Spicy Honey Chinese Chicken Recipe

4 boneless skinless chicken breasts
¼ inch piece fresh ginger
3 green onions
1/3 cup hot water
3 tbsp honey
1/3 cup lemon juice
1 ½ tsp hot chili garlic sauce
2 tsp soy sauce
2 tsp cornstarch
½ cup all purpose flour
½ tsp salt
2 cups peanut oil

  1. Remove all of the fat from the chicken and cut each breast into large 2 inch or so pieces and set them aside.

  2. Peel and grate the piece of ginger and set it aside.

  3. In a large cup mix together the hot water and honey. Stir thoroughly until the honey dissolves. Then add the lemon juice, hot chili garlic sauce, and soy sauce and stir until everything is well blended. Set this sauce mixture aside.

  4. In a small cup mix the cornstarch with just a little bit of water to dissolve and set it aside.

  5. In a large bowl, mix together the flour and salt. Toss the chicken pieces in the flour mixture making sure to coat them thoroughly.

  6. In a large non stick pot or wok heat the peanut oil on high. Once the oil reaches 375 degrees, begin frying the chicken.

  7. Add several chicken pieces at a time making sure not to over crowd the wok. Cook them for about 5 minutes or until golden brown. Remove them with a slotted spoon and place them on paper towels to drain.

  8. Once all of the chicken is cooked remove all of the oil from the wok except for 1 tablespoon. Heat this oil again on high.

  9. Once the oil is hot, add the ginger and stir fry it for 1 minute. Quickly add the sauce mixture and bring it to a boil, about 1 minute.

  10. Add the cornstarch mixture and stir until thick.

  11. Add the green onions and chicken pieces and stir until all of the chicken is coated and heated through, about 2 more minutes.

  12. Serve with either white or fried rice. Makes 3 servings.

Phyllo Easter Nests

1/2 cup finely chopped walnuts
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
8 NESTLÉ BUTTERFINGER NestEggs, finely chopped

Phyllo Nests:
1/4 cup (1/2 stick) unsalted butter, melted
8 ounces (1/2 package) kataifi (shredded phyllo dough), thawed according to package directions
1/4 cup granulated sugar
1 teaspoon ground cinnamon
18 NESTLÉ BUTTERFINGER NestEggs, wrapped
  1. PREHEAT oven to 350°F (175°C). Lightly brush 12-cup muffin pan with melted butter.
  2. FOR FILLING: Mix nuts, sugar, cinnamon and chopped Nestlé NestEggs in medium bowl. Set aside.
  3. FOR PHYLLO NESTS: Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place phyllo in large mixer bowl and separate into a loose pile with fingers. Toss pile with sugar and cinnamon. Add remaining melted butter; toss pile. Divide phyllo mixture among muffin cups; press onto bottoms and up sides.
  4. FILL center of nests with 1 tablespoon walnut filling.
  5. BAKE for 12 to 15 minutes or until edges are golden and crispy. Let cool completely in pan; fill each nest with 3 wrapped Nestlé NestEggs.

Makes 12 nests.

Preparation - 20 min | Cooking - 12 min | Cooling Time - 20 min cooling |

Fiesta Chicken Salad

  1. 1/4 cup margarine or butter, cut up
  2. 6 boneless, skinless chicken breast halves
  3. 2 eggs
  4. 1 1/4 cups Old El Paso(R) Picante or Thick 'n Chunky Salsa
  5. 1 1/3 cups Progresso(R) Plain Bread Crumbs
  6. 1 teaspoon salt
  7. 1 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon ground oregano
  10. 4 green onions, sliced
  11. 1 (16 ounce) package mixed salad greens
  12. 3 medium tomatoes, chopped
  13. 1 (8 ounce) bottle red wine vinegar and oil salad dressing
  14. 1 cup sour cream
  15. 1 avocado, peeled, sliced

Nutrition Info

Per Serving

  • Calories: 458 kcal
  • Carbohydrates: 26 g
  • Dietary Fiber: 4 g
  • Fat: 27 g
  • Protein: 26 g
  • Sugars: 6 g

2. Cooking Directions

  1. Heat oven to 400 degrees F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
  2. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.
  3. In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400 degrees F for 15 to 20 minutes or until chicken is no longer pink in center.
  4. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
  5. Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.

Sauteed Chicken Breasts with Salsa Verde

Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it's delicious on sautéed and grilled foods as well.
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
3 cloves garlic, 1 whole, 2 minced
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon dried thyme
Rec Image

Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.

In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.

Cheesy Holiday Breakfast Bake

8 frozen hash brown patties
4 cups mild cheddar cheese
1 pound of sausage or fully cooked ham
7 large eggs
1 cup milk
1/2 teaspoon ground mustard

1. Place hash browns in a single layer in a greased 9 x 13 x 2-inch glass baking dish. Sprinkle with cheese and ham or sausage.
2. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown. Check if done by inserting knife. If it comes out clean, breakfast is ready to eat.

Chocolate-Dipped Matzos

3 (2-ounce) bars semi-sweet chocolate baking bars, broken into pieces
2 matzos, broken into pieces (big enough to dip)
1/4 cup flaked coconut (optional)
  1. Line large baking sheet with wax paper.
  2. Microwave baking bars in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted.
  3. Dip matzos about halfway into melted baking bars; shake off excess. Place on prepared baking sheet; sprinkle with coconut, if desired. Refrigerate until set. Store in covered container at room temperature.

Makes 8 servings (about 3 pieces each).

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 2 mins
Cooling Time: 30 mins refrigerating

Nutritional Information Per Serving: Calories: 150 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 4.5 g Cholesterol: 0 mg Sodium: 5 mg Carbohydrates: 22 g Dietary Fiber: 0 g Sugars: 12 g Protein: 2 g

Creamy Deviled Eggs

12 large hard-cooked eggs, peeled
1/4 to 1/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
3 1/2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
  1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; mash well with fork or pastry blender. Add evaporated milk, mayonnaise and mustard. Stir until creamy. Season with salt.
  2. Spoon or pipe into whites. Sprinkle with paprika.

Makes 12 appetizer servings.

Estimated Times:
Preparation Time: 20 mins
Cooking Time:


  • Dill Deviled Eggs, add 1 1/2 teaspoons chopped fresh dill. Eliminate paprika.
  • Curried Deviled Eggs, eliminate Dijon mustard, use 1/3 cup evaporated milk and add 1 1/4 teaspoons curry powder.

Note: Can also substitute with NESTLÉ CARNATION Evaporated Milk or NESTLÉ CARNATION Evaporated Fat Free Milk.

Nutritional Information Per Serving: Calories: 100 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 215 mg Sodium: 180 mg Carbohydrates: 1 g Dietary Fiber: 0 g Sugars: 1 g Protein: 7 g

Scrumptious Cheddar Bacon Scalloped Potatoes

6 slices turkey bacon, cooked and chopped - divided use
2 to 2 1/2 pounds (about 6 medium) potatoes, unpeeled and thinly sliced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 cup water
2 cups (8 ounce package) shredded 2% cheddar cheese - divided use
2 green onions, sliced
  1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
  2. Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.
  3. Layer half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

Makes 16 servings (1/2 cup each).

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 20 mins

Nutritional Information Per Serving: Calories: 140 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 4.5 g Cholesterol: 25 mg Sodium: 260 mg Carbohydrates: 13 g Dietary Fiber: 1 g Sugars: 3 g Protein: 7 g

Mother's Day recipes

Mother's Day 2009 is on Sunday 22nd March, so whether you're a mum yourself or planning something for your own mum, we've got some Mothering Sunday recipes and treats for you.

Bacon and herby scrambled eggs

Preparation: 5 mins
Cooking: 10 mins

2 rashers back bacon
Toasted white muffin
2 medium eggs
Knob of butter
Mixed chopped herbs
Chives for garnish

1. Whisk two eggs lightly in a bowl with a dash of salt, freshly milled black pepper and chopped herbs.
2. Melt the butter in a saucepan over a medium heat, add the eggs and stir until the egg softly sets.
3. Serve immediately on half a toasted muffin, topped with a couple of rashers of grilled bacon, tomato ketchup and a chive garnish.

Mother's Day breakfast

French toast with plum compote

This is such an easy and delicious way of serving eggs for breakfast. Cut the bread from an unsliced loaf so you can make it really chunky. The compote can be served warm, freshly poached or made a day in advance for eating cold. Serve topped with spoonfuls of natural yogurt.

Serves: 2
Takes: 15 mins preparation + soaking + 10 mins cooking

350g (12oz) ripe plums
3tbsp clear honey
1cinnamon stick
3 tbsp water
2 medium eggs
3tbsp semi-skimmed milk
2 thick slices wholegrain bread (about 125g)
1tbsp mild olive oil
2tsp caster sugar

1. Halve and stone the plums and put in a small saucepan with 1 tbsp of the honey, cinnamon stick and water. Cover and heat very gently for about 5 mins until the plums are soft but not falling apart.
2. Beat the remaining honey with the eggs and milk. Put the bread slices in a single layer on a dinner plate. Pour the egg mixture over the bread and leave to stand for 10 mins until absorbed.
3. Heat the oil in a large frying pan, preferably non-stick. Halve or quarter the bread slices diagonally and add to the pan. Fry gently for 1-2 mins on each side until golden.
4. Drain onto serving plates and sprinkle with the sugar. Serve with the plum compote.

Top tip: Use fresh apricots or apples instead of the plums.

'I Love You' Cookies

100g unsalted butter, melted
1 medium egg
100g superberry muesli
250g plain flour
1tsp bicarbonate of soda
150g soft light brown sugar
3tbsp milk
Flour, for rolling
For the icing:
1 sachet of dried egg white
500g icing sugar, sifted
Paste food colours, of your choice

1.Mix together the melted butter and egg. Then, stir in the muesli, flour, bicarbonate of soda, sugar and milk. Use your hands to make the mixture into a dough. Grease and flour a baking sheet.
2. Use a bit of flour to roll out the dough, or if you prefer, roll the dough out between two sheets of baking parchment. Flour the cutters and cut out the letters. For the 'O', you can substitute a round cutter and a very small heart cutter, from a set.
3. Transfer to the prepared baking sheet and chill for 30 mins.
4. Preheat the oven to 180°C (fan 170°C/gas mark 5). Bake the biscuits for 10-12 mins. Transfer to a rack to cool.
5. For the icing, mix together the icing sugar and egg white. Divide this up into 3 bowls, and colour each bowl with your chosen colours. Spoon the icing into your icing bags, and use straightaway or store until ready to use.
6. When the biscuits are cool, spread over the base colour. Allow this to dry for 10 mins, before piping on top of it, otherwise the icing will bleed into each other. Decorate with spots, stripes, squiggles or any other pattern before presenting to your mum!

Cook's tip: It is best to use paste food colours to get the intensity of colour, although the liquid ones are also fine. Dried egg white is widely available from supermarkets - look in the home-baking aisle.
Equipment guide: Cara, the recipe creator, found cutters on a special baking website, www.cakecraftshop.co.uk. You will also need disposable icing bags, or you can cut the corner off a food bag, fill with icing and squeeze gently.

Mango and strawberry bake

These delicious fruity oaty dessert parcels are really easy to make and a great treat for your mum on Mother's Day.

100g tropical muesli
20g wheatgerm
1tbsp Demerara sugar
100ml single cream
1 mango
150g strawberries, diced
2tbsp clear honey

1.Mix together the muesli, wheatgerm, sugar and cream in a bowl and leave to soak together for at least 1 hr.
2. To put the dish together, preheat the oven to 170°C (fan 180°C/ gas mark 5). Spread out a piece of foil on a baking tray to make a parcel, and spoon the mango and strawberry in the middle. Drizzle over the honey, and seal up the parcel.
3. Bake for 15 mins until the juices start to run.
4. Meanwhile, heat up the muesli base over gentle heat in a small pan. To serve, divide the muesli base between 2 plates, and spoon over the warm fruit. Serve immediately.

White chocolate celebration cake

Whether it's Mother's Day, a special birthday or even a wedding, this cake is so impressive it works for any occasion. It takes a bit of time to make and assemble but it's well worth the effort.

For the cake
300g (10 1/2oz) butter
300g (10 1/2oz) caster sugar
5 large eggs, beaten
350g (12oz) plain flour, sifted
11/2tsp baking powder
Grated rind of 1 orange
3tbsp orange juice
For the coating
100ml (31/2fl oz) double cream
225g (8oz) good quality white chocolate, chopped
To decorate
Crystallised rose petals
Pink macaroons
Handful fresh raspberries
Handful fresh strawberries, halved

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm/8in cake tin. Cream together the butter and sugar until fluffy. Gradually add the eggs, beating well between each addition. Fold in the flour, baking powder, orange rind and juice. Transfer the mixture to the prepared cake tin.
2. Bake in the oven for 11/4-11/2 hours or until golden brown and springy. Leave to cool in the tin for about 5 mins before turning on to a wire rack to finish cooling.
3. For the coating, heat the cream in a saucepan (but do not boil) and pour over the white chocolate. Mix it gently with a wooden spoon until smooth and glossy. Pour over the cake, and spread on the top and sides with a palette knife.
4. Transfer to a serving plate and put in the fridge to set for 15 mins.
5. Decorate with the rose petals, macaroons and fruit just before serving.

Top tip: To crystallise rose petals, wash edible petals and dry with kitchen paper. Dip half of the petal in lightly beaten egg white then dip in sugar. Dry on a wire rack.

Potato and Cheddar-Cheese Soup

A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.

1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops
Rec Image

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

St. Patty's Day Mud Balls

Nonstick cooking spray
Wax paper
1 (18.25-ounce) box chocolate cake mix
1 (16-ounce) bottle NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk - divided use
1/2 cup vegetable oil
3 large eggs
1 (16-ounce) container prepared chocolate or white frosting
24 foil or paper standard-size baking cups
1/4 to 1 cup green candy sprinkles and/or shamrocks for coating
  1. Preheat oven to 350°F (175°C). Spray 13 x 9-inch baking pan with nonstick cooking spray. Line baking sheets with wax paper.
  2. Combine cake mix, 1 1/2 cups Nesquik, oil and eggs in large mixer bowl; stir until moistened. Beat on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour into prepared baking pan.
  3. Bake for 35 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Frost cake. Now for the fun part, drag fork across cake so that the cake is crumbly. Pour remaining 1/2 cup Nesquik over cake and stir well to form a cakey "dough."
  4. Scoop "dough" into 2-inch balls using ice cream scoop; place on prepared baking sheets. Refrigerate for 1 hour. Roll dough into firm balls (use plastic gloves, if desired), then dip tops (or roll entire ball) into candy sprinkles. Place in baking cups. Refrigerate until ready to serve (will hold 1 day). Serve cold.

Makes 24 mud balls.

Preparation Time: 20 mins
Cooking Time: 35 mins
Cooling Time: 1 hr refrigerating

Nutritional Information Per Serving: Calories: 240 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 2.5 g Cholesterol: 30 mg Sodium: 200 mg Carbohydrates: 33 g Dietary Fiber: .5 g Sugars: 22 g Protein: 2 g

Chocolate Shamrock Bread Pudding

10 slices bread, cubed (6 cups)
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
8 large egg yolks, beaten
3/4 cup granulated sugar
1/2 cup Irish cream liqueur
1/4 teaspoon salt
Whipped cream (optional)
  1. Preheat oven to 350ºF (175ºC). Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.
  2. Heat evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.
  3. Combine egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture.
  4. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired.

Makes 12 servings.

Preparation Time: 20 mins
Cooking Time: 40 mins


Nutritional Information Per Serving: Calories: 420 Calories from Fat: 140 Total Fat: 15 g Saturated Fat: 9 g Cholesterol: 145 mg Sodium: 270 mg Carbohydrates: 59 g Dietary Fiber: 3 g Sugars: 46 g Protein: 10 g

Spicy Chicken Chili(Mexican)

2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound skinless chicken thighs (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 jalapeno peppers, seeds and ribs removed, chopped
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
Rec Image

In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Menu Suggestions

Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

Classic Macaroni and Cheese

6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
For the Pasta and Cheese:
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces monterey jack cheese shredded (2 cups)
8 ounces sharp cheddar cheese shredded (2 cups)
1 teaspoon table salt
Rec Image

Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and
1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about
1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and
1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

genuine KFC secret recipe

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve.

Three Vegetable Bake

3 cups coarsely chopped red or other waxy potatoes (3 medium)
1 cup peeled and coarsley chopped parsnip (1 medium)
3 cups fresh broccoli and/or cauliflower florets
3 tablespoons butter, divided use
2 tablespoons all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 MAGGI® Vegetable Bouillon Cubes
1/8 teaspoon ground white pepper
1/4 cup seasoned dry bread crumbs
  1. PREHEAT oven to 350º F.
  2. MICROWAVE potatoes and parsnip in covered, medium microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.
  3. MELT 2 tablespoons butter in a small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
  4. MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.
  5. BAKE for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown.

Grilled Chicken with Basil Butter

4 chicken breast halves, boneless and skinless, pounded thin
3/4 teaspoon black pepper
1/4 cup melted butter
1/4 cup basil leaves, cut into thin strips
1/2 teaspoon salt
Basil Butter:
1/4 cup butter, room temperature
3 tablespoons basil leaves, chopped
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
  1. In small bowl, combine ingredients for basil butter; blend well. Place on sheet of plastic wrap, form into a log and refrigerate until needed.
  2. Preheat gas or charcoal grill, or broiler.
  3. Press black pepper into one side of each chicken breast half.
  4. In small bowl, combine melted butter, basil and salt.
  5. Brush each breast half with butter mixture; place on grill and cook, turning, until done throughout, about 7 to 8 minutes per side.
  6. When chicken is done, place one breast half on each of four plates; top with one fourth of the basil butter log.

Makes 4 servings.

Grilled Lemon-Thyme Beef Steaks

4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1-inch thick (about 2 1/2 to 3 pounds)
3 tablespoons chopped fresh thyme (tarragon would be nice, too!)
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
  1. Combine seasoning ingredients; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Mediterranean Chicken and Lemon Soup

2 (14.5-ounce) cans reduced-sodium chicken broth
1/2 cup uncooked long-grain white rice
1 small carrot, peeled and sliced
2 cups cooked, cubed chicken breast meat
1/2 cup fresh lemon juice
1/2 cup thinly sliced red bell pepper strips
1 clove garlic, finely chopped
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk, divided use
1 tablespoon cornstarch
2 tablespoons chopped fresh basil
  1. Boil broth in medium saucepan. Add rice and carrot; cook until carrot and rice is tender. Stir in chicken, lemon juice, bell pepper and garlic.
  2. Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to a boil; reduce heat to low. Cook, stirring occasionally, until soup is slightly thickened. Stir in basil before serving.

Crispy Pesto Potatoes

1 1/2 pounds baby red potatoes, halved, cooked and drained
1/4 cup BUITONI® Pesto with Basil
  1. Preheat broiler. Line baking sheet with heavy-duty foil.
  2. Place hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.
  3. Broil about 5 inches from heat for 4 to 5 minutes or until potatoes are lightly browned.

Beef Tenderloin Steaks with Blue Cheese Topping

4 (about 1 pound) beef tenderloin steaks, cut 1-inch thick
1 large clove garlic, halved
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Blue Cheese Topping:
2 tablespoons cream cheese
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
Dash ground white pepper
  1. Rub beef steaks with garlic; set aside.
  2. Combine topping ingredients in small bowl; set aside.
  3. Place steaks on rack in broiler pan so surface of beef is 2 to 3-inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
  4. One to two minutes before steaks are done, top evenly with topping.
  5. Season with salt; sprinkle with parsley.

Makes 4 servings.

Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. One minute before steaks are done, top evenly with topping.

Mushroom stir-fry

This unusual and tasty stir-fry recipe mixes the flavours of pork, Chinese wine and three types of mushrooms

Serves: 4
Prep time: 10 mins
Cooking time: 10 mins

4 tbsp vegetable oil
200g minced pork
3 tsp fresh root ginger, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
4 tbsp Shaoxing wine or dry sherry
2 tbsp light soy sauce
1 pointed green cabbage, finely shredded
50g fresh or re-hydrated shiitake mushrooms, finely sliced
50g fresh oyster mushrooms, finely sliced
50g fresh chestnut or button mushrooms, finely sliced
400g fine rice noodles, cooked to pack instructions
8 spring onions, shredded into 5cm strips
Toasted sesame seeds, to garnish

1. Add 2 tbsp oil to the wok. Heat, coat the wok and stir fry the pork until tender and crispy. Remove and set aside.
2. Add the remaining oil to the wok, heat and add the ginger and then the garlic. Stir fry for a few seconds until the aroma is released. Then add the Shaoxing wine and soy sauce.
3. Add the cabbage and stir fry for 30 seconds until wilted. Then add the mushrooms, stir fry for a further 30 seconds to 1 minute until tender.
4. Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined - add a couple of tablespoons of water or stock if needed. Serve topped with toasted sesame seeds.

Stop your turkey drying out

When roasting a turkey, I always smear the breast with butter and cover it during cooking. It stops the meat from drying out.

Phil Vickery's lemon turkey meatballs with broccoli and tagliatelle

British turkey and broccoli are both packed with essential vitamins and minerals. And combined in this recipe, they also taste delicious!

Serves: 4
Prep time: 20 mins
Cooking time: 15 mins
Per serving: 314 calories, 9g fat

500g British turkey mince
1 tbsp pine nuts
½ small onion, finely chopped
1 clove garlic, crushed
4 tbsp vegetable oil
225ml whipping cream
3 tbsp dried breadcrumbs
1 tbsp olive oil
Finely grated zest and juice of 1 large lemon
Salt and freshly milled black pepper

For the sauce:
200ml chicken stock
2 heads of broccoli, cut into small florets, cooked
300g cooked pasta ribbons

1. Cook the onion and garlic in a little oil to soften, about 10 minutes.
2. Place the mince, cooked onion, pine nuts, lemon zest, olive oil, breadcrumbs, and 1 tbsp of whipping cream into a bowl and mix well. Season well with salt and pepper.
3. Form into 20 small balls, then chill well.
4. To make the sauce, boil the chicken stock and lemon juice to reduce by two-thirds. Add the remaining cream and reboil, the sauce should thicken straight away. You may need to add a touch of stock if the sauce thickens too much. Season well with salt and pepper, and keep warm.
5. Place a couple of tablespoons of oil into a non-stick frying pan.
6. Add the meatballs and gently cook for 15 minutes to lightly brown and cook through. Serve with warm pasta and broccoli. Spoon over the hot lemon sauce.


12 wooden skewers

1 small bunch of green onions, trimmed & coarsely chopped (about 1-1/2 cups)

1 jalapeño pepper, seeded and quartered

1 Tablespoon fresh thyme, chopped

1 clove garlic, chopped

3/4 cup Carapelli® Extra Virgin Olive Oil

1/4 cup rice wine vinegar

1/4 cup Robert Mondavi Private Selection Chardonnay or Pinot Grigio

3/4 cup fresh ginger, peeled and coarsely chopped

24 Alaska Sea Scallops and/or Alaska Prawns

2 medium bell peppers, cored and cut in wedges

3 large leeks, washed and cut into large chunks OR 12
Cippolini onions, skinned

12 medium to large button mushrooms

Prior to grilling, soak wooden skewers in water for at least 30 minutes.

In food processor or blender, pulse green onions, jalapeño, thyme, garlic, olive oil, vinegar, wine and ginger until mixture is almost smooth. Pour half of the mixture into a large resealable plastic bag. Add Alaska Scallops and/or Prawns; seal bag and turn several times to coat. Marinate, refrigerated, 15 to 30 minutes. Cover and reserve remaining marinade.

Preheat grill or broiler/oven to medium-high heat. Remove seafood from marinade; discard bag of marinade. Thread seafood and vegetables onto skewers. Place skewers onto a grill or broiling pan brushed with Carapelli® Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until seafood is opaque throughout.

Drizzle reserved marinade over skewers just before serving.

Recommended wine pairing: Robert Mondavi Private Selection Pinot Grigio

Makes 6 servings

Nutrients per serving: 375 calories, 29g total fat, 4g saturated fat, 69% calories from fat, 20mg cholesterol, 12g protein, 15.5g carbohydrate, 3g fiber, 116mg sodium, 51mg calcium and .5g omega-3 fatty acids.

Marshmallow swizzle sticks

Makes 10

Time to prepare: 20 mins (plus chilling)
Cals per stick: 135

100g (4oz) milk chocolate
200g packet marshmallows
45ml (3tbsp) chocolate strands
45ml (3tbsp) sugar hundreds and thousands

1. Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Leave until the chocolate has melted.
2. Thread 3 marshmallows on to a long wooden skewer and spoon some of the melted chocolate over the marshmallows to coat. Gently shake off any excess chocolate.
3. Sprinkle liberally with chocolate strands or hundreds and thousands to cover the chocolate completely. Place the skewers on a cooling rack.
4. Repeat with the rest of the marshmallows to make about 10 swizzle sticks in total. Chill in the fridge for 30 mins until set.

Top tip: For a variation, replace the milk chocolate with white or plain chocolate and dip them in desiccated coconut or chocolate shavings.

Mini fish pie faces

Serves: 4-6
Preparation Time: 5 mins
Cooking time: 15 mins

2 x 450g packets ready made, chilled creamy mashed potato
25g butter
1 small onion, peeled and finely chopped
3 ripe tomatoes, skinned, de-seeded and roughly chopped
2 tbsp flour
250g cod fillet, skinned and cut into cubes (approx 3cm)
250g salmon fillet, skinned and cut into cubes (approx 3 cm)
1 tbsp fresh chopped parsley
1 bay leaf
200ml milk
salt and pepper
75g Cheddar cheese, grated
1 egg lightly beaten
Carrot for hair (use zester to make long thin strips)
Salad cress for hair
Red pepper for lips
Baby sweetcorn for nose
Spring onion, mini cucumber and peas for eyes
Blanched French beans for moustache
Blanched cauliflower for ears
Cherry tomatoes for cheeks
Basil for bow-tie

1. Melt butter in a saucepan, add the onion and sauté for 5 mins. Add the chopped tomato and cook for 2 mins.
2. Add the flour and stir for about 30 seconds.
3. Add the fish to the onion and tomato together with the parsley and bay leaf. Pour over the milk and season to taste. Simmer for about 4 mins until the fish is cooked through. Remove the bay leaf and stir in the cheese until melted.
4. Divide the fish between the ramekin dishes (makes 4 to 6 portions according to size of dish) and top with the mashed potato.
5. Brush beaten egg over the surface of the mashed potato.
6. Cook in an oven pre-heated to 180C for 15 mins and finish off for a few mins under a pre-heated grill until golden.
7. Decorate the pies with faces - children will enjoy designing their own if you give them a selection of vegetables.

Turkey munchkin (Kids Ideas)

This cute little munchkin is a must for kids parties, and great for getting fussy eater's to tuck in.

Preparation: 25 mins

Calories per serving: 265
Fat per serving: 4.3g

170g/ 6oz wafer thin turkey ham
4 Small floured rolls
Butter or margarine
Mayonnaise or salad cream
8 Cherry tomatoes
8 Raisins or sultanas
8 Cucumber slices

1. Cut rolls in half and spread with butter or margarine.
2. Cut a 'v' shape out of the front of the upper half of the rolls to create teeth.
3. Spread rolls with mayonnaise or salad cream if required.
4. Place pieces of turkey ham onto the bottom half of the roll, and top with curly lettuce. Ensure turkey ham and lettuce spills out of the sides.
5. Place top half of roll onto the lettuce layer.
6. Push a cherry tomato and then a sultana or raisin, onto a cocktail stick. Push cocktail sticks into the top of the roll to make the munchkin's eyes.
7. Place 2 slices of cucumber underneath the front of each roll to form the feet.
8. Serve with vegetable sticks or a healthy apple.

Chicken and mushroom stroganoff

This comforting dinner is simple to make, ready in minutes and will warm you from the inside out

Prep: 5 mins
Cook: 15 mins

4 chicken skinless fillets cut into strips
1 knob of butter
2tsp oil
1 small onion, finely sliced
150g (5oz) mushrooms, sliced
75ml (0.15pint) white wine
75ml (0.15pint) chicken stock
1tsp whole grain mustard
150ml (0.3pint) soured cream
bunch of fresh parsley or thyme, chopped
salt and freshly ground black pepper

1. Heat the butter and oil in a large frying pan. Cook the onion for 3 - 4 mins until soft and beginning to colour. Add the chicken and cook for 5 - 7 mins until golden brown.
2. Add the mushrooms; cook until soft and most of the liquid has simmered off.
3. Add the wine and boil for 5 mins to reduce by half. Then add the stock, mustard and soured cream and bring to the boil. Season and add the parsley.
4. Serve immediately over noodles or rice.

Sophie Conran's cream of chicken soup with tarragon

This elegant, velvety soup has been an English favourite at state banquets and sophisticated dinner parties for centuries. So why not serve it at yours?

Serves: 4-6

For the broth:
1 whole chicken, about 1.3kg/3lb
1 carrot, peeled
1 rib of celery, cleaned and trimmed
1 onion, peeled
1 sprig of fresh tarragon
1 leek, cleaned, trimmed and cut in half
1 bay leaf
200ml/7fl oz white wine

For the soup:
50g/2oz butter
50g/2oz plain flour
150ml/5fl oz best double cream
1 handful of chopped fresh tarragon
Sea salt and freshly ground black pepper

1. Put all the ingredients for the broth in a pan and almost bring to the boil. Reduce the heat and gently bubble for 1½ hours until the chicken is tender. Turn off the heat and allow to cool slightly, then pop the chicken on a plate to cool, strain the stock and discard the vegetables.
2. Return the stock to the heat and cook at a rolling boil for 20 - 30 minutes or until the stock has a good flavour. Strain well.
3. In another large pan, melt the butter and stir in the flour. Continue stirring as it bubbles for a couple of minutes, without browning, and then pour in half the stock. Stir well until you have a thickish sauce and then add the rest of the stock and boil for 20 minutes, stirring frequently.
4. Meanwhile, remove the skin and bones from one of the chicken breasts and cut into little chunks (keep the rest of the chicken for sandwiches, salads or chicken pie). Add to the pan with the cream and tarragon. Season to taste, heat through and serve immediately with white toast and fine butter.

Mid-week chicken pie

4 skinless chicken fillets cut into chunks
2tsp olive oil
1 leek, thinly sliced
600g (12oz) tomato pasta sauce
125g (5oz) button mushrooms, halved
125g (5oz) red pepper, cored, seeded and sliced
375g (9oz) ready rolled puff pastry
Beaten egg, to glaze
Potatoes and vegetables, to serve

1. Preheat the oven to 220°C/425°F /gas 7.
2. Roll out the pastry onto a floured board. Cut 6 oval shapes and place on a baking sheet. Score the pastry with a sharp knife and brush each shape with the beaten egg.
3. Place them in the oven and bake for 15 mins or until browned and puffed up.
4. While the pastry is cooking, heat the oil in a large frying pan on a medium heat. Add the chicken and leeks and cook for 5-6 mins or until lightly browned.
5. Add the mushrooms and red pepper and cook for a further 3 mins. Pour over the tomato sauce and continue heating gently for 5 mins.
6. Spoon the chicken mix onto the serving plates and top with the pastry lid. Serve with potatoes and a selection of vegetables.

Incredible Chicken

  • 4 skinless chicken breast fillets
  • 12 slices hickory bacon strips
  • 4 medium portabella mushrooms
  • 1 large white onion
  • sea salt
  • 1 bundle fresh leaf spinach
  • 4 cloves fresh garlic
  • 4 thick slices cheddar cheese
  • 4 slices toasted French bread

Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside. Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings, on medium to high heat, until tender and caramel in color. Remove and set aside in bowl. In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate. Crush remaining bacon strips and sprinkle on top of each breast. Serve hot with a side salad or cold pasta/veggie dish.

Notes: This whole dish takes less than 30 minutes, is beautiful, and tastes incredible.

Lemon Chicken With Roasted Garlic

8 skinless boneless chicken thighs, washed and patted dry
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 10-15 whole peeled garlic cloves
  • 1/2 cup chicken broth
  • 1 Tbsp dried oregano
  • Salt and pepper

Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.

Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.

Dark Chocolate Chip Cookie


1 cup sugar (220 g)
1/3 cup (75 g) butter, softened
1 large egg
½ cup (55 g) all-purpose flour (- perhaps a little more)
½ cup (50 g) unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon vanilla extract
6 oz (170 g) semisweet chocolate chips


  1. Preheat oven to 375 deg F (190 deg C).
  2. Using an electric mixer, cream butter with sugar, add the egg and mix for one minute.
  3. Add vanilla, baking soda, flour and cocoa and mix well.
  4. Add chocolate chips.
  5. Place the dough in the refrigerator for at least 30 minutes.
  6. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet.
  7. Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.
  8. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).


You may also add nuts, smarties or chopped white chocolate in addition to the chocolate chips

Scandinavian Brownies


1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts


1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee


  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
  3. Melt the butter in a saucepan.
  4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
  5. Add eggs, melted butter and hot water and mix until smooth.
  6. Add chocolate chips and nuts.
  7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
  8. Cool the cake. Glace with the chocolate frosting.
  9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.


  1. For these brownies you may instead use frosting with cocoa powder.
  2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.

Easy Chocolate Cake


1+¼ cup (140 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil (flavorless)
2 eggs

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)


  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
  2. Grease a 9 inch (23 cm) cake tin.
  3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
  4. Add milk/water, vegetable oil and eggs.
  5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
  6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
  7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).


  1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
  2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
  3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
  4. This cake should have room temperature when served.


  1. You may substitute 1-2 tablespoons of cream with rum for the frosting.
  2. You may cut the top of the cake to make a flat surface before adding the frosting.
  3. If you are making it for someone's birthday I would suggest doubling the recipe because this recipe makes for a short, thin cake (suggested by Cyrus, August 2008)
  4. If you prefer a slightly sweeter frosting you may add a couple of teaspoons of honey to the frosting (suggested by Debbie Evans, August 2008)
  5. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
  6. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

8-Minute Cheesecake

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
  1. In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
  2. Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.

Makes 8 servings.

Dinnertime Pizzazz
for Less than $10

  • Buy on sale. Check weekly ads in-store and online for deals.
  • Try the store brands. Brands like Archer Farms and Market Pantry at Target and SuperTarget taste great and cost less than national brands.
  • Plan a weekly menu. Use that as a basis for your shopping list. You'll stretch your dollars and your leftovers. Last night's roast chicken is a perfect filling for taco night. Sautee the remaining shredded chicken with onion, warm up corn tortillas and add salsa, guacamole and a squeeze of lime juice.
  • Buy larger portions on sale to split up into smaller packages or freeze.
  • Make it a challenge. Bring the family to the grocery store and challenge everyone to come up with a meal for $10 or less.

Don't think a family meal for less than $10 is possible? It's not only possible; it's a piece of cake to make. Try the following delicious recipes using Market Pantry ingredients from Target:

  • Enchilada Lasagna Pie (Click to view recipe)
  • Salad with Mexican Vinaigrette: Stir two tablespoons chopped cilantro into 1/2 cup Italian salad dressing. Serve over mixed greens, tomatoes and green onions.
  • A Twist on Flan: Spoon caramel ice cream topping over a dish of vanilla pudding. Sprinkle with toasted coconut.

Date night doesn't have to mean dinner and a movie out on the town. When you throw in a babysitter your simple night out could cost more than $100. Stay in, rent a movie and make the following recipe for a delicious homemade dinner. Prepare frozen spinach and artichoke purses as an appetizer, an artisan French petite loaf and a mixed salad for course number two and warm some prepared molten lava cakes topped with whipped cream for dessert. You've got a restaurant-quality experience on your home turf. Candles optional.

Eat in, Spice up and Save Money

With more and more of us cooking for ourselves to save money, it makes sense to assemble an assortment of basic herbs and spices. It's an easy, economical way to add fun to your cooking and flavor to your food.

Before we get started, you may need to freshen up your spice rack and now is the perfect time to reorganize and restock. Bottled herbs and spices have a long shelf life, but after they've been unsealed, they lose their robust flavor and color intensity-- usually within a year, even if they're kept in a closed-door pantry. Bulk herbs and spices also have a similar flavor and color timeline.

Perhaps you're setting up your seasoning supplies for the first time. In any case, just a few common spices will enhance almost any dish you make. "Simple dishes become deliciously elegant when paired with the right herbs and spices," says Kendall McFarland, product development manager and food specialist at Frontier Natural Products Co-op. But which spices should you choose as basic staples for your kitchen?

The spices you'll reach for the most will depend on your personal preferences, of course. To discover your favorites, you may want to buy from bulk bins, so you can experiment with small quantities. Combine herbs and spices to complement each other and perk up the flavor of other ingredients. Most spices and seasonings are available in organic versions -- use them to boost the flavor of your meals. Always start with a light touch -- your seasonings should accent dishes, not dominate them.

The question of which herbs and spices are the best to keep on hand has as many different answers as there are cooks," says McFarland. But there are some constants. Here are her recommendations for eight herbs and spices no kitchen should be without:

1. Garlic is compatible with virtually every savory food and is available in a number of convenient dried forms. Just the aroma of garlic can speed guests to your table. Use it in tomato-based dishes, dressings, sausage, and spice blends. Or sprinkle it on buttered bread before broiling.
2. Onion seasons cuisines world-wide. The many varieties play various roles -- primary ingredient, vegetable accompaniment, or seasoning. The earthy aroma and taste of onion comes in several convenient dried forms. Use onions in casseroles, soups, sauces, vegetable dishes, relishes, breads and stuffing.
3. Paprika is a sweet and sassy relative of the chili pepper. It's used to add warm, natural color and mildly spicy flavor to soups, grains, and a variety of hors d'ouvres. A shake or two livens up cheeses and garlic bread. Try it in spreads, salads, egg dishes, marinades and smoked foods.
4. Parsley leaf brightens up soups, dressings, salads, casseroles, and stuffing -- any dish that might gain from fresh green color and clean, vegetable taste. It's especially good with fish, egg, and grain dishes.
5. Cinnamon wins the spice world's popularity contest. Use it to add depth of flavor to sweet and savory dishes alike. It's a key baking ingredient and vegetables -- especially carrots, spinach and onions -- are enhanced by cinnamon's pungent sweetness.
6. Basil has a warm, sweet, mild mint/peppery flavor that is delicious with vegetables, especially tomatoes. Add to soups and stews, sauces and dressings. Basil pairs well with many other seasonings.
7. Oregano has a strong personality, but it partners well with other seasonings. Use in any tomato sauce, and on baked chicken and fish. Earthy and pungent, -- it has a special affinity for basil. Team them up in vegetable, cheese, pasta and tomato dishes, and especially pizza.
8. Rosemary adds texture and taste to meats, marinades, dressings, ,and casseroles. Potato salad is lost without it. Try this distinct, pungent taste in egg salad and stir fries, too. It even enhances soups.

Jamie Oliver - Recipes