1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely
crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream
cheese and melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded measuring
tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do
not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream
over low heat stirring until smooth.
Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped,
raspberries and
fresh mint leaves, if desired.
Recipe-X-Change
Friday, November 20, 2009
Beer-and-Beef Chili Sliders on Bacon Biscuits with Tomatillo Ketchup.
Ingredients
* 2 poblano chiles
* 8 slices bacon, chopped
* One box Jiffy buttermilk biscuit mix (8-ounce)
* 1 cup shredded sharp cheddar cheese
* 1/4 cup chopped chives
* 1/4 cup yellow mustard
* 2 tablespoons honey
* 6 tomatillos—peeled, rinsed and chopped
* 1 small red onion, chopped
* 2 cloves garlic, chopped
* Salt and pepper
* 3/4 pound ground beef chuck
* 3/4 pound ground beef sirloin
* 1/2 cup beer
* 1/4 cup Worcestershire sauce
* 2 tablespoons chili powder (2 palmfuls)
* 2 tablespoons grill seasoning (2 palmfuls)
* 1 tablespoon sweet smoked paprika (1 palmful)
* 1 tablespoon ground cumin (1 palmful)
* 1 tablespoon ground coriander (1 palmful)
* 1 1/2 teaspoons dried oregano (1/2 palmful)
* 2 tablespoons cilantro leaves
* 1 teaspoon grated peel plus the juice of 1 lime
* Shredded lettuce, for serving
Preparation
Pre-heat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5-10 minutes. Peel and discard the stems and seeds.
While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.
Pre-heat the oven to 425°F. Pre-heat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.
Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8-10 minutes.
In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.
Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.
Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.
Recipe-X-Change
* 2 poblano chiles
* 8 slices bacon, chopped
* One box Jiffy buttermilk biscuit mix (8-ounce)
* 1 cup shredded sharp cheddar cheese
* 1/4 cup chopped chives
* 1/4 cup yellow mustard
* 2 tablespoons honey
* 6 tomatillos—peeled, rinsed and chopped
* 1 small red onion, chopped
* 2 cloves garlic, chopped
* Salt and pepper
* 3/4 pound ground beef chuck
* 3/4 pound ground beef sirloin
* 1/2 cup beer
* 1/4 cup Worcestershire sauce
* 2 tablespoons chili powder (2 palmfuls)
* 2 tablespoons grill seasoning (2 palmfuls)
* 1 tablespoon sweet smoked paprika (1 palmful)
* 1 tablespoon ground cumin (1 palmful)
* 1 tablespoon ground coriander (1 palmful)
* 1 1/2 teaspoons dried oregano (1/2 palmful)
* 2 tablespoons cilantro leaves
* 1 teaspoon grated peel plus the juice of 1 lime
* Shredded lettuce, for serving
Preparation
Pre-heat the broiler. Arrange the chiles on a broiler pan and broil, turning occasionally, until blackened all over, about 10 minutes. Transfer to a bowl, cover and let stand for 5-10 minutes. Peel and discard the stems and seeds.
While the chiles are broiling, in a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Drain, reserving about 2 tablespoons of the bacon fat; crumble the bacon.
Pre-heat the oven to 425°F. Pre-heat a grill or grill pan to medium-high. In a large bowl, combine the biscuit mix with 1/2 cup water and whisk until a dough forms. Mix in the cheese, chives, mustard, honey, bacon and reserved bacon fat. Spoon 8 equal mounds of the biscuit dough onto a baking sheet and bake until golden, 10 minutes. Let cool for 2 minutes, then transfer to a rack and let cool completely; split.
Meanwhile, in a medium saucepan, combine the tomatillos, onion and garlic; season with salt and pepper. Cook over medium-high heat until the onions and tomatillos are softened, 8-10 minutes.
In a medium bowl, combine the beef, beer, Worcestershire sauce, chili powder, grill seasoning, paprika, cumin, coriander and oregano. Shape into 8 patties, about 1 1/2 inches thick. Add to the grill and cook, turning once, for 5 minutes for medium-rare.
Using a food processor, puree the tomatillo mixture, chiles, cilantro, lime peel and lime juice; season with salt and pepper.
Top each biscuit bottom with a little shredded lettuce, a beef patty, some tomatillo ketchup and a biscuit top; secure with a toothpick.
Recipe-X-Change
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