I'm am still trying to get the hang of thinking outside the box when it comes to recipes.

Lol - my mom says the same thing. That she doesn't think outside the box.

For this past weekend's get together I decided to do strawberry shortcake. But instead of serving it over those little sponge cakes I sliced homemade Angelfood cake and then put butter, cinnamon and sugar and toasted the slices. Then I topped it with the strawberries and whipped cream. My mother said she felt like she was eating at a fancy restaraunt and would have never thought of toasting the cake. Yes, we're red-necks.

Mmm, good idea to top with cinnamon and sugar. I have a recipe for chocolate "soup" with angel food croutons. Mmm.

-A Tribetastic Creation

I think a threadjack is appropriate right now. And who doesn't need a recipe for chocolate soup in their recipe box!

http://www.channel3000.com/food/5569301/detail.html

Liquid Chocolate With Angel Food Croutons
2 cups - 4 servings

This warm dessert soup was inspired by the almost-pudding-thick hot chocolate that my son and I enjoyed in Spain. Prepare this as a special treat for your favorite chocolate-lover. Add coffee-flavored liqueur (such as Kahlua) for the adults.

For the croutons

2 cups angel food cake cut into ½-inch cubes

For the soup

2 cups milk (preferably whole or 2 percent), divided
3 ounces coarsely chopped semi-sweet baking chocolate (see Tip)
2 tablespoons sugar
2 tablespoons cornstarch
¼ cup coffee-flavored liqueur (such as Kahlua), optional
1 teaspoon unsalted butter
1 teaspoon pure vanilla extract
Scant pinch of ground cinnamon, or to taste
Pinch of salt, or to taste

To make the croutons, preheat the oven to 400°F. Place the cake cubes in a single layer on an ungreased baking sheet. Toast for about 4 minutes, turning once, or until the croutons are crispy and lightly browned on all sides but soft on the inside. (They will become firmer as they cool.)

To make the soup, stir 1 ¾ cup of the milk and the chocolate together in the top pan of a double boiler (see Tips) over simmering water. Stir occasionally until the chocolate is melted. Add the sugar and stir until dissolved.

Stir together the remaining milk and cornstarch in a small bowl until smooth. Add to the chocolate mixture, stirring constantly as it becomes glossy and smooth and thickens to cake-batter consistency, about 3 minutes.

Add the liqueur (if using), butter, vanilla, cinnamon, and salt; stir until the butter melts. Taste and adjust the flavoring.

Serve the soup warm topped with the croutons.

Advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. To reheat, stir gently over medium heat. Store the croutons for up to 2 days in a tightly covered tin at room temperature.


-A Tribetastic Creation

Now this is my kind of soup! I think I will have to experiment with kahlua, Baileys, Grand marnier, etc.

I just saw that you posted this. Thanks! I think I may have to make this.

I am totally craving sweet potato chips/fries right now.

Samboobree, brought to life by Arkie

Making this on Monday for a potluck!

-A Tribetastic Creation

I had three people request this recipe today!

I should've used more cilantro, since I axed the mint (personal hatred for mint), but otherwise it was great. If you hate cilantro, I think basil would also be good. I used a little soy and a little fish sauce in the dressing.

It was very time consuming to chop the mangos, so beware!

-A Tribetastic Creation

I don't know much about mandolins, but I am looking into getting one if it will help with this recipe

I use my mandolin all the time. I love it. But those Top Chef Masters chefs scare the beejeezus out of me. I would never use it without the little produce holder thingamajig.

If you get one don't put it in the dishwasher, the high heat dulls the blades.

Oh, this was so nice. Cool and refreshing and it went well with the pork we had for dinner that night.

It reminds me of the pineapple-mango salsa that I like so much. *waves to Tummy*

Pineapple-Mango Salsa
(Amounts uncertain - I only make enough for myself for one meal. Ingredients listed in order of how much of each there is.)

pineapple, chopped up into fairly small pieces. Do use fresh.
mango, chopped up into fairly small pieces as well.
red onion, finely chopped
bell pepper (green, red, yellow, orange, whatever), finely chopped
parsley, chopped
hot pepper, finely chopped
lime juice
red wine vinegar

Toss all ingredients together. The pineapple and mango add enough sweetness to balance the lime and vinegar. Great on BBQ'd chicken or pork.

The leftovers were great as a salad (tossed with chopped romaine), by the way. I put a little vinegar in and tossed it up!

-A Tribetastic Creation