White Chocolate
1 C. cooked chicken cut up
1 can cream of chicken soup
¼ C. chopped celery
2 TBLS. Chopped onion
2 C. cooked rice
Dash salt & pepper
1 TBLS. Lemon juice
½ C Mayo
½ C. water
3 hard boiled eggs, chopped up
Mix everything together and put into a glass baking dish.
Bake at 450 degrees for 20-30 minutes
Top with crushed BBQ chips
Triple Chocolate Mousse Cake
(adapted from Cook's Illustrated, November 2009)
Ingredients:
Bottom Layer
6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate , chopped fine
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed light brown sugar
Middle Layer
2 tablespoons Dutch-processed cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups cold heavy cream
Block of bittersweet chocolate (for making chocolate curls or shavings), optional
Preparation:
Bottom Layer:
Preheat oven to 325 degrees. Butter bottom and sides of 9-inch springform pan. Melt butter and chocolate in medium bowl in microwave.
Stir in espresso powder. Cool slightly. Whisk in vanilla and egg yolks; set aside.
In stand mixer, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form, about 1 minute longer, scraping down sides halfway through.
Using a whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using a rubber spatula, fold in remaining egg whites until no white streaks remain. Pour batter into prepared springform pan, and smooth the top with a
1 can cream of chicken soup
¼ C. chopped celery
2 TBLS. Chopped onion
2 C. cooked rice
Dash salt & pepper
1 TBLS. Lemon juice
½ C Mayo
½ C. water
3 hard boiled eggs, chopped up
Mix everything together and put into a glass baking dish.
Bake at 450 degrees for 20-30 minutes
Top with crushed BBQ chips
Triple Chocolate Mousse Cake
(adapted from Cook's Illustrated, November 2009)
Ingredients:
Bottom Layer
6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate , chopped fine
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed light brown sugar
Middle Layer
2 tablespoons Dutch-processed cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups cold heavy cream
Block of bittersweet chocolate (for making chocolate curls or shavings), optional
Preparation:
Bottom Layer:
Preheat oven to 325 degrees. Butter bottom and sides of 9-inch springform pan. Melt butter and chocolate in medium bowl in microwave.
Stir in espresso powder. Cool slightly. Whisk in vanilla and egg yolks; set aside.
In stand mixer, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form, about 1 minute longer, scraping down sides halfway through.
Using a whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using a rubber spatula, fold in remaining egg whites until no white streaks remain. Pour batter into prepared springform pan, and smooth the top with a