MINT MEAT RECIPES RECIPES

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CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM



Chocolate Mint Brownies Recipe - BettyCrocker.com image

Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.

Provided by Betty Crocker Kitchens

Total Time 6 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 11

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 tablespoons butter, softened
3 oz cream cheese, softened
2 tablespoons heavy whipping cream
3 cups powdered sugar
1/4 teaspoon mint extract
Betty Crocker™ green gel food color
1/3 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips
1/3 cup butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
  • In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
  • Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 410 , CarbohydrateContent 56 g, CholesterolContent 40 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Brownie, SodiumContent 160 mg, SugarContent 46 g, TransFatContent 0 g

ROAST LAMB STUFFED WITH APRICOT & MINT RECIPE - BBC GOOD FOOD



Roast lamb stuffed with apricot & mint recipe - BBC Good Food image

Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas

Provided by Aidan McGee

Categories     Dinner, Lunch, Main course

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 11

1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
100g carrot , chopped
100g leek , chopped
100g celery , chopped
½ bulb of garlic , broken into cloves and lightly crushed
½ pack rosemary
500ml lamb or chicken stock
200g ready-to-eat dried apricots , finely chopped
½ pack mint , leaves picked and finely chopped
150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
1 egg

Steps:

  • Lay the lamb, skin-side down, on a board – if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they’re regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don’t make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
  • Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
  • Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer – this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don’t overcook it.
  • Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

Nutrition Facts : Calories 846 calories, FatContent 48 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 4 grams fiber, ProteinContent 67 grams protein, SodiumContent 1 milligram of sodium

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CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM
Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.
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  • Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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ROAST LAMB STUFFED WITH APRICOT & MINT RECIPE - BBC GOOD FOOD
Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas
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Total Time 1 hours 40 minutes
Category Dinner, Lunch, Main course
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