Pumpkin Flan
Ingredients:
Cooking spray
2/3 cup sugar, divided
1/2 cup whole milk
1/4 cup evaporated milk
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
3/4 cup solid-pack pumpkin
Directions
Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
Preheat oven to 350 degrees F.
Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
Roman style Chicken
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve
For all the Italian lovers I think some of you may like this (:
What you need is
Pasta I use Spaghetti
Crushed red peppers
Chopped Fresh Garlic
Salt
Pepper
Broccoli
Chicken Breast
Powdered garlic
Olive oil.
Directions
Start a pot of boiling water.
Cut up the chicken breast into bite size pieces and throw it into a skillet.
In the skillet mix the chicken with Some Salt, pepper, crushed red peppers and powder.
In another pot pour in one bag of cut frozen Broccoli sprinkle some more Powdered garlic and crushed red peppers.
In anther pan, toss in the Fresh Chopped garlic. a cup and a half of oil, salt pepper, powdered garlic, and crushed red peppers, and bring it to a slight boil.
cook the pasta till its cooked through.
Mix the chicken in with the Broccoli, and pour in the Boiled Oil and spices. Mix them up really good.
Finally mix the chicken in with the pasta.
Best served with Italian bread and an ice cold Coca Cola (:
Outstanding topic, Van! Being home alone for a few weeks, I need some inspiration in the kitchen department and this is just the ticket!
Here is a simple snack recipe that anyone can do ...
Fried Pickles
Shake pickle slices in 50% Flour 50% Corn Meal
Deep fry covered pickles for 2 minutes or until floating
Let drip dry and cool on paper towel
Ranch Dressing or What You Like of Dressings for dipping
Now you also can do a Cayenne powder flavored pickles just cut flour to 25%
and add 25% Cayenne Powder.
Fair Warning: Don't use Hot Pickles. Trust me I have experimented.
an easy to bake banana bread! got this from another site, tweaked it a little and viola!
4 or 5 Large over riped bananas, mashed (the more bananas the moister, so I use 5)
1/4 cup brown sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1/4 cup honey
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups flour
Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into a wax paper lined loaf pan or greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.
Smile at your enemies.. It makes them crazy...
Oreo Truffles -Absolutle Amazing!!! you have to try atleast once. Very Simple
1 package of regular Oreos
8 oz. of cream cheese (softened)
some type of chocolate coating (white,milk, or dark-your choice!)
Crush up the Oreos- I've found that the easiest method is to put them in a large zip-lock bag and use your hands
Then beat together the Oreos and cream cheese until blended
Scoop out small amounts and roll them into balls (about an inch or so thick) and lay them on a non stick pan
Put the balls in the Fridge and let them set up for a couple hours
Then melt your chocolate coating and dip the Oero balls
Let the chocolate set (or not) and Enjoy!!
boneless chicken breast, wrapped in bacon, wrapped in foil, cooked in the oven until about done. then grate some cheese of your tase on top, leave the foil open and coock for a further 5/10minutes and serve. easy and tasty, and looks more difficult that it is
not the best with measurements...sorta cook by sight, taste and sound but here it goes..
Crispy Beef
thin cut beef such as skirt steak
soy sauce
carrot matchsticks (you can buy them already cut)
corn starch
oil for deep frying (its a ima break my diet dish)
Sauce
white vinegar
honey
cut beef in thin strips and marinate in a little soy sauce anywhere from 10 mins to 2 hours. then toss in corn starch. deep fry carrots in hot oil and remove to plate lined with paper towel. fry beef strips in batches until they are dark and crispy. add to carrots. mix together when done. for the sauce: heat honey and vinegar (mixed to taste). Serve with rice
Chilli chutney
8-10 fresh red chillies
• 8 ripe red peppers
• olive oil
• 2 medium red onions, peeled and chopped
a sprig of fresh rosemary, leaves picked and chopped
• 2 fresh bay leaves
• a 5cm piece of cinnamon stick
• sea salt and freshly ground black pepper
• 100g brown sugar
150ml balsamic vinegar
Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with cling film. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.
When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.
Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilised jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilised jars, the chutney should keep for a couple of months.
Chocolate Roulade (Great for Christmas)
175 g (6 oz) good quality plain dark chocolate, in pieces
2/3 cup (150 ml) 1/4 pt water
6 eggs, separated
3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
for the filling
1 1/4 cup (1/2 pint) 300 ml whipping cream
1 tsp (5 ml) caster sugar (superfine granulated)
2.5 ml (1/2 tsp) vanilla essence
to decorate
cocoa powder, for dusting
chocolate curls
method
1. Lightly oil and line a 38x 28 cm (15 x 11 inch) Swiss roll tin with nonstick baking parchment.
2. Melt the chocolate with the water in a small heatproof bowl over a pan of gently simmering water. Stir until smooth; set aside.
3. Whisk the egg yolks and sugar together in a bowl, using an electric whisk, until pale and thick.
4. Beat in the melted chocolate.
5. In a clean bowl, whisk the egg whites until they just hold a soft peak. Stir a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder, using a large metal spoon; do not overmix.
6. Immediately pour into the prepared tin and spread into the corners.
7. Bake at 180°C (350°F/gas 4) for 20-25 minutes until well risen and springy to the touch.
8. Cover the roulade with a damp tea towel and leave in the tin until cold.
9. Once cold, cover the cloth with clingfilm, then refrigerate for at least 6 hours or overnight.
10. For the filling, whip the cream in a bowl until it starts to thicken. Add the caster sugar and vanilla essence and continue to whip the mixture until it just holds its shape.
12. Lightly dust a large sheet of greaseproof paper with caster sugar. Uncover the roulade, then carefully turn it out on to the greaseproof paper.
13. Cut 5 mm (1/4 inch) off the two short sides to neaten.
14. Spread the cream over the roulade. Roll up tightly from a long side, using the paper to help.
15. Transfer to a plate, sprinkle with cocoa and serve it decorated with chocolate curls.
Staying with choclate puddings, I Have Brownie recipe pudding too
Ingredients
115 g unsalted butter, plus extra for greasing
4 large eggs, at room temperature
400 g sugar
115 g cocoa powder
65 g plain flour
1 vanilla pod, seeds scraped
1 tbsp framboise liqueur, (optional)
vanilla ice cream, to serve
1. Preheat the oven to 170C/gas 3. Lightly butter a medium sized oval baking dish. Melt the butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is light and fluffy, reduce the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix until just combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of very hot tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 5cm from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with vanilla ice cream.
Miss Mary’s Fudge Pie
Makes 8 servings
ingredients
¼ cup (½ stick) butter
1 ½ cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
½ cup evaporated milk
1 tablespoon Jack Daniel’s
®
Tennessee Whiskey
1 (9-inch) graham cracker pie crust
sweetened whipped cream
steps
heat oven to 350°F. melt butter in a saucepan over medium heat. stir in sugar and cocoa
powder. stir in eggs, evaporated milk, and Jack Daniel’s. Pour into the prepared pie crust
and bake for 30 to 35 minutes or until set. cool completely. serve slices with a dollop of
whipped cream sweetened with sugar and a little Jack Daniel’s.
sprinkle cream with a dusting of cocoa powder.
Need a Potato Dish for company??
Potatoes Romanoff
Ingredients:
6 good sized potatoes
2 10 oz cartons of sour cream
1 1/2 cup shredded sharp cheddar cheese
1 bunch of green onions, chopped small
1 1/2 teaspoons salt
1/4 tsp pepper
shake of paprika
Put it together:
* Cook the potatoes and then shred (not finely shredded) into a large bowl
* Stir in the sour cream, 1 cup of the shredded cheese and green onions, salt & pepper
* Butter the casserole dish
* Transfer the potato mixture into the dish and top with the remaining cheese
* Shake over the top some paprika for colour
Bake at 350 for 30 to 40 mins.
This dish freezes well before you bake it.
Bon appetite!
How do you shred the potatoes after they're cooked?
for those who need a really yummy marinade for ham ... this is definitely a Yummmm!
Tequila Marinade for Ham
1/2 cup of tequila (what ever type of tequila you have/want/etc)
2 Tablespoons fresh lime juice
1 cup of orange juice (or pineapple juice)
3 Tablespoons light brown sugar
2 teaspoons ground cumin
1 jalapeno pepper cut into 1/8 inch slides
Combine all ingredients into a ziploc bag, letting the brown sugar dissolve. Add that ham and zip it up tight! Let it marinade for at least 24 hours (or longer!). Cook the ham as you normally would in the marinade. Throughout the cooking time, baste with the marinade.
Bon appetite!
She's more precise then me.... 
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I dont have a real recipe but I love it. 
