General cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Rocky Road Brownies Recipe

	Category	Nut Recipes
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	Ratings	0

Ingredients And Procedures

1 3/4 c Sugar

3/4 c Unsalted butter, softened

3 lg Eggs

4 Squares unsweetened

-chocolate; melted, cooled 2 ts Vanilla

1/2 c Unsweetened cocoa powder;

-preferably Dutch -processed 3/4 c All-purpose flour

1/4 ts Salt

1 c Milk chocolate chips

1 c Chopped walnuts

12 Marshmallows

Put rack in center of oven and heat to 350~. Generously grease 9x13 inch pan. Coat with flour, tapping out the excess. Use mixer to cream sugar and butter until fluffy. Add eggs and mix until thick and lemon colored, about 2 minutes. Mix in chocolate and vanilla. Add cocoa, flour and salt. Slowly mix in batter until combined. Stir in chips and walnuts. Lay marshmallows sideways in prepared pan, allowing 1 1/2 inch border around the inside edge of the pan and spacing them evenly. Spoon batter (it's very thick) over marshmallows to hide them as much as possible. Evenly fill in center of pan with remaining batter, not adding batter to space between marshmallows and sides of pan (batter will spread during baking and reach sides). Bake until toothpick inserted into center comes out moist from melted chocolate (not batter), 25 to 35 minutes. Let cool completely on rack. Cut into 12 squares. Refrigerate until chilled. Use wide metal spatula to carefully transfer brownies to serving platter. Wrap airtight. Can be made a day in advance and refrigerated or frozen up to 3 months. Serve chilled or at room temperature. 1:59 PM

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<h1>Rocky Road Brownies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 3/4 c Sugar <P>3/4 c Unsalted butter, softened <P>3 lg Eggs <P>4 Squares unsweetened <P>-chocolate; melted, cooled 2 ts Vanilla <P>1/2 c Unsweetened cocoa powder; <P>-preferably Dutch -processed 3/4 c All-purpose flour <P>1/4 ts Salt <P>1 c Milk chocolate chips <P>1 c Chopped walnuts <P>12 Marshmallows <P>Put rack in center of oven and heat to 350~. Generously grease 9x13 inch pan. Coat with flour, tapping out the excess. Use mixer to cream sugar and butter until fluffy. Add eggs and mix until thick and lemon colored, about 2 minutes. Mix in chocolate and vanilla. Add cocoa, flour and salt. Slowly mix in batter until combined. Stir in chips and walnuts. Lay marshmallows sideways in prepared pan, allowing 1 1/2 inch border around the inside edge of the pan and spacing them evenly. Spoon batter (it's very thick) over marshmallows to hide them as much as possible. Evenly fill in center of pan with remaining batter, not adding batter to space between marshmallows and sides of pan (batter will spread during baking and reach sides). Bake until toothpick inserted into center comes out moist from melted chocolate (not batter), 25 to 35 minutes. Let cool completely on rack. Cut into 12 squares. Refrigerate until chilled. Use wide metal spatula to carefully transfer brownies to serving platter. Wrap airtight. Can be made a day in advance and refrigerated or frozen up to 3 months. Serve chilled or at room temperature. 1:59 PM <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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