DAZZLE RAZZLE RECIPES

Name: Cocktail Sausages
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 75 cocktail sausages
Ingredients: 2 1/4 pounds (75 in number) cocktail sausages; 2 tablespoons sesame oil; 1/2 cup honey; 2 tablespoons soy sauce

COCKTAIL SAUSAGES RECIPE | NIGELLA LAWSON - FOOD NETWORK

Cocktail Sausages Recipe | Nigella Lawson - Food Network image

If you want to have something hot to pass around on a tray, then cocktail sausages are what you're after. There's nothing fiddly to make, nothing to go right or wrong, and everyone loves them. These are not just any cocktail sausages: the sesame oil, honey and soy give them a sweet-savoury stickiness that is pretty well impossible to resist.

Provided by Nigella Lawson : Food Network

Categories appetizer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 75 cocktail sausages

Number Of Ingredients 4

Ingredients

2 1/4 pounds (75 in number) cocktail sausages
2 tablespoons sesame oil
1/2 cup honey
2 tablespoons soy sauce

Steps:

Preheat the oven to 200C/400 degrees F.
Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.
Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE - FOOD.COM

Baker's Original German Sweet Chocolate Cake - Food.com image

Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8-12 serving(s)

Number Of Ingredients 17

Ingredients

1 (4 ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or 1 cup margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter or 3/4 cup margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

Coconut-Pecan frosting (recipe follows).
Oven at 350ºF.
Melt chocolate in water, cool.
Cream butter and sugar.
Beat in egg yolks.
Stir in vanilla and chocolate.
Mix flour, soda, and salt.
Beat in flour mixture, alternately with buttermilk.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
Bake for 30 minutes or until cake springs bake when lightly pressed in center.
Cool 15 minutes; remove and cool on rack.
Frost cake.
COCONUT-PECAN FROSTING.
Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
Cook and stir over medium heat until thickened. Remove from heat.
Stir in shredded coconut and chopped pecans.
Cool until thick enough to spread.
Makes 4-1/4 cups.

Nutrition Facts : Calories 1278.4, FatContent 76.8, SaturatedFatContent 40.8, CholesterolContent 321.8, SodiumContent 773.8, CarbohydrateContent 140.6, FiberContent 4.6, SugarContent 107.5, ProteinContent 15.3

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