Recipes – Cheesecake Recipes – Chocolate Caramel Topped Cheesecake Recipe

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups shortbread cookie crumbs
1/4 cup butter — melted
Filling:
3 8 ounce packages cream cheese — softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
Topping:
1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening
1/2 cup coarsely chopped pecans — toasted
2 tablespoons caramel ice cream topping

In a bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 9″ springform pan; set aside. In a large mixing bowl, beat cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust.

Place on a baking sheet.

Bake at 325 degrees for 45 to 50 minutes or until center is almost set.

Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight.

Remove side of pan. In a microwave melt chocolate chips and shortening stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and Caramel topping’

Refrigerate leftovers.

Recipes – Grilled Potato Salad

White balsamic vinegar jazzes up potato salad

The Canadian Press

Published: Wednesday, June 21, 2006

Celebrate Canada Day with this Mediterranean-influenced summer favourite in which crisp grilled golden potatoes, red peppers and chopped sun-dried tomatoes absorb the sweet flavour of white balsamic vinegar.

To celebrate the occasion, use a maple leaf cutter and cut out leaves from the red peppers.

GRILLED POTATO SALAD

6 Yukon gold potatoes
2 Red peppers, quartered
2 tbsp Extra-virgin olive oil 30 mL
2 tbsp Chopped fresh basil 30 mL
1 tbsp Chopped fresh rosemary 15 mL
1/4 tsp Each salt and pepper 1 mL
WHITE BALSAMIC DRESSING:
1/4 cup Extra-virgin olive oil 50 mL
2 tbsp White balsamic vinegar 30 mL
2 tbsp Chopped sun-dried tomatoes in oil, drained 30 mL
1 Clove garlic, minced
1/3 cup Halved pitted kalamata olives 75 mL
2 tbsp Chopped fresh basil 30 mL
15 mL Capers 1 tbsp

Cut each potato into 8 wedges. Place in a large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.

Place potato wedges and peppers on greased grill over medium-high heat and grill for about 20 minutes, turning once, or until golden and tender. Thinly slice red peppers and return to bowl with grilled potato wedges.

White Balsamic Dressing: Meanwhile, whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers. Toss gently to combine. Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving.

Makes 6 to 8 servings.

TIP: You can substitute 1 jar (340 mL) roasted red peppers, drained and sliced, for the 2 red peppers.

- Source: Ontario Potato Board

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Recipes – Favorite Chicken Nuggets

3 cups Corn Chex® cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons margarine or butter, melted
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1×1-inch pieces

Heat oven to 400?. Line cookie sheet with aluminum foil. Crush cereal. Mix cereal, cheese, salt, seasoned salt, paprika and garlic powder in medium bowl; set aside. Stir together margarine and milk. Dip chicken into margarine mixture; roll in cereal mixture to coat evenly. Arrange on cookie sheet. Bake 9 minutes; turn nuggets over.

Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center. Serve with sweet and sour or barbecue sauce, if desired.

Makes about 25 nuggets

Nutritional Info per 1 nugget: 60 calories (25 calories from fat); 2.5 g fat (1 g saturated); 10 mg cholesterol; 170 mg sodium; 3 g carbohydrate (0 g fiber); 5 g protein

Chinatown Chicken Spring Rolls
Chef: Justin Beckett
Restaurant: Roy’s Restaurant

Side Dish/Vegetables

Ingredients:
6 Tbsp. sesame oil
1/2 cup carrots, julienned
2 Tbsp. garlic, minced
2 Tbsp. ginger, minced
4 oz. bean sprouts
4 oz. shiitake mushrooms
1 Japanese cucumber, julienned
1/2 cup daikon, julienned
1 oz. bean thread noodles
2 Tbsp. light soy sauce
8 rice paper wrappers
4 oz. chicken strips, cooked
1 egg, beaten
1 Tbsp. cornstarch
Cilantro sprigs to taste
Peanut oil for frying
Chives, chopped for garnish
Sesame seeds for garnish

Instructions:
Heat 2 Tbsp. sesame oil in a wok or large sauté pan. Stir-fry carrots, garlic and ginger over high heat for about 30 seconds; transfer items to a bowl. Repeat process for bean sprouts and mushrooms; transfer to a separate bowl. Combine cucumber and daikon; place in a separate bowl.

Cook bean thread noodles in boiling water until soft, about 10 to 15 minutes. Drain through a sieve, then transfer to a mixing bowl. Toss noodles with soy sauce and cilantro.

Soften rice paper by dipping in warm water for 5 to 10 seconds; dry on a clean towel. Lay rice paper on a wooden board, then place a strip of cooked chicken in the center of the paper. Place one layer of each of the vegetables on top of the chicken. Brush edges of rice paper with beaten egg; roll like a burrito. Seal final edge with cornstarch.

In a large pan, heat enough peanut oil to cover 1/2 inch up the sides of spring rolls. Using tongs, gently place each spring roll in the hot oil. Fry over medium-low heat approximately 1 minute per side, or until crisp and golden. Garnish with fresh chives and sesame seeds.

Reunion Cornbread Turkey /Chicken Casserole

Yields 24 to 30 servings.
3 (8 ounce) packages crushed cornbread stuffing mix
10 to 11 cups cubed cooked turkey or chicken
2 cups (8 ounces) shredded Cheddar cheese
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cup (6 ounce) shredded Swiss cheese

Prepare stuffing mix according to package directions. Add turkey and Cheddar cheese.
Combine the soups and milk. Pour 1 cup each into three greased 13 x 9-inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.

To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubly. Let stand for 5 to 10 minutes before serving.

Recipes – Chicken Recipes – Chicken Souffle

Metric Ingredient Imperial
250 ml bread crusts 1 cup
125 ml milk 1/2 cup
10 ml olive oil 2 tsp
1/2 onion, finely chopped 1/2
1 celery stalk, finely chopped 1
250 ml mushrooms, thinly sliced 1 cup
3 egg yolks 3
750 ml cooked white meat of chicken, chopped 3 cup
1/2 red pepper, cut in small cubes 1/2
– salt & pepper to taste –
2 ml paprika 1/2 tsp
3 egg whites 3

————————————————————————–

Directions
In a bowl; soak bread crusts in milk and let sit for 5 minutes.
Meanwhile, heat olive oil in non-stick skillet and cook onion, celery and mushrooms for 5 minutes; set aside.

In another bowl; mix together egg yolks, chicken, red pepper, onion-celery-mushroom mixture and bread crusts. Season to taste with salt, pepper and paprika; set aside.

Beat egg whites until stiff with wire whisk or electric mixer; gently fold into chicken preparation. Transfer to a buttered souffle dish and cook in preheated 325 F (160 C) oven for 50 to 60 minutes or until blade of knife inserted in centre comes out clean.

Serves 4

Fish Recipes – Light and healthy fish recipe

2 fish filets about 6 ounces. can use red snapper ocean perch or grouper
1/4 tsp garlic powder
salt and black pepper to taste
1/4 cup of picante sauce
juice of 1/2 lime

Take a baking sheet and line with foil. grease the foil lightly. place the filets on the foil, sprinkle garlic salt and pepper on fillets. spoon picante sauce on fillets. then squeeze the lime over the fillets. bring up the sides of the foil and wrap the fish in them.bake at 350 degree oven for 15 minutes or til fish flakes easy with a fork.

Cochinita Pibil

Serves 6

Ingredients:

– 1 kg. pork shank
– 1/2 bar of achiote
– 2 garlic cloves
– 6 whole peppercorns
– 1/4 C. vinegar
– 1/4 C. lime juice
– 2 Tbsp.. chicken consomé
– 11/2 C. water
– Salt to taste

Preparation:

Clean the pork and place in a deep pan.

Grind the remaining ingredients to form a sauceand add to the meat, allow to marinade at least one hour or overnight.

Cook the pork in the sauce in a pressure cooker for 40 minutes or in a stock pot until the meat is very tender.

When the meat is cooked, cool slightly and shred, then add back into the sauce.

Serve with chopped purple onion and chopped serrano peppers.

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Recipes – Ham Recipes – Grilled Ham Steaks with Bourbon Glaze

For the glaze:
1/2 cup (125 ml) Kentucky bourbon
1/2 cup (125 ml) firmly packed brown sugar
2 Tbs (30 ml) Dijon-style mustard

1 center-cut smoked ham steak, 1 to 2 inches (3 – 5 cm) thick

Combine the ingredients for the glaze.
Grill the ham steak directly over hot coals for 5 to 6 minutes on each side, basting frequently with the glaze. Serves 4 to 6.

Father’s Day Carnival of the Recipes – 96th Edition

Carnival of the Recipes

96th Edition

This special Father’s Day edition of the recipes carnival has quite a variety.

This recipe is too late for Father’s Day because it take five days to prepare.

CB from Right Wing Nation presents German Food – Sauerbraten – Warning – to make the Sauerbraten you need to start this five days ahead of time.

Pork Loin looks just right for a quick and easy meal using “The Other White Meat.”

Maureen O’Brien from TRINITY PREP SCHOOL presents Lemon-Rosemary Pork Loin

For Gluten free cooking and gluten-free recipes we have

David Van Slyke from A Maggid’s Musings presents a recipe for Gluten-Free Flour Mix along with some recipes for using the flour mix.

David Says “Not terribly exciting, but perhaps very helpful for a Carnival reader who is also gluten intolerant”

Thelly from Chicken Recipes presents Pineapple Chicken

Nutty recipes from Joel Fuhrman M.D from Disease Proof presents Nuts and Seeds Are Excellent Foods!

Tuna Cones – Yum.

Kim C at Life in a shoe: a peek into the methods and madness of one mother of 7 presents Fun Lunches

Kathee from Recipes Recipe presents Grilled Scallops ala Chili

I was going to comment that Christine does not know what hot is but after a little exploring, I can see that she really does. 602 area code means that Christine is in the greater Phoenix Arizona area. We are in North Scottsdale so it is usually a degree or two cooler … but … It’s a dry heat, it’s 104 degrees F but the humidity is 8%.

Christine Torres at Morning Coffee & Afternoon Tea presents Crockpot Cobbler

Marsha Hudnall< at A Weight Lifted presents Summer Vegetable Spaghetti

Bill from World Famous Recipes presents Simple Mexican Casserole

leucanthemum b at Composite Drawlings presents What to do with Food Stamps and a pack of ramen noodles

keewee at keewee’scorner presents Blackberry Snack Cake

A surpise lunch at Carrabba’s Italian Grill which does not serve lunch lead to this recipe idea.

The General presents A Surprise Lunch posted at The BBQ General.

32 cups of salad is plenty for a picnic with all the Dads in the neighborhood, and all the grandads too.

Deputyheadmistress at The Common Room presents Chili Corn Salad For a Crowd

NerdMom presents Nerd Family: Easy Chicken Kiev posted at Nerd Family.

Bernadette Durbin from bloglore presents Reverse-Engineering or – how to make a recipe for a salad after you already ate it.

Kevin D. Weeks from presents Shrimp Cakes

cehwiedel from Kicking Over My Traces presents Potato Salad

Moo Satay is a pork recipes – not a beef recipes – fancy that.

Riannan from In the Headlights presents Moo Satay

Carnival of the Recipes 97th Edition

Carnival of the Recipes #97 will be hosted at Blog Lore and the theme is Roadtrip! Submit your journey food, or food that can be made and eaten outdoors. It’s the big runup to Independence Day, and people need to know what to eat on the road.

You can send recipes or links to recipe dot carnival @ gmail.comby noon CST on Saturday.
If you wish to host a future carnival send a message to the same address with the word host in the subject line.
Thanks to all of you who have agreed to host in the coming months.
For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.
(You can also review all past Carnival of the Recipes there too.)
You can submit to the next Carnival of the Recipes using this form

The TTLB ÜberCarnival

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Carnival of the Recipes will be here on Sunday June 18, 2006

Send Recipe Contributions to

recipe dot carnival @ gmail dot com

The Carnival of the Recipes will be hosted at World Famous Recipes next week.

The Recipes Carnival is a weekly collection of blog posts containing recipes.

Saturday June 17, 2006 is the deadline for submissions.

Also, once the carnival of recipes is live (Sunday June 18, 2006) please feel free to link to it from your blog.

Thank you