1. Cold Melon Soup Ingredients: melons, honeydew, raw lime juice, raw honey yogurt, greek, plain, nonfat melons, honeydew, raw Directions: In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt. Beat with a fork or wire whisk until blended. Chill several hours. Serve cold. Whisk before serving and garnish each bowl with a few melon balls. NOTE: chilling time not included with prep time. Source Archive
2. Chilli and Cheese Savoury Biscuits (Cookies) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sauce, peppers, hot, chili, mature red, canned salt, table cheese, parmesan, hard cheese, cheddar butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined. Add cheeses and mix very briefly. Add the butter and whiz until the mixture resembles coarse breadcrumbs. Add the milk and process until the mixture forms a ball. Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch). Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage. Preheat your oven to 180C Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays. Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool. Makes 40-50 biscuits. Source Archive
3. Salted Caramel Sauce Ingredients: cream, fluid, heavy whipping butter, salted sugars, brown vanilla extract salt, table Directions: In a medium sauvepan, combine butter, sugar and cream. Whisk until melted Bring to a boil then reduce heat to an even simmer, whisking often until thickened 5 to 7 minutes Turn off heat and add vanilla and salt and mix well. Caramel will continue to thicken as it cools Pour into container, serve warm or cold. Store in the refigerator. You can adjust the thickness of this caramel by how long you simmer it. I like it pourable so usally simmer 5 minutes. If after chilling it thickens to much just add drops of cream when reheating Source Archive
4. The Bicol Express Ingredients: oil, olive, salad or cooking spices, garlic powder onions, raw spices, ginger, ground spices, turmeric, ground pork, fresh, loin, tenderloin, separable lean only, raw sauce, peppers, hot, chili, mature red, canned crustaceans, shrimp, raw (not previously frozen) shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) peppers, sweet, green, raw peppers, sweet, green, raw Directions: Saute garlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired. Source Archive
5. Guinness BBQ Baby Back Ribs Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw spices, paprika spices, onion powder spices, garlic powder spices, chili powder spices, oregano, dried spices, basil, dried spices, pepper, black spices, pepper, red or cayenne sauce, barbecue mustard, prepared, yellow Directions: Remove the ribs from packaging and using a sharp knive slit the membrane on the bone side of the rack and attempt to remove as much of it as you can. It is edible so don't worry if you can't get it all. Rinse the ribs under cold water and allow to sit at room temperature while you make the rub. Mix the Paprika, Onion Powder, Garlic Powder, Chilli Powder, Oregano, Basil, Ground Black Pepper and Cayenne Pepper to make the rub. Using a basting brush put a thin layer of the yellow mustard on both sides of the rack. Sprikle the rub onto both sides in as even a coat as possible. Preheat your grill to 225 F leaving one side of the grill off. Take your time doing this and make sure the temperature stays within 5 F to allow even cooking temperature. Place the racks of ribs on the side of the grill with no direct heat with the bone side down. Cook ribs for 4 - 6 Hours depending on your grill. About 30 minutes before you remove the ribs, baste them with the Bbq sauce and allow to turn into a glaze on the ribs. Remove the ribs and cover with aluminum foil for 10 minutes before eating to allow the meat to rest. Enjoy. Source Archive
6. Ma Po Tofu Ingredients: tofu, raw, regular, prepared with calcium sulfate pork, fresh, loin, tenderloin, separable lean only, raw soy sauce made from soy (tamari) cornstarch oil, olive, salad or cooking spices, garlic powder spices, pepper, black oil, olive, salad or cooking water, bottled, generic oil, olive, salad or cooking Directions: Drain the tofu and cut into cubes. marinate the ground pork in soy sauces and corn starch for 20 minutes. heat the wok. Add 1 table spoon cooking and garlic oil. Add the ground pork. Stir fry until the pork is nearly cooked. Lower the heat to medium, and add the black bean sauce, chilli oil, and the tofu cubes. Cook over medium heat for 7 to 70 minutes. Add water or chicken broth as needed. Just before serving, sprinkle with the pepper oil. Source Archive
7. Easy Butter Cookies Ingredients: butter, without salt sugars, granulated wheat flour, white, all-purpose, unenriched Directions: Preheat oven to 375 degrees. Cream together softened butter and sugar until very well incorporated. DO NOT substitute. You MUST use butter and no sugar alternatives. Add in flour and mix until dough forms into a ball. Try not to over mix. Place dough onto plastic wrap and form into a roll 2 1/2 to 3 inches in diameter. Wrap roll and chill in the fridge for a couple hours or until firm. Slice roll into 1/4 inch slices and place onto lightly greased cookie sheet about 1/2 inch apart. These should not spread too much as they cook. Bake for about 10 minutes or until just barely golden around the edges. Cool for a couple minutes and then gently remove from pan and cool on a cookie rack. They are light, crisp and decadently delicate once cooled. NOTES: IF you want to be fancy--you can drizzle dark chocolate on top once they are done or dip them to get something similar to a good peperidge farm cookie. I have also been lazy and formed circles by hand instead of chilling. You can also add a couple drops of food coloring for a fun twist. Source Archive
8. Dylan's Chillin' Ingredients: milk, canned, condensed, sweetened cream, whipped, cream topping, pressurized nuts, hazelnuts or filberts water, bottled, generic Directions: Bring the condensed milk, cream and chocolate to a boil on a stove or in the microwave. Allow to cool completely, then blend with ice till smooth. Pour into a glass, garnish with whipped cream and chocolate shavings. Source Archive
9. Shahana's Freezer Friendly Hamburger Mixture Ingredients: onions, raw butter, without salt beef, grass-fed, ground, raw catsup celery, raw lemon juice, raw sugars, brown sauce, worcestershire salt, table vinegar, distilled mustard, prepared, yellow Directions: Saute onion in butter in a large frying pan. Add beef and brown lightly. Drain liquid into a bowl and place in freezer until the fat is solid. Discard fat and return broth to meat, should be at least 1 cup, if not just add water to reach the measurement. Add remaining ingredients, and simmer covered for 30 minutes. Uncover and continue to simmer until desired consistancy. Cool. Measure into freezable containers and label with use before date (3 months from date of cooking). Place in freezer. When you want to serve it reheat gently and if desired add flavours like curry, chilli, etc. Source Archive
10. The Best Biscuits Ever Ingredients: vinegar, cider cream, fluid, heavy whipping butter, without salt wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table Directions: Stir the vinegar into the cream to acidify it, then refrigerate it to keep it cold. Place the butter in the freezer, for at least 30 minutes, to harden. Whisk the flours, sugar, baking powder, baking soda, and salt together in a mixing bowl. Place a cheese grater in or over the bowl of dry ingredients. Remove the butter from the freezer, unwrap it, and grate it through the large holes into the dry ingredients, tossing the butter threads in the flour mixture as you grate to distribute them. (An alternative method is to place the butter on a cutting board, and dust it and the work surface with flour. Cut the butter into 1/4-inch slices. Dust the slices with flour, stack a few of them up, and cut them into 1/4-inch strips, then rotate the stack a quarter turn and cut the strips into 1/4-inch cubes. Its okay if the butter is smaller, such as pea-size. Toss the floured butter bits into the dry ingredients and continue cutting all of the butter in the same manner and adding it to the flour mixture. You can see why I like the grater method better.) Use your fingertips to separate and distribute the butter pieces evenly, breaking up any clumps but not working the butter so much that it disappears or melts into the flour. Add the cream mixture and stir with a large spoon until all of the flour is hydrated and the dough forms a coarse ball. Add a tiny bit more cream if necessary to bring the dough together. Transfer the dough to a generously floured work surface, then dust the top of the dough with flour. Working with floured hands, use your palms to press the dough into a rectangle or square about 3/4 inch thick. Use a metal pastry scraper to lift the dough and dust more flour underneath. Dust the top of the dough with flour as well, then roll it out into a rectangle or square about 1/2 inch thick. Then, using the pastry scraper to help lift the dough, fold it over on itself in three sections as if folding a letter. Rotate the dough 90 degrees, then once again lift the dough and dust more flour underneath. Dust the top with flour as well, then once again roll it out into a square or rectangle about 1/2 inch thick and fold into thirds. Give the dough another quarter turn and repeat this procedure again. Then, repeat one final time (four roll-outs in all). After the fourth folding, dust under and on top of the dough one final time, then roll the dough out to just under 1/2 inch thick, in either a rectangle (for triangle- or diamond-shaped biscuits) or an oval (for round biscuits). Use just enough flour to keep the dough from sticking to the work surface. Cut the biscuits with a floured metal pastry scraper or pizza cutter, or with a floured biscuit cutter for rounds; a 2-inch biscuit cutter will yield 20 to 24 small biscuits. Transfer the biscuits to an ungreased sheet pan (lined with parchment paper or a silicone mat if you like), placing them about 1/2 inch apart. Let the cut biscuits rest for 15 to 30 minutes before baking to relax the gluten; this will create a more even rise (even better, if you have room, place the pan of biscuits in the refrigerator to chill). If youd like to bake the biscuits later, see the sidebar for make-ahead options. About 20 minutes before baking, preheat the oven to 500F (260C). Transfer the biscuits to the oven and lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven. Bake for 8 minutes, then rotate the pan and bake for another 6 to 10 minutes, until both the tops and the bottoms of the biscuits are a rich golden brown; the baking time will be shorter in a convection oven. The biscuits should rise about 1 1/2 times in height. Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes before serving. The biscuits will stay warm for about 20 minutes. These biscuits are perfect without the addition of other ingredients, but it can be fun to enhance them with sweet or savory flavors. Here are four variations. Feel free to create your own versions, using these as examples. To make cheese biscuits, grate 8 ounces (227 g) of Cheddar or any medium-soft cheese you like, such as Gruyere, Gouda, or Provolone. This will yield about 2 cups of cheese. Each time you fold the dough, sprinkle one-fourth of the cheese over the surface before folding it. This may look like a lot of cheese, but it will melt and almost disappear into the biscuits when you bake them. To make savory biscuits, layer caramelized onions into the biscuits when you fold them. Youll need to cook the onions well in advance, because its important that they be cool when you layer them; otherwise, theyll cause the butter in the dough to melt, which will damage the texture of the baked biscuit. To make the onions, slice 2 large white or yellow onions into thin strips. Saute them over medium heat in 1 tablespoon (0.5 oz / 14 g) of vegetable oil until very soft and translucent. Add 2 tablespoons (1 oz / 28.5 g) of sugar and, optionally, 1 tablespoon (0.5 oz / 14 g) of balsamic vinegar, and continue cooking and stirring until the pan juices thicken into a honeylike syrup and the onions have the consistency of marmalade. This will take 15 to 20 minutes altogether. To make other savory variations, read on. Seasoned biscuits make a nice accompaniment to eggs, especially if made with fresh herbs. You can use any combination of fresh basil, parsley, dill, chervil, cilantro, or whatever herbs you like. Use about 3/4 cup of fresh herbs, either minced or cut into thin strips. Be careful when using strong herbs or spices, such as rosemary, oregano, sage, anise, fennel, cumin, chili powder, and the like, as they can easily overpower the biscuits. Use these stronger seasonings in moderation and in combination with milder herbs like parsley. Ground pepper is always an option; just 1/4 teaspoon will provide a surprisingly strong kick. Dried herbs will also work, but dont use more than 1/4 cup; and again, use primarily mild herbs like parsley, chervil, and basil. To make sweet variations, keep in mind that there is very little difference between a biscuit and a scone, so consider sweet biscuits to be flaky, tender scones and try adding dried fruits such as currants, raisins, cranberries, cherries, pineapple, apricots, or blueberries, as well as candied ginger (in moderation). Cut larger dried fruit into small bits. Add 1 cup (6 oz) of dried fruit (or more, if you like) in any combination, when you add the cream. Just dont use fresh fruit or berries, as they would make the biscuits soggy and destroy the flakiness. The single most important technique is to use very cold butter and liquid. Some biscuit makers go so far as to chill the flour, but this isnt necessary if the butter and cream are cold. Using cold ingredients ensures that the butter stays in bits and pieces, which shortens the gluten strands (thus the term shortening, used to describe all solid fats, including butter and margarine). Using bits of cold butter creates weak points in the dough that flake off when you take a bite. Work quickly to keep the dough cold, but dont overwork the dough. Gluten is what makes dough tough, and the more you mix the dough, the more organized the gluten strands become. As a general rule of thumb, mix only as long as needed to get the job done. As every great biscuit maker will attest, its all in the touch. The folding technique described in the recipe is similar to the lamination method known as blitz. It creates many thin layers of dough and fat, causing the biscuits to puff up and open like an accordion, creating maximum flakiness. The oven must be hot in order to trap the butter inside the biscuit and increase the puffing quality. In a cooler oven, below 450F (232C), some of the butter might run out onto the pan, so preheat the oven to 500F (260C), then lower the heat to 450F (232C) as soon as you put the biscuits in to bake. (If you preheat the oven to 450F (232C), it will drop to below 400F (204C) when you open the door.) Chilling the biscuits before baking them not only relaxes the gluten, it also minimizes the amount of butter that may run out of the biscuits as they bake. The best way to make biscuits is to bake them 15 to 30 minutes after the dough is cut, placed on the pan, and briefly chilled. However, when this isnt always practical, its better to bake the biscuits when you plan to eat them rather than bake them in advance and try to warm them up later. So here are three make-ahead options: Freeze: Cut and pan the biscuits but dont bake them. Instead, completely wrap the pan (under and around the pan) in plastic wrap or use a food-grade plastic bag. If you wrap it well, you can freeze the pan of unbaked biscuits for up to 1 month. Remove the pan from the freezer at least 3 hours before you plan to bake the biscuits so they can thaw. Dont bake them while theyre still frozen or they wont rise or bake evenly. If freezer space is an issue, you can also wrap individual biscuits in plastic wrap, stack them up, and freeze them. Refrigerate: Wrap the pan or individual biscuits as described above, but instead of freezing, refrigerate them. This is especially practical if you plan to bake the biscuits within 3 days. For even baking, remove the biscuits from the refrigerator about 30 minutes before baking to remove some of the chill. Parbake: Bake the biscuits as described in the recipe, but only until slightly golden on the tops and bottoms4 to 5 minutes less than the full baking time. Remove the pan from the oven and cool the biscuits thoroughly before wrapping them individually or wrapping the entire pan and freezing. When you want to finish baking them, preheat the oven to 450F (232C) and place the frozen biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes, until the tops and bottoms of the biscuits are golden brown. Cool for 5 minutes before serving; this allows the heat to reach the center, warming but not drying out the biscuit. Source Archive
11. Flaky Pie Crust Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table shortening, vegetable, household, composite margarine, regular, 80% fat, composite, stick, without salt water, bottled, generic Directions: Measure out flour, sugar and salt in a bowl, and place in freezer. Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues. Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas. You can also use a pastry cutter, but I find my hands work even better. Slowly drizzle ice water over the top and gently knead until no dry patches remain. Try to press the dough together with your fingers, and it should hold together. If not, sprinkle some more ice water, and knead a tiny bit more. The dough should look rather rough, not smooth like bread or pizza dough. Divide in half and press each half into a round flat disk, wrap in plastice wrap. Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie. Roll out the dough. If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll. Flour your work surface and roll out dough, working from the middle out, in all directions. Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim. Roll dough over your pin, and transfer to your pie pan. Trim any excess dough, leaving about 3/4 inch around the edge. Follow the instrucitons what whatever pie you will be making. The second half of the dough can be used for another pie, or to top this one! Source Archive
12. Dunkadelic Flight-361 Hot Wings Recipe Dunkadelic MC Ingredients: oil, olive, salad or cooking lemon juice, raw Directions: Combine flour, salt, and pepper. Dip chicken wings into flour mixture then dip into buttermilk then back into the flour mixture. Fry (vegetable oil) for about 6-7 minutes at 375 degrees or until golden brown on all sides. Take chicken wings place on paper towels for oil to drain. In a small sauce pan at 350 degrees melt 1/2 cup of butter. Pour into mixing bowl then add ketchup, dijon mustard, hot sauce, chilli powder, salt, black pepper, brown sugar, and lemon juice. Stir for 1 minute. Place chicken wings into large mixing bowl. Toss chicken wings with hot sauce ingredients. Place chicken wings into baking pan. Pour excess sauce over chicken wings. Place baking pan into pre-heated 350 degree oven, bake for 20 minutes. Let cool 5 minutes and serve with blue cheese dressing. Source Archive