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How to make chocolate cup for dessert... Thanks to http://www.thechocolateaddict.com/chocolate-shop-menu.html

Shish Kabob [Courtesy of http://persiandelightuk.com]

Roasted Thanksgiving Turkey: [1] Ingredients 2 gallons water... 2 cups apple juice 1 1/2 cups kosher salt 2 cups brown sugar 5 cloves garlic, crushed 5 bay leaves 4 tablespoons black peppercorns 2 tablespoons dried rosemary 3 oranges, peeled, white pith removed, skin roughly chopped 1 (20-pound) fresh turkey 1 1/2 sticks softened butter 3 tablespoons minced fresh rosemary leaves 3 tablespoons chopped orange zest Directions 1) Combine the water, apple juice, salt, sugar, garlic, bay leaves, peppercorns, dried rosemary, and orange peel in a large pot and bring to a boil. 2) Turn off the heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you're ready. 3) To brine the turkey, remove the turkey from wrapper, remove interior bags (set aside; refrigerate), and rinse turkey thoroughly under cool water. 4) Place the turkey into a plastic brining bag or a very large pot. 5) Pour the cooled brine mixture over the top, adding extra cold water if you need more to completely cover the turkey. Seal the bag or cover the pot and allow the turkey to brine in the refrigerator for 16 to 24 hours before roasting. 6) Before roasting, remove the turkey from brine and rinse thoroughly under cold water. Then soak in a sink full of fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This soaking process will decrease the likelihood of too-salty gravy). 7) Preheat the oven 275 degrees F. 8) Truss the bird and place it breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours). 9)Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. 10) Mix the softened butter with the rosemary and orange peel and rub all over the skin of the turkey, covering every single inch of the skin. 11)Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink. 12) Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy. Cook's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird. [1] http://www.foodnetwork.com//roasted-thanksgivin/index.html [2] http://www.foodnetwork.com//brined-and-roasted-/80767.html

Snickers Cheesecake This is the first cheesecake I ever made, it means a lot to me, and it’s turned my friends into cheesecake lovers when they weren’t even into it before. I’ve made this for so many people, and I love to have it be a part of happy and special moments like it has been for me. Total comfort food College Baking Ingredients: Filling... (3) 8oz packages of cream cheese cup sugar 3 eggs 1 Tablespoon cornstarch 1 Tablespoon lime or lemon juice 1 Tablespoon vanilla extract 3 snickers bars chopped Crust 24 chocolate sandwich cookies (oreos for example) 3 Tablespoons butter Directions: 1. Crush cookies either using a food processor or grinding them manually 2. Add melted butter to the crumbs, mix thoroughly until all the crumbs are moistened. 3. Press crust mixture in the bottom of the cheesecake pan and slightly up the sides. Wrap sides of pan with foil completely around it. Bake in preheated oven at 350 Fahrenheit for 10mins. Take out and cool, set aside. 4. In a large bowl, beat cream cheese and sugar together until fluffy. 5. Add eggs, beat well. 6. Add the cornstarch, vanilla and lime juice to the batter, mix well. 7. Chop snickers roughly. Once crust has cooled, layer the snickers on top of the crust evenly so that the cheesecake has a consistent layer of snickers. Pour batter over snickers and crust, coating all snickers. You may need to take a spoon and gently tuck any snickers sticking out of batter back under it. 8. Put cheesecake, while still covered with foil, in a water bath. Place cheesecake in oven for 50mins. The cheesecake will be done when the edges are firm but the middle is slightly giggly. Fridge for 3-4 hours before serving it and enjoy! Recipe by Christina Raddish https://www.facebook.com/groups/672479529444218/ See more

Asian Slow-Roasted Salmon[1] Ingredients Glaze... 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon rice wine vinegar 2 teaspoons grated fresh ginger 2 teaspoons minced garlic 1 teaspoon cornstarch Salmon 4 (6 ounce) center-cut salmon fillets 2 tablespoons sesame oil Freshly ground black pepper 2 teaspoons grated fresh ginger 2 teaspoons minced garlic 3 carrots, peeled and julienned 3 heads baby bok choy, thinly sliced 1 cup frozen shelled edamame, thawed Method Glaze 1.Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened. Salmon 2.Preheat the oven to 300F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily. 3.Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through. 4.To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top. Reference: [1] This recipe is shared from: http://www.mydailymorsel.com//17/asian-slow-roasted-salmon/ Downloaddish

Hot long days of summer may cause dehydration. Beware that dehydration can lead to heat-related illnesses. Drinking ice tea might be a wise option to reduce dehydration and regain your required body salts. Here is a recipe for making ice tea out of whole leaf tea in 30 minutes before you leave home to the outside hot weather. Ingredients: -5 Tbsp whole tea leaves -10 ice cubes... -32 oz of Boiling water Method: 1) Add 5 rounded Scoops (Tbsp) of your favorite flavor whole leaf tea to a tea infuser or a loose leaf tea bag. 2) Pour 32 oz of boiling water over pouch and steep for 4-5 minutes. and let it cool down to room temperature for another 10 minutes. 3) Remove pouch and add 10 ice cubes to remainder of your 1/2 gallon pitcher. your ice tea is ready. You may keep it cold in your thermos or preserve it in refrigerator for later use. @Jessica Ann Saffron Fusion

Baklava (Baghlava) Baklava is a sweet pastry made with fillo (Phyllo) dough and chopped nuts, originally from Turkey and usually served as a dessert. There are different versions of Baklava available in middle east: in turkish style, persian style (from Yazd, Tabriz), .... But what is described here is available mostly in northern american stores (as in Trader Joe’s, Middles eastern stores,...) ...Continue reading

Meaty rice dilled fava bean; Rice Dilled Fava beans is a traditionally developed recipe of cooked rice originally coming from north of Persia. The nice smell of the cooked dill and fava beans can be served Lamb shank or chicken. INGREDIENTS - 500 G (1 LB) Basmati lion grain rice... - 500 G (1 LB) meat (preferably lamb shank) - 375 G (12 OZ) Dill - 150 G (5 OZ) dried fava beans (or a 16 OZ can) - 1 medium onion - 1/3 cup oil - 1/4 teaspoon ground saffron - Salt and Pepper to taste Method for Cooking Lamb shank: 1) Trim the meat of all fat, wash and drain. 2) Slice the onion to small pieces and fry them in 3 tablespoons of oil in a saucepan until it turns golden brown. 3) Add the meat, sprinkle pepper and brown it on all sides for less than 5 minutes then add up water. 4) Increase the oven temperature up to medium high until the water boils. 5) Close the lid, decrease the temperature to medium or medium low and let the material be cooked slowly and thoroughly, which usually takes 90 minutes to two hours, until the gelatinous layer of the meat glaze is formed. 6) add salt and adjsut the seasoning. You may also add a few tiny little stripes of saffron to give more color and taste to the meat. Always make sure that there is a little or enough of gravy at the bottom of the pot. Important point: If your pot runs out of water and the meat does not look very well-cooked, add up only already boiled water, no matter the boiled water is hot or cooled down. Method to prepare Rice dilled fava bean: 1) Clean and wash the dill cutting out coarse stems, dry and chop finely. 2) If you use dried beans, cook them with 3-4 cups of water until they become moderately soft. (the stove temperature should be set to medium). You may remove the excess water or keep it to be mixed with the water in step 4. 3) Wash the rice thoroughly and soak it in salted lukewarm water to cover by 2 inches for 1 hour. 4) Rinse the rice 3-4 times. and remove the excess water, add 1 cup of water per cup of rice and mix it with half-cooked fava beans. (If you have kept the water from step 2, adjust the ratio accordingly). Add 2 tablespoon of vegetable oil, mix them thourouly. Rapid boil the water. 5) Reduce the temperature to medium and let the water to dry-out a little bit. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Put the lid back on for about 30-40 minutes. Enjoy!

Gheymeh is a persian style stew usually served with sliced french fried on top and with cooked rice, yogurt or salad as a side. The stew includes small pieces of chopped Lamb cooked with split peas, tomato paste, spices (saffron, turmeric,...), fried onion and dried lemon. Ingredients: -2 pounds chopped Lamb in small pieces. -1 cup yellow split peas, picked over and washed, no need to pre-soak. ... -1 large onion, peeled, thinly sliced or chopped vertically. -3 tablespoons of tomato paste -4 dried lemons (Usually called limoo amani and can be supplied from Mediterranean stores) Soak them in water and then pierce them in a few places with a dinner fork. -1/2 teaspoon turmeric -Juice of 1-2 lemon/limes -1 teaspoon rose water *optional -Vegetable oil for sautéing meat and onion (about 2-3 tablespoons) -2 large potatoes, peeled, sliced and fried for topping -Salt and pepper to taste -Water 1. Put 2 tablespoons of oil and thinly sliced onions in a medium pot. Fried onions over medium heat until caramelized. Make sure that you always have enough oil to cover the bottom of the pot and stir well so the onions don’t get burned. 2. Add pieces of meat, 1/2 teaspoon of black pepper and turmeric, saffron and continue stirring until they turn light brown on all sides. 3. Lower the heat to medium low and add the split peas and stir fry for a few minutes until tender. 4. Add water and the tomato paste, mix thoroughly and raise the heat for the water to boil. When the water heated up to the boiling piont, lower the oven temperature to midium low and place the lid back on. Simmer for about an hour till the split peas are cooked inside, add the dried limes and wait for about half an hour until the meat is well cooked. At the end add salt and adjust seasoning. Add the fried potatoes to the stew and serve the with rice. Enjoy! Downloaddish

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