Chocolate cake

Ingredients:
Bitter chocolate 70g
unsalted butter 60g
3 egg yolks
3 egg whites
sugar 120g
1/4 cup cream
cake flour 30g
cocoa powder 30g
icing sugar

Steps:
1. place a sheet of grease-proof paper onto the mold and brush
with melted butter.
2. Put sliced chocolate and butter into a microwave-safe
bowl. Melt and heat it by microwave for 2 mins
3. Stir egg white and half of
the sugar until bubbles appear.
4. mix egg yolk with the remaining sugar,
beat the mixature till thibk and white with bubbles. Add the cream. Mix with
cake flour and cocoa powder without kneading them. Then, add in half of the
meringue mixture (step 3)
5. mix melted chocolate and remaining meringe into
mixture ( step 4)
6. Bake it by 180 degree C for 45 mins. Take out the cake
from the mold. Sift some powder icing sugar after cools down.

Greek Salad

Ingredients:
Feta cheese
3 tomatos
1 cucumber
1 lettuce
2 small red onion
salt
olive oil
lemon juice vinaignetta

Step:
cut tomatos, cucumber , lettuce, onions,
sprinkle salt
with cucumber for 20mins
sprinkle all ingredients.

Teresa's Secret Salad

Candied almonds

a) 1/2 c. sliced almonds b) 3 tbsp.sugar
b) & b) melt lg. Frying pan. Spread to cool
(hint: keep stirring frequently until brown)

Dressing:
1/2 tsp.salt, 2 1/2 tsp.sugar, 1/4 c. oil
I tbsp. Copped parsley, 2 tbsp. White wine vinegar

Salad
1/2 head green leaf lettuce, 1/2 head romaine lettuce
1 c. chopped celery, 4 green onions-chopped
1 can mandarin organces- drained
1 avocado - chopped
1 gala apple- chopped with skin on
1/4 c. dried currents, 1/2 c. crumbled bleu cheese
3 chicken breasts- cooked & cubed
* put everything together

Lemon pudding Cake

Ingredients:
3 eggs
3 tablespoon butter or margarine
3/4 cup sugar
grated rind of 1 lemon
1/3 cup lemon juice
1 cup milk
1/4 cup all-purpose flour

Steps:
1.preheat oven to 350 degree F. mixing bowl beat egg white with
electric mixer at medium speed until stiff
2. In a separate bowl, cream the
butter and sugar with mixer until light and gluggy. Beat in the lemon rind,
lemon juice, egg yolks one at a time until well mixed, milk, flour.
3. Fold
the beaten egg whites into lemon mixture. Pour into a gleased 8X8X2 inches
baking dish.
Set the dish into a large pan, pour hot water into the pan
to a bowl of about 1 inch. Bake uncovered for 35 mins, serve warm /
cold.

Sweet Potato casserole

Ingredients:
3 cup Mashed cooked sweet potatos
3/4 cup sugar
1/2 stick melted butter
2 eggs well beaten
1 tsp Vanilla
1/3 cup pet milk

Topping:
1/2 cup brown sugar
1/4 cup all purpose flour
2 1/4 tbsp melted butter
1/2 cup chopped nuts

Steps:
Combine sweet potatoes, sugar, butter, eggs, Vanilla &
milk.
Mix together & spoon into a 2 qt casserole. Cover with
toppings.
Bake at 350 degree C for 25 mins

Corn Pudding

Ingredients:
1 can 120 g Corn
2 eggs
1/4 sugar
1 tb sp flour
1 cup milk
1 tsp salt
1/4 cup melted butter

Steps:
I hour at 350 degree C
Stir after 10 mins

Best chocolate chip cookies

This is a secret family recipe for chocolate chip cookies !
Everyone who tries them begs for more. Enjoy!
Preparation Time: approx. 10 mins.
Cook time: approx. 10 mins
Ready in: approx. 20 Minutes. Make 2 dozen ( 24 serving)

Ingredients:
1 cup butter flavoured shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
Mexican Vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Steps:
1. Preheat oven to 350 degrees F (175 degree C). Grease cookie
sheets.
2. in a large bowl, cream together the butter flavoured shortening ,
brown sugar and white sugar untill light and fluffy. Add the eggs one at a time,
beating well with each addition, then stir in the vanilla. Combine the flour,
baking soda and salt: gradually stir into the creamed mixture. Finally, fold in
the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 mins in the preheated oven, until light brown. Allow
cookies to cool on baking sheet for 5 mins before removing to a wire rack to
cook completely.

Notes:
Mexican vanilla extract can be found in Mexican grocery stores. If you cannot find it, feel free to substitute regular vanilla extract.

Chicken Roll

Ingredients:
雞 胸
芝士
火腿
蛋
牛奶
麵包糠
麵粉
白酒
雞湯
牛油
鹽
pepper

Steps:
1.雞胸打鬆, 放cheese 1 片 + ham 1 片, roll like sandwich, 以牙籤釘緊
2. 沾蛋 +
牛奶
3. 沾 麵包糠+ 麵粉salt + pepper
4. 煎金黃, 拿走 牙籤
5. 加白酒+ 雞湯
6. 錫紙包 180℃
30-40 mins ( 15~20 mins)

sauce:
牛油 + 麵粉 + salt/ pepper + milk 淋上

靚蒸水蛋

用料：

雞蛋3粒， 水=4隻蛋。

調味料：

1/2小匙鹽

少許胡椒粉

少許雞晶粉

1大匙青蔥粒

1小匙生抽。

做法：

水，雞蛋和調味料一起攪勻過篩到大碗中，燒熱蒸籠水，將蛋放入大火蒸3分鐘，細火蒸3分鐘，過二十分鐘取出，灑些青蔥粒，淋上蒜頭油和生抽就行了。

經驗：
1. 蛋+水的比例和面滑唔滑無關，多點水，口感會滑一點
2. 水可用雞湯代替，但不建議完全落雞湯，因會蓋過蛋味
3. 落水最好落涷滾水，會少點泡
4. 一定要過篩+去泡，會滑及均勻不少
5. 蒸時加多個蓋，減少"汗水"的影響

Party Food (refreshment )

Suggested list:

雞翼 （醉，卤水，焗）
凉粉生果
桂花糕
炒米粉
串烧
水果串
cheese/pasto+ cracker/bread
salad
pancake
pudding
corn pudding
Nacho dip
mini pizza
smoked solmon with 露笋
mini sandwich
baked potato/smashed/scalloped
brownies
muffin
虾多士
青口

Waffle

1. Large bowl :

1 3/4 cup flour
1 table spoon , baking powder
1/2 teaspoon salt

2. Small bowl: 2 egg yolk
1 3/4 cup milk
1/2 cup oil eg: olive oil. Vegetable oil

3. 2 egg white

Steps:
把 1 mix 後, 2 mix 後, 1+2 together
把 3 打高, 然後加在 1 + 2 中 floating 就可以.

Easy Tiramisu

Ingredients:

3 eggs yolks
3/4 cup white sugar
2 teaspoons vanilla extract
1 1/8 cups mascarpone cheese
24 ladyfingers
1 1/2 cups brewed coffee
1 tablespoon unsweetened cocoa powder

Steps:
1. in the medium bowl, beat yolks with sugar and vanilla until smooth and light. Fold mascarpone into yolk mixture. Set aside.
2. Dip layfingers briefly in coffee and arrange 12 of them in the bottom of 8X8 inch
dish. Spread half the mascarpone mixture over the layfingers. Repeat with
remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa
just before serving.

Tiramisu Trifle

Preparation time: 15 mins + overnight refrigeration
Total cooking time: Nil
Serve 6-8 people

ingredients:

250g mascarpone cheese
200g light cream cheese
1/2 cup cream
4 eggs, separated
1/3 cup strong black coffee
1/3 cup caster sugar, extra
2 tablespoons brandy
500g savoiardi (sponge finger) biscuits
1/4 cup cocoa powder
3/4 cup cream, whipped , extra

Steps:

1. using electric beaters, beat the mascarpone and cream cheese until smooth.
Add cream and egg yolks.
2. using electrical beaters, beat egg whites in a
small bowl until soft peaks form. Add sugar gradually, beating constantly after
each addition, until mixture is thick and glossy and sugar is dissolved. Using a
metal spoon, fold into cheese mixture.
3. combine coffee, sugar and brandy
in jug. Quickly dip one-third of the sponge fingers into coffee mixture. Place
into base of 4- cup capacity serving bowl. Sprinkle with one tablespoon of the
sifted cocoa. Spread one-third of the cheese mixture over cocoa. Repeat layering
twice more with dipped biscuits, cocoa and cheese mixture. Sprinkle top with
cocoa, refrigeration overnight to allow flavours to mix and biscuits to soften.
Decorate with extra whipped cream and chocolate shavings.

Caramel Meringue

Crust: over 375℃ then 300℃

Ingredients:
1/3 cup butter, softened
1/3 cup sugar
1 egg
1 cup flour
1 tsp baking powder
1/4 tsp salt

Steps:
Pat firmly into a 7X11” pan bake at 375℃ for 15 mins custard
Melt: 1/2 tin of sweetened condeused
1 tbsp butter
1 tbsp karo-syrup (light)
1/2 brown sugar
2 egg yolks

After this has all melted together add 2 tbsp flour and cook until thick
Careful of sticking: Add 1 tsp vanilla pour over the crust.
Meringue: 2 egg white beaten with 4 tbsp sugar
Stead over custard and now bake at 300 ℃ or even lower for 1 hour.

Roasted Turkey

Version 1

Ingredients:( serving 12)

Turkey 10-12 pounds
Salt and ground pepper to taste
Parsley 35 g

Brine:
Carrots 2, diced
Celery 2, diced
Onion 1 , diced
Garlic 1, diced
Black and green peppercorn to taste

Puree:
Unsalted butter 250 g
Olive oil 80ml
Large yellow onions 3, minced
Garlic 2, minced
Rosemary 35g, half finely chopped and half remain whole
Ginger 2 pieces, grated
Dijon mustard 4 tablespoons

Ancho-Mushroom Sauce:
Olive oil 4 tablespoons
Dried ancho or pasilla chillies 6 pieces
Red onion 2, chopped
Garlic 4, bruished
Assorted fresh wild mushrooms 3 pounds, thickly sliced if large
Chicken broth 2000ml
Red wine 875 ml
Cayenne pepper 1/2 teaspoon
Salt& pepper to taste

Method For Turkey:
1. boil all of the brine ingredients and let it cool. Place turkey into the cool brine for 24 hours before roasting
2. preheat oven 220℃. Separate the skin between the turkey and its meat with your fringer gently to avoid breaking the skin pigment
3. In a saucepan under high heat, sauté the ingredients of purée. Add mustard and stir till all the fragrant has been extracted and enhanced by the heat. Place in a blender, puree, remove and let it cool in a bowl.
4. Now, put half of the puree between the turkey’s skin and its meat. Do this to both the breast, back and legs.
5. Sprinkle salt and pepper to the exterior of the turkey. Drizzle with the remaining olive oil.
6. Stuff with half of the brine and the remaining puree.
7. Put the turkey on the remaining brine. Then put it in the oven under 200℃ for 45 mins.
8. Lower the temperature to 180℃ after 45 mins. Brush the turkey with olive oil and sprinkle the chopped parsley during the last 30mins of cooking.

Method for Ancho Mushroom Sauce:
1. over medium-high heat, add olive oil, chilli and onion, sauté for 4 mins until soften. Add garlic and stir for another mins.
2. Add chicken broth and mushrooms, sauté until brown and tender, and most of its liquid has been evaporated. It takes about 10mins
3. add rd wine and boil till the alcohol in the wine has also been evaporated.
4. Season to taste with cayenne pepper, salt and pepper.

Version 2 :

ingredients:

12 pounds Turkey
Balck pepper
salt & pepper
garlic salt
香草
soya sauce
honey
butter
Garlic

Steps:

Stuffing - 湯+牛油

Bake 1 1/2 hrs all goiled (不必) 180℃ /360℉
1 hr (塗 butter)
1/2 hr (塗 honey )

Gravy 1
汁 + 2 cup milk + 4 tbsp flour + 2 can mushroom + salt + pepper

Gravy 2
以下再加 chicken soup 2000ml + olice oil + red onion + garlic + red wine

Version 3:

用料:
美國火雞 1 隻 ( 10- 12 磅)
乾蔥頭 6 粒
生 薑片 6 片
蒜頭 6 粉
蔥 2 條

醃料:
生油 4 湯匙
生粉 2 湯匙
蒜粉 3 湯匙
黑椒粉 1 湯匙
雞粉 2 湯匙
生抽 2 湯匙
紹酒 1湯匙
食鹽 2 湯匙

製法:
1. 將火雞放在冰箱內解凍1 天, 取出內臟及充分清洗, 抹乾身備用
2.將醃料充份攪拌成濃厚漿狀, 然後抹於火雞身內外, 放在冰箱內醃12 小時
3.將乾蔥, 生薑片, 蒜頭及蔥報香, 放入火雞肚內, 以幼繩紮實火雞
4. 將火雞以180℃ 焗約 2- 2 1/2 小時 或熟透就可以

Traditional Butter Scones

Steps:

Preheat your oven to 400℉.

Combine the mix, 1/2 teaspoon salt, and 5 tablespoons cold butter,

using a pastry blender or your fingers, until the mixture is crumbly.
In a separate bowl, whisk together 1 large egg and 1/3 cup cold milk, then add to the dry mixture. Stir just until moistened. Shape and bake as directed above. Yield : 8 scones.

Try this: Mix 1/2 cup of flavored or chocolate chips, dried fruit, or nuts (a combination, perhaps?) into your dry scone mix before adding the liquid. Yum!

Another version:

Preheat your oven to 400 ℉. In a medium-sized bowl, whisk together the mix and 1/2 teaspoon salt. In a separate bowl, whisk together 1 large egg and 3/4 cup heavy cream, then pour over the dry ingredients.
Stir just until moistened (over- mixing causes tough scones! ) Pat the dough into an 8X4-inch rectangle, cut into 8 Squares, and place the squares on a greased or parchment- lined baking sheet.
Sprinkle with sugar if desired. Bake for 12 to 15 minutes, until lightly browned. Serve warm.

Yield: 8 scones.

Scone By Joan Smith

Ingredients:
3 cups of flour
3/4 teaspoons baking powder
1/4 teaspoons salt = 28 g
1 g butter (1/8) butter
I cup of milk

Steps:
230℃ (450℉) ~ 30 mins
Whipping cream
Or add 1/2 cup cheese bacon rasin (1 tbspoon)

Traditional English Scones

A perfect acccompaniment to afternoon tea using some of the classic tiptree preserves such as strawberry or victoria.

Ingredients:
1 lb Allinson plain flour
3 oz caster sugar
4 oz butter
2 eggs
1/4 pt milk
1 oz baking powder
2 oz sultanas

Steps:

1, sieve the flour, baking powder and sugar together well. Cut the
butter into small dice and rub into the flour mixture until the texture of
breadcrumbs-next add the sultanas.

2, Mix the eggs with the milk and slowly
fold into the dry mixture. Knead well until smooth. Allow chilling for few mins
then rolling out to a thickness of I cm

3, cut out to the desired size with
pastry cutter. Place on a baking tray and gently brush the surface with little
beaten egg yolk

4, bake in a hot oven at 160 degrees for aprox 20 mins or
till golden brown.
5, upon removing from the oven place on a cooling tray,
dust lightly with caster sugar and serve with english clotted cream and jam.

In Pursuit of Perfect Pancakes

Ingredients:
110g plain flour
10g baking powder
15g sugar
25g clarified butter
2g salt
2 eggs
110ml milk
50g butter for frying
maple syrup and your choice of fruit, to serve

Steps:

Beat the eggs lightly in a bowl. Whisk in the milk and clarified butter until combined. Set aside.

In another bowl, sift together the flour with the salt and baking powder
Pour the egg mixture into flour and whisk very lightly until combined( a few lumps should remain) . Do not overmix

Heat up a small , heavy-bottomed frying pan, add a dollop of butter . When
hot, pour in 1/4 cup of batter. Tilt the pan so that the batter covers the
base evenly and turn the heat down to medium . Cook until a few bubbles begin to
appear.

Using a thin spatula, gently flip the pancake cover and cook until golden brown.
Continue making pancakes, until all the batter is used up, adding more butter as needed. Pancake are bast eaten hot, so serve immediately with butter, maple syrup and fruit.

Tips:

1. do not overmix the batter. Stir very lightly until the wet and dry ingredients are just combined and with a few lumps remaining.
   


2. overmixing will make the dough more elastic and the pancakes more rubbery. By reducing the mixing time, you discourage gluten formation . Hence, lumpy pancke batter produces fluffer pancakes.
   

西蘭花湯

4 人份

Ingredients:

Onion 1
butter 2 tb sp
potato 1
Chicken brooth 600 ml
西蘭花 350g (2粒)

Steps:

微熱加milk 1+ 1/4
whip cream 3 tb sp + salt & b/k pepper

Mexican Shortbread

Mixed thoroughly
Make a roll and chill
Cut into slices
Bake at 375℉ for 10 mins
Add filling and dip in chocolate after cool

Filling:
Icing sugar + Peppermint Essense + hot water

Dips:
Chocolate + Butter

Lemon Square

Ingredients:
2 1/4 cups flour
1/2 cup icing sugar
1 cup butter
4 eggs
2 cup sugar
1/3 cup lemon juice
1/2 tsp baking powder
More icing sugar

Steps:

2 cups flour + 1/2 cup icing sugar+butter
Press mixture into a 13 X 9 inch panBake at 350℉ for 20mins
Eggs + sugar + lemon juice, then beat wellSift together
1/4 cup flour + baking powder
Stir into egg mixture.
Pour over baked crust
Bake at 350℉ for 25 mins
Cool and cut into 1 inch squares
Set sprinkle with more icing sugar

Mexican Wedding Cookies

Ingredients:

1 cup butter
1/2 cup icing sugar
1/2 tsp salt
1 tsp Vanilla
2 1/2 cup flour

Steps:

Mixed thoroughly
Add nuts and chill
Roll into ball
Bake at 400℉ for 10-12mins

Scripture Cake

(loaf pan and bake at 325℉ for 1 1/2 hrs, it’s great to serve with ice cream and fruit)

Ingredients:

1 cup Psalm 55:21
2 cup Jeremiah 6:20
3 tbsp 1 Samuel 14:25
6 Isaiah 10:14
3 1/2 cup 1 king 4:22
2 tsp I Corinthians 5:6
1/2 tsp Leviticus 2:13
1/2 tsp three 1 kings 10:10
I cup Exodus 17:6
2 cup each I Samuel 30:12
I cup the last two of Genesis 43:11

Mexican Bean Soup

Ingredients:

2 tablespoons olive oil
1 medium-size onion, chopped
1 garlic clove, crushed
1 green bell pepper, seeded, diced
12 oz, ripe tomatoes, peeled, chopped

1/2 teaspoon chili powder
3-3/4 cups vegetable stock
2 tablespoons tomato paste
1(15-oz) can red kidney
beans, drained (450g)

salt and pepper to taste
1 avocado
1 cup whole kerned corn
few drops hot-pepper sauce
1 tablespoon chopped fresh cilantro
fresh cilantro sprigs to garnish

Steps:

Heat oil in a large saucepan . Cook onion until soft. Stir in garlic, bell pepper , tomatoes and chili powder cook 3 to 4 mins .

Pour in stock. Add tomato paste and 3/4 of beans. Simmer 30 mins. Cool slightly . In a food processor fitted with a metal blade or a blender, process mixture to a puree.

Clean pan and return puree to clean pan. Season with salt and pepper. Cut avocado in half. Remove seed, peel and dice. Stir remaining beans, avocado, corn and hot-pepper sauce into puree. Gently reheat soup, stir in chopped cilantro. Garnish with cilantro sprigs. Make 4 to 5 servings.