Garlic Bread Fantastique Recipe

A zippy change to the usual garlic bread that will surely be your favorite ever!
Original recipe yield: 6 servings.

INGREDIENTS:
* 1/2 cup butter, softened
* 2 tablespoons mayonnaise
* 1/4 teaspoon sage
* 3 cloves garlic, chopped
* 2 teaspoons dried oregano
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 French baguette, halved lengthwise
* 2 tablespoons grated Parmesan cheese, or to taste

INSTRUCTIONS:

1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.

Fried Noodles Recipe

Ingredients

* 1 lb Uncooked soba noodles
* 3 tb Low-sodium soy sauce
* 1 tb Brown sugar
* 2 ts Crushed red pepper flakes
* 1 c Finely chopped onions
* 1 tb Minced garlic
* 1 tb Peeled & grated gingerroot
* 1 c Snow peas
* 6 ea Scallions, chopped
* 1 t Grated lime peel
* 1 c Mung bean sprouts
* 8 oz Firm tofu cut into 1/2-inch cubes
*
* 1 tb Fresh lime juice
* 1/4 c Chopped fresh cilantro

Directions
Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot.

Es Ceria Recipe

Es ceria, miuman yang menyegarkan dan kaya rasa. Seperti namanya, es ini akan memberikan keceriaan bagi keluarga anda.
Sumber : Majalah Sedap Sekejap
Kategori Masakan : Minuman
Disajikan Untuk : 8 Orang

Bahan-Bahan :
200 gram melon, kerok dengan sendok
100 gram biji mutiara siap rebus
(pearls untuk bubble tea bisa didapatkan di supermarket)
1 bungkus agar-agar merah
1 buah kelapa muda
100 ml susu non fat
sirup merah menurut selera

Cara Mengolah :
1. Rebus biji mutiara sampai masak.
2. Kerok daging kelapa.
3. Buat agar-agar, setelah dingin dan mengeras, potong dadu.
4. Masukkan semua bahan ke dalam air kelapa, tambahkan sirup merah.
5. Sajikan dingin.

Ech nau ca-ri (curried frogs legs) Recipe

Ingredients:

* 4 Pairs of jumbo frogs legs
* 1 Stalk fresh lemon grass or
* 1 tb Dried lemon grass
* 2 Fresh red chilies seeded -and sliced
* 2 Shallots sliced
* 2 Garlic cloves crushed
* 1 1/2 ts Sugar
* 1 ts Curry paste
* 2 ts Curry powder
* 1/4 ts Salt
* 2 tb Nuoc mam (fish sauce)
* 2 oz Cellophane noodles
* 2 tb Vegetable oil
* 1 sm Onion chopped
* 1 c Chicken broth or water
* 1/2 c Coconut milk or heavy cream
* 1 ts Cornstarch

Directions:

Fresh ground black pepper Coriander sprigs for garnish This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry simply use more chile peppers. Cut the frogs legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass soak it in warm water for 1 hour. Drain and finely chop. In a blender combine the lemon grass with the chiles shallots garlic sugar curry paste curry powder salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs legs. Cover and refrigerate for 30 minutes. Meanwhile soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs legs and brown well on all sides about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat cover and simmer for 15 minutes. Uncover the pan and add the coconut milk the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook stirring until the sauce thickens about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass crush it and cook it with the frogs legs for extra flavor. Remove the stalk before serving. Yield: 4 servings.

Diabetic Sunshine Orange Cake Recipe

Ingredients

* 1/3 cup margarine
* 1/4 cup brown sugar replacement (Sugar Twin Brown)
* 1 teaspoon sugar replacement (Splenda or Sugar Twin)
* 1 large egg
* 1-1/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/3 cup raisins, or finely chopped fresh apple
* 1 teaspoon grated orange zest (peel)
* 2/3 cup unsweetened orange juice

Directions

1. Preheat oven to 350F. Lightly coat an 88x2-inch baking pan with cooking spray.
2. In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
3. In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
4. Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

Calories: 120
Protein: 2 g
Sodium: 150 mg
Cholesterol: 25 mg
Fat: 6 g
Carbohydrates: 15 g
Exchanges: 1 Bread/Starch, 1 Fat
Yield: Makes 12 servings
A carb-controlled dessert the whole family can enjoy.

Custard Tarts Recipe

This recipe makes about 2 dozen
Ingredients

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
o 3 cups (750ml) all-purpose flour
o 1 teaspoon (5ml) salt
o 1 cup (250ml) vegetable shortening or lard
o 4 to 6 tablespoons (60 to 90ml) hot tap water
o 3 eggs
o 1/3 cup (80ml) sugar
o 1 1/2 cups (375ml) milk

Directions

1. Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half.

2. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter.

3. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.

4. Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry.

5. Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.

Curried Chicken Soup Recipe

Ingredients:
2 tbsp (30 mL) butter.
1 large union, peeled and chapped.
2 celery stalks with green tops, chopped.
1/4 cup (60 mL) all-purpose flour.
1 tbsp (15 mL) curry powder.
2 large green apples, roughly chopped.
1/2 lb (225 g) cooked chicken meat, chopped.
5 cups (1,25 mL) chicken stock.
1 tbsp (15 mL) lemon juice.
Salt and pepper, to taste.

Garnish;
plain yogurt or whipping cream chopped fresh chives.

Directions:
Melt butter in a large pan. Saute onion and celery for about 5 minutes until soft-ened. Add flour and curry powder and continue cooking for 3 minutes, stirring occasionally to prevent sticking.
Stir in apple, chicken and 1 cup (250 mL) of stock. Simmer for about 5 minutes. Cool slightly.
Puree mixture in a food processor or blender. This may need to be done in sereval batches. Return puree to pan. Add the remaining chicken stock, lemon juice and seasonings.
Bring to a boil. Simmer for about 10 minutes, cool, cover and chill in refrigerator. Serve cold with a spoonful of yogurt or whipping cream in each bowl and a sprinkling of chopped chives.

Serves 4.

Cucumber vegetable salad (korean ol namul) Recipe

Ingredients:

* 3 ea Cucumbers
* 1 tb Salt
* 1 ea Clove garlic
* 1/4 ts Salt
* 1 ts Sesame seeds
* 1 ts Sesame oil
* 1/4 ts Cayenne pepper
* 1 ts Sugar

Directions:

This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers the better tasting the dish. 2. Crush the garlic then combine it with the cucumbers salt sesame seeds sesame oil pepper and sugar in a bowl. Mix well

Cucumber Shrimp Salad Recipe

Ingredients:
* 1 garlic clove
* 1/4 cup cooked shrimp
* 2 green chili peppers
* 2 tablespoons soy sauce
* 1 tablespoon light corn syrup
* 3 tablespoons lime juice
* 1 pound cucumber, peeled, chopped
* 3 tablespoons peanuts, chopped

Instructions:
In a food processor chop garlic clove, cooked shrimp, and seeded green chili peppers. Stir in soy sauce, light corn syrup, lime juice, and chopped peanuts. Pour over cucumber. Toss to coat.

Cooked Vegetables with Coconut (Urap) Recipe

Ingredients

* 8 oz fresh green beans
* 8 oz bean sprouts
* 4 carrots
* 1 can bamboo shoots
* small cabbage
* 1 cup fresh grated coconut
* 1 small onion, finely chopped
* tsp. chilli sauce (sambal ulek)
* 1 tsp. salt
* 2 Tbs. lime juice

Directions
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.

String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

Scrub carrot and cut into thin strips, cook until tender. Drain well. Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

Cut bamboo shoots into strips the same size as the beans.

Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

Put vegetables in a steamer and steam for 5-8 minutes.

Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

Makes 6-8 servings.

Classic Tuna-Stuffed Tomatoes Recipe

Ingredients:
* 4 whole pita bread rounds, quartered
* 4 large red tomatoes, rinsed and cored
* 1/3 cup mayonnaise
* 1 can (12-oz.) albacore solid white tuna in spring water, drained
* 1 stalk celery, finely chopped
* 1 green onion, trimmed and finely chopped
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper

Instructions:
1. Preheat oven to 300F.
2. Coat a baking sheet with nonstick cooking spray; place pita triangles on sheet and bake for about 5 to 8 minutes or until crisp. Remove from oven and transfer to a wire rack to cool.
3.Without cutting completely through tomato, cut an X pattern into tops, slicing each tomato into 4 sections; gently fan open, leaving insides intact.
4. In a small bowl, combine tuna, mayonnaise, celery, green onion, salt and pepper; mix well and top each open tomato with one fourth of tuna mixture. Serve cold with pita triangles.

Chocolate Castles with Fudgy Sauce Recipe

Ingredients:
Oil for greasing.
5 tbsp (75 mL) margarine.
1/2 cup (85 mL) sugar.
1 egg.
1/2 tsp (2 mL) vanilla extract.
1 cup (250 mL) self-rising flour.
1/4 cup (60 mL) cocoa powder.
A little milk to mix.

Fudgy Sauce;
4 oz (110 g) chocolate caramel bars.
1/4 cup (60 mL) water.

Directions:
Preheat oven to 350 F (180 C). Lightly grease 4 individual custard cups and line base with waxed paper.
Beat margarine and sugar together until pale and fluffy, then beat in egg and vanilla extract. Sift together flour and cocoa powder and fold into creamed mixture with a little milk, to give a soft dropping consistency.
Transfer mixture to prepared custard cups and bake in preheated oven for about 25 minutes, until well risen and firm to the touch.
Just before puddings are cooked, make fudgy sauce; cut up chocolate caramel bars and place in a pan with the water. Stir oven gentle heat until bars melt.
Turn out cooked puddings onto individual serving dishes and pour sauce over. Serve hot.

Serves 4.

Chocolate Banana Sundaes Recipe

Ingredients:
3 ripe bananas.
3 tbsp (45 mL) rum.
2,5 cups (625 mL) whipping cream.
6 oz (170 g) dark or semisweet baking chocolate, finely grated.
4 scoops vanilla or coffee ice cream grated chocolate to garnish.

Directions:
Slice bananas very thinly and sprinkle with rum.
Whip cream until thick. Remove 1/4 the whipped cream and mix it with 1/2 the chocolate; reserve for decoration. Add bananas and rum to remaining cream, and spoon mixture into 4 individual serving dishes.
Just before serving, top each dish with a scoop of ice cream. Pipe chocolate cream mixture around ice cream and sprinkle grated chocolate on top.

Serves 4.

Chicken Soup With Greens And Shiitake Mushroo Recipe

Ingredients:
* 6 chicken thighs (meaty)
* 7 c rich chicken stock
* 1 c dry white wine
* 2 inch piece fresh ginger
* c green onions sliced
* 1/2 lb fresh Shiitake or oyster
* Olive oil
* 1/2 lb Napa or other green cabbage
* 1/2 lb stems removed
* 1 1/2 ts hot pepper sesame oil see
* pepper, to taste
* Salt and freshly ground

Instructions:
1. Remove skin from chicken and place in a soup pot. Add
stock, wine, ginger, and onions and bring to a simmer.
Simmer for 20-25 minutes or until chicken is just
cooked through, skimming off any scum and fat that
rises to the surface. Do not boil or stock will become
cloudy.
2. Remove stems from Shiitake and add to stock. Slice
Shiitake caps thickly and quickly saute in drops of
olive oil until lightly browned. Set aside.
3. Remove chicken from pot and cut meat into long slivers
discarding bones.
4. Strain stock carefully and discard ginger, onions and
Shiitake stems. Wash out pot and add the cabbage and
cook for 2 minutes. Add chicken, spinach and sesame
oil and cook for one minute more. Correct seasoning
with salt and pepper and serve at once.

Chicken in lemon grass and chili (ga xao xa ot) Recipe

Ingredients:

* 3 lb Chicken 4 ea Cloves garlic
* 1 ea Large onion 3 tb Vegetable oil
* 1 ea Salt 2 tb Minched lemon grass
* 1 ts Ground chilies 4 tb Fish sauce(nuoc mam)
* 1 tb Granulated sugar 1 tb Caramel sauce
* 1 c Water

Instructions:

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.

Chicken and Broccoli in Mushroom Sauce Recipe

Chicken and Broccoli in Mushroom Sauce Recipe

Ingredients

* Vegetable oil spray
* 10 ounces fresh broccoli spears (or 10-ounce package frozen)
* 2 cups diced, cooked chicken

For Sauce:

* 1 teaspoon light margarine
* 8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
* 1-1/3 cups Chicken Broth
* 5-ounce can fat-free evaporated milk (2/3 cup)
* 1/4 cup all-purpose flour
* 1/4 cup sliced green onions
* 3 tablespoons grated Parmesan cheese
* Dash of nutmeg

For Topping:
* 1/4 cup fresh bread crumbs (or 1/2 slice bread)
* 2 tablespoons finely snipped fresh parsley
* 1 teaspoon grated lemon zest

Directions

1. Lightly spray a 9-inch square baking pan with vegetable oil spray.
2. Steam broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan.
3. Evenly place chicken over broccoli. Set aside.
4. For sauce, heat margarine in a medium nonstick skillet over medium heat. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 minutes, or until theyve been released of their juices. Increase heat to high and cook, uncovered, for 1 to 2 minutes to allow liquid to evaporate. Set aside.
5. Preheat oven to 375 degrees F.
6. Pour broth and milk into a medium saucepan. Whisk in flour. Bring to a boil over medium-high heat; cook until thickened, 3 to 4 minutes, stirring occasionally.
7. Stir in green onions, Parmesan, nutmeg, and mushrooms. Pour over chicken in baking pan.
8. In a small bowl, combine topping ingredients. Sprinkle over casserole. Bake for 25 minutes.

Calories: 165
Protein: 18 g
Sodium: 150 mg
Fat: 5 g
Carbohydrates: 12 g
Exchanges: 1 Bread/Starch; 2-1/2 Low-Fat Meat
Servings: 6

Curried Shrimp Recipe

Curried Shrimp
Ingredients:
* 1 cup rice
* 4 tablespoons butter
* 4 tablespoons flour
* 1 tablespoon curry
* 1/2 teaspoon salt
* 1/8 teaspoon paprika
* 1/8 teaspoon cayenne pepper
* 1 1/2 cups milk
* 2 cups cooked shrimp
* 2 tablespoons ketchup
* 1/4 cup sherry

Instructions:
1. Cook rice as directed on package.
2. In a saucepan, melt butter and stir in flour, curry, salt, paprika, and cayenne pepper. Slowly stir in milk and cook until thickened. Add ketchup and cooked shrimp. Just before serving, stir in sherry. Serve over the cooked rice

Cucumber-Shrimp Soup Recipe

Ingredients:
* 3 large cucumbers, peeled, seeded, coarsely chopped
* 2 cups chicken stock, or broth
* 1 1/2 cups plain yogurt
* 1/2 pound cooked shrimp, minced
* 1/4 cup diced sweet onion
* 1/4 cup diced, seeded red bell pepper
* 2 tablespoons minced fresh cilantro
* 1/2 teaspoon salt, or to taste
* 1/8 teaspoon hot pepper sauce
* 1/4 teaspoon white pepper, or to taste

Instructions:
1. Pure cucumbers in a blender or food processor; transfer to a bowl. Add chicken stock and yogurt; mix well.
2. Stir in shrimp, onion, bell pepper, cilantro, salt, white pepper and hot pepper sauce. Refrigerate soup 30 minutes to blend flavors.

Crabby Patties Recipe

Ingredients:
* 1 Pound Regular Lump Crabmeat
* 1-tsp. Dry Mustard
* 1 Egg
* 1-tbs. Parsley (chopped fine)
* 1-tbs. Melted Butter
* 3-tbs. Mayonnaise
* 1-tbs. Worcestershire Sauce
* 1-cup Saltine crackers
* 1-tbs. Lemon Juice
* 1-tsp. Old Bay seasoning

Instructions:
1. Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture.
Note: Do not over mix because Crabmeat will break apart.

2. Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.

coconut papaya tarts Recipe

Makes 8 servings
Ingredients:
1 Prepared pie crust
1 Tbs All-purpose flour
1 8 oz pkg Cream cheese
6 Tbs Cream of coconut
3 Tbs Sugar
1 Cup Shredded coconut, lightly toasted
1/4 Cup Crustallized ginger, chopped
1-1/2 Papayas, peeled, thinly sliced
1/2 Cup Apricot-pineapple preserves - or -
1/2 Cup Apricot preserves
Soften cream cheese to room temperature.
Preheat oven to 450 F.

Instructions:
1. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12 1/2-inch round. Arrange floured side down in 11-inch-diameter tart pan with removable bottom. Pierce bottom and sides with fork. Bake until golden brown, about 12 minutes. (Check crust during baking; if sides of crust slide down, press up with back of fork.) Cool completely.
2. Using electric mixer, beat cream cheese until smooth. Mix in cream of coconut and sugar, then 3/4 Cup coconut and ginger. Spread filling in crust. Arrange papaya attractively atop filling. Melt preserves in heavy small saucepan over low heat, stirring frequently. Brush over papaya. Sprinkle remaining 1/4 Cup toasted coconut around edge of tart and in center. Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)

Classy Green Bean Casserole Recipe

This is a classic green bean casserole that appeals to many. I am asked to bring this dish again and again.
Original recipe yield: 6 servings.
Servings: 6 (change)

INGREDIENTS:
* 3 (14.5 ounce) cans French cut green beans, drained
* 1 cup sour cream
* 1/2 (10.75 ounce) can condensed cream of mushroom soup
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup coarsely crushed buttery round crackers
* 1 tablespoon butter, melted

INSTRUCTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
3. Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.

Chocolate Peanut Butter Cornflake Cookies Recipe

A good for them recipe for your kids afterschool snack
Chocolate Peanut Butter Cornflake Cookie-no-bake

INGREDIENTS:
cup sugar
cup corn syrup
1 cup peanut butter
5 tablespoons of cocoa powder
5 cups corn flakes

INSTRUCTIONS:
Heat sugar, syrup, and cocoa powder just to boiling. Remove from heat, stir in peanut butter, pour over corn flakes, stir and pour into pan to cool.

Chocolate Almond Meringues Recipe

Ingredients

* 1/2 cup sugar, divided
* 1/4 cup ground almonds
* 1 tbsp. unsweetened cocoa
* 1 tsp. cornstarch
* 2 egg whites
* 1/8 tsp. cream of tartar
* 1/2 tsp. vanilla (or 1/4 tsp. almond extract)

Directions

1. Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.
2. Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.
Yield: About 2 1/2 dozen
Calories: 18
Protein: trace g
Sodium: 7 mg
Cholesterol: 0 mg
Fat: 0.3 g
Carbohydrates: 4 g
Exchanges: 1/4 Bread/Starch

Chipotle Shrimp Recipe

This is a quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice.

INGREDIENTS:
* 1 cup uncooked long grain white rice
* 2 cups water
* 1/4 cup butter
* 2 cloves garlic, minced
* 1/4 cup dry red wine
* 1 1/2 tablespoons Worcestershire sauce
* 2 tablespoons minced chipotle peppers in adobo sauce
* 1 teaspoon salt
* 1 1/2 pounds medium shrimp - peeled and deveined

INSTRUCTIONS:
1. Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

Chilled Pear and Lime Soup Recipe

Ingredients:
1 cup (250 mL) white sugar.
4 cups (1 L) water or pear nectar.
4 pears peeled, cored and pureed juice of 6 limes.
1 cup (250 mL) white wine.
3 tbsp (45 mL) grated lime zest.
1 1/4 cups (310 mL) sour cream.

Directions:
Place sugar and water in an 8-cup (2 L) saucepan. Over low heat, stir until sugar is dissolved. Bring to a boil. Reduce heat and simmer for 5 minutes.
Add pureed pears, lime juice and white wine. Simmer for further 10 minutes.
Remove from heat. Set aside to cool. Stir it in lime zest and sour cream. Transfer to soup tureen or bowl. Chill and serve.

Chicken teriyaki kabobs Recipe

Ingredients:

* 1 1/2 lb Chicken breasts skinned and -boned
* 1 bn Green onions cut into 1? -lengths
* 1/2 c Soy sauce
* 2 tb Sugar
* 1 ts Oil
* 1 ts Minced fresh ginger root
* 1 Clove garlic

Directions:

minced Cut chicken into 1 1/2? square pieces. Thread each of eight 6? bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side not lengthwise). Place skewers in shallow pan. Combine soy sauce sugar oil ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer or until chicken is tender. Serves: 4

Chicken and Spinach Salad Recipe

Ingredients

* 6 oz. fresh spinach
* 2 oranges, peeled and cut into chunks
* 2 cups cooked and cubed chicken
* 2 cups fresh strawberries

DRESSING:
* 2 Tbsp. red wine vinegar
* 3 Tbsp. orange juice
* 1-1/2 Tbsp. canola oil
* 1/4 tsp. dry mustard
* 1/3 tsp. poppy seeds

Directions

1. Mix dressing ingredients and regrigerate. Wash spinach and tear into bite size pieces. Add oranges, chicken and strawberries. Serve with dressing.

Calories: 135
Sodium: 46 mg
Cholesterol: 31 mg
Fat: 4 g
Carbohydrates: 10 g
Exchanges: 1 fruit, 1 1/2 lean meat
Yield: 14 cups (7 - 2 cups servings)

Chicken and Pork Adobo Recipe

Ingredients

* 1 cup distilled white vinegar (or cider vinegar)
* 1 cup water
* 2 tablespoons peeled and crushed garlic
* 2 teaspoons salt
* 2 pieces of bay leaves
* half teaspoon freshly ground black pepper
* 1 pound chicken, cut into serving pieces, Chinese style
* 2 pounds pork butt, cut into cubes
* soy sauce
* oil

Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

Cheesy Cauliflower Soup Recipe

Ingredients

* 1 tablespoon olive oil
* 1 cup chopped green onion
* 4 cups chicken broth
* 2 packages (8 ounces each) fresh cauliflowerets
* 1/4 cup all-purpose flour
* 1-1/2 cups shredded pepper-Jack cheese (6 ounces)
* 1/4 cup roasted red peppers
* 1/2 teaspoon salt (optional)
* 1/4 teaspoon hot-pepper sauce

Directions

1. Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
2. Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
3. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.

Calories: 294
Protein: 15 g
Fat: 15 g
Carbohydrates: 14 g
Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
Servings: 4

Cheese Lasagna Recipe

Ingredients

* 6 ounces whole wheat lasagna noodles
* 1/2 cup tomato sauce
* 1 cup onion, bell pepper and mushrooms (mix of all three)
* 1-1/2 cups low-fat cottage cheese
* 2 eggs
* 2 tablespoons Parmesan cheese
* 3 ounces grated mozzarella cheese

Directions

1. Cook lasagna noodles in boiling water until tender.
2. Drain and set aside.
3. Combine tomato sauce and chopped onions, peppers and mushrooms.
4. Mix in separate bowl cottage cheese, eggs & 1/2 of Parmesan cheese.
5. Preheat oven to 350F.
6. In a 8? x 8? casserole, layer half the noodles, the cottage cheese mixture, and grated mozzarella cheese.
7. Top with tomato sauce mix and the rest of the noodles.
8. Sprinkle with remaining parmesan cheese.
9. Bake for 25 minutes, then serve hot.
Prep Time: 25 Minutes , Servings: 3

Chapchae Recipe

Ingredients:

* 2 oz Cellophane mung-bean noodles
* 6 ea Chinese black mushrooms
* 1/3 lb Tender spinach leaves
* 1 ea Carrot
* 1 sm Zucchini
* 3 md Mushrooms
* 2 ea Chinese cabbage leaves
* 4 ea Scallions
* 4 tb Vegetable oil
* 1 tb Sesame oil
* 3 ea Garlic cloves minced
* 1 tb Japanese soy sauce
* 1 ts Sugar
* 1/2 ts Salt

Directions:

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When they have softened cut off the hard stems and slice the caps fine. Drop the spinach into 10 cups of boiling water. Boil rapidly for 2 minutes. Drain. Run under cold water. Squeeze out as much moisture as possible. Peel the carrot cut into 3 sections and then into fine julienne strips. Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces. Cut away and discard the curly tender part of the cabbage leaves. Save only the V-shaped core of the leaves. Cut this into julienne strips. Cut the scallions into 2-1/2-inch sections. Quarter the section with the bulb lengthwise. Combine the Chinese mushrooms spinach carrot zucchini mushrooms cabbage and scallions in a bowl. Mix well separating all the spinach leaves. Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame. When hot put in the garlic. Stir and fry for 10 seconds. Add all the vegetables in the bowl. Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn the heat to low. Add the drained noodles soy sauce and salt. Stir well distributing the noodles evenly and cook 2 to 3 minutes. Taste for seasonings.

Casual kimchi (korean mak kimchi) Recipe

Ingredients:

* 4 lb Chinese cabbage (the long- Straight leafed variety)
* 1/4 lb Chinese turnip
* 2 cn Flat anchovies
* 4 Cloves Garlic (or 5)
* 3 Scallions
* 1/4 c Salt
* 4 tb Hot pepper flakes
* 2 tb Cayenne pepper

Directions:

1. Remove the large outside leaves of the cabbage. Cut them in half lengthwise then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths then slice thin lengthwise. Add these ingredients to the pot. Season with salt pepper flakes and cayenne pepper and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar.

Cassava bibingka (cassava cake) Recipe

Yield: 8 Servings MMM

Ingredients:

* 2 c Cassava fresh or frozen; - grated (16 oz)
* 1 3/4 c Coconut milk; diluted
* 2 ea Tb Low fat margarine; melted
* 2 ea Eggs; beaten
* 2/3 c Sugar or desired amount to - taste
* 1/2 ts Salt

Instructions:

Combine all ingredients -thoroughly and place in a shallow round or square cake pan. Bake at a preheated 350~ oven for about 1 hour and 15 minutes or until done. You may choose to serve this with or without topping. Set aside until cool before slicing into serving pieces. Topping: Use coconut sport (macapuno) topping. Spread desired amount on top of cake. Lightly brown top under broiler at 350~ for 3-4 minutes. Leave oven door slight open while broiling. Remove from oven and let cool. When firm slice cassava cake into serving pieces. Serves 8-10. *Cassava is also know as Yucca root.

Breakfast Scramble Recipe

Ingredients:

1 Tbsb. vegetable oil
1/2 lb. substitute, such as Gimme Lean, crumbled
1/2 onion, diced
2 cloves garlic, minced
1 lb. firm tofu, drained and crumbled
1 tomato, diced
1 tsp. turmeric
1/2 tsp. garlic salt
2 green onions, minced

Instructions:

Heat the oil in a skillet. Add the sausage substitute, onion, and garlic and fry until browned. Add the tofu, tomato, turmeric, and garlic salt and aute for 5 minutes. Add green onions during the last minute of cooking.

Carrot-rice puree Recipe

Yield: 1 Servings

Ingredients:

* 2 tb Brown rice uncooked
* 6 Carrots scrubbed and -chopped in small pieces
* 1 1/3 c Water From Babys First Helpings by Chris Casson Madden ISBN:
* 0-385-19143-X

Instructions:

A nutritious smooth dish with a bit of texture for older infants. (or broth or leftover ooking liquid from cooking vegetables) 1 teaspoon sweet butter (optional) Place rice and carrots in a saucepan with the water and cover. Simmer until the water is absorbedabout 30 to 40 minutes. When cool enough to handle puree in blender or food processor with butter until smooth Refrigerate or freeze leftovers in ice cube tray. Makes 1-1/ cups

Capucino Mousse Recipe

Buat Anda yang suka dengan minuman khas Italia Capucino, Anda dapat mencobanya dalam bentuk yang berbeda namun tetap dalam rasa yang sama.
Sumber : Fifi Defiana, Seri Makanan Favorit Mousse
Kategori Masakan : Minuman
Disajikan Untuk : 4 Orang

Bahan-Bahan :
100 gr gula pasir
125 cc susu cair
125 cc kopi instan yang telah dilarutkan
150 gr milk cooking chocolate, lelehkan
200 cc whipping cream
40 gr gelatin putih, larutkan dengan air panas
60 cc air panas, untuk melarutkan gelatin
3 butir telur yang dipisah putih dan kuningnya

Cara Mengolah :
1. Kocok kuning telur dan gula dalam mangkuk hingga lembut. Tambahkan susu cair
2. Pindahkan ke panci kecil dan masak di atas api sedang hingga mendidih
3. Matikan api, diamkan sebentar hingga uap panasnya hilang.
4. Kemudian tambahkan kopi instan, cokelat masak, gelatin yang telah dilarutkan dengan air panas dan whipping cream, aduk hingga tercampur rata.
5. Kocok putih telur hingga kaku, kemudian masukkan ke dalam campuran susu, kopi dan cokelat, aduk perlahan hingga semua tercampur rata.
6. Tuangkan ke mangkuk atau gelas, dingingkan hingga kaku dan siap untuk dihidangkan.
7. Hias dengan cokelat serut

Butternut Squash Pizzas with Rosemary Recipe

Individual pizzettes with roasted onions and butternut squash, seasoned with rosemary and finished with Parmesan or Asiago cheese.
INGREDIENTS:
* 1 cup thinly sliced onion
* 1/2 butternut squash - peeled, seeded, and thinly sliced
* 1 teaspoon chopped fresh rosemary
* salt and black pepper to taste
* 3 tablespoons olive oil, divided
* 1 (16 ounce) package ready made pizza dough
* 1 tablespoon cornmeal
* 2 tablespoons grated Asiago or Parmesan cheese

INSTRUCTIONS:
1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Bul kogi (korean barbecue) Recipe

Ingredients:

* 5 lb Beef short ribs
* 2 Garlic cloves; crushed
* 1/4 c Sesame seeds - toasted and crushed
* 1 c Finely chopped green onions
* 1 ts Pepper
* 1 ts Sesame oil
* 2 c Soy sauce
* 1 c Sugar
* 1/4 c Oil


Directions:

Place short ribs in bowl. Add garlic sesame seeds green onions pepper sesame oil soy sauce sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler turning and basting often with marinade until meat is tender.

Bocci Ball Recipe

Ingredients:
2 oz amaretto
2 oz orange juice
fill with ginger ale

Instructions:
Pour over ice in a highball glass. Stir and enjoy!

Blueberry Energy Shake Recipe

Ingredients:
1 cup blueberries
2 cups cold milk
1/4 cup peanut butter
1 1/2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Instructions:
Place all ingredients into the container of electric blender and blend on high until smooth. Serve immediately. Makes 2 servings.

Black Rice Pudding (Bubur Ketan Hitam) Recipe

Ingredients

* 1 cup black glutinous rice
* 2 pandan leaves
* 5 cups of water
* cup palm sugar syrup
* Pinch of salt
* 1 cups fresh squeezed thick coconut milk

Directions
Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.

Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

Makes 4 servings.

Beriani Recipe

Ingredients

* 1 chicken, about 900gms ( beef/mutton )
* 1 tbsp poppy seeds
* 1 clove garlic
* 1 cup shallots - sliced
* 1 tsp curry powder
* 2 3 tsps salt
* 2 chillies
* 1/2 coconut - grated
* 5 cm piece ginger
* 4 tbsps ghee
* 5 cloves
* 5 cm cinnamon stick
* 10 cashew nuts
* 10 almonds
* 450 gms long-grain rice

Directions

* Cut chicken into 6 8 pieces
* Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
* Heat ghee and fry cloves, cinnamon, shallots.
* Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
* Stir to mix and cook covered for 10 minutes.
* Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
* When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
* Cover and allow rice to cook over very low fire.

Beef Wellington Appetizers Recipe

Beef Wellington Appetizers Recipe

Ingredients:
1/2 pound sirloin steak
1/2 cup teriyaki sauce
Pastry for double crust pie
4-ounces cooked chicken livers
1 large egg, beaten

Instructions:
1. Preheat oven to 425*F.
2. Cut sirloin steak into 1/2 x 1-inch pieces. Marinate in teriyaki sauce for 1 hour.
3. Prepare a two crust pie shell dough; roll into two 9 x 12-inch rectangles, then cut into 2 x 3-inch strips.
4. Finely grind chicken livers until smooth. Divide over each steak piece then place the steak piece on a pastry strip; fold to enclose and seal the edges. Brush with beaten egg and place on a greased baking dish. Bake for 20 minutes.
Makes 8.

Banana Cream Recipe

Banana Cream Recipe

Ingredients:
4 oz (110 g) dark or semisweet baking chocolate.
1 1/4 cups (310 mL) whipping cream.
2 large ripe bananas.

Directions:
Reserve 2 squares of chocolate and melt remainder in bowl over pan of hot water. Remove from heat and allow melted chocolate to cool slightly.
Whip cream until it forms stiff peaks, being careful not to overwhip.
Mash bananas and fold them with melted chocolate into cream. Divide banana cream between 4 glasses and grate reserved chocolate thickly over top of each. Chill and serve.

Serves 4.

Ban dua ca ra men (coconut flan with caramel) Recipe

Ban dua ca ra men (coconut flan with caramel) Recipe

Ingredients:

* 1/4 c Sugar
* 1/4 c Hot water
* 1 c Fresh or canned coconut milk
* 1 c Milk
* 1/4 c Sugar
* 4 Eggs
* 1 ts Vanilla extract

Directions:

This is the ultimate coconut dessert an adaptation of the classic Creme renversee or Flan au caramel. The technique used is distinctly French but the flavors are all Vietnamese. This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow. If you just cant wait you might try the Vietnamese method of rapid cooling for dishes such as this: place a small scoop of shaved ice on top of each custard before serving! Preheat the oven to 325F. Make the caramel: Cook the sugar in a small heavy saucepan over low heat swirling the pan constantly until brown. Stir the hot water into the caramel being careful to guard against splattering (the mixture will bubble vigorously). Boil the mixture swirling the pan occasionally until the sugar is thoroughly dissolved about 2 minutes. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel. Make the custard: Combine the coconut milk milk and sugar in a medium saucepan over low heat. Scald until the sugar dissolves completely. Remove from heat. In a large bowl whisk the eggs and vanilla. Gradually whisk the hot coconut milk mixture into the eggs blending thoroughly. Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or ramekins. Line a large roasting pan with 2 layers of paper towels (see Note). Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins) or until a knife inserted in the center comes out clean. Be careful not to let the water boil; do not disturb the custard while baking. This is the only secret to producing a smooth and velvety custard. Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly. To serve run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or whipped cream if desired. Note: The paper towels in the roasting pan serve a twofold purpose: First they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second if using small ramekins it stabilizes them and keeps them from moving around while baking. Yield: 5 servings.

Beef Wellington Appetizers Recipe

Beef Wellington Appetizers Recipe

Ingredients:
1/2 pound sirloin steak
1/2 cup teriyaki sauce
Pastry for double crust pie
4-ounces cooked chicken livers
1 large egg, beaten

Instructions:
1. Preheat oven to 425*F.
2. Cut sirloin steak into 1/2 x 1-inch pieces. Marinate in teriyaki sauce for 1 hour.
3. Prepare a two crust pie shell dough; roll into two 9 x 12-inch rectangles, then cut into 2 x 3-inch strips.
4. Finely grind chicken livers until smooth. Divide over each steak piece then place the steak piece on a pastry strip; fold to enclose and seal the edges. Brush with beaten egg and place on a greased baking dish. Bake for 20 minutes.
Makes 8.

BBQ Miso Eggplant Recipe

BBQ Miso Eggplant Recipe

* Round Eggplant cut 1/2? thick 1 lb.

Marinade:

* Shiro Miso (white miso paste) 2 oz.
* Sake (Japanese rice wine) 1 oz.
* Sugar (raw if possible or brown) 2 oz.
* Soy Sauce 1/2 oz.
* Water (Vegan) 6 oz.
* Green onion (scallion) chopped 1/2 oz.
* Sesame oil 1/4 oz.

Proceedure:
Marinate eggplant slices overnight.

Drain and grill on a well oiled grill untill grill marks are well defined.

Serve with reserved marinade.

Ban dua ca ra men (coconut flan with caramel) Recipe

Ban dua ca ra men (coconut flan with caramel) Recipe

Ingredients:

* 1/4 c Sugar
* 1/4 c Hot water
* 1 c Fresh or canned coconut milk
* 1 c Milk
* 1/4 c Sugar
* 4 Eggs
* 1 ts Vanilla extract

Directions:

This is the ultimate coconut dessert an adaptation of the classic Creme renversee or Flan au caramel. The technique used is distinctly French but the flavors are all Vietnamese. This custard is at its best when prepared a day in advance and refrigerated so the flavors can mellow. If you just cant wait you might try the Vietnamese method of rapid cooling for dishes such as this: place a small scoop of shaved ice on top of each custard before serving! Preheat the oven to 325F. Make the caramel: Cook the sugar in a small heavy saucepan over low heat swirling the pan constantly until brown. Stir the hot water into the caramel being careful to guard against splattering (the mixture will bubble vigorously). Boil the mixture swirling the pan occasionally until the sugar is thoroughly dissolved about 2 minutes. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel. Make the custard: Combine the coconut milk milk and sugar in a medium saucepan over low heat. Scald until the sugar dissolves completely. Remove from heat. In a large bowl whisk the eggs and vanilla. Gradually whisk the hot coconut milk mixture into the eggs blending thoroughly. Strain the custard through a fine sieve into a bowl. Carefully pour into the caramel-lined souffle dish or ramekins. Line a large roasting pan with 2 layers of paper towels (see Note). Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins) or until a knife inserted in the center comes out clean. Be careful not to let the water boil; do not disturb the custard while baking. This is the only secret to producing a smooth and velvety custard. Remove the souffle dish immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly. To serve run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or whipped cream if desired. Note: The paper towels in the roasting pan serve a twofold purpose: First they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second if using small ramekins it stabilizes them and keeps them from moving around while baking. Yield: 5 servings.

Balsamic-Glazed Salmon Fillets Recipe

Balsamic-Glazed Salmon Fillets Recipe

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
INGREDIENTS:
* 6 (5 ounce) salmon fillets
* 4 cloves garlic, minced
* 1 tablespoon white wine
* 1 tablespoon honey
* 1/3 cup balsamic vinegar
* 4 teaspoons Dijon mustard
* salt and pepper to taste
* 1 tablespoon chopped fresh oregano

INSTRUCTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Baked Whole Cauliflower Recipe

Baked Whole Cauliflower Recipe

If you thought you didnt like cauliflower, try this! Its an awesome treat for a festive table. Beautiful presentation and something out of the ordinary.
Original recipe yield: 6 servings.

INGREDIENTS:

* 1 large head cauliflower
* 1/2 cup seasoned bread crumbs
* 2 tablespoons grated Parmesan cheese
* 1/4 cup margarine, melted
* 1/8 teaspoon garlic powder
* 1/8 teaspoon salt
* 1 pinch red pepper flakes
* 1 pinch dried oregano

INSTRUCTIONS:
1. Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
2. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
3. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

Ingredients

* Vegetable oil spray
* 4 slices whole-wheat bread
* 1/4 cup plus 2 tablespoons grated Parmesan cheese
* 1-1/2 tablespoons finely snipped fresh parsley
* 1-1/2 teaspoons paprika
* 3/4 teaspoon garlic powder
* 1/2 teaspoon dried thyme, crumbled
* 1/2 cup nonfat or low-fat buttermilk
* Vegetable oil spray
* 6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

Directions

1. Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
2. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.
3. Pour buttermilk into a shallow bowl.
4. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
5. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Calories: 209
Protein: 38 g
Sodium: 303 mg
Cholesterol: 68 mg
Fat: 1 g
Carbohydrates: 11 g
Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
Servings: 6

Baked Whole Cauliflower Recipe

Baked Whole Cauliflower Recipe

If you thought you didnt like cauliflower, try this! Its an awesome treat for a festive table. Beautiful presentation and something out of the ordinary.
Original recipe yield: 6 servings.

INGREDIENTS:

* 1 large head cauliflower
* 1/2 cup seasoned bread crumbs
* 2 tablespoons grated Parmesan cheese
* 1/4 cup margarine, melted
* 1/8 teaspoon garlic powder
* 1/8 teaspoon salt
* 1 pinch red pepper flakes
* 1 pinch dried oregano

INSTRUCTIONS:
1. Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
2. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
3. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

Bak Kut Teh (Spicy Sparerib Consomme) Recipe

Bak Kut Teh (Spicy Sparerib Consomme) Recipe

Ingredients

* 1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces)
* 1 tablespoon sugar
* 3 tablespoons lard
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 cloves garlic (bashed)
* 1 teaspoon preserved brown soya beans, pounded
* 1 teaspoon dark soya sauce
* 1 teaspoon salt
* 1 piece of cinnamon bark (1 inch)
* 1 teaspoon peppercorns
* 2 segments star anise
* 3 pints of boiling water
* some crispy Chinese crullers (Yu-Char-Koay, sliced)
* 1 tablespoon crispy shallots.

Directions
1. Rub salt on spareribs.
2. Heat pan till very hot. Add 2 tablespoons of lard. Fry spareribs till well-browned. Set aside for later use.
3. Using a clean pan, heat 1 tablespoon lard. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.
4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.
5. Serve hot with cruller slices.

Baby Potatoes Coated With Almonds Recipe

Baby Potatoes Coated With Almonds Recipe

Ingredients:
3 lb baby new potatoes
2 Tbsp almond oil
2 jalapeno peppers, seeded and minced
2 Tbsp grated ginger
1/2 cup powdered almonds
2 Tbsp cilantro, minced
1 salt and pepper
1 lemon juice

Instructions:
Steam potatoes till just tender, about 15 minutes. Set them aside.
Combine oil, peppers, ginger, almonds and cilantro in a large bowl.
Add potatoes and toss till well coated. Season with salt and pepper
and sprinkle with lemon juice. Spear potatoes with cocktail sticks;
arrange on a platter. Serve hot, or keep warm in a 250F oven for
up to 30 minutes.

Note: To powder almonds, place blanched almonds in a food processor
and pulse until they are reduced to a powder.

Ayam Goreng Asam (Indonesia) Piquant Fried Chicken Recipe

Ayam Goreng Asam (Indonesia) Piquant Fried Chicken Recipe

Yield: 6 servings
Ingredients:
1 1/2 Roasting chicken
3 Cloves garlic
1 1/2 t Salt
1 t Ground black pepper
1 t Palm sugar or substitute
2 t Ground coriander
1/2 t Ground turmeric
1/3 c Tamarind liquid
Oil for frying
Instructions:
Cut chicken into small serving pieces. Crush garlic with salt to a smooth
paste and combine with pepper, sugar, coriander, cummin, turmeric and
tamarind liquid. Rub over the chicken pieces and leave for 1 hour, or
cover and marinade in refrigerator overnight. Heat enough oil in a large
heavy frying pan to cover base of pan. Take chicken pieces from marinade
and drain on paper towels to get rid of excess moisture. Put pieces into
the frying pan and cook over medium heat for 2 minutes on each side,
turning with tongs until golden brown. Reduce heat, cover pan and cook for
10-12 minutes longer, turning pieces half-way through. Drain on absorbent
paper and serve warm.
Source: The Complete Asian Cookbook-C. Solomon

Aunt lisls butter cookies Recipe

Aunt lisls butter cookies Recipe

Ingredients:

* 1/2 lb Unsalted butter or margarine -softened (2 sticks)
* 3/4 c Sugar
* 2 Eggs
* 1 tb Brandy(opt) ds Vanilla
* 3 1/2 c Flour
* 1 Egg yolk

Directions:

Chopped nuts and raisins or -1 egg white Coarse sugar coloured with -blue food colouring In a bowl cream butter and sugar. Then mix in the eggs brandy salt vanilla and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8-inch thick. Preheat oven to 350 degrees. You can either use cookie cutters or use a toothpick or knife to cut cookies out in any shapes you want. Place gently on baking sheet. Then either brush with egg yolk or spinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes or until golden brown. Use a metal spatula to gently remove each cookie from the baking sheet to a cooling rack or flat plate.

Aubergine with lentils - phad makhua sai thua Recipe

Aubergine with lentils - phad makhua sai thua Recipe

Yield: 6 Servings S

Ingredients:

* 1/4 lb Lentils
* 1/2 ts Salt
* 8 oz Aubergine (eggplant)
* 4 Cloves garlic
* 1 Fresh chili
* 2 tb Vegetable oil
* 1 tb Fish sauce
* 4 tb Water
* 10 Mint leaves

Instructions:

Cover the lentils with boiling water and leave for 2 hours. Drain cover with fresh water add salt bring to the boil and cook covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils fish sauce aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves turn the mixture just once with a spoon and remove from the heat. From Discover Thai Cooking by Chaslin Canungmai and Tettoni Times Editions Singapore. 1987 Posted by Stephen Ceideburg

Aubergine fritters - makhua chub khai thord Recipe

Aubergine fritters - makhua chub khai thord Recipe

Yield: 6 Servings S

Ingredients:

* 2 Eggs beaten Salt to taste
* 2 tb Milk
* 2 Aubergines (eggplants)

Instructions:

-finely sliced Oil for deep frying Mix the eggs salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown. From Discover Thai Cooking by Chaslin Canungmai and Tettoni Times Editions Singapore. 1987 Posted by Stephen Ceideburg

Asparagus with Mushrooms Recipe

Asparagus with Mushrooms Recipe

(Yield:4 servings)
Ingredients:
1/2 lb Asaparagus
1ea Vegetable bouillon cube
1 tbsps Garlic (chopped)
6 ea Black mushrooms
2 ea Green onions (chopped)
1 1/2 tbsps Vegetarian oyster sauce
1 tbsp Cornstarch
4 tb Vegetable oil
Ground pepper

Preparation:
1. Soak mushrooms in hot water until soft, removed and discard stems.

2. Clean the asparagus and trim. Parboil for 2 to 3 minutes.

3. Dissolve the bouillon cube in 1/2 cup water then add the cornstarch, stir to dissolve.

4. Heat the oil in a wok over medium-high heat almost to the smoking point. Add the garlic & brown it. Add the asparagus, mushrooms & onions all at once. Immediately add the oyster sauce & dissolved bouillon cube. Stir-fry for 3 minutes. Turn into a serving dish & garnish with pepper.

Asian Chicken and Slaw Recipe

Asian Chicken and Slaw Recipe

Ingredients

* 1-1/4 pounds ground chicken
* 3 cloves garlic, minced
* 2 green onions (including some green), finely chopped
* 1 tablespoon grated fresh ginger
* 1 can (8 ounces) water chestnuts, drained and chopped
* 2 tablespoons dark Asian sesame oil
* 3 tablespoons soy sauce
* 1 tablespoon hoisin sauce
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 package (16 ounces) shredded coleslaw mix
* 1/4 cup beef broth

Directions

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Calories: 344
Protein: 32 g
Sodium: 579 mg
Fat: 16 g
Carbohydrates: 5 g
Exchanges: 3 Low-Fat Meat; 2 Fat
Prep Time: 15 Minutes, Servings: 4

Asem-asem Tempe Recipe

Asem-asem Tempe Recipe

Sumber : Majalah Femina
Kategori Masakan : Masakan Indonesia
Disajikan Untuk : 8 Orang

Bahan-Bahan :
2 Liter air
200 gram daging tetelan sapi
2 sendok makan minyak goreng
2 cm lengkuas. memarkan
1 lembar daun salam
2 buah cabai merah, belah dua membujur
2 buah cabal hijau, belah dua membujur
200 gram tempe. potong 22 cm
3 buah belimbing sayur, iris melintang 1 cm
2 sendok teh asam Jawa, remas-remas dengan 50 ml air, saring
2 ssendok makan daun bawang merah cincang

Bumbu yang dihaluskan :
2 siung bawang putih
5 butir bawang merah
4 butir kemiri sangrai
2 lembar daun jeruk
112 sendok teh terasi goreng
1 sendok teh gula merah, sisir
1 sendok makan garam

Cara Mengolah :
- Didihkan air, rebus daging hingga empuk. Angkat, sisihkan kaldunya 500 ml.
- Panaskan minyak, tumis bumbu halus, lengkuas, dan daun salam hingga harum.
- Masukkan cabai merah dan cabai hijau Aduk-aduk hingga layu.
- Masukkan tempe, daging tetelan, dan kaldu. Didihkan
- Tambahkan belimbing sayur, air asam Jawa, dan daun bawang merah.
- Masak hingga semua bahan matang. Angkat.
- Sajikan panas.

Aromatic chicken with rice (malaysia) Recipe2

Aromatic chicken with rice (malaysia) Recipe

Ingredients:

* 3 c Cooked rice
* 1 Chicken (3 pounds)
* 1 Onion
* 3 tb Sesame oil
* 2 tb Light soy sauce
* 1/2 ts Salt
* 1/4 ts Pepper

Instructions:

Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm. If you have a rice cooker you can just put the braised onions and chicken on top of the raw rice and cook it that way.

Aromatic chicken with rice (malaysia) Recipe

Aromatic chicken with rice (malaysia) Recipe

Yield: 4 Servings

Ingredients:

* 3 c Cooked rice
* 1 Chicken (3 pounds)
* 1 Onion
* 3 tb Sesame oil
* 2 tb Light soy sauce
* 1/2 ts Salt
* 1/4 ts Pepper

Instructions:

Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm. If you have a rice cooker you can just put the braised onions and chicken on top of the raw rice and cook it that way.

Aromatic broth with vegetable slivers Recipe

Aromatic broth with vegetable slivers Recipe

Yield: 4 Servings

Ingredients:

* 1 Stalk Lemon Grass
* 4 c Cubed Chicken Meat Chicken Or Fish Stock
* 1/2 c Sliced Cilantro Leaves
* 1 Serrano Or Jalapeno Chili
* 1/2 ts Grated Lime Zest Lime Juice To Taste
* 1 1/2 tb Salt Pepper To Taste
* 3 oz Snow Peas
* 1 md Carrot Peeled
* 4 md Radishes Green Part of 1 Scallion
* 2 tb Whole Cilantro Leaves

Instructions:

1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock cilantro stems chili and lime zest in sauce pan. Simmer covered 15 minutes (halfway through taste and remove hot pepper if desired or leave in longer for more heat). 2. Strain. (Solids can be re-used with more cilantro to flavor another batch of broth.) Add lime juice salt and pepper. 3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion. 4. Bring soup to a boil: stir in snow peas and carrots and boil until just tender about 1 1/2 minutes. Stir in radishes scallion and cilantro; bring to a boil. Serve at once.

Apples & Cream Shake Recipe

Apples & Cream Shake Recipe

Ingredients:
2 cups vanilla low-fat ice cream
1 cup unsweetened applesauce
1/4 teaspoon ground cinnamon or apple pie spice
1 cup fat free skim or 1% lowfat milk
Ground cinnamon (optional)

Instructions:
1. In a blender container combine low-fat ice cream, applesauce, and the 1/4 teaspoon cinnamon or apple pie spice. Cover and blend until smooth. Add fat free skim or 1% lowfat milk. Cover and blend until just mixed.
2. Pour into glasses. If desired, sprinkle each serving with additional cinnamon. Serve immediately.
Makes 4 (8-ounce) servings.

Apple Stuffed Pork Chops Recipe

Apple Stuffed Pork Chops Recipe

Thick pork loin chops are heavenly when baked with a simple bread stuffing flavored with apples and celery. The delicious results will look like youve slaved for hours.
* Yields: 6 servings

INGREDIENTS:
* 1 tablespoon chopped onion
* 1/4 cup butter
* 3 cups fresh bread crumbs
* 2 cups chopped apples
* 1/4 cup chopped celery
* 2 teaspoons chopped fresh parsley
* 1/4 teaspoon salt
* 6 (1 1/4 inch) thick pork chops
* salt and pepper to taste
* 1 tablespoon vegetable oil

INSTRUCTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
3. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 913 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Apple Strudel Recipe

Apple Strudel Recipe

Ingredients:
10 sheets filo pastry
110 g butter, melted
250 mL fresh breadcrumbs
4 apples, peeled, cored and chopped
165 mL raisins
125 mL chopped walnuts
5 mL cinnamon or mixed spice
60 to 75 mL rum or grated rind and juice of 1 lemon
125 mL white sugar
45 mL milk
60 mL icing sugar

Direction:
Brush 5 sheets of filo pastry with melted butter, placing one on top of the other. Set aside, covered with a damp tea towel. Repeat with remaining pastry sheets.
Scatter breadcrumbs over second stack of pastry. Spread with combined apple, raisins, chopped walnuts and spices. Sprinkle with rum and sugar.
Place the other stack of pastry over the fruit. Roll strudel up. Place on greased baking sheet. Brush top with milk.
Bake at 400 F (200 C) for 30 minutes. Place on serving plate and dust with icing sugar. Cut into slices. Serve warm.

Serves 8-10.

Apple Spice Cake Recipe

Apple Spice Cake Recipe

Ingredients:
450 g Granny Smith apples, peeled, cored and sliced.
75 mL water juice of 1/2 lemon.
185 mL butter.
125 mL brown sugar.
875 mL whole-wheat flour.
5 mL baking soda.
5 mL ground cinnamon.
2,5 mL ground nutmeg.
2,5 mL ground mace.
1 mL ground cloves.
250 mL chopped walnuts.
250 mL chopped dates.
85 mL raisins.
60 mL milk.

Topping;
15 mL brown sugar.
60 mL chopped walnuts.
2,5 mL cinnamon.

Direction:
Cook apples over low heat in water and lemon juice until soft. Mash with wooden spoon. Leave to cool.
Cream butter and sugar until light and fluffy. Sift flour with baking soda and spices into creamed mixture. Stir in, along with walnuts, dates, raisins, apple and milk. Spoon into greased 5 x 13 inch (12 x 33 cm) loaf pan.
To prepare Topping : combine topping ingredients. Sprinkle over cake. Bake at 350 F (180 C) for 1,5 hours. Leave to rest in pan for 15 minutes. Turn out onto a wire rack to cool.

Apple kugel Recipe

Apple kugel Recipe

Ingredients:

* 1 1/4 c Flour
* 1/2 ts Baking powder
* 1/4 ts Salt
* 1 tb Sugar
* 2 tb Oil
* 1 Egg
* 4 tb Warm Water Filling:
* 3 lb Apples peeled & sliced
* 1/2 c Raisins
* 1 ts Lemon juice
* 1/4 c Sugar
* 1 ts Cinnamon
* 1/4 ts Nutmeg
* 1 ts Vanilla

Directions:

Dough: Sift dry ingredients together. Add oil and egg and water to bind. Turn out on a floured board. Knead until smooth and spongy. Set in a bowl sprinkle with flour cover with plastic wrap and chill 30 minutes. Filling: Combine dry ingredients in a bowl sprinkling lemon juice over apples to prevent discoloration. Roll dough very thin. Brush with oil. Spread apple mixture along long end and roll as for jelly roll. Place roll in a greased utility pan. Brush top with beaten egg. Bake at 350F (180C) until brown. Baste with orange juice if apples are not juicy enough.

Apple Cinnamon Muffins Recipe

Apple Cinnamon Muffins Recipe

Ingredients

* 1-1/4 cup oat bran cereal; uncooked
* 1 cup whole wheat flour
* 2 tsp ground cinnamon
* 1 tsp baking powder
* 3/4 tsp baking soda
* 1/2 tsp salt
* 3/4 cup unsweetened applesauce
* 1 cup apple, peeled, cored, diced
* 1/2 cup honey
* 1/2 cup vegetable oil
* 1 egg
* 1 tsp pure vanilla extract

Directions

1. Preheat oven to 375.
2. Coat 12 medium-size cups with vegetables oil or line with paper baking cups.
3. In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.
4. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.
5. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Apple and Pulm Crumble Recipe

Apple and Pulm Crumble Recipe

Ingredients:
450 g cooking apples, peeled, cored and sliced
450 g plums, halved and pitted
250 mL white sugar
60 to 75 mL orange juice
110 g butter, cubed
560 mL all-purpose flour, sifted
125 mL flaked almonds
Grated rind of 1 orange

Direction:
Place half the fruit in a large ovenproof dish. Sprinkle with 1/4 cup (60 mL) sugar and the orange juice before placing remaining fruit in dish.
Work butter into flour until mixture resembles fine breadcrumbs. Stir in remaining sugar, almonds and orange rind.
Spread crumble mixture thickly over fruit. Bake at 350 F (180 C) for 35 to 40 minutes or until top is slightly golden. Server immediately, with whipped cream or custard.

Serves 6-8.
Recipe posted by Tuteh

Appetizer Cheese Ball Recipe

Appetizer Cheese Ball Recipe

Ingredients:
1 (8-ounce) package cream cheese, softened
4-ounces blue cheese, crumbled
1 cup shredded cheddar cheese
2 tablespoons prepared brown mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup chopped pecans
2/3 cup currants
3/4 cup chopped fresh flat-leaf parsley

Instructions:
1. In a mixing bowl or food processor, combine cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire sauce, garlic powder and salt. Beat at low speed just until well mixed.
2. Stir in pecans and currants. Refrigerate for 30 minutes, or until slightly firm, then shape into a ball.
3. Roll ball in parsley to evenly coat. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
4. If refrigerated, let stand at room temperature for about 30 minutes before serving.
Makes 16 servings.