Apple Cake

Ingredients:

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Method:

1. Preheat the oven to 325 degrees F. Generously grease a tube pan.
2. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
3. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
4. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Chilli con carne with cornbread muffins

Ingredients:

For the spiced butter
2 tbsp olive oil
1½ tsp ground cumin
1½ tsp cayenne pepper
1½ tsp smoked paprika
1 tsp tomato ketchup
½ tsp Worcestershire sauce
½ tsp Marmite
125g unsalted butter, at room temperature

For the kidney beans
500ml brine (50g salt dissolved in 500ml tap water)
150g dried kidney beans
500g cherry tomatoes on the vine

For the chilli
Olive oil
450g minced beef
1 large onion, peeled and diced
2 star anise
1 large carrot, peeled and diced
3 cloves garlic, peeled and finely chopped
1 green chilli, de-seeded and diced
30g tomato purée
375ml red wine
50g spiced butter (or more if desired)
3 medium tomatoes, diced
500ml beef stock

For the cornbread muffins
120g plain flour, plus extra for dusting
120g cornmeal
20g baking powder
1 tsp salt
40g unrefined caster sugar
280ml buttermilk
100ml whole milk
2 large eggs, lightly beaten
50g unsalted butter, melted and cooled, plus extra for greasing
3 preserved jalapeño chillies, diced

To finish and serve
2 red peppers, de-seeded, roasted and peeled then chopped
Salt and black pepper
Finely grated zest and juice of 3 limes
Spiced butter
Grated cheese
Soured cream

Method:

1. To make the butter, heat the olive oil in a frying pan and lightly fry the cumin and chilli powder for a couple of seconds. Pour into a bowl and add the smoked paprika, tomato ketchup, Worcestershire sauce, Marmite and butter. Mix together thoroughly, cover and keep in the fridge until required (for up to a week), or freeze for a month.
2. For the beans, put the brine in a container, stirring until dissolved. Add the beans, cover and refrigerate for 12 hours.
3. Place the tomatoes and 50ml water in a pressure cooker, reserving the vines. Put on the lid and place over a high heat. When it reaches full pressure, cook for 20 minutes.
4. Remove from the heat and allow to cool before taking off the lid. Place the pan over a high heat, stirring frequently until the liquid has reduced by half (approximately 10 minutes).
5. Leave the tomatoes to cool, then tip into a container, adding the vines to infuse a fresh tomato flavour.
6. To cook the beans, strain them and place in the pressure cooker. Remove the vines from the tomatoes and add the tomatoes to the beans. If necessary, add some water so that the beans are covered in liquid.
7. Put the lid on and place the pressure cooker over a high heat. When it reaches full pressure, reduce the heat and cook for 20 minutes. Leave to cool completely before opening. Add this mixture to the chilli when completed.
8. To start the chilli, coat the bottom of a large saucepan with olive oil and place over a high heat until smoking hot.
9. Add the mince, in batches if necessary so that it browns rather than stews, and cook until evenly coloured. Remove and drain the meat
10. Add a little water to the same pan to deglaze it, and tip the water and bits in with the drained meat so none of the flavour is lost.
11. Turn the heat down to medium and add another thin layer of olive oil. Add the onion and star anise and cook over a medium-high heat for approximately 7–10 minutes until the onion begins to colour, then add the carrot, garlic and green chilli. Cook for another 10 minutes or until the carrot is soft.
12. Add the tomato purée, stir and cook for another 5 minutes until everything turns a brick-red colour. Pour in the red wine and allow to reduce by two-thirds. Remove the star anise and discard.
13. Stir in the spiced butter (for mild-medium heat), the browned mince, diced tomatoes and stock, and simmer over a low heat for 2–3 hours, stirring occasionally.
14. To make the cornbread muffins, preheat the oven to 180ºC/gas mark 4. Sift the flour, cornmeal, baking powder, salt and sugar into a bowl and make a well in the centre. Mix the buttermilk, milk, eggs and melted butter together and pour into the well. Stir with a wooden spoon until the mixture comes together. Stir in the chillies.
15. Butter and flour a 12-hole muffin tin and fill the moulds three-quarters of the way up. Bake the muffins in the oven for 20 minutes. Remove from the oven, de-mould and allow to cool on a cooling rack.
16. To finish the chilli, fold the beans and chopped peppers into the chilli, and bring to a simmer. Season with salt and freshly ground pepper, lime zest and juice, and stir in more spiced butter to increase the heat. Serve with grated cheese, soured cream and cornbread muffins.

Black Forest Trifle

Ingredients:

8 oz cool whip
8oz cream cheese
1/4 cup milk
2 cans cherry pie filling
24 brownies homemade or store bought

Method:

1. Combine milk cream cheese and cool whip beat until smooth
2. Layer with crumbled brownies and pie filling

Steak & Kidney Pie

Ingredients:

For the braised oxtail
Groundnut oil
75g sliced celery
175g leeks, washed and sliced
175g carrots, peeled and sliced
200g mushrooms, sliced
300g onions, peeled and finely chopped
1 star anise
2.5kg oxtail, jointed
250ml red wine
100ml brandy
250g tomatoes, halved
1 bay leaf
2 sprigs thyme
10 black peppercorns
750g chicken stock
750g beef stock

For the kidney
1 veal kidney, cleaned and chopped into approx. 1 cm pieces

For the suet pastry
500g self-raising flour
250g shredded suet
1 tsp salt
15g baking powder
Egg wash
Butter and plain flour to line 6 plastic ¼ pint pudding basins

Method:

1. Place a pressure cooker over medium heat and add enough oil to coat the bottom. Sweat the celery, leeks and carrots, approximately 10 min. Once soft, remove from the pan and set aside.
2. Return the pan to the heat and add a bit more oil, cook the mushrooms for approximately 10 minutes until caramelized. Set aside.
3. Place the pan back on the heat, add more oil and cook the onions and star anise. Cook for 10-15 minutes or until soft and caramelized. Add all of the cooked vegetables back in the pan and cook for an additional 5 minutes, remove from the pan.
4. Add a splash of water to deglaze the bottom of the pan. Add the liquid to the cooked vegetables.
5. To braise the oxtail, place a deep pan over a medium-high heat. Once smoking hot, add enough oil to coat the bottom of the pan and brown the oxtail, in batches if necessary.
6. Once the oxtail pieces are well browned, tip any excess fat out of the pan, return to the heat and deglaze by adding the red wine and brandy. Flame off the alcohol by setting fire to the fumes carefully with a match.
7. Once the flames have died, add the tomatoes, thyme, bay leaf, cooked vegetables as well as the browned oxtail, peppercorns and both chicken and beef stocks. Bring the pressure cooker to full pressure, reduce the heat and cook for 2 hours.
8. To make the pastry, mix the flour, suet, salt and baking powder together in a bowl. Sprinkle 300ml ice cold water over the mixture and, with clean hands, work into a smooth dough. Knead lightly and place in the fridge to rest for 10–15 minutes.
9. Divide the pastry into 6 x 100g portions and roll out circles that are approximately 3mm in thickness. Grease the pudding basins with a little butter and line with the pastry circles.
10. After 2 hours, place the pressure cooker in a sink of iced water to cool completely before removing the lid. Once cool, remove the oxtails from the liquid and pick the meat from the bones. Strain and discard the vegetables and return the liquid to the pan. Place over a high heat to reduce by two-thirds or until a thick glaze is formed, removing any scum that comes to the surface with a ladle.
11. Remove the pan from the heat and save some sauce aside to pour over the pudding or inject just before serving. Add the picked meat, kidney pieces and some of the sauce and season with salt and freshly ground black pepper. Stir together before spooning into each pudding basin until they are full of meat.
12. With the remaining pastry, roll out lids to cover the basins (approximately 6mm in thickness). Brush the edges with egg wash and press down firmly to seal, trim off the excess dough.
13. Place a small square of parchment paper on top of each pudding and secure with an elastic band. Place the puddings in a wide saucepan with enough water to come ¾ of the way up the sides of the basins. Allow the water to come to a simmer and cook for 35 minutes. Carefully remove the puddings from the moulds.
14. Take some of the warm sauce and using a syringe inject into the pudding. Serve immediately.

Recipe by Heston Blumenthal 

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
8 tbsp unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/2 c fresh breadcrumbs

Method:

1. Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
2. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
3. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Pumpkin Pie Cupcakes

Ingredients:
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Method:

1. Preheat oven to 350 degrees. 
2. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
3. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. 
4. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 
5. Fill each muffin cup with 1/3 cup of the mixture. 
6. Bake for twenty minutes and let cool for twenty minutes. 
7.  Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 

Makes 12 cupcakes.

Double Chocolate Zucchini Bread

Ingredients:

2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup cocoa powder or Dutch-process cocoa
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture
1 1/4 cups chocolate chips (a combination of bittersweet and semisweet), save the 1/4 cup for sprinkling on top of bread

Method:

1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Scatter the reserved 1/4 cup of chocolate chips on top of the batter.
3. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
4. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.

Brown Butter Toffee Chocolate Chip Cookies

Ingredients

2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp corn starch
1 Tbls vanilla
3/4 c unsalted butter
1 c brown sugar
1/2 c white sugar
1 egg, plus 1 egg yolk, room temperature
1 c semi-sweet chocolate chips or milk chocolate chips or a combination of chips
1 cup Heath toffee bits

Method:

1. Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
2. Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
3. Cream butter with sugars together in a large mixing bowl.
4. Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
5. Add in the dry ingredients and mix just until combined.
6. Stir in the chocolate chips and toffee bits.
7. Put the dough in the refrigerator for an hour to chill.
8. Preheat oven to 325 degrees.
9. Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
10. Space cookies about 3 inches apart and bake for 15 to 17 minutes.
11. The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.

Crispy Fried Chicken

Ingredients:

12 Chicken Pieces (with or without skin)
3 Cups All Purpose Flour
1 ½ Cup Cornstarch
1 ½ Tablespoon Chili Powder
1 Teaspoon Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Ginger Powder
1 Tablespoon Onion Powder
3 Teaspoons Salt
1 Teaspoon Salt (for marinating)
2 Teaspoons Black Pepper
1 Teaspoon Black Pepper (for marinating)
2 Teaspoons White Pepper
3 Cups Yogurt
1 Cup Milk
Vegetable Oil

Preparation

1. In large bowl mix yogurt, milk, 1teaspoon salt, 1teaspoon pepper and mix well.
2. Place each piece of chicken in same bowl making sure each piece is thoroughly covered with yogurt mixture. Wrap with saran wrap and place in refrigerator for 2 to 3 hours. Overnight is best.
3. In bowl incorporate flour, cornstarch and dry ingredients – mix well.
4. In large Ziploc bag pour ½ flour mixture. Take 3 to 5 chicken pieces, place in flour mixture. Close Ziploc and shake well. Do same with remaining chicken pieces and flour mixture. Making sure each chicken piece is covered completely.
5. Place floured chicken pieces on rack (or tray), cover with towel. Let set for about 1 hour or until flour on chicken pieces is moist in texture.
6. Take a deep frying pot (iron skillet is best), pour vegetable - should cover ¾ of pan or skillet. Place on high medium heat. Do not overheat oil. Do not want the oil to burn.
7. Gently place floured chicken pieces in oil. Do not overcrowd.
8. Cook for about 8 to 10 minutes. Turn chicken pieces and cook for another 8 to 10 minutes. If well done is preferred cook for an extra 3 minutes.
9. Take pieces from oil and place on paper towels to let oil absorb.
10. Serve hot. Freeze in Ziploc for up to week.

Starfruit & Mango Salsa

Ingredients:

4 starfuit, chopped
1 mango, peeled and chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 scotch bonnet pepper, minced
1 Tbs fresh grated ginger
juice of 2 limes
2 tsp fresh thyme leaves
2 scallion, chopped
1 small red onion, chopped
1/2 tsp salt, or to taste

Method:

Combine all ingredients in a glass or ceramic bowl, serve with chips over grilled fish.

White Velvet Cake

Ingredients:

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
3 large eggs
1 1/2 cups buttermilkCooking Directions

Method:

1. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
3. Beat the eggs in one at a time.
4. Fold in the dry ingredients alternately with the buttermilk.
5. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
6. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Approximately 1 hour.

Creamy Baked Rigatoni with Meat Sauce

Ingredients:

1 pound box rigatoni, cooked till barely al-dente

For the sauce:
Olive oil
1/2 cup onion, chopped
1 tablespoon minced garlic
1 pound ground beef
1 (28 ounce) can crushed Italian style tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon salt, or more to taste
Fresh ground pepper, to taste
1/3 cup red wine
1/2 cup fresh basil, chopped

For the bechamel:
2 tablespoons butter
2 tablespoons flour
1 cup lowfat milk, slightly warmed
Dash ground nutmeg

For layering:
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated or shaved

Method:

1. Cook onion and garlic in olive oil till tender. Add ground beef. Cook till no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
2. In a small saucepan melt butter over medium low heat. Sprinkle in flour and whisk till smooth. Gradually whisk in milk and nutmeg. Turn heat up to medium and and whisk and cook till smooth, thick and creamy. Remove from heat.
3. Combine meat sauce and pasta and mix thoroughly. Spray a lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for another 5 minutes.

Make ahead method: Prepare dish but do not bake. Cover with foil and refrigerate for up to 24 hours before baking. Add about 15 minutes to baking time if cold when going in the oven.

Servings: 8

Asam Pedas Melaka

Bahan-bahan:

a) 3 keping ikan bawal emas
b) 1/2 bunga kantan atau daun kesum
c) Air asam jawa
d) 1 biji tomato- belah 2
e) 5 biji kacang bendi
f) Garam dan gula
g) Serbuk perasa Secukup Rasa

Bahan untuk dikisar:
a) 3 biji bawang merah
b) 10 biji cili kering
c) 1/2 in halia
d) 1 sudu teh jintan manis
e) 1 sudu teh jintan putih
f) 1/4 sudu teh lada hitam
g) 1/2 in kunyit hidup
h) 2 ulas bawang putih
i) Belacan

Bahan untuk ditumis:
a) 1/2 bawang besar-hiris
b) 1/4 sudu teh biji sawi
c) 1/4 sudu teh halba
d) 2 tangkai daun kari
e) 1 serai-diketuk

Cara penyediaan:

1. Panaskan minyak. Tumis bahan tumis sebelum dimasukkan bahan kisar. Tumis sehingga pecah minyak.
2. Masukkan air asam jawa dan air secukupnya. Biarkan betul betul mendidih, baru dimasukkan ikan dan bahan bahan lain. 
3. Masukkan garam dan gula.
4. Perlahankan api dan biarkan masak dan pecah minyak. Bolehlah angkat dan dihidangkan.

Goulash

Ingredients:

1 tablespoon vegetable oil

4 large onions, sliced
1 head garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 teaspoon caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cups Hungarian red wine or other red wine
3 bay leaves
1 teaspoon salt
2 tablespoons red wine vinegar

Method:

1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. 
3. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. 
4. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. 
5. Cover and bake until the beef is tender, about 3 hours. 
6. Stir in the vinegar.

Macaroni Pie

Ingredients:

32 oz. elbow macaroni
400g mince meat
3 eggs
3 cups milk
4 cups shredded Cheddar cheese
1/4 tsp salt

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Fry mince meat until brown.
4. Beat eggs and milk together. 
5. Mix minced meat with the cooked macaroni & pour mixture into 9x13 inch baking dish. 
6. Add half cheese to egg mixture & pour over macaroni & mix gently. 
7. Cover with remaining cheese. Sprinkle with salt.
8. Bake in a preheated over for an hour or until a knife inserted comes out clean.

Lasagne "Cupcakes"

Ingredients:

1/3 pound ground beef (ground turkey or Italian sausage can be used)
Salt and pepper
1 1/2 cups marinara sauce (homemade or store-bought)
24 small, square wonton wrappers
Non-stick spray
1 3/4 cups (7 oz.) Parmesan cheese (I used shredded, but powdered/grated works, too)
1 3/4 cups (7 oz.) mozzarella cheese, shredded
3/4 cup (or so) ricotta cheese
Basil or parsley, for garnish (optional)

Method:

1. Preheat oven to 375 degrees. Spray the wells of a regular-size muffin tin with cooking spray. 
2. Brown ground beef. Season with salt and pepper. Drain (if necessary). Combine with sauce.
3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass as a guide. You can cut several at a time. (Note: For a more rustic look, no cutting necessary. The four corners of the wonton wrappers will just stick up out of the "cupcake" and become super crisp.)
4. 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. Add in a little Parmesan cheese, ricotta cheese and mozzarella cheese in each. Top with a little meat and sauce mixture. 
5. Repeat layers again (wonton, Parmesan, ricotta, mozzarella and sauce). Top with reserved Parmesan and mozzarella cheeses.
6. Bake for 18 - 20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges and then pop each lasagna out.
7. Garnish with chopped basil or parsley and serve.

Yang Chow Fried Rice

Ingredients:

2 large eggs, scrambled
1 small yellow onion, finely diced
2 tablespoons canola or vegetable oil, divided
1 red bell pepper, chopped
1/2 cup frozen peas
1/2 cup finely chopped carrots
1/2 pound shrimp or thinly sliced chicken *optional (toss with 3 drops sesame seed oil and 1/2 teaspoon soy sauce)
4 cups cold cooked rice
3 green onions, sliced
3 tablespoons oyster sauce
3 tablespoons soy sauce

Method:

1. If you’re using chicken or shrimp, toss it with 3 drops sesame seed oil and 1/2 teaspoon soy sauce. Set aside.
2. If you want egg if your fried rice, heat a large non-stick wok or skillet to medium heat. Add in the eggs and cook for a few minutes, until they’re are cooked through. Use a spoon to break the eggs apart into small pieces. Remove from the pan and set aside.
3. Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add in the diced yellow onion and cook for a few minutes, until the onions are tender and translucent. Remove from pan.
4. Add in an additional tablespoon of oil if needed. If using protein, toss in chicken or shrimp along with the chopped red bell pepper, chopped carrots, and peas. Stir-fry for a few minutes, or until the chicken or shrimp is cooked through and the veggies are just starting to get tender.
5. To the pan add in cold cooked rice and green onions. Add in 3 tablespoons oyster sauce and 3 tablespoons soy sauce. Stir to incorporate. Add the cooked yellow onions back in along with the scrambled egg. Stir to incorporate. When everything is just about heated through, remove the fried rice from the heat and serve immediately.
6. Feel free to adjust the seasoning with salt and pepper. I found that because of the salty soy sauce, no additional seasoning was needed for my tastes.

Serves 4 as a main dish.

Prep: 10 min  Total: 25 min  Cook: 15 min

Chocolate Buttercream Frosting

Ingredients:

1 c. salted butter, at room temperature
3½-4 c. powdered sugar
1/2 c. unsweetened cocoa powder
1 tsp. vanilla extract
2-3 T. whole milk, half-and-half, or cream

Method:
With an electric mixer (either hand or stand), beat butter until pale, about 3-4 minutes on medium.
Scrape down the bowl.
Add 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk.
Mix on low until powdered sugar and cocoa powder are incorporated.
If the frosting is too dry, add another tablespoon of milk. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches a spreadable consistency.

Cinnamon Sugar Cheesecake Roll-Ups

Ingredients:

2 slices whole grain bread
2 Tbsp light cream cheese, softened
1 Tbsp icing sugar
1 Tbsp butter, melted
2 tsp sugar
1/4 tsp cinnamon

Method:
Preheat toaster oven to 350. (Can also be made in a regular oven) Line small, flat oven safe dish with parchment paper, set aside.
Cut off bread crusts. Using a rolling pin or heavy glass, roll bread out so it is thin.
In a small bowl, combine cream cheese and icing sugar until well mixed. Spread evenly on 2 slices of bread.
Roll up, jelly roll style, gently pressing to seal seam.
Using a pastry or basting brush, brush all over with melted butter.
In a small dish, combine sugar and cinnamon. Sprinkle evenly over the bread that has been brushed with the melted butter. Place on prepared baking tray, seam side down.
Bake for approx 7 minutes, gently flip over, and bake 7 minutes more.
Remove from oven and let sit for 2 - 3 minutes. Eat as is or slice in half and serve. (Be careful, filling will be hot!)

Impossibly Easy Coconut Pie

Ingredients:

1 cup flaked or shredded coconut

3/4 cup sugar

1/2 cup Original Bisquick® mix

1/4 cup butter or margarine, softened

2 cups milk

1 1/2 tsp vanilla

4 eggs

Method:

1. Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

No Bake Banana Split Cheesecake

Ingredients:

Crust:
2 cups graham cracker crumbs
1 stick butter, melted
2 TBS sugar
Cheesecake:
2 (8 oz) blocks cream cheese, softened to room temperature
1 (14 oz) can sweetened condensed milk
1 tsp vanilla
2 (15.25 oz) cans crushed pineapple in juice, drained
3 large bananas, sliced
2 cups heavy cream
1/4 cup powdered sugar
Sprinkles, chopped walnuts, and maraschino cherries for topping

Method:

1. In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9×13 pan, a deep dish pie pan, or spoon into 12 small jars (I just use the small canning jars they sell at Walmart).
2. In the bowl of a mixer, beat cream cheese with the whisk attachment on medium high speed until smooth. Add sweetened condensed milk and vanilla and beat on medium for another minute or so, until smooth and combined.
3. Spread cheesecake in pan, or spoon evenly into jars. Top with pineapple and banana slices.
4. Place a metal mixing bowl and the whisk attachment to your mixer in the freezer for about 5 minutes. Remove bowl from freezer and add 2 cups of cold cream and 1/4 cup powdered sugar. Beat on high until cream is thick and the whisk is leaving lines in the whipped cream — keep an eye on it though or it will turn to butter!!
5. Spoon whipped cream over sliced bananas, top with cherries, sprinkles and walnuts. Keep uneaten portion refrigerated.

Sambal ikan bilis

Ingredients:

500g ikan bilis
10 fresh chillies
10 shallots
5 garlic cloves
Salt & sugar to taste

Method:

1. Blend shallots, galic & fresh chillies.
2. Fry the ikan bills & remove.
3. Fry the blended ingredients until aromatic & add salt & sugar.
4. Turn off the flame & add the ikan bills.

Buttermilk Pie

Ingredients:

1 9" unbaked pie shell
3 eggs beaten
1/3 cup flour
1 Cup buttermilk
1 tsp vanilla extract
1/2 cup melted butter
1 cup sugar

Method:

1. Mix the sugar and flour. Add the other ingredients and blend. 
2. Pour into unbaked pie shell that has been poked with a fork to prevent the crust from rising. 
3. Bake at 350 degrees until done. The crust is lightly brown and the center is set. (40 minutes). 
4. Optional: Top with cinnamon sugar.

Baked Mac & Cheese

Ingredients:

16oz. Elbow macaroni
3 Tbs. Butter
1 1/2 C. Milk divided
2 Eggs lightly beaten
1 lb Velvetta Cheese cubed
8oz. Shredded Mild Cheddar
8oz. Shredded Monterey Jack
Salt
Pepper

Method:

1. Preheat oven to 375. 
2. Cook elbows 8-10 in salted water. Drain and pour in large mixing bowl. 
3. Melt Velvetta and 3/4 cup of milk over low heat stirring often. Pour sauce over pasta and stir. 
4. Add butter, milk, eggs, shredded cheeses, and salt and pepper and mix well. 
5. Add some shredded cheese to top and bake for about 25 minutes or till golden brown and bubbly. Serve hot.

Lobster & Brie Soup

Ingredients:

3/4 pound lobster tail or 1 pound lobster claws
1 ½ cups Samuel Adams® Hefeweizen or Samuel Adams® White Ale
3 ½ cups water
1 teaspoon thyme, finely crushed
3 cups half & half
4 tablespoons butter
3 shallots, finely minced
3 cups heavy cream
½ pound Brie cheese, with skin, cut into 6 chunks
Freshly ground black pepper to taste
Paprika for garnish

Method:

1. Shell the lobster reserving shell for stock. Split tail meat length-wise and refrigerate. 
2. To make stock, combine the Samuel Adams®, water, thyme, and lobster shell. Bring to a slow boil, cover, and simmer on low for 40 minutes.
3. Strain then simmer to reduce broth to 2 ½ cups. Add half & half and continue simmering until reduced by half again. Cover and set aside.
4. In a heavy skillet, melt butter on medium. When foam subsides, add shallots and sauté for 1 minute. Add lobster meat and sauté briefly until the lobster turns pink. Remove and cool. Pull the lobster meat into long shreds.
5. Add heavy cream and Brie cheese to the reduced broth, stirring constantly over medium-low heat. When the cheese is almost melted, mix in shredded lobster and shallot mixture, add pepper to taste, simmer gently for 2 minutes. Garnish with paprika and serve immediately.

Pumpkin Nut Cake

Ingredients:

3 eggs

1 (15 ounce) can 100% pumpkin (Not the pumpkin pie mix)

3/4 cup oil

1 1/2 cups sugar

1 teaspoon vanilla flavoring

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup walnut pieces 

Method:

1. Cream eggs, pumpkin, oil, sugar, and vanilla with mixer. 
2. Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer. 
3. Fold in nuts. 
4. Spray a 9 x 13 baking dish, add cake mixture. 
5. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center. 
6. Let cool before frosting.

Nutmeg Frosting

1 (8 ounce) package cream cheese, softened

1 stick butter or margarine, softened

2 cups confectionery sugar

1 teaspoon nutmeg

1 teaspoon vanilla flavoring

Beat with mixer until spreading consistency. Spread on cooled cake.

Pumpkin Pie Cupcakes Recipe

Ingredients:

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Method:

1. Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
2. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. 
3. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 
4. Fill each muffin cup with 1/3 cup of the mixture. 
5. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. 
6. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 

Makes 12 cupcakes.

French Dip Sandwiches

Ingredients:

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

Method:

1. Trim excess fat off of beef roast and season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
4. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
5. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Guacamole (Award winning)

Ingredients:

6 ripe, Fresh Hass avocados, seeded and peeled
1/2 onion, chopped
1 large clove garlic, crushed
1 small tomato, diced
6 oz. Monterey Jack cheese, grated
2 green chiles, diced
1/3 cup fresh cilantro, finely chopped
3 tbsp. fresh lime juice
1 tsp. seasoned salt

Method:

1. In a large mixing bowl, coarsely mash avocados, leaving some chunks.
2. Add remaining ingredients and mix to blend.
3. Serving Suggestions:
4. Serve with crisp tortilla chips.
5. To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Makes 12 servings

Blue Velvet Cake

Ingredients:

Cake:
1 box white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color

Frosting:
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

Method:

1. Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3. Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
4. Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
5. If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Tips: To get the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color.

Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your cake color will vary.

To make candy garnish, line cookie sheet with foil, and spray with cooking spray. In 2-quart saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water. Cook and stir over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in desired amount blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired.

Coconut Cream Cake with Coconut Cream Cheese Frosting

Ingredients:
COCONUT CREAM CAKE:
Wet Ingredients:
1 c. butter, softened
1¾ c. white sugar
1 c. cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store)
4 large eggs
Dry Ingredients:
2½ c. flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Additional ingredients:
1 c. buttermilk
1 tsp. coconut extract

COCONUT CREAM CHEESE FROSTING:
½ c. butter, softened
8 oz. block cream cheese, softened
1 tsp. coconut extract
1 bag powdered sugar
milk (as needed)
Toasted Coconut* (see below)

Method:

1. For the Cake: Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.
2. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (sprayed with baking spray and floured or what works BEST is lining the bottom and sides of the pan with parchment paper) for about 90 minutes (it seems they finish much nicer in the lower heat). After about 60 minutes, do the “toothpick test”, repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about ½ c. total). This is optional and just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze overnight.
3. Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).
4. For the Frosting: Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).
5. Toasted Coconut: Place contents of about ½ bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

Potato Skin Nests

Ingredients:

3 cups freshly shredded russet potatoes or frozen shredded hash browns or 20 oz pkg refrigerated shredded hash browns
3/4 cup shredded Parmesan cheese
2 beaten egg whites
Seasonings:
1 tsp onion powder
1/2 tsp garlic powder
3/4-1 tsp salt
1/4 tsp white pepper
Toppings:
1 1/2 cups colby-jack cheese [or your favorite]
16 oz sour cream
8-10 slices bacon, cooked and crumbled
chopped parsley or chives for garnishing

Method:

1. Preheat the oven to 450°F. Spray a 12 cup muffin tin with butter flavored cooking spray. Set aside.
2. If using fresh potatoes: Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor. Blot gently with a paper towel to remove any excess moisture, but, don't rinse. [tip: The starch will help the nests hold together.] 
3. If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl. 
4. If using refrigerated hash browns: To truly simplify, a 20 ounce package of refrigerated hash browns found in the Dairy section of the grocery store, will also work beautifully for these potato nests. 
5. Mix the shredded potatoes, beaten egg whites, shredded Parmesan cheese and seasonings together.
6. Scoop approximately 1/4 cup of the potato mixture into each muffin cup. Depending on how you divide the shredded potatoes, you may be able to yield more than 12, so, have another pan handy just in case. Using your hands, or a small glass, press the potato mixture firmly into the bottom and up the sides of each cup. Spritz each nest with butter flavored cooking spray or, you can drizzle them with a couple of tablespoons of melted butter, if you like. [tip: I prefer the cooking spray, so the nests won't become too wet, and will hold together]
7. Place the potato nests into the oven and bake for 22-25 minutes until golden. Remove the pan from the oven and gently run a knife or an off set spatula around each nest to loosen the edges. Don't attempt to remove them immediately, allow them to rest in the pan for around 2 minutes. If you want your cheese to melt completely sprinkle the nests with the shredded cheese during the last 2 minutes of baking. Otherwise, sprinkle the shredded cheese into the warm nests on the counter.
8. To assemble, top with a tablespoon of grated colby-jack cheese. 
9. Using a large star tip attached to a piping bag, pipe sour cream into the center of each nest. [or a teaspoon, of course ☺] Sprinkle the crumbled bacon on top, and garnish with finely chopped parsley or chives. Serve warm. 

Yield: 12-14 medium or 24 minis

Cook's note:
If you'd like to make these bite-size, use mini-muffin pans. They make the perfect bite sized version. Bake at 450°F for around 15-16 minutes until golden.

Optional serving ideas:
Serve as a side dish with steaks, chicken or pork.
Fill with eggs and crumbled bacon or sausage topped with a drizzle of hollandaise for breakfast.
Fill with pulled pork barbecue and cheddar cheese.
Fill with taco meat and top with your favorite South of the Border toppings.

http://www.melissassouthernstylekitchen.com/2011/07/nested-potato-skins.html

Pot Roast

Ingredients:

1 (3 to 4-pound) boneless chuck roast
1 tsp House Seasoning, recipe follows
1 tsp salt
1/2 tsp black pepper
2 Tbsp vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 Tbsp Worcestershire sauce
1 Tbsp beef bouillon granules
3/4 cup water

Method:

1. Preheat oven to 350 degrees F.
2. Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
3. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
4. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
5. Remove and discard the bay leaves.
6. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.

Chicken Parmagiana

Ingredients:

1 egg, beaten

2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Makes 2 servings.

Ceviche

Ingredients:

2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

Method:
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Pizza Melanzane

Ingredients:

½ pound long thin eggplants, thinly sliced
¼ cup olive oil
1 x 12 inch circle pizza dough
Cornmeal
1 batch tomato sauce, slightly seasoned with Cayenne pepper
1 ¼ cups mozzarella, chopped
16 black olives
1 tablespoon capers
4 tablespoons grated Pecorino cheese
½ tablespoon olive oil
Salt

Method:

1. Layer the eggplant in a colander, sprinkling salt on each layer. Leave to drain for one hour. Wipe off the salt with paper towels. Preheat the oven to 475° F.
2. Heat the olive oil in large frying pan, and quickly brown the eggplant on both sides, cooking in batches. Drain on paper towels.
3. Place the pizza dough on a baking sheet dusted with cornmeal and spoon the tomato sauce onto the dough, spreading it up to the rim. Arrange the eggplant in a circular pattern over the top, and then sprinkle with mozzarella. Sprinkle with olives, capers and Pecorino, and then drizzle with olive oil. Bake for 12 to 15 minutes, or until golden and puffed.

Pulled BBQ Beef Sandwich

Ingredients:

1 large onion, finely chopped
3/4 cup ketchup
1/3 cup cider vinegar
2 Tbsp dark brown sugar
2 Tbsp paprik
2 lbs boneless beef chuck roast, cut into two large pieces
2 cloves garlic, halved
Salt and pepper

1 lb prepared coleslaw

6 hamburger buns

Method:

1. In a large slow cooker, combine the onion, ketchup, vinegar, brown sugar and paprika.
2. Using a sharp knife, cut slits all over the roast. Rub the meat with the cut sides of the garlic. Tuck the remaining bits of garlic into the slits and season generously with salt and pepper. Add to the slow cooker and coat with the sauce. Cover and cook on low heat until tender, 7 to 8 hours.
3. Using tongs, remove the beef from the sauce; shred. Skim off and discard the fat from the sauce, stir in the shredded beef and season with salt and pepper. Sandwich the meat, topped with some coleslaw, on the buns; serve with more coleslaw on the side.

Detox drink

Ingredients:

1-2 liters’ of water, depending on how strong you want it to taste
Part of 1 watermelon or 1 cucumber
1 lemon or lime
A handful of fresh mint leaves (approximately 10-13)
Ice cubes

Method:

1. Slice up a good amount of watermelon into cubes, rind and all, and put them into a jug or pitcher. 
2. Cut 1 juicy lime into wedges and toss in with the watermelon. 
3. Add a handful of fresh, fragrant, mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. 
4. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. 
5. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.

Ratatouille’s Ratatouille

Ingredients:

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 small zucchini
1 small yellow squash
1 red bell pepper
fresh thyme
Salt and pepper

Method:

1. Preheat oven to 375 degrees F.
2. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
3. Trim the ends off the eggplant, zucchini and yellow squash. trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
4. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
5. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping and alternating vegetables.
6. Drizzle the remaining tablespoon olive oil over the vegetables and season with salt and pepper. Sprinkle the fresh thyme over the dish.
7. Cover dish with a piece of parchment paper cut to fit inside the dish.
8. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but still a bit firm. You should see the tomato sauce bubbling around them.

May be serve with soft goat cheese on top, alone, or with some crusty French bread…

Rolled beef with cheese and herbs

Ingredients:

1 kg rump steak
90g packaged cream cheese, softened
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 cup plain flour
Salt and freshly ground black pepper
15g butter
1 tablespoon olive oil
2 teaspoons soy sauce
1 cup beef stock
2 tablespoons cream
2 teaspoons chopped parsley or chives

Method:

1. Mix cheese with herbs. Trim the steak and cut into eight pieces, flatten each piece with a meat mallet (or get your friendly local butcher to do it), to about 10cm square. Spread cheese mixture evenly over the steak pieces, roll up and use a toothpick to hold them together. Remember you have to get the toothpicks out before serving, so just lightly secure or you end up with beef roll and sauce all over the kitchen. Believe me.
2. Season the flour with salt and pepper. Lightly coat rolls in flour. Heat butter and oil over high heat in a large frypan. When the butter is foaming, add rolls in one layer and cook until evenly browned on all sides. Add soy sauce and stock, bring to boil, reduce heat, cover and simmer gently for 10 minutes.
3. Remove rolls from pan, remove toothpicks (carefully!) and place on a serving dish. Cover with aluminium foil to keep warm. Boil stock in pan until thickened; add cream and parsley/chives. Serve steak rolls drizzled with sauce, mash and vegies or a green salad.

Best Ever Pancakes

Ingredients:

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Method:

1. Combine the milk and vinegar in a small bowl for 10 minutes to "sour". Skip this step if using buttermilk. 
2. Combine the dry ingredients in a bowl. 
3. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!! 
4. The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. 
5. GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. 

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

Thin Crust Pizza Dough (using bread machine)

Ingredients:

3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Method:

1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Kacang Pol

Ingredients:
1 tin foul medames (remove liquid, wash & mash with potato masher)
500g beef (cook soup with stock)
garlic
ginger
black pepper
briyani spice

Method:

1. Fry garlic, ginger, black pepper & briyani spices until aromatic.
2. Add foul medames & beef stock & simmer until evaporated.
3. Serve with fried eggs, chopped tomatoes, green chilli, onions & limau kasturi.

Egg Muffins

Ingredients:
6 Eggs
Any other ingredients

Method:

1. Spray a muffin/cupcake pan w/ non-stick spray. 
2. Fill with anything you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process) 
3. Mix approx. 1 egg per/muffin in a blender w/ a splash of milk. 
4. Pour directly into each cup just below the rim. 
5. Top with shredded or sliced cheeses of your choice. 
6. Bake at 425 degrees for approx. 20 min. 
7. Let cool before removing from pan