Tasty Chocolate Scotcheroos recipe

Tasty Chocolate Scotcheroos recipe

Ingredients

1 cup Karo(R) Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13x9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.

Spring Rolls Shanghai Filipino Style recipe

Spring Rolls Shanghai Filipino Style recipe
Serves: 8

Ingredients

2 lbs. ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 eggs
2 teaspoon salt
2 teaspoons garlic powder
¼ cup parsley, minced
½ teaspoon ground black pepper
50 pieces Spring roll wrapper
3 to 6 cups cooking oil

Instructions

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to 1 1½ tablespoons of the mixture in a lumpia wrapper.
Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
Remove from the deep fryer and let the excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce .

Perfect Alfredo recipe

Perfect Alfredo recipe
6 servings

Ingredients

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.

After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

Chinese cabbage with meat sauce recipe

Chinese cabbage with meat sauce recipe

Ingredients

1 kg Chinese cabbage
a littel bit salt
200 grams minced beef
2 tbsp. corn oil
3 sjarlotjes, 1 onion
1 ½ tsp. paprika powder
pinch of monosodium glutamate
½ TSP. pepper
1 ½ kippenbouilontablet
2 tbsp. cornstarch
4 tbsp. water
2 hard boiled eggs
1 tbsp. finely chopped parsley

Instructions

1. Wash the cabbage well with cold water.
2. Place in a large pan of water to a boil and allow the cabbage with salt until al dente, so still crisp.

3. Cut the leaves than in medium-large pieces.
4. Fruit in the hot oil the minced meat with the fine-sliced onions shallots.

Add the paprikapowder, pepper vetsin and crumbled bouilontablet monosodium glutamate.

5. Tie the cornstarch with water and add this on high heat while stirring.

6. Spoon the cabbage on a flat dish and pour the meat sauce.
7. Garnish with slices of egg and parsley and serve this tasty cabbage dish with cooked rice.

Mom's Cappuccino Cake recipe

Mom's Cappuccino Cake recipe

Ingredients

1 biscuitmix dr oetker
12 tablespoons cappuccino
0.6 liter whipped cream
3 tablespoons sugar
70 grams nougatine
1 dark chocolate bar
50 ml milk
4 eggs

Instructions

Bake the biscuit first and allow it to cool, then in 2 slicing.
Then mix the whipped cream, sugar and cappuccino until it becomes thick that takes a while.
And then the nougatine get volatile by mixes.

Then make the stuffing on the first half, put the second out and do another layer of stuffing.
Grate the cheese slicer then the chocolate over it.
And let it stand in the refrigerator overnight.

Tip: instead of Cappucino, you can also use Lawyer.

Cheesy Chicken Soup recipe

Cheesy Chicken Soup recipe
6 servings

Ingredients

1/2 cup diced onion
2 Tablespoons olive oil
2 Tablespoons flour
4 cups chicken broth
1 - 14 ounce can diced tomatoes & green chilies*
1 cup chopped cooked chicken
1 cup uncooked pasta noodles
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

Place the onions and oil in a large pot. Sauté for 3-4 minutes on medium heat until the onions are soft.

Sprinkle the flour over the onions and stir in. Cook for 2 minutes.
Whisk in the chicken broth until the flour has been dissolved. Stir in the tomatoes and chicken and bring to a boil.

Add noodles and bring to a boil again. Reduce heat and simmer for about 10 minutes or until noodles are al dente.

Stir in the milk and cheese until melted and creamy. Season to taste with salt and pepper. Serve immediately.

Korean Bulgogi Beef recipe

Korean Bulgogi Beef recipe

Ingredients

for the bulgogi sauce:

300ml Soy sauce
1 medium Apple
1 Asian Pear (use 2 normal pears if Asian pears are not available)
1 medium onion
5 cloves of Garlic

Instructions

Put all the ingredients into a blender, I whisk until the veg and fruit are very small. Then keep the sauce into jars.

The bubbles will set in a short time, this sauce can be kept in the fridge for several weeks, and used in my other recipes instead of soy sauce, alternatively you can marinate most meats and cook for a great tasting meal.


To make the beef dish I use about 350g of beef for 2-3 people. Thin sliced is best (2-3mm) I ask my butcher for sliced feather-blade, but cubed beef is good, and can be cut in to smaller pieces very easily.

I add a thin sliced carrot, half an onion sliced and 3 mushrooms, I pop this all in to bowl and add about 5 tablespoons of the sauce from the jars followed by a tea to a tablespoon of honey.

I mix this all together and put into a freezer bag then into the fridge to marinate overnight. (You don't need to, but I feel it improves the flavour. If you are short of time I recommend a minimum of 30 minutes to marinate.)

The next day put some oil in a pan, and empty the bag in to the hot pan, fry until well cooked and serve on a plate.

This Bulgogi recipe is best eaten with Rice, Salad and some side dishes. You can make lettuce wraps like the picture below, simply add rice and meat to a piece of lettuce, add some ssamjang if you have any. And Enjoy, you could make lettuce wraps with most Korean Main dishes.

Very Delicious and really easy to make, Go on give it a go and tell me what you think!

Filipino-Style Spaghetti recipe

Filipino-Style Spaghetti recipe

Ingredients

1 kg. spaghetti noodles
1/2 kg. Lean ground beef
1/2 kg. Lean ground pork
1/4 kg. Tender Juicy hotdogs, diagonally sliced
1/2 kg. tomato sauce
1/2 cup Banana Ketchup
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
3 green bell peppers, finely chopped
3 medium onions, finely chopped
1 head garlic, minced
3 tablespoons of Canola cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated Quick melt cheese

Instructions

Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, saute garlic and onions in cooking oil.

Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water.

Bring to a boil and let simmer for 10 minutes.

Add tomato sauce and Banana ketchup, salt and pepper to taste then let simmer for another 10 minutes.

Add sliced hotdogs. Continue to simmer for an additional 5 minutes.
Serve with the cooked spaghetti noodles and grated Quick melt cheese on top.

Filipino Style Spaghetti cooking tips:

Don’t overcook the spaghetti. Perfectly cooked spaghetti is al dente–“to the tooth”–which means that it will resist slightly when you bite into it. One way to tell is if it sticks to your refrigerator without falling off.
Feel free to experiment! Other additions are mushrooms, prawns, bell peppers, zucchini, eggplant.

Kalderetang Baka recipe

Kalderetang Baka recipe

Ingredients

1/2 kilo Beef Brisket, cut into cubes
4 cups water
1 cup red bell pepper, seeded and cut into Julienne strips
1 cup tomato sauce
1/2 cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili
3 pcs bay leaves
4 garlic cloves, crushed
1 onion, finely chopped
2 cups potatoes, peeled and sliced
2 cups carrots, sliced
1 cup Canola cooking oil
2/3 cup green olives
salt and pepper to taste

Instructions

In large cooking pan add in the Canola Oil, heat the pan and fry the carrots and potatoes until it turns light brown.

Remove from the pan the fried potatoes and carrots then set aside
In the same pan, sauté the garlic and onions
Next add the beef and saute for 5 minutes.

Add water and let the beef boil until tender about 2 hours (for shorter time in cooking use pressure cooker to soften the beef for only 30mins)

Once the beef is already tender add the tomato sauce and liver spread then simmer for 10 minutes
Add green bell pepper,crushed chili, olives, carrots, bay leaves and potatoes then simmer for another 8 minutes

Add salt and pepper to taste.
Serve hot with rice.

Easter Bunny Marshmallow Pops recipe

Easter Bunny Marshmallow Pops recipe
Prep Time: 20 mins Total Time: 20 mins
Serves: 16

Ingredients

16 marshmallows
½ cup white chocolate chips
1 teaspoon oil or shortening
sprinkles
sticks
cupcake picks

Instructions

Line baking sheet with parchment paper, aluminum foil or silicone baking sheet.

Microwave white chocolate chips and oil in glass measuring cup (for easy dipping) in 30 second intervals, stirring often, just until fully melted.

Dip stick into warm chocolate and press into one end of marshmallow. Continue with all 16 marshmallows.

Using stick, dip marshmallows halfway into chocolate. Gentle shake off excess chocolate.
Sprinkle chocolate with sprinkles and set on baking sheet to dry.
Store in airtight container until serving or wrap with candy bags.

Coffee Walnut Layer Cake recipe

Coffee Walnut Layer Cake recipe

INGREDIENTS

FOR THE CAKE:
Butter for pans
½ cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 ⅔ cups (230 grams) flour
1 tablespoon (14 grams) baking powder
½ teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

Instructions

FOR THE FROSTING:
2 ½ cups (300 grams) confectioners' sugar
⅛ teaspoon salt
1 ½ sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
¼ cup walnut halves, for decoration

Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

Cardamom Brownies recipe

Cardamom Brownies recipe
Makes 20 brownies Preparation 10 minutes Cooking 25 minutes

Ingredients

5 oz (140 g) bittersweet chocolate,
~nely chopped
1 cup plus 2 tablespoons (2¼
sticks/250 g) unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1¼ cups (250 g) sugar
Seeds from 15 cardamom pods,
ground
1 cup (135 g) all-purpose ˄our, plus
extra for dusting pan
1¼ cups (125 g) pecans, lightly
toasted and coarsely chopped (page 7)

Instructions

1 Preheat the oven to 350ºF (175ºC).

2 Butter a 9 x 12-in (23 x 30.5-cm) baking pan, ˛t the bottom with a piece of parchment paper and dust the inside of the pan with ˚our; tap the excess ˚our out and set aside.

3 Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the heat and let it cool slightly.

4 Beat the butter in a large mixing bowl with a ˚exible rubber spatula until smooth and creamy. Stir in the chocolate. Gradually add the eggs one at a time. Whisk and then add the sugar and ground cardamom, followed by the ˚our and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate.

5 Scrape the batter into the baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted in the center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes.

6 Run a knife around the edges of the pan and unmold the brownies. Remove the baking paper, cut the brownies, and serve.

Kashmiri Meatballs recipe

Kashmiri Meatballs recipe
Serves 4 Preparation 10 minutes Cooking 35 minutes

Ingredients

2 tablespoons oil
1-in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon paprika
½ teaspoon salt
1 large tomato, diced
1 cup (230 g) sour cream
½ cup (125 ml) water, as needed 1 tablespoon chopped fresh
coriander leaves (cilantro)

Spiced Meatballs

2 lbs (1 kg) lean ground lamb 4-in (10-cm) piece peeled and
chopped fresh ginger
1 tablespoon ground fennel seeds 1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground cardamom
1 tablespoon salt

Instructions

1 To make the Spiced Meatballs, add the lamb, ginger, fennel, garam masala, cumin, cardamom
and salt in a food processor. Grind the mixture until smooth.

2 Divide and shape the meat mixture into 2-oz (50-g) portions. Refrigerate until ready to use.

3 Heat the oil in a large saucepan over medium-high heat. Add the cinnamon stick, cumin seeds and onion, and cook until the onion is golden brown, about 10 minutes. Add the paprika and the salt and fry for 30 seconds. Stir in the tomato, remove from the heat, and slowly stir in the sour cream.

4 Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat until the meatballs are tender and the sauce is thick. Add up to ½ cup (125 ml) of water, if necessary, during cooking to maintain a thick, sauce-like consistency. Serve garnished with the fresh coriander.

Tiramisu Layer Cake recipe

Tiramisu Layer Cake recipe

Ingredients

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake.

Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top.

Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

East Indian Chilli Con Carne recipe

East Indian Chilli Con Carne recipe
Serves 6 Preparation 20 minutes Cooking 1 hour

Ingredients

2 tablespoons oil
1 teaspoon cumin seeds
4 dried red chili peppers
1 teaspoon black mustard seeds 1 large onion, ˝nely chopped
½ cup (50 g) grated coconut
1 tablespoon peeled and mincedfresh ginger
1 clove garlic, minced
2 tablespoons minced fresh curry leaves
1 tablespoon ground coriander
¼ teaspoon ground turmeric
1 teaspoon garam masala Salt, to taste
1 lb (500 g) lean ground beef
One 8-oz (250-g) can kidney beans,
rinsed and drained
1 tomato, chopped
1 cup (250 ml) water
1 cup (250 ml) coconut milk
½ cup (20 g) fresh coriander leaves
(cilantro), chopped

Instructions

1 Heat the oil in a large saucepan over medium-high heat, add the cumin seeds, red chili peppers and mustard seeds. They should splatter upon contact with the hot oil.

2 Add the onion and sauté, stirring constantly until softened, about 2 minutes. Mix in the coconut, ginger, garlic, curry leaves, coriander, turmeric, garam masala and salt. Stir until the mixture is golden, about 5 minutes.

3 Add the ground meat. Cook, stirring until the meat is slightly brown, about 10 minutes.

4 Add the beans, tomato and water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is thick, about 10 minutes. Add the coconut milk and half of the fresh coriander and simmer for another 5 minutes.

Serve hot, garnished with the remainder of the fresh coriander.

Tiger Prawn Curry With Lemongrass recipe

Tiger Prawn Curry With Lemongrass recipe
Serves 6 Preparation 10 minutes Cooking 10 minutes

Ingredients

1 large red onion, sliced
½ cup (125 ml) oil
2 cloves garlic, minced
1-in (2.5-cm) piece peeled and
minced fresh ginger
3 fresh green chili peppers,
deseeded and minced
1 stalk lemongrass, trimmed, with
tough outer leaves removed, and chopped
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Salt to taste
1 teaspoon freshly-ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground clovesOne 14-oz (400-ml) can coconut milk
2 lbs (1 kg) jumbo tiger prawns or
jumbo shrimp (about 24 total), shelled and deveined

Instructions

1 Add the onion and oil to a large saucepan. Cover and cook on medium-high heat, stirring occasionally until slightly brown. Add the remaining ingredients except the coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

2 Pour in the coconut milk and bring the sauce to a boil, stirring. Add the prawns and simmer uncovered, stirring occasionally until just cooked through, 3 to 5 minutes. Serve hot.

Hot And Sour Chickpeas recipe

Hot And Sour Chickpeas recipe

Ingredients

3 tablespoons oil
1 tablespoon peeled and minced
fresh ginger
2 tablespoons minced garlic
2 fresh green chili peppers,
deseeded and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon garam masala
½ teaspoon chili powder
2 cups (320 g) dried chickpeas,
washed, soaked overnight and drained, or one 16-oz (450-g) can chickpeas, drained and rinsed well
Salt, to taste
½ cup (125 ml) water
1 teaspoon cumin seeds
1-in (2.5-cm) piece fresh ginger,
peeled and cut into matchsticks 1 small red onion, sliced
2 small tomatoes, diced
½ cup (20 g) fresh coriander leaves
(cilantro), chopped

Instructions

1 Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the minced ginger, garlic and chili peppers. Stir until golden, about 1 minute. Add the coriander, cumin, garam masala and chili powder.

 Mix in the cooked chickpeas, salt and water, and cook, stirring as needed until tender and almost dry, about 5 minutes. Reduce the heat to medium, and cook another 5 minutes to blend the ~avors. Transfer to a serving dish and keep warm.

2 Heat the remaining 1 tablespoon of oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks, and then add the onion and tomatoes and cook until golden. Stir about 1 minute and add to the chickpeas.

3 Garnish with the fresh coriander and serve hot.

Indian-style beef burgers recipe

Indian-style beef burgers recipe
Makes four/ (150-g) burgers or eight 3-oz (80-g) sliders Preparation 10 minutes Cooking 10 minutes.

Ingredients

1½ lb (750 g) lean ground beef
1 onion, ˝nely chopped
2 teaspoons minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon Asian chili powder or
ground cayenne pepper
2 teaspoons salt
2 fresh green chili peppers,
deseeded and minced
1 teaspoon fresh lemon juice
¼ cup (10 g) fresh coriander leaves
(cilantro), chopped
¼ cup (2 g) fresh mint leaves,
chopped
Oil, for brushing the burgers
4 hamburger buns or 8 slider buns

Instructions

1 Place the meat in a bowl. Add the onion, ginger, cumin, coriander, Asian chili powder, salt, chili and lemon juice, and mix well with your hands, turning, mashing and

kneading to blend the ˚avors and to get a smooth texture. Cover and refrigerate the mixture for at least an hour.

2 Mix in the fresh coriander and mint leaves. With wet hands, mold the mixture into 4 equal-size patties or, to create sliders, 8 equal-size patties. Refrigerate the patties at least for 1 hour.

3 To grill the patties: Preheat the grill to high. Lightly oil the grate with vegetable oil—pour oil onto a paper towel, then hold the towel with tongs to wipe the oil onto the grate. Place the patties on the grill directly over the heat. Cook about
2 to 3 minutes per side for medium doneness, brushing with oil to prevent sticking, turning once.

4 While the meat is cooking, prepare the rolls. Slice and toast the bread on the grill. Serve the patties sandwiched between the bun halves.
Tip Do not press down on the patties with a spatula during cooking—this only squeezes out the juices and dries out the meat.