Best Food Recipes

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Directions:

Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Caramel Sauce

Boil together over medium heat for 5 minutes:

1 ¼ cups brown sugar

1/3 cup water

Add

4 tbsp butter

And continue boiling until mixture reaches 250 degrees on a candy thermometer.

Remove from heat and add:

½ cup whipping cream

1 tsp vanilla extract

Leftover sauce can be stored for a couple of weeks in an airtight container in the refrigerator.

Great over ice cream.

Sautéed Cinnamon Apples

3 large apples, peeled, cored and cut in wedges

2 tbsp butter

2 tbsp brown sugar

1 tsp cinnamon

¼ tsp nutmeg

Melt butter in a large sauté pan. Add apples, brown sugar, cinnamon and nutmeg and sauté for about 5 minutes until the apples are fork tender but not mushy.

Cinnamon Waffles

1 egg1cup milk

3 tbsp canola oil

1 tsp vanilla extract

1 ¼ cups flour

1 tbsp sugar

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

Sift together dry ingredients. Beat eggs add milk, oil and vanilla extract. Add to dry ingredients and whisk together until smooth. Use about ¼ cup batter per waffle, depending upon the size of your waffle maker. Cook until golden brown. Makes about 8 waffles.

Ingredients
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice
Directions
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.

All-purpose flour, as needed for dusting
2 (1-pound) balls pizza dough
1-pound ball fresh mozzarella, thinly sliced
1 1/2 cups mixed grape tomatoes, halved
1/2 cup basil leaves, torn
1/2 teaspoon red pepper flakes
3 tablespoons olive oil
Salt and ground black pepper
Directions:
Preheat an oven to 450 degrees F. Line two baking sheets with parchment paper and set aside.
Lightly dust a work surface with all-purpose flour. Carefully stretch both balls of pizza dough out into a rectangle about 12-inches long and 8-inches wide (the dough should be between 1/4- and 1/2-inch thick). Scatter the mozzarella, tomatoes, basil, and pepper flakes evenly over each piece of dough. Drizzle the olive oil evenly over both portions of dough and season them with salt and pepper.
Starting on the wider side of the dough, roll each piece of dough into a log. Slice each log into 6 equal portions and transfer the rolls to the prepared baking sheets leaving at least 1-inch between each roll.
Bake the pizza rolls, rotating the pans halfway through baking, until deep golden brown, about 25 minutes. Let the rolls cool slightly before serving them warm (if packing them up for a picnic, let them cool completely).
NOTE: The fresh mozzarella has to be very dry for these rolls to keep their shape. If your fresh mozzarella is packed in water, lay the slices out on a few sheets of paper towel and let them dry out for a couple of minutes. You can also use shredded mozzarella to guarantee a successful turnout.

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat Mozzarella cheese
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:
Preheat oven to 350. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

the crust
200g tennis biscuits (or graham crackers)
100g butter, melted
for the filling
750ml milk
2 teaspoons vanilla extract
1 tablespoon good quality instant coffee
½ cup corn flour
½ cup sugar
⅓ cup cocoa powder
5 egg yolks
1 teaspoon salt
to serve
fresh cream, whipped
cocoa powder, for sifting


Instructions
Crush the tennis biscuits and mix with the melted butter.
Press into the bottom of 6 small or 1 large pie tin and place in the fridge to set.
To make the filling, combine the milk, vanilla and coffee in a saucepan and bring to boiling point.
In a separate bowl, combine the corn flour, sugar, cocoa powder, egg yolks and salt and mix well to form a smooth paste.
When the milk has reached boiling point, remove from the heat.
Whisk a ladle full of the hot milk into the corn flour mixture and continue with the rest of the mixture.
Pour the liquid back into the saucepan and over low heat, whisk continuously until the filling is thick and when tasted, has no floury taste.
Pour the mixture through a sieve to make sure there is no lumps and pour the smooth filling into the prepared pie case.
Allow to set in the fridge for at least 2 hours.
When you are ready to serve, whip the cream and swirl onto the pie. Dust with cocoa powder and serve.

Ingredients

1 loaf french bread
3 eggs
3/4 cup whole milk
1 teaspoon vanilla bean paste
4 tablespoons vegetable oil (or more if needed)
1 tablespoon butter


Directions
Cut the french bread roll into 1-2″ cubes. In a large bowl, whisk together the eggs, milk and vanilla paste. Add the bread cubes into the bowl with the egg mixture and move them around until they’ve all been coated. Let them soak for a few minutes. In the meantime, heat the oil and butter in a frying pan. When the oil is hot, place the cubes in the pan. Turn them often so they don’t burn on one side. Once they become a dark golden brown, remove them. Add butter, syrup and powdered sugar to the top. 

1 quantity Barney's roasted rhubarb
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
icing sugar, for dusting




Preparation:
Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.

Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it.

Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more.
It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

3 cups of your favorite spaghetti sauce
1 cup shredded Parmesan cheese
4 boneless skinless chicken breasts (about 6 ounces each)
1 cup shredded Mozzarella
2 ounces sliced pepperoni
8 ounces spaghetti

Method:
Chicken: Heat the oven to 450 degress. Spread tomato sauce into a 9×13 baking dish. Spread Parmesan in a shallow dish. Trim chicken pat dry with paper towels, season with salt and pepper, and coat with Parmesan. Lay chicken on top of tomato sauce. Bake for 15 minutes.

Chicken: Sprinkle Mozzarella and pepperoni over the chicken. Increase oven temperature to 475 and continue to bake until cheese melts, about 5 minutes.
Spaghetti: Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain and return to pot.

Spoon some sauce from the baking dish into the pasta and toss to combine. Add reserved cooking water as needed. Serve with chicken and remaining sauce.

85g very soft butter, plus extra for the dish
350g raspberry jam
large fresh unsliced white bread loaf (about 800g)
4 eggs
400ml double cream
400ml milk
85g caster sugar, plus a little extra
1 tsp vanilla paste or seeds scraped from 1 vanilla pod

Method
Butter a deep 2-litre baking dish. Dollop in half the jam and spread over the base of the dish. Trim the crusts and rounded top from the loaf so that you are left with a rectangular block of bread. Cut into 4 thick slices of bread. Whizz the crusts and left over bread into crumbs and freeze for later.

Spread the butter over one side of each slice of bread. Flip the slices over and spread the un-buttered sides with remaining jam. Roll up the slices from the short sides, jam-side inwards, to make 4 fat Swiss rolls. Halve each so you end up with 8 short, squat Swiss rolls. Squish these snugly into the baking dish, cut-sides up, so you can see 8 jam swirls.

Whisk together the eggs, cream and milk, then sieve into a jug with the sugar and vanilla. Give a good stir, then carefully pour over the bread swirls – you may have to do this in stages, letting the custard soak in bit by bit. Let the dish stand at room temperature for 30 mins so the custard continues to soak in.

Heat oven to 160C/140C fan/gas 3. Scatter some more caster sugar over the pudding, then bake for 1 hr-1 hr 15 mins until the top is golden and the custard is gently set. Cool for 5 mins, then serve.

• 9 lasagna noodles

• 1/2 cup butter

• 1 large white onion, chopped

• 1 clove garlic, minced

• 1/2 cup flour

• 1 tsp salt

• 2 cups chicken broth

• 1 1/2 cups milk

• 4 cups mozzarella cheese, shredded and divided

• 1 cup Parmesan cheese, grated and divided

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp pepper

• 2 cups ricotta cheese

• 2 cups cooked chicken breast, cubed

• 2 (10 oz) packages frozen chopped spinach, thawed and drained

• 1 tbsp fresh parsley, chopped

• 1/4 cup grated Parmesan cheese

Directions

• Preheat oven to 350 degrees.

• In a large pot boil lightly salted water. Add lasagna noodles and boil for 8 to 10 minutes. Drain. Rinse with cold water.

• In a large saucepan over medium heat, melt the butter. Sauté the onion and garlic in the butter until tender. Add the flour and salt. Mix well, and simmer until bubbly. Add the broth and milk to the pan, mix well, and boil. Stir constantly for 1 minute. Add 2 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese to the saucepan. Stir until well blended. Season with the basil, oregano, and pepper. Remove from heat. Set aside.

• Spread 1/3 of the sauce mixture in a 9×13 inch baking dish. Place 1/3 of the noodles, the ricotta, and the chicken in a layer over the sauce mixture.

• Place another layer of 1/3 of the noodles and then a layer of 1/3 of the sauce mixture.

• Place spinach and the remaining 2 cups of the mozzarella cheese and 1/2 cup of the Parmesan cheese in another layer.

• Lay the remaining noodles over the cheese, and spread remaining sauce evenly over noodles.

• Sprinkle with parsley and 1/4 cup Parmesan cheese.

• Bake 35 to 40 minutes. Let cool and rest before cutting and serving

Half a dozen rabbit joints

4 large tablespoons of Dijon mustard

Seasoned flour

A large knob of unsalted butter (a couple of ounces is about right)

3 or 4 rashers of streaky bacon

One onion a couple of garlic cloves about half a pint of double cream

Method:

Wash and dry your rabbit pieces. Put them in a large bowl, cover with salted water and leave to soak for a couple of hours. Drain and dry.

Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. (I suggest the fridge).

The following day, I said this mustard rabbit recipe takes time. Dust the rabbit joints lightly with seasoned flour, shake off any surplus.

Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides. Lift out the rabbit joints and set them aside. Peel and finely chop one onion and garlic cloves to taste. Remove the rind from the bacon and roughly chop it. Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft. Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets. Remove the casserole from the heat and stir in the double cream.

Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c. Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time. Serve straight from the casserole (mind you don't burn the table)! Boiled potatoes and the usual green vegetables go well with this dish. You might want to throw a few bread croutons over the top as well.

Ingredients:

1 cup milk

1 egg

2 tsp vanilla extract

4 cups flour

1 cup cold vegetable shortening, cut in cubes

1 tsp salt

Method:

Whisk together the egg milk and vanilla and set aside. Mix together the salt and flour and cut in the cold shortening until crumbly. Fold in the wet ingredients just until a dough forms. Don't over work the pastry dough or it will become tough. Divide dough in half, form each one into 6 inch rounds, wrap in plastic wrap and chill for at least 1/2 hour. Roll dough out to 1/8 inch thickness (careful not to make the dough too thick or it will not cook properly). Cut 6 inch circles out of the rolled out dough and pace a tablespoon or two of fruit filling. Fold the dough over the filling being careful to keep the outside edges of the dough clean. Press the edges of the dough together firmly using a fork to seal.

Heat canola oil in a deep fryer to about 325-350 degrees F. Higher heat will cause them to brown too quickly. Fry for about 4 minutes or until evenly golden brown. Drain on paper towels and allow to cool for a few minutes before serving. Dust with powdered sugar if desired.

- 500gm Turkey Mince 

- 2 x 400gm tins Organic Crushed Tomatoes 

- 1 x tin Organic Tomato Purée 

- 1 x Zucchini, chopped finely 

- 1 x Carrot, chopped finely 

- 1 x Flat Mushroom, chopped finely 

- 1 x Brown Onion, chopped finely 

- 2 x heaped teaspoons Crushed Garlic or 3-4 cloves Garlic crushed

- 3 teaspoons Dried Italian Herbs 

- 1 x Red Chilli, chopped finely 

- 1/2 bunch Fresh Basil 

- 1/2 bag of Fresh Baby Spinach Leaves 

- Cracked Pepper to taste 

- 2 x packets of Organic Slim Pasta Fettucini

Method:

- Sauté onions in a saucepan. 

- Add garlic and Italian Herbs and stir for 1 minute. 

- Add mince and break apart with wooden spoon. Stir till browned. 

- Add vegetables and stir. Cook for 3 mins. 

- Add tomatoes and tomato purée, chilli and a few basil leaves torn up. Cook for approximately 10mins. While its cooking, prepare Slim Pasta according to its packet directions. Serve a portion of pasta in bowl. 

- Add the spinach leaves and the remainder of the torn basil leaves to the Bolognese sauce and stir through till just wilted. 

- Serve on top of Slim Pasta 

 Add Salt Flakes and Cracked Pepper to taste. 

Ingredients:

2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:
1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has
hardened.
7. Remove from paper and serve.

Ingredients

2 sheets puff pastry

1 onion, diced

4 rashers bacon, trimmed and diced

1/2 cup peas, fresh or frozen

3/4 cup (100g) grated tasty or cheddar cheese

1 tomato, sliced

6 - 8 eggs

Directions

Preheat oven to 180 degrees C. Lightly grease a pie or quiche dish and line with one sheet of pastry.

Spread onion and bacon over pastry, cover with peas, cheese and tomato slices. Crack whole eggs over, keeping yolk intact. Lay remaining sheet of pastry over the top, trim edges.

Cook in pre-heated oven for 40 - 45 mins or until golden.

Serve with steamed snow peas, broccoli & carrot

2 cups flour

½ tsp cream of tartar

½ tsp baking soda

1 cup warm water

2 Tbsp canola oil

Topping:

3 medium tomatoes sliced

½ lb of natural ground beef

1 green pepper chopped

6 mushrooms sliced

½ onion chopped

1 tsp oregano

1 tsp basil

1 tsp thyme

1 tsp minced garlic

2 Tbsp canola oil

Sliced black olives

2 cups mozzarella cheese

Directions:

1. Mix dough ingredients, cover and let rest for 20 minutes. Pre-heat oven to 425 degrees. 

2. Knead dough just to remix everything and add flour if necessary to get a silk like consistency, it should not be sticky. 

3. Pat dough out into large circle onto pizza stone, roll out onto stone using rolling pin until it forms a large circle, then pinch edges to hold topping better. 

4. Cook in oven without topping for at least 10 minutes. Cook beef with onions until beef is nearly done, then add mushrooms, green pepper, basil, oregano, thyme, oil and garlic. 

5. Take pre-cooked dough out of oven and put sliced tomatoes on top of the dough, then add the rest of the topping (beef etc), then olives and cheese on top. 

6. Cook pizza for another 10-15 minutes until crust is golden brown. Do not over cook crust or burn.

2 Tablespoons olive oil
1 pound hamburger or ground beef
1 large chopped onion
1/3 cup chopped parsley
1 egg
1/2 cup dry breadcrumbs
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 can tomato juice 12 ounce
1/2 cup water
5 minced garlic cloves
1 bay leaf
1 teaspoon chili powder
1 package baby carrots
1/2 cup biscuit baking mix
1/2 cup milk
1 package frozen Lima beans 10 ounce
method:
Reserve 2 tablespoons parsley, set aside until needed. Using a large mixing bowl, you will add the hamburger or ground beef, chopped onion, chopped parsley, egg, dry breadcrumbs, 1 teaspoon salt, pepper and dry mustard. Mix well to combine. Shape and form the meatballs.
Place half of the meatballs into a large heavy Dutch oven with the olive oil over a medium heat to brown. Turn meatballs occasionally to brown all the sides. Remove from heat to drain off oils onto a paper towel. Brown the remaining meatballs and then drain off the drippings.
Into the large heavy Dutch oven, you will add the tomato juice, water, minced garlic cloves, bay leaf, chili powder, and the remaining salt. Combine well while bringing to a boil. Add the baby carrots. Cover with lid. Reduce heat and simmer for about 30 minutes.
While waiting for the vegetables to cook you can combine the biscuit baking mix and the remaining parsley. Stir well. Add all the milk and stir lightly to moisten the dry ingredients. Return meatballs to the pot and then add the lima beans. Bring to a boil. Drop dumpling mixture into the hot boiling water. Cook uncovered for about 10 minutes. Stir, cover, and cook for about 10 more minutes or until the dumplings are tender and fluffy.

1 package white cake mix

1 container vanilla frosting

4 ½ teaspoons coconut flavoring

1 cup shredded sweetened coconut

1/3 cup sliced almonds

1 package chocolate almond bark 24 ounce

How to Make It

Follow the directions on the package label of white cake mix to prepare the cake, while also adding 3 teaspoons coconut flavoring to the mix while combining the necessary ingredients to make the cake. After baking the cake remove from the oven and allow the cake to become cool to the touch.

Add the remaining 1 ½ teaspoons coconut flavoring to the container of vanilla frosting and combine well.

After allowing the cake to completely cool to the touch, begin crumbling up the cake into a large mixing bowl and then stir in the frosting to fully combine and coat the cake crumbs. Stir in the shredded sweetened coconut and sliced almonds. Mix well to combine and then form the mixture into a large ball.

Cover with the lid, aluminum foil, plastic food wrap or even a clean dry dishtowel. Place in the refrigerator to chill overnight or for several hours before continuing to make the dessert. You can also place the mixture in the freezer between 45 to 60 minutes before use.

When you are ready to proceed, melt the chocolate almond bark in a medium size saucepan over a low heat setting. Stir constantly to prevent sticking, scorching and burning.

Remover the cake mixture from the refrigerator or freezer and then begin to form small 1 inch bite size balls from the chilled cake mixture, while rolling the dough between your hands to do so. Drop the small 1 inch bite size balls into the melted chocolate and then roll it around until covering the cake balls well. Remove the balls from the chocolate mixture while using two forks to do so. Place chocolate covered balls onto a sheet of wax paper to cool and become firm. Repeat this step as you continue to dip and cover the small 1 inch bite size balls to make the candy. This recipe should yield somewhere between 60 and 70 pieces of chocolate coconut bite candies.

4 cups flour

1/2 teaspoon salt

2 Tbsp baking powder

1/4 cup oil

1/2 to 1 cup powdered milk

2 cups water (a little more if more milk is used)

Method:

Mix dry ingredients in a large bowl, make a well in it and pour in the water and oil. Knead thoroughly to a stiff dough. Add more flour -- it shouldn't be sticky. Flour in bread varies by moisture in the air. Take a handful and pat it into a flat round with a depression in both sides of the center, or make a twisted round. Depending on the shape and how much you knead and twist and pull it, the fry bread will taste quite different. Slap it around plenty, and make sure that dought isn't sticky.

For Indian tacos (or to serve with wojape berry pudding over it), make a flat taco, about 8-9" in diameter and 1 1/2" thick at the edges, with a depression in the center of both sides (to hold the sauce). You can also just put butter or honey on it.

Fry it in hot oil, either a fryer or frypan with at least 1 1/2" of oil in it. Keep crumbs and such skimmed off the oil. Oil temperature should be about 375, not smoking. Breads will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper, don't stack them on top of each other until cool.

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Method:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:

I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

1 lb elbow noodles
1 can evaporated milk
1 stick of butter
1 egg, beaten
5 cups of cheese, 1/2 sharp, 1/2 mild
2 cups regular milk
Salt and pepper to taste
Ham chunks (I buy them all ready cut, and browned them in pan with little butter)

Directions:

Boil noodles till almost done in in pot, drain
Take 1/2 stick of butter and cut small pieces in bottom of crock pot.
Add noodles, the stir in evaporated milk, rest of butter, egg, milk, ham, and 4 cups of cheese.

Cook on low 4 hours, or high on 2 1/2.
One hour before time ends, add remainder cheese on top.

2 crescent roll tubes

1 LB ground beef (or ground turkey)

1 packet of taco seasoning

1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle. 

500g flour

200ml milk

70g sugar

a pinch of salt

1 case of baker yeast

90 unmelted butter .

1 egg + one for gilding

1 case of liquid extract vanilla .

Nuggets chocolates.

Directions:

In the bowl of your food processor, place the flour , sugar on one side, the other salt , and yeast (already diluted in warm water) in another corner , egg , vanilla and Start kneading .

Add the warm milk before little by little and continue to knead .

Finally add the butter in small pieces still continue to knead 10 minutes.

If your dough is too sticky, you can add a little flour (I added the equivalent of one tablespoon twice, and knead again . )

record your bowl and let your dough rises . ( about 1 hour and a half )

Out your dough , and knead a little by hand on a floured surface .

Shape of small rolls without forgetting to put the chocolate chips in circles and place on parchment paper. (I made 15 rolls)

Grow your bread for a good 20 minutes , careful to space your bread because they swell well including cooking.

Brown with a beat and make small incisions in the egg with a knife , Bake for 20 minutes at 200 ° .

1 onion, sliced

1 clove garlic, crushed (optional)

1 can cream of mushroom soup

1 cup sour cream or plain yogurt

3 ounce can of mushrooms

2 Tablespoons catsup

2 teaspoons Worcestershire sauce

Method:

Brown the steak strips in the oil. Add the onion and garlic. Stir fry for 5 minutes until onion is translucent. Combine remaining ingredients, add to meat. Heat on low temperature until flavors blend. (Do not boil.) Serve this easy quick Beef Stroganoff over buttered noodles.

    Ingredients:
1 orange cake mix
1 package orange jello gelatin 3 ounce
1 cup boiling water
1 package vanilla instant pudding 3 ounce
1 cup milk
1 teaspoon vanilla flavoring
1 teaspoon orange flavoring
1 container whipped topping 8 ounce




How to Make It:
After baking remove from oven and then make holes in the cake while it is still hot. Set aside until needed.

Prepare the orange jello gelatin by dissolving it in the cup of boiling water. Pour the orange gelatin over the cake while it is still hot and then allow the cake to completely cool.

Prepare the vanilla instant pudding with 1 cup of milk and stir to blend. Add the vanilla and orange flavoring and then fold in the whipped topping. Spread this mixture evenly over the entire cake. Place in the refrigerator overnight to chill or for at least 5 to 6 hours before cutting and serving.

 

1 pound frozen, pre-cooked shrimp
1 tablespoon dried basil
1 teaspoon garlic powder
2 tablespoons tomato paste, no sugar added
1 tablespoon olive oil

Directions:

Place all ingredients in a skillet and cook until the shrimp are warmed through, stirring regularly.
Note: The measurements above are only suggestions. You can easily adjust all the seasonings to suit your own tastes.