Chocolate Snaps Recipes Recipe For Shrimp Recipe For Banana

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE SNAPS SUGAR COOKIE



Chocolate Snaps Sugar Cookie image

A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!

Provided by Andrea

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 32m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

Steps:

  • Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
  • Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g

CHOCOLATE GINGERSNAPS



Chocolate Gingersnaps image

This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!

Provided by [email protected]

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 12

½ cup butter, melted
½ cup packed light brown sugar
⅓ cup molasses
1 tablespoon water
1 ½ cups all-purpose flour
4 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¼ cups milk chocolate chips, divided
⅛ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
  • Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
  • Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
  • Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
  • Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 27.3 g, Cholesterol 17.4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 130 mg, Sugar 17 g

CHOCOLATE SNAPS



Chocolate Snaps image

Crispy, chocolate cookie.

Provided by Carmela

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 9

2 cups semisweet chocolate chips
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ teaspoon vanilla extract
¼ cup corn syrup
1 egg

Steps:

  • Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
  • Refrigerate until firm, about 30 minutes.
  • Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g

CHOCOLATE BANANA ICEBOX CAKE



Chocolate Banana Icebox Cake image

Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.

Provided by Samantha Seneviratne

Categories     snack, cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup/150 grams granulated sugar
1/4 cup/30 grams cornstarch
1/2 teaspoon kosher salt
3 cups/710 milliliters whole milk
6 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup/175 milliliters cold heavy cream
45 thin, round chocolate wafers (from 1 9-ounce/255-gram package)
4 large ripe bananas
1 1/2 cups/355 milliliters cold heavy cream
2 tablespoons confectioners' sugar
Cocoa powder

Steps:

  • Place a fine-mesh sieve over a medium bowl, and set it aside.
  • In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
  • Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
  • Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
  • Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
  • Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
  • Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
  • To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

WHITE CHOCOLATE GINGERSNAPS



White Chocolate Gingersnaps image

My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!

Provided by Duff Goldman

Categories     Gingersnaps

Time 45m

Yield 60

Number Of Ingredients 10

3 cups white sugar, divided, or as needed
1 ½ cups canola oil
½ cup molasses
1 pinch kosher salt
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 (11 ounce) package white chocolate chips
1 cup chopped crystallized ginger

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
  • Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
  • Roll dough into 1-inch balls, then roll the balls in remaining sugar.
  • Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
  • Place white chocolate in the 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 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

Nutrition Facts : Calories 161 calories, Carbohydrate 22.7 g, Cholesterol 1.1 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 98.1 mg

BANANA GINGERSNAP PUDDING



Banana Gingersnap Pudding image

Make and share this Banana Gingersnap Pudding recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup sugar
2 1/2 tablespoons cornstarch
2 cups low-fat milk
1 large egg, beaten
3 tablespoons dark rum
4 medium bananas, sliced
12 gingersnaps or 12 ginger crisps

Steps:

  • Mix sugar and cornstarch together.
  • Pour milk into medium-size microwaveproof bowl.
  • Whisk in sugar mixture until cornstarch dissolves.
  • Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
  • Sti r in rum.
  • Microwave on high 1 to 2 minutes longer until custard thickens.
  • Remove from heat; cool slightly.
  • Slice a layer of bananas into each of 4 individual dessert dishes.
  • Add a layer of cookies and top with another layer of bananas.
  • Pour custard over top bananas.
  • Serve warm or chilled.
  • Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
  • Cook, over medium heat, stirring constantly until mixture begins to boil.
  • Whisk some of hot milk mixture into beaten egg; return to saucepan.
  • Bring to boiling, cook 1 minute. Follow procedure above.

Nutrition Facts : Calories 369.6, Fat 4.9, SaturatedFat 1.8, Cholesterol 59, Sodium 210.2, Carbohydrate 70.5, Fiber 3.6, Sugar 41.7, Protein 8.2

CHOCOLATE BANANA CREPES



Chocolate Banana Crepes image

After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce! A very big hit with my friends! Top with powdered sugar or whipped cream.

Provided by LYNNIE1979

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 14

½ cup whole or 2% milk
1 ½ tablespoons melted butter
1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
⅓ cup white flour
½ tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
2 ripe bananas, sliced

Steps:

  • In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
  • Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
  • Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
  • Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.9 g, Cholesterol 69.5 mg, Fat 8.5 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 56.7 mg, Sugar 18.8 g

CHOCOLATE BANANA PIE



Chocolate Banana Pie image

This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.

Provided by Jeannette Gartner

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time P1DT1h

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
¼ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream
½ cup white sugar
2 large bananas, sliced
1 (3.9 ounce) package instant chocolate pudding mix
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
  • Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
  • Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
  • Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g

CHOCOLATE CHIP BANANA NUT MUFFINS



Chocolate Chip Banana Nut Muffins image

Moist, delicious, and at least quasi-healthful. I was very pleased with how they turned out.

Provided by HappyMama

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 15

1 tablespoon butter for greasing, or as needed
¾ cup white sugar
¼ cup vegetable oil
¼ cup mayonnaise
2 eggs
3 bananas, mashed
1 ¼ cups all-purpose flour
½ cup quick cooking oats
¼ cup ground flax
¼ cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup miniature semisweet chocolate chips
¾ cup walnuts, chopped

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.
  • Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated.
  • Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts : Calories 349 calories, Carbohydrate 41.5 g, Cholesterol 31.6 mg, Fat 19.7 g, Fiber 3.6 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 385.5 mg, Sugar 22.4 g

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     Asian Recipes

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

More about "chocolate snaps recipes recipe for shrimp recipe for banana"

STIR-FRIED SPICY GINGER SHRIMP WITH SUGAR SNAPS | HEALTHY ...
stir-fried-spicy-ginger-shrimp-with-sugar-snaps-healthy image
In a small bowl, combine the stock, sherry, miso, sriracha, and sugar. Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high. Add the oil and swirl to …
From weightwatchers.com
Cuisine Chinese,Asian,Japanese
Category Dinner,Lunch
Servings 4
Total Time 30 mins
  • Heat a 14-inch flat-bottomed wok (or a 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil; add ginger and stir-fry until fragrant, 10 seconds. Push ginger to sides of wok; carefully add shrimp and spread evenly in one layer. Cook undisturbed 1 minute, as shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger until shrimp is lightly browned but not cooked through.
  • Add sugar snaps and pepper and sprinkle on salt; stir-fry until just combined, 30 seconds. Stir cornstarch into broth mixture and stir to combine; swirl into wok and stir-fry until shrimp are just cooked and vegetables are tender-crisp, 1-2 minutes.


SHRIMP COCKTAIL SAUCE - RECIPE - COOKS.COM
Enter your email to signup for the Cooks.com Recipe Newsletter . Home > Recipes > Dips Dressings > Shrimp Cocktail Sauce. Printer-friendly version. SHRIMP COCKTAIL SAUCE : 3/4 c. chili sauce 2-4 tbsp. lemon juice 2-3 tbsp. horseradish 2 tsp. Worcestershire sauce 1 tsp. grated onion Few drops Tabasco Salt to taste. Blend ingredients well. Chill. Serve with boiled …
From cooks.com


SHRIMP & LEMON SOUP - RECIPE - COOKS.COM
Peel and devein shrimp; cook reserved shells in tablespoons of hot oil until pink, 5 minutes. Add garlic, ginger and chilies; cook 1 minute. Add broths and water; bring to boil, reduce heat to low and cover; cook 25 minutes. Strain into soup pot. Add some favorite pasta; cook until tender. Add shrimp, snow peas, carrots, scallion and zest; cook until shrimp turns pink. Serve.
From cooks.com


RISOTTO OF SHRIMP & SUGAR SNAPS - RECIPE - FINECOOKING
Make the shrimp stock: In a large saucepan, combine the shrimp shells with the sugar snap trimmings, chopped leek, half of the chopped onion, and 1 cup of the wine. Add 2 quarts water, bring to a boil, and simmer uncovered for 30 minutes. Strain, pressing on the solids, and return the liquid to the pan, keeping the heat low. You should have ...
From finecooking.com


CHOCOLATE BANANA BREAD {HEALTHY & MOIST) – WELLPLATED.COM
2021-11-08 Preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt. Set aside.
From wellplated.com


CHOCOLATE SHRIMP SAUCE - RECIPE - COOKS.COM
2019-05-25 2 quarters Bakers chocolate or 1/2 Hershey bar or equivalent. 1 shot brandy or whisky. Boil teriyaki in small sauce pan, mix corn starch with 1 tablespoon hot water using a fork until dissolved. Add starch and stir with wooden spoon until mixture reboils and has the consistency of honey. Add remaining ingredients and stir on low heat until ...
From cooks.com


RECIPE: RAINFOREST CAFE CHOCOLATE COVERED BANANA BLAST ...
Place ice, rum, chocolate sauce, banana, half-and-half and vanilla yogurt in a blender cup, and pulse until thick and smooth. Pour into a glass. Pipe a large rosette of whipped cream into the center of the drink, and drizzle with chocolate syrup. *For a nonalcoholic option, omit the rum and increase the half-and-half to 1/3 cup. Makes 1 serving.
From recipelink.com


NABISCO CHOCOLATE SNAP COOKIES RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Nabisco Chocolate Snap Cookies Recipe are provided here for you to discover and enjoy ... Healthy Low Carb Banana Bread Recipe Easy Recipes. Easy Canned Pear Recipes Easy Low Carb Pear Cobbler Recipe Easy Fresh Pear Tart Recipe Easy Chili Con Queso Dip Recipe Easy Bbq Chicken Recipes Easy Easter Snacks Easy …
From recipeshappy.com


CHOCOLATE SUGAR SNAPS RECIPE | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here. SparkRecipes is powered by. Articles. Chocolate Sugar Snaps. Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. Be the first to rate this recipe! Nutritional Info. Servings Per Recipe: 48 Amount …
From recipes.sparkpeople.com


STIR-FRIED SHRIMP, SUGAR SNAPS & FENNEL - RECIPE - FINECOOKING
Add the sugar snaps, season with some of the salt, and stir-fry until the peas have a bit of a golden color and are crunchy and blistery, about 2 minutes. (they’ll be crisp-tender). Add the fennel, season with a bit more salt, and stir-fry until the fennel is al dente, about 60 seconds. Increase the heat to high, add the shrimp, toss well, and make a space in the center of the …
From finecooking.com


RISOTTO OF SHRIMP & SUGAR SNAPS - MEDITERRANEAN RECIPES
Risotto Of Shrimp & Sugar Snaps might be just the Mediterranean recipe you are searching for. This main course has 538 calories, 30g of protein, and 16g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of wine, olive oil, a pinch chile flakes, and a handful of other ingredients are all it takes to make this …
From fooddiez.com


CHOCOLATE SPIDERWEB SNAPS RECIPE – THE BEST FREE COOKING ...
coconut sambal | General Recipes . Cooking receipe to make coconut sambal under category General Recipes. You may find some video clips related to this receipe below.coconut sambal1 medium sized onion150g finely grated fresh coconut5 teaspoons lemon juice1 level teaspoon paprika1/2 teaspoon salt1/2 teaspoon chilli powderThis recipe
From cookingrecipedb.com


CHOCOLATE CHIP BLUEBERRY BANANA SMOOTHIE - PAMS DAILY DISH
Chocolate Chip Blueberry Banana Smoothie. This smoothie recipe has all healthy ingredients that make up the most luscious and decadent chocolate chip blueberry banana smoothie. Whirl one up and enjoy every sip! Since smoothies are so popular these days, it’s fun to come up with new recipes all the time. Today, I made this wonderful smoothie.
From pamsdailydish.com


RECIPE: CHOCOLATE MINT SNAPS - RECIPELINK.COM
CHOCOLATE MINT SNAPS 4 (1 oz) squares unsweetened chocolate 1 3/4 cup shortening 2 cups sugar 2 eggs 1/3 cup corn syrup 2-1/2 Tbsp. water 2 tsp. peppermint extract 4 cups all purpose flour 2 tsp. baking soda 1/2 tsp. salt 1/4 cup plus 2Tbsp. sugar Melt chocolate over hot water in double boiler. Remove from heat. Cream shortening, gradually adding 2 cups of sugar …
From recipelink.com


GAMBERI AL CIOCCOLATO: SHRIMP WITH CHOCOLATE : RECIPES ...
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
From cookingchanneltv.com


SHRIMP AND SNOW PEAS - RECIPE | COOKS.COM
Remove shells from shrimp and devein. Mix cornstarch and water. Dip each shrimp into mixture to coat. Heat a wok, add cooking oil and heat until hot. Add shrimp and stir-fry for a few seconds. While briskly stirring, add dry sherry, a pinch of salt, the green onion and the snow peas. Stir-fry for about 1 minute. Serve immediately over rice.
From cooks.com


SHRIMP AND SPAGHETTI - RECIPE - COOKS.COM
Add shrimp and cook until pink, about 5 minutes. With a slotted spoon remove shrimp and vegetable mixture to a heated bowl and keep warm. Add wine and water to Dutch oven and boil for 5 minutes. Reduce heat and add bay leaves, thyme, salt, and pepper, and Tabasco and simmer for 20 minutes. Add remaining 1/2 stick of butter and the shrimp and vegetable …
From cooks.com


SHRIMP SCAMPI PASTA WITH ASPARAGUS (VIDEO) - KEEPRECIPES
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds . Shrimp Scampi Pasta with Asparagus (VIDEO) See original recipe at: natashaskitchen.com. kept by torlina recipe by natashaskitchen.com. print. Ingredients: ½ lb spaghetti 1 lb (or 1 bundle) …
From keeprecipes.com


RECIPE: DOUBLE CHOCOLATE AND BANANA ... - FIND LOST RECIPES
1 pint chocolate frozen yogurt or light ice cream. 2 cups nonfat milk. 1 tablespoon unsweetened natural cocoa powder. 2 very ripe bananas, cut into chunks and frozen. 1 1/2 cups ice. Place the yogurt, milk, cocoa, bananas, and ice in a blender and blend until smooth. Divide among four glasses and serve immediately. Makes 4 servings.
From recipelink.com


Related Search