Best Food Recipes

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.