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Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.



Prep Time: 10 minutes

Ready in: 20 minutes

Yield: 2 servings

Ease of Prep: Easy

Recipe Ingredients

1 tablespoon orange juice concentrate , thawed

1.5 teaspoons finely chopped chipotle chiles in adobo sauce (see Note)

1 1/2 teaspoons balsamic vinegar

1 teaspoon molasses

1/2 teaspoon Dijon mustard

2 boneless, skinless chicken breasts , trimmed of fat (8 ounces)

1/8 teaspoon salt





Recipe Directions

Preheat grill or broiler to high. Lightly oil the rack.

Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.

Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Prep Time: 35 minutes

Ready in: 35 minutes

Yield: 6 servings, about 1 1/3 cups each

Ease of Prep: Easy

Recipe Ingredients

8 ounces whole-wheat penne

2 cups 1/2-inch cauliflower florets

1 tablespoon extra-virgin olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine

3 cups low-fat milk

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup shredded Gruyère or Swiss cheese

3 cups shredded cooked chicken or turkey (12 ounces; see Tip)

1 teaspoon Dijon mustard

2 tablespoons chopped fresh chives or scallion greens





Recipe Directions

Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.

Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Hands-On Time: 10 minutes

Ready In: 45 minutes (plus 10 minutes to set)

Yield: 8-12 servings



Ingredients

3 cups chopped, cooked chicken

1 package taco seasoning

2 1/2 cups shredded cheddar, divided

2 cups mild salsa

2 cups corn kernels

15 corn tortillas -- 6" size



Directions



Combine chicken and taco seasoning; toss to coat.

Mix chicken, salsa, corn and 2 cups of cheese together until well blended.

Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.

Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.

Bake in a 350 degree F oven for 30 minutes.

Let stand for 10 minutes before cutting.

Hands-On Time: 5 minutes

Ready In: 30 minutes

Yield: 4 servings



Ingredients

8 cups chicken stock or broth

1/2 cup diced carrot

1/2 cup diced celery

2 cups refrigerated mini cheese-stuffed ravioli

1 cup cooked chicken - diced

salt and pepper to taste





Directions



Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.

Simmer until vegetables are soft - about 20 minutes.

Add ravioli and cook according to package directions -- usually about a 5 minute simmer.

Stir in cooked chicken, salt and pepper as desired and serve.

Top pita halves with chicken, barbecue sauce and cheddar cheese for a quick busy-night dinner that will satisfy everyone. Add vegetable dippers and you're good to go with minimal fuss. The cost per serving (about $1.20) makes this easy on the wallet as well.



Hands-On Time: 5 minutes

Ready In: 15 minutes

Yield: 6, two pita halves per person



Ingredients

6 pitas, 6-inch size (I use whole wheat)

1 pound shredded chicken

1 cup shredded cheddar cheese

3/4 to 1 cup barbecue sauce

1/4 cup sliced green onion*





Directions



Preheat oven to 400 degrees F.

Using kitchen shears, cut pitas clear around the edge, making two pita halves.

Top each pita half with chicken, barbecue sauce, cheese and green onion.

Set pitas on a cookie sheet and bake for 8 to 10 minutes or until cheese is melted and bubbly.

We make a version of lasagna that I call "Almost Lasagna" that is very versatile and easy to make ahead and heat later. Add a crusty bread and bagged salad, and dinner is complete!



Hands-On Time: 20 minutes

Ready In: 40 minutes

Yield: 6 servings



Ingredients

1 pound elbow macaroni (or other similarly shaped pasta-like small shells) cooked

1 pound ground turkey (or beef, chicken, sausage or tofu crumbles -- whatever works for you)

2 eggs

1 pound ricotta cheese

1/2 cup grated Parmesan cheese

salt and pepper

1 jar spaghetti sauce: 24 - 26 ounces

2 cups shredded mozzarella cheese

2 cup or so veggies (e.g. diced zucchini, matchstick carrots)



Directions



Brown meat and drain well, if necessary.

While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.

Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.

Coat a 9x13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Pamesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.

At this point the whole thing can go into the refrigerator to be cooked when you're ready.

Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.

Ingredients

1 1/3 cups half and half

8 ounces dried bow tie pasta

1 cup frozen green baby peas, thawed

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/4 cup grated Swiss cheese

1/4 to 1/2 cup grated Parmesan cheese

Salt and pepper

Pinch of nutmeg (optional)

X

Instructions

In a small saucepan, bring the half and half to a simmer.



Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions.



Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce.



Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour.



Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened.



Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat.



Sprinkle in the Swiss cheese. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want). Serves 4.





By house3064 - September 27, 2009

This is a good recipe, but a bit bland. However, it did get my girls to ate their peas!

Reply

This recipe is creamy and flavorful, and pretty easy too if you set up your ingredients before hand. I just make the butter/flour in the same pot i make the pasta in to reduce...



By cammi02 - June 26, 2009

I made it the way the recipe called for and it was pretty good but a little bland... Maybe ham or something would perk it up a little???

Ingredients

1 (28 ounce) jar tomato pasta sauce

1 cup half-and-half

2 cloves garlic, pressed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1 tablespoon dried basil

1 (8 ounce) package angel hair pasta

1/8 cup freshly grated Parmesan cheese

Directions

1.In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil.

2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3.Toss pasta with sauce and Parmesan cheese. Serve immediately.

Ingredients

1 (8 ounce) package fusilli pasta

1 tablespoon olive oil

2 teaspoons salt

1/3 cup butter

1/3 cup all-purpose flour

3 cups milk

3/4 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon garlic salt

1/8 teaspoon ground nutmeg

1/8 teaspoon dried thyme

1 1/2 cups shredded sharp Cheddar cheese

1 1/2 pounds fresh broccoli, cooked

3/4 cup shredded Swiss cheese

Directions

1.In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.

2.Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.

3.Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.

4.Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 (8 ounce) package shredded two-cheese blend

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

4 cups cooked corkscrew-shaped pasta

Directions

1.Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

2.Bake at 400 degrees F. for 20 min. or until hot.

Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game.

Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers.



Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

•2 cups flour, plus extra for kneading and rolling dough

•1/2 teaspoon salt

•1 large egg

•1/2 cup sour cream, plus extra to serve with the pierogi

•1/4 cup butter, softened and cut into small pieces

•butter and onions for sauteing

•ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough

To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.



Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.



Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.



Homemade Pierogi Tips:



1.If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.



2.If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.



3.You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk



2 (9 inch) unbaked pie crusts

Directions

1.Preheat oven to 425 degrees F (220 degrees C.)

2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ingredients

4 cups vegetable broth

4 shiitake mushrooms, thinly sliced

1/4 cup miso paste

4 teaspoons soy sauce

1/3 cup diced firm tofu

2 green onions, trimmed and thinly sliced

Directions

1.Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Ingredients

2 teaspoons dashi granules

4 cups water

3 tablespoons miso paste

1 (8 ounce) package silken tofu, diced

2 green onions, sliced diagonally into 1/2 inch pieces

Directions

1.In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)



Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these simple tips for Turning Out the Perfect Egg Roll.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 70 minutesIngredients:

•1 package egg roll wrappers (4 1/2" by 5 1/2")

•Filling:

•1 pound fresh pork (or barbecued pork)

•1 medium onion (sliced)

•2 stalks celery, cut diagonally

•1/2 pound fresh mushrooms, sliced

•6 water chestnuts (fresh if possible), sliced

•1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise

•2 green onions, diced

•1 pound fresh bean sprouts

•Pork Seasoning:

•1 teaspoon soy sauce

•1 teaspoon oyster sauce

•salt and pepper to taste

•a bit (less than 1 teaspoon) cornstarch

•Gravy:

•4 tablespoons water

•1 tablespoon cornstarch

•1/2 teaspoon soy sauce

•2 teaspoons oyster sauce

•salt, pepper, accent (if desired) to taste

•2 tablespoons cornstarch mixed with 2 teaspoons cold water*

•2 tablespoons oil for stir-frying

•2 to 4 cups oil for deep-frying

Preparation:

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.



While the pork is marinating, prepare the vegetables, and the gravy mixture.



Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.



Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.



Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.



Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.



To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.



Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.



Serve with Sweet and Sour Dipping Sauce.



*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.



**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.

Ingredients:

•8 ounces cream cheese

•8 ounces fresh crab meat or canned crab meat, drained and flaked

•1 teaspoon red onion, chopped

•1/2 teaspoon Lea & Perrins Worcestershire sauce

•1/2 teaspoon light soy sauce

•freshly ground black pepper, to taste

•1 green onion, finely sliced

•1 large clove garlic, smashed, peeled, and finely minced

•1 package won ton wrappers

•1 small bowl water

•Oil for deep-frying, as needed

Preparation:

Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.



On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.



Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).



Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.



Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.



Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Ingredients



EGGS, 4-5 yolks

MILK, 1/4 cup

SUGAR, 1/2 cup

VANILLA EXTRACT, OPTIONAL), 1 tbs

CREAM CHEESE, 16-oz. (or, 8 oz. cream cheese + 8 oz. ricotta)

SEMISWEET CHOCOLATE, 2-1/2 oz, grated

WHIPPING CREAM, 16 oz.

LADYFINGERS, 30 toasted, or savoiardi

ESPRESSO, (or strong coffee) 1 cup

COFFEE LIQUEUR, 1 oz.

RUM OR BRANDY, 1/4 cup

COCOA POWDER, 2 tbs

Directions



Beat eggs, milk and sugar in a two quart sauce pan until sugar is dissolved.

(Optional. Add 1 tablespoon vanilla extract when beating eggs and sugar)

Heat to boil over medium heat, stirring constantly, reduce heat, boil one more minute.

Set aside, cover and refrigerate.

Beat whipping cream and 2 tbs. cocoa in chilled bowl until stiff, refrigerate.

Mix espresso with rum / brandy and coffee liqueur. (optional) set aside.

Mix cold (sugar egg milk mixture) with cheese and grated chocolate.

Dip half of the savoiardi in coffee mixture, (do not soak) and arrange in glass baking dish. (I use 2 pie plates)

Spread half of the cheese mixture over the savoiardi.

Spread half of the whipped cream over the cheese mixture.

Repeat with remaining savoiardi, cheese mixture and whipped cream mix.

Sprinkle with some cocoa and some coarse-grated chocolate, cover and refrigerate.

Double Chocolate Cookies:

I Needed to use up some pantry ingredients, and these cookies are great for that! Don’t let the cracks fool you…these are chewy, not too sweet and extra chocolaty.



This recipe is from the February 2009 issue of Cook’s Illustrated (my notes in parentheses).



Ingredients:



2.5 ounces granulated sugar (about 1/3 cup) plus 1/2 cup for coating

7.5 ounces all-purpose flour (about 1.5 cups)

3 ounces Dutch-process cocoa (about 3/4 cup, but I’d really recommend weighing the cocoa)

1/2 tsp baking soda

1/4 tsp + 1/8 tsp salt

1/2 cup dark corn syrup

1 large egg white

1 tsp vanilla extract

12 tbsp unsalted butter or margarine, softened

2.5 ounces packed dark brown sugar (about 1/3 cup)

4 ounces bittersweet chocolate, chopped into 1/2 inch pieces (don’t skimp here…use really good chocolate)



Directions:



1) With a paddle attachment on a stand mixer, cream butter, 1/3 cup granulated sugar and brown sugar together until fluffy. Whisk corn syrup, egg white and vanilla together in a small bowl and add to the butter mixture, beating until well combined. Combine dry ingredients together in a separate bowl and add to butter mixture until just combined. Fold in chopped chocolate with a spatula.



2) Refrigerate cookie dough for 30 minutes to firm slightly, but do not leave in longer than 30 minutes. Preheat oven to 375. Remove from fridge and divide dough into 16 equal portions. Roll into balls about 1.5 inches in diameter. Roll cookie balls in sugar to coat and place them on a parchment-lined cookie sheet. (I made my cookies a little smaller, but you can follow it this way and bake 8 at a time) Bake 10 to 11 minutes, turning the cookie sheet mid-way through until cookies are puffy, cracked, and just beginning to set around the edges. The cookies will look a little bit raw between the cracks. Do not overcook!!



3) Remove from oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a cooling rack. Wait until they’re completely cool or else it’s like chocolate napalm. Enjoy!



~ Recipe submitted by Allaya Diep



This entry was posted on Tuesday, January 12th, 2010 at 12:00 am and is filed under Chocolate, Cookies, Dessert, Non Dairy/Pareve Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.



2 Responses to “Double Chocolate Cookies:”

beverly ifergan

February 4th, 2010 07:28

1can I u se instant hot cocoa instead of dutch cholcolate? thank you



Allaya

March 9th, 2010 22:27

2No, instant cocoa has additional ingredients besides cocoa, and cannot be used in this particular recipe. You can, however, substitute regular cocoa for dutch cocoa, but it gives it a slightly acidic aftertaste.