4 to 6 dried pasilla chilies 1 can chopped tomatoes ¼ cup toasted sesame seeds 3 cloves garlic, chopped ¾ cup (2 dl) chopped onion 2 oz (60 g) bittersweet chocolate (70-85%) ½ teaspoon ground cloves 1 cup (2.4 dl) chicken broth ½ teaspoon ground pepper ½ teaspoons ground coriander ½ teaspoons ground cinnamon salt to taste
Soak the dried chilies in hot water until soft. Remove stem, remove seeds if you wish a mild flavor. Chop the chilies.
In a blender mix tomatoes, onion, garlic, chopped chilies, most of the sesame seeds, chicken broth, raisins and spices, and puree on high speed.
Heat the sauce, cook for 10-20 minutes while stirring frequently. Add chocolate. Add salt to taste, and more spices if needed.
Serve with chicken, sprinkle toasted sesame seeds on top; serve rice and salad with sweet peppers as side dishes.
10 oz (280 g) bittersweet chocolate (70% cocoa) 4/5 cup (180 g) butter 8 eggs 1+¼ cup (275 g) sugar 1+¼ cup (140 g) all-purpose flour
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar and mix with flour.
Slowly fold in the melted butter and chocolate.
Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.
The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.
1-1/2 teaspoons ground ginger 1 teaspoon crushed red pepper flakes
1 pound boneless top round or flank beef steak
3 tablespoons vegetable oil, divided 1-1/2 cups large onion pieces
1 cup carrot slices 3 cups fresh broccoli florets and pieces
1-1/2 cups sweet red pepper slices Hot cooked rice
Additional soy sauce Cashew or peanut pieces(optional)
Directions: 1.Stir together beef broth, soy sauce, cornstarch, cocoa, garlic, ginger and red pepper flakes; set aside. Cut beef steak into 1/4- inch wide strips. 2. Heat large skillet or wok over high heat about 1 minute or until hot. Drizzle about 1 tablespoon oil into pan; heat about 30 seconds. Add beef strips; stir-fry until well browned. Remove from heat; set aside. 3. Drizzle remaining 2 tablespoons oil into pan; add onion pieces and carrots. Stir-fry until onion is crisp, but tender. Add broccoli and red pepper strips; cook until crisp-tender. 4. Return beef to pan; add broth mixture. Cook and stir until mixture comes to a boil and thickens. Serve over hot rice with additional soy sauce and cashew pieces, if desired. 4 to 6 servings.
2-1/4 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon salt 1 cup (2 sticks) butter, softened
3/4 cup granulated sugar 3/4 cup packed light brown sugar
1 teaspoon vanilla extract 2 eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
1. Heat oven to 375°F. 2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.