Recipes

Macadamia Macaroons

1 pkg. (7 oz) Bakers Angel Flake coconut
1 cup macadamia nuts, chopped
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla
30 saltine crackers, finely crushed
3 egg whites
2 squares Bakers Semi-Sweet chocolate

Preheat oven to 350°. Spread coconut and macadamias into a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Cool.
Combine milk and vanilla in a large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoons of dough, 2 inches apart, on lightly greased baking sheets.
Bake 12 to 14 minutes, or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on pkg; drizzle over cookies. Place on wax paper-lined shallow pan. Refrigerate until chocolate is set.
Makes about 3 dozen cookies. (You can also use Bakers Bittersweet Baking Chocolate for the drizzle)

CAROLINA-STYLE PULLED PORK BUTT

½ cup bourbon
2 Tbs. molasses
1 ½ cups cider vinegar
1 cup water
2 dried chipotle chilies, rehydrated and chopped
4 Tbs. salt, divided
1 Tbs. crushed red pepper flakes
Freshly ground black pepper, to taste
1 five- to six-pound boneless pork butt (shoulder)*
2 Tbs. paprika
1 Tbs. garlic powder
2 Tbs. cayenne
Hamburger buns, for serving (if desired)
Coleslaw, for serving (if desired)

1.In a large bowl, combine the bourbon, molasses, vinegar, water, chipotles, 2 Tbs. of the salt, red pepper flakes and freshly-ground black pepper. Stir well and set aside.
2.Place the pork shoulder in a two-gallon zip-lock plastic bag. Pour the marinade over the pork, then seal the bag, pressing out as much air as possible. Refrigerate overnight (or at least 6 hours).
3.At least 2 hours before you are ready to cook the pork, place about 1 cup of wood chips in a bowl, then cover with water and let soak for at least 2 hours.
4.Once the pork has marinated, remove it from the bag, set it on a large plate, pat dry with paper towels and set aside. Pour the marinade into a medium saucepan, then boil for 12 minutes to use for basting and as a sauce. Set aside.
5.In a small bowl, combine the remaining salt, paprika, garlic powder, more freshly-ground black pepper and cayenne. Stir to mix, then generously sprinkle the spices over all surfaces of the pork and rub it in. Cover the pork and refrigerate for 1 hour.
6.Remove the pork from the refrigerator and let come to room temperature while the grill heats.
7.Prepare the grill for indirect cooking, placing a water-filled drip pan under the grill rack between the two piles of charcoal (Jaime uses 27 coals per side). Heat to 250º (we place a cheap oven thermometer on the grill rack). Make sure the grill rack is clean and oil it thoroughly with cooking spray.
8.Divide the soaked wood chips into two piles and place them on two pieces of heavy-duty aluminum foil; fold them over like an envelope to enclose the wood. Using a pencil, poke 3 or 4 holes in the top of the foil packets (don’t poke all the way through). Place the foil packets directly on the coals. When the wood inside the packets starts to smoke, transfer the pork butt to the prepared grill rack over indirect heat.
9.Cover the grill and cook until the internal temperature of the meat reaches 190 to 200º, about 5 to 6 hours. During the final 2 hours of cooking, baste the pork with some of the reserved sauce every 30 minutes.
10.Don’t forget to add more coals every hour (10 per side after the 1st hour; then 7 per side per hour).
11.Remove the pork from the grill, place on large carving board and use 2 large forks to shred and pull apart the meat. Transfer the meat to a large bowl, then stir in 3 or 4 Tbs. of the sauce.

Yield: 8 to 12 servings

*We used a 5-lb. bone-in Boston butt roast, and we served 6 people the first night. Then, Jaime and I had 3 more meals

If anyone wants a very easy way to cook shredded beef or pork for hot sandwiches, here's the place to look. It's easier than Jane's pulled pork, but probably not nearly as tasty.

1 3-5 pound boneless pork or beef roast
1 cup water
1 envelope Lipton onion soup mix
2 envelopes brown or mushroom gravy mix


In a slow cooker (crock pot) set to low, add ingredients in that order. If you do this the night before you need the meat, you should be ready for supper. Flip the meat in the morning. About an hour prior to eating, pull and shred the meat with 2 large forks. It should fall right apart. I do it right in the crock pot. Stir it all up and let cook for an additional hour. Serve on buns or over bread.

Hey Angie, quick and easy I can do...I'll pop in to Jane's for the 'real deal'

gremlins stole my post
RE: Shredded Beef
Someone asked on my page: Yes, I cook the meat all night. It ends up cooking on low for about 18 hours before shredding. You can also cook on high if you pop the roast in early in the morning. Personally don't do this as I have a very old slow cooker.

Thanks Angie.
agree with Mary, looks quick and easy, and I can do it as well.
and will join Mary at Jane's for the 'real deal' !!

Hey Dahlia, shredded pork is something I have often heard about, but wondered what on earth it was.Now thanx to this wonderful site....I know!!

Never heard of it before Mary.
You learn something new all the time!!!

Yep, isn't life wonderful...

3 Minute Chocolate Mug Cake

Why is this the most dangerous cake recipe in the world? Because now we are ALL only 5 minutes away from chocolate cake at any time of the day or night!

1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons More...


sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

Eve YUMMM!!!

GRAND MARNIER FRENCH TOAST

This is a great “do ahead” breakfast dish. You can prepare the bread and freeze it; then take out just the amount you want to cook.

1 large baguette, cut into about 16 thick slices
4 eggs
1 cup milk (I use 1% fat milk, but you can use any kind of milk or even light cream)
2 Tbs. sugar
1 tsp. vanilla
dash of nutmeg
1 Tbs. Grand Marnier (or other liqueur)
Melted butter*
Powdered sugar

Cut baguette into 16 thick slices and leave out overnight to dry.

Place bread on large baking sheet (jellyroll pan works great)

Mix eggs, milk, sugar, vanilla, nutmeg and Grand Marnier and pour over the bread. Let sit for a few minutes, then flip. Let sit a few minutes and cover with waxed paper and freeze. When frozen solid, put bread in zip lock bag and freeze.

When ready to cook, preheat oven to 425. Place desired number of bread slices on baking sheet, brush with melted butter and bake for 15 to 20 minutes. After 7 minutes, turn bread over and brush with more melted butter.

Remove from oven when nicely browned and crispy on the outside. Sprinkle with powdered sugar and serve with maple syrup.

*If cooking 8 slices or less, use 2 Tbs. butter. If you cook the whole lot, use 4 Tbs. butter.

Garlic Chicken with Garlic, Garlic

Ingredients:
One whole chicken
40 unpeeled garlic cloves
Salt and pepper to taste
¾ cup dry white wine

Method:
Pat the chicken dry. Rub inside and out with one split clove of garlic. Lightly salt and pepper. Preheat oven to 230 Celsius. Please chicken on a roasting rack in a baking pan and arrange cloves of garlic around in the pan. Place in the oven and reduce heat to 175 Celsius. Bake 20 minutes and then pour wine over the chicken. Baste again in 10 minutes, and again 10 minutes later. Roast a total of one hour. You may want to bake your chicken longer.

Sauce

Ingredients:
½ cup chicken soup stock
½ cup thickened cream
The cooked garlic cloves

Method:
Put the chicken stock in a small saucepan and add the cream. As this is heating, squirt all of the garlic cloves into the sauce, discarding the peel. (Careful here – you can burn your fingers….) Simmer for a few minutes. Correct the seasoning with salt and pepper and enjoy the sauce on the chicken.

This is delicious!! It is not very strong and very good for you.

230C = 445F
175C = 345F

HALLOTINI

This drink, with variant shades of red and orange and a black licorice stick, is sure to get you in the mood for Trick-or-Treating

1 oz vodka
5 oz orange juice
1 shot grenadine syrup
1 stick licorice, black

Mix vodka and orange juice with ice in a martini shaker. Pour into a martini glass.

Top with a shot of grenadine syrup. Cut a piece of black licorice and use as stirrer. Serve

Servings: 1


SPOOKTINI

1 oz. black vodka
vermouth
2 olives (for eyeballs)

Mix vodka and vermouth and add eyeballs.

Servings: 1

HINTS ABOUT PREPARING FRUIT CRUMBLES
Rayray; 17th November 2008

This is not so much an individual recipe, but more of a few hints on ways to improve Crumble production.
As we know a Crumble is cooked fruit with a crunchy topping, which is oven-baked in a topless pie-dish; then served piping hot; usually with custard.
In my experience the fruit should be pre-cooked (al dente). Apples are a classical ingredient of crumbles, but on their own can be a little dull. So:
(1)Tart cooking apples are best enhanced with a generous quantity of a selected ‘black-forest’ fruit – such as blueberry; cranberry; blackberry; or stoned chopped damson. My favourite secondary ingredient is fresh cranberry. A few raisins can add further flavour and texture to a crumble filling.
(2)To spice the fruit: while cooking, I add clove extract; and ground ginger, cinnamon, and allspice - to taste.
(3)For dietary reasons, I need to avoid sugar, but I add a sweetener derived from sugar - rather than one that is aspartame or saccharin based. When feeling naughty, I am tempted to add honey, because this elevates flavours to dizzy heights.
(4)The fruit should be cooked in the minimum of liquid. In that, apple-juice is better than simple water. Once the fruit is part-cooked, the liquid; already by now flavoured with the spices; sweetener and/or honey; is strained off and is next thickened quite stiffly with cornflour granules. The resulting fruit sauce is added to the fruit in the pie dish, before the topping is arranged just prior to finally baking the crumble in the oven. The thickened sauce will moisten the fruit without making the dish too slushy.
(5)My most useful hint here concerns the topping: whenever one cooks pastries – be those dessert pies, flans, or tarts – however economical one tries to be there are always trimmings of pastry left over. Unless these are burnt to a cinder, never throw them away. Instead, crush them into a powder and transfer them into a plastic container for the purpose that is kept in the freezer. Every time you make a pastry dish, rescue the trimmings in this way, and the box will gradually fill. The otherwise wasted pastry wastes make very excellent topping for your crumbles.
(6)Once the crumble is assembled in the pie dish – first with the cooked mixed fruit; then the sauce; and finally topped by a couple of centimeters of pastry crumbs - bake it in an oven at Mark 5 for half-an-hour, and straightway serve it, piping hot with hot custard. Yummee! You will never grumble about this Crumble!

PUMPKIN SPICE DESSERT
(Good at Thanksgiving. Something a little different than the traditional pumpkin pie)

1 cup Bisquick mix
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup firm margarine
1 (16 oz.) can (plain) pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1/2 cup chopped pecans
1/2 cup brown sugar
2 Tablespoons firm margarine

Heat oven to 350°. Mix Bisquick, oats, 1/2 cup brown sugar, and 1/4 cup margarine until crumbly. Press into 13x9x2 inch pan. Bake 10 minutes. Cool slightly. Beat pumpkin, milk, eggs and granulated sugar, salt and spices. Pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly. Sprinkle over filling. Bake until set, 15 or 20 minutes. Cool completely. Top with ice cream or Cool Whip. Serves 8.

KEEBLER CLUB CRACKER COOKIES

Line a 10x13 cookie sheet with 1 package from the box of crackers.

Melt (do not cook)
1/4 cup butter
1/4 cup margarine
1/2 cup sugar
1 tablespoon dark brown sugar
Pour over crackers.

Sprinkle with:
1/2 cup mini chocolate chips
1/2 cup chopped pecans
Bake at 350° for 7 to 8 minutes

CRANBERRY UPSIDE-DOWN CAKE

¾ cup unsalted butter
¾ cup light-brown sugar
12 oz. fresh cranberries
1 ½ cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup granulated sugar
2 egg yolks
1 tsp. vanilla extract
½ cup 1% milk
2 egg whites
¼ tsp. cream of tartar
1 cup whipping cream
sugar to sweeten the cream


1. Preheat oven to 350ºF. Butter a cake pan (round or square). In a small pan over medium heat, melt 4 Tbs. Butter and the brown sugar and pour the mixture into the bottom of the cake pan. Place the cranberries in the cake pan on top of the melted butter and sugar.

2. Mix together the flour, baking powder and salt. In a mixing bowl, cream the remaining ½ cup butter with the sugar. Add the egg yolks, one at a time, beting well after each addition. Add vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.

3. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.

4. Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.

5. Whip the cream with a little sugar.

PUMPKIN CRISP

26 oz. can of Pumpkin
4 eggs
15 oz. can sweetened condensed milk
1/2 cup brown sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg

Mix all of the above until smooth. Pour into greased 9 x 13 baking dish.

1 box yellow or lemon cake mix
1 cup chopped pecans
2 sticks melted butter
whipped cream

Sprinkle dry cake mix, then the pecans evenly over the pumpkin mixture. Drizzle butter evenly over all. Do not mix.

Bake 350 for 1 hour or until tester comes out clean.

Cut into squares & garnish with whipped cream.

GREEN BEANS & PAN-ROASTED RED ONIONS

5 cups water
1 lb. green beans, trimmed
1 Tbs. olive oil
3 red onions, each cut into 8 wedges
½ cup fat-free chicken broth
1 Tbs. balsamic vinegar
2 tsps. brown sugar
¼ tsp. salt
¼ tsp. black pepper


Bring water to a boil in a large saucepan; add beans. Cook 6 minutes or until crisp-tender. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté eight minutes or until browned. Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar and remaining ingredients. Stir in beans; cover and cook 2 minutes.

SWEET POTATO AND CRANBERRY SAUTE

1/4 teaspoon salt
1 pound sweet potatoes, peeled and sliced 1/4 inch thick (about 3 cups)
1 medium cooking apple, coarsely chopped (about 1 cup)
2 tablespoons rum (optional) WHAT DO YOU MEAN "OPTIONAL"???
1/8 cup dried cranberries
3/4 cup apple juice
2 tablespoons chopped toasted hazelnuts or walnuts
Fresh tarragon sprig (optional)
2 tablespoons maple syrup

In a 10-inch skillet heat apple juice. Add sweet potato slices, spreading evenly. Cook, covered, over low heat for 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired), and salt. Cook, covered, over low heat for 3 to 4 minutes more or until apple is just tender.

Uncover; boil gently for 3 to 4 minutes more or until liquid is syrupy. Place in serving bowl. Sprinkle with nuts. Top with a tarragon sprig, if desired. Makes 4 side-dish servings.

PEACOCK VEGGIES

2 red onions, cut into eighths
2 EACH: small yellow squash and small zucchini, cut in ½-in. strips
1 EACH: red, yellow and green bell pepper, cut into ½-inch strips
4 cloves garlic, sliced thin
2 Tbs. minced fresh parsley
1 Tbs. balsamic vinegar
1 Tbs. olive oil
½ tsp. dried oregano OR 3 Tbs. fresh
¼ tsp. salt
¼ tsp. pepper

Place onions, squash, bell peppers and garlic in a bowl and toss well. Combine remaining ingredients in a lidded jar and shake well. Pour over veggies and toss. Spoon into a greased 9x13-inch baking pan. Bake at 425 for 20 minutes, stirring every 5 minutes. Serve warm or at room temperature.

ASPARAGUS IN WINE

2 lbs. asparagus, washed and tough ends snapped off
Boiling salted water
1/4 cup butter, melted
1/4 cup white wine
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup Parmesan cheese, freshly grated

Lay asparagus spears in a large shallow pan; pour over them enough boiling salted water to cover. Cook over high heat until water resumes boiling, reduce heat and simmer until tender-crisp (about 6 minutes). Drain well and turn into a buttered 1 quart casserole dish. Stir wine into melted butter. Pour butter-wine sauce over asparagus. Sprinkle with salt, pepper and cheese. Bake, uncovered, in hot oven (425°) for fifteen minutes.

Serves 4-6

Here's a recipe I've had good success with:

Eric's Chocolate Pecan Pie

Ingredients

1 Stick of butter
1 Cup of Dark Brown Sugar
3 Eggs
1 Cup of Maple Syrup
1 Lbs. of Pecan Halves
1 Bag of Ghiradelli Double Chocolate Chips (Trust me, milk chocolate chips will
not taste nearly as good. You need the dark chocolate in the Ghiradelli brand.)
2 9" Deep Dish Pie Shells (Or 3 8" regular pie shells)

Instructions

1. Cream the butter and brown sugar together
2. Add Eggs and mix thoroughly
3. Add Maple Syrup and mix
4. Add Pecan Halves and mix by hand (Note the mix is going to become increasingly stiff to blend at this point.)
5. Add the Dark Chocolate Chips and mix by hand
6. Pour mix into 2 pie shells and level
7. Bake pies at 375 degrees for approximately 45 minutes until the rim of the pie crust is golden brown. (Note, the chocolate chips on top of the pie will not visibly melt. Don't wait for them to do so.)

Pico de Gallo Salsa(Los Angeles Times, 6/2/94)


½ white or red onion, minced
2 Roma tomatoes, seeded and chopped
1 clove garlic, minced
1 serrano chile, minced
1 tablespoon minced cilantro
Juice of ½ lime

Combine onion, tomatoes, garlic, chile, cilantro and lime juice in small bowl and mix well.

Serve with tortilla chips or as accompaniment to tacos, burritos, etc.

Makes 2 cups.

Sweet Chex Mix


¾ stick butter or margarine
3 T. sugar
¼ tsp. garlic powder
¾ tsp. Worcestershire sauce
2 c. Rice Chex cereal
2 c. Corn Chex cereal
1 c. Cheerios
1 c. pretzels
1 c. mixed nuts

Oven:
Preheat oven to 250 degrees F.
Melt butter in 9”x13”x2” baking pan.
Remove, stir in sugar, garlic powder and Worcestershire sauce.
Gradually add Chex cereals, pretzels and nuts, mixing until all pieces are coated.
Bake for 45 minutes to 1 hour, stirring every 15 minutes.
Add the Cheerios after 30-45 minutes of baking, or they will get overbaked and shrunken.
Cool before serving.

Microwave:
Melt butter in a large, microwave-safe bowl on HIGH for 1 minute.
Remove, and stir in other ingredients as above.
Microwave on HIGH for 5 to 6 minutes, stirring every 2 minutes.
Cool before serving.

JOAN'S FRUIT CAKE *
(recipe submitted by CynB)

1 Kg mixed fruit (made up with whatever you prefer)

2 cups strong black coffee

Soak fruit onernight in coffee and add spirits, if desired. **

Melt a 250gram block of chocolate (fruit and nut, Rum and Raisin, or whatever your preference, and add to fruit mixture.

Mix in 2 cups of Self raising Flour.

Cook in moderate oven for 1 1/4 hours.

Wrap in foil for a day or so to allow moisture to permeate. ***

Notes:

*not her husband. (Not sure if that is lost in translation but assume everyone knows what it means when a person is called a 'fruit cake')

Editor's note: Yes, CynB, the expression "nutty as a fruit cake" (or similar) is universal!!!
---------------------------

** I desire
---------------------------

*** I pour more spirits over after cooking, before wrapping in foil. Warning: you can't eat my cake and drive.

TOMATO MOZZARELLA SALAD

1 lb. diced tomatoes
¼ cup sliced red onion
½ cup diced mozzarella cheese
1 6-oz. can pitted black olives
1 Tbs. red wine vinegar
3 Tbs. extra virgin olive oil
¼ tsp. salt
Pinch black pepper
½ tsp. Dijon mustard
10 fresh basil leaves, julienned

Combine tomatoes, onion, cheese and olives in large bowl.

Put vinegar, olive oil, salt & pepper, mustard and basil in a glass jar with tight-fitting lid and shake until well mixed. Pour over tomato mixture and toss. Garnish with extra slices of red onion if desired.

Serves 6

Summer Squash (yellow, zucchini, white or patty pan)
(There is no measurements in my head, so I am giving estimates)

6 medium squash
1/2 to 1 medium onion (white or yellow)
1 can evaporated milk
2 cups shredded cheddar cheese (reserve some for topping)
Salt and pepper
Butter

Slice squash and boil for 10 minutes in salted water.

Mix all ingredients together with squash.

Place in a buttered casserole dish. Pat butter on top. Then into that thing that heats food at 350 degrees for 30 minutes. Covered.

Uncover and sprinkle with reserved cheese and finish the heating process until melted.

Forgot you can add sliced tomatoes to the top of the casserole.

Summer Squash Revised (yellow, zucchini, white or patty pan)
(There is no measurements in my head, so I am giving estimates)

6 medium squash
1/2 to 1 medium onion (white or yellow)
1 can evaporated milk
2 cups shredded cheddar cheese (reserve some for topping)
1 to two eggs
Bread crumbs
Salt and More...


pepper
Butter

Slice squash and boil for 10 minutes in salted water.

Mix all ingredients together with squash.

Place in a buttered casserole dish. Pat butter on top. Then into that thing that heats food at 350 degrees for 30 minutes. Covered.

Uncover and sprinkle with reserved cheese and finish the heating process until melted.

DOUBLE CORN MUFFINS

1 cup all-purpose flour
1 cup yellow cornmeal
2 Tbs. golden brown sugar
1 Tbs. baking powder
½ tsp. baking soda
½ tsp. salt
1 8.5 oz. can creamed corn
½ cup nonfat buttermilk
1 egg
½ stick butter, melted

Position rack in center of oven and preheat to 425. Butter a standard size muffin pan.

Mix first 6 ingredients in large bowl.

Whisk creamed corn, buttermilk & egg in another bowl until well combined. Whisk in melted butter.

Form well in center of dry ingredients. Add buttermilk mixture to well and stir just until all ingredients are moist. Spoon batter into prepared muffin cups, filling ¼ full.

Bake until golden brown, about 15 minutes. Remove muffins from cups and cool slightly on rack.

Makes 12 standard size muffins or 24 mini muffins (reduce cooking time to 10 minutes for mini muffins)

Chocolate No Bake Cookies

1/2 cup butter
1/2 cup milk
2 cups sugar
4 Tablespoons Cocoa
1/2 cup Peanut Butter
1 teaspoon peanut butter
3 1/2 cups quick cook oatmeal

Bring butter, milk, cocoa and sugar to boil in large sauce pan. Remove from heat. Stir in vanilla and peanut butter. Stir in oatmeal. Drop by rounded spoon onto wax paper. Refridgerate. Once set can be stored at room temperature in a sealed plastic container. (If they make it that far )

FRESH LIME CHEESECAKE

1 18.25-oz. box plain yellow cake mix
4 Tbs. butter, melted
4 large eggs
1 8-oz. package no-fat cream cheese
1 8-oz. package reduced-fat cream cheese
1 14-oz. can non-fat sweetened condensed milk
1 Tbs. grated lime zest
½ cup fresh lime juice (any kind of limes)
Sweetened whipped cream

Preheat oven to 325F. Lightly grease a 9x13-in. baking pan with cooking spray. Set aside.

Measure out ½ cup of the cake mix and set aside. Place the remaining cake mix, butter and egg in a large mixing bowl. Blend with electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and one inch up the sides of the prepared pan, smoothing it out with your fingers until the top is smooth. Set aside.

For the filling, place the cream cheese and condensed milk in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either), blend on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the lime zest and juice and beat on medium 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Pour the filling onto the crust and spread so it covers the surface and reaches the sides of the pan. Bake on center rack for 45 to 50 minutes or until it looks shiny and the center no longer jiggles when you shake the pan.

Remove from oven and place on a wire rack to cool for 30 minutes. Lightly cover the pan with plastic wrap and refrigerate for at least one hour but preferably 24 hours for the flavors to meld. Cut in squares and top with whipped cream.

10 minute Salmon with parma ham.
(One of those minutes spent tasting the wine to go with it. Just to check it is palatable of course!)

Put a few tablespoons of olive oil into a frying pan. Heat to a high temperature. Fry salmon fillets, skin side down, for approx. 2 mins, until the skin is crispy underneath. Remove from heat and place fillets on to a baking tray. Season with salt and pepper and a drizzle of olive oil. Wrap three slices of parma ham around each fillet and then drizzle a little more oil over the top. Place in a hot oven, middle shelf - Gas Mark 7, for seven minutes. Serve with asparagus tips and hollandaise sauce. A wine glass is always handy too, but don't fry that!

I'm looking for a chicken lasagne recipe...if you have one let me know, cheers.

Try substituting chicken for beef. It's easy, anyway. Packaging may be different in the UK.

Regards.


15 oz. ricotta cheese (why not 16 oz? because they package it that way!)
8 oz mozzarella, any variety (part skim, whole milk, who gives a fat rat’s tail?)
2 eggs
1/3 cup chopped parsley, or thereabouts
1 tsp onion powder
1 tsp garlic powder
1/2 tbl or more of chopped basil, More...

probably a lot more. Hell, make it a 1/4 cup.

some white pepper, as much as you can fit in your palm

1 and 1/2 pounds of browned ground beef, maybe some of it pork (what’s a little trichinosis among friends?)

1 jar (what the hell does that mean?) 27-32 oz. pasta sauce, any variety, any flavor

9 uncooked lasagna noodles

You’re working with two bowls, one has the browned beef/pork mixed with the pasta sauce,

the other has the Ricotta, Mozzarella, eggs, parsley, basil, white pepper, garlic powder...all that good stuff

They’re going into a relatively flat pan, maybe 10” by 6”

Bottom of pan: 3/4 cup of the meat/sauce mix
then: three noodles
then: a quarter of the cheese mix
then: a slathering of the beef/sauce mix
then: three noodles
then: half of the cheese mix, a layer by itself
then: three more noodles
then: the rest of the cheese topped by the rest of the beef/sauce--hell, at this point it doesn’t really matter. It’s all going to wind up in the same place, right?

Now: pour a cup of water around the edges of the pan. Cover the pan with aluminum foil or some such. That’s what provides the steam to cook the noodles.

Cook at 375 F for 45 minutes (Oz, work out the C degrees on your own)

take the foil off, cook another 15 minutes.

Let stand 10 minutes

have some store-bought frozen garlic bread ready, and salad if you’re so inclined. Parmesan, too.

This meal can be made for less than $1 per serving, including salad. Wine, cigarettes and therapy is extra. The remaining portions can be wrapped or stowed in plastic tubs and frozen, making later meals a matter of 9 minutes in the microwave.

regards, Ian the cook

I don't think it would be a good idea to sit in a microwave for that long, even if you could fit.

I came across this very differnt recipes... did not try it as I do not have a dog....but some dog lover may.... Hope your dog enjoy it!

Doggy Biscuits

A little extra treat, made with love for the ones who love us.
1 package active dry yeast
1 cup warm chicken broth
2 Tbsp. molasses
1 3/4- 2 cups all-purpose flour
1 ½ cups whole wheat flour
1 cup cracked wheat
½ cup cornmeal
½ cup nonfat dry milk powder
2 tsp. garlic powder
1 egg, beaten
1 Tbsp. milk
Dissolve yeast in ¼ cup warm water. Stir in broth and molasses. Add 1 cup all purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk, garlic, and 2 tsp. salt. Mix well. On floured surface, knead in remaining flour. Roll out, half at a time, to 3/8" thickness. Cut into biscuit shapes or rectangles. (Dog bone cookie cutters are available.) Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Repeat with remaining dough. Bake at 300° for 45 minutes. Turn oven off, let dry overnight in oven. Make about 3½ to 4 dozen YUMMY biscuits.

Thank you Ian. Are lasagne 'noodles' what we called lasagne 'sheets' here? Noodles here are small and circular, usually used in Chinese cookery.