Recipies!

Beef Lasagna

2009-03-22T01:07:00.001+08:00

INGREDIENTS (Nutrition)

* 455 g pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 335 g cottage cheese
* 40 g cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 455 g pound shredded mozzarella cheesee

DIRECTIONS

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Source: http://allrecipes.com/Recipe/Lindas-Lasagna/Detail.aspx

Cakes

2007-05-14T01:24:00.000+08:00

Tiramisu
Ingredients:
1 pkt sponge fingers ( I bought from Carrefour)Chocolate ganache – see belowHErshey Coco Powder for dusting, sifted
Tiramisu
½ Tbsp hershery Cocoa powder250 ml Coffee (I used Nescafe Gold instant)3 Large eggs (Separated)100 g Icing Sugar Sifted125 ml Cream (non-diary)125 g Mascarpone¼ Tsp Cream of TartarChocolate curls *optional2 Tsp Coffee liquor * (optional)
MethodPrepare tiramisu. In a bowl, combine cocoa powder, and coffee and mixed well. Set aside.
In another bowl, beat egg yolks (maximum speed) and half the icing sugar until light and fluffy.
In a third very clean bowl, beat egg whites (maximum speed), cream of tartar and remaining icing sugar until medium to stiff peak form.
In a fourth bowl, beat cream (maximum) until soft peak form.
Fold egg yolk mixture into egg white mixture, then fold in cream and mascarpone.
To assemble tiramisu, place sponge finger in a 7 inches cake ring. Brushed tiramisu mixture onto the sponge, (I tried soaking the sponge in the mixture during my previously attempts, it turns out to be too wet) then top with a drizzle of chocolate ganache.
Repeat layering and finish with egg-mascarpone mixture layer in top.Refrigerate for 4-5 hours for flavors to develop.
Removed the cake ring, dust the top with cocoa powder and pad the side of the tiramisu with chocolate curls.
Chocolate Ganache
Ingredients
50 ml Cream90g Dark Chocolate, chopped
Method
In a saucepan, heat cream. Once bubbles appear, remove from heat and stir in chocolate. Allow to cool.
Refrigerate for 10-15 minutes before using.

Devil’s Food White Out Layer Cake
Cake:1 1/3 cups all purpose flour1/2 cup cocoa powder3/4 tsp baking soda1/2 tsp baking powder1/4 tsp salt1 stick butter, room temperature1/2 cup brown sugar1/2 cup sugar3 large eggs, room temperature1 tsp vanilla extract2 oz. bittersweet/semisweet chocolate, melted and cooled1/2 cup buttermilk, room temperature1/2 cup water, warm2/3 cup chocolate chips (regular or mini)
Preheat oven to 350F.Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper, and butter the top of the paper.In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and saltIn a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.Bake for 25-30 minutes, or until a tester comes out clean.Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
Frosting4 large egg whites, room temperature1 cup sugar3/4 tsp cream of tartar1/2 cup water1 tbsp vanilla extract
Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242F (use a candy thermometer).As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
Assembly
Place one layer of the chocolate cake on a cake stand or serving platter. Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers. Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (I went up the sides and over the top, but left the center of the top white).Refrigerate for at least one hour and up to overnight before serving.
Serves 12.

URL: http://bakingbites.com/2007/04/devils-food-white-out-layer-cake/#more-583

Baked Rice

2006-11-16T15:19:00.000+08:00

Oven Fried Chicken & Rice
Chicken pieces are coated with flour, salt and pepper and partially baked. Rice is prepared and placed under the chicken pieces, then prepared cream of mushroom soup is poured over the top, and continued to bake until chicken is done.
Ingredients:
• 1 stick butter• Whole chicken, cut into pieces• 1 cup whole wheat flour• 1 tsp seasoned salt• 1/2 tsp black pepper• 2 cups white or brown rice• 1 can condensed cream of mushroom soup• 1 cup milk
Method:
Melt 1 stick of butter in baking pan in oven at 350. Coat pieces of chicken with flour, salt and pepper, and place in pan. Turn pieces over to butter both sides. Bake for about 45 minutes. Prepare rice, then combine cream of mushroom soup with milk. Remove chicken from casserole dish and place cooked rice into it, then place chicken on top. Pour soup on top of chicken and bake for another 15 minutes.
Notes:
Number of servings: 4
URL

Spice Baked Rice
INGREDIENTS
1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
3 cups cooked long-grain rice
1 (14.5 ounce) can stewed tomatoes
1 1/2 cups tomato juice
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 cup shredded Cheddar cheese
DIRECTIONS
In a skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the next eight ingredients; mix well. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 35 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted.
Make Spicy Baked Rice as hot or as mild as you'd like. For extra zest, use Mexican-style stewed tomatoes. If you prefer a little less heat, omit the hot pepper sauce.
URL

Egg Tarts

2006-11-15T20:35:00.000+08:00

Egg Tart I

INGREDIENTS:
Pastry:
100g butter
40g icing sugar (sifted)
180g superfine flour (sifted)
1/2 beaten egg
1/4tsp vanilla essence

Filling:
3 eggs, light beaten
80g granulated sugar
240ml water
40ml evaporated (ideal) milk
1/4tsp vanilla essence

METHOD:
To prepare pastry:
Beat butter and sugar until light and fluffy. Add in beaten egg and vanilla essence and beat until the egg is incorporated well into the mixture.
Add in flour. Mix well until a non-sticky dough is formed.
Chill pastry dough for about 2 hours.
To prepare filling:
Dissolve sugar in boiling water. Set aside to cool.
When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.
To prepare egg tarts:
Divide pastry dough into 10 portions. Press each portion evenly into greased tart mould. Trim the edge to remove excessive dough. Prick base of each tart with a fork.
Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC for 25-30 minutes.
Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.
URL

Egg Tart II
INGREDIENTS
1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup canned evaporated milk
DIRECTIONS
In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
URL

Cookies

2006-11-15T20:33:00.000+08:00

Chocolate Chocolate Chip Cookies I (TRIED)
INGREDIENTS
75g butter
40g shortening(Vegetable Fats)
85g sugar
1 egg
150g cake flour
1/2 tsp baking powder
1/2 tsp baking soda
150g chocolate chips
a drop of vanilla essence
DIRECTIONS
cream butter, shortening, vanilla essence and sugar until creamy beat egg and add in egg by GRADUALLY! meaning, pour a drop of egg then a drop and continue until finish in order nt to let the batter 'unsuccessful' fold in stifted flour, baking powder and baking soda, follwed by chocolate chips.. flour, baking powder and baking soda, sift altogether, k. then take out the batter and roll into a ball.. make sure all balls are same weight in order to have even cookies. Bake in oven at 160 - 170 degrees until the cookies turn brown.. Roughly 10 mins.

Chocolate Chip Cookies II (TRIED AND IT'S GOOD)

INGREDIENTS
250 g All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
170 g Unsalted butter, melted
220 g Brown sugar, packed
100 g White sugar
1 tbsp Vanilla extract
1 egg
1 egg yolk
335 g Semisweet chocolate chips --> I've only used 200g and I already find that it had lots of chocolate chips liao ... so go for the full works if you really want else 200g is just rightMethod:-1) Preheat oven to 165C. Greese cookie sheets or line with parchment paper.2) Sift together flour, salt and baking soda, set aside.3) In a medium bowl, cream together melted butter, white sugar and brown sugar untill well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in sifted ingredients until just blended. Stir in chocolate chip by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookie should be 3-inches apart.4) Bake for 15 - 17 minutes in the preheated oven, or until the edges are slighted toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

Double Chocolate Chocolate Chip Cookies I (TRIED)

INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar
DIRECTIONS
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
URL

Double Chocolate chip II (TRIED AND FAILED)

INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 ounces bittersweet or semisweet chocolate
1/2 cup (1 stick) unsalted butter, cut into cubes
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
3 large eggs
1/3 cup packed light brown sugar
1 cup granulated sugar
12 ounces (about 2 cups) chocolate chips
1 3/4 cups chopped pecans

Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 177 degrees. Line 2 baking sheets with parchment paper.
Sift together the flour, baking soda and salt into a medium bowl and set aside. Melt the chocolate and butter in the top of a double boiler over hot, simmering water. Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.

In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved. Stir the espresso mixture into the chocolate mixture.

Combine the eggs and both sugars in the 4 1/2 quart bowl of a heavy-duty electric mixer. Set the bowl over a pan of hot, hot simmering water. Stir with a hand-held wire whisk until warm to the touch. Attach the bowl to the mixer stand. Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes. Fold into the warm chocolate mixture. Fold in the flour. Stir in the chocolate chips and pecans.

Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to1/2 inches between the cookies. Bake for 12 to14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.

Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.

Double Chocolate Chip III (NOT TRIED)

INGREDIENTS:
2 cups (12 ounces) semisweet chocolate chips, divided
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg
3/4 cup softened butter
1/3 cup milk
1 teaspoon vanilla
PREPARATION:
Melt 1 cup of the chocolate chips over boiling water; cool slightly. Sift together flour, baking powder, and salt into a mixing bowl. Add sugars, egg, butter, milk, vanilla, and melted chocolate chips. Stir just to blend, then beat for 1 minute. Stir in remaining 1 cup chocolate chips. Drop by teaspoonfuls about 2 inches apart, onto ungreased baking sheet. Bake at 190° for about 10 to 12 minutes. Makes about 5 dozen chocolate chip cookies.

Links

2006-11-15T20:15:00.000+08:00

http://allrecipes.com/Default.aspx
http://forums.ohgenki.com/lifestyle/gourmet-cuisine/ricette-recipes/cookies-cakes-sandwiches-pastries-pies/