Yummy Food Reciepes

Bread & Jam Loaf

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<br />
<b><u>Ingredients</u></b><br />
<br />
01) 20 Rhodes Dinner rolls thawed but still cold<br />
02) 1/2 cup jam (your favorite flavor)<br />
03) 2 tablespoons sliced almonds<br />
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For <b>Icing</b>:<br />
<br />
01) 1 tablespoon butter<br />
02) Melted 1 cup powdered sugar<br />
03) 1-2 tablespoons water<br />
04) 1/4 teaspoon almond extract<br />
05) 1/2 teaspoon vanilla extract<br />
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<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Flatten each roll into a 4-inch circle. Place a teaspoon of your favourite jam in the centres. Pinch edges of dough together to enclose filling. Place filled rolls in a 9 x 5-inch loaf pan sprayed with non-stick cooking spray. Sprinkle with almonds. Cover with sprayed plastic wrap. Let dough rise to the top of the pan. Do not let dough over rise.<br />
<br />
Step 2<br />
<br />
Remove wrap and bake at 350*F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from pan immediately and place on cooling rack right side up. Combine icing ingredients and mix well. Drizzle icing over cooled loaf.</div>

Bread & Jam Loaf

Ingredients 01) 20 Rhodes Dinner rolls thawed but still cold 02) 1/2 cup jam (your favorite flavor) 03) 2 tablespoons sliced almonds For Icing: 01) 1 tablespoon butter 02) Melted 1 cup powdered sugar…

Biscuits with Sausage Gravy

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<b><u><br /></u></b>
<b><u>Ingredients</u></b><br />
<br />
01) 12 Rhodes Buttermilk Biscuits,<br />
02) Baked according to package directions<br />
03) 1 pound bulk sausage<br />
04) 1 and 1/2 cups chopped mushrooms<br />
05) 1/2 cup chopped onion<br />
06) 2 cloves garlic<br />
07) 6 tablespoons flour<br />
08) 1 teaspoon sugar<br />
09) 3 cups milk<br />
10) 1/4 cup chopped fresh basil<br />
<br />
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<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
In a large pot, thoroughly cook sausage, mushrooms, onion and garlic. Drain the fat. Stir in flour and sugar. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens.<br />
<br />
Step 2<br />
<br />
Remove from heat and stir in basil. Serve hot over freshly baked biscuit.
</div>

Biscuits with Sausage Gravy

Ingredients 01) 12 Rhodes Buttermilk Biscuits, 02) Baked according to package directions 03) 1 pound bulk sausage 04) 1 and 1/2 cups chopped mushrooms 05) 1/2 cup chopped onion 06) 2 cloves garlic 07…

Dark Rye Bread I

Step 1<br />
<br />
Thaw frozen bread dough loaves until they can be cut into 1 inch cubes. Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices. Place in a 9x9 inch square baking pan. Let sit and rise in a warm place until bread has doubled in size.<br />
<br />
Step 2<br />
<br />
Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted"</div>

Dark Rye Bread I

Ingredients 01) 2 (1 pound) loaves frozen bread dough, 02) Thawed 1 and 1/2 cups shredded sharp Cheddar cheese 03) 1 onion- finely diced 04) 1/4 cup olive oil 05) 1 tablespoon Italian seasoning Direc…

Danish Rye Bread

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<br />
<b><u>Ingredients</u></b><br />
<br />
01) 1 cup warm water<br />
02) 1 tablespoon yeast<br />
03) 1 tablespoon white sugar<br />
04) 1 cup rye flour<br />
05) 1 teaspoon yeast<br />
06) 1 teaspoon white sugar<br />
07) 1/2 cup warm water<br />
08) 1 cup rye flour<br />
09) 1 tablespoon white sugar<br />
10) 1 tablespoon kosher salt<br />
11) 1 cup warm water<br />
12) 2 cups rye flour<br />
13) 1 cup sifted all-purpose flour (optional)<br />
<br />
<b><u>Directions</u></b><br />
<br />
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Step 1<br />
<br />
In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot. In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight. In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using).<br />
<br />
Step 2<br />
<br />
When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.</div>

Danish Rye Bread

Ingredients 01) 1 cup warm water 02) 1 tablespoon yeast 03) 1 tablespoon white sugar 04) 1 cup rye flour 05) 1 teaspoon yeast 06) 1 teaspoon white sugar 07) 1/2 cup warm water 08) 1 cup rye flour 09)…

Cheesecream On Toast

Step 1<br />
<br />
Melt cheese with wine, flavour rest of ingredients, stir, simmer until right consistency is reached.<br />
<br />
Step 2<br />
<br />
Pour cream over toast. serve.</div>

Cheesecream On Toast

Ingredients 1) 4 toasted bread slices, 2) 1 piece of box cheese per person, 3) white wine, 4) paprika, pepper, 5) minced fresh herbs. Directions

Quiche Lorraine

Step 1<br />
<br />
Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorously eggs, cream, salt and pepper, pour in shell.<br />
<br />
Step 2<br />
<br />
Bake at 375*F for approximate 35 Min or until it turns brown.</div>

Quiche Lorraine

Ingredients 1) 1- 30cm pastry shell, 2) 1/4 ltr cream, 3) 2-3 eggs, bacon, 4) 1 onion, 5) Gruyère cheese (or mozzarella) 6) salt to taste 7) pepper. Directions

Fajita Marinade III

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<b><u>Ingredients</u></b><br />
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1) 1 and 1/2 cups vegetable oil </div>
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2) 1 cup lemon juice </div>
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3) 1 tablespoon chopped green onion </div>
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4) 1/4 teaspoon dried rosemary </div>
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5) 1/4 teaspoon dried thyme </div>
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6) 1 tablespoon dried oregano </div>
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7) 1 clove garlic- minced</div>
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<br /></div>
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<b><u>Directions</u></b></div>
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<br /></div>
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Step 1</div>
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In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. </div>
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Step 2</div>
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Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired..</div>
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Fajita Marinade III

Ingredients 1) 1 and 1/2 cups vegetable oil 2) 1 cup lemon juice 3) 1 tablespoon chopped green onion 4) 1/4 teaspoon dried rosemary 5) 1/4 teaspoon dried thyme 6) 1 tablespoon dried oregano 7) …

Fajita Marinade I

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<br />
<b><u>Ingredients</u></b><br />
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1) 1/4 cup lime juice </div>
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2) 1/3 cup water </div>
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3) 2 tablespoons olive oil </div>
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4) 4 cloves garlic, crushed </div>
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5) 2 teaspoons soy sauce </div>
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6) 1 teaspoon salt </div>
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7) 1/2 teaspoon liquid smoke flavoring </div>
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8) 1/2 teaspoon cayenne pepper </div>
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9) 1/2 teaspoon ground black pepper</div>
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<br /></div>
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<b><u>Directions</u></b></div>
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Step 1</div>
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<br /></div>
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In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. </div>
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Step 2</div>
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<br /></div>
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Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. </div>
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Cook as desired..</div>
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Fajita Marinade I

Ingredients 1) 1/4 cup lime juice 2) 1/3 cup water 3) 2 tablespoons olive oil 4) 4 cloves garlic, crushed 5) 2 teaspoons soy sauce 6) 1 teaspoon salt 7) 1/2 teaspoon liquid smoke flavoring 8) …

A Perfect Margarita

Step 1<br />
<br />
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a cocktail mixer 3/4 full of ice, combine tequila, Grand Marnier, Cointreau, simple syrup, raspberry liqueur and lime juice.<br />
<br />
Step 2<br />
<br />
Pour in sweet and sour until ice is covered. Shake vigorously and strain into glass.</div>

A Perfect Margarita

Ingredients 01) 1 fluid ounce premium tequila, 02) 3/4 fluid ounce brandy-based orange liqueur (Grand Marnier) 03) 3/4 fluid ounce Cointreau 04) 3/4 fluid ounce simple syrup 05) 1 fluid ounce raspber…

Chow Mein

Step 1<br />
<br />
Heat noodles with a little oil in wok or large pan, heat the rest of the oil, add meat first, ad vegetables fry shortly, stir always.<br />
<br />
Step 2<br />
<br />
Open a little space in middle of the wok, pour in water with sojasauce and cornstark, stir, mix all serve over noodles.</div>

Chow Mein

Ingredients 01) 300 grams fine egg noodles, 02) Cooked al dente, 03) 0.5dl sunflower oil, 04) 400 grams roasted pork cut in fine slices, 05) 200 grams cabbage sliced, 06) 200 grams soja springs, 07) …

Puszta - Guly's ( Goulash )

Step 1<br />
<br />
Sauté onions in oil, add peppers and meat. Season with salt, garlic and cumin, add wine and let simmer for 1 hour, add water if necessary, meat should stay covered with liquid<br />
<br />
Step 2<br />
<br />
15 Min. before serving add diced tomatoes. Ready to Eat !!</div>

Puszta - Guly's ( Goulash )

Ingredients 01) 2 tbsp oil, 02) 3 minced onions, 03) 1 tbsp paprika, 04) 800 gram beef cut in 1" cubes, 05) 1 tbsp salt, 06) 1 garlic pressed, 07) 1 tbsp cumin, 08) 2 cups red wine, 09) 2 green peppe…

Bugs in a Bed

Step 1<br />
<br />
You spread some peanut butter on a slice of bread and add some raisins" to cover any bald spots. Lay them on wax paper. Take the chocolate chips and put them on to make eyes and a mouth.<br />
<br />
Step 2<br />
<br />
Put them at the freezer again until you are ready to eat them !!</div>

Bugs in a Bed

Ingredients 1) Peanut butter 2) Raisins 3) Bread Directions

Boooo Pops

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<br />
<b><u>Ingredients</u></b><br />
<br />
1) 2 bananas, cut in half<br />
2) 4 popsicle sticks 3oz. of white chocolate,<br />
3) Chocolate chips for the eyes and mouth<br />
4) Plastic wrap<br />
5) Wax paper<br />
<br />
<b><u>Directions</u></b><br />
<br />
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Step 1<br />
<br />
Peel the banana and cut it in half. Push a popsicle stick in half way. Wrap each one in plastic wrap and put it in the freezer for 3 hours or until it is hard. Take the white chocolate and put it microwave safe bowl and put it in the microwave. Cook it for about one minute until it is melted. Make sure to stir it so there are no lumps. Take our your bananas and unwrap them. Dip the banana into the white chocolate. If you are having trouble you can use a extra popsicle stick to spread on some of the white chocolate to cover any bald spots.<br />
<br />
Step 2<br />
<br />
Lay them on wax paper. Take the chocolate chips and put them on to make eyes and a mouth. Put them at the freezer again until you are ready to eat them.<br />
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Boooo Pops

Ingredients 1) 2 bananas, cut in half 2) 4 popsicle sticks 3oz. of white chocolate, 3) Chocolate chips for the eyes and mouth 4) Plastic wrap 5) Wax paper Directions

Trout Stuffed Japanese Style

<b><u>Ingredients</u></b><br />
<br />
01) 1/4 lb Mushrooms which are sliced<br />
02) 2 tb Vegetable oil<br />
03) 1 c Seeded, sliced in 1/4""<br />
04) 4 Eggs- lightly beaten<br />
05) Strips, red or green pepper<br />
06) 2 tps Soya sauce<br />
07) 4 Trout, 8-10 oz. boned with Skin, head and tail<br />
08) 3 Scallions, cut in 1/2""<br />
Including greens<br />
8 Strips of bacon<br />
1 cup Bean sprouts<br />
2 Ribs celery- sliced<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout.<br />
<br />
Step 2<br />
<br />
Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.<br />
<br /></div>

Trout Stuffed Japanese Style

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Chicken Burger Teriyaki

<b><u>Ingredients</u></b><br />
<br />
1/2 stalk green onion and cut into 1/2 inch strips.<br />
<br />
For <b>BURGER </b><br />
<br />
400 grams chicken meat, chopped or ground <br />
100 grams onion, chopped <br />
2 tbsp flour<br />
<br />
For <b>SAUCE </b><br />
<br />
1 can (140 g) DEL MONTE Filipino Style Tomato Sauce <br />
1/2 tsp ginger, grated <br />
4 cloves garlic, minced (1 tbsp) <br />
1/8 tsp pepper <br />
2 tbsp soy sauce <br />
1 tsp calamansi juice <br />
1-1/2 tbsp brown sugar <br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Combine ingredients for sauce. Set aside.<br />
<br />
Step 2<br />
<br />
Combine ingredients for burger with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Divide into 8 then shape into patties. Brush with sauce. Grill in pan with 3 tbsp oil while basting with sauce until just cooked. Simmer remaining sauce for 1 minute. Pour over burgers. Top with green onions.<br />
<br /></div>

Chicken Burger Teriyaki

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Baked Pineapple

<b><u>Ingredients</u></b><br />
<br />
1) 1 (20 ounce) can crushed pineapple drained<br />
2) 1 cup white sugar<br />
3) 2 tablespoons cornstarch<br />
4) 1/4 cup cold water<br />
5) 2 eggs<br />
6) 1 tablespoon vanilla extract<br />
7) 1 tablespoon butter<br />
8) 1 teaspoon ground cinnamon<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish.<br />
<br />
Step 2<br />
<br />
Dot the mixture with butter and sprinkle with cinnamon. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.<br />
<br /></div>

Baked Pineapple

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Bacon Horseradish Dip

<b><u>Ingredients</u></b><br />
<br />
1) 6 slices bacon<br />
2) 1/4 cup prepared horseradish<br />
3) 1 pint sour cream<br />
4) 1/2 cup mayonnaise<br />
5) 1 lemon juiced<br />
6) 1/2 teaspoon chopped fresh parsley<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well.<br />
<br />
Step 2<br />
<br />
Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.<br />
<br /></div>

Bacon Horseradish Dip

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Dinosaur Dirt

<b><u>Ingredients</u></b><br />
<br />
1) 4-serving package instant chocolate<br />
2) Jello pudding<br />
3) 2 cups cold milk<br />
4) 1 cup white chocolate chips<br />
5) About 10 Oreos which are crushed<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
I measured the milk and chips for her and left everything she needed on the kitchen table. She stirred the milk and pudding mix together (as per package directions). Place pudding in fridge to set while she crushed the Oreos (which she did by putting them in a ziploc bag and beating them with a toy hammer). Take pudding out of fridge. This is the mud.<br />
<br />
Step 2<br />
<br />
Sprinkle white chocolate chips on top. These are the dinosaur fossils. Then spread crushed Oreos on top. This is the dirt.<br />
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</div>

Dinosaur Dirt

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Dinner In A Pumpkin Recipe

<b><u>Ingredients</u></b><br />
<br />
01) 1 medium pumpkin<br />
02) 1 lb ground beef sauted with onions,<br />
03) Celery and pepper (I just used the beef)<br />
04) 1/4 cup soy sauce<br />
05) 2 tablespoon brown sugar<br />
06) 4 oz mushrooms (fresh or canned, sliced and drained)<br />
07) 1 can cream of chicken soup<br />
08) 2 cups hot cooked rice<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Preheat oven to 375?F. Lightly grease a 10"" circle in centre of a baking sheet; set aside. Place pumpkin on a firm surface. Using a sharp knife, cut out stem end and about 3 inches around stem. Cut on a diagonal by slanting knife from outer edge of pumpkin in toward centre. Reserve top. Remove seeds and pulp; discard. In a medium bowl, combine the rest of the ingredients. Spoon mixture into pumpkin. Replace top. Place pumpkin on greased baking sheet.<br />
<br />
Step 2<br />
<br />
Bake about 1 hour in preheated oven until pumpkin is tender. Serve cooked pumpkin along with meat filling.<br />
Makes 6-8 servings.<br />
<br /></div>

Dinner In A Pumpkin Recipe

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Avgolemono Soupa

<b><u>Ingredients</u></b><br />
<br />
01) 6 cups chicken or fish stock<br />
02) 1/3 cup short grain rice or small soup noodles<br />
03) Salt to taste<br />
04) 3 eggs,<br />
05) Separated juice of 1 large lemon<br />
06) White pepper<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Bring stock to the boil and add rice or noodles and salt to taste. Stir until stock returns to a slow boil, cover and simmer gently or 20 minutes or until rice or noodles are tender. Skim during cooking if necessary. In a bowl beat egg whites until stiff, add yolks and beat until light and creamy. Gradually beat in lemon juice.<br />
<br />
Step 2<br />
<br />
Ladle about a quarter of the simmering soup into the eggs, whisking constantly. Gradually add egg mixture to soup, stirring vigorously. Remove soup from heat. Keep stirring for 1 minute and adjust seasoning with salt and pepper. Serve immediately.<br />
<br /></div>

Avgolemono Soupa

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Atzem Pilafi

<b><u>Ingredients</u></b><br />
<br />
01) 3 pounds lamb,<br />
02) Cut 1 and 1/2 cubes<br />
03) 1/2 pound butter<br />
04) 1 onion, chopped<br />
05) 1 and 1/2 pounds tomatoes,<br />
06) Peeled, strained OR 1 tablespoon tomato paste diluted with: 1 cup water 07) Salt & pepper to taste<br />
08) 8 cups water<br />
09) 4 cups raw rice<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Wash and dry meat. Brown 2/3 of the butter in large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about. 1 hr. Put meat into casserole and keep it warm. Strain sauce; measure it. Add water if necessary to make 8 or 9 cups. Pour into large. pot and bring to a boil. Add rice. Stir at the start to prevent sticking.<br />
<br />
Step 2<br />
<br />
Cover and simmer until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Cover pot with a clean towel, then cover towel with pot lid. Let stand for 5 min. Serve hot.<br />
Serves 6 to 10 people !!<br />
<br /></div>

Atzem Pilafi

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Salmon In Orange Sauce

<b><u>Ingredients</u></b><br />
<br />
01) 4 slices of fresh salmon,<br />
02) 1 tbsp lemon juice,<br />
03) Salt & pepper,<br />
04) 30 grams butter,<br />
05) 1 onion,<br />
06) 1/4 cup fresh mixed herbs,<br />
07) 2 cups fish bouillon,<br />
08) 1 cup dry white wine,<br />
09) 2 tbsp capers,<br />
10) 1 cup crème fraiche,<br />
11) Juice of 2 oranges,<br />
12) 8 orange slices for décor. <br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Clean salmon and season with salt & pepper. In large pan sauté minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add crème fraiche and orange juice.<br />
<br />
Step 2<br />
<br />
Add salmon to sauce and let simmer on low heat for 5 - 6 min. Serve and decorate with orange slices.<br />
<br /></div>

Salmon In Orange Sauce

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Baked Bluefish

<b><u>Ingredients</u></b><br />
<br />
1) 2 and 1/2 pounds bluefish fillets<br />
2) 1 (8 ounce) container herb-seasoned dry bread stuffing mix<br />
3) 1 and 1/2 cups boiling water<br />
4) 1/2 cup butter melted<br />
5) Salt and pepper to taste<br />
6) 2 tablespoons butter melted<br />
7) 1/2 cup minced onion<br />
8) 4 sprigs fresh dill weed<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Preheat oven to 500 degrees F (260 degrees C). Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions.<br />
<br />
Step 2<br />
<br />
 Top with dill springs and crimp together edges of tin foil to seal. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.<br />
<div>
<br /></div>
</div>

Baked Bluefish

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Mango Mambo

<b><u>Ingredients</u></b><br />
<br />
1) 200 gms plain yoghurt,<br />
2) Chilled 3 pcs ice cubes,<br />
3) Cracked 3 cans (240 cl each) DEL MONTE Mango Delight Juice Drink,<br />
4) 2 Tbsp sugar<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
1) 1 BLEND yoghurt and ice cubes until smooth.<br />
2) ADD DEL MONTE Mango Delight and sugar.<br />
3) Blend for 2 seconds.</div>

Mango Mambo

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Holiday Bubbly

<b><u>Ingredients</u></b><br />
<br />
1) 2 cans (240 cl each) DEL MONTE Sweetened Orange Juice Drink chilled,<br />
2) 2 cans (240 cl each) DEL MONTE Pineapple Guava Juice Drink,<br />
3) Chilled 1 can (330 ml) chilled Sprite<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
1) Combine all juices.<br />
2) Add Sprite just before serving.<br />
<br /></div>

Holiday Bubbly

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Banana Flambe

<b><u>Ingredients</u></b><br />
<br />
1) 4 tbsp. butter,<br />
2) 1/4 tsp. cinnamon,<br />
3) 4 bananas which are cut in half lengthwise,<br />
4) 1 cup brown sugar,<br />
5) 4 tbsp brandy,<br />
6) Vanilla ice cream<br />
7) Chocolate topping,<br />
8) 1/4 cup rum<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Melt butter in pan, add sugar, cinnamon and brandy, stir to mix until sugar is melted, add bananas saute until soft. Add rum, allow to heat, ignite (flambe) until rum is burned out.<br />
<br />
Step 2<br />
<br />
Place 2 half's per dish and spoon sauce over bananas, add 2 scoup of ice cream per dish, top with chocolate sauce.<br />
<br /></div>

Banana Flambe

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Orange Cake

<b><u>Ingredients</u></b><br />
<br />
1) 100grams butter (1 stick),<br />
2) Juice of 2 oranges and grated peel (not white part that is bitter),<br />
3) 100grams grated almonds,<br />
4) 250 gr flour,<br />
5) 9 grams baking powder,<br />
6) 2 egg white beaten until foamy,<br />
7) 1/2 tsp. salt to taste<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Mix all ingredients slowly, eggs last, fill mass in buttered baking form.<br />
<br />
Step 2<br />
<br />
Bake in 375'F preheated oven for 45 min.<br />
<br />
<div>
<div>
<b><u>Note</u></b>: Baking Powder</div>
<div>
<br /></div>
<div>
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. </div>
<div>
<br /></div>
<div>
It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.</div>
</div>
</div>

Orange Cake

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Roast Chicken with Peanut Coconut Sauce

<b><u>Ingredients</u></b><br />
<br />
1.5kg roasting chicken,<br />
Sauce:<br />
1) 1 onion,<br />
2) 2 gloves garlic &amp; 1 tablespoon all roughly chopped,<br />
3) 4 red chillies,<br />
4) 6 tablespoons roasted peanuts or peanutpast,<br />
5) 1 tablespoon sugar,<br />
6) 2 tablespoons fish sauce,<br />
7) 1 teaspoon shrimp paste,<br />
8) 1 tablespoon vegetable oil,<br />
9) 1 cup coconut milk.<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Place chicken on rack in a backingdish and roast at 180C ( 350F ) until tender ( 1 and 1/2 - 2 hours ). Prepare sauce ingredients during last 15 minutes of cooking. In a food processor or a motar, make a paste from onion, garlic, lemon grass, chillies, peanuts, pepper, sugar, fish sauce and shrimp paste. Fry paste in vegetable oil, in large saucepan, then add coconut milk. Stir well and let simmer for 5 minutes until sauce thickens.<br />
<br />
Step 2<br />
<br />
Place chicken in sauce pan, cover with sauce and let simmer 3 minutes, but carefull not to break up the chicken.. Place on serving plate cover with more sauce and garnish with chilli rings and coreander springs.</div>

Roast Chicken with Peanut Coconut Sauce

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Chop Suey

<b><u>Ingredients</u></b><br />
<br />
01) 1/4 celery,<br />
02) 1 big onion,<br />
03) 2 tomatos,<br />
04) 3 tbsp peanut oil,<br />
05) 150 gms fresh or dried mushrooms,<br />
06) 300 gms deboned & sliced chicken breast,<br />
07) salt & pepper to taste,<br />
08) 2 cups chicken stock,<br />
09) 1 tsp cornflour,<br />
10) 1 tbsp water,<br />
11) 1 cup soja sauce.<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Dice all vegetables and stirfry with mushrooms in wok with oil until limp, remove vegetables & keep warm, stirfry chicken in wok remove and keep warm add salt & pepper, add bouillon to wok heat up, add water and soja sauce with corn flour, let it simmer for a minute. add meat and vegetables heat up and serve<br />
<br />
Step 2<br />
<br />
Pour into prepared baking dish; bake about 1 hour.<br />
<br />
Makes 6 servings"</div>

Chop Suey

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Baked Cheese Garlic Grits

<b><u>Ingredients</u></b><br />
<br />
1) 1 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits 2) 1 teaspoon salt<br />
3) 4 cups boiling water<br />
4) 1 and 1/2 cups shredded sharp Cheddar cheese<br />
5) 1/2 cup butter or margarine<br />
6) 1/2 cup milk 2 eggs,<br />
7) beaten 1 small garlic clove,<br />
8) minced for toppings<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Preheat oven to 350 degrees F. Grease 2-quart casserole or baking dish. Prepare grits in salted boiling water as directed on package. Stir in cheese, butter, milk, eggs and garlic; continue cooking over low heat until cheese is melted.<br />
<br />
Step 2<br />
<br />
Pour into prepared baking dish; bake about 1 hour.<br />
Makes 6 servings. Delicious Casserole ready !!<br />
<br />
<b><u>Note</u></b>: About Aunt Jemima<br />
<br />
Aunt Jemima is a brand of pancake mix, syrup, and other breakfast foods currently owned by the Quaker Oats Company of Chicago. The trademark dates to 1893, although Aunt Jemima pancake mix debuted in 1889. The Quaker Oats Company first registered the Aunt Jemima trademark in April 1937. Aunt Jemima originally came from a minstrel show as one of their pantheon of stereotypical African American characters. Aunt Jemima appears to have been a postbellum addition to that cast.</div>

Baked Cheese Garlic Grits

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Aztec Pudding

<u><b>Ingredients</b></u><br />
<br />
01) chopped 1 clove garlic, <br />
02) chopped 2 cans tomato sauce <br />
03) 1 can water <br />
04) 1 beef bouillon cube <br />
05) 1 pinch salt <br />
06) 1 pinch marjoram <br />
07) 1 pinch cumin <br />
08) 1 pinch oregano <br />
09) 2 bay leaves <br />
10) 24 tortillas <br />
11) 3 cups grated Cheddar cheese <br />
12) 1 quart sour cream Salsa<br />
<br />
<u><b>Directions</b></u><br />
<br />
Step 1<br />
<br />
ry onion and garlic in oil. Add tomato sauce, water, and bouillon cube. Simmer. Fry tortillas, dip in sauce, put in layers in casserole: tortillas, salsa, cheese and sour cream. Repeat layers. <br />
<br />
Step 2<br />
<br />
Bake 30 minutes at 350 degrees F" </div>

Aztec Pudding

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Peanut Crunch Cake

<u><b>Ingredients</b></u><br />
<br />
1) 1 pkg (18-1/4 ounces) yellow cake mix <br />
2) 1 cup peanut butter <br />
3) 1/2 cup packed brown sugar <br />
4) 1 cup water <br />
5) 3 eggs <br />
6) 1/4 cup vegetable oil <br />
7) 1/2 to 3/4 cup semisweet chocolate chips, <br />
8) Divided 1/2 to 3/4 cup peanut butter chips, <br />
9) Divided 1/2 cup chopped peanuts <br />
<br />
<u><b>Directions</b></u><br />
<br />
Step 1<br />
<br />
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter.<br />
<br />
Step 2<br />
<br />
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings" </div>
</div>

Peanut Crunch Cake

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Vol-o-vent w/Mushrooms In Cream Sauce

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<a href="http://s1335.photobucket.com/user/QueenRitu/media/Appetizer/creamy-mushroom-and-parsley-sauce-with-chicken-500x426_zpsdaf429b0.jpg.html" target="_blank"><img alt="Vol-o-vent w/Mushrooms In Cream Sauce photo creamy-mushroom-and-parsley-sauce-with-chicken-500x426_zpsdaf429b0.jpg" border="0" height="545" src="http://i1335.photobucket.com/albums/w672/QueenRitu/Appetizer/creamy-mushroom-and-parsley-sauce-with-chicken-500x426_zpsdaf429b0.jpg" width="640" /></a><br />
<br />
<br />
<br />
Prep time<span class="Apple-tab-span" style="white-space: pre;"> </span>15 minutes<br />
Cook time<span class="Apple-tab-span" style="white-space: pre;"> </span>30 minutes<br />
Total time<span class="Apple-tab-span" style="white-space: pre;"> </span>45 minutes<br />
<br />

Ingredients<br />
<br />
1) 4 large (or 8 small) Vol-o-vents kept warm in oven,<br />
2) 100 gr onions minced,<br />
3) 600gr mushrooms sliced,<br />
4) 2 tbsp butter,<br />
5) 1 tbsp flour,<br />
6) 1 cup white wine,<br />
7) 1 cup cream, parsley,<br />
8) 1/2 tsp. salt & pepper.<br />
<br />
Directions<br />
<br />
Step 1<br />
<br />
Sauté onions in butter until limp, add mushrooms & blend in flour, salt & pepper, Sauté for a few min., add wine heat up & stir, add cream heat up again<br />
<br />
Step 2<br />
<br />
Than fill vol-o-vents with mushrooms top with a bit minced parsley and serve.<br />
<br />
What's Sautéing ?<br />
Sautéing (from the French sauté, lit. "jumped, bounced" in reference to tossing while cooking)[1] is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.<br />
<br />
<br /></div>

Vol-o-vent w/Mushrooms In Cream Sauce

Prep time 15 minutes Cook time 30 minutes Total time 45 minutes

Fajita Marinade II

<b><u>Ingredients</u></b><br />
<br />
1) 1/4 cup vegetable oil<br />
2) 1/4 cup distilled white vinegar<br />
3) 1/4 cup Worcestershire sauce<br />
4) 1/4 cup water<br />
5) 2 tablespoons fresh lemon juice<br />
6) 2 tablespoons fresh lime juice<br />
7) 1/2 teaspoon ground black pepper<br />
8) 1/4 teaspoon garlic powder<br />
9) 2 pounds flank steak, cut into strips<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
In a large bowl, mix vegetable oil, distilled white vinegar, Worcestershire sauce, water, fresh lemon juice, fresh lime juice, ground black pepper and garlic powder. Place flank steak strips in the mixture<br />
<br />
Step 2<br />
<br />
Cover and marinate in the refrigerator at least 6 hours before grilling as desired.<br />
<br />
<b><u>Note</u></b>: Flank Steak:<br />
<br />
Your flank cheeseburger can be a beef cheeseburger cut in the abs in the cow. A relatively very long as well as smooth cut, flank cheeseburger is used in a number of meals which includes Greater London broil as well as as an option to the regular skirt cheeseburger throughout fajitas. It could be smoked, pan-fried, broiled, or maybe braised with regard to greater pain.<br />
<br />
Your cut will be frequent throughout Colombia, where by that is referred to as sobrebarriga, literally that means "over the actual belly".<br />
<br />
Flank cheeseburger is most beneficial any time it's got some sort of shiny red color. Since it emanates from a substantial, well-exercised part of the cow, it's wise cut up up against the materials just before providing, to increase pain.<br />
<br />
Flank cheeseburger can often be used in Asian kitchenware food, frequently distributed throughout Chinese language market segments since "stir-fry beef". In England McDonald's utilizes "100% forequarter as well as flank" throughout their pizza patties.<br />
<br />
Lady Gaga wore a meat dress made of flank steak to the 2010 MTV Video Music Awards.</div>

Fajita Marinade II

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Smoked Mero

<b><u>Ingredients</u></b><br />
<br />
1) 3 whole smoked mero or trout about 1 1/4 pounds,<br />
2) 1 8-ounce package whipped cream,<br />
3) Cheese, 1/4 cup low-fat mayonnaise dressing,<br />
4) 3 tablespoons lemon juice,<br />
5) 1/8 teaspoon ground black pepper,<br />
6) 1 tablespoon minced chives or green onion chives for garnish,<br />
7) assorted crackers<br />
8) cucumber slices.<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth<br />
<br />
Step 2<br />
<br />
Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices." Smoked Mero ready.</div>

Smoked Mero

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Fabulous Five Spice Chicken

<b><u>Ingredients</u></b><br />
<br />
01) 3 tablespoons vegetable oil<br />
02) 2 tablespoons sherry<br />
03) 2 shallots<br />
04) 6 cloves garlic<br />
05) 2 tablespoons fresh ginger<br />
06) 2 tablespoons Chinese five-spice powder<br />
07) 1 serrano pepper<br />
08) 2 tablespoons brown sugar<br />
09) 1/2 teaspoon ground anise seed<br />
10) 1/2 teaspoon salt<br />
11) 2 pounds bone-in chicken parts<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.<br />
<br />
Step 2<br />
<br />
Preheat grill for high heat. Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.<br />
<br />
<b><u>Note</u></b>: Chinese Five-spice powder<br />
<br />
Five spice may be used with fatty meats such as pork and duck. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.<br />
<br />
Although this mixture is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.</div>

Fabulous Five Spice Chicken

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Bacon Cheese Crescents

<b><u>Ingredients</u></b><br />
<br />
01) 1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls,<br />
02) Thawed & risen 1 tablespoon butter,<br />
03) Melted 1 cup grated Cheddar cheese 8 slices bacon,<br />
04) Cooked and crumbled 1 teaspoon Italian seasoning<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Combine 6 rolls together and roll into a 10-inch circle. Repeat with other 6 rolls. Brush both circles with butter. Sprinkle with cheese, bacon and Italian seasoning. Cut each circle into 8 wedges. Starting with wide end, roll each wedge to point. Place, point-side down, on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes<br />
<br />
Step 2<br />
<br />
Remove wrap and bake at 350 F 15 minutes or until golden brown.<br />
<br />
<b><u>Note</u></b>: Nutrition Of Cheese<br />
<br />
The nutritional value of mozzarella also known as cheese varies widely. Cottage mozzarella may contain 4% extra fat and 11% proteins; some whey cheeses 15% extra fat and 11% protein and many triple-creme cheeses 36% extra fat and 7% proteins. In basic, cheese supplies quite a lot of calcium, proteins, phosphorus as well as fat. Any 30-gram (1. 1 oz) serving of Cheddar mozzarella contains concerning 7 grams (0. 20 oz) regarding protein as well as 200 milligrams regarding calcium. Nutritionally, cheese it's essentially concentrated take advantage of: it will take about 250 grams (7. 1 oz) regarding milk to deliver that considerably protein, as well as 150 grams (5. 3 oz) to equal the calcium.</div>

Bacon Cheese Crescents

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Peanut Crunch Cake

<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<br /></div>
<a href="http://s1335.photobucket.com/user/QueenRitu/media/Cakes/PeanutCrunchCake_zpsf34cf5b8.jpg.html" target="_blank"><img alt="Peanut Crunch Cake photo PeanutCrunchCake_zpsf34cf5b8.jpg" border="0" height="640" src="http://i1335.photobucket.com/albums/w672/QueenRitu/Cakes/PeanutCrunchCake_zpsf34cf5b8.jpg" width="640" /></a><br />
<br />
<b><u>Yield</u></b>: 12-16 servings<br />
<br />

<b><u>Ingredients</u></b><br />
<br />
1) 1 pkg (18-1/4 ounces) yellow cake mix<br />
2) 1 cup peanut butter<br />
3) 1/2 cup packed brown sugar<br />
4) 1 cup water<br />
5) 3 eggs<br />
6) 1/4 cup vegetable oil<br />
7) 1/2 to 3/4 cup semisweet chocolate chips,<br />
8) Divided 1/2 to 3/4 cup peanut butter chips,<br />
9) Divided 1/2 cup chopped peanuts<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
 In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter<br />
<br />
Step 2<br />
<br />
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. </div>

Peanut Crunch Cake

Yield: 12-16 servings (adsbygoogle = w…

Kiwi Fruit Gelato

<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<a href="http://s1335.photobucket.com/user/QueenRitu/media/MainMeals/KiwiFruitGelato_zpsbb0500ea.jpg.html" target="_blank"><img alt="Kiwi Fruit Gelato photo KiwiFruitGelato_zpsbb0500ea.jpg" border="0" src="http://i1335.photobucket.com/albums/w672/QueenRitu/MainMeals/KiwiFruitGelato_zpsbb0500ea.jpg" /></a>
<br />
<br />
Prep time<span class="Apple-tab-span" style="white-space: pre;"> </span>15 minutes<br />
Cook time<span class="Apple-tab-span" style="white-space: pre;"> </span>30 minutes<br />
Total time<span class="Apple-tab-span" style="white-space: pre;"> </span>45 minutes<br />
<br />

Ingredients<br />
1) 1 cup Water<br />
2) 1/2 cup Sugar<br />
3) 1/2 cup Light corn syrup<br />
4) 4 Kiwifruit -- pared<br />
5) 5 tablespoons Lemon juice<br />
6) 1/4 teaspoon Lemon peel -- grated<br />
<br />
Directions<br />
<br />
Step 1<br />
<br />
Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.<br />
<br />
Step 2<br />
<br />
When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.</div>

Kiwi Fruit Gelato

Prep time 15 minutes Cook time 30 minutes Total time 45 minutes

Orange Cardamom Breakfast Rolls

<b><u>Ingredients</u></b><br />
<br />
01) 1 large orange<br />
02) 1/3 cup honey<br />
03) 1 tablespoon vegetable oil<br />
04) 2 cups bread flour<br />
05) 1 cup whole wheat flour<br />
06) 1 teaspoon salt<br />
07) 2 teaspoons bread machine yeast<br />
08) 3/4 cup packed brown sugar<br />
09) 3/4 cup sweetened dried cranberries<br />
10) 1 teaspoon ground cardamom<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Zest the orange; set zest aside. Peal and seed orange; cut orange fruit into chunks. Combine zest and fruit in a blender and puree. Pour orange pulp into bread machine pan. Add honey, oil, white flour, wheat flour, salt, and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough. When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of 1/4 inch. Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 1 to 2 inches thick.<br />
<br />
Step 2<br />
<br />
Place rolls in a baking pan coated with non-stick spray. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm !!<br />
<br />
<b><u>Note</u></b>: Bread yeast<br />
<br />
When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. Some bread doughs are knocked back after one rising and left to rise again. A longer rising time gives a better flavour, but the yeast can fail to raise the bread in the final stages if it is left for too long initially.<br />
<br />
The dough is then shaped into loaves, left to rise until it is the correct size, and then baked. Bread machine recipes usually call for dried yeast; however, a (wet) sourdough starter can also work.</div>

Orange Cardamom Breakfast Rolls

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Danish Pastry

<b><u>Ingredients</u></b><br />
<br />
01) 2 cups unsalted butter,<br />
02) softened 2/3 cup all-purpose flour<br />
03) 2 and 1/2 cups milk<br />
04) 1/2 cup white sugar<br />
05) 2 teaspoons salt<br />
06) 4 and 1/2 teaspoons active dry yeast<br />
07) 8 cups all-purpose flour<br />
08) 2 eggs<br />
09) 1 teaspoon lemon extract<br />
10) 1 teaspoon almond extract<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.<br />
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes. Remove from the refrigerator one at a time, and roll and fold each piece two more times<br />
<br />
Step 2<br />
<br />
Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage. To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.</div>
</div>

Danish Pastry

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Bacon, Egg & Cheese Biscuit

<b><u>Ingredients</u></b><br />
<br />
For each serving:<br />
1) 1 Rhodes Buttermilk Biscuit,<br />
2) Baked according to package directions 1 slice bacon,<br />
3) cooked and crumbled 1 beaten egg<br />
4) 1 tablespoon grated cheese or sliced cheese<br />
5) 1 teaspoon minced green onion (optional)<br />
6) Salt to taste<br />
7) Pepper to taste<br />
<br />
<br />
<b><u>Directions</u></b><br />
<br />
In a small skillet, combine bacon, egg, cheese and onion. Cook, stirring constantly until egg is done. Add salt and pepper to taste. Split warm biscuit in half and fill with egg mixture.<br />
<br /></div>

Bacon, Egg & Cheese Biscuit

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Dairy-Free Cake recipes

<b><u>Ingredients</u></b><br />
<br />
1) 3 eggs 75gms caster sugar zest<br />
2) Juice of half a lemon or 1 tsp vanilla essence,<br />
3) 75gms plain flour,<br />
4) 2 tsp baking powder<br />
5) Caster sugar for dusting<br />
6) Decorating jam to sandwich the sponges and decorate the top (or a lemon icing made from lemon juice and icing sugar)<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch Cake tins and line with greased baking parchment. Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using). Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air. Divide the mixture between the two tins and bake for 20-25 minutes.<br />
<br />
Step 2<br />
<br />
When done, they should be golden on top, springy in the center and come away from the sides. Cool in the tins for a couple of minutes. Lay a sheet of grease-proof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly.<br />
Eat as fresh as possible. </div>

Dairy-Free Cake recipes

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Adobo Pasta

<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://s1335.photobucket.com/user/QueenRitu/media/MainMeals/AdoboPasta_zps5d707ad7.jpg.html" target="_blank"><img alt=" photo AdoboPasta_zps5d707ad7.jpg" border="0" height="640" src="http://i1335.photobucket.com/albums/w672/QueenRitu/MainMeals/AdoboPasta_zps5d707ad7.jpg" width="640" /></a><br />
<br />
Prep time<span class="Apple-tab-span" style="white-space: pre;"> </span>15 minutes<br />
Cook time<span class="Apple-tab-span" style="white-space: pre;"> </span>30 minutes<br />
Total time<span class="Apple-tab-span" style="white-space: pre;"> </span>45 minutes<br />
<br />

<b><u>Ingredients</u></b><br />
<br />
1) 1/4 kilo DEL MONTE Spaghetti,<br />
2) Cooked 8 cloves garlic,<br />
3) Crushed and fried 1 small onion,<br />
4) Sliced 400 grams pork pigue or kasim, cut into chunks 1 pc.<br />
5) Laurel leaf<br />
6) 6 Tbsp. olive oil<br />
7) MARINADE 1/4 cup soy sauce<br />
8) 1/4 cup DEL MONTE Red Cane Vinegar 1/4 tsp. pepper<br />
9) 8 cloves garlic, crushed<br />
<br />
<b><u>Directions</u></b><br />
<br />
Step 1<br />
<br />
1 MARINATE pork for 30 minutes. Drain (reserve marinade). SAUT? garlic from marinade, the onion and prok. Cook for 5 minutes. Add 1/2 - 3/4 cup water, laurel leaf and marinade. Simmer for 40 minutes or until dry and oil comes out.<br />
<br />
Step 2<br />
<br />
Brown pork in it?s own oil for 3 minutes. Flake meat. 2 COMBINE Adobo (include sauce and oil) with cooked DEL MONTE spaghetti and olive oil. Blend well. Top with fried garlic."<br />
Garnish with more cheese is desired.<br />
<br />
<b><u>Nutrition</u></b><br />
<br />
Pasta, specifically whole wheat pasta, could get a number of benefits. Whole wheat grains includes huge amounts regarding vitamins for example magnesium, iron, calcium, potassium, zinc, selenium and manganese. Vitamins are important with the body simply because help with the particular design regarding bone tissues, regulate heartbeat, sustain muscles, and experience controlling cell development.<br />
<br />
Pasta includes complicated carbohydrate food, which usually generate power slowly but surely in comparison to glucose, providing power much more time. Pasta likewise includes handful of salt, and contains simply no cholesterol. Various pastas are usually abundant in important vitamins and minerals for example iron and vitamin T. One more benefit of having pasta can be which it gives niacin (Vitamin B3). This vitamin is crucial for bodily processes for example transforming carbohydrate food in glucose, which usually creates power with the body. Overflowing pasta likewise includes folic chemical p, and that is very theraputic for child-bearing ladies. Folic chemical p should be used with the suitable development regarding tissue and progress with the embryo. [48] Pasta might not exactly help with unhealthy weight, while excess weight attain is usually a result of unwanted energy within a diet regime, instead of their carbohydrate written content.<br />
<br />
The quantity of necessary protein inside pasta will depend on any type of flour utilized to make the idea. If it is produced from durum wheat, the particular pasta includes necessary protein and gluten. Pasta can be thought to be an excellent cause of diet for vegetarians, since it includes necessary protein composed of 6-8 with the nine important proteins.<br />
<br />
The actual Mediterranean sea diet regime is really a wellness tactic that goal should be to prevent illness and ailments. This diet is composed largely regarding several vegetable food items for example pasta. Other food items include organic olive oil, milk, ovum, reddish colored foods, and a small amount regarding seafood and poultry chicken.<br />
<div>
<br /></div>
</div>

Adobo Pasta

Prep time 15 minutes Cook time 30 minutes Total time 45 minutes