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Kokomo Joe
| Drink Master
Cooking receipe to make Kokomo Joe under category Drink Master. You may find some video clips related to this receipe below. 1 oz Light Rum 1 oz Banana Liqueur 5 oz Orange Juice 3 oz Pina Colada Mix 1/2 BananaBlend ingredients wi
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Spicy Barbecued Lamb Recipe
| Barbecue
Type: Spicy Barbecued Lamb Free Cooking Recipe - Barbecue Unbelievable! Ingredients / Directions # 3-4 lb. (1.5-1.75kg) leg of lamb# 2 teaspoons ground cumin# 1 tablespoon paprika# 2 garlic clovescut into slivers# 2 tablespoons vegetable oil# 2 tablespoons white wine# sat and pepper
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Seafood Mousse Recipe
| Appetizers
Type: Seafood Mousse Free Cooking Recipe - Appetizers No other! Ingredients / Directions 1 can cream of mushroom soup1 cup(s) mayonnaise6 ounces cream cheese1/2 teaspoon Worcestershire sauce1/2 teaspoon seasoned salt1 tablespoon grated onion1 1/4 pounds cookedcleaned shrimpfinely chop
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W. Earp''s Western Recipe
| Western Foods
Type: W. Earp''s Western Free Cooking Recipe - Western Foods Good stuff! Ingredients / Directions 2 each Beef/Pork Rib Racks 2 TBS. Cider Vinegar Earp''s Western Steak and Dinner Sauce Firstpeel off the underside membrane from two rib sections. You don''t necessarily have to do this
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Type: Chocolate Damnation Free Cooking Recipe – Dessert
Try this one!
Ingredients / Directions
Brownie Shell
2/3 cup(s) butter or margarine
4 ounces semisweet chocolate
2 cup(s)s granulated sugar
4 eggs
well beaten
1 1/2 cup(s)s flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour
baking powder and salt and beat into chocolate mixture. Add vanilla.
Line a greased 15 x 10-inch jellyroll pan with wax paper. Pour in batter and spread evenly. Bake at 350 degrees F for 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft
not crisp. Turn out on rack and cool. Invert on towel and peel off paper.
12 ounces semi-sweet chocolate squares or pieces
1/4 cup(s) strong coffee
2 eggs
separated
1/4 cup(s) coffee liqueur
3 tablespoons granulated sugar
1/4 cup(s) whipping cream
Brownie Shell
Chocolate Glaze
Chocolate curls
Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until page yellow in color and stir in some of the chocolate mixture. Return to chocolate in pan
stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff.
Whip cream until stiff. Fold cream into cooled chocolate mixture
then fold in egg whites. Line bottom and sides of a greased 9-inch square baking dish with brownie shell
cutting strips for sides and a 9-inch square for bottom of mold. Turn filling into cake-lined mold and cover with plastic wrap. Chill 3 to 4 hour(s) or until firm.
Invert onto serving platter. Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls. Cut in very thin slices to serve. Makes 20 to 30 servings.
Note: To make chocolate curls
bring 1 ounce square of semisweet chocolate to room temperature. With a vegetable peeler
scrap thin curls of chocolate from sides of square onto wax paper.
Chocolate Glaze
4 ounces semisweet chocolate
3 tablespoons strong coffee
Combine chocolate and coffee in top of double boiler and melt over hot water.
