Your favourite recipes

The ones you cooked 100 times, the ones you worked on and finally got perfect, the ones you've stolen and you're glad you did it.

>place tortilla chips on plate
>place cheese on chips
>microwave 45 seconds
Wa la

Omelette , mix it with anything and its good

You know what? I'm actually not in the mood to troll

give me a bit

King's Hawaiian Bread

6 cups plain flour
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup sugar
1/2 teas. ginger
1 teas. vanilla
2 pkg. yeast
1 stick margarine

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted
margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture
and stir until well mixed. Sprinkle in yeast, 1 package at a time,
mixing well. Gradually add other 3 cups flour. Batter will be hard
to mix with spoon. You may have to use your hand. Make sure it's mixed
well. Leave batter in bowl and cover with cloth and place in warm place.
Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
Knead about 10 times. Divide into 3 equal parts and place in well
greased round cake pans. Cover and place in warm place and let rise
about 1 hour. Bake at 350 degrees 25 to 30 minutes.

Bailey's Original Irish Cream

1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30
seconds.
2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving.

Makes 4 cups.

Girl Scout Mint Cookies

1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.

Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

International House Of Coffee Flavored Coffees

To Make Coffee:
Use rounded teaspoons of the following mixes to taste.

Cafe Bavarian Mint:

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints

Process in a blender on liquify until well blended.
Store in an air tight container.

Cafe Cappuccino:

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy

Process in a blender on liquify until blended.
Store in an air tight container.

Cafe Swiss Mocha:

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa

Process in a blender on liquify until well blended.
Store in an air tight container.

Cafe Viennese:

1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon

Process in blender on liquify until well blended.
Store in an air tight container.

Taco Bell Green Sauce

1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil

Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.

Taco Bell Hot Sauce

6 oz Can Tomato Paste
3 cup Water
2 tsp. Cayenne pepper
1 1/2 Tbls. Chili powder
2 1/2 tsp. Salt
2 tsp. Cornstarch
2 tsp. Distilled white vinegar
1 Tbls. Minced dried onion
2 Tbls. Canned jalapeno slices

1. Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
and dried onion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree.
4. Heat the mixture to boiling. Continue to stir about 3 minutes
and remove from the heat.
5. Let the sauce stand until cool, and then put
in a tightly sealed container and refrigerate.

This will last for 1 to 2 months. Makes 3 1/2 Cups.

T.G.I. Friday's Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from the garlic, but
leave enough so that the cloves stay together. Put garlic into a
small casserole dish or baking pan, drizzle olive oil over it, and
cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin and whisk to combine.

4. Add remaining ingredients to the pan and stir.

5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Soup Nazi's Seafood Bisque

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster, set aside and cool.

2. Add the shrimps to the boiling broth, cover the pot and steam for
5 minutes. Remove the shrimps with tongs, set aside and cool.

3. Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.

4. Add 2 cups of water to the liquid in the pot, bring to a boil and
add the scallops. Cover the pot, and steam for 3 minutes.
Remove the scallops with the tongs.