Chicken Biryani

Chicken Biryani

Ingredients
2 cups rice (preferably Basmati)
500g chicken
6 tablespoons oil
300ml yoghurt
3 cloves of garlic, crushed and chopped
1.5cm ginger, peeled and sliced
5 large onions, chopped
½ cup tomatoes, puréed
2 chilis, chopped
1 teaspoon turmeric powder
5-6 strands saffron
8 cloves
10cm cinnamon stick
5 black pepper corns
8 cardamom pods
1 teaspoon cumin

Salt to taste


Method
Cook soaked and washed rice.(Preferably Basmati Rice)
Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato purée
Heat oil in a cooker and add onions, cook till onions turn golden brown. Add these to the chicken.
Grease a heavy bottomed deep and wide mouthed pan. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top
Heat in the oven for 1 - 1½ hours at 150°C (300°F); to check whether ready, cut into a piece of chicken to see if it is cooked.
Serve the biryani with yoghurt on the side

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Chocolate Cheesecake

Chocolate Cheesecake

Chocolate cheesecake, rich in both chocolate and cheese. It is noticeably less sweet than many other American desserts, and somewhat more complicated.

Crust

• 5 Tbs butter, melted
• 2 cups chocolate wafer crumbs, or the equivalent in chocolate cookies or chocolate Graham crackers

Filling

• 3 packages (8 ounces (235g) each) cream cheese, at room temperature
• 1 cup brown sugar, packed
• 5 large eggs
• 4 ounces (215g) (4 squares) semisweet chocolate, melted

Frosting

• 6 ounces (150g) (6 squares) semisweet chocolate, melted
• ½ cup sour cream

Method

1. Place rack in center of the oven. Preheat oven to 150 °C (300 °F).
2. If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a rolling pin, or grind using a food processor.
3. Mix together chocolate crumbs and melted butter.
4. Press crumb mixture into bottom and sides of 9-inch springform pan.
5. In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy.
6. Spoon half of cream cheese mixture into crust.
7. Melt 4 ounces of chocolate using a double boiler or, with care, a microwave. Stir into remaining cream cheese mixture until well blended.
8. Drizzle over batter in crust. Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly.
9. Bake cheesecake for 50 minutes. After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching.
10. Cool completely.
11. Cover with plastic wrap, and chill for about 2 hours, up to several days.
12. Transfer cheesecake to a serving plate.
13. Uncover cheesecake; carefully remove side of pan.

Enjoy

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Grilled Cheese Sandwhich

Grilled Cheese Sandwhich
A grilled cheese sandwich is a simple dish consisting of two slices of bread with cheese between them, grilled, optionally with other ingredients.

Ingredients

• For 1 sandwich:
• 1–3 slices of cheese, or shredded to taste
• Any smoothly melting cheese; typically cheddar, gouda, Limberger or American.
• 2 slices of bread
• Any bread that toasts well: generally white bread (including sourdough).
• butter
• margarine can be used, but is not recommended, as direct heating tends to negatively affect the taste of margarine
• other ingredients as necessary (see below).
• The key variable is the ratio of cheese to bread; this depends on the thickness and density of the bread, and the amount of cheese used, and varies according to taste; generally more cheese is preferred, so that the bread doesn't overwhelm the cheese.

Preparation

With presliced bread and cheese, there is very little preparation.

Method

Buttering the bread makes the outside of the bread brown, rather than dry and burn, and is widely recommended.

Butter the slices of bread, then place butter-side down (the butter is on the outside of the bread), in the pan or on other cooking surface. Follow this by placing the grated cheese or sliced cheese on top, then the other slice of bread, butter-up. Do not place the butter side down on a prep surface, as it will come off and make a mess.

Alternatively, one may melt butter in a pan, and then place the bread on it; when flipping, one should add more butter, then flip the bread.

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Nuked Nachos

Nuked Nachos

Nuked Nachos are an easy to prepare quick side dish, great with a quick-made lunch or such.

Ingredients

About 1/3 to 1/2 (per serving) cups (80g to 120g) of cheese (Whatever works, cheese-dip, pre-melted cheese, diced cheese, grated cheese...)

How ever many servings you want of corn chips (other chips that are good as nachos will work too.)

Method

1. Spread cheese (or whatever you use) over the chips.
2. Add any other microwave-safe ingredients. Taste great with hamburger, or peppers.
3. Make sure that the plate/bowl that the chips are in is microwave-safe, and put it in the microwave for 30 seconds.

Cheese may have melted onto the plate, do not worry. Just rip it off the plate and put it on the plate!

Eat while its hot!

Serve, and eat!

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Microwaved Quesdilla

Microwaved Quesdilla

Microwave Quesdilla is a dish in Tex-Mex or Mexican cuisine, which involves cooking ingredients, most popularly cheese, inside a corn or wheat tortilla

Ingredients

2 tortillas
Shredded cheese (typically Monterey Jack cheese, but others cam be used), To Bind (about ¼ Cup or 30 mL)
Fillings To Taste (Optional)
salsa
sarza criolla
chili peppers
Chopped tomatoes and cilantro
Cooked meat or seafood
avocado or guacamole
Fresh spinach--washed and torn into small pieces
Black beans--canned, rinsed and well drained
Toppings To Taste (Optional)
salsa
guacamole
Sour cream

Method
Place one tortilla on a microwave-safe plate. Cover with half the cheese. Sprinkle on fillings as desired. Spread remaining cheese over the toppings, and place second tortilla on top. Place in microwave on high power for 30-60 seconds (or until cheese is melted and fillings are warm). Add desired toppings and enjoy.

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Microwaved Egg

Microwaved Egg

Using a microwave oven is a quick and relatively easy way to cook eggs.

Eggs are difficult to cook in a microwave oven if they are not prepared properly. Because of this, certain measures are advised when cooking eggs via a microwave oven.

First, one should pop the egg's yolk and let it leak with the egg's white. When the egg's yolk is not popped, it tends to explode.

Second, one should melt butter and spread it along a bowl before placing the uncooked egg. Otherwise, the egg will stick to the surface of the cookware, thus causing difficulties when cleaning.

Method

This method has none of the cons mentioned above:

1. Put two eggs in a coffee cup with some butter
2. Cook on high power for 30 seconds
3. Remove, stir and replace
4. Cook another 30 seconds on high

Time may vary slightly depending on the microwave ovens high power default setting.

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Chocolate Mousse Cake

Chocolate Mousse Cake


Ingredients

1½ C Unbleached white flour
⅓ C Unsweetened baking cocoa powder
1 t baking powder
1 C Unrefined sugar
1¼ C water
¼ C vegetable oil
2 t vanilla extract
2 T vinegar (Plain red, plain white or rice vinegar)
a pinch of shredded coconut

Filling

6 oz chocolate chips
6 oz tofu
½ T vanilla extract

Method

1. Preheat oven to 375°F (190°C).
2. In bowl combine flour, cocoa, baking soda, salt and sugar.
3. In another bowl combine water, oil and the 2 teaspoons of vanilla.
4. Pour liquid into dry ingredients, whisk with fork.
5. Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!
6. Pour into baking dishes, bake for 25-30 minutes.
7. While cake is baking melt the chocolate chips.
8. For chocolate tofu filling add the tofu, ½ T vanilla extract and melted chocolate chips to blender. Blend until creamy.
9. Pull cake out of oven, let cool. Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half.
10. Refrigerate until mousse thickens.

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Double Chocolate Brownies

Double Chocolate Brownies

Ingredients

• ⅓ cup unsalted butter
• ¾ cup sugar
• ¼ cup water
• one 12 ounce package dark or bittersweet chocolate chips, divided in half
• 1 teaspoon vanilla
• ¾ cups all purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup chopped nuts (optional)

Method

1. Let the eggs and butter sit out for 30 minutes to bring to room temperature.
2. Preheat oven to 325°F.
3. In a small bowl sift in the flour with the baking soda and salt then set aside.
4. In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.
5. Add ½ of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.
6. Transfer the chocolate mixture into a large bowl.
7. Add eggs one at a time beating well after each addition.
8. Gradually blend in flour mixture.
9. Stir in remaining chocolate chips and nuts if desired.
10. Spread in a greased 9" square pan.
11. Bake at 325°F for 30-35 minutes.
12. Cool completely before cutting into 2-1/4" squares.

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Loco Moco

Loco Moco

Ingredients

• 2 eggs
• 1 hamburger patty
• 1 cup of rice
• gravy

Method

1. Cook the 2 eggs sunny side up.
2. Cook up the hamburger to your preference.
3. Boil the cup of rice, heat up the gravy.
4. Assemble in this manner:
   • rice on bottom;
   • hamburger on top of that;
   • then the eggs;
   • pour the gravy all over the top.

Result -- an awesome Loco Moco. Ono!

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Barbecue Sauce

Barbecue Sauce
Barbecue Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato or ketchup based with sweet, sour and smoky elements. Barbecue sauce can be added to the meat before, during or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.

Ingredients

1. 1 cup (235 mL) ketchup
2. 6 tablespoons (90 mL) Worcestershire sauce
3. 4 tablespoons (60 mL) butter or margarine
4. 3 tablespoons (45 mL) white vinegar
5. 1 tablespoon (15 mL) plain prepared mustard
6. 3 tablespoons (45 mL) finely minced yellow onion
7. 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
8. 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
9. 1/2 cup (120 mL) brown sugar
10. 1 tablespoon (15 mL) granulated sugar
11. 1 teaspoon (5 mL) salt
12. Makes 2 cups (470 mL) of sauce.

Method

1. Combine all ingredients in a sauce pan.
2. Mix well.
3. Simmer over low heat for 20-minutes, stirring occasionally.

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Apple and Almond Cake

Apple and Almond Cake

Apple and Almond Cake is delicious warm or cold as a dessert or "stand-alone" cake, this simple and reliable recipe is tried and tested. Cuts into 8 slices.

Ingredients

• 5 ounces (145g) butter
• 2 large eggs
• 8 ounces (230g) caster sugar
• 1 teaspoon almond essence
• 8 ounces (230g) self-raising flour
• 1½ level teaspoons baking powder
• approx. ¾ pounds (330g) peeled cooking apples (Bramleys)
• icing sugar to dredge

Method

1. Grease a 9" (23cm) loose-bottomed spring-form cake tin.
2. Melt the butter in a pan gently, then pour into a large bowl.
3. Add the eggs, sugar and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well - at this point, it should be a stiff mixture.
4. Spread just under two-thirds of the mixture into the cake tin.
5. Immediately afterwards, peel, core and slice the apples and place on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear "untidy", but the cooking process eliminates most unevenness or gaps in the surface.
6. Bake for 1¼ to 1½ hours in a pre-heated oven at 325 °F/160 °C/Gas Mark 3.
7. Once cooked, allow to cool slightly in the tin, loosen the sides of the cake with a knife and gently push the cake out onto a plate. Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results

Storage

This cake will last for at least 3-4 days, and can be re-heated as necessary. Keep covered or alternatively refrigerate.

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Atomic Fudge Cake

Atomic Fudge Cake

A delicious chocolate cake recipe.

Ingredients

1. 3 cups (710 ml) sugar
2. 1 ¾ cup (415ml) flour
3. 1 ¾ cups (415ml) baking cocoa
4. 1 ½ teaspoon (7 ml) baking soda
5. 1 ½ teaspoon (7 ml) baking powder
6. 1 teaspoon salt (5ml)
7. 2 eggs
8. 1 cup(235 ml) milk
9. ½ cup (120 ml) vegetable oil
10. 2 teaspoons (10 ml) vanilla extract
11. 1 cup (235 ml)boiling water

Method

Mix the dry ingredients well in a large bowl. For better texture, sift them together.

Add the eggs, milk, vanilla and vegetable oil and mix well. Then add the water. Mix it until it has a lot of little bubbles. This batter will be very thin.

Pour into two greased 9 inch round baking pans

Bake in a preheated oven at 350 °F (175 °C) for thirty minutes. (About 20 minutes for a convection oven)

Frosting or Filling

1/8th cup (30 ml) cocoa

7 oz (200 g) dark chocolate

1/8th cup (30 ml) boiling water

1/16th cup (15 ml) sugar or powdered sugar

2/3rds cup (156 ml) whipping cream

A hot fudge sauce to go over top of the cake is a nice extra touch.

warning: don't try and substitute baker's chocolate for the dark chocolate. The huge amount of sugar you'd have to add would be a pain, especially if using the powdered sugar, and if you use regular sugar, it gets grainy and crunchy. Also, to make things more interesting, spices such as cinnamon can be added, if so desired.

Melt the chocolate by placing it in a small bowl or pot and placing that in boiling water.

Mix the sugar and cocoa together in a small bowl and mix in the water.

Stir the sugar/cocoa/water mix into the melted chocolate

quickly stir in the cream and mix until it has a nice smooth consistency.

Immediately 'frost' the cake with this, and make sure that there is quite a bit between the two layers of cake. The cake will need to be refrigerated to harden the fudge, so don't worry about its relatively liquid nature.

Refrigerate Cake

Enjoy

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Sushi

Sushi

In Japanese cuisine, sushi (寿司, 鮨, 鮓) is vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Outside o
f Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour."
Sushi can be eaten as is or dipped into shoyu (Japanese soy sauce) and then eaten. Much care is put into the creation of the dish and the many methods of preparing the food indicate the importance of appearance to the educated consumer.

If you did not understand this explaination, sushi is basically a dish composed of rice, nori (and sometimes seaweed) and fillings such as seafood, chicken, tuna etc. Sushi is made by first cooking rice, then cooling it, wrapping it in nori; using a bamboo mat to help and then cut into smaller pieces. Usually served cool and with soy sauce/shoyu. (The description above is one that is only relative to making makizushi).

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Blue berry Muffins

Blueberry Muffins


Ingredients

1. 1 cup oats
2. 1 cup buttermilk
3. 1 cup white wheat flour
4. 1 teaspoon baking powder
5. ½ teaspoon baking soda
6. ½ teaspoon salt
7. ¾ cup brown sugar
8. 1 egg
9. ¼ cup butter - melted
10. 1 cup fresh blueberries - drained well or 1 cup frozen blueberries - thawed, drained well

Method

1. Preheat oven to 400°F.
2. Combine oats and buttermilk in a small bowl; set aside and let stand.
3. Combine flour, baking powder, soda, salt, brown sugar, stir well.
4. Add egg and melted butter to oats.
5. Add dry ingredients and stir just until all is moistened.
6. Gently fold in blueberries.
7. Spoon into muffin pan until three-quarters full each.
8. Bake for 17 to 20 minutes.

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Peanut Butter Pie

Peanut Butter Pie

Ingredients

• 1/2 C. creamy peanut butter
• 2 C. milk, heated very hot
• 1/2 C. sugar
• 1 (9 inch) pie shell, unbaked
• 4 eggs
• Whipped topping (optional)
• 1-1/2 tsp. vanilla

Directions

1. In small mixing bowl at medium speed, beat eggs until well beaten.
2. Add peanut butter and continue beating.
3. Beat in sugar and vanilla until well blended.
4. At low speed, gradually beat in milk until smooth. Pour into pie shell.
5. Bake on bottom rack of preheated 400°F. oven until knife inserted near center comes out clean – approximately 35 minutes.
6. Cool on a wire rack, then refrigerate. Garnish with whipped topping and peanut halves, if desired.

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Cheese Cake

Cheese Cake


Crust

1. ½ cup butter, softened
2. ¼ cup brown sugar
3. 1 cup flour
4. ¼ cup oats (Quaker Oatmeal Oats will work)
5. ¼ cup finely chopped walnuts (less for desired texture)
6. ½ teaspoon cinnamon

Filling 

1. 4 (8-ounce) packages of cream cheese
2. 1¼ cups of sugar
3. 1 tablespoon of lemon juice
4. 2 teaspoons of vanilla
5. 3 eggs

Method

1. Preheat oven to 350°F.
2. In a small mixing bowl, beat butter and sugar until fluffy.
3. Add flour, oats, nuts, and cinnamon. Mix well.
4. Press firmly on bottom of a 10-inch cheesecake pan.
5. Bake 10 minutes while oven is heating.
6. Meanwhile, in a large mixing bowl, beat the cream cheese, sugar, lemon juice, and vanilla until smooth.
7. Add eggs and beat until combined.
8. Poor the filling over baked crust and bake at 350 degree oven for 45–55 minutes or until center springs back when lightly touched.
9. Let cheesecake cool and serve warm or chilled with a garnish of raspberries!

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Strawberry ShortCake

Strawberry ShortCake

Strawberry Shortcake is a great recipe for the Spring and Summer time. Use fresh berries and homemade whipped cream for the best results!

Ingredients

1 1/2 pounds strawberries, stemmed and quartered

5 tablespoons sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 cups heavy cream

Whipped Cream

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

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Brownie Trifle

Brownie Trifle

Ingredients

1. 1 package fudge brownie mix  (use your favorite)
2. ¼ cup of water
3. ½ cup vegetable oil
4. 2 eggs
5. 1 tablespoon of freeze-dried instant coffee (dry)
6. 1 package (4 serving size) chocolate fudge instant pudding and pie filling mix
7. 2 cups cold milk
8. 1 package (10 ounces) English toffee bits - or heath bars
9. 1 container (8 ounces) frozen whipped topping, thawed

Method

1. Heat oven to 350 °F. Grease bottom only of 13" x 19" pan. Stir brownie mix, water, oil, eggs and coffee in medium bowl until well blended. Spread in pan. Bake 28-30 minutes or until toothpick inserted 2 inches away from side of pan comes out almost clean; cool completely.
2. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each the toffee bits and the whipped topping. Repeat with remaining brownies, pudding, toffee bits, and whipped topping.
3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle.

Enjoy

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Lasagne

Lasagne with Bean Sauce

Ingredients

1. 1/2 Tbsp. olive oil
2. 1/2 small onion, minced
3. 1 400g (15. oz) can of navy beans, drained and chopped
4. 1/2 tsp. oregano
5. 1/4 tsp. pepper
6. one package lasagna noodles
7. 240ml (1 cup) cottage cheese
8. 1 clove garlic, minced
9. 240g (1 cup) tomato sauce
10. 240g (1 cup) tomato puree
11. 1 Tbsp. tomato paste
12. 1/2 tsp. dried basil
13. 100g - 170g (4-6 oz.) package of mozzarella cheese, grated
14. 60ml (1/4 cup) grated Parmesan cheese

Method

1. Cook lasagna noodles.
2. Start preheating oven for 180 C (350 F).
3. Sauté garlic and onions.
4. Add the chopped beans and cook for 5 minutes.
5. Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes.
6. In a 30cm x 20cm (13 x 9 in.) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella.
7. Repeat to form a second layer.
8. Sprinkle top with Parmesan cheese.
9. Bake uncovered at 180c (350 degrees) for 25 minutes, until noodles are tender and sauce is bubbling.

4 servings.

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Lassi

Lassi
Lassi are yogurt-based shakes in either sweet or salted flavors. The most common flavors include mango, rose water, and plain sugar sweetened lassi. Lassis originate from India.

Ingredients (for traditional salty one)

1. 4 c (1 L) yogurt
2. 3 c (750 mL) cold water
3. 1 c (250 mL) crushed ice
4. fresh green chili peppers (quantity according to taste), chopped
5. 1 tsp cumin, roasted and ground
6. 3 tbs lime or lemon juice
7. 2 tsp salt

Method

Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.

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Aloo Gobi

Aloo Gobi

Aloo Gobi (or Gobhi) is a South Asian dish popular in both India and Pakistan. Aloo means potato and Gobi (also spelled Gobhi) means cauliflower


Ingredients
750 g tomatoes, diced or puréed
1 big cauliflower cut into chunks
4-5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons of ghee or cooking oil
1 teaspoon cumin seeds
1 tablespoon salt
1 tablespoon curcuma (turmeric)
2 tablespoon ground coriander
1-2 tablespoon ground chilli
2-4 tablespoon garam masala

1 sprig of mint

Method

1. Heat the ghee/oil in frying pan, wok or karahi (an Indian utensil specially used for frying purposes)
2. Add jeera (cumin seeds) and wait until they turn a light brown color.
3. Add the spices (except for garam masala) and the tomatoes.
4. When the mixture turns oily, add the vegetables.
5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
6. Add the garam masala, mint and lemon juice.

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Jelabi

Jelabi

Jalebi is a syrupy sweet that is shaped like a slightly large, chaotic pretzel and is traditionally prepared in India and Pakistan. Well-made jalebi has a tart element with a sweet taste.

Ingredients

• 3 cups all-purpose flour
• ¼ cup gram flour
• ¼ teaspoon baking powder
• 5 cups water

Syrup

• 4 cups sugar
• 3 cups of water
• ⅛ teaspoon cream of tartar
• red and yellow food coloring
• 1 teaspoon rosewater
• 3 cups of vegetable oil for deep frying

Procedure

1. Mix up the batter ingredients until smooth.
2. Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).
3. Mix the sugar, water, and cream of tartar for the syrup.
4. Stir the syrup over moderate heat until the sugar is dissolved.
5. Put on high heat and boil for 5 minutes.
6. Let the syrup cool, and stir in the rosewater and food coloring (color it to light orange).
7. Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).
8. Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.
9. Squeeze the batter into the oil, making a couple of figure 8s and loops on top of each other. The shape should be about 3 inches on its longest side.
10. Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.
11. Serves 7.

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Chip Butty

Chip Butty

A Chip Butty is a sandwich made of chips (French fries).

Ingredients

• Chips from a chip shop or home made
• Batch Loaf Bread or (according to preference) sliced white bread, or pitta bread for kebab-shop style
• Butter
• Tomato Sauce (ketchup) or a brown sauce (optional)

Procedure

1. Make sure the chips are not too greasy and have been well drained.
2. Take two slices of batch loaf (the heel works best) and butter both on one side, then apply ketchup and spread evenly over the bread.
3. Next add chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers.
4. Put both slices of bread together and eat immediately.

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Chow Mein

Chow Mein

Chow mein is a generic Chinese term for a dish of stir-fried noodles, of which there are many varieties. Authentic chow mein is generally made of soft noodles, whereas chow mein in Westernized Chinese Cuisine may also be made from thin crispy noodles.

This version of chow mein is made with seitan instead of the more traditional use of chicken, pork or shrimp, making this dish fit for vegans. Also, instead of using oyster sauce in the marinade, shiitake mushrooms are used to achieve a similar depth of flavour.

Ingredients

1 pound mung bean sprouts

15 ounces seitan

1/2 pound dry wonton noodles

2 medium ribs celery

1 pound bok choy or broccoli

1/2 pound fresh mushrooms

1 red bell pepper

1/2 red onion

1 green onion (scallion, spring onion)

vegetable oil for frying and stir-frying, as needed

1/4 cup toasted sesame seeds

Marinade:

1/4 cup finely chopped shiitake mushrooms

2 teaspoons sesame oil

1 teaspoon soy sauce

Salt and pepper, to taste

1/2 teaspoon cornstarch

Sauce:

1/4 cup water or low-sodium vegetable broth

1 tablespoon soy sauce

Salt and pepper, to taste

1 tablespoon cornstarch

4 tablespoons water

Procedure

1. One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.
2. Cut the seitan into thin strips. Add the marinade ingredients, adding the cornstarch last.
3. Marinate the seitan for 20 to 25 minutes.
4. The following 3 steps can be completed while the seitan is marinating:
   • To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or vegetable broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
   • Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
   • Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.
5. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
6. Heat 2 tablespoons oil. Add the onion and the seitan, keeping remaining marinade aside for later use. Let the seitan brown briefly, then stir-fry until the redness is gone and the seitan is nearly cooked through. Remove the cooked seitan and onion from the pan.
7. Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
8. Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce and any remaining marinade, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.

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Mozzarella sticks

Mozzarella sticks

The following is a recipe on how to make breaded mozzarella sticks.

Ingredients

1. ¼ pound fresh mozzarella cheese
2. ½ cup seasoned bread crumbs
3. 1 large egg

Method

1. Preheat deep fryer to 350°F (175°C).
2. Slice mozzarella into sticks 1-3 cm in diameter.
3. In a small bowl, whisk egg.
4. Fill another small bowl with bread crumbs.
5. Dip 3-4 sticks at a time into the egg.
6. Shake excess egg off sticks and place them in the bread crumbs.
7. Shake bowl of bread crumbs, evenly coating all sticks. Add more bread crumbs as needed.
8. Place coated sticks to the side and repeat for remaining sticks.
9. After all sticks have been coated, repeat the egg-dip and crumb-coat for each once more.
10. Place all sticks in fryer basket and submerge in 350°F oil.
11. Let sit for 30 seconds, gently rocking basket occasionally.
12. Lift basket and let cool for a few seconds. If cheese is not beginning to ooze out from half the sticks, re-submerge in oil for another 10-15 seconds, gently shaking the basket. Repeat until the cheese is just starting to ooze out.
13. Dump onto paper towel and pat off excess oil gently.
14. Serve hot.

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Baked Potatoe

Baked Potatoes

Baked Potatoes - Potatoes are perfect for camping, they don't take up space in the cooler and cooked in foil they are easy to prepare.

Ingredients

• 1 large baking potato
• cooking oil
• salt and butter or sour cream (optional)
• other possible toppings: spicy beans, avocado, salsa, mushrooms, grated cheese ... whatever is left in the fridge!

Prepare the potato

1. Scrub potato and pierce the skin all over with a fork.

Camp

1. Wrap in lightly oiled heavy-duty foil and seal.
2. Cook over medium-hot coals for 45 minutes or until soft.
3. Serve with salt and butter or sour cream .

Microwave

1. Clean and prepare potatoes as above, but wrap them in waxed paper, NOT foil.
2. Place a piece of paper towel in the microwave and microwave potatoes on high for 8 minutes. Note: potatoes will be extremely hot when finished.
3. Cut potato into four and serve with toppings of your choice.

Oven

1. Clean and prepare potatoes as above, but wrap them in foil, NOT waxed paper..
2. Place the potatoes in the oven.
3. Cook for one hour.
4. Remove when cooked

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Afghan Bread

Afghan Bread
Afghan bread or Nan-i-Afghani is the national bread of Afghanistan. It is a flatbread and can be oval or rectangular. It is baked in a tandoor, the primary cooking equipment of the sub-continent region. The Afghan tandoor sits above ground and is round and made of bricks, which are heated to cook the bread. Afghan bread, also known as "nan breads", are shaped, then stuck onto the sides of the oven to bake. Often black cumin seeds or caraway seeds are sprinkled on Afghan bread for decoration as much as taste, and lines are made in the dough lengthwise to add texture to the bread. Afghan bread is similar to pita or Lebanese bread.
Afghan bread is commonly stocked at Middle Eastern grocery stores in western countries. In Afghanistan the baker still cooks the bread the traditional way by spreading the dough around the tandoor, whereby it gets puffy quickly and starts to colour and emit a fresh bread smell that draws the early morning throngs of people. The baker then uses two long iron tongs to pull the bread from the tandoor wall. It is carried in cloth bags by Afghans, unlike western breads packaged in plastic.
Afghans serve bread with most meals; it is used as an equivalent to a fork to envelop foods and soak up liquids on the plate. Generally the bread is torn into shreds and used to pinch the foods, similar to a sandwich. The bread acts as both fork and spoon, as Afghan often use their hands to eat. The bread has no firm crust and tastes similar to Indian naan bread. It has a dense and rich taste.


Ingredient

makes 8 Afghan breads
1½ cups plus 1 tablespoon of water (divided)
1 7 grams dry yeast
1 tablespoon of sugar
4 cups of flour
1 tablespoon of salt
¼ cup of corn oil
1 egg yolk

Method

1. Mix ½ cup water, yeast, and sugar. Let it sit for 10 minutes.
2. Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in and add small amounts of water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1½ hours.
3. Mix together the egg yolk and 1 tablespoon of water, and set aside.
4. Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20cms long 5cms thick.
5. Make lines in top of dough. Brush on egg mix and sprinkle with black cumin seeds.
6. Bake in a preheated 350°F (175°C) oven for 25 mins.
7. Total cooking time is around 2½ hours.

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5 Minute Microwave Chocolate Cake

5 Minute Microwave Chocolate Cake

 This recipe is for making an easy chocolate cake, with cheap ingredients, that you'll sure have in home. Easy and quickly done in microwave. Interested? Continue reading!

Ingredients

First, you'll need a microwave, and a mug/bowl, because the cake isn't big.

• 4 tbsp (60 mL) flour (wheat is fine)
• 4 tbsp (60 mL) sugar
• 2 tbsp (30 mL) unsweetened cocoa. I used that cocoa for making dense chocolate in microwave.
• 2 tbsp (30 mL) whisked egg (don't forget it's a small cake!)
• 3 tbsp (45 mL) milk
• 3 tbsp (15 mL) chocolate chips or pine nuts or hazelnuts
• Vanilla or cinnamon to taste

If you want a fudge version, just omit the egg.

Method

Mix all the dry ingredients directly in the mug/bowl.

Add the egg and mix well.

Stir milk and oil.

Add then your chocolate chips and vanilla. Stir well.

Microwave for 3 minutes at 1000w or 4 minutes at 700w or 3:30 minutes at 750w.

Enjoy!

It is suggested that you let it cool a bit before consuming.

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Almond Fudge Brownies

Almond Fudge Brownies

Ingredients

• ¾ cup (1.2 dl) butter or margarine
• 1 cup (2.4 dl) white sugar
• 1 ½ tbsp oil
• ⅓ cup milk
• 2 eggs
• 6 tbsp cocoa powder
• ¾ cup (1.8 dl) flour, sifted
• ½ tsp almond extract or ½ cup chopped almonds
• 1 tsp vanilla extract

Method

• Preheat oven to 350°F/175°C
• Cream butter and sugar
• Add oil and milk
• Blend in eggs, one at a time
• Add cocoa and flour
• Add vanilla and almond extract (or almonds)
• Spread into greased 10.5" x 7" pan
• Bake for 28-30 minutes
• Allow to cool

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Apple Pie

Apple Pie

Pie Crust

• 8 oz (225g) plain flour
• 4 oz (110g) margarine
• 2 oz (55g) lard
• pinch of salt
• 2 tablespoons cold water

or

• 1 store-bought pie crust

Pie Filling

• 1 lb (500g) apples, sliced
• 2 tbsp lemon juice
• 1 oz (28g) salted butter
• 2½ c sugar, and additional for sprinkling
• ¼ c flour
• 2½ tbsp cornstarch
• cinnamon
• nutmeg

Pie Topping

• 1 oz (28g) milk
• cinnamon
• sugar

Method

Pie Crust

• Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
• Add 2 tablespoons water to make a soft but firm dough.
• Roll pastry on floured surface to the size you want your pie. Make two crusts.
• Place one crust in pie pan.

Everything Else

1. Peel and slice apples into 1/8th-1/4th inch (about 50mm) thick segments.
2. Add lemon juice to apples.
3. Mix apples by hand with 1/2 cup sugar and a few dashes of cinnamon.
4. Transfer segments, minus their acquired juices, to pie pan. (Omitting the expressed juice will help prevent the pie from boiling over in the oven.)
5. Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
6. Pour this over the apples in pie pan.
7. Dot with butter.
8. Cover with the other crust.
9. Firm down edges with fork or finger.
10. Cut heart or diamond-shaped vents into top crust.
11. Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
12. Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)
13. Take the pie out of the oven and let it cool slightly on the counter. Do not, I repeat, DO NOT try to eat it right out of the oven, as it will be very hot and this can cause burns!
14. Serve warm with ice cream or custard.

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Banana Chocolate Bread Pudding

Banana Chocolate Bread Pudding

Bread Pudding is a British Dessert. This version has banana and chocolate.

Ingredients

• ¼ cup semisweet chocolate chips
• ¼ cup plus 2 tablespoons spiced rum
• 4 eggs
• 2 cups whipping cream
• 1 teaspoon vanilla extract
• 5 tablespoons sugar
• 1 16 oz loaf of French bread or other non-sour white bread (stale bread is traditionally used)
• 2 tablespoons butter
• 3 bananas
  
  
  Procedure
• in a cup or other small container, add 2 tablespoons of rum to the chocolate chips and soak them until they are needed in step 9
• in a bowl, whisk together the eggs, whipping cream, vanilla extract, ¼ cup rum and 3 tablespoons sugar.
• slice the bread, trim off the crusts and cut it into strips. divide the bread strips into three parts.
• butter a loaf pan
• peel the bananas, cut them in half crosswise and then lengthwise
• in a skillet over medium heat, melt the butter and add the banana pieces with 2 tablespoons of sugar. cook 2 minutes, then flip the bananas over and cook the other side for 2 minutes.
• cover the bottom of the loaf pan with bread strips (use 1/3 of the bread strips for this)
• spread half of the banana pieces on top of the layer of bread strips
• spread half of the chocolate chips on top of the bananas
• add another layer of bread strips
• pour half of the egg mix into the loaf pan and let it soak in for a minute.
• add the rest of the bananas, then the rest of the chocolate chips, then the rest of the bread strips. pour the rest of the egg mixture on top
• let the loaf pan sit for about 15 minutes while preheating the oven to 350°F
• bake for 50 minutes. let cool for 10-15 minutes
• serve with Rum Sauce, whipped cream or vanilla ice cream.

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Chocolate Cake

Chocolate Cake
Chocolate Cake is a simple, fairly easy chocolate cake recipe.

Ingredients

• ⅓ cup (80ml) vegetable oil
• 2 ounces (55g) unsweetened chocolate
• 1 cup sugar (or ½ cup)
• 1 egg
• 1¼ cups (300g) whole wheat flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• ¾ cup (180ml) water
• ¾ cup (180g) semi-sweet chocolate pieces (such as chocolate chips)
• ½ cup (120g) chopped nuts
• (Optional: 4 ounces (115g) cream cheese or sour cream)

• Procedure

• Put the oil and chocolate in an 8in (20cm) square pan and set it in 350°F (180°C) oven just until the chocolate melts. (Add sour cream or cream cheese if desired.)
• Add remaining ingredients, except chocolate chips and nuts, to the pan.
• Beat with a fork until smooth and creamy (about 2 minutes).
• Scrape the sides of the pan, and spread the batter evenly in the pan.
• Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent.
• Bake at 350°F (180°C) for 30 to 40 minutes, until a toothpick stuck in the center comes out clean.
• Cool in pan; eat hot or cooled.
  Enjoy

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Cola

Cola

OpenCola is an awesome drink to chill with.

Ingredients:

• 10.0 g  Food Grade Gum Arabic 
• 3.50 mL Orange oil
• 3.00 mL Water
• 2.75 mL Lime oil
• 1.25 mL Cassia oil
• 1.00 mL Lemon oil
• 1.00 mL Nutmeg oil
• 0.25 mL Coriander oil
• 0.25 mL Neroli oil
• 0.25 mL Lavender oil
  
  
  Concentrate Formula
• 2.36 kg plain granulated White Table Sugar
• 2.28 L Water
• 30.0 mL Caramel color
• 3.50 tsp. 75% Phosphoric acid or Citric acid
• 2.00 tsp. Flavoring Formula
• 0.50 tsp. Caffeine (optional)
  
  
  Preparation

Flavoring:
Mix oils together in a cup. Add food-grade gum arabic, mix with a spoon. Add water and mix well. A mixer may be used for this step, mixing for 4-5 minutes. You can also transfer to a blender for this step. The mix can be kept in a sealed glass jar in a refrigerator or at room temperature. Please note that this mixture will separate. The gum arabic is essential to this part of the recipe, as you are mixing oil and water.
Syrup:
In a one gallon container, take 5 mls of the Flavoring Formula, add the 75% phosphoric or citric acid. Add the water, then the sugar. While mixing, add the caffeine, if desired. Make sure the caffeine is completely dissolved. Then add the caramel color. Mix thoroughly.
Cola:
To finish drink, take one part syrup and add 5 parts carbonated water.

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Iced Tea

ICED TEA

Iced Tea is a sweetened beverage made from tea and organic acids, and sometimes with flavouring adjuncts. It is popular in hot climates, usually served over ice. Fruit juices such as red or white cranberry, grape, orange, grapefruit and passionfruit can be added in amounts ranging from 10% to 25%.

Ingredients

• 3 tea bags
• 1 teaspoon Stevia (pure - not cut with fillers)
• 2 teaspoons citric acid crystals (or malic / tartaric / citric blends)
• 4 teaspoons sugar
  
  Method
  
  The easiest way to make this is with a drip coffee maker. Fill the machine with cold water and place the tea bags in the basket. Place the Stevia, acid and sugar in the pot and place the pot in the machine. Let it run through its cycle. Chill the product. This is a nectar and will make several litres of iced tea.
  
  
  Serving
  Place some ice in a tall glass and fill 80%-90% with cold water. Pour in some iced tea nectar. You may reduce the water and add some fruit juice if desired.
• Note that this product contains virtually no sugar. While 4 teaspoons are used in the nectar, this is diluted so much that the amount of sugar in a glass is probably less than 1/4 teaspoon. On a hot day, it is particularly refreshing. While Stevia is fairly expensive, it goes a long way. Use only pure Stevia.

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