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.

more...

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.