What is your favorite recipe? I'll give you 10 points if I think it looks delicious!?

Question

Full recipes will do.

Answer 1

German Chocolate Cake with Coconut-Pecan Filling


When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.

Serves 12 to 16
Filling

4egg yolks
1can evaporated milk (12 ounces)
1cup granulated sugar (7 ounces)
1/4cup packed light brown sugar (1 3/4 ounces)
6tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8teaspoon table salt
2teaspoons vanilla extract
2 1/3cups sweetened shredded coconut (7 ounces)
1 1/2cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

Cake

4ounces semisweet or bittersweet chocolate , chopped fine
1/4cup Dutch-processed cocoa , sifted
1/2cup boiling water
2cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4teaspoon baking soda
12tablespoons unsalted butter (1 1/2 sticks), softened
1cup granulated sugar (7 ounces)
2/3cup packed light brown sugar (about 4 3/4 ounces)
3/4teaspoon table salt
4large eggs , room temperature
1teaspoon vanilla extract
3/4cup sour cream , room temperature


See Illustrations Below: Assembling the German Chocolate Cake
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).

Answer 2

Pesto meat loaf: Make a pesto according to the recipe below, or use your own or any other you can find. Make your favorite meat loaf recipe, or mix bread crumbs, an egg, and maybe a little salt and pepper in with a pound or two of ground beef. Spread this meat mixture out flat, and spread the pesto mix over the top of it. Roll it up like a cinnamon roll, put it in a pan, and bake at 350 degrees for 30-45 minutes, or until it reaches 160 degrees inside. The time will vary according to your oven, how big the roll is, etc. Serve with mashed potatoes, a vegetable, or just with ketchup. Enjoy! And if you want something just a bit different, use a half and half mixture of ground beef and ground pork. Mix them together thoroughly, though, or when they bake, you'll have the oddest looking concoction sitting before you at the dinner table.

Answer 3

Oreo Cheesecake Recipe!
.
18 Oreo cookies, crushed in a blender
1/4 cup melted butter
24 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla

6 servings 1 cake Change size or US/metric

Mix Oreos and butter.
Press then down in a greased 9inch spring form pan.
In a large bowl, cream together remaining ingredients until well blended.
Pour into spring-form pan.
Break up 8 Oreos and drop on top of the batter.
Bake for 45-60 minutes at 300 Deg F.
Don't bake till it cracks.
Cool to room temperature and chill in the refrigerator before removing pan.

try this!simple and very yummy!!

Answer 4

Hot Garlicky Shrimp
Shrimp (shelled and Deveined)
2-3 carlic cloves -minced
red peppers flakes
2-3 tbsp olive oil
dried crusted bread or frenc baggette

heat pan in medium heat
pour oil in hot pan then when it start to warm up toss in the garlic within ten seconds toss in the shrimp and pepper flakes and coock until shrimp is done about 2 minutes per side server in plate with some of the oil from pan and a slice of the crusted bread or french baggette. easy recipe and fast all my ladies that have come to my place for dinner like it alot.

Answer 5

Fluffernutter French Toast.

Start making 2 pieces French Toast, bread dipped in scrambled eggs, etc. Cook one side in frying pan or griddle, then turn. Put peanut butter on one piece, and marshmallow fluff or cream on the other piece. When second side is done, put the pieces together like a sandwich, cooking just a little longer if needed to get the insides soft and melty.

Serve like a sandwich, cut diagonally!

Answer 6

kahlúa® Brownies
½ cup butter
3 ounces unsweetened baking chocolate
1 ½ cup sugar
3 eggs
1 ½ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®

Heat oven to 350ƒ F (180ƒ C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®.
Cut into squares.


Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.

Answer 7

Busy Day Cobbler

1/3 cup butter
1 cup flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
one large can sliced peaches with liquid
1/4 cup additional sugar
1 Tbsp cinnamon

Melt butter in 8 by 11 inch baking dish. In bowl combine flour, 1/3 cup sugar, baking powder, salt and milk. Pour over butter but do not stir. Over this pour sliced peaches (liquid included, but not all of it - I usually leave about 1 inch of liquid in the can, if you pour in all the liquid, it's too much)
Sprinkle peaches with additional sugar and cinnamon. Bake at 350 degrees for 45 minutes. Good served warm with ice cream.
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Answer 8

Cool Summer Salad for a HOT DAY
Mixed green lettuces dark and light
sweet sliced onions
sugar snap peas
fresh red tomatoes cut in quarters
fresh basil leaves
fried bacon crumbled
shredded cheese such as provalone
mix these ingredients together
then toss with this dressing:
olive oil, red wine vinegar, garlic minced, salt and pepper dash of sugar....use three parts oil to one part vinegar....mix this together and pour over salad....
Serve with fresh italian bread buttered ...and your beverage of choice....

Answer 9

My favorite is SURFERS DELIGHT or in TSUNAMI prone regions of the world its called ........GOAT VOMIT STEW....actually it is simple to make ...seaweed,bay leaves,garlic,chili's,baby octopuss tenacles,and spaghetti....in an old mortar pound all the ingredients together..except the noodles...put in wok and stir fry with sesame seed oil.....add water and octopus...bring to a boil adding the noodles...spice with MSG and fermented fish sauce...put on lid for one day....Then when friends come around you do not want around ask them to "smell" your latest concoction.....it is guaranteed to make a white man GAG...IF THIS doesn't get them to run out the door...put on the stove and reheat....the 1 st time it boils it will smell like a girls locker room when they all are OTR....IF this DOES not work grab a spoon and taste....you wiill HURL some projectile vomit in their direction...this will get them moving. ACTUALLY this is a THAI recipe we eat all the time...and is quite tasty with boiled rice.

Answer 10

Moglai Cuisine is the cuisine that comes from the kitchens of the ancient Indian aristocracy or the Moghul Emperors. This cuisine is predominant in the Northern part of India.

Makes 4 servings


2 Whole Chickens (Skinned)
(Marinade Ingredients)
1 pint of sour curd
2 tbsp chopped onion
1 tsp chopped garlic
2 tbsp of ground coriander
1 tsp of turmeric powder
1 tsp ground pepper
1 tbsp ground poppy seeds
1 tbsp of ground almonds

(for Rice)
2 lbs of basmati rice
1 lb of ghee or butter
1 onion
1 crushed clove of garlic
1/2 tsp of saffron
10 whole cardamoms
10 whole cloves
2 2" sticks of cinnamon




This is very rich and authentic recipe just the way it was prepared at Moghul times.
You obviously need plenty of time to do this recipe.
The quantities specified are for a big party because that's when you cook this
kind of dish.
This kind of biryani preparation is a long and slow process.
Most of the cooking must be done on low heat.

(For Korma)
Cut chicken into large pieces and Marinate them in mixture
of marinade ingredients for at least 2 hours.
In 2 ozs. of ghee (or butter), fry lightly for 2-3 minutes the following:
1 tbsp of chopped onion, 2 cloves of garlic, 8 cloves, 6 cardamoms and 2 sticks of
cinnamon.
Add to this the marinated chicken and the whole of marinade, and allow the chicken
to cook in its own juice without adding any water.
Cover and cook on low heat until the chicken is tender.

(For Rice)
In a large vessel fry onions, garlic and spices in ghee.
Add rice and mix it lightly.
Continue frying on low heat for 4-5 minutes.
Add saffron, salt to taste and sifficient boiling water to cover the rice.
Cover the vessel and cook on low heat until the water is completely absorbed
and rice is cooked.
Occasional tossing of rice using a spatula may be required to avoid pulping.
Now work into it ½ lb. of raisins, ¼ lb of almonds, ¼ lb of pistachios and ½ lb of dry dates.

(Finish)
The blending of Korma and rice must be done carefully to prevent breaking up of meat or rice.
Take each piece of chicken and work it carefully into the rice,
using up as much of gravy as possible.
Cover the pan tight and stand it on very low (warm) heat.
Garnish this dish with silver leaf.

Serve the Biryani with Raita or some kind of light salad.

Answer 11

frog soup:
put a frog in a blender until it turns liquid. then give it to someone to drink and laugh as you watch them barf.