Pai tee cups

Ingredient:

180gm rice flour

50gm flour

50gm corn flour

350ml water

1 telur

salt to taste

Method:

1. Mix all ingredients together.
2. Dip mould in flour mix & deep fry.

Braided Nutella Bread

Ingredients:

1 egg

1/2 tsp yeast

1 cup water

1 tsp salt

1 Tbsp sugar

2 1/2 cups all purpose flour

Cornmeal 
Nutella

Method:

1. Start by dissolving the yeast ¼ cup filled with water, poured into a small bowl. Take another bowl, and while you allow the yeast to rest for 10 minutes, mix in - using a stand mixer - an appropriate amount of flour, salt and sugar. Add yeast and mix at low speed. Slight speed to medium and continue to include within 7 minutes.
2. Get another bowl and lightly grease it and place the dough you have recently been made in there. Cover it with plastic wrap and after about an hour of sitting in a warm place for it to double in size.
3. Roll of the dough to make a circle. Careful you leave enough because you'll have to make another circle for a few minutes. Take Nutella ( be careful to take it in the fridge for a while, so it will be easy to spread, you could also microwave for 30 seconds to be sure) and pour evenly on the surface, but leaving a half-inch margin all test around.
4. The next step is to place another roll dough (Nutella free) on top. Then put it on a parchment -lined baking sheet or silicon along. It is advised you sprinkle the sheet with cornmeal advance. Use a knife to cut the dough in the middle, but keeping one end intact. Look at the image for a guide.
5. When turning the cut side to the top, twist the ends of the test surpass each other. Do this for each section you did. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. At the same time, prepare the oven. Set it to 350 ° F. Before placing the dough in, clean it with some egg. Then bake at this temperature for about 20 minutes. To get this little brown appearance and taste of the top, raise to 425 ° F and bake for another 5-7 minutes.

Fried Rice

Ingredients:

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Method:

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

New York Cheesecake

Ingredients:

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Method:

1. Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 
2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. 
4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
5. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

French Toast Casserole

Ingredients:

4 Tbs butter, melted
1/2 c. light brown sugar
1 loaf challah or brioche (I used challah) cut into 1″ slices
8 eggs
1 c. whole milk
2 tsp cinnamon
pinch each of nutmeg and ginger
1 c. chopped pecans

Method:

1. Pour butter into bottom of 9×13 baking pan. Sprinkle with brown sugar. 
2. Arrange bread in baking pan, ripping pieces in half as necessary to cram everything in there in a semi-even way. 
3. Mix remaining ingredients, whisking until eggs are broken up and well combined. Pour over bread.
4. Let stand 3-12 hours & bake at 350 for 35-40 minutes. 

Serve with maple syrup.

Tumeric Milk

Ingredients:

2 cups of homemade almond milk (or other organic varieties)
1 Tbsp local honey (sugar-free version is stevia)
1 tsp ground turmeric
small pinch of black pepper and grated ginger (fresh is best)
1 cinnamon stick or 1 teaspoon ground cinnamon

Instructions:

1. Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm.
2. You may also consume this chilled, but warm is best.
3. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc.

Notes

You may use whatever milk you prefer: cows, goats, hemp, coconut, almond, soy, etc. I recommend coconut or almond milk.

Jam Roly Poly

Ingredients:

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

Method:

1. Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
2. Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
3. Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
4. Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Churros

Ingredients:

1 cup water
2 1/2 Tbsp white sugar
1/2 tsp salt
2 Tbsp vegetable oil
1 cup all purpose flour
2 quarts oil for frying
1/2 cup fine sugar, or to taste
1 tsp ground cinnamon

Method:

1. In a shall saucepan over medium heat, combine water, 2 1/2 Tbsp white sugar, salt & 2 Tbsp vegetable oil. Bring to a boil & remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in a deep-fryer to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar & cinnamon. Roll drained churros in cinnamon & sugar mixture.

Stuffed Cheeseburgers

Ingredients:

1/2 cup shredded Monterey jack
4 slices cooked bacon
4 slices cooked bacon, chopped
1 pound ground chuck
Salt and pepper
4 large hamburger buns, split
Favorite condiments
Canola oil

Method:

1. Combine the jack cheese and chopped bacon in a bowl and stir well.
2. Put the beef in another bowl and season with salt and pepper.
3. Separate into 8 balls of meat, roughly the same shape.
4. Flatten 1 ball in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget and put it in the center of the ground beef.
5. Flatten another ball of meat and lay on top of the cheese and bacon. Pinch the edges together and flatten slightly for a nice patty shape.
6. Repeat steps 4 and 5 three more times. Set patties aside on a platter in the refrigerator while preparing the grill.
7. Place a large grill pan on 2 burners over medium-high heat.
8. Brush the grates with oil to keep the burgers from sticking.
9. Grill the burgers for 8 minutes per side for medium*
10. Remove the burgers to a clean side plate while you toast the buns.
11. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute.
12. Serve with favorite condiments, and additional bacon.
13. Devour with satisfaction not found in non-bacon meals. Do not share.

Salted Caramel Cupcakes

Ingredients:

For the sponge:
70g unsalted butter, softened
170g plain flour
250g caster sugar
50g cocoa powder, sifted
1 tbsp baking powder
½ tsp salt
210ml (71/2fl oz) whole milk
2 large eggs

For the frosting:
670g icing sugar, sifted
210g unsalted butter, softened
70ml whole milk
30g tinned caramel or dulce de leche
Pinch of good-quality sea salt (such as maldon)

For the filling and decoration:
100g tinned caramel or dulce de leche
Pinch of good-quality sea salt

Method:

1. Preheat the oven to 170°C/gas mark 3, and line the muffin tins with paper muffin cases to make the number you require. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency. In a jug, mix together the milk and eggs by hand.
2. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
3. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50 millilitre ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 to 25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
4. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Add the dulce de leche and sea salt and mix thoroughly. Turn up the speed and beat until light and fluffy.
5. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately two centimetres in diameter and about three centimetres deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the dulce de leche into the hollow.
6. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
7. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. To finish, spoon about 1 teaspoon of dulce de leche on the top of each frosted cupcake, swirling it slightly into the frosting, and add a light sprinkling of sea salt.

Buttermilk Fried Chicken

Ingredients:

1 3 lb whole chicken, cut up
2 cups whole buttermilk
oil for frying, preferably peanut oil
2 1/2 cups AP flour
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
3 large eggs, beaten, seasoned with salt & black pepper to taste

Method:

1. Rinse the chicken pieces under cold water. Place into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight.
2. Fill a medium size pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F. Sift together the flour with the seasonings. Remove the chicken from the buttermilk shaking off the excess. Dip into the beaten eggs then dust with the seasoned flour. Arrange breaded pieces on a pan to make them easier to handle.
3. Gently lower into the hot oil a few pieces at a time skin side down. The oil will naturally cool after you add the chicken however, watch the temperature so it won't drop too low. Ideally, continue to cook at around 325°F. Cook in batches beginning with the dark meat. Be careful not to over-crowd the pan. Cook for approximately 10-12 minutes on each side for the dark and 8-10 minutes on each side for the white meat or until juices run clear. Remove to paper towels or a rack to drain. Cover and keep warm until serving.

“The Margherita” Pizza Grilled Cheese

Ingredients:

2 Slices of French Bread
2 Tbsp Pizza/Tomato Sauce
2 Slices of Mozzarella Cheese
3-4 Fresh Basil Leaves
1-2 Pinches Garlic Powder
Olive Oil

Method:

1. Heat a pan on medium heat, with a light coating of olive oil. 
2. While the pan is heating up, build your sandwich. Spread pizza/tomato sauce on each slice of bread, chop up your basil leaves and sprinkle them on the sandwich along with a sprinkle of garlic powder. Place you mozzarella on top and combine the slices of bread. Lightly brush olive oil on each side of the sandwich. 
3. Once the pan is heated, grill your sandwich until golden brown on each side, serve with a basil leaf on top for decoration (if you’re into that!) and dig in!

Grilled Figs and Cheese

Ingredients:

Two slices sourdough bread (a darker multigrain would work well too)
About 3 dried figs, sliced
A spoonful of chopped walnuts
A couple spoonfuls of ricotta
2-3 slices brie
2-3 thick slices fresh mozzarella
Generous drizzlings of honey
A sprinkle of truffle salt

Method:

1. Heat a panini press or grill pan.
2. On one slice of bread smear the ricotta thickly. Top with fig slices and walnuts. Top that with the brie, then the mozzarella. Drizzle with honey and sprinkle with truffle salt. Top with the other slice of bread.
3. Place sandwich on the press or grill and press down. Grill, pressing down, until grill marks appear, bread is toasted, and the cheeses have melted and melded into a beautiful mess.

Relatively mild cheeses are used here because truffle salt is impossible with sharper, saltier cheeses. To use  stronger cheese, nix the truffle salt. Another delicious way to go at it would be to use truffle honey instead of the honey + truffle salt. 

Buttercream Frosting

Ingredients:

1 cup (227 g) unsalted butter, softened
3-4 cups confectioners (icing) sugar, sifted
¼ tsp table salt
1 Tbsp vanilla extract
up to 4 Tbsp milk or heavy cream

Method:

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 
4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

18 Microwave Snacks You Can Cook In A Mug

18 Microwave Snacks You Can Cook In A Mug

Butter Almond Cake

Ingredients:

sugar: 1 cup
all-purpose flour: 1 1/2 cups
baking powder: 1 1/2 teaspoons
salt: 1/2 teaspoon
butter , melted: 3/4 cup
milk: 3 tablespoons
vanilla extract: 1 tablespoon
almond extract: 1/2 teaspoon
butter: 1/3 cup
brown sugar: 1/2 cup
whipping cream: 1/2 cup
salt: 1/4 teaspoon
vanilla extract: 1 teaspoon
blanched slivered almond , toasted: 3/4 cup

Brown-butter Almond Cake

Self-Raising Flour Substitute

For UK recipes, add 2 tsp of baking powder to each cup (150g) of all-purpose (plain) flour.

For US recipes, add 2 tsp of baking powder & 1/2 tsp salt to every cup of all-purpose flour.

Shrimp Scampi

Ingredients:

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

Preparation:

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings

Pickled Red Cabbage

Ingredients:

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorns
6 bay leaves
2 tbsp yellow mustard seeds

Method:

1. Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pat dry with a clean tea towel.
2. Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Chicken Quesadilla

Ingredients:

225 g skinless, boneless chicken breast, diced
20 g fajita seasoning
8 ml vegetable oil
1 green bell peppers, chopped
1 red bell peppers, chopped
1/2 onion, chopped
5 (10 inch) flour tortillas
110 g shredded Cheddar cheese
4 g bacon bits
110 g shredded Monterey Jack cheese

Method:

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Makes 10 servings.

Butter Cake

Ingredients:

225g butter

1 cup (225g) sugar 

4 eggs 

1 cup (225g) self-raising flour 

3 Tbsp milk 

1 tsp vanilla

Method:

1. Can be made with all-in-one method or old fashioned.  Just make sure the butter is soft (but not melted or hot) if you are throwing in everything at once. Mix all together and put in a lined baking tin. 
2. Bake at 180° for 30-50 minutes depending on size of tin. Square 8" will take about 30 minutes while a loaf pan will take up to 50 minutes. If fan oven reduce heat to 170° or 165°.

For chocolate use: 175g self raising flour 50g cocoa powder

Cherries Jubliee

Ingredients:

1 can pitted black cherries
1 tbsp. sugar
1 tbsp. cornstarch
1/4 c. warmed kirsch or cognac
1 qt. vanilla ice cream

Method:

1. Drain cherries, reserving juice. 
2. Mix sugar with cornstarch and add 1 cup of reserved juice, a little at a time. Cook 3 minutes, stirring constantly. 
3. Add cherries and pour kirsch over the top. Ignite kirsch and ladle the sauce over the cherries. 
4. Serve over vanilla ice cream.

Serves 6

Sloppy Joes

Ingredients:

1 Tbsp olive oil
1/2 cup minced carrots (can sub chopped bell pepper)
1 cup chopped onion (about 1 medium onion)
1/2 cup chopped celery
2 cloves garlic, minced
Salt
1 1/4 lb ground beef
1/2 cup ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch cayenne pepper
2 turns of freshly ground black pepper
4 hamburger buns

Method:

1. Heat olive oil in a large sauté pan on medium high heat. 
2. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) 
3. Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. 
4. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
5. Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.
6. If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
7. Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. 
8. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve with toasted hamburger buns.

Nasi Ulam

Ingredients:

1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice, chilled
5-6 medium daun kadok (wild betel leaves), finely sliced
1/4 cup Thai basil leaves, finely sliced
1/4 cup mint leaves, finely sliced
1/4 cup daun kesom (polygonum leaves/Vietnamese mint leaves), finely sliced
3 kaffir lime leaves, finely sliced
5 shallots, peeled and thinly sliced
1 lemongrass, white part only, thinly sliced
1 teaspoon salt
1 teaspoon sugar
3 heavy dashes white pepper powder
3 heavy dashes black pepper powder

Method:

1. Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.
2. Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
3. In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.

Prep Time: 40 minutes | Total Active Time: 50 Minutes

Cook’s Note:
For nasi ulam, I prefer to use basmati rice as the rice is drier and less sticky, fluffy, and nutty in flavor compared to Thai jasmine rice. I find the texture of basmati rice the best for nasi ulam. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice.

Old-School Chocolate Chip Cookie

Ingredients:

1 tsp vanilla extract
1 egg
½ tsp baking soda
½ tsp salt
½ cup sugar
¾ cup all purpose flour (if using self-rising flour, omit baking soda and salt)
1 ½ ounces vegetable shortening
6 ounces chocolate chip morsels

Method:

1. Sift flour, baking soda and salt together.
2. Add remaining ingredients to the dry mixture, except chips. Mix well. Then, add chocolate chips.
3. Preheat oven to 375 degrees Fahrenheit.
4. Using a teaspoon, drop cookie mixture by spoonfuls onto a non-stick cookie sheet.
5. Bake for 12 minutes. Check and add more time in 1-minute increments as needed.

Other Chocolate Chip Cookie Recipe Ideas

When it comes to chocolate chip cookies, there are many variations on the theme. It all depends on your sense of taste. Let your kids help with creating new and wondrous recipes. Here are some ideas that may tingle your taste buds.

Chocolate chunk - instead of adding morsels, use semisweet or dark chocolate blocks cut into quarter inch pieces.
Chocolate chocolate chip - These cookies not only have the chocolate chips but there is chocolate in the batter. Add cocoa powder to the batter to give your cookies that deep chocolate color. Oatmeal chocolate chip - Add some natural rolled oats to the mix for chewy cookies with a hint of fiber.
Pecan chocolate chip - Add pecans or any other favorite nut to the recipe. Mix in at the end of the recipe along with chips.

There are many varieties of chocolate chip cookies. Add cinnamon, mint chips, peanut butter chips, or raisins to your cookie. It's up to you.

Miang Kham

Ingredients:

Daun kaduk

Filling
3/4 cup roasted grated coconut (this is often available in the baking section of most supermarkets)
2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
6 tablespoons shallots, peeled and cut into small cubes
6 tablespoons roasted peanuts
6 tablespoons small dried shrimps
4-5 fresh chili padi, cut into small slivers
4 oz fresh ginger, peeled and cut into small cubes

Sauce
1 tablespoon belacan, roasted until fragrant
2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
4 oz small dried shrimps
2 oz shallots, peeled and coarsely cut
1.5 teaspoons fresh ginger, sliced
8 oz palm sugar (broken into small chunks)
2 tablespoons table sugar
salt for seasoning

Method:

1. In a mortar and pestle, pound together the shallots and galangal until fine. 
2. Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. 
3. Remove the mixture and place in a pot with 1.5 cups water. 
4. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Taste, and adjust by adding a bit of salt. 
5. Remove from heat and transfer to a small bowl.

Nut Brittle

Ingredients:

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 tsp baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
Fleur de sel or crushed Maldon sea salt

Method:

1. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. 
2. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. 
3. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. 
4. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. 
5. Sprinkle with salt. 
6. Let cool completely, about 30 minutes. Break the brittle into large shards.

The brittle can be stored in an airtight container at room temperature for up to 1 month.

Corn on the Cob

Method:

Throw it in the oven at 350° for 25-30 minutes. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

Apple Pie Danish

Ingredients:

1 tablespoon butter
3-4 apples
1/4 cup brown sugar
1 teaspoon cinnamon

Crust
1/2 cup cold butter, cut into chunks
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 egg-separated
1/4 cup milk
1 tablespoon cold water
extra sugar for sprinkling

Glaze
1 cup powdered sugar
4 tablespoons cream or milk
1/2 teaspoon vanilla extract

Method:

1. Melt butter in a small frying pan. Add in brown sugar and cinnamon. Core and peel apples, chop into 1/2 inch pieces. Place apples in frying pan. Stir to coat apples with butter mixture. Simmer over medium heat until mixture starts to bubble, continue to cook for about 5 more minutes. Remove from heat and set aside.
2. Combine flour, salt and sugar in a large mixing bowl. Cut in butter with a pastry blender. Combine egg yolk with milk and stir into flour until all your dry mix is incorporated.
3. Roll dough out onto a well floured surface. Cut dough into 6 rough squares. Transfer squares to a lightly greased baking tray (or line with parchment paper.) Divide apples with just a bit of the juice between the 6 dough squares. You want to run your apples diagonally across from one corner to the opposite corner.
4. Fold over opposite sides to the middle, and using a dab of water, press those top corners together to secure. Make an egg wash, combining egg white with 1 tablespoon of water. Brush tops of danish with the egg wash. Sprinkle top with sugar if desired.
5. Bake in a preheated 375 degree oven for 25-30 minutes, until crust is a golden brown.
6. Combine glaze ingredients, stirring until smooth and a drizzle consistency. Drizzle over warm danishes and enjoy!

Cheddar Stuffed Mushrooms

Ingredients:

10 white or brown mushrooms
1/2 cup white cheddar cheese
1/2 cup orange cheddar cheese
salt and pepper
dried thyme (about 2 tsp)

Method:

1. Preheat oven to 375F.
2. Wash your mushrooms and take out the stems so they are hollow.
3. Grate cheese into bowl and mix the 2 cheeses.
4. Place mushrooms onto a baking tray.
5. Fill mushrooms with cheese.
6. Top with salt, pepper and dried thyme.
7. Bake for 15 minutes until cheese is melted and mushrooms are browning around edges.

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.