Share the recipe for your favorite homemade dish

[motherbear2728]

What is caster sugar and where do you find it







="paulapie"]Chicken Satay Recipe picked up from Chef in Kuala Lumpar in Malaysia...Perfect for the coming Summer Bar B Que evenings....and all my friends beg me to make this every time....

Ingredients

2 Chicken Breasts (Skinned & Boned)

Marinade:
4 tbsp oil
2 cloves garlic
3 tbsp fresh coriander
1 tbsp caster sugar
½ tsp cumin
½ tsp ground coriander
1 tbsp soy sauce
1 red or green chilli, deseeded.
Salt & Pepper

Sauce:
2 tbsp oil
1 small onion, chopped finely
1 red or green chilli, deseeded and chopped.
½ tsp cumin
½ tsp ground coriander
8 tbsp peanut butter
8 tbsp chicken stock or water
1 tbsp block coconut


Instructions:

1) Soak 8 wooden skewers in a large shallow dish of cold water for at least 30 minutes. This will prevent the skewers from burning on the hot grill.

2) Cut the chicken lengthwise into 8 long strips. Thread the strips of chicken, concertina style, onto skewers and set them aside while you make marinade.
3) Place ingredients for marinade in a food processor and process until smooth.

4) Coat the chicken with marinade and leave to chill for at least 2 hours.

5) To make sauce, heat oil in a small pan and fry onion and chilli until they are softened but not browned. Stir in the spices and cook for one minute. Add the remaining sauce ingredients and cook mixture gently for 5 minutes. Keep warm.

6) Barbecue(Grill) chicken skewers for about 10 minutes, basting with any remaining marinade.

Serve with sauce immediately.[/quote]

[Anonymous]

The pie sounds delicious, and i'm hanging to try it....but, what is frozen whipped topping....Im in Australia, and can't find anything that seems similar. Thanks

This recipe was in the paper a couple of years ago. Takes along time to make, but it is excellent. I have been offered $30.00 for this pie, but prefer the smile it puts on my family's face!


White chocolate strawberry shortcake pie

For white-chocolate glaze:

1/3 cup heavy cream

4 ounces white chocolate, chopped

For cream-cheese filling:

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

16 ounces frozen whipped topping, thawed

To assemble pie:

1 (9-inch) layer butter-recipe yellow cake, cooled (use a mix or your favorite scratch recipe)

1 (10-inch) deep-dish pie crust, baked and cooled

4 cups fresh strawberries

1 (13.5-ounce container) strawberry glaze (see note)

16 ounces frozen whipped topping, thawed

2 ounces white chocolate, chopped

2 teaspoons shortening

To prepare white-chocolate glaze: Heat cream in a small saucepan until steaming; add white chocolate. Remove from heat and stir until chocolate is melted. Set aside.

To prepare cream-cheese filling: Beat cream cheese until fluffy; gradually beat in powdered sugar, then vanilla. Fold in whipped topping. Set aside.

To assemble pie: Trim outside edge of cake layer so that cake will fit into the bottom of the pie crust; set cake trimmings aside for garnish. Split cake layer horizontally.

Spread 1/3 of cream-cheese filling in the pie crust. Invert the top half of the cake layer, cut side up, into the filled crust. Spread with 1/2 of the white-chocolate glaze. Spread remaining white-chocolate glaze onto the cut surface of remaining cake half.

Rinse and dry berries. Select a few of the prettiest berries; set aside for garnish. Stem and slice remaining berries. Combine sliced berries with strawberry glaze; stir carefully to coat. Spread about half the glazed berry slices over the cake in the pie crust. Invert bottom half of cake layer (glazed side down) over berries.

Frost sides and top of cake with remaining cream-cheese filling, smoothing the surface. (It should look like a frosted cake sitting in a pie shell.) Grind the reserved cake trimmings into crumbs; press into sides of cake. Arrange remaining glazed berries on top. Spoon whipped topping into a pastry bag; pipe on decorative rosettes.

Melt white chocolate with shortening; drizzle over top and sides. Garnish with reserved whole berries.[/quote]

[Anonymous]

Originally Posted by cheriej389

Mum's Apricot Cheesecake Recipe

Base

155 grams plain bickies crushed
75g butter

Combine finely crushed bickie crumbs & butter mix well
Press mixture firmly onto base of dish
Refrigerate for 1 hour

Filling

470 gram can apricot nectar (big can
1 tablespoon gelatin
375 grams of cream cheese (
¼ cup caster sugar
1 tble spoon lemon juice extra
1 & ¼ cup of whipped cream

Measure 1 cup of nectar (rest for topping
Pour nectar into small saucepan sprinkle gelatin over place on low heat & stir until gelatin dissolves (no crystals left)
Allow to cool & thicken slightly don’t use hot
Beat softened cream cheese & sugar until smooth & creamy add lemon juice
Beat in apricot gelatin mixture then fold in the whipped cream gently
Then pour this mixture into crumb base then refrigerate for 2 hours or until firm

Topping

1 tble spoon sugar
3 teaspoons of corn flour
Into a saucepan stir in the remaining apricot nectar bring mixture to boil & stir constantly
Once it boils it will thicken as it starts to thicken it will get stripes through it when it comes to a boil it will get the glossy & orange the thicker u want the more c flour
Once thickened take off the heat let it cool a little then add brandy continue stirring for a couple of minutes
Spread over top of set cheesecake
Refrigerate until top set.

Enjoy!

[Anonymous]

After you dip the chicken in the dressing, you dip it in the bread crumbs to coat the chicken.

Hope that helpes everyone.



[quote="nannieconnie"]

Originally Posted by jentrani

Did you ever get a response to this? I was wondering the same thing.[
/quote]

No I never did get a response, but I hope I do soon.

[Anonymous]

No wonder your hubby will do anything for this!!! This is really great! Thanks

Originally Posted by Anonymous

Easiest Chicken

Boneless skinless chicken breast
Italian dressing
Provalone cheese sliced
Italian bread crumbs
toothpicks

I like to marinate the chicken but that is not necessary.

Pound chicken out with meat tenderizer (sp?) Dip in Italian dressing place sliced cheese on chicken and roll up put toothpick in the hold the roll. Place in dish bake at 350-375 until done usually 30 min.


This is fast easy and great. I can get hubby to do anything if I make this for him!

[Anonymous]

what is it

Originally Posted by NanPar

Hello Becky; I too have that wonderful chicken recipe and it is great!! I make it quite often when I need something quick and good!! Folks you have to try it, you will love it...

[Anonymous]

My mom made this off the back of a soup can when I was a kid (30+ years ago). It has been a favorite of our family and passed down ever since. It is one of the first things our children learned to cook. You can make it to taste with different variations.

Quick & Easy Cassarole

1 to 2 pounds ground beef
desired amount of chopped onion (optional)
salt and pepper to taste
2 cans green beans (may use frozen, thawed)
Family size can tomato soup
enough mashed potatoes to cover top of pan
grated cheddar cheese (optional)

Preheat oven to 350 degrees.
In a dutch oven or large pan, brown meat and onion, drain. Add the salt and papper, green beans, and tomato soup. Mix thoroughly. Leave on pan or pour into cassarole dish and "forst" the top with the mashed potatoes, Sprinkle the potatoes with the cheese. Place in oven until heated thru, about 1/2 hour or so.

Serve with salad or cottage cheese and fruit and hot biscuits.

Variations:

may use any vegetable you prefer like, corn, mixed, peas, etc. My family prefers the taste and texture of frozen vegetable, so I thaw them and use instead of canned.

may use intant mashed potatoes or homemade

can add garlic

can leave out the cheese

[Anonymous]

I love sorel sip alot. Apart from the fact that it refreshes, it's also medicinal (i.e reduces blood sugar level, equally good for those who are hypertensive)

Ingredient:

200gm of sorel leaves
1/2 ltr of water (or more (depending on how thick u want it))
1 tsp ground ginger
sugar to taste
choice flavoring(s)
ground cloves (optional)
pineapple or any freshly made juice (optional and as much as u like)

preparation

boil all other ingredients except sugar and flavouring, let cool and strain, then add sugar, flavoring and juice. This can be chilled before drinking or drunk immediately by pouring on ice cubes. Wow i'll take many cups of this anytime

Try it out and see for yourself

Emily Ajakaiye

[Anonymous]

Buko Pandan Dessert

2 cups young coconut meat shavings
1 cup coconut milk
1 cup pandan flavored gelatin
1 cup pandan flavored sago
1/2 cup green nata de coco
1/2 cup white nata de coco
+/- white sugar
1 cup evaporated milk
1 cup all purpose cream

Mix all ingredients. Add sugar to taste. VOILA! chill before serving

This recipe could bring a tropical touch to any occasion! its very simple but i am not sure if the ingredients are readily available in your place. Anyway, try in any Filipino store in case its not available in your groceries.
Hope you like it.

[Anonymous]

okay this is my late grandmothers famous recipe: I'll only share it with you because I don't know you!!!!
1 lb hamburger
7 slices bacon
1 small sliced onion
1 can pork and beans
1 can kidney beans
1 can butter beans ( usually replace these with a can of navy beans)

Fry bacon until crisp
Fry hamburger
place into a 9x13 pan
Dump all 3 cans of beans on top and lightly mix

3/4 cup brown sugar
1/2 cup ketchup
1 tbl mustard
1 tbl white vinegar
1 tea worstschire sauce

combine these to make a sauce and mix with meat and beans
crumble bacon and sprinkle on top and place onion slices on top
Bake at 350 degrees for about 40 minutes
A real pleaser!!

[Kookiefool]

Here's one of my all-time favorites...

* Exported from MasterCook II *

CIDER STEW

Recipe By : Great Recipes from the New York Times Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons fat (I use mixture of veg oil & butter)
3 large onions -- sliced
3 tablespoons flour
1 teaspoon salt
1/2 tsp thyme
2 pounds stew beef
pepper to taste
1 tablespoon ketchup
2 cups apple cider -- (good quality)
3 large (or 4 small) potatoes -- chunks
3 large (or 4 small) carrots -- sliced thick

Brown onions in fat in large skillet with cover or dutch oven. Mix flour with salt, pepper and thyme. When onions are brown remove from pan, and add beef. Brown. Replace onions, and add flour mixture to coat all. Add cider and ketchup and simmer for 1 1/2 hours, stirring occasionally and skimming top if needed. Add veggies and cook about 1/2 to 3/4 hours longer until tender.

NOTES: I up the amount of cider, ketchup and seasonings in relative amounts to make extra sauce because it's so good. Entire recipe can be doubled easily.


- - - - - - - - - - - - - - - - - -

[c0meplay]

No Knead Bread Recipe

This is an old family recipe that is truly excellent and easy. I make it at work on my breaks. I throw the ingredients together when I first come in at 8 (takes 15 minutes). Let it rise until my 10:00 break where I dump the dough onto a floured wax sheet and pull off sections, roll them into balls and put them on ungreased baking sheet (takes about 15 minutes). Let rise until about 20 minutes before lunch. I put it in the oven for 15 to 20 minutes and have a great side for lunch that my coworkers love. Here's the bread recipe:

Ingredients:
1/4 cup water
1 package fast rising yeast
1 cup milk
1/4 cup butter
1/4 cup sugar
1 tsp salt
2 well beaten eggs
3 1/2 cups flour
1 towel large enough to cover the large plastic bowl you'll be using

Take the water and warm it in the microwave. You want it body temperature warm. You can also take warm water from the tap if your tap water tastes ok. Place water in small bowl and add yeast. Stir yeast a little and let sit to dissolve. Warm milk in microwave until it is body temperature warm (you don't want hot or cold milk because it will shock the yeast and your dough won't rise). Melt butter. Combine milk, butter, sugar and salt in a large plastic mixing bowl (you want your dough to be able to rise to twice it's size without overflowing the bowl, you want a plastic bowl because metal tends to attract cold which will make the dough less likely to rise). Take your yeast mixture and stir it to make sure all the yeast is dissolved. Add it to the plastic bowl and stir into milk mixture. Stir in eggs. Stir in flour until you have a ooey gooey ball of dough with no dry flour showing. Take the towel and soak it under the hot water tap. Squeeze the towel out thoroughly and drape over the bowel. Leave bowl in a warm place until dough doubles in size (takes 1 to 2 hours, I usually preheat the oven to 100 degrees while I am mixing the ingredients. Then I turn the oven off and put the plastic bowl in the oven so the bread can rise in a warm place). Once dough is double in size, spread wax paper on a flat surface (usually takes two sheets taped together and the four corners taped to flat surface). Sprinkle with flour. Remove towel from bowl and sprinkle flour over top of dough. Pour dough onto wax paper (dough is very sticky). Once dough is on wax paper, sprinkle the top with flour so it doesn't stick to your hands. Pat entire surface of dough with flour until there are no sticky places showing. Pull off palm size pieces and roll into balls using flour when necessary to prevent stickiness. Place on ungreased baking sheet about an inch apart. Let rise for at least 1 hour. Preheat oven to 375 degrees. Cook for 15 to 20 minutes until golden. Remove from oven and serve warm.

[Anonymous]

this is a great cake that was passed down through 3 genirations.

• 1-box of cholacate cake mix. 1-can of eagle brand condenced milk it is real thick. 1-container of whipping cream 4- score candy bars. place candy bars int freezer or fridge this helps them break easer. mix and bake cake to directions. while cake is cooking prepare the whipping cream and put in fridge. break candy with a hammer or rolling pin. while cake is still hot poke as many holes into it that you can and pour condenced milk all over cake let cool add whipping cream and top with broken candy pieces."try adding choclate chips for a little more sweetness if your tooth needs more sweet.

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[Anonymous]

No Bake Cheesecake
8oz. cream cheese(room temperture)
1 cup sour cream
1/2 cup milk
1 small (4 serving size)box of instant vinilla pudding(or whatever flavor
you like)
1 graham cracker crust

Mix first 3 ingredents together well, till smooth with mixer. Add pudding to
mixture and beat till smooth, pour into graham cracker crust. Chill for an hour. To dress it up you can use strawberry glase and fresh strawberrys or blueberry pie filling on top.Enjoy!

[Anonymous]

i printed so many of the members recipes i feel i owe the pot. heres a quick breakfast for when you have special company and want to impress them with your style.
boil 2 eggs for each person, you can boil them and peel them, even the night before.
in a sauce pan start to make 2 cups of the cream sauce, this will feed 4 people maybe 6.
melt a half stick of butter(bacon grease if your bold) in the sauce pan, on med heat, stir in 4 tbs of flour (2tbs/ 1 cup milk) stir until it balls up, then add 2 cups milk and use a wisk to make the sauce smooth. add a pinch of red pepper and a teaspoon of curry powder, salt and pepper. taste and adjust, we use almost a tbs of curry powder for ours.
make toast, butter and cut into points, croutons, or not at all. place one or 2 eggs on top the toast, use an egg slicer or cut eggs into circles or wedges. place a nice ladel full of warm sauce over the eggs.
serve this dish with some fresh fruit or juice, coffee and mabe a breakfast pastry, its very impressive and good!! your guests will never remember the name of the dish but will always ask for it.

[mizkitty37]

SHRIMP-CRABMEAT CASSEROLE--easy and good! Here's my recipe to share. Have had for dinner parties for years. Make as much or as little as you like. OKAY--Here we go! 1. Line bottom of buttered or sprayed casserole with chopped onion, chopped green pepper and a bit of finely chopped celery, if you like......2. Cover with boiled and peeled shrimp and one or two cans of crabmeat....3. Make a white sauce, medium thick, and put a splash of garlic in it and melt cheese in it, Velveeta or the shredded cheese of your choice. 4. Put some paprika and buttered breadcrumbs on top. 5. Make at 350 or so until bubbly. I serve this over rice and it is very good. You can add anything you like to the cream sauce. ....If you've cooked for awhile you'll know exactly how to put this together.I have fixed this for years and it always is a hit! Don't make your cream sauce too runny.=====Kay White Miles, Clinton, Missouri

[Anonymous]

I would like to know how to go about posting a recipe. Thanks. Joyln

[Anonymous]

THIS GOES TO ALL OF THE PEPOPLE WHO ENJOY AFRICAN DISHES THIS IS A GREAT RECIPE AND I DO HOPE YOU ALL ENJOY


WEST AFRICAN CHICKEN
SERVES 4

3 1/2 pounds chicken legs and thighs
3 or 4 sprigs oregano or marjoram, or 1\2 teaspoon dried oregano or marjoram
1 teaspoon salt
3\4 teaspoon freshly ground black pepper
4 to 5 tablespoons corn or peanut oil
1\4 cup of lemon juice
1 cup fresh sheredded coconut
2 large onions
2 cloves of garlic
2 hot chili peppers
2 cup coarsely chopped plum tomatoes
1 bay leaf

Directions:

1. Preheat the broiler
trim away any visible fat from the chicken and discard. Wash the chicken under old water and dry with paper towels. Chop the fresh oregano or marjorma or chush the dried herb. Rub the herb all over the chicken and then sprinkle the chicken with the salt and black pepper.

2. Generousl oil a shallow boiler pan. Place the chicken in the pan in a single layer. Drizzle 2 tablespoons of the oil over the chicken.

3. Set the pan under the the broiler, 6 inches from the heat. Broil the chicken for about 5 minutes or until golden brown. Turn and brown 5 minutes longer on the other side. Remove the pan from the oven. Pour the lemon juice over the chicken. sprinkle the coconut over the chickekn and set aside.

4. Reset the oven and preheat to 400 derees.

5. Slice the onions minnce the garlic and finely dice the chilies. Heat the remaining oil in a medium skillet. Add the onions, garlic and chilies and saute' over medium heat for 5 minutes or until the onions are soft and translucent.

6. Stir in the tomatoes and bay leaf and cook over low heat, stirring, for 15 minutes longer.

7. Return the chicken to the overn and bake for 15 minutes. Turn te chicken, pour the tomato sauce on top, and bake until the chickn is tender and brown, about 15 minutes.

8. Remove the bay leave before serving. Serve over rice or couscous.


Once again I hope you all enjoy this recipe! This one particular recipe has been in my family for many years....enjoy.

[Anonymous]

This is my all time TNT "go-to" recipe when I need something whipped up or unexpected company drops in and will be here for dinner. Add some green beans or asparagus and crusty bread or rolls (soups make a gravy that is awesome) and dinner is served!

Viola'! MIMI in Alabama


4-6 chicken breasts-bonless & skinless (or use tenderloins about 12)
2 cups raw rice
1 medium bell pepper chopped
1 medium onion-chopped
1 small jar diced pimentos-drained
4 oz can mushrooms-drained
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 envelope Lipton Onion Soup Mix
1 14 oz. can of chicken broth
Salt & pepper to taste (soup has salt also)

Spray 13x9 pyres dish with Pam. Wash chicken and cut in half. Season with salt & pepper. Put chicken in pyrex. Sprinkle rice directly on chicken. Add peppers, onions, mushrooms, and pimentos. Mix soups and chicken broth together in a bowl. Pour soup mix over everything covering rice well. Cover tightly with foil and bake 325 degrees for 1 hour. This is a life saver for coming home late from work. You can change the veggie ingredients adding or omiting to your taste.

[Anonymous]

Here is one of my favorite desserts that has been in my family for years. Thanks for your great recipie. I love peach cobbler and I am looking forward to making it. :P

Oatmeal Cake
Pre-heat oven to 350 degrees

1 ½ cups boiling water
1 cup quick oats
1 stick of butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/3 white sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg


Mix in a bowl boiling water, quick oats, butter and let sit for 20 minutes. After it has sat for 20 minutes, add the remaining ingredients and mix well. Pour mixture into a large flat pan and bake for 35 minutes or until done at 350 degrees. Allow cake to cool before icing.

Icing

6 tbsp softened oleo
1 cup chopped pecans
½ tsp vanilla
½ cup brown sugar
¼ cup pet cream or milk
1 cup toasted coconut

Mix all the ingredients in a bowl and spread on cooled cake.