I tried an amazing Swedish dessert at Ikea, Almond cake with daim by Almondy and I'm wondering if anyone has a recipe to make this. The one I tried was Gluten-free but I'd appreciate any recipes for this.

Go to www.tasteline.com and search there for the recipe. It's a Swedish recipe site. They handle English there, as I recall. The Swedish spelling of that candy bar is actually Dajm. They spell it Daim when it's exported. I don't know if that will affect your recipe search on that site or not.

The Learning Channel's host of Take Home Chef, Curtis Stone was on the Ellen Show talking about different dishes from various countries. What was the name of the first dish that was from England and had potatoes and cabbage? And where can I get the recipe? I already tried the show website but it didn't have it.

Sounds like a British dish, either Colcannon or Bubble and Squeak.........you might want to go to FoodTV.com and put those two in the search engine.......

This is one of Curtis Stone's recipes I have that contains both potatoes and cabbage. Does it sound like the one you're looking for?

4 large baking potatoes (peeled, diced and boiled)

6 leaves savoy cabbage (blanched, refreshed and cut into strips)

3 spring onions, finely chopped

7¼ oz milk

salt and freshly ground black pepper

Place the potatoes, savoy cabbage and spring onions in a small saucepan. Warm gently and slowly add milk as required. Season and keep warm until serving.

If that's not the right one, you will probably just have to wait a day or two for Ellen's website to update in order to get the recipe there.

http://ellen.warnerbros.com/showinfo/recipes/

it should be here

THAI CHICKEN STOCK

Thai chicken stock is the base for Tom Yum Soup

--------------------------------------...

1 Chicken carcass

8 to 10 cups water

3/4 to 1 cup thinly sliced galangal

6 stalks lemon grass - lower thick portion only, pounded

10 kaffir lime leaves

--------------------------------------...

* Place chicken carcass in stockpot

Add water, galangal and lemon grass

Roll lime leaves and crush lightly with hand, then add to pot.

Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain.

TOM YUM SOUP

2 quarts Thai Chicken Stock (above)

1 cup Shrinp, peeled and cleaned

2 (15 ounce) can Straw Mushroom

drained and rinsed

6 to 8 Roasted Thai chilies

6 tbsp. Fish Sauce

6 tbsp. Lime juice

3 tbsp. Chili paste in soybean oil

4 to 6 Kaffir lime leaves

To Garnish - Cilantro sprigs

* Bring Thai Chicken Broth to simmer over medium-high heat in medium pot

* Add shrimp, mushrooms and chilies, cook until shrim turns pink, about 1 minute

* Stir in fish sauce, lime juice and chile paste. Garnish with lime leaves and cilantro

http://www.thaitable.com/Thai/recipes/Tom_Yum_Goong.htm

This soup can be made with Shrimp or Chicken

Here is the recipe

I am new to the world of the raw food lifestyle and am having a hard time finding recipes that I like aside from plain fruits and veggies. Can anyone suggest some good raw food recipes??? (no nuts please.)

http://www.fromsadtoraw.com/RawRecipes.htm

i highly recommend the book "raw food made easy for one or two people" by jennifer cornbleet. it's full of very quick and easy recipes.

Are you looking for raw vegan recipes? Or just raw recipes (including meat)? The first poster had some good ones with raw meat. This is a really good website with TONS of ideas of raw vegan food!

www.goneraw.com

I suggest you give that a try!

http://www.living-foods.com/recipes/

LMAO!!!

Never eat raw ground beef!!

RAW HAMBURGER SANDWICH

Raw lean ground hamburger

Hamburger buns

Chunk of raw onion

Mayonnaise (Miracle Whip)

Pepper

Salt

Buy the leanest, best looking package of hamburger you can find. Fresh ground. Make into a pattie about 1/4 pound. Put on hamburger bun with mayonnaise on both sides of bun and lots of salt and pepper. Top with chunk of raw onion. Don't be afraid! Try it! Drink with Half and Half!

or

RAW POTATO DUMPLINGS

6 raw potatoes, grated

Egg

1 tsp. salt

Flour to make a firm dough

Have boiling water ready to drop them in and boil until centers are cooked, about 15 minutes. You may use half amount of boiled potatoes and half amount of raw potatoes.

or

RAW VEGETABLE PIZZA

2 pkg. refrigerated crescent rolls

1 c. sour cream

1 c. mayonnaise

1 pkg. Hidden Valley dressing

Choice of any or all grated raw carrots

Sliced cucumbers

Sliced zucchini squash

Broccoli

Tomato

Mushrooms

Pea pods

Mix together sour cream, mayonnaise and dressing. Flatten rolls into bottom of cookie sheet and prick with fork. Bake per directions (approximately 5-10 minutes). Cool. Spread with above mixture. Top with raw vegetables. Chill. Serve in 4 inch squares.

ENJOY!

I'm looking for recipe that not used any alcohol and pork,thanks

Walnut Cookies

"An easy recipe for tasty cookies!"

INGREDIENTS

3 cups all-purpose flour

1 cup shortening

3/4 teaspoon baking soda

2 cups packed brown sugar

3 eggs

1 cup chopped walnuts

1 1/2 cups walnut halves

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.

Bake 10 to 12 minutes. Let cool on wire racks.

This is one of my very favorite meals...

Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2 cup KRAFT 100% Grated Parmesan Cheese

1/2 cup (1 stick) butter or margarine

1/2 cup milk

1 cup canned pumpkin

1/2 tsp. ground red pepper

Ground nutmeg to taste

COOK pasta as directed on package.

MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

I want to make this for my boyfriend instead of ordering takeout all the time..does anyone have an easy recipe?

It's usually Thai Basil Chicken or Beef:

Ingredients for Basil Chicken ( or just substitute beef)

2-3 Tbs. peanut oil for stir-frying

10-12 cloves garlic, finely chopped

2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion) â€" optional

1 lb. boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces

12-20 Thai chillies, cut into very thin rounds

2 small kaffir lime leaves

2-3 tsp. black soy sauce, or to taste

2 Tbs. fish sauce, or to taste

1 cup fresh Thai holy basil or Thai sweet basil leaves

Dash of ground white pepper

Preparation:

Leave the fresh basil leaves whole; the flower buds may also be used.

Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the shallots or onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.

Toss in the chillies, slivered kaffir lime leaves (if using), and softened dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Serves 6 to 8 with other dishes in a shared family-style meal.

**************************************...

Thai Basil Chicken Notes and Pointers:

This is a good and easy stir-fried dish and one of the favorites among Thai people. It is served over rice as a one-dish meal â€" for breakfast or for lunch, often topped with a crispy fried egg. Of course, it also appears frequently as one of the courses in a shared family-style meal.

If you are not able to find fresh holy basil, this recipe can be substituted with any fresh basil. I have also tried it with a mixture of fresh Thai sweet basil (bai horapa) and fresh mint leaves with good results.

The smaller the chicken is cut, the greater the surface area to coat with the flavors of the aromatic herbs and sauces, and the more flavorful the stir-fry will be. Some of my students have reported good results using ground turkey.

In Thailand, this dish is often made with chopped pork, beef, or poultry, especially in fast-food, curry-rice shops, where an enormous variety of dishes are prepared ahead of time and served over steaming white rice to order. day until they are sold out.

Try the above recipe also with fresh seafood (in this case, no need to chop) â€" shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.

Chicken / Beef / Pork Basil:

1) 500g minced meat (chicken / beef / pork)

2) 3 tablespoons oyster sauce

3) 1 tablespoon sugar

4) 1 tablespoon fish sauce

5) 1/2 tablespoon chili (finely pounded)

6) 2 bulbs onion (finely sliced)

7) 2 cloves garlic (finely pounded)

8) 1/3 cup water

9) 1 cup sweet Thai basil

Stir fry all the ingredients (except basil) in a pan until meat is cooked. Just before serving, add the basil and mix well.

hey im a single guy living the city life away from home, even tho i hate cooking coz i suck at it, can anyone tell me where can i find quick and healthy food recipes? i wanna give it a shot coz im tired of living off of vending machines.

RECIPE

Spaghetti with Tomato Sauce

Serves 4

Coarse salt and freshly ground black pepper

1 pound spaghetti

2 tablespoons sun-dried tomato oil (from 1 jar of oil-packed sun-dried tomatoes)

2 cloves garlic, minced

1/4 teaspoon dried basil

1 can (28 ounces) petite-cut tomatoes with juice (petite-cut are tomatoes chopped very finely)

1/2 cup oil-packed sun-dried tomatoes, chopped

1 pound red cherry tomatoes, halved

1. Bring a large pot of boiling salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.

2. Heat about 2 tablespoons oil from the sun-dried tomatoes in a large saucepan over medium heat. Add the garlic and dried basil; cook until the garlic is fragrant, but not burned, about 30 seconds. Add the canned petite-cut tomatoes with the juice and the chopped sun-dried tomatoes. Simmer gently over medium heat, stirring occasionally, until the sauce becomes thick, about 15 to 20 minutes. Add the cherry tomatoes, and simmer until the tomatoes are soft, about 10 minutes.

3. Drain the spaghetti, reserving 1 cup of the pasta cooking water for loosening the sauce, if necessary. Return the pasta to the pot. Add the tomato sauce; season the mixture with salt and pepper. Toss the pasta with the tomatoes, adding the pasta water as needed if the sauce is too thick. Serve immediately.

TIPS FOR PREPARING PASTA

1. Cook pasta in a large amount of boiling salted water. You should use between 6 to 8 quarts of boiling water per pound of pasta and keep the lid off the pot to prevent the water from boiling over onto your stove.

2. Add the pasta as soon as the water reaches a rapid boil and stir well after adding your pasta. Don't start timing until after the water returns to a full boil.

3. When cooking pasta that you will serve in a baked dish, cook it for about two thirds of the recommended time on the package. This will ensure that your pasta won't be overcooked in the final dish.

Grilled Chicken Breasts with Cream Cheese

4 chicken breasts on the bone

4 ounces cream cheese

2 teaspoons basil

1 large clove garlic, crushed

Salt and pepper

Rinse chicken breasts and pat dry with paper towel. In a small bowl, combine cream cheese, basil and garlic. Find the spot of the chicken breasts where the skin lifts up easily, and insert some of the cream cheese mixture. Spread cream cheese mixture throughout the area between the skin and the chicken by smoothing and spreading with your hands on top of the skin. Repeat with the rest of the chicken breasts. (The chicken skin should stay secure, however, you may secure with a toothpick. Be sure to remove toothpicks before serving.) Sprinkle tops with salt and pepper. Place chicken on a preheated 350 degree grill and cook skin-side down for 10 minutes. Turn over and continue to cook for 20 minutes or until chicken is done.

Old-Fashioned Deviled Eggs

Serves 8

10 large eggs, at room temperature

1/2 cup homemade or store-bought mayonnaise

1 tablespoon Dijon mustard

Coarse salt and freshly ground black pepper to taste

1/4 teaspoon paprika, plus more for garnishing

Fresh parsley leaves, for garnish

1. Cook the eggs in simmering water for 12 minutes; remove the eggs from the water with a slotted spoon. Transfer the eggs to a bowl and cover with cold water; let stand until the eggs are completely cool.

2. Peel the eggs, rinse under cold running water, and pat dry. Slice the eggs in half lengthwise.

3. Scoop out the yolks. In a medium mixing bowl, combine the yolks with the mayonnaise, mustard, salt pepper, and paprika. Spoon the filling into the egg-white halves using a teaspoon or use a pastry bag fitted with a 1/2-inch star tip to pipe the filling into the egg-white halves. Dust the filled eggs with paprika and garnish with parsley leaves.

Look for a book "The lonely Man's cookbook"

you should check out 30 minute meals

rachael ray makes things simple

you can watch on food network,

buy her book ,or visit

foodnetwork.com.

good luck ............

I lived single life for many years too. I wasn't to crazy about cooking decent meals at home. Usually I got like pot pies or something easy that had all of the food groups in it. Or if it came right down to it I would make one of my favorites.. Peanut Butter and Jelly sandwiches!!!

Try Hungry man frozen dinners, they include the dessert.Nothing better.And they are filling...hope this helps.

Mac & Cheese is always easy. Buy the box and follow the directions.

Fat free hot dogs

Green salads

Scrambled eggs & toast

These are easy beginnings. Try these and then advance.

Try salads and sandwiches. For salads, just use lettuce and any sort of condiment (minced bacon, dressing, sliced avocado, etc). For sandwiches, get any kind of bread you like and put stuff like ham, bacon, tomato, lettuce, cheese, whatever. You could also make bruschetta which is sliced french bread with seasoned minced tomato on top and baked for a few minutes in the oven.

Amy's frozen dinners. Delicious and cheap. Usually find at Wal-Mart.

Mixed salads. Nuke a twice baked potato. Drink Nescafe for coffee. Lot's of water.

Shop at a Mexican grocery store if ya have any around ya. Cheap. 50 tortillas for a buck and a half. Refried beans. hamburger. Cheeze n Lettuce. Dab on some Colula hot sauce to suit your tastes. Wash er all down wiff 1-6 beers (Negra Modelo is best)

i am doing it for a project and i want a dessert recipe and not that hard but not that easy. whatever you can come up with will be fine :)

This are a couple of neat sites to go for Victorian recipes and other Victorian Christmas information.

The second link has a recipe for sugam plums and even gives a menu for a Victorian dinner. Enjoy and Have a Good Christmas :)

http://www.biblicalquality.com/Christmas7.html

Try allrecipes.com

http://www.bellaonline.com/articles/art30690.asp

this site should give you a quite nice dessert recipe. they all sound so yummy!!!

Well this is a new one usually I get asked for new cooler recipes for the hip trendy crowds..lol. Anyway I found a site that might be able to help you. I found you one thats so darn simple a novice cook could do it. Ive done this so many times and omg its so good everytime. Just be sure to follow the recipe, and you dont have to use the fruit they use just be sure if you buy frozen to let thaw and drain super good or it will be gummy. To be sure to get all juice out squeeze thru a bit of cheese cloth or dish towel"clean that is". Enjoy and Happy Holidayz

Hi there here are a few ideas for you to choose from.. Good luck!!

Plum Pudding:

Fruit Mixture (To be made 4 days ahead)

1 pound seedless raisins

1 pound sultana raisins

1/2 pound currants

1 cup thinly sliced citron

1 cup chopped candied peel

1 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon freshly ground black pepper

1 pound finely chopped suet - powdery fine

1 1/4 cups cognac

Pudding

1 1/4 pounds (approximately) fresh bread crumbs

1 cup scalded milk

1 cup sherry or port

12 eggs, well beaten

1 cup sugar

1 teaspoon salt

Cognac

PreparationBlend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

Sugar Plums:

1 Lb confectioners sugar

1/4 lb cold butter

2 Tbsp heavy cream

1 tsp vanilla extract or 1/2 tsp of Almond Extract

Pitted ready to eat prunes

Candied Cherries

Pitted Dates

Walnut or pecan halves

Granulated sugar for rolling candied cherries

Silver Dradges for garnish

Pour the confectioners' sugar into a large bowl. Cut the butter from the stick into small slivers dropping them into the sugar. Add the cream and vanilla or almond extract. Work with your fingertips until the mixture clings together somewhat.

Turn the mixture onto a sheet of waxed paper. Knead by pushing the mixture against the surface with the heel of your hand, lifting the edges of waxed paper to add and incorporate any crumbs of dough. Continue kneading in this manner until the mixture is well blended, smooth, and creamy. Wrap in waxed paper and chill just long enough so that the fondant can be handled easily without sticking.

PRUNES~ Spilt the tops of the prunes and spread slightly. Roll a small portion of the chilled fondant into a ball and press into the cavity. Garnish with a sliver of candied cherry.

CHERRIES ~ Cut a cross in the top of each cherry and spread slighty to form petals. Fill with a small ball of fondant and decorate the tops with a few silver dragees (you can also use the red and green cherries made for fruitcakes.)

DATES~ Cut the dates partway through and press a small portion of fondant onto the cavities. Roll the filled dates in granulated sugar.

WALNUTS OR PECANS ~ Shape the fondant into small balls; place between two walnut or pecan halves; press together lightly.

*** Store one layer in a tightly covered container in the fridge. The sugarplums will keep well up to two weeks.

Christmas Pudding:

1 lb raisins

8 ounces currants

8 ounces sultanas

2 ounces dates, pitted

2 ounces citrus peels, finely chopped

2 ounces sliced almonds

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground mixed spice

1/2 teaspoon ground cinnamon

2 ounces ground almonds

1/4 teaspoon salt

12 ounces fresh breadcrumbs or cake crumbs

4 ounces soft brown sugar

1 lb butter, softened

6 large eggs, beaten

4 tablespoons brandy or rum

8 fluid ounces stout beer, such as guinness

Directions:

Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.

Work in the breadcrumbs, sugar and softened butter, mixing well.

Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistancy has been achieved.

Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.

Cover with greaseproof paper and muslin pudding cloths or aluminium foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!

Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when neccessary.

You can also steam these puddings in a Pressure Cooker - please follow your manufacturer's instructions.

Remove the greaseproof paper, cloths/ aluminium foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.

Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!

On Christmas Day, boil or steam for a further 4 hours.

To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!

Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!

Christmas Cake:

2 pounds well sifted flour

16 ounces loaf sugar

2 pounds fresh butter

18 eggs

4 pounds currants

8 ounces blanched and finely cut almonds

8 ounces sliced citron

1 pound candied orange and lemon peel

1 gill pale brandy

1 large nutmeg grated

1/2 ounce allspice

1/4 ounce mace

1/4 ounce coriander

1/4 ounce ginger

1/4 ounce cinnamon

Mix all ingredients together well and bake 4 hours or until done.

NOTES :

- post your recipe with the ingredients and the way of cooking that recipe

- prefer a recipe that you invented

- BEST ANSWER will be for the best recipe ok ???

Sorry but judging by the questions today on the site, I would definitely go with BOILED EGGS, properly cooked. And then come up with a few uses for them. Deviled and stuffed, since so many people make such horrible ones. A quick rare-bit might fit in on a half hour show which would give a nice RETRO feel to it.

I rarely use recipes not since I had to as a pro ... so I lose. Only use recipes for baking but bread I wing it too.

This is my favorite thai dish, and I would love to make it at home.

I love this salad!

Beef Salad (Yum Nuer)

1 lb. rump, fillet or sirloin steak

1 t. chopped garlic

1 t. chopped cilantro (roots & stalks)

¼ t. freshly ground black pepper

1 T. palm sugar

2 t. Golden Mountain Sauce

1 T. lime juice

2 t. fish sauce

8 small purple shallots

1 stem lemon grass

1 tender cucumber

1/4 c. fresh mint sprigs

After cooking the steak, allow to cool and cut into thin slices.

Pound or crush the garlic with the cilantro and stalks, pepper and palm sugar. Stir in the Golden Mountain sauce, lime juice, and fish sauce until smooth. Peel the shallots and slice very thinly. Using the tender, white portion of the lemon grass, slice very thinly. Peel the cucumber, score lengthwise with a fork, and slice thinly. Cut in half if the slices are large.

Combine all ingredients, and toss lightly. If you prefer a spicy salad, seed and slice 2 or 3 red chilies and add to mixture.

Serves 6

You can find an excellent recipe for Yum Nuer (or Beef Salad) at http://www.thai-food-online.co.uk/thaibeefsalad.asp

That website also sell fresh Thai ingredients that you might find difficult to buy elsewhere.

Yum Nuer (Thai Beef Salad)

Ingredients

Dressing:

1 lemongrass stalk, finely chopped (easy to find at Whole Foods, or an Asian grocery)

2T sugar

3T Thai fish sauce (there is no substitute; Asian grocery is best bet)

juice of 1 lime

1/4 c fresh coriander/cilantro leaves (do not chop)

1/4 c fresh mint leaves (do not chop)

3 cloves minced garlic

Salad:

red onion, thinly sliced

cucumber, thinly sliced

cherry tomatoes, halved

steak, grilled or broiled, medium rare, thinly sliced against the grain

lettuce greens of your choice; a fresh ready-made mesclun salad is convenient

*Only the proportions of the dressing are necessary to achieve my sought-after taste. The quantity of steak and other veggies are up to you. I simply play with it until it “looks good.” The dressing will serve at least four.

Preparation:

Mix lemongrass, lime juice, sugar, fish sauce, cilantro and mint leaves, garlic, onion, cucumber, and tomatoes. Set aside for about 5 to 10 minutes to allow the fresh herbs to wilt.

Fold in lettuce greens to coat thoroughly just before serving. Lay several slices of steak atop each portion.

Plate as desired.

Serves four or more.

http://www.divinecaroline.com/article/33614/34776

I am looking for any asian food recipes, but they have to be spicy. Who every gets the best tasting recipe will get the most points possible to recieve. Good Luck and thanks! CAnt wait to see them all.

Hot And Sour Seafood Soup

Korea Spicy Beef Hotpot

Lamb Korma

Meatballs

Mutton Curry

Oriental Noodles

Penne with Spicy Chilli Sauce

Red Curry

Spicy Chiken In Salad Leaf

Spicy Fried Curry Chicken

Spicy Fried Prawns

Spicy Mutton Soup

Spicy Rice And Bean Pilaff

Spicy Seafood Stew

Sweet, Sour and Spicy Squid

Tamarind Chicken Satay

Thai Chicken Curry

Recipes :

Aubergines and Pepper Szechuan Style

Baked Spicy Chicken

Chicken Kapitan

Chilli Beef Stew

Chilli Vegetable Soup

Coconut Fried Fish with Chillies

Cod Curry

Curried Pork Stew

Curry Noodle

Egg Curry

Green Curry Prawns

Creole Shrimp with Capers in Spicy Mango Creole Sauce

Fusion Ethnic Food Recipe

Creole fusion ethnic recipe with shrimp, tomatoes, capers, basil, garlic in a Starport Foods Spicy Mango Creole Sauce

Ingredient List:

1/4 C. Spicy Mango Creole Sauce (Starport 121)

10 oz. Prawn, shelled or un-shelled 16 count

1/4 C. Tomatoes, seeded, diced 1.4"

1 Tbsp. Capers

1/4 C. Basil, sliced

2 Tbsp. White wine

2 tsp. Garlic, crushed

2 Tbsp. Olive oil or butter

Garnish with lemon or lime wedge

Instructions:

1. Butterfly prawns and de-vein, with shell on or off.

2. Remove basil leaves and discard stems, roll leaves into a log and slice basil to ¼”.

3. Crush garlic and set aside.

4. Heat a pan at medium high heat; add oil or butter then lay prawns (meat side down) and sear about 30 seconds.

5. Add garlic and turn prawns shell side down, cook 3-4 minutes, and then add in tomatoes and sauté 30 seconds.

6. Add wine, then Spicy Mango Creole Sauce. Sauté until steaming hot, then add basil and capers.

Remove when hot, and garnish with lemon or lime wedge.

Firecracker Wings

Asian Chinese Cantonese Food Recipe

A spicy authentic Chinese appetizer of deep fried chicken wings with

Starport Foods Hot and Spicy Seasoning

Ingredient List for multiple servings:

2 Tbsp. Hot & Spicy Seasoning (Starport 351)

¾ C. Crispy Seasoning Batter (Starport 354)

2 lbs. Chicken Wings

2 Tbsp. Cilantro, chopped

¼ C. Green onions, chopped

1 Tbsp. Corn oil

1 each. Red Jalapeño, sliced thin

Garnish: Cilantro sprigs & slant cut green onions - Photo show 1 serving: 6 wings

Instructions:

Cut and discard wing tips.

Coat chicken wings with Crispy Seasoning Batter evenly and set aside.

Just before frying, roll chicken wings in batter again to pick up as much batter as possible.

Separate wings into 2 batches and deep fry each batch at 350 F. 6-7 minutes turning frequently.

When each batch is done, let oil re-heat to 350 F and re-fry all wings 3-4 minutes until golden crispy and done.

Remove wings and shake off excess oil and set aside.

Heat wok on medium heat; add oil then add green onions, cilantro and jalapeño and sauté 10 seconds.

Add in wings and sprinkle on Hot and Spice Seasoning, toss well and remove.

Garnish with cilantro sprigs and green onion.

Asian Spicy Tuna Salad SUBMITTED BY: integra98jdm

"This tuna salad is one of a kind, simple yet super addictive. Fresh ginger and green chile pepper pair up for this taste explosion!"

PREP TIME 15 Min

READY IN 15 Min

INGREDIENTS

1 (6 ounce) can solid white tuna packed in water, drained

1 teaspoon grated fresh ginger root

1/2 teaspoon diced green chile pepper

3 tablespoons finely chopped onion

1/4 teaspoon curry powder (optional)

1/4 cup mayonnaise

1/2 teaspoon fresh lemon juice

DIRECTIONS

With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.

lobster salad with spicy lemon dressing

Nobu: The Cookbook | September 2001

Nobuyuki Matsuhisa

recipe reviews (27) my notes Servings: Makes 4 servings.

subscribe to Gourmet

IngredientsFor Spicy Lemon Dressing

1/4 cup (50 ml) lemon juice

1 tablespoon plus 2 teaspoons soy sauce

1/2 teaspoon finely grated garlic

1/4 teaspoon chili garlic sauce, passed through a sieve

1/2 teaspoon sea salt

a little freshly ground black pepper

4 tablespoons plus 2 teaspoons grapeseed oil

For Lobster Salad

1 fresh lobster

sea salt

vegetable oil for deep-frying

2 cloves garlic, thinly sliced

5 shiitake mushrooms, stems removed

3 ounces (80 g) assorted salad greens (i.e., mizuna, rocket leaves, baby spinach, mustard greens, lollo rosso lettuce, tomyo pea sprouts, Swiss chard)

1/4 cup (50 ml) spicy lemon dressing

PreparationMake dressing:

Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.

Yield: 3/4 cup (150 ml).

Make salad:

1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.

2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.

3. Lightly grill the mushroom caps.

4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.

try punjabi chole masala:

250 gm: Kabuli channa (chickpeas)

2 tsp: Tea powder

2 pieces: Clove

1 piece: Cinnamon

1/2 tsp: Black pepper

2-3: Green chillies (u can spice ur dish with this...)

1 piece: Ginger

1/4 tsp: Mango powder (aamchur) (optional)

1 tsp: Garam Masala

1/2 cup: Tomato (chopped

2 tsp: Ghee or oil

Salt to taste

Ingredients for Masala

1-2: Bay leaf (tej patta)

2 tsp: Mustard seed

2 tsp: Zeera-cumin

1 tsp: Fenugreek seed (methi dana)

2-3: Clove

1-2: Red chilli (whole)

Mixing Masala First:

In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.

In a big vessel pour water, salt. Now add kabuli channa and Soak this over night.

Next morning in that same water drop a small pouch containing tea leaves.(one tea bag will do the trick)

Cook this chana, along with tea leaves pouch till channa becomes soft. When cooked discard the tea leaves pouch.

Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.

Mix this dry-wet fine paste with cooked channa . Take care that this masala is just mixed not kept in flame.

Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and now keep the pan to flame.

Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.

Cook all ingredients till water evaporates and masala stick to the channa . This is very very important for next step.

In the pan itself spread the cooked chhole to corners, make a space in center of pan.

In a separate regular pan heat ghee till you see smoke and your smoke alarms you.

Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.

Decorate with slices tomatoes and long cut green chilli.

Talking about spicy food? I'm gone to have to go with Thai food, Tom Yum soup! (a shrimp soup with herbal) It's very good & It has many health benefits.

Or if you don't like Thai food then I'll have to go wtih this Chinese food, Orange Chicken! It's a bit sweet & spicy! It's soooooooo yummy that you can't even believe it!! LoL

Anyway. Here's is the rechipes

Tom yum soup (watch the video for your better understanding)

http://youtube.com/watch?v=iidvNBy7pj8

Prep Time: 15min

Cook Time: 15min

What you will need:

Chicken stock or chicken powder

Stalk lemongrass (for instructions on how to prepare lemongrass, see link below)

3 kaffir lime leaves (available fresh or frozen at Asian food stores)

12 medium or large raw shrimp, shelled

1 packed of Cat fish or Salmon

2 Tbsp. fish sauce

1-2 small red (or substitute green) chilies (depending on desired spiciness), finely sliced

Tomatoes or cherry tomatoes if prefer.

Any type of mushrooms, sliced thinly

Optional: additional Thai red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)

Optional: wedges of lime for serving (key limes or regular limes)

To eat like an asian, you eat it with rice.

Orange Chicken

http://www.youtube.com/watch?v=GyPc5_GHeRI

INGREDIENTS:

2 pounds boneless skinless chicken breasts

2/3 cup all-purpose flour

2/3 cup orange marmalade

1/2 cup mustard

1/2 cup ketchup

2 Tbsp. rice wine vinegar

2 Tbsp. soy sauce

2 Tbsp. brown sugar

1 Tbsp. finely grated fresh ginger

3 scallions, chopped

PREPARATION:

Cut chicken breasts into bite-sized pieces. Place in the slow cooker.

Sprinkle flour over chicken and toss well to coat.

In a medium bowl, whisk together remaining ingredients

Most of these items can be find at Asian supermarkets.

Hope I help! Well good luck & enjoy!!!

Have a lovely day hun >.<

Hi, I'm looking for a healthy dessert recipe to be able to use up some left-over strawberries I have in the fridge. Does anyone have one, using simple common ingredients if possible please?

Thank you.

The easiest thing to do with strawberries is to sprinkle a little sugar over them, let them glaze up, and eat them as is. If you serve them over sponge cake or with a bunch of other sugary, floury products, it's not as healthy.

Or maybe try putting them in a blender along with some sugar, milk, and a banana, and make a smoothy.

Strawberry Cream Dessert

INGREDIENTS

1 (8 ounce) package reduced-fat cream cheese, softened

1 (8 ounce) tub reduced-fat whipped topping

3 cups cold fat free milk

2 (1 ounce) packages sugar-free instant vanilla pudding mix

2 pints fresh strawberries, halved

DIRECTIONS

In a large mixing bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.

Strawberry shake will do something simple and something healthy!

Yes! Buy an angel food cake . Add strawberry jello to the strawberries in a flat bottom bowl that the cake will fit into. Sometimes when I buy the cake it has a plastic top over it I use instead of the bowl. Set the top of the cake into the strawberries. Set in the frig for about an hour. When you take it out put a cake plate on the bowl and flip it over. The strawberries should stay on the top and the juices run down the side. Very pretty. This isn't fool proof, sometimes you have to spoon some of the berries out of the bowl and put on the top of the cake. Good Luck.

Strawberry Pretzel Salad

2 c. pretzels, coarsely crushed

3/4 c. melted butter

2 Tbsp. sugar

8 oz cream cheese

1 cup sugar

2 cup Cool Whip

2 small pkgs strawberry Jello

2 cups boiling water

2 (10 oz.) pkgs frozen strawberries

Layer 1: mix pretzels, melted butter and 2 T. sugar - pat into bottom of 9 x 13 inch pan - bake at 400* for 8-10 minutes until light brown. Let cool completely!

Layer 2: Mash cream cheese and 1 cup sugar - fold into Cool Whip - Spread on cooled crust.

Layer 3 - Dissolve strawberry jello in boiling water - add slightly thawed strawberries - Mix until completely thawed. Put into refrigerator until slightly thickened (10-15 minutes). If it doesn't thicken, 1/2 envelope plain gelatin can be added.

Spread on top of cream cheese layer. Refrigerate.

Serve in squares when Jello is congealed.

Serves 12-16.

________________________

Fresh Strawberry Sorbet

2 cups sugar

2 cups water

4 pints strawberries, hulled and sliced

1/4 cup fresh lime juice

1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

A Healthy Strawberry Chake will do.

Here are the ingredients:

2 cups milk

1 tablespoon honey

1 teaspoon vanilla extract

1 cup frozen strawberries

DIRECTIONS

In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour into glasses and serve.

Enjoy! :)

I love strawberries in sugar free jello layered with fat free cool whip. Or try strawberries in low fat vanilla yougurt sprinkled with a little granola.

make low-fat chocolate coverd strawberries

strawberry shortcake or mix the strawberrys with Jello!

I love KFC. They're my favorite type of fast food. How can I make KFC style chicken without having a deep fat fryer. Can I use the oven or anything else using slightly different cooking methods?

Recipe and cooking methods appreciated enormously.

genuine KFC secret recipe

2 cups flour

1/2 tsp salt

1/2 tsp thyme

1/2 tsp basil

1/2 tsp oregano

1 tbsp celery salt

1 tbsp black pepper

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tsp ground ginger

3 tbsp MSG (Accent)

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs

Then turn them over in regular bread crumbs (commercial)

Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees

Place chicken in a tray and cover with foil (shiny side out)

Cook 40 minutes.

Remove the foil then cook for another 40 minutes

Baste lightly with oil 5 minutes before the end

Let stand 5 minutes and serve.

Oven Fried Kentucky Chicken Ingredients

3 c Self-rising flour 1 ts Seasoned salt

1 tb Paprika Pam or oil

2 pk Lipton Tomato Cup A Soup 1/4 lb Margarine or Butter

2 pk Good Seasons Italian 3 lb Fryer chicken

Instructions for Oven Fried Kentucky Chicken

In doubled plastic food bag combine well the flour, paprika, Lipton Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned salt. Shake the mixture well to combine it in the bag, having twisted the end the bag tightly until the air inside the bag create an inflated balloon affect. Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, or put all of the wet pieces of chicken into a colander to drain a few minutes. Dredge pieces in the flour mixture, by placing the pieces, one at a time, in the bag of seasoned flour and shaking it to coat each piece. Arrange the coated pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide soft bristled pastry brush (or one from a paint store with soft hair bristles -- rather than plastic bristles) and dab the melted margarine over the floured surface -- skin-side only ~- of each piece of chicken. When all of the melted margarine has been divided between chicken pieces, bake it uncovered ~- without turning the pieces -- 350 degrees F -- for 1 hour or till golden brown and tender. FOR CRISPY COATING: After applying melted margarine, dust each piece with a few tablespoons more seasoned flour mixture and dab again in additional melted margarine before baking. Serves 4 to 6.

"mike a" said that KFC chicken isn't actually fried, that it's cooked in a pressure cooker. That's part true, and part false. It actually is fried in a pressure fryer, not a regular pressure cooker.

KFC chicken isnt actually fried. It is cooked under pressure(much like a pressure cooker)

Check out reciepezaar.com its excellent.

I am deathly allergic to fish and cannot have any trace of fish in my food. I love Pad Thai(got it made specially for me at a restaurant once)but I can't find a recipe that doesn't call for fish sauce. Suggestions?

Light soy sauce! That's the Buddhist substitution. I've sourced a good vegetarian recipe which matches my memory of light soy. You can FIX their recipe by adding whatever your omnivorous heart desires.

Just out of curiosity, have you ever use Worcestershire sauce? It's the English version of Asian fish sauces. I have a funny feeling that the fermentation process, might make it and other fish sauces safe for you! But for goodness sake don't try either based on my comment. Stick with light soya.

there's a great pad thai recipe for vegetarians, it's based on tamarind. it's actually really good. It wont be authentic but it's as close as you'll get without using dried shrimp or nam pla.

try a web search using "vegetarian, pad thai"

http://thaifood.about.com/od/vegetarianthairecipes/r/vegpadthai.htm

There is NO substitute for fish sauce that is not another fish product. Just leave it out of the recipe.

If you aren't used to eating Pad Thai with fish sauce in it, you won't miss it anyway!

Enjoy!

SOY SAUCE!!!! I just got a recipe that says you can use fish paste(WHICH I HATE FISH), so they said you can use soy sauce instead

You might try a little plain vinegar. It can be thinned with some water to cut the bitter taste.

I need a good baked mac n cheese recipe and then any other good food recipes healthy recipes are always welcomed and unhealthy ones too haha.

MACARONI AND SHRIMP SALAD

1 lb. macaroni, cooked

2 or more lbs. shrimp, cook, peel and cut in 1/2 inch or smaller

Mix, add salt and pepper to taste. Then mix dressing.

DRESSING:

Salad dressing

1/4 c. vinegar

1/4 c. sugar

1/4 tsp. celery seed

1/4 tsp. Old Bay

Cook sugar and vinegar until sugar is dissolved. Add Old Bay, celery seed and boil 1 minute. Mix this with 1 pint of salad dressing, then mix into the macaroni and shrimp. Makes a large bowlful.

SALMON CROQUETTES

1 stack crackers, crushed fine

1 lg. can salmon

1 can cream of mushroom soup

1 egg

Black pepper

Extra crackers to roll croquettes in

Mix all ingredients and shape around cheese cubes. Roll in cracker crumbs. Drop in deep fat fryer until done

HAM POTATO & TOMATO SOUP CASSEROLE

6 slices of ham

8 potatoes, sliced

4 onions, sliced

1 lg. can tomato soup, diluted with water

Layer ham, potatoes and onions. Put can of tomato soup over the above and bake at 375 degrees until tender. You may simmer on top of the stove also. Ham slices when cut are in serving pieces. Serves 6.

8 ounces elbow macaroni

2 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

1 cup shredded Cheddar cheese

8 ounces cubed processed cheese food

DIRECTIONS

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

2 cups uncooked elbow macaroni

4 tablespoons (1/2 stick) butter

2 1/2 cups shredded Cheddar cheese, divided

2 large eggs

1/2 cup milk

paprika, for the top

Preheat the oven to 350°F. Grease an 8-inch square baking pan.Cook macaroni in boiling salted water, following package directions. Drain well; return to pot. Add butter and stir until melted. Add 2 cups of the shredded cheese. In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until well combined. Spoon into the greased pan. Sprinkle the remaining 1/2 cup cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Serves 4 to 6.

You could also make this sometime - yummy!

Peanut Butter Parfait

1 cup light brown sugar, packed

1/3 cup milk

1/4 cup light corn syrup

1 tablespoon butter or margarine

1/4 cup peanut butter

vanilla ice cream, enough for 4 parfait glasses

crushed peanut brittle or chopped peanuts

In a medium saucepan over medium heat, combine brown sugar, milk, corn syrup, and butter. Cook, stirring constantly, until sugar dissolves and butter melts. Remove from heat. Add peanut butter and beat with mixer or whisk until smooth; let cool thoroughly. In parfait glasses, alternate layers of ice cream and cooled peanut butter sauce, beginning and ending with the ice cream.

My child is looking for a good Ecuadorian dessert recipe that she can make for her class as an assignment. Something easy to cut and share with a class of 20. No flans, puddings or creamy desserts (by teacher request).

Thanks

Well that just pretty much takes out all of the dessert recipes .

No flan, pudding or creamy desserts, LOL

Flan is a popular dessert dish in Ecuador, and should be easy to slice and serve to a group of kids.

Caramel Flan

* 3/4 cup white sugar

* 1 (8 ounce) package cream cheese, softened

* 5 eggs

* 1 (14 ounce) can sweetened condensed milk

* 1 (12 fluid ounce) can evaporated milk

* 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.

3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

would like a receipe that is easy to cook cos i juz started out cooking, so that i can wip out a meal myself when i have to settle dinner myself. Thanks!

This is quick and easy. A family favorite.

Saturday Chicken

5 servings

10 chicken legs (or whatever you prefer)

(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)

1 can condensed cream of mushroom (or cream of chicken)

1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)(i have cheated and used milk lol but the cream does taste better)

salt, garlic powder, and paprika- to taste

chopped parsley

Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.

Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.

Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.

Hamburger Pie

1# ground beef

1/2 c. chopped onion

2- 16oz cut green beans, drained

1- 10 3/4 oz condensed tomato soup

1/4c. of water

salt and pepper to taste

3 med potatoes, peeled and quatered

1 beaten egg

milk

1/2 c. shredded chedder cheese

Cook hamburger and onion till meat is browned and onion is tender; drain off grease.

Stir in beans, soup, water and season with salt and pepper.

Place mixture in a pan.

Cook potatoes in salted boiling water about 20 min or until tender; drain. mash while hot; stir in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season with salt and pepper.

spread potatoes on top of meat mixture. Sprinkle with cheese.

Bake, uncovered, in a 350 degree oven for 25-30 minutes.

makes 4-6 servings =0}

peanut butter and jelly on toast ...just kidding. for real; get a jar of spaghetti sauce with the veggies in it and a box of spaghetti noodles. fill pot almost full of water. boil noodle for 5 min. then drain water dump jar of sauce on noodles stir. put 2 pieces of bread in toaster when done toasting butter one side of toast and sprinkle very little garlic powder on it if you have it if not butter toast is still good. wanna get a lil fancy get a small bag of premade salad and a bottle dressing. not only quick and easy meal also cheap. about $2.50 with salad add about 3 dollars. also if u r only feeding one don't fix whole box of noodles same em till next time and as for sauce use about 1/2, it will keep about a week in frig after opening for a later date usage.

happy coooking : 0 )

I would recommend searching in www.foodtv.com seach for any one thing you want to make and they will give u many options from dificult to easy also check out www.tastefullysimple.com they have great easy to prepare gourmet foods that you can make to impress someone they have great dip mixes which also are great as seasoning

here are some links to fast and easy recipes..

Fast and Easy Recipes

http://busycooks.about.com/cs/easiestrecipes/a/easiestrecipes1.htm

http://dmoz.org/Home/Cooking/Quick_and_Easy/

http://www.idontcook.com/Recipes.htm

http://www.myfastrecipes.com/recipes/

http://www.foodnetwork.com/food/show_tm (Rachel Ray 30 min meals)

http://www.razzledazzlerecipes.com/quickneasy/index.htm

http://easy.betterrecipes.com/easy.html

Green chile enchilada casserole

One can each cream of mushroom and cream of chicken soup-mix in saucepan with small can chopped green chiles and warm slightly.

Arrange a layer of torn corn tortillas in the bottom of an 8x8 baking pan-cover with a thin layer of soup mixture and then a layer of shredded cheese. Continue until pan is full or soup mixture is used up (will usually fill regular depth pan). Top with layer of cheese.

Bake at 325F for 25-30 minutes, let sit 5 minutes.

Beef vegetable stew.

1 lb cut up beef roast (top round,bottom round, chuck or arm roast works well). Brown this in the bottom of a large stew pot in butter or oil and a little worchestershire or soy sauce if desired. Add peeled cut up potatoes that have been parboiled in another pot (cooked until still just a little hard) or canned will work if you're in a hurry. Add any variety of canned or frozen vegetables you like-corn,peas green beans, lima beans, carrots. Pour a large can of either tomato juice or beef stock over all this, bring to a strong simmer and cook until potatoes and frozen veg are cooked. You can also add any herbs and spices you like-garlic, basil and rosemary go well.

Good luck with learning to cook-just use your imagination and you'll be making all kinds of stuff in no time.

Soft boiled eggs.

Ingredients needed:

2 fresh raw eggs.

12 fl. oz. (355 ml.) of water

One clean medium size saucepan

Instructions:

Pour water into a clean pan big enough to hold 12 oz. of water. Place the pan onto your stove and set the burner on high.

Let the water come to a complete boil.

Carefully place the two eggs into the water and let sit for three minutes.

Carefully remove the eggs from the water and and place onto a plate.

Carefully peel the egg and discard the shell.

Your soft boiled egg is now ready to eat.

Breaded Chicken Breast

Servings: 4-6

Ingredients

2 whole chicken breasts (or deboned chicken breasts)

2 pieces chicken broth cube

2 tbsps. lemon juice

2 eggs

. salt to taste

2 tbsps. all-purpose flour

1/2 cup dry breadcrumbs

. oil for frying

. lemon wedges

. green peas buttered

Procedure

1. Halve, skin, and debone chicken breasts (this part can be skipped if you're using deboned chicken breasts). Place the breast between two sheets of waxed paper and using a rolling pin, flatten until the meat is of even thickness, about 1/2 inch. Cut meat into uniform serving portions. Rub with chicken broth cubes and lemon juice. Let stand 20 minutes.

2. Beat eggs with salt and 2 tbsps. water. Dip each chicken pieces into egg mixture. Dust lightly with flour and then roll in breadcrumbs to coat. Fry in hot oil until golden brown.

Drain in paper towels and serve with lemon wedges and buttered green peas.

NUTRITIONAL CONTENT:

Calories:341

Carbohydrates (g):6

Protein (g):41

Fats (g):17

Salsbury steak

1-2lbs hamburger

1 packet onion soup mix

crushed up crackers

1 egg

mix well and fry in a pan

in another deep fry pan saute onions in a small amount of butter until they start to carmelize a bit, then mix 2 tblsp of cornstarch with 2 cups cold water and 2 tsp beef bullion granules, add to onions and stir constantly until it is gravy

add the meat when cooked to the gravy and let simmer for 10 mins or so

peel, slice and boil potatoes, then when a fork goes through all the way and they are tender, drain potatoes, mash them up in a bowl with butter, garlic powder, salt and pepper and a touch of milk.

serve meat and potatoes with gravy over top if you like.

Loaded Creamy Chicken Salad

Ingredients:

• 4 chicken breasts, deboned and cubed

• 1 cup mayonnaise

• 1 tbsp mild yellow curry powder

• 1 Granny Smith apple, cubed

• 1 cup toasted walnuts

• 1 cup Vidalia onion, minced

• 1 cup celery, minced

• 3 tbsp Dijon mustard

• 1 tsp sugar

• 1 tsp cinnamon

•

Method:

Place walnuts on a cookie sheet, sprinkle with sugar and cinnamon. Bake for fifteen minutes at 350. Mix together onion, celery, mayonnaise, mustard, curry, and apples. Take the cooled walnuts and chop coarsely. Mix all ingredients together and chill for an hour or overnight. Spread on crackers or warm sour dough bread.

Notes:

Number of servings: 24

I like thai foods but the majority of food I have tried has nuts in it and the majority of my family cant eat nuts. i was wondering is there any thai recipe without nuts.

i believe you meant to ask ARE there any nutless thai foods...LOL and there are alot! go to that thai place we stopped at and they can give you a whole list AND they can make them for you!

There are lots of Thai dishes without nuts. Try red or green curry(geang). Most stir fried dishes, e.g. gra pow (stir fried meat with an herb similar to basil), or pad phet. How about some soups, tom yam or tom kha.

No treat recipes please. Also my dog is 50 lb so Im going with that guidline for amount of food.

I make home-made food for my dogs because of a book I found in my vet's office called "Dr. Pitcairn's Complete Guide to Natural Health for Dogs and Cats".

One thing that book makes you very aware of is that if you choose to feed home-made you need to know what you're doing. You can't just throw a few foods together because your dog will be missing out on a lot of things he needs.

That book is a great investment, both if you want to feed home-made or if you're interested in holistic remedies for a myriad of problems. There's a lot of recipes, all the vitamins and supplements a dog would need as well as what each one does.

Please don't just throw a few ingredients together - it's just not good enough.

Whole chicken (under $4.00)

1Bag of Carrots ($1.00)

1 Bag of Celery ($1.00)

Minced Garlic (helps with fleas)

4 Cups Rice ($1.00 bag)

Boil chicken with veggies and garlic until chicken is cooked.

Debone chicken mixing the meat back with the veggies.

Boil 4 cups of brown rice in 8 cups of chicken broth

Mix cooked rice with chicken/veggies.

I get my ingredients at Aldi to keep costs down and use it as an additive over a high quality dry food. (Solid Gold or Taste of the Wild, depending on which dogs) I add about a cup to the dry food twice a day, but it could be used as the food itself. The dogs I care for are about 50 lbs and this recipe will last about a week. It can be frozen if you don't need to use it this quickly.

First Of All, "CordyLou" is Wrong..

That Is NOT healthy, that will get your dog FAT..

My Father Buys From B.A.R.F. Wich is mixtures of different foods PROVEN to help dogs get healthier, and live longer..

my dog is a 9 Yr. Old German Shepard, and is a healthy dog..

ALSO give the dog about 4 RAW chicken wings. that helps the dog whiten their teeth, and their deposits on the lawn is-beleive it or not-Biodegradable! (after it gets that kibble junk out of it's system..)

Hope I Helped..

I have many recipes at my blog - http://www.homemadehealthypetfood.com My dogs are medium sized dogs, so the amounts should translate well to your dog.

i think you should give him raw eggs or brown rice or left overs but just alittle.

wholewheat pasta with peas and skinless (boneless) grilled chicken breast that seems to go down great with mine

I have some friends coming over and I want to make them something...a dessert...have any suggestions?

please give me the link *if its a website* or write it down if it's a personal recipe

Easy Cherry Dessert

2 (16 ounce) cans cherry pie filling

1/2 lb oleo

1 (18 ounce) box white cake mix

Put pie filling in a 13x9-inch cake pan.

Melt oleo and combine with the white cake mix.

Mix to a crumbly mixture.

Crumble over top the pie filling.

Bake at 350° until golden brown, about 40 minutes.

Baked Cheesecake Squares

If you like cheesecake, you'll love these bars.

INGREDIENTS

1/3 cup shortening

1/3 cup packed brown sugar

1 cup all-purpose flour

1/2 cup chopped walnuts

6 1/2 tablespoons cream cheese

1 egg

2 tablespoons milk

1/4 cup white sugar

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

DIRECTIONS

Preheat oven to 350 degrees F. Grease 8 inch square baking pan.

To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.

Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.

To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.

Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting

Apple Brandied Fruit Kebabs

serves 4

Ingredients

1 peach, cut into 4

1 pear, cut into 4

1 banana, cut into 4 thick pieces

4 strawberries

8 black grapes, deseeded

1 kiwi fruit, skinned and cut into 4

1 pineapple, skinned. Cut off 4 thick wedges.

Marinade

¼pint / 150ml apple or white grape juice

2tbsp Calvados

2tsp brown sugar or honey to taste

Method

1 Dissolve the sugar in the juice and add the Calvados.

2 Pour over the chunks of fruit and leave to marinade in the fridge for 1 hour, turning occasionally.

3 Thread an to skewers and sprinkle with a little extra brown sugar.

4 Use the leftover marinade to brush the fruit during cooking.

Serve with Raspberry Sauce and Rose Petal cream.

Baked Bananas with Lemon & Orange

Calories per serving: 110

Saturated fat: Nil

Total fat: Low

Protein: Low

Carbohydrate: High

Cholesterol: Nil

Vitamins: C, Folic acid

Minerals: Potassium

--------------------------------------...

Ingredients

4 bananas

juice of 1 lemon

juice of 1 orange, plus 4 slices of orange, peeled and trimmed with a knife

1tbsp dark brown sugar

Method

1. Peel the bananas and arrange them on 4 pieces of foil large enough to wrap the bananas comfortably.

2. Sprinkle with the citrus juices and sugar and top with an orange slice.

3. Wrap the foil in loose parcels and tightly seal the edges.

4. Bake for 20 minutes.

5. Serve the bananas in the foil parcels.

Baked Apples Stuffed with Wild Thyme and Fragrant Herb Honey, served with Greek Yoghurt and Honey

Serves 4

Ingredients

4 baking apples (Bramleys)

50g/2oz ground almonds

50g/2oz sultanas

45ml/3tbsp Odysea Wild Thyme and Fragrant Herb Honey

25g/1oz butter + a little extra to grease

To serve:

1 small tub Greek yoghurt

30ml/2tbsp Odysea Wild Thyme and Fragrant Herb Honey

sprigs of fresh thyme

Method:

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Core the apples and score the skin in a spiral.

3. Mix the ground almonds, sultanas and Odysea Wild Thyme and Fragrant Herb Honey together in a bowl. Fill the centre of each apple with the mixture and top with a knob of butter.

4. Place in a greased ovenproof dish. Spoon 60ml/4tbsp water around the base of the apples and bake in the preheated oven for 45-50 minutes until the apples are tender and fluffy.

5. Place the Greek yoghurt in a small bowl and stir in the Odysea Wild Thyme and Fragrant Herb Honey.

6. Serve the baked apples on individual plates/bowls, topped with a spoonful of Greek yoghurt and a sprig of thyme to decorate.

INTENSELY CHOCOLATE, SIMPLE TO MAKE,

2 c. sugar

1/2 c. flour

1/2 c. cocoa

4 eggs, well beaten

1/2 lb. melted butter

2 tsp. vanilla

Preheat oven to 300 degrees.

Mix the sugar with the flour and cocoa and add to the beaten eggs. Stir thoroughly, then add the melted butter and the vanilla.

Pour into a pan or Pyrex dish, 9x9 inch is a good size, and place the pan in another larger pan filled with enough hot water that it comes at least half way up the side of the dessert's pan.

Bake for about 45 minutes. Test by inserting a knife. You want a custard consistency, but not stiff. In other words, do NOT wait until the dessert dries out as though it were a cake.

Wonderful with a blob of coffee ice cream.

Peanut Butter Fudge

1 jar vanilla frosting

1 18oz jar creamy peanut butter

Combine in bowl, microwave for 5 minutes. Mix well and spread evenly in shallow casserole dish. Refridgerate to set. Cut and serve.

Butterfinger Crunch Cake

1 box chocolate cake mix-prepare as directed for 2 layers

1 jar caramel topping

1 pkg. Cool Whip

2 reg. or 6 small Butterfinger bars, crushed to bits

Place bottom cake layer on plate. Use wooden spoon to poke holes in top of layer. Drizzle caramel over top, making sure it goes into holes. Frost layer with Cool Whip (including sides) and sprinkle 1/2 of Butterfinger bits over top. Place second layer on top and repeat.

(The first time I made this cake, 2 of my husbands friends had stopped by. I cut myself a sliver and told the guys there was cake. When I went back into the kitchen 10 minutes later there was nothing on the cake plate but crumbs.)

CHERRY ALMOND DESSERT

1 large can of cherry pie filling

1 box of white cake mix

1 pkg. (1/2 cup) sliced almonds

1 stick of melted butter

Cool Whip or vanilla ice cream

Place pie filling in bottom of 9 x13-inch pan. Sprinkle cake mix evenly over pie filling. (Break up large lumps of cake mix with a fork if necessary - do not stir.) Scatter almonds over cake mix. Drizzle melted butter evenly over the top of all other ingredients. Bake at 350 degrees for 35 to 45 minutes until top is nicely brown, but not too dark. Serve with Cool Whip or vanilla ice cream.

You can also try this recipe with blueberry, apple or peach pie filling.

Okay, I have a great one my mom likes to make just to whip something up quickly. (and it's pretty healthy too!)

Banana Cream Pie- The Quick Way:

Supplies:

1 box of instant jell-o vanilla pudding

2 bananas

1 premade graham cracker crust

cool-whip

Steps:

1. Make the pudding, let set, and fill the crust up with the vanilla pudding

2. put a layer of sliced bananas ontop of the pudding

3. Put a layer of coolwhip on the top

4. garnish with a few banana slices

*Optional, put some toffee pieces on top

How complicated do you want to get?

Something very simple to make (if you have the ingredients) is Fake Eclairs. (dunno why it's called that tho)

1 box each of vanilla and chocolate (instant) pudding

Graham Crackers (or Vanilla wafers)

Cool Whip.

Prepare the vanilla pudding first according to the package.

Put a layer of cookies in a baking pan, top with the vanilla pudding. Make the choc pudding in the same bowl (saves on washup). Add a layer of cookies on top of the vanilla pudding then add the chocolate. One more layer of cookies and top with Cool Whip.

Simple to make, and everyone loves it.

These are the easiest deserts I know..

..get an angle food cake...tear it into pieces.top with whipped cream....repeat layers.then top with cherry pie filling.let set a bit...over night is best....

1 gram cracker pie crust ,2 boxes of instant pudding(your choice)1 container of cool whip....

mix first pudding with one cup milk...blend well then put in Pie shell.mix second in same manner but then add 1/2 container of cool whip,pour into shell...top with remaining cool whip.

2 pudding mixes 2 cups milk.stir till well blended then add 1 8 oz container of cool whip....blend well....line bottom of dish with gram crackers...cover with pudding mix ...repeat with the last layer being pudding ....top with cherry pie filling.this is better done the night before.

triple layer banna cream pie...super simple and delicious

Grahm cracker crust home made or store bought (1 13x9 pan or 2 8in round)

1 pkg (4 serving) cheesecake flavored instant pudding and 1 pkg (4 serving) vanilla instant puddig (or 2 of the vanilla)

1 large tub whipped cream

3-4 bannanas sliced

2 symphony candy bars choppe dup.

Layer the bananas on the crust, pour the cheese cake pudding (mixed with milk) over the bananas. Mix the vanilla pudding with 2 1/2 cups of the whipped cream, pour that over the cheesecake layer. Then spread the remaining whipped cream over the pudding-whipped cream mix) Refridgerate for a couple of hours or even over night. Right before you serve sprinkle with the choped candy bar.

*or reserve the remaining whipped cream to put a dallop on each serving as it is passed around.

What are some examples of chemical reactions taking place in a recipe...ex. brownie recipe or something?

Butter, when at the proper temperature (room temperature) when creamed with sugar as in making a cake will work much better than if the butter is cold or too warm (to tell if butter is the proper temperature, unwrap a stick and try to break it in half. If it is room temp it will bend)

Baking soda or baking powder can work as a leavening agent such as in brownies.

Check out Cooks.com for some very good info on chemical reactions in the kitchen.

I am looking for a recipe similar to this Thai dish. The recipe is rice with some kind of crispy fried chicken served with it. Any Thai people in here that can help me get that recipe? Thanks.

Khao Mun Gai Tod is also known as Chinese Chicken Rice

Chinese Chicken Rice is quite easy to prepare. All you have to do is place the chicken in a pot, add water, salt and coriander roots, and cook over a low heat until done. Skim off any froth to get the clear broth. Remove the chicken, de-bone and cut into slices. Strain the broth and set aside. Then wash the rice, drain and set aside. Heat some oil in a wok, fry the garlic over medium heat until fragrant and golden. Add the rice, stirring well and cook for 3 minutes. Transfer to an electric rice cooker, pour two cups of chicken broth over the rice and cook until the rice is done. Spoon the rice onto a serving dish, arrange the chicken slices on top, garnish with sliced cucumber.

Good luck!

I have been given a cake that is really dry and I would like a dessert recipe (besides a trifle) that I can use a dry cake in.

Sprinkle a little liguore over it and make it into a sort of parfait. Mix it with some custard and a little gelatin and make a bombe or terrine. Throw in some nuts or put them on the outside. Make it into a crumble with some butter, sugar and cinnamon and sprinkle over sliced apples and bake.

Dry cake tiramisu

INGREDIENTS

1/2 cup brewed coffee, room temperature

1/4 cup amaretto liqueur

1 (8 ounce) package cream cheese, softened

3/4 cup heavy cream

2 tablespoons vanilla extract

Dry cake

1 tablespoon unsweetened cocoa powder

DIRECTIONS

In a medium bowl, combine coffee and half of amaretto. Use other half to soak the cake. Divide cream cheese in half and stir coffee mixture into one half of cheese. Set aside.

In a medium bowl, whip cream with vanilla until stiff peaks form. Fold whipped cream into remaining cream cheese.

Line a 7x11 inch dish with parchment paper. Place the dry cake soaked in half the amaretto in the bottom of the dish. Spoon one-half of the coffee mixture over the cookies. Top with one-half of the whipped cream mixture. Repeat layers. Sprinkle with cocoa. Refrigerate one hour before serving.

you can recycle the cake and make another dessert out of it. cube the cake, put together a egg, milk, sugar, vanilla mixture (amount depends on the amount of cake) 2 eggs per 1 1/2 cups of milk, 3/4 cup sugar and 1 tsp. vanilla. mix well till the sugar is dissolved. pour over cake and let set a minute to soak in. bake at 300 degrees till the cake is set in the middle and the top begins to brown. when it smells good, take it out and eat it.

walla. second day dessert.

How and where to get cooking recipe in Harvest Moon? I have one recipe already that I get from mining in the cave that only enter during winter(first year). In addition, supermarket also didn't sell any cooking recipe.Or I need to watch TV(the cooking show)? Please answer me...Thanks

Try watching TV.

All the recipes I have found do not say how to make it spicy like at the resturants

add red pepper sauce (:

and the full recipe::the recipe::

http://www.thaitable.com/Thai/recipes/Pad_See_Ew.htm

PS:: The recipe does not include red pepper sauce, so I guess u just have to mix it in (:

PadSeeEw is not meant to be cook spicy. However, at the end of stir frying process, you can add some red chilli flakes (the same chilli peper flakes you put on pizza).

Here is the recipe that I always use,

Good Luck

B

http://www.recipezaar.com/142880

Hi,

I am curious to know what most people do when searching food recipe sites online (the major ones like Epicurious and Foodtv, etc.

Do you use one recipe site exclusively, or more than one?

Do you store your recipes in one place, or keep an online recipe box in each of the various sites' "recipe boxes" that you visit?

Personally, I use 4 or 5 sites regularly, and keep online recipe boxes in each of the sites. It can be a bit of a pain

what i do is search for recipes..usually i get them from one site..but sometimes i browse other sites and try to compare them...

I try the recipes and do a little modification..If they dont need one, i usually print them out and make a scapbook...lol...

I use Culinary Chef at http://www.culinarychef.com as my primary recipe site.

Allrecipes.com

i use a variety of sites but i just print them out and put them in a binder that is categorized

???

I use Foodtv pretty much exclusively. With so much variety, why go anywhere else?

I want to make a dessert with things I have around the house but tastes really good to. So the recipe would have to exclude uncommon ingrediants, nuts and cinnamon.

Nuts and cinnamon only reminds me of a very yummy baklva. Mmmmm or some muffin or cake, but I absolutely love baklava and that's what I'm gonna choose as my fav recipe.

Here is the recipe - VERY delicious!

1 (16 ounce) package phyllo dough

1 pound chopped nuts

1 cup butter

1 teaspoon ground cinnamon

1 cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

----

Hopefully , you will like it.

---- http://answers.yahoo.com/question/accuse_write?qid=20080726194656AA9gP8K&kid=N5d3MljCOHKNqh9wq8Gn&s=comm&date=2008-07-27+19%3A45%3A29&.crumb=

Dark moist chocolate cake - it's rich, flourless, has only 3 ingredients, and is super easy to make - it's always a hit!

16 ounces good-quality semisweet chocolate

10 tablespoons unsalted butter

5 extra-large eggs

Preheat oven to 375°F.

Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil. Coat inside of pan with nonstick cooking spray.

Chop chocolate into pieces. Cut butter into small chunks. Place chocolate and butter in a double boiler or in a large metal bowl over simmering water, making sure bowl doesn't touch water. Melt, stirring frequently, until smooth. Remove from heat.

Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes. Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated.

Pour mixture into prepared pan. Bake for 20 minutes. The center will still be a little soft. Remove from oven. Let cool at least 30 minutes before cutting. The center will sink a little as it cools. You can refrigerate the cake for up to 2 days (let sit at room temperature for 1 hour before serving).

jello cake, sometimes called a poke cake.

make your cake as usual, yellow or white cake bake in a 13x9 inch pan. when it comes out make a small box or strawberry or raspberry jello.poke holes in the cake and pour the hot jello slowly onto the cake, refrigerate for 4 hours and serve with cool whip, or whatever you have on hand.

Cherry Crisp

2 cans of cherry pie filling

2 stick of real butter

1 box of yellow cake mix

Spread cherries into bottom of 9x13 pan

Sprinkle cake mix on top of cherries

Pour melted butter over the top of the cake mix

Bake at 325-350 degrees until dark golden brown

Check out http://useinfo-dessert.blogspot.com/

It has recipes for quite a few tasty  desserts that can be prepared easily from home ..

creme brulee

peanut butter pie

fruit pasteries

cake!

brownies

cookies

Shortbread Cookie Recipe

2 cups (280 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

** Shortbread dough is very versatile and while delicious plain, you can make them more flavorful by adding about 1/2 cup (90 grams) of chocolate chips or cut up semisweet chocolate, 1 tablespoon of instant espresso powder for a coffee taste, 1 teaspoon of

ground cinnamon, or 1 tablespoon of finely chopped orange or lemon zest. The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the flour with rice flour to give them a slightly crunchy texture. Or, for a more delicate tasting shortbread with a melt-in-your-mouth texture, replace 1/2 cup (70 grams) of the flour with cornstarch (corn flour). Shortbreads can be cut into various shapes using your favorite cookie cutter, baked in a tart pan, or else as fingers. If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread in melted chocolate. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day.***

------Prepare Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick

1 cup sugar

3 tablspoons plus 1/3 cup of unsweetened cocoa powder

1/2 cup milk

1 tp vanilla

1 2/3 cup hot water

Powdered sugar

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake

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Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese

1/2 cup sugar

2 eggs

3/4 tsp vanilla

Topping:

1 cup sour cream

1/4 cup sugar

1/2 tsp vanilla

strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes.

----

Bolivian Milk & Coconut Pudding

Leche Asada de Coco Boliviana

Ingredients

1 can of sweetened, condensed milk (leche condensada)

1 bar/pg cream cheese

3 Tablespoon of brown sugar

½ can of coconut cream or leche de coco

4 eggs, beaten

½ cup of coconut flakes

Mix the coconut cream, coconut and cream cheese in the food processor until you have a soft mixture

Beat the eggs and slowly add the condensed milk

To the mixture of condensed milk and eggs, slowly incorporate the cream cheese mixture; let it sit for a few minutes while you prepare the caramel

In a saucepan dissolve the sugar in 4 tablespoon of water and heat carefully until it becomes syrupy and slightly tan

Pour the caramel in a pudding baking dish, let it cool for 1 minute or so

Over the caramel add a even bed of coconut first and slowly pour the milk mixture on top

Take a slightly larger dish and fill halfway with hot water

Place the dish with the milk mixture inside the larger dish, cook in a 350 degree oven for 45 minutes then cover with foil and let if cook until custard is completely cooked , generally another 45 minutes.

Serve slightly chilled topped with whipped cream

---------

Pumpkin cheesecake

INGREDIENTS

3/4 cup graham cracker crumbs

1/2 cup ground pecans

2 tablespoons white sugar

2 tablespoons brown sugar

1/4 cup butter

3/4 cup white sugar

3/4 cup canned pumpkin

3 egg yolks

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground mace

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 (8 ounce) packages cream cheese

3/8 cup white sugar

1 egg

1 egg yolk

2 tablespoons heavy whipping cream

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

1/2 teaspoon lemon extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

-----

Chocolate covered gingerbread

INGREDIENTS

6 tablespoons butter, melted

3/4 cup packed brown sugar

1/3 cup molasses

2 eggs

1 tablespoon grated fresh ginger

1 3/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 cup warm water

GLAZE:

1/2 cup heavy whipping cream

1/4 cup butter

2 tablespoons light corn syrup

8 (1 ounce) squares semisweet chocolate, chopped

1 teaspoon vanilla extract

DIRECTIONS

In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.

Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour.

Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.

-----

Chocolate plum pudding cake

INGREDIENTS

2/3 cup raisins

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/3 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 cups applesauce

1/2 cup coarsely chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.

Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.

Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

----------

Praline pull apart coffee cake

INGREDIENTS

1 (.25 ounce) package active dry yeast

3 1/3 cups sugar, divided

1 1/2 cups warm water (110 degrees to 115 degrees), divided

1/4 cup instant dry milk powder

1/2 cup butter or margarine, softened

1 teaspoon salt

5 cups all-purpose flour

2 eggs

TOPPING:

1/2 cup chopped pecans

1 cup packed brown sugar

3 tablespoons cornstarch

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

3/4 cup butter or margarine, melted

DIRECTIONS

In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well. Add 2-1/2 cups flour, eggs and yeast mixture; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, sprinkle pecans in two greased 9-in. round cake pans. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle butter over top. Divide dough in half; shape each half into 16 balls. Place balls over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool for 1 minute; invert onto a serving platter

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CHOCOLATE ECLAIR DESSERT

1 pkg. graham crackers

1 Sm tub(9 oz) cool whip

1 lg box french vanilla pudding

3 c. milk

1 can chocolate fudge frosting

first w/ mixer, combine pudding and milk. fold in cool whip. using a 9x13 pan or dish, alternate layering of graham crackers and pudding mixture(usually three layers.) let layers set up in refrigerator for 30 min. carefully, use all the frosting to cover the top. ***MUST CHILL AT LEAST 8 HOURS BEFORE SERVING. overnight is best.

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MILLIONAIRE PIE

1~can sweetened condensed milk

3~T. lemon juice

1~reg. size bowl cool whip (thawed)

1~16 oz. can crushed pineapple, drained

1~C. finely chopped pecans (optional)

2~reg or 1~deep dish baked pie crust,

Combine condensed milk and lemon juice. Fold in remaining ingredients. Spoon into pie crusts and chill for several hours before serving

----

SARA LEE TIRAMISU (E-Z)

Tiramisu â€"

Ingredients:

1 Sara lee pound cake (10 3/4oz.)

16 oz Non-dairy whipped topping;

1/4 c Strong-brewed coffee

1/2 c Sweetened cocoa powder

Instructions:

Cut pound cake vertically into 10 equal-size slices.

Drizzle coffee over each slice; set aside.

In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.

Place 5 cake slices on a flat surface.

Evenly spread a thick layer of whipped topping mixture over each slice.

Top each with a second cake slice, sandwich-style.

Transfer to individual dessert plates.

Spread each cake "sandwich" with whipped topping mixture.

Cut "sandwiches" diagonally in half.

Sprinkle with remaining cocoa; serve immediately.

CHOCOLATE ECLAIR CAKE

(NO BAKE)

INGREDIENTS:

1 large package Vanilla instant pudding

1 small package Vanilla instant pudding

3 1/2 cups milk

1 8oz. container Cool Whip

1 box Honey Graham Crackers

DIRECTIONS:

1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.

2.) Fold in Cool Whip.

3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.

4.) Make a second layer of crackers and pour remaining pudding over crackers.

5.) Make a 3rd layer of crackers over pudding.

6.) Prepare Topping.

Topping

Beat until smooth with mixer:

6 Tablespoons cocoa

2 Tablespoons cooking oil

2 Tablespoons softened margarine

2 teaspoons white Karo syrup

2 Tablespoons milk

1 1/2 cups sifted powdered sugar

1 teaspoon vanilla

Spread evenly over chilled cake. Refrigerate overnight before serving..

Mock Ice Cream Sandwiches

2 whole graham crackers

Cool Whip

Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.

Can't get any simpler that that!!

You'll want to make several at a time.....can't eat just one!

HINT: Melt some chocolate and drizzle over top before freezing.

Kreamy Kool-Aid Pie

1-(6 g) package un sweetened Kool-Aid powdered drink mix

1-(14 oz.)can sweetened condensed milk

1-(8 oz)container Cool Whip frozen whipped topping, thawed.

1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)

Cool Whip for top (optional)

1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.

2. Fold in Cool Whip.

4. If desired, spread more Cool Whip on top.

5. Chill for a minimum of 4 hours.

I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)

DIRT PUDDING

INGREDIENTS:

1 pound bag of Oreo’s

1 large box of instant vanilla pudding

1 small container of Cool Whip

1 Tablespoon powdered sugar

INSTRUCTIONS:

1.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish.

2.) Make pudding as directed on package.

3.) Add Cool Whip & sugar, spread over crushed Oreo’s.

4.) Crush remaining Oreo’s and sprinkle on top of pudding mixture. Refrigerate.

Banana Pudding

I usually double the recipe....never any left-overs.

Ingredients:

Bananas

Use instant Banana pudding or vanilla pudding fix by directions on box.

Cool Whip...add to pudding mix thoroughly.

Vanilla wafers

Toasted coconut.

Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.)

Add a layer of sliced of bananas

Gently cover with a layer of 1/2 pudding mixture.

Make a second layer of wafers, bananas & pudding.

Top with some toasted coconut and/or crushed vanilla wafers.

ORANGE DELIGHT

INGREDIENTS:

1 small box vanilla pudding

1 small box tapioca pudding

1 small box orange jell-o

2 1/2 cups boiling water

1/2 cup orange juice

1 envelope Dream Whip, prepared

(or small container Cool Whip)

1 small can mandarin oranges (drained)

DIRECTIONS:

1.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o.

2.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly.

3.) Remove from heat and add orange juice, cool completely to room temperature.

4.) Fold in Dream Whip/Cool Whip and oranges. Refrigerate until set.

Variations:

I’ve used Cherries - cherry jell-0 - cherry juice...&...Strawberries - strawberry pudding -strawberry jell-o - strawberry juice. All ‘good’!

PUMPKIN PUDDING

INGREDIENTS:

1 small box vanilla pudding

1 cup milk

1 cup canned pumpkin (NOT pumpkin mix)

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon gloves

DIRECTIONS:

Combine pudding mix and milk in mixing bowl, mix well. Add pumpkin and spices. Mix thoroughly. Pour into serving dishes, chill until set.

Hint:

I have used butterscotch pudding,

Can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon/ginger/ gloves spices.

For a lower calorie pudding use fat-free pudding & skim milk.

PINEAPPLE WHIP

MIX THOROUGHLY:

20oz. can crushed pineapple (Do not drain!)

1 small package White Chocolate Instant Pudding

ADD & MIX THOROUGHLY:

16oz. Vanilla Fat-Free Yogurt

ADD & MIX THOROUGHLY:

8oz. container Fat-Free Cool Whip

Refrigerate about an hour before serving.

After eating some homemade egg rolls recently...I got this bright idea....

Egg Roll Apple Turnovers

Egg roll wraps

Stouffers Harvest Apples

Cinnamon & sugar mixture

Place about a heaping tablesoonful of apples on one wrap...sprinkle with cinnamon & sugar mixture....roll up as you would an egg roll....moisten end of wrap and press onto the roll.

Deep fry until desired browness....place on paper towel.....sprinkle with powdered sugar.

Makes 8 Turnovers.

Might serve with some ice cream.....or drizzle some caramel ice cream topping over turnovers....I suppose you could add some shredded cheese. (Some people like cheese with apple pie.)

I preferred to let them cool before indulging.

HINT: Might try…..jams or preserves (NOT jellies)……fruit pie fillings.

Find more quick â€" simple â€" E-Z â€" few ingredient….recipes…at E-Z Cookin’ group:

http://groups.yahoo.com/group/e-zcookin/

Lots of interesting ‘stuff’ in files & links…come join & check it out.

Pat in Indiana….pmsbar2@att.net