6 oz. Dark Chocolate
6 oz. Butter
4 Eggs ( at room temperature)
6 oz. Sugar
2 oz. Flour
Melt the chocolate and butter
Mix the eggs and sugar and whisk for a few minutes.
Add the egg and sugar mixture to the chocolate and butter and combine.
Pour into greased ramekins.
Bake directly in oven at 390 F for 14 minutes.
This recipe was given to me by Executive Chef Luis Palha of Carnival Cruise Lines while at a wonderful Chef’s Table 7 Course meal.
This was on the menu in the main dinning room and was ordered at every night by several of our fellow cruisers. I told the Chef that our kids were Rolling in the Molten cake every night! I promise I would share. 🙂
4 Tsp. olive oil
1 sweet yellow onion diced
3 stalks celery diced
1 15 oz. cans Cannellini beans drained
32 oz. vegetable broth
1 Cup Water
½ 15 oz. jar of roasted red pepper drained and diced
5 cloves of garlic
1 bunch of Kale, washes, remove stems, chop in pieces
1 Tsp. Garlic powder
1 Tsp. smoked paprika
Kosher salt TT
In a large over medium heat add 2 Tsp. olive oil. Add in celery and onions cook until onion is translucent. Add 4 cloves garlic and cook for 2 minutes. Add cannellini beans, vegetable broth, and water. Bring to a boil and then reduce to simmer. In a skillet over medium heat add 2 Tsp. olive oil, garlic and Kale. Sauté Kale until just softens. Add Kale to the simmering pot and season with garlic powder and smoked paprika. Taste it and add desired Salt.
Makes 4 Hearty Servings.
1 ¼ Cups Flour
2 Tablespoons sugar
4 teaspoons baking powder
½ teaspoon kosher salt
3 teaspoons smoked paprika
2 teaspoons cumin
1 jalapeno seeded and minced
1 Tablespoon minced cilantro
1 cup cooked mashed sweet potato
¼ Cup softened butter
2 to 4 tablespoons milk (if needed for moisture)
*Preheat oven to 450 degrees F
Sift flour, sugar, baking powder and salt together. In a separate bowl add sweet potatoes, butter, jalapeno, and cilantro mix together. Season with smoked paprika and cumin. Add flour mixture and gently mix dough together. Add milk if needed for moisture. Turn dough out onto a lightly floured board and lightly knead into a smooth ball. Roll dough out to ½ inch thick and cut with biscuit cutter.
Place biscuits on a parchment line cookie sheet and bake for about 15 minutes.
If you don’t have a biscuit cutter and short juice glass works just fine.
1 lb. crawfish tails
1 tsp. garlic minced
1/2 cup chopped pickled jalapeno peppers
½ c. shredded pepper jack cheese
2 tsp. Worcestershire sauce
½ tsp. kosher salt
1 tsp. tabasco
2 tsp. Cajun seasoning (Zatarans or Tony’s)
¾ cup Mayo
2 Tbsp. Cilantro chopped
½ cup Parmesan cheese finely shredded
Pre heat oven 350
In a large bowl mix together, crawfish, jalapenos, pepper jack cheese, mayo, cilantro, Worcestershire, tabasco and spices. Grease a 9×9 glass baking dish with cooking spray. Add dip mixture to baking dish and top with Parmesan cheese.
Bake at 350 for 25 to 30 minutes or until cheese is melted and bubbling!
Serve with crostini or tortilla chips!
1 Jalapeno ( Blackened over the stove top burner
1 12 oz. Jar of Roasted Red Peppers
3 cloves of garlic
1 tsp. Honey
1 tsp. Salt
1/2 Bunch of cilantro
Blacken jalapeno over stove top burner then set a side. In a food processor place garlic and salt pulse machine. Cut top off of jalapeno and drop into processor. Pulse again. Then add cilantro , jar of red peppers and honey pulse until you get the consistancy you wish. Yields 2 cups. Refrigerate for up to a week.
1 bag frozen hash browns (cubed type)
½ block Velveeta cheese
4 oz. cream cheese
3 Tablespoons Milk
3 Tablespoons sour cream
4 strips bacon cooked and crumbled
3 green onions diced
1 jalapeno minced (optional)
½ cup shredded cheddar cheese
Salt & Pepper
In a microwave safe bowl combine, Velveeta, milk and cream cheese melt and mix together. Once melted add sour cream, potatoes, salt and pepper. Spray a casserole dish with nonstick spray and pour mixture into the casserole dish. Cover the top of with corn flakes, bacon, green onion, jalapenos and shredded cheese.
Bake uncovered in a 350 degree oven for 30 to 40 minutes.