Individual Orange and Chocolate Cheesecakes

Individual Orange and Chocolate Cheesecakes

Original from foodnetwork "Individual Orange and Chocolate Cheesecakes " by giada Giada De Laurentiis

Ingredient

• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter, melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• /4 cup sugar, plus
• 2 tablespoons
• 1 orange, zested
• 1 egg Butter, for greasing

Method

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Original from foodnetwork "Individual Orange and Chocolate Cheesecakes " by giada Giada De Laurentiis

Carrot Salad

Ingredients

• 1/2 pound carrots, grated
• 3/4 cups chopped black walnuts
• 3/4 cup chopped raisins
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 tablespoon lemon juice

Method

Mix carrots, walnuts and raisins.
Blend mayonnaise, sugar and lemon juice.
Add to carrot mixture stirring to coat.

Orignal from Mountain-breeze

Ingredients

• 1/2 pound carrots, grated
• 3/4 cups chopped black walnuts
• 3/4 cup chopped raisins
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 tablespoon lemon juice

Method

Mix carrots, walnuts and raisins.
Blend mayonnaise, sugar and lemon juice.
Add to carrot mixture stirring to coat.

Orignal from Mountain-breeze

Parmesan Cheesy Rice

Ingredients

• 1 T. unsalt butter
• 1-2 T. olive oil
• 1 T. chopped carrot,finely
• 2-3 T. Chopped onion, finely
• 3 T. frozen snow pea and corn
• 1 cups white rice
• 2 cups chicken broth
• 1 T. flat-leaf parsley, finely chopped
• 2 T. grated parmesan cheese
• Salt and pepper
• 1 t. minced galic

Method

Preheat a saucepan or nonstick pan with medium high with olive oil, add garlic quick stir then add onion, carrot stir a 1-2 min add snow pea and corn, quick stir and remove from the heat, and set aside.

Melt butter over medium heat in same pan. Add rice and toast in butter 1.5 minutes, add vegetble and stir a little bit. Add stock and bring rice up to a boil. Cook rice 18-22 minutes on low to medium low until tender and liquids are absorbed. (Check every 5-8 mins and stir) Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste. 2 serving

My own recipe

Baked pork chops with glass noodle หมูอบวุ้นเส้น

Ingredients

• 1 pork chop
• 1/4 cup chopped carrot
• 1/4 chopped onion
• Tbl olive oil
• 3 Tsp red wine vinegar
• 1.5 Tbl brown sugar
• 1 Tbl sugar
• 2 Tbl Light soy sauce
• 1 Tsp ground black pepper
• 1 can prok broth
• 100 gram cellophane noodles (clear) = (วุ้นเส้น) woon-sen glass noodle

Method preheat the oven broil

Grill (Grill pan) pork 5 mins per side or until light brown or until gold drizzel with olive oil, pepper, salt and with 1 Tsp red wine (turn of heat before you do it). In a big warm water bowl put glass noodle Preheat pork broth until boil then add carrot, onion and seasoning with pepper, soy sauce, sugar, brown sugar, red wine vinegar cook until boil again leave from the heat and pour into bakeware-glass that rid. Put cooked pork on in the middle of it. Cut the glass noodle and put on top of pork. Cover it. Bake for 20 mins for broil (check every 10 mins use fork to move noodle around. ) And turn heat down to 350 F and bake another 10-15 mins. or until the noold frim or noodl absorb liquid. Ready to eat.

Original from Tu usvisa4thai

Penne with Grilled Chicken

Penne with Grilled Chicken

Ingredients 2 cups penne pasta, uncooked 2 tsp. olive oil 1/2 cup thin onion slices, separated into rings 1 tsp. sugar 1-1/2 cups chopped plum tomatoes 2 cups cut-up grilled chicken (1-inch pieces) 1-1/2 cups chicken broth 1/2 cup diagonally cut asparagus spears (1-inch pieces) 1/4 cup whipping cream 4 tsp. minced fresh garlic 1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese 1/2 cup chopped fresh basil leaves

COOK pasta as directed on package. MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside. DRAIN and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.

Original from kraftfoods "Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions"