Recipe manic

  Ingredients :     20 chocolate wafer cookies, finely crushed     1/4 cup butter, melted     2 bananas, sliced     1 quart strawberry ice cream, softened     1 (20 ounce) can crushed pineapple, drained     1 cup heavy whipping cream     1/4 cup chopped walnuts     1/4 cup maraschino cherries (optional) Directions : Mix cookie crumbs with melted butter. Press into a 9-inch pie plate. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings. Source  

  Ingredients 3 ounces unsweetened chocolate, coarsely chopped 1/2 cup butter 2 1/4 cups sugar 2 eggs 1 teaspoon vanilla 2/3 cup all-purpose flou

Makes 10 Chicken wings Ingredients :      1/2 cup all-purpose flour     1/4 teaspoon paprika     1/4 teaspoon cayenne pepper     1/4 teaspoon salt     10 chicken wings     oil for deep frying     1/4 cup butter     1/4 cup hot sauce     1 dash ground black pepper     1 dash garlic powder Directions In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for

  Ingredients : 5 eggs 3 cups sugar 1 cup butter 1 / 2 cup crisco 1 1 / 4 cups milk 2 tbsps cocoa 3 cups plain flour 1 tsp baking powder 1 / 2 tsp salt 1 1 / 2 tsps vanilla 16 ozs chocolate syrup ( hersheys )    Directions : Cream sugar, butter and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk to m

  Ingredients: 1/4 cup olive oil 2 teaspoons minced garlic 28 ounce can diced tomatoes OR 7 roma tomatoes, cored and diced 1 Tablespoon basil 1/2 teaspoon oregano 1 teaspoon salt 1/4 teaspoon red pepper flakes 6 ounce can tomato paste   Method : In stock pot, heat olive oil until shimmering. Stir in garlic and cook until just lightly browned. Add tomatoes, basil, oregano, salt, and red pepper flakes. Simmer until juices have started to evaporate slightly, about 10 minutes. Blend in tomato paste and cook 3 minutes more. Cool slightly before using on pizza. Can be made ahead. Cool, cover, and refrigerate or freeze for longer storage.   Source

   Ingredients:   1/2 pounds salmon fillets     Lemon pepper to taste     Garlic powder to taste     Salt to taste     1/3 cup soy sauce     1/3 cup brown sugar     1/3 cup water     1/4 cup vegetable oil Method : Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Source  

Prep Time : 20 minutes Cook Time : 8 minutes Yield : 9 doughnuts Ingredients 1 1/4 cups all-purpose flour 1 Tbsp unsweetened cocoa powder 1 1/4 tsp baking powder 1/4 tsp salt 1/4 cup granulated sugar 3 Tbsp packed light-brown sugar 1/3 cup Nutella 3 Tbsp butter, softened 1 large egg 1/2 tsp vanilla extract 1/2 cup milk Glaze 1 cup powdered sugar 2 1/2 Tbsp Nutella 4 - 6 tsp milk 1/2 tsp vanilla extract Chopped, toasted hazelnuts or sprinkles, for topping (optional)   Directions Preheat oven to 400 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alter

Ingredients :    1 1/2 pounds fresh broccoli, cut into bite size pieces     1/3 cup butter     1 tablespoon brown sugar     3 tablespoons soy sauce     2 teaspoons white vinegar     1/4 teaspoon ground black pepper     2 cloves garlic, minced     1/3 cup chopped salted cashews Directions : Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.   Source

Ingredients :  1/2 (9 ounce) box chocolate wafer cookies  280 g ice cream, softened  180 g mini chocolate chips Directions : On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.   Source

Ingredients : 180g unsalted butter, melted 3/4 cup Dutch cocoa 1 1/2 cups of castor sugar A few drops of pure vanilla 4 eggs, lightly beaten 100g plain flour, sifted 3/4 tsp baking powder Pinch of salt Oil or butter for greasing baking tray 600g natural smooth peanut butter 300g icing sugar, sifted Additional icing sugar, as needed. 300g dark couverture chocolate, chopped into small chunks. Method Brownie (adapted from Stephanie Alexander’s The Cook’s Companion ) Grease a 20cm x 30cm Swiss roll tin or equivalent baking tray with a thin film of oil or butter and line with baking paper so it covers all internal surfaces. In a large mixing bowl, mix the melted butter, cocoa, sugar and vanilla until combined. Mix in the eggs until completely incorporated. Add the flour and baking powder and mix until just combined, making sure that there are no pockets of dry flour. Pour mixture into lined baking tray and bake in 160C preheated oven for 20

Ingredients: 16 tablespoon unsalted butter, softened 2 1/2 cups cake flour, sifted 1 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup buttermilk 1/4 cup coconut milk 1 tablespoon vanilla extract 2 cups sugar 5 eggs   Frosting Ingredients: 4 egg whites 1/2 teaspoon cream of tartar 2 1/4 cups sugar 1/4 cup light corn syrup 1 teaspoon kosher salt 2 teaspoons vanilla extract 1/2 cup water 3/4 cup fresh coconut water 3 cups freshly grated coconut   Make the cake : Preheat the oven to 350 degrees F. Grease two 9″ cake pans (I use Wilton’s Cake Release), line with parchment paper rounds, and grease the parchment paper as well. In a medium bowl, whisk together flour, baking soda, and salt. In a separate small bowl (or measuring cup), whisk together buttermilk, coconut milk, and vanilla. Finally, in a large bowl, cream together the butter and sugar until pale, light yellow, and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing

Makes :  6   Ingredients :   3 tablespoons and 1 teaspoon all-purpose flour     1/8 teaspoon baking soda     1/8 teaspoon salt     1 tablespoon and 1 teaspoon butter     1 tablespoon and 1 teaspoon packed brown sugar     1 tablespoon and 1 teaspoon white sugar     1/8 egg     1/8 teaspoon vanilla extract     3 tablespoons and 1-3/4 teaspoons flaked coconut Directions : Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks. Source  

Total Time:  4 hrs 3 mins Prep Time: 3 mins Cook Time: 4 hrs Servings : 4 people   Ingredients : 4 -5 boneless chicken breasts 1 (15 1/2 ounce) can black beans 1 (15 ounce) can corn 1 (15 ounce) jar salsa, any kind 1 (8 ounce) package Cream Cheese   Method : Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. Source

      Ingredients: 1 ¼ lb strawberries ¾ cup superfine sugar (plus 2 tablespoons) 2 cups whole milk

    Ingredients :   5 cups broccoli florets   2 cucumbers, peeled, sliced   1 onion, thinly sliced   1 green bell pepper, thinly sliced   1 red bell pepper, thinly sliced   3 carrots, peeled, thinly sliced   5 ounces sliced black olives   3/4 cup parmesan cheese, grated   1 tablespoon minced parsley   1 teaspoon dried oregano   1 teaspoon dried basil   1 (8 ounce) bottle Italian dressing   12 ounces cherry tomatoes, halved   Salt and pepper Directions : Combine all ingredients, except tomatoes, in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes, season with salt and pepper and toss. Source  

     Prep: 15 min. + chilling     Yield: 4-6 Servings Ingredients:     2 cups cold milk     1 package (3.9 ounces) instant chocolate pudding mix     1 loaf (10-3/4 ounces) frozen pound cake, thawed     2 cups fresh or frozen raspberries, thawed     1 cup raspberry preserves     Whipped topping     Additional raspberries, optional Directions:     Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake.     Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired. Yield: 4-6 servings. Source  

Preparation :     30 mins Cooking :    1 hour Legume Lead-In :    Soak Chickpeas and lupins overnight, and haricot beans for 3 hours. Alternatively, tinned chickpeas (1 cup / 200g) and haricot beans (1 cup / 180 g) can be used as a shortcut.   Ingredients ½ cup (100g) dried chickpeas ½ cup (100g) dried sweet lupins (or use pinto beans) ½ cup (90g) dried haricot beans 2 tbsp vegetable oil 2 garlic cloves, minced ½ cup of breadcrumbs 2 tbsp chopped parsley 1 large potato, peeled and diced 1 cup fresh green beans 1 large tomato, chopped 1 bay leaf 4 cups shredded cabbage (½ head) 6 cups water salt and pepper to taste 4 frankfurts, thickly sliced Instructions Soak chickpeas and lupins overnight as above. Drain and rinse, place all pulses, and add plenty of fresh water. Bring to the boil for 15 minutes, then simmer gently until pulses are tender (about 1 hour) In a large saucepan, saute garlic and breadcrumbs in oil for 5 minutes. Add p

Ingredients : 1 cup softened butter 1 cup sugar 1 large egg 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract (optional) 2 cups flour Directions : 1 Preheat oven to 350°F. 2 Cream butter and sugar. 3 Add egg, vanilla, and almond extract, if using, and beat well. 4 Mix in flour. 5 Drop by rounded teaspoonfuls onto parchment-lined cookie sheet and bake 10-12 minutes. Source

Ingredients : 2 1 / 4 cups flour (280 g) 1 teaspoon salt (4.7 g) 1 teaspoon baking soda (2.3 g) 1 cup butter, softened but not melted (1/2 standard American sticks / 250 g) 3 / 4 cup packed brown sugar (165 g) 3 / 4 cup granulated sugar (150 g) 2 large eggs 1 teaspoon vanilla extract (5 ml) 1 to 2 cups chocolate chips (168 to 336 g) Directions : Preheat the oven to 375°F/190°C. In a medium bowl, combine flour, salt, and baking soda. To reduce clumpiness, sift through a sifter or sieve. Gently mix these together, then set the bowl aside. n a large bowl, beat the butter and sugars together, then beat in eggs and vanilla. The coarseness of the sugar granules will help break the butter down, so be sure to do these first. Then add the eggs and vanilla and mix again until completely combined. Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, then add chocolate chips. Pour some of the dry ingredients, stir, and repea

Total Time: 1 hr 25 min   Prep 40 min   Cook 45 min Yield: 8 to 10 servings Ingredients Cream Cheese Mixture: 8 ounces softened cream cheese 1 stick butter, at room temperature 1/2 cup creamy peanut butter 2 cups confectioners' sugar Cake: Nonstick cooking spray One 18.25-ounce box white cake mix 2 cups whole milk 3/4 cup vegetable oil 4 whole eggs 2 cups chopped peanut butter cups 2 cups chopped roasted and salted peanuts Glaze: 1 stick butter 1/4 cup cocoa powder 1/2 cup milk 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Directions For the cream cheese mixture: Beat the cream cheese, butter, peanut butter and confectioners' sugar together with an electric mixer. Set aside until ready to use. For the cake: Preheat the oven to 350 degrees F. Spray a 13- by 9- by 2-inch cake pan with nonstick spray. Mi

Total Time: 55 min   Prep   15 min   Cook 40 min Yield: 12 to 16 servings Level: Easy Ingredients : 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 2 cups graham cracker crumbs Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount) 3/4 cup shortening 1 cup plus 2 tablespoons milk 1 teaspoon vanilla extract 3 eggs Frosting: 2 cups confectioners' sugar 2 tablespoons cocoa 8 tablespoons (1 stick) butter 1/3 cup heavy cream 1/2 cup peanuts, salted 2 cap-fulls vanilla extract Directions: Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, a

Prep time: 3 hours Ingredients :     4 oz 60% baking chocolate     1/4 cup boiling water     1/3 cup unsweetened cocoa powder     1/2-cup sugar     2 cups milk     2 cups cream     Pinch of salt     1/4 teaspoon instant coffee (optional)     3 egg yolks, whisked     1 teaspoon vanilla extract Method : 1 Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat. 2 Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan. When the chocolate b