FRANGO CHOCOLATE RECIPES
FRANGO MINTS RECIPE - FOOD.COM
Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. The recipe comes from a cookbook put out by volunteers and employees of a hospital in Washington state. Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. Refrigeration time is not listed.
Total Time 20 minutes
Prep Time 20 minutes
Yield 30 pieces
Number Of Ingredients 6
Steps:
- Melt the chololate over hot water, then cool.
- Cream butter.
- Add powdered sugar.
- Mix.
- Add eggs; beat well.
- Add cooled chocolate, vanilla and flavoring.
- Mix well and drip on waxed paper.
- Place in fridge for at least 4 hours, preferably overnight.
- Store in cool, dry place.
Nutrition Facts : Calories 60.5, FatContent 4, SaturatedFatContent 2.3, CholesterolContent 22.7, SodiumContent 28, CarbohydrateContent 5.7, FiberContent 0.1, SugarContent 5.4, ProteinContent 0.6
JAPANESE CHICKEN WINGS RECIPE | ALLRECIPES
Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!
Provided by TLTRN
Categories Chicken Appetizers
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut wings in half, dip in egg and coat with flour.
- Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
- In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
- Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
Nutrition Facts : Calories 675.3 calories, CarbohydrateContent 51.4 g, CholesterolContent 158.2 mg, FatContent 44.3 g, FiberContent 0.7 g, ProteinContent 18.9 g, SaturatedFatContent 23.2 g, SodiumContent 1112.5 mg, SugarContent 33.6 g
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