Recipe by: Allen Susser of Chef Allen s, Aventura, FL Preparation Time: 1:00 STEP ONE: The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely. STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that sh

Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake

For Salt rimmed glasses: Rub rims of glasses (each about 1 cup) with a lime or lemon wedge, or moist shell of a reamed lime or lemon. Have COARSE salt on a flat plate. Dip lime or lemon moistened glass rim into salt. Chill untill serving time. Shake in a covered container or

Shake or mix gin and vermouth with ice, strain into martini glass. Garnish with olive. Serves 1. VARIATION: Dirty Martini Pour some olive juice and particles into martini. Per serving: 188 calories, 1 grams fat (5 percent fat from calories), 0 milligrams chol

Place 3 cloves garlic, thyme and rosemary in cavity of the chicken. Truss chicken and place in ziplock bag. Pour in wine and refrigerate overnight, turning occasionally. Soak top and bottom of pot in cold water for 30 minutes. Meanwhile, over medium heat cook baco

Combine dry ingredients and mix well. Add corn syrup and bourbon and mix well. If too moist add a few cookie crumbs, if too dry add a little more bourbon. Shape into small balls and roll in fruit sugar or fonely chopped pecans. I also roll some in cocoa powder. Store in an a

Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this o

Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and set aside to rise in a warm place until light. Add shortening and sugar, which have been creamed together, eggs, cocoa, salt, and remainder of flour or enough to

Servings: 2 dozen cookies Preheat the oven to 325 degrees. Beat the egg whites with an electric mixer until stiff. Gradually beat in the sugar, oil, and vanilla. In a small mixing bowl, combine the remaining ingredients. Work into the whipped egg white mixture to form a

Cream shortening and sugar, stir into creamed shortening beaten eggs, raisins and 2 tablespoons of hot water. Sift dry ingredients together and add. Dissolve cocoa in 4 tablespoons of hot water and add last. Mix well. Drop by teaspoon on greased baking sheet, place nut or ra

Draw a circle on a sheet of parchment paper or unglazed brown paper using the bottom of a 9 inch springform pan as a guide. (Do not use recycled paper). Turn paper over onto baking sheet. Beat egg whites in a large bowl at high speed with an electric mixer until foamy; spr

Mix all ingredients in blender for 15 to 20 seconds or until smooth. Pour into cups. If desired, garnish with whipped cream and mint sprigs. Posted to MC Recipe Digest V1 1 Recipe by: Krups From: Diane Lamere <[email protected]> Date: Mon, 02 Dec

TO MAKE GLAZE: 1. Place cream in a heavy bottomed suacepan over low heat. Stir in honey or corn syrup. Sift together the cocoa and sugar and add to the pan. Add butter. Stir mixture over low heat for about 10 minutes, until smooth. Do not boil. Stir in vanilla. Pass glaz

STIR MILK, SUGAR AND COCOA TOGETHER, MIXING WELL. PLACE 1/4 CUP COCOA MIX IN A CUP OR MUG AND ADD HOT WATER (3/4 CUP). STIR WELL. STORE EXTRA MIX IN AIR TIGHT CONTAINER.     strongServings: 11/strong  

Combine ingredients in a large bowl. Mix well. Store in airtight containers. To serve: Place 1/3 cup mix in a cup. Add 1 cup boiling water and stir well. Makes 5 cups of mix. When you serve this cocoa, add a cinnamon stick to each cup, if desired. ~

Mix all ingredients well and store in an airtight container. Add four teaspoons of mix to a cup of boiling water for a quick cup of cocoa. This a large amount and may be halved. Or after mixed, can be divided and shared as gifts. Nice gift with some mugs and bag of marshmall

Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de menthe, and cream. Shake and strain into a chilled cocktail glass. Recipe By : Joe Robertson     strongServings: 1/strong  

In a small saucepan, combine cocoa powder, sugar, and instant coffee granules. Stir in milk. Stir over medium heat until tiny bubbles form around edge of pan and cocoa dissolves. Remove from heat; stir in vanilla. Pour equally into 2 cups or mugs. Makes 2 servings 1 Serving

Preheat the oven to 350 degrees F. Grease and flour a 9 X 5 X 3 inch loaf pan. In a large bowl, combine all of the ingredients except the nuts. Beat with a spoon for 30 seconds, then stir in the nuts. Pour the batter into the prepared pan. Bake for 65 to 70 minutes or until

In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375øF. Sh

Grease a 13X9 inch cake pan. Line with wax paper or parchment paper. Set aside. Sift together flour, cocoa and salt; set aside. In large bowl, beat egg whites and cream of tartar until frothy. Gradually beat in 1/2 cup of sugar, 1 Tbsp at a time, continuing to beat until sti

In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and cocoa. Add rum and corn syrup; blend well. Shape into 1 inch balls; roll in powdered sugar. Store in airtight container 2 to 3 days to develop flavor. Reroll in powdered sugar before serving. About 4 dozen balls

HERSHEY S Cocoa may be substituted for a variety of chocolate baking ingredients in recipes. HERSHEY S Unsweetened Cocoa is naturally low in fat, very low in sodium and is cholesterol free. Use the following guide to substitute HERSHEY S Cocoa for other chocolate: Unswe

In medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. Pour into heatproof container. Cool to

MIX 1/3 CUP SUGAR, 1/3 CUP COCOA AND SALT IN A SAUCE PAN. ADD WATER AND HEAT TO BOILING, STIRRING CONSTANTLY. BOIL FOR 2 MINUTES. STIR IN THE MILK. HEAT THROUGH BUT DO NOT BOIL. ADD VANILLA AND STIR IN.     strongServings: 9/strong  

Sift cocoa and sugar to gether, take out 1/4 cup to roll creams in. To milk add vanilla, cocoa and sugar, blend well and add nuts. Shape into small balls and roll in reserved cocoa & sugar mixture.     strongServings: 6/strong  

Beat egg white stiff and add other ingredients. Drop by teaspoonfuls on a greased tin. Bake in a moderately hot oven. Time in oven, 15 minutes. Temperature, 375 degrees.     strongServings: 6/strong  

To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie sh

Mix first 4 ingredients and add the potatoes. Shape into tiny haystacks and put in refrigerator for 2 hours. Melt 1 package of unsweetened chocolate and dip candies in it. Put back in refrigerator to harden.     strongServings: 6/strong

Beat egg whites stiff and beat sugar into them. Fold in other ingredients. Drop from teaspoon on greased tin. Bake in a moderate oven. Time in oven, 30 minutes. Temperature, 300 degrees.     strongServings: 6/strong  

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte

1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 3. Combine the remaining flou

Open beer and leave at room temperature over night. Chill beer and then add water, oil and eggs. Mix just enough to break the egg yokes. In separate bowl, mix flour, salt, pepper and garlic powder. Add to liquid ingredients, while stirring slowly. Add coconut and stir s

Combine eggs, beer, 1 ts Creole seasoning, flour and baking powder. Blend well. Season shrimp with remaining seafood seasoning. Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350~ in dep fryer, wok or deep saucepan. The oil should be at least 1 1/2"

Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and

Cream together sugar, butter, egg, vanilla and brandy extract until smooth. Combine flour, cocoa, salt and baking powder. Add dry ingredients alternately with sour cream. Stir in coconut. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven 12 to 15 minutes.

Source: Southern Living Magazine 1/97 Bring half and half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee. Serve with sweetened whipped cream. From the recipe files of [email protected]  

Add all ingredients together and steep for 3 4 weeks. Turn jar every few days. The coconut tends to be porous and absorbs the alcohol so be sure to thoroughly strain and filter the mixture to yield the largest amount. Natural coconut may also be used, but tends to be watery

Mix 2 cups shredded coconut, either fresh or packaged, with 2 cups of light cream. Heat to just below simmering point, then remove from heat and let steep for 30 minutes. Strain through cheesecloth or a wire strainer, pressing or squeezing out all the liquid. Makes 2 cups of

Coconut Milk is Santen in Malaysia and Indonesia. Coconut Milk is Narial Ka Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one Coconut into a bowl, pour on 2 2 1/2 c Boiling Water, then leave to stand 30 min. Squeeze The flesh and strain before using