Pasta lovers

[biggbear8]

You're all just a bunch of teasers.

Forever Gemini hugs kisses

come over to my house and Ill make you your favorite dish and we can have dinner together and Ill make a surprise dessert for you .

 

[Forever_Gemini]

Forever Gemini hugs kisses

come over to my house and Ill make you your favorite dish and we can have dinner together and Ill make a surprise dessert for you .

Ohhhhh, I like, I like, lol

*ponders what to wear?*

XO back atcha!

 

[biggbear8]

I know this is a pasta thread but we need a few desserts in here

lol hehehehe something for all you chocolate lovers


Brandied Mocha Mousse
12 oz semisweet chocolate
2/3 c hot, strong, black coffee
3 tbsp brandy
2 tbsp butter
6 egg yolks -- lightly beaten
6 egg whites -- stiffly beaten
whipped cream
grated bittersweet chocolate

Melt semisweet chocolate in the coffee. Add brandy. Remove from heat. Stir i
n butter and the egg yolks, one at a time. Fold in egg whites. Turn into 12 i
ndividual souffle or dessert dishes. Chill 5 hrs. Top with whipped cream and
grated bittersweet chocolate
__________________________________________________-

chocolate raspberry mousse

2 pints fresh raspberries
1/2 cup granulated sugar
32 ounces semisweet chocolate -- chopped fine
8 ounces unsweetened chocolate -- chopped fine
12 egg whites
3 cups heavy cream

Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush
berries into a rough texture. Set aside for a few minutes.

Add chocolates to raspberries and place over a double boiler. Stir
periodically to avoid scorching the chocolate. Keep over low heat until the
chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.

Beat egg whites until they form soft peaks. Gradually add remaining 1/4
cup sugar; beat until the peaks are stiff but not dry.

Beat heavy cream until it forms stiff peaks.

Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,
lightening the chocolate. Fold in the cream and remaining egg whites, being
certain that no white streaks remain. Keep refrigerated until used.
___________________________________________________

chocolate silk dessert


-----CRUST-----
1/4 c Stick margarine -- melted
1 1/4 c Graham cracker crumbs
3 tb Honey
-----FILLING-----
1 1/2 c Semi-sweet chocolate chips
2 1/2 c Extra firm silken tofu
3 tb Honey

For CRUST: Mix together and press onto bottom and 1-inch up the side of
a 9-inch springform pan. Bake at 350 F degrees for 8 minutes. Let cool
and then chill.

For FILLING: Heat chocolate chips over low heat until melted, stirring
often and set aside. In a food processor or blender, blend tofu until
smooth. Add honey and blend until mixed. Add melted chocolate chips and
blend until creamy. Pour filling into chilled pie crust. Place in
refrigerator until firm.

 

[biggbear8]

Ohhhhh, I like, I like, lol

*ponders what to wear?*

XO back atcha!

come casual but sexy as you always are
and how do you like my desserts


WHATS you favorite dish

 

[Forever_Gemini]

*focusing* on the: semisweet, hot, strong, cream , fresh, stir, low heat, melting, beat - gradually - beat ... towards a satisfactory filling



dang, this is virtual cooking, no?!

LOL

 

[biggbear8]

there a nice pasta dish one that I love


Pasta W/ Smoked Mozzarella, Asparagas & Dried Tomatoes

1 c Warm water
1/2 c Dried tomatoes, sliced into
Strips
3/4 lb Asparagus, cut diagonally 1"
Pcs
12 oz Pkg farfale (bowtie pasta)
2 tb Olive oil
1 sm Onion, chopped
2 Cloves garlic, finely
Chopped
1 tb Fresh thyme leaves (or 1 t
Dried)
1/4 ts Salt
1/4 lb Smoked mozzarella, cut in sm
Cubes

Soak dried tomato strips in the cup of warm water for 3-5 min until they
begin to soften. Drain and reserve the liquid.

Heat 5" of water to boiling in large saucepot. Add the asparagus and cook
3 min. until tender but still crisp. Remove to a bowl and set aside.

In the same of pot of boiling water, cook the pasta. While it's cooking:

Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce
heat to
low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme
leaves & salt. Cook for 5 min.

Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and
mozzarella. Serve immediately; or to serve cold, cool to room temperature,
cover & refrigerate.

 

[Forever_Gemini]

come casual but sexy as you always are
and how do you like my desserts


WHATS you favorite dish

I think I've already responded to your dessert recipe, lol

My favorite dessert is one that only my grandma can make (well, I can too if I chose, lol).. Rhubarb Pie (of course, made from scratch!) served with cold vanilla/custard sauce..

It's the only dessert I eat, lol

 

[biggbear8]

a couple more dessert recipes

a chocolate rum cheesecake

1 1/4 c Graham cracker crumbs
3/4 c Sugar
2 tb Sugar
1/4 c Unslated butter -- melted
6 oz Semisweet chocolate
1/4 c Rum
1 lb Cream cheese
1/2 c Sour cream
1 tb Vanilla
5 Eggs

Preheat oven to 325~. Butter inside of springform pan
well & cover the outside (bottom & sides) with a sheet
of heavy-duty aluminum foil, shiny side out. This
reflects heat away from cheesecake & prevents it from
baking too fast & becoming overcooked. Mix graham
cracker crumbs with 2 tb of the sugar & add melted
butter. Press evenly on bottom & sides of pan;
refrigerate until ready to use. Cut chocolate into
small pieces. Melt in microwave; combine with rum. Set
aside. Beat cream cheese with electric mixer until
ight & fluffy. Gradually beat in sugar, sour cream &
vanilla. Add eggs, one at a time. Mix well. Place bowl
over a pan of hot water & mix until smooth (do not let
water touch bottom of bowl). Pour about 1 1/4 cups of
this batter into a separte bowl & set aside. Whisk
remaining batter w/the chocolate, then stir over hot
water until smooth. Take springform pan from
refrigerator & fill w/chocolate batter. Gently pour
plain batter over top & make swirls down into the
chocolate batter with a fork. Place on middle rack of
oven & bake for 50 minutes. Cool to room temp, remove
foil & rim of pan & refrigerate overnight.
____________________________________________________

white chocolate hazelnut cheesecake


Hazelnut Crust:
1 8 ounce pkg. hazelnut or shortbread cookies -- crushed
3 tablespoons margarine or butter -- melted
Filling:
1 pound white baking bar with cocoa butter
32 ounces cream cheese -- softened
1/2 cup margarine or butter -- softened
3 tablespoons hazelnut liqueur -- or milk
1 tablespoon vanilla
1 dash ground nutmeg
4 eggs
1 egg yolk
2 3 oz. bars milk chocolate with hazelnuts -- chopped OR
4 1 1/2 oz. milk chocolate with almond bars -- chopped
Chocolate Curls -- optional

Butter sides of a 10" springform pan. Combine crust ingredients. Press
Hazelnut Crust evenly over bottom of pan. Place pan in a shallow baking pan.
For filling, cook and stir bakined bar over Low heat until melted. In a large
mixer bowl, beat melted bar, cream cheese, margarine or butter, luqueur,
vanilla and nutmeg until well mixed. Add eggs and egg yolk. Beat on Low
speed, just until mixed. Stir in milk chocolate. Pour into crust. Bake in a
350 F. oven for 60-65 minutes or until knife inserted midway between center
and edge comes out clean. Cool for 5-10 minutes on a wire rack. Loosen sides
of cake from pan. Cool for 30 minutes. Remove sides of pan. Cover and chill
thoroughly. Top with chocolate curls before serving.
____________________________________________________

strawberry cheesecake
24.00 oz Cream cheese
1.00 c Strawberry pourable fruit
1.00 ts Vanilla
0.25 ts Salt
4.00 Eggs
2.00 ts Vanilla
1.00 c Sour cream
Strawberries; sliced

3/4 c strawberry fruit spread combined with 1/4 c warm
water may be substituted for the pourable fruit.

Do not use reduced-calorie sour cream.

Preheat oven to 325. Beat softened cream cheese in
large bowl until creamy. Blend in pourable fruit,
vanilla, and salt. Add eggs, one at a time, beating
well after each addition. Pour into greased 9"
springform pan. Bake 50 minutes.

Combine sour cream and vanilla; mix well. Carefully
spoon over warm cheesecake. Bake another 10 minutes,
or until just set. Turn oven off; leave cheesecake in
oven, with door closed, 30 minutes. Transfer to wire
rack; loosen cheesecake from rim of pan. Cool
overnight.
_________________________________________________
and I justhave to put this one in

SMORES CHEESECAKE

1 1/4 c Graham cracker crumbs
1/3 c Margaine, melted
1/4 c Sugar
12 oz Container soft cream cheese
5 (1.45-oz)milk chocolate
-candy bars, melted
1 (1.45-oz)milk chocolate
-candy bars, finely chopped
1 c Miniature Marshmallows
1 1/2 c Cool whip, thawed

Smore Cheesecake

Stir together crumbs, margarine and sugar in small
bowl; press onto bottom and 1 inch up sides of 9-inch
springform pan. Chill

Stir together cream cheese and melted chocolate in
small bowl until well blended; pour into crust.
Sprinkle with chopped chocolate.

Fold marshmallows into whipped topping; spread over
cheesecake. Chill.

 

[Lady_Sam]

Bear....will you marry me? And I love that chocolate rum cheesecake. *dies and thinks she's in heaven*

 

[biggbear8]

I think I've already responded to your dessert recipe, lol

My favorite dessert is one that only my grandma can make (well, I can too if I chose, lol).. Rhubarb Pie (of course, made from scratch!) served with cold vanilla/custard sauce..

It's the only dessert I eat, lol

I was talking about a mian dish hon not desserts but I bet I could make you grandma if I had the recipe
Ive made a lot of rhubarb pies

lol now what is your favorite meal .

 

[biggbear8]

Bear....will you marry me? And I love that chocolate rum cheesecake. *dies and thinks she's in heaven*

Im available hon Im single and not ties as of yet

 

[Lady_Sam]

Im available hon Im single and not ties as of yet

You mean you cook and haven't been snapped up yet? Mmmmm well lets see....one of your lasagnas, the chocolate rum cheesecake....do you have a suggestion for an appetizer?

 

[Forever_Gemini]

I was talking about a mian dish hon not desserts but I bet I could make you grandma if I had the recipe
Ive made a lot of rhubarb pies

lol now what is your favorite meal .

gotta be home made for sure, lol

What comes to mind is a typical old-swedish dish called "kroppkakor"... they're basically cold, boiled potatoes mashed into a dough and filled with some stir-fried onions and sort-of-like bacon (don't know the translation of the meat we use!), rolled into a ball and placed into a boiling salt-based pot.

When they're 'done', they float (easy peasy, lol) and generally served with a Bechamale (sp) sauce loaded with onion bits...

Again, don't have the recipe

 

[biggbear8]

You mean you cook and haven't been snapped up yet? Mmmmm well lets see....one of your lasagnas, the chocolate rum cheesecake....do you have a suggestion for an appetizer?

I sure do I have lots of ideas for appetizers

 

[biggbear8]

gotta be home made for sure, lol

What comes to mind is a typical old-swedish dish called "kroppkakor"... they're basically cold, boiled potatoes mashed into a dough and filled with some stir-fried onions and sort-of-like bacon (don't know the translation of the meat we use!), rolled into a ball and placed into a boiling salt-based pot.

When they're 'done', they float (easy peasy, lol) and generally served with a Bechamale (sp) sauce loaded with onion bits...

Again, don't have the recipe

i bet I do I worked in POLISH RESTAURANT ONCE THAT SERVED SOMETHING SIMULAR TO THAT LET ME CHECK MY RECIPRES I ALSO WORKED FOR A GERMAN RESTAURANT SO i HAVE LOT and lots of different recipes

hugs and kisses

 

[Lady_Sam]

I sure do I have lots of ideas for appetizers

Tell you what I'll make the lasagna...you bring the dessert.... And any appetizer you can think of

 

[biggbear8]

Tell you what I'll make the lasagna...you bring the dessert.... And any appetizer you can think of

sounds like a plan to me what time and when

date address and time lol

 

[Forever_Gemini]

Looks like bigbear has a loaded plate tonite, lol

 

[Lady_Sam]

sounds like a plan to me what time and when

date address and time lol

Whenever you're free

 

[tigerjen]

Let's get back to the pasta, people!

 

[kayte]

I know this is a pasta thread but we need a few desserts in here

lol hehehehe something for all you chocolate lovers


chocolate silk dessert


-----CRUST-----
1/4 c Stick margarine -- melted
1 1/4 c Graham cracker crumbs
3 tb Honey
-----FILLING-----
1 1/2 c Semi-sweet chocolate chips
2 1/2 c Extra firm silken tofu
3 tb Honey

For CRUST: Mix together and press onto bottom and 1-inch up the side of
a 9-inch springform pan. Bake at 350 F degrees for 8 minutes. Let cool
and then chill.

For FILLING: Heat chocolate chips over low heat until melted, stirring
often and set aside. In a food processor or blender, blend tofu until
smooth. Add honey and blend until mixed. Add melted chocolate chips and
blend until creamy. Pour filling into chilled pie crust. Place in
refrigerator until firm.

{{{{{{{{{Bear}}}}}}}}}} A chocolate dessert without milk of any kind !!! Yippee. Love you dear.

 

[alwaysawake]

Here's one that I did for dinner this evening...using all fresh herbs from the garden.

Pasta with Homemade Pesto


2 cups tightly packed fresh basil leaves
3 TBSP pine nuts or walnuts (Hazelnuts make it interesting, too)
1/2 tsp salt
1/3 cup extra virgin olive oil
1 large clove garlic, peeled and sliced
1/2 cup freshly grated Parmesan
1 package (16 oz) linguine or spaghetti

Start the pasta.

Place basil, pine or walnuts, salt, garlic and olive oil in blender.

BLEND at high speed till smooth then add the cheese once the mixture is blended. Mix the cheese in well with a wooden spoon.

Add a couple of tablespoons of the pasta water to the mixture, then pour over the pasta. That's it...simple, easy, and delicious!

 

[biggbear8]

Let's get back to the pasta, people!

hehehheehheh sorry jen my fault

my sweetlittle treat your a sweetheart hugs and kisses

 

[biggbear8]

{{{{{{{{{Bear}}}}}}}}}} A chocolate dessert without milk of any kind !!! Yippee. Love you dear.

Im glad you like it mmmmmmmmm i have a couple pasta recipes with tofu ill have to put up one or two for you

 

[tigerjen]

hehehheehheh sorry jen my fault

my sweetlittle treat your a sweetheart hugs and kisses

It's okay babyBear.......just pasta recipes here, I know
you've been a wealth of them too!