Best The Really Good Food Cook Books Celestial Cream Recipes

MAGIC SHELL CHOCOLATE SAUCE

Steps:

• Melt butter over medium-low heat in a medium saucepan.
• Add the chocolate chips.
• Whisk them around until they are melted.
• Add the vanilla.
• If you are using the nuts, saute them for a few minutes in 1 tsp.
• butter before adding them to the Magic Shell Sauce.
• Pour the delicious sauce over any flavor ice cream.
• It will harden within several seconds.

THE REALLY GOOD FOOD COOK BOOK'S CELESTIAL CREAM

Steps:

• Combine the cream and sugar in a saucepan over medium heat.
• Stir with a whisk until the sugar is dissolved.
• Soften the gelatin in the cold water.
• Whisk gelatin into the cream.
• When the gelatin is dissolved, whisk in the sour cream.
• Stir only until well-blended and smooth.
• Pour this Creme Celeste into a lightly-oiled mold.
• Chill for 4-5 hours until firm.
• Unmold by setting mold in warm water for several minutes.
• Upend it onto a white platter.
• Surround the sides of this incredible Cream with the red raspberries.
• Save a few for the top.

CHOCOLATE CHIFFON PIE

Steps:

• Place a baking sheet in the oven and preheat to 350°F.
• For the crust, mix the graham cracker crumbs and butter in a bowl. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Let cool.
• Chop the chocolate, then grind in food processor or blender. Set aside.
• Place the milk in top of a double boiler or heatproof bowl. Sprinkle with gelatin. Let stand 5 minutes to soften.
• Set the top of the double broiler or heatproof bowl over hot water. Add 1/3 cup of sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla extract.
• Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature Remove from the ice and set aside.
• Whip the cream lightly. Set aside. With electric mixer, beat egg whites and salt until soft peaks form. Add the remaining sugar and beat only enough to blend.
• Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently.
• Fold in the whipped cream and pour into the pastry crust. Put in freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Chill for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.

LUAU RESTAURANT CELESTIAL CHICKEN WITH SUPREME SAUCE

Steps:

• Cut chicken breasts into 1/2 inch strips.
• Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
• Combine salt, flour, paprika and black pepper and sesame seeds.
• Dip chicken strips into half and half then dredge in seasoned flour.
• Heat canola oil in frying pan to 375 degrees.
• Add chicken strips not to crowd and fry til golden brown.
• Remove and drain on paper towels.
• SUPREME SAUCE.
• 1/4 cup butter.
• 6 chicken bouillon cubes.
• 1 1/2 cups half and half.
• 1/4cup flour.
• 1/2 tsp cayenne pepper.
• 1 1/2 cup water.
• Dissolve bouillon cubes in water.
• Melt butter in saucepan.
• Blend flour and cayenne, add to butter making a roux.
• Add chicken boullion stirring constantly until mixture has come to a full boil.
• Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
• TO SERVE.
• Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
• Place chicken strips atop rice and drizzle supreme sauce over all.

STRAWBERRY STRAWBERRY PIE FROM THE REALLY GOOD FOOD COOK BOOK

Steps:

• Pre-bake pie crust.
• Cool.
• Slice the strawberries into the pie crust.
• In a medium saucepan mix the package of jello with the cornstarch.
• Add the water and the sugar.
• Cook over medium heat until boiling.
• Stir occasionally.
• Pour the boiling mixture over the strawberries.
• Place the pie in the refrigerator.
• Chill for 3-4 hours until the jello glaze sets.
• Serve with big dollops of whipped cream over the pie.

FABULOUS ZUCCHINI FRITTERS

Steps:

• Grate zucchini in a large bowl.
• Add scallions, garlic and blue cheese.
• Mix.
• Add the eggs.
• Blend well.
• Salt and pepper.
• Sprinkle in the flour a little at a time.
• Blend until you have a batter suitable for frying.
• Cover the bottom of a large skillet with olive oil.
• Heat over medium-high.
• Spoon the fritters into the hot oil.
• Brown on each side.