Apple and Lime Jelly


Ingredients :
1kg apples
1kg limes
1.6kg preserving sugar
1 lemon


Recipe :
Wash apples by brushing under hot water, cut into four then cut each quarter in two. Pour a litre of water into a jam-making pan, or large saucepan, add the juice of the lemon, then apples. Cook for 45 minutes, until apples are tender and soft. After 2 hours, strain apples through a sieve for juice. Add preserving sugar for the amount of juice you have (1.6kg sugar for every 1.3kg juice).

Juice limes and add to mixture. Cook for 5 to 7 minutes over a high heat, stirring constantly, then share out into clean, sterilised jars. Label and store in a cool, dry place.

Tip: Sterilise jars by washing in hot soapy water and heating in a moderate oven for 5 minutes.

Soft Fruit Crumble with Vanilla Ice Cream


Ingredients :
50 g sugar
50 g chopped almonds
60 g butter
50 g flour
1 egg yolk
250 g strawberries
1 punnet raspberries (100 g)
1 punnet blackberries (100 g)
4 large bunches red currants (100 g)

Vanilla Ice Cream:
250ml milk
5ml liquid crème fraiche or cream
1 vanilla pod
4 egg yolks
40 g sugar

Recipe :
This recipe needs to be chilled for 2 hours before serving.

Make the Ice Cream:
Bring the milk to the boil, with the crème fraiche and vanilla.
Beat the egg yolks and sugar until white and frothy, then mix in with the hot milk, whipping constantly.
Cook for 5 minutes on a low heat, stirring constantly until the mixture thickens.
Turn off the heat just before the mixture boils and put the whole pan straight into cold water.
Leave to cool, stirring from time to time.
Once cooled, tip cream into ice cream box or sorbetière and leave to freeze in freezer.

Make the crumble:
Mix the sugar, chopped almonds 50g of the butter, flour and egg yolk together.
Rub fat in thoroughly between fingers until mixture has breadcrumb consistency. Roll out onto a baking tray covered with greaseproof paper.
Wash, hull and slice strawberries in half.
Wash and seed red currants.
Cook the pastry for about 12 minutes in an oven preheated to 325°F (170°C).
Sauté the strawberries, red currants, raspberries and blackberries for 2 minutes in 10g of melted butter.
Share the fruit out between 4 plates, sprinkle with warm crumbled pastry and serve immediately with a scoop of ice cream.

Papaya crumble


Ingredients :
8 tablespoons coconut milk
1 papaya
30g desiccated coconut
100g flour
90g softened butter
30g sugar
1 teaspoon vanilla essence or 4 pinches vanilla powder
1 pinch salt

Recipe :
Mix the flour, coconut, sugar, salt, butter and vanilla together in a large bowl.
Work fat in with fingers until mixture has consistency of breadcrumbs, then leave to chill.
Cut papaya in half and remove seeds.
Peel fruit and slice thinly.
Arrange in bottom of an oven or pudding dish and pour coconut milk on top.
Sprinkle pastry on top of fruit and put in oven for 20 minutes at 400°F (205°C), or until golden.

French Onion Soup


Ingredients :
2 tbsp olive oil
500g onions, finely sliced
1 clove garlic
1/2 tbsp brown sugar
1 l beef stock
salt and pepper
4 sliced of baguette
25g grated gruyére or cheddar
25g parsley

Recipe :
1- In an oven proof saucepan or casserole, heat the oil and add the onions, cook over a low heat for 15 minutes until golden.
2- Add the garlic and the sugar.
3- Heat the beef stock ab=nd add to the onions, mix well.
4- Bring to the boil, then turn the heat right down and simmer for 20-30 minutes. Season to taste.
5- Lightly grill (or toast) the slices of baguette, top with cheese.
6- Float the cheese topped baguette on the soup, and place under the grill for 5 minutes, so that the cheese melts.
7- Sprinkle parsley on top and serve.

tasha whr r ur new recipies?

coming soon

ok waiting
im busy

Pound Cake
-------------

Recipe Rating:

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 12 servings, one piece each


1 cup (2 sticks) butter, softened
2 cups sugar
1 pkg. (8 oz.)Cream Cheese, softened
1 tsp. vanilla
6 eggs
2 cups flour
1 Tbsp. Baking Powder
1 tsp. salt


PREHEAT oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.
COMBINE flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until golden brown. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

Cucumber Sour Cream Mold
--------------------------


Recipe Rating:

Prep Time: 20 min
Total Time: 5 hr 50 min
Makes: 10 servings, 1/2 cup each


1-1/2 cups boiling water
1 pkg. (8-serving size) Lime Flavor Gelatin
1/4 tsp. salt
1-1/2 cups cold water
1 Tbsp. lemon juice
1/2 cup Sour Cream
1/2 cup whip Dressing
1 medium cucumber, peeled, seeded and chopped (about 1-1/2 cups)
2 Tbsp. finely chopped onion
1 tsp. dill weed


STIR boiling water into dry gelatin and salt in large bowl at least 2 minutes until completely dissolved. Add cold water and lemon juice; stir. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
MIX sour cream and dressing until well blended. Stir into thickened gelatin. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in cucumber, onion and dill weed. Pour into 5-cup mold sprayed with cooking spray.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

Barbequed Prawns
-----------------


Main Ingredients

Shrimp, Red Pepper Sauce, Garlic


Ingredients   

For Dipping Sauce:
½ cup - peanut butter
½ cup - water
1 tbsp - brown sugar
1 tbsp - lemon juice
½ tsp - red pepper sauce
1 no - garlic, crushed
½ tsp - salt

For the Shrimp:
500 gms - shrimps, peeled
2 tbsps - vegetable oil
2 tbsps - water
1 tbsp - lemon juice
2 nos - garlic, crushed
1 tsp - brown sugar, packed
1 tsp - red pepper sauce
½ tsp - salt


Method

Mix all the ingredients mentioned below dipping sauce and keep aside.
Make a cut in the back of the prawn and remove the green vein from it.
Mix the vegetable oil, lemon juice, brown sugar, salt, red pepper sauce, crushed garlic with water.
Add the prawns to this mixture, cover and keep for atleast an hour in the refrigerator.
Remove the prawns from the marinade, put them on skewers and reserve the marinade.
Grill the prawns, turning and brushing with the reserved marinade, until the prawns are well cooked.
Remove from skewers and serve with the already prepared dipping sauce.

hmmm............

thx koolast
hmmm qv, what say? do u like my new recipes?

welcome

yup they r delicious

QUEEN VICTORIA:

yup they r delicious

am waiting for ur new recipes

KING OF JB:

ahan good going sanorita

still hungry dear

enough for now

Apple Juice Roast
--------------------------


Ingredients


4 lb Boneless Beef Chuck Roast
1/4 tsp Pepper
2 ea Med. Onions, Sliced
1/4 tsp Thyme Leaves
2 tb Butter or Shortening
1/4 tsp Prepared Mustard
1 c Apple Juice
1/8 tsp Basil Leaves
1 tb Catsup
3 ea Large Sweet Potatoes *
1 tsp Salt
1 x LemonJuice


GARNISHES


1 x Chopped Parsley OR 1 x Gravy 1 x Apple Rings And Parsley


Directions


Sweet potatoes should be pared and cut into pieces.
Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; Set aside.
Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil;Add to meat.
Top meat with reserved cooked onions; Cover and cook slowly 2 1/2 hours or until almost tender.
Brush sweet potatoes with lemon juice for bright color; Add to meat.
Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
Place meat and potatoes on warm platter.
Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
Serve gravy over sliced meat.

Chili Cheese Pie
-------------------

2 deep dish pie crusts (found in grocery freezer section)
2 cans of chili (I tend to like to use chili w/meat & beans, but you can use anything)
2 cups of rice (I use the instant bags of rice, like Success Rice....then, you only need 1 bag)
2 cups shredded cheese (typically, I use Mild Cheddar, but I like to try different kinds)

Preheat the oven to 350°F. Poke holes all over the pie crusts with a fork, and place both on a cookie sheet. Cook the crusts for 10 minutes. During this time, cook the rice (if using instant rice, boil 1 bag for 10 minutes). Remove the crusts, and set aside. In a large bowl, combine the cooked rice, and UNcooked chili. Mix both together well, and put half of the mixture into one pie crust, and the other half into the second crust. Put one cup of shredded cheese on top of each pie. Bake for 30 minutes.

**Second pie can be frozen for use at a later date.....just use the microwave to re-heat!

Banana's Early Morning Muffins
--------------------------------

Ingredients


3 large ripe bananas
3/4 cup sugar
1/2 cup applesauce
2 large eggs
3 tablespoons plain yogurt or low fat sour cream
1 teaspoon baking soda
1 3/4 cups whole wheat flour
1/4 cupwheat germ or crunchy granola
Comments
*You can also add chopped nuts, raisins, carob or chocolate chips or any other surprise treat!


Directions


Heat oven to 375°F.
Mash the bananas in a big mixing bowl with a potato masher.
Add the sugar, eggs and applesauce and mix well.
Stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise.
Add the flour and wheat germ And stir until just mixed (muffins won't rise if you overmix).
Spoon mixture into muffin papers in muffin pan.
Bake about 10-15 Minutes until done.

Barbecued Peppered Shrimp
---------------------------

1 c. vegetable oil
2 Tbs. toasted sesame oil
3" piece fresh ginger-sliced
1 bunch scallions, chopped course
1 Tbs. cracked black pepper
1 Tbs. soy sauce
1/2 tsp. cayenne pepper
Pared zest of 2 oranges
40 - 50 large shrimp, peeled & deveined

In a large skillet, heat the vegetable and sesame oils until almost smoking. Add the ginger, scallions, pepper, soy sauce, cayenne and orange zest. Cool completely, and then add the raw shrimp. Marinate overnight in the refrigerator.

When marinated, push 2 or 3 shrimp onto small wooden skewers (that have been soaked overnight in water), place filled skewers in plastic bag. Take to the picnic, barbecue over hot coals until pink. Watch carefully - they will cook very quickly. (Also can be stir fried in hot saute' pan on stove and served with toothpicks.)

Macaroni Salad
-----------------

you can make this big quainties for large parties, or reunions.

1 pkage macaroni, yur chioce(shells are nice)
1 can tuna
3 stocks, celery, chopped
1 can, small corn
2 large, carrots, graded
1 green onion, add more it want, chopped
4 baby pickels, chopped
4 cups, manaize, add more/less

cook macaroni as package. cut all veggies, add tuna and mix. you can also add a couple of boiled eggs sliced and paperika to garnish, if desiered. you can eat right away which might be warm but best to let sit for abit and it is so good cold.

Cherry Chocolate Kisses
--------------------------


1 c powdered sugar
1 c marg. or butter softened
2 tsp maraschino cherry juice
1/2 tsp. almond extract
few drops red food coloring
2 14 c all-purpose flour
1/2 tsp salt
1/3 c maraschino cherries, drained and chopped
about 48 chocolate candy kisses.


Preheat oven to 350°F. Blend sugar, butter, cherry juice, almond extract, and food coloring well. Mix in flour and salt. Fold in chopped cherries. Shape dough into 1" balls and place 2" apart on cookie sheet. Bake 8-10 min. While still hot, top each cookie with choc. candy. Makes about 4 doz.

OMG!

laziz .. and i'm starving!