will u share your favorite recipe?

Question

i am craving something sweet.

Answer 1

Orange Julius

Blend:
6 oz. Orange Juice Concentrate
1 Cup Water
1 Cup Milk
1/2 Sugar
1 Tsp. Vanilla Extract
8-9 Ice Cubes

It's the Best!

Answer 2

Scrunchy Sweet and Sour Chicken - serves 4

Preparation - 20 minutes, Cooking time - 15 minutes

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!

Answer 3

Pecan Pralines
2 cups light brown sugar
2 cups white sugar
1 cup evaporated milk
1 teaspoon vanilla extract
1 stick butter
candy thermometer
3 cups chopped pecans
In a heavy pot add your sugars and pecans cook on medium high heat keep stirring briskly all during the process until the candy thermometer reaches the soft ball stage, When you reach the soft ball stage add the butter and vanilla extract and remove the heat from the pot.keep stirring for 10 minutes then drop by tablespoons on waxed paper as fast as you can. makes 25 to 30 pralines.GOOOOOD!

Answer 4

Chicken and Sausage Jambayala
Serves 6

4 lbs chicken (can use less)
as needed vegetable or olive oil
1 or 2 andouille links, sliced
3/4 cup yellow onion, diced
3/4 cup green bell pepper, diced

3/4 cup celery
1/2 cup green onion tops, chopped
1 1/2 tbs garlic, chopped
1 tbs parsley, chopped (optional)
1 lb shrimp (optional)
1 1/2 tbs salt
1 tsp ground black pepper
1/2 tsp cayenne pepper (optional, Cayenne pepper sauce can be used in final step instead)
3 each bay leaves
3 each cloves (or 1 tsp. ground cloves)
1/2 tsp ground thyme (optional)
1/2 tsp dried basil (optional)
3 dashes tobasco sauce (optional)
1 1/8 lbs white rice, raw
6 cups chicken broth

water as needed

Louisiana red pepper sauce (Joe's red Hot) to taste.

Procedure:

1) In a large, heavy-bottomed saucepot, heat the oil over medium-high heat. Brown the chicken pieces thoroughly. As the pieces brown, remove them and reserve for later.

2) Add the onion, bell pepper, celery, green onions, and garlic and cook for approximately 15 minutes, stirring frequently, or until the vegetables are thoroughly browned.

4) Add the sausage, rice, and seasonings and continue to cook, stirring frequently for 5 additional minutes, then add the reserved chicken, tobasco sauce, and chicken broth. Mix gently.

5) Bring to a boil, cover, and turn the heat down very low. Cook, covered, for approximately 45 minutes. From time to time, uncover and gently stir to prevent the rice from drying out, add water as needed. Be careful not to over-water, as the jambalaya will come out as a paste, and do not allow to dry out, as it will burn.

6) Adjust the seasonings to taste and continue to cook until the rice and chicken are done. Add the shrimp to cook for last 5 minutes (10 if the shrimp is raw).

7) Remove the chicken from the bone. This is an optional step. I personally prefer to remove the chicken from the bone. The choice is yours...on or off the bone, it doesn't really matter. Fluff with a fork before serving. Chicken may also be removed from the bone after browning, though it comes off easier if it has cooked in the rice mix.

*Tip: One of the secrets of a really good Jambalaya is the rendering of the fat from the chicken and sausage. It helps to coat the rice so that it keeps its texture and also builds flavor into the dish, so be sure to let the chicken, and sausage brown really well.

Bon Appetite
Shannon
http://www.iammakingprofits.com/pips.html

Answer 5

Crockpot Turkey Wings

Cut up 2 packages turkey wings. Sprinkle them generously in with Roasted Chicken Seasoning. Place in crockpot and cook on low for 8-10 hours. So easy and delicious.

Answer 6

(My version)Better than sex cake

1 Chocolate Cake Baked( I used Yellow,and prepared from a box)
1/2-3/4 Cup Fudge Topping
1/2-3/4 cup caramel topping(You can use butterscotch,thats what the recipe calls for but the caramel is best in my opinion)and its the kind you get for like ice cream same for the fudge topping.
1/2-3/4 cup sweetened condensed milk
butterfinger candy bars
1/2-1 tub of cool whip
a hand full of flaked coconut

After the cake has cooked from baking it poke holes in the top of it with a fork or the handle of a wooden spoon(i like to use a bigger fork). pour the fudge on top of the cake (I like to heat mine before i do it).Let that soak in a bit,then pour the caramel sauce(i like to heat this also) let that soak in a bit as well.Then pour the condensed milk over the top of the cake letting that soak in as well.crush half of the candy bars( i used three,so i used 1 1/2 for this part),and sprinkled them over the cake.Then sprinkle the coconut over that.Next spread the coolwhip over top and finished it off by sprinkling the remaining candy bars.

I altered the cake,the candy bars,and the caramel sauce,because it called for butterscotch.It turned out absolutely delicious.Good luck sweetie,have a good night hope you enjoy!!

P.S. Its extremely RICH! Recipe can call for 1/2 cup instead of 3/4 cup depending on the size of your orginal cake.I used a round cake (about the size of a 9 in pie pan) so i only used 1/2 cup..

Answer 7

FUDGE CHIP COOKIES
1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. white chocolate chips
1 tsp. vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, chips and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.

Answer 8

I love making carob coconut bars.

Just melt carob chips in a double broiler and then spread out onto wax paper. Sprinkle some dried coconut and sliced almonds and you have a delicious treat!

Answer 9

•mmm crepes!!!

"A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream."

Original recipe yield:
12 servings
PREP TIME:5 Min
COOK TIME:30 Min
READY IN :35 Min


USMETRIC
SERVINGS About scaling and conversions

INGREDIENTS
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
DIRECTIONS
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

•Mall pretzel mmmm!!!

"Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish."

Original recipe yield:
1 dozen pretzels
PREP TIME: 30 Min
COOK TIME: 20 Min
READY IN: 3 Hrs



INGREDIENTS
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
DIRECTIONS
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

•Chocolate chip cookies

"A double dose of chocolate!"

Original recipe yield:
3 dozen




INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar
DIRECTIONS
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Cupcakes:

"My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!"

Original recipe yield:
24 cupcakes
PREP TIME 10 Min
COOK TIME 12 Min
READY IN 22 Min

USMETRIC
SERVINGS About scaling and conversions

INGREDIENTS
2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Answer 10

No