Recipe : Chicken Noodle Soup with Dill

Recipe Provided By: EatingWell.com

1. Ingredients

1. 10 cups chicken broth, homemade or reduced-sodium canned
2. 3 medium carrots, peeled and diced
3. 1 large stalk celery, diced
4. 3 tablespoons minced fresh ginger
5. 6 cloves garlic, minced
6. 4 ounces dried egg noodles
7. 4 cups shredded cooked skinless chicken
8. 3 tablespoons chopped fresh dill
9. 1 tablespoon lemon juice, or to taste

Nutrition Info

Per Serving

* Calories: 204 kcal
* Carbohydrates: 12 g
* Dietary Fiber: 1 g
* Fat: 7 g
* Protein: 21 g
* Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database


2. Cooking Directions

1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
2. Add noodles and chicken; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Yield: 9 servings

Notes:

To Make Ahead

The soup will keep, covered, in the refrigerator for up to 2 days.

Taken From : http://food.yahoo.com



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Recipe : Smothered Chicken

* Prep Time 15 min.
* Serves 4

Recipe Provided By: Martha Stewart

1. Ingredients :

1. 1 large onion, cut into 1/2-inch dice
2. 2 teaspoons olive oil
3. 1 whole head garlic, unpeeled
4. 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch chunks
5. 1 tablespoon tomato paste
6. 4 (6 ounce) boneless, skinless chicken breast halves
7. 2 teaspoons paprika
8. Coarse salt and ground pepper
9. 3 tablespoons reduced-fat mayonnaise
10. 2 teaspoons freshly squeezed lemon juice

Nutrition Info

Per Serving

* Calories: 279 kcal
* Carbohydrates: 12 g
* Dietary Fiber: 1 g
* Fat: 10 g
* Protein: 35 g
* Sugars: 3 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions :

1. In a 2-quart microwave-safe dish, toss onion with oil. Place garlic in the center. Cover; microwave on high 5 minutes. Stir bell pepper and tomato paste into onion.
2. Rub chicken with paprika and 1/2 teaspoon each salt and pepper; place on vegetables, with thickest part of breast facing edge of dish. Cover; cook on high until chicken is opaque throughout, about 10 minutes. Remove chicken.
3. Remove garlic; slice off top, and squeeze cloves into a small bowl. Add mayonnaise and lemon juice; mash with a spoon. Stir into vegetables; spoon onto plates, and serve chicken on top.

Yield: 4 servings

3. Still Hungry?

You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild and sweet.

Taken From : http://food.yahoo.com


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Recipe : Black and White Luau — Dessert

For our black and white luau, FabSugar has requested a special dessert. While marshmallows don't have anything to do with the luau part of the theme, they'll be black and white, and more importantly: bite sized and delicious! Homemade marshmallows are a marvelous treat that will impress guests. Once you make them, you'll never go back to purchasing their grocery-store counterpart. Instead of dipping the marshmallows in coconut, I plan to dip the squares in chocolate and roll them around in crushed oreos! Served plated with toothpicks they're the perfect party dessert. For the recipe, read more.

Homemade Marshmallows
From Ina Garten

Ingredients

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Directions

1. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
4. Spay a 8 by 12-inch nonmetal pan with cooking spray. Pour in the marshmallow batter and smooth the top of the mixture with damp hands.
5. Allow to dry uncovered at room temperature overnight.
6. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Makes 20-40 marshmallows.
Taken From : http://www.yumsugar.com


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Recipe : Baked Brunch Omelet

BY: WALLEN

"This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!"

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
Original recipe yield 1 - 9x13 inch pan

SERVINGS : 12

INGREDIENTS

• 1/2 (1 pound) loaf white bread, cut into cubes
• 1 1/2 pounds Cheddar cheese, shredded
• 1 cup cubed cooked ham
• 8 eggs
• 2 cups milk
• 1 pinch salt
• 1 dash hot pepper sauce, or to taste
• 1/4 cup chopped green onion

Nutritional Information

Baked Brunch Omelet

Servings Per Recipe: 12

Amount Per Serving

Calories: 377

* Total Fat: 25.7g
* Cholesterol: 211mg
* Sodium: 696mg
* Total Carbs: 12.6g
* Dietary Fiber: 0.5g
* Protein: 23.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
3. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Taken From : http://allrecipes.com



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Recipe : Hash Brown Breakfast Casserole

If you need to keep this casserole warm until the excitement dies down, cover it with foil and put it in a 200° oven.

Ingredients

1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs

Preparation

Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

Yield

Makes 8 servings
Southern Living, DECEMBER 2003

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Recipe : Bacon Quiche Tarts

BY: Kendra Schertz

"Flavored with vegetables, cheese and bacon, these memorable morsels from Kendra Schertz are bound to be requested at your house. 'The tarts are an impressive addition to brunch, but they're quite easy to make,' notes the Nappanee, Indiana cook."

RECIPE RATING:

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

Serving : 8

INGREDIENTS

• 2 (3 ounce) packages cream cheese, softened
• 5 teaspoons milk
• 2 eggs
• 1/2 cup shredded Colby cheese
• 2 tablespoons chopped green pepper
• 1 tablespoon finely chopped onion
• 1 (8 ounce) package refrigerated crescent rolls
• 5 bacon strips, cooked and crumbled

DIRECTIONS

1. In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well.
2. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.

Taken From : http://allrecipes.com


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Recipe : Zucchini Lasagna

* Prep Time 15 min.
* Cook Time -
* Serves 4
Recipe Provided By: Martha Stewart

INGREDIENTS

1. Olive oil, for baking dish
2. 1 (8 ounce) package reduced-fat cream cheese, room temperature
3. 1 (15 ounce) container part-skim ricotta cheese
4. Coarse salt and ground pepper
5. 2 medium zucchini, halved lengthwise, then sliced thinly crosswise
6. 1 garlic clove, minced
7. 2 teaspoons dried oregano
8. 6 no-boil lasagna noodles
9. 2 ounces shredded part-skim mozzarella cheese

Nutrition Info

Per Serving

* Calories: 462 kcal
* Carbohydrates: 39 g
* Dietary Fiber: 2 g
* Fat: 21 g
* Protein: 26 g
* Sugars: 8 g

About: Nutrition Info
Powered by: ESHA Nutrient

DIRECTIONS

1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
2. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
3. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
4. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Yield: 4 servings

Still Hungry ?

These noodles save time because you don't have to boil them; they soften as they absorb the liquid from other ingredients.

Taken From : http://food.yahoo.com




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Recipe: Clone of a Cinnabon

SUBMITTED BY: Marsha Fernandez PHOTO BY: abrooks
"You have got to try these. The first time I made them, I thought of how much money I could save by making my own!"

RECIPE RATING:

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 3 Hrs
Original recipe yield 12 rolls

INGREDIENTS

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutritional Information
Clone of a Cinnabon

Servings Per Recipe: 12

Amount Per Serving

Calories: 525

* Total Fat: 18.6g
* Cholesterol: 69mg
* Sodium: 418mg
* Total Carbs: 81.8g
* Dietary Fiber: 2.2g
* Protein: 8.9g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database
Taken From : http://allrecipes.com


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Recipe : Chicken Salad Focaccia Sandwiches

* Prep Time 30 min.
* Cook Time -
* Serves 4
Recipe Provided By: Pillsbury Bake-Off®
Average (7 Ratings): 5 out of 5 stars

1. Ingredients

1. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
2. 2 tablespoons olive oil, or as needed
3. 2 cloves garlic, minced
4. 1/2 teaspoon coarse salt, or as needed
5. 1 1/2 teaspoons dried rosemary leaves
6. 1 (10 ounce) can chunk chicken in water, drained
7. 1/2 cup chopped celery
8. 1/2 cup mayonnaise
9. 2 green onions, chopped
10. 1 teaspoon dried tarragon leaves
11. 1/2 teaspoon prepared mustard
12. Dash garlic powder
13. Dash onion powder


2. Cooking Directions

1. Heat oven to 350 degrees F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12x10-inch rectangle. Starting with short end, fold dough in half; press lightly.
2. In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350 degrees F for 20 to 25 minutes or until edges are golden brown.
3. Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes.
4. To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches.

Yield: 4 servings

3. Still Hungry?

Super-fresh focaccia bread--home baked from refrigerated pizza crust--holds a tarragon chicken salad mixture.

Nutrition Info

Per Serving

* Calories: 625 kcal
* Carbohydrates: 49 g
* Dietary Fiber: 2 g
* Fat: 37 g
* Protein: 23 g
* Sugars: 6 g

About: Nutrition Info
Powered by: ESHA Nutrient Database

Taken From : http://food.yahoo.com


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Recipe : CHIPS AHOY!(R) Mudslide Pie

* Prep Time 20 min.
* Cook Time -
* Serves 10
Recipe Provided By: Kraftfoods.com

Average (27 Ratings): 4.5 out of 5 stars

My Rating:

Ingredients :

1. 20 CHIPS AHOY! Real Chocolate Chip Cookies, finely crushed
2. 1/4 cup margarine or butter, melted
3. 1 quart coffee ice cream, softened
4. 1 cup thawed COOL WHIP Whipped Topping
5. 1/2 cup fudge ice cream topping
6. 4 CHIPS AHOY! Real Chocolate Chip Cookies, coarsely crushed


Cooking Directions:

1. Mix finely crushed cookies and the margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate to form crust.
2. Spread ice cream into crust. Freeze at least 6 hours or until firm.
3. Top with the whipped topping just before serving; drizzle with fudge topping, then sprinkle with the coarsely crushed cookies. Store leftover pie in freezer.

Yield: 10 servings
Prepare as directed, using mint chip ice cream.

Nutrition Info

Per Serving

* Calories: 465 kcal
* Carbohydrates: 45 g
* Dietary Fiber: 1 g
* Fat: 28 g
* Protein: 6 g
* Sugars: 33 g

About: Nutrition Info
Powered by: ESHA Nutrient Database
Taken From : http://food.yahoo.com


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Recipe : Cola Pork Chops

SUBMITTED BY: JUST_PEACHY
PHOTO BY: Dee

"This is a tried and true recipe for pork chops, but it works great using chicken too. With chicken, cooking time is more like 40 minutes for thick breasts."

READ REVIEWS (266)

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

INGREDIENTS

* 1 cup ketchup
* 1 cup cola-flavored carbonated beverage
* 2 tablespoons brown sugar
* 8 pork chops
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the ketchup, cola and brown sugar.
3. Place pork chops into a baking pan and pour cola mixture over, coating well.
Sprinkle with salt and pepper.
4. Bake for about one hour depending on the thickness of the pork chop.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 173

* Total Fat: 6.4g
* Cholesterol: 37mg
* Sodium: 379mg
* Total Carbs: 14.9g
* Dietary Fiber: 0.4g
* Protein: 14.2g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Taken from : http://allrecipes.com


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Recipe : Marinated Baked Pork Chops

SUBMITTED BY: Kim
PHOTO BY: RYANJENN

"My family loves this recipe. It is quick and easy, and makes for a tasty weekday supper. I often double the sauce to serve over rice."DETAILED NUTRITION

READ REVIEWS (351)

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

US METRIC About scaling and conversions

INGREDIENTS

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

DETAILED NUTRITION :

Serving Size	1/6 of a recipe
Servings Per Recipe	6
Amount Per Serving
Calories	275
Calories from Fat	151
	% Daily Value *
Total Fat 16.8g	26 %
Saturated Fat 4.9g	24 %
Cholesterol 66mg	22 %
Sodium 290mg	12 %
Potassium 513mg	14 %
Total Carbohydrates 6.5g	2 %
Dietary Fiber 0.1g	<>
Protein 23.3g	47 %
** Sugars 5.1g
Vitamin A	1 %
Vitamin C	3 %
Calcium	4 %
Iron	11 %
** Thiamin	91 %
Niacin	80 %
Vitamin B6	31 %
Magnesium	10 %
Folate	5 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by ESHA Nutrient Database Please read about our nutritional information

Taken from : http://allrecipes.com


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Recipe : Double-Banana Bread

• Prep Time 15 min.
• Cook Time 1 hr. 15 min.
• Serves 18

Recipe Provided By: Kraftfoods.com

See more from
Kraftfoods.com on Yahoo! Food

---

Average (530 Ratings): 4 out of 5 stars

1. Ingredients

1. 1 1/2 cups flour
2. 1/2 cup sugar
3. 2 teaspoons CALUMET Baking Powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 2 eggs
7. 1 1/2 cups mashed ripe bananas
8. 1/4 cup oil
9. 1/4 cup water
10. 1 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
11. 1 cup chopped PLANTERS Walnuts

2. Cooking Directions

1. Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and
salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and
water; mix well. Add to flour mixture; stir just until moistened. (Batter will
be lumpy.) Stir in cereal and walnuts.
2. Pour into greased 9x5-inch loaf pan.
3. Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in enter comes
out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

Yield: 18 servings

3. Still Hungry?

Your friends and family will seriously 'go bananas' over this spectacular bread.

Notes:
For Easier Slicing
Wrap bread in plastic wrap and store overnight before cutting into slices to serve.

Variation - Chocolate-Speckled Banana Bread

Stir 1 finely chopped square BAKER'S Semi-Sweet Baking Chocolate into batter along with the cereal and walnuts. Bake and cool as directed. Place an additional 3 finely chopped squares BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir with wire whisk until chocolate is completely melted and mixture is well blended. Drizzle over loaf. Let stand until glaze is set.



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Recipe : Buttermilk Baked Chicken

• Prep Time 10 min.
• Cook Time -
• Serves 4

Recipe Provided By: Martha Stewart

Average (158 Ratings): 3.5 out of 5 stars

1. Ingredients

1. Vegetable oil, for baking sheet
2. 8 slices white bread
3. 1 cup buttermilk
4. 1 teaspoon hot-pepper sauce
5. Salt and pepper
6. 3/4 cup grated Parmesan cheese
7. 1 teaspoon dried thyme
8. 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Nutrition Info

Per Serving

• Calories: 1047 kcal
• Carbohydrates: 36 g
• Dietary Fiber: 1 g
• Fat: 55 g
• Protein: 95 g
• Sugars: 5 g

2. Cooking Directions

1. Preheat oven to 400 degrees F. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.

Yield: 4 servings

3. Still Hungry?

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Taken From : http://food.yahoo.com

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Recipe : New York Cheesecake

SUBMITTED BY: MHARMAN486
PHOTO BY: Allrecipes
"This is a great cheesecake. I get a lot of requests for the recipe."

PREP TIME 30 Min
COOK TIME 50 Min
READY IN 4 Hrs
SERVINGS & SCALING
Original recipe yield: 1 - 9 or 10 inch springform pan

INGREDIENTS

• 2 pounds cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 cup sour cream
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 1/4 cup white sugar

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
3. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.
4. Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.

Taken From : http://allrecipes.com



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Recipe : Gado-gado (Cooked mixed vegetables with peanut sauce)

Sambal Kacang (Peanut Sauce)

Makes about 280 ml / 1/2 pint / 1-1/4 cups of sauce

112 ml / 4 fl oz / 1/2 cup vegetable oil
225 g / 8 oz / 1-1/3 cups raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional)
Salt to taste
1/2 tsp chilli powder
1/2 tsp brown sugar
1 tbsp dark soy sauce
450 ml / 16 fl oz / 2 cups water
1 tbsp tamarind water or juice of a lemon

Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. Discard the oil, except for 1 tablespoonful.

Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed.

The vegetables:

112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:

Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin, then peeled and sliced;
or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping, broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.

Taken From : http://www.globalgourmet.com



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Recipe : Banana Crumb Muffins

SUBMITTED BY: Lisa Kreft
PHOTO BY: PIKOGIRL82

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS & SCALING
Original recipe yield: 10 muffins




INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Taken From :http://allrecipes.com

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Recipe : Chocolate Chip Meringue Cookies

Prep Time 30 min.
Serves 30

Recipe Provided By: Martha Stewart

Ingridients :

1. 4 whole eggs
2. 1/4 teaspoon salt
3. 1/4 teaspoon cream of tartar
4. 1/4 teaspoon vanilla
5. 1 cup sugar
6. 12 ounces chocolate chips

Cooking Directions :

1. Preheat oven to 225 degrees F. Warm eggs in bowl of hot water, 5 minutes. Separate whites; reserve yolks for another use.
2. In bowl of electric mixer, beat whites with salt, cream of tartar, and vanilla to soft peaks. Add sugar by the tablespoon, beating until stiff, 2 minutes more. Fold in chocolate chips.
3. Drop scant 1/4 cups of meringue onto parchment-lined baking sheets. Bake until dry, about 1 hour. Let cool.

Nutrition info Per Serving :

* Calories: 89 kcal
* Carbohydrates: 13 g
* Dietary Fiber: 0 g
* Fat: 4 g
* Protein: 1 g
* Sugars: 13 g

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Recipe : Chicken Curry

This Chicken Curry the taste is very delicate and delicious, I hardly likes it. more than anything else if it is eaten with saline fish.

INGREDIENTS

# ¼ cup sliced shallots
# 2 garlic cloves sliced
# 1 tablespoon peanut or corn oil
# 1 tablespoon curry powder
# 1 chicken - (3 ½ lbs) cut frying pieces
# ½ cup water
# 2 teaspoons salt
# 2 teaspoons sugar
# 3 pieces jeruk purut
(or a 3" square of lemon peel)
# 2 salam leaves (Indian bay leaves)
# 1 lemongrass stalk
# ½ cup potato in ½" cubes
# ½ cup julienne-sliced carrots
# ½ cup string beans in 2" pieces
# 1 ½ cups coconut milk
# 1 package cellophane noodles - (3 oz) (optional)

DIRECTIONS

1. Stir fry the garlic and oil in medium heat oil for two minutes. Add the curry powder, and stir well; then add the chicken pieces. When the chicken turn slightly brown, add the water. Bring it to a boil.
2. Put in the salt, sugar, jeruk purut, salam, lemon grass, potatoes, carrots, and string beans. Stir well. Finally, add the coconut milk, and baste frequently so that the milk does not curdle and the sauce dissolves smoothly.
3. Cook the curry over medium heat for thirty minutes, then add the cellophane noodles if desired. Cook ten minutes more, or until the chicken is soft. This curry does have ample sauce.
   

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Recipe : Chicken Soup

"This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup."


INGREDIENTS

* 2 (14.5 ounce) cans chicken broth
* 2 cups baby carrots
* 1 onion, chopped
* 1 clove garlic, minced
* 1/8 teaspoon celery salt
* 2 skinless, boneless chicken breast halves


DIRECTIONS

1. Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
2. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
3. Carefully remove the chicken breast, cut it into chunks and return it to the pot.
   

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