Saturday, September 01, 2007

KFC Honey BBQ Dipping Sauce

1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.

KFC Tender Roast

Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve.

KFC Wings

6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.

KFC Crispy Strips

1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip.Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float. Remove the chicken to a rack and allow to drain for 5 minutes

KFC Hot And Spicy Chicken

KFC Hot and Spicy
1 whole frying chicken, cut up and marinated using KFC Marinate
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

KFC Extra Crispy

1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.

KFC Original Recipe (Fried Chicken)

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.

KFC Marinate

2 tablespoons Potassium Chloride
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.

KFC Mashed Potato

2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt

Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency. Serve with gravy. Serves 6.

KFC Gravy

1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water

First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes.

*That is just the flour that you use to bread the chicken with.

KFC Potato Wedges

shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder

Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.

KFC Buttermilk Biscuits

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits.

KFC Baked Beans

30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Drain the navy beans and place in a microwave safe dish. Addthe precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.

KFC Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper dash salt

Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.

KFC Macaroni and Cheese (Mac & Cheese)

2 cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt

In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse. To make the cheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for
10 to 15 minutes. You may want to broil the top to make a brown top.

KFC Macaroni Salad

1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish

Cook macaroni noodles in a big pot of water for 12 to 15 minutes. Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.

KFC Corn

Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon MSG
Melted butter

Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the corn in butter and sprinkle with the seasoning.

KFC Beans and Rice

30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked

Pour beans with there liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixture begins to boil use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big beans in it. Mix in rice.

KFC Pot Pie

2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and MSG

In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.

KFC Coleslaw


8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise

First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.

Monday, April 30, 2007

Chocolate Almond Cookies

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
Additional sugar
Slivered blanched almonds

1. Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.

2. Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.

3. Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

Curried Chicken & Vegetables with Rice

1 pound chicken tenders or boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth, divided
1 package (16 ounces) frozen mixed vegetable medley, such as broccoli, red bell peppers, cauliflower and sugar snap peas, thawed
2 tablespoons tomato paste
2 teaspoons cornstarch
3 cups hot cooked white rice
1/2 cup plain fat-free yogurt
1/3 cup chopped fresh cilantro

1. Toss chicken with curry powder, salt and ground red pepper in medium bowl; set aside.
2. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Add 1 cup chicken broth, vegetables and tomato paste; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.
3. Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.

Cheese Tortellini with Tuna

1 tuna steak* (about 6 ounces)
1 package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3/4 teaspoon fennel seeds, crushed
1/2 cup evaporated skimmed milk
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.

1. Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.
2. Cook pasta according to package directions, omitting salt. Drain; set aside.
3. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
4. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.

Carribean Shrimp & Pasta

6 ounces uncooked medium bow tie pasta
1 tablespoon ground allspice
1 tablespoon frozen orange juice concentrate
1-1/2 teaspoons vegetable oil, divided
1 teaspoon ground dried thyme leaves
1/4 teaspoon minced scotch bonnet pepper*
12 ounces raw medium shrimp, peeled and deveined
Nonstick cooking spray
1/2 cup fat-free reduced-sodium chicken broth
1/3 cup finely chopped green onions, green tops only
2 tablespoons lemon juice
1 tablespoon sesame oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup diced papaya
3/4 cup diced mango
*Scotch bonnet peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Combine allspice, orange juice concentrate, 1 teaspoon oil, thyme and pepper in small bowl; add shrimp and thoroughly coat. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque. Remove from heat.
3. Combine chicken broth, green onions, lemon juice, sesame oil, mustard, salt and remaining 1/2 teaspoon oil in large bowl. Add papaya and mango; toss to combine. Add pasta; toss again. Serve immediately.

Friday, April 27, 2007

Apple Cheese Pie

2 Eggs
1 c Cottage cheese
1 c Sugar
1/8 ts Salt
1 c Cream
1 ts Vanilla extract
1 1/2 c Apples; thinly sliced
1/8 ts Nutmeg
1/2 ts Cinnamon
1/2 c Whipped cream
-cream cheese pastry-
1/2 c Butter
3 oz Cream cheese
1 1/4 c Flour; sifted
1/8 ts Salt

Beat eggs. Add cottage cheese, 1/2 cup sugar, salt, cream, and vanilla.
Line an 8 inch pie plate with pastry. Combine apples with 1/2 cup sugar and
spices. (The amount of sugar may vary depending on the tartness of apples.)
Turn apples into pastry. Cover with cottage cheese mixture. Bake for 10
minutes at 400~ and 25 minutes at 350~ until cottage cheese mixture is set.
Remove from oven and let cool. Top with whipped cream or ice cream. PASTRY:
Cream butter and cream cheese together. Sift flour once, measure, add salt
and cut into cheese mixture until it resembles a fine meal. Wrap in waxed
paper, press firmly together; chill. When mixture is chilled, roll 1/8 inch
thick on a lightly floured pastry canvas. Fit into pie pan or plate. Bake
in a 400~ oven for 12 to 15 minutes.

Cheese Burgers

1 1/2 lb Lean ground beef
Brown bouquet sauce (opt)
Water (optional)
6 Hamburger buns
6 sl Cheese

1. Form beef into 6 patties about 1/2-inch thick.
2. Sprinkle with salt and brush patties with a 1-to-1 mixture of brown bouquet sauce and water, if a deep brown color is desired.
3. Arrange patties in a circle in a paper towel-lined, shallow, heat resistant, non-metallic baking dish. Do not place any patties in the center of the circle. Heat, covered with paper
toweling, in Microwave Oven 5 minutes. Turn patties over.
4. Brush again with brown bouquet mixture if desired.
5. Heat, uncovered, an additional minute. Burgers will be rare. Heat an additional 1 to 2 minutes for medium
or well-done.
6. Place 1 patty on each hamburger bun and top each hamburger with a slice of cheese. Arrange hamburgers on a heat-resistant non-metallic serving platter and heat, uncovered, in Microwave Oven 2 minutes or until cheese is melted.

Teriyaki Chicken

1 c Soy Sauce
1 ts Garlic
1/4 c Wine (White)
2/3 c Sugar
1 ts Ginger
Chicken pieces

Mix and marinate chicken. Place marinated chicken pieces on foil lined cookie sheet and broil for about 10 minutes on each side. (also then bake for 1/2 hour at about 350 Deg.F.)

Nasi Kuning

1 tb Oil
2/3 c Long Grain Rice (Basmati-best)
4 Cloves
2 Piece Cinnamon
1 ts Ground Cumin
1 ts Ground Turmeric
1/2 ts Fresh Ground Black Pepper
1 1/4 c Chicken Broth
1 Salam Leaf or Bay Leaf
Fried Onion Flakes

Here's the recipe for Nasi Kuning. Ignore the reference to Crisp
Beef. It's not necessary and is a lot of trouble to fix. Otherwise,
the recipe is easy and good.

Heat the oil in a 1 1/2-quart saucepan over medium-high heat until
hot. Add the rice and stir until it begins to brown, now add the
cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or
so. Pour in the broth, add the salam or bay leaf. Bring to a rapid
boil then cover and reduce the heat to a very low simmer. Simmer for
about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips
of bell pepper, and paper thin slices of cucumber.

FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over
medium-high heat. Add 1/2 cup dried onion flakes and stir until brown
and crisp. Stores well in an airtight container.

Mushroom and Barley Soup


5 1/2 c Beef Broth
2/3 c Quick-cooking Barley
1/2 c Chopped Onion
2 x Cloves Garlic, minced
1 t Dried basil, crushed
1/2 t Worcestershire sauce
1/8 t Pepper
2 c Sliced fresh Mushrooms
1/2 c Shredded carrot
2 T Cornstarch
2 T Water
1 T Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.

Grilled Mexican Steak

  • 1/2 cup cumin seeds
  • 5 jalapeno peppers, seeds and ribs removed, chopped
  • 3 cloves garlic
  • 1 tablespoon cracked black pepper
  • 1/3 cup fresh lime juice
  • 1 1/2 teaspoons salt
  • 1 1/2 cups olive oil
  • 2 bunches cilantro (leaves and stems)
  • 1 (3 pound) skirt or flank steak
  1. Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  2. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
  3. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
  4. Preheat an outdoor grill for high heat and lightly oil grate.
  5. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Frozen Tiramisu


  • 1/2 cup strong coffee (made from instant is fine)
  • 3 tablespoons rum (dark or light)
  • 2 (3 ounce) packages ladyfingers
  • 1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
  • 4 ounces bittersweet chocolate, coarsely grated
  • 1 (8 ounce) container mascarpone cheese
  • 3 tablespoons coffee flavored liqueur
  • 1 tablespoon sugar
  • 1/3 cup half-and-half


  1. Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
  2. Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
  3. When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.