Vanilla Milkshake

 

Ingredients

• 4 cups quality vanilla ice cream
• 2 teaspoons vanilla extract
• 8 tablespoons sugar
• 2 cups milk, less for thicker milkshakes

Directions

Using a blender or milkshake machine, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

Blueberry Shake

 

INGREDIENTS:

1/8 teaspoon ground nutmeg
3/4 cup half-and-half cream or milk
1 cup vanilla ice cream or reduced-fat vanilla ice cream
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/2 teaspoon vanilla extract

DIRECTIONS:

Combine nutmeg, half-and-half or milk, ice cream, blueberries, sugar and vanilla in blender. Blend until frothy, scraping down sides of blender occasionally. Pour into chilled glasses. Serve immediately.

Chocolate Banana Peanut Butter Shake

 

INGREDIENTS:

2 cups milk
4 tablespoons chocolate instant breakfast mix
2 tablespoons crunchy peanut butter
2 bananas, sliced
4 cubes ice

DIRECTIONS:

Combine all ingredients. Blend until smooth.

Banana Milk Shake

 

INGREDIENTS:

1 1/2 cup milk
2 bananas, sliced and frozen
2 teaspoons honey
1/2 teaspoon vanilla extract

DIRECTIONS:

Combine all ingredients in container of an electric blender; blend until smooth. Serve immediately.

Gourmet Chicken Sandwich

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Directions

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Lemon Coffee Cake Recipe

Ingredients:

• 1¼ cups Sugar • ¾ cup Canola Oil • 4 Eggs • 2 cups All Purpose Flour • 1 tsp Baking Powder • Salt to taste • 473 gm Lemon Pie Filling • 1½ tsp Cinnamon (ground)

How to make Lemon Coffee Cake:

• Take 1 cup sugar with oil in a bowl and mix it well. • Beat in eggs until it is light and lemon colored. • Mix flour with baking powder, salt in a bowl. • Blend in egg mixture and transfer the half mixture to the baking pan. • Spread over the pie filling and add on remaining sugar with cinnamon. • Bake it at 350°F for 30 min or until a toothpick comes out clean.

Dahi Bara Recipe

Ingredients:

• 3 Cups Fresh Curd • 1 Cup Urad dal • 1/4 Cup Moong dal • Pinch of Asafoetida • 1 Green Chili (finely chopped) • 2 tsp Cumin Seed (roasted and grounded) • 1 tsp Chili Pepper • 1 tsp Garam Masala • 6 tsp Sweet Tamarind Chutney • Coriander leaves (chopped) • Salt to taste • Oil to fry

How to make Dahi Bada:

• Wash and soak the two dals overnight in water. • Drain out excess water. • Add asafoetida, salt and green chilli. • Grind to make a thick batter, beat till fluffy. • Now heat oil in a large frying pan. • Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil. • Drop the hot badas in a cold water bowl and leave for about 3-4 minutes. • Take each bada out from water, squeeze and set aside. Now add garam masala, pepper and salt in beaten curd. • Pour curd mixture over badas, placed on a deep bottomed dish. • Sprinkle with roasted cumin powder and chopped coriander leaves. • Dahi Bada is ready to serve with sweet tamarind chutney.

Real proper custard

 

Ingredients

• 570ml/1 pint milk
• 55ml/2fl oz single cream
• 1 vanilla pod or ½ tsp vanilla extract
• 4 eggs, yolks only
• 30g/1oz caster sugar
• 2 level tsp cornflour

Preparation method

1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
   
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
   
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
   
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
   
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
   
6. Pour the custard into a jug and serve at once.
   
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
   

Green club sandwich

INGREDIENTS

    * 3 slices wholegrain or rye toast
    * 3 tbsp ready-made houmous
    * 1 small avocado (100g), stoned and sliced
    * 1 handful rocket leaves
    * 8-12 cherry tomatoes , sliced

METHOD

   1. Toast the bread and spread houmous evenly over one side of each slice. On one slice of bread, lay half the avocado, rocket and tomato. Season with pepper, then cover with another slice.
 2. Pile on the rest of the avocado, rocket and tomato, season again and top with the third slice.

Choclate AND Vanilla Cupcake

• 

   

   INGREDIENTS

• 100g butter , at room temperature
• 100g caster sugar
• 2 eggs
• 100g self-raising flour
• 2 tbsp cocoa powder
• a few drops vanilla essence
• 200g white chocolate , melted
• 200g dark chocolate , melted
• silver balls , to decorate

  METHOD

• Heat the oven to 180C/fan 160C/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.
• Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.
• Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.

Chocolate Chip Banana Muffins

 

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Chili-Lime Chicken Kabobs

 

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Easy Pineapple Upside Down Cake Recipe

 

Ingredients

1 box Yellow Cake Mix
3 eggs (or however many the cake mix calls for)
1/3 cup oil (or however much your cake mix calls for)
1 1/3 cups water (or however much your cake mix says)
1/4 to 1/2 cup cups butter
1 cup dark brown sugar
1 20 ounce can sliced pineapple
1 8 ounce jar maraschino cherries (optional)

Preparation

1. Follow instructions on the cake mix to make an oblong cake

2. Prepare cake batter. Set aside.

3. Cut butter up into small pieces and place all over the bottom of the cake pan as specified on the cake box.

4. Sprinkle brown sugar over the butter.

5. Place pan in the oven (or on the stove) and heat slowly until butter and sugar melt. Once melted remove from oven (or stove, if you're using the stove).

6. Evenly distribute the pineapple slices across the melted butter and sugar on the bottom of the pan.

7. Place the cherries in the center of the pineapple slices (if you're using cherries as well).

8. Pour the cake mix overtop of the pineapples/cherries, covering them completely.

9. Place in oven and bake as directed on the cake box.

10. Once the cake is finished baking, remove from oven. Place a plate overtop of the cake and flip upside down, carefully removing the pan from the cake. (It's important to do this step right away or the sugar will harden and it will be hard to remove the cake from the pan).

11. Enjoy!