Grilled Citrus Chicken

Ingredients:

4 boneless, skinless chicken breast halves, about 5 ounces (150 g) each
2 large garlic cloves, minced
1/4 cup (60 ml) fresh orange juice
1/4 cup (60 ml) fresh lime juice
1 teaspoon (5 ml) chili powder
1/8 teaspoon (0.6 ml) crushed red pepper flakes


Method:

1. Rinse chicken beast halves and remove all visible fat. Pat dry with paper towels. In a shallow dish, whisk together remaining ingredients.
2. Add chicken breast halves and turn to coat. Cover and refrigerate for several hours. When ready to cook, light a grill.
3. Grill for about 5 minutes per side, until cooked through. Serve at once.

Chocolate Chip Pudding Cake

Ingredients:


1 box (8 serving) pudding mix
1 box chocolate cake mix
1 bag chocolate chips
1 C. chopped nuts


Method:

1. Cook pudding according to package directions. Remove from heat and stir in cake mix; mix well. Pour into greased and floured 9x13 baking pan.
2. Sprinkle chocolate chips and nuts over the top.
3. Bake at 350°F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Cut and serve.

CORN CASSEROLE

Serve 8

Ingredients:

30 ounces (2 cans) cream-style corn
8 ounces shredded sharp Cheddar cheese
4 ounces chopped green chilies, drained
1/2 cup finely chopped onion
1 cup milk2 large eggs, beaten
1 cup yellow cornmeal
1 1/2 teaspoons garlic salt
1/2 teaspoon baking soda


Method:

1. Combine first 6 ingredients in a large bowl. Combine cornmeal and remainingingredients; stir into corn mixture.
2. Pour into a lightly greased 11- x 7- x1 1/2-inch baking dish. Bake at 350° F. for 50 minutes or until aknife inserted in center comes out clean.

BURRITO CASSEROLE

Ingredients:

1 lb. hamburger, browned
1 pkg. taco seasoning
1 jar salsa
8 or 10 soft taco shells
1 c. Mozzarella cheese
1 c. Cheddar cheese
Lettuce
Tomato
Sour Cream


Method:

1. In bottom of 9 x 13 pan spread salsa. Brown 1 pound hamburger, drain and add taco seasoning and water. Simmer.
2. Fill soft shells with mix, roll up and place cut side down on salsa. Spread more salsa over top.
3. Top this with Cheddar and Mozzarella cheese. Cover with foil and bake at 350 to 375 degrees about 1/2 hour.
4. Add lettuce, tomato, sour cream to serve.

Turkey Roll-Ups

Ingredients:

6 8-inch flour tortillas

1/3 cup mayonnaise

3 oz. cream cheese, softened

3 Tbsp. fresh cilantro, chopped

4 slices bacon, cooked and crumbled

1 tomato, chopped

1 1/2 pound thinly sliced turkey

6 lettuce leaves, chopped

Method:

1. Combine mayonnaise, cream cheese and cilantro and mix well.
2. Spread a tablespoon on each tortilla.
3. Sprinkle with bacon and tomato followed by sliced turkey and lettuce.
4. Roll up and slice into 8 pieces for each tortilla.
5. Secure each with a toothpick. Some sliced avocados would be nice in these as well.

Sour Cream Lemon Pie

Ingredients:

1 baked 9" pie crust
1 cup sugar
3-1/2 tbsp cornstarch
dash of salt
1-1/2 tbsp grated lemon rind
1/2 cup freshly squeezed lemon juice
3 eggs, separated, and at room temperature
1 cup half and half cream
1/4 cup or 60ml butter
1 cup sour cream

Meringue ingredients:

3 egg whites
1/4 tsp cream of tartar
dash of salt
6 tbsp sugar
1 tbsp white corn syrup
1 tsp vanilla flavoring

Method:

1. Preheat oven to 350°F(175° C.).
2. In a heavy bottomed saucepan, at least a 2 quarts (1900 ml), mix the sugar, cornstarch, salt, lemon rind, lemon juice and the half and half. Cook over medium heat until thick, whisking all the time.
3. Beat the egg yolks slightly and sit aside.When the lemon mixture gets thick, take a small amount of the mixtures (about 1/3 to 1/2 cup) and whisk it into the egg yolks.
4. Add the egg yolk mixture back into the rest of the above mixture.Continue cooking and whisking until very thick, making sure you "Do Not" let it stick or burn.
5. When the mixture is Very Thick, take it off the stove, and add the butter and mix well.
6. Let this Cool to room tempurature with a cloth across the top of the pan.When the above mixture has cooled to room temperature, stir in the sour cream, then pour the mixture into a pre-baked 9" pie crust.
7. Cover with the Meringue and bake until golden brown. (Use the Middle Rack in the Oven).

Meringue Method:

1. Take the Room Temperature egg whites and start beating them until foamy then add the cream of tartar and the salt and continue beating until soft peaks.Slow down the mixer a little and start adding the sugar, 1 tbsp at a time until you have all the sugar incorporated.
2. Add the syrup and the vanilla.Speed the Mixer up to high and beat until you have stiff, but not dry Peaks.Then take the Meringue and place it on the pie. Start with putting the Meringue around the edges, then I fill in the middle and make my curly cues.
3. Make sure you have the Meringue touching the edges of the pie crust, this prevents it from shrinking away from the top of the pie.
4. Once you have all the meringue on the pie, place it in the pre-heated 350°F (175° C.) oven on the middle rack and brown to your liking.
5. Take out of the oven and cool to room temperature then put in the refrigerator to completely cool. Serve Cool. Keep Refrigerated.

ZUCCHINI EGG CASSEROLE

Ingredients:

1/4 cup water
14 teaspoon salt
1 pound zucchini, coarsely chopped
1 tablespoon butter
1 cup sliced fresh mushrooms
1/3 cup chopped onion
4 eggs, beaten
1 1/2 cups cheddar cheese, shredded
1 2-ounce jar diced pimiento, drained
1/8 teaspoon finely grated garlic
1/4 teaspoon salt
1/8 teaspoon pepper


Mehtod:

1. Combine first 3 ingredients and microwave 8-10 minutes, stirring after 5 minutes. Drain well and set zucchini aside.
2. Saute mushrooms and onions in butter until tender. Add remaining ingredients and zucchini to sauteed vegetables and mix well.
3. Pour into a greased baking dish.6. Bake at 350° F (180° C) until eggs are set.

Ham and Cheese Ziti

Ingredients:

2 1/2 cups uncooked ziti pasta
1/4 cup butter
1 garlic clove, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese


Method:

1. Heat oven to 350°F(175°C) . Cook and drain pasta as directed on package.
2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently.
3. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk.Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese.
5. Bake uncovered 20 to 25 minutes or until bubbly.

Swedish Meatballs

Makes 4

Ingredients:

2 lbs. ground chuck beef
2 cups soft bread crumbs
1/2 cup milk
1 egg
1 pkg. onion soup mix
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons unsifted all-purpose flour
1 cup milk
2 tablespoons brown bouquet sauce
1 cup dairy sour cream


Method:

1. Mix together beef, crumbs, milk, egg, soup mix, salt and nutmeg. Shape meat mixture into 40 balls. Cook 20 at a time in 13x9x2-in. dish. Cover with wax paper.
2. Microwave at High (10) 7 to 9 Minutes, rotating dish half turn after 4 minutes. Remove meatballs from dish and keep warm, reserving meat drippings. Repeat.
3. To 1/4 cup drippings in dish, add flour, stirring until smooth. Gradually stir in milk and brown bouquet sauce.
4. Microwave at High (10) 4 to 5 Minutes, stirring every minute, until thickened. Add sour cream. Stir well. Return meatballs to dish, mixing to coat evenly.
5. Microwave at High (10) 1 to 2 minutes, until hot.

Teochew Chive Dumpling

Filling Ingredients:

400g leek or chives, chopped
150g minced pork
80g carrots, peeled and diced
100g bamboo shoot, peeled and diced
80g deep-fried peanuts

Dough Ingredients:

100g wheat starch
75g sifted tapioca flour
180ml boiling water
1 tbsp garlic oil or lard

Seasoning:

4 tsp light soy sauce
1 tbsp garlic oil
2 tsp sesame oil
1 tsp pepper
1 tbsp oyster sauce


Method:

1. Filling - Mix all filling ingredients and add seasoning and set aside.
2. Dough - Mix wheat starch and tapioca flour with boiling water to form dough. Add garlic oil and knead till smooth. Set aside to cool.
3. When dough is cool, divide into small portions. Roll each portion into ball and roll out into circle. Wrap some filling in center and shape into semi-circle. Arrange dumplings on steaming rack and steam for 10 minutes. Remove and brush with oil.
   

Winter Melon with Treasures

Ingredients:

1 slice winter melon, (900g)
150g broccoli
12f black moss
3 dried Chinese black mushrooms
38g Zhusheng, white fungi and cloud ear
3 dried scallops
2 slices ginger

Seasoning:

1 tbsp oyster sauce
1 tsp salt
1/2 tsp granulated sugar
3 cups water

Method:

1. Soak dried scallops in a little water for 1 hour and pound into shreds with the flat of a knife.
2. Soak Zhusheng, mushrooms, white fungi and cloud ear, parboil and thickly dice. Soak black moss in water and parboil. Wash and blanch broccoli.
3. Peel winter melon and remove the seeds. Cook in boiling water for 5 minutes and set aside.
4. In the inner pot heat 2 tbsps of oil, fry ginger until fragrant and mix with dried scallops. Put in Zhusheng, mushrooms, white fungi and cloud ear. Add Seasoning and bring to the boil. Put in black moss and winter melon, bring to the boil and cook for 10 minutes.
   
5. Transfer the inner pot to the outer one and cook for 1 hour. Remove the winter melon and black moss. Dish up the remaining ingredients and cover them with the winter melon, with broccoli and black moss on the side. Bring sauce to the boil and pour it over the winter melon.
   

Olded Fashioned Raisin Scones

Ingredients:

100g self raising flour
25g butter, chilled and chopped
1/4 cup milk
1 tsp sugar
pinch of salt
1/4 cup raisins or dried mixed fruits

Method:

1. Combined butter, salt and flour and using finger tips, rub the butter into the flour until it resembles breadcrumbs.
2. Add sugar, raisins or mixed fruits, and milk. Mix into a dough.
3. Turn it out and knead until smooth. Roll out 2 cm thick pieces.
4. Cut into rounds or shapes, then brush the top with milk or egg.
5. Lay on baking tray and bake for 10 minutes at 220° C until brown.
   

Chocolate Brownies

Ingredients:

125g butter, melted
60g semi-sweet chocolate, chopped
1 cup sugar
2 eggs, whisked
1/4 cup cocoa powder
1/2 tsp vanilla essence
2/3 cup flour, sifted
1/2 tsp baking powder
1 tbsp icing sugar sifted

Method:

1. Sift flour and baking powder together, stir in cocoa powder and set aside.
2. Put butter and chocolate in a saucepan and melt over medium heat. Remove from heat, stir in sugar, eggs, vanilla essence and salt.
3. Stir in flour mixture until well combined.
4. Oil a square pan, and pour in chocolate mixture. Bake at 180°C for 25 to 30 minutes.
5. Remove and allow to cool. Slice and cover with sifted icing sugar.
   

Snow Covered Mallows

Ingredients:

180g semi-sweet chocolate
1/2 tsp vanilla essence
32 marshmallows
1 cup toasted dessicated coconut flakes

Method:

1. Melt chocolate partially in a double boiler. When it's almost fully melted, remove from heat and stir until fully melted.
2. Blend in vanilla essence. Use a fork, dip marshmallows one at a time into the chocolate so they are coated evenly.
3. Roll in coconut flakes. Set on grease-proof paper and chill in the refrigerator until set.
   

Beancurd Sheets with Seaweed

Ingredients:

30g Japanese seaweed
1 pack Japanese beancurd sheets
2 slice ginger

Seasoning:

1 1/2 tbsps dark soy sauce
1 tbsp granulated sugar
1 tsp sesame oil
1 1/2 cups stock of water


Method:

1. Soak dried seaweed in water until soft and drain.
2. Cut beancurd sheets into small pieces.
3. In the inner pot heat 1 tbsp of oil and stir fry ginger until fragrant. Add seasoning and bring to the boil. Put in seaweed and cook for 10 minutes. Add beancurd sheets and cook for 3 minutes.
4. Transfer the inner pot to the outer one and cook for 1 hour. Take out the inner pot, bring to the boil and simmer until sauce is thickened.
   

Osmanthus Persimmon Eight treasure Tea

Ingredients:

20g red dates
50g dried longan
2500ml water
100g lotus seeds
100g ginkgo
100g lotus root (diced)
150g fresh lilies
50g preserved persimmon (diced)
50g preserved winter melon (diced)
1 tsp sweentened osmanthus
150g rock sugar

Method:

1. Pour red dates, dried longan and water into a pot and cook for 10 mins till it boils.
2. Following which, add in lotus seeds, gingko, lotus root, fresh lilies, preserved persimmon and preserved winter melon and cook for another 10 mins.
3. After adding sweetened osmanthus and rock sugar, cook till boil and its ready to be served.

Dried Plaice with Kale

Ingredients:

1 dried plaice
600g kale
6 cloves garlic
1 cup water

Seasoning:

1 tbsp fish sauce
1/2 tsp granulated sugar

Method:

1. Strip the flesh from the dried plaice and cut into small chunks with scissors. Deep fry in hot oil over low heat until golden brown and set aside.
2. Wash and cut kale into short sections.
3. In the inner pot heat 2 tbsps of oil and stir fry garlic until fragrant. Put in dried plaice and 1 cup of water and cook for 3 minutes. Add kale and seasoning and cook for 3 more minutes. Transfer the inner pot to the outer one and cook for 10 minutes.
   

Steamed Tapioca Cake

Ingredients:

250g grated tapioca palm sugar
100g palm sugar (gula melaka)
100g grated coconut, skin removed
50g sifted tapioca flour
100ml water
1/2 tsp salt
1 egg yolk
400ml thick coconut milk
50g sifted rice flour
1/2 tsp salt
few drops of pandan essence
a few banana leaves (optional)


Method:

1. Grease a 7-inch square baking tin and line with banana leaves.
2. Combine tapioca with palm sugar and grated coconut and mix well. Add tapioca flour, water, salt and egg yolk. Mix well.
3. Pour the mixture into the baking tin, place in the steamer and steam over high heat for 10 minutes (until half cooked). Remove.
4. Combine coconut milk, sifted rice flour, salt and pandan essence, mix well and pour it over half cooked tapioca mixture. Return baking tin to steamer and steam for about 30 minutes till cooked through. Remove and let cool. Cut into serving pieces.

Kueh Lapis Beras

Ingredients:

50g sifted rice flour
120g sifted green bean flour
220g sifted tapioca flour
300ml thick cococnut milk
150ml water
few drops of food colouring (5 colours)

Seasoning:

420g sifted sugar
300ml thick coconut milk
150ml water

Method:

1. Mix seasoning together and bring to boil, stir till sugar dissolves. Set aside.
2. Combine all ingredients except food colouring. Stir till mixture is smooth. Stir in seasoning.
3. Divided batter into 5 portions, stir in a few drops of different food colour to each portion to get 5 different colours of batter
4. Grease baking tin and line with greaseproof paper. Place baking tin in steamer and steam for 5 minutes. Remove baking tin from steamer. Pour in 1/2 cup of first colour batter, return baking tin to steamer and steam for 5 minutes.
5. Remove baking tin from steamer, pour in 1/2 cup of the second colour batter and steam for 5 minutes.
6. Repeat the layering and steaming with a different colour of batter for each layer. After pouring in the last layer, steam for 15 minutes to cook through. Remove and let cool. Cut into serving pieces.

Stewed Spareribs with Plum Jam

Ingredients:

600g spareribs
3 tbsp plum jam
3 shallots, sliced

Seasoning:
1/2 tbsp dark soy sauce
1/2 tsp salt
2 1/2 cups water

Method:

1. Cut spareribs into large chunks, wash and cook for 5 minutes in boiling water. Remove and set aside.
2. In the inner pot heat 2 tbsps of oil, stir fry shallot unti fragrant and stir fry spareribs for a while. Add seasoning, bring to boil and cook for 15 minutes.
3. Transfer the inner pot to the out one and cook for 2 hours.
4. Take out the inner pot and bring to the boil. Stir in plum jam, cook over low heat until the sauce is thickened.

Stewed Duck with Preserved Plum

Ingredients:


1 duck, with feathers and innards removed
5 preserved plums
4 cloves garlic, grated
2 red chilies, shredded
1 tbsp dark soy sauce




Seasoning:




1 tbsp salted yellow bean paste
2 tbsps dark soya sauce
1 piece brown sugar, finely chopped




Method:

1. Wash and wipe dry the duck. Chop off the feet and cut into quarters. Brush with dark soy sauce, dry in the wind for 1/2 hour and deep fry in boiling oil for a short while.




2. Core and mash preserved plums.




3. In the inner pot heat 2 tbsps of oil and sitr fry garlic and red chili until fragrant. Stir in seasoning, preserved plums and the duck. Pour in 5 cups of water, bring to the boil and cook for 20 minutes. Transfer the inner pot to the outer one and cook for 2 hours.




4. Take out the inner pot and cook for 10 minutes. Transfer the inner pot to the outer one and cook for 1 hour.




5. Remove the duck and cut into small pieces. Bring the duck sauce to the boil and pour on top of the duck and serve.

Spicy Bisket Curry

Ingredients:

600g beef brisket
600g potatoes
1 onion
1/2 carrot
2 cloves shallot, grated
2 tbsp shrimp paste
1/2 c coconut juice
1/3 c evaporated milk

Seasoning:
1 tsp salt
1 tsp granulated sugar
3 cups water


Method:

1. Wash and cook the brisket in boiling water for 10 minutes. Take out, wash and chop up.
2. Peel and thickly slice potatoes and carrot. Peel away the skin of the onion and chop up.
3. In the inner pot heat 3 tbsps of oil. Put in onion and potatoes and stir fry for a while. Add shallot, curry paste and shrimp paste and stir fry until fragant. Stir in the brisket and carrot. Add in seasoning, bring to the boil and cook for 15 minutes. Transfer the inner pot to the outer pot to cook for 3 hours. Take out the inner pot and add coconut juice, evaporated milk and bring to the boil again.

Penut Soup

Ingredients:

500g peanut (skin removed)
2000ml warm water
1/2 tbsp alkaline water
3 litre water
200ml sugar
5 pandan leaves

Method:

1. Boil water, add in 1/2 tbsp alkaline water, mix in the peanuts. Let them soak for 1 hour.
2. Scoop the peanuts out and dry them. Remove the exterior skin and wash again.
3. Boil water, add in the peanuts. Cook for 3 hours til the peanuts soften.
4. Add in sugar and pandan leaves cook till fragrance.

Apple sauce & Strawberry Roll-Ups

Ingredients:

3 cups strawberries
3 cups applesauce


Method:

In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

Fried Dough Stick (Yu Tiao)

Ingredients:

300g flour
1 tsp baking powder
1 tsp alum
1 tsp soda powder
1 tsp salt
1/2 tsp ammonia
200ml water

Method:

1. Filter flour and baking powder, pour slum, soda powder, salt and ammonia into a bowl and add water to mix well. Then, add this mixture to the filtered ingredients and mix till they become a soft dough. Leave for 15 mins.


2. Knead the dough till it has a smooth surface and is springy. Leave for 15 mins and repeat the process 3 times.


3. Let the dough ferment for 4 hours. Place it on a board sprinkled with flour. Using hands with flour on them, knead the dough into a long roll.


4. Cut it into smaller pieces and stack 2 pieces together.


5. Using a thin roller with flour on it, press ont he centre part of the stacked dough so that they stick to each other better.


6. Pull lightly to make them a little longer before placing them into hot oil to boil. When frying, remember to flip the dough constantly with long chopsticks so as to ensure even frying.


7. After filtering dry the oil, they are ready for consumption.

Blueberry Strusel Muffins

Ingredients:

1/3c. sugar
1/4c. butter or margarine softened
1 egg beaten
2 1/3c. all purpose flour
4t. baking powder
1/2t. salt
1c. milk
1t. vanilla extract
1 1/2c. fresh or frozen blueberries


strusel ingredients:

1/2c. sugar
1/3c. all purpose flour
1/2t. cinnamon
1/4c. butter or margarine


Method:

1. In a mixing bowl, cream sugar and butter. Add egg; mix well.
2. Combine flour,baking powder and salt; add to the creamed mixture alternately with milk.
3. Stir in vanilla. Fold in blueberries.
4. Fill 12 greased or paper lined muffincups 2/3 full.
5. In a small bowl, combine sugar, flour and cinnamon; cut inbutter until crumbly.
6. Sprinkle over muffins.
7. Bake at 190°C ( 375°F) for 25-30minutes or until browned.

Curry Dip

Serves: 8

Ingredients:

1/4 cup low-fat mayonnaise
3/4 cup plain nonfat yogurt
2 teaspoons tarragon vinegar
1/8 teaspoon thyme
1/2 teaspoon curry powder
2 teaspoons chili sauce


Method:

1. Combine all ingredients and chill in refrigerator for at least 3 hours. Serve with crisp raw vegetables.

Roasted Feta Asparagus

Serve 8

Ingredients:

2 1/2 lb medium asparagus, trimmed
2 tbsp olive oil
1/4 tsp four blend fresh ground pepper
1/2 cup reduced fat feta cheese, crumbled
1/2 lemon

Method:

1. Preheat oven to 205°C.
2. Coat asparagus with olive oil. In a large baking pan, spread asparagus out in one layer.
3. Roast until tender, approximately 12 minutes.
4. Cover with feta and continus to cook for 2 minutes.
5. Squeeze lemon juice over asparagus and serve.

Pineapple Fruit Salad

Ingredients:

1 20 ounce can crushed pineapple, undrained
1 20 ounce can pineapple chunks, drained
1 4 ounce package soft cream cheese
1 4 ounce package instant vanilla pudding
1 8 ounce tub cool whip


Method:

Gradually stir undrained pineapple into cream cheese. Stir in pudding. Fold in pineapple chunks and cool whip. Chill.

Sugar Cream Pie

INGREDIENTS:


1 (9-inch) pie shell, baked
1 cup sugar
1/8 teaspoon salt
2 1/2 cups half and half
5 tablespoons cornstarch
1 teaspoon vanilla
yellow food coloring, a drop or two for color, optional
6 tablespoons butter
freshly grated nutmeg

Method:

1. Mix sugar, cornstarch, half-and-half, and salt in saucepan. Cook to boiling point.
2. Add vanilla, food coloring, if using, and the butter; return to heat.
3. Cook, stirring constantly until thickened. If there are any lumps, put through a find sieve.
4. Pour the mixture into pie shell and sprinkle with nutmeg
5. Bake at 165°C for 35 to 45 minutes or until firm and lightly browned.

Thai Green Curry Chicken

Ingredients:

1 chicken (1kg)

100g long beans

1 coconut

2 pieces kaffir lime leaves

6 pieces basils

Spices Ingredients:

30g garlic

30g shallots

20g galangal (also known as blue ginger)

2 stalks lemon grass

1/2 tbsp peppercorns

10g green chillies

1 tsp ground coriander

10g green chilli padi

1/2 tbsp belacan ( a kind of shrimp sauce or shrimp paste)

1/4 tsp cumin (jintan pute)

Seasonings Ingredients:

some salt,

3 tbsp fish sauce

1 tsp sugar

Method:

1. Wash chicken and drain. Cut chicken into chunks. De-husk coconut and grate the coconut to extract 250ml of thick coconut milk. then add 500ml of water into the grated coconut to extract thin coconut milk. Peel garlic, shallots, galangal, peel tough skin of lemon grass and cut into thin slices.





2. Heat up pot, fry peppercorns till fragrant. Remove.





3. Grind and mix Spices together.





4. Heat up oil in the pot, baste long beans for a while. Remove and drain.





5. Heat up 5 tablespoons of oil in the pot, add spices mixture and chicken chunks and fry till fragrant. Add thin coconut milk and kaffir lime leaves to cook for 20 minutes. Stir seasonings, long beans and basils evenly. Drizzle with thick coconut and bring to boil. Serve.

Info:

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Cumin

Kaffir lime leaves look like any citrus leaf, but it has two connecting leaves.

Kaffir Lime Leaf

Belacan a kind of shrimp paste or shrimp sauce

Belacan

Hot Cross Buns

Hot Cross Buns are traditionally eaten on Good Friday in Christian households and had become an integral part of Good Friday for most Christan. We can get hot cross buns from store and of course they are yummy but nothing beats home-made ones. Its easy to bake and you could rope in your kids to help with kneading and have them join in the fun of making them. It takes only about 20 minutes of work and spread over two hours. Its also more healthier than store-bought as you can reduce the amount of sugar and use high-calcium milk instead.

This recipes here makes about 12 hot cross buns.

Ingredients:

50g caster sugar
1 teaspoon of addition caster sugar (for separate use)
1 tablespoon dried yeast
450g plain flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
75g raisins
zest of
1 orange or 1 lemon
50ml warmed milk
1 beaten egg
50g butter, melted

For the glaze:

2 tablespoon sugar
2 tablespoon water

For the crosses:

80g plain flour
2 1/2 tablespoon water


Method:

1. Heat 150ml of water until its hand-hot. (place a finger int the water and still bear the heat)Stir the teaspoon of sugar into the water and sprinkle in the dried yeast. Leave it for about 5-10 minutes until it forms a good frothy head.
2. Meanwhile sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Add the raisins and orange (lemon) zest. Heat the milk until hand-hot and set aside.
3. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
4. Mix, starting by using a wooden spoon and finishing with your hands.
5. Transfer the dough onto a clean, smooth surface and knead it for about 6-8 minutes, until it feels smooth and elastic. After a while it will stop sticking to the surface. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
6. Leave it in a warm place to rise so that it is double its original size. This should take about an hour depending on the weather (faster on a very hot day while slower on a cooler day).
7. Take the dough out and knead it again so it goes back to its original size.
   Grease a baking sheet and divide the dough into 12 round portions and arrange them on the greased baking sheets. Leave lots of room for expansion. ( you may need to do this in two batches).
8. Cover with the oiled plastic bag and leave to rise again for about 30 minutes. Pre-heat your oven to 220 degrees Celsius (430 degrees F).
   

To make the crosses:

1. Mix the flour and the water in a bowl, then use your hands to work it into a pastry. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
   
2. Bake the buns for about 12-15 minutes.
   

To make the glaze:

1. Heat the sugar with water until it has dissolved. Brush the buns with the glaze as soon as they come out of the oven. Serve warm with butter.

Source: http://www.helium.com/items/966911-cross-traditionally-eaten-friday

Cross Buns

Ingredients:

50g caster sugar,
1 tsp caster sugar
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted

For the glaze:

2 tbsp sugar
2 tbsp water

For the crosses:

80g plain flour
2 1/2 tbsp water

Method:

1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This refferred to as "hand-hot" water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy heat, as with beer ( about 5-10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6-8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour ( or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion ( you may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat you oven to 220°C . To make the crosses, mix the flour and the water in a bowl then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warn, with butter.

Corn Chowder

Ingredients:

½ pound bacon
½ cup chopped onion
½ cup celery
2 Tablespoons flour
4 cups milk
1/8 teaspoon pepper
2 cans cream style corn
Chopped fresh parsley
Paprika

Method:

1. In saucepan, fry bacon until crisp. Remove bacon from pan, crumble, and set aside. Drain fat, reserving 3 tablespoons in saucepan.
2. Cook onion and celery in bacon drippings until tender; remove from heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk.
3. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in pepper and corn.
4. Cook until soup is heated through. Remove from heat and ladle into soup bowls.
5. Garnish with cooked bacon and a sprinkling of parsley and paprika.

Onion Soup

Ingredients:

4 large onions

3 tbsp butter

3 pints of beef stock

1 tsp worcestershire sauce

salt to taste

1/8 tsp pepper

1/2 tsp paprika

thin slices of bread, toasted,

grated parmesan cheese

Method:

1. Slice onions thin, brown in butter, add more butter if necessary to keep onions moist while cooking.
2. When onions are tender, add hot beef stock, worcestershire sauce and seasoning.
3. Bring to boil, pour soup in individual casseroles and arrange the sliced toasted bread on top. Sprinkle grated cheese generously, put under low broiler flame to brown. Serve immediately.
   

Lemon-Lime Sheet Cake

Ingredients:

1 small lime jello
3/4 cup water, boiling
1/2 cup water, cold
1 package lemon supreme cake mix
1 package dream whip, 2 to 2-1/2 cup yield
1 small instant lemon pudding
1 1/2 cup milk, cold

Method:

1. Dissolve gelatin in boiling water. Add cold water.
2. Set aside at room temperature.
3. Mix and bake cake as directed for a 9x13" cake. Cool cake 20-25 minutes.
4. Poke deep holes through top of cake. Pour gelatin mixture into holes.
5. Refrigerate cake while preparing topping. In a chilled deep bowl, blend and whip the whipped topping, pudding and milk until stiff (3-8 minutes). Immediately frost cake.

Blueberry Pie

Serves 8

Ingredients:

1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar Juice of
1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Pie Crust

Method:

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring.
4. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute.
5. Remove from heat and cool.
6. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Lemon Cream Cake

Ingredients:

1 pkt. of white cake mix
1 cup of sour cream
3 oz. of cream cheese
1/2 cup of frozen lemonade concentrate, thawed
1/2 cup of frozen limeade concentrate, thawed
1 lemon for grated zest of one lemon
1 lime for grated zest of one lime
3 eggs

Method:

1. Preheat oven to 350 degrees.
2. Grease and flour cake pan. In large bowl of electric mixer, mix together cake mix, sour cream and cream cheese until smooth.
3. Add limeade and lemonade and grated zest.
4. Add eggs, one at a time. Pour into cake pan and bake for 50 minutes, or until cake tester inserted in center comes out clean.
5. Cool in pan for one hour, then invert onto serving plate and ice with Citrus Glaze: Mix until smooth and pourable (but not runny) one ounce cream cheese, one cup confectioners sugar, one tablespoon lemonade concentrate and one tablespoon limeade concentrate.
6. Allow icing to run down sides of cake.
   

Salmon in Butter Sauce

Ingredients:

150g fresh salmon fillet
90cc cooking sake
20cc shoyu
1 tsp butter
1 serving of boiled broccoli
1 serving of potato salad
2 small pieces of carrots
1 serving of red frizzie lettuce
dash of fine salt
dash of pepper
some flour

Method:

1. Sprinkle salt and pepper onto salmon. Lightly coat salmon with flour.
2. Heat oil in frying pan. Pan fry salmon till golden brown. Strain oil from salmon.
3. Add butter, cooking sake and shoyu.
4. Add cooked broccoli, potatoes and cut carrots.
5. Garnish with red frizzie lettuce to serve.

Stuffed Potatoes

Serves 6

Ingredients:



3 large baking potatoes

3 stalks broccoli

1/2 teaspoon salt

1 tablespoon olive oil

1-2 tablespoons rice milk or soy milk

2 tablespoons grated Parmesan cheese




Method:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Crusty Apple Pie

Serves 4

Ingredients:

410g can pie apples
1/4 cup apricot jam
1 tbsp raisins.
6 slices fruit bread, crusts removed
butter, to spread
1 tablespoon demerara sugar

Method:

1. Preheat the oven to moderate 180°C (350°F) and lightly grease a 1 litre ovenproof dish. Place the pie apples, apricot jam and raisins in a bowl and mix together well. Evenly cover the base of the ovenproof dish with the apple mixture.
2. Spread both sides of the bread slices with butter, then cut each slice into quarters on the diagonal to form four triangles. Neatly arrange the bread triangles over the apple mixture, with the slices overlapping each other. Sprinkle with the sugar and bake for 20 minutes, or until the bread is golden and crisp. Serve pipping hot with ready made custard or ice cream, if desired.

Blueberry Muffins

Ingredients:

1 egg
1 c. vanilla yogurt
3 tbsp. butter, melted
2-1/2 c. Bisquick
1 c. blueberries


Method:

1. In medium bowl, beat egg. Blend in yogurt and butter.
2. Add biscuit mix, stir until just moistened. Stir in blueberries.
3. Fill 12greased or paper-lined muffin cups 2/3 full.
4. Bake at 400 degrees for 15 minutes. Remove to wire rack immediately.
5. Serve warm.
   
   
   
   

Warm Salad

Ingredients:

200g Chinese cabbage
1 serving of shiitake mushroom
1 serving of US asparagus
1 serving of Japanese eggplant
3 cherry tomatoes

Wafu Style Salad Dressing Ingredients:

70cc water
30cc light shoyu
20cc vinegar
10cc mirin
20cc salad oil
10cc lemon juice
10cc onion (grated)

Method:

1. Boil cabbage, slices of mushroom and asparagus
2. Deep fry eggplant and wash in hot water to remove oil.
3. Slice tomatoes into halves.
4. Neatly prepare all vegetables in salad bowl.
5. Pour Wafu style salad dressing onto the salad and serve.

Fruit Toasts

Serves 4

Ingredients:


butter, to spread
8 sliced bread
1 tbsp caster sugar
1/2 teaspoon ground cinnamon
300g mixed fresh berries
maple syrup, to serve


Method:

1. Butter both sides of the bread and sprinkle one side of each piece with combined sugar and cinnamon. Put four slices in a jaffle maker, cinnamon-side-down.



2. Divide the berries among the bread in the jaffle maker. Cover with a second piece of bread, cinnamon-side-up, and cook for 2 minutes, or till golden. Remove the crusts if desired.



3. serve with maple syrup.

← Jaffle Maker or if you don't have a jaffle maker you can use sandwhich
marker from the right. →

Banana Cream Chocolate Chip Muffins

Ingredients:

1 cup packed brown sugar
1/2 cup butter, softened
3 ounces cream cheese, softened
2 bananas, mashed
1/4 cup sour cream
1 egg
1 1/2 cups flour
3/4 cup chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt


Method:

1. Beat brown sugar, butter and cream cheese in mixer bowl until creamy.
2. Add bananas, sour cream and egg; mix well. In a separate bowl, combine flour, chocolate chips, baking soda and baking powder; mix well.
3. Make a well in center of ingredients. Pour banana mixture into well and mix just until moistened.
4. Fill greased muffin cups 2/3 full.
5. Bake in a heated 165°C oven for 20 to 25 minutes or until muffins test done.

Blackberry Sauce

Ingredients:

3 c blackberries
5 tbsps sugar
1 tbsp Blackberry Liqueur

Method:

1. Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible.
2. Discard solids in strainer. Stir sugar and liqueur into blackberry puree.
3. Serve over ice cream or cheesecake

German Potato Soup

Ingredients:

4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper

Method:

1. Fry bacon and onion, add chicken broth, add potatoes.
2. Cook until tender and then add noodles.
3. Simmer for 10minutes and serve.

Slow Cooker Mexican Beef Soup

1 lb. Beef Stew Meat, cut into 1/2 inch cubes
14 ounces beef broth
Ingredients:

2 cups water
14 ounces Mexican style chunky tomato sauce
2 tsp. ground cumin
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 lb. canned pinto beans, rinsed and drained
1 can of corn
1/2 cup sour cream

Method:

1. Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high.
2. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.
3. Serve with a dollop of sour cream.

Chicken & Asparagus Lasagna

Ingredients

4 lb. fresh asparagus
1 lb. butter or margarine
2 cups each flour, chablis4 tsp. lemon zest
2 cups milk
16 oz. ricotta cheese8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb. each mozzarella, parmesan cheeses

Marinara Sauce Ingredients:

1 large onion, chopped fine
1 carrot, grated
1/2 cup butter or margarine
5 ripe roma tomatoes, quartered
1/4 cup chopped fresh basil leaves
1 tsp. each salt, black pepper
1/2 - 1 tsp. sugar2 cups chicken stock


Method:

1. Roast asparagus in a small amount of olive oil in oven at 400°F (204ºC) . 15 minutes.
2. Make white sauce with butter thru milk. Mix eggs andricotta cheese together,and add to white sauce.
3. Cook lasagna noodles (directions on pkg.),and coat noodles with sauce, and lay in a 9x13" casserole coated withnonstick spray. Chop chicken and asparagus, spread over noodles,sprinkle with parmesan cheese. One layer of noodles and repeat.
4. Topwith noodles, sauce and mozzarella cheese.
5. Cook at 400° F (200ºC) . for 30minutes. Serve after casserole has rested for 15 minutes. Top withred sauce and sprinkle with parmesan.

Method for Sauce:

1. In a quart saucepan sautè onions and carrots in butter. Stirin tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15minutes.
2. Purèe in blender until smooth. Return to saucepan, addchicken stock and reheat.

Italian Lasagna

Ingredients:

1 pound bulk Italian sausage
1/2 cup onion, chopped
1 garlic clove, crushed
3 TB chopped fresh parsley
1 TB chopped fresh basil leaves or
1 tsp. dried basil leaves1 tsp. sugar
1 can (16 oz.) whole tomatoes, undrained
1 can (15 oz.) tomato sauce
12 (12 oz.) uncooked lasagna noodles, cooked and drained
1 container (15 oz.) ricotta cheese OR2 cups small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 TB chopped fresh oregano leaves OR 1-1/2 tsp. dried oregano leaves
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Sauté sausage, onion and garlic in 10" skillet over medium heat, stirringoccasionally,until sausage is no longer pink; drain.Stir in 2 tablespoons of parsley, basil, sugar, tomatoes and tomato sauce,breakingup tomatoes. Heat to boiling, stirring occasionally; reduce heat to low.
2. Simmer uncoveredabout 45 minutes or until slightly thickened.Heat oven to 350º F (176ºC). Cook and drain noodles as directed on package.Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsleyand theoregano.Spread 1 cup of the sauce mixture in ungreased 9" x 13" baking dish.
3. Topwith 4 noodles.Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of thesauce mixture.Sprinkle with 2/3 cup of the mozzarella cheese.
4. Repeat with 4 noodles, theremaining cheesemixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
5. Top with remaining noodles and sauce mixture. Sprinkle with remainingmozzarella cheese and1/4 cup Parmesan cheese.Cover and bake 30 minutes.
6. Uncover and bake about 15 minutes longer or untilhot and bubbly.
7. Let stand 15 minutes before cutting.

Ham and Chicken Lasagna

Ingredients:

¾ lb. fresh mushrooms, sliced
1 large onion, chopped
1 large green bell pepper, chopped
¼ cup butter or stick margarine
½ cup all purpose flour
1-2/3 cups milk
1 can (14-1/2 oz.) chicken broth
1 pkg. (16 oz.) frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
½ tsp. salt
¼ to ½ tsp. ground white pepper
1/8 tsp. ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 oz.) shredded Swiss cheese
2 cups cubed cooked chicken

Method:

1. In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.Spread 2 cups broccoli mixture in a greased 9" x 13" baking dish.
3. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.Cover and bake at 350° F (176ºC)., for 35 to 45 minutes or until heated through. Let stand for 15 minutes before cutting.

Easy Cheesy Lasagna

Ingredients:

1 - 8 oz package lasagna noodles, cooked as per package
6 cups mozzarella, shredded
2 cups parmesan, shredded
2 cups ricotta
1 tsp dried oregano
1 large jar favorite marinara sauce
Kosher or sea salt and fresh ground pepper, to taste
1 tsp olive oil

Method:

1. To prepare lasagna, cook noodles according to package directions. If they are done before the rest of the ingredients are ready to assemble, cool noodles and store in refrigerator.
2. Combine the mozzarella, Parmesan, ricotta, and oregano. Season with salt and pepper. Grease a 9x13-inch baking dish with olive oil and layer with noodles.
3. Add a layer of the cheese mixture and then a layer of the marinara sauce. Continue this process until you finish with a layer of cheese.
4. Bake 25-30 minutes in a pre-heated 375ºF (190°C) oven until cheese is browned and bubbly.
5. Remove from the oven and let stand for 5 minutes before cutting.

Ham and Asparagus Lasagna

Ingredients:

9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend



Method:

1. Meanwhile, heat oven to 350°F ( 175°C). Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat.


2. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender.


3. Pour into large bowl; stir in ham. Set aside.In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk.


4. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish.


5. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.Arrange 3 cooked noodles over sauce in baking dish.


6. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese.


7. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.Bake at 350°F (176. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.

Shrimp Lasagna

Serve 6

Ingredients:

1 box lasagna noodles
1 lb raw medium shrimp, peeled, deveined, and cut into thirds
1 14 oz can diced tomatoes
1 (15 oz.) part-skim ricotta cheese
2 eggs
3 tbsp fresh parsley, chopped
1/4 tbsp ground pepper
2 tbsp grated parmesan
6 to 8 oz shredded mozzarella cheese, divided
1 tbsp butter
1 tbsp olive oil
1 jar prepared Alfredo sauce

Method:

1. Cook noodles according to directions. Combine ricotta, 2 lightlybeaten eggs, parsley, pepper and parmesan.
2. Saute shrimp in butter andolive oil until just done; stir in Alfredo sauce.
3. Layer in a 13x9"baking dish as follows: the diced tomatoes, one-third of the noodles,the ricotta mixture, half of the shrimp mixture, another 1/3 of the noodles, mozzarella (set aside 1/4 cup), remaining shrimp mixture,remaining noodles and the 1/4 cup mozzarella.
4. Cover with foil and bake in preheated 350 degree oven for 50-60 minutes. Remove foil and let sit for 5 minutes before cutting and serving.

Mexican Lasagna

Ingredients:

1 1/2 lb. ground beef
1 1/2 tsp. ground cumin
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. pepper
1 can tomatoes (16oz.)
10-12 corn tortillas
2 cups small curd cottage cheese
1 cup grated Monterey Jack cheese
1 egg
1/2 cup cheddar cheese, grated
2 cups lettuce, shredded
1/2 cup tomatoes, chopped
3 green onions, chopped
1/4 cup black olives, sliced

Method:

1. Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through.
2. Cover bottom and sides of 9x13 inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas.
3. Bake at 175 degrees C for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally over top

Easy Cream of Chicken Soup

Ingredients:

4 cups chicken broth
1 ½ c. cubed cooked chicken
4 T. butter or margarine
1 t. Worcestershire sauce
1 clove garlic, peeled and minced
3 to 4 drops liquid hot red pepper seasoning
1 c. half and half
¼ t. salt (optional)
1/8 t. black pepper (optional)

Method:

1. In a 2-quart saucepan, mix the chicken broth, chicken, butter or margarine, Worcestershire sauce, garlic, red pepper seasoning and half and half.
2. Cook over moderate heat, stirring for 3 minutes. Serve while hot.

Pineapple Tarts

Make about 90 tarts



Ingredients:


300g flour (plain or all purpose)
1/4 tsp salt
2 tbsp corn flour
200g butter or margarine
3 tbsp icing sugar
2 egg yolks
30g milk Powder (optional)
1 egg yolk for brushing



Filling Ingredients:


2 small pineapples (2500g)
300g sugar
Cinnamon stick a little (optional)



Method (Filling):

1. Mash pineapple and squeeze out the juice. Cook pineapple in saucepan till dry. Add sugar and cinnamon stick. Keep stirring till mixture becomes dry.

Method:

1. Preheat oven to 180 degrees C and grease a few cookie sheets.


2. Sift flour, corn flour and milk powder (optional) together.


3. Beat butter, sugar and egg yolks in mixer well, fold in flour. Mix well to form a dough till dough is soft but not sticky.


4. Pinch out some dough (about 10g each). Roll into a ball. Then flatten into a disc and place a smaller ball of filling into the centre and gather up dough to completely cover the filling.


5. Press into a slightly elongated shape. Using a small pair of pointer scissors or butter knife make several rows of snips to resemble the pineapple thorns.


6. Place tarts on the cookies sheets and bake for about 20 to 25 minutes or till golden brown. Remove from oven and cool for 10 minutes before removing to wire racks to cool completely.

Steamed Cup Cakes

Ingredients:

100g self raising flour, shifted
150g sugar
3 eggs
1 salted egg yolk, cut into 8 pieces
1 tbsp green peas
1 tbsp diced carrot
2 tbsp whole kernel corn
1 tbsp melted butter/ corn oil

Method:

1. Beats eggs and sugar until fairly stiff.
2. Fold in flour, peas, carrot, salted egg yolk and whole kernel corn.
3. Fill paper cup cases completely with batter.
4. Steamed for about 12 minutes.

WHITE SAUCE

Ingredients:

1/4 c. butter
1/4 c. flour
2 tsp. garlic powder
1 chicken bouillon
2 c. skim milk or 2 c. half & half
1/4 c. Parmesan cheese
1/4 c. Romanoff cheese

Method:

1. Melt butter over low heat in a sauté pan. Add garlic, chicken bouillon and 1/4 cup flour. Stir. Remove from heat.
2. Slowly add Parmesan cheese and Romanoff cheese. Stir with a wooden
   spoon until melted. Remove from heat. White sauce should be thick and
   creamy.

Cherry Almond Muffins

Ingredients:

1 cup granulated sugar
1/2 cup butter or margarine softened
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped almonds
1 jar maraschino cherries chopped and drained

Method:

1. In large bowl cream sugar and butter, Add eggs, one at a time, beating well after each addition. Blend in almond extract.
2. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in the almonds and cherries. Pour into greased muffin tins or paper-lined tins. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick comes out clean.

Old Fashion Raisin Scones

Ingredients:
100g self raising flour
25g butter, chilled and chopped
1/4 c milk
1 tsp sugar
Pinch of salt
1/4 c raisins or dried mixed fruits

Method:

1. Combine butter, salt and flour, used fingertips to rub the butter into the flour till it resembles breadcrumbs.
2. Add sugar, raisins or mixed fruits, and milk. Mix into a dough.
3. Turn it out and knead till smooth.
4. Roll out 2 cm thick pieces., cut into rounds or shapes, the brush the top with milk or egg.
5. Lay on baking tray and bake for 10 mins at 220 degree C till brown.

Chocolate Swiss Roll

Serves 8

Ingredients:

3 eggs
125g caster sugar
60g self-raising flour
30g cocoa powder
30g dark chocolate, grated
1 tbsp caster sugar, extra
160ml cream
80g chocolate hazelnut spread (nutella)
150g frozen raspberries, defrosted
30g flaked-chocolate confectionery bar, crumbled
icing sugar, to dust

Method:

1. Preheat the oven to moderate 180 degree C. Grease a 30x25x2 cm Swiss roll tin. Line the base and the two long sides with baking paper and grease the paper.
2. Using electric beaters, beat the eggs in a bowl for 4 mins, or until thick and pale.
3. Gradually add the sugar, beating till the mixture is pale, yellow and glossy.
4. Using a metal spoon, quickly and lightly fold in the sifted flour and cocoa, then the grated chocolate and 1 tablespoon hot water. Spread the mixture evenly into the tin and smooth the surface.
5. Bake for 12 mins or till cooked through. Place a sheet of baking paper on a dry tea towel and sprinkle with the extra sugar. Turn the cake out onto the paper and leave for 1 min. Carefully roll the cake and paper from one long side, and leave for 5 mins.
6. Meanwhile, to make the filling, whip the cream and chocolate hazelnut spread in a bowl using electric beater till firm peaks form. Unroll the cake and discard the paper. Spread the cake with the chocolate cream, leaving a 1 cm border. Sprinkle on the berries and chocolate and re roll. Dust with icing sugar and trim the ends, cut into slices.

Berry Omelette

Serves 4

Ingredients:

8 eggs

1/3 cup caster sugar

20f butter

400g mixed fresh berries ( raspberries and blackberries)

Method:

1. Place the eggs, caster sugar and 160ml water in a small bowl and whisk together.


2. Heat the butter in an 18 cm non-stick frying pan over high beat. When the butter is foaming, reduce the heat to medium and add one quarter of the egg mixture. Cook for 2-3 mins, tilting the pan and lifting the edges of the omelette occasionally to allow the uncooked egg to flow underneath. When the egg is almost set, spoon one quarter of the mixed berries over half of the omelette. Cook for a further one min, or till the base is golden brown.




3. Using an egg flip, fold the omelette in half , enclosing the berries. Transfer to a warm serving plate and keep warm. Repeat with the remaining ingredients to make three more omelettes, Serve with extra berries and a scoop of vanilla ice cream, if desired.

Champagne strawberries

Serves 4



Ingredients:

1/4 cup caster sugar
1 vanilla bean, split length ways
300ml Champagne
500g fresh strawberries

Method;

1. Place the sugar, vanilla bean and Champagne in a saucepan and warm over low heat. Cook, stirring for 3 minutes, or till the sugar has completely dissolved. Cool slightly.
2. Put the strawberries in a serving bowl and pour the Champagne syrup over them, stirring gently to coat. Serve warm or refrigerate till cold, if preferred.

Quick tiramisu

Serves 6



Ingredients:


3/4 cup chilled cream
1/4 cup sugar
250g chilled mascarpone
1/3 cup kahlua
2/3 cup cooled strong black coffee
150g thin sponge finger biscuits, each biscuit cut into thirds
cocoa powder, to dust



Method:

1. Using electric beaters, beat the cream and sugar until soft peaks form. Add the mascarpone and 1 teaspoon Kahlua and beat for a further 20 seconds. Do not overbeat or the mixture will curdle.




2. Combine the coffee and remaining Kahlua in a bowl. Dunk each biscuit piece into the coffee mixture and firmly line the base of six 1/2 cup glasses or ramekins with the biscuits. Evenly spoon the cream mixture into each dish and smooth the top. Refrigerate until ready to eat, dust with cocoa just before serving.

Parfait

Serve 5

Ingredients:

1 c Quaker oats (quick or slow cooking), uncooked
500ml vanilla yoghurt
1 can crushed pineapple in juice, undrained
2 c strawberries, thawed and sliced ( Fruits may be substituted with other combination of your favourite fruits, e.g canned peaches, blueberries, raspberries, bananas etc....)

Garnish

Sliced almonds
Cornflakes
Honey

Method:

1. In meduim bowl, combine oats, yoghurt, pineapple and alomonds, mix well.
2. Cover, refrigerate overnight.
3. To serve, layer oat mixture and berries in glasses.
4. Garnish with additional sliced almonds and crushed cornflakes, if desired. Drizzle over with some honey. Serve chilled.

Chocolate pancakes with choc-cherry sauce

Serves 6



Ingredients for sauce:


425g can pitted black cherries
100ml cream
200g dark chocolate, chopped into even sized pieces



Ingredients for pancakes:


1 cup self raising flour
1/4 cup cocoa powder
1/4 cup caster sugar
1/2 tsp bicarbonate of soda
1 1/3 cups milk
1 egg, lightly beaten
1/2 tsp vanilla essence
40g butter, chopped
6 scoops vanilla ice cream



Method:

1. To make the sauce, drain the cherries, reserving 2 tablespoons of the syrup. Place the cream and chocolate in a heatproof bowl. Bring a saucepan of water to boil, then remove the pan from the hear. Stir the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally till the chocolate has melted and combined with the cream. Stir in the cherries and reserved syrup. Keep warm.
2. To make the pancakes, sift the flour and cocoa into a bowl and stir in the sugar and bicarbonate of soda. Make a well in the centre and gradually add the combined milk, egg and vanilla, mixing till smooth.
3. Melt some of the butter in a frying pan over medium heat. Pour 1/3 cup of the batter into the pan and swirl gently to make a 12 cm pancake. Cook for 1-2 mins, or until bubbles form on the surface and the underside is golden brown. Turn over and cook for 30 secs more, or unti golden. Transfer to a plate and keep warm. Repeat with the remaining batter to make five more pancakes, adding more butter as needed.
4. Place a scoop of ice cream on one half of each pancake and fold the other half over. Drizzle with the sauce and serve immediately. (Add little milk if the batter thickens on standing.)