7/28/2019 rcps02


Sift together flour, baking soda, and salt into another bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer atmedium speed until pale and fluffy, about 3 minutes, then add eggs 1 at a time,beating well after each addition. Add flour mixture and cocoa mixture alternately inbatches, beginning and ending with flour mixture and mixing at low speed until

blended (batter may look curdled).

Stir in cherries and chocolate chips and pour batter into pan, smoothing top. Bake inmiddle of oven until a wooden pick inserted in center comes out clean, 35 to 40minutes. Cool cake completely in pan on a rack, then cut into squares. Just beforeserving, dust with confectioners sugar.

Cooks' note:• Cake can be made up to 3 days ahead and kept in an airtight container at roomtemperature.

Makes12 servings.

7/28/2019 rcps02


Chicken Salad

Who cannot resist Chicken Salad Sandwich? Well, this recipe helps me to enjoy a

fun sandwich.

4 - cooked chicken breast halves

2 - celery stalks

½ - onion

¼ - cup salad dressing (or mayonnaise)

½ - teaspoon oregano

¼ - teaspoon salt

1/8 - teaspoon pepper

1 - hard-cooked egg, peeled

1 – tomato, 8 slices

6 - lettuce leaves8 – slices of bread (your choice)

You want to add the cooked chicken breast, celery, onion, salad dressing (ormayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor. Pulsatefood processor about 4 times. You want ingredients well mixed; however, onlycoarsely chopped.

With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomatoslices, a leaf of lettuce and top with second bread slice.

Picnicking & Tailgating:

You want to wrap each sandwich in plastic wrap, place in a plastic container andkeep in ice chest. At the picnic or tailgate site, take out of ice chest just beforeserving.Makes 4 sandwiches.Because of the salad dressing or mayonnaise, you need to be careful taking itpicnicking or tailgating. Make sure you keep chicken salad in a cool container untilready to use. If you do not think it is safe, it is not -- throw it out.

7/28/2019 rcps02


GRILLED FLANK STEAK FAJITAS ON TORTILLAS

Marinade

1/2 - cup dark beer

1/4 - up soy sauce

1/4 - cup Worcestershire Sauce3 – tablespoons fresh lime juice

2 – tablespoons jalapeno, chopped

2 – tablespoons garlic, chopped

2 – tablespoon cilantro, chopped

Remaining ingredients

1 – pound flank steak

6 to 8 – tortilla shells

3 – tablespoon butter

1/2 - cup Poblano chilies, julienne

1/2 - cup yellow onion, julienne1 – tablespoon minced garlic

Marinade

In a large bowl, mix beer, soy sauce, Worcestershire Sauce, lime, chopped jalapeno,garlic, and cilantro. Add flank steak and cover in refrigerator for 3 to 4 hours.

Preheat grill to medium.

Grill flank steak to a medium well temperature. Grill steak 5 minutes on each side.When finished place on serving plate and set aside to cool. Slice steak on the bias.

Using a frying pan, melt 1-tablespoon butter, and warm tortillas shell. Or, you mayplace in microwave oven to warm.

Using a pan, melt 2-tablespoons butter and sauté pablano chilies, yellow onion, andminced garlic until onion is clear and tender. Place in a serving bowl.

Bring steak, tortillas, and chilies and onion mixture to the table. Let your quest;place the steak in the tortillas and spoon on the chilies and onion mixture.

Makes 4 servings.

7/28/2019 rcps02


Chicken Salad Sandwiches

Roasting the chicken makes this chicken salad savory and flavorful.

Serves: 4

Ingredients:• 3 whole chicken breasts (about 4 1/2 pounds), on the bone with skin

• 3 teaspoons coarse salt

• 1 teaspoon freshly ground white pepper

• 2 tablespoons vegetable oil

• 2/3 cup mayonnaise

• 2 tablespoons chopped tarragon leaves

• 1 loaf whole wheat bread

• 1 head soft lettuce, such as Bibb

1. Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the saltand 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely.Place in a 9-by-13-inch glass baking dish. Transfer to oven, and bake until the fleshis firm and the juices run clear when pierced with a two-pronged fork, 60 to 75minutes.

2. Remove from oven, and let the chicken cool completely, about 20 minutes.Remove, and discard the skin. Remove meat from bone in one piece, or in as largepieces as possible. Discard the bones, or reserve them to use for stock.

3. Cut chicken into large bite-size pieces, and place in a medium size bowl. Addmayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up thechicken.

4. Using a bread knife, slice 8 1/2-inch thick slices of bread. You can slice bread inthe regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices.

5. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover withremaining slices of bread, and serve

7/28/2019 rcps02


Cucumber Chicken Pita Sandwiches

When it's too hot to cook, try this refreshing sandwich.

Serves: 4

Ingredients:• 1/2 cup plain yogurt

• 1/4 cup finely chopped cucumber

• 1/2 teaspoon dried dill weed

• 1/4 teaspoon dried mint, crushed

• 4 large pita bread rounds

• 4 lettuce leaves

• 6 ounces thinly sliced fully cooked chicken breast

• 1 small tomato, thinly sliced

• 1/3 cup crumbled feta cheese

For dressing, in a small mixing bowl stir together yogurt, cucumber, dill weed, andmint. Set aside.

For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken,tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure withwooden toothpicks. Serve immediately.

Nutrition information: per serving: 377 calories, 14 g total fat, 5 g saturated fat, 55mg cholesterol, 793 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g protein, 6%vitamin A, 9% vitamin C, 19% calcium, 16% iron.

7/28/2019 rcps02


Garden QuesadillasMost quesadillas send your calorie budget through the roof because of all the cheese.This vegetable-stuffed version uses fat-free cream cheese and sweet peppers, savingyou calories and fat.

Serves: 10

Ingredients:• 2 small green and/or red sweet peppers, cut into thin strips

• 1 small red onion, cut into thin 1-inch-long strips

• 2 teaspoons olive oil or cooking oil

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 2 tablespoons snipped fresh cilantro

• 1/3 cup fat-free cream cheese (tub style

• 5 6- to 7-inch flour tortillas

• Salsa (optional)

In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1minute more. Stir in cilantro. Set vegetables aside.

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture.Fold tortilla in half over peppers, pressing gently.

Place tortillas on an ungreased large baking sheet. Brush tortillas with the remainingoil. Bake in a 425 degree F. oven for 5 minutes. Cut each quesadilla into 4 wedges.Serve warm. If desired, pass the salsa.

Nutrition information: per serving: 58 calories, 2 g total fat, 0 g saturated fat, 1 mg

cholesterol, 51 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein, 5% vitamin A,20% vitamin C, 5% calcium, 3% iron.

7/28/2019 rcps02


"BALONEY" CHEESE DOGS

Serving Size : 2 Preparation Time :0:00Categories : Cheese Hot dogs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 hot dog buns

mayonnaise or mustard2 slices turkey bologna2 sticks cheddar cheese or string cheese sticks

Spread inside of hot dog buns with mayonnaise or mustard. Roll 1 bolognaslice around each cheese stick. Place inside hot dog bun. Wrap each bunin plastic wrap.

7/28/2019 rcps02


BARBECUED CHICKEN ON A BUN Serving Size : 4 Preparation Time :0:00Categories : Chicken Sandwiches

Bar-b-q

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 t Seasoned salt1/8 t Coarsely ground black pepper

2 Whole boneless chicken-breasts, halved

4 Buns, split and toasted4 sl Swiss cheese (1 oz ea)4 sl Baked ham, warmed (1 oz ea)

Lettuce leaves-----PEACH-MINT SALSA-----

1 Fresh California peach,

-chopped (about 2/3 cup)1/3 c Chopped green onions

1 Tomato, chopped1 1/2 T Chopped fresh mint1/4 t Chili powder

-----SAVORY GRILLED PEACHES-----4 Fresh California peaches

Combine seasoned salt and pepper. Lossen one edge of chicken skin and rubseasoning mixture underneath skin. Cook chicken skin-side down on coveredgrill over medium, indirect heat about 30-25 minutes or until chicken istender and no longer pink. Remove and discard skin. Serve chicken on bunstopped with cheese, ham, and salsa. Garnish with lettuce. Serve with SavoryGrilled Peaches. Makes 4 hearty sandwiches.

CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350'F.oven for about 30 minutes or until chicken is tender and no longer pink.Continue as directed.

TIP: Sandwiches are delicious served either hot or cold.

PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerateleftovers. Makes about 1 1/2 cups.

SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on

covered grill over medium, indirect heat 4 minutes. Turn and cook anadditional 4 minutes or until heated through. Makes 4 servings.

7/28/2019 rcps02


7/28/2019 rcps02


Barbecued Chicken Sandwich Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634Serving Size : 1 Preparation Time :0:00Categories : Rubs Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

2 whole chickens( 3 1/2 pounds each)3 tablespoons dry rub #1

Barbecue sauce****** Dry Rub #1 ******

1 tablespoon paprika, Hungarian1/2 teaspoon celery salt1/2 teaspoon sugar1/2 teaspoon sage1/2 teaspoon mustard1/2 teaspoon chipotle powder

****** Barbecue Sauce ******1 tablespoon peanut oil2 tablespoons onion -- minced1 1/2 cups cider vinegar1 cup ketchup3 tablespoons dry rub #12 tablespoons brown sugar1 cup coffee1 tablespoon mustard2 cloves garlic -- minced

Mix all ingredients well and reserve in refrigerator, covered tightly. Willkeep for up to 2 weeks.

Barbecue Sauce: In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Addremaining ingredients and simmer until thickened.Rub the chicken inside and out, with dry rub #1, making sure to get underthe skin as much as possible. Massage the bird well and refrigerateovernight. Prepare the grill with soaked wood chips. Split the chicken inhalf and cook on the grill over slow heat for 45 minutes or until cooked.Allow the chicken to cool slightly. Pick the meat off the bone, remove theskin. Chop the chicken lightly and mix with 1 cup of the barbecue sauce.

Serve on white bun with coleslaw.

7/28/2019 rcps02


Cajun Chicken Sandwiches

Serving Size : 4 Preparation Time :0:10Categories : Poultry


-------- ------------ --------------------------------4 chicken breast halves without skin -- boneless

Emeril's Bayou Blast (see recipe) -- to tastepowdered chipotle peppers -- to taste

2 tablespoons canola oil -- * see note4 hamburger buns

***GARNISHES***chipotle pepper pureethick sliced tomatoesdill picklesonion sliceslettuce leaves

cheese slices -- your choicemustardmayonnaise

* I imagine you can omit the oil & use cast iron skillet to cook thechicken for a "BLACKENED" version. Season the chicken breast halves. Heat the oil in a skillet. When oil ishot, place the chicken in the skillet & cook turning once or twice untilchicken is done. Place chicken on a plate lined with paper towels todrain the oil. Spread a little chipotle pepper puree on one half of each bun, on the

other half spread your choice of mustard or mayonnaise. Place a piece of chicken & any of the other garnishes you desire in the bun & enjoy theEndorphin rush from the spices & chipotle pepper puree.

7/28/2019 rcps02


Chicken Sloppy JoesCategories: main dishYield: 6 servings

1 tb vegetable oil1 lb ground chicken

1 green bell pepper; chopped1 md onion; chopped30 oz canned sloppy joe sauce3 c cooked rice6 hamburger buns or- english

-muffins

Heat oil in large skillet over medium-high heat until hot. Addchicken; cook and stir 4 to 6 minutes or until no longer pink. Stirin pepper and onion; cook 1 to 3 minutes. Add sloppy joe sauce. Cookover medium heat about 8 to 10 minutes; stirring occasionally. Stirin rice; cook until thoroughly heated. Spoon over hamburger buns.

Each serving provides: * 439 calories * 24 g. protein * 13 g. fat * 3g. saturated fat * 56 g. carbohydrate * 2 g. dietary fiber * 64 mg.cholesterol * 900 mg sodium

7/28/2019 rcps02


DIJON CHICKEN SALAD SANDWICH Serving Size : 6 Preparation Time :0:00Categories : Sandwiches Poultry


-------- ------------ --------------------------------3/4 c BEST FOODS mayonnaise1/4 c Sliced green onions

1 tb Dijon mustard1 t Dried dill1/2 ts Salt

2 c Cubed chickenLettuceTomato

Combine mayonnaise, green onions, Dijon mustard, dill,salt, and chicken. Fill croissants with lettuce,

tomato, and chicken salad.

7/28/2019 rcps02


Grilled Chicken Sandwich With Smoky Red-OnionSalsa

Categories: Sandwiches, PoultryYield: 4 Servings

---------------------------SMOKY RED-ONION SALSA;---------------------------1 sm Red onion, cut into 4 slices1 Tomato, cut into 4 slices6 tb Fresh lime juice

1/4 c Chopped fresh cilantro4 ds Red pepper sauce (up to 10)

Salt and cracked black-pepper

----------------------------------SANDWICH----------------------------------

3 tb Chili powder1 tb Cumin1 tb Cracked black pepper

4 Boneless, skinless-chicken-breast halves (1-1/4 lb.)Salt

8 sl Sourdough bread,-1/2-inch-thick

1/4 c MayonnaiseAssorted baby lettuces

1. Heat grill.

2. Make Smoky Red-Onion Salsa: Grill onion and tomato slices 2 minutes perside. Chop coarsely and transfer to bowl. Stir in remaining ingredients.Makes 2 cups.

3. Combine chili powder, cumin and pepper in small bowl. Rub all overchicken. Sprinkle with salt.

4. Grill chicken over medium-hot heat until cooked through, 4 to 5 minutesper side. Grill bread until golden, 30 to 60 seconds per side.

5. Top 4 bread slices with mayonnaise, lettuces, chicken, then salsa. Topwith remaining bread.

PER SERVING Calories 440 Total Fat 15 g Saturated Fat 2 g Cholesterol 91 mg

Sodium 544 mg Carbohydrates 37 g Protein 39 g

7/28/2019 rcps02


bean-burgers recipe

Basic Bean Burgers

Victoria Schiloni, who owns and operates a vegetarian catering servicein Philadelphia, offered her Basic Bean Burger along with a peanuttyvariation

1 cup TVP granules (this is a textured vegetable protein.It is a soy protein product that is available in mosthealth food stores)1 scant cup boiling water1 Tbs tomato paste or ketchup1 16-oz can pinto, kidney, or other beans, drained1/4 cup whole wheat bread crumbs2 cloves garlic, finely minced1/2 tsp oregano

1 Tbs tarmari or soy sauce1 tsp sweetenerSalt and pepper to tasteWhole wheat flour for dusting

Pour boiling water over TVP and tomato paste in a bowl. Stir and letrest for 10 minutes. In food processor, combine TVP mixture andremaining ingredients except for flour. Pulse until mixture is almosta puree. Dust hands with flour and shape mixture into 6 burgers.Dust them lightly in flour. Layer the burgers with sheets of waxedpaper and refrigerate for at least one hour. Cook on a gill coveredwith foil for about 10 minutes on each side.

7/28/2019 rcps02


sloppy-joes recipe

2 cloves garlic, minced

1 onion, chopped1 green pepper, chopped2 C. TVP granules mixed with 1 3/4 C. hot water12 oz. tomato paste1 t. oregano1/4 C. catsup1/4 t. cayenne pepper1 t. Worcestershire sauce (vegetarian)1 T. honey (optional)1 t. salt or to taste8 large Kaiser or hard rolls, splitshredded lettuce

Sauté garlic, onion, pepper, and TVP in large skillet. In bowl, mixtomato paste with 1/2 C. water, oregano, catsup, cayenne,Worcestershire sauce, and honey. Stir into skillet. Bring to a boiland add salt. Sauce should be thick but spread able; add a little morewater if needed. Toast rolls if desired. Spoon sauce on bottom half of roll, pile on lettuce, and top with remaining roll half. Makes 8servings.

7/28/2019 rcps02


Chicken Waldorf PitasWith Curried Yogurt Sauce

Ingredients:2 whole chicken breasts, skinned, boned, cooked and cubed

1/2 cup Italian dressing1 medium green apple, cubed1/4 cup thinly sliced celery1/4 cup sliced almonds, toasted3 tablespoons raisins2 avocados, seeded, peeled and cubed4 pita breads, halved8 pieces curly greenleaf lettuceCherry tomatoes, optional

Curried Yogurt Sauce1 cup plain low-fat yogurt1/2 to 1 teaspoon curry powder

1/4 teaspoon mace

Method:Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stirin apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold inavocados. Place lettuce in pita halves and fill with chicken mixture. Garnish withtomatoes.

Stir ingredients together.

7/28/2019 rcps02


Thai Turkey Roll-Up

Servings: 4

Ingredients:

1/2 lb. ROASTED TURKEY BREAST, cut into 1/4-inch strips1 loaf soft lavosh1/4 tsp red pepper flakes1 tsp garlic, minced1 tsp fresh ginger root, minced1 Tbsp brown sugar1 Tbsp cilantro, minced2 Tbsp crunchy peanut butter2 Tbsp green onion, minced2 Tbsp reduced-sodium soy sauce1 lime (juice with pulp)

1/2 tsp lime rind, grated

Instructions:1. In a medium bowl, combine lime juice, soy sauce, green onions, cilantro, peanutbutter, brown sugar, ginger root, garlic, lime rind, pepper flakes and turkey strips.Cover and refrigerate for at least 1 hour. 2. Unfold lavosh; drain turkey mixture, if necessary, and spread evenly along lower quarter of bread. 3. Fold bottom and topprtions. Roll up from side to side to completely enclose filling. Cut into four equalportions. Cooking tip: Lavosh is a round, thin bread that comes in both soft and crispversions; it's available in Middle Eastern markets and in most supermarkets.

7/28/2019 rcps02


White Truffles Black Truffles

4 ounces (100 g) white chocolate 4 ounces (100 g) baking chocolate

4 ounces (100 g) toasted hazelnutpaste

4 ounces (100 g) toasted hazelnutpaste

4 ounces (100 g) toasted hazelnuts,ground

4 ounces (100 g) toasted hazelnuts,ground

1 cup (100 g) confectioner's sugar(with a little vanilla)

1 cup (100 g) confectioner's sugar(with a little vanilla)

2 bitter almonds, ground (use thenutmeats from peach pits if needbe)

A few drops of vanilla extract

A few drops of vanilla extract 2 tablespoons powderedunsweetened cocoa

2 tablespoons powderedunsweetened cocoa

More cocoa powder for dusting

A mixture of cocoa andconfectioner's sugar for dusting

The steps involved are the same:

Melt the chocolate in a double boiler, add the other ingredients except the powder fordusting, and mix well. Remove the mixture from the stove and pull away blebs withyour fingers, shaping them into roughly finger-sized sausages. Cut the sausages into3/4-inch lengths, pressing them lightly between your fingertips to make themirregular in shape.

Roll them in the dipping mix and put them in a cool place to set. They'll be ready in a

couple of hours.

7/28/2019 rcps02


Amaretto Truffles

6 ounces bittersweet chocolate, chopped1/3 cup heavy cream

1 tablespoon unsalted butter1 teaspoon Amaretto4 ounces milk chocolateUnsweetened cocoa

Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan.Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in therefrigerator for 1 to 2 hours or until set.

Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, andset aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolateballs into milk chocolate and, immediately, roll each in cocoa. Refrigerate for 2 to 3hours or until chocolate hardens. Store in an airtight container. Use waxed paper, if

necessary, to separate layers

Makes 12 truffles

7/28/2019 rcps02


Classic Bittersweet Chocolate-Cognac Truffles

IngredientsGanache:

8-1/2 ounces finely chopped bittersweet (not unsweetened) chocolate3/4 cup heavy (whipping) cream1-1/2 tablespoons cognac (or very good brandy)

Coating:

2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (European-style), for dusting truffles (see Note)1-1/4 pounds coarsely chopped bittersweet (not unsweetened) chocolate2 tablespoons solid white vegetable shortening (no substitutes)

InstructionsTo prepare ganache: Put chocolate in a medium-sized, deep bowl set in a warmplace. In a medium saucepan bring cream to a simmer over medium-high heat.Lower heat until mixture just barely simmers and cook, uncovered and stirring

occasionally, three to four minutes, or until liquid is reduced to 2/3 cup. Immediatelystrain cream through a fine sieve into chocolate, stirring until chocolate completelymelts. (If any chocolate pieces remain unmelted, set bowl in a slightly larger bowl of hot water and stir until melted.) Stir cognac into ganache until well blended. Coverand refrigerate for at least four hours (or freeze, stirring frequently, for about onehour), until mixture is very cold and stiff. To form truffle centers: Using a melonballer or teaspoon, scoop up ganache and roll between palms into 3/4-inch balls.(They don't have to be perfectly round.) Transfer to wax paper lined baking sheet,slightly separated. (As chocolate builds up on hands, wipe it off with a paper toweland continue.) If ganache be comes too soft to shape, return to refrigerator briefly;then proceed. Lightly cover balls with plastic wrap and return to refrigerator untilportions are cool and firm.

Meanwhile, set out a wax paper-lined tray and a long-tined dipping fork (or a meatfork, fondue fork, or dinner fork). Put cocoa powder in a medium-sized, deep bowl.To hold tempered chocolate at the proper temperature, place a heating pad (insertedin a heavy plastic bag to protect it from drips) under bowl of tempered chocolate.Turn pad to lowest setting. Lay a kitchen towel over plastic bag and, as you work,adjust the thickness of the towel as needed to keep bottom of bowl just barelywarm.

To chocolate-coat and dust truffles: Tip bowl so chocolate pools on one side. Dip achilled ball of ganache into chocolate, turning with fork until completely submerged.Immediately lift truffle, tapping fork against pan side and then scraping it againstside to remove excess chocolate. Quickly drop truffle into bowl of cocoa powder,

shaking and swirling bowl, until ball is completely coated. Push to one side and letrest a few seconds until chocolate layer begins to set. Shake off excess cocoapowder, reshape truffle into a ball with fingers if necessary, and lay on wax paper-lined tray. Repeat procedure, gently stirring chocolate about every two minutes tomaintain even temperature, until all truffles are prepared. Wipe off dipping fork withdry paper towel as chocolate builds up. If chocolate begins to stiffen and set beforeall the truffles have been dipped, remove towel from heating pad and turn up heat,stirring just until chocolate melts and thins out again but is not warm. Immediatelylower heat and replace towel. Recheck for tempered state by inserting a knife in

7/28/2019 rcps02


chocolate and timing to see if it sets within 1-1/2 minutes. If not, add about 1/2ounce more chocolate; gently stir to cool mixture slightly and try again. When alltruffles are formed, immediately cover tray with plastic wrap and refrigerate for fiveminutes only. Immediately remove from refrigerator. Pack airtight and keep in a coolplace (but preferably not refrigerated) for up to a week.

Note: For a sweeter coating that lends the same dusty look as cocoa powder,combine 1/4 cup unsweetened cocoa powder and 2/3 cup chopped bittersweet (notunsweetened) chocolate in a food processor fitted with a steel blade. Process inon/off pulses until chocolate is finely chopped. Continue processing until mixture ispowder fine. Then proceed to chocolate-coat and dust truffles exactly as instructed.

Yield: about 1-1/3 pounds, about 35 1-1/4 inch truffles

7/28/2019 rcps02


Chocolate Truffles• 3 ounces Chocolate

• 1 1/2 ounces Butter

• 2 ounces Powdered sugar

• 2 tablespoons Fresh cream

Put cream, butter and grated chocolate into a pan. The chocolate need not be gratedfine.

Melt butter, chocolate, and cream in the top of a double boiler, stirring to mix well.When melted, remove the double boiler from the fire, leaving the hot water in thebottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will notform lumps, stirring constantly.

Let stand 24 hr. in a cool place. At the end of this time, cut a piece of this chocolateabout the size of a small nut, using a knife or spoon. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little, then roll it in gratedor granulated chocolate, which will stick to it perfectly. Let stand 2 hours beforeserving, but in a place that is not too cold, because these truffles are better whenthey are a little soft. Instead of rolling them into balls, you can also shape them to

look more like truffles.

7/28/2019 rcps02


Cherry Truffles

Makes one dozen truffles.

•

1 cup dried cherries• 1/2 cup date pieces

• 1/2 cup golden raisins

• 1/4 cup apricot brandy

• 1 1/4 cups lite silken tofu (extra firm), drained

• 1/3 cup prune puree

• 1/2 cup Liquid Fruitsource or rice syrup

• 1/3 cup cocoa powder

• 3 Tbsp. agar flakes

• 1/2 cup white grape juice concentrate, thawed

• 1/2 cup whole dry roasted almonds (unsalted)

• 3/4 cups Sunspire organic dark chocolate chips

Topping:

• 1/4 cup cocoa powder

• 3 Tbsp. tapioca powder or arrowroot

• 2 Tbsp. Florida Crystals or sugar

• 1/2 cup liquid Fruitsource

• 1 tsp. vanilla extract

Place the first three ingredients in a small saucepan with the brandy. Heat overmedium-low heat until the brandy is absorbed. Set aside. Place tofu in foodprocessor, and blend until smooth. Add prune puree, and blend. Place Fruitsource in

a small glass measuring cup, and heat 1 minute in the microwave. Whisk in cocoa,and blend to make a smooth syrup. Add to food processor; blend. Whisk agar flakesinto juice concentrate. Add to the tofu mixture; blend. Fold tofu mixture intobrandied fruit, and mix thoroughly. Add almonds. Fold in chocolate chips. Spoon into2-inch paper cups, and place in miniature muffin tins or square pans.

In a small bowl, mix together cocoa powder, tapioca powder, and Florida Crystals.Place the Fruitsource in a small glass measuring cup; microwave 30 seconds. Whiskinto dry ingredients; add vanilla. Spoon topping over truffles and place the truffles inthe freezer, uncovered, for at least 2 hours.

Nutrition Analysis (per 2-truffle serving):

Protein 3 gm., Carbohydrate 28 gm., Fiber 2 gm., Fat 4 gm., Cholesterol 0, Calcium24 mg., Sodium 216 mg.

Calories 155From protein: 7%; From carbohydrate: 69%; From fat: 24%

http://vegetarian.about.com/library/glossary/blfruitsource.htm

http://vegetarian.about.com/library/glossary/blsunspire.htm

http://vegetarian.about.com/library/glossary/blflorida.htm

http://vegetarian.about.com/library/glossary/blfruitsource.htm

http://vegetarian.about.com/library/glossary/blsunspire.htm

http://vegetarian.about.com/library/glossary/blflorida.htm

7/28/2019 rcps02


Praline Truffles• 1/2 pound Good-quality chocolate

• About 1/2 glass water (4 to 6 ounces)

• 3 Egg yolks

• 3 ounces Butter

• 1 1/2 ounces Praline paste

• Grated chocolate, for coating

Slowly melt the chocolate in the water, bring to a gentle boil, remove from the heatand add the yolks, beating with a spatula, then replace on low heat to cook the eggsin the chocolate. Do not stop beating. Remove from the fire and add the butter andthe praline paste. Let cool, beating from time to time (the cooling takes a rather longtime). When the mixture begins to solidify, take some with a spoon, place it in somegrated chocolate (prepared in advance), and shape to resemble real truffles. Thesetruffles keep a week. To keep a longer time, substitute vegetable shortening for thebutter.

7/28/2019 rcps02


White Russian Truffles• 1 3/4 pounds Milk chocolate, divided

• 1 cup Whipping cream

• 1/4 cup Kahlua

Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure thecream into a 3-quart saucepan and bring just to the boil. Remove from the heat andcool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixtureis smooth.

Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet andrefrigerate until firm.

Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using thegrater blade of a food processor.) Remove the filling from refrigeration and form intosmall rough balls. Place on a baking sheet lined with wax paper.

Roll the truffles in the grated chocolate, pressing gently to make it adhere.

Refrigerate overnight. Remove from refrigeration 15 minutes before serving.Note: these truffles do not hold well at room temperature.

7/28/2019 rcps02


Cashew Truffles

This wonderful recipe is from Kraft's Celebrate The Holidays cookbook. You can useany type of nut you wish in the candy. For a darker chocolate taste, use allsemisweet chocolate instead of part milk chocolate.

1 cup plus 2 Tbsp. whipping cream1/4 cup butter12 oz. semisweet chocolate, cut into chunks6 oz. milk chocolate, cut into chunks1 tsp. vanilla2 cups finely chopped cashews

In small saucepan, bring cream and butter to a boil. Remove pan from heat. Addchocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about2 hours until candy is firm enough to handle easily. Form into 1" balls, then roll inchopped cashews. Store in refrigerator.

7/28/2019 rcps02


Chocolate Truffles:1 cup heavy cream1/4 cup (1/2 stick) butter, cut into pieces3 tablespoons granulated sugar6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped3 tablespoons cognac or other flavored liqueur

Coating:Confectioners' sugarUnsweetened cocoa powderChopped walnuts

Make the truffles:

1. Heat heavy cream, butter and sugar in medium saucepan over medium heatto a gentle boil. Remove from heat. Add chopped chocolate and let stand 30seconds. Whisk until smooth. Stir in cognac.

2. Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens,holds its shape and is firm enough to pipe, using hand-held electric mixer atmedium speed.

3. Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco#6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes oruntil just firm enough to shape.

4. With hands dusted with confectioners' sugar, gently roll ganache into 1-inchballs. Refrigerate about 10 minutes or just until firm.

Coat the truffles:

Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa

powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtightcontainer in refrigerator up to 5 days.

To serve: Remove truffles from refrigerator 30 minutes before serving. Place eachtruffle in a decorative petit four paper cup and arrange on serving plate.

7/28/2019 rcps02


CHOCOLATE SURPRISE TRUFFLES Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened•2-1/2 cups powdered sugar•1/2 cup HERSHEY'S Cocoa•1/4 cup whipping cream•1-1/2 teaspoons vanilla extract•Centers: After-dinner mints, whole candied cherries, whole almonds, pecan orwalnut halves•Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nutDirections:In large bowl, beat butter. Stir together powdered sugar and cocoa; add to buttermixture alternately with whipping cream and vanilla, blending well. Refrigerate untilfirm.

Shape small amount of mixture around desired center; roll into 1-inch balls. Dropinto desired coating, turning until well covered. Refrigerate until firm. About 3 dozen

truffles.

VARIATION: Add 1/2 teaspoon rum extract, decrease vanilla to 1 teaspoon.

7/28/2019 rcps02


Chocolate Truffle Cake

Yield: 1 servings

1 c Butter1/2 c Sugar

1/2 c Strong brewed coffeeOr espresso

6 oz Bittersweet chocolate; cut-up

2 oz Unsweetened cholocate; cut-up

4 Eggs

Recipe by: <[email protected]>Preheat oven to 350~F. Butter a 9 or 10 inch

springform pan. Dust with cocoa, tapping out excess. In a2 qt glass bowl, combine butter, sugar, coffee and both

chocolates. Microwave on high for 2 minutes, or untilmixture is smooth when stirred. Whisk in eggs until wellblended. Pour mixture into springform pan. Bake 50-55minutes or until top of cake forms a crust and is dry tothe touch. Let cool in pan.

Run a knife around edge of pan to loosen cake andremove side of pan. Serve warm or refrigerated. Serve insmall slices. Store covered cake in refrigerator. Servealone or with whipped cream, vanilla ice cream or make itreally elegant and serve it in a pool of raspberry sauce.

This is dense and rich and oh so good...Words just don't

do it justice. Best of all...it is super easy to make!!!

It only takes 10 minutes and one bowl to mix everything andyou don't even need to get the mixer out.

rcps02

Documents