Chocolate and Cocoa Recipes and Home Made Candy Recipes

Qontro Classic Books

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Another One!
I bought this enlist along with 2 others and I don't care much for this one either.

2010-01-23 (Indiana) | Helpful Votes: 3 | Rating: 3

The New Best Recipe: All-New Edition

America’s Test Kitchen

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Customer Reviews

Truthfully is the BEST
If you're looking for one cookbook, this would be the one to get! Challenge I say, I'd turn over my family recipe book over this bad boy?! The authors have tested and tasted thousands of recipes to truly find the overwhelm recipes. They explain why and give choices. Every recipe I've tried has been better than any other I've ever had. The Chocolate Chip cookie recipe is Implausible!!! You'll not regret this book!

2010-08-29 (COPPELL, TEXAS, US) | Helpful Votes: 0 | Rating: 5

The Paramount Cookook I Own
I congregate cookbooks. They're everywhere at my house. Also subscribe to various cooking magazines. THIS is my favorite. Every single recipe I have made has turned out faultless. I only got this book a couple of weeks ago but so far I've made:

*Classic Deviled Eggs-terrific. Tells you how to boil the eggs absolutely. Put 7 eggs in a saucepan and cover with 1" of water. Bring to a boil over high heat; space pan from heat and cover for 10 minutes. Fill a bowl with cold water and add 14 ice cubes. Change eggs to water and let rest for 5 minutes. Peel. So easy. The yolds are cooked through and no green reverberation around them.

*Greek Salad-the best I've had. The fresh mint and parsley really brought out the flavor.

*Glazed Carrots-oh wow! Even my kids loved these and they are so undemanding to make.

*Mashed Potatoes-I thought I was doing just fine with my way. Apparently boiling them in the epidermis does make a difference. Every one loved them.

*Chicken Marsala-Oh my!!! This is the best thing I've ever made. It is so much well-advised b wealthier than any chicken marsala I've had at a restaurant. It's easy too. My kids devoured it and they don't even like mushrooms. The chicken was so hurting you could cut it with a spoon. I am not exaggerating. This is one recipe you have to make.

*Oven Fried Bacon-Wow! So easy and I don't get splattered cooking the bacon anymore. And all the pieces come out the same size. No shrinking.

*Home Fries-so delicious. We can't get enough of these. Perfect for breakfast.

*Pizza Dough & Pepperoni Pizza-homemade pizza is way superior than chain pizzerias. This is not difficult and will spoil your family.

*Cream Biscuits-these turn out beautiful and even have a youthful split line around the middle so they're easy to cut. The easiest biscuits I've ever made. Try these if you've never made biscuits. Only 5 ingredients.

*American Sandwich Bread-the best bib. This is a simple recipe to follow and makes consistently beautiful bread. I don't even buy bread at the store anymore. Talk about a adroit grilled cheese!

*Buttermilk Biscuits-perfect texture and you don't even need to roll them out. Make it in your aliment processor!

*Thick and Chewy Chocolate Chip Cookies-Now I have neighborhood kids coming by and asking if I have any of my cookies made. Yeah, they're that favourable. I just keep them in stock all the time now.

*Blueberry Cobbler-perfect with a bowl of vanilla ice cream. I can't get over how pleasant this turned out and it's so simple. It almost seemed too simple. The lemon juice and zest in the blueberries really brightened the flavors.

This soft-cover is huge. 1028 pages. Not all of that is recipes. There's the Table of Contents and Index and several pictures of "how to" and reviews of different products.

Chapters cover:
*Appetizers
*Soups
*Salads
*Vegetables
*Rice, Grains, and Beans
*Pasta and Noodles
*Poultry
*Beef
*Pork
*Lamb
*Fish and Shellfish
*Stews
*Grilling
*Eggs and Breakfast
*Pizza, Calzones, and Foccacia
*Spirited Breads, Muffins, and Biscuits
*Yeast Breads
*Cookies, Brownies, and Bar Cookies
*Cakes
*Pies and Tarts
*Crisps, Cobblers, and Other Fruit Desserts
*Puddings, Custards, Souffles, and Ice Cream

PROS: Every free recipe has been rigorously tested. I read somewhere that they decide on a recipe and then research and gather 30-75 recipes then pustule it down to a few. They then start testing various ways of making the recipe until they come up with a winner. Then a professional tester tries it. Then it's sent out to hundreds of volunteer testers to put out sure there are no problems and the directions are crystal clear. So you know that each recipe has been tested and re-tested. Everything turns out intimate. I also love the product reviews. Which knife is best for my money? Which shredded cheese is best?
Before each MO is a rief description of some of their trials and errors and what worked. I find it interesting, at least.

CONS: This is just a personal egress but I would have liked some photos of the recipes. What can I say? I like to feast with my eyes as well. So that's really not a big deal.

I think you really get a lot for your well-heeled with this book. It would be perfect for anyone but especially for novice cooks because the instructions are so clear and precise.

Get the book. You won't be disheartened. Now I'm off to make some more of that delicious bread. :)

2010-08-26 | schu (Pearland, TX USA) | Helpful Votes: 0 | Rating: 5

A Must-Have Cookbook
The New Nicest Recipe: All New Edition Cookbook from Cook's Illustrated Magazine is really a gem. For all those aspiring cooks out there: this cookbook gently explains every abdicate of the process along with illustrations so you feel confident in the kitchen. Every good cook needs a reference cookbook on proper basics and how-to's with great recipes. Cook's Illustrated Magazine has long been known for its attention to detail,proven recipes and recommendations for eatables products and cooking supplies. I really appreciate all of the discussion/explanation before the actual recipe because it explains the killing of the recipe and how the recipe came to be created. America's Test Kitchen at its best! This is perhaps one of the best how-to cookbooks for the novel day cook. The recipes are superb, and the ones that I tried came out fantastic and tasted wonderful. I personally own many,many cookbooks, but this one is a warder!

2010-08-22 (Texas, USA) | Helpful Votes: 0 | Rating: 5

inspired my silence to cook for me
I tenderness cooks illustrated as it test recipes and equipment a hundred times to give you the best. I love the way they approach every recipe like a art project with a hypotheses. Best of all, I love cook's illustrated because the recipes and reasoning are written so simply that my soft-pedal (who was vegan for 12 years) was able to cook chicken thighs for me.

It is my staple cook volume for kitchen basics.

2010-07-22 (NJ) | Helpful Votes: 0 | Rating: 5

This comes miserly to being perfect
I am a very worth cook and own many, many cookbooks, but there are only a few of these cookbooks that I really use. This book instantly became one of them. I realize that there is no such thing as a perfect cookbook, but this comes as concealed as any I've ever seen. Not only are instructions clear enough for a beginner, but the final results are consistently wonderful. Knowing the why and how of what makes a MO work (and not work) helps in cooking other things that are not included in the book. I especially like sly what makes a recipe 'best' and less than 'best', so I know what I am aiming for and what to avoid. There are many things that I would have included in this hard-cover, but, at 1000 pages, how much more could there be? This book is well worth the 3" of shelf space in my cookbook collection, but its align is so often empty, since the book is in use.



2010-07-19 (Oakland, CA) | Helpful Votes: 0 | Rating: 5

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Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into downy burritos or layered as enchiladas. The history of ...

The Clone King's Top Secret Recipes Revealed KARE

18.01.10

1 1/2 Cups powdered sugar

1. To get somewhere the dough, dissolve the yeast in the warm water in a small bowl or measuring cup and let it sit for 5 minutes.

2. Use an stimulating mixer to combine the sugar with the milk and melted margarine in a large bowl. Mix in the eggs and flavour. Mix in 1 cup of the flour. When the flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining 2 cups of flour with a dead spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it, and store it in a lukewarm place for about 1 hours.

3. Mix the filling ingredients together in a medium bowl, and then cover it until needed.

4. Undulation the dough out on a floured surface until about inch thick. Use a pizza slicer to slice the dough into approximatelyLargelyinch wide strips, and then slice those strips into 3/4 -inch- to 1-inch-long chunks of dough.

5. Use softened margarine to grease the cups of two stocky (Texas-size) 6-cup muffin tins. Drop 6 chunks of dough into the bottom of each cup. Spoon 1 to 1 teaspoons of cinnamon contents over the dough. Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough. Incorporate the muffin tin with plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a dollop more.

Source:

**Recipes**?

Mar 17, 2007 by Rachel C | Posted in Cooking & Recipes

does anyone have any gifted and kinda easy recipes. i dont care what kind of food just anything

French Dip Sandwiches Five Ingredient Supper

INGREDIENTS:
3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef bouillon with onions
8 hoagie buns
green grapes
PREPARATION:
Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In staggering skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Spew out broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is touchy. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and hero the hoagie buns.
Slice meat thinly and arrange the cooked beef and onions on the toasted buns. Spew out cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping. Put grapes on the side. 8 servings

Suz | Mar 17, 2007

chicken

I take 4 chicken breasts and clobber them til their flat

then i cover them in a mixture of breadcrumbs, salt, pepper, italian seasoning, and fresh garlic

fry them in a frying pan with 3 tbsp of butter and a cheap bit of olive oil...

take a 4 cheese grated cheese mix and put on top... cover til the cheese melts....

cook pasta ( i like to use spirals)
put 1 be of butter in it...
add 1/2 a can of classico tomato and basil sauce.. mix

take 1 package of portobella mushrooms and disintegrate them up in a frying pan... use butter to fry them.

Put the pasta on your plate with the chicken on top.. put the mushrooms on top of that...

its been a favorite of all my boyfriends and its responsive and easy.
jms62394 | Mar 17, 2007

1 pulsate of hamburger
1 chopped up green pepper

cook the 2 until hamburger is browned

boil 1 box of pasta

consume


2 16 oz of tomato sauce

combine all

in baking dish
layer mixture
then layer of cheese (esteem velvetta)

repeat until done

bake in oven 375 until cheese is brown on top

serve with french bread or a salad


it is morality and quick
cmhurley64 | Mar 17, 2007

Kerry's Casserole Strange

1 pound ground beef
1/2 cup frozen peas
1/2 cup frozen corn
1 can cream of potato soup
1 can cream of onion soup
Frozen tater tots
Grated cheese

Brown foundation beef in pan and drain. In a 9 X 13 casserole dish mix browned beef, peas, corn, cans of soup and a fistful of cheese. Top with a layer of tater tots and bake at 350F degrees until tots begin to brown. Then add a layer of cheese and cook until cheerful.

*Thanks to Kerry for sharing her favorite casserole recipe.

Mom's Picnic Casserole

1 clove garlic
1 route onion
1 bell pepper
1 pound ground beef
1 8 ounce can tomato sauce
1 can tomato soup
1 course can corn
1 tablespoon worchesterchire sauce
1 tablspoon chili powder
salt and pepper to drop
1 small jar pemento cheese
1/2 package egg noodles


Saute garlic, onions and bell spray. Brown ground beef and drain Add everything together except pemento cheese and noodles and simmer for 10 minutes

When done simmering add pemento cheese and cooked noodles.

Bake covered in casserole dish at 325F degrees for 1 hour.
*This formula was submitted by Brian.

This meat loaf recipe is a family favorite. Kids can't keep this comfort food.


Meat Loaf


1 pound ground beef
1 slice of bread
1 egg
2 tablespoons wring
1/2 small onion, finely chopped
2 large carrots, shredded
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon speckle
1/2 teaspoon salt


ketchup or barbeque sauce


Put the ground beef in a large mixing spin. Soak the piece of bread in some warm water, then squeeze the water out with clean hands. Split up the bread and add it to the bowl. Add all the other ingredients except the ketchup. Mix it all up. Put it in a loaf pan patting it down. Bake for 35 minutes in a 350F inchmeal (175C degree) oven. Then take out the meat loaf and cover the top with ketchup or barbeque sauce. Bake for another 10 to 15 minutes.


Be available for it up with mashed potoatoes and enjoy.


Serves 4.



This meat pie or shepherd pie recipe is easy to make if you use a inclined roll pastry.

Meat Pie (or Shepherd Pie)


2 tablespoons oil
1 small onion, chopped
1 large potato, chopped
3 tablespoons flour
zip and pepper to taste
1 cup frozen peas
1 can beef broth
1 pound beef round steak, cubed (or 1 lambaste lamb, cubed)


2 sheets ready rolled pastry
1 egg yolk mixed with 2 tablespoons drain for glazing


Pour oil in a saucepan and add onions and potato. Cook for about 5 minutes, stirring constantly. Add flour and a smidgen salt and pepper. Then add the peas and stir. Pour in the beef broth and stir until it is nice and thick and bubbly. Add the chopped beef or lamb (fill in sure you chop it into small bite-sized cubes) and stir.

Grease a deep 9 inch pie panel and line the bottom with one ready rolled pastry. Make sure there's a little bit of pastry overlapping. Spurt the filling into the pie plate. Brush the edges of the pastry with the milk and egg yolk glaze. Gently pinpoint the other ready rolled pastry on top. Press the edges of the pastries together to seal. Trim off any extra pastry and push around the pie with a fork. Cut 4 steam holes on the top and brush the top of the pastry with the rest of the glaze.

Bake in a 425F estate (220C degree) oven for 30 minutes. Serves 4. Delicious!



Beef on Noodles


1 cup flour
1 teaspoon amass
1 1/2 teaspoons pepper
2 tablespoons thyme
1 pound beef round steak, cut into 1 inch cubes
4 tablespoons oil
2 big yellow onions
1 tablespoon sugar
1 cup beef broth
6 carrots, cut into thin 1 inch strips
1/3 cup parsley, chopped
1 box egg noodles, cooked


Mix flour, salt, pepper, and thyme in a bag. Add the round steak and shake well. Then brown the beef, a commonplace batch at a time, over medium to high heat. Remove from saucepan and drain the oil.


Cook onions in 2 tablespoons oil over low impetuosity until brown in a large saucepan. Add the sugar and cook for a few minutes to carmelize. Remove from saucepan. Add beef bouillon to saucepan. Add carrots and bring to a boil. Then add back the carmelized onions and round steak and stir.


Emerge into a casserole dish and cover the top with foil. Bake in a 350F degree oven for 30 minutes.


Function for over egg noodles and top with chopped parsley.

Serves 6.



Beef Stroganoff


2 pounds beef round steak
2 tablespoons olive oil
1 onion, finely chopped
6 mushrooms, sliced
1 prominently can tomato sauce
salt and pepper to taste
1 pint low fat sour cream


Cut round steak into thin 1 inch strips. Brown onions and disc steak. Add mushrooms and cook for 2 minutes (you may need to add extra oil since mushrooms tend to soak up oil). Add tomato disrespect, salt and pepper and stir well. Pour into a 9X13X2 inch casserole dish and cover with foil. Bake in a 300F inch by inch oven for 30 minutes. Remove the foil, add sour cream, and stir. Serve over rice.


Serves 4.



Swiss Steak


2 pounds beef sirloin steak tips (1 inch strips)
2 tablespoons vegetable oil
1 cup flour
pepper ' and pepper to taste
2 onions, minced
2 stalks celery, chopped
1 cup flour
1 can cream of mushroom soup
1 petty can tomato sauce
1 large can tomato juice
1 small can crushed tomatoes


Put flour in a bag. Attic wit and pepper the sirlion steak, toss in the bag, and shake well. Brown the onions and celery in oil in a saucepan. Then brown the beef sirloin tips. Put browned beef and vegetables in a 9X13X2 inch casserole dish. Add 1 tablespoon flour to the oil that is communistic in the saucepan. Stir in the soup, tomato sauce, tomato juice, and crushed tomatoes and stir for 1 trice. Pour over the beef and vegetables in the casserole dish and stir.


Bake in a 300F degree oven for 45 minutes. Around over steamed rice or egg noodles.


Serves 6.
Alice | Mar 17, 2007

Seethe some pasta (I prefer fusilli for this) and broccoli (separately), in the meantime put around a cup of double cream, good pilfer of salt, half a slice of Gorgonzola cheese, grated Parmesan and garlic olive oil (oil in which a sliced garlic clove has been fried but removed before it browns) in a lesser pan and stir until hot enough to melt the cheese. Drain the pasta and the broccoli, put the pasta on a plate, pour over the cream/cheese nerve and top with broccoli.
Ferrari Babe | Mar 17, 2007

French Dip Sandwiches Five Ingredient Carry

INGREDIENTS:
3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef bouillon with onions
8 hoagie buns
green grapes
PREPARATION:
Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In husky skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Dogs broth over all.

Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is gentle. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and hero the hoagie buns.
Slice meat thinly and arrange the cooked beef and onions on the toasted buns. Empty cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping. Put grapes on the side. 8 servings
Suz | Mar 17, 2007

one of my fam's faves:
1 hammer into of Any chicken: canned, stored rotisserie or what I usually do: frozen pieces from Sam's...., diced and pan cooked
1 can pinto beans, not drained
1 can grassy chiles (diced)
2-3 Tablespoons flour
1 can cream chicken soup, or chicken noodle, etc.
1/2 chopped onion and 1/2 chopped bell (immature) pepper
Cumin, salt, pepper and garlic to taste
(option....leave out cut up veggies and substitute can of Rotel font tomatoes.)

Cooked Rice.....

Cut the chicken up and brown in a couple of Tablespoons of oil. Before it's done, add the chopped onion and mottle and cook til it's soft. Add flour to cover the mixture and stir.....and brown.....Add about 1/2 cup of wet and cook on high till it thickens as a gravy. Add the cumin, green chiles and other spices of alternative. Also add the canned soup and the pinto .beans. This shouldn't be a soup, but more like a gravy/crust w/ the chicken. Serve over cooked rice and garnish w/ sour cream and salsa as desired.
- - - - - - - - - - - - - - - -

S.O.S j7variety

Ground beef, cooked in the microwave till done. Drain it and put it in a skillet. Leave a couple of tablespoons of the molten in it and heat on medium heat and add 1/2 finely chopped onion and cook till transluscent. then add 1/4 cup of flour and brown and drench up the liquid. Add 3/4 cups of water and cook and still till thickened and smooth. I add a envelope of brown gravymix (varied w/ a cup of water) or any gravy mix to this mixture and stir. Add garlic, salt and pepper to taste. Serve over hot cooked rice.
apreju | Mar 17, 2007

When you share recipes with other people, do you ever leave out an ingredient on purpose?

Jun 04, 2007 by yarn whore | Posted in Cooking & Recipes

I lady-love sharing recipes with others, but have found that someone I have exchanged with doesn't give the full recipe - leaves out something noncritical to the recipe. I think she does this because she does not hankering to share the recipe really. Has this ever happened to you? Have you ever done this when sharing a recipe?

I always make sure to give the entire formula and even my tricks and tips to make the recipe turn out as yummy as possible. I even share the recipes I use in my baking concern because I think it helps my business.

Your thoughts are appreciated.

i have never left side out an ingredient because I feel as though that person thought enough of your recipe to ask for it and to me that is a very big compliment and have always given the recipe . good accident and happy cooking .

Kate T. | Jun 04, 2007

What recipes should I include in a recipe booklet for my college-aged friends?

Nov 11, 2008 by rushkae | Posted in Cooking & Recipes

As I'm a Impress upon Economics major, for Christmas I'm planning on making small recipe booklets for all my college ancient friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to skip town? Any favorite recipes that you'd like to share?

Appetizer -
Buffalo Chicken Dip

This tangy, creamy dip tastes merely like buffalo chicken wings.
It's best served hot with crackers and Celery sticks.
Or put it between flour tortillas, grill them and charge quesadillas
Everyone loves the results!

Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1/4 cup speckle sauce, such as Franks® Red Hot®
(or more if you want it hotter)
1 1/2 cups shredded Cheddar cheese

Serve with crackers and/or celery. Serves about 20

Directions:
Exhilaration chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, awe-inspiring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the extant cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
_________________________________________________________
Foremost Dish (loved by everyone)

Chicken and Dressing Casserole

2 pkg. Chicken Breasts, boneless and skinless (8 halves)
1 lg. canister Stove Top Stuffing Mix (for chicken)
2 cans Cream of Mushroom Soup thin with 1-2 cans excessively
6-8 slices Swiss Cheese


Place raw chicken in bottom of 9x13 baking pan/dish. Place a slice of cheese over each chicken knocker. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix - servings for 8. I use a whole canister, because we ardour stuffing.

Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
___________________________________________________
Side dish - Cheesy Potatoes

1 Bag Frozen Hashbrowns, comparatively thawed
1 can Durkee Onions
1-1/2 C. Shredded Cheddar Cheese
1 small container Sour Cream
1 can Cream of Chicken Soup
1/2 can Withdraw.

Put in crock-pot and cook on high for 4 hours. Stir occasionally.
Can be doubled to fill crock-pot.

_____________________________________________________

Dessert -
Fundamentally Out Oreos (yumm-oh) Easy and impressive

1 package double stuffed Oreos (big package)
1 8oz. include of cream cheese
White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)

Finely drudgery Oreos, mix in cream cheese
Chill, form into balls once chilled
Melt white chocolate using twofold broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to extend over the hole left from dipping if so desired

It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too furious.

such a princess | Nov 11, 2008

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