Chichi Chow

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Fri, 25 Mar 2011 08:00:06 -0400

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Thu, 24 Mar 2011 16:00:06 -0400

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Thu, 24 Mar 2011 08:00:06 -0400

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Wed, 23 Mar 2011 16:00:07 -0400

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Wed, 23 Mar 2011 08:00:07 -0400

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Tue, 22 Mar 2011 22:57:02 -0400

Ingredients: 8 tbl butter 1 small onion, minced 1/2 c carrot,...

Mon, 21 Feb 2011 08:00:07 -0500

Ingredients:
8 tbl butter
1 small onion, minced
1/2 c carrot, finely diced
1/4 c celery, chopped
1/2 c flour
1 tbl salt
1 t pepper
1/2 t dry mustard
1/2 t paprika
1/4 t freshly grated nutmeg
1 c chicken broth
1 c cream
2 cups milk
1 t hot sauce
1 t Worcestershire
2 c Vermont cheddar cheese, shredded
12 oz beer
4 cups broccoli florets, cooked

Directions:
Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook until carrots are tender, about 10 minutes. Add salt and pepper. Add flour slowly and stir often for approximately 2 minutes.

Remove pot from the heat and add mustard, paprika and nutmeg. Mix well. Add chicken broth while stirring and breaking up any lumps.

Return the pot to the heat and cook for 20 minutes, stirring occasionally.

Remove pot from the heat and slowly stir in cream and milk.

Return pot to stove, increase the heat to medium-high and add hot sauce, Worcestershire, beer and broccoli. Bring to a boil, whisky constantly. Reduce heat to low and simmer, whisking until creamy and thick, approximately 10 minutes. Stir over low heat until cheese melts.

Remove the pan from heat and whisk in cheese, 1 handful at a time until melted.

Serve topped with more cheese.

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Sun, 20 Feb 2011 16:00:07 -0500

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Sun, 20 Feb 2011 08:00:07 -0500

Oreo Truffles. Ingredients: 1 package (18 oz) Oreo cookies...

Sat, 19 Feb 2011 20:42:00 -0500

Oreo Truffles.

Ingredients:
1 package (18 oz) Oreo cookies
1 8 oz package cream cheese, softened
1 container Chocolate Melts

Directions:
In the bowl of a food processor, pulse the Oreo cookies until they are coarsely chopped. Add cream cheese and continue to pulse until they are well-combined.

Roll into 1-inch balls and place on a parchment paper lined baking sheet.

Refrigerate until firm, 4 hours, or optimally, overnight.

Melt chocolate according to package. Dip balls into chocolate and place on waxed paper lined trays to harden.

Chill and serve cold.

Orange Croissant Stuffed French Toast Ingredients: 6 large...

Sat, 19 Feb 2011 20:41:00 -0500

Orange Croissant Stuffed French Toast

Ingredients:

6 large eggs

1 1/2 cups heavy cream, half-and-half, or milk

4 tbl Grand Marnier

1 t pure vanilla extract

1/2 t ground cinnamon

Pinch of ground nutmeg

Pinch of salt

Grated zest of 1 orange

6 ounces cream cheese, softened

3 tbl confectioners’ sugar

6 croissants, preferably day-old

1 c orange marmalade, plus more for serving if desired

2 tbl unsalted butter, plus more for serving if desired

2 tbl vegetable oil

Directions:

Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners’ sugar in a small bowl.

Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes. Turn croissants over; soak 5 minutes more or until they are soaked through.

Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining bread. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.

Orange Syrup

Ingredients:

1 c sugar

1/2 c water

3/4 c freshly squeezed orange juice

1 tbl cornstarch

2 tbl unsalted butter

Directions:

Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.

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Sat, 19 Feb 2011 18:02:45 -0500

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Sat, 19 Feb 2011 18:02:15 -0500

first off, this blog is amazingly delicious. (: second, i absolutely love your other two blogs. and 1 suggestion, if you dont mind me making one, perhaps you could add more recipies to this blog? just thought that might be interesting. (: iloveyoulikeilovesayingiloveyou, emily

Sat, 19 Feb 2011 18:01:19 -0500

thank you emily! and i’ve been trying to keep up with more recipes, thanks again!

hellyeahrecipes: Red Velvet Cheesecake Brownies 1/2 cup butter...

Tue, 08 Feb 2011 00:01:14 -0500

hellyeahrecipes:

Red Velvet Cheesecake Brownies

1/2 cup butter

2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 tsp red food coloring

2/3 cup all purpose flour

1/4 tsp salt

8-oz cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.

In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.

Pour into prepared pan and spread into an even layer.

To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan.

Swirl in with a knife or spatula.

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.

Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

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Tue, 08 Feb 2011 00:00:34 -0500

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Mon, 07 Feb 2011 23:59:56 -0500

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Mon, 07 Feb 2011 23:59:29 -0500

your blog makes me hungry

Mon, 07 Feb 2011 23:59:08 -0500

haha me too<3 d:

great blog! look forward to future entries

Mon, 07 Feb 2011 23:59:02 -0500

thank you:)