Anyone have scrumptious recipes pleaseeeeeeeeeeeeeeeeee!!...!
Answers:
Turtle Cheesecake Recipe
2 cups chocolate cookie crumbs
? cup butter, melted
20 ounces cream cheese, softened
1 cup sugar
1 ? tablespoons all-purpose flour
? teaspoon salt
1 ? teaspoons vanilla
3 large eggs
2 tablespoons whipping cream
Caramel and chocolate toppings (recipes follow)
? cup chopped pecans
Preheat the oven to 450 degrees!. For the crust, combine the cookie crumbs and the melted butter; press onto the bottom of a 9-inch springform pan!.
For the filling, beat the cream cheese in a large bowl until creamy!. Beat in the sugar, flour, salt and vanilla; mix well!. Add the eggs, one at a time, beating well after each addition!. Blend in the cream!. Pour over the crust,
Bake for 10 minutes at 450 degrees, then reduce the oven temperature to 200 degrees!. Continue baking 35 to 40 minutes or until completely set!. Loosen the cake from the rim of the pan; cool completely before removing the rim of the pan!. Meanwhile, prepare the caramel and chocolate toppings!.
Drizzle the cake with the toppings!. Refrigerate overnight!. Sprinkle with the pecans before serving!.
Caramel topping: Combine 14 ounces of caramels and ? cup whipping cream in a small saucepan; stir over low heat until smooth!.
Chocolate topping: Combine 4 ounces of semisweet chocolate, 1 tablespoon butter and 2 tablespoons whipping cream in a small saucepan; stir over low heat until smooth!.
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2 cups chocolate cookie crumbs
? cup butter, melted
20 ounces cream cheese, softened
1 cup sugar
1 ? tablespoons all-purpose flour
? teaspoon salt
1 ? teaspoons vanilla
3 large eggs
2 tablespoons whipping cream
Caramel and chocolate toppings (recipes follow)
? cup chopped pecans
Preheat the oven to 450 degrees!. For the crust, combine the cookie crumbs and the melted butter; press onto the bottom of a 9-inch springform pan!.
For the filling, beat the cream cheese in a large bowl until creamy!. Beat in the sugar, flour, salt and vanilla; mix well!. Add the eggs, one at a time, beating well after each addition!. Blend in the cream!. Pour over the crust,
Bake for 10 minutes at 450 degrees, then reduce the oven temperature to 200 degrees!. Continue baking 35 to 40 minutes or until completely set!. Loosen the cake from the rim of the pan; cool completely before removing the rim of the pan!. Meanwhile, prepare the caramel and chocolate toppings!.
Drizzle the cake with the toppings!. Refrigerate overnight!. Sprinkle with the pecans before serving!.
Caramel topping: Combine 14 ounces of caramels and ? cup whipping cream in a small saucepan; stir over low heat until smooth!.
Chocolate topping: Combine 4 ounces of semisweet chocolate, 1 tablespoon butter and 2 tablespoons whipping cream in a small saucepan; stir over low heat until smooth!.
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Passionfruit & Lemon Cheesecake Slice
1 x 250g packet plain sweet biscuits
150g butter, melted
? teaspoon ground cinnamon
1 teaspoon vanilla extract
shredded lemon rind to decorate
FILLING
3 Teaspoons gelatine
? cup water
2 x 250g packets cream cheese, softened
1 x 280g jar lemon butter
x 170g can passionfruit in syrup
Grease a 20cm x 30cm pan; line base and two long sides with baking paper, extending paper 2cm above edge of pan!.
Process biscuits until mixture resembles fine breadcrumbs!. Add butter, cinnamon and vanilla; process until just combined!. Press mixture over base of prepared pan, Run fork over top of mixture, to form a rough surface!. Cover; refrigerate while preparing filling!.
FILLING!. Sprinkle gelatine over water in a small heatproof jug; stand jug into a small pan of simmering water!. Stir until gelatine is dissolved; cool, beat cream cheese in a large bowl with an electric mixer until smooth!. Gradually beat in lemon butter then passionfruit and gelatine!.
Pour filling over base; refrigerate for several hours, or overnight, until set!.
Serve cheesecake cut into square; decorate with shredded lemon rind!.
Indian Butter Chicken (this is very mild)
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces!. Mix well the ingredients for the marinade and rub into the chicken pieces!. Let it marinate for a few hours, overnight if possible for best results!.
1!.Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade!. cover and cook for about 25 minute(s) or till the chicken is fully cooked!. After the liquids have evaporated, stir fry the chicken for some time in the residual fat!.
2!.Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders!. Fry for a few seconds!. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates!. Stir in the beaten cream and reduce the heat to low!.
3!.Add the chicken, chopped ginger and green chillies to the simmering gravy!. Sprinkle salt to taste if needed!. Mix well!. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through!.
Just before serving pour melted butter over the curry!. Garnish with a swirl of fresh cream and finely chopped coriander leaves!.
TIP:
For a thicker and richer gravy cashew nut paste (soak cashew nuts in water for an hour or so and grind them) can be added while making the gravy in step 2!.!.!. fry it along with the spice powders and then proceed as above!.
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1 x 250g packet plain sweet biscuits
150g butter, melted
? teaspoon ground cinnamon
1 teaspoon vanilla extract
shredded lemon rind to decorate
FILLING
3 Teaspoons gelatine
? cup water
2 x 250g packets cream cheese, softened
1 x 280g jar lemon butter
x 170g can passionfruit in syrup
Grease a 20cm x 30cm pan; line base and two long sides with baking paper, extending paper 2cm above edge of pan!.
Process biscuits until mixture resembles fine breadcrumbs!. Add butter, cinnamon and vanilla; process until just combined!. Press mixture over base of prepared pan, Run fork over top of mixture, to form a rough surface!. Cover; refrigerate while preparing filling!.
FILLING!. Sprinkle gelatine over water in a small heatproof jug; stand jug into a small pan of simmering water!. Stir until gelatine is dissolved; cool, beat cream cheese in a large bowl with an electric mixer until smooth!. Gradually beat in lemon butter then passionfruit and gelatine!.
Pour filling over base; refrigerate for several hours, or overnight, until set!.
Serve cheesecake cut into square; decorate with shredded lemon rind!.
Indian Butter Chicken (this is very mild)
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces!. Mix well the ingredients for the marinade and rub into the chicken pieces!. Let it marinate for a few hours, overnight if possible for best results!.
1!.Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade!. cover and cook for about 25 minute(s) or till the chicken is fully cooked!. After the liquids have evaporated, stir fry the chicken for some time in the residual fat!.
2!.Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders!. Fry for a few seconds!. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates!. Stir in the beaten cream and reduce the heat to low!.
3!.Add the chicken, chopped ginger and green chillies to the simmering gravy!. Sprinkle salt to taste if needed!. Mix well!. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through!.
Just before serving pour melted butter over the curry!. Garnish with a swirl of fresh cream and finely chopped coriander leaves!.
TIP:
For a thicker and richer gravy cashew nut paste (soak cashew nuts in water for an hour or so and grind them) can be added while making the gravy in step 2!.!.!. fry it along with the spice powders and then proceed as above!.
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Roasted Red Pepper, Feta and Olive Brushetta
First make the Basic Brushetta:
8 slices country-style Tuscan or French bread
2 cloves garlic
1/4 cup Bertolli Extra Virgin Olive Oil
kosher salt
freshly ground black pepper
Toast, broil or grill bread!. Rub grilled bread with garlic, drizzle with olive oil and season with kosher salt and freshly ground black pepper!.
Then prepare:
1 cup roasted red peppers, coarsely chopped
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted and sliced
1/2 tsp crumbled dried oregano
1 green onion, chopped
salt and pepper, to taste
Combine all topping ingredients in a bowl!. Pile onto Basic Bruschetta and bake at 425° F (220° C) for about 10 minutes, or until heated through and feta cheese is softened!. Cut into 2-inch (5 cm) pieces!. Serves 4!.Www@FoodAQ@Com
First make the Basic Brushetta:
8 slices country-style Tuscan or French bread
2 cloves garlic
1/4 cup Bertolli Extra Virgin Olive Oil
kosher salt
freshly ground black pepper
Toast, broil or grill bread!. Rub grilled bread with garlic, drizzle with olive oil and season with kosher salt and freshly ground black pepper!.
Then prepare:
1 cup roasted red peppers, coarsely chopped
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted and sliced
1/2 tsp crumbled dried oregano
1 green onion, chopped
salt and pepper, to taste
Combine all topping ingredients in a bowl!. Pile onto Basic Bruschetta and bake at 425° F (220° C) for about 10 minutes, or until heated through and feta cheese is softened!. Cut into 2-inch (5 cm) pieces!. Serves 4!.Www@FoodAQ@Com
Stovetop meatloaf
2 pounds of hamburger
2 eggs
1 cup of water
1 box of stovetop stuffing
1 cup of bbq sauce
Do not prep the stovetop!. Mix all ingredients into a bowl!. Put in 9x9 pan!. Cook on 375 degrees for 45 -60 minutes!. It's very moist, and flavorful!.
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2 pounds of hamburger
2 eggs
1 cup of water
1 box of stovetop stuffing
1 cup of bbq sauce
Do not prep the stovetop!. Mix all ingredients into a bowl!. Put in 9x9 pan!. Cook on 375 degrees for 45 -60 minutes!. It's very moist, and flavorful!.
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