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6 oz. Dark Chocolate
6 oz. Butter (1 1/2 sticks)
4 ea. Eggs
3/4 cup Sugar
1/4 cup Flour
Directions:
- Melt the Chocolate and butter
- Mix the eggs and sugar whisk for a few minutes, then add the flour
- Add the egg mix to the melted chocolate and mix
- Pour the mix in greased mold or ramekin
- Bake directly in the oven at 390 degrees for 14 minutes
Note: Make sure the eggs are at room temperature and chocolate is warm enough while making the mixture.
Serve warm with powder sugar sprinkled on top and with ice cream or a fruit garnish.
Ingredients:
- 6 lbs pork shoulder or 6 lbs pork butt
- 2 cups chicken broth, hot
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cumin
- 1 tablespoon chili powder, medium hot
- 1 1/2 tablespoons paprika
- 1 teaspoon fresh ground black pepper
- 1 tablespoon lime juice
- 3/4 teaspoon salt (to taste)
Directions:
- Add chicken broth and lime juice to crock pot.
- Mix dry spices together and coat meat completely.
- Add pork to crock pot.
- Cover and cook on Low for 8 to 10 hours or until meat is falling apart.
- Shred meat and put under broiler to crisp just the tops for carnitas. Then serve with a warmed corn tortillas, chopped cilantro and a squeeze of lime.
- Or add your favorite BBQ sauce and sandwich roll for pulled pork sandwiches.
INGREDIENTS:
6 bacon strips
1/2 cup onion (about a quarter of a large onion)
1/2 cup celery
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. powdered garlic
1/4 tsp. Old Bay seasoning
2 cans of clams (6.5 oz)
1 jar of clam juice (8oz)
2 cups chicken broth
1 pint half & half
1 large potato (1-1.5 cups)
1 bay leaf
PRE-COOKING INSTRUCTIONS:
Drain clam juice from canned clams - set aside for later use. Set clams aside.
Dice bacon strips.
Chop onion to medium-fine consistency.
Chop celery thinly.
Dice potato into small cubes.
Directions:
In a heated quart-size pot, add the diced bacon and fry in bottom of pot, over a medium high heat. Scoop bacon out and set aside on a paper towel to dry.
In the bacon grease, fry the onion and celery over a medium heat until the onions are translucent. To the onions and celery, add the dry spice mixture of flour, salt, pepper, garlic powder, and Old Bay seasoning. Mix thoroughly until bubbling.
Add the clam juice, chicken broth, half & half, cubed potatoes, and bay leaf. Bring the mixture to a boil, stirring constantly. When the pot boils, turn the heat down to a simmer, stirring occasionally.
Cook until the potatoes are done. Add the bacon back to soup. Add the clams. Simmer the soup for about 10 minutes (to warm clams).