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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