Best Food Recipes

Peanut Brittle

1 cup white Karo Syrup

2 cups Sugar

1/2 water

3 Cups (you can use less if you don't want as many peanuts in your brittle)

1 teaspoon Baking Soda

Directions:

Place your iron skillet on the stove and add Karo Syrup, sugar and water. Start out on Medium and bring mixture to a boil, add peanuts and turn up to Medium-High and cook until mixture turns a caramel and the peanuts begin to pop (warning if you don't bring it to the caramel color your brittle will not set up correctly), remove from heat and add baking soda stirring it in quickly. Pour onto a greased cookie sheet and let it cool completely. Twist the cookie sheet slightly once the brittle is cool and then break into the size of pieces that you desire. Enjoy.

Ingredients:

Heavy Cream (chilled),

 sugar (optional),

 flavorings (optional)

Procedure:

Pour the chilled cream into the electric mixer and start whisking slowly. At this point, you can start adding the sugar and flavorings like vanilla or mint. As the cream thickens, you can turn up the speed until the cream starts forming soft peaks. However, before it reaches the desired stiffness, turn the speed on low to prevent the cream from clumping and separating.

If you are using a mixing bowl, pour the cream and begin whisking. The whisk should be held with the wire pointing downwards. Draw the whisk through the cream in sharp, quick motions, alternating between circular motions and straight strokes. Usually, it takes around four minutes to whip one cup of cream. Small bubbles will start appearing on the surface at first and then it will become foamy. As the cream builds volume, it will pass through several degrees of stiffness. Whipped cream with soft peaks are great as cake and dessert toppings while stiff and firm peaks are best for making mousse or cake frosting.

Crust:

2 cups finely crushed chocolate wafer cookies

1 stick (1 cup) salted butter, melted

3 tablespoons granulated sugar

Ganache:

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Peppermint Filling:

1 cup powdered sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups heavy whipping cream, whipped

2/3 cup coarsely crushed peppermint candy canes

24 small candy canes (optional)

Hardware

Large bowl

2 x medium bowls

1-quart saucepan

13x9-inch baking pan

Mixer

Step 1: In a medium bowl, combine all crust ingredients.

Step 2: Press mixture onto bottom of ungreased 13x9-inch baking pan; set aside.

Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.

Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.

Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.

Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.

Step 7: Add peppermint extract and powdered sugar, beat until smooth and creamy.

Step 8: Stir in crushed peppermint candy canes.

Step 9: Gently fold in whipped cream until just mixed.

Step 10: Spread evenly over ganache layer.

Step 11: Sprinkle with more crushed candy canes if desired.

Step 12: Cover and freeze for 4 hours. Can be served frozen or at room temperature. If desired, a small candy can be placed on top of each square after cutting.

Moroccan Chicken Recipe

    4-6 boneless chicken breast fillets

    1 tsp (5 ml) Lemon juice

    1 tsp (5 ml) ground black pepper

    3 Tbsp (45 ml) olive oil

    1 onion, chopped

    1 tsp (5 ml) ground cinnamon

    1 & 1/2 tsp (7,5 ml) ground cumin

    1/4 tsp (1.25ml) turmeric

    200 ml Tomato & Chilli Sauce

    1 tsp (5 ml) chicken Stock Powder

    1/2 cup (125 ml) water

    1 tsp (5 ml) Garlic & Herb Seasoning

    1/2 cup (125 ml) yogurt (optional)

    2-3 Tbsp (30-45 ml) honey

    1/4 cup (25 g) flaked almonds

Directions

   Preheat the oven to 200 deg C.

    Season the breasts with Lemon juice, Black Pepper and 1 tablespoon of the olive oil. Let it stand while making the sauce.

    Saute the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric and cook over low heat for about 30 seconds to release the oils of the spices. Try not to let the spices scorch.

    Add the Tomato & Chilli sauce, Chicken Stock powder, water and Garlic & Herb seasoning. Give it a taste test to see if the spiciness is good. Make any spice adjustments to suit your palate. Bring the sauce to the boil for 3 minutes. If you are using the yogurt then stir in now and pour the sauce into an ovenproof casserole dish.

    Arrange the seasoned chicken portions in a single layer on top of the sauce, drizzle with honey and sprinkle with almonds.

    Leave uncovered and bake chicken breasts for 30 minutes.

    Delicious served with herbed couscous and a green salad dressed with a Honey Mustard dressing to compliment the sweet flavours.

~ 2 packages of dry yeast (or 4 teaspoons bulk yeast)

~ 1 cup warm water

~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added)

~ 1/2 cup sour cream (use light sour cream, if you like)

~ 1 stick butter (or margarine) softened (if you want a lighter version of dinner rolls, use a half stick)

~ 1/3 cup sugar

~ 1 teaspoon salt

~ 6-7 cups flour

Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for several minutes. Let the dough rest for 20 minutes.

To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?).

Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie).

Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the "point" underneath. Let rise in a warm place for 45 minutes before baking.

Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet.

This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours.

Milk - 1/2 liter 

Refined flour also called Maida - 2 teaspoon 

Citric acid dissolved in water or lemon juice 

Sugar - 1 cup 

Water - 1 cup 

Rose essence - 2 or 3 drops

Method of making Rasgulla

- First of all take milk in a pan and boil it. Remove from heat. 

- Now add citric acid or lemon juice. You will see milk separates into white fleshy materials and water. Drain out water and keep fleshy materials carefully. Fleshy materials are known as Chhena or Paneer. 

- Add maid to Paneer and kneed and kneed again. 

- Make small balls of equal size of the dough and keep into separate pot. 

- Now, make sugar syrup. Mix sugar and water in a separate pot and boil them carefully. 

- Add paneer balls to the sugar syrup and cook for 15 - 20 minutes with lid partially covered. 

- Remove the pot from heat and leave them to cool. 

- After cooling add rose essence 2 or 3 drops for fragrance and taste. Refrigerate and serve chilled and earn appreciation from your guests.