Chocolate Covered Cheese Treats A Russian Delight Recipes

Steps:

• Cut cheese into 1/2-in. cubes. In a microwave, melt chocolate; stir until smooth. Dip cheese cubes in chocolate, allowing excess to drip off. Place on waxed paper. Sprinkle with a few grains of salt. Let stand until set.

Steps:

• In a food processor, combine the cheeses, sugar, and egg yolks, and process until completely smooth.
• Transfer to a bowl and stir in the lemon zest, lemon extract and lemon juice.
• Wrap the mixture in a double thickness of damp cheesecloth and place in a colander set over a bowl. Fold the ends ofthe cheesecloth over the top; Place a small plate on the cheesecloth and put a 2 pound weight (like a can) on the plate.
• Refrigerate overnight.
• Unwrap the cheese mixture and roll into 1- 1/2" balls.
• Place the balls on a plate, and freeze to firm up, about 30 minutes.
• Meanwhile, melt the chocolate and shortening in a heavy saucepan over low heat, stirring constantly. Allow the chocolate to cool to lukewarm.
• Remove the cheeseballs fromthe freezer.
• Insert a toothpick into the center of one ball and dip it into the chocolate, coating completely, and allowing the excess to drip back into the pan.
• Place on a wax paper-covered plate, and remove the toothpick; dab a small amount of chocolate over the toothpick hole.
• Repeat with the rest of the cheeseballs.
• Refrigerate until the chocolate sets.

Steps:

• Mix crab meat and cream cheese together. Spread into a 9 inch size pie pan or similiar size dish. Pour cocktail sauce over crab meat mixture to cover completely. Sprinkle with parsley. Refrigerate at least 1 hour to blend flavors. Serve with assorted crackers.

Steps:

• Beat eggs well.
• Add sugar and beat well.
• Add oil and beat well.
• Add flour, pinch of salt and beat until batter is bubbly.
• Drop by small teaspoons on cookie sheet 2 inches apart.
• Bake at 325 degrees celcius for 30 minutes.

Steps:

• Squeeze the juice of 1 lime into a large glass.
• Add the honey (or other sweetener such as sugar) use more or less depending on your taste preferences.
• Add the chia seeds.
• Stir in the water.
• Let the drink refrigerate and sit for around 15 minutes.
• Stir and enjoy.

Steps:

• For the bhallas:.
• Drain the black gram after it has been soaked for 2 hours in water.
• Add cumin, ginger, garlic and green chillies to the black gram.
• Mix well.
• Add water{very little} and grind this to a fine paste.
• Transfer to a mixing bowl, add salt and mix well.
• Shape into even sized balls about 1 inch in diameter each.
• Heat oil in a wok.
• Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
• Drain on clean kitchen paper towels.
• Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
• Now prepare the yogurt mixture.
• To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl.
• Mix well.
• Now, remove the bhallas from water.
• Squeeze out the excess water and add the bhallas to the yogurt mixture.
• Keep aside for 30 minutes.
• Take 1 tablespoons of oil in a pan.
• Add 1/2 teaspoons mustard seeds and allow to splutter.
• Once they stop spluttering, remove from heat.
• Add them to the yogurt mixture.
• Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
• Cover and refrigerate for 3 hours.
• Serve chilled.

Steps:

• In a large bowl, combine the cake mix, butter, milk and egg until well blended. Stir in 3/4 cup of peanuts. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat the cream cheese, peanut butter, confectioners' sugar, condensed milk and vanilla until smooth. Fold in 3 cups whipped topping. Spread over the crust; top with the remaining whipped topping and peanuts., In a microwave melt chocolate chips and butter; stir until smooth. Stir in vanilla until smooth; drizzle over the dessert. Refrigerate for 2-3 hours before serving.

Steps:

• Preheat oven to 350°F (175°C).
• Bring large pot of lightly salted water to a boil.
• Add pasta and cook for 8-10 minutes, or until al dente; drain.
• In a large skillet over medium heat, brown the ground beef.
• Add the tomatoes w/ juice, salt and sugar and simmer for 15 minutes.
• In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well.
• In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream cheese mixture.
• Top w/ the remaining noodles and sprinkle w/ cheese.
• Bake at 350°F (175°C) for 25 minutes.