Recipe manic

Servings 9 Ingredients :  1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt Directions Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Source

Prep Time:  5 minutes Cook Time:  10 minutes Total Time:  15 minutes Ingredients: 1 ¼ cups whole milk 2 oz. semi-sweet, melted 3 egg yolks ¼ cup granulated sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons cocoa powder 2 tablespoons plus 2 teaspoons cornstarch 1 teaspoon pure vanilla extract Preparation: In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, cocoa powder, and cornstarch until the mixture is completely smooth. Once the milk is steaming, add the melted chocolate to it and whisk until it is fully incorporated into the milk. Add half of the chocolate milk, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling

Vanilla Cupcake Ingredients 100g   butter or margarine 100g   caster sugar 100g   self-raising flour, sifted 2  eggs 1/4 teaspoon   baking powder  (optional) 1/2 teaspoon   vanilla essence  (optional) 75g   butter 175g   icing sugar, sifted Method Make the vanilla cupcakes Preheat the oven to  180°C  (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence. Carefully fold in the flour (and baking powder if using). Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above. Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the vanilla cupcakes are ready by inserting a

   Prep:   15 mins.          Cooking:   15 mins.   Total Time:   30 mins. Ingredients 100g   butter or margarine 100g   muscovado sugar 100g   self-raising flour, sifted 2  eggs 1 tablespoon   cocoa powder 50g   dark chocolate 2 tablespoons   milk 300g   dark chocolate for the icing 50g   butter Method Make the dark chocolate cupcakes Preheat the oven to  180°C  (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin. Using an electric whisk, food processor or wooden spoon, beat the butter or margarine, sugar and cocoa powder until very light and fluffy. Add the eggs one at a time, beating each one in well before adding the next. Carefully fold in the flour (and baking powder if using). Melt the chocolate and fold in to the mixture. Then thin the mixture with the milk. Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the in

Preheat the oven to  180°C  (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using. Carefully fold in the flour (and baking powder if using). Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above. Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack. For a simple icing topping,

  Angel Food Ice Cream Cake Recipe Prep: 15 min. + freezing Yield: 15 Servings 15 15 Ingredients  : 1 prepared angel food cake (8 to 10 ounces) 1/2 gallon vanilla ice cream, slightly softened 2 quarts fresh strawberries Sugar or sugar substitute to taste, optional  Directions :   Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into

Peach Ice Cream Recipe Prep: 20 min. Process: 20 min. + freezing Yield: 8 Servings 20 20 40 Ingredients 1 tablespoon unflavored gelatin 2 tablespoons cold water 1-1/2 cups milk 1 cup half-and-half cream 1/2 cup evaporated milk 2 cups sliced peeled ripe peaches 1-3/4 cups sugar, divided 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/8 teaspoon salt Directions In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved. In a large bowl, combine the gelatin, milk, cream and evaporated milk. In another bowl, m

Ingredients  : 4 eggs 2 cups sugar 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 2-1/4 teaspoons baking powder 1-1/4 cups 2% milk 10 tablespoons butter, cubed Directions : In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

  Ingredients 1 / 2 cup shiro miso ( light ) 5 tbsps sake 5 tbsps mirin 2 1 / 2 tsps ginger 1 tbsp agave nectar 1 / 4 cup canola oil 4 salmon fillets ( skinless, boneless )         Whisk the miso, sake, mirin, ginger, agave nectar, and oil together in a large, non-reactive dish or bowl. Add the salmon and coat with the marinade. Cover and refrigerate at least a few hours, ideally overnight. Preheat the oven to 400 degrees. Turn on the broiler. Place one oven rack under the broiler and another rack in the center of the oven. Wipe any excess marinade off the salmon fillets and place them in a baking dish. Place the dish on the top rack under the broiler and cook unti

Learn to make chocolate cake in few minutes   Reference from Amy's cookbook INGREDIENTS : 1 box chocolate cake – prepare as directed 1/2 cup evaporated milk 1/2 cup condensed milk 4 eggs 2 tsp vanilla 1 bottle/jar Coronado Cajeta  DIRECTIONS : Preheat oven to 350 degrees, and grease and flour a bunt cake pan. Mix the chocolate cake as directed and keep to the side. In a blender mix the evaporated milk, condensed milk, eggs, and vanilla. Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta) Pour the milk mixture from the blender into the pan. Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan. Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean. Allow the cake to cool for 15mi

  Recipe from Bharvi Bhuta’s Cookbook INGREDIENTS: 1/4 Cup Black gram 3/4 Cup Yellow pigeon peas 2 Medium Tomatoes 1/2 Medium Red Onion 10 Cloves of Garlic – Shredded 2 sq inch of Ginger Green Chillies according to your taste (Make a paste of Green chillies and ginger) 1 tsp ground spice 1/4 Tsp Turmeric Powder 2 Tsp Black Cumin Cumin Seeds for Seasoning Dried latex for Seasoning Salt according to Taste Oil for cooking Directions : 1) Pressure cook both pulses separately. 2) Chop onions finely and tomatoes too. 3) In a non stick pan, heat some oil. Add cumin seeds and dried latex . 4) Add Onions, ginger-green chillies paste and garlic and saute it. 5) Add Tomatoes and saute for a little while. 6) Add both the pulses and stir gently. 7) Add all the spices and  Black Cumin . 8) Let it all boil for a few minutes. Add water if required.

   Reference Amy's cookbook INGREDIENTS : 1 box chocolate cake – prepare as directed 1/2 cup evaporated milk 1/2 cup condensed milk 4 eggs 2 tpS vanilla 1 bottle/jar Coronado Cajeta DIRECTIONS : Preheat oven to 350 degrees, and grease and flour a bunt cake pan. Mix the chocolate cake as directed and keep to the side. In a blender mix the evaporated milk, condensed milk, eggs, and vanilla. Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta) Pour the milk mixture from the blender into the pan. Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan. Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean. Allow the cake to cool for 15minutes and flip onto a plate. You can also top the cake with chopped nuts  To store th

INGREDIENTS:     Chicken boneless ½ kg     Corn flour 2 tbsp     White flour ½ cup     White flour with chicken cube 1 tbsp     Eggs 2     Bread crumbs 1 packet     White cumin powder 1 tsp     Sugar 1 tbsp     Salt to taste     Oil as required DIRECTIONS :     In a mixing bowl add chicken with corn flour, white flour, white cumin, sugar and a pinch of salt and marinate for ½ an hour.     First coat the chicken in beaten egg and then bread crumbs.     Fry the chicken nuggets in oil till they turn golden brown.     Remove and place them on an absorbent paper.     Serve hot with ketchup. By chef Zubaida Tariq

INGREDIENTS :     Chicken boneless 300 gm     Black pepper ½ tsp (crushed)     Tikka spice 1, ½ tbsp     Lemon juice 2 – 3 tbsp     Garlic 1 tbsp (chopped)     Butter as required     Salt to taste     Coal 1 piece     Oil for frying     For Chapatti:     Flour 2 cup     Salt a pinch Directions :     In big bowl, sift flour with salt.     Now add required lukewarm water and knead a smooth dough.     Place in a air tight box and refrigerate for half and hour.     Divide dough in small balls and roll them out into a thin circular on floured surface.     Cook the chapattis on a griddle pan until done.     For Filling: In a mixing bowl, add cubed chicken, chopped garlic, black pepper, tikka spice and lemon juice, mix well.     Melt butter and fry chicken till golden.     Take a piece of burning coal on bread; and place it on chicken, now drizzle a few drops of oil over it.     Immediately cover and let it sit for 5 minutes.     No

   INGREDIENTS: 1 lemon 1 (5 lb) roasting chickens 1 lemon, zest of, grated (then cut lemon into quarters) 1 orange, zest of, grated (then cut orange into quarters) 3 tablespoons peeled and grated fresh gingerroot salt & freshly ground black pepper 5 tablespoons olive oil 4 tablespoons fresh lemon juice 1/2 cup fresh orange juice 3 tablespoons honey orange section (to garnish) Method : Preheat an oven to 400°F Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity and put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger and

INGREDIENTS : 1 (5 ounce) package fudge brownie mix 1/16 cup water 1/8 cup vegetable oil 1/2 eggs 1/4 tablespoon dry instant coffee (dry) 1/4 package chocolate flavor instant pudding and pie filling mix 1/2 cup milk 1 (1 1/2 ounce) package English toffee bits (reserving 2 tablespoons for garnish) 7/8 cup whipped cream METHOD: Heat oven to 350F degrees. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter. Bake and cool as directed. Cut brownies into 1-inch squares. Place half of the brownie squares in the bottom of a 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped cream. Repeat with remaining brownies, pudding, toffee bits and whipped cream. Sprinkle with reserved toffee bits. Cover and refrigerate at least 4 hour

Ingredients:   3 1/2 c All-purpose flour 3 tb Water warm 105F degrees 1 1/2 pk Yeast dry 3 3/4 c Milk warm 105-F degrees 1 tb Sugar 1/2 c Heavy cream 1 ea Egg white 2 ea Egg yolks 1 ts Salt 4 tb Butter unsalted melted & cooled until just warm Method:   Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. Cover and set in a warm place for 1 hour. Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes. grease the skillet with butter, pl

INGREDIENTS :   1/2 kg Chicken 1/2 Tomato 1/4 Oil 2 tbsp dry red chili 1 tbsp Suki mehte 1 tsp sabit dhanya (grinded) 1 tbsp mix Garam masala (grinded) 2 tbsp yogurt Salt(as you like it) 5 green chili large 2 tbsp Ginger paste 1 tbsp chopped Ginger 2 tbsp Butter Method : First heat the oil, then add chicken and (bhoonlain) Add ginger paste. Now mix it for few mints, then cut and add tomato, Mix it. Now add all the masalas and mix it well until the tomatos add mix and (galjayen). At the end add yogurt and green chili. Let the water be dried out,and add butter and now low the temperature of your stove Now slice the ginger and green chili and add it to you karahi. your chicken karahi is ready.