Best Food Recipes

Ingredients:

8 chicken thighs

1/2 cup soy sauce

1/4 cup water

3 T honey

2 t grated fresh ginger

3 T dry sherry (see comments)

1 clove garlic, minced

2 t red pepper flakes

Directions:

Place the chicken in a plastic bag or bowl. Combine all the other ingredients to form a marinade, mixing them well to fully dissolve the honey. Seal the bag or cover the bowl, and refrigerate from 8 to 24 hours.

Remove chicken from marinade and place all pieces skin side down in a single layer. Pour some of the marinade over them, to reach the level of the bottom fourth of the layer. Bake, covered with aluminum foil in a 325F oven for 2 hours. 

Remove the foil, turn the chicken pieces skin side up, and bake at 425F for 25 minutes more. If you like a particularly crispy skin. turn the broiler on and watch carefully, as the honey from the marinade might burn.

Serve it with white rice and some sauteed vegetable.

Ingredients:

150g biscuits

80g butter, melted

2 x 250 g pkts Kraft Philadelphia original cream cheese block

1/2 cup caster sugar

300ml thickened cream, whipped

1 tablespoon gelatine

1/4 cup hot water

4 mangoes, peeled and sliced 

2 tablespoons lime juice

1 mango, peeled and chopped

Directions:

Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.

Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. 

Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm.

Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth.

Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

Ingredients:

4 -5 rolls or 1 loaf Brioche

11 ounces white chocolate chips

2 ½ cups half & half

2 cups heavy cream

¾ cup sugar

1 tsp. vanilla extract

3 large eggs

5 large egg yolks

1 cup dried nectarines, chopped

Directions:

Preheat oven to 325 °F.

Spray a 3-qt (9 x 13) baking dish with vegetable or canola spray. 

Cut the brioche loaf into 1 inch cubes. Place in the prepared dish. Add white chocolate and dried nectarines and toss to distribute.

In a bowl, whisk together half & half, cream, sugar, lemon zest, and vanilla until sugar is almost dissolved. Add eggs and mix until combined.  Pour mixture over bread.

Let stand for 10-15 minutes to allow liquid mixture to soak into bread. If mixture is not completely soaked, add more milk. Bake  60-75 minutes, until custard is set and brioche is golden.  Serve hot.

Ingredients:

2-1/4 to 2-3/4 cups all-purpose flour

1 tbsp sugar

1 package (1/4 ounce) quick-rise yeast

1 tbsp salt

1/3 cup milk

1/2 cup water

1 tbsp butter

2 raisins

2 eggs

Method:

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°/130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn into a floured surface, knead until smooth and elastic, about 8 minutes. Cover and let rest for 12 minutes. 

Shape dough into one 2-in. ball, four 1-1/2-in. balls, one 1-in. ball and one large round ball.

For turtle shell, place the large dough ball in the center of a greased baking sheet. Place the 2-in. ball at the top for head; position balls on either side for feet. Shape the. ball into a triangle for tail; place on opposite side of large ball from head.

Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 30 minutes.

Beat the remaining egg; brush over dough. With a sharp knife, make shallow diamond-shaped slashes across top of turtle shell.

Bake at 350° for 35-40 minutes or until golden brown.and serve.

Ingredients;

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tbsp celery salt

1 tbsp black pepper

1 tsp ground ginger

3 tbsp MSG (Accent)

1/2 tsp basil

1/2 tsp oregano

2 cups flour

1/2 tsp salt

1/2 tsp thyme

Eggs (1 for every 3 pieces of chicken)

Bread Crumbs

Method:

Mix all ingredients together in a large bowl.

Roll chicken pieces in beaten eggs.

Roll them in regular bread crumbs.

Roll them in mixture of spices.

Fry in Deep Fryer according to Manufacturer's instructions for chicken.

Make one night a week family night and use a famous recipe to make it a famous night.

Ingredients:

1 cup heavy cream

1/3 cup powdered sugar

1/2 tsp vanilla extract

2 tsp elder flower liquor 

Method:

Put all ingredients in a stand mixer. 

beat on high until soft peaks form, about 3 minutes.

and you get your vanilla whipped cream.

Ingredients:

500 g chicken or turkey breast (or chicken)

250 g spinach (I used fresh young spinach)

2 eggs

Panko (Japanese bread crumbs) or brown bread crumbs

1 teaspoon paprika powder

fresh black pepper and salt

nutmeg

Directions:

Cut 4 thin slices of chicken or turkey breast.

Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.

Trim the pounded breast until it is roughly a rectangle. Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

Distribute the turkey mixture over the slices of Turkey. Roll them tightly and wrap in a plastic foil (like a bonbon), Put the turkey rolls in the freezer for 1 hour

Mix the panko or brown bread crumbs with the paprika powder Beat one egg with fresh black pepper and salt.

Remove the plastic foil from the rolls. Coat with egg (first) and brown bread crumb (second)

Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C

You can serve these warm or cold.

Ingredients:

200g dark chocolate

3 eggs

200g butter

250g sugar

1 tsp salt

100g plain flour

Walnuts (optional)

Directions:

Melt chocolate and butter together, Whisk the eggs and the sugar, Combine both mixtures, Mix through flour and salt, Add chopped walnuts (optional)

Pour into shallow tray, Bake for 30 - 35 minutes at 150 C

Cool and refrigerate before cutting into pieces.

Ingredients:

3 mashed bananas

2 tbsp butter or margarine

1 cup sugar

1 1/2 cups Self raising flour

1 egg, beaten

2 tbsp milk

Instructions:

Cream butter & sugar, add egg & combine, then add bananas.

Sift flour & milk.

Combine after each addition & bake in a cake tin for about 40 minutes in a 180 degree oven. 

Take it out from the pan, and put it on a cooling rack.

Ingredients:

1/2 cup 113 g unsalted butter, melted

1/2 cup 100 g white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 65 g all purpose flour

1/4 cup 25 g unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) 950 ml Ice Cream

10 x 15 inch 25 x 38 cm rimmed baking sheet

Parchment paper

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.

Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir stir stir, to make sure all of the butter is melted, but not boiling.

Ingredients:

250 g Chicken (Boneless) 

2pieces Ginger (small size)

4 to 5 Garlic cloves

Salt to the taste

Black Pepper: ¼ tbsp

1 Egg

Oil to fry

2 tbsp Corn Flour

2 tbsp Gram Flour

half small cup Ketchup

1 to 2 Green Onion

1 Lemon

2 tbsp Sugar

Instructions:

In the First step you have to take a large bowl to combine minced chicken with egg, salt, black pepper, ginger paste, garlic paste, corn flour and gram flour in a bowl and mix well.

Heat the oil in a pan and make small balls of the mixture that you have made in a bowl and fry them in hot oil. In a separate pan, heat oil and fry garlic-ginger paste in it.

Add shallots, tomato ketchup, lemon juice, chutney, salt and black pepper and sauté them in an oil.

Add chicken balls to it.

Serve warm.

Ingredients:

1/2 stick butter, plus extra for loaf pan

3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice

1/2 lemon, juiced

1 cup apple cider

1 3/4 cups all-purpose flour, plus extra for loaf pan

1 teaspoon ground cinnamon

1 teaspoon baking soda

3 or 4 grates fresh nutmeg (about 1/2 teaspoon)

3/4 cup brown sugar

3/4 cup sugar

Pinch kosher salt

1 egg

1 teaspoon vanilla extract

1/2 cup toasted and chopped walnuts

1/2 cup golden raisins

Cream Cheese Icing, recipe follows

Special equipment: Standard loaf pan

Directions:

Preheat the oven to 350 degrees F.

Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.

In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.

Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.

Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.

Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.

Cream Cheese Icing:

1 (8-ounce) package cream cheese, at room temperature

1 stick butter, at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 lemon, juiced

Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Ingredients:

250g plain flour

½ cup Self raising flour

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

Preparation:

Put all above ingredients into a saucepan and bring to the boil, stirring occasionally.

Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda.

Empty into a bowl and stand overnight.

Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt.

Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours for 4 hours, depending on your oven.