Who has got recipes for me?!
Who has got recipes for me?
I love baking and cooking! Who has got recipes for me?
I would love to get special recipes from all over the world!
I would love to try them all!
Answers:
I would love to share some of my recipes with you!
Here are some of my best, top rated, crowd pleasing recipes:
Poppy Seed Lemon Cake
http://images.teamsugar.com/files/users/...
INGREDIENTS:
1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3 1/2 cups all-purpose flour
2 tablespoons grated lemon peel
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
GLAZE:
1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
1/2 teaspoon poppy seeds
Vanilla ice cream to serve (optional)
DIRECTIONS
Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.
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The Best Lasagna Bolognese
http://images.teamsugar.com/files/users/...
Ingredients:
5 tablespoons unsalted butter, plus more for the pan
1 shallot, chopped
1/2 small carrot, chopped
1/2 celery stalk, chopped
1/2 cup plus 1 tablespoon all-purpose flour
5 cups whole milk
3 sprigs flat leaf parsley
1 sprig fresh thyme
1/2 dry bay leaf
1/2 teaspoon kosher salt plus more to taste
Pinch of freshly grated nutmeg
Freshly ground black pepper
1 pound dry lasagna noodles
5 1/2 cups Meat and Tomato Sauce, recipe follows
1 cup freshly grated Parmesan, or half Pecorino and Parmesan
Directions:
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes. Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil. Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste. Place plastic wrap on the surface of the sauce and set aside until ready to assemble the lasagna. (The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna. )
Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. Drain. Spread the noodles out and layer between pieces of plastic wrap. Set aside.
Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish.
Cover the bottom of the pan with a layer of noodles. Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce and 3 tablespoons of the cheese. Repeat to make 3 more layers ending with the remaining meat sauce, white sauce, and cheese. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from the oven and set aside for 10 minutes to firm up before serving.
Meat and Tomato Sauce Ingredients:
1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 large onion, diced
6 cloves garlic, minced
1/4 cup Italian tomato paste
Four 28-ounce cans whole peeled tomatoes, with liquid
2 teaspoons kosher salt plus to taste
Freshly ground black pepper
1/2 pound ground beef
1 tablespoon dried savory or rosemary, crumbled into small pieces
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
1/2 to 1 cup grated Parmesan
Directions:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
Meanwhile, heat a large skillet over medium-high heat. Add the beef, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste. Just before serving, add the grated Parmesan cheese.
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Oozing Chocolate Lava Cake
http://images.teamsugar.com/files/users/...
INGREDIENTS
CAKE BATTER
7 ounces dark semi-sweet chocolate
8 tbsp butter
1 tsp vanilla extract
3 eggs
1/3 cup flour
1/8 tsp salt
1/8 tsp cream of tartar
1/4 cup sugar
CHOCOLATE LAVA CENTERS
2 ounces dark semi-sweet chocolate
1.5 ounces heavy cream
1 tsp butter
DIRECTIONS:
1. Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.
2. Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.
3. Add well sifted cake flour, and gently incorporated into the above chocolate mixture.
4. Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
5. Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.
6. Deposit the batter into large "non-stick" muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder.
7. Push a Chocolate Lava Center into the center of each cake batter. This creates the molten lava center!
8. Bake at 375F degrees for 15 minutes. Do not over bake!
9. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
CHOCOLATE LAVA CENTERS
1. Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
2. Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.
3. Fill a pastry bag with the ganache. Pipe-out "cherry" sized portions. Place these mounds into the freezer until ready to use.
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Creamy Potato Cheese Soup
http://images.teamsugar.com/files/usr/1/...
INGREDIENTS
2 large potatoes
1 Tbsp minced onion
1 Tbsp grated carrot (about 1/4 carrot)
1 cube chicken bouillon cube made with 2 cups water, I use Knorr (you could use 2 cups of any chicken broth instead)
1 tsp table salt
2 tsp white vinegar
2 Tbsp all-purpose flour
1 1/2 cup whole milk
1 cup Kraft Mild Shredded Cheddar Cheese
2 slices Oscar Mayer Cooked Center-Cut Bacon
DIRECTIONS
1. Peel potatoes, and chop into bite-size pieces. Mince onion. Carrot should be grated very finely.
2. Combine vegetables, chicken broth, salt, and vinegar in a large saucepan over medium heat. Bring to boil, then turn down heat, cover, and simmer 20 min.
3. Whisk together flour and milk in medium bowl.
4. Remove saucepan from heat and add flour and milk mixture. Put back on heat, and simmer uncovered, 5-8 min, or until thickened.
5. Add cheese and simmer until melted. Potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you'd like.
6. To serve, top with crumbled bacon. You can also top with a bit of cheese.
Source(s):
all from me, NO COPY PASTE HERE :)
There are some easy and tasty recipes in the link below. hope it helps, some have pictures too.
X D
This is a good site for world recipes - I have opened the link at Milk Tart as it was my favourite pudding as a child in South Africa! Definitiely worth trying!
http://www.world-recipes.info/africa-afr...
OK make baked and seasoned mac n cheese..ITS GOOD! first make the mac n cheese (which is easy) then after it is done and still in the pot..get out a pan and spread a baking sheet on it then slowly pour the mac n cheese on it spread the mac n cheese and then get out your seasons and powder any type of season you like on your food don't put too much on it just enough to coat the top and then put the pan into the oven (set it on at least 350) let it stay in there for at least 10 minutes and after that you can try it! YOU WILL LOVE IT!!!!
Here is a few
www.foodnetwork.com
www.foodgeeks.com
www.recipematcher.com
hope you would like it
Asian Noodles
Curried Vegetarian Noodles
Servings: 4
Ingredients:
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 1/2 tablespoons curry powder, preferably Madras
1/4 cup vegetarian broth (or see note)
3 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons corn oil or safflower oil
2 1/2 cups very thinly sliced red onion
2 cups thinly sliced red bell pepper
4 cups thinly sliced napa cabbage
1/2 pound drained rice stick noodles softened in hot water
Directions:
To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, until barely tender. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender. Add the basic Chinese sauce and the noodles and toss carefully to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.
Note: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.
Item # 1
Spicy Chicken Breast
Ingredients
- Half onion for 2 breasts
- 1 teaspoon of ginger paste
- 1 garlic clove
- 1 teaspoon sugar
- a sprinkle of turmeric
- a sprinkle of red chili powder
- 2 table spoon yogurt
- a sprinkle of nutmeg
- 1 tomato
- couple of cilantro leaves
- Butter
- Vinegar
1. Mix all the spices from ginger paste to nutmeg
2. Marinade chicken breast in the spices for 3 hours
3. Put the chicken in the oven in 350 F for 15 minutes
4. Fry the chicken in butter, slowly, in low heat for about 10 minutes each side
5. When its close to the end of frying, add slices tomatoes on the chicken and ad a little vinegar (about half a teaspoon)
6. Decorate with cilantro leaves
Item # 2
Masala Tortilla
Ingredients
- 1 tortilla bread
- 1/8 of a teaspoon Mint (pasted leaves)
- Olive oil
- 1 clove of garlic
- 1 tablespoon onions soaked in lemon juice
1. Cut up the tortilla bread in 4 pieces
2. Rub the garlic clove lightly on either side (only on one side)
3. Mix the mint to 1 tablespoon olive oil
4. Spread the oil over the tortilla
5. Toast till lightly crispy
Item # 3
Tangy chickpea salad
Ingredients
- Canned/boiled chickpeas ? cup
- 2 tablespoon tamarind juice
- sliced onions
- ? cup diced cucumber
- Cilantro leaves
- ? teaspoon Chat Masala
1. Mix all the ingredients, except the chat Masala
2. Sprinkle the chat Masala just before serving.
Item # 4
Potato and cabbage cake
- ? cup boiled and mashed potato
- ? cup boiled and diced cabbage
- 1 green chili
- 1 teaspoon hot sauce
- 1 egg yolk
- Breadcrumbs
- Couple of raisins
- Cooking oil to fry
- ? teaspoon ginger paste
- ? teaspoon garam Masala
1. Mix the potato, cabbage, diced chili, hot sauce, egg yolk, raisins, ginger paste and garam Masala
2. Bread it with the breadcrumbs
3. Fry it in cooking oil for about 3 mints each side
Sarma (Croatia)
Ingredients:
2 lg Cabbage heads
Boiling water
6 sl Bacon -- chopped
1 lg Onion -- chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 t Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice
Directions:
1.Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, saut? bacon and onion until bacon is done.
2.Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly.
3.Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to.
4.Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Chicken Kiev (Ukraine)
Ingredients:
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions:
Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.
My Mom makes the best meatballs ever. She puts frozen meatballs in a crock pot for a little while with grape jelly and chilly sauce. Yeah it sounds weird but it taste great!!!!!!!!! : DDDDDDD