Chocolate Fudge Sauce

This is a great recipe to make a quick home made chocolate sauce.  It has a great flavor and it literally takes less than three minutes to make!!!  This chocolate sauce can be used on many things, ice cream sundae, crepes, cup cakes, or even chocolate fondue for your next get-together party.  It’s a make ahead, too!!!

A Ingredients

Sugar                                          ¾ cup

Coco powder, unsweetened        ½ cup

All-purpose flour                          2 tablespoon

Salt                                             1/8 teaspoon

B Ingredients

Coffee                        ½ cup

Water                         ½ cup

Vanilla extract       1 ½ teaspoon

Butter                          1 tablespoon

Directions:

1. Measure all A ingredients into a medium bowl, mix well. 

2. Measure all B ingredients into a small sauce pot, heat until the butter melts, then stir in the A ingredients.  Cook until slightly boiling, stir and continue cook an additional 30 seconds. 

3. Use the chocolate sauce hot on crepes and ice creams to add flavor. Store in air tight container in frig, keep a few weeks. 

Serving: 1.5 cup (around 4-6 sundae)

Related Recipes!!!

Salted Caramel Apple Dip

Dessert Crepes

A Ingredients

Eggs                              2 heads

Milk                             ¾ cups

Water                           ½ cups

All purpose flour          1 cup

Sugar                            1 tablespoon

Butter, melted              3 tablespoon

B Ingredients

Fresh fruits                       to taste

Whipped cream             2 cups

Chocolate morsels        ½ cup

Peanuts, chopped           2 tablespoon

Directions:

1. Measure all A ingredients into a blender, blender in medium high speed until well blended.  Pour batter into a big measuring cup and cover with plastic wrap.  Place in the refrigerator for 1 hour, up to 48 hours. 

2. Meanwhile, prepare B ingredients.  Cut the fruits into desired portions, beat the whipped cream, melt the chocolate morsels in a bowl in the microwave, scrap with a rubber spatula into a piping bag. 

3. After one hour, heat up a 10-12 inch flat bottom frying pan, rub some butter on the surface, ladle in the batter, swirl to evenly coat the bottom, cook until the crepe looks dry. Then flip, cook an additional several seconds, remove from pan and place on a clean working surface. 

4. Place the crepes flat on a surface.  Imagine a pie chart divided into six portions, on one of the slices, spread whipped cream, fruits, melted chocolate, and nut toppings.  Fold the crepe in half with the filling still in the middle, fold in the left and right side of the crepe, serve with some more chocolate syrup on a plate or wrapped in paper on hand. 

Serving: 4

Summer Spaghetti

Being able to make a speedy spaghetti is always really handy.  While camping in Lake Havazu one summer, I spent all day on a yacht and was craving spaghetti.  Everyone was amazed! All the kids got a huge heaping plate! That was some awesome spaghetti!!!

Ingredients

Olive oil                            1 tablespoon

Garlic, sliced                     2 tablespoon

Onion, chopped                 2 heads

Ground beef                1000 g

Spaghetti sauce                  2 jars

Tomato, cut into wedges     5-6 heads

Italian squash, big dice       2 heads

Yellow squash, big dice     2 heads

Mushroom, sliced               3 cups

Granola                        ½ cup

Spaghetti, packaged       2 packages

Directions:

1. Heat up the olive oil in a big pot, add the slice garlic to the olive oil and cook till fragrant, then add the chopped onions to cook until translucent, around 3-4 minutes, sprinkle some salt and pepper into the pot, toss well to season.  Add the ground beef into the pot, breaking big chunks with spatula, cook for about 5-8 minutes until medium done, then add the spaghetti sauce to pot, mix well, cook an additional 10 minutes. 

2. Start a pot of water and a teaspoon of salt to boil, this is to cook the spaghetti later. 

3. Add the tomato wedges, chopped Italian, summer squash, and granola to the sauce, cook an additional 10 minutes or until the vegetables are to desired doneness.  Remove from heat. 

4. Submerge the dried spaghetti noodle into the pot of boiling water, cook according to package instruction to al dente. 

5. Scoop the cooked spaghetti into a pasta bowl, generously scoop the spaghetti sauce on top.  Serve hot with freshly grated parmesan cheese and chopped arugula on top. 

Serving: 8

Japanese Katsu Sandwich

This is an authentic Japanese Katsu Sandwich.  You’ve got to try it. 

I. Pork Chop Sauce Ingredients

Ketchup                           1 cup

Mirin                               ½ cup

Black rice vinegar            2 tablespoon

Worcestershire sauce        2 tablespoon

Oyster sauce                     1 tablespon

Hondashi                         ¼ teaspoon

Directions:

1. Measure all above ingredients into a small sauce pan and heat until boiling.  Then remove from heat to cool. 

II.  Onion Ingredients

Onion, shredded             ½ cup
Salt and pepper                   to taste

Chili oil                           ½ teaspoon

Directions:

1. Soak the shredded onion in water for 3-5 minutes to remove part of the spiciness.  Then drain the water. 

2. Sprinkle with salt and pepper onto the shredded onion, and mix in the chili oil.  Toss to coat. 

III. Pork Chop Ingredients

Pork chops                         4 pieces

Salt and pepper                 to taste

Oil                                     2 cups (preferably peanut oil)

Cake Flour                        ½ cup

Egg                                    1 piece

Water                                 1 tablespoon

Panko bread crumb            1 cup

Directions:

1. Season the pork chops with salt and pepper, let sit 5-10 minutes. 

2. Heat the two cups of oil in a sauté pan for frying the pork chops later.  Beat the egg and the water until blended to create an egg wash. 

3. Place the cake flour, egg wash, and panko bread crumb each into its own individual plates for dipping. 

4. Dip both side of the pork chops onto the cake flour, then the egg wash, then panko bread crumb.  Fry in the oil for about 4-5 minutes or until golden brown.  Drain and lace the pork chops onto paper towels to absorb excess oil. 

IV. Sandwich ingredients

Toasts                                  8 slices

Butter, salted                       2 tablespoon

Cabbage, shredded          1-2 cups

Tomato, sliced                     8 slices

Dijon mustard seed sauce    2 tablespoon (Optional)

Directions:

1. Heat a griddle or frying pan on medium low heat.  Spread butter onto one side of each slice of toast, place the toast, butter side down, onto the hot griddle.  Grill until golden brown and crispy.  Spread the other side with Dijon mustard seed. 

2.  Place the toast slices, Dijon mustard side up, onto serving plates.  Place the shredded cabbage, sliced tomato, shredded onions on top, then place the pork chop on top, drizzle with Pork Chop sauce.  Then place the toast on top, serve with salads or chips. 

Serving: 4

Salted Caramel Apple Dip

Ingredients

Sugar                                   1 ¼ cup

Heavy whipping cream           ¾ cup

Flaky sea salt*                          1 teaspoon

Apple, cored and sliced           6 heads

Directions:

1. Heat the sugar in a thick bottomed sauce pan until melted, stir constantly to ensure even melting. 

2. Add the heavy whipping cream slowly while stirring to the caramel after all the sugar have dissolved into liquid form.  Stir to ensure an even consistency. 

3. Add the flaky sea salt, stir to melt evenly, then pour caramel into a small bowl.  Serve with chopped apples and pears. 

*Best use good quality flaky sea salt, add a little at a time to ensure the right salt level. 

Serving: 1 cup

Summer Salad

This summer salad is one of my favorite salads of all times.  It hits all the right notes and doesn’t weight my stomach down.  Perfect for a hot summer day like today!!! A must try!

I. Balsamic dressing List of Ingredients

Ingredients

Garlic, minced                            1 teaspoon

Worcestershire sauce                  1 teaspoon

Sugar                                           1 teaspoon

Fresh lemon juice                        3 tablespoon

Black balsamic vinegar               3 tablespoon

Extra virgin olive oil                  ¼ cup

Canola or Vegetable oil              ¼ cup

Salt and pepper to taste

Directions:

1. Place the 4 serving plates into the freezer before staring to make the dressing.

2. Measure all ingredients into a lidded Tupperware, shake well until blended. 

II. Ingredients for the Summer Salad

A Ingredients

Lettuce mix                                       10 cups (about 20 oz)

Arugula                                               2 cups (optional)

Strawberries, washed and sliced      4-6 heads

B Ingredients

Blue cheese, chunked                       1 cup

Avocado, sliced                                1 head (about ¼ avocado/plate)

Candied Pecan                                  1 cup

Grilled Chicken breast, sliced         20 slices (about a half breast, optional)

Salt and pepper to taste

Directions:

1. Place all A Ingredients into a big mixing bowl, drizzle with the freshly made Balsamic dressing from the recipe above, toss well.  

2. Remove the cold plates from the freezer, evenly divide the dressed lettuces into four plates. 

3. Sprinkle with blue cheese, candied pecan, place the avocado and chicken slices, lightly sprinkle some more dressing on top to make the salad more appetizing, serve cold and immediately. 

Serving: 4

Royal Icing Flowers– Apple Blossom

I. Tools needed

Pastry bags

Tips (Wilton 101)

Standing mixer

Wax paper, cut into 1x1 in squares

Flower nail

Apple Blossom Template(optional)

II. Ingredients

Powder sugar, sifted              450 g

Meringue powder                       3 tablespoon

Water                                          7 tablespoon

Directions:

1. Add all ingredients into the mixing bowl of a standing mixer, blend on low speed to incorporate, then beat at high speed for 10 minutes, until the surface has a pearly glow.  And when the beater pulled up, the icing is sharp. 

Serving: 3 Cup