recipes for parties

Oil and Vinegar Slaw

red wine vinegar

sugar

sack, 16 ounces, shredded cabbage mix for slaw salads

salt

Salt and pepper

Angel Food Cake

cake flour, sifted

water

orange extract,

cream of tartar

Chinese Barbecued Pork with Garlic Sauce

hoisin sauce

ketchup

soy sauce

garlic

pork tenderloin

rice vinegar

Asian chili oil, pepper

coriander

Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.

Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

I marinated the roast for 24 hours with listed ingredients. Roasted it in a 400 F oven for 30 minutes. The pour over sauce seemed too raw. Instead, cooked the minced garlic in the sesame oil on very low for 5 minutes. Substituted brown sugar for the white and mixed in the other ingredients. Superb!

I made this for my boyfriend on his birthday for the first time. It tastes really good! 
I also made it for my parents anniversary dinner and they loved it.
It is pretty simple as well.

This recipe is simple to make and very tasty!  I am a garlic lover and don't mind the raw garlic.  I used pork the first time I made it, then used chicken breast the second time.  It came out just as tasty!

excellent recipe!  the taste is similiar to that of Volcano Chicken!  highly recommend it!

There is so much garlic that you can't taste the pork flavor.  If you cut the garlic in half (or even quarted) you still get good garlic flavor without drowning out the other tastes.

This was easy, tasty, &amp; there were no leftovers when I served it to friends..thank you for a new standby for good chinese inspired food

I crossed my fingers on this one because my husband has always avoided chinese food - but he absolutely loved it, said it's the best pork I've ever made. I agree with another review that suggests low sodium soy to control the saltiness, but that's just a small thing.  It really  hit a home run.

This was not the first time for this recepie but each time is better then the previus.  I madeit for my wife &amp; me
and  it was juicy and very tasty.
the next  time i will try to make it
with wild rice &amp; gravy.

I was in a panic after some peaches I bought for another pork tenderloin recipe went south on me, when desperately came to the web site for a "Plan B" recipe.  This one turned out to be very easy, quick, and didn't require a bunch of fresh ingredients (we cook a lot of Asian, so these staples we had readily available in the cupboard, even though I didn't have any fresh veggies or fruit!)  The pork was tender, juicy and oh so garlicky and good. I opted for soba noodles, but it would be good with any kind of Asian noodle.  I think I would use a low-sodium soy sauce next time to cut down on the salt, but otherwise this recipe was a lifesaver on a busy weeknight.

Pat's Famous Beef and Pork Chili

thick-cut applewood smoked bacon, cut into 1/2-inch pieces

garlic,

onions,

red bell pepper, chopped

yellow bell pepper, chopped

chili powder

cumin

chipotle chili powder

oregano

smoked paprika

Salt and black pepper

85 percent lean ground beef

pork

beer (recommended: Budweiser)

black beans, drained and rinsed

kidney beans, drained and rinsed

tomatoes

can diced tomatoes, with juice

Lime wedges,

Sour cream,

Cheddar,

scallions,

Beef and Pork Chili  topped with shredded cheese and scallions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

I absolutely love this recipe! Excellent chili every time!  The recipe is very easy to follow. I only substitute ground beef with ground turkey. I love all the Neely recipes. Miss seeing them together on television. 

Cooked meats and drained greased. Sauteed veggies too on stove top. Transferred those ingredients to crock-pot working in the other ingredient in crock-pot too. Didn't have enough red and yellow bell pepper so I added some green bell pepper. Made for chili cook-off. First place winner and last years winner ate my chili versus theirs. One of the judges told my husband I should have one. Edible chili with a kick! I was tempted to add roasted corn, but I'll try this next time. This is a keep. My hubby never eats chili but I think this recipe has changed that. Thanks Pat! Texas loves you!

The only chili I’ll ever make from now on! The squeeze of fresh lime juice at the end is the perfect finishing touch. 

This recipe is incredible! Everyone that has ever tried it loves it. And I made it for my daughters marching band Chile cook off and of course it won hands down. My daughter was so excited! Thank you for sharing this!

Best chili ever!  This has become a favorite in our house and my "go to" chili recipe. I usually make extra and freeze leftovers for later use - it freezes great too.

<div>Won 2019 23rd Annual Church Chili Contest!!</div><div><br /></div><div>Made the following mods:</div><div>2T Brown sugar</div><div>1 Pkg Sazon Goya</div><div>2T Ancho Chili Powder</div><div>2 Sweet Peppers</div><div>Score and float two Serrano peppers and pull before serving</div><div>Use 2T of smoked paprika instead of 1</div><div>Use fire roasted diced tomatoes</div>

<div><p>I literally never leave recipe reviews. However, I have to say that this was the best chili I have ever made/eaten. It is a meaty chili with just the right amount of heat and everyone in my house enjoyed it.</p><p><br /></p><p>Ingredient wise, I had to do a few substitutes because there were some things I just didn't have:</p><p>Instead of Budweiser, used Dos Equis. </p><p>Instead of canned crushed tomatoes, used fresh tomatoes "crushed" in the food processor. Instead of regular canned diced tomatoes, used Rotel (original). </p><p>Instead of chipotle chili powder, used hot Mexican chili powder and ancho chili powder. I did dial it down to two TBSP (one of each) because of some of the reviews saying the chili was too spicy. I found that two TBSP was plenty for my family's tastes. I did add a few TSP of sugar at the end to balance some of the bitterness of the tomatoes, and I added a little spicy tomato paste. I did not find it at all too soupy; you really have to let this one simmer for the 1.5 hours just as suggested. Also, I did brown my meat separately and drained it...too much fat if you don't, IMO.</p></div>

I am going to make this chili in a few hours and have 2 questions, hopefully someone will see and answer.  First, I had a request to omit the beans.  If I do that,do I need to adjust any of the liquids in the recipe?  Second - I always brown my beef and pork and drain off the fat - then add to the recipe - they dont drain the fat in this version.  Am I over-thinking this - or can I drain off the fat first?   Thanks!

Best chili Ever! I have tried dozens of chili recipes and this is hands down the best. I use B&amp;M baked Kidney beans. Yum!

I love this chili; However, I made changes by accident one day...and its even better (personal tastes); I was in store and Bison was on sale; so I used that instead of ground beef. I chose the best cut of pork I could find, &amp; I grind it together at home. This makes it better for me since I don't like most ground beef from grocers. I made it previously with ground-beef &amp; it was good, but I prefer Bison, and center cut pork..I add a little more apple-wood smoked bacon, well, a lot more, and top it off with shredded cheddar, sour cream,chopped green onion, &amp; fresh lime .  AWESOME!

https://www.foodnetwork.com/videos/pats-famous-beef-and-pork-chili-0155990

Beef, pork AND bacon: this is a meat-lover's idea of heaven!

Pat's Famous Chili

Olive Oil Cake

orange juice

eggs, room temperature

milk

orange liqueur, rum, brandy

extra-virgin olive oil,

lemon zest

anise seed

rosemary leaves, divided

all-purpose flour

baking soda

baking powder

lemon marmalade

rosemary sprigs,

Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.

Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.

Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.

The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.

The Chewy

unsalted butter

bread flour

brown sugar

whole milk

vanilla extract

chocolate chips

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. 

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes. 

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds. 

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven. 

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Wonderful cookies. So puffy and beautiful! This is my new cookie recipe. Better than Nestle Toll House recipe. The secret is the bread flower, I think. Here are the measurements for people who don't have a scale:
2 Sticks of Butter (I used salted, but then I didn't add the salt that it called for)
2 1/4 cups Bread Flower (essential)
1 teaspoon Salt (unless you use salted butter)
1 teaspoon Baking Soda
1/4 cup Granulated Sugar
1 1/4 cups Brown Sugar
1 whole Large Egg
1 Large Egg Yolk Only
2 tablespoons Milk (I used 2%)
1 1/2 teaspoons Vanilla Extract
1 entire 12oz Bag of Chocolate Chips (I used 1/2 bag of semi sweet &amp; 1/2 bag of milk chocolate, because that's what I had at the time)

DISASTER !!! : (   Followed the recipe, exactly.  Got out the scale, measured everything, chilled for an hour...rotated the pans, the whole nine yards.  Came out totally flat with the bumps of the chocolate chips.  No way to get the off the pan...ripped/crumpled.  I was making these for my Mom and her roommate at an assisted living facility....I'll be stopping by the doughnut shop instead : ( 

I've been baking cookes for 36 plus years - these are hands down the best chocolate chip cookies I have every made.  Anybody complaining about the recipe has not followed it correctly somehow.  And you must keep the dough cold inbetween batches in the freezer - freeze the pan inbetween the batches and absolutely rotate whole baking half way through.  All items listed must be specifically what he is calling for.  No substitutes!  Remember this is Alton Brown and there is some science to this!!

These were the best chocolate chip cookies I have ever tasted. Seriously. The best. The only changes I made were that I slightly browned the melted butter (be careful because it can go from melted to burned very quickly!) and I used Sucanat instead of granulated sugar. I knew they were going to be out of control good when I saw that the melted butter and sugar mixture looked like caramel. I put the cookie pan with the dough in the freezer for about an hour and then popped the pan right in the preheated oven. They. Were. Perfect!

The video’s measurement is better than the written ones great recipe

One of the best cookies I’ve had. All of the poor reviews have the people doing volumetric weight instead of actual weight on a scale. If you follow the recipe exactly, with weighing the ingredients, you won’t be disappointed!

Please be aware that you need a digital scale for this recipe.  Fluid ounces are not the same as ounces by weight.  While 8 ounces of water equals one cup, eight ounces of flour does not equal one cup.  There appear to be quite many people posting reviews who do not understand this and received poor results. 

I thought using bread flour would make these thick &amp; puffy but mine came out flat. I weighed the ingredients as directed above &amp; had them in the refrigerator for over 24hrs. I made them into 2oz mounds but I baked them at 325° to keep them Chewy. Not sure if the temp changed the shape or if I need to add more than 12oz of bread flour.

In the episode he makes 3 kinds of cookies, 2 are a waste of time and this one is the perfect cookie.

https://www.foodnetwork.com/videos/the-chewy-0136476

Alton reveals the secrets to moist, chewy chocolate chip cookies.

Chewy Chocolate Chip Cookies

Cod Fish Cakes

salt cod

onion,

bay leaf

peppercorns

potatoes

Seasonings (possible suggestions: onion, parsley, black pepper,

eggs

Salt

Butter

cornmeal

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.

Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

My Mother used to make these on Fridays and served them with stewed tomatos and her wonderful cole slaw.  She used Gorton's dried flaked codfish that came in a box and followed the receipe on the box.  You had to soak the flakes overnight as well.  I like this recipie, it's very close to Mom's.  The dried codfish is no longer available.  I by salt cod, sometimes comes in a wood box or plastic wrap at my supermarket.  It was 5.99 for the bag and had a about a pound of fish in it.  Good stuff!.

I miss Gorton's canned codfish cakes (which I grew up eating).  These were close, but no banana.  Still good  though.  The cakes were beautiful.  My oldest son says he likes these better than the canned cakes, so that was a big plus.  The salted cod wasn't easy to find.  I got some at Whole Foods for $8.99 a pound.  Add the cost of 3 large russet potatoes and it is definitely more expensive than $1.50 a can. 

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

(3 pound) frying chicken,

Paella:

olive oil

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

Mascarpone and Dark Chocolate Cream in White Chocolate Cups

white chocolate, chopped

bittersweet or semisweet chocolate, chopped

whipping cream

mascarpone cheese

orange peel

White chocolate curls,

Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.

Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.

Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.

Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

I am inexperienced making desserts and working with chocolate, so I had several failed attempts at this recipe before I could get it right. I wish the recipe was more detailed for people like me who haven't worked with chocolate before. I actually never got the white chocolate liquid enough to spread with the brush, but I was able to do it with a small spoon and it worked out. <div>The taste is delicious, and the presentation is stunning. It wasn't an easy recipe to make, but it was worth it and I'm sure it will be a lot easier to execute next time.</div>

These came out beautifully. When you unpeel the cupcake wrapper the white chocolate has perfect ridges. Just make sure and give a heavy first coat of white chocolate. I actually used an entire 11 oz. bag of Giradhelli white chocolate and then a few more chips from another bag. I also topped with white chocolate chips instead of white curls. I also added some leftover orange zest and candied mint (just mint sprayed with butter-flavored cooking spray and dipped in sugar) to the top of the mousse. The mousses looked like the could have come right from a professional pastry shop and they tasted that way, too. I upped the orange zest in the mousse to about a tablespoon. Definitely a keeper. 

After reading the other reviews, I had to try this recipe. I took them to our Thanksgiving get-together and I left with an empty platter.  They were a hit.  I used mini muffin cups, and after they were set, I removed the wrapper and turned them upside down on a plate and drizzled melted dark chocolate over the white chocolate cups and let that set up before filling the cups.  I think it made them look a little more special.

Making chocolate cups was very intimidating and I have hesitated for the longest time. I finally took my courage to make these. The white chocolate cups came out great. They looked very nice. I thought it had too much "cream" in this and not enough texture, so I added some cubed sponge cake pieces on the bottom, which was great. 

I made a double batch of these for a family gathering &amp; found them to be very labor intensive. I should have started with a single batch! The white chocolate was tough to work with on the second layer. I made some mini cupcake sizes for my grandchildren, who absolutely loved them, and would make them that size again. That's a perfect size for an amazing pop of flavor. They were a big hit with my family. They are delicious - but very rich.

With recipes like this, my co-workers fantasize about what I'm bringing to the next work potluck! This was amazing, everyone was surprised the white shell was edible. To those who had trouble with the white chocolate congealing and not melting smoothly, you may have melted it too quickly. I did for the first layer, accidently. So, I just used a butter knife and applied it like "spackle" to the cups. After that froze, the next batch of chocolate was better. I heated that on the double boiler SLOWLY, low-med heat. It ended up smooth and able to be applied with a pastry brush. Good luck and have fun wowing your family/guests!
P.S. I used regular cream cheese and it was delicious. I love mascarpone, but with the comments of the mousse being difficult I used cream cheese. I'm much more experienced with it.

I confess to cheating on this one.  I purchased the chocolate shells at a gourmet shop, which made this quite easy.  I think it was my fault (mascarpone maybe should be at room temperature??) but my filling's texture was not what it should have been.  The whipped cream did not fold in well at all, so the filling was not light and airy but dense.  With that said, the flavor was lovely.  My guests picked up on the orange zest and really like the taste.



LOVE LOVE LOVE THEM... The only problem is that I didnt make enough.

This recipe is so yummy! My mother-in-law is wanting these instead of a birthday cake.... This recipe might be a little timely but soo worth it.. I don't put any orange peel in mine though! So yummy!

https://www.foodnetwork.com/videos/cream-filled-chocolate-cups-0222684

Giada fills white chocolate cups with dark chocolate and mascarpone cream.

Cream-Filled Chocolate Cups

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

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The most viewed recipes for parties recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine