Recipe of the day

Basic Ice Cream Cake Recipes
Ingredients
15 Chocolate creame-filled sandwich cookies
3 Tb Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 oz Frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations

Pan Type ~ Springform

Directions

1. On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker.

    Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto

    bottom of a springform pan. Freeze 15 minutes.

2. Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.

3. Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick

    slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer.

    Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer.

    Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.

4. Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge

    of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining

    whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or

    overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.

5.To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

serves about 12 servings

Recipe of the day

Fruit Flan

Yield: 1- 9 inch flan – 10 servings
Pastry
1 ½ cup Oat flour * 375 ml
½ cup Tapioca flour 125 ml
½ cup Semi-salted butter 100 ml
1 tbsp Sugar 15 ml
1 Egg yolk 1
1 tbsp Lemon juice 15 ml
Measure oat flour, tapioca flour and sugar into a large bowl. Cut the butter into 1 inch pieces
and add to the flour mixture. Cut the butter into the flour mixture with pastry blender or
two knives of fingers until the mixture looks like coarse sand. Add the egg yolk and lemon
juice to the butter flour mixture and mix together with a fork until the mixture begins to
hold together. Refrigerate for 10 minutes.Empty chilled pastry onto a piece of waxed
paper large enough to accommodate a 12 inch circle of rolled pastry. Cover with another
piece of waxed paper and roll out. Remove the top waxed paper and turn the pastry into a flan
pan. Slowly remove the waxed paper and fit the pastry into the pan.
Cover the pastry with a piece of parchment paper and weight it down with pastry beads.
Bake for 10 minutes at 350 degrees F. Remove parchment paper and continue baking for
8 minutes.
Custard Filling
2 Eggs beaten slightly 2
1 cup Milk 250 ml
3 tbsp Sugar 45 ml
Place all ingredients in top of double boiler. Cook slowly stirring mixture. When the
mixture thickens and clings to a metal spoon,remove from heat and refrigerate until it is
completely cooled and thickened.Pour into cooled pastry shell.

Recipe of the day

Delectable Chocolate Slices Recipe:

Ingredients:

10 Tablespoons butter, softened
2/3 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 eggs
10 Marie Lu Biscuits (or vanilla wafers), crushed coarsely
2 Tablespoons cointreau or rum
1 Tablespoon chopped walnuts and raisins

Directions

1. Cream Butter and sugar together. Add sifted cocoa, beat together; add one egg a time, beating well after each.

2. Add the cointreau. Mix till smooth. Now fold in crushed biscuits, nuts and raisins till well coated with chocolate.

3. On a rectangle of foil about 12" long, place the mixture lengthwise down the center, in the shape of a log.

4. Lift the foil to cover the chocolate mixture, shaping it into a triangular log.

5. Refrigerate for 6-8 hours. Cut into thin slices to serve.

Recipe of the day

Havana Moon Chili:

Ingredients

1 lb Ground turkey breast
28 oz can Muir Glen organic fire roasted diced tomatoes (there taste the best)
1/2 cup Chopped onion
3 Garlic cloves (optional)
14 ½ oz can of beef broth
2 T Balsamic vinegar
2/3 cups Raisins
2 T Chili powder
1 t Ground cinnamon
1 t Ground cumin
1/2 t Ground all spice
1/4 t ground cloves
1 t Salt
Pepper to taste
1/4 cup pimento stuffed green olives
1/4 cup slivered almonds
2 cans Black beans (rinsed and drained)

Directions

1. Spray bottom of pan with Pam (or something similar)

2. Sauté onion and garlic until soft.

3. Add turkey and cook until done.

4. Drain off fat.

5. Add beef broth and tomatoes.

6. Stir in vinegar, raisins, spices, salt and rinsed beans.

7. Bring to boil.

8. Reduce heat and cook 30 minutes covered.

9. Uncover and add olives and almonds and cook for 5 minutes.

Recipe of the day

Sirloin stir

1 lb. sirloin tip steak, cut in strips
1 cup water
6 tbsp. soy sauce
1/2 minced onion
1/4 tbsp. ginger
1/2 cup water
3 tbsp. cornstarch

Heat wok and add a tbsp. peanut oil. Stir
fry meat with onion and garlic for 3 minutes.
Season meat with ginger. Push meat aside
and add any combination of vegetables in 2
or 3 portions. Use 6 cups of your choice.
Celery, carrots, green beans, cauliflower,
broccoli, frozen peas, mushrooms, zucchini,
squash. Combine everything and add 1/2 cup
water and cover to steam for 2-3 minutes.
Uncover and add mixture of 1 cup water,
cornstarch and soy sauce. Allow to blend
with mixture until smooth and clear. Serve
over brown rice.

Recipe of the day

Chicken Paprika::

4 part-boned chicken breasts or 8 thighs
1 heaped tablespoon hot paprika, plus a little extra, to sprinkle
2-3 tablespoons groundnut or other flavourless oil
2 medium onions, chopped
1 dessertspoon plain flour
2 good pinches of cayenne pepper
1 lb (450 g) ripe tomatoes, skinned and chopped or 14 oz (400 g) tinned Italian tomatoes
5 fl oz (150 ml) chicken stock
1 medium green or red pepper, deseeded and cut into small strips
5 fl oz (150 ml) soured cream
salt and freshly milled black pepper
Pre-heat the oven to gas mark 3, 325F (170C).

Directions

1.You will also need a 6 pint (3.5 litre), lidded, deep frying pan or casserole.

2.Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. As the chicken is ready, use a draining spoon to transfer it to a plate, and season it with salt and pepper. In the oil left (add a little more if you need to) fry the onions gently for about 10 minutes to soften. Meanwhile, if you are using fresh tomatoes, you can skin them. To do this, pour boiling water over them and leave them for exactly 1 minute or 15-30 seconds if the tomatoes are small, before draining and slipping off their skins (protect your hands with a cloth if they are too hot). Then chop them.

3.Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Stir them around a bit, then add the stock. Bring everything up to a simmering point, then return the chicken to the pan or casserole, put the lid on and bake in the oven for 45 minutes. After that, stir in the chopped pepper, replace the lid and cook for a further 30 minutes.

4.Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.

Recipe of the day

Caramel-Chocolate-Peanut cake:

Ingredients.SERVES 8-12

CAKE

2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened Dutch-processed cocoa powder
1/2-1 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup hot coffee

FROSTING

6 tablespoons butter
1/2 cup milk
1 cup sugar
2 cups semi-sweet chocolate chips
3/4 cup caramel sauce or caramel topping
1 1/2 cups toasted peanuts

Directions

1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.

Recipe of the day

Wheat Bread Recipes

Ingredients

3 cups high gluten flour (King Arthur will work)
1 1/2 tsp salt
1 tablespoon whole wheat flour
1 tablespoon soft butter
1 tablespoon dry active yeast
1 tablespoon honey
1 cup + necessary warm (not hot) water

Directions
1.Pour yeast into warm water, add honey, stir gently to blend. Set aside out of drafts for 5 minutes.

2.Mound your flour into a bowl, then create a hollow in the center. Pour your salt along the edges of
the bowl. Dump your wheat flour into the bowl. Toss the butter in wherever makes you happy.
you created, using a fork to blend the liquid into the flour. When blended into a ball, more or less, pour
out on a floured surface and knead, knead, knead, When your dough is smooth and has the same give
as the tip of your nose when you press it (both the nose, and the dough.) Cover with a length of thick muslin
(buy a yard at any fabric store,) and leave to rise.

4.When your dough has doubled, punch it down, recover, and leave to rise. When your dough has doubled
again, take a cleaver and slice it into 3 fairly equal sections. Here's the part that helps you get the flaky
baguette crust:

5. Flour your hands well. Take one of your dough balls and flatten it a bit, then yank hard, pulling one side over
the other. Fold the lip inside, then flatten your dough and start again. Do this three or four times, pat your mini
-loaf to even out the shape, then put it aside. Repeat the process with your other two mini-loaves. Cover all of
them with your floured muslin and leave to rise until they double.

6.While you wait for them to double, pre-heat your oven to 425 degrees. If you have a baking stone, put it in the
cold oven and start the pre-heat. (If you don't have a baking stone, the baguette pan above will do, and if you
have neither, you can put your loaves on a cold cookie sheet before you put them in the oven. Still, recommend
the baking stone.)

7.When the loaves have doubled, they go in the oven. If you're using the baking stone, scatter a handful of cornmeal
on it to prevent stickage, then jerk your loaves onto the hot stone.

8.If you prefer a tenderer crust, brush them with beaten egg. Use a razor blade to score the top, then throw a half a
cup of water in the bottom of the oven, quickly closing the door to keep the steam inside.

Recipe of the day

Caprese: (salad)

3 or 4 large tomatoes
1 lb. fresh Italian mozzarella
dry oregano
extra virgin olive oil
salt to taste


Directions

1. Slice the tomatoes horizontally discarding the ends.
2. Slice the mozzarella into as many slices as you have of tomato.
3. On a serving dish lay one slice of tomato and then one slice of mozzarella on top of it. Lay the next slice of tomato so that it is slightly overlapping the first and add a slice of mozzarella.
4. Continue like this until all the mozzarella and tomato are on the plate.
5. Sprinkle with oregano and add olive oil as you like.
6. Salt to taste and serve.

Recipe of the day

Shrimp spread

1 6 oz. can shrimp, drained
1 small onion, minced fine
1 cup mayonnaise
1 tsp. lemon juice
1/2 cup shredded cheddar cheese
dash garlic salt

Shred the shrimp with a fork then add all
the remaining ingredients. Blend well and
refrigerate at least 3 hours. Spread on party
rye, sprinkle with paprika and broil until
brown and melted.

Recipe of the day

Cranberry Apple Cider::

Six 8-oz. servings, 48 calories each

4 cups cranberry-apple drink
1-2 packets sugar substitute (to desired sweetness)
1/4 cup thawed frozen lemonade concentrate, undiluted
8 sticks cinnamon
1/2 tsp. whole cloves
1/4 tsp. whole allspice
1/4 cup light rum (if desired)
6 lemon wedges

Directions
1. Combine cranberry-apple drink, sugar substitute and lemonade concentrate in a large
saucepan. Tie 2 cinnamon sticks, cloves and allspice in a cheesecloth bag and add to
cranberry-apple drink mixture. Bring to a boil; cover, reduce heat and simmer for 10 minutes.

2. Remove mixture from heat and discard the spice bag. Stir in the rum.

3. Garnish with lemon wedges and remaining cinnamon sticks.

Recipe of the day

Ingredients.SERVES 4

900 g firm white fish (such as cod or haddock)
2 tins (400 ml) coconut milk
Coriander to garnish

Curry paste

2 medium red chillies, halved and deseeded grated zest and juice of 1 lime
2 sticks of lemon grass, roughly chopped
2.5 cm root ginger, peeled and chopped
4 gloves garlic, peeled
1 small onion, peeled and cut into quarters
1 tsp shrimp paste
3 tbs Thai fish sauce

Directions

1. Empty the coconut milk into pan or wok, bring to boiling point then reduce heat until it
separates. This will take 20 minutes or so, and result in about 570 ml liquid.

2. Make curry paste by blending everything together in a food processor until you have a
coarse paste.

3. Over a medium heat, add the curry paste and fish to the pan and simmer for about 4 to

5 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice.

4. Serve, eat and enjoy!
To prepare in advance, make everything up, keep the paste covered in the fridge, then, 10
minutes before you want to serve, bring the coconut milk back up to the boil, then add all
your other ingredients.

Recipe of the day

tarte Au Chocolate::
Ingredients:

125g butter
150gdark chocolate (70% or more)

melt and let cool down

150g sugar
3 egg yolks
2 tbKirsch (cherry schnapps)
3 tbflour
50g ground almonds
2 tb dark chocolate powder

mix in a bowl and add the
melted chocolate butter mixture

3 egg whites

whisk stiff and fold in


Bake for 25 minutes in the middle of the preheated oven at 180*C (356F).

Recipe of the day

Chili:

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can pinto beans, with liquid
1 (29 ounce) can kidney beans, with liquid
1 cup diced onions
1/2 cup diced green chilies
1/4 cup diced celery
3 medium tomatoes, coursely chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

PREPARATION:

1. Brown ground beef and drain.
2. Combine all ingredients in a large pot and simmer for 2-3 hours.
3. You can also put all ingredients in crock pot and simmer on low for up to 9 hours.

Recipe of the day

Dolmas Recipes:
8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil , divided
2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
1/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped


Juice of 1 lemon


Preparation: The Dolmas Recipe is not difficult but it does take some time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.

In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.

Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.

Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.

Recipe of the day

Thai Creamed Coconut Chicken Recipe:

Ingredients

1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
1 level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
10 g fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

Directions

1.To prepare the chicken, remove the skin and cut the flesh into strips about 2? inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok ?without any fat in it ?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly ?about 45 seconds ?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

2.Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves

Recipe of the day

Blueberry Brain Boost Smoothie

* 1 cup fresh-pressed apple juice
* 1 fresh ripe banana
* 1 1/2 cups frozen blueberries
* 1/2 cup frozen raspberries
* 1/4 cup raw walnuts , preferably soaked and drained

Directions:

Combine the apple juice and banana in a blender. Add the blueberries, raspberries, and walnuts. Blend until smooth.

10-Minute Chicken and Noodles

Serves: 4
Cooking Time: 10 min
Ingredients
 1 small can chicken broth
 1/2 teaspoon dried basil
 2 cups vegetable combination (carrots, broccoli, cauliflower)
 2 cups uncooked noodles
 2 cups cooked cubed chicken
 1/8 teaspoon pepper
Instructions
1. In medium skillet mix broth, basil, pepper and vegetables. Over medium-high heat, heat to a
boil. Reduce the heat to medium. Cover and cook for 5 minutes.
2. Stir in uncooked noodles. Cover and cook for 5 more minutes or until the noodles are cooked.Add chicken and heat through.

Recipe of the day

National Dish
Monk’s Black Beans is Cuban’s National dish. In the local restaurants, the cooks usually create a Cuban sandwich, which is made on long thin loaves of Cuban bread by stacking it really high with a large amount of thin sliced mouth watering roasted pork, Serrano, ham, Swiss cheese, pickles and yellow mustard, then serve it along with Cuban’s national dish. If you ever decide to book a trip to Cuba, you should try this national dish, it’s a great dish that taste delicious and satisfying.
Recipe
monk’s black beans – (cuban national dish)
Yield: 1 servings
Ingredients:
Water 10 c
Jar (4 oz) pimientos 1 (chopped)
Green pepper chopped 1 lg
Onion chopped 1 lg
Green pepper 1 lg
Olive oil 2/3 c
Salt 4 ts
Pepper 1/2 ts
Sugar 2 tb
Vinegar 2 tb
Garlic cloves crushed 4
Bay leaf 1
Oregano 1/4 ts
Cooking wine 2 tb
Olive oil 2 tb
Preparation:
Place the beans in the water in which they are to be cooked with 1 green pepper overnight before going to bed. Heat oil in a large skillet. Add the chopped onion, garlic and pepper. Empty 1 cup of beans in the skillet then crushed them well.
In a large pot add this mixture along with the chopped pimientos with the left over beans. Add the salt & pepper, bay leaf and sugar and bring mixture to a full boil. Cover and simmer for about 1 hour. Add vinegar to taste, cooking wine and simmer for another hour or more.
If after coming to the boil, you find the soup too thin, continue to cook uncovered a little longer. If your soup seems to be too thick, add more water. Before serving add 2 tbs. of oil. Serve the Monk’s Black Beans over steamed white rice. Yeilds: about 8 servings per person.

Recipe of the day

12 large eggs
2 medium chorizo sausages, finely chopped
180ml whole milk
salt and freshly-ground black pepper
6 tbsp butter, melted
Method:
Take 6 individual gratin dishes or large oven-proof ramekins and butter them lightly. Divide the chorizo between them. Break 2 eggs into a cup and pour on top of the chorizo. Add 1 tbsp melted butter and 2 tbsp milk on top.
Place on a baking tray and set in an oven pre-heated to 180°C. Bake for about 10 to 12 minutes (or until the whites are set but the yolks remain soft). Season with salt and pepper and serve immediately.