Cook and Bake With Amra

Ingredients: 1 cup all-purpose flour ½ cup packed light-brown sugar 1/3 cup granulated sugar 1/3 cup cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil 1/3 cup milk 1 large egg 1 tsp vanilla extract 1/3 cup hot water ¼ cup sour cream Coconut Walnut Topping 1/2 cup evaporated milk (regular fat) 2 large egg yolks 1/2 cup packed light-brown sugar 1/4 cup salted butter , diced into pieces 1/2 tsp vanilla extract 1 cup sweetened shredded coconut 3/4 cup chopped walnuts   German Chocolate Frosting Ingredients: 4 oz semi-sweet chocolate, chopped 6 tbsp salted butter, softened  3 oz cream cheese, softened  1 1/4 cups powdered sugar  2 1/2 tbsp cocoa powder  2-4 tsp heavy cream, as needed Instructions FOR THE CUPCAKES : Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds. A...

Ingredients: No- stick spray 1 1/2 Cups all purpose flour 3/4 Tsp. baking soda 1/4 Tsp. salt 1 Cup sugar 3/4 Cup pure vegetable oil 3 Tbsp. buttermilk 2 Large eggs 1 Cup mashed ripe bananas 1/2 Cup chopped pecans Directions: 1. Heat oven to 325 degrees.  Spray pan with no-stick spray.  Combine flour, baking soda, and salt in large bowl; mix well. 2. Add sugar, oil, buttermilk, eggs, blend well. 3. Add bananas and pecans.  Mix well. Pour batter into prepared pan. 4. Bake 1 1/4 to 1 1/2 hours or until toothpick comes out clean. Cool 15 minutes. Cool 1 hour on wire rack. Wrap tightly and store in fridge.

Ingredients: 4 Boneless chicken breasts 1 3/4 Cup Swanson chicken broth 1/2 Cup orange juice 1/2 Cup chopped onion 1 Cup uncooked regular rice 3 Tbsp. chopped parsley Directions: 1. Cook chicken in medium nonstick skillet over medium heat 10 minutes or until browned.  Set chicken aside. 2. Add the broth, orange juice, onion, and rice. Cover and cook over low heat 10 minutes. 3. Return chicken to skillet. Cover and cook 10 minutes or until the chicken and rice are cooked. Stir in parsley.

Ingredients: 3/4 Cup walnuts, diced  1/4 Cup plain bread crumbs 2 Tbsp. flour  1 1/2 Tsp. dry basil leaves 3/4 Tsp. dry rosemary leaves 1/2 Tsp. salt 1 Egg 2 1/2 Pounds chicken pieces Directions: In shallow dish, combine walnuts, bread crumbs, flour, basil, rosemary and salt.  In another shallow dish, lightly beat egg.  Roll chicken in egg, then in walnut mixture.  Bake 40-45 minutes at 350 degrees until crust is browned, or until chicken is done.

Ingredients: 2 1/4 Cups all purpose flour 2 1/2 Tsp. baking powder 1/2 Tsp. salt 1 3/4 Cups packed sugar 3/4 Cup butter or margarine, softened 3 Large eggs 1 Tsp. vanilla extract 2 Cups Nestle Toll House semi-sweet chocolate morsels Directions: 1. Preheat oven to 350 degrees. Grease 15 X 10-inch jelly-roll pan. 2. Combine flour, powder and salt in small bowl.  Beat sugar and butter in large mixer bowl until creamy.  Beat in eggs and vanilla extract; gradually beat in flour mixture.  Stir in morsels. Spread into prepared pan. 3. Bake 20 to 25 minutes or until top is golden brown.  Cool in pan on wire rack. Makes 36 brownies

Ingredients: 1 Pounds potatoes 2 Tbsp. olive oil 1 Tsp. rosemary 1/4 Tsp. salt 1/4 Tsp. pepper 4 Tomatoes 1/2 Cup olives 3 Cloves garlic  1/4 Cup Parmesan cheese Directions: 1. Preheat oven to 450. Lightly grease baking pan; place potatoes in pan. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle over potatoes, tossing to coat. 2. Bake for 20 minutes, stirring once. Add tomatoes, olives, and garlic, tossing to combine. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft. Transfer to a serving dish. Sprinkle with Parmesan cheese.

Ingredients:  1 pouch Betty Crocker sugar cookie mix 1/2 Cup butter or margarine, softened 1/4 Tsp. mint extract 6 Drops green food color 1 Egg 1 Cup creme de menthe baking chips 1 Cup semisweet chocolate chunks Directions: 1. Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms.  Stir in creme de menthe baking chips and chocolate chunks. 2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. 3. Bake at 350 degrees for 8 to 10 minutes.  Cool 3 minutes;; remove from cookie sheet to wire rack.  Serve warm or cool completely.  Store tightly covered at room temperature. Makes 36 cookies

Ingredients: 6 Cups coarsely chopped cucumbers 2 Large tomatoes, coarsely chopped 1 Bunch scallions, chopped 1 7-ounce package feta, crumbled, divided 1/2 Cup coarsely chopped fresh mint 6 Tbsp. extra-virgin olive oil 1/4 Cup fresh lemon juice Salt and fresh ground black pepper Directions: Combine all vegetables, half of feta, and mint in a large bowl.  Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper.  Pour dressing over salad; toss to coat.  Season to taste with salt and pepper.  Sprinkle remaining half of feta over and serve.

Ingredients: 1/2 Cup olive oil 1/2 Cup Worcestershire sauce 1/4 Cup minced garlic  1/4 Cup steak seasoning 1 Tbsp. red wine vinegar 1/2 Tsp.  dried basil 1/2 Tsp. Italian seasoning 4 (1/2) pound New York strip steaks Directions: 1.  In a bowl , mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning.  Pour into a large resealable plastic bag.  Pierce steaks on all sides with a fork, and place in the bag.  Gently shake to coat.  Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.   2. Preheat grill for high heat. 3. Lightly oil the grill grate.  Discard marinade.  Place steaks on the grill, and cook 7 minutes on each side, or desired doneness.

Cream Cheese Swirl Layer 1 Package (8 oz) cream cheese, softened 1 Egg  1/2 Cup sugar 1 Tbsp. all purpose flour 1 Tbsp. vanilla Brownie Layer 1 Box Betty Crocker original supreme premium brownie mix Water, vegetable oil, and eggs called for on brownie mix box 2 Tsp. instant espresso coffee powder 1 Bottle (1 oz) red food color Directions: 1. Heat oven to 350 degrees ( 325 for dark or nonstick pan).  Grease bottom of 13X9-inch pan with shortening or cooking spray.  In small bowl, beat cream cheese swirl layer with electric mixer on low speed until smooth.  Set aside.  2. Make brownie batter as directed on box, using water, oil, eggs and adding espresso coffee powder and red food color; mix well until batter turns rich red color.  Spread butter in pan. 3. Dollop cream cheese mixture by tablespoonfuls evenly on top of batter.  With knife, cut through mixture a few times to marble. 4.  Bake as directed on br...

I found this recipe inside the Philadelphia cream cheese box and it sounded delicious. Ingredients: 1 Cup honey maid graham cracker crumbs 3/4 Cup plus 2 Tbsp. sugar, divided 3 Tbsp. butter or margarine, melted 3 Pkg. (8 oz. each) Philadelphia cream cheese, softened 1 Tsp. vanilla 3 Eggs 1 Cup whipping cream 2 Cups blueberries 1 Tbsp. lemon zest Directions: Heat oven to 325 Mix graham crumbs, 2 tbsp. sugar and butter; press onto bottoms of 18 paper-filled pan cups. Beat cream cheese, remaining sugar and vanilla with mixer until blended.   Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crusts. Bake 25 to 30 min. or until centers are almost set.  Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed unitl stiff peaks form; spread onto cheesecakes.  Top with blueberries and zest.

Ingredients: 1 Lb. ground round beef Salt & Pepper Garlic Powder 3/4 Cup minute rice 1 Egg Bread crumbs 1 Onion, diced Peppers Directions: Cook ground beef on stove top. In a dish combine ground beef, salt, pepper, garlic powder, rice, egg, bread crumbs, and onions. Mix well. Stuff peppers with the mix. Top the peppers with tomato sauce and place in pan to cook.  Fill with 3/4 Cup of water on the bottom. Cover and bake for 45 minutes at 350 degrees or rice is cooked through.

Ingredients: 1 Tsp. dried basil, crushed 1 Tsp. dried oregano, crushed 1/4 Tsp. ground black pepper 1 Bay leaf 1 1.2 Cups dried medium egg noodles 2 Cups chopped cooked chicken 4 1/2 Cups chicken broth  1 Cup chopped onion 1 Cup sliced carrot 1 Cup sliced celery Directions: In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf.  Bring to boiling; reduce heat.  Simmer, covered for 5 minutes.   Stir in uncooked noodles.  Return to boiling; reduce heat.  Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender.  Discard bay leaf.  Stir in chicken; heat through.  To serve, ladle soup into bowls.   Makes 4 servings.  

Ingredients: 1/4 Cup all-purpose flour 4 Boneless skinless chicken breasts 1 Can recipe starters creamy roasted garlic with chicken stock cooking sauce 3 Tablespoons lemon juice  Chopped fresh parsley, optional Grated lemon peel, optional Hot cooked rice, optional Directions: Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.  In small shallow dish, mix flour with 1 tsp. salt and 1/2 tsp. pepper; dip each chicken breast into flour mixture, coating all sides. In 10-inch skillet, heat 2 tbsp. vegetable oil over medium-high heat.  Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown.  In small bowl, mix cooking sauce and lemon juice. Pour sauce mixture over chicken.   Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut.  ...

Ingredients: 1/4  Cup red bell pepper, cut into 1/2 inch pieces  1 Small garlic clove, peeled 1/2 Jalapeno pepper, stemmed and seeded, cut into 1/2 inch pieces 1/2 Small red onion, peeled, cut into 1/2 inch pieces 1 Mango, peeled and pitted, cut into 1/2 inch pieces 1 1/2 Tablespoons fresh cilantro leaves 2 Teaspoons fresh lime juice  1 1/2 Teaspoons rice vinegar  1/2 Teaspoon honey Directions: Chop up all ingredients and transfer to a bowl.  Stir in the lime juice, vinegar, and honey.  Cover and let sit for 30 minutes to allow flavors to blend.  If you don't use it right away put it in the fridge. It will taste the best when used the same day.

Ingredients: 1/4 Cup Parsley 1 Teaspoon herb chicken seasoning 1/2 Teaspoon grated lemon peel 1/2 Teaspoon seasoned salt 1/2 Teaspoon black pepper 1/2 Teaspoon garlic salt 2 Tablespoons corn oil 3 1/2 lb. roasting chicken Directions: In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, 1/4 tsp. pepper, 1/4 tsp. garlic salt and oil; blend well. Season inside of chicken with remaining 1/4 tsp. pepper and garlic salt.  Truss chicken using butcher's cord for roasting.  Rub outside of chicken with lemon mixture to coat evenly. Place chicken on bake pan/ drip tray of oven.  Roast in preheated oven at 375 degrees for 90 minutes, or until chicken tests done.  Meat thermometer should read 170 degrees or higher. Makes 4 to 5 servings

I just wanted to let everyone that checks my blog know that not all the recipes I made up. Most of them I post, make myself, and then post my pictures to go with it. I post it publicly in case anyone needs any ideas or recipes to make. I hope that you love the stuff you make as well. If you need some websites I can always post them. I like seeing other peoples blogs and getting ideas or just other websites. Some of the websites I use are: Allrecipes FoodNetwork SmittenKitchen's Blog and many more!!!!!! Last but not least I watch YouTube videos if I don't know how to " fold " in baking terms or any other things I haven't learned yet. Google is a huge help as well and that is how I have learned new things in baking and cooking. 

Every time I make pizza I use this recipe for the dough and it has not failed me. Prepare to knead and roll out the dough! Half the fun in pizza making. Ingredients: 3 1/2 Cups flour 1 1/2 Cups warm water 1 Tbsp olive oil Pinch of salt 1 Tbsp yeast Directions: Sprinkle yeast into the water and let sit until it bubbles about 5 mins Make a pit in the flour and pour water and yeast combo and add olive oil and pinch of salt Knead together to combine Leave for 1 1/2 -2 hrs to rise in a warm place Heat oven to 375 Add any toppings you want for your pizza. Have fun with it Here is pictures of how mine came out:  Green Pepper and Onion Before  Cooking Pineapple, Chicken, and Barbecue Sauce

I have made these two times already and both of the times they were delicious. They are simply the easiest cupcakes to make. No mixer needed!  Enjoy! Ingredients: 1 cup granulated sugar 1/3 cup vegetable oil 2 tablespoons orange juice 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon salt 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 1 1/2 cups shredded carrots 1/2 cup chopped walnuts 1/4 cup shredded coconut, plus more for garnish 8 ounces bar cream cheese, room temperature 3/4 cup confectioners' sugar Directions: STEP 1 Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs. STEP 2 Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut. STEP 3 Divide batter evenly a...

Makes 16 2-inch square, thick brownies Brownie batter 1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces 3 ounces unsweetened chocolate, chopped 1 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup all-purpose flour Cheesecake batter 8 ounces cream cheese, well softened 1/3 cup sugar 1 large egg yolk 1/4 teaspoon pure vanilla extract Plus 1/2 cup semisweet chocolate chips Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan and melt the chocolate over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan. Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. Sprinkle chocolat...

Ingredients: 1/3 pound ground beef salt and pepper 24 wonton wrappers 1 3/4 cups grated Parmesan cheese 1 3/4 cups shredded mozzarella cheese 3/4 cup ricotta cheese 1 cup Muir Glen pasta sauce basil for garnish (optional) Directions: 1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray. Brown beef, and season with salt and pepper.  2. Line muffin tin with wonton wrappers. If you buy the bigger kind just cut them to fit. 3. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce. You can layer more if you wish. 4. Top with reserved Parmesan and mozzarella cheeses.  Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a...

Ingredients: 2 Eggs 2 Cups all-purpose flour 1 Tbsp sugar 4 Tsp baking powder 1/4 Tsp salt 1 3/4 Cups milk  1/2 Cup vegetable oil or melted butter Berries & Maple Syrup Directions: 1. Heat waffle iron.  2. In a large bowl, beat eggs with wire whisk until fluffy.  Beat in remaining ingredients except berries just until smooth,  3. Pour batter onto center of hot waffle iron. (check manufacturer's directions for amount) 4. Bake for 5 minutes or until steaming stops. Serve immediately. 

We recently changed to eating mainly wheat bread so this is a recipe that you can use to make bread right at home. Makes one two-pound loaf 2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour 1 1/2 cups (6.75 oz.) whole-wheat flour 1 1/2 tablespoons (.75 oz.) granulated sugar or honey 1 1/2 teaspoons (.38 oz.) salt 3 tablespoons (1 oz.) powdered milk* 1 1/2 teaspoons (.17 oz.) instant yeast 2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature 1 1/4 cups (10 oz.) water, at room temperature 1. Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a littl...

I have never made meatballs before to go with spaghetti when I make it so I am looking forward to making these. Serves 6 For the meatballs:  1/2 pound ground veal 1 pound ground beef 1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed) 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper, or more to taste 1 teaspoon onion powder 1 extra-large egg, beaten Vegetable oil Olive oil For the sauce: 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic Pinch of red pepper flakes 1 (14-ounce) can pureed tomatoes 1 (14-ounce) can chopped or diced tomatoes 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper For serving:   1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan Make the meatballs:  Place the ground meats, ...

Makes about 3/4 cup of glaze Ingridients: 1/4 cup whole grain mustard 2 tablespoons Dijon mustard 4 cloves garlic, finely chopped 2 tablespoons white wine vinegar 1 tablespoon low-sodium soy sauce 1 tablespoon honey 1 tablespoon finely chopped fresh rosemary leaves 2 teaspoons Spanish paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using. Great recipes like this one  here .

THIS RECIPE COMES WITH SLOW COOKER Serves 4-6   Ingredients: 4-6 Pound roasting chicken 1/2 Cup onion, chopped 1-2 Tblsps. of one lemon 1/2 Tsp. salt 2 Tblsps. fresh parsley 1/2 Teaspoon dried thyme 1/3 Teaspoon paprika Directions: Place the onion in the cavity of the chicken and rub the skin with butter.  Place chicken in Crock Pot slow cooker . Squeeze lemon juice over chicken and sprinkle with remaining seasonings.  Cover and cook on Low 8-10 hours or on High 4-5 hours.

THIS RECIPE COMES WITH SLOW COOKER Serves 6-10 Ingredients: 2-4 Racks of baby back ribs, cut into 3-4 pieces each 2-4 Cups barbecue sauce 2-3 Onions, chopped Directions: Place ribs in Crock Pot slow cooker .  Top with onion and barbecue sauce. Cover and cook on Low for 7-9 hours or on High for 4-5 hours, or until meat is tender. To serve, cut ribs between bones and coat with extra sauce as desired.

THIS RECIPE COMES WITH SLOW COOKER Ingredients: 1/2 of 16 oz. Can of refried beans 1/4 Cup Mexican salsa 1/2 Cup (2 oz.) shredded Cheddar cheese 1/2 Green chili pepper, chopped Directions: Combine all ingredients and place in Little Dipper Warmer .  Cover and heat 30 to 60 minutes or until cheese is melted.  Serve with tortilla chips or corn chips.

THIS RECIPE CAME WITH THE SLOW COOKER Ingredients: 1 Tsp. butter or margarine 1 Cup miniature marshmallows* 1/3 Cup whipping cream 6 1 oz. Chocolate candy bars with almonds, broken 2 Tblsps. milk Directions: Rub stoneware with butter.  Place candy bars, marshmallows* and milk in the Little Dipper Warmer.   Cover and heat, stirring every 15 minutes until melted and smooth.  Gradually add whipping cream.  Cover and continue heating for 30 minutes.   Serve with bite-sized pieces of pound cake, marshmallows* or fruit. *Halal Marshmallows can be found in most middle eastern stores.

RECIPE CAME WITH SLOW COOKER Ingredients: 1 8 oz. Package cream cheese, cubed 1/2 of 2 1/2 oz. Package sliced dried beef, diced 2 Tblsps. chopped green onion 1/4 Cup of milk 1/4 Cup chopped pecans 1 Clove garlic, minced Directions: Combine the above ingredients in order, as they are listed above in greased Little Dipper Warmer . Cover and heat until cheese is melted, 30 to 60 minutes.  Serve with raw vegetables, crackers or bread pieces.

RECIPE CAME WITH SLOW COOKER Ingredients: 1 8 oz. Package cream cheese, cubed 2 tblsp. grate Parmesan cheese 1 tsp. of finely chopped onion 1/2 teaspoon thyme 1/2 of 10 oz. box frozen chopped spinach, thawed and drained 1/4 cup of whipping cream 2 tblsp. diced Pimento 1 tsp. Worcestershire sauce 1/4 tsp. garlic sauce Directions: Combine cream cheese and whipping cream in greased Little Dipper Warmer. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat for 30 minutes. Serve with chips, raw vegetables, crackers or bread pieces.

Ingredients: 1 Bottle of BBQ Sauce (your choice, I use Sweet Baby Rays) 1 lb. of chicken (any is fine) Directions: Wash chicken and pat dry and place in slow cooker. Pour the bottle of sauce on chicken and let slow cook 3-4 hours Enjoy. You can use more sauce on the chicken when you serve it

I recently got a slow cooker so I will be posting some recipes soon! Check back this week

Ingredients:  2 cups powdered sugar 2 tablespoons butter or 2 tablespoons margarine, softened 2 tablespoons milk 1/2 teaspoon vanilla Combine ingredients and beat on medium speed until smooth and fluffy.

Goes well with  carrot cake, cupcakes, and red velvet cake Ingridients: 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Ingredients: 1 Cup Milk 5 Tablespoons all-purpose flour 1 Cup white sugar 1 Cup butter 1 Teaspoon vanilla extract Directions: In a saucepan, combine the milk and 5 tablespoons flour.  Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely.  Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Makes 1 1/2 to 2 cups of whipped cream 2 Tablespoons sugar 1 Cup heavy whipping cream Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re whisk for 10 to 15 seconds. This recipe is from food network.  All recipes are similar.

Ingridients:  4 Tablespoons unsweetened cocoa powder 1 Ounce red food coloring 1 Cup buttermilk 1 Teaspoon vanilla extract 1/2 Cup shortening 2 Cups white sugar 2 Eggs 2 1/2 Cups all-purpose flour, sifted 1 1/2 Teaspoons baking soda 1 Tablespoon white vinegar Directions: 1. Grease two 9 inch round pans.  Preheat oven to 350 degrees Make a paste of cocoa and food coloring. Set aside. 2. Combine the buttermilk and 1 teaspoon vanilla.  Set aside.  In a large bowl, cream together the shortening and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the cocoa mixture.  Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.  Stir together baking soda and vinegar, then gently fold into the cake batter. 3. Pour batter into prepared pans.  Bake in the preheated oven for 30 minutes, or until toothpick inserted into the center of the cake comes out clean. Allow to cool completely be...

Makes: 8 Cakes Cook time: 15 min Ingredients: 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water) 1/2 cup freshly grated Parmesan cheese 1 cup panko bread crumbs sprinkle of ground nutmeg, about 1/8 teaspoon 1/4 teaspoon paprika 1 clove garlic, minced 1 egg salt and pepper to taste 1-2 tablespoons olive oil Instructions: Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve. These are great when served with ranch dressing.

Ingredients 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Directions Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet.  Bake at 375F for 25 minutes, turning the patties after the first 15 minutes. Let cool and enjoy!

Ingredients 1 cup dried cranberries 1/4 cup fresh orange juice 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin 1 teaspoon grated orange zest 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired 2 large eggs, at room temperature 1/2 cup milk Directions Preheat the oven to 375 degrees F. Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside. Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. ...

These are the quickest and easiest blueberry muffins to make and they are delicious! Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries For the topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Directions Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or unti...

Ingredients 2 cups chicken, cooked and shredded 4 cups lettuce, sliced 2 cups bean sprouts 1/2 red pepper, sliced thinly 1/2 cup carrot, sliced thinly 1 cup cucumber, sliced 2 green onions, sliced cilantro to taste, torn (optional) mint to taste, torn (optional) basil to taste, torn (optional) chilies to taste, sliced (optional) peanuts to taste, toasted and chopped 1/4 cup sweet chili dressing Directions Toss everything and enjoy!

Sift 2 cups sifted cake flour with 2 teaspoons double-action baking powder and 1/2 teaspoon salt. Beat 3 egg yolks (reserve egg whites for use later in recipe)  until they are light and lemon colored and combine them thoroughly with 1 1/4 cups milk and 4 to 6 tablespoons melted butter. Add the liquid to the flour, beating briskly. Beat 3 egg whites until they are stiff but not dry and fold them into the mixture. Pour the batter from a pitcher or a ladle onto a preheated waffle iron, filling the iron only two thirds full, and let it spread until the whole iron is covered. Close the iron and leave closed until the waffle stops steaming and is well puffed and golden brown. Lift the waffle from iron with a fork.

Ingridients: 4 Large Onions 2 c. sifted flour 1 tsp. salt 2 tbsp. melted butter 1 c. milk 3 eggs, beaten Directions:  Slice 4 large onions and separate slices into rings.  Soak the rings in milk for 2 hours. Make the batter: Sift 2 cups flour with 1 teaspoon salt and mix in 2 tablespoons melted butter, 1 cup milk, and 3 eggs well beaten. Drain and dry the onion rings, dip them into the batter one at a time, and drop them into hot deep fat (375 degrees). The rings will bob the surface as they brown. Drain on absorbent paper, sprinkle with salt, and serve hot.

Servings:  6 Ingredients 1  12" Prepared Pizza Crust 1/2  cup  Pizza Sauce 1/8  cup  Celery, chopped 8  ounces  Fully Cooked Buffalo-Style Chicken Strips, cubed  2/3  cup  Mozzarella Cheese, shredded 1/2  cup  Blue Cheese, crumbled Hot Sauce, as desired Directions Spread pizza sauce evenly onto crust, leaving a 1" border around outer edge.  Top with celery, buffalo chicken pieces, and cheese. Bake at 450°F for 10-12 minutes.  Drizzle desired amount of favorite hot sauce on pizza to taste

Ingredients:  1 1/2 pounds fresh spinach, with stems attached Coarse salt 4 tablespoons olive oil, plus more for drizzling 2 large onions, peeled and finely chopped 1/2 cup water 1/2 tsp freshly ground black pepper 1/2 cup plain thick Turkish or Greek yogurt 1 garlic clove, peeled and crushed with salt to a puree Paprika Instructions:  Wash the spinach and stems until water runs clear; drain. Cook the spinach and stems for 10 minutes in boiling water; drain, refresh, drain, squeeze, and chop fine. Heat 4 tablespoons of olive oil in a skillet and cook the onions, with a pinch of salt and 1/4 cup of water, for 10 minutes, covered. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add the spinach, and cook, stirring, for 2 to 3 minutes. Blend in the remaining 1/4 cup water and adjust the seasoning with salt and pepper. Remove from the heat and allow to cool to room temperature. In a small bowl, beat together the yogur...

Ingredients:  2 tablespoons extra-virgin olive oil 6 skinless boneless chicken thighs ½ teaspoon salt ½ teaspoon pepper ½  red bell pepper, sliced ½  yellow bell pepper, sliced 2 cloves garlic, minced 1 cup dry white wine 1 tablespoon chopped thyme 1 tablespoon chopped oregano 1 (15-ounce) can diced tomatoes ½ cup chicken stock 2 tablespoons capers ½ cup chopped parsley Instructions:  Heat the olive oil in a large skillet over medium- high heat.  Season the chicken on both sides with salt and pepper and brown in the skillet, 2- 3 minutes on each side.  Remove the chicken pieces and set aside. Add the peppers to the hot skillet and sauté for 5 minutes, or until just tender.  Add the garlic and cook for another minute, until fragrant.  Stir in the white wine and herbs and simmer for 5 minutes.  Add the tomatoes and chicken stock, bring to a simmer, and return the chicken pieces to the pan.  Reduce the heat, cover, and coo...

The flavor-packed marinade makes this chicken so tender and absolutely delicious. Ingredients: Chicken 6 boneless skinless chicken breasts 2 large onions, thinly sliced Marinade 2 tablespoons extra-virgin olive oil 1/2 cup apple cider vinegar 1 cup lemon juice 1 cup low-sodium chicken stock 10 garlic cloves, whole 4-5 teaspoons grated ginger or dry ginger root powder 2 teaspoons salt 6-8 teaspoons course black pepper 3 teaspoons red pepper flakes Instructions: Marinade Preparation Make the marinade the night before you are serving Chicken Yassa. Combine all the ingredients for the marinade. Place the chicken breasts in a bowl, baking dish or plastic bag. Pour half of the marinade over the chicken, cover, and refrigerate overnight. Be sure that both sides of the chicken are covered in the marinade; turn over the chicken if necessary. Save the rest of the marinade. Chicken Preparation Turn on the broiler or prepare your grill. If using the oven, broil the chicken on the 2nd r...

1 tablespoon(s) olive oil 3 (6 to 8 ounces each) boneless, skinless chicken breast halves, cut into 1-inch pieces Coarse salt Ground pepper 4 clove(s) garlic, thinly sliced 1 medium onion, halved and thinly sliced 1/2 teaspoon(s) dried oregano 1 can(s) (28-ounce) whole peeled tomatoes in puree 1 1/2 pound(s) (about 2 medium heads) escarole, ends trimmed, coarsely chopped 1 cup(s) whole-wheat couscous, cooked according to package instructions Directions In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens).  Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.  Add chicken wi...

1/4 cup soy sauce 1 cup water 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 5 tablespoons packed brown sugar 1 -2 tablespoon honey 2 tablespoons cornstarch 1/4 cup cold water Directions: 1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. 2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. 3 Heat until sauce thickens to desired thickness. 4 Add water to thin if you over-thick it :).

1 pound skinless, boneless chicken breast meat - cubed 2 tablespoons vegetable oil 1/2 cup sliced green bell pepper 1/2 cup sliced red bell pepper 1 cup carrot strips 1 clove garlic, minced 1 tablespoon cornstarch 1/4 cup low sodium soy sauce 1 (8 ounce) can pineapple chunks, juice reserved 1 tablespoon vinegar 1 tablespoon brown sugar 1/2 teaspoon ground ginger Directions Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.           In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the    skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

1 teaspoon olive oil 1 tablespoon minced garlic 1 large red bell pepper, julienned 3/4 (8 ounce) can sliced water chestnuts 1 cup sugar snap pea pods 6 thick slices smoked deli chicken 1 tablespoon onion powder 1/4 teaspoon ground black pepper 1 pinch salt 1 cup chicken broth 2 (8 ounce) packages angel hair pasta  Directions In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.

2 kg courgettes (zucchini) 200g beef meat, minced 100g short grain white rice Salt to taste Pinch of pepper Pinch of ground cinnamon 100g of Al Wadi Al Akhdar canned diced tomatoes 2 tbsp vegetable oil 400g lamb chops 1 tbsp tomato paste 2 tomatoes, cut in circles Preparation Core the courgettes, rinse and set aside. Mix together: minced meat, rice, salt, pepper, cinnamon and tomatoes. Stuff the courgettes with the meat and rice mixture. In a saucepan, heat the oil and fry the lamb chops. Lay the lamb chops in the bottom of the saucepan and arrange the stuffed courgettes over it. Top it with a layer of tomato slices and cover the whole thing with water. Add the tomato paste and sprinkle with salt. Cover the courgettes with a plate and the pot lid. Bring to a boil then lower the heat and simmer for about an hour.

½ Romaine lettuce, chopped 3 Cucumber, diced 3 Tomatoes, chopped 1 small green capsicum, seeded and chopped 3 radishes, sliced 2 sprigs Green Onions / Spring Onions, chopped ½ cup Parsley, leaves picked ½ cup Purslane, leaves picked ¼ cup Mint, leaves picked ¼ cup Fresh Thyme, leaves picked 3 loaves Lebanese bread / Pitta Bread, toasted or fried Dressing 1 tbsp sumac 1 tbsp Al Wadi Al Akhdar Pomegranate Molasses Juice of 1 lemon ½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste Preparation In a large salad bowl, mix together the lettuce, cucumber, tomatoes, capsicum, radish, green onions, parsley, purslane, mint and thyme. Whisk dressing ingredients all together and drizzle over salad. Top with toasted (or fried) bread just prior to serving.

3 cups / 2 bunches flat-leaf parsley, stalks trimmed and finely chopped 4 large tomatoes, finely diced 3 sprigs spring onions, finely chopped 1/4 cup mint, leaves picked and finely chopped 1/3 cup fine burghul (cracked wheat), pre-soaked in cold water for 15mn or until soft and drained. Dressing 3 lemons, juiced ½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste Pinch of Paprika (optional) Preparation In a salad bowl, mix together the parsley, tomatoes, spring onions, mint and burghul. Whisk dressing ingredients all together and drizzle over salad. Tabouleh is traditionally eaten with cabbage leaves.

Ingredients 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon vegetable oil juice of one lime 2 garlic cloves, minced 1-2 teaspoon Siracha red pepper flakes, to taste 2 tablespoon cilantro 1 pound skinless, boneless chicken breasts Instructions In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Directions Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes.  Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce.  Add a handful of torn basil leaves and season with salt.  Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

Ingredients: ½ cup balsamic vinegar ¼ cup olive oil 3 garlic cloves, crushed 1 tablespoon honey 1 tablespoon Dijon mustard ¾ teaspoon crushed red pepper ¼ teaspoon salt ¼ teaspoon fresh cracked pepper 8 boneless, skinless chicken breasts, cut in halves Instructions: Combine all the ingredients, except the chicken, in large sealable plastic container or resealable plastic bag. Mix well.  Place the halved chicken breasts in the marinade for no less than 3 hours and up to 24 hours.  Preheat and outdoor grill to high.  Remove the chicken from the marinade, place it on the grill, close the cover, and cook for 4 minutes, or until you can easily turn it over, using tongs. Cook for another 4-5minutes.  Remove the chicken, arrange on a platter, cover with aluminum foil, and let sit for five minutes to allow the chicken to absorb some of its juice.  Note: You can also cook the chicken under the broiler, allowing about 8-10 minutes per side.  Nutrition...