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LaughShop Recipes!

Taco Salad
Sent in by REDCWOLF!
1 head of iceberg lettuce - shredded
1 large tomato - diced
1 small red onion - diced
1 small can sliced black olives - drained well
1 lb ground beef or turkey cooked with 1 packaged taco seasoning, drained and
cooled
2 cups shredded cheese
1 small bottle ranch dressing
1 cup salsa - flavor and heat of your choice
1 bag plain tortilla chips

In a large salad bowl toss first 6 ingredients.  Mix ranch dressing and salsa
and set aside.  Open bag of chips and crunch them into small pieces by
squeezing the bag.

Toss salad with crushed chips and salad/salsa dressing, serve immediately.
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Frozen Caramelized Banana and Chocolate Bombe
Sent In By Fred.Ball!
For the Ice Cream:
4 tablespoons butter
1/2 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in half and cut crosswise
into
1/4-inch thick slices
2 tablespoons banana liqueur
2 tablespoons dark rum
2 cups milk
2 cups heavy cream
6 egg yolks
2 cups chocolate mousse, recipe follows
For the Garnish:
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into 1/4-inch slices
1 cup chocolate sauce, (in a squeeze bottle), recipe follows

In a large sauté pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the liqueur and rum.
Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. In a medium saucepan, over medium heat, combine the milk and cream. Bring the mixture to a scalding point. In a mixing bowl, beat the egg yolks. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition.
Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough
to lightly coat the back of a spoon, 2 to 3 minutes. Remove from the heat and pour the mixture into a large glass mixing bowl. Add the pureed bananas and stir to mix. Cover the top with plastic wrap pressed against the surface and let cool. Place the mixture in the refrigerator and chill completely.
Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. **If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
To assemble: Line 1 cup molds with plastic wrap. Spread 3/4 cup of the ice cream over the bottom and sides of the individual 1 cup molds. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Fill the mold with the remaining ice cream. Wrap the molds in plastic wrap and refrigerate until firm. For the garnish: In a sauté pan, over medium heat, melt the butter.
Add the sugar and stir to dissolve. Cook the sugar mixture for 1 minute. Add the bananas and continue to cook for 1 minute. Remove from the heat.
To serve, drizzle each plate with the chocolate sauce. Un-mold the bombes and place in the center of each plate. Spoon the banana mixture over each bombe and serve immediately.

QUICK CHOCOLATE MOUSSE
8 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally.
Remove from the heat, pour into a glass bowl and cool completely.
Cover with plastic wrap and refrigerate until well chilled. In an electric mixer with a wire whip, beat until the cream forms firm peaks.

Yield: 2 1/2to 3 cups

CHOCOLATE SAUCE
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 cups
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Super Simple Killer Garlic Spread
(One of our own recipes)
This will make 4 "half buns" or 6 slices of garlic bread.
Need:
1 Tub Margarine or butter. Doesn't matter which, or how much.
2 Cloves Garlic (small cloves) or 1 Huge Clove.
1 Garlic press
Parsley
Parmesan Cheese

Scoop 1/3 cup soft margarine or butter into a small bowl for mixing. If the margarine or butter is hard and straight from the refrigerator, pop it into the microwave for 5 to 10 seconds. don't fully melt it. you just want it creamy.
Pour 1 table spoon grated Parmesan cheese on top of it.
Peel garlic cloves). Place peeled cloves into press and squeeze as much of the garlic into the margarine or butter as you can. I prefer 2 medium cloves.
Add the parsley.
Mix it up briskly with a small wire Wisk or fork for about 1 minute. It helps if the margarine or butter is soft.
I prefer to spread it onto two 6" French bread rolls cut into half, which yields 4 servings. Sourdough is good too though!
Spread it on the bread until there's no dry bread showing. Adjust for your personal taste.
You're going to broil these! If your oven has a temp setting for broiling, go 400°F. If not, like ours, just broil them on a cookie sheet. Watch them closely. In about 2.5 minutes they'll start to burn.
Delicious with spaghetti! On a French roll this is also great on a meatball sandwich.
Another way to really enjoy this is, now this is going to sound weird, is as garlic bread with jalapenos, mozzarella cheese and ranch dressing.
Make the garlic bread up, place 5 jalapenos evenly spaced down the garlic bread, cover in mozzarella (thinly sliced, but you can use grated), pour ranch dressing over the cheese. Cook at 400 until the cheese at the edges starts to brown. Yum!

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