Recipe Friday: Retro Throwbacks, a 2023 Food Trend

Prepare CHOCOLATE FILLING: Place Chopped HERSHEY'S Milk Chocolate Bars and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cover; refrigerate approximately 1 hour or until chocolate mixture is spreadable.

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

Prepare COOKIES: Mix together cake mix and 1 lb. 8 oz. graham cracker crumbs in 20 qt. bowl of mixer fitted with paddle attachment. Add eggs, water and vegetable oil, mixing until fully incorporated. Using #40 scoop, drop on prepared sheet pans. Generously sprinkle additional graham cracker crumbs onto surface of each cookie.

Bake 6 to 8 minutes or until set and wooden pick inserted into center of cookies comes out clean. Cool slightly; remove from sheet pans to wire rack. Cool completely.

Prepare MARSHMALLOW CREME FILLING: Mix together butter and shortening in 20 qt. bowl of mixer fitting with paddle attachment. Add marshmallow creme, mixing until fully incorporated. Gradually add powdered sugar and vanilla, mixing until well blended.

Place cookies, flat side up, on cool sheet pans. Top one-half of cookies (45 cookies) with about 2 teaspoons marshmallow filling and the second half of cookies (45 cookies) with about 1-1/2 teaspoons chocolate filling. Press filling side of one marshmallow topped cookie to filling side of one chocolate topped cookie.

Add cream, milk and cereal to large pitcher; cover and refrigerate 1 hour to allow cereal to steep.

Strain mixture through fine sieve, pressing gently on cereal to extract flavor; discard cereal.

Whisk cream mixture, sugar and vanilla extract together in medium saucepan; bring to simmer over medium heat.

Beat egg yolks in separate bowl; slowly whisk in 1 cup of hot cream mixture, then pour back into saucepan.

Cook, whisking constantly, until mixture thickens, coats the back of spoon and reaches 180°F (approx. 4-6 minutes).

Remove from heat and refrigerate until cold, stirring frequently, about 3 hours.

Place mixture in ice cream machine and process according to manufacturer's instructions (do not over-churn or ice cream can become grainy); freeze until serving.

Season each steak evenly with ¼ tsp salt and ¼ tsp pepper.

Heat olive oil in large sauté pan over medium-high heat; add steaks and brown on each side about 4-5 minutes.

Remove from pan and brush with1 tsp Dijon mustard, covering all sides; cover and chill under refrigeration until needed.

Deglaze Beef pan with Cognac over medium heat; cook until liquid reduces to half.

Reduce heat and stir in heavy whipping cream; simmer until slightly thickened, about 2 to 4 minutes.

Stir in Dijon mustard, salt and pepper; set aside or refrigerate until needed.

Pulse mushrooms in food processor until finely chopped.

Heat butter in a large sauté pan over medium high heat; add mushrooms, salt and pepper.

Cook until the mushrooms release most of their liquid, about 4 to 6 minutes.

Stir in thyme leaves; remove from heat to cool completely or refrigerate until needed.

Place down a piece of plastic wrap and overlap 4 slices of prosciutto that will wrap around the steak.

Spread on approx. ¼ cup of mushrooms, then top with 1 beef piece.

Roll up and refrigerate 15 minutes to set.

Whisk egg and water together in a small bowl; brush inside edges of puff pastry.

Unwrap beef and place in center of puff pastry; pull edges of pastry over top, overlapping to seal.

Rewrap in plastic wrap and refrigerate another 15 minutes to set.

Unwrap and place seam-side down on parchment-lined sheet pan; brush with remaining egg wash.

Bake as directed until pastry is golden brown and temperature is at least 135°F in center.

Reheat Sauce if necessary.

Place 1 Beef Wellington on a serving plate, cut in half in desired.

Add 3 Tbsp Sauce and serve immediately.

Portion and shape meatball mixture into 12 balls, approx. 5 oz each.

Heat olive oil in large sauté pan over medium-high heat; add half of meatballs to prevent overcrowding.

Brown on all sides about 6-11 minutes per batch; remove from pan and chill under refrigeration until needed.

Whisk egg and water together in a small bowl; brush inside edges of puff pastry.

Add 1 Tbsp chilies in center of puff pastry; add 1 meatball.

Pull edges of pastry over top, overlapping to seal and pace seam-side down on parchment-lined sheet pan.

Brush with remaining egg wash and sprinkle with 1 tsp Parmesan cheese.

Bake as directed until pastry is golden brown and temperature is at least 160°F in center.

Combine marinara sauce and chilies and heat for service.

Serve 1 Meatball Wellington with approx. ¼ cup sauce; serve immediately.

Thaw dough sheet; covered either at room temperature for 30 minutes or overnight refrigerated.

Cut sheet in half horizontally (the short direction) and hold for Assembly.

Add garlic cloves to a food blender and pulse until chopped.

Add Giardiniera vegetables, parsley, olive oil, oregano, sage, lemon juice, anchovies.

Pulse until a coarse paste forms; set aside until needed.

Season each pork loin evenly with ¼ tsp salt and ¼ tsp pepper.

Heat olive oil in large sauté pan over medium-high heat; add pork and brown on each side about 6-8 minutes.

Remove from pan and cool until needed.

Whisk egg and water together in a small bowl; brush inside edges of each puff pastry piece.

Spread ¼ cup of Filling on of each pastry piece to within 1-inch of edges.

Place 1 Pork loin down the center then roll and wrap pastry around, stretching pastry as needed to seal edges.

Place seam-side down on parchment-lined sheet pan and brush with remaining egg wash.

Bake as directed until pastry is golden brown and temperature is at least 145°F in center.

Allow to rest at least 3 minutes before cutting into 4 pieces each for serving.

In a large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes.  Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes.  Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the stock, whisking constantly, until all stock is incorporated.  Bring to a simmer while whisking; cook 1 minute.

Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking.  Stir in lamb; return to a simmer. Simmer until vegetables are tender. Mixture may be cooled before continuing, if desired.

Stir minced herb mixture, salt and pepper into pot pie base; mix well.  Place 1 ¼ cups mixture into chilled pot pie mixture. Spoon into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).  Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler or salamander to finish the browning process.  Serve hot.

Stir together HERSHEY'S SPECIAL DARK Syrup, HERSHEY'S Chocolate Syrup or FLAVORED SYRUP and cream in 12-oz. serving glass. Add ice.

Fill serving glass with club soda; stir. Garnish with whipped cream topping and cherry. Serve immediately.