Ingredients
# 400g chicken drumsticks, deboned and skinned
# Large pandan leaves for wrapping
Ground:
# 3 shallots
# 2 cm knob young ginger
# 2 cloves garlic
# 1 stalk lemon grass, sliced
# 3 dried chillies, soaked
Seasoning:
# 2 tsp light soy sauce
# 2 tsp Worchestershire sauce
# 1 tsp fish sauce (Nampla)
# 1/2 tsp ground turmeric
# 1/2 tsp salt
# 1 tsp sugar
# 1/2 tsp pepper
# 1 tbsp corn flour
# 1/2 cup thick coconut milk
# Oil for deep frying
Instruction
Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours.
Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.
Spicy Fish Cakes
Ingredients
# 125 ml / 1/2 cup plain, natural yoghurt
# 1 small mackerel (tenggiri papan) around 600g in weight
# 1 egg
# 3 tbsp thick coconut milk
# level tsp salt
# level tsp freshly-ground pepper
# level tsp sugar
# 1 tbsp fish sauce
# 1 tbsp lime juice
# 1 small onion (60g-70g), quartered and sliced
# 1 red chilli, halved lengthwise and thinly sliced
# 3 heaped tbsp roughly-chopped coriander (leaves and stalks)
# 2 kaffir lime leaves, finely shredded
# 2 long beans, thinly sliced
# 4 - 5 tbsp oil
Instruction
Have the fish filleted and skinned for you by the fishmonger. You want a final weight of 300g. Cut fish into 2cm chunks, removing any bones you find.
Place fish and the next seven ingredients into the drum of a food processor and whiz until mixture forms a tacky paste.
Scrape into a bowl and stir in the onion, chilli, coriander, kaffir lime leaves and long beans. Mix well.
Using two spoons, form mixture into small balls roughly 3cm across. Flatten to make patties 1cm thick.
Heat oil in a frying pan over medium heat and cook fish cakes for two to three minutes per side or until golden brown. Remove with a slotted spoon. Serve with bottled Thai chilli sauce.
Lemon Cake
Ingredients
# 110g butter or margarine, softened
# 140g fine sugar
# 1/2 lemon, finely grate the rind
# 2 large eggs
# 170g self-raising flour
# 4 tablespoons milk
Lemon sauce:
# 4 tablespoons icing sugar
# 1 lemon, extract juice
# 1/2 lemon, finely grate the rind
Instruction
Beat the butter (or margarine) with the sugar and lemon rind until fluffy. Add in the eggs one by one, mixing well after each addition. Fold in the flour and milk with a spatula.
Pour the mixture into a loaf tin lined with greaseproof paper and bake in a cold oven for 55 minutes to 1 hour at 180°C/350°F/gas mark 4. Do not preheat the oven. The cake will bake as the temperature rises.
When done, remove cake from the oven and prick all over with a skewer.
Stir the lemon sauce ingredients together briskly until sugar dissolves. Pour over the hot cake. Leave cake to set overnight (ideally for 2 days) before cutting. (The freshly-baked cake will crumble when you cut it.)
Mexican Food Recipes - Tomato Salsa
Ingredients
# 3 large (just ripe) tomatoes
# 1 onion, chopped
# 1 bulb garlic, crushed
# 2 cilipadi, finely chopped
# 2 tbsp chopped coriander leaves
# 1/2 tbsp olive oil
# 1 tbsp lemon juice
# Freshly ground black pepper
# Salt to taste
Instruction
Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.
Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.
# 3 large (just ripe) tomatoes
# 1 onion, chopped
# 1 bulb garlic, crushed
# 2 cilipadi, finely chopped
# 2 tbsp chopped coriander leaves
# 1/2 tbsp olive oil
# 1 tbsp lemon juice
# Freshly ground black pepper
# Salt to taste
Instruction
Cut tomatoes into halves and remove seeds. Place cut side down on a sheet of foil and grill tomatoes until skin is blistered. Peel and chop coarsely.
Combine all other ingredients with the chopped tomatoes in a mixing bowl. Stir well to mix. Leave to stand at room temperature for one to two hours before serving.
Mexican Food Recipes-Mexico Buns
Ingredients
# 300g high protein flour
# 3g salt
# 9g instant yeast
# 55g castor sugar
# 7g milk powder
# 1/4 tsp bread improver
# 120ml iced water
# 2 eggs
# 30g butter
Topping
# 40g castor sugar
# 1/2 an egg
# 1 tsp coffee paste
# 50g plain flour
# 50g margarine
Instruction
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.
# 300g high protein flour
# 3g salt
# 9g instant yeast
# 55g castor sugar
# 7g milk powder
# 1/4 tsp bread improver
# 120ml iced water
# 2 eggs
# 30g butter
Topping
# 40g castor sugar
# 1/2 an egg
# 1 tsp coffee paste
# 50g plain flour
# 50g margarine
Instruction
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.
Egg Tart Recipe
Ingredients
Find this easy ingredients. :)
# 2 eggs
# 200ml milk (low-fat or full cream)
# 1/4 cup fine-milled raw sugar (or castor sugar), one teaspoon more if you like your tarts sweeter
# 1/2 sachet vanilla sugar (or 1/2 tsp vanilla essence)
# 1 packet of frozen pie dough, 250g (or make your own dough with 80g of butter cut into 2 1/2 cups flour and kneaded with up to 2/3 cup water to a pliable consistency)
# 20g butter, half melted
Instruction
Preheat oven to 160 degrees C. Beat the first four ingredients together. Butter two six-cup medium muffin pans with a brush. Roll out the dough to 3mm thin (or just unroll a pre-rolled one). Cut rounds of dough with an upside-down cup to fit halfway up the muffin holes.
Through a strainer, pour the egg mixture into each dough-lined cup, leaving 4mm of rim. (You'd be in Sticky City if it overflows.) Bake for 15 minutes. Turn up heat to 175 degrees for the lower part of the oven. Bake for another 6 minutes. Remove muffin pans. Let cool for a few minutes before gently loosening tarts with a small blunt knife. Cool tarts on a wire rack. Makes 12 tarts.
Chicken Salad Recipe
Ingredients
2 tablespoons oil
1/2 cup walnuts, chopped
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)
Instruction:
Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve
2 tablespoons oil
1/2 cup walnuts, chopped
4 boneless, skinless chicken breasts
3 cups thinly sliced bok choy
3 cups thinly sliced napa cabbage
1/4 cup grated carrots
1 cucumber, thinly sliced
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice
2 tablespoons Splenda
3 cloves garlic, crushed
1/2 teaspoon red pepper flakes (or to taste)
Instruction:
Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp. Set aside.
Grill your chicken breasts, and slice them into strips; I use my electric tabletop grill, but you can use whatever method you prefer.
Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.
In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes. Pour about two-thirds of this dressing over the salad, and toss well, coating all the vegetables.
Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts, and serve
Fried Chicken Recipe
INGREDIENTS
* 1 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 2 eggs, beaten
* 2 tablespoons water
* 24 chicken tenderloins
* 2 quarts oil for frying
* 1 cup mayonnaise
* 3 tablespoons prepared horseradish
* 1/2 cup sour cream
* 1 dash Worcestershire sauce
* 3 tablespoons prepared mustard
Instruction
1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
* 1 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 2 eggs, beaten
* 2 tablespoons water
* 24 chicken tenderloins
* 2 quarts oil for frying
* 1 cup mayonnaise
* 3 tablespoons prepared horseradish
* 1/2 cup sour cream
* 1 dash Worcestershire sauce
* 3 tablespoons prepared mustard
Instruction
1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
5. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
Estofado De Cordero (Spicy Lamb Stew)
Ingredients
# 3kg lamb leg
# 4 tbsp tomato puree
# 4 tbsp beef powder
# 30g fresh coriander
# 2 cloves
# 3 Mexican jalapenos (available in jars from upmarket supermarkets)
# 300g carrot and French beans, sliced
# 100g mushrooms, sliced
# 2 tbsp garlic powder
# 3 tbsp paprika powder
# 2 tbsp cumin powder
# 2 tbsp coriander powder
# 3 litres peeled tomatoes (fresh or from the can)
# 50g chilli powder
Instruction
Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don’t add water for the stock. The tomatoes will provide the juice to flavour the stew.)
Cut onions into cubes and saute till fragrant in a pan. Add into pot.
Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.
Note
If you can’t find jalapeno, substitute with pickled local green chillies.
French Omelette
Ingredients
# 3 eggs
# 1½ tbsp water
# A pinch of salt and a dash of pepper
# 1½ tbsp oil
Filling:
# 2 tbsp chopped onion
# half a tomato, seeded and chopped
# 1 tbsp chopped spring onion
Instruction
Break the eggs into a mixing bowl and add water, salt and pepper. Lightly beat the eggs until the ingredients are thoroughly mixed.
Heat oil in a non-stick pan over a fairly high heat. Pour filling pan and cook for 30–40 seconds then add in the egg mixture. (At this juncture, the egg should set around the edge of the pan immediately.)
Use a spatula to bring the edge of the omelette away from the sides of the pan. (This is to allow any uncooked egg mixture to come into contact with the hot pan to cook.)
The omelette is cooked when the mixture is no longer runny. Dish out and serve immediately.
# 3 eggs
# 1½ tbsp water
# A pinch of salt and a dash of pepper
# 1½ tbsp oil
Filling:
# 2 tbsp chopped onion
# half a tomato, seeded and chopped
# 1 tbsp chopped spring onion
Instruction
Break the eggs into a mixing bowl and add water, salt and pepper. Lightly beat the eggs until the ingredients are thoroughly mixed.
Heat oil in a non-stick pan over a fairly high heat. Pour filling pan and cook for 30–40 seconds then add in the egg mixture. (At this juncture, the egg should set around the edge of the pan immediately.)
Use a spatula to bring the edge of the omelette away from the sides of the pan. (This is to allow any uncooked egg mixture to come into contact with the hot pan to cook.)
The omelette is cooked when the mixture is no longer runny. Dish out and serve immediately.
Fruity Christmas Cake
Ingredients
# 200g butter
# 200g soft brown sugar
# 4 eggs
# 1 tsp vanilla essence
# 100g self-raising flour
# 200g flour
# 1 tsp ground mixed spice
# 175g sultanas
# 250g black raisins
# 50g mixed peel
# 50g dried apricots — coarsely chopped
# 50g crystalised ginger — coarsely chopped
# 3 tbsp Cointreau
Topping:
# Apricot gel
# 5 pecan nuts or walnuts — toasted
Apricot gel glaze:
# 225g apricot jam
# 55ml water
# 1 3/4 tsp lemon juice
Instruction
Grease a deep 20cm round cake tin and line the base and sides with a double layer of greaseproof paper.
Sift the flours with the mixed spice. Cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and adding a little flour if the mixture shows signs of curdling.
Beat in the essence. Fold in the sifted flours in batches, alternating it with a tablespoon of cointreau each time.
Mix fruits in a mixing bowl and add in one to two tablespoons flour. Stir fruits into the creamed mixture.
Spoon the mixture into prepared cake tin and smooth the surface with a spatula.
Knock tin lightly on a flat surface to break up any air bubbles.
Bake in a preheated oven at 160 ºC for an hour, lower the temperature to 150 ºC and continue to bake for another hour or until a skewer inserted in the centre of the cake comes out clean and dry.
Cool cake in the tin for 10 minutes before turning out onto a wire rack.
To make topping: Brush apricot gel over cake. Arrange the pecan nuts in the centre of cake and brush with more gel to give the cake a beautiful sheen. Allow cake to dry before dusting with icing sugar.
To make Apricot gel glaze: Put all the ingredients in a saucepan and stir well until it is thoroughly blended and mixture is smooth. Boil for 10 to 15 minutes then force the mixture through a fine wire sieve. Brush the warm glaze over the cake.
You can keep the rest of the glaze in a covered container in the refrigerator. It will last for a fortnight.
Tangy Thai Soup
Ingredients
# ½ a chicken (about 750g), chopped
# ¼ tsp salt
# 1 litre coconut milk
# 5-6 kaffir lime leaves
# 2 stalks lemongrass, smashed
# 4cm knob galangal, lightly smashed
# 10 bird’s eye chillies, lightly smashed
# ½ tsp white peppercorns
# ½ tsp black peppercorns
# 2 shallots, peeled and keep whole
# 3 coriander roots
# 100g hon shimeji mushrooms, trimmed
# 100g abalone mushrooms, torn into pieces
# 50ml thick coconut milk
Seasoning
# 3-4 tbsp freshly squeezed lime juice
# 3 tbsp fish sauce
# 1 tsp chicken stock granules
# 1 tbsp Thai tom yam paste
Instructions
1. Lightly marinate chicken with salt. Arrange on a heatproof dish and steam over high heat for 15 minutes. Remove and set aside.
2. Combine coconut milk, lemongrass, galangal, bird’s eye chillies, kaffir lime leaves, shallots, coriander roots, and black and white peppercorns in a pot. Bring to a boil over medium low heat for 10-15 minutes.
3. Add pre-steamed chicken and the stock to the soup stock. Add all mushrooms, thick coconut milk and seasoning. Stir well and cook for 4-5 minutes. Dish out soup into individual bowls and serve hot.
Asam Fish Head Curry
Ingredients
# 1 garoupa fish head, cut into 4 pieces
# 5-6 ladies fingers
# 1 tomato, quartered
# 1 onion, cut into wedges
# Salt and sugar to taste
# 1/2 tsp ikan bilis stock granules
Ingredients (A)
# 8 shallots
# 3 cloves garlic
# 20g dried shrimp paste (belacan)
# 100g dried chillies, soaked
# 2 tbsp chilli powder
# 2 tbsp fish curry powder
Ingredients (B)
# 2 stalks lemon grass, smashed
# 1 wild ginger flower bud (bunga kantan), halved and smash stem
# 2 sprigs polygonum leaves (daun kesom)
Mix and strain
# 4 tbsp tamarind paste
# 250 ml water
Seasoning
# 1 tbsp light soy sauce
# Salt and sugar to taste
Instructions
Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
1.Heat oil in a wok
2.Fry Ingredients A until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves.
3.Continue to fry for a while, then pour in tamarind juice and bring to the boil.
4. Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
5. Put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.
# 1 garoupa fish head, cut into 4 pieces
# 5-6 ladies fingers
# 1 tomato, quartered
# 1 onion, cut into wedges
# Salt and sugar to taste
# 1/2 tsp ikan bilis stock granules
Ingredients (A)
# 8 shallots
# 3 cloves garlic
# 20g dried shrimp paste (belacan)
# 100g dried chillies, soaked
# 2 tbsp chilli powder
# 2 tbsp fish curry powder
Ingredients (B)
# 2 stalks lemon grass, smashed
# 1 wild ginger flower bud (bunga kantan), halved and smash stem
# 2 sprigs polygonum leaves (daun kesom)
Mix and strain
# 4 tbsp tamarind paste
# 250 ml water
Seasoning
# 1 tbsp light soy sauce
# Salt and sugar to taste
Instructions
Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.
1.Heat oil in a wok
2.Fry Ingredients A until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves.
3.Continue to fry for a while, then pour in tamarind juice and bring to the boil.
4. Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
5. Put cooked fish in a serving bowl and dish out cooked spice gravy over.
Serve immediately.
Ramen Noodle Salad
Dressing Ingredients:
* 2/3 cups oil
* 1/2 cup sugar
* 1/4 cup vinegar
Salad Ingredients:
* 1 pkg. cole slaw mix
* 2 bunches of green onions (chopped)
* 1 cup sliced almonds
* 1 cup sunflower seeds
* 2 pkg. chicken ramen noodles (broken up, with seasoning)
Instructions
Mix dressing ingredients and let sit overnight, do not refrigerate. The next day,mix salad ingredients. Add dressing and toss. Let stand for a few hours.
* 2/3 cups oil
* 1/2 cup sugar
* 1/4 cup vinegar
Salad Ingredients:
* 1 pkg. cole slaw mix
* 2 bunches of green onions (chopped)
* 1 cup sliced almonds
* 1 cup sunflower seeds
* 2 pkg. chicken ramen noodles (broken up, with seasoning)
Instructions
Mix dressing ingredients and let sit overnight, do not refrigerate. The next day,mix salad ingredients. Add dressing and toss. Let stand for a few hours.
KFC Cole slaw
Ingredients
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Instructions
1.Cabbage and carrots must be finely diced.
2.Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3.Using regular blade on food processor process remaining ingredients until smooth.
4.Pour over vegetable mixture and mix thoroughly.
5.Cover bowl and refrigerate several hours or overnight before serving.
6.Serve at your own style.
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Instructions
1.Cabbage and carrots must be finely diced.
2.Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3.Using regular blade on food processor process remaining ingredients until smooth.
4.Pour over vegetable mixture and mix thoroughly.
5.Cover bowl and refrigerate several hours or overnight before serving.
6.Serve at your own style.
Moist Banana Bread Recipe
Ingredients
* 1/2 cup butter
* 2 eggs
* 3 large very ripe bananas
* 1 1/2 tablespoons sour cream or buttermilk
* 1 teaspoon fresh lemon juice
* 1 cup sugar
* 2 cups flour
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 cup chopped nuts (optional)
Instructions
1.combine dry ingrediants in large mixing bowl.
2.Place butter,eggs,bananas,sour cream,and lemon juice in blender or work bowl of food processer,whirl until smooth.
3.Pour over dry ingrediants,add nuts and stir until just moist.
4.Pour into greased loaf pan.
5.Bake in 350 degree oven for 55-65 minutes or until skewer inserted comes out clean.
* 1/2 cup butter
* 2 eggs
* 3 large very ripe bananas
* 1 1/2 tablespoons sour cream or buttermilk
* 1 teaspoon fresh lemon juice
* 1 cup sugar
* 2 cups flour
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 cup chopped nuts (optional)
Instructions
1.combine dry ingrediants in large mixing bowl.
2.Place butter,eggs,bananas,sour cream,and lemon juice in blender or work bowl of food processer,whirl until smooth.
3.Pour over dry ingrediants,add nuts and stir until just moist.
4.Pour into greased loaf pan.
5.Bake in 350 degree oven for 55-65 minutes or until skewer inserted comes out clean.
Coconut Brownies
Ingredients
2 C. flour
2 1/2 tsp. baking powder
1 C. butter
2/3 C. sugar
2/3 C. brown sugar
2 TBSP water
2 eggs
2 tsp. vanilla
1 C. coconut
12 oz. chocolate chips (works best if frozen)
Instructions
In large bowl combine flour & baking powder and set aside. Melt butter in medium saucepan; add sugars and water. Add to flour mixture and mix well. Add eggs & vanilla. Mix well. Add frozen chocolate chips & coconut. Pour into greased 9x13 and bake at 350* for 30 minutes.
2 C. flour
2 1/2 tsp. baking powder
1 C. butter
2/3 C. sugar
2/3 C. brown sugar
2 TBSP water
2 eggs
2 tsp. vanilla
1 C. coconut
12 oz. chocolate chips (works best if frozen)
Instructions
In large bowl combine flour & baking powder and set aside. Melt butter in medium saucepan; add sugars and water. Add to flour mixture and mix well. Add eggs & vanilla. Mix well. Add frozen chocolate chips & coconut. Pour into greased 9x13 and bake at 350* for 30 minutes.
Plum Bread
Ingredients
3 eggs
1 1/2 C. sugar
1/2 C. brown sugar
1 lg. baby food jar plums (or plums/apples)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 C. oil
2 C. flour
nuts (optional)
GLAZE:
2 TBSP butter
4 TBSP milk
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 C. sugar
Instructions
Mix eggs and sugars. Add plums and mix. Add remaining ingredients and mix well. Pour into 2 greased/floured loaf pans (can also be made into 4-5 mini loaves). Bake at 350* for up to an hour. While baking the last few minutes, prepare glaze and pour over top when just out of oven.
Glaze: bring all ingredients to a boil over medium heat.
3 eggs
1 1/2 C. sugar
1/2 C. brown sugar
1 lg. baby food jar plums (or plums/apples)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 C. oil
2 C. flour
nuts (optional)
GLAZE:
2 TBSP butter
4 TBSP milk
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 C. sugar
Instructions
Mix eggs and sugars. Add plums and mix. Add remaining ingredients and mix well. Pour into 2 greased/floured loaf pans (can also be made into 4-5 mini loaves). Bake at 350* for up to an hour. While baking the last few minutes, prepare glaze and pour over top when just out of oven.
Glaze: bring all ingredients to a boil over medium heat.
Corn Bread
Ingredients
1 C. butter
1 1/2 C. sugar
2 C. buttermilk
1 tsp. baking soda
4 eggs
2 C. corn meal
2 C. flour
1 tsp. salt
Instructions
Combine buttermilk and soda, set aside. Melt butter and add to sugar in large bowl. Add buttermilk mixture. Add eggs and stir. Add remaining ingredients. Bake in greased 9x13 dish at 350* for 30 minutes.
1 C. butter
1 1/2 C. sugar
2 C. buttermilk
1 tsp. baking soda
4 eggs
2 C. corn meal
2 C. flour
1 tsp. salt
Instructions
Combine buttermilk and soda, set aside. Melt butter and add to sugar in large bowl. Add buttermilk mixture. Add eggs and stir. Add remaining ingredients. Bake in greased 9x13 dish at 350* for 30 minutes.
Puffy Pancake
Ingredients
6 eggs
1 C. flour
1 C. milk
1/2 tsp. salt
1/2 tsp. baking powder
1 cube butter
FAVORITE TOPPINGS:
1. Powdered sugar mixed with lemon juice from the jar.
2. Frozen strawberries (with some sugar added) cooked in microwave and mashed.
Instructions
Melt butter in 9x13 in a 425* oven. When just about done melting, combine all other ingredients in a blender and blend. Pour into pan with butter and bake for 25 minutes.
6 eggs
1 C. flour
1 C. milk
1/2 tsp. salt
1/2 tsp. baking powder
1 cube butter
FAVORITE TOPPINGS:
1. Powdered sugar mixed with lemon juice from the jar.
2. Frozen strawberries (with some sugar added) cooked in microwave and mashed.
Instructions
Melt butter in 9x13 in a 425* oven. When just about done melting, combine all other ingredients in a blender and blend. Pour into pan with butter and bake for 25 minutes.
Broccoli - Cheese Soup
Ingredients
10 C. water
12 tsp. chicken bullion
1 onion, chopped
1 C. celery, chopped
20 oz. frozen CHOPPED broccoli
2 1/2 cubes butter
1 1/4 C. flour
16 oz. Cheese Whiz light
Instructions
Boil water with bullion until dissolved. Add onion, celery & broccoli and continue to boil. In seperate pan melt butter, add flour and boil one minute. Add to broth. Mix together well and turn to medium/low heat. Add Cheese Whiz and mix really well, stirring constantly until cheese is melted...about 2-3 minutes. Soup is ready when cheese is melted.
10 C. water
12 tsp. chicken bullion
1 onion, chopped
1 C. celery, chopped
20 oz. frozen CHOPPED broccoli
2 1/2 cubes butter
1 1/4 C. flour
16 oz. Cheese Whiz light
Instructions
Boil water with bullion until dissolved. Add onion, celery & broccoli and continue to boil. In seperate pan melt butter, add flour and boil one minute. Add to broth. Mix together well and turn to medium/low heat. Add Cheese Whiz and mix really well, stirring constantly until cheese is melted...about 2-3 minutes. Soup is ready when cheese is melted.
Cinnamon Chip Bread
Ingredients
2 C warm water
2 Tbsp yeast
1/4 C brown sugar or honey
11 C white flour
1 Tbsp salt
1 bag cinnamon chips
Instructions
This recipe will make 3 large bread loaves or 4 smaller loaves.
Mix 2 C. warm water, yeast, and brown sugar/honey together to activate the yeast. In a the bowl of a mixer combine flour and salt. Add the yeast mixture, mix together. While mixing add 2 C luke warm water. At the very end add cinnamon chips. Knead in mixer, until it puls away from the sides. Let double in size.
Knead with hands a few times. Grease baking pans, and divide dough. Let rise again in loaf pans. Bake a 350* for 28 minutes (large loaves) - a little shorter for smaller loaves.
*Refrigerate the chips to prevent melting.
2 C warm water
2 Tbsp yeast
1/4 C brown sugar or honey
11 C white flour
1 Tbsp salt
1 bag cinnamon chips
Instructions
This recipe will make 3 large bread loaves or 4 smaller loaves.
Mix 2 C. warm water, yeast, and brown sugar/honey together to activate the yeast. In a the bowl of a mixer combine flour and salt. Add the yeast mixture, mix together. While mixing add 2 C luke warm water. At the very end add cinnamon chips. Knead in mixer, until it puls away from the sides. Let double in size.
Knead with hands a few times. Grease baking pans, and divide dough. Let rise again in loaf pans. Bake a 350* for 28 minutes (large loaves) - a little shorter for smaller loaves.
*Refrigerate the chips to prevent melting.
Parmesan Crusted Chicken in Cream Sauce
Ingredients
2 C Minute Brown Rice, uncooked
1 can fat-free reduced-sodium chicken broth, divided
6 Ritz Crackers, finely crushed
2 T Kraft 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb)
2 t vegetable oil
1/3 C Philadelphia Chive & Onion Light Cream Cheese Spread
3/4 lb (1 bunch) asparagus spears, trimmed and steamed
Instructions
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on a plate/ Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture and turn to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate and keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
2 C Minute Brown Rice, uncooked
1 can fat-free reduced-sodium chicken broth, divided
6 Ritz Crackers, finely crushed
2 T Kraft 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb)
2 t vegetable oil
1/3 C Philadelphia Chive & Onion Light Cream Cheese Spread
3/4 lb (1 bunch) asparagus spears, trimmed and steamed
Instructions
Cook rice as directed on package, using 1 1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on a plate/ Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture and turn to coat.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate and keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.
Chicken, Spinach, Mushroom Quiche
Ingredients
9" pie crust
1/2 of 10oz frozen chopped spinach
2 egggs, beaten
1/2 c milt
1 1/2 t salt
2 drops tabasco sauce
2 oz can pieces and stems mushrooms, drained
1/2 c diced cooked chicken
2 T flour
1/3 c Swiss cheese, grated (can use more or less if desired)
Instructions
Preheat oven to 400. Cook spinach as package directs. Drain water. Beat eggs. Add milk, salt, tabasco sauce, mushrooms and drained spinach. Toss together chicken, cheese, and flour. Stir into egg mixture. Pour into pie shell. Place pie tin on a cookie sheet and cook for 20-25 min until center puffs up slightly. Cool before cutting.
9" pie crust
1/2 of 10oz frozen chopped spinach
2 egggs, beaten
1/2 c milt
1 1/2 t salt
2 drops tabasco sauce
2 oz can pieces and stems mushrooms, drained
1/2 c diced cooked chicken
2 T flour
1/3 c Swiss cheese, grated (can use more or less if desired)
Instructions
Preheat oven to 400. Cook spinach as package directs. Drain water. Beat eggs. Add milk, salt, tabasco sauce, mushrooms and drained spinach. Toss together chicken, cheese, and flour. Stir into egg mixture. Pour into pie shell. Place pie tin on a cookie sheet and cook for 20-25 min until center puffs up slightly. Cool before cutting.
Brownies
Ingredients
3/4 c unsalted butter
1 1/2 c white sugar
1 t vanilla
3 eggs
1/2c +2T cocoa
1/2 t salt
1/2 lb chopped walnuts
Instructions
Preheat oven to 375. In a saucepan over med heat melt the butter. Stir in sugar until dissolved. Remove mixture from heat and beat in the eggs. Sift flour, coca and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread batter in prepared 9x9 pan. Bake for 30 min.
3/4 c unsalted butter
1 1/2 c white sugar
1 t vanilla
3 eggs
1/2c +2T cocoa
1/2 t salt
1/2 lb chopped walnuts
Instructions
Preheat oven to 375. In a saucepan over med heat melt the butter. Stir in sugar until dissolved. Remove mixture from heat and beat in the eggs. Sift flour, coca and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread batter in prepared 9x9 pan. Bake for 30 min.
Milky Way Bar Cookies
Ingredients
1/2 C sugar
1/2 C brown sugar
1/2 C butter or margarine
1/2 C creamy peanut butter
1 tsp vanilla
1 egg
1/4 tsp salt
1/2 tsp baking soda
1 1/2 C flour (add more if needed)
3-4 Milky Way Candy Bars
Instructions
Combine all ingredients in a large bowl. Fold dough around sliced pieces of Milky Way bars. Bake for 10-12 minutes at 350*. Take out before the top cracks.
I found it helpful to let them "set-up" for about two minutes on the cookie sheet and, then, move them to a cooling rack.
1/2 C sugar
1/2 C brown sugar
1/2 C butter or margarine
1/2 C creamy peanut butter
1 tsp vanilla
1 egg
1/4 tsp salt
1/2 tsp baking soda
1 1/2 C flour (add more if needed)
3-4 Milky Way Candy Bars
Instructions
Combine all ingredients in a large bowl. Fold dough around sliced pieces of Milky Way bars. Bake for 10-12 minutes at 350*. Take out before the top cracks.
I found it helpful to let them "set-up" for about two minutes on the cookie sheet and, then, move them to a cooling rack.
Fruit Tart
Delicious & Super Easy
Ingredients
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)
Instructions
Preheat oven to 350°F (175°C). Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
Press cookie dough evenly into prepared pan.
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough into greased baking sheet to measure 8-inch circle. Bake for 18 to 22 minutes until lightly golden.
Ingredients
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)
Instructions
Preheat oven to 350°F (175°C). Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
Press cookie dough evenly into prepared pan.
Bake for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough into greased baking sheet to measure 8-inch circle. Bake for 18 to 22 minutes until lightly golden.
Daging Rebus Butter Cup & Kicap
Bahan-bahannya:
1 kg daging fillet
1/4 cawan kicap pekat
1/4 cawan kicap cair
1 sudu besar lada hitam
5 ulas bawang putih
1/3 ketul butter
6 cawan air
Cara-caranya:
Daging dipotong kepada 2 atau 3 sahaja dan dibersihkan.
Tumbuk lada hitam dan bawang putih.
Letak semua kicap, daging, bawang putih dan lada hitam dalam periok.
Gaul daging dengan bahan-bahan tadi dan biarkan dalam ½ jam untuk diperap
Tambah air dan butter ke dalam periok dan rebus dengan api sederhana hingga daging empuk.
Jangan lupa balik-balikkan daging supaya mesra semua bahagian.
Keluarkan daging dan potong nipis-nipis dan susun dalam pinggan.
Jika mahu, pekatkan kuah dengan sedikit bancuhan tepung jagung.
Curah kuah atas daging dan sedia untuk dimakan dengan nasi.
Daging Hitam Manis
Bahan-bahan:
Daging
1 inci halia}dikisar
3 ulas bawang merah}dikisar
2 ulas bawang putih}dikisar
1 biji bawang besar}dimayam
1 sudu cili kisar
3 sudu kicap manis
2 sudu sos tiram
2 sudu cili sos
Sedikit air
Minyak
Garam secukup rasa.
Cara penyediaan:
Goreng daging sehingga masak.
tumiskan bahan kisar hingga wangi.
kemudian masukkan cili dan digoreng sehingga garing.
masukkan kicap manis,sos tiram,cili sos dan sedikit air.
akhir sekali masukkan daging yang telah digoreng dan bawang besar.
kacau seketika dan sedia untuk dihidang.
Daging Bumbu Bali
Bahan-bahan:
500g daging (potong nipis, cuci bersih)
250ml santan tin
3 helai daun limau purut
2 sudu besar kicap pekat
*5 biji buah keras
*8 biji cili merah
*3 ulas bawang putih
*1 inci halia
*1 sudu teh kunyit serbuk
Garam dan kicap manis rasa
Minyak untuk menumis
Tomato dipotong 4 dan bawang besar potong bulat.
Cara-cara:
Kisar bahan yang bertanda *, panaskan minyak, tumis bahan kisar hingga naik minyak dan garing sedikit.
Masukkan daging, santan tin dan daun limau purut, kacau sebati dan biar hingga kuah agak pekat.
Masukkan garam, kicap pekat dan kicap manis secukup rasa, gaul sebati.
Masukkan tomato dan bawang besar yg dipotong bulat. kacau lagi dan angkat.
Hidangkan ketika masih panas.Pasti menyelerakan anda!
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