Holiday Chicken Salad

Holiday Chicken Salad

Rated: Submitted By: emmaxwell Photo By: pomplemousse Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 12

"Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too."

Ingredients:

4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery

2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste

Directions:

1.	In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Black Pepper Goat Curry

Black Pepper Goat Curry

Rated: Submitted By: Tarama Photo By: njmom Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Servings: 4

"Black peppercorns, coriander, and cayenne lend a distinct flavor to this South Indian goat curry."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 1/2 cup fresh curry leaves 2 tablespoons whole black peppercorns 2 tablespoons ground coriander 1/2 cup water   3 tablespoons vegetable oil 2 onions, thinly sliced

2 inch piece ginger, minced 5 cloves garlic, minced 2 tablespoons cayenne pepper, or amount to taste 1 tablespoon salt 1 tablespoon ground turmeric 1/2 cup tomato paste 1 pound goat stew meat, cut into 1-inch cubes 1/2 cup water

Directions:

1.	Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.
2.	Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
3.	Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.
4.	Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

Coconut Truffles

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1½ teaspoons vanilla essence
4½ cups desiccated coconut or 450 g
1 cup roasted almonds
1 cup pistachio nuts, roasted

Preparation

Mix gently the NESTLÉ® Sweetened Condensed Milk , vanilla essence and 4 cups of the coconut to form dough and keep aside for 20 minutes.
Make small balls with the dough, insert 1 almond piece or 2 pistachio nuts completely inside each ball. Roll the balls over the remaining quantity of desiccated coconut to make a coating.
Keep in the fridge for 1 hour and serve at room temperature.

http://www.nestle-family.com/recipes/english/by-course-or-type-desserts-bites_Coconut-Truffles_36465.aspx

Coconut Chocolate Truffles

By Chef floWer on September 07, 2006

Photo by Chef floWer

12 Reviews

• 
• Prep Time: 10 mins
• Total Time: 30 mins
• Yield: 30 Balls

About This Recipe

"I’m not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy."

Ingredients

• 250 g plain sweet biscuits ( I use Arnotts Marie biscuits)
• 1/2 cup desiccated coconut, fine
• 2 tablespoons cocoa
• 340 g condensed milk ( I prefer Nestle Sweetened Condensed Milk)

Topping

• 3/4 cup of fine desiccated coconut

Directions

1. Crush the biscuits in a food processor until it is fine (like flour).
2. Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
3. Then slowly stir in the sweetened condensed milk into the mixture. (Don’t pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
4. You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
5. Shape the mixture into one-inch balls.
6. Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
7. Roll the ball into the fine desiccated coconut.
8. Store in refrigerator until your ready to use.

Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

1/2 cup coconut oil 1/2 cup cocoa powder

3 1/2 tablespoons coconut oil

Directions:

1.

Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour. adapted from http://allrecipes.com/recipe/homemade-melt-in-your-mouth-dark-chocolate-paleo/

Chocolate Cornstarch Pudding

Chocolate Cornstarch Pudding recipe image Rated: rating Submitted By: Kelly Thompson Photo By: l-hawes Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 4 "My mom's best chocolate pudding recipe made with cornstarch and cocoa." Ingredients: 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons butter, room temperature 1 teaspoon vanilla extract Directions: 1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Hasty Chocolate Pudding

Hasty Chocolate Pudding recipe image Rated: rating Submitted By: Debra Photo By: Demimi Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 4 "This pudding whips up in no time in your microwave... great for when you're craving a quick chocolate fix! Stir in some chopped bananas before chilling for a nutrition boost." Ingredients: 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 3 tablespoons cornstarch 2 cups milk 2 teaspoons vanilla extract Directions: 1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. 2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. 3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Creamy Chocolate Frosting

Creamy Chocolate Frosting recipe image Rated: rating Submitted By: Tracy Larsen Photo By: MidwestMom Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 12 "This smooth buttercream frosting makes enough to cover a 9-inch layer cake or 2 dozen cupcakes with chocolate deliciousness." Ingredients: 2 3/4 cups confectioners' sugar 6 tablespoons unsweetened cocoa powder 6 tablespoons butter 5 tablespoons evaporated milk 1 teaspoon vanilla extract Directions: 1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. 2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Sturdy Whipped Cream Frosting

"This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer."

Ingredients:

1 (8 ounce) package reduced-fat cream cheese, softened 1/2 cup white sugar

1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 cups heavy cream

Directions:

1.

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Soy Sauce Chicken

1 cup white sugar 1 cup soy sauce 1 cup water 1/4 cup minced garlic

1/4 cup minced fresh ginger 5 pounds bone-in chicken thighs with skin 1/4 cup chopped green onions

Directions:

1.	Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
2.	Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
3.	Place chicken on a platter and sprinkle with chopped green onions.

Chocolate Ganache

Chocolate Ganache

Rated: Submitted By: INGRIDEVOGEL Photo By: hawaiian_munshkin Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 16

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."

Ingredients:

9 ounces bittersweet chocolate, chopped 1 cup heavy cream

1 tablespoon dark rum (optional)

Directions:

1.	Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2.	Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.