Best Food Recipes

Ingredients:

2 ½ - 3 lb. Chicken cut into 6 pieces

1 Cup cream

3 Teaspoons curry powder

1 Onion chopped finely

1 Tin of mushroom soup

2 Tablespoons butter

1 Peeled apple chopped finely

Salt, pepper and paprika to taste

Method:

Melt the butter in a saucepan. Saute the onion, apple and curry powder in the butter until the onion is transparent.

Add the soup and the cream and heat it through without boiling. Salt the chicken to taste.

In a large, shallow ovenproof dish place the chicken in a single layer.

Sprinkle the chicken with the paprika.

Pour the sauce over the chicken. Bake uncovered for about 1 ½ hours until done.

Ingredients:

16 ounce can pumpkin

4 eggs

1 1/4 cup oil

2 cups sugar

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

2 cups flour

1/2 cup coconut

1/2 cup black walnuts (or any kind of nuts you prefer)

Cream Cheese Icing:

1/2 stick butter or margarine, softened

8 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

1/2 cup coconut

1/2 cup nuts

Directions:

Mix the canned pumpkin, eggs, oil and sugar together. Add the salt, baking powder, baking soda, cinnamon and flour, then mix well. 

Stir the coconut and walnuts into the mixture. Bake at 350 degrees for 45 minutes.

Mix together the butter or margarine, cream cheese, powdered sugar and vanilla. Spread icing on cooled cake and sprinkle the coconut and nuts on top if you want.

Ingredients:

1 chocolate cake mix

1 package Jello chocolate fudge instant pudding

½ cup vegetable oil

4 eggs

¾ cup Kahlua

½ cup cold strong coffee

6 Tablespoons butter or margarine

1 pound box powdered sugar

3 Tablespoons unsweetened cocoa

3 Tablespoons Kahlua

3 Tablespoons hot strong coffee

Directions:

Preheat oven to 350 degrees Fahrenheit and prepare a cake pan by greasing and flouring and then set aside until needed.

Using a large bowl and an electric mixer add the cake mix, chocolate pudding, oil, eggs, ¾ cup Kahlua and ½ cup cold coffee and then beat until thoroughly mixed and then beat for about 2 or 3 more minutes.

Pour this cake batter into the prepared cake pan and bake in oven for approximately 45 to 60 minutes depending on the size and type of cake pan you are using or until done. Check by using toothpick method to ensure the cake is done. After cake is done, allow for 20 to 30 minutes of cooling time. You will not frost this cake until it is completely cooled.

To prepare the Kahlua frosting you will cream the butter or margarine and then add the powdered sugar and cocoa and cream well. Keep beating this mixture as you slowly add the Kahlua and then the hot coffee. Beat until it is a smooth yet thick consistency for spreading over the cake.

2 ½ cups of all-purpose flour

1 ½ cups of regular sugar

1 teaspoon of baking powder

1 large teaspoon of cocoa powder

1 cup of fresh buttermilk at room temperature

1 ½ cups of vegetable oil

2 large eggs

2 tablespoons of red food coloring

1 teaspoon of white distilled vinegar

1 teaspoon of vanilla extract

3 teaspoons of vegetable oil for greasing the cake pans

9 inch baking pans - 3

Method:

1. Preheat a conventional oven to 180°C.

2. Separate the egg whites and yolks.

3. Add the sugar to the yolks and whisk well.

4. Add the vegetable oil, buttermilk and vinegar and blend well until the sugar is fully dissolved.

5. In a separate bowl, take the egg whites and whisk to get to dropping consistency.

6. Add the red food coloring to the egg whites, whisk some more and keep aside.

7. Sift together the flour, cocoa powder, baking powder and vanilla extract.

8. Add the flour mixture to the vinegar-buttermilk mix and blend well. There should be no lumps in the mix.

9. Now add the red-colored egg whites to the batter and fold lightly until they are well incorporated.

10. Grease the baking pans with vegetable oil and dust the insides with a little flour.

11. Pour the batter equally in the three pans.

12. Bake the cake in the oven for 30 minutes. If your oven does not have a turntable then turn the cake pans once in between.

13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.

Any red velvet cake is incomplete without delicious cream cheese frosting. Here is what you will need:

2 cups of cream cheese

4 cups of icing sugar

1 teaspoon of vanilla extract

1 cup of unsalted butter

Method:

1. Mix the cream cheese, icing sugar and butter, and beat well until fluffy.

2. Add the vanilla extract and your frosting is ready.

To apply:

-Using a flat spatula, apply the frosting in between the layers of the cake.

-Press the cakes lightly to stick to the frosting.

-Use the rest of the frosting to cover the cake from all sides.

-Cool for 2 hours in the fridge before serving.