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Kitchen Empire                           Welcomes our "Guest Chef" Chef  Robin Visit her cooking web site at Cookin' Creations and her tasty recipe is... March 2001 Raspberry Chocolate Torte 1 cup unsweetened cocoa powder 3/4 cup Granulated sugar 1 cup water 1/3 cup very light olive oil 1 whole large egg 1 large egg white 1 tsp. vanilla extract 1 cup all purpose flour 1/4 cup cornstarch 1 1/4 tsp. baking soda 1/4 tsp salt Confectionate sugar Fresh and Frozen raspberries ( optional) Preheat oven 325. Prepare 9" springform pan lightly oiled. In large bowl blend cocoa and sugar. Whisk in water until smooth, then whisk in oil, egg, eggwhite and vanilla. In separate bowl combine flour,cornstarch, baking soda, and salt. Whisk into cocoa mixture. Pour into prepared pan Bake 45-50 min. or until toothpick inserted comes clean. Cool on wire rack, loosen on sides. Transfer to plate, sprinkle with confectionate sugar and cut into wedges. Serve with fresh raspberries and if desired layer desert plates with a sauce of frozen raspberries pureed in a blender with a bit of raspberry liquor and sugar. Place cake slice on top of sauce. Past "Guest Chef's" If you would like to be a Guest Chef here at Kitchen Empire just me your recipe. Subject Title: "Guest Chef" No down-loads, e-mail format only! . . . .

Past "Guest Chef's"

February 2001

Chef Mike
Visit his web site
Chef Master
for more delicious recipes.

Strawberry Shortcake Cheesecake

You will need the following...
1 nine inch spring form pan
1 and 1/4 cups of gram cracker crumbs.
1/4 cup suger.
1/3 cup melted margarine.
1 and 1/4 cup suger.
2 teaspoons vanilla extract.
1 cup sour cream
3 eight ounce packages of cream cheese.
3 eggs
1 tub whipped topping (8 OUNCES)
1 small package of frozen sweetened strawberrys.

In a medium bowl mix gram cracker crumbs,1/4cup of suger,
and melted margarine. When well blended place crumbs in bottom
of spring form pan and press evenly and firmly along the bottom of pan.
Set aside.
In medium bowl blend remaining 1 cup of suger,cream
cheese, and vanilla. Beat at high speed until creamy. Beat eggs
in one at a time. Blend in sour cream.
Bake at 350 for 60-70 minutes until center of cake is set.
Turn oven off and open door slightly.letting cake remain in the oven
for an additional hour.
Remove cake from oven allowing to cool either by chilling it
for four hours or leaving it out over night.
Take whip cream and strawberries and mix together adding suger
if nessesary to receive desired taste.
Spread over cooled cake and serve.
Chill and cover any remaining cake.

July 2000

Chef Wayne's recipe is...

Beef Taco Casserole

1 lb. ground beef
1 (10 3/4 oz.) can condensed tomato soup
1 c. salsa
1/2 c. milk
6 (6 to 8 in.) four or corn tortillas, cut into 1 inch pieces
1 c. shredded Cheddar cheese

In skillet over medium heat, cook beef until browned,
stirring to separate meat. Pour off fat. Add soup, salsa, milk,
tortillas, and half the cheese. Spoon into 2 quart shallow
baking dish. Cover. Bake at 400^o for 30 minutes, or until hot.
Sprinkle with remaining cheese. Serves 4.

June 2000

Chef Vernalisa
"Come visit my homesite
and please let me know if you are using my recipe."
WELCOME TO
VERNALISA'S GLORIOUS PARTY CORNER

Lime Grilled Chicken with Salsa

8 Boneless and skinless chicken thighs
1Tbsp olive oil
1Tbsp Fresh Lime juice
1tsp. ground cumin
4 drops hot bottled pepper sauce (or to taste)
1tsp salt
1tsp fresh ground black pepper

Salsa
16 red cherry tomatoes quartered
8 oil packed dry tomatoes cut into thin strips
1 ripe mango cut into small cubes
1/4 cup red onion diced fine
2Tbsp fresh lime juice
2Tbsp red wine vinegar
2Tbsp oil
6Tbsp fresh cilantro minced
1/2tsp salt
1/2 black pepper

In a large bowl combine all salsa ingredients.
Stir gently to mix well, let.
Keep cold for at least 1 hour to allow flavors to blend

Rinse chicken and pat dry, in a small bowl
whisk oil cumin and hot pepper sauce.
Add chicken and coat well each side add salt and pepper

Refrigerate 1 hour. When ready to cook preheat grill to med.
heat. Grill chicken about 5 to 6 minutes each side till done.

Serve warm topped with salsa
also rice and grilled fresh vegetables of choice.

May 2000

Chef Josie's recipe is...

Magarita Pie

1 1/2 c. finely crushed pretzels
8 Tblsp. (1 stick) butter, softened
3 Tblsp. sugar
1 envelope unflavored gelatin
1/2c. lemon juice
4 eggs, separated
1 c. sugar
1 tsp. grated lemon rind
1/4 tsp. salt
3 Tblsp. Tequila
1 Tblsp. Triple Sec
Lemon & Lime slices
Pretzel sticks

Grease a 9-inch pie plate. Combine pretzel crubs, butter and
sugar in a large bowl until well blended. Press mixture evenly
against side & bottom of prepared pie plate. Chill

Sprinkle gelatin over lemon juice in a small cup; let stand
5 minutes to soften.

Beat yolks in top of double boiler until foamy. Beat in 1/2 cup
of the sugar; stir in lemon rind, salt and gelatin. Cook over
simmering water, stirring constantly, until gelatin is completely
dissolved and mixture is thickened slightly, about 8 minutes.
Remove from heat; stir in Tequila & triple Sec.

Place pan in bowl of ice and water; chill, stirring often,
until mixture mounds when spooned.

Beat egg whites in medium-sized bowl until foamy.
Gradually beat in the remaining sugar until meringue
forms soft peaks. Fold meringue into geltin mixture until
no streaks of white remain. Spoon into crust; chill.
Garnish with lemon & lime slices and pretzel sticks.

April 2000

Chef Fayes' recipe is...

pistachio Fruit Salad

2 (30 oz.) canned fruit cocktail, chilled
2 (5 oz.) boxes pistachio instant Jell-O pudding
1 (7 oz.) sweetened flaked coconut, chilled
1 (10 1/2 oz.) miniature (assorted color) marshmallows
1 (12 oz.) Cool Whip
1 c. chopped pecans

Drain syrup from fruit cocktail; pour fruit into a bowl.
Add Cool Whip, coconut & marshmallows. Mix well.
Add pistacho pudding (dry) to mixture. Stir until
mixture is blended.

March 2000

Chef Josefina's web site is
"All About Cuban Cooking"
http://www.Cuban-Cooking-Cookbook.com/
her cook book is...
All About Cuban Cooking
by, Josefina Alvarez

DRUNK CHICKEN

2 2-lb chicken
1 ¼ Cup of white wine
¼ tsp of salt optional
1 large onion
1 tsp garlic powder
¼ tsp black pepper
¼ lb butter or margarine.

Instructions

Brown chicken in butter, sprinkle with salt and pepper,
and garlic powder. Place onions in chunks,
around chicken pieces. Add white wine and cover.
Cook over low flame for about 30 minutes.
If you want to make it more like gravy
instead of a sauce, all you have to do is
flour the chicken before browning.

January 2000
Chef Gerry's recipe is....

CHERRY CAKE, easy

1 can Cherry pie filling
1 box White cake mix
1 c. chopped nuts
1 stick Butter, melted
1 Tbsp. Lemon juice
Grease a 13 x 9 inch pan. Fill with cherry pie filling.
Sprinkle cherries with lemon juice.
In a mixing bowl, mix dry cake mix with nuts
& melted butter until mixture is crumbly.
Sprinkle mixture over cherries.
Bake at 350^o for 30 - 35 minutes.
Serve with a scoop of vanilla ice cream.

December 1999
Chef Sandy's web site is
"A Tasteful Endeavor"
her recipe is...

CRANBERRY COFFEE CAKE

1 cup butter
1 cup sugar
2 eggs
1/2 teaspoon almond extract
2 cups self-rising flour
1 cup sour cream
1-16oz. can whole-berry cranberry sauce
1/2 cup sliced almonds

(Glaze):
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Preheat oven to 350 degrees. Cream butter and sugar until fluffy.
Add eggs, beating well. Stir in 1/2 teaspoon almond extract.
Add the self-rising flour, alternating with sour cream.
Pour batter into greased 13 x 9 pan.
Spoon cranberry sauce over batter.
Sprinkle with almonds. Bake for 35-40 minutes or
until cake pulls away from the sides of the pan.
Combine glaze ingredients. Drizzle over warm cake.

November 1999
Chef TOZ's recipe is...

WEDDING SOUP

This recipe is for approximately 8 - 9 people.

INGREDIENTS:
SOUP

• 2-3 whole chicken breasts (skin and bones removed)

• 5-6 chicken bouillon cubes

• 2 beef bouillon cubes

• 4 -5 carrots, diced

• 1 medium white onion, chopped

• 4 -5 celery stalks, diced

• 1 head - escarole (Pull leafs apart - and cut into small pieces - rinse under water)

• 1-2 lbs of Acini Di Pepe pasta (very small nugget pasta)

MEATBALLS

• 1 lb extra lean hamburger meat

• 2 eggs

• 1/2 cup - Parmesan cheese

• 1 tsp garlic powder

• a dab of pepper

• approximately 2 Tbsp milk

• 1 cup - bread crumbs

Lets make some soup!

• Boil chicken breasts in water until cooked.

• Remove from pan.

• Discard liquid and allow chicken to cool.

• Cover with plastic wrap and refrigerate.

• Place 5-6 quarts of water in an 8 quart pot.

• Add bouillon cubes and bring to a boil.

• Add diced carrots, onion and celery.

• Cook until vegetables are done - approximately 1 hour.

Do this while vegetables are cooking!

• Mix the hamburger meat with the eggs, milk, Parmesan cheese,
  bread crumbs, garlic powder and pepper.

• Make LITTLE meatballs about 1 to 1 ½ “

• Boil the meatballs in the soup mixture until the meat is
  brown ( approx 10 minutes)

• Reduce heat to simmer.

• Shred chicken breasts into chunks and add to the soup.

• Simmer for approx. 1 hour.

• Add escarole to the soup about thirty minutes before serving,
  so the escarole will have time to wilt.

• After adding the escarole to the soup -

• Cook the pasta - (Acini Di Pepe) in a separate pot until done.

• When done strain the water and return the pasta to the pot.

Suggestions for serving

We like a lot of pasta in our soup - so we usually put one to two
LARGE servings of Acini Di Pepe in our soup bowl.
Then we ladle the soup mixture with some chicken and meatballs into the bowl.
Brenda likes her soup relatively dry - so she does not put much liquid
(but lots of vegetables and meat) in it.
I like it soupier - so I put lots of liquid in.
Then put sprinkle with Parmesan cheese and some black pepper and HEAVEN!!!!!

Wish this soup lasted as long as some marriages!
NOTE:
The soup freezes well - We usually make up a big recipe and freeze enough for several meals.
We always cook fresh pasta for the soup when we serve it for the second or third time - although
the pasta from the first serving can be included in the soup and frozen also.

October 1999
Chris' recipe is....

NACHO'S

Tostitos corn chips
1/4 c. chopped onion
1 c. shredded mild cheddar cheese
1/4 - 1/2 c. salsa
1/4 c. sour cream
On a microsafe plate layer 1st. 3 ingredients.
Repeat with 2 or more layers.
Microwave about 2 minutes [depending on your microwave]
just until cheese melts.
Pour salsa on top of nachos.
Dab sour cream all around.
Serve immediately.

September 1999
Mier-Mier's recipe is....

ITALIAN CAKE
In a mixing bowl, cream:
1 stick butter
1/2 cup shortening
2 cup sugar
1 tsp. vanilla
Add the following & beat until smooth:
5 egg yolks, reserve whites
Add to batter, alternating:
1 cup buttermilk
2 cup flour
1 tsp. baking powder
Beat egg whites until stiff peaks form, then
fold into batter along with:
1 cup shredded coconut
1 cup chopped pecans
Pour batter into 3 well-greased & flour dusted,
9 inch pans. Bake at 325^o, for 35 minutes.
Cool on wire racks.
ICING
In a mixing bowl, cream:
1 [8 oz.] pkg. cream cheese
1 box powdered sugar
1 stick butter
1 tsp. vanilla
Fold in 1 cup pecans & spread between
layers of cake and all around.

August 1999
Maggies' recipe is......

Carmel Banana Pie

1 can sweetened condensed milk
1 graham cracker crust, 9 in.
3 bananas
1 C. Whipping Cream
1/4 C. powdered sugar
2 small Heath bars, crushed

Pour condensed milk into an 8 in. glass pie plate; cover with foil.
Set into shallow casserole filled with 1/4 inch water.
Bake at 425^o, for 1 hour and 20 minutes or
until the condensed milk is thick and Caramel colored.
Add hot water to casserole dish as needed.
Remove foil and set aside.
Slice bananas and place in the bottom of the graham cracker crust.
Spread carmelized milk over banana layer.
Cool for 30 minutes.
Combine whipping cream and powdered sugar and beat until stiff.
Spread over carmel layer. Sprinkle with crushed candy.
Chill 3 hours or over night. Yummy!!!!!!!!

July 1999
Mary's recipe is......

Banana Pudding

8 bananas sliced
1 large box instant vanilla pudding
1 can condensed milk
1 box vanilla wafers
1 16 oz container whipped topping
2 cups milk

Add milk to pudding and mix with blender just until blended.
Add whipped topping and blend.
Mix in condensed milk.
In a large bowl alternate layers in this order:
wafers, bananas, pudding.
Refrigerate 2 hours.

KE TOUR

Copyright © 1999-2007 Elizabeth A. Murphy