Chocolate Of The Gods Recipe Recipe For Shrimp

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FOOD FOR THE GODS II



Food For The Gods II image

Need something to bring to your next pot luck with the Gods? This is heavenly.

Provided by Mel

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 7

1 cup butter
1 cup all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
2 eggs
2 cups chopped walnuts
1 cup pureed dates

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Melt butter. Add sugar, eggs, dates and nuts.
  • Mix flour with baking soda. Add to date mixture and combine.
  • Spread into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool and cut into bars.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 22.4 g, Cholesterol 35.8 mg, Fat 14.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 113.2 mg, Sugar 16.7 g

FOOD FOR THE GODS



Food for the Gods image

You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.

Provided by Cookie de Guzman

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 18

Number Of Ingredients 10

1 ¼ cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dates, pitted and chopped
1 cup butter
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Grease and line a 9 x 13 inch pan.
  • Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
  • Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
  • Add dates and walnuts and stir until completely combined.
  • Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
  • Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

Nutrition Facts : Calories 289 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 169 mg, Sugar 28.4 g

SHRIMP WITH GREEN GODDESS SAUCE



Shrimp with Green Goddess Sauce image

Provided by Claire Robinson

Time 9m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound large shrimp, shelled and deveined, leaving tails on
1 cup creme fraiche or sour cream
1 tablespoon chopped fresh tarragon
2 scallions, roughly chopped
1 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Freshly cracked black pepper

Steps:

  • Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
  • Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
  • BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!

CHOCOLATE OF THE GODS



Chocolate of the Gods image

This pudding's packed with A SURPRISE INGREDIENT. Avocados are rich in healthy fat that's beneficial for your heart, hair and skin. Make the pudding ahead of time and refrigerate so the flavors can mingle. From Shape Magazine.

Provided by FLKeysJen

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2 large Hass avocadoes, cubed or 1 large florida avocado
1/2 cup maple syrup, plus
2 tablespoons more maple syrup
2 -4 tablespoons sugar (optional)
2 tablespoons coconut oil (optional)
1 -2 teaspoon vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon low sodium soy sauce
1 cup cocoa powder
1 pint raspberries (optional)
fresh mint leaves, chopped (optional)
shaved dark chocolate (to garnish) (optional)

Steps:

  • Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
  • Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
  • Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.

GAMBERI AL CIOCCOLATO: SHRIMP WITH CHOCOLATE



Gamberi al Cioccolato: Shrimp with Chocolate image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup/229 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/118 ml milk
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, crushed
1 pound/450 g shrimp, peeled and deveined
Salt
1 cup/240 ml white wine
Small bunch fresh flat-leaf parsley, chopped

Steps:

  • Combine the chopped chocolate and milk in a stainless steel bowl. Rest the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the chocolate is completely melted.
  • In a frying pan, heat up the olive oil and saute the garlic until soft. Add the shrimp and cook until the shrimp are pink and just opaque. Add the salt and wine, and let reduce. Then add the parsley. Plate and drizzle with melted chocolate.

GIFT OF THE GODS CHOCOLATE CAKE



Gift of the Gods Chocolate Cake image

This is my favorite fudge cake. It is light, but also buttery, chocolaty, soft, and moist. Its texture is strong enough to hold up to buttercream, which can drag a lesser cake down. This cake goes with each of the four icings presented in this chapter.

Yield makes 2 (8-inch) cake layers

Number Of Ingredients 14

Barry Callebaut Origins (60% cacao or above), Lindt Dark, or Ghirardelli Premium
1 3/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 ounces dark chocolate, finely chopped
1 cup firmly packed light brown sugar
1/2 cup whole or 2% milk
1/2 cup (1 stick) cold unsalted butter
1/2 cup granulated sugar
3 large egg yolks
3/4 cup buttermilk
1 teaspoon vanilla extract
3 large egg whites

Steps:

  • Preheat the oven to 350°F.
  • Prepare two standard cake pans (8 inches in diameter, 2 inches deep) by lightly spraying the bottoms and sides with cooking spray. Cut out circles of parchment paper to fit on the bottom of each pan. The paper should be flat, not inching up the sides of the pan. Set pans aside.
  • Mix together the cake flour, cocoa, baking soda, and salt in a bowl with a whisk and set aside.
  • Combine the chocolate, brown sugar, and milk in a stainless steel bowl and place over simmering water. Stir the ingredients together as they melt. This creates a chocolate base for the cake, which you can transfer to a big mixing bowl.
  • Put the butter in the bowl of an electric mixer fitted with the paddle attachment, and mix at medium speed until the butter is light and soft. Change to the whisk attachment, and slowly add the granulated sugar and continue whipping until light and fluffy. Add the egg yolks, one at a time, and beat until each one is incorporated. Add half of the dry ingredients and mix in slowly. Add half of the buttermilk. Repeat this process until all the flour mixture and milk is incorporated. This is your batter. Add the batter to the chocolate base and combine lightly using a large rubber spatula. Stir in the vanilla, then set aside. You now have a chocolate batter.
  • Thoroughly rinse and dry your mixer bowl and whisk attachment, then mix the egg whites at medium speed for about 3 minutes, or until they hold a medium peak. Gently fold half of the whipped egg whites into the chocolate batter until the mixture is smooth. Repeat with the remaining egg whites, and fold just until all the egg whites are incorporated. The egg whites should be fully incorporated-no streaks. Pour the completed cake batter into the prepared cake pans equally.
  • Bake for about 35 minutes, or until the cakes springs lightly in the center when touched, or a toothpick comes out clean with a few crumbs but no batter. Remove the cakes from the oven and cool on a rack until room temperature. Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan. Take a cake circle or sturdy paper plate, and place it over the pan. Invert the cake onto the plate and remove the parchment circle the cake baked on. Repeat this process for the other cake layer. Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top. Place the second layer onto the cake with the bottom side up, which will give you a flat, undomed top. Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.

CHICKEN FOR THE GODS



Chicken for the Gods image

This recipe was given to me by a friend. I was a bit skeptical at first as it would certainly take a lot to live up to a name like "Chicken for the Gods" but it is absolutely to die for . . . and so simple because I just throw it together in the crockpot in the morning and have an absolutely delicious meal when I get home.

Provided by ktenille

Categories     One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 3/4 cups flour
2 tablespoons dry mustard (scant)
6 boneless skinless chicken breasts
2 tablespoons oil
1 (10 ounce) can condensed chicken with rice soup
1/4 cup water

Steps:

  • Place flour and mustard in shallow bowl and coat chicken breasts.
  • In skillet, brown coated breasts in oil.
  • Place in slow cooker and pour condensed soup over the chicken. Add water.
  • Cover and cook on low for 6-7 hours.

Nutrition Facts : Calories 514.9, Fat 12.2, SaturatedFat 1.9, Cholesterol 106.2, Sodium 588.1, Carbohydrate 47.8, Fiber 2.6, Sugar 0.6, Protein 50

GLAZE OF THE GODS



Glaze of the Gods image

Categories     Cake     Chocolate

Yield makes 2 cups glaze

Number Of Ingredients 8

Chocolate Choices:
Felchlin Cru Sauvage, Valrhona Manjari, or Lindt Creation 70% Pure Chocolate Bar
8 ounces dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon light corn syrup
1 tablespoon Cognac
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Melt all the ingredients together in a stainless steel bowl over a saucepan with simmering water or over very low heat in a very heavy pot. Blend until the mixture is smooth and shiny. Pour over the prepared cake while the glaze is still warm. The excess glaze can be frozen and reheated for later use.

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