Want to change up the normal menu? A quick and easy meatloaf recipe that will surely become a family favorite.
- 1 whole Chicken
- 1 stick of Celery finelly chopped
- 1/2 a large onion or 1 small onion the size of an egg
- 1 Carrot, chopped into tiny bits
- 1 cup of basmati rice
- 1/2 teaspoon Rosemary
- 1/2 teaspoon Basil
- Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full.
- Add the onion, carrot bits, salt pepper, rosemary, basil.
- Bring to the boil and allow to simmer until the chicken starts to pull away from the bone.
- Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces.
- In the meantime, add the cup of rice to the stock and let it simmer for another 10 – 15 minutes. The rice must be well cooked.
- Add the celery and the chicken to the soup.
- Allow to simmer for another 10 minutes.
- Ready to serve with some crispy hot bread or croutons on the side.
- 4 lbs yukon gold potatoes, skins on & large dice
- 1 1/4 cups light cream
- 1/2 stick melted butter
- 2 heaping Tbsp “roasted” garlic cloves (see below)
- 2 Tbsp garlic oil
- a bunch of chives, snipped
- salt and pepper
- Garlic Oil
- 1 cup olive oil
- 16-20 garlic cloves peeled
- In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
- Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
- Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
- Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.
- 50 grams of leek, sliced
- 1/2 onion, sliced
- 100 grams of ham, cubed
- 200 grams of wheat flour
- 20 grams of oat flakes
- 2 teaspoons of baking powder
- black pepper, ground
- 1/2 teaspoon of grounded cumin
- 1 egg
- 3 tablespoons of oil
- 50 grams of grated cheese
- 150 ml of milk
- Fry onion and leek, cool.
- In separate bowl, beat egg, oil and milk.
- In separate bowl, sift flour, mix with baking powder, oat flakes, cumin, salt, black pepper.
- Add dry ingredients, bit by bit into egg mixture.
- In the end add fried leek and onion, ham and grated cheese.
- Grease muffin baking pan, pour in dough.
- Bake about 25 min, in preheated oven, in 180 C degrees.
- 4 bone-in pork chops
- 2 tablespoon olive oil
- Salt and pepper to taste
- ½ cup balsamic vinegar
- ½ cup honey, (orange blossom honey is wonderful if handy)
- 2 garlic cloves, peeled and minced
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 4 tablespoon unsalted butter at room temperature
- In a large heavy skillet heat the olive oil over medium high heat. Season the pork chops with salt and pepper. Add the pork to the skillet and cook for about 7 to 10 minutes (depending of the size of the chops, nicely browned and no juices running) per side. Transfer to a plate and cover loosely and let rest.
- Remove all excess oil from the skillet and over medium heat add the vinegar, honey, honey, rosemary and thyme. Stir constantly until the honey is dissolved. Lower the heat and cook for another 5 minutes. Add the butter and whisk until smooth. Season with salt and pepper to taste.
- Pour the sauce over the chops and serve.
- 6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
- ½ cup butter
- ½ cup sugar
- ½ teaspoon baking powder
- pinch of salt
- 1 cup flour
- ½ teaspoon vanilla
- 2 lightly beaten eggs
- 7oz. sweetened condensed milk
- ¾ cup mini semi sweet chocolate chips
- Preheat oven to 350 degrees.
- Melt butter over medium-low heat.
- Mix in ½ teaspoon vanilla and 2 lightly beaten eggs.
- Add ½ teaspoon baking powder, pinch of salt and 1 cup flour and stir until smooth.
- Grease 9″ springform pan and pour the mixture in it.
- Bake for 20 minutes in the preheated oven.
- When ready remove from oven and top brownies with 7oz. sweetened condensed milk.
- Spread 3/4 cup mini semi sweet chocolate chips over the condensed milk.
- Let cool.
- Serve and enjoy!
Submitted by: Ann James
- 24 Oreo halves, with cream filling attached
- 1 tsp. baking powder
- 8 tbsp. unsalted butter, at room temperature
- 3 large egg whites, at room temperature
- 1 cup milk
- 8 oz. cream cheese, at room temperature
- 2 tbsp. heavy cream
- 24 Oreo cookie halves
- 2¼ cups all-purpose flour
- ½ tsp. salt
- 1⅔ cup sugar
- 3 tsp. vanilla extract, divided
- 20 Oreo cookies, coarsely chopped (I quarter them)
- 6 tbsp. unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- Oreo cookie crumbs
- Preheat oven to 350 degrees F.
- Line two 12-cup muffin pans with paper liners.
- Place in the bottom of each paper liner an Oreo halve cream side up.
- Combine the flour, salt and baking powder in a medium bowl. Stir with a fork until well blended. Set aside.
- Beat butter and sugar with an electric mixer on medium-high speed until the mixture is fluffy and light. It takes about 2 minutes.
- Add the egg whites one by one and beat well after each addition. Mix in 2 tbsp of the vanilla extract.
- Beat in half of the dry ingredients with the mixer on low speed until incorporated. Add in the milk and beat. Mix in the remaining dry ingredients.
- With a rubber spatula gently fold in the chopped Oreos until evenly mixed. Be careful not to over mix.
- Divide the batter evenly between the muffin cups.
- Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking.
- When ready remove from oven and let cool in the pan for 10 minutes then transfer to a wire rack and let cool completely.
- Combine butter and cream cheese and beat with an electric mixer on medium-high speed about 1 minute until smooth. Mix in 1 tbsp of the vanilla extract.
- Add the confectioners’ sugar and beat until smooth and incorporated 1-2 minutes.
- Beat in the heavy cream on medium-low speed until blended.
- Whip for 4 minutes on medium-high speed until fluffy and light.
- Frost the cupcakes.
- Garnish with Oreo crumbs and top with Oreo halves.
- 3 cups diced French Beans
- 2 cups diced fresh Brown Button Mushroom
- 1 tablespoon mushroom or oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon roasted sesame oil
- 1 teaspoon chopped garlic or shallots
- 1 tablespoon grapeseed oil
- 2 tablespoons water
- dash of salt and pepper
- chopped red capsicum for garnishing
- Heat grapeseed oil in a stainless steel pan or wok and lightly brown chopped garlic or shallots.
- Add in diced brown button mushroom and mushroom or oyster sauce. Stir fry for 2 mins.
- Add in diced french beans, soy sauce and water and stir fry vegetable is cooked but crispy. Season with salt, pepper and sesame oil.
- Dish up on serving plate and garnish with chopped red capsicum and serve with cooked rice.
Yield: 3 to 4 persons
Your family loves your brownies, but they seem a little too simple to take to a party, right? Here are two great ideas from Betty Crocker Kitchens to add some pizzazz. Baker and author Liv Hansen shows you how to make festive brownies using frosting and sprinkles, and how to make a brownie ‘pizza’ topped with summertime fruit.
- 1/4 cup ( 35 grams ) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 1 cup ( 250 ml ) plain yogurt
- 2 eggs
- 1/2 cup ( 70 grams ) plus 2 tbsp all-purpose flour
- 4 cups ( 200 grams ) finely crushed potato chips
- 2 larger onions
- 3 tbsp vegetable oil
- Preheat oven to 390 F.
- Combine 1/4 cup (35 grams) flour, 1/4 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp salt in a large bowl. Minus the spoons.
- Mix the eggs, yogurt, 1/2 cup ( 70 grams ) plus 2 tbsp flour in another medium bowl.
- Whisk until smooth.
- Smash the chips finely and place them in a bowl too.
- Peel the onions and cut them into 1/2 inch (1 cm) rings.
- Use a piece of parchment to cover a baking sheet.
- Drizzle with 3 tbsp vegetable oil.
- Pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.
- Toss the onion rings in the flour mixture.
- Dip each ring into the batter.
- Let the excess batter dribble off a little.
- Coat the rings with the crushed potato chips.
- Place the rings on the hot baking sheet and bake for 8 minutes, then flip each ring over before baking for another 8 minutes.
- Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches.
- Sprinkle with salt while the rings are still hot.
- Serve with your favorite dipping sauce.
Want to change up the normal menu? A quick and easy meatloaf recipe that will surely become a family favorite. … [Read more]
Ingredients 1 whole Chicken1 stick of Celery finelly chopped1/2 a large onion or 1 small onion the size of an egg1 Carrot, chopped into tiny bits1 cup of … [Read more]
Ingredients 4 lbs yukon gold potatoes, skins on & large dice1 1/4 cups light cream1/2 stick melted butter2 heaping Tbsp "roasted" garlic cloves (see below)2 … [Read more]
Ingredients 50 grams of leek, sliced1/2 onion, sliced100 grams of ham, cubed200 grams of wheat flour20 grams of oat flakes2 teaspoons of baking … [Read more]
Ingredients 4 bone-in pork chops2 tablespoon olive oilSalt and pepper to taste½ cup balsamic vinegar½ cup honey, (orange blossom honey is wonderful if … [Read more]
Ingredients 6oz. Hershey's Cookies 'n' Creme Chocolate Candy Bar½ cup butter½ cup sugar½ teaspoon baking powderpinch of salt1 cup flour½ teaspoon vanilla2 … [Read more]
Ingredients 24 Oreo halves, with cream filling attached1 tsp. baking powder8 tbsp. unsalted butter, at room temperature3 large egg whites, at room temperature1 … [Read more]
Ingredients 3 cups diced French Beans2 cups diced fresh Brown Button Mushroom1 tablespoon mushroom or oyster sauce1 teaspoon light soy sauce1 teaspoon … [Read more]
Your family loves your brownies, but they seem a little too simple to take to a party, right? Here are two great ideas from Betty Crocker Kitchens to add some pizzazz. Baker and author Liv Hansen shows you how to make festive brownies using frosting … [Read more]