whats a really good recipe to use for my final?

Question

for my culinary arts 1 class we have to make a dish for the final.its a competition with the class, there will be judges. i have to have a nice presentation and everything. wuts something thats delicious that also looks good and is easy to make.
it can be:
soup/salad
entree
desset

i was thinking about these;
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35336,00.html

oops i forgot the r in dessert!

Answer 1

I've made those brownies from Miss Paula 3 times now and they're not around for long......when you go to make the ribbons for the top of the frosting, FREEZE THE ANDES MINTS FIRST!!! Then use a vegetable peeler to "shave" the curls from them.....I learned the hard way, but if you freeze them, they're much easier to shave perfect ribbons.

Christopher

BTW, chocolate, how bad can that be??? ;)

Answer 2

Classic Tiramisu

"Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan."

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs

INGREDIENTS
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

DIRECTIONS
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Good Luck!!

Answer 3

I so have to agree with the other answers....Paula Dean is a wonderful southern cook and world known for her awesome recipes......I think going with any of those would not only impress the judges, but also would be so yummy!!!! Best of Luck to you....don't worry, have fun and enjoy the experience!!!

Answer 4

Those look soooo delicious. Make sure those little ribbons on top are *perfect* Ooohhhh, I really want some of those!

Answer 5

I was going to make those this weekend!! Usually food from Paula Deen is awesome, so I don't see why these won't be!

Answer 6

ohhhh those look sooooo good, and I am not a fan of chocolate!!!! i would go with those..... always go with your first instinct. what was the 1st dish you thought of???

Answer 7

Here are some dessert ideas: Cheesecakes are always good - and with fruit they look very festive.

Pomegranate Cheesecake
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups plus 1/4 cup all-purpose flour
4 8-oz. pkg. cream cheese, softened
1-1/4 cups plus 1/4 cup granulated sugar
1 Tbsp. plus 1 tsp. vanilla
1 16-ounce carton dairy sour cream
1 tsp. finely shredded lemon peel
1-1/2 cups pomegranate seeds

Directions
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.

2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3�4 inches, using a thin metal spatula to spread dough.

3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.

4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.

5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.

6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.

Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
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Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour

Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
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Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten

Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.

5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.

6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.

7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.

8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
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Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.