Western Food Recipes       Back to Home
 

Today's date is 21 January 2021 @ 24:49:13

Submit Recipes   ::   Sri Lankan    Indian    Oriental    Western

View Recipes     ::   Sri Lankan    
Indian    Oriental    Western

:: Western Food

Need Help?

Search Recipes::

Statistics
There are 674 recipes!

Title of the Ads. Description of the Ads.

Chocolate Coeur a la Creme with Strawberry Sauce

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:52:37

Chocolate Coeur a la Creme with Strawberry Sauce

Ingredients
1/2 cup heavy cream, divided
3 tablespoons HERSHEY'S Cocoa Powder
1 tablespoon butter, softened
1 (3 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cherry brandy


Directions
1 Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.
2 Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
3 Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.
4 Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE.
5 STRAWBERRY SAUCE: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.

 

Chocolate Cornstarch Pudding

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:53:12

Chocolate Cornstarch Pudding

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 margarine or butter
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 margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

 

Chocolate Cream Pudding

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:53:56

Chocolate Cream Pudding

Ingredients

1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract


Directions
1 In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

 

Chocolate Pudding with Meringue

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:54:45

Chocolate Pudding with Meringue

Ingredients

1 (1 ounce) square unsweetened chocolate, chopped
1 cup evaporated milk
3 eggs, separated
3 tablespoons white sugar
1 pinch salt

3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder


Directions
1 Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
2 Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
3 In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4 Bake in preheated oven 30 minutes, until set.
5 In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

 

Chocolate Rice Pudding

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:55:35

Chocolate Rice Pudding

Ingredients

3/4 cup uncooked white rice
1 1/4 cups water
1 1/2 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa


Directions


1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2 In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

 

Almond Leche Flan Custard

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:56:48

Almond Leche Flan Custard

Ingredients

1 cup white sugar
1/4 cup water
1 (12 fluid ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 egg yolks
1 tablespoon almond extract


Directions

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
3 In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
4 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
5 Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
6 To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

 

Baked Cream of Coconut Custard

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:57:36

Baked Cream of Coconut Custard

Ingredients

5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum


Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
3 Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.

 

Banana Split Ice Cream

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:58:37

Banana Split Ice Cream

Ingredients

2 cups white sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 (12 fluid ounce) can evaporated milk
6 eggs, beaten
1 tablespoon vanilla extract
1 quart chocolate milk
2 (10 ounce) packages frozen strawberries, thawed
3 bananas, diced
1 (15 ounce) can crushed pineapple, with juice


Directions


1 In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.
2 Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions.

 

Baked Plum Pudding Dessert

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 08:59:17

Baked Plum Pudding Dessert

Ingredients
1/2 cup butter
3/4 cup white sugar
5 eggs
1 cup dried currants
1 cup golden raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice


Directions


1 Preheat oven to 350 degrees F (175 degrees C).
2 Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish.
3 Bake in preheated oven 40 minutes, until set.

 

Bavarian Cream Custard

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:00:07

Bavarian Cream Custard

Ingredients

2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream


Directions
1 In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth.
2 In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
3 When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.

 

Blanc Mange (English Style) Custard

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:01:03

Blanc Mange (English Style) Custard

Ingredients

3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish


Directions


1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

 

Blueberry Custard

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:01:45

Blueberry Custard

Ingredients

3 tablespoons butter
8 eggs
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting


Directions

1 Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
2 In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
3 Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

 

Pages: << Previous [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [53] [54] [55] [56] [57] Next >>


Return home :: AllSrilanka.com