Taco Cornbread Pizza

Ingredients:

1 (8.5 ounce) package corn muffin mix
1 pound ground beef
1 package taco mix
1 package shredded cheddar, divided

Method:

1. Prepare corn muffin mix as directed on the package. Spread batter intoa 12-inch pizza pan. Bake at 200 degrees C for 8 to 10 minutes.
2. Brown meat; drain. Stir taco seasoning into the meat. Sprinkle half thecheese over baked crust. Top with meat mixture and remaining cheese.Bake for 4 to 5 minutes until cheese is melted.
3. Serve with lettuce, onions, black olives, tomatoes and salsa or hotsauce.

Tortellini in Parmesan Cheese Sauce

Ingredients:

1 (16 ounce) package frozen cheese tortellini
1/3 cup butter or margarine
1 teaspoon flour
1/2 cup milk
1/2 cup grated Parmesan, mozzarella,Romano or Monterey jack cheese
2 tablespoons chopped fresh parsley (optional)

Method:

1. Cook tortellini according to package directions; drain. Meanwhile,for sauce, heat milk in a medium saucepan.
2. While milk is heating, melt butter in a separate bowl in microwave.Stir flour and butter together. Add mixture to milk; cook and stiruntil slightly thickened and bubbly.
3. Add cheese; cook and stir until well blended. Salt and pepper totaste. Pour over tortellini; stir gently. If desired, sprinkle with parsley.

Lobster Lasagna

Ingredients:



1 pound fresh asparagus
1 tablespoon olive oil
4 ounces no-boil lasagna noodles
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup chicken broth
1/8 teaspoon ground white pepper
4 1/2 ounce round Brie cheese, peeled and cubed
2 tablespoon dry sherry (optional)
1/4 cups chopped cooked lobster or one 6or 8 ounce package flake style imitation lobster
1/3 cup grated parmesan cheese
1/2 cup chopped tomato



Method:

1. Snap off and discard woody bases from asparagus. Scrape off scales ifdesired. Cut asparagus into 2-inch pieces. Place in a 13x9x2 inchbaking pan; toss with oil.


2. Bake uncovered in a 475º oven for 5 to 10minutes or until crisp-tender. Cool.


3. Meanwhile separate lasagna noodles, and soak in water for 15 minutes;drain. Reduce oven temperature to 400º.


4. In a small saucepan, melt butter over medium heat; stir in flour. Cookand stir about 2 minutes or until flour mixture is lightly browned.Stir in broth and white pepper; cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until melted.


5. If desired, stir in sherry. Grease a 2 quart square baking dish; place one-third of the lasagnanoodles in bottom of dish, folding or trimming as necessary to fit.


6. Top with 1/3 cup of the sauce, half of the asparagus, half of thelobster and a sprinkle of the parmesan.Repeat layers.


7. Top with remaining lasagna noodles, chopped tomato,remaining sauce and remaining parmesan.Cover and bake in the 400º oven for 20 minutes. Uncover and bake for 5to 10 minutes more or until bubbly. Let stand 5 minutes before serving.

Four Cheese Lasagna

Serve 12

Ingredients:

1 lb. ground beef
1 med. onion, chopped
2 garlic cloves, minced
1 can (28 oz.) tomatoes, undrained
1 can (8 oz.) sliced mushrooms, drained
1 can (6 oz.) tomato paste
1 t. salt
1 t. dried oregano
1 t. dried basil
1/2 t.
/2 t. fennel seed
1 carton (16 oz.) cottage cheese
2/3 c. grated Parmesan cheese
1/4 c. shredded mild cheddar cheese
1 1/2 c. (6 oz.) shredded mozzarella cheese, divided
2 eggs
1 lb. lasagna noodles, cooked and drained

Method:

1. In skillet, cook beef, onion and garlic over med. heat until meat if browned. and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 min.
2. In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 c. mozzarella and eggs. Spread 2 c. meat sauce in the bottom of an ungreased 13x9x2" baking dish.
3. Arrange half the noodles over sauce. Spread cottage cheese mixture over noodles. top with remaining noodles and meat sauce.
4. Cover and bake at 350° for 45 min. Uncover; sprinkle with remaining mozzarella. Bake 15 min. or until cheese melts.

Italian Sausage Lasagna

Serve 8

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage
cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Method:

1. Cook sausage, onion and garlic in 10-inch skillet over medium heat,
   stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and
   tomato sauce, breaking up tomatoes. Heat to boiling, stirring
   occasionally; reduce heat to low. Simmer uncovered about 45 minutes
   or until slightly thickened.
3. Heat oven to 350 F. Cook and drain noodles as directed on package.
4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon
   parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased rectangular baking
   dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese
   mixture over noodles; spread with 1 cup of the sauce mixture.
   Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4
   noodles, the remaining cheese mixture, 1 cup of the sauce mixture
   and 2/3 cup of the mozzarella cheese. Top with remaining noodles and
   sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup
   Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer
   or until hot and bubbly. Let stand 15 minutes before cutting.
   

Apple Caramel Crock Pot

Ingredients:


5 apples
1 C. apple juice
14 oz. caramel candies
2 t. vanilla
1 t. cinnamon
2/3 C. peanut butter

Method:

1. Peel, core and cut each apple into 16 wedges. Set aside.
2. Combine apple juice, caramels, vanilla and cinnamon in the crockpot. Add the apples. Add the peanut butter by teaspoons to the apples. Stir.
3. Cook and cover for 5 hours on Low. Stir to mix thoroughly and cook 1 more hour.

Santa's award

Thanx Santa and Zublizainordin for the award. I'm so glad about it. Thanx again Santa and Zublizainordin.

Blogs by Santa

http://www.santa-mail.com/

http://santaselfclub.blogspot.com/

http://everydayshouldbechristmas.blogspot.com/

http://santawishlist.blogspot.com/

http://santasmailbox.blogspot.com/

http://santaswishtree.blogspot.com/

Blogs by Zuli Zainordin

http://synchronity4change.wordpress.com/
http://infozublizainordin.wordpress.com/

http://santasmailbox.blogspot.com/

http://totalhappiness.wordpress.com/

Green Pea Soup

Serves 4

Ingredients:

1 litre chicken stock
500g frozen peas
6 spring onions, sliced
3 large outside leaves of lettuce, washed well
1 tsp sugar
1 large fresh rosemary
1/2 cup mint sprigs
1 lemon, squeeze out the juice
1/2 cup low-fat natural yoghurt
ground black pepper

Method:

1. Heat stock in a pan, add peas, spring onion, lettuce, sugar, rosemary and mint. Bring to boil, cover and simmer for 5 mins. Remove rosemary and mint.
2. Place soup in food processor or blender and process till smooth, return soup to pan and reheat.
3. Ladle soup into bowls and add a little squeezed lemon juice into each bowl. Swirl a spoonful of yoghurt into each bowl, sprinkle with ground black pepper and serve.

Beef Lasagna

Ingredients:


1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
2 jars (26 ounces each) spaghetti sauce, divided
2 eggs
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese, divided
1 tablespoon McCormick® Garlic & Italian Herb
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese

Method:

1. Preheat oven to 350°F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, Garlic Blend, parsley, salt and pepper; mix well.
   Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once.
3. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake additional 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
   

Chilly Cucumber Soup

Serves 6


Ingredients:


4 large cucumbers
2 tbsps (30ml) butter or margarine
2 tbsp all- purpose flour
1/4 cup (60ml) finely chopped celery leaves
1/4 cup finely chopped fresh parsley
1 envelope Lipton Recipes Secrets Golden onion soup mix
2 cups (500m) water
2 cups light cream or half and half cucumber slices, celery leaves and lemon peel for garnish



Method:

1. Remove cucumber peels with paring knife or vegetable peeler. To seed cucumbers, cut in half lengthwise and scrape out seeds with a small spoon. Finely chop enough cucumbers to measure 3 1/2 cups (875ml). Set aside.
2. Melt butter in large saucepan over medium heat. Stir in flour and cook 3 minutes, stirring constantly.
3. Add chopped cucumbers, parsley and chopped celery leaves. Reduce heat to low. Cook and stir till cucumbers are tender when pierced with fork, about 8 minutes.
4. Combine soup mix and water in small bowl; add to cucumber mixture. Bring to boil over medium-high heat. Reduce heat to low. Simmer, covered, 15 minutes. Remove from heat. Let stand at room temperature till cool.
5. Process soup in small batches in blender or food processor till smooth.
6. Transfer soup to large bowl; stir in cream. Cover; refrigerate. Serve soup cold. Garnish if desired.

Chocolate Shortbread Drops

Make about 65

Ingredients:

150g dark chocolate, chopped
250g butter, cubed and softened
1/2 cup caster sugar
21/2 cups plain flour
2 tbsp cocoa powder
1 tbsp drinking chocolate

Method:

1. Preheat the oven to warm 160C. Lightly grease 2 baking trays.
2. Melt the chocolate in a small bowl over a pan of simmering water. Stir occasionally, until smooth. Leave to cool.
3. Beat the butter and sugar until light and creamy, add the melted chocolate. Shift the flour into a bowl and gently fold in, but do not over mix.
4. Drop rounded tsp of the mixture well apart onto the trays, bake for 12-15 mins. Leave on the trays for a few mins before cooling on a wire rack. Repeat with the remaining mixture. Just before serving, sift the combined cocoa and drinking chocolate over the biscuits to dust.
   

Fruit Crumble

Today I found this healthy snack from http://healthysnackbox.blogspot.com/. This blog is author by jamiz. Cook with fruit and vegetables to make tasty, healthy and cheap meals with jamiz. Visit his blog for more healthy, tasty cheap meals recipes. Save and get healthy while you eat.

Hope you like this recommedation.

Ingredients
For the filling:
1lb (450g) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or other seasonal fruit.
1oz (25g) soft brown or golden caster sugar
For the crumble:
6oz (150g) wholemeal self- raising flour
3oz (75g) sunflower margarine
2oz (50g) soft brown or golden caster sugar
1oz(25g) porridge oats
Half a teaspoon ground cinnamon

Method

1. Turn oven on to gas 5/190`C/375`F
   Prepare the fruit according to type, peel, core and slice the apples, rhubarb or gooseberries, and cook, with the sugar,in a little water until softened,remove the stones from the damsons or plumbs and cut into quarters,gently rinse the blackberries.Put it all into an oven proof dish.
2. Prepare the crumble, sift the flour into a bowl.Rub the margarine into the flour until the mixture resembles into fine breadcrumbs.Stir in the sugar and porridge oats.
   Sprinkle the crumble mixture evenly over the fruit and press down lightly with the back of a spoon, then level
3. Bake for about 40-45 minutes or until the top is golden brown.
   

Serves about 4people.

Broccoli Quiche

This is a copycat recipe. I got it from http://waliz-yummyrecipe.blogspot.com/. This is a healthy recipe which I would like to recomend. Simple ingredients, easy to cook and most of all healthy to eat. Easy protein filler for the day. Try this out and share with Waliz , how you find this broccoli quiche or visit her blog, for more healthy recipes.

Hope you like what I recomend.

Serves 6

Ingredients:

1 packet ready -made shortcrust pastry
1 medium-size onion, chopped
200g broccoli florets, chopped, blanched lightly by cooking in hot boiling water for 1 minute.
4 large eggs, beaten lightly
250ml milk
Salt and pepper to taste
160g grated Cheddar cheese (or use your favourite cheese)

How To Make:

1. Grease a 20cm pie dish or 5 small pie dishes
2. Preheat oven at 210c.
3. Roll out pastry and line pie dish. Trim edges to fit pie dish
4. Spread onion and broccoli over pastry. Set aside
5. Combine eggs, milk, salt and pepper. Pour over onion and broccoli. Sprinkle cheese over.
6. Bake for 7 mins. Lower heat to 180c, continue baking for 20 mins. Seve hot.

Simple Spaghetti

Kids love this spaghetti coz' it's in tomato sauce. Try it your kids might like it and is simple to cook though you need about 13 ingredients.



Serves 4

Ingredients:

2 tsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
1/2 cup chopped parsley
2 tsp dried oregano, chopped
800g canned tomatoes
2 tbsp tomato paste
1/2 cup good red wine
500g spaghetti
2 tbsp capers
12 black olives
1/2 cup chopped parsley, extra
2 tbsp chopped fresh basil, chopped

Method:

1. Heat oil and cook onion, garlic, parsley and oregano for 1-2 mins over low heat.
2. Add tomatoes with their juice, tomato paste and wine and bring to boil. Cover and simmer for 5 mins stirring to break up tomatoes.
3. Cook spaghetti in a large pan of boiling water till just tender, do not over cook.
4. Add capers and olives to tomato sauce and serve over drained spaghetti. Sprinkle with extra parsley and basil.

Chicken and Wild Rice Casserole

Ingredients:

2 cups boneless, skinless chicken breasts, cut into cubes
2 1/4 cups boiling water
1 (6 ounce) package wild rice
1 can cream of mushroom soup
1/3 cup orange juice
2 tablespoons minced onion
1/2 teaspoon salt





Method:

1. Heat oven to 180 degrees c.
2. Mix all ingredients in ungreased casserole dish. Cover tightly and bake for 40 to 50 minutes. Uncover and bake an additional 10 to 15 minutes.

Herbed Pasta Salad

Serves 3-4

Ingredients:

375g pasta spirals
1 tbsp olive oil
2 cloves garlic, crushed
6 spring onions, finely sliced (1 cup)
4 anchovy fillets, chopped roughly
1 large carrot, cut into fine strips
8 black olives, thinly sliced
1-2 tbsps lemon juice
1 cup chopped fresh basil
1/4 cup chopped fresh coriander
2 tbsps chopped fresh mint

Method:

1. Bring a large pan of water to boil, add pasta and cook till just tender, drain well.
2. While the pasta is cooking, heat oil in a medium pan and cook garlic and spring onion for 1 min, remove from heat. Add anchovies, carrot, olives, lemon juice and herbs and mixed well.
3. Add mixture to hot, drained pasta and toss well, let cool. Refrigerate till cold and serve.

Chicken with Pineapple Sauce

Ingredients:

2 tbsps brown sugar
1 tbsp cornstarch
2 cans (8 oz. each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 tsp garlic salt
1/4 tsp ground ginger
4 boneless, skinless chicken breast halves

Method:

1. In a saucepan, combine brown sugar and cornstarch. Stir in pineapple and juice, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened.Place chicken in a greased 9" square baking dish.
2. Pour half of the sauce over chicken. Bake, uncovered, at 350ºF for 15 mins. Baste; bake 10 mins. longer or until chicken juices run clear, basting several times with remaining sauce.

Fusili with Tuna

Serves 6

Ingredients:

400g fusili (spiral or twist noddles)
1 tbsp olive oil
10 spring onions, chopped
500g button mushrooms, quartered
2 cloves garlic, crushed
425g tuna in spring water, drained and flaked
2 tsp finely granted lemon rind
2 tbsps lemon juice
1/3 cup chopped parsley
1/3 cup chopped chives

Method:

1. Boil a large pan of water and cook fusili till tender. While the pasta is cooking, heat oil in a medium pan and add the spring onion and mushrooms. Stir over medium heat for 3-4 mins till onion and mushrooms softened.
2. Add garlic and cook for 1 more min.
3. Drain the pasta, return it to the pan and add the onion and mushroom mixture, tuna, lemon rind and lemon juice, and parsley and chives. Toss till well combined and warmed through. Serve immediately. Garnish with celery curls (optional).

Seafood Hotpot

Serve 4



Ingredients:


400g boneless white fish fillets
300g green medium or king prawns
12 mussels
2 tsps olive oil
1 large onion, sliced
3 small zucchini sliced
1 clove garlic, crushed
1 tsp dried thyme leaves
1 tsp dried rosemary leaves
800g can tomatoes, chopped
1/2 cup white wine
1/2 cup chopped parsley
1/2 cup chopped fresh basil
2 tbsps lemon juice



Method:

1. Cut fish into 2 cm chunks. Shell and devein the prawns, leaving tails intact. Scrub mussels and remove beards.
2. Heat oil in a large pan, add onion and zucchini and cook, stirring, over low heat for 5 minutes, until softened.
3. Add the garlic, thyme, rosemary, tomato and wine. Bring to the boil and simmer, uncovered for 5 mins. Add fish and cook for 2 mins until flesh turns white.
4. Add prawns and mussels, cover and cook for another 3 mins, until prawns are pink and mussels have opened. Stir in parsley, basil and juice. Garnish with parsley (optional). Serve immediately, with crusty bread.

Potato Pancake

These are a nice change from regular pancakes. They make a great dinner meal when served with sausage.

Original recipe yield:6 servings.
Prep Time:25 Minutes
Cook Time :6 Minutes
Ready In:45 Minutes

INGREDIENTS:

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

DIRECTIONS:

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.Mix in potatoes and onion. Heat oil in a large skillet over medium heat.In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp.Drain on paper towels.

Recipe by waliz of http://waliz-yummyrecipe.blogspot.com/ . She is a Teacher from Malaysia. Other blogs author by her are http://partnerforlife.blogspot.com/

http://waliz-relationship.blogspot.com/

http://walizdiary.blogspot.com/ .

Berry Cake

Ingredients:

1 package white cake mix
8 ounces cream cheese
8 ounces cool whip Lite
1 cup powdered sugar
2 pints strawberries, wash and slice
1 package strawberry glaze

Method:

Prepare cake mix as directed. Spray a 9 x 13 pan and bake untillight brown. Combine cream cheese, powdered sugar, and cool whip.Spread over cooled cake. Mix berries and glaze. Spread over creamcheese mixture.

Chicken Fried Steak

Ingredients:

4 tenderized steaks
1 egg
1/4 cup milk
2 cups flour
1 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/2 cup vegetable oil

Method:

1. Beat egg and milk together in a bowl and set aside. Mix flour, salt, pepper, and paprika together in another bowl. Working with one steak at a time, dip it into the flour to coat it lightly, then into the egg mixture, and then back into the flour mixture.
2. Set prepared steaks aside. In a heavy skillet, heat vegetable oil over medium heat. With a fork, gently place the steaks in the hot oil. Cook until steaks are browned on one side; turn steaks over one time, and cook until browned on the other side.
3. Drain steaks briefly on paper towels; then keep them warm in the oven until ready to serve.

Recipes From http://greatcook.blogspot.com/

Crockpot Tangy Flank Steak

Ingredients:

Nonstick cooking spray
1 beef flank steak (about 1 1/2 pounds)
1 tsp oil
1 lg onion, quartered and sliced
14 oz can chopped green chiles
1/3 cup water
2 tsp vinegar
1 1/4 tsp chili powder
1 tsp garlic powder
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp pepper

Method:

1. Spray cooker with cooking spray. In a large skillet overmedium-high heat, brown flank steak in oil. Place incooker. You may need to cut it in half to fit.
2. Inskillet, place onion, green chiles, water, vinegar, chilipowder, garlic powder, sugar, salt and peper. Bring to aboil over medium heat, stirring to loosen browned bitsfrom bottom of skillet.
3. Pour over meat. Cover and cookuntil meat is very tender, 6 to 7 hours on low or 3 to 31/2 hours on high.
4. Transfer meat to a warm platter. Slicemeat diagonally. Remove onion from slow cooker withslotted spoon and arrange around meat. If desired, bastewith juices.
   

Recipes By Sandy U.

Parmesan Garlic Chicken

Ingredients:

1/2 cup Grated Parmesan Cheese
1 envelope GOOD SEASONS Roasted Garlic Salad Dressing Mix
4 boneless skinless chicken breast halves (about 1 1/4 lb.)
1/2 tsp. garlic powder

Method:

1. Mix cheese and salad dressing mix and garlic powder. Dip chicken with water; coat with cheese mixture.
2. Place in shallow baking dish. Bake at 400F for 20 to 25 minutes or until cooked through.

Recipe By jacqueline austin"

Pork Chop

Ingredients:

1 small box stuffing mix
1/4 cup mayonnaise
3 TB Dijon mustard
6 pork chops
1 tsp. garlic powder

Method:

Preheat oven to 425 degrees.

1. Prepare stuffing according to directionson box. Combine mayonnaise, mustard and garlic powder.
2. In a 13" x 9"baking dish, coat both sides of chops with mayo/mustard mix. When stuffing mix is done, sprinkle over top of chops.
3. Cover dish completelywith foil. Bake for 10 minutes. Remove foil and bake an additional 25minutes.

Mexican Pork

Ingredients:

2-3 lbs. lean pork loin
1 large oniongarlic salt
1 can diced tomatoes
1 can Ro-tel tomatoes or mild Pace Picante Sauceshredded Monterey jack and cheddar cheese
large flour tortillas
sour cream (optional)

Method:

1. Cube pork loin into bite sized pieces. Saute in skillet in a small amount of oil until pork has turned color slightly. Chop onion finely.
2. Add to pork, pour in the Ro-Tel or picate sauce. Add one can of diced tomatoes. Add garlic salt to taste. Bring mixture to a boil and then turn down to a slow simmer.
3. Allow it to simmer until most of the juices are reduced. The longer you simmer, the more tender the pork will be. You want the sauce to be thickened. Once this is done, scoop a large spoonful of the pork mixture into a warmed flour tortilla.
4. Top with a liberal amount of shredded cheese and sour cream.

Spaghetti Bolognese

Ingredients:



2 litre water
250g spaghetti
1 tsp salt
1 onion
olive oil
100g minced meat
6 peeled tomatoes
1tsp oregano
pinch of pepper

Method:

1. Finely chop the onion. Heat some oil in a frying pan and fry the mined meat until well browned. In a separate saucepan heat some oil and add the onion.
2. Add the peeled tomatoes, oreganos, salt and pepper. Cook gently for 20 mins. At the end, stir in the minced meat.
3. Meanwhile, bring a pan of water with a litter salt to the boil. Add the spaghetti. Look on the packet to see how long you should cook it.
4. Drin the spaghetti and pour over the sauce and serve.

Tomato Soup

Ingredients:

500g tomatoes
1 onion
2 tbsps butter
1 tbsp tomato puree
1 stock cube
1/2 litre water
parsley
dash of salt and pepper

Method:

1. Wash tomatoes and cut each into four. Finely chop the onion. Melt the butter in a saucepan.
2. When butter is hot, put in the quartered tomatoes and the onion. Stir a couple of times.
3. Add the tomato puree, water, stock cube and sugar, Let everthing cook gently for 10 mins. Add salt and pepper.
4. Blend the soup carefully using the mixer. Add a sprig of parsley and serve.

Cheesy Chicken

Ingredients:

1 stick butter or margarine
Garlic salt to taste
4 chicken breasts, deboned and skinned removed
1 can mushrooms or 8 oz. fresh mushrooms
2 cups Monterey Jack cheese, shredded

Method:

Preheat oven to 350 degrees.

1. Melt butter in a 9 x 13 inch pan. Add garlic salt. Slice chicken breasts into strips. Place chicken in pan with garlic salt and butter.
2. Bake for 8 to 10 minutes, turn and bake another 7 to 8 minutes.
3. Layer mushrooms and cheese on top of chicken. Bake 8 to 10 minutes.

Apple Pancakes

Ingredients:

1-3/4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon/or cardamom
2 eggs
1-3/4 cups milk
1/4 cup vegetable oil
1/2 cup peeled and shredded tart apple

Method:

1. In a large bowl, combine dry ingredients with wire whisk. In a small bowl, with an electric mixer, combine eggs, milk and oil. Slowly add wet ingredients to dry ingredients. Hand mix only until large lumps are gone.
2. Fold in apple pieces.Heat griddle or frying pan. Grease pan lightly. Using a 1/4 cup measuring cup to form each pancake in pan.
3. Bake until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer.

Crockpot Chinese Beef and Pea Pods

cIngredients:

1 1/2 lb flank steak
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 tsp ground ginger
1 pk green onions, sliced
2 Tbs cornstarch
2 Tbs cold water
7 oz frozen pea pods, partly thaw

Method:

1. Thinly slice flank steak diagonally across the grain.Combine strips in slow cooker with consomme, soy sauce,ginger and onions.
2. Cover and cook on low for 5 to 7hours. Turn control to high. Stir in cornstarch that hasbeen dissolved in cold water. Cook on high for 10-15mnutes or until thickened.
3. Drop in pea pods the last 5minutes. Serve over hot rice.
   

Recipe from cd kitchen by Sandy U.

Crockpot Chili Flank Steak

Ingredients:

1 1 1/2 pounds flank steak
3 tsp chili powder
1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbs vegetable oil
1 large onion , chopped
1 large carrot ,chopped
1 large green bell pepper ,chopped
2 large tomatoes ,chopped
1/4 cup dry red wine 1 hot chili pepper, seeded

Method:

1. Score steak and rub with chili powder; coat with amixture of flour, 1/2 teaspoon salt and 1/4 teaspoon ofseasoned pepper; pound steak on both sides with a woodenmallet or the edge of a plate to tenderize; cut into 6pieces.
2. Brown steak in hot oil in a large skillet. Removeand reserve. Saute onion, carrot, green pepper and tomatoin pan drippings; add remaining 1 teaspoon salt and 1/4teaspoon pepper; remove from heat.
3. Combine steak andsauteed vegetables in slow cooker; add wine and hot chilipepper; cover. Cook on low for 8 hours or on high for 4

Recipe By Sandy U From CD kitchen

Hershey Almond Desserts

Ingredients:

3 (5 oz.) Hershey Candy Bars with Almonds
Cool Whip (16 oz)
6 TB water
1 pkg. Oreo cookies
1 stick of butter, melted

Method:

1. Crush 3/4 of the Oreo cookies and mix with melted butter. Pat mixture into a 9" x 13" pan.
2. Melt candy bars in a bowl in microwave with water. Let cool. Add 10 oz.
3. Cool Whip to chocolate until well blended. Pour into cookie crust. Spread remaining
4. Cool Whip on top and garnish with shaved pieces of candy bar or a few cookie crumbs.

Pasta Salad with Tuna Fish

Ingredients:

I pound of pasta
2½ of Parmesans chess
2 can of tuna fish
1 tables poont sat
2 onions, Sliced
2 table poont of olive oil
2 cup of water
1 tomatoes, sliced
5 table poont of mayonnaise
1 can of vegetable mix

Method:

1. Pour water into saucepan and boil pasta for 10 mins.
2. Add the oil, mayonnaise and 1 can of vegetable mix. Put all ingredients together into bowl. It' s ready to eat.you can serve with baked chicken and white rice.

Recipes by ESL Student of http://abluebook1.blogspot.com

Shrimp Salad

Ingredients:

2 cups of shrimp, cooked and chopped
1 stalk of celery, chopped
1 teaspoon of celery seed
a pinch of sea salt
dash of black pepper
2 tablespoons of mayonnaise

Dump ingredients into a bowl and stir to mix. Let set in the fridge for at least 1 hour before serving. Serve on lettuce leaves, a split tomato or on bread as a sandwich.

Apple Crumble Pie

Ingredients:

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Method:

Preheat oven to 400 degrees F (200 degrees C.)

1. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Yield: 8 servings

Recipes from http://allreicpes.com/

No-Fail Baked Seafood Lasagna

Ingredients:

3 tablespoons butter
3 tablespoons flour
3 cups milk
1/2 cup KRAFT 100% Grated Parmesan Cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/8 teaspoon ground nutmeg
9 lasagna noodles, cooked, drained
1/2 pound fresh or thawed frozen cleaned medium shrimp, cooked
2 (6 ounce) cans crabmeat, drained, flaked

Method:

Preheat oven to 350 degrees F.

1. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly.
2. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside.
3. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.
4. Spread 1/4 of the Parmesan cheese sauce onto bottom of 13x9-inch baking pan. Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles.
5. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.
6. Bake 25 min. Uncover; bake an additional 20 min. or until lasagna is heated through and top is lightly browned. Let stand 10 min. before cutting into 12 pieces to serve.

Yield: 12 servings

Recipes from www.kraftfoods.com

Seafood Lasagna

Ingredients:

9 lasagna noodles
1 tablespoon butter
1 cup minced onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese
1 egg, beaten
2 teaspoons dried basil leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat, drained and flaked
1 pound cooked small shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese

Method:

1. Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
3. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
4. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and
5. Parmesan cheese.
6. Bake in preheated oven for 45 minutes, or until heated through and bubbly.
   Yield: 8 servings

Recipe from http://allrecipes.com

Pasta Bake

Ingredients:

1/2 pound lean ground beef
2 1/2 cups uncooked rigatoni pasta
1 cup whole kernel corn
1 jar thick and chunky salsa
1 can black beans, rinsed and drained
1 1/3 cups shredded mexican cheese blend
2 medium roma (plum) tomatoes, thinly sliced

Method:

Preheat oven to 350 degrees.

1. Spray a 4 quart casserole dish.Cook beef in 10 inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.Cook and drain pasta as directed on package.
2. Mix together pasta and beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole dish. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole.
3. Place tomato slices on top. Sprinkle with remaining cheese.Cover and bake 35 to 40 minutes, or until hot and cheese has melted.

Hawaiian Pizza

Ingredients:

1 prepared 12" Pizza Crust
1 pk Sliced Provolone cheese -(6 oz)
12 oz. Cooked Ham, thinly sliced
1 cn Chunk pineapple, drained -
(8 oz)1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Method:
Heat oven to 425F. Grease 12" pizza pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown.

Cherry Cake

Ingredients:

1 package (1 lb )white cake mix
1 can (21 oz.) cherry pie filling
2 eggs
1 teaspoon vanilla extract

FROSTING Ingredients:

1 cup granulated sugar
1/3 cup milk
5 tablespoons butter
1 package (6 oz.) semi-sweet chocolate morsels (1 cup)
1 teaspoon vanilla extract
Whip Topping (optional)

Method:

1. Preheat oven to 350 F.
2. For cake, combine cake mix, cherry pie filling, eggs and vanilla in large mixing bowl. Mix until all ingredients are well combined.
3. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.
4. For frosting, combine sugar, milk and butter in heavy medium saucepan. Bring to boil over medium heat, stirring frequently. Boil 1 minute.
5. Remove from heat and stir in chocolate morsels and extract until chocolate is melted and mixture is smooth.
6. Pour and spread over warm cake. Let stand at room temperature 2 to 3 hours for frosting to become firm. Cut into pieces and serve garnished with whipped topping.

Grilled Pork Chops

Serves 4

Ingredients:

4 boneless pork chops,
1/2-inch thick
1/2 cup thick and chunky salsa
4 tablespoons water
4 tablespoons orange marmalade
1/2 teaspoon seasoned salt

Method:

1. In small bowl, combine salsa, water, marmalade and seasonedsalt; blend well.
2. Place pork chops in plastic bag or nonmetal baking dish. Pour 1/2 of marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate about 1 hour, turning pork chops several times.
3. When ready to barbecue, remove pork chops from marinade and discard used marinade.
4. Place chops on grill 4-6 inches above medium-high coals. Grill about 4 minutes per side, basting with reserved marinade.

Swiss Steak

Serve 4

Ingredients:

2 pounds beef round steak ,cut 1 inch thick
1/4 cup flour
1 teaspoon salt
1 stalk celery ,chopped
2 carrots ,pared and chopped
1/4 cup onions ,chopped
1/2 teaspoon Worcestershire sauce
1 8 oz. can tomato sauce
1/2 cup shredded process American cheese ( optional)

Method:

1. Cut steak in to 4 serving pieces. Dredge in flour mixed with salt; placein Crock-Pot. Add chopped vegetables and Worcestershire sauce.
2. Pour tomatosauce over meat and vegetables.
3. Cover and cook on Low for 8 to 10 hours or onHigh for 4 to 5 hours.Just before serving, sprinkle with shredded cheese.

Recipes by Jenn B aka Mom2Sam and Tiny

Crock Pot Spinach and Mushroom Lasagna

Ingredients:

1 10 oz frozen box of spinach, thawed and squeezed dry
1 tablespoon olive oil
1 clove garlic
1 small onion
1 8 oz fresh mushroom
2 tablespoon dry red wine
1/2 teaspoon salt
1 8 oz tomato sauce
1 6 oz tomato paste
2 cups spaghetti sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
1 15 oz ricotta cheese
1/2 cup grated Parmesan cheese

Milk Ingredients:

2 tablespoons parsley flakes
1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded

Method:

1. Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender.
2. Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes.
3. Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. Add 3 to 4 tbsp milk, (it depends on whether you like it creamy).
4. Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture.
5. Repeat layers. Cover and cook on low setting 4 to 7 hours.

Number of servings: 6

Jenn B aka Mom2Sam and Tiny

Simple Pizza

Ingredients:

1 can crescent rolls
5 eggs
1/2 cup milk
1 lb. pork sausage
1/2 cup sliced hash browns
1 onion, diced
1 small can of mushroom pieces
1 package shredded cheese (any Cheese)

Method:

1. Brown pork sausage. Use a 9 1/2x13-inch cake pan; grease the cake pan and pat the crescent rolls out across the bottom. Scramble eggs and milk.
2. Add pork sausage, hash browns, onion and mushrooms; pour into the cake pan. Cover the top with grated cheese. Bake at 350 until done (about 30 minutes).

Banana Pecan Cookies

Ingredients;

1 (17.5 oz) oatmeal cookie mix
1 egg
5 tablespoons or butter or margarine; melted
3/4 c. mashed bananas
3/4 c. chopped pecans

Method:

1. Preheat oven to 375.
2. In a large bowl, combine cookie mix with egg, butter and bananas. Mix well. Stir in chopped pecans until well blended.
3. Drop by heaping teaspoonfuls onto lightly greased cookie sheets and bake for 9 to 10 minutes or until lightly browned around the edges. Let cool on cookie sheets for 1 minute.
4. Remove to cooling rack.

Double Chocolate Oatmeal Cookies

Ingredients:

1 1/2 c. sugar
1 c. butter or margarine, softened
1/4 c. water
1 tsp. vanilla
1 egg
3 c. quick-cooking oats
1 1/4 c. flour
2/3 c. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
6 ounces semi-sweet chocolate chips

Method:

1. Heat oven to 350 degrees. Mix sugar, butter, water, vanilla and egg in 2 1/2quart bowl. Stir in remaining ingredients. Drop dough by roundedteaspoonfuls about 2 inches apart onto ungreased cookie sheets.
2. Bake 10 to12 minutes, until almost no indentation remains when touched. Immediatelyremove from cookie sheets.

Makes 6 dozen cookies.

Cake Box Cookies

Ingredients:

1 box cake mix, any flavor
6 ounces chocolate chips, any flavor to match cake mix
2 eggs
2 T. water
1/4 c. applesauce

Method:

Combine all ingredients and mix well. Drop by teaspoonfuls onto cookiesheet. Bake at 350 degrees for 10 to 12 minutes.

Zucchini Cookies

Ingredients:

2 c. zucchini, shredded and drained (don't peel)
1 c. sugar
1 c. brown sugar, packed
1 c. butter flavored Crisco®
2 eggs
1 tsp. salt
1 tsp. baking soda
3 1/2 c. flour
1 c. raisins, optional

Method:

1. Combine zucchini, sugar, brown sugar, Crisco® and eggs, mix well. Add salt,baking soda, flour and raisins. Drop by teaspoon onto greased cookie sheet.Bake at 350 degrees for 10 to 12 minutes. Frost with cream cheese frostingwhile still hot (optional).
   

Recipe by Sandy U.

Fruit Cake

Ingredients:

225 grams all-purpose white flour
225 grams dried fruit
75 grams sugar
1 tsp mixed spice
1 tsp cinnamon
75 grams margarine and butter, mixed
1 tbsp golden (Karo) syrup
175 ml milk
1 tsp baking power

Method:

1. Mix the flour, dried fruit, sugar and spices in a bowl. Melt the margarine,butter and golden/Karo syrup in a saucepan.
2. Pour into flour mixture and mixwell. Add milk and mix again. Add the baking powder and fold in gently.
3. Bake in a 450 gram/1 lb loaf tin at 180°C/350°F/gas 4 for 1 hour and 20minutes.
4. Cool in the tin and put on a wire rack.

Raspberry Cake

Ingredients:

1 (10 oz.) package frozen raspberries
1 package white cake mix
4 eggs
1/2 cup oil
1 (3 3/4-ounce)package instant vanilla pudding mix

Raspberry Frosting's Ingredients:

2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tsps. raspberries
1/2 tsp almond extract

Method:

1. Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbsps. raspberries for frosting and a few for garnish.
2. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes.
3. Pour into greased and floured 8 1/2" Bundt pan, 10" tube pan or 2 (9") cake pans.
4. Bake at 350 degrees for 50-55 minutes for Bundt or tube pan, 25 o 30 minutes for layers until cake tester inserted in center comes out clean. Let stand 15 minutes before removing from pan. Cool completely.
5. Frost with Raspberry Frosting. Garnish with raspberries.

FrostingMethod:

Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.

Pizza Crust

(Thin and crispy, not thick and soft like a traditional crust)
Ingredients:

2-1/2 cup rice flour
1/4 ounce gluten-free quick-rise yeast
1 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoon olive oil
1-1/2 cup warm water; divided (120-130 degrees)
1 tablespoon honeyCornmeal (optional)
1 cup prepared pizza sauce

Method:

1. Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup water, olive oil and honey.
2. Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.
3. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.
4. Bake at 425 degrees 20 to 30 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges

Bacon, Egg and Cheese Pizza

Ingredients:

1/2 lb bacon, cooked and crumbled
8 oz shredded Swiss cheese
4 eggs
12 oz sour cream
2 tbsp chopped fresh parsley
1 prepared pizza crust

Method:

1. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza.
2. Bake for 20-25 minutes at 425 or until pizza is puffy and lightly browned.

Chicken Fajita Pizza

Ingredients:

1 tablespoon olive oil
2 boneless skinless chicken breasts cut in strips
1 1/2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1 cup onion thinly sliced
1 cup green or red pepper cut in strips
10 ounces refrigerated pizza crust
1/2 cup salsa8 ounces monterey jack cheese shredded

Method:

1. Heat oven to 425F degrees.Heat the oil in a large skillet over medium-high heat until hot. Add the chicken; cook and stir 5 minutes or until lightly browned. Stir in chili powder, salt and garlic powder.
2. Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are crisp-tender.
3. Grease a 12-inch pizza pan. Unroll dough; place in prepared pan.Bake at 425 degrees for 6 to 8 minutes or until lightly browned.
4. Spoon chicken mixture over crust. Top with salsa and sprinkle with cheese. Bake 14 to 18 minutes or until crust is golden and cheese is melted.

Cacciatore French Bread Pizza

Ingredients:

1 long loaf French bread
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast meat, cut in thin strips
l cup (1 small) sliced onion
l cup (1 small) sliced bell pepper
1/4 teaspoon salt
l cup Pizza Sauce
l/2 teaspoon dried basil, crushed
1/2 cup (2.8-ounce can) sliced ripe olives
1 1/2 cups (6 ounces) shredded mozzarella cheese


Method:

1. Slice bread in half lengthwise. Place cut-side up on baking sheet. Bake in preheated 425 degree F. oven for 3 to 4 minutes or until lightly toasted.
2. Heat oil in large skillet over medium-high heat. Add chicken, onion, bell pepper and salt; cook, stirring constantly, for 4 to 5 minutes or until chicken is no longer pink. Spread pizza sauce over cut surface of bread; top with chicken mixture. Sprinkle with basil, olives and cheese.
3. Bake in 425 degree F. oven for 5 to 8 minutes or until heated through and cheese is melted.

Beef Taco Lasgna

Ingredients:

12 lasagna noodles
1 pounds lean ground beef
1 envelopes taco seasoning
1 egg white
1 (15 ounce) cartons ricotta cheese
4 cups shredded cheddar cheese or Mexican blend
1 (24 ounce) jars chunky salsa

Method:

1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg white and ricotta cheese. Drain noodles.
2. In 13x9x2 inch baking dish, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese.
3. Top each with four noodles, 3/4 cup ricotta mixture, 1 1/2 cups salsa and 1 1/3 cups cheese. Repeat.Bake casserole, uncovered, at 350 degrees for 35 to 40 minutes or until heated through. Let stand for 10 minutes before cutting.

Chocolate Toffee Cream Cake

Ingredients:

1 pkg. (2 layer) dark chocolate fudge cake mix
3 eggs
1 1/3 c. water
1/2 c. veg. oil
1 pkg. (6 oz) milk choc. english toffee bits; divided
1 container (12 oz.) non-dairy whipped topping; thawed

Method:

1. Preheat oven to 350. Grease and flour 2 9" round cake pans.Blend cake mix, eggs, water, and oil in a large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 minutes.
2. Pour into prepared pans. Bake at 350 for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes.
3. Remove cakes from pans. Cool completely. Reserve 1/4 c. toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 c. topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved bits.

Tiramisu Cheesecake

INGREDIENTS:

2 pk (8 ounces ea) fat-free cream cheese
1 pk (4 ounces) sugarfree instant vanilla pudding mix
2/3 cup dry milk powder
1 cup cold coffee
1 teaspoon Brandy extract
3/4 cup Cool-Whip Lite
1 (6 ounce) prepared chocolate pie crust
2 tablespoons unsweetened cocoa


Method:

1. In a large bowl, stir cream cheese with a spoon until soft.Add dry pudding mix, dry milk powder and coffee.
2. Mix wellusing a wire whisk. Blend in brandy extract and 1/4 cup CoolWhip Lite. Spread mixture into pie crust.
3. Evenly dropremaining Cool Whip Lite by tablespoon to form 8 mounds.Sprinkle chocolate chips over top.
4. Refrigerate for at least1 hour. Cut into 8 servings.

Butter Pecan Banana Cake

Ingredients:

1 pkg. (2 layer) butter recipe cake
4 eggs
1 cup mashed ripened bananas (about 3 medium)
3/4 c. salad oil
1/2 c. sugar
1/4 c. milk
1 teaspoon vanilla
1 cup chopped pecans

Method:

1. Preheat oven to 325. Grease and flour a bundt or tube pan.
2. Combine cake mix, eggs, bananas, oil, sugar, milk and vanilla extract in large bowl. Beat at low speed until moistened, then at medium speed for 2 minutes.
3. Stir in pecans. Pour into pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
4. Cool in pan for 25 minutes; invert onto cooling rack and cool completely. Dust with confectioner' s sugar.

"jacqueline austin"

Coconut Lemon Cake

Ingredients:

1 box lemon cake mix
1 box (4-serving size) lemon-flavored gelatin
2/3 cup water
1/3 cup vegetable oil
4 eggs
1 container fluffy white frosting
Flaked coconut (about 1 1/2 cups)

Mehtod:

1. Heat oven to 350F (325F for dark or nonstick pans). Generously
grease and flour or spray two 9-inch round pans.

2. In large bowl, beat cake mix, gelatin, water, oil and eggs on low
speed 30 seconds, then on medium speed 2 minutes, scraping bowl
occasionally. Pour into pans.

3. Bake 27 to 34 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pans. Cool completely, about
1 hour.

4. Fill layers and frost top and side of cake with frosting. Sprinkle
coconut over top and side. Store loosely covered.

"jacqueline austin"

Sweet Lotus Dessert

Serves 3-4

Ingredients:

15 lotus seeds, seeded
10 red dates, soaked
20 dried longan
700ml water
60g rock sugar
2-3 pandan leaves, rinsed and knotted

1. Bring lotus seed, red dates, dried longan and water to boil in a pot over medium fire. Then turn fire to low and cook further for another 25 mins till tender.
2. Add rock sugar and pandan leaves. Cook for another 5 mins till fragant. Discard pandan leaves and spoon into bowls to serve.

Pineapple Lemon Cream Cake

Ingredients:

1 box (2 layer) yellow or white cake mix
1 small box lemon jello
1 c. boiling water
1 15 oz. can crushed pineapple, undrained
1 small box instant vanilla pudding
8 oz. carton frozen dessert topping; thawed

Mehtod:

1. Preheat oven as directed on cake mix. Grease a 9 x 13 pan.Prepare cake as directed on package and bake. As soon as it is out of the oven, combine the boiling water with the jello. With a fork poke holes all over the cake.
2. Slowly pour the jello over the cake so it is absorbed into the cake. Mix together the pineapple, instant pudding and dessert topping. Spread over the cake. Refrigerate before serving.

From Jaqueline Austin nebulized@aol.com

Chicken and Sweet Corn Soup

Ingredients:

2 c chicken stock
100g chicken, minced
1 tbsp cornflour
1 egg white
1 slice ham, chopped
1 tbsp chopped spring onion
1 tsp light soya sauce
1 cup cream corn
Ground pepper

Method:

1. Bring chicken stock to boil, add minced chicken meat and cream corn.
2. Blend cornflour with one tablespoon water to make a paste. Add gradually to simmering soup, stirring all the time.
3. Beat egg white and pour over boiling soup, stir with chopsticks, to form egg threads. Season with light soya sauce to taste. Serve hot, garnish with a little chopped spring onion and ham. Flavour with a dash of ground pepper.

Poached prawn bun with cashew nut pesto

Serve 2


Ingredients:

10 prawns
2 sweet round buns
2 tsp butter, softened at room temperature



Cashew nut pesto:


55g toasted cashew nuts
3 cloves garlic, minced
25g coriander leaf
4 tsp olive oil
pinch salt and pepper
1 tbsp dried baby shrimps, toasted



Method:

1. Peel, then poach the prawns, set aside.


2. Pour all the ingredients for the cashew nut pesto into a blender. Blend for about 2 minutes.


3. Spread the butter on the toasted bread. Add the pesto and top with poached prawns.

Caesar Dressing

Ingredients:

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Method:

Combine all ingredients in blender or processor. Blend until smooth.
Season to taste with salt and pepper.
Makes 1 cup.

more recipe

Apple Vinaigrette

Ingredients:

1/2 cup chopped flat-leaf parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
3 whole fresh basil leaves
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper

Method:

Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth. Makes about 1 cup.

Simple Vinaigrette

Ingredients:

1 1/2 tablespoon Dijon mustard
1/4 cup good vinegar (cider, champagne, etc)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Method:

Whisk together the mustard, vinegar, olive oil, salt, and pepper to make a vinaigrette. You can also sub lemon juice for the vinegar to make a lemon vinaigrette.

Mini-Quiches

Make 1 1/2 dozen

Ingredients:

8 oz Cottage cheese-small curd
1/4 c Sour cream
4 oz Shredded sharp cheddar cheese
1/2 c Bisquick
1/4 c Melted butter
3 Eggs

Method:

1. Preheat oven to 350 degrees. Mix all ingredients with Electric mixer. Grease mini-muffin tins or use Teflon ones. Fill 3/4 full. Bake for 15-20 minutes or until brown.
2. Add onion, bacon, mushrooms,etc. May be frozen. Reheat at 300 degrees or microwave for 3 minutes on high. Be sure to add cooked bacon and Some diced onion.

Crabmeat bread roll with miso-maysnnaise

Ingredients:

2 soft bread rolls
120g canned crabmeat
30g diced white onions
30g diced mango
30g diced strawberries
2 tsp red miso paste (japanese supermarket)
2 tbsp mayonnaise
pinch salt and pepper

Method:

1. Combine all the ingredients for the crabmeat mix together.
2. Slice off the top of each bread roll. Remove the excess bread in the centre. Stuff the centre with the crabmeat mix and serve.

Mexican Cocktail Shrimp

Ingredients:


Cocktail shrimp
ketchup
onion
tomato
fresh cilantro
green chili
lemon juice
avocado
salt and pepper

Method:


Finely chop onion, tomato, cilantro and chili. Add ketchup and lemon juice, salt and pepper , chill this salsa and add to shrimp. Mix well and garnish with avocado slices.

Cocktail Shrimp

4 servings

Ingredients:

1 lemon
kosher salt
1 lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)
1/3 cup chili sauce
1/2 cup ketchup
1 tablespoon horseradish (prepared, creamy)
2 teaspoons lemon juice (fresh)
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce
1.

Make the sauce at least one hour in advance (even better with 24 hours in the fridge).

Method for sauce:

Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.4.

Method for shimp:

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking. When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.

Fudge Peanut Butter Cookies

Ingredients:

2 c. sugar
1/2 c. milk
1/2 c. instant or regular cocoa
1 stick margarine
1 tsp. vanilla
2 1/2 c. quick oats
1/2 c. peanut butter

Method:
Cream sugar, milk, cocoa and margarine. Bring to a boil and boil for 3minutes. Remove from stove and add vanilla, oats and peanut butter. Beatuntil smooth. Drop by teaspoonfuls onto waxed paper. Let cool.

General Tso's Chicken

Ingredients:

1 pound chicken breasts (approx. 4 large half-breasts, fat trimmed,) and cut into 1 inch pieces
2 tablespoons olive oil
1/4 cup sugar
1/4 cup "lite" soy sauce
1/4 cup unsweetened pineapple juice
1/4 cup white distilled vinegar
2 cloves garlic, crushed1 teaspoon fresh ginger, finely grated
1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, mixed with 3 tablespoons water
4 green onions, cut into 1/4 inch pieces

Method:

1. Dredge chicken in flour and fry until golden brown, in two tablespoons oil on medium heat.
2. Combine sauce ingredients and heat gently in small pan: sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger
3. Remove chicken from frying pan and add cayenne.
4. Stir fry gently without burning. Add sauce to frying pan pan and stir until well-mixed and sugar dissolves. Add cornstarch mixture, stirring until thickened.
5. Return chick to wok with green onions. Stir to coat chicken, remove, and serve with rice and steamed, julienned carrots.

Serves 4. Per serving: 347 calories, 12 grams fat (31% of calories from fat)

Jenn B aka Mom2Sam and Tiny @CDkitchen

Peanut Butter Cookies (non Bake) II

Ingredients:

1 c. light corn syrup
1 c. sugar
1 1/2 c. peanut butter (smooth or chunky)
4 c. cornflakes


Method:

1. Mix corn syrup and sugar in medium saucepan. Bring mixture to full boil. Remove from heat and stir in peanut butter and cornflakes. Mix well. Drop heaping teaspoons onto buttered baking sheet. Makes approximately 48 cookies.

Belgian Waffles

Ingredients:

2 eggs2 tablespoons granulate sugar
1 cup milk
1/4 cup salad oil
2 1/3 cups Bisquick baking mix

Method:

Strawberry Cream (below)Confectioners' sugarIn small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in milk, baking mix, granulated sugar and oil.Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully and divide into sections; put waffle sections in pairs with Strawberry Cream. Sprinkle each waffle sandwich with confectioners' sugar. Makes 6 servings.

Stawberry Cream:

In chilled bowl, beat 1 cup chilled whipping cream and 1/4 cup confectioners' sugar until stiff. Fold in 2 cups sliced fresh strawberries.

Sour Cream Vegetable Dip

Ingredients:

1 cup sour cream
1/4 cup radishes, finely chopped
1/2 cup finely chopped cucumber, drained
1 Tbs. tarragon vinegar
1/4 cup green onion, finely chopped
1 1/2 tsp. horseradish
3/4 tsp. salt

Method:

Mix and chill. Serve with a variety of fresh vegetables.

Strawberry Waffles

Ingredient:

6 frozen small waffles about 3 inches square
1 quart strawberries, sliced and sweetened
1 quart vanilla ice cream

Method:

Heat frozen waffles as directed on package. Top each with scoop of ice cream. Spoon berries over ice cream. Makes 6 servings.

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Coffee Cream Cake

Ingredients:


5 Eggs
1 c Sugar
1/2 ts Instant coffee powder
3 tb Boiling water
1 ts Vanilla
1 c All purpose flour; sifted
1 ts Baking powder
2 c Whipping cream
2 tb Sugar
1/4 c Coffee; very strong
2 tb Coffee liqueurWalnut; chopped;
toastedChocolate coffee beans

Method :

1. Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water.
2. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff.
3. Fold into batter Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.For frosting: Whip cream with 2 tablespoons sugar until soft peaks form.
4. Add cold coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm.
5. Press nuts onto sides of cake and arrange coffee beans atoprosettes, if desired. Chill 4 hours before serving.

Cherry Bisctti

Yields about 2-1/2 dozen

Ingredients:

3/4 cup granulated sugar

2 eggs

1/4 cup vegetable oil

1 tablespoon orange juice

2 teaspoons grated orange peel

1-1/2 teaspoons vanilla extrac

t2 cups all-purpose flour

1/2 cup finely chopped walnuts

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped dried tart cherries

1 egg white

1 tablespoon waterGranulated sugar

Method:

1. Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
2. Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.
3. Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.
   Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.
   

Source: Cherry Marketing Institute

Tiramisu (non Bake)

Easy to make and very tasty Tiramisu.

Ingredients:

60g sugar
100ml Marsala
16 sponge finger
3 eggs separated
250g mascarpone cheese
60g grated chocolate

Method:

1. Add 30g sugar to coffee and stir until dissolve. Add liquor.
   Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone.
2. Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites.
3. There are many ways to assemble this dessert.
   You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate. Chill for at least 4 hours before you serve.

Chocolate Pie

Ingredients:

1 1/2 cups chocolate cookie crumbs
6 tablespoons butter, melted
3 cups miniature marshmallows
1/2 cup milk
1/4 cup creme de menthe liqueur
1 1/2 cups heavy whipping cream, whipped
1/4 cup creme de cacao


Method:

1. Mix together the chocolate wafer crumbs, and 6 tablespoons butter, melted. Press in to the bottom and sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool.
2. Melt marshmallows with milk over low heat. Chill, stirring occasionally, until mixture begins to set. Blend in creme de cacao and creme de menthe. Fold in whipped cream .Pour into pie crust and sprinkle with grated semisweet chocolate. Chill 4 hours before serving.

Chocolate Cake

INGREDIENTS:

1 fluid ounce hazelnut liqueur
1/2 fluid ounce vodka
1 lemon, cut into wedges white sugar

Method:

1. In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.

Jacket out of potatoes

Get cooked potatoes out of their jackets pronto. Before boiling, score the potato skin all the way around the center. When it's boiled, dip into a bowl of ice water for about 10 seconds. Grip both ends of the potato and give a slight tug. No matter how bumpy, long or short the spud is, you'll find that the skin splits down the middle and falls off easily in two clean halves.

Chocolate Muffin

Make 12

Ingredients:

1-3/4 c all purpose flour
2 t baking powder
1/2 t baking soda
2 T best quality unsweetened cocoa
1 egg
3/4 c semi-sweet chocolate chips (plus more for sprinkling later)
1 c milk
2 t vegetable oil
3/4 c sugar
1 t vanilla extract


Method:

1. Preheat oven to 400degrees and fill muffin tin with paper cups.Measure the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix both together, remembering that a lumpy batter makes teh best muffins. Spoon into waiting cups.
2. Sprinkle more chocolate chips on top, then cook for 20 minutes until muffins are dark, risen and springy.

CRAB & PASTA SALAD

Ingredients:

1 (12 ounce) package tri-colored spiral pasta
1 small head broccoli, cut into bite-size pieces
1 small head cauliflower, cut into bite-size pieces
2 chopped tomatoes
1/2 cup chopped chives
12 ounces crabmeat, or imitation crabmeat
1 (16 ounce) bottle oil and vinegar salad dressing

Mehtod:

1. Cook pasta in boiling salted water until al dente. Drain and rinse.
2. In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. Pour entire bottle of oil and vinegar salad dressing over all and toss to coat.

Grilled Potato Salad

Slice 4-6 potatoes and grill on bar-b-q or on stove topchop 1 red onionchop 1 bell pepperjuice two limes and mix with 1/4 cup olive oilcool potatoes and stir all together salt & pepper to tastegreat with grilled chicken or fish

Easy Cheesy Lasagna

Ingredieints:

Green Pepper, chopped
Onion
Olive Oil
Organic butter
Organic Cheddar Cheese, shredded
Brewers Yeast (optional)
Soy Sauce (optional)

Directions:
I sauteed a little green pepper and onion in olive oil, added half the noodles and half the powder mix, and it's great --- I can hardly finish my plate. I added a little extra OG butter and OG chopped cheddar cheese on my plate, and some brewers yeast and soy sauce. The fun thing is, add one or two items of any kind of chopped vegetable you want, and you got a home-made organic dinner in the twinkle of an eye.

By Lisa, Alaska @ www.annies.com

White Wine Chicken Lasagna

Ingredients:


6 medium chicken breasts, skinned & boned
8 oz pkg Swiss cheese
8 oz pkg sliced boiled ham
3 T flour
1 t paprika
1 C cream
1/2 - 1 C dry white wine
6 T butter
1 T cornstarch
1 chicken flavor bouillon cube


Method:

1. Spread chicken flat, fit ham & cheese slices over chicken. Fold breasts over filling. Fasten with toothpicks. On waxed paper, mix flour and paprika coat chicken.


2. In a skillet, melt butter and brown chicken over medium heat. Add wine and bouillon. Reduce heat, cover and simmer 30 minutes or until tender. Remove chicken and take out toothpicks. Blend cornstarch with cream and gradually stir into chicken stock. cook, stir into chicken stock.


3. Cook, stir constantly until thickened. Serve over chicken.
   
   

Fudge Cookies

Ingredients:

2 c. sugar
1/2 c. milk
1/2 c. instant or regular cocoa1 stick margarine
3 c. rolled oats (uncooked)
1 tsp. vanilla
1 c. coconut or pecans

Directions:

1. Combine sugar, milk, cocoa and margarine, bring to a roiling boil. Combinethe rest of the ingredients in a large bowl. Pour boiling mixture over all.Stir well to mix (quickly). Drop by teaspoonfuls onto waxed paper. Let cool.Goodies are ready to eat.

Aurthor by:

Sandy u *CDKitchen*

Mint Dressing

Ingredients:



130g caster sugar

1 litre water

2 tbsp salt

1 1/2 cups loosely-packed fresh jasmine flowers

3/4 loosely- packed fresh mint leaves, washed and stems removed



Method:

1. Combine sugar and 300ml water in a small pot and stir over low heat till sugar dissolves. Let cook completely.


2. Dissolve salt in remaining 750ml water. Soak jasmine flowers in this for 15 minutes, then rinse gently but thoroughly under running water, and drain. This remove dust and dirt.


3. Combine cooled syrup, jasmine, and mint leaves in an airtight container. Cover and refrigerate overnight.


4. Strain syrup and ready to use.

Mustard Miso Dressing

Ingredients:

2 tbsp yellow miso
1 1/2 tbsp wholegrain mustard
1 1/2 tbsp water
1 1/2 tbsp mild-flovoured oil
3/4 tsp sugar
1/2 tsp rice vinegar, or to taste

Method:

1. Whisk all ingredients for together and set aside, covered.

Chilled raspberry soup with passion fruit sorbet and berries

Serves 4
Preparation Time 2mins (chilling time not included)

Ingredients:

350g frozen raspberries
200f frozen strawberries
1/4 cup fine sugar
700ml water

Garnish:
4 scoop ready made passion fruit sorbet
65g passion fruit sorbet
20f assorted berries

Method:

1. combine all the ingredients, exceopt the garnish, in a pot. Bring to boil and simmer for 5 minutes. Leaves to cool.
2. Pour mixture into blender and process to a puree.
3. Chill the raspberry soup puree for 6 hours before serving.
4. Garnish and serve. If the soup is too thick add some sugar syrup.

Cola can enhance the taste of many dishes

Cola can enhance the taste of many dishes including stir-fried.

If you think of colas as simple mixture of sugar, acid and a litter spice- many colas contain coriander, cinnamon and nutmeg essential oils- it will free up your imagination to use them in cooking. Try adding cola to marinades for roasted or barbecued meat, or in small amounts to gravies or sauces to perk them up. Brush roasting duck or ham several times with cola for a shiny brown glaze.

Cakes that hump in the middle

A rounded, peaked top cake crust is most commonly caused by an oven that's too hot. Use an oven thermometer- available at the bake ware section of good department store- to check how accurate you oven temperature is. Also, over mixing the cake batter makes it too firm when it sets, so the uncooked centre can only expand upwards during baking, forming a hump: Don't over beat your batter after adding the flour.

Can pancakes be prepared without eggs?

Try replacing each egg with your recipes with any one of these:

• 60ml yogurt or creme fraiche;
• half a banana, mashed with 1 tbsp milk
• 60ml thick apple sauce
• try 2 tbsp silken tofu mashed with 1 tbsp melted butter and add 1/2 tsp baking powder to the flour

In each case, sift 1/4 tsp bicarbonate of soda with the flour- its reacts with the acid in the substitutions to yield an equally fluffy texture produced by eggs. But not in the silken tofu.

Soy Sauce Chicken

Serves 4

Ingredients:

700ml water
100ml thick dark soy sauce
100ml light soy sauce
100g rock sugar
1/4 tsp salt
1 star anise
1 cinnamon stick
1 small piece dried tangerine peel
1.25f chicken parts (such as breasts and thighs), bone in and skin on
fresh coriander for garnish

Method:

1. Combine first 8 ingredients in pressure cooker and bring to a boil, uncovered.
2. Arrange chicken pieces in pot in one sung layer, liquid should just cover them. Cover and seal. Bring pressure up to "meat' setting, reduce heat to maintain pressure. Cook for 10 minutes only. Switch off heat.
3. When cooker has depressurised, let stand 15 minutes more. Uncover and remove chicken from gravy. De bone and chop chicken into serving pieces. If you prefer a thicker gravy, simmer for 5-10 minutes to reduce it. Garnish with coriander sprigs and serve, gravy in a separate bowl.

Coleslaw

Serve 3

Ingredients:

250g chopped cabbage
50g chopped carrot
1/4 onion, chopped
1/3 green apple, chopped
1 1/4 cup mayonnaise
2 tbsps condensed milk
1 tsp salt

Method:

1. Mix separatly, the chopped carrot, green apple and onion with a little salt. Leave for 10 minutes. Rinse and dry on clean kitchen towel.
2. Mix maysnnaise with condensed milk and 2 tbsps of water.
3. Combine chopped vegetables and mayonnasise dressing in a large mixing bowl. Toss and mix thoroughly. Chill for an hour before serving.

Mashed Potato

serve 4

Ingredients:

1kg potato
3 tbsp butter
1/4 c yoghurt
3 tbsps milk
1/4 tsp salt
1 pkt mushroom gravy seasoning mix

Method:

1. Scrub potatoes. Halve or quater, depending on size of potato. Place in a large pot. Cover with enough water and bring to the boil. Reduce heat to medium. Drain well and return the potatoes to the pot. Peel skin with a teaspoon.
2. Add butter and mash thoroughly with a potato masher. Mix in yoghurt, milk and salt. Blend mixture well with a spoon. Stir till smooth and fluffy.
3. Add the packet of mushroom gravy seasoning mix in a cup of freshly boiled water. Stir and blend till smooth. Serve with mashed potato.

Coconut Shrimp Soup

INGREDIENTS:

1 tablespoon vegetable oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 lb carrots (halved lengthwise, and sliced)
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
salt
4 scallions, thinly sliced

METHOD:

1. Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
2. Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil. Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
3. Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt. Garnish individual servings with scallions.

Spniach Lasagna with white sauce

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach
29 ounces Alfredo-style pasta sauce
1/2 cup skim milk
8 lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
1/2 cup shredded mozzarella cheese

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray. Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
2. Combine pasta sauce with milk in a medium bowl. Mix well. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish.
3. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms.
4. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms.
5. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
6. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.