Anyone have any good recipes for chocolate cheesecake?
Is this close? Brussels Sprouts Au Gratin INGREDIENTS 1/4cup fine dry breadcrumbs 1tablespoon grated parmesan cheese 2lbs fresh Brussels sprouts(or 3 10-ounce pkgsfrozen sprouts) 2tablespoons butter 2tablespoons flour 1 1/2cups milk 4ounces swiss cheese, shredded 1 tablespoon white wine worcestershire sauce 1/2teaspoon salt 1/4teaspoon pepper 1/4teaspoon paprika DIRECTIONS Mix breadcrumbs with Parmesan in a small dish and set asideWash and trim fresh brussels sprouts; cut in half lengthwiseBoil fresh sprouts 11-12 minutes or until just tenderDrain fresh sprouts and place in a small buttered casserole dishIf using frozen sprouts, prepare according to package directions and drain, then place in casseroleMelt butter in a small saucepan, over low heatAdd flour and stir until smoothAdd milk slowly, and cook, stirring, until thick and bubblyAdd Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese meltsPour the sauce over the sprouts, and top with the breadcrumb mixtureSprinkle paprika lightly and evenly over allBake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
BRUSSELS SPROUTS AU GRATIN 1 lbBrussels sprouts 2 cthin bechamel sauce (follows) 1 tbspbutter Salt Pepper 7 ozEmmental cheese Trim the Brussels sprouts, wash them and cook in a little boiling salted waterPrepare a pouring bechamel saucePreheat oven to 425 degreesButter an ovenproof dish and arrange the Brussels sprouts in it in a single layer, very close together; salt and pepper them lightly and cover with bechamelSprinkle with the coarsely grated cheese and put in the oven for 10 minutesHeat the broiler (grill) for 5 minutes and finish the dish under the heat to form a golden crustServe hot BECHAMEL SAUCE: 2 1/2 cmilk 1 medium-size onion, peeled quartered 1 smcarrot, scraped chopped 1 bay leaf 1 Bouquet garni 8 peppercorns 3 tbspbutter 6 tbspflour Salt Pepper 3 tbspcream Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet garni and peppercornsHeat gently over a very low heatWhen the milk looks as if it is about to boil turn off the heat, cover and leave to infuse for 15 minutesHeat the butter in a saucepan over a low heat, do not allow to brownTip in the sieved flour and mix well to make a roux, cook for at least 1 minuteThen strain in the infused milk mixture whisking or stirring briskly with a wooden spoonContinue cooking, stirring all the time to prevent lumps forming, until a thick pouring sauce is madeTaste and season, add cream for a rich sauceUse for vegetables, fish, eggs and pasta dishes.
