Best Food Recipes

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.