[AngelBabe]

Quick Banoffi Pie

INGREDIENTS:
400g full-cream sweetened condensed milk
1 tsp lemon juice, fresh or bottled
75ml toffee-flavour syrup
25g butter
2 bananas, sliced
1 sweet pastry shell
whipped cream or aerosol cream
3 banana slices to decorate (optional )
PREPARATION:
1. Place the condensed milk in a large, wide saucepan. Add the lemon juice and cook the mixture over a low heat for 10 minutes, stirring all the time, until it has thickened.
2. Add the toffee-flavour syrup and stir well. Continue to cook over a low heat for a further 10 minutes until the mixture has turned a soft toffee colour. Remove from the heat and carefully stir in the butter.
3. Arrange the sliced bananas over the pastry base and cover with the toffee mixture, drizzling some for effect. Chill until firm, then decorate with whipped cream and banana slices if you like.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 8

[AngelBabe]

Double Divine Chocolate Mousse

INGREDIENTS:

250ml double cream
180g (4 bars) Divine milk chocolate/white chocolate
30g water
1 tbsp glucose syrup
1 leaf of gelatine
1 egg yolk (optional)
PREPARATION:
Lightly whip the cream until it forms soft peaks.
Roughly chop the chocolate in order to make it easier to melt. Place the water and glucose in a pan and heat gently.
Place the gelatine in cold water until it softens.
When the glucose has dissolved, add the gelatine and remove from the heat, stirring until it is completely melted. Add chocolate to the syrup mixture and stir until the chocolate is completely melted. Add the egg yolk and stir in.
Pour the chocolate mix onto the whipped cream and gently fold in, resulting in a smooth, glossy mousse.
Repeat the above process using Divine white chocolate.
Grease 8 moulds/mousse rings (6.5cm diameter, 5cm depth) with oil and line with greaseproof paper. Pipe in the milk chocolate mousse until mould half full, being careful not to go over this mark, follow this by piping in the white chocolate mousse on top.
Chill for a couple of hours and serve with a raspberry coulis.
Prep time: 30 minutes
Cook time: 2 hours Serves: 8

[AngelBabe]

Easy Mother’s Day Breakfast Pizza

6 Eggs
8 oz Mozzarella Cheese, grated
1 1/2 c Milk
1 Onion*
Salt and Pepper, to taste
1 md Green pepper, ringed
Mushrooms
1 Pizza crust
Olive oil
*chop up 1/4 of the onion and make onion rings out of the remaing 3/4.
Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery.

Beat eggs lightly. Add mozzarella cheese, milk, onion, salt and pepper. Mix gently.

Lightly brush olive oil over the pizza base.

Pour mixture over the crust. Place green pepper, onion rings, and mushrooms over the top of the pizza.

Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown and egg mixture is set.

Mother’s Day Apple Almond Pancakes

1/2 c Whole-wheat flour
1/2 c Unbleached flour
1 tb Brown sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs, separated
4 tb Oil
1/2 c Buttermilk
1/2 c Apple Juice
1/4 c Chopped almonds

Combine flours, sugar, baking powder, and salt in a mixing bowl.

Beat egg yolks with oil, buttermilk, and apple juice.

Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).

Beat egg whites until stiff and fold into batter.

Spoon onto a hot,greased griddle and turn once when bubbles appear.

Makes 8 to 10 pancakes.

French Toast with Brandied Lemon Butter

4 Eggs
2 tb + 1 ts sugar
1/2 ts Salt
1 c Whole milk
1/4 ts Vanilla extract
12 Thick slices of bread
Butter
Powdered sugar, optional
Brandied Lemon Butter:
1/2 c Butter
1 c Sugar
Juice of 2 lemons
4 ts Grated lemon rind
3 oz Brandy

In a shallow dish, beat eggs, sugar, salt, milk and vanilla.

Soak bread in the above mixture.

Heat butter over medium high heat and cook each slice of bread until slightly brown on each side.

Serve with brandied lemon butter and lemon slices. Sprinkle with powdered sugar, if desired.

For Brandied Lemon Butter:

Melt butter over low heat. Spoon off any foam that forms.

Pour into a dish, leaving behind any sediment in the pan.

Wash pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth.

Pour over hot french toast.

[AngelBabe]

Bell Peppers with Brown Rice Stuffing

4 Green bell peppers
1 md Onion, diced
1 ea Garlic clove, minced
2 tb Oil
2 oz Brown rice
3/4 pt Tomato juice, divided
1 ea Bay leaf
1 ea Thyme sprig
1 ea Parsley sprig
4 oz Mixed nuts, chopped
Salt & pepper, to taste
Slice the tops from the peppers to form lids. Scoop out the seeds and membranes. Place the peppers in a greased casserole.

Saute the onion and garlic in the oil over low heat until the onion is soft and golden. Add the rice and half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 minutes. Discard the bay leaf, thyme and parsley. Mix in the nuts & add salt and pepper.

Fill the green peppers with the sauteed mixture. Replace the tops. Pour the remaining tomato juice around the peppers.

Bake at 350F for about 35 minutes.
Chicken Parmigiana

1/3 cup dry bread crumbs
2 ts parmesan cheese — grated
3/4 ts Italian seasoning
1/2 ts garlic powder
1 lb chicken breasts without skin
1 egg — beaten
8 oz tomato sauce
3/4 cup mozzarella cheese — shredded
Combine bread crumbs, cheese, italian seasoning, and garlic powder in a shallow bowl.

Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a cookie sheet or jelly-roll pan.

Bake in preheated 375F oven for 10 minutes. Turn chicken over; bake 10-12 minutes or until chicken is thoroughly cooked.

Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until chicken is melted.

[AngelBabe]

Sweet sensation Salad

---

1 orange
1 pink grapefruit
1 tablespoon coarsely chopped *appricots
2 tablespoons olive oil
2 teaspoons white wine vinegar
1/4 teaspoon of salt
1/8 teaspoon pepper
1 tablespoon minced red onion
1/4 teaspoon fresh thyme leaves (dried parsley maybe substituted)
8 cups mixed salad greens (preferably romaine lettuce or red leaf lettuce).
Directions:
1.Peel orange and grapefruit using a serrated knife. Section fruits over a
bowl, reserving juices. Combine 1/4 cup reserved citrus juice and the
apricots in a glass measuring cup and microwave on high for one minute; let
cool slightly before taking out of the microwave.

2. Puree apricot mixture oil, vinegar, salt and pepper in a blender until
smooth. Stir in onion and thyme. Dived the greens among 4 salad plates, top
with citrus sections, and drizzle with apricot dressing.
* Apricots are very high in iron content. If you have an illness with a high
ferratin level, exclude the apricots from this recipes. Substitute it with
strawberries.
Makes 4 servings.

PASSION’S DELIGHT

3/4 ounce gin
3/4 ounce light rum
1/4 ounce Cointreau or Triple Sec
1/4 ounce lemon juice
3 or 4 ice cubes

Combine all ingredients in a mixing glass and stir well. Strain into a
co cktail glass.

[AngelBabe]

my eldest having to go home
early coz no trains on sunday
i aint seen him for ages
and had to cut this visit short
:twisted: :evil:

[AngelBabe]

A vegetable soup

Ingredients:
8 medium zucchinis, sliced
1 large eggplant, diced
1 lettuce, washed well
1 Chinese cabbage, washed well
1 teaspoon of powdered ginger
2 teaspoons of salt
1 teaspoon of dried onion
1/4 teaspoon of chili (ground hot chili pepper)
1 small bunch of celery
4 slices of pumpernickel bread
2 litres of water

Directions:
Place all ingredients in a pressure cooker and cook for 20 minutes. Put through a blender, return to heat and simmer for a further 5 minutes. Add plenty of freshly ground pepper, and:wow! It`s hot! But pleasantly so…As for the eggplant, it`s quite something!

Casanova`s breakfast

Ingredients:
8 oysters
3 tbsp olive oil
1 small onion, grated
1 clove garlic, mashed
? lb tomatoes, skinned, seeded and finely chopped
2 tsp tomato puree
? tsp sweet Spanish paprika
2 cups water
salt and pepper to taste
cilantro to garnish
1/2 lemon

Directions:
1. Heat the oil in a saucepan and saute the onion until soft. Add the garlic and tomato. Saute for a further five minutes. Add the rest of the ingredients, except cilantro and lemon, and bring to a boil. Lower the heat and let simmer, uncovered, until the sauce thickens. Remove from heat and let cool. Place in refrigerator and cool for a further 2 hours.
2. Meanwhile, shuck the oysters. Remove both shells and wash. Keep oysters on ice until the sauce gets to the right temperature.
3. Spoon sauce into individual saucers and slide four oysters in each, being careful not to let them sink. Squeeze lemon juice over oysters, garnish with cilantro and serve.

Casanova`s macaroni

Ingredients:
50 g salted anchovies
50 ml olive oil
red chili peppers
250 g canned peeled tomatoes
50 g stoned black olives
1 teaspoon tomato puree
200 g macaroni or bucatini
salt

Directions:
Wash and bone the anchovies. Fry the chopped red peppers and the anchovies in the olive oil, pressing on the anchovies with a fork to break them up. Add the tomatoes, the olives and tomatoe paste, mix and cook on low heat. Dress the pasta cooked al dente with this particular sauce.

[AngelBabe]

Mardi Gras Gumbo
Makes 10 servings
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

1 can (28 ounces) diced tomatoes, undrained

1 can (15-1/4 ounces) whole-kernel corn, drained

1 package (16 ounces) frozen cut okra, thawed

2 cans (14 ounces each) reduced-sodium chicken broth

1 tablespoon hot pepper sauce

1/2 teaspoon liquid smoke

1 teaspoon black pepper

1. In a soup pot, combine all the ingredients over high heat and bring to a boil.

2. Reduce the heat to medium and simmer for 40 to 45 minutes, or until no pink remains in the chicken and the gumbo thickens, stirring occasionally.

SERVING SUGGESTION: Each bowl of this “festive as a Mardi Gras parade” soup needs just a small scoop of cooked rice to help sop up its flavorful juices.

Easy Winter Tomato Soup

2 Tblsp. butter
1/2 cup chopped onion
1 (28 oz.) can stewed tomatoes
1 cup chicken broth
1 cup cream
Salt and pepper to taste
In a large skillet, melt butter, saute onion until tender. Add remaining ingredients. Bring to a boil. Simmer 5 minutes. Blend in food processor until slightly chunky. Serve.

Swiss Onion Bake

2 cups sliced onions
2 Tblsp. butter
5 hard-cooked eggs, sliced
2 cups shredded Swiss cheese
1 can cream of chicken soup
3/4 cup milk
1/4 tsp. pepper
8 slices French bread, buttered
Cook onions in butter until tender, not brown. Spread in bottom of 10” x 6” x 1-1/2” dish. Top with eggs and cheese. Mix soup, milk, and pepper. Heat, stirring until smooth. Drizzle sauce over casserole. Overlap bread slices on top. Bake at 350° F. for 20 min. until hot. Broil to toast the bread. Serves 5.

Apple Oatmeal Bars

Combine:

1 cup flour
1 cup brown sugar
1/4 cup butter
3/4 cup quick (rolled) oats
1/2 tsp. baking soda

2-1/2 cups sliced apples
2 Tblsp. butter
1/2 cup sugar
Mix flour, brown sugar, butter, oats, and baking soda until crumbly, then press 1/2 of the mixture in an 8 x 8 pan. Place the apples on top. Dot with butter and sugar. Cover with remaining mixture and bake at 350° F. for 30 to 45 min. Cool. Cut in squares and serve with lots of whipped cream and a maraschino cherry on top.

[AngelBabe]

Chicken Chow Mein
Makes 4-6 servings
2 tablespoons butter

1 small onion, finely chopped

1/2 pound fresh mushrooms, sliced

3 ribs celery, thinly sliced

(12 ounces) chicken gravy

2 tablespoons soy sauce

(10 ounces) of chunks of chicken

1 can (14 ounces) bean sprouts, drained

1 jar (2 ounces) chopped pimientos, drained

1. In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, and celery, and sauté until tender.

2. Add the remaining ingredients and simmer until heated through, stirring occasionally.Serve immediately.

SERVING TIP: For added crunch, sprinkle with chow mein noodles just before serving

[AngelBabe]

coffee cake my kids love that ty for adding them rainny

Chocolate Chocolate Chip Cookies

1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey’s chocolate bars, chopped or M&M’S
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

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