INGREDIENTS
No eggs!
12oz self raising flour
8oz soft margarine
8oz caster sugar
2oz dark chocolate drops (or anything else you fancy putting in; smarties, white chocolate drops, raisins etc.)
Method
1 - mix the ingerdients together in a big bowl, use your hands to knead the dough, it shouldn't be at all crumbly, so add a little more margarine if it is.
2 - take a small ball of dough, about the size of 1 and a half ping pong balls and squeeze it so it's a circle about 1.5cm thick
3 - place on a greased tray.
You can make between 16 - 22 cookies, so use 2 trays.
4 - cook in an oven preheated to 180 degrees for about 15 mins.
5 - eat them while they're hot! Taste magic with a glass of milk :)
INGREDIENTS
5 tomatoes ( puree )
250 gms pasta
Cheese- 1 cup
1/4 cup boiled corn
1/4 cup capscicum (finely chopped)
1/4 cup onion (finely chopped )
Tomato sauce
Milk - 1/2 cup
Cream-1/4 cup
Coriander/basil - 1/2 cup
Salt,pepper,- oregano ...to taste
Method
1. Take a clean pan n put on d stove ..... Add a little butter .
2. Once the butter melts pour out all d tomato puree into it .... Stir until water dries up .... Put on sim.
3. Put water in a vessel n put to boil .
4.Add a tsp oil n 1/2 tbsp salt ...Add pasta
5.Put a fork in d pasta to see if boiled ... Once boiled ... Strain the excess water n keep aside .........
6. See d tomato puree .... If excess water is completely gone add d milk to it .... Again wait until dry n den add the cream .... Add salt n pepper to taste ( remember ... Ur pasta also has salt ) .....Add plenty of sauce to it
7. Take another pan n add vegetables at a time into it ..... Once they turn reddish brown add them to the puree .
8. Mix for a while ... Den add boiled pasta to it n mix well .
9. Add more sauce if it tastes bland ...
10. Add 1/2 d cheese to d pata n mix ....
11. Remove frm d stove... Put in a bowl ...
12.Garnish with basil/coriander, pepper,oregano
13. Sprinkle d remaining cheese n heat so that it melts .....
14. Pasta ready to be served .........Serve hot
Egg Foo Yong
When you want to prepare a Chinese dish with leftover chicken, ground beef and pork, create Egg Foo Yong and watch your remaining food disappear with delight! This recipe serves 6.
to prepare Egg Foo Yong, you will need:
8 eggs (beaten)
1 small diced onion
1/2 cup diced mushrooms
1 cup bean sprouts
1 chicken breast, cooked and diced
1/2 cup ground beef, cooked and crumbled
1/2 cup pork, cooked and diced
1 cup thinly sliced celery
1/4 teaspoon pepper
1 teaspoon salt
1/2 diced green onions for garnish
To prepare sauce, you will need:
2 cups chicken stock
1 1/2 teaspoon granulated sugar
1 1/2 tablespoon cornstarch
6 tablespoons cold water
2 tablespoons soy sauce
Preparation
In medium size skillet, sauté diced onion, mushrooms, bean sprouts, chicken, pork, beef, salt, pepper, and celery, approximately 2 to 3 minutes. Set aside.
In same skillet, heat few tablespoons vegetable oil. Add approximately 1/3 cup beaten egg and heaping cup of sauté mixture, mixing slightly to cook egg, while maintaining an omelet-like shape. Brown in both sides. Remove from heat and set aside.
Repeat process, and continue to cook eggs and mixture one at a time. Set aside plate once all eggs and mixture are browned.
To prepare sauce, place chicken stock in small sauce pan over medium heat.
Add sugar and soy sauce, mixing well.
Mix cornstarch with cold water, and stir into sauce until it begins to thicken.
Remove from heat and pour over each individual egg foo yong before serving.
Garnish with diced green onions.
Variations
For spice, add diced chilies to taste during Step 1.
Substitute 1/2 cup uncooked peeled, deveined shrimp halved lengthwise for chicken, ground beef and pork.
n vacation, 5 o'clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I'm the one in charge of feeding my friend's children that night. Oops! Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked). Open the freezer and see half a loaf of sliced bread. Saved. Whew. The kids will not have boxed Mac-n-cheese for dinner.
Have you ever made a breakfast casserole? The basic ingredients are eggs, cheese, milk, and bread. It's the easiest thing in the world to put together. We have a sausage breakfast casserole on the site that is one of my favorites. The great thing about a breakfast casserole is that you can add almost anything you want to the base. Italian sausage is my all time favorite, but bacon or ham will do too. Or make it veggie, with zucchini, broccoli, basil and onions. The first time I served this to the kids they insisted that it had to go on the website. The name they picked was "Open Fridge Breakfast Bake" because basically that's what I did - opened the fridge, put everything I could find into a casserole dish, and baked it. A few days later we cooked it again (this time Reilly, the 11-year old helped) so we could get some photos. Do you have a favorite breakfast casserole combo? If so, let us know about it in the comments.
As-You-Like-It Breakfast Casserole Recipe
The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. Can also uses spices such as curry and cumin.
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INGREDIENTS
6-10 eggs
2-3 cups grated cheddar cheese
6 slices bread, cut into cubes
2 cups milk
Salt
Pepper
Additions
1 cup corn (cooked or frozen)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
A few slices cooked bacon, chopped
1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
13 x 9 inch casserole dish
METHOD
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.
2 Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
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