Recipes by their Ingredients


  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses


    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Shrimp and Cheddar Grits

    Shrimp and Cheddar Grits
    Shrimp and Cheddar Grits
    (Makes 4 servings)

    2 cups water
    2 cups milk
    1 ½ tsp salt
    4 tblsp butter
    4 ounces sharp cheddar cheese, shredded
    1 lb shrimp (41-50ct)
    1 tsp olive oil
    black pepper to taste
    &fra34; tsp salt
    1 tblsp soy sauce
    1 tsp Tony Chachere Creole Spice
    1 tsp lemoncello liquor or 1 tsp lemon zest
    OPTIONAL: 1 tblsp panko bread crumbs


    Bring milk, water, 1 ½ tsp salt to a slow boil over medium/low heat.

    While the liquid is coming to a boil, in a separate bowl, add the shrimp, pepper, 3/4 tsp salt, soy sauce, lemon liquor and Cajun spice to the shrimp and let marinate.

    When the liquids come to a slow boil, whisk in the corn meal and lower heat to lowest simmer.

    Keep whisking every few minutes as to avoid lumps.

    After 15-20 minutes your grits will be ready, taste will determine when you turn the heat off to stop cooking them.

    Now add the shredded cheddar cheese and the butter to the grits and stir well. Set Aside.

    In a large skillet on high heat, add 1 tsp olive oil, wait till it is hot then add the shrimp toss once to adjust shrimp.
    Let cook for 45 seconds, flip once, using tongs to individually flip any shrimp that did not get turned. 30 more seconds, turn off heat and toss shrimp onto the grits. Enjoy!