Lebanese Chicken

Ingredients

* 8 skinless, boneless chicken thighs (about 1-1/2 pounds)
* 1/3 cup chopped onion
* 1 clove garlic, minced
* 1 tablespoon margarine or butter
* 2 teaspoons finely shredded orange peel
* 1/2 cup orange juice
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 2 tablespoons honey
* Orange wedges (optional)
* Mint leaves (optional)


Directions

1. In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Makes 4 servings.

Chile Chocolate Torte - Cinnamon Whipped Cream

Chile Chocolate Torte and Cinnamon Whipped Cream
Source: Better Homes and Gardens

Ingredients

* Nonstick cooking spray
* All-purpose flour
* 1 cup whole blanched almonds
* 2 Tbsp. granulated sugar
* 2 Tbsp. all-purpose flour
* 1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
* 3 oz. semisweet chocolate, coarsely chopped
* 1 cup butter
* 6 egg yolks
* 1/4 cup strong brewed coffee, cooled
* 1 tsp. vanilla
* 1/4 tsp. almond extract
* 1/8 tsp. salt
* 1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
* 1/2 tsp. ground cinnamon (divided use)
* 6 egg whites
* 1/4 cup granulated sugar
* 1 cup whipping cream
* 1/4 cup powdered sugar
* Whole blanched, unblanched or candied almonds
* Crushed chipotle chile pepper (optional)


Directions

1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.

2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.

3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.

4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.

5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.

6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.

7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings.

How To Cook Beef tenderloin

Beef tenderloin is cut from the animal's middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

You really don't need a recipe to cook good beef tenderloin--just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here's a more exact recipe if you don't care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html