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[ Recipe Comments | Additional Details | Editor Review |  Printer Friendly Page |  Send to a Friend ]Chocolate Amaretto Mousse Pie
Added on: 12-Jun-2008 Hits: 124
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Recipe Text:
Chocolate Amaretto Mousse Pie
Ingredients
Directions
1Beat the egg whites until peaks form.
2Beat in 1/4 cup sugar until the mixture is stiff and glossy.
3Mix yolks, milk, gelatin, the reamining sugar, and salt.
4Combine over low heat with the chopped chocolate.
5Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
6Remove from heat and add vanilla and amaretto.
7Whip the cream.
8Pour the chocolate mixture over the egg whites, folding to combine.
9Cool mixture; when cooled, fold in the whipped cream.
10Pour into the crust and refrigerate at least 4 hours before serving.
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Spinach Carrot Loaf
Added on: 11-Jun-2008 Hits: 112
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Recipe Text:
Spinach Carrot Loaf
Ingredients
-
1 lb carrot, peeled and sliced & steamed until tender, cool
- 1 lb frozen chopped spinach, thawed, squeezed as dry as possible
- 1 tablespoon butter (or margarine)
- 3 garlic clove, minced
- 1 1/2 cups onion, chopped
- 1 egg
- 5 egg white
- salt & pepper
- 2 tablespoons parmesan cheese, grated
Directions
1Melt butter in skillet and sauté the garlic and onion until the onion is translucent; cool.
2Beat the egg and egg whites and divide into 2 equal portions.
3Heat oven to 350°F and spray veggie oil into a 1-quart loaf pan.
4Place parchment paper on the bottom of the pan, oiled (you can also use wax paper).
5Purée the carrots with half of the onions, garlic, egg mixture parmesan and season with salt and pepper. Purée until smooth and pour into the prepared loaf pan.
6Purée the spinach with the remaining ingredients (half of the onions, garlic, egg and parmesan etc).
7Smooth the top of the loaf and place the loaf in a 9x13-inch ovenproof dish. Pour boiling water into the dish bringing the water level to about half way up the side of the loaf pan.
8Bake for 1 hour.
9Remove from oven and let the loaf rest in the water bath for 20 minutes before unmolding.
10You may serve this loaf hot, room temp or chilled.
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