Best Food Recipes

Ingredients:

2 eggs, yolks and whites separated 

300gr / 10.5 oz. mascarpone cheese at room temperature 

1 x tbsp of sugar 

2 to 3 drops of vanilla extract or the contents of a vanilla pod 

Zest of an orange 

100ml / 3.5 oz. of cold strong black coffee 

80ml / 2.7 fl. oz. Vin Santo - Italian dessert wine

About 12 savoiardi, Italian Sponge finger biscuits

Sifted cocoa powder and some grated dark chocolate which contains 70% cocoa solids to decorate.

Preparation:

1. Whisk the egg whites with an electric whisk until they reach stiff peaks and set them aside. 

2. Add the Vin Santo to the coffee in a bowl and set aside. 

3. Mix the mascarpone, sugar, vanilla and egg yolks in a separate large bowl and whisk with the electric mixer until evenly combined. 

4. Fold the egg whites bit by bit into the mascarpone mix, adding half of the orange zest also. To do this use a metal spoon, the clean thin edge of the metal makes it easier to work everything together. The important thing is not to lose too much of the air in the egg whites that you have whisked in. 

5. Put a little of the cream mix in the bottom of your serving dish. 

6. Dip the biscuits in the coffee and wine mix, making sure that they take up the mixture but that they do not disintegrate. They will take up the liquid very quickly and easily as they are quite dry. 

7. Lay the biscuits out over the cream mixture in your serving bowl. 

8. Repeat until the mix is finished or your bowl if full. The last layer should be cream. 

9. Dust with cocoa powder, rest of the orange zest and grated or shaved dark chocolate. 

10. Cover the dessert and put it in the fridge. It needs some time, preferably overnight, but 5 to 6 hours is mostly good enough.

Ingredients:

2 cups white sugar

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons of baking soda

1 ½ teaspoons of baking powder

1 teaspoon of salt

2 eggs

1 cup of milk

½ cup of vegetable oil

2 ½ teaspoons vanilla extract

1 cup of boiling water

Directions:

preheat your oven to 350 degrees F, but if you think your oven may cook differently, then get an oven thermometer and check it out. This recipe also calls for 2 9-inch round cake pans. Grease and flour the cake pans.

The first thing I usually do is cream together the sugar and the oil. Then add in one egg and cream it together with the oil/sugar mix. Mix in the second egg and just cream them together until there are not any traces of egg left. Then add the vanilla and just mix a little.

Next, sift the baking soda, flour, baking powder, and cocoa powder together into a separate bowl and add the salt. Slowly pour dry ingredients to wet mixture. Then add the milk. After the ingredients are all added, beat on a low-medium speed for about 1 more minute. After this, slowly stir in the boiling water until combined.

Pour the batter into your two prepared pans. If you do want to measure, I would recommend you pour the batter into a cup measurer and then pour half of the batter from the measuring cup into the first cake pan and the rest into the other.

Put your cake into the oven at 350 degrees F for most ovens for 30 to 35 minutes. I usually do closer to 30, just so I don't over bake the cake.

At 30 minutes, I would check on the cake to see how done it is. My best way to do this is by inserting a tooth-pick and making sure it comes out clean.

When cooling your cake, I recommend you leave it in the pan and put the pan on a wire cooling rack for about 15-20 minutes. I take a butter knife and go around the edge of the cake before taking it out of the pan. Then, place a plate on the top of the cake and quickly flip the pan onto the plate and tap lightly to get the cake out of the pan. Let the cake cool for a while before trying to frost it or just eat it plain, because that is yummy too!. "Me i use flowers for decorations."

Ingredients:

2.5 cup flour (a cup is about 250 ml)

Tiny sprinkle of salt

1 cup butter

10-20 tbs cold water

Ingredients for the pie filling:

1 kg (about 2lbs) apples (tart ones are great, but any apples will do, no stress)

3/4 cup sugar

Just under 1/4 cup flour

1 tsp cinnamon

1/8 tsp ground cloves

1/8 cup water

2 tbs butter

Directions:

Start by cutting the butter into the salted flour (or use salted butter). I like using an ordinary fork to do this, till the butter bits are about pea-sized. Then add the water, fluffing and almost-stirring, until you can gather the dough into your hands and it sticks together. Separate in half.

Heat oven to 230º C (450º F).

Put half the dough on the covered board sprinkled with flour. Roll with socked rolling pin also sprinkled with flour. Roll evenly until it is large enough to fit into the bowl and go over the edges. Fold in half, then half again. Pick it up and put the middle of the pointy bit in the middle of the pie dish. Unfold carefully. Wet your fingers with water and smooth over the crust, repairing any cracks with watery fingers.

Put the remaining half of the dough on the board to be rolled later. This enables you to use the same container for the making of the filling; easier!

Chop the apples into quarters and slice them thinly. If the apples are soft, you can slice them more thickly. Add all the other filling ingredients except for the butter. Mix together and put on top of pie crust in the pan. Add pea-sized pieces of the butter on top.

Roll the other half of the pie crust, fold in quarters, and cover the pan with it, tucking the dough under the first crust layer with watery fingers.

Put in oven for 15 minutes. Then reduce heat to 175ºC (350ºF) and bake for about another 45 minutes. Pie is ready to come out of oven when either the top starts to leak sugary liquid or it is getting brown.

Serve with good company!

Ingredients:

¾ C flour 2 tsp pumpkin spice 

1 tsp baking powder 4 eggs (separated) 

1 C granulated sugar, divided 2/3 C canned pumpkin (no pumpkin pie filling) 

1 Tbspn Lemon Juice ½ C ground Pecans

Icing & Filling:

1 Pkg (8 oz) cream cheese - softened 

4 squares (1 oz each) white chocolate, melted 

1/3 C Carmel Ice Cream Topping 

6 C Thawed Frozen Whipped Topping 

Pecan halves

Preparation:

For the cake, preheat oven to 375 degrees; Line base of a 11 x 17 inch jelly roll pan with parchment paper, set aside.

In medium bowl, sift together the flour, pumpkin pie spice and the baking powder, then set aside.

In large bowl, beat egg yolks until frothy with an electric mixer. Add ½ C sugar, continue beating for 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.

In a separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice and continue beating for 2 minutes. Gradually add remaining ½ C sugar. Continue beating until soft peaks form.

Sprinkle ground pecans over egg whites; gently fold in. Fold Yolk mixture into egg white mixture. Spread evenly into previously prepared pan.

Bake for 20-25 minutes. Remove the cake from the oven. Very gently loosen the edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool the cake for 3-5 minutes.

Carefully remove parchment paper.

Starting at the short edge, roll up cake with Kitchen towel. Transfer rolled cake to cooling rack; cool completely.

For the icing: 

In large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without towel). Trim off ends of roll using a serrated knife. Transfer to a serving platter. Using a spatula, ice the pumpkin roll, alternate rows of pecan halves and icing shells. Cover and refrigerate 2-3 hours or until ready to serve.

Ingredients:

24 oreo cookies

1/4 cup. tea melted butter

For the filling with orange flavor:

1 package jelly orange 100 g.

2 tsp orange extract

1/2 cup. tea orange juice

2 1/2 cups. tea cream

5 mandarin slices peeled seedless

For the topping chocolate ganache:

1 cup. tea cream complete

340 g. chocolate drops or chocolate couverture chocolate cut into small pieces

Preparation:

For the base:

Crush in the blender oreo cookies, add the melted butter and continue beating for a while or until fully incorporated butter. Lay the mixture evenly, pressing the base of a round pan with removable bottom base diameter of 20 cm. And refrigerate to cool.

Filling:

In a saucepan put the orange extract and 2/3 cup. water and cook over medium heat. Just boil pour the jelly, the download from the heat and stir well until completely dissolve the jelly beans.

Pour 1/2 cup. tea orange juice to top with ice-cold water that you left briefly in the freezer. Pour into the pan with the dissolved jelly and stir until it begins to slightly thicken the mixture. Leave it for a little aside to cool.

In a large bowl put 2 1/2 cups. tea cream. Pour into the prepared and jelly from the saucepan and beat with mixer for a few seconds to be incorporated. Cover with film the bowl and refrigerate for about 20 min to cool well and shake.

Clean mandarins, divide the slices of which remove the white fibers and their seeds. Remove the filling mixture from the refrigerator, pave half above the base and place on top of tangerine slices ""keep some for garnish"".

Over slices of mandarin pave and straighten the other half of the filling mixture and put the pan in the refrigerator for 30 min or until thickened and stabilized well filling.

Chocolate ganache:

Put in saucepan, over medium-high temperature, the cream just to boil remove from the heat. Stir in the chocolate drops and leave for 4 min without stirring them. After you hit the chocolate cream mixture with a avgogdarti to completely dissolve the chocolate and you have a smooth chocolate cream. Leave for a little aside to misokryosei.

Layer 1 cup. tea Ghanaian entire surface over the filling and refrigerate for about 20 min. Just come to room temperature the remaining ganache to put in a piping bag or pastry bag and decorate your cake with rosettes around and [as in the photo]. Decorate, optionally, with mandarin slices or chopped orange slices.

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.

Ingredients:

½ cup (100g) white sugar

1 sticks (100g) butter, softened at room temperature

2 eggs at room temperature, lightly beaten

1 teaspoons vanilla extract

1 cups (110g/ 4 oz) All purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

pinch salt

red, orange, yellow, green, blue, food colouring

Cream cheese frosting for serving. 

Method:

In a large bowl cream the sugar and butter together until light in colour and fluffy in texture about 4 minutes. Use a hand whisk. 

Crack in an eggs, mix in well, and follow with the next egg. and pour in the vanilla extract. Beat for another minute until well combined.

Add in the dry ingredients until just combined - don't over-mix!

Divide the mixture as evenly as you can between 5 bowls.

Add a couple of drops of food colouring to each bowl and mix very gently. - again, do not over-mix!

Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect.

Microwave for 45 seconds "every microwave is different so cooking may vary"

Take care not to over cook the cake or it will dry out fast. 

Decorate your cake with my cream cheese frosting. 

Ingredients:

1 Tablespoon Oil

Pepper and Other Seasonings 

4 Large Eggs

2 Tablespoons Water

Preparation:

Coat the pan with the oil and add the pepper and seasoning and turn the burner to high.

Immediately crack the eggs and mix them with the water right in the still cool frying pan with a fork. Since this recipe takes some direct attention (no leaving it alone!).

With a wooden spatula start gently scrapping the bottom of the frying pan in the center right away.

The moment you see egg start to form on the tip, turn the burner to a medium low and start gentle scrapping the egg from the frying pan from every part of its hot surface. Do not stop for anything that isn’t bleeding or on fire!

The more constant attention you give the eggs, the creamier they will be.

When the eggs look like they are almost dine. Turn the heat off and serve. The eggs will continue to cook a bit on their own.

Salt the eggs to taste.

Enjoy!

Ingredients:

1 graham cracker crust

2 8-ounce packages cream cheese, softened

1/4 cup white sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

Instructions:

Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.

In a clean chilled bowl, beat the whipping cream until soft peaks form.

Slowly beat the whipped cream into the cream cheese mixture. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

Ingredients:

1 cup, Flour

1.5 tsp, Baking powder

2/3 cup, Oil

2/3 cup, Sugar 

2 Eggs

4-5 tbsp, Cocoa powder

1 tbsp Milk

12 tbsp Powder milk 

Icing: 

3 tbsp, Cocoa 

2 tbsp Cadbury  

2 tbsp, Milo

5-6 tsp, Sugar 

Directions:

Mix flour and baking powder in a bowl, in another bowl beat oil and powdered sugar for sometime. Beat egg white and yolk separately and mix both of these in oil and sugar mixture. 

Now add cocoa powder and milk and powdered milk and then beat slowly until forms a soft paste. 

Finally we add the mixture in flour slowly while beating it, until it unites into one another and then we pour this batter into the cake mold, before pouring the mixture into mold make sure u first grease it with oil generously. 

Put the mold in the preheated 20 minutes before oven between 180C & 250C, for about one hour, keep checking after half hour if the cake is ready with a knife. 

One important tip is that never switch the flame again and again while baking, set the temperature once and let it remain till the end. 

After the cake is baked, take it out from oven and after it gets cold remove from the mold and wait for another 20 minutes so that the cake is cold. Serve.

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.