Non-dessert recipes with chocolate
02-18-2011, 11:26 AM
#1
Senior Member
Thread Starter
Join Date: Nov 2007
Location: Minnesota USA
Posts: 493
My book group will be reading a book about chocolate next and decided to have a potluck party at a member's house. Everything we bring must have chocolate in it. Anybody got some recipes to share for foods with chocolate in them that aren't cakes, pies, cookies, sweets?
02-18-2011, 11:31 AM
#2
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
wow, that would be a cool party to attend, hope you find some nice recipes
how about some chocolate drinks
http://www.recipe.com/recipes/drinks/chocolate/
chocolate fondue (for dipping fresh fruit)
http://www.basic-recipes.net/crockpo...due_201011.htm
would this casserole work?
Apple Casserole With Chocolate Streusel
CHOCOLATE STREUSEL
non-stick cooking spray
6 tb fructose
6 tb flour
1 tb unsweetened Dutch cocoa
1 ts cinnamon
3 tb diet margarine
APPLE LAYER
6 sweet apples; cored, and cut into thick
2 tb fructose
cinnamon, several large pinches
Heat oven to 350F and place rack in center. Spray a 10 x 8-inch shallow ov
enproof casserole or a 9 x 9-inch baking pan with non-stick spray.
Streusel: Combine fructose, flour, cocoa, and cinnamon in bowl. Add margar
ine and use fingertips to lightly knead all ingredients together until mixt
ure forms large clumps. Refrigerate streusel.
Apple layer: Place half of apple slices on bottom of casserole. Sprinkle w
ith 1 tablespoon fructose. Sprinkle several large pinches of cinnamon over
apples. Add remaining apple slices to casserole and sprinkle with remainin
g fructose and cinnamon. Bake 30 minutes and remove from oven.
Strew streusel over apple casserole. Return to oven for 10 minutes. Serve
immediately.
and here is chocolate pasta
http://www.italian-cooking-made-easy...latePasta.html
how about some chocolate drinks
http://www.recipe.com/recipes/drinks/chocolate/
chocolate fondue (for dipping fresh fruit)
http://www.basic-recipes.net/crockpo...due_201011.htm
would this casserole work?
Apple Casserole With Chocolate Streusel
CHOCOLATE STREUSEL
non-stick cooking spray
6 tb fructose
6 tb flour
1 tb unsweetened Dutch cocoa
1 ts cinnamon
3 tb diet margarine
APPLE LAYER
6 sweet apples; cored, and cut into thick
2 tb fructose
cinnamon, several large pinches
Heat oven to 350F and place rack in center. Spray a 10 x 8-inch shallow ov
enproof casserole or a 9 x 9-inch baking pan with non-stick spray.
Streusel: Combine fructose, flour, cocoa, and cinnamon in bowl. Add margar
ine and use fingertips to lightly knead all ingredients together until mixt
ure forms large clumps. Refrigerate streusel.
Apple layer: Place half of apple slices on bottom of casserole. Sprinkle w
ith 1 tablespoon fructose. Sprinkle several large pinches of cinnamon over
apples. Add remaining apple slices to casserole and sprinkle with remainin
g fructose and cinnamon. Bake 30 minutes and remove from oven.
Strew streusel over apple casserole. Return to oven for 10 minutes. Serve
immediately.
and here is chocolate pasta
http://www.italian-cooking-made-easy...latePasta.html
02-18-2011, 05:42 PM
#7
Super Member
Join Date: Dec 2010
Posts: 1,232
Originally Posted by olmphoto2
Cincinnati Chili!
There is also an appetizer that is cincinnati chili layered with cream cheese and cheddar cheese. I haven't made it, but heard it's very good.
02-19-2011, 06:58 PM
#9
Super Member
Join Date: Aug 2010
Location: Australia
Posts: 4,116
Mexican Chicken Mole' (Chocolate Spiced Sauce) You can buy the Mole' premade or here's a recipe:
Ingredients
5 ancho chiles
3 dried New Mexico or guajillo chiles, stemmed and seeded
2 dried chiles ******, stemmed and seeded
1/3 cup sesame seeds, plus 1 tablespoon for garnish
3/4 teaspoon anise seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 cloves
12 black peppercorns
One 1/2 -inch cinnamon stick
5 tablespoons lard or vegetable shortening
2 1/2 tablespoons raisins
20 whole almonds
1/3 cup raw pumpkin seeds
1 corn tortilla, quartered
5 medium plum tomatoes
5 garlic cloves, unpeeled
1 small onion, quartered
5 cups chicken stock or low-sodium broth
3 1/4 ounces Mexican chocolate, coarsely chopped
Salt and freshly ground pepper
Two 3- to 4-pound chickens, cut into 8 pieces each
2 tablespoons chopped cilantro
Directions
1.In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes.
2.Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin, coriander, cloves, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let them cool completely. Grind the seeds and spices to a fine powder.
3.In the same skillet, melt 1 tablespoon of the lard. Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl.
4.Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes.
5.Melt 1 tablespoon of the lard in the skillet. Stir in the chopped vegetables and the spice powder and cook over moderately high heat until warmed through, about 3 minutes. Add the drained chiles and the chicken stock, cover partially and simmer for 1 hour. Remove from the heat. Working in batches, transfer the contents of the skillet along with the chocolate to a blender and puree until smooth. Season the mole sauce with salt and pepper.
6.Preheat the oven to 350°. Season the chicken with salt and pepper. Melt the remaining 3 tablespoons of lard in a large, ovenproof skillet. Working in 2 batches, brown the chicken over high heat, turning once, about 10 minutes per batch. Pour the mole sauce over the chicken and bring to a simmer. Cover and braise in the oven until the meat is very tender, 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve.
Ingredients
5 ancho chiles
3 dried New Mexico or guajillo chiles, stemmed and seeded
2 dried chiles ******, stemmed and seeded
1/3 cup sesame seeds, plus 1 tablespoon for garnish
3/4 teaspoon anise seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 cloves
12 black peppercorns
One 1/2 -inch cinnamon stick
5 tablespoons lard or vegetable shortening
2 1/2 tablespoons raisins
20 whole almonds
1/3 cup raw pumpkin seeds
1 corn tortilla, quartered
5 medium plum tomatoes
5 garlic cloves, unpeeled
1 small onion, quartered
5 cups chicken stock or low-sodium broth
3 1/4 ounces Mexican chocolate, coarsely chopped
Salt and freshly ground pepper
Two 3- to 4-pound chickens, cut into 8 pieces each
2 tablespoons chopped cilantro
Directions
1.In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes.
2.Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin, coriander, cloves, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let them cool completely. Grind the seeds and spices to a fine powder.
3.In the same skillet, melt 1 tablespoon of the lard. Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl.
4.Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes.
5.Melt 1 tablespoon of the lard in the skillet. Stir in the chopped vegetables and the spice powder and cook over moderately high heat until warmed through, about 3 minutes. Add the drained chiles and the chicken stock, cover partially and simmer for 1 hour. Remove from the heat. Working in batches, transfer the contents of the skillet along with the chocolate to a blender and puree until smooth. Season the mole sauce with salt and pepper.
6.Preheat the oven to 350°. Season the chicken with salt and pepper. Melt the remaining 3 tablespoons of lard in a large, ovenproof skillet. Working in 2 batches, brown the chicken over high heat, turning once, about 10 minutes per batch. Pour the mole sauce over the chicken and bring to a simmer. Cover and braise in the oven until the meat is very tender, 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve.
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