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Easy Meatloaf
Ingredient :
1 1/2 pounds ground beef

1 cup dried bread crumbs

1 egg

salt and pepper to taste

1 onion, chopped

2 tablespoons brown sugar

1 cup milk

2 tablespoons prepared mustard

1/3 cup ketchup

1) Preheat oven to 350 degrees F (175 degrees C).
2) In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt
and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a
lightly greased 9x13 inch baking dish.
3) In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over
the meatloaf.
4) Bake at 350 degrees F (175 degrees C) for 1 hour.

Mushroom And Bell Pepper Omelet with Fontina

1 teaspoon olive oil, divided
Cooking spray
1/4 cup chopped green onions
1/2 medium green bell pepper, thinly sliced
2 cups sliced shiitake mushrooms (about 6 ounces)
1/2 cup chopped seeded plum tomato
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons chopped fresh parsley
8 large eggs
2 large egg whites
1/2 teaspoon butter
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup reduced-fat sour cream
1) Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over mediumhigh heat. Add green onions; saut 1 minute. Add bell pepper; saut 1 minute. Add
mushrooms; cook 3 minutes, stirring frequently. Stir in tomato, 1/4 teaspoon salt, and black
pepper; cook 30 seconds. Remove vegetable mixture from pan; cover and keep warm.
2) Place 1/4 teaspoon salt, parsley, eggs, and egg whites in a bowl; stir well with a whisk to
3) Place 1/2 teaspoon oil and butter in skillet over medium-high heat until butter melts. Add
egg mixture to pan; cook until edges begin to set (about 2 minutes). Slide front edge of a
spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some
uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of
omelet. Continue cooking until the center is just set (about 7 minutes).
4) Spoon vegetable mixture evenly over 1/2 of omelet; top vegetable mixture with cheese.
Loosen omelet with a spatula; fold in half. Carefully slide omelet onto a serving platter. Cut
omelet into 4 wedges; top with sour cream. Serve immediately.

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the
center and pour in the milk, egg and melted butter; mix until smooth.
2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and
serve hot.

Fried Chicken
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
1) To make the House Seasoning, mix ingredients together and store in an airtight container
for up to 6 months.
2) In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg
mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken
with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour
3) Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
4) Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It
should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Fried Fish
Grapeseed oil, for frying

2 1/2 pounds fresh flounder fillets

3 tablespoons seafood seasoning,

2 cups all-purpose flour

plus more for sprinkling

2 cups panko bread crumbs

3 eggs beaten

Remoulade sauce, recipe follows:

1 large French baguette, cut into 4 servings
12 tomato slices
8 romaine leaves, chiffonade
1 small red onion, sliced thin
Preheat oil in saute pan.
Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both
In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3
beaten eggs.
Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about
4 to 6 minutes. Remove to a paper towel lined platter.
Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some
romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little
more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining
Remoulade Sauce:
1 teaspoon hot relish (recommended: Amish or Indian)
2 tablespoons capers
2 tablespoons Dijon mustard

2 teaspoons chopped fresh tarragon leaves

1/2 teaspoon chopped anchovies
Freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juiced
1 teaspoon hot sauce
1 1/2 cups mayonnaise
Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour
into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

Onion Rings
3 large Spanish onions or sweet onions
1/2 cup flour
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon baking powder
1 egg, well beaten
1/2 cup milk
cooking oil for deep frying
Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings. In a bowl,
combine flour, seasonings, and baking powder. In a measuring cup, whisk together egg and milk.
Add milk mixture to dry ingredients, blending well. Dip onion rings into batter, then drip into
deep fat at about 365. Fry until golden brown, turning to brown both sides. Remove to paper
towels or brown paper bag to drain thoroughly. Sprinkle with a little salt before serving.

Rum Cake:
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
1) Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over the bottom of the pan.
2) In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and
1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3) Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes
out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over
top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4) To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a
boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat
and stir in 1/2 cup rum.

Yeast Doughnuts
1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
1) Place the milk in a medium saucepan and heat over medium heat just until warm enough to
melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
2) In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After
5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and
shortening mixture, first making sure the milk and shortening mixture has cooled to
lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle
attachment, combine the ingredients on low speed until flour is incorporated and then turn
the speed up to medium and beat until well combined. Add the remaining flour, combining on
low speed at first, and then increase the speed to medium and beat well. Change to the dough
hook attachment of the mixer and beat on medium speed until the dough pulls away from the
bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl,
cover, and let rise for 1 hour or until doubled in size.
3) On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch
doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured
baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
4) Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts
into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in
baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired

Apple and Molasses Meat Loaf

1 McIntosh or other New England apples, peeled and chopped
2 lbs ground beef
1 egg, beaten
1/3 c celery, chopped
1 c fresh bread crumbs
1/3 c onion, minced
1/4 c molasses
1/4 t salt
1/4 c milk (enough to moisten)
pepper to taste
1/2 McIntosh apple, cored and sliced
2 T ketchup
2 T molasses
1 t mustard
1/2 McIntosh apple, peeled and chopped
1 T horseradish
salt and pepper to taste
Mix all ingredients except second (sliced) apple together. Place in 9" x 5" loaf pan. Press apple
slices into top of meatloaf. Bake uncovered at 350 for 1 hour. Mix ingredients for glaze.
Remove meatloaf from oven and glaze. Continue baking for 7-10 more minutes. Mix
ingredients for sauce and serve with meatloaf.

Emulsifying Agent
Homemade mayonnaise recipe
2 egg yolks, room temperature
1 whole egg, room temperature
1 tablespoon freshly-squeezed lemon juice, plus more if needed
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)
1) Put the egg yolks, egg white, lemon juice, mustard, salt, and white pepper in the work bowl of
the food processor or blender; process for 10 seconds or more, until creamy.
2) With the food processor or blender (I used my Vitamix) running continuously, pour in the oil
very slowly in driblets at first, to start the emulsion process. Wait about 30 second between
3) When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop
the machine at this point, but cease pouring every few seconds to be sure the oil is being
4) Then continue until the remaining 1 1/2 cups of oil are incorporated.
5)Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings
and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to
thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil
for a thicker sauce.
6)Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator.

Cream Puffs
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1) Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2) Preheat oven to 425 degrees F (220 degrees C).
3) In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture
forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer,
beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased
baking sheet.
4) Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5) When the shells are cool, either split and fill them with the pudding mixture, or use a pastry
bag to pipe the pudding into the shells.

Ice Cream
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract
1) Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly.
Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot
liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and
stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for
about two hours until cold, stirring occasionally.
2) When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice
cream maker, and freeze according to manufacturer's directions.

Ingredients :
6 fresh egg yolks (free from the cord and all egg whites)
1 1/2 cups clarified butter
Two cloves FRESH garlic (you can add more or take away according to taste but fresh is important.)
2/4 cup freshly grated Cheese.
1) Take two cloves of garlic and drop into the pasta water for 20 seconds. Remove garlic and peel it.
Cut off any unwanted parts. Slice the garlic into three sections lengthwise and then very thinly slice
2) In a bowl, whisk six egg yolks well.
3) Heat the clarified butter until boiling hot. Reduce heat to the lowest setting to keep warm. Put
the garlic into the butter and let it flavor the butter for a minute. Grate the cheese into the same pot
(adds an extra layer of flavor.)
4) Whisk egg yolks while adding a tablespoon of the hot butter at a time (you are tempering the
NOTE: Do not get impatient and add the butter all at once, to do so will ruin the sauce as you will
have scrambled egg yolks. You must whisk quickly to do this. After five tablespoons you will notice
the sauce getting thicker and it has a nice gloss, this is what you want to achieve. After all the butter
is incorporated add whatever you desire (meat, herbs, veggies). Make sure you pour this sauce over
hot noodles, add the cheese, mix well and enjoy!

Chicken Stock
1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg
1) Quarter onion, Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces,
onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to
a boil. Reduce heat, cover, and simmer for 1 hour.
2) Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3) To clarify stock for clear soup, removing solid flecks that are too small to be strained out with
cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the
shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to
strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again
through a sieve lined with cheesecloth.

Egg Drop Soup

4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
1) In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and
salt, and the sesame oil if using. Cook for about another minute.
2) Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a
clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a
clockwise direction until they form. Garnish with green onion and serve.

Enriching other foods

Golden Corn Bread
1 cup Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1) Preheat oven to 425F.
2) In a large bowl, combine corn meal, flour, sugar, baking powder and salt.
3) Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
4) Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick
inserted in center comes out clean.

Butterscotch chilled cookies

2 c. brown sugar
1 c. butter or other fat
2 eggs
2 tsp. vanilla
1 c. chopped nuts
3 1/2 c. enriched all-purpose flour
3 tsp. baking powder
A Few grains of salt

Cream sugar and shortening and add eggs and vanilla. Add sifted dry ingredients and mix well.
Dredge the nuts in part of the flour and add to mixture. Mold into 2 well-shaped rolls and
refrigerate overnight. Slice and bake at 400 degrees for 5-8 minutes.


2 cups enriched bleached flour
3 eggs
2 tablespoons butter
1 teaspoon vanilla extract
1 1/3 cups sugar
1/2 cup crushed walnuts
1/4 cup maple syrup
1) Preheat oven to 350F before you begin.
2) Mix dry ingredients together first and mix wet ingredients in slowly one at a time.
3) After ingredients are mixed transfer into regular-sized muffin pan.
4) Bake for 15 minutes in preheated 350F oven.
5) This recipe should make 12 regular sized muffins.

Aerating or Whisking
Sponge Cake
1/2 cup milk
2 teaspoons plus 2 tablespoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the
butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the
eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is
pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in
the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half
the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other
half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the
remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour
the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched,
about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of
parchment paper. Let cool completely.

6 (59g) eggs, separated
1 1/4 cups (270g) caster sugar
2 tsp cornflour
1 tsp white vinegar
1/2 tsp vanilla extract
300ml thickened cream
2 tbs icing sugar mixture, sifted
Finely shredded rind and juice of 2 limes
2 Lady finger bananas, thinly sliced diagonally
3 golden kiwifruit, peeled, thinly sliced
2 starfruit, thinly sliced
Pulp of 2-3 passionfruit
1) Preheat oven to 120C. Line an oven tray with foil. Brush with melted butter and dust with
cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
2) Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually
add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and
glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar,
continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just
combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and
top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven
for 11/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the
door ajar to cool completely. When completely cold, transfer to serving plate or store in an
airtight container until required.
3) Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks
form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add
banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit,
starfruit, passionfruit and lime rind.

4 egg whites, at room temperature
Pinch salt
220g (1 cup) caster sugar
1) The most important thing to remember when making meringues is that moisture is their
greatest enemy. Therefore, don't make meringues on humid or rainy days. Also, avoid making
them when doing other cooking. Moisture in the air will prevent them from drying completely
and will make them "weep". Preheat oven to 120C. Measure and prepare all your ingredients.
2) Bring your eggs to room temperature before using them - cold egg whites incorporate less air
than those at room temperature. When you separate the egg whites from the yolks, separate
each egg into a small dish or ramekin rather than straight into a large bowl. Transfer the whites
and yolks to different bowls before. separating the remaining eggs. This way, if a yolk breaks
into a white, you will not spoil all four egg whites. Egg whites from 59 g eggs were used for this
3) The salt will help to stabilise the meringues and help them stiffen before the sugar is added. A
pinch of cream tartar can be used in place of the salt if you wish.
4) Line 2 large baking trays with non-stick baking paper. Have all the required utensils on hand.
An electric stand mixer or electric hand beaters with a whisk attachment or a hand balloon
whisk can be used to whisk the egg whites. they will all give good results but the texture of the
meringue mixture will be slightly different with each.
5) Place the egg whites and salt in a large, clean, dry mixing bowl. Make sure your egg whites,
bowl and whisk attachment/s are free of any water, or fat such as butter, oil or egg yolks, as this
will inhibit the egg whites from incorporating air and producing a good volume. It is best to use a
stainless steel, glass, ceramic or copper bowl for whisking egg whites and not plastic as traces of
fat are difficult to remove from plastic bowls. Use an electric mixer or electric hand beaters to
whisk the egg whites until soft peaks form.
6) Add the sugar, a spoonful at a time, whisking until just combined. The sugar should be added
gradually but there is no need to whisk well after each addition. If the sugar is added too slowly,
the resulting mixture will be fluffy and not smooth and will give the final meringues an open
7) After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or
until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak
forms when the whisk is lifted. The best way to test if all the sugar has dissolved is to rub a little
of the mixture between your thumb and forefinger.
8) If it is smooth, all the sugar has dissolved. Keep a close eye on the mixture and stop beating as
soon as it reaches this stage. If the mixture is overbeaten, the meringues will collapse during
cooking and beads of sugar will form on their surface.

9) Use teaspoons to spoon the mixture onto the lined trays to form the meringues. As a guide,
each meringue will be about 2 level tablespoon measures of mixture.
10) Place the meringues into the oven and reduce the temperature to 90C. When you place the
meringues in the oven, the initial slightly higher temperature sets their outsides. The lower
temperature then dries the meringues rather than bakes them. Leave the oven on for 1 1/2
hours or until the meringues are crisp and sound hollow when tapped on the base. Turn the
oven off and allow the meringues to cool in the oven - this will take 3-4 hours.
11) The meringues will have a crisp, light texture and a very pale, even, off-white colour.
12) Store the meringues in an airtight container for up to 3 weeks.