Best Food Recipes

- 2 eggplants
- 1lb of medium onions
- 9 oz of hamburger mince
- 2 medium tomatoes
- 2 eggs
- 100ml of white wine
- 2 tbsp of bechamel
- 3.5 oz of grated cheese
- 1 tbsp of butter
- 2 tbsp breadcrumbs
- Parsley
- Salt
- Pepper
- Olive oil
Preparation:
Cut the eggplants into thick slices and sprinkle with salt, then let the bitter juice drain. Wash, strain, and dry them off.
Mince the onion, then brown it in a frying pan along with the mince hamburger meat. Peel, mince and seed the tomatoes (or get from a can instead). Splash with wine, and add the tomatoes and parsley to the pan. Season it with salt and pepper and simmer for around 45 minutes over a low flame.
Lightly whisk some egg whites. Add this to the pan along with the breadcrumbs (once the 45 minutes simmering is up).
In a separate pan, fry the eggplants, drain them, then place half of them in a layer in an oiled baking dish. Pour the mince, tomato, and onion mix on top of this, then add another layer of eggplant. Add 2 yolks and 1 egg to the bechamel, and the grated cheese, as the final layer in the baking dish.
Gratin this in the oven until it browns.

Fresh cilantro (1/4 cup, chopped)
Olive oil (2 tablespoons, divided)
Garlic (1 tablespoon, finely chopped)
Chicken breast halves (1 pound, boneless, skinless and cut into thin strips)
Zucchini and/ or yellow squash (2 medium, chopped)
Water (2 cups)
Spanish rice (1 package or 5.6 ounces)
How to do it:
Take ¼ cup of cilantro; combine it with 1 tablespoon of olive oil and garlic in a large bowl, and in here add the chicken to coat it, well coated. Cover and marinate this mixture in the refrigerator for a while, top time 15 minutes. Meanwhile in a small bowl blend sour cream and the left tablespoon cilantro, once you are done set them aside for a while. Now you have to get the remaining tablespoon olive and in a saucepan cook the zucchini at medium heat stirring it occasionally so it won't burn, keep cooking until it turns crisp-tender. Add the Spanish rice and bring to a boiling point, now that everything is boiling reduce the heat and keep covered for 7 minutes or until the rice is tender. Once you have done this remove from the heat and let it stand for 2 minutes. While the rice is resting cook the chicken in another skillet, and finally mix everything together and serve it with sour cream and garnish of desired, add some fresh cilantro, and sliced lime wedges and the final touch with some pepper sauce, serve it and enjoy.

2 cups Wheat Flour,

1 and 1/2 cup Powdered Sugar

2 tbsp Milk powder

2 tbsp Cocoa Powder

4-5 medium-sized chocolate chip cookies

1/2-1 tsp Baking Soda

1 and 1/2 cup Milk

1/2 cup White Saltless Butter (you can use regular yellow butter too if you don't mind the salt)

1 tsp Vanilla Essence

1/2 cup grated semi-sweet chocolate

Method:

Take a bowl and mix half of the milk, butter and essence properly. Seive the wheat flour, sugar, milk powder,cocoa powder and baking soda. Now add this to the milk and butter mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks. If it's too thick, add the remaining of the milk slowly while stirring till desired consistency is achieved. Take a microwaveable dish and grease it with oil or non-stick spray. Dust it with some flour and pour the mixture into it. Bake in the microwave oven for about 8 mins, or until done. You can test this by inserting a toothpick in the center of the cake and see that it comes out clean. Remove from the microwave, let it cool for some time. Meanwhile, crush the cookies in a grinder. Then garnish the cake with the crushed chocolate chip cookies and the fresh shredded chocolate.

There, in less than 15 mins, your delicious (eggless) sponge cake is ready. Oh, and let's not forget how healthy it is too!! That's all I could wait before biting into my cake, but if you have more patience, be creative! You can use strawberries and cool whip to kick it up a notch. In any case, it's going to be delicious!

4 tablespoons extra virgin olive oil

2 medium yellow onions, thinly sliced

Salt and fresh ground black pepper to taste

2 garlic cloves, finely chopped

1/4 cup vegetable stock

1 pound pizza dough, uncooked

1 tablespoon olive oil

1/3 cup walnuts, lightly toasted, chopped

4 ounces gorgonzola, crumbled

1 1/2 cups mozzarella cheese, grated

1/2 ounce parmesan cheese, grated

2 teaspoons fresh sage, chopped

How to Make It

In a large pan, heat the olive oil followed by the sliced onions and salt and pepper to taste. Saute the onions gently over medium heat for about 30 minutes allowing them to brown and caramelize. Keep stirring the onions using a wooden spoon to keep them from sticking to the bottom of the pan.

Once the onions are a rich, golden brown color, add in the chopped garlic and saute for another 5 minutes.

Preheat the oven to 500 degrees Fahrenheit.

Add in the vegetable stock to deglaze the pan, stir, and then set it aside to cool.

Roll out the pizza dough then place on a lightly oiled pizza pan. Brush more olive oil on top of the dough.

Spread the caramelized onions evenly on top of the dough then sprinkle the toasted and chopped walnuts on top. Sprinkle the gorgonzola and the mozzarella on top of the walnuts.

Bake the dough for about 10 minutes or until the crust is crispy and golden brown.

Sprinkle parmesan cheese followed by the chopped sage on top of the garlic, gorgonzola, and walnut pizza and serve while hot.

2 lbs boned lamb shoulder

2 dried chipotle chilies

4 dried ancho chilies

4 crushed allspice berries

1/4 teaspoon ground cinnamon

1/4 cup water

1 teaspoon dried oregano

6 cloves garlic

3/4 cup coffee

1 thinly sliced yellow onion

1 peeled, sliced carrot

1/2 tablespoon brown sugar

3/4 teaspoon cumin

Salt and black pepper

1 sliced red onion, to serve

1 cup salsa, to serve

Fresh cilantro, to serve

8 flour tortillas

How To Make It:

Put the chilies in a dry skillet and toast them over a moderate heat for a few minutes per side. Turn off the heat and pour water into the skillet. Soak the chilies for about twenty minutes or until they are soft. Drain them and put them in a blender with the coffee, garlic, cinnamon, water, cumin, oregano, and brown sugar. Process the mixture until you have a smooth puree.

Cut the meat into two inch cubes and season them with salt and black pepper. Pour the chili puree over the meat and stir well so the lamb is covered in the sauce. Cover the bowl with plastic wrap and refrigerate the lamb and marinade for four hours.

Preheat the oven to 250 degrees F. Arrange the sliced yellow onion and carrot slices in a roasting pan and put the marinated meat on top. Pour the rest of the marinade over the meat. Cover the roasting pan with aluminum foil and roast for four hours or until everything is tender. Shred the lamb using a pair of forks and serve it in warm flour tortillas with salsa, cilantro, and red onion.

1 cups walnuts

3 cups cooked brown rice

2 cups firm tofu, drained and mashed

1 cup dry bread crumbs

2 teaspoons dried basil

1 teaspoon thyme

1 tablespoon arrowroot or cornstarch

2 tablespoons lemon juice

1 tablespoon soy sauce

Directions

1. Toast walnuts in oven at 350 degrees for about 5 minutes. Set aside.

2. Mix remaining ingredients in a medium-size bowl, making sure that corn starch is well-mixed (not lumpy).

3. Grind cooled walnuts into a fine meal and add to above mixture.

4. Work the mixture with your hands until it is extremely well-mixed. If necessary, add enough water to make the consistency one that is not too dry, but holds together well.

5. Spray a cookie sheet and form your burgers, using the mouth of a small canning jar as a guide.

6. Bake on sprayed at 350 degrees F for 15 minutes, then flip to brown other side.

7. Serve with a hamburger bun, pickles, olives, lettuce, ketchup, and whatever else sounds good!

445g./1lb. of fresh or dried pasta - Spaghetti or Linguine is good.
2 or 3 large cloves of garlic (finely chopped).
A handful of flat leaf parsley (chopped).
A good amount - about 4-6 tablespoons of EVOO (extra virgin olive oil).
3 or 4 dried chillies (flaked). More or less depending on your preference.
2 or 3 Oz's. about 75g. of freshly grated Parmesan.
Salt to taste.
And here's the easy:
Method.
OK - first bring a large pan of water to the boil - about 3-4 pints 2l.
Season with plenty of salt.
Add the pasta and boil for 1-2 minutes if it's fresh and 8-10 minutes if it's dried (Follow the packet instructions).
Meanwhile make the sauce - start by sauteing the garlic in two or three tablespoons of the olive oil. your not using
many ingredients, so buy the best Olive Oil you can find. NB. Not too hot - you don't want the garlic to color.
Now add the chilli and finally the parsley.
Drain the pasta and (while it is still a little wet) toss it in the sauce.
Serve immediately in warm pasta bowls.
Top with the Parmesan and ENJOY!

3 cups unbleached all purpose flour

1/2 cup cold unsalted butter, cut into pieces

1 cup plus 2 tablespoons half and half or light whipping cream

1/3 cup granulated sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 large egg

2 teaspoons vanilla extract

1 cup butterscotch baking chips

Topping:

1/3 cup butterscotch baking chips, fine chopped (use food processor)

1 egg white, slightly beaten

Powdered sugar (optional)

Hardware

Whisk

Medium bowl

Large bowl

Parchment paper

Baking sheets

Pastry Blender (Optional)

 Preheat oven to 425 degrees F.

 Line cookie sheet with parchment paper.

 In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.

 Whisk together sugar, baking powder, and salt into mixture.

 In medium bowl, mix together cream, egg, and vanilla extract.

 Pour cream mixture into flour mixture.

 Stir a few times, then add butterscotch chips. Mix until just combined into dough.

 Drop large tablespoons of batter onto prepared cookie sheet.

 Brush the top of each scone with eeg white.

 Top with ground butterscotch chips.

 Bake for until brown, 16-18 minutes.

 Remove from oven and cool slightly, sprinkle with powdered sugar if desired.

3 eggs

1 cup vegetable oil

2 cups sugar

2 cups grated zucchini

2 teaspoons vanilla

3 cups all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1/2 cup chopped walnuts

1/3 cup raisins (optional)

DIRECTIONS

1. Preheat oven to 325 degrees F.

2.Grease and flour two 9x5 inch loaf pans. Set aside

3. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.

4. In a separate bowl, combine remaining ingredients. Raisins are optional.

5. Stir flour mixture into the egg mixture. Mix well into a smooth batter.

6. Divide batter into prepared pans.

7. Bake 60-70 minutes (a toothpick or knife stuck into top should come out clean)

Watch and check for browning of the top after about 40 minutes. I have experienced a wide range of cooking time required using different ovens. The total bake time may vary from 45-70 minutes.

Make sure to do the toothpick test in step six to ensure the inside is cooked through.

This zucchini bread will keep very moist out on the counter for several days (if it last that long).

Ingredients:

Bread of your choice Different types of cheeses mixed together -1 cup (parmesan, feta etc.)

Butter -2 sticks

Garlic cloves -15 or 20 Garlic

salt - 1 tablespoon

Herbs of your choice -1 teaspoon

Milk -1 teaspoon

Method:

Melt the butter and milk together in a microwave. Let the mix cool down and then add cheese, crushed garlic, garlic salt, herbs. Mix well and put it in a blender to get a smooth butter like consistency. Apply the mixture on bread slices. Wrap the bread slices in silver foil and seal tightly. You can even sprinkle some extra cheese on the slices. Preheat the oven at 220 and bake the silver foil wrapped bread for 15-20 minutes. Serve hot.

You can even use the soft garlic bread to make ham, chicken, vegetable grilled sandwiches to eat for lunch the next day. Serve the bread with cucumber dip or salsa and enjoy the enhanced taste of your evening tea. Replace regular butter with low-fat butter and cheese with low-fat cheese for those who are diet conscious.

29 oz. can of diced pears with syrup (juice)

1/2 cup granulated sugar

1/2 cup golden raisins

1/4 cup cider vinegar

2 tablespoons ginger, finely chopped

1 tablespoon orange peel, finely grated

1 cinnamon stick

1 medium orange, peeled and finely chopped

2 tablespoons green chilies, finely chopped

1/2 cup toasted almonds

Open the can of pears and drain the liquid, reserving 1/4 cup of the liquid to be used in the recipe. In a large bowl, combine the granulated sugar, golden raisins, pear juice, chopped ginger and grated orange peel. Pour mixture into a 2 quart microwave safe container and add in the cinnamon stick.

Microwave on the high power setting for 3 minutes. Stir in the pears, oranges and chopped chilies. Microwave on high power for an additional 10 minutes, stirring 1-2 times during the cooking process. Remove cinnamon stick. Stir in almonds.

Spoon chutney into two 1/2 pint jars and place the seals and rings tightly onto the jars. You can refrigerate it for up to 2 weeks.

Canning: You can process the jars in a water bath canner for 10 minutes if you want to can your Pear Chutney.

3 3/4 cups all-purpose flour
1 pkg. active dry yeast
1/2 teaspoon crushed dried dillweed, or dried sage, or dried basil (optional)
1 1/4 cups milk
1/4 cup margarine or butter
2 - 4 Tablespoons sugar
1/2 teaspoon salt
1 egg or 2 egg whites
1 egg
1 Tablespoon water
Raisins



Directions:

In a large mixing bowl combine 1 1/2 cups of flour, yeast, and herb, if desired.

In a medium saucepan heat and stir milk, margarine or butter, sugar, and salt just till warm (120 - 130 degrees) and margarine almost melts.

Add milk mixture and egg or egg whites to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour.

Cover and refrigerate dough for 2 hours or up to 3 days.

When you are ready to use the dough:

Let the dough stand at room temperature about 2 1/2 hours.

Divide dough into 4 equal pieces: cut one piece in half for the 2 teddy bear heads; cut one piece into 14 pieces for paws, ears, and noses; leave the 2 remaining pieces for the 2 teddy bear bodies.

Shape the pieces into balls.

Place the 2 large balls in a greased cookie sheet.

Place each of the 2 medium balls next to each of the large balls on the cookie sheet and push together slightly.

Slightly flatten each of the 14 small balls and add to bears as paws, ears, and noses.

Cover bears and let rise until nearly double, about 30 minutes.

Mix the egg and water in a bowl and brush over bears.

Place raisins for eyes and belly buttons.

Bake in 375 degree oven for 25 - 30 minutes or until teddy bears are a golden brown.

I hope you enjoy making this teddy bear bread with your children. Smiles are good.

Peanut Brittle

1 cup white Karo Syrup

2 cups Sugar

1/2 water

3 Cups (you can use less if you don't want as many peanuts in your brittle)

1 teaspoon Baking Soda

Directions:

Place your iron skillet on the stove and add Karo Syrup, sugar and water. Start out on Medium and bring mixture to a boil, add peanuts and turn up to Medium-High and cook until mixture turns a caramel and the peanuts begin to pop (warning if you don't bring it to the caramel color your brittle will not set up correctly), remove from heat and add baking soda stirring it in quickly. Pour onto a greased cookie sheet and let it cool completely. Twist the cookie sheet slightly once the brittle is cool and then break into the size of pieces that you desire. Enjoy.

Ingredients:

Heavy Cream (chilled),

 sugar (optional),

 flavorings (optional)

Procedure:

Pour the chilled cream into the electric mixer and start whisking slowly. At this point, you can start adding the sugar and flavorings like vanilla or mint. As the cream thickens, you can turn up the speed until the cream starts forming soft peaks. However, before it reaches the desired stiffness, turn the speed on low to prevent the cream from clumping and separating.

If you are using a mixing bowl, pour the cream and begin whisking. The whisk should be held with the wire pointing downwards. Draw the whisk through the cream in sharp, quick motions, alternating between circular motions and straight strokes. Usually, it takes around four minutes to whip one cup of cream. Small bubbles will start appearing on the surface at first and then it will become foamy. As the cream builds volume, it will pass through several degrees of stiffness. Whipped cream with soft peaks are great as cake and dessert toppings while stiff and firm peaks are best for making mousse or cake frosting.

Crust:

2 cups finely crushed chocolate wafer cookies

1 stick (1 cup) salted butter, melted

3 tablespoons granulated sugar

Ganache:

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Peppermint Filling:

1 cup powdered sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups heavy whipping cream, whipped

2/3 cup coarsely crushed peppermint candy canes

24 small candy canes (optional)

Hardware

Large bowl

2 x medium bowls

1-quart saucepan

13x9-inch baking pan

Mixer

Step 1: In a medium bowl, combine all crust ingredients.

Step 2: Press mixture onto bottom of ungreased 13x9-inch baking pan; set aside.

Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.

Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.

Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.

Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.

Step 7: Add peppermint extract and powdered sugar, beat until smooth and creamy.

Step 8: Stir in crushed peppermint candy canes.

Step 9: Gently fold in whipped cream until just mixed.

Step 10: Spread evenly over ganache layer.

Step 11: Sprinkle with more crushed candy canes if desired.

Step 12: Cover and freeze for 4 hours. Can be served frozen or at room temperature. If desired, a small candy can be placed on top of each square after cutting.

Moroccan Chicken Recipe

    4-6 boneless chicken breast fillets

    1 tsp (5 ml) Lemon juice

    1 tsp (5 ml) ground black pepper

    3 Tbsp (45 ml) olive oil

    1 onion, chopped

    1 tsp (5 ml) ground cinnamon

    1 & 1/2 tsp (7,5 ml) ground cumin

    1/4 tsp (1.25ml) turmeric

    200 ml Tomato & Chilli Sauce

    1 tsp (5 ml) chicken Stock Powder

    1/2 cup (125 ml) water

    1 tsp (5 ml) Garlic & Herb Seasoning

    1/2 cup (125 ml) yogurt (optional)

    2-3 Tbsp (30-45 ml) honey

    1/4 cup (25 g) flaked almonds

Directions

   Preheat the oven to 200 deg C.

    Season the breasts with Lemon juice, Black Pepper and 1 tablespoon of the olive oil. Let it stand while making the sauce.

    Saute the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric and cook over low heat for about 30 seconds to release the oils of the spices. Try not to let the spices scorch.

    Add the Tomato & Chilli sauce, Chicken Stock powder, water and Garlic & Herb seasoning. Give it a taste test to see if the spiciness is good. Make any spice adjustments to suit your palate. Bring the sauce to the boil for 3 minutes. If you are using the yogurt then stir in now and pour the sauce into an ovenproof casserole dish.

    Arrange the seasoned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds.

    Leave uncovered and bake chicken breasts for 30 minutes.

    Delicious served with herbed couscous and a green salad dressed with a Honey Mustard dressing to compliment the sweet flavours.

~ 2 packages of dry yeast (or 4 teaspoons bulk yeast)

~ 1 cup warm water

~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added)

~ 1/2 cup sour cream (use light sour cream, if you like)

~ 1 stick butter (or margarine) softened (if you want a lighter version of dinner rolls, use a half stick)

~ 1/3 cup sugar

~ 1 teaspoon salt

~ 6-7 cups flour

Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for several minutes. Let the dough rest for 20 minutes.

To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?).

Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie).

Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the "point" underneath. Let rise in a warm place for 45 minutes before baking.

Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet.

This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours.

Milk - 1/2 liter 

Refined flour also called Maida - 2 teaspoon 

Citric acid dissolved in water or lemon juice 

Sugar - 1 cup 

Water - 1 cup 

Rose essence - 2 or 3 drops

Method of making Rasgulla

- First of all take milk in a pan and boil it. Remove from heat. 

- Now add citric acid or lemon juice. You will see milk separates into white fleshy materials and water. Drain out water and keep fleshy materials carefully. Fleshy materials are known as Chhena or Paneer. 

- Add maid to Paneer and kneed and kneed again. 

- Make small balls of equal size of the dough and keep into separate pot. 

- Now, make sugar syrup. Mix sugar and water in a separate pot and boil them carefully. 

- Add paneer balls to the sugar syrup and cook for 15 - 20 minutes with lid partially covered. 

- Remove the pot from heat and leave them to cool. 

- After cooling add rose essence 2 or 3 drops for fragrance and taste. Refrigerate and serve chilled and earn appreciation from your guests.

  3 cups all-purpose flour

    ¼ cup cornstarch

    1 ½ teaspoons baking powder

    1 ½ teaspoons baking soda

    1 ¼ teaspoon salt

    2 ½ sticks softened unsalted butter

    1 cup brown sugar

    ½ cup granulated sugar

    1 teaspoon vanilla extract

    3 eggs

    1 ½ cup buttermilk

    1 8-ounce package cream cheese

    ¾ cup dulce de leche

    2 ½ cup powdered sugar

How To Make It:

Preheat oven to 350 degrees. Be sure to line two cupcake pans with foil or paper cupcake liners and set aside.

Whisk together flour, baking powder, baking soda, cornstarch, and salt in a medium bowl.

In a mixing bowl, mix together butter and sugar and beat on medium speed with a mixer for about 3 minutes until fluffy. Scrape down the sides of the bowl and add in one egg. Beat on medium for 1 minute and then add remaining eggs one at a time while beating for one minute in between. Be sure to scrape down the sides of the bowl as needed. Beat in vanilla extract.

Add half of your dry ingredients mixture to the egg mixture. Beat on low speed and slowly add in buttermilk. Mix together until just incorporated before adding the rest of dry ingredients. Beat on low speed until just mixed in. Remove mixer and finish mixing with a spatula. Do not over mix the batter.

Divide the batter among all of your prepared cupcake pans by filling each cupcake pan 2/3 full.

Bake for 18 to 20 minutes or until when a knife is inserted into the middle of a cupcake it comes out clean. Let sit on a wire rack until completely cool.

While your cupcakes are cooling, place cream cheese in a mixing bowl. Using a mixer, beat on medium speed for 30 seconds or until soft. Add in butter and dulce de leche and mix on medium speed for 3 minutes.

When cupcakes are completely cool, ice with prepared frosting.

1/2 cup of chopped walnuts and semi-sweet chocolate chips

3 pieces of ripe mashed bananas

2 cups of all purpose flour

1/2 teaspoon of nutmeg and salt

1/2 cup of skim or cream milk

2 large eggs

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 cup of butter or margarine

1 1/3 cup of brown sugar

Use an electric mixer to beat and blend well all the ingredients. Make sure that there are no more lumps and that the batter is smooth and sticky. Then, pour the smooth batter into the prepared baking pan. Bake for an hour in a preheated oven with 350 degrees Fahrenheit. Use a toothpick to check if the bread is ready; if the tester comes out clean, turn off the heat and allow the bread to cool before serving.

These are only a few of the several other ways to make banana nut bread. You can have the bread sweet and luscious with chocolate chips; or you can make it crunchy and nutty with some chopped walnuts. Try these recipes now and you will definitely enjoy munching on these fabulous bread recipes.

170 grams Plain Block Chocolate (finely chopped)

3 tablespoons Black Coffee (liquid)

15 grams Butter

1 dessertspoon Rum

3 drops Vanilla Essence

3 Eggs

250 millilitres Double Cream

Directions:

3 cups granulated sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup evaporated milk

3/4 cup light corn syrup

2 tablespoons butter

2 cups crushed peppermint candies

In a saucepan over medium heat combine the sugar, salt, baking soda, milk and corn syrup. Cook over medium heat until the mixture comes to a boil, stirring constantly. Continue to stir and cook until the mixture reaches the soft ball stage, 236 degrees F on a candy thermometer. Remove from heat. Let cool 5 minutes. Stir in the butter and peppermint. Beat by hand until the candy thickens and begins to look cloudy. Quickly drop by spoonfuls onto wax or parchment paper or well greased cookie sheets. Allow to cool. You could sprinkle additional chopped candies over the tops if you wish.

¾ oz lemon juice 

1 Bottle non alcohol champagne 

½ oz Honey 

½ water 

Lemon twist to garnish 

Ice Cubes to add to the drink

First of all, you have to take a saucepan and fill it with honey and water. Heat them for some time until the mixture thickens. Once the mixture has thickened, let it cool for some time. After this, add honey syrup, lemon juice, bottle non alcohol champagne to a punch bowel. You should also add ice. Mix. Pour the drink in a cocktail glasses with ice. Garnish it with a lemon twist. Your Honey Bee cocktail is ready to be served. It will taste as sweet as honey, with some sourness from lemon and just a hint of champagne.

4 large potatoes
olive oil
1/2 cup sour cream
1/2 milk
2 tbsp butter
1 cup grated cheese
4 strips bacon
1/4 chopped green onion



Method:
wash the potatoes and coat them with olive oil. This will make sure that they are clean and that they stay moist during the initial baking process. Poke them with a fork in a number of places to allow for ventilation to the inside. Place in the center of the oven and bake for a little over 1 hour.

While the potatoes are cooking you can cook the bacon to your liking and then chop it up into small crumble pieces, and mix the other ingredients together in a mixing bowl (not the onion or cheese). This is where your hand mixer will come into play. The hand mixer will make the task of mixing the remaining items together, as well as the potato that comes out in a little while.

After the potatoes have finished cooking, remove them from the oven and slice them in half. Scoop the potato out of the skin, leaving about a quarter inch of potato remaining in the skin. Mix the potato that you have removed with the other ingredients, again, using your hand mixer to take care of the job for you. When you've completely mixed the ingredients together, scoop the potato filling back into the skins, top with bacon chunks, chopped onions, and cheese, and then cook them in the oven for another 15 minutes or so.
When the baking process is complete, you'll be left with wonderful tasting twice baked potatoes that the whole family will enjoy.

2 cups Refined Sugar (You can lessen a bit if you don't like it too sweet) 

1 3/4 cup All Purpose Flour 

3/4 cup Hershey Chocolate Powder 

1 1/2 tsp. Baking Powder 

1 1/2 tsp. Baking Soda 

1 tsp. Iodized Salt 

2 large eggs 

1 cup Milk (mixed with 1 cup water) 

1 whole Butter 

2 tsp. Vanilla Extract

    Directions:

a. Heat Oven to 350 degrees Fahrenheit 

b. Combine flour, chocolate powder, baking powder, baking soda and salt. Sift it 3 times. 

c. Cream butter until soft. Add sugar, eggs and Vanilla Extract in medium speed. 

d. Alternate putting in the flour mixture with the milk/water mixture. Mix at low speed. 

e. Put in muffin cups. 

f. Bake for 20-25 minutes. Let cool before serving.

You will find it's easier and less messy to make gluhwein if you have a tea ball or cheese cloth for the cloves and cinnamon.

1 ¾ cups flour

2 Tablespoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 separated eggs

5 Tablespoons sugar

1 cup sour cream, buttermilk, or plain yogurt

1 cup milk

6 Tablespoons melted butter or margarine

How to Make It

Using a large mixing bowl, add the flour, baking powder, baking soda, and salt and then mix thoroughly. Set aside until needed.

Whip the egg whites and then set them aside until needed.

Beat the egg yolks and sugar and then stir in the cup of sour cream, buttermilk, or yogurt and the cup of regular milk.

Add this wet mixture gradually to the dry mixture and beat until well blended.

Add melted butter or margarine and combine thoroughly. Fold in beaten egg whites until thoroughly mixed.

Pour mixture into a hot prepared griddle or skillet to cook. Brown on one side and then flip over once to brown the other side to make pancakes or waffles to serve with homemade chocolate sauce recipe.

Chocolate Sauce

4 Tablespoons flour

4 Tablespoons sugar

4 Tablespoons cocoa

2 cups milk

How to Make It

Using a medium size bowl add the flour sugar and cocoa and then mix thoroughly.

In a medium size saucepan over a medium high heat add the milk and stir with whisk. Bring to a soft boil, but do not allow milk to boil.

Gradually add the dry mixture to the milk while stirring constantly until the sauce begins to thicken. Remove from heat and serve with pancakes or waffles for a delicious breakfast or as a sweet treat for your family.

2 large eggs, room temperature

1 cup fat-free milk

2 tablespoons canola oil

1/2 teaspoon salt

1 cup pre-sifted flour

3/4 cup freshly grated, reduced fat Cheddar cheese
Directions

Whisk eggs, milk, canola oil, and salt together in a batter bowl. Add flour and cheese, whisking only until combined. Transfer batter to prepared pan and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 15-25 minutes, until the pudding is puffed and starting to brown on the edges. Serve immediately with you choice of gravy. This recipe makes 6 servings.

 

1 pizza crust, unbaked

6-8 pieces of string cheese

Tomato sauce

Fresh tomatoes, sliced

Basil leaves, chopped

Arugula, chopped

Mozzarella cheese, shredded

How to Make It

Roll out the pizza dough on a floured surface. Make the dough larger than you want the pizza to be. Roll the dough over the rolling pin to move it to the pan. Make sure the dough is larger than the pan by stretching it gently.

Space the pieces of string cheese around the edge of the pan. Wrap the stretched pizza dough around the cheese, pressing it together with the dough in the bottom of the pan. Go ahead and wrap it around the cheese a bit; you want it to be a tight fit.

Spread tomato sauce on the face of the pizza. Sprinkle the sauce with basil. Scatter the tomato slices evenly over the surface. Sprinkle shredded mozzarella cheese on top.

Bake in an oven preheated to 400 degrees Fahrenheit for 15 to 20 minutes. Keep an eye on the pizza as it bakes. Remove pizza from the oven and sprinkle with chopped arugula. Let the pizza rest a few minutes before slicing.

1 lb white flour 

1/2 cup water 

1 oz yeast 

1 tsp salt 

1 tsp sugar 

1 tsp kanolfi seed or charnushka (known as Nigella or Onion seed in the West)

Method:

Warm the water (don't boil) and dissolve the sugar in it. Add the yeast and leave it to ferment for about 10 to 15 minutes.

Put the flour in a bowl and add the salt and onion seeds. Make a well in the middle and pour in the yeast mixture.

Knead the dough until it forms a ball. Leave it in a bowl and cover it with a damp tea towel until the dough has doubled in size. This will take 2-3 hours.

Split the ball of dough into small (2 to 3 inch) balls then roll them in ghee or vegetable oil.

Flatten out the balls, shape them into a teardrop shape and bake for 10 minutes in a preheated oven 450F/230C/Gas 9, checking at 3 minute intervals that the edges of the naan aren't getting burnt.

Keep the naan bread warm by covering it with a cloth for a few minutes after baking, but don't try to keep it there too long or the naan will so soft and soggy.