Recipe manic

How to make Raspberry cup cake with coconut  ?  Image Link Ingredients 175g self-raising flour 140g caster sugar 50g desiccated coconut 140g butter, softened ½ tsp vanilla extract 2 large eggs 4 tbsp milk 140g raspberries, fresh or frozen For the frosting 280g icing sugar 85g butter, softened 4 tbsp raspberry coulis, from a bottle or fresh a little desiccated or shredded coconut, to decorate Directions Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries. Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the ca

How to make Sweet Breakfast Rolls ? Image Link Ingredients : 1/4 cup and 1 tablespoon warm water (110 degrees F/45 degrees C)  1/4 cup and 1 tablespoon warm milk  5/8 egg  3 tablespoons and 1 teaspoon butter, softened  3 tablespoons and 1 teaspoon white sugar  1/2 teaspoon salt  2-1/3 cups all-purpose flour  5/8 (.25 ounce) package active dry yeast  2 tablespoons and 1-1/2 teaspoons butter, softened Directions : Place water, milk, egg, 3 tea spoons butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 2 table spoons softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen t

Image Link Ingredients For the chicken: 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips 2 tsp light soy sauce ½ tsp ground black pepper 200g/7oz purple sprouting broccoli 2 tbsp vegetable oil 1 onion, finely sliced 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled, finely chopped 1 red pepper, cut into small wedges 2 tbsp shaoxing rice wine or dry sherry 2 tbsp sesame oil 3 tbsp soy sauce 1 tbsp chilli bean sauce 2 tsp cornflour 2 tbsp sesame seeds For the noodles: 250g/9oz medium rice noodles 2 tbsp sesame oil 4 spring onions, finely shredded Directions : For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very

Ingredients   1 egg  1 teaspoon vanilla extract  1/2 teaspoon almond extract (optional)  2 1/2 cups all-purpose flour  1 teaspoon baking soda  1 teaspoon cream of tartar Directions In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter. Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and p

Serves 2  Ingredients : 2 tsp.  GREY POUPON Dijon Mustard 1 tsp.  KRAFT Prepared Horseradish 4 slices  rye bread 4 slices  OSCAR MAYER Deli Fresh Smoked Ham 4 slices  OSCAR MAYER Deli Fresh Smoked Turkey Breast 2  KRAFT 2% Milk Swiss Singles, cut in half 1  CLAUSSEN Kosher Dill Pickle Wholes, cut lengthwise into thin slices 2 Tbsp.  KRAFT Light Mayo Reduced Fat Mayonnaise Directions : MIX mustard and horseradish until blended; spread onto bread slices. Fill with meat, 2% Milk Singles and pickles to make 2 sandwiches. SPREAD outsides of sandwiches with mayo. COOK in skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown both sides. Source

Ingredients : 1 loaf   (8 oz.) French bread, split 4 tsp.  GREY POUPON Savory Honey Mustard 4 oz.  OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast 4 oz.  OSCAR MAYER CARVING BOARD Slow Cooked Ham 4  CLAUSSEN Kosher Dill Sandwich Slices 4  KRAFT Big Slice Swiss Cheese Slices 1 tsp.  butter Directions : SPREAD bread with mustard; fill with all remaining ingredients except butter. CUT into 4 pieces. MELT butter in large skillet on medium-high heat. Add sandwiches; cook 4 to 6 min. on each side or until cheese is melted and each sandwich is golden brown on both sides, occasionally pressing sandwiches with back of spatula to flatten slightly. Source

8 servings Ingredients Tub  (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese 3 Tbsp.  sugar 8 slices  cinnamon-swirl bread 4  eggs 1/2 cup  milk 2 cups  sliced fresh strawberries 1 cup  blueberries Directions : MIX reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down. WHISK eggs and milk until blended; pour over bread. Cover; refrigerate overnight. HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit. Source

Raspberry-Stuffed French Toast with Custard Sauce Ingredients : 4 oz.  (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, softened 1/2 cup  sugar 2 tsp.  vanilla 1 tsp.  ground cinnamon 2 whole  eggs 2  egg whites 1-1/4 qt.  (5 cups) fat-free milk, divided 1 loaf  French bread baguette (16 oz.), ends trimmed, cut into 18 slices 1 pkg.  (12 oz.) frozen unsweetened raspberries, divided 1 pkg.  (3.4 oz.)  Vanilla Flavor Instant Pudding Directions : BEAT first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk. ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min. HEAT oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mi

Ingredients :  1 tsp vanilla 1/4 cup buttermilk 1 tsp red gel food coloring 2 cups AP flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt Directions : Heat oven to 350 degrees. In a stand mixer, cream together shortening and sugar. Once fully combined, add in eggs, one at a time on medium low speed. Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt. With mixer on low, add dry ingredients into the wet ingredients. You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.) Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet. Bake for 6-8 minutes. Dough will still appear to be a bit "wet" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature. To make cookie s

Ingredients : 1 1/4 cups fat-free Greek-style yogurt  2 tablespoons all-purpose flour 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small) 1 1/4 cups (5 ounces) shredded Gruyère cheese 1/3 cup butter, melted  1/4 cup chopped fresh chives 1 1/4 teaspoons salt  1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated whole nutmeg 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida) 8 large eggs  Chopped fresh chives (optional) Freshly ground black pepper (optional) Directions : 1. Preheat oven to 400°. 2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8

Ingredients  2 dried ancho chiles, stemmed and seeded 2 cups water 2 teaspoons olive oil 1 cup chopped yellow onion 5 garlic cloves, sliced 1/4 teaspoon kosher salt 2 cups organic vegetable broth 2 tablespoons chopped fresh oregano 2 tablespoons no-salt-added tomato paste 1/2 teaspoon ground cumin 1 tablespoon fresh lime juice 1/8 teaspoon ground red pepper 1 (15-ounce) can black beans, rinsed and drained 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese 3 thinly sliced green onions 12 (6-inch) corn tortillas 6 tablespoons light sour cream Directions : 1. Preheat oven to 400°. 2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid. 3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until gold

Ingredients  Salsa 1/4 cup halved grape tomatoes  1 tablespoon fresh lime juice 1 serrano chile, minced Burgers: 1 1/2 cups water 1/2 cup dried lentils Cooking spray 1 cup chopped onion  1/4 cup grated carrot 2 teaspoons minced garlic 2 tablespoons tomato paste 1 1/2 teaspoons ground cumin 3/4 teaspoon dried oregano 1/2 teaspoon chili powder 3/4 teaspoon salt 3/4 cup cooked pearl barley 1/2 cup panko (Japanese breadcrumbs) 1/4 cup finely chopped fresh parsley 1/2 teaspoon coarsely ground black pepper 2 large egg whites  1 large egg  3 tablespoons canola oil Directions : 1. To prepare salsa, combine first 6 ingredients; cover and refrigerate. 2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole le

Ingredients : Meat loaf: 1 large red bell pepper 1 large green bell pepper  2 pounds cremini mushrooms, coarsely chopped 1 tablespoon olive oil 1 cup 1/2-inch asparagus pieces  1/2 cup chopped red onion 1 cup panko (Japanese breadcrumbs) 1 cup chopped walnuts, toasted  2 tablespoons chopped fresh basil 1 tablespoon ketchup $ 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces fresh Parmigiano-Reggiano cheese, grated 2 large eggs, lightly beaten Topping: 2 tablespoons ketchup 1 tablespoon vodka or vegetable 1/4 teaspoon Dijon mustard Directions 1. Preheat broiler to high. 2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a lar

Ingredients :  2 cups uncooked penne or mostaccioli (tube-shaped pasta)  12 asparagus spears  12 cherry tomatoes  4 tablespoons extra-virgin olive oil, divided 3/8 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 tablespoon minced shallots 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon dried herbes de Provence 1 1/2 teaspoons honey 1/2 cup pitted kalamata olives, halved 2 cups baby arugula 1/2 cup (2 ounces) crumbled goat cheese  Directions :  1. Preheat oven to 400°. 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. 3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an

Ingredients  1 1⁄4 cups light corn syrup  Pinch salt  2 egg whites  1 tsp. vanilla extract  1 cup shredded unsweetened coconut  Directions  1. For the cake: Preheat oven to 350°. Grease 2 round 9" cake pans with butter. Dust each pan with 1 tbsp. of the flour, tapping out excess; set aside. Sift together the remaining 3 cups flour, sugar, and baking powder into a large bowl. Add coconut milk, stirring until batter is smooth, then set aside. Put egg whites and salt into a mixing bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Fold whites into batter. Divide batter between prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside on a rack to cool, then remove from pans. 2. For the frosting: Bring corn syrup and salt just to a boil in a small pot over medium-high heat. Meanwhile, beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks fo

MAKES 9 BROWNIES Ingredients : 8 tbsp. unsalted butter, plus more for greasing 2 oz. unsweetened chocolate 1 cup sugar 2 eggs, beaten ½ tsp. vanilla extract 1 cup roughly chopped walnuts ¼ cup flour ¼ tsp. fine salt Directions  1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside. 2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve. Source 

SERVES 8–10 Ingredients : 2 cups flour, plus more as needed 1 tsp. baking powder 1⁄8 tsp. fine salt 1⁄2 lb. unsalted, uncultured butter (like Straus), plus more for     pan, at room temperature 1 cup sugar 2 egg yolks 3⁄4 cup raspberry jam Directions : 1. Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute. 2. Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours. 3. Arrange an oven rack in center of oven; heat to 350°. Grease a 10" springform pan with butter. Remove a ball of dough from

Ingredients : 3 cups sugar 1 ¾ cups unsalted butter, softened 2 ½ tsp. vanilla extract 8 large egg yolks 1 12-oz. can evaporated milk 1 ½ cups roughly chopped pecans 1 7-oz. package sweetened shredded coconut 4 oz. German's Sweet Chocolate, chopped 2 oz. unsweetened chocolate, chopped 2 cups flour 1 tsp. baking soda ¼ tsp. kosher salt 1 cup buttermilk 4 large egg whites Directions : 1. Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm. 2. Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in ½ cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt

MAKES 8 SERVINGS INGREDIENTS 2¼ cups flour 1½ cups sugar 2 tbsp. unsalted butter, cut into ½" cubes, chilled, plus 8 tbsp. melted and more for greasing ½ tsp. baking powder ½ tsp. kosher salt ½ cup dry white wine 1 tsp. vanilla extract 2 eggs 1 lb. fresh or frozen thawed blackberries Vanilla ice cream, for serving Directions : 1. To make crumb topping, combine ¼ cup flour,  ¼ cup sugar, and the 2 tbsp. of chilled cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes. 2. Heat oven to 350°. Grease eight 6 oz. ramekins with butter and dust with flour; set aside. In a medium bowl, whisk remaining flour, baking powder, and salt; set aside. In a large measuring cup, whisk together melted butter and wine; set aside. In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until

Ingredients 1 teaspoon white sugar  1 1/2 cups warm water (110 degrees F/45 degrees C)  1 tablespoon active dry yeast  1 tablespoon olive oil  1 teaspoon salt  2 cups whole wheat flour  1 1/2 cups all-purpose flour Directions In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave who

Ingredients 1 bunch kale  1 tablespoon olive oil  1 teaspoon seasoned salt Directions :  Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. Source

Ingredients : 1 onion, peeled and halved  3 cups dry pinto beans, rinsed  1/2 fresh jalapeno pepper, seeded and chopped  2 tablespoons minced garlic  5 teaspoons salt  1 3/4 teaspoons fresh ground black pepper  1/8 teaspoon ground cumin, optional  9 cups water Directions : Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Source

Ingredients :  1 tablespoon olive oil  2 cloves garlic, crushed  1/2 cup chopped red onion  1 pound skinless, boneless chicken breast meat - cut into bite-size pieces  1 (14 ounce) can marinated artichoke hearts, drained and chopped  1 large tomato, chopped  1/2 cup crumbled feta cheese  3 tablespoons chopped fresh parsley  2 tablespoons lemon juice  2 teaspoons dried oregano  salt and pepper to taste  2 lemons, wedged, for garnish Directions Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through,

Ingredients:  1/2 cups wheat bran  1 cup nonfat milk  1/2 cup unsweetened applesauce  1 egg  2/3 cup brown sugar  1/2 teaspoon vanilla extract  1/2 cup all-purpose flour  1/2 cup whole wheat flour  1 teaspoon baking soda  1 teaspoon baking powder  1/2 teaspoon salt  1 cup blueberries Directions : Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Source

Ingredients: 4 eggs whites 1 cup sugar 1/8 tsp tartar 1/8 teaspoon of mint extract a couple of drops of green food coloring 2 packs of Rolos 1/4 cup icing sugar Directions; Line a baking sheet with a Silpat mat or parchment, and heat the oven to 200F. Heat the egg whites, sugar, and tartar in the top of a double boiler, whisking until the sugar has dissolved. Pour into a (very ) clean bowl of a stand mixer, and add the mint. Beat on medium for a few minutes, and then add the food colouring. It’s okay if it’s quite dark green at this point – it will lighten up considerably. Beat on medium high until stiff peaks form. Using a large star tip, pipe the meringue into tree shapes, about an inch or two wide, directly onto the parchment. Bake for 2 hours, and allow them to cool inside along with the oven. When you’re ready to serve, gently sprinkle icing sugar onto the serving platter. Place Rolos down as tree stumps, and plop the meringue trees on top. Gently sp

Ingredients :  1 (16 ounce) package elbow macaroni  1/4 cup butter  1/4 cup all-purpose flour  1/4 teaspoon dried thyme  1/4 teaspoon cayenne pepper  1/8 teaspoon white pepper  3 cups milk  1 pinch ground nutmeg  1/4 teaspoon Worcestershire sauce  1 teaspoon salt  3 cups shredded sharp Cheddar cheese, divided  1 teaspoon Dijon mustard  1/2 cup panko bread crumbs  1 tablespoon butter, melted Directions Preheat oven to 400 degrees F (200 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pe

Ingredients : 8 ounces pasta  1/2 cup olive oil  3 cloves garlic, minced  2 cups chopped tomatoes, pushed through a sieve  4 anchovy filets, rinsed and chopped  2 tablespoons tomato paste  3 tablespoons capers  20 Greek olives, pitted and coarsely chopped  1/2 teaspoon crushed red pepper flakes Directions Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally. Toss pasta with sauce, and serve. Source

     Ingredients :    3/4 cup all-purpose flour     1/2 teaspoon cayenne pepper     1/2 teaspoon garlic powder     1/2 teaspoon salt     20 chicken wings     1/2 cup melted butter     1/2 cup hot pepper sauce  Directions : Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.