Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.Dip the marshmallows in chocolate using a ...
Place the rum, lime juice, grenadine, confectioners' sugar, ice cubes, and strawberries into a blender. Cover, and puree until smooth. Pour into glasses and top each with a dollop of whipped cream, ...
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces d ...
Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.Place pears, onions, green bell pe ...
Place all ingredients in a blender. Blend on puree (or the highest setting) until smooth, about 30 seconds. Pour into glasses and serve. ...
Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.Dissolve cocoa powder in hot water in a small bowl.P ...
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.In a large bowl, combine the watermelon cubes, feta ...
Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 mi ...
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.Sift the flour wit ...
Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. ...