Best Food Recipes

Ingredients:

1 cup Warm Water

1 tablespoon Olive Oil

1 beaten egg

3 1/2 cups bread flour

1/2 cup sugar

1 teaspoon salt

2 1/2 teaspoons bread machine yeast 

Method:

Place all of the ingredients in the bread machine in the order. Mine recommends that you put in the wet ingredients followed by the flour, sugar, salt and the yeast last. 

Turn on the dough cycle and let the machine do all of the work! If you want, you could add some Italian Seasoning at this point too. 

Turn the dough out onto a floured surface. 

Divide the dough into 6 equal portions. Each portion should weigh about 5 ounces.

Shape each portion into whatever shape of roll you would like. Place the rolls on a greased baking sheet. Space the rolls about 2 inches apart. Cover with plastic Wrap and let rise in a warm place, free from draft for about 20 to 25 minutes. 

Bake in a preheated 350° F oven for 20 minutes. When finished, you can brush them with melted butter if you'd like. Remove from pan and cool on a wire rack.

Ingredients:

1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix

Preparation:

Prepare cake mix as directed. 

Pour 1/2 of the batter with one cup of the pecans, in a 13x9 inch pan. Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add caramels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.

Ingredients:

frozen roll dough

½ stick butter

dried or fresh herbs

1 clove garlic, minced or crushed

Method:

Let the dough rise according to the package directions. Melt the butter and stir in the garlic and herbs.

Brush over the rolls and bake according to the package directions. Brush more seasoned butter over the rolls after baking.

Ingredients:

1 plain white cake mix

3 eggs

2 egg whites

1/3 cup vegetable oil

1/3 cup buttermilk

1/3 cup water

For the Passion Fruit Mousse:

1/3 cup water

2 packets unflavored gelatin

1 1/4 cup fresh or frozen passion fruit pulp

1 cup sugar

2 tablespoons rum or pisco

5 egg whites

Syrup:

3/4 cup fresh or frozen passion fruit pulp

3/4 cup sugar

For the Whipped Cream Frosting:

2 cups whipping cream

3 tablespoons sugar

1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.

Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.

Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.

Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.

While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.

Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.

Make the italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.

Until the whisk attachment, beat the egg whites until soft peaks form.

Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.

Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.

While the meringue cools, beat the whipping cream until very soft peaks form. Do not overbeat.

Fold the the passion fruit/gelatin mix gently into the egg whites. Do not overmix.

Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.

Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9 inch springform pan with a circle of wax paper. Butter the inside of the springform pan.

Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.

Cover mousse with another cake layer, and brush cake with syrup. Spread another 1/3 of the mousse over the cake.

Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly – at least 4 hours to overnight.

Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving cake on base.

Add sugar to remaining whipped cream, and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of cake and on top. You can also use a pastry bag with star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.

Ingredients:

cake:

3/4 cup cocoa powder, plus more for dusting

2 1/4 cups all-purpose flour

1 1/2 tsp. salt

1 3/4 tsp. baking soda

2 1/4 cups sugar

2 cups boiling water

12 Tbs. (1 1/2 sticks) unsalted butter, melted

3 eggs

2 1/2 tsp. vanilla extract

8 oz. 70% cocoa dark chocolate, chopped into small pieces (of course you can adjust the type of chocolate to your liking)

For the ganache:

6 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 pints fresh berries (strawberries-sliced, raspberries, currents, blackberries, etc.)

Methods:

Position a rack in the lower third of an oven and preheat to 350°F. Grease a Mary Ann cake pan and dust with cocoa powder.

To make the cake, over a sheet of waxed paper, sift together the flour, salt and baking soda. Set aside.

In a large bowl, whisk together the 3/4 cup cocoa, the sugar and boiling water. Set aside.

In a small bowl, whisk together the butter, eggs and vanilla. Pour into the cocoa mixture and whisk to combine. Whisk in the flour mixture in two additions. Pour the batter through a fine-mesh sieve into the prepared pan and stir in the chocolate chips.

Bake until the cake springs back when gently touched and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Tap the pan gently on a work surface, invert the pan onto the rack and lift off the pan. Let cool completely, about 1 hour.

To make the ganache, put the chocolate in a small bowl. In a small saucepan over medium heat, warm the cream until bubbles form around the edges of the pan. Pour the cream over the chocolate. Let stand for 1 minute, then slowly whisk until smooth. Let cool for 10 minutes before using.

Pour the ganache into the well of the cake. Using an offset spatula, spread evenly. Sprinkle the berries into the middle well. Refrigerate the cake for at least 30 minutes to set the ganache. Add more berries as needed. 

Ingredients:

Brine:

1/4 cup bourbon

1/4 cup coarse salt (kosher or sea)         

1/4 cup firmly packed brown sugar         

4 slices (each 1/4-inch thich) lemon         

2 cloves garlic, peeled and gently crushed with the side of a cleaver         

1 tablespoon black peppercorns         

1 tablespoon mustard seeds         

1 tablespoon coriander seeds

Chicken:

2 whole skinless, boneless chicken breasts (each 12 to 16 ounces), or 4 half breasts (each half 6 to 8 ounces) 

2 tablespoons melted butter or olive oil 

Directions:

combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 4 cups of water and whisk until the salt and brown sugar dissolve. 

If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain. Place the chicken breasts in a large resealable plastic bag and add the brine. Let the breasts brine in the refrigerator for 2 to 3 hours, turning the breasts twice so that they brine evenly.

Preheat the oven to 300 

When ready to cook, drain the brine off the chicken and blot the breasts dry with paper towels. Discard the brine. Lightly brush both sides of the breasts with the melted butter or olive oil. Brush and oil the grill grate, then arrange the chicken breasts on the hot grate.  Grill for 30-40 minutes until the juices run clear. During the last 10 minutes baste with barbecue sauce.  Transfer the grilled chicken breasts to a platter or plates and serve at once with your favorite barbecue sauce.

Ingredients:

1 cup of butter softened

¼ cup of vegetable oil

3 cups of white sugar

5 eggs

3 cups of all purpose flour

1 cup of milk

1 teaspoon of lemon extract

½ cup of white sugar for the glaze

½ cup water for the glaze

1 teaspoon grated lemon rind for the glaze

¼ cup of lemon juice

Directions:

Beat butter in a large bowl,Gradually add in the oil, Beat until well blended,Gradually add in the sugar Beat well Add in the eggs one at a time

Beat well, Add in the flour to the creamed mix with the milk

Mix until blended after adding each ingredient

Stir in the lemon extract

Pour the batter into a greased and floured 10 inch tube pan

Bake at 300 degrees for one hour and 30 minutes

Cool in the pan or a rack for 15 minutes

Combine the ingredients for the glaze and stir until the sugar dissolves

Brush the lemon glaze on the sides of the cake and spoon the glaze over the top.

Let the cake cool completely

Ingredients:

1 1/3 cups granulated sugar

1/2 cup butter, softened

2 eggs

3 cups all-purpose flour

3 teaspoons baking powder

2 cups eggnog

1 1/2 cups mixed candied fruits

1 1/2 cups sifted confectioners sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

additional eggnog

(optional) candied cherry halves

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the granulated sugar with the softened butter until it's light and creamy. Beat in both eggs until combined. In another bowl, stir together the flour and baking powder. Slowly stir the flour mixture into the sugar mixture and then beat in the eggnog until all ingredients are well combined. Fold in the chopped candied fruits. If the mixture is stiff, stir by hand.

Lightly spray your muffin or mini loaf pans with nonstick vegetable cooking spray. Spoon the batter into your desired pans. Place pans into a preheated 350 degree oven and bake for 20-22 minutes or until they are done and the centers test clean with a toothpick. Remove from the pans and let cool on a wire rack.

In a small bowl, combine the confectioner's sugar, nutmeg and ground cinnamon. Add in enough eggnog to make the mixture of drizzling consistency. Drizzle the glazed over the cooled fruit cakes.

If desired, top the fruit cakes with candied cherry halves for garnishing and store them in an airtight storage container.

Ingredients:

6 slices whole wheat sandwich bread

2 tbsp 25 mL butter, softened

4 eggs

2/3 cup 150 mL granulated sugar, divided

2 tsp 10 mL vanilla

2 cups 500 mL hot low-fat milk

4 pears, peeled, cored and sliced

½ tsp 2 mL freshly grated nutmeg

1/3 cup 75 mL raisins

¼ cup 50 mL sliced blanched almonds

Instructions:

Preheat oven to 350°F (180°C)

Trim crusts from bread; butter one side of each bread slice. Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.

In a large bowl, whisk together eggs, 1/3 cup 75 mL of the sugar and vanilla. Whisk in hot milk in a stream, stirring constantly. Pour over bread.

In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp 25 mL water, stirring occasionally, until mixture turns a deep caramel color. Immediately add pears and nutmeg be careful of splatters. Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth. Stir in raisins; spoon evenly over bread slices. Sprinkle almonds over top.

Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish. 

Bake for 40 to 45 minutes or until custard is set in center. Remove from water bath, place on rack to cool.

Ingredients:

1 cup Gluten Free Pancake Mix

1 cup yellow cornmeal

1/2 Tbsp baking powder

1 tsp salt

1 Tbsp vegetable shortening

1 cup milk

1 package Gluten-Free hot dogs-cut into quarters

Directions:

In large bowl, stir together country pancake mix and cornmeal, baking powder and salt. Add shortening until mixture becomes coarse. Add milk.

Make a thick batter, very much like a pancake batter. If batter gets stiff add small amount of water. All you have to do to prepare the corn dogs is grab the wieners right out of the package. Cut them into quarters and then insert the stick. Coat your wiener by rolling it in the batter.

Holding on to the stick, fry that puppy in some deep hot oil until browned.

Leftover batter may be kept a few days in the refrigerator, and you can make something special from it.

Ingredients:

2 cups yellow corn meal

1 ½ teaspoons of Gluten Free baking powder

2 tablespoons potato starch

½ teaspoons baking soda

1 teaspoon salt

2 tablespoons white sugar

1 teaspoon Xanthan gum

Wet Ingredients:

1 cup milk

½ cup corn oil

2 eggs

Preparation:

Begin by Pre-heating your oven to 400 Degrees.

Grease an 8x8x2 inch baking pan with some butter. You can use cooking spray also.

Mix your dry ingredients in a good sized bowl.

Separate the Yolks from your egg whites, and beat them separately.

Mix together your egg whites, milk, and corn oil together. After blended nicely, stir in the egg yolk.

Mix your wet ingredients with your dry, make sure everything's well blended.

Pour your batter into a pan and spread evenly.

Bake for 20 minutes or until it's nice and golden.

And now you have a perfect Corn Bread Recipe to add to any meal.