Papaya and dragon fruit salad

Ingredients
425g can seedless lychees in syrup, drained
250ml double cream
1 tbsp icing sugar
2 papayas, seeds removed, sliced
2 dragon fruit, peeled and sliced
Juice of 1 lime
1-2 ready-made meringues, crushed
Method
1. Whizz half the lychees to a purée in a food processor. Whip the cream to stiff peaks, then fold in the purée and sugar. Chill.
2. Mix the remaining lychees and other fruit in a bowl. Dress with the lime juice, then serve in glass bowls with a spoonful of the lychee cream, garnished with meringue.

Neapolitan pizza

Ingredients for 4:

- 400 gr. flour.
- 15 gr. of yeast.
- 1 teaspoon sugar.
- 1/2 cup warm water.
- 4 tablespoons oil.
- 1 teaspoon of salt.

- For tomato sauce:

- 400 gr. crushed tomatoes
- 1 onion chopped
- 2 cloves garlic, minced
- 1 pinch black pepper
- 1 cup chicken stock,
oil
salt.

-For the filling:

-200 gr. fat shredded cheese to melt.
-24 canned anchovy fillets.
-24 pitted olives.
-1 tablespoon chopped oregano, oil.

Preparation:

-In a small bowl mix the water with the sugar and yeast. Cover and let stand 15 minutes. In another bowl put flour, salt and 3 tablespoons of oil. add water with the yeast and knead until it does not stick to hands. Cover with a damp cloth and let stand 1 hour until doubled in volume. Flour a work surface, place the dough and knead again. Make a ball and let stand in covered bowl 15 minutes. Flour the roller and the work surface. Roll out the dough with a rolling pin to the size of a baking sheet. Grease pan with oil. Roll the dough into the roller. Spread on the pan to coat.

Fry the garlic and onion in a skillet with oil, add the tomatoes and season. Saute 5 minutes, add the broth and cook 10 minutes. Cover the pizza base with tomato sauce and spread the grated cheese.

Spread the anchovies pizzas. Place the black olives with oregano. Drizzle with a little oil and bake until golden brown around the edges.

Spicy Chicken Tostadas

Ingredients

500 g chicken breasts
2 tablespoons extra virgin olive oil
2 red peppers, seeded and coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon mild chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1 can (398 ml) diced tomatoes
1/8 teaspoon sugar
Pepper to taste
8 corn tortillas
1 can (540 ml) pinto or kidney beans
1 tomato, diced
Pickled jalapeño chili peppers (optional)
1/2 iceberg lettuce, shredded
8 radishes, sliced
5 tablespoons reduced-fat
Sour cream to serve
Tabasco or other hot chili sauce to serve
Directions

Place the chicken in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and simmer for 10–15 minutes. Remove from the heat and leave to cool in the liquid. When cool enough to handle, drain and shred the meat. Set aside.
Meanwhile, heat the olive oil in a frying pan and add the peppers, onion and garlic. Fry over medium heat for 5 minutes or until softened. Add the chili powder, paprika and cumin, stir well, and cook for a few more minutes. Stir in the tomatoes with their juice and the sugar. Simmer for 5–8 minutes or until thick. Season with pepper. Remove from the heat and keep warm.
Heat a heavy-based frying pan. Fry the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned. As they are done, keep them warm stacked in a dish towel. Meanwhile, in a small pan, warm the beans in the can liquid. Drain well.
Place 2 toasted tortillas on each plate. Spread with the tomato mixture, then spoon on the beans and chicken. Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings. Finish with a spoonful of reduced-fat sour cream. Serve with Tabasco sauce.

Variation: Instead of beans, you can use a mixture of corn and zucchini. Cook 1 corn on the cob and 1 whole zucchini in separate pans of boiling water until tender, about 10 minutes for the corn and 5 minutes for the zucchini. Drain. Dice the zucchini, and cut the kernels of corn from the cob. Scatter the vegetables over each sauce-spread tortilla, then add the chicken.

Pizza

ingredients.
For Dough:
Flour 1 kg
Yeast 3 tbsp
Sugar 3 tbsp
Salt 1 tsp
Oil 1 tsp
Warm water 3 cup (250ml)
For Pizza Sauce:
Firm tomatoes 1 kg
Ketchup 5 tbsp
Salt to taste
Red chili flakes 1 tsp
Rosemary 2 pinches
Oregano 2 pinches
For Topping:
Mince or chicken or beef chunks 1/2 kg
Oil 2 tbsp
Ginger Garlic paste 1 tsp
Salt to taste
Red chillies 1 tsp
Yogurt 2-4 tbsp
Pizza cheese 2 large pack
Capsicum 1/4 kg sliced
Onion 2 chopped
Olives as required sliced
Sausages as required sliced
cooking directions.

For Dough: Mix yeast in slightly warm water and let it rest for 5 minutes.
Then mix in sugar and salt.
Now add this mixture to flour and add in oil.
Knead well, cover and leave it in a warm place.
When it rise, knead it again, cover and let it rest.
For Pizza Sauce: Peel the skin of tomatoes and blend them.
Heat a pan and add ketchup, tomato puree, salt, red chili flakes, rosemary and oregano.
Cook till thickens.
For Mince or Meat Topping: First cook mince in pan till dry.
Then add in oil along with ginger garlic paste, saute.
Now add in salt, pepper and yogurt. (You can also add in "Tikka Spice")
Preparation: First divide the dough in four portion. (It will make four large size pizza)
Roll out dough on greased pizza pans.
Then apply tomato sauce, sprinkle crushed onion, pizza cheese, mince and sliced sausages, capsicum and olives.
Bake the prepared pizza at high oven for about 15-17 minnutes or until done.
Serve hot.
To Make Stuffed Crust Pizza: Spread the dough out of pan and place cheese on round end of pan and then fold the dough over it. (you can also add mince or even chicken chunks in crust)

Hot Dog and Bacon Roll-Ups

Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Yield: 32 appetizers

"This is a very easy and yummy appetizer."

Ingredients
--------------------------
2 packages hot dogs, cut in half
brown sugar
1 lb bacon, cut into in the middle

Directions
---------------------------
Take a piece of hot dog and piece of bacon, wrap bacon around hot dog.

Stick a toothpick through bacon to hold.

Place one layer in bottom of Crock Pot and cover with brown sugar.

Repeat until all the hot dogs have been used.

Cook 3 to 4 hours.

Thai Mango Sticky Sweet Rice Dessert

Prep Time : 8min

Cook Time : 25min

Course : Dessert

Special : Cooking for Two

Type of Prep : Simmer

INGREDIENTS:

Serves 2-4

1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)

1 3/4 cups water

1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango

1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)

1 can good-quality coconut milk

1/4 tsp. + pinch of salt

2 tsp. coconut flavoring

1 tsp. vanilla

2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

PREPARATION:

1.Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2.When done soaking, add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes. The heat within the rice pot will finish cooking the rice.

Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (this should only take a couple of minutes). Tip: Try not to over-cook the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce. Enjoy!

Ben & jerry's fresh georgia peach ice cream

Ben & jerry's fresh georgia peach ice cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.

The Diva Salad

You need:

Iceberg/green Coral lettuce,
Tomatoes,
Onions,
Cheese,
Olives,
Lemon,
Salad cream/dressing
Bread

Steps:

Chop Iceberg or green Coral lettuce
Add chopped Tomatoes, onions, cheese and olives
A squeeze of lemon
Finally add salad cream or dressing of choice
Serve with bread

Dark Chocolate and Marmalade Tart.

Ingredients
* 250g plain flour
* 100g unsalted butter
* 100g icing sugar
* 2 eggs
* 4 drops vanilla extract

For the filling:
* 60g caster sugar
* 2 eggs
* 2 egg yolks
* 200g Butter
* 300g dark chocolate
* 400g thick-cut marmalade
* Marscapone, for serving

Method
1. Preheat the oven to 180°C/gas 4.

2. First make the sweet pastry case. Place the flour and butter in a food processor and process until thoroughly blended. Transfer to a mixing bowl and sift in the icing sugar. Mix thoroughly.

3. Beat the eggs and vanilla extract together in a bowl and add this to the pastry mix. Bring the pastry together, wrap it in cling film and allow to rest in the fridge for an hour.

4. Remove the pastry from the fridge. Roll out fairly thinly and use it to line a loose-based flan tin. Cover it with baking parchment, fill with baking beans and bake blind in the oven for 15-20 minutes.

5. Remove the tin from the oven, take out the parchment and baking beans and allow to cool.

6. Next lower the oven temperature to 170°C/gas 3.

7. To prepare the filling, melt the butter and chocolate together in a bowl suspended over a pan of simmering water.

8. Meanwhile, in a mixing bowl, whisk together the sugar, eggs and extra egg yolks using an electric hand whisk. Then fold the whisked egg mixture into the chocolate mixture.

9. Spoon the marmalade into the pastry case and spread evenly. Pour the chocolate mixture into the case and bake in the oven for 15 minutes.

10. Remove the tart from the oven and allow to cool on a wire cooling rack.

11. Slice with a hot knife and serve with dollops of mascarpone!

Original Leche Flan

Caramel
1 cup sugar
1 cup water

Custard
12 egg yolks
1 (14 ounce) can condensed milk
1 pint milk
1 tablespoon vanilla


Procedure:

1. Caramel:.
2. Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
3. Custard:.
4. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
5. Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
6. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

filipino style fruit salad

ingredients:

3 cans nestle cream or any other brand of cream
2 cans condensed milk
1 big can of mixed fruit coctail
1 bar of cheddar cheese
1 jar of nata de coco (found in asian markets, u can still make the sald even without these but its better if u have these)
1 jar of kaong
1 jar of macapuno
1 can of jack fruit



1.mix all the fruit and fruit cocktail in a big bowl
2.add the nestle cream, condensed milk with the other ingredients
3. cut the cheddar cheese into small cube pieces (just into tiny peaces no bigger than the other fruits.
4. now mix its all together until everything all mixed properly.
5. its best to serve it chilled for at least 6 hours or overnight

SUGARLESS COOKIES

1 cup dates
1 cup raisins
1 cup water
1/2 stick or 1/8 lb. butter
1 cup whole wheat flour (or pastry flour)
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup chopped nuts (optional)

Boil dates, raisins and water for 3 minutes, or until thickened.

Add 1/2 stick of butter before cooling. Cool thoroughly.

Add remaining ingredients. Mix well. Drop by spoonfuls on ungreased cookie sheet.

Bake at 375 degrees for 10-12 minutes (depends on your oven).

Lemon Angel Dessert

Ingredients:
1/3 c. cornstarch
1 c. boiling water
1 tbsp. butter
1 tsp. grated lemon rind
3/4 c. sugar, dash of salt
1 slightly beaten egg
1/4 c. lemon juice
1 (11") loaf angel cake

Preparation:
Mix cornstarch, sugar and salt; add water; cook until thick and clear. Add a little hot mixture to egg; stir into remaining hot mixture; cook 1 minute over low heat. Add butter. Add lemon juice and rind. Cool. Split angel cake into 3 layers; spread with filling. Cover loaf with Whipped Cream Frosting:
Soften 1 teaspoon unflavored gelatin in 1/4 cup cold water; dissolve in 1/4 cup heavy cream (scalded); chill; whip. To 1/4 cup heavy cream, whipped, add 1/4 teaspoon salt, 1/4 cup confectioners' sugar and 1 teaspoon lemon juice. Fold in whipped mixture. Serves 12.

Chocolate Raisin Slice

Chocolate Raisin Slice

---

Chocolate Raisin Slice
================
375 ml water
165 gms raisins
250 gms butter
250 gms sugar
1/2 tsp cinnamon-I didn't have any so I used nutmeg
3 tabs cocoa
Put these all into a saucepan and bring to boil then add 1 tsp bi carb.(yes Peter that is to aid the digestion)leave now to go cold.
When cold add 250gms plain flour and 1 egg, mix well.Pour into normal cake tin and cook at 350* for about 1 hour or until centre is firm.Leave in tin to go cold
Turn out onto whatever ice with chocolate icing and eat.